OH MY does this pack a punch! If you love buffalo chicken you are going to absolutely, positively love this dish! I have had this recipe bookmarked to make for over a year. What the heck was I waiting for? I found this recipe a year ago in Taste of Home Magazine and just came across it again as I was cleaning out my gazillion cookbooks! This is a keeper! You will definitely want to serve a garden salad along side this spicy dish.
1 Tablespoon olive oil
1 1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, chopped (I grated it)
1 large carrot, grated
2 garlic cloves
1 can diced tomatoes (14 1/2 ounce), drained
1 bottle buffalo wing sauce (12 ounce)
1/2 cup water
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) ricotta cheese
1 3/4 cups crumbles blue cheese, divided
1/2 cup flat leaf parsley
1 egg beaten
3 cups mozzarella cheese
2 cups white cheddar cheese
Preheat oven to 350 degrees.
In a dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot. Cook and stir until meat is no longer pink and vegetables are tender. Add garlic and cook 2 minutes longer, stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat to low and simmer for one hour.
Cook lasagna noodles according to package directions and drain. In a medium bowl mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
Spread 1 1/2 cups of sauce into greased baking dish. Layer three noodles, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese.
Repeat layers twice.
Bake covered for 20 minutes. Uncover and bake for 25 minutes longer or until bubbly and cheese is melted. Let stand for ten minutes and serve.
This was slightly adapted from Taste of Home Magazine 2013
As you could guess by the title this recipe came about during Halloween due to the amount of garlic in the recipe. It is requested MANY times through the year… not just during Halloween. This week is Robby’s birthday and as you can guess this was his dinner request. I have been making this for a very long time and is always a favorite.
2 whole garlic heads
1 pound Jimmy Dean hot sausage
1 teaspoon fresh rosemary
2 Tablespoons butter
1/3 cup flour
5 cups 1 % milk
1 cup fresh Parmesan
1 cup Gruyere cheese
dash of nutmeg
1 pound uncooked penne pasta
Pre heat oven to 350 degrees. Slice the top of the garlic heads off, drizzle with olive oil. Wrap garlic in foil and bake for one hour. Cool ten minutes, separate cloves and squeeze garlic into a small bowl. Set aside. Increase oven temperature to 400 degrees
Cook pasta until al dante. Brown sausage in a LARGE saucepan over medium heat, stirring to crumble. Once cooked through. remove sausage from pan and stir in rosemary. In the same pan melt butter over medium heat, add flour to the butter stirring with a whisk. Gradually add the milk whisking until slightly thick. (about 10 minutes). Stir in roasted garlic, cheeses, nutmeg, salt and pepper. Mix sausage, pasta and cheese sauce together and place in a 13×9 pan and bake for 15 minutes until bubbly.
Take out of oven and let rest for five minutes. The sauce will thicken as it sits.
A one pot casserole that tastes like a cheeseburger? What is not to LOVE with that! This dish also feeds about six so it makes a good amount especially if you have teenagers lingering in your kitchen or home! Although I did really like this dish for a number of reasons… easy, one pot cooking and we all like the taste of cheeseburgers. However, I did not like it the next day. I felt like it was just a slight bit mushy, Jim LIKED it though so I guess I will leave that choice up to you! On to the recipe!
4 strips of bacon, cut into one inch pieces
1 pound ground beef
1 medium onion, diced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 cups beef broth
1/4 cup ketchup
1 Tablespoon yellow mustard
1 teaspoon Worcestershire sauce
8 ounces pasta
1/2 cup cheddar cheese
1/2 cup Monterey Jack cheese
Cook the bacon in a large pan over medium heat about 5-7 minutes, set aside on paper towels to drain. Cook the ground beef and the onion in the same pan over medium high heat about 5-7 minutes, drain any excess grease. Add diced tomatoes, tomato sauce, broth, ketchup, mustard, Worcestershire sauce and pasta. Bring to a boil, reduce heat and simmer covered until the pasta is cooked al dante, about 15 minutes. Season with salt and pepper, add the cheese, stir and cook until the cheese is melted. Top with bacon pieces.
You can also add a few cherry tomatoes cut in half if you like!
This is another Pioneer Woman (Ree Drummond) recipe with just a couple slight changes. One change is that I dislike mushrooms, you will not find mushrooms in my mac and cheese. The second change is that I do not add Fontina cheese but instead up the amount of Gruyere cheese, as I love the nutty flavor the Gruyere gives. The rest of the recipe is the same. I also used only one pound of macaroni instead of 1 1/2 pounds.
To make this recipe a little easier I usually cook my bacon and caramelize the onions one day in advance.
8 slices thick cut bacon (cooked and chopped)
2 whole onions (peeled, halved and thinly sliced)
5 Tablespoons of butter
1/2 Cup grated Parmesan cheese
1 cup grated Gruyere cheese
4 ounces goat cheese
1 pound elbow macaroni
1/4 cup flour
2 cups whole milk (I use 1%- it worked just fine)
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled Gorgonzola
In a large skillet over medium low heat, sauté onions in one tablespoon of butter, stirring occasionally until golden brown. This takes some time…don’t rush, you really want the onions to caramelize. Grate the Parmesan cheese and Gruyere cheese and unwrap the goat cheese. Cook the macaroni until just under cooked. Drain and set aside.
To make the sauce, Melt 4 Tablespoons of butter into LARGE pot over medium heat. Sprinkle in the flour , whisking to combine. Let the roux cook for a minute or so continually whisking. Pour in the milk, still whisking, cook for 3-5 minutes until thick and bubbly. Add the half and half, 1 teaspoon of salt , plenty of black pepper and stir to combine.
Spoon about 1/4 cup of the hot white sauce into the small bowl with the beaten eggs, stirring with a fork as you drizzle the white sauce in. Once combined pour the mixture into the pot with the white sauce, stirring constantly.
Add the Goat cheese, Parmesan cheese and Gruyere cheese. Stir to melt. Add the cooked Macaroni to the sauce and stir to coat.
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. Lay half of the cooked onions on the bottom of the pan, followed by half of the macaroni, half of the Gorgonzola and half of the bacon. Repeat layers, ending with the bacon on top!
Bake for 20-25 minutes or until hot and bubbly!