Bubble Up Buffalo

February 13, 2013 was the first time I ever tried my hand at making a recipe found on Pinterest.  It was Bubble Up Pizza.  That adventure can be found here.  Since then, I’ve made Bubble Up Pizza again countless times and Boyfriend hails it as his favorite meal. Back in December, we went to visit a friend up in Maine and I cooked dinner on our last night there to repay their hospitality.  Boyfriend of course suggested Bubble Up Pizza but the friend misheard him thinking he was saying Bubble Up Buffalo (how he got confused on that I don’t understand but anyway)… and that got me thinking.  In Maine, I made the Bubble Up Pizza but last night, I got to experimenting and tried Bubble Up Pizza meets Buffalo Chicken Dip.  The results:

 

Bubble Up Buffalo

 

Ingredients

4 7.5-oz Pillsbury Grands Biscuits (my store has the 4 together in a pack)

1 lb Chicken

1 cup Ranch dressing

1 8-oz container of Cream Cheese

1 cup Frankie’s Hot Sauce

2 cups of Cheese – dealers choice. I’ve made buffalo dip before using anything from cheddar to mozzarella to mexican cheese blends to options are pretty much whatever floats your boat.

 

Directions

First, cook and shred the chicken.

Next up, cut the grands muffins into quarters.  Then mix up all the ingredients (minus the cheese) and pour into a casserole dish.  Add the cheese on top (although you can mix in some of the cheese as well).

Bake in an oven preheated to 350 degrees for 30-35 minutes.

 

Notes

Alright – I was stupid when making this.  Because theoretically, I could have been (should have been) cutting the muffins and mixing everything else together while the chicken was cooking.  If I had done that, once the chicken was done I would just have to shred the chicken and let it all bake.  But silly me didn’t do that.  I did everything with the chicken first and then the rest of it.  Which meant that in total – it took nearly 2 full hours to get to eat.

You could also probably expedite everything by getting rotisserie chicken at the food store and just shredding that – which would take out the extra time needed to cook the chicken.

Even with these suggestions – it’ll probably take longer than an average week night’s dinner.

When I made it, I only used 3 7.5-oz muffins containers which I don’t think was enough.  I probably would’ve rather had a higher bread to dip ratio which is why I suggest 4 containers instead of 3 in the ingredients above.

Overall though, I think it came out really well – tasty and really good for a Friday night while watching a movie.

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McCormick Bruschetta Chicken

In the seasoning aisle of my supermarket, I happened across a “McCormic Gourmet Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix” and decided to give it a try.  Following the shopping list on the back on the pouch (mix, oil, tomatoes, chicken, pasta, balsamic vinegar) and the directions (really easy and straightforward).  10 minutes of prep and 30 minutes cook time meant it was pretty low key.

Both boyfriend and I liked it. Worth getting again or trying other varieties.

Italian Chicken Bake

I made this again recently. I cut the potatoes to about 1/2 the size as they were the last time. After the hour in the oven, the chicken was done, the green beans were great, but the potatoes were *still* not cooked through. There’s really no way around precooking the potatoes or something similar.

Noms Away

The pin last nights dinner was inspired from is the reason why I copy and paste ingredients and directions to the blog whenever I make something. I don’t rely on a link working.  The pin this came from was repinned over and over, enough that the link doesn’t go anywhere.

Based on the description, I think I did a decent enough job of recreating it but either way… here we go.

Italian Chicken Bake

Ingredients

1.5 lbs of Chicken
1 Can of Green Beans (or other vegetable would likely be a fine substitute)
3 Eastern Potatoes (I used 3 Eastern Potatoes)
1 Stick of Butter
1 envelope of salad dressing mix (I used Kraft Thick and Creamy Italian Anything Mix)

Directions

Preheat the oven to 350.
I had 3 larger full sized chicken breasts that I slit in half (so 6 pieces of chicken) that I lined along the bottom…

View original post 156 more words

Chicken Bacon Ranch Pasta

I made this again last night using rotini instead of penne (no real difference – pasta is pasta to me) and Hormel “Real Bacon Pieces” instead of cooking the bacon. I was real impressed with the Hormel find. I was expecting just little bacon bits kinda of things but this contained larger chunks of bacony goodness.

I attempted to use more flour to counterbalance the sauce not thickening – I had this problem before likely because I use skim milk. It ended up making the sauce a bit grainy. I’d rather have the thinner sauce than how it came out yesterday so prolly not worth continue to mess around with.

Pretty much as good as I remembered though.

Noms Away

With Halloween almost upon us, Boyfriend and I decided to host a party on Saturday night.  As this party would be including alcohol, we figured a heavier dinner, full of yummy carbohydrates, was probably necessary.

Enter the recipe below.

Chicken Bacon Ranch Pasta

The link for this can be found here and the ingredients and directions are copied below:

Ingredients:

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken 

Directions:

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir…

View original post 475 more words

Fresh Take Cheddar Jack and Bacon Chicken and Potatoes

So I’ve talked before about the Kraft Fresh Take cheese/breadcrumb mixes.

The other day, we picked up the Fresh Take Cheddar Jack and Bacon.  I prepared it as directed on the package for about 1 lb of chicken – add some water to each breast, coat with the cheesy breadcrumb mix, bake for about a half hour.  The thing is – a package of Fresh Take is intended for 2 lbs of chicken but 2 lbs for 2 people is more food than we need.  So I’ve been trying to find ways to continue to use the remainder of the mix.  Previously, I’ve added the remaining crumbs to baked pasta.  This time I tried adding it to some mashed potatoes.  Alongside the chicken, I heated up frozen broccoli and Betty Crocker’s instant Loaded mashed potatoes.  I added the additional crumbs to the potatoes.

Hazzah! The potatoes tasted wonderful! Loaded mashed potatoes with more bacon and cheese? Win!

New Years

I haven’t forgotten about this, I promise.

In the pre-holiday hustle and bustle, life has been a little wacky.  All the running around meant that food was more often than usual of the fast variety, either cooked by the wonderful chain industries or the tried and true favorites that I don’t bother recounting here.  My mind’s been so frantically pulled up in that bustle that even reading hasn’t happened as much – I’ve been attempting to read Hans Christian Andersen’s fairy tales for about a month now.  They’re good but since they’re short tales I’ll read a single 1 here or there and there’s nothing to pull me into continuing – none of that “just 1 more chapter, just stay up for 1 more chapter” that usually hooks me.

I got loads of goodies for my kitchen (including a crock pot and george foreman grill) and a sewing machine for Christmas which I’ve gotta figure out how to use so I’m sure that’ll be an adventure.  I’ve also got notes on a craft project I did a few weeks ago but wasn’t posting about until after the holidays since someone (*cough*rachael*cough*) often reads this and didn’t want her seeing her Christmas present before I gave it to her 🙂

I’ll get back into the swing of things at some point.  For right now though –

Happy happy holidays and a very happy new year.