Buffalo Chicken Pasta

buffalo chicken pasta

16 oz spaghetti or other pasta shape

3 cups cooked, chopped chicken

2 cups chicken broth

8 oz cream cheese (can use light)

1/3 – 1/2 cup Frank’s hot sauce or equivalent  (more or less to taste)

1/2 cup cheddar cheese

1 cup ranch dressing

green onions

cheddar cheese

Cook spaghetti according to package directions, drain.

In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.

Serve with green onions and more cheddar cheese if desired.

Chicken “Divan” Casserole Style

Curry enlivens this chicken, cheddar and broccoli concoction made with cream of
chicken soup. Yields: 8 servings
chickendivan
INGREDIENTS:
6 skinless, boneless chicken breast halves – boiled and cut into bite-size pieces
2 heads fresh broccoli , lightly steamed and cut into pieces or frozen equivalent cut into pieces
3 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese
1/2 – 3/4 c Bread crumbs (optional if not using for a lo-carb meal)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken and broccoli in a lightly greased 9×13 inch baking dish. In a medium
saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon
juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over
chicken/broccoli mixture and top with shredded cheese and optional bread crumbs.
3. Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is
melted.

Nutrition facts (per serving):
Protein 28.8g. Carbohydrates 14.1g. Cals from Protein 21%. Cals from Fat 67%.
Sodium 1286mg. Calories (kcal) 14.1. Total Fat 39.9g. Fiber 2.6g. Cals from
Carbohydrates 10%. Cholesterol 98mg.

Thanksgiving Sandwich – Whitmoore style

Thanksgiving Sandwich

The anticipation of the yumminess of Thanksgiving can be mouth watering. And sometime around June some of us are hankering for those yummy flavors, but the idea of cooking that spread in 90 degree heat is off putting. Well this will solve that dilemma. This fabulous sandwich is a favorite of Kris, Alex and myself!!!

There really is no “recipe” for a sandwich so here is how we make it…

You need ~~~~

A good sturdy sliced bread. The fixin’s are heavy so the bread has to hold up to it.

Canned cranberry sauce (not whole berry) I am morally against this stuff, but trust me THIS is what it was made for.

Stove Top Turkey Stuffing ( chicken is ok if it’s July) This sandwich needs Stove Top, grandma’s recipe as yummy as it is just won’t cut it, trust me on this ! Also, the stuffing should be warm or at least room temp. If it’s cold, the sandwich loses something.

Deli roast turkey slices 2-3 for each sandwich depending on thickness ( you can use your own roast turkey if you have it)

Mayo or Whip….. your choice.

Putting it together ~~~~

Spread the cranberry sauce on one slice of bread.

Put your Mayo/Whip on the other.

Now, add the turkey slices to the cranberry bread, and a lovely layer of stuffing to the Mayo/Whip bread.

Put it together and ENJOY !!!!!!

LOUISIANA HOT CRAB DIP

hot crab dip

Ingredients:

1/2 pound jumbo lump crabmeat, free of shells

1 (8 ounce) package cream cheese

1/2 cup mayonnaise

1/4 cup grated Parmesan

3 tablespoons minced green onions (white and green parts)

2 large garlic cloves, minced

2 teaspoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 teaspoon hot sauce

1/2 teaspoon Old Bay seasoning

Salt and pepper to taste

Directions:

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy.

Makes about 1 1/2 cups

Mississippi Sin

mississippi sin

A great appetizer recipe for a party or holiday gathering.

Ingredients:
2 cups (8 oz) shredded cheddar cheese
1 package (8 oz) cream cheese, softened
1 1/2 cups sour cream
1/2 cup minced cooked ham
1/3 cup diced green chiles
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread

Preparation:
In mixing bowl, combine shredded cheese, cream cheese, sour cream, minced  ham, chile peppers, green onions, and Worcestershire sauce; stir until well blended.  Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with foil.

Bake dip at 350° degrees for 1 hour.

Serve with reserved bread cubes, crackers, or potato chips.
Makes about 4 cups of dip.

Bean Dip – Like Frito Lay

Bean-Dip-530x353

1 (15 ounce) can pinto beans, drained
4 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno
slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other
ingredients in a food processor. Puree
ingredients on high speed until smooth.
Cover and chill for at least an hour before
serving.

Sauerbraten / Hasenpfeffer

sauerbraten_003

INGREDIENTS:
· 2 cups cider vinegar
· 2 cups water
· 1/3 cup brown sugar
· 1/2 teaspoon ground cloves
· 1/2 teaspoon ground allspice
· 1 tablespoon salt
· 1/2 teaspoon ground black pepper
· 6 black peppercorns
· 1 bay leaf
· 2 onions, diced
· 3 carrots, chopped
· 2 stalks celery, chopped
· 4 1/2 pounds beef rump roast / or rabbit for Hasenpfeffer
· 2 tablespoons vegetable oil
· 1 cup sour cream

 

DIRECTIONS:
1. In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.