Baked Buffalo Chicken Pasta

Baked Buffalo Chicken PastaIngredients

8 oz. of  uncooked rotini noodles

¾-1 lb. chicken breast, cut into bite-sized pieces

Salt

Pepper

Garlic powder

Italian seasoning

3 tablespoons cooking oil

1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste.  If using a white sauce, add ¼ cup Parmesan cheese to the sauce.

½ bottle (approx. 6 oz.) buffalo sauce

1 cup shredded mozzarella cheese

 

Directions

  1. Cook noodles until al dente; drain.
  2. Preheat oven to 350º.
  3. While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.  Cook in oil until no pink remains.
  4. Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave.  Stir in the flour and salt.  Add milk and stir.  Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils.  Stir in the Parmesan cheese.
  5. Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine.  Pour into a 9”x9” baking dish.  Sprinkle remaining mozzarella cheese over the top.
  6. Bake for 20-25 minutes.

 

Yield:  6 servings

Sam’s Shepard’s Pie

Looking for a fun, easy recipe to fulfill your week? This recipe by Crew Member, Sam Steward, is a quick and delicious version of Shepard’s Pie. Try it tonight!

Shepards Pie - cropped

Ingredients

1 pound of hamburger

1 can of corn

1 can of cream of celery

3 cups of cheese

1 ½ cups onion

3 large potatoes

½ a stick of butter

 

Directions

  1. Preheat oven to 425 degrees and grease an 8×13 pan.
  2. Start by peeling and quarter the potatoes in a medium sized pot and boil until tender.
  3. While the potatoes are boiling, begin chopping 1 ½ cup of onion. Then in a medium sauce pan, melt ¼ stick of butter and start cooking the chopped onion until tender.
  4. Halfway through cooking the onions, add the can of corn and continue cooking until tender.
  5. Once the onion and corn are cooked until tender, add the 1 pound of hamburger and cook until brown.
  6. Salt and pepper the corn, onion and hamburger mixture to taste.
  7. Add the can of cream of celery to the corn, onion, and hamburger mixture.
  8. Once potatoes are cooked, you can start mashing them.
  9. In the greased, 8×13 pan, layer the hamburger mixture on the bottom. Then you can layer the mashed potatoes over top the hamburger mixture.
  10. Sprinkle the three cups of cheese over top and cover with foil.
  11. Place in oven and bake on 400 degrees for 45 minutes.
  12. To get browning of the cheese, broil for 5 minutes.

sam-steward-info-bar

Copycat Outback Steakhouse Walkabout Soup

copycat-outback-steakhouse-walkabout-soup2

Ingredients
White Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
1 ¼ cups whole milk
Soup Base
2 cups thinly sliced yellow sweet onions
3 tablespoons butter
14-15 oz. can chicken broth
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 chicken bouillon cubes
2 oz. processed cheese (the kind that melts easily)
Shredded cheese for garnish

Directions
1.    Prepare white sauce in a saucepan or microwave.  Set aside.
2.    In a 2-quart saucepan, place 3 tablespoons and the sliced onions.  Cook on low to medium heat, stirring frequently until soft and clear but not brown.
3.    Add chicken broth, bouillon cubes, salt, and pepper.  Stir until completely heated through.
4.    Add white sauce and processed cheese. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
5.    Turn the temperature to warm and let cook for an additional 30-45 minutes.
6.    Serve with a garnish of shredded cheddar cheese.

Yield:  3-4 servings

Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Honey-Garlic Glazed Meatballs

honey-garlic-glazed-meatballs2Ingredients
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce

Directions
1.    In a large bowl, combine eggs, and milk.  Add the bread crumbs, onion, and salt.
2.    Crumble beef over mixture and mix well.
3.    Shape into 1-inch balls.  Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4.    Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
5.    Add meatballs to the sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.
6.    Serve as appetizers or as a mealtime meat dish.
Yield:  5-4 dozen, depending on meatball size

Hot Milk Cake

Hot Milk Cake3

Ingredients
4 eggs
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons butter

Directions
1.    In a medium bowl, beat the eggs using a hand mixer.  Add the sugar and vanilla; mix well.
2.    In a small bowl, combine the flour, baking powder, and salt.
3.    Add the dry ingredients to the egg mixture.  Beat until just combined.
4.    In a small saucepan (or microwave), heat the milk and butter until very hot but not boiling.
5.    Slowly pour the milk into the cake batter and stir until thoroughly combined (batter should be smooth, yet thin).
6.    Pour the batter into a greased and floured 9”x13” cake pan.  Bake at 350º for 30-35 minutes.
7.    Frost as desired.

Yield:  12 servings

One Pot Cheesy Zucchini Rice

One Pot Cheesy Zucchini Rice1

Ingredients
1 small onion, diced
1 clove garlic, minced
4 tablespoons butter
1 cup long grain rice
2 cups chicken or vegetable broth
1 ½ cups shredded zucchini
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
½ teaspoon salt

Directions
1.    Over a medium-high heat in a medium saucepan, sauté onions and minced garlic in 2 tablespoons of butter until onions are translucent (about 2 minutes).
2.    Add rice, stirring continuously until slightly toasted.
3.    Pour in broth and bring to a boil.  Cover, and turn down heat to low.  Simmer for 15-20 minutes until liquid is absorbed.
4.    Stir in shredded zucchini, cheeses, and salt.  Stir until well combined and cheeses are melted.

Yield:  4-6 servings