Daily Archives: 10/25/2018

Calling all buffalo chicken lovers

So as some of you know I am a huge fan of anything buffalo chicken. I understand that I have mentioned this before, but I can’t get over this stuff. I love it! I recently had an appetite for it, and my hunger for some buffalo sauce was driving me crazy. I finally couldn’t take it anymore and had to satisfy my craving.

I came across this Buffalo Chicken Bake. It’s quick, easy and delicious; it doesn’t get much better than this recipe. All you need are FOUR ingredients and about ten minutes to get your buffalo fix. I recommend making this for your dinner and all of the buffalo chicken lovers in your family.

Do you have some leftovers? Put some on your sandwich, in a salad, or whatever your heart desires.

Buffalo Chicken Bake

Ingredients

3-4 Chicken Breasts

6-8 Tbsp Frank’s Red hot Buffalo Sauce

3 Bell Peppers – a combination of red, orange and yellow

1 C. cheddar cheese or Mexican blend cheese, shredded

Directions

1. Preheat the oven to 350 degrees. Grab and grease a 9×13 baking dish and place the chicken flat. Pour a few tablespoons of buffalo sauce over each chicken breast.

2. Layer thinly sliced bell peppers on the chicken. Spread cheese evenly over the top. Bake at 350 for thirty-forty five minutes or until the chicken is no longer pink.

Source The pinning mama

Here are some of my other favorite Buffalo flavored recipes?

Buffalo chicken Dip (Great for parties)

A twist on buffalo wings (one of my all-time favorites)

Zesty Buffalo Chicken Casserole

Crazy Addicting Buffalo Chicken Pasta

Sweet Garlic Pork loin with veggies

All you need are a few ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.

Brown Sugar Garlic Pork with carrots & potatoes

INGREDIENTS

2 lb pork loin trimmed of excess fat

4 garlic cloves minced

4 Tbsp. sugar

1 Tbsp. canola oil

2 lb peeled and sliced

2 lbs potatoes scrubbed and cut into 1 inch chunks

1/4 C. canola oil for vegetables

salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees. Grease a large baking dish with non-stick cooking spray. Set aside.

2. In a large bowl mix the 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes. In a small bowl one tablespoon of canola oil, brown sugar, garlic and rub all over pork loin. On one large cookie sheet, put down some foil and add the carrots and potatoes.

3. Spread apart the vegetables to make an opening in the pan for the pork. Add the pork to the pan. Roast the pork and vegetables for forty – sixty minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.

Source Dinner then dessert

Fancy up your tasteless broccoli

Roasted Panko Parmesan Broccoli

Ingredients

2 lb fresh broccoli florets, cleaned and separated [approximately 2 large bunches]

3 green onion, sliced, whites only

4 clove garlic, minced

1/3 C. olive oil

1/4 C. panko breadcrumbs

1/4 C. grated Parmesan cheese

1 tsp. dry Italian seasoning

1 tsp. garlic salt [more or less to your taste] black pepper or lemon pepper, optional

1/2 tsp. red pepper flakes

Directions

1. Preheat the oven to 425°F. Grease a 9×13 baking sheet with cooking spray and set aside.

2. Separate the broccoli florets into bite size pieces. Place the florets into a mixing bowl, along with the sliced green onion and minced garlic. Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Stir well.

3. Lay in a single layer on the baking sheet. Roast for twenty-twenty three minutes or until crisp tender and the crumbs are golden.

Source The pinning mama