Cheesy Creamy Buffalo Chicken with Pasta

Approximate Cook Time 20 Minutes

Pinterest Side Dish

Ingredients:

1 pound of uncooked chicken then shredded after boiled

8 oz cream cheese

1/ 3 cup buffalo sauce

1/2 cup chicken broth

1 tsp Paprika

1 tsp garlic powder

1/2 tsp salt

3/4 cup blue cheese dressing

12 oz uncooked pasta

Instructions:

1. Prepare the sauce by melting the cream cheese (I used the 1/3 less fat version, tasted the same), buffalo sauce and the chicken broth on the stove over medium heat for 4-6 minutes.  Boil the chicken until done.

2. Add the paprika, garlic powder, black pepper (I used white, gave it some extra pep) and salt.

3. Cook for 5 minutes over medium heat or until all of the ingredients are combined and smooth.

4.Add the blue cheese dressing and shredded chicken

5. Cook the sauce for an additional 10 minutes over low heat.

6. Boil  and cook pasta

7. Combine the cheesy buffalo chicken sauce with the noodles

8. All done!

Cheesy Pinterest Food

Advertisements

What had started as… “Mac and Cheese Bites”

When making this I sorta steamrolled over the part that said “Bites” when making this, none-the-less, this turned out really great! Not very gooey as you’d want mac and cheese, but not too dry. Really a great balance when prepared.

Here is the picture that pulled me into making this:

mac and cheese bites

As you can see, sorta little bitty bites that look really good. They do taste as good as you imagine!

This is the recipe:

Mac and Cheese Bites
Yield: 18 servings

INGREDIENTS

12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz) (I used Garlic Butter Ritz, HIGHLY recommended)
3 cups shredded sharp cheddar cheese, divided (I think I’d consider more in the future)
6 tbsp. unsalted butter, melted
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes

DIRECTIONS

  • Preheat the oven to 350˚ F.  Bring a large pot of water to boil.  Cook the pasta according to the package directions until just shy of al dente.  Drain well.  Meanwhile, lightly grease standard size muffin pans with cooking spray.  In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.
  • Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.  In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.  Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.
  • Divide the macaroni mixture between the prepared muffin wells.  Bake until light golden, about 20-25 minutes.  Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.

I would consider making this inside a 9×9 pan instead of the muffin pan as I have much deeper muffin pans than originally thought. None the less, it tasted fantastic. If I had mini muffin tin I these would be a really neat appetizer.  If you don’t have a mini muffin tin, my suggestion would be to try a 9×9 pan.

Here is how mine turned out:

mac and cheese

Corn Casserole

This is basically the same dish my mom would traditionally make for Thanksgiving but we’d call it “escalloped corn” I have to say, that this version turned out much better than my attempts at my family mainstay. Both offer a different taste so I’m going to continue to perfect my family recipe, but this one is so simple and easy to make that it’s going to be a tough choice between the two.

Here was the original picture that pulled me in, also reminiscent of my family spin:

 

Here is the Original Recipe:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

 

Here is how mine turned out:

IMG_2787

Here is what I changed:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)  (I used Jiffy, really what else is there to use?)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. (not sure if covering with tin foil for the first 45 minutes made any difference, but the middle was far from being cooked at that time. I took off of the tin foil and cooked for another 30 minutes and it turned out great.)

 

Highly recommended, I know I’m going to use this recipe again!

Cheesy Potato Soup

Cheese and potatoes go together like peanut butter and jelly, so in my eyes, this is a home run hit especially when put together to make a soup. Here is the picture that hooked me in:

Chesse Potato Soup

a  golden-ie look of happy cheesy gooeyness that I couldn’t resist but to try and see how my version would turn out.  When I made this it seemed like a lot of onion for the soup. It did cook out a lot more than I had anticipated which was good because it was extremely overwhelming and almost the the point of overpowering the whole soup, but alas not quite enough it was borderline onion soup with cheese and potatoes. I’m going to try just one cup of a white onion next time.

The Original Recipe:

COOK:

1lb. thick-sliced bacon, diced
Ingredients:

1white onion, diced (2 cups)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions
Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes

Here is what I did:

COOK:

1lb. thick-sliced bacon, diced (I didnt cook bacon, but would have probably helped with the onion taste)
Ingredients:

1white onion, diced (2 cups) (Maybe less is more? It may depend on what you’re serving with it as well, i think)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions (Didnt add scallions)
Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes

This is what mine looked like while cooking, it was almost done 😀

Cheesey Potato Soup

I would recommend this again, but with a bit of tweaking it could fit a wide range of meals. Great for the winter!