Buffalo Chicken Macaroni and Cheese

Hot right out of the oven.

I have been thinking about making this recipe for two years. I finally did it! It starts out with a variation of my Buffalo Chicken recipe, a thick creamy dreamy cheese sauce, macaroni and more cheese. Sinfully delicious and so comforting.

Ingredients for Buffalo Chicken:

1 Rotisserie Chicken, shredded or cut into bite size pieces

1 8 oz. block of cream cheese softened

1 1/2 cups Buffalo Wing sauce, I always use Sweet Baby Ray’s

3 stalks of celery, diced fine

3 scallions, cut small

Melt cream cheese and Buffalo wing sauce in a pan over medium heat. Once the cream cheese is melted, you add the chicken, celery and scallions. Set this aside while you make the cheese sauce. This can be made ahead of time and refrigerated. Just rehear before you add the cooked pasta.

Melting cream cheese into the a Buffalo Sauce.

Instructions for macaroni:

8 oz. dry elbow macaroni, 2 cups

Boil water and don’t forget to liberally salt the water. Boil for 8 minutes. You can boil noodles while making cheese sauce.

Check out this creamy, cheesy sauce.

Ingredients for Cheese Sauce:

1/2 stick of butter, 1/4 cup

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper, or to taste

2 cups milk

2 cups cheese, I used mozzarella

More cheese for the top of casserole

Just wait until you dive into this yumminess.

Melt butter in a saucepan, medium to low heat. Whisk in flour, salt and pepper. Stir continuously until mixture is smooth and bubbly, about 5 minutes. Slowly pour in your milk and whisk to combine. Add 2 cups of cheese.

Preheat oven to 350 degrees. Spray a 9 x 13 pan (mine was 8 x12”) with nonstick cooking spray.

Without the cheese topping.
With the cheese topping before it lands in the oven.
Bon Appetite!

Once buffalo chicken is made, you can add the cooked macaroni and cheese sauce together. Pour into casserole dish. I topped my Buffalo Macaroni and Cheese with a combination of mozzarella and cheddar cheese. Bleu cheese crumbles would also be delicious but I forgot to buy them. Bake in the oven until hot and bubbly and cheese is melted, about 30 minutes. Enjoy!

Corona Cheese and Green Chile Beer Bread

Corona Cheese and Green Chile Bread hot out of the oven.

I love beer bread. It’s been many years since I made any. The easy thing about beer bread, no proofing yeast, no kneading, just stir and bake. I think of this bread as a Mexican Beer Bread. There is nothing more delicious than warm buttery bread out of the oven.

Ingredients:

2 2/3 cups self rising flour

1/4 cup sugar (this does not make the bread sweet)

1 bottle (12 oz.) Corona Beer, room temperature

1 4 oz. can mild green chiles, drained well

1 1/2 cups Mexican blend grated cheese

4 Tablespoons butter, melted and divided

Make sure Green chiles are drained and squeezed dry of liquid from the can. *
When beer is added, it will become foamy. Beer activates the flour.
One can never add too much cheese! 😉
Butter makes a moist and flavorful bread.
Ready for the oven.

Preheat oven to 350 degrees. Spray your loaf pan with non-stick spray or butter it.

In a mixing bowl, add flour and sugar. Whisk together. Add green chiles and beer. Stir to combine. Once combined, stir in cheese. Add 2 Tablespoons of the melted butter. Blend well and pour into loaf pan.

Right after the remaining 2 Tablespoons of butter was added I would bake a little more if you did not add cheese topping.
Cheese topping added.

Bake for 60 minutes and brush the remaining melted butter over the top and pour the leftover butter down the sides of the bread. At this point in time, you can bake until golden brown for a few minutes or top with cheese as I did and bake about 7 more minutes.

Remove from oven and cool completely before slicing. If you are like me, that is pure torture. You can enjoy it warm/hot but it may crumble some if it’s hot. I know this because I could not wait. This is a delicious savory bread that’s great with salads, soups, stews, chowders and delicious on its own. Enjoy!

*I used several paper towels and squeezed it to get the excess liquid removed from the green chiles.

Crockpot Olive Garden Chicken

My grilled Olive Garden Chicken is a huge success on my blog. So when it’s too hot to grill, to rainy or you run out if propane, make my Olive Garden Chicken in the crockpot. use frozen or thawed chicken breasts, cook, shred the chicken and serve over pasta or rice. Easy and so delicious.

Ingredients:

1 1/2 – 2 pounds boneless, skinless chicken breasts, thawed or frozen

16 ounces or more of Olive Garden Salad Dressing

1/2 cup grated Parmesan cheese (dry kind you shake on)

Plus an additional 1/4 cup to sprinkle on when done

1/2 teaspoon of black pepper

8 ounces cream cheese, cubed

Spaghetti or rice

1/2 cup pasta water

Parmesan Shreds, optional

Spray crockpot (slow cooker) with non stick cooking spray. Add chicken breasts to the crockpot. Pour the dressing over the chicken. Sprinkle the Parmesan cheese on the chicken. Place cubed cream cheese in the crockpot. I used frozen chicken and I set my timer on high for 4 hours. if you are cooking on low, cook for 5 to 6 hours. Right before your chicken is done, prepare the pasta or the rice. Remove the chicken when done and shred it. Place back in the crockpot and add pasta and 1/2 cup pasta water to the mix. Add black pepper and sprinkle on more Parmesan cheese. Serve with a Caesar Salad and garlic bread for a delicious dinner. Enjoy!

Cheeseburger Chowder

I have been making this recipe since I had kids living at home. This is a very simple recipe that quickly comes together and is easy to make. My oldest son Jeff and wife Danielle loved this chowder. I even had a special sous chef helping me in the kitchen today, my Princes, Willow.

Ingredients:

1 large carrot grated, at least 1/2 cup (grated)

1/2 cup celery, diced

1/2 cup onion, diced

3 cups beef broth

1 can Rotel, I used mild

2 cups cooked white rice, I used Uncle Bens boil in a bag

1 pound hamburger, seasoned with garlic salt and pepper, drain fat

1 pound Velveeta cheese, torn in small pieces

1 can Cheddar Cheese Soup, I used Campbell’s

2 soup cans of whole milk

1 cup of sour cream

1 bunch of chives, cut into pieces

Fried onions if desired

Vegetables simmering in broth.

In a frying pan. brown beef and drain fat. In a separate pan cook rice according to package directions. Set both aside when done. In a stockpot, add carrots, celery and onion. Add broth and simmer 10 minutes after it comes to a boil. This this soften the vegetables. Add rice and burger to the beef broth mixture. Add Rotel. I tore the Velveeta in torn pieces so it will melt faster. Add cheddar cheese soup and 2 soup cans of milk. Stir well and do not let the soup boil. Just before serving, add the sour cream and a bunch of cut chives. Garnish with fried onions on top if desired. Enjoy! 😋

Four Ingredient Appetizer

Nothing better than a quick easy recipe with few ingredients. This appetizer probably takes you longer to go to the store and buy the ingredients than it actually takes to make it. I saw this recipe on the Today Show, it was from Dylan Dreyer. What a great hostess gift to your dinner hostess. It’s so hard to guess what wine is preferred, arrive with a delicious treat. Win win!

Ingredients:

1 loaf of baguette bread

1 container Allouette cheese spread, I used garlic and herb

Deli sliced roast beef

Red fancy pimentos

The 4 ingredients

I toasted my bread, it’s not necessary. You can put the bread on a cookie sheet and broil it or use your toaster. Spread a generous smear of your cheese spread on the bread. Place roast beef on top of cheese and top with pimento. Easy peasy and delicious. Enjoy!

Copycat Chicken Salad Chick Pimento Cheese

Since moving to Florida in 1978, I have embraced all things southern. Born and raised in Southern California, my Mom was from North Carolina. I would say I am a southerner. 😉 I am a frequent diner at Chicken Salad Chick. One thing I enjoy is their pimento cheese. It’s made a little differently than what you think pimento cheese you have seen before. This one is made with grated cheese that you grate yourself. No package grated cheese. Even the restaurant grates theirs.

Ingredients:

1 8 ounce package of sharp cheddar cheese (I used Cabot’s)

1/2 cup mayonnaise

1 teaspoon of apple cider vinegar

1 teaspoon of Worcestershire Sauce

1/2 teaspoon of pepper, or more to taste

1/2 teaspoon of salt, or more to taste

1/4 teaspoon of garlic powder

1 4 ounce jar of diced pimentos, drained and blotted with paper towels

2 Tablespoons of finely minced onions (can be grated) or more if desired

Grate cheese using the largest holes of a box grater or food processor. Set aside and refrigerate. In a small size mixing bowl make the dressing for the pimento cheese. Combine mayonnaise, apple cider vinegar, Worcestershire Sauce, pepper, salt and garlic powder. Whisk ingredients together to combine. Add drained dice pimentos and onions, stirring to incorporate. Now it’s time to add the cold grated cheese to this mixture. This is delicious as a sandwich, a burger on crackers or just by itself. Enjoy!

***Chicken Salad Chick sells a spicy version of pimento cheese and it would be the same recipe adding chili powder/and or red pepper flakes. You determine the heat.

Quiche Me Baby One More Time

When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.

Ingredients:

6 eggs, I used extra large

1 1/2 cup Heavy Cream

1 teaspoon Salt

1 teaspoon Pepper

1/4 teaspoon Nutmeg

1/4- 1/2 cup Onion, I did 1/2 cup

6 strips of Bacon, cooked crisp and crumbled

4-6 ounces Swiss Cheese*, grated

1- 1 1/2 cups Ham, cut into bite size pieces

Preheat oven to 350 degrees. Spray quiche pan with Pam.

In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.

Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.

*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.

Monica’s Delish Dip

I tried this delicious dip at my grandson’s birthday party. My gorgeous daughter in love made this and I knew when I tried it, I had to share it with you. I doubled this recipe which feeds a crowd, this can very easily be cut in half for smaller crowds.

My son and his beautiful wife.

Ingredients:

1 pound ground beef

1 pound ground sausage, I used mild but hot would be great too

2 8-ounce packages of cream cheese

2 small packages of original Velveeta

2 cans of Rotel, original

1 can of corn, drained

2 cups of grated cheddar cheese, I used sharp

Add cream cheese, Velveeta, Rotel, and corn to your crockpot. Cook beef (I seasoned mine with pepper and garlic salt), drain and add to crockpot. Cook sausage, drain and add to crockpot. Cook on low for a couple of hours until everything is nice and melty. Stir in additional grated cheese. Once the grated cheese has melted, maintain the dip recipe on low. Serve with you favorite dipping chips. I used Frito Scoops but any sturdy chip works. Thank you Monica 💗💗💗 for the recipe. Enjoy!

Tex Mex Corn Casserole 

I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!



Ingredients:

3 eggs, beaten

1 can of creamed corn, 14.75 ounce can

1 can of kernel corn, 15 ounce can, drained

3 or more pieces of bacon, crumbled

4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more

1 8 ounce container of sour cream

1 cup of Sharp Cheddar Cheese, grated

1 box of Jiffy Corn Mix

1 stick of butter, melted and cooled, you don’t want to scramble your eggs


Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!


This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up.  She called her recipe Corn Soufflé. 

The Ultimate Italian Grilled Cheese Sandwich

I think this is one of the biggest and best sandwiches I have created. I have put this recipe together for the Grilled Cheese Academy.   The outside of this sandwich is butter and Wisconsin Parmesan cheese.  The inside is garlic bread, Wisconsin Parmesan, meatballs, Wisconsin Mozzerella cheese topped with another great piece of garlic bread that has been buttered and loaded with more Parmesan cheese. This is The Ultimate Italian Grilled Cheese Sandwich!  Manga!


Ingredients:

1 loaf of your favorite crusty bread, uncut,  I used sourdough (it’s my favorite)

1 jar of garlic spread, I used Lawry’s (found where the spices are located)

Paprika 

Parmesan cheese, grated

Meatballs, make you own or store bought

Marinara sauce

Mozzerella slices, I used Sargento, Wisconsin made

Butter


Prepare garlic bread. 

Slice bread in thick slices. Spread Lawry’s Garlic Spread over bread. Sprinkle with paprika, cover with Parmesan cheese. Place on a baking sheet and broil until cheese is melted. Set aside.

Prepare meatballs. Toss meatballs in your marina sauce and heat until hot.


Sandwich Assembly:

Place at least 2 slices of Mozzerella on top of the garlic bread. Next, place meatballs.  It’s up to you if you wish to slice them. Place more Mozzerella on top of the meatballs. Cover with garlic bread. Now butter the outside of the bread and cover with more Mozzerella and place on griddle or pan to grill. Grill bread over medium heat until it is golden brown.  Carefully flip your  sandwich and grill till golden brown. Manga, manga!  Enjoy!