Spicy shredded buffalo chicken is mixed with pasta and four cheeses, then baked in this new scrumptious dinner classic, Buffalo Chicken Baked Pasta Recipe!
Spicy shredded buffalo chicken is mixed with pasta and four cheeses, then baked in this new scrumptious dinner classic, Buffalo Chicken Baked Pasta Recipe! then turn the broiler on to high and brown up the crust for 3-5 minutes.You know when you find something so amazing that you have to share it with all of your friends immediately?
Something amazing: Buffalo Chicken Baked Pasta
My friends: All of you!
After eating a delicious Baked Ziti dish on a Progressive Dinner, my friend and fellow Buffalo Chicken addict, PK, suggested that I make a Buffalo Chicken Baked Ziti.
I was obviously on board with this idea and a couple weeks later, Buffalo Chicken Baked Pasta was created!
I re-named it “baked pasta” instead of “baked ziti” because sometimes ziti is not available, like at Trader Joes, where I was purchasing my pasta for this dish.
1 lb chicken breasts (boneless, skinless)
1 lb pasta (ziti, rigatoni or penne)
1 cup mozzarella cheese (shredded)
1 cup buffalo sauce
1 cup ricotta cheese
1/4 cup blue cheese dressing
1/4 cup parmesan cheese
1/4 cup breadcrumbs
Begin by pressure cooking or boiling the chicken breasts and cooking the pasta.
Next, shred the cooked chicken, then combine the shredded chicken, cooked pasta, mozzarella, buffalo sauce, ricotta cheese and blue cheese dressing.
Mix all of the ingredients together then pour into an oven safe baking dish.
Combine the parmesan cheese and breadcrumbs. I also added a little Italian seasoning. Totally optional, but gives it a little extra flavor!
Sprinkle the mixture on top of the pasta dish.
Bake at 350°F for 25 minutes, then turn the broiler on to high and brown up the crust for 3-5 minutes.
Garnish with diced green onions if you would like!
I’m all about a little extra kick, so I sprinkled some crushed red pepper on top as well!
Crispy crust, cheesy center, buffalo chicken spice, I couldn’t ask for anything more in a dish!
Oh, and it’s easy to make and takes less than an hour to prepare and bake, yeah I’m totally on board!
Japanese eggplant and carrots are cooked in a homemade sweet miso sauce then served in a rice bowl for a sweet, filling vegetarian dish!
A couple weeks ago when I was on my Ahi Tuna kick preparing Japanese inspired dishes left and right, I remembered a dish I had grown to love while working at a Japanese restaurant in college.
This dish was Sweet Miso Eggplant, also known as Nasu Dengaku in Japanese.
I quickly picked up some Japanese Eggplant at my friendly neighborhood Asian market and cruised home to make the dish.
I originally planned to make this dish as a side, but then decided to add some carrots and pour the vegetables over white rice to make a delicious Vegetarian Rice Bowl for dinner.
The result was a super scrumptious side dish-turned-dinner!
1 tsp olive oil
1 lb carrots (chopped)
3 small Japanese eggplants (sliced)
1 cup white miso
1/4 cup brown sugar
2 tbsp hoisin sauce
1 tbsp white wine vinegar
1/4 cup water
1 tsp fresh ginger (zested)
1 cup white rice
I’d like to start this recipe off by showing you a picture of my “walking man” carrots!
Don’t they look like a pair of legs walking? Haha. Ok, well hopefully it made you laugh, maybe, just a little! Now on to the recipe!
Begin by heating the olive oil in a wok or large skillet. Next, add the carrots and sauté for 5 minutes, then add the japanese eggplant and sauté for an additional 3-4 minutes.
While the vegetables are sautéing, prepare the sweet miso sauce by combing the miso, brown sugar, hoisin sauce, white wine vinegar, water and ginger in a small bowl.
If white miso is not available, yellow miso can be used. The darker the miso, the saltier, the lighter in color, the sweeter, therefore when preparing a sweet miso sauce, the lightest color miso available is the best choice! Depending on the sweetness or saltiness of the miso used, the amount of brown sugar can be altered slightly more or less!
Next, pour the sauce over the vegetables.
Cover and cook for 30 minutes or until vegetables are tender.
While the vegetables are cooking prepare the rice on the stove or in a rice cooker.
Spoon the cooked vegetables over the rice and serve.
The idea for this recipe came from a spicy ahi burger I used to frequently eat at a beach bar my friend worked at. It was fresh and delicious, while also having that nice spicy kick. I re-created it just the same!
I’m so excited to switch roles for the day with Jackie from The Seaside Baker! While my post all about 5 Dinner Recipes Made in Under 50 Minutes is live over on her site today, she’s sharing with you all her Top 5 Dessert Bar Recipes!
What an honor it is to be guest posting on WhitneyBond.com! Whitney and I first met for a cup of coffee a couple months ago after realizing we were both San Diego food bloggers. I was so excited to finally meet someone with the same passion. Whitney is not only passionate about food blogging, this girl is motivated. Watch out fans, this girl is going to take the world by storm!
I decided to share with you some of my Top 5 Bar Recipes. While I love to eat little cookie rounds, I prefer to make bars. They are a lot less time consuming, and are perfect for large gatherings when you need to serve many people.
2 tablespoons rice vinegar (or white wine vinegar)
2 tablespoons sugar
1 tablespoon kosher salt
1/2 cup soy sauce (for the rice cakes)
2 tbsp sesame oil (for cooking rice cakes)
Begin by rinsing the sushi rice well, then combining the rice and 2 cups of water in a medium pot. Bring to a boil then reduce the heat to low and cover. Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
Next, combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
Allow the rice to cool, then form the rice into small rectangles using your hands, a cookie cutter or this sweet little contraption, also known as a sushi rice mold.
This nifty little tool was part of the “Sushi Party Kit” I picked up at the Japanese Market for $3.50. Have I mentioned how much I love that place?
Once the rice is formed into tight rectangular shapes, cook them lightly on each side over medium heat with 1 tbsp of sesame oil.
Remove from the skillet and dip the rice cakes into the soy sauce.
Next, cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.
These scrumptious little bites are just as good as the ones you get in the restaurant and probably even better because of all the tender, love and care that you put into making them at home! 😉
Mango, avocado, and ahi tuna are combined into a beautiful Hawaiian Ahi Poke recipe, then placed inside fillo baskets for a light, flavorful appetizer!
Mango, avocado, and ahi tuna are combined into a beautiful Hawaiian Ahi Poke recipe, then placed inside fillo baskets for a light, flavorful appetizer!I always know when a dish is reallygood when I go to post the recipe 3 days later and begin to drool on my keyboard after uploading the pictures!
This is one of those recipes!
On Wednesday morning I ventured up to Del Mar to the grand opening party for the new Whole Foods. The party consisted of goodie bags, delicious samples and an incredible Ahi Tuna special!
I purchased 3.4 lbs of Ahi because:
I can’t pass up a good deal.
I can’t pass up a good deal on fresh sushi-grade ahi tuna.
Everyone needs a little more ahi in their life!
I went home with my giant cut of fish and then began my menu planning for the next couple of days. I’m not going to lie to y’all, I had a nightmare last night that all of the ahi was gone. Yes, my ahi addiction is now out of control!
These fillo baskets were the first dish I made with the delicious fish.
The original idea for this recipe came from Tuna Fillo Baskets that we served at a sushi restaurant I worked at in college.