Insane Buffalo Chicken Mac and Cheese

Ingredients
7 Tablespoons unsalted butter, plus more for the dish
Salt
1 pound elbow macaroni
1 small onion (finely chopped)
2 stalks celery (finely chopped)
3 cups shredded rotisserie chicken
2 cloves garlic
3/4 cup Frank's Buffalo Wing Sauce
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese (shredded)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 Tablespoons chopped fresh parsley.

Directions
Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook. Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Comments
I don't know if you noticed, but NOT HEALTHY

Cranberry/Almond Chicken Salad

Ingredients
2 onions
cup of celery
2 cloves of garlic
1 cup of sundried cranberries
half to ¾ cup almonds
3 tablespoons Miss Dash seasoning
cup and a half of miracle whip
tablespoon of stone-ground mustard
tablespoon of fresh cracked pepper
½ cup shredded carrots (optional)
chicken (hickory smoked if possible).

Directions
Caramelize onions in butter very well, 25+ minutes. Meanwhile, grill chicken or cook in pan. Cube chicken. Mix miracle whip, mustard, almonds, cranberries, onions and seasoning in a large bowl. Add in chicken and stir up. Serve on toast with cheese for a great sandwich, on crackers for an appetizer, or in bowl as salad.


Comments
This is good for potlucks, and leftovers make great sandwiches.

Spicy Cabbage and Kielbasa

Ingredients
1 Head of cabbage
2 onions
1 package smoked turkey kielbasa
2-3 tablespoons miss dash chipotle
tablespoon fresh cracked pepper
teaspoon and a half of sea salt (esp. if turkey, not needed if pork)
2 tablespoons stone-ground mustard
Can add sweet chili sauce after if desired

Directions
Chop up onions, saute until cooked well. Add in kielbasa and brown. Add in seasoning/sauce and stir in. Add in chopped cabbage head (1-inch pieces) and cover, cooking on medium heat until soft and shrunk down.

Super easy, can be super spicy depending on your taste.

Sweet Chile Teriaki Stir Fri

Ingredients
2 onions
2 green peppers
1 broccoli head
1 can water chestnuts
2 cans mini-corn
½ cup Thai sweet chili sauce
½ cup veri teri teriaki sauce (or equivalent)
tablespoon+ black pepper
shrimp and chicken
brown or white rice.

Directions
Chop up then saute onions in oil until well caramelized. Add in chopped green peppers and cook on low until they too are soft. Add in chopped brocolli, drained water chestnuts, and cans of mini corn and cook on medium-low for 15 minutes. Add in sauces and black pepper. Add in shrimp and cook until light pink and curled. Cook chicken on the side and add in when fully cooked at the very end. Serve over rice.

Comments
This is both really sweet and spicy, so be wary if people have sensitive palates.

Simple Burritos

Ingredients
2 Cans Black Beans
2 Cans Sweet Corn
3 Onions
1-2 Green Pepper
1 Red/Yellow Pepper
Salt
Pepper
Garlic Powder
Chipotle/Paprika/Other Spices to taste
Tortillas
Mexican Cheese or Pepperjack Cheese


Directions
Saute chopped onions in oil until clear and sweet. Add in chopped up peppers and cook until darkened and soft, stirring occasionally on medium-low. Add in cans of bean and drained sweet corn and stir occasionally until cooked (15-20 minutes). Season with salt, pepper, garlic powder and any other seasoning (chipotle, paprika etc). Put on tortillas with cheese, sour creme, salsa (add uncooked tomatoes and avocado if desired).

Comments
- You can cook seasoned chicken or steak on the side if desired, then mix in once cooked.
- Leftovers make for excellent scrambled eggs.
- Optional Quacamole Recipe courtesy of Liam: http://allrecipes.com//Recipe/guacamole/Detail.aspx

Baked Sausage Pepper Potato and Onions

Ingredients
2 Links hot italian sausage
3 links sweet italian sausage
5-ish potatoes (you want it relatively even to amount of sausage)
2 onions
2 garlic cloves
1 green pepper
1 red pepper
Tbsp of fresh cracked pepper
sea salt
italian seasoning
fresh parsley
olive oil
dash of smoked paprika and rosemary depending on taste.

Directions
Preheat oven to 375 degrees. Chop up peppers and onions. Smash garlic and add in. Cut up sausage into 1.5-2 inch long pieces. Cut up potatoes into cubes (or slices but we prefer cubes). Place in cooking pan and mix with olive oil and seasonings. Place in oven, covered with tinfoil for 50-55 minutes. Remove tinfoil and cook for 15 extra minutes.

Comments
It's really important to try to get the same amounts of each main ingredient- don't want to end up with an excess of potatoes. Also don't forget the tinfoil.

Seafood and Sausage Pasta

Ingredients
2 tbsp olive oil
2 tomatoes,
1 cup chopped onion
1 rib celery
1/4 cup chopped green pepper
1 tbsp chopped jalapeno
2 cloves garlic minced
8-oz can tomato sauce
1/2 cup seafood stock
3/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped basil
1/2 lb andouille sausage
cayenne
1.2 lb shrimp

Directions
In a large saucepan or deep skillet, heat the olive oil. Saute the tomatoes, onion celery, green pepper, jalapeno and garlic until the veggies are limp, about 5 minutes. add the tomato sauce, seafood stock, salt, pepper, basil and sausage and cook until tomato is cooked down and liquids are reduced, forming and thick, rich broth 10-15 mins. Taste and adjust seasonings. If you want spicier, add cayenne in 1/8 tsp increments.

While the sauce is simmering cook fettucine. It's pasta, I don't need to spell this out for you.

Add the shrimp to the sauce and cook just until they are opaque and slightly curled, 2-3 minutes. serve.

Comments
This is a super good recipe from a Cajun Cooking book. Make sure the sauce gets really thick before serving. It's also possible to add mussels and clams to this one.