Buffalo Chicken Spaghetti

This was spectacular...and easy easy easy.

It's kinda similar to traditional Chicken Spaghetti but
has that wonderful "buffalo chicken" taste. Love the creamy layer 
of the blue and cream cheese mixture. 

It's definitely now a favorite that I'll be making again and again.

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Buffalo Chicken Spaghetti

10 oz spaghetti
2 1/2 cups cooked chicken, shredded or chopped
1 tbsp olive oil
1 medium onion, chopped
2 celery stalks, chopped
4 cloves garlic, chopped
Salt and pepper
1 can Cream of Chicken soup
1/2 cup Frank’s hot sauce
4 oz jar pimentos, chopped
2 cups chicken broth
6 oz Velveeta, cut in to chunks
1/3 cup chunky blue cheese dressing
3 oz cream cheese, room temperature
2 oz Monterey Jack cheese, shredded

Heat oven to 350*

Cook spaghetti in boiling salted water until just shy of al dente.

While spaghetti cooks, heat oil in a large skillet; saute onion and celery with just a pinch of salt and pepper until tender; add garlic and cook 1-2 minutes more. Stir in soup, Frank’s, pimentos and chicken broth. Bring to a simmer and stir in cheese until melted. Taste for seasoning. Stir in chicken; add drained spaghetti and combine. Pour out into a 7x11 buttered casserole dish.

Stir together blue cheese dressing and cream cheese. Drop spoonfuls over the top of spaghetti and gently spread out to cover top. Cover with foil and bake for 20 minutes. Sprinkle on Monterey cheese and bake uncovered another 10-15 minutes or until cheese is melted and bubbly.


Easy Homemade Enchilada Sauce

I made some enchiladas the other day using this homemade enchilada sauce and
 served them up with some Authentic Mexican Rice.

I found the recipe in one of my Southern Living magazines some time ago and thought it sounded good. Finally got around to making it and really like the deep rich flavor. 
Much better than canned.

It calls for 1/4 cup of chili powder and since mine is medium heat, I left out the 
ground red pepper and thought it turned out with the perfect amount of heat. 
If your using regular chili powder I would definitely add some red pepper, 
but use a little less if you don't like things spicy.

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Easy Homemade Enchilada Sauce

1/4 cup flour
1/4 cup chili powder
6 tbsp vegetable oil
1 cup minced onion
4 garlic cloves, minced
15 oz can tomato sauce
2 tsp cumin
1 1/4 tsp salt
1 tsp dried oregano
1/4 tsp red pepper

Cook flour and chili powder in hot oil over medium heat, stirring often, 2 minutes. Stir in onion; cook  3 minutes or until tender. Add garlic; cook stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.


Authentic Mexican Rice

My sister got this recipe from this Mexican woman she met through her husband's work. 
It super easy to make with just a few simple ingredients. 
It's probably my favorite out of any I've tasted.

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Authentic Mexican Rice

1 tbsp oil
1 small onion or 1 tsp onion powder
2 cups rice
2-3 cloves garlic, chopped
6 oz can tomato paste
4 cups chicken broth
2 tsp tomato bouillon
2 tsp chili powder

Saute onions in oil until softened; add rice and brown, stirring occasionally. Add garlic and cook 1-2 minutes more. Stir paste into broth and add to rice with remaining ingredients. Bring to a boil, reduce heat, cover and cook 20 minutes. I give it a stir a couple of times during cooking time to make sure it doesn't stick. Let stand 15 minutes.


Papas Con Chile

Papas Con Chile is such a great twist on mashed potatoes.
It means simply - potatoes with green chile.

Loved, loved, loved these. (Sorry about the picture, but I had company and was in a hurry.) 
The flavor is just awesome and they would be great served along side just 
about anything. We had them with some French Dips.

I was also thinking that with the leftovers, you could add an egg and a few bread crumbs and make into potato cakes with some kind of sauce. Personally, I enjoyed the leftovers eating them by the spoonful, cold, right out of the fridge.

Did I tell you how much I loved these?

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Papas Con Chile

2 lbs white or red potatoes
1 tbsp olive oil
1/2 onion, finely chopped
1/2 red pepper, finely chopped
4 cloves garlic, minced
1 tbsp pickled jalapeno, minced
Salt and Pepper
1/4 cup heavy cream
3 tbsp sour cream
4 oz can green chiles, chopped
2 oz Velveeta
2 oz sharp cheddar cheese
2 oz cream cheese

Wash potatoes and cut into medium size chunks, cover with water and large pinch of salt; cook until tender; drain. I prefer to leave the peel on.

Meanwhile, sauté onion, red pepper and a pinch of salt and pepper in olive oil until softened. Add garlic and jalapeno, cooking 1-2 minutes more.

Add onion mixture and remaining ingredients to potatoes. Mash until desired consistency. Taste for seasoning adding salt and pepper, if desired.


Banana Nut Bar with Cream Cheese Frosting

These have to be my 2nd favorite thing to eat that uses bananas, Banana Pudding Cheesecake and Traditional Banana Pudding being 1st and 2nd. Ok, my 3rd favorite thing.

 They're delicious eaten at room temp., but I actually like them even better chilled, 
right out of the fridge. Either way you want to enjoy them, you won't be disappointed. 

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1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup milk
1/4 cup sour cream
2 tsp vanilla
1 1/2 cups flour
1/2 tsp soda
1/2 tsp salt
2 very ripe bananas (1 1/2 c.)
1/2 cup walnuts, chopped (optional)

Heat oven to 350*

Beat butter and sugars until fluffy. Beat in egg then stir in milk, sour cream and vanilla. In a separate bowl mix together flour, soda and salt. Stir into butter mixture. Do not over mix. Smash up bananas, I usually just squeeze them in my hands, and stir in, along with nuts. Pour into a greased 9x13 pan and bake 20-25 min. When cool frost with Cream Cheese Frosting.  

1/2 c. butter
8 oz. cream cheese (room temp.)
2 tsp. vanilla
1/4 tsp fresh squeezed lemon juice
3 1/2 - 4 cups powdered sugar

Beat butter and cream cheese until creamy. Beat in vanilla, lemon juice and sugar to desired consistency.

I really like to eat these bars straight out of the refrigerator.


Homemade Orange Marmalade Ice Cream

What a great treat this was.

Really enjoyed the chunks of orange rind from the marmalade. 
And look at those specks of vanilla awesomeness in there. Now that's flavor!

Perfect served with the chocolate brownies that my son whipped up. It makes me happy that he likes to cook, and from what I can tell, has a natural knack for it.
I thought I had the brownie recipe already posted, but I guess not. Won't be long before I do though, he already wants to make them again, and I kinda feel like, the sooner the better. 

Simple and delicious!

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Homemade Orange Marmalade Ice Cream

1 1/4 cups heavy cream
1 1/4 cups half & half
1/3 cup sugar
Pinch of salt
1 vanilla bean
1/3 cup orange marmalade

Place cream, half & half, sugar and salt into a medium size sauce pan. Split the vanilla bean and gently scrape out the inside; add it to the pan along with the whole bean sections. Stir to combine; heat over medium heat until mixture is hot and sugar is dissolved, stirring occasionally. Do not boil. Remove from heat and cool, then place into the refrigerator and chill until cold. Strain ice cream mixture and freeze in an ice cream machine according to manufactures instructions. Right before ice cream is done, add orange marmalade and continue running machine to combine. For a firmer consistency, place ice cream into a freezer safe container and freeze for 20-30 minutes.


Mexican Lasagna with Green Chile Sauce

This lasagna was so good.

I wanted mexican food but I had some ricotta cheese I needed to use up so I thought, why not. It turned out great.

I mixed in some pepper jack cheese with the ricotta to give it a little kick. Perfect!

Served it up with some guacamole, a little salsa and a wedge of lime.

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Mexican Lasagna with Green Chile Sauce

10 lasagna noodles
1 lb hamburger
1 tsp salt
1/2 tsp pepper
1 onion, chopped
4 cloves garlic, chopped
10oz can Rotel
15oz can black beans, rinsed and drained
1 tsp cumin
1 tsp odobo seasoning
1 tsp coriander
1/2 tsp chili powder
2 cups ricotta cheese
4 oz pepperjack cheese, grated
1 egg
3 oz Monterey jack cheese, grated

Place noodles in a 9x11 baking dish and cover with boiling water. Set aside.

Brown hamburger in a large skillet with salt and pepper; drain if desired. Add onion and cook until softened; add garlic and continue to cook 2-3 minutes more. Stir in rotel, beans, cumin, odobo, coriander and chili powder. Taste for seasoning. Turn off heat.

Make the green chile sauce.

Stir together ricotta, pepperjack and egg with a couple pinches of salt and pepper.

Remove noodles from dish and drain. Dry the baking dish and spray with oil.

Spoon a thin layer of green chile sauce on the bottom. Top with 3 noodles, 1/3 of the hamburger mixture and 1/2 of the cheese; spoon on another thin layer of sauce. Repeat 2 more times ending with burger mixture and pouring the remainder of the green chile sauce over the top. Make sure your noodles are completely covered. (I use the 10th noodle to fill any gaps, usually length of noodles).

Bake for 30 minutes, sprinkle on the Monterey Jack cheese and continue baking another 10-15 minutes or until cheese is hot and bubbly.