Another way to get that hot/cool, ying/yang taste of Buffalo Chicken Wings... This pasta has plenty of kick - if you wish, tone it down a bit by using less cayenne.
Prep / Cooking time: 15 minutes
Servings: 6 servings
Cook 1 lb. box pasta (penne works well) according to package directions.
Meanwhile, melt together:
1/2 stick butter
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt
Turn off heat.
When pasta is almost done, wisk in:
1/2 c. prepared ranch dressing
Drain pasta, pour sauce over, stir in:
1 lb cooked chicken, sliced, diced or cubed
12 scallions/green onions, chopped
4 oz. package blue cheese crumble
Saturday, October 25, 2008
Wednesday, October 22, 2008
Greek Chicken and Potatoes
Here's another one-pot-wonder-meal from Guest Chef Judy A. in the Twin Cities. Ahhh, the aroma of the Greek Islands floating through my kitchen...
Greek Chicken and Potatoes
6 split chicken breasts, skin-on, bone-in
3 large russet potatoes, cut into large wedges
2 large onions, cut into large wedges
3 to 4 Tablespoons olive oil
salt and pepper to taste
4 Tablespoons oregano
Place chicken, potatoes, and onions in a roasting pan. Drizzle all with olive oil. Salt and pepper to taste. Then generously sprinkle oregano over all. Bake at 425 degrees for one hour to one hour and fifteen minutes.
Greek Chicken and Potatoes
6 split chicken breasts, skin-on, bone-in
3 large russet potatoes, cut into large wedges
2 large onions, cut into large wedges
3 to 4 Tablespoons olive oil
salt and pepper to taste
4 Tablespoons oregano
Place chicken, potatoes, and onions in a roasting pan. Drizzle all with olive oil. Salt and pepper to taste. Then generously sprinkle oregano over all. Bake at 425 degrees for one hour to one hour and fifteen minutes.
Monday, October 20, 2008
Gettin' Saucy #1: Basil Rosa Sauce
Yes, yes, store-bought treats are your friends! These are in the refrigerated section of your store... just waiting for you on your next busy day!
3 - 4 ounces Basil Pesto (about half of a standard 7 oz. container)
3 - 4 ounces Light Alfredo Sauce (ditto above)
12 - ounce size container Marinara (or any tomato-based sauce)
Combine all, heat through, don't boil. Great on pasta or fish. Finish with a little freshly-grated Parm, if you wish.
3 - 4 ounces Basil Pesto (about half of a standard 7 oz. container)
3 - 4 ounces Light Alfredo Sauce (ditto above)
12 - ounce size container Marinara (or any tomato-based sauce)
Combine all, heat through, don't boil. Great on pasta or fish. Finish with a little freshly-grated Parm, if you wish.
Gettin' Saucy #2: Blue Steak Sauce
OK, it's not really blue, but this idea sends plain ole blue cheese into a nummy steak topper. And if a little spills over to mashed potatoes, it's your day!
In a small saucepan combine:
1/2 c. half-and-half or cream
4 oz. package of blue cheese crumbles
Let s-l-o-w-l-y melt together, stirring often. It takes about 10 minutes. Serves 6 generously.
In a small saucepan combine:
1/2 c. half-and-half or cream
4 oz. package of blue cheese crumbles
Let s-l-o-w-l-y melt together, stirring often. It takes about 10 minutes. Serves 6 generously.
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