Baked Buffalo Chicken Pasta

If you know me at all you know I love all things that include buffalo sauce and lots of times I'll even add buffalo sauce to things that make people go hmmm.... For example I LOVE a shot of buffalo sauce in my cheese and brocoli soup. I mean the soup is amazing on its own but add some buffalo sauce and its over the top! I also love to dip my pizza in it! I'm not one of those ranch girls so you'll never find that near my pizza I prefer to spice things up instead of down! So when I saw this recipe I knew I had to make it! I found one other that I'm going to make in the near future but for now this is a keeper!

Baked Buffalo Chicken Pasta
serves 4-6

• 1 pound pasta (I used whole wheat orecchiette)
• 3 boneless, skinless chicken breasts, cooked and cut into chunks
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 4 ounces grated monterey jack cheese (I used half a brick) + more for topping
• 1/3 cup grated sharp cheddar cheese + more for topping
• 1/3 cup buffalo wing sauce
• 1/3 cup panko bread crumbs
• salt and pepper to taste
• for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Taco Seasoning

Yup I make my own taco seasoning. I like making it fresh. I like having less salt in it. I like making it a little spicy. If you leave the spice out I think it tastes just like the one you buy at the store. its cheaper and I usually have all these ingreidents on hand so its convienent as well. Enjoy!

Makes 9 tablespoons


4 tbsp chili powder
2 tbsp ground cumin
2 tsp paprika
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (or less if you don't like it very spicy)
1 tsp dried oregano

Put all spices into a resealable container or small glass jar, mix, label and store in the cupboard. I find 2 tablespoons of seasoning equal about 1 packet of store-bought seasoning.

Puppy Chow

this is good. I'm going to try a lemon one soon as well. :)

Ingredients:

• 9 cups corn, rice, or wheat Chex cereal (or a combination)
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 tsp. vanilla (optional)
• 1 1/2 cups powdered sugar

Method:
Into a large bowl, measure cereal; set aside.
In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on “High” for 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla (optional).  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar.  Seal bag; shake until well-coated.  Spread on waxed paper to cool.  Store in airtight container or bag in refrigerator.

Chicken, Bacon & Black Bean Quesadillas

These are freaking amazing! Like seriously make them now! These are def on our make again list :)

• 1 tablespoon oil
• 2 chicken breasts, cut into bite size pieces (2 cups cooked)
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1/2 red bell pepper, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can green chilies
• 1/2 cup spreadable cream cheese
• 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 2 cups shredded cheese
• 8, 8 inch flour tortillas
• sour cream and salsa, for serving

Instructions

Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.
Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4

Chicken Salsa Ranch Wraps

These are super simple. Super yummy. Great yummy summer time meal. Definitely try.

• 1 pound chicken breasts, cut into strips
• salt and pepper, to taste
• 1/2 cup salsa
• 1/4 ranch dressing
• tortillas
• shredded cheese, lettuce and sliced red bell peppers, to serve

1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Jalapeño Popper Grilled Cheese Sandwich

Whoever created this is simply amazing. I love jalapenos, I love love jalapeno poppers, and grilled cheese are freaking amazing! This is def a must try!

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.