Baked Buffalo Chicken Mac & Cheese Bites Recipe

Baked Buffalo Chicken Mac & Cheese Bites Recipe

 Baked Buffalo Chicken Mac & Cheese Bites Recipe

Ingredients
  • 8 ounces pepper jack cheese, shredded
  • 8 ounces cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 ounce) can evaporated milk
  • 5 large eggs
  • ⅓ – ½ cup Frank’s Red Hot Buffalo Sauce (or buffalo sauce of choice)
  • 4 tablespoons butter
  • 2 cups cooked, shredded chicken breast (rotisserie or poached and pulled)
  • 8 ounces elbow macaroni, cooked
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • Ranch dressing, to top
  • Scallion sliced, to top
Instructions
  1. In a large bowl, combine the cheeses and toss with cornstarch until evenly distributed. Set aside.
  2. In a separate large bowl, beat together the evaporated milk, 2 of the eggs, and the buffalo sauce, until well-combined. Set aside.
  3. Heat a large, high-walled pan or pot over medium-low heat. Melt the butter in the pan and reduce to low heat. Add in the chicken, macaroni, reserved cheese mixture, and the reserved evaporated milk mixture. Cook over low heat, stirring often, until the cheese melts and the sauce becomes smooth and thick. Make sure to keep the heat as low as possible, or the eggs will scramble in the cheese sauce.
  4. Line a 9 x 13″ baking dish with parchment paper or aluminum foil. spray lightly with nonstick spray and scoop the buffalo chicken macaroni into the dish. Smooth out the buffalo mac until even. Refrigerate until solidified, at least 3 hours or overnight.
  5. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray lightly with nonstick spray.
  6. Place the flour in a small bowl, beat the remaining 3 eggs in another bowl, and pour the panko breadcrumbs into a third bowl.
  7. Remove the buffalo chicken macaroni from the refrigerator and carefully flip it over onto a cutting board. Peel away the parchment paper or foil, and then cut the mac into squares.
  8. Dip each square into the flour, then the beaten egg, then the panko, pressing well to coat. Line the squares on the prepared baking sheet. You may have to use more than one baking sheet., don’t crowd them too much.
  9. Spray the macaroni squares liberally with nonstick spray, and bake until light golden and warm, about 25 minutes, turning once halfway through. Let the bites sit for a few minutes after they come out of the oven before plating. This will help them firm up as they cool just slightly.
  10. Serve the bites with a drizzle of ranch and sliced scallion.

Valentine’s Style Eggs

Valentine's Style Eggs

Valentine’s Style Eggs

  1. Assemble your sandwich, then butter one side of the bread. Separate the egg white and yolk into two bowls. Place the sandwich, buttered-side-down, in a pan over medium heat and grill until golden brown, then remove.
  2. Butter the uncooked side of the sandwich. Using a cookie cutter or a sharp knife, cut out the center. Lower the heat slightly, then return both pieces of the sandwich to the pan, uncooked-side-down. Add just enough egg white to fill the bottom of the empty sandwich center, then carefully slip the egg yolk into the center.
  3. Cover the pan (this will help the egg cook quicker) and let everything cook for a couple minutes, checking regularly after one minute to make sure nothing is burning. Once the egg appears to be cooked, immediately remove the sandwich and serve!

Cinnamon Sugar Pecans Recipe

Cinnamon Sugar Pecans Recipe

Ingredients

  • 1 egg white
  • 2 teaspoons water
  • 2 teaspoons pure vanilla extract
  • 1lb pecan halves
  • 1 cup sugar
  • ½ – 1 tablespoon ground cinnamon (your preference)
  • ½ teaspoon salt

Directions

  1. Preheat oven to 250 degrees
  2. Spray a baking sheet with cooking spray
  3. Mix sugar, cinnamon and salt in a large ziploc bag
  4. Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
  5. Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
  6. Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
  7. Spread out in a single layer onto prepared baking sheet
  8. Bake for 1 hour, stirring every 20 minutes.

Homemade Cheese Crackers

Homemade Cheese Crackers

Homemade Cheese Crackers

 

Ingredients

  • 8 ounces extra-sharp cheddar cheese, coarsely shredded
  • ½ stick unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 cup flour
  • 2 tablespoons ice water

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
  • Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
  • Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
  • Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
  • Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

Scaredy Crackers

Scaredy Crackers

Scaredy Crackers

Ingredients

  • 1/4 cup grated Parmesan
  • 2 teaspoons paprika
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons heavy cream
  • 3 tablespoons poppy seeds
  • salt, optional

Instructions

  • Preheat oven to 400 degrees. Combine Parmesan and paprika (and optional salt if using). On a floured surface, roll out puff pastry 1/8 inch thick and lightly brush with cream. Sprinkle Parmesan-paprika on one-third the pastry, then sprinkle poppy seeds over another third, sprinkling over that with a little salt, if using (leave remaining third plain). With cookie cutters, cut out cat and bat shapes (or cut into 1 1/2-inch squares).
  • Transfer to a parchment-lined rimmed baking sheet, then cover with more parchment and another baking sheet (this will keep pastry from puffing). Bake until golden, 10 to 12 minutes. Remove top sheet and parchment and let crackers cool completely on sheet on a wire rack.

Chipotle & Rosemary Roasted Nuts

Chipotle & Rosemary Roasted Nuts

Chipotle & Rosemary Roasted Nuts

Ingredients

  • Vegetable oil
  • 3 cups whole roasted unsalted cashews (14 ounces)
  • 2 cups whole walnut halves (7 ounces)
  • 2 cups whole pecan halves (7 ounces)
  • 1/2 cup whole almonds (3 ounces)
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt

Instructions

  • Preheat the oven to 350 degrees.
  • Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
  • Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
  • Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Homemade Granola Bars

Homemade Granola Bars

Homemade Granola Bars

Ingredients

  • 2 cups old-fashioned oatmeal
  • 1 cup sliced almonds
  • 1 cup shredded coconut, loosely packed
  • 1/2 cup toasted wheat germ
  • 3 tablespoons unsalted butter
  • 2/3 cup honey
  • 1/4 cup light brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
  • Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
  • Reduce the oven temperature to 300 degrees F.
  • Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
  • Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Ingredients:

Batter:
2 1/2 cups unbleached bread flour
1 teaspoon pink Himalayan salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 c. warm water
1 tbsp. dried onion

Fillings:

1 c. cheddar cheese, grated
1/2 lb. pastrami

Pretzel Toppings:

butter to baste
dried onion to top
salt to top (optional)

soaking bath:

2 tbsp. baking soda
1 c. boiling water.

Directions:

Pre heat oven to 475 degrees.

In a mixer with a dough attachment, mix all ingredients well then knead for 5 minutes. Place dough in a lightly floured freezer bag and allow dough to rest 30 minutes.

Mix baking soda with boiling water in a large flat bowl allow to cool while dough rest.

Remove dough from bag and on a lightly greased surface roll dough into a log. Cut dough into 8 pieces.

You should have 8 pieces of dough. Allow dough to rest 5 minutes. Flatten each piece of dough into a flat disk.

Take a little pastrami and little grated cheese and put into center of disk, fold dough over disk and pinch ends together. Take stick and roll to seal in filling into a log.

Add all 8 sticks to the soaking bath and baste the sticks for two minutes with soaking liquid.

Remove sticks from soaking liquid and place on a greased baking sheet, top with extra dried onion and salt if desired and allow to rest for 10 minutes.

Bake pretzel sticks at 475 degrees for 9-10 minutes, remove from oven and baste with as much butter as you like.