Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

What You Need:

4 Cups Chicken, cooked and shredded

2 cups Mozzarella Cheese

1/3 cups Franks Hot Sauce

12 Taco Tortillas

4oz Cream Cheese

1/3 cups Milk

2 tbs Butter

1 tsp Mrs Dash

1 tsp Garlic Powder

2 tbs Vegetable Oil

What You Do With It:

Preheat over to 425°

Melt butter in small sauce pot. Add Mrs Dash and garlic powder and stir to combine. Add cream cheese and stir until completely combined. Whisk in hot sauce and milk. Simmer 5-8 minutes. Salt to taste. 

Combine chicken to sauce. 

Lay out tortillas and fill with about 1/4-1/3 cup chicken and 2 tbs mozzarella. Tightly roll taquito and place in greased baking sheet. Brush all taquitos with vegetable oil on all sides. Rotating every 5 minutes, baking for 15-20 minutes, until golden brown. 

Chef's Scribbles:

This was quite the delicious meal. I made it for myself and my husband on a lazy Tuesday night, just after he happened to wake up with a cold. The hot sauce in this recipe made this a good fix for him. Of course, you can hardly go wrong with chicken when it comes to my husband. 

Enjoyed this a good deal. Could be made as a whole meal, or as a party appetizer. Would suggest with some sort of avocado ranch, guacamole, or sour cream to go on the side. 

Mexican Stuffed Shells

Mexican Stuffed Shells

What You Need:

1 lb Ground Beed

1 package Taco Seasoning

4oz Cream Cheese

16 Jumbo Pasta Shells

1 1/2 cups Salsa

1 cup Taco Sauce

1 cup Cheddar Cheese

1 cup Monterrey Jack Cheese

For Toppings-

Green Onion

Sour Cream

What You Do With It:

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Chef's Scribbles:
I had previously tried a different stuffed pasta shell meal, and wasn't overly fond of it. So I made this with some apprehension. Made this for Halloween this year, so my husband and I could nibble on shells between Trick or Treaters. I was quite impressed with it. It was a great blend of taste and texture. I will definitely make this again.

Stuffed French Toast

Stuffed French Toast

What You Need:

Toast:

1 Loaf French Bread

5 Eggs

2 tbs Sugar

2 tsp Cinnamon

1 tsp Vanilla Extract

1/4 cup Heavy Cream

Crushed Cornflakes (optional)

Filling:

8oz Cream Cheese, softened

1 cup Cool Whip, softened

1 cup Powdered Sugar

Strawberry Sauce:

2 cups Strawberries

Sugar

What You Do:

Mix all the ingredients for the filling and set aside. 

Blend strawberry and sugar together, adding sugar to get desired sweetness. Set aside as well. 

Cut french bread into even slices, about 1.5-2 inch thick. Blend together eggs, sugar, cinnamon, vanilla, and heavy cream. Dip bread into mixture, then into crushed cornflakes, if you opted for them. Cook until done. Put filling between two slices and drizzle with strawberry sauce and top with whip cream.

Chef's Scribbles:

My husband absolutely loves IHOP's stuffed french toast. Whenever we go stateside, we make it a point to go out and get him a breakfast at the restaurant. Knowing he loves it and how rarely we're able to go, I have been looking for copy cat recipes online, and all have fallen short until this one. He loves it. He's happy to eat it at least once a week, and its so delicious, that I'm perfectly fine with that. 

I completely disregard the cornflakes, though. Another restaurant had this cornflake dipped icecream, and that was amazing, though husband wasn't too excited about the cornflakes. So I ignored that altogether. 

And since I live in the stone ages and don't own a blender, I ignored the strawberry sauce, as well. We either go without entirely, or I drizzle store-bought strawberry syrup, and pile on sliced strawberries. 

Absolutely delicious dish. I am very glad to have found this.

Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

What You Need:

2 cups shredded/cooked Chicken Breasts

1 can (14oz) Artichoke Hearts, drained/chopped

1 pkg (8oz) Mozzarella Cheese with a touch of Philadelphia Cream Cheese

1/2 cup Parmesan

1/2 cup Oil-Packed Sun-Dried Tomatoes, chopped/drained

2 pkg (8ozeach) Cream Cheese, softened

1 cup Milk

1/2 tsp Garlic Powder

1/4 cup tightly packed Basil, chopped, divided

12 Lasagna Noodles, cooked

What You Do With It:

Heat oven to 350°.

Combine chicken, artichokes, 1 cup mozzarella, parmesan, and tomatoes. Beat cream cheese, milk, and garlic powder with mixer until well blended. Stir in 2 tbs basil. Mix half with chicken mixture. 

Spread half remaining cream cheese mixture into 13x9" pan. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers twice. Top with remaining noodles, cream cheese mixtures, and mozzarella. Cover and bake for 25 minutes or until heated through. Sprinkle with remaining basil. Let sit for 5 minutes before serving.

Chef's Scribbles:

I made this about two weeks ago, originally, and let me tell you. I've always been one to step around leftovers. There's just something about microwaving food after its been sitting in your fridge that kills the taste. It never tastes the same. But this lasagna? I was quite literally upset when I ran out a few days later, because it meant no more easy lunch for me. I could not get enough of this. 

I was originally cautious because I've never been overly fond of artichoke hearts. (funny story, I blame my mother for that. She used to tell all us kids that artichoke hearts were poisonous, so we wouldn't eat them.) But this recipe was fantastic. I'm glad that I have a delicious lasagna recipe that my husband is happy to eat. Even if he did respond with "It's weird, but good." when I asked for his opinion. Since he didn't openly object, whatever, the bugger gets to eat more of it. 

This is without a doubt one of my favourite recipes. 

Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake

What You Need:

16oz Penne Pasta

2 (10oz) containers Alfredo Sauce

1 (15oz) container Ricotta Cheese
1 cup Sour Cream
2 Cloves Garlic, minced
2 cups cooked, diced Chicken
1/4 cup grated Parmesan
2 tsp Dried Parsley
1 tsp Italian Seasoning
2 cups Shredded Mozzarella

What You Do With It:
Cook penne according to package directions. Drain, return to pot. Add all remaining ingredients, except mozzarella. Stir to combine and pour into a greased 9x13 baking dish. Sprinkle top evenly with mozzarella.
Bake for 30 minutes at 350°, until hot and bubbly.

Chef's Scribbles:
I just about died over this. One of the meals during which I threatened my husband's life if he didn't agree with me on it's amazingness. He didn't agree, but I was so damn busy enjoying this dish that I let him live. For now. It's incredibly creamy, very cheesy, and even great as leftovers. Definitely recommend this one. I like it better than Pizza Hut's alfredo pasta dish.