Sunday, April 11, 2010

Buffalo Chicken Pizza ..omg so good

Omg this pizza was so good. Ok so if you read the previous post you can see I made Buffalo chicken wraps. If you didn't read the previous post shame on you, because you are missing out on wraps that are borderline amazing. So anyways, although the wraps were oh so yummy they kept falling apart, partly due to the greediness of over stuffing them. (note to self buy bigger wraps next time). So since I still had quite a bit of the buffalo chicken left I decided to make some buffalo chicken pizza. After all you know what they say, a meal is a terrible thing to waste.

1 Boboli original pizza crust
1 cup cut buffalo chicken strips
1/4 red onion sliced small
*about* 1/3 cup Blue cheese dressing
1/4 cup Gorgonzola cheese
1/4 cup cheddar cheese
Sargento Italian cheese mix (however much you like)
Franks redhot hot sauce
Directions :
  • Pour blue cheese dressing onto pizza crust, but do not go overboard, blue cheese dressing does not dry up when baking like traditional tomato base pizza sauce. You do not want a soupy pizza.
  • Sprinkle with Gorgonzola cheese. Add chicken and dash of redhot sauce , add onions, and cheddar and Italian cheeses.
  • Bake at 350 for 12-15 mins depending on oven.
  • Viola! amazing party in your mouth pizza.

Saturday, April 10, 2010

Buffalo chicken wraps

I wanted to make something light since it was nice and sunny outside and also didn't feel like slaving in the kitchen for 5 hours. So, decided to go with Buffalo chicken wraps and waffle fries. Yum!


2 chicken breast
2 tablespoons butter melted
1/3 cup red hot hotsauce
1 teaspoon of cayenne pepper
dash salt, pepper, garlic power
mozzarella cheese
blue cheese dressing
10in. honey wheat tortilla wraps

  1. Season chicken with salt, pepper, garlic powder, and cayenne pepper and marinate for at least one hour.
  2. Remove chicken from fridge and grill in George foreman (or bake if you choose)
  3. Melt butter and mix with Franks red hotsauce . Cut chicken into slices and add to hot sauce mix well to all chicken is coated.
  4. Place chicken in tortilla wrap, add lettuce, cheese and blue cheese dressing, fold tortilla over and wrap to close.
  5. Enjoy.
  6. I wanted my cheese melted in this recipe so after I wrapped the tortillas I added them back to the George foreman grill and melted the cheese. YUMM.

Friday, April 9, 2010

Baked Ziti

This was really good. I made two big pans of this one for my bestie who just had the cutest little pumpkin baby. This recipe defiantly makes a lot so you should be prepared... or have greedy people on hand. I used ground lamb instead of ground beef and whole wheat pasta, and low fat sour cream for a healthier version.


  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Wednesday, April 7, 2010

Butter chicken and Mac & Cheese

This was so good. The chicken turned out moist and delicious :-)


  • 2 eggs, beaten
  • 1 Italian bread crumbs
  • 1/2 teaspoon garlic salt
  • ground black pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup butter, cut into pieces


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Mac & Cheese

Its hard for me to give this exact recipe because I just eye ball the measurements. And go based on taste.But this mac & cheese is so good always. The key is the evaporated milk , makes the cheese sauce
taste much richer than regular 2% milk.

1 1lb. box elbow macaroni
2 cups grated sharp or extra sharp cheddar cheese
1 small can evaporated milk
1/2 stick butter
1 1/3 cup shredded muenster cheese
salt, pepper
olive oil
dash season salt.


  1. Boil noodles in tablespoon of olive oil and dash of salt until done.Drain and set aside
  2. melt butter in large pot slowly adding the evaporated milk. Once butter and milk bubbly slowly add 1/2 of the cheddar and all muenster cheese. Stirring constantly until cheese sauce is nice consistency. If desired add corn starch to thicken. Add salt and pepper to cheese sauce. Add the noddles and then stir the rest of the cheeses.
  3. sprinkle with season salt and serve. Viola!

Sunday, April 4, 2010

Chicken Tetrazzini ...Pawl loves it LOL

So one day I am watching talk soup on E! and they showed this oh so funny clip of a woman on Maury saying her best friend is seducing her boyfriend with chicken tetrazzini. So naturally I had to go to Youtube and watch it about 10 times, then I thought hmm...well if Pawl loves it maybe my hubbie will So without further ado here is the infamous chicken tetrazini video and recipe. This was my first time making it, I had never heard of such a recipe until Maury/via talk soup. The wonders of t.v bringing me countless laughs and good eats ... one meal at a time.


  • 1 pound cooked and drained spaghetti
  • 5 chicken breasts, cooked and cubed
  • 2 (10.75 ounce) cans condensed cream of chicken soup (or 1 cream mushroom 1 cream broccoli)
  • 2 1/4 cups water
  • 1/4 cup butter
  • 2 cubes chicken bouillon
  • 1/3 cup shredded Cheddar cheese
  • Fresh veggies steamed i used broccli
  • 3/4 cups mushrooms sliced
  • 1 small onion diced
  • 2 garlic cloves crushed
  • 1-2 tablespoons EVOO
  • salt, pepper, garlic power to taste.


  1. Boil chicken breast then cube or shred and set aside.
  2. Cook pasta and set aside. Saute diced onion, garlic, and mushrooms in EVOO.
  3. Steam broccoli season with salt, pepper.
  4. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then add pasta and chicken. Add veggies , onion, & mushrooms. Pour into 9X13 pan.
  5. Sprinkle with cheddar cheese and bake.
  6. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cheese melted.
(I found this recipe at allrecipes then I added a the mushrooms, onion and garlic, and broccoli)
***Video does contain cursing may or may not be appropriate for the workplace ***

Friday, April 2, 2010

Sweet Balsamic Salmon

We love salmon and I like to try new things with it since we eat it often. I marinaded 4 salmon fillets in a sweet balsamic marinade which was super easy to make. If you aren't as awesome as me then you can use any store marinade and it will still taste good. I served this with loaded baked potato and steamed veggies.

Marinade Ingredients
  • 3/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 3 teaspoons brown sugar
  • 1/4 cup finely minced sweet onion
  • cracked black pepper
  • 1/2 teaspoon ginger paste
In a small bowl, whisk together the vinegar, oil, brown sugar, onion, and pepper. Pour over salmon, and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.

Preheat oven to 350. Place salmon in shallow baking dish and add sliced onions. Bake for 15-20mins or until salmon is golden and glazed. Delish!