Archive for March, 2013

24
Mar
13

A recipe for you to try

Howdy Blogosphere!

It’s been a while since you’ve heard from me, I understand. I’ve been busy and just haven’t had the time to sit down and collect my thoughts. But, I thought I’d share this snazzy little recipe my wife found online. If you like buffalo chicken wings or dip, you should like this little concoction. Let’s get to the details, shall we?

It’s simply called Loaded Potatoes and Buffalo Chicken. Sounds simple, right? My wife actually found the recipe on Facebook and passively said, “wow, this sure would be nice try. I wouldn’t mind if someone made it.” (Hint hint)

There’s a bit of prep work involved, but not bad. Just to keep you going, here’s a picture.

Image

picture courtesy of Facebook post

See, I knew you’d want to keep reading. Here’s what you’ll need:

LOADED POTATOES AND BUFFALO CHICKEN!!
2 pounds boneless chicken breasts, cubed (1″)(Par boil for a few minutes to ensure doneness)
8-10 medium potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon( Fried already)
1 cup diced green onion

And the instructions: 

Preheat oven to 400 degrees. Spray a 9 X 13″ baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 375 degrees. 

Top the cooked potatoes with the marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing and enjoy!

My wife and son liked it, but both said it was pretty hot for them. Our daughter opted for cereal. Maybe a little too hot for her.

Happy cooking!