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!

Everything But The Bagel BLT

It’s no secret that BLT’s are one of my favorite sandwiches. I really love adding avocado and pickled onions to my sandwich too. I recently saw Katie Lee from Food Network make this sandwich and all the credit for the bacon goes to her.

Ingredients:

Bacon (do not buy thick slice) pork, turkey or chicken bacon works

Ketchup

Everything But The Bagel Seasoning*

Bread, toast it if desired

Mayonnaise

Lettuce

Tomatoes

Pickled onions

Preheat oven to 350 degrees. Line a pan with foil if you want easy cleanup. Place a baking rack in your baking pan, I used a cooling rack (like what I cool cookies on). Lay bacon on the rack. Lightly brush bacon with ketchup (this makes the seasoning stick and it adds a tomato flavor to the bacon). Sprinkle Everything But The Bagel Seasoning on the bacon. My jar had a shaker top but I applied the seasoning using my fingers so I would not waste it. Bake 15 to 20 minutes. I like my bacon crispy do I baked mine 20 minutes. Thick bacon takes a long time to crisp up in the oven so that is why I suggested to use regular sliced bacon. Let rest 5 minutes and assemble your delicious sandwich. Enjoy!

*Everything But The Bagel Seasoning can be purchased at Trader Joe’s, Amazon and my grocery store also sells it.

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World’s Best Reuben Sandwich

I love Reuben Sandwiches but I admit, I am very picky about my Reubens. First, one must start out with great tasting corned beef. The biggest crime committed to Reubens is soggy bread. I am going to give you a recipe for great flavored corned beef and tell you how to make the sandwich to perfection.

Corned Beef from package with pickling spices included from the meat package.
Beer makes this recipe.
Corned beef, beer, bouillon cubes and additional pickling spice.
Cook on low 8 hours

Ingredients:

1 corned beef with pickling package

2 beef Bouillon cubes

2-3 Tablespoons of Pickling Spice

Beer, use enough to cover corned beef or a mixture of water and beer to cover corned beef

Place corned beef in crockpot/slow cooker fat side up. Sprinkle original seasoning packet of pickling spices on meat. Add beef bouillon cubes, the additional 2-3 Tablespoons of pickling spices and enough beer, or beer/water combination to cover the corned beef. Set crockpot on low and cook for 8 hours. At this time you can add your vegetables, carrots, potatoes and cabbage. I chose to roast my vegetables as my corned beef cooked.

World’s Best Reuben Sandwich

Ingredients:

Rye bread

Thousand Island Dressing

Swiss Cheese, enough for bottom bread and top bread

Corned Beef

Sauerkraut, drained and squeezed dry

Butter for bread

Bottom bread with Thousand Island Dressing
Swiss Cheese over the Thousand Island dressing
Thinly sliced corned beef
Squeezed, drained and dry sauerkraut
Swiss Cheese over sauerkraut
Grilled to perfection

I sprayed my griddle with nonstick spray. I lightly buttered my rye bread (greasy bread is not allowed on my sandwich!). I spread a light layer of Thousand Island dressing on the bread. You can easily add a side cup of dressing for dipping if desired. 😊 I put the buttered bread in the pan and quickly made the layers of Swiss Cheese, corned beef, sauerkraut *, more Swiss Cheese and finally topping it with the top slice of bread that also had Thousand Island dressing and butter on the outer side of the bread. Grill on each side to light brown. The bread should be crunchy, not soggy, the cheese melted and ooey gooey, the corned beef warm and full of flavor. Now that is a perfect World’s Best Reuben.

*This is the secret to the World’s Best Reuben. After draining the sauerkraut, use a cloth or several paper towels and squeeze out the liquid in the sauerkraut. The object is to get the sauerkraut dry. It still has the same great taste and flavor, but it will not make your bread soggy.

This recipe was adapted from a recipe sent to me by Tee Karis, my sweet Bestie.

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.

Mozzarella Meatloaf

This is a small meatloaf recipe.  It can be doubled or tripled for larger families. I typically make a couple of smaller loaves and share with family  or freeze the leftovers. 

  
Ingredients:

1 1/2 pounds ground chuck, I use 80/20, if you prefer, use ground chicken or turkey  

3/4 teaspoon garlic salt, or more to taste 

1/4 teaspoon black pepper, or more to taste

1/2 teaspoon Italian Seasoning

1/2 cup onion, chopped

1/2 cup Parmesan Cheese

1/2 cup Italian bread crumbs

1 egg, beaten

2 teaspoons Worchestshire sauce

1/4 cup tomato sauce, I used the one with basil, garlic and oregano

1 mozzarella cheese stick, I used string cheese

Pizza sauce, marinara sauce or ketchup for the top of meatloaf, about 1/4 cup

    
  Place cheese stick in the center and cover completely with the meatloaf mixture.   

 
Preheat oven to 375 degrees. Mix all ingredients except for cheese stick. Once ingredients are combined, flatten meat out and put cheese stick in the center. Form into a loaf or loaves if you make 2 mini loafs as I did and place in baking pan. Brush on topping of your choice, pizza sauce, marinara sauce or ketchup. Bake for 35-40* minutes until done. Let cool for 10 minutes before slicing.  Mangia!  Mangia!

*If you make one meatloaf, I would add a couple of cheese sticks and bake longer. 

  

Sizzling Chicken Burgers

Looking for a quick and easy meal to put together? I have a delicious sandwich that can be eaten hot or cold. Please try this hot first. You will love it!

Ingredients:
1 Rotisserie Chicken Breast, shredded
1 cup celery, chopped
1 small onion, diced fine
1 cup mayonnaise
1 1/2 cups sharp cheddar cheese, grated
Salt and Pepper to taste
4-6 hamburger buns, I used pretzel

Preheat oven to 350 degrees. Mix of the above ingredients listed above except for the buns. Spread mixture on your favorite buns. Wrap each burger in foil and bake in oven for 15 minutes. These sandwiches are so good. Unbelievable how good they taste warm. If you decide not to eat them warm, you might want to add more mayonnaise. Teams well with my Remarkable Rotini Pasta Salad as seen in the pictures.

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