INGREDIENTS
1 (12 ounce ) can of refrigerated biscuits (I use Pillsbury Grands)
2 cups chopped cooked chicken (left over chicken or I love to use rotisserie chicken for this)
1/3 cup buffalo wing sauce
1 cup alfredo sauce (or your favorite sauce)
1/3 cup cooked bacon
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar
DIRECTIONS
Preheat oven to 375 degrees. Toss chicken with buffalo sauce. Cut biscuits into quarters. In a large bowl toss biscuits with Alfredo sauce, bacon, chicken and half of the cheese. Pour mixture into a 9×13 pan (sprayed with Pam) Top with remaining cheese.
Bake for 25-30 minutes.
Enjoy,
Notes: I think this could be done with Ranch dressing in place of the Alfredo sauce. Although I have not tried that version yet. I sometimes reserve a small amount of bacon and sprinkle that on top along with the cheese!
This recipe is adapted from www.plainchicken.com
INGREDIENTS
1 tablespoon olive oil
1 lb. kielbasa or smoked sausage, sliced into rings
1/2 medium onion. diced
2 cups low sodium chicken broth
1 can Ro-Tel tomatoes
1/2 cup heavy cream
8 ounces of pasta (campanella or penne pasta)
salt
pepper
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
DIRECTIONS
Heat olive oil over medium high heat in a 12 inch skillet until hot. Add sausage and cook until lightly browned. Add onion, tomatoes, broth, cream, pasta, salt, pepper, and stir. Bring to a boil, reduce heat to low and cover. Simmer 15-20 minutes until pasta is tender. Add cheese, stir until melted and bubbly.
Enjoy!
INGREDIENTS
1 lb. Jimmy Dean hot sausage roll (any hot sausage will do)
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1 tube Pillsbury crescent roll
DIRECTIONS
Preheat oven to 350 degrees.
Brown sausage in a skillet. In the meantime roll out the crescent roll onto a sheet pan closing all perforations, making it one piece of dough.
Spread crescent roll to an even layer and make five slices partially through the dough on both sides (about 1/2 inch slices) leaving a solid layer of dough through the center.
When the sausage is cooked, drain sausage then add cheese, cook and stir until melted.
Place the sausage mixture down the middle of the dough.
Starting at the ends of the dough, take that short end and fold it over the sausage, then fold over the sides alternating the dough, most of the sausage will be covered but if you have a portion that is not covered its okay, the dough will cook and bond together. Bake for 12-14 minutes depending on your oven, mine takes 14 minutes!
Let sit for 2-3 minutes before cutting.
Serve and Enjoy!
This would be fantastic for dinner, game night or any party occasion! I know this will be making an appearance MANY more times for dinner and parties to come!
You can put this on a hamburger type roll, slider for an appetizer or even a wrap! If you don’t like blue cheese feel free to swap it out with ranch dressing.
The original recipe came from Pillsbury it is written as a slow cooker recipe, however I did change it a bit. I cooked it stove top and then transferred it to my slow cooker putting it on the “warm” setting. I think cooking it on low or high for a period of time would dry it out if it cooked for too long, that is my only caution for this recipe!
INGREDIENTS
2 lb. ground beef
1 large onion (chopped)
3 cups celery (6 stalks), chopped
1 can (8 ounce) tomato sauce
1 can (6 ounce) tomato paste
1/2 cup buffalo wing sauce
1 tablespoon cider vinegar
2 teaspoons of chili powder
hamburger buns, slider buns or wraps
BLUE CHEESE SAUCE
8 ounces of sour cream
2/3 cup blue cheese (crumbled)
1 scallion, chopped
2 teaspoons buffalo wing sauce
Mix together all ingredients in medium bowl.
DIRECTIONS
In a skillet, cook beef and onion over medium heat until cooked through, stirring occasionally. Drain beef, add celery, tomato paste, tomato sauce, wing sauce, cider vinegar and chili powder. Stir well and let blend on low for 10 minutes. ( you can add to slow cooker at this point). To serve…spoon mix on bun, add blue cheese sauce, cover with top bun.
Enjoy!
INGREDIENTS
9 inch pie crust (I use frozen one)
1 cup of cubed ham
1/2 cup shredded Swiss cheese
1/3 cup of whipped cream cheese
1/3 cup of finely diced sweet onion (any onion you have would be fine)
4 large eggs
2 cups heavy cream
2 dashes of red pepper flakes (more or less to your taste, we like a bit of heat)
Salt
Pepper
1 cup asparagus – roasted
1 or maybe 2 slices of cooked bacon (optional) one for the quiche, one for the dog whatever works for you!
DIRECTIONS
Preheat oven to 350 degrees. Roast your asparagus. I do this under the broiler. I toss the asparagus in a small amount of olive oil, salt and pepper and then cut into 1/2 inch pieces. You can cut the asparagus prior to roasting. Layer your pie crust with onion, ham, roasted asparagus and bacon (if your using it). Top with your Swiss cheese. Whisk eggs, cream, salt, pepper, cream cheese and the red pepper flakes together in a medium size bowl until combined. Pour egg mixture into the pie crust. Bake for 45 minutes COVERED with foil.
Remove foil and cook for 10-15 more minutes until set. Remove from oven and let it rest 10 minutes before slicing.
NOTES
Bake on a baking sheet covered in foil making clean up easy if there is an overflow. At my house that happens more often than not as I don’t always like to measure!
If you want to make it look even prettier…roast a few extra pieces of asparagus but don’t cut them, leave them whole and when you take the foil off after cooking for 45 minutes lay the whole roasted asparagus on top of the quiche in a circular design and continue that last 10-15 minutes until set.
Adding roasted red peppers would also be a nice colorful addition.
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