Buffalo Chicken Mac and Cheese

 

 

The original recipe called for rotisserie chicken. I used Buffalo Chicken Meatballs (2/9/2024 Label: Chicken), simply because I already had in the freezer. Since the meatballs already were cooked in Frank's Hot Sauce, I did not add any extra hot sauce. Original recipe is on Food Network. My version made enough for 2 people/ 2 meals.

Ingredients:

• 6 Buffalo Chicken Meatballs, cut in fourths
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free flour
• 2 teaspoons dry mustard
• 2 cups milk, I used lowfat
• 2 1/2 cup sharp Cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 4 ounces sour cream
• salt to taste
• 1/4 cup garlic breadcrumbs, from Baked PattyPan Squash Parmesan with Garlic Breadcrumbs (7/4/2020 Label: vegetable)
• 8 ounces Jovial elbow noodles, cook 2 minutes shy of package directions
• chopped fresh parsley, for serving
• butter to grease baking dish

Directions:

Cook elbow noodles, drain and set aside.

Grease a 8x8 baking pan.

In a medium saucepan over medium heat, melt butter. 

Once butter has melted add the flour and cook 1 minute.

Add the milk slowly, whisking as you go. Cook till thickens. May have to adjust heat. 

Add the shredded cheese a little at a time until melts and thickens.

Whisk in the sour cream. Take off heat and adjust salt to taste. I did not use all of the cheese sauce. Leftover about 1 cup for future use.

Preheat oven to 320-degrees.

To assemble: add 1/2 the noodles and little sauce to prepared baking pan. Add 1/2 the cheese sauce (see Note above) and then 1/2 chopped Buffalo Meatballs. Repeat for another layer.

Top off with the Garlic Breadcrumbs. Cover with foil.

Bake for 40 minutes or so until hot.

To serve sprinkle with fresh parsley.

Printed

Mexican Stuffed Shells or Manicotti

 

Taco Tuesday becomes Manicotti Monday! Thank you chefsavvy.com Jovial gluten-free pasta does not make a shell, so I made manicotti. This recipe easily can be tailored. For the protein sub out ground chicken or ground turkey for ground beef. I used spicy Italian sausage, half pork and half chicken sausage. For the enchilada sauce I used my homemade green chili sauce and jarred roasted salsa. Shredded cheese use whatever you have on hand, cheddar, etc. I used pepper jack. I find it easier to stuff the manicotti with the filling that has been made and placed in the refrigerator overnite, plus I feel the flavors meld, allowing it to sit. I did double the recipe, as I wanted to use the entire 8-ounces of cream cheese. Made for 2 packages of manicotti. 3-4 manicotti per serving.

Ingredients for Meat Filling:

• 1 tablespoon EVOO
• 1 pound spicy Italian sausage
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 4 ounces cream cheese, softened
• salt and pepper to taste

Directions for Meat Filling;

Heat EVOO in a large skillet over medium heat.

Add the Italian sausage and onion and cook until sausage is no longer pink.

Add the seasonings, garlic powder, onion powder, chili powder, oregano, paprika, cumin and salt and pepper. Toss to coat the meat.

Stir in the softened cream cheese and stir until melted.

Adjust salt and pepper.

At this point I cooled, refrigerated overnite.

Ingredients for Sauce:

• 1 cup homemade green chili 
• 1 cup salsa

Directions for Sauce:

Combine sauce ingredients.

Ingredients for Toppings:

• 1-1 1/2 cups shredded pepper jack cheese
• chopped fresh cilantro
• sour cream

Directions for Assembly:

Cook manicotti according to package directions.

Preheat oven to 375-degrees.

Lightly grease a 13x9-inch pan with canola oil and place 1/2 sauce mixture in the bottom.

Stuff the manicotti and place in the prepared baking pan.

Top with the remaining sauce and sprinkle with shredded cheese.

I did cover with foil, due to gluten-free pasta, and baked for 15-20 minutes and removed foil another 5 minutes.

Serve with fresh cilantro and sour cream.

Buffalo Chicken Burgers

 

Photo and recipe courtesy of Ree Drummond. The grocery store was out of ground chicken, so I used ground turkey. I would like to see how ground chicken compares next time. The recipe made 5 burgers. I followed recipe except added some finely chopped scallions and celery to the burger mixture. For the dressing. I used gorgonzla cheese instead of blue cheese and a small container of plain Greek yogurt in place of 1/2 cup of sour cream. I did not garnish with the thinly sliced celery, I made a salad that included the celery. These were tasty.

Ingredients for Burgers:

• 9 tablespoons butter
• 9 tablespoons Frank's Hot Sauce
• 1 1/2 pound ground chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil ( I did not see the need for this, as used a non-stick skillet)
• hamburger rolls
• celery, thinly sliced

Ingredients for Dressing:

• 1/2 cup mayonnaise
• 1 small carton plain Greek yogurt
• 1/4 cup gorgonzola cheese
• splash of white vinegar
• salt and pepper to taste

Directions for Burgers:

Melt the butter in a pan and then pour into a measuring cup.

Combine the ground chicken with 1 tablespoon of the melted butter and 1 tablespoon of the hot sauce. Add the salt and pepper. Mix and form into 5 patties.

Set a non-stick skillet over medium heat. Add the patties and cook until browned on the first side; about 4 minutes.

While burger are cooking on first side, combine 8 tablespoons of Frank's Hot Sauce into the remaining melted butter.

Flip the patties and put 2 tablespoons of butter mixture on each. Cook another 4 minutes.

Flip the patties again and add another 2 tablespoons of butter mixture on each. Cook about 2 minutes or until instant-read themometer reaches 165-degrees.

Directions for Dressing:

Add all ingredients to a bowl and combine thoroughly. 

To serve: Toast hamburger buns, place burger on toasted bun and top with dressing.

Tagliatelle with Peas, Sausage & Ricotta Cheese

 

Recipe and photo courtesy of Giada De Laurentiis. Extremely easy and extremely delicious. I used Jovial Tagliatelle cause gluten-free. Reheats well, just add hot water to loosen the sauce and heat in microwave. Serve with olive oil drizzled bread and a salad. Perfect! 6 servings

Ingredients:

• 1 pound tagliatelle pasta or other wide, long pasta  (16 ounces)
• 2 tablespoon olive oil
• 2 cloves garlic, chopped
• 2 links hot Italian sausage ( I use Lucky's homemade)
• 1/2 cup frozen peas, thawed
• 1 cup whole milk ricotta cheese
• fresh parmesan, to serve
• fresh basil, chopped, to serve
• salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup pasta water.

In a large skillet, heat olive oil and garlic over medium heat and add sausage. Break up the sausage into bite-size pieces. When the sausage has browned, add the peas.

Turn off the heat and add the cooked pasta, ricotta cheese and pasta water (1/4 cup at a time).  Heat gently to desired temperature to serve. Adjust salt and pepper.

Place in bowls and top with parmesan and basil.

Printed

Mexican Chorizo and Chicken Chili

 

Recipe from Rachel Ray and I renamed it; as she used cubed, cooked turkey instead of chicken. This made a goodly amount and I froze in proportions. Hopefully the electricity does not get turned off again and Jesse had to empty my freezer and transport to his. What a shit show, but what a nice son to do that for his mom! How can you go wrong with anything topped with tortilla chips. She did not add cheese. Think I will! Oh, called for 1 red or green sweet pepper and I omitted.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Mexican chorizo, cut from casings
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 15-ounce dice tomato
• 1 pound cooked, dice chicken breast or thighs
• 2 cups chicken stock
• 2 tablespoons pureed chipotles in adobo sauce
• 2 tablespoons cornmeat
• 1 tablespoon honey
• tortilla chips, yum
• shredded cheese, if desired
• Lime wedges, however, the limes were flipp'in expensive, so did not use

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat. 

Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and sweet peppers (if using) and cook until softened. 

Stir in the coriander, cumin, tomatoes, followed by the diced chicken or turkey, stock, chipotles, cornmeal and honey.

Simmer until thickened, about 30 minutes or so. 

Serve in bowls topped with chips and cheese if desired. Garnish with lime wedges.

Goulash

 Of course I changed this up... Wanted to try the homemade Italian sausage at Lucky's Market. So substituted Italian sausage for the ground beef. I used fusilli pasta instead of elbow. Once I filled bowls with the goulash; I topped with the Cheddar cheese. Then I heated the bowls in the microwave to melt the cheese. Original recipe had the Cheddar cheese incorporated on the stove. Also used chicken broth instead of beef broth. Makes 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage ( I like spicy)
• 1 mediium onion, diced
• 3 cloves garlic, minced
• salt and pepper
• 1 teaspoon paprika, used hot, smoky
• 2 teaspoons Italian seasoning, Spice House brand has superb flavor
• 1 tablespoon tomato paste
• 15-ounce can diced tomatoes
• 1 teaspoon Worcestershire sauce
• 1 cup chicken stock
• 2 servings fusilli pasta (4 ounces) Made pasta per meal fresh; as froze meat portions
• 4 ounces sharp Cheddar cheese, shredded, top filled bowls to taste
• fresh parsley, chopped, as garnish

Directions:

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage until browned.

Add the onion and cook till softened. Add the garlic and cook one minute.

Add salt and pepper to taste. Add the paprika and Italian seasoning and cook one minute.

Stir in the tomato paste and cook 2 minutes.

Add the diced tomato, Worcestershire and chicken stock. 

Bring mixture to a boil, then reduce heat and simmer 10 minutes. At this point I cooled and then refrigerated over nite to meld flavors. 

Cook pasta according to package directions. Drain.

Simmer meat sauce and add the pasta and simmer 5-10 minutes until hot.

Place pasta in bowls and top with Cheddar cheese and fresh parsley. 

 Microwave till Cheddar cheese has melted.

Turkey Pad Thai

 

Courtesy of Milissa D'Arabian. Got great reviews and can be tailored to your liking. I did not have fish sauce, so substituted with Tamari. Added a tad more sriracha hot sauce, used fettucini rather than linguini and eliminated bean sprouts. This makes a generous 4 servings, so for us, two dinners. I divided up the meat mixture into 2 dinner servings; made pasta for 2 each time and used 2 eggs. I used 1/2 of one lime to drizzle on top for each 2 dinner serving as well.

Ingredients:

• 1/4 cup boiling water
• 1/4 cup brown sugar
• 2 limes, 1 juiced and zested and 1 lime saved to drizzle on top of the shredded carrot and chopped scallions
• 1/4 cup Tamari
• 2 tablespoon rice vinegar
• 1 tablespoon sriracha hot sauce, or to taste
• 1 pound ground turkey
• salt to taste
• 8 ounces fettucini ( 4 ounces per 2 dinner serving) (cooked to packaged instructions)
• 2 tablespoons canola oil
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 4 eggs, slightly beaten ( 2 per 2 dinner servings)
• 2 carrots, shredded
• 1/2 cup chopped cilantro
• 2 scallions, chopped
• 1/2 cup peanuts, chopped, (1/4 cup per 2 dinner servings)

Directions:

To make the sauce:

Pour boiling water over the brown sugar and stir to dissolve.

Add the juice and zest of one lime, tamari, rice vinegar and sriracha. Stir to combine and set aside.

Add the canola oil to a large skillet and heat on medium high. Add the onion and garlic and saute till softened. Add salt to taste. 

Add the ground turkey and cook till pink is no longer visible.

Add the sauce mixture to the cooked turkey mixture, place in a bowl and allow to cool. Once cooled, place in the refrigerator overnight, to allow flavors to meld. 

In a large skillet, drizzle a little canola oil and heat over medium heat. Add the 2 beaten eggs and cook 30 seconds. Add 1/2 the meat mixture (if you are making 2 dinners),  heat till hot, stirring frequently. Serve a top 4 ounce hot cooked pasta

Place servings in bowls and garnish with grated carrot, chopped cilantro, scallions and drizzle with lime juice. Top off with chopped peanuts.

Printed