Buffalo Chicken Bread

I created Buffalo Chicken Bread and Jalapeño Popper Bread in an attempt to up-date the popular appetizers they are inspired by. Very successful.  Crunchy, spicy, a little messy, and scrumptious.  I am already thinking of other appetizers to prepare this way.

Servings: 12-14 pieces

Time:  Prep: 10 minutes; cooking:  20 minutes
Hardware: knives and a cutting board, measuring spoons and cups, a mixer, a mixing bowl, a silicone spatula, a large serrated knife, parchment paper and a baking sheet

Ingredients:

• Foot long French loaf
• 6 ounces cream cheese
• ⅓ cup ranch dressing
• 2 ounces blue cheese (optional)
• 2 cups cubed cooked chicken (½ pound)
• ½ cup hot wing sauce
• 1 cup shredded cheddar cheese

1. Pre-heat the oven to 350°F. To make clean up easier, line the cooking sheet with parchment paper.
2. Mix the cream cheese and ranch dressing until smooth. Stir in the blue cheese.
3. Cut the bread in half long ways, like a hot dog bun. Scoop out some of the bread so that each half is a little canoe.
4. Fill each side with the ranch mixture.  Put face up on the baking dish. Distribute the chicken evenly over each half loaf and pour the wing sauce over the chicken. Cover in shredded cheese.
5. Bake for 20 minutes or until the cheese is bubbly and the bread is crunchy. Cut each half into 6-7 slices.  Serve right away.  This may be a little messy, but that is why you have napkins.

Buffalo Chicken Bread

Jalapeño Popper Bread

Jalapeño Popper Bread

We have been invited to two parties this New Year’s Eve. We are going to the one that starts earliest, visit for a while, and then head to the other. I created Jalapeño Popper Bread and Buffalo Chicken Bread for the parties.  I am just going to mix up the toppings and finish them at the party. 

I wanted to do something new, but not too new.  People want something familiar.  I decided to rift on some old stand-bys.  If the way my husband ate them up was any indication, these turned out really well.

Servings: 12-14 pieces

Time:  Prep: 10 minutes; cooking:  20 minutes
Hardware: knives and a cutting board, measuring spoons and cups, a mixer, a mixing bowl, a silicone spatula, a large serrated knife, parchment paper and a baking sheet

Ingredients:

• Foot long French loaf
• 4 ounces cream cheese, softened
• 1 stick of butter, softened
• 8 ounces cooked crumbled bacon
• ⅓ cup pickled jalapeños
• 1 cup shredded cheddar cheese

1. Pre-heat the oven to 350°F. To make clean up easier, line the cooking sheet with parchment paper.
2. Mix the cream cheese and butter until smooth.  Stir in the bacon and jalapeños.
3. Cut the bread in half long ways, like a hot dog bun.  Spread each side with the jalapeño mixture.  Put face up on the baking dish and cover in shredded cheese.
4. Bake for 20 minutes or until the cheese is bubbly and the bread is crunchy. Cut each half into 6-7 slices.  Serve right away.

Easy Cheesy Sausage and Macaroni Casserole

This casserole is warm, hearty, and comforting. Perfect for cold, dreary weather. I also like it because it is so easy and takes little prep. I make it when I want something that isn’t fussy and tastes great.

Another reason to love this recipe is that it is easy to tweak. You can stir in any veggie that you like.  I have added countless combinations of mushrooms, zucchini, corn, and carrots. Just soften them with the onions. You can also use a pound of cooked ground beef or cooked, chopped chicken in place of the smoked sausage.  I always sprinkle a little chopped fresh parsley, chives, or green onions on top before serving just for a little green.

Servings: 6-8

Time:    Prep: 5 minutes, Cook: 45 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, a wooden spoon, a deep skillet, and an 8x11 glass baking dish

Ingredients: 

• Cooking spray
• Olive oil to cover the bottom of the skillet
• 1 onion (1 cup)
• 2 garlic cloves
• 1 pound smoked sausage
• 1-14 ounce can diced tomatoes-undrained
• 2 cups chicken broth
• ½ cup sour cream
• 8 ounces uncooked elbow macaroni
• 2 cups grated cheddar cheese
• 1 teaspoon salt
• ½ cup bread crumbs 

Easy Cheesy Sausage and Macaroni Casserole

1.  Preheat the oven to 350°. Spray the dish with the cooking spray.
2. Cut the sausage into 1 inch slices. Roughly chop the onions and garlic.
3. Heat the oil in the skillet on medium high. Add the sausage, onions and garlic. Allow the sausage to get brown and crispy on the edges (5 minutes).  Stir occasionally.  
4. Add the tomatoes, their juices and the broth to the skillet.  Bring to a boil.
5. Remove from the heat and stir in the sour cream, macaroni, cheese, and salt.
6. Pour the mixture into the glass dish and top with the crumbs.  The pasta will finish while baking.
7. Bake for 30 minutes.  Serve warm with a side salad. 

Roasted Carrots

Roasted Rainbow Carrots

I love carrots. When I saw rainbow carrots at the grocers I grabbed them. Then I forgot about them. By the time I remembered the carrots were there, I didn’t have any grand plan but I wanted to use them while they were still fresh.  So I decided to roast them. Carrots, because they are sweet, can be paired with almost any herb. But like I said, no grand plan.

Simple is best.  These were so freaking delicious. I want more.  Now.

Servings:  4-6

Time: Prep: 5 minutes Cooking: 25-30 minutes
Hardware: A cutting board and large knife, a large mixing bowl, a cookie sheet, nonstick foil

Ingredients:

• 1 pound carrots
• 3 tablespoons olive oil
• Salt & pepper

1. Pre-heat the oven to 400˚ degrees. Line the cookie sheet with foil.
2. Wash the carrots and cut about ½ inch from the top. Cut them in half length-wise.
3. Toss the carrots in the bowl with the olive oil.
4. Spread the carrots out in a single layer and sprinkle them lightly with salt.  Roast them for 25-30 minutes or until desired tenderness.
5. Taste and adjust the salt.  Top with a few grinds of black pepper.  Serve warm.