A friend linked to this recipe on Facebook. It's from a blog called www.howsweeteats.com. I love Buffalo Chicken dip, so really, how could I not love this? I need to try this. Soon. Like this weekend soon.
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 (9 x 13 is fine, I used a round 4-inch deep 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.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, June 8, 2011
Monday, August 31, 2009
Sister's chicken dish
This is untried (by me). Sister got it from the Pioneer Woman website, but it has since been removed (Kayotic, Dutch Girl Cooking, did it for her, maybe she told her to take it down! Website drama, dum, dum, DUM). She swears it is fabulous, I want to try it soon.
½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Mix together
2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano
Mix that (topping)
Put chicken in oven dish (pound or slice in half and make more topping)
Spoon mayo mix on top then sprinkle crumb topping on top
Bake 20-25 minutes at 425 degrees (top is crispy)
Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)
UPDATE: I tried this tonight and LOVED it. I highly recommend it.
½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Mix together
2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano
Mix that (topping)
Put chicken in oven dish (pound or slice in half and make more topping)
Spoon mayo mix on top then sprinkle crumb topping on top
Bake 20-25 minutes at 425 degrees (top is crispy)
Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)
UPDATE: I tried this tonight and LOVED it. I highly recommend it.
Thursday, November 20, 2008
Chicken Tikka Masala
My sister found this recipe on Allrecipes.com. LOVE it. We did change the amount of salt as the way it was written would be sure to give us cankles for days.
You can use more or less jalapenos to adjust the heat. Plus I don't like cilantro (hello, tastes like soap) so I leave that out. I usually just cook the chicken on a broiling pan in the oven instead of grilling, because I am lazy, and it always turns out great.
INGREDIENTS:
1 cup plain yogurt
1 Tbs lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 Tbs butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 teaspoons paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.
You can use more or less jalapenos to adjust the heat. Plus I don't like cilantro (hello, tastes like soap) so I leave that out. I usually just cook the chicken on a broiling pan in the oven instead of grilling, because I am lazy, and it always turns out great.
INGREDIENTS:
1 cup plain yogurt
1 Tbs lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 Tbs butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 teaspoons paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.
Chicken Piccata
Moh loves this dish, loves it! The original recipe called for half the amount of sauce, but we like to eat it with a little linguine or angel hair, so I doubled the sauce amount.
Chicken Piccata
Ingredients
4 boneless skinless chicken breast halves, pounded thin (I like to buy the chicken cutlets, cause I'm lazy like that)
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1 Tbs butter
1/2 cup chicken broth
1/2 cup white wine
2 Tbs lemon juice
1 Tbs capers (optional, I don't use)
Directions
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture and shake off excess.
In a skillet over medium heat, melt the butter.
Add the chicken breasts and sauté (turning once) for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Chicken Piccata
Ingredients
4 boneless skinless chicken breast halves, pounded thin (I like to buy the chicken cutlets, cause I'm lazy like that)
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1 Tbs butter
1/2 cup chicken broth
1/2 cup white wine
2 Tbs lemon juice
1 Tbs capers (optional, I don't use)
Directions
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture and shake off excess.
In a skillet over medium heat, melt the butter.
Add the chicken breasts and sauté (turning once) for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Tuesday, November 4, 2008
White Chicken Chili
I love this recipe. My friend made it for me one Halloween and it became one of my go to meals. I'll share her "secret" recipe with you now...
Buy two cans of Busch's great northern beans. Follow the recipe on the back of the can. Ta da!
Just in case you don't have Busch's beans...
White Chicken Chili
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
Buy two cans of Busch's great northern beans. Follow the recipe on the back of the can. Ta da!
Just in case you don't have Busch's beans...
White Chicken Chili
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
Wednesday, October 29, 2008
Chicken cacciatore
Oh hell, I don't even know if this is considered cacciatore and I really don't care. All I know is that when I am being good and trying to get in veggies, this is my go to recipe. Try it with some brown rice for a yummy and healthy dinner.
Chicken Cacciatore
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Prep:
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Cooking:
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.
Chicken Cacciatore
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Prep:
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Cooking:
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.
Chicken Enchiladas
Okay, now these chicken enchiladas are killer. My sister originally got the recipe out of either a Better Homes and Gardens or Betty Crocker cookbook...or so she says. I have yet to find it in either myself. I have doubled the cheese of the original recipe (hello? who wouldn't?) and the original recipe used corn tortillas, but I prefer flour. If you like heat, try a can of diced jalapenos instead of the green chilis.
Chicken Enchiladas
1 lb chicken
3 Tbs butter or margarine
1 small onion, chopped
2 cloves garlic, chopped
3 Tbs flour
1 cup sour cream
1 can diced green chilis
2 cups chicken broth
2 cups shredded cheese (cheddar or Mexican blend)
8-10 small corn or flour tortillas (I prefer the flour)
Boil the chicken and then shred it. Place shredded chicken into a large bowl and set aside.
Preheat oven to 350 degrees. Prepare a 9x13 in casserole dish by spraying the inside with cooking spray.
Melt butter over medium-high heat, then add the onions and saute until translucent. Add the garlic and cook for another minute or two. In a small bowl, stir the flour into the sour cream until well blended. Add the sour cream and flour to onion mixture and stir until well combined.
Whisk in the chicken broth until smooth and then add the green chilis. Cook until the mixture begins to boil and starts to get thicker. Remove from the heat and add 1 cup of the cheese. Then pour 1/2 of sauce over your chicken and mix together well. . Fill the tortillas with chicken mixture, and roll burrito style. Place them in the prepared dish seam side down (cram them in there if you have to). Pour the rest of the sauce over the filled tortillas and then cover with the remaining cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 5 more minutes (or until the cheese is melted).
Chicken Enchiladas
1 lb chicken
3 Tbs butter or margarine
1 small onion, chopped
2 cloves garlic, chopped
3 Tbs flour
1 cup sour cream
1 can diced green chilis
2 cups chicken broth
2 cups shredded cheese (cheddar or Mexican blend)
8-10 small corn or flour tortillas (I prefer the flour)
Boil the chicken and then shred it. Place shredded chicken into a large bowl and set aside.
Preheat oven to 350 degrees. Prepare a 9x13 in casserole dish by spraying the inside with cooking spray.
Melt butter over medium-high heat, then add the onions and saute until translucent. Add the garlic and cook for another minute or two. In a small bowl, stir the flour into the sour cream until well blended. Add the sour cream and flour to onion mixture and stir until well combined.
Whisk in the chicken broth until smooth and then add the green chilis. Cook until the mixture begins to boil and starts to get thicker. Remove from the heat and add 1 cup of the cheese. Then pour 1/2 of sauce over your chicken and mix together well. . Fill the tortillas with chicken mixture, and roll burrito style. Place them in the prepared dish seam side down (cram them in there if you have to). Pour the rest of the sauce over the filled tortillas and then cover with the remaining cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 5 more minutes (or until the cheese is melted).
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