Thursday

Football season Recipes

 With football season around the corner, it is time to start looking for some new recipes to try. Below are two that I came across recently, that are too good not to share.
1. Buffalo Chicken Casserole from Holy Cannoli Recipes


  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 c. Franks buffalo sauce
  • 6 c. potatoes, grated w/ box grater
  • 1 c. light ranch dressing
  • 1/2 c. cheddar cheese, shredded
  • (10 oz) condensed cream of chicken soup
  • 1/2 c. panko

  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
  3. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
  4. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
 Recipe 2 is White Queso from Confections of a Foodie Bride



Queso Blanco

yields: About 2 cups queso
1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream.  Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.  Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.


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