Pinterest is the best, especially for reciepes. You can find a reciepe for ANYTHING! I've tried multiple things that I have found on there. Some are better than others, but here is one that I have made and is SCRUMTIOUSSSSSS.
BUFFALO MAC 'N CHEESE :D
Courtesy of this LOVELY LADY
For the most part I followed her recipe, but I made some changes, slightly easier, and more MEAT! So here is my version. Make sure you check out her blog, I see some other things I'd like to try!
1/2lb pasta
1lb chicken
1 tbsp flour
4 tbsp butter
1 1/2 cup milk
1 to 1 1/2cup-ish of shredded blend of cheddar & monterey jack
1/3 cup Franks (I used the one in the bottle labeled "wing sauce")
1/3 cup panko bread crumbs
Unfortunatly I have a small kitchen and only one big burner on my stove (who does that?!) which always complicates recipes that involve doing multiple things at a time.
Cube chicken and cook, set aside. (Food can sit at room temp. for 2 hours so don't worry! I checked with the USDA)
Cook pasta according to package directions. While cooking pasta, heat butter in saucepan over medium until melted, add the flour and continue to stir/whisk until the mixture is golden! ( I learned this is called a roux). About 2 minutes.
Add milk and turn down to low. Be careful when your adding the milk not to burn it. I took it off the heat before I poured the milk in. Stir until it begins to thicken, then add cheese and whisk until smooth. Add hot sauce, and salt and pepper if you wish!
Lightly grease a 7x11 pan (I used the large glass pyrex) Im sure a 9x 13 would come out fine, but maybe cook it less since it would be more spread out... Put pasta and in pan, and spread chicken throughout. Pour sauce mixture over pasta/chicken. Top with more shredded cheese and bread crumbs. I like it crunchy so I used a little more crumbs!
Cook at 350 for 20-25ish minutes. All depends on your pan. Serve with Ranch if you want it to taste even better!
I used the same amount of sauce as the original recipe with 1lb of pasta called for becuase I like it saucyyyyy! This lil beauty will definatly be on the menu again! This would be a good dish to take to a party or somewhere, WHO DOESNT LOVE BUFFALO SAUCE!?!
Monday, April 15, 2013
Wednesday, April 3, 2013
More Chicken!
There are alot of ingredients out there that I don't like, surprise surprise! I have learned to eat around them, but I have noticed sometimes the dishes just don't taste the same when you take things out! One of those hated items would be mushrooms, but I like chicken Marsala. My hubby likes mushrooms so this ends up working out perfectly, I make it as called for and eat around the fungi :)
Chicken Marsala
Courtesy of Betty Crocker
1/4 c flour
1/2 tsp dried marjoram
1/8 tsp salt
1/8 tsp black pepper
2 boneless chicken breasts
2 cups sliced mushrooms (I only make this much for my hubby)
1/4 c sliced green onion
3 tbsp butter
1/2 c chicken broth
1/2 c dry Marsala or dry sherry
*Betty says that Marsala can range from dry to extremely sweet, and to use dry. I bought a bottle of Marsala at Food Lion, it just says Marsala and on the label it said something about gourmet cooking so that's why I chose it, plus it was less than $10!
In a bowl stir together flour, marjoram, salt, pepper. Place chicken between plastic wrap, and pound out to 1/4in with flat side of meat mallet. ( I suck at measuring :( so good luck with that, hopefully you can judge thicknesses. If it ends up thicker, it will just take longer to cook. This is where my handy dandy thermometer comes in to play). Coat both sides of the chicken in mixture.
In large skillet cook mushrooms, green onion, and 1 tbsp of butter over medium-high until tender. (Betty says to remove from skillet afterwards, but I don't because well, I didn't wanna :) and I can tell you that it does taste slightly different if you take them out vs. leave them in, and my hubby thinks its better to leave them in. Up to you though). Cook chicken in the other 2 tbsp of butter for 5-6 min, turning to brown evenly.
Remove from heat (add mushrooms again if you took them out), carefully add broth and Marsala to skillet. Bring to boil, reduce heat, simmer uncovered for 2 more min, stirring occasionally.
I make this with only 2 chicken breasts, although it calls for 4. I like to have some sauce leftover for the pasta or mashed potatoes, both go good with this!
Happy Eating Y'all!
(I've developed a southern accent after 4 months)
Chicken Marsala
Courtesy of Betty Crocker
1/4 c flour
1/2 tsp dried marjoram
1/8 tsp salt
1/8 tsp black pepper
2 boneless chicken breasts
2 cups sliced mushrooms (I only make this much for my hubby)
1/4 c sliced green onion
3 tbsp butter
1/2 c chicken broth
1/2 c dry Marsala or dry sherry
*Betty says that Marsala can range from dry to extremely sweet, and to use dry. I bought a bottle of Marsala at Food Lion, it just says Marsala and on the label it said something about gourmet cooking so that's why I chose it, plus it was less than $10!
In a bowl stir together flour, marjoram, salt, pepper. Place chicken between plastic wrap, and pound out to 1/4in with flat side of meat mallet. ( I suck at measuring :( so good luck with that, hopefully you can judge thicknesses. If it ends up thicker, it will just take longer to cook. This is where my handy dandy thermometer comes in to play). Coat both sides of the chicken in mixture.
In large skillet cook mushrooms, green onion, and 1 tbsp of butter over medium-high until tender. (Betty says to remove from skillet afterwards, but I don't because well, I didn't wanna :) and I can tell you that it does taste slightly different if you take them out vs. leave them in, and my hubby thinks its better to leave them in. Up to you though). Cook chicken in the other 2 tbsp of butter for 5-6 min, turning to brown evenly.
Remove from heat (add mushrooms again if you took them out), carefully add broth and Marsala to skillet. Bring to boil, reduce heat, simmer uncovered for 2 more min, stirring occasionally.
I make this with only 2 chicken breasts, although it calls for 4. I like to have some sauce leftover for the pasta or mashed potatoes, both go good with this!
Happy Eating Y'all!
(I've developed a southern accent after 4 months)
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