Buffalo Fries

Ingredients:
Frozen french fries (any size will work)

Texas Pete Buffalo Sauce
Blue cheese crumbles
Ranch dressing

Just follow the cooking instructions on the package of fries. I cooked mine over the amount of time they said so they were crispy. You want them pretty crispy because the buffalo sauce makes them a bit soggy. When you think they are crispy enough take them out and coat them in buffalo sauce on the tray. I turned down the oven (from 450* to 400*..depends on what temp your fries say) and then put them back in for 10 mins. Take them out and sprinkle blue cheese crumbles on top! We dip them in ranch dressing.

Buffalo Chicken Pasta

Buffalo sauce is my best friend! :) I love putting it on everything! A couple months ago I had Buffalo Chicken Pasta at a restaurant and it was divine! Last night, I was in the mood for some and made my own creation! Here is my recipe! Hope you enjoy it too!

Ingredients:

1 (8 oz.) box gluten-free Penne pasta

1 (12 oz.) bag frozen pepper and onion blend

2 lbs. boneless, skinless chicken breasts, cubed

salt

pepper

Extra Virgin Olive Oil (EVOO)

3 cloves garlic, pressed

1 C. fresh mushrooms, sliced

3 Tbs. Franks Red Hot sauce

3/4 C. Texas Pete Buffalo sauce

3/4 C. fat-free Lactaid (or skim milk)

1/2 C. Hidden Valley Original Ranch dressing (it is gluten-free)

1/2 C. Tofutti milk-free sour scream

Blue cheese crumbles (optional)

 Directions:

Cook pasta according to package directions. Sprinkle salt and pepper on chicken. Cook chicken in large skillet over medium-high heat with about 1 Tbs. of EVOO. Add in garlic and pepper/onion mix. After peppers melt, drain the liquid so the chicken and peppers will brown a little. Cook until chicken is cooked through.

While chicken is cooking, in bowl combine milk, ranch and sour cream. It will be lumpy.

When chicken is cooked through add 3 Tbs. Franks Red Hot sauce and cook for a minute. Stir the chicken around so it is coated in the sauce. Add mushrooms and cook for a couple mins. Add milk mixture and the Texas Pete sauce. Bring to a boil and let boil for 5 mins. or so until the sauce thickens a bit.
Add pasta into the chicken and stir. Serve with blue cheese crumbles on top. Makes 4 servings.
ENJOY! :)

Big Red Meatza

The new health fad is "meatza" which is a pizza with a meat crust. Last night I decided to give it a shot and make my own version. If you are a paleo purist just don't add the cheese! But if you follow the primal blueprint  then the cheese is fine. I was inspired to make a Big Red Meatza because I've been wanting a Big Red pizza from Boston's North End in Hawaii. :) At first my husband wasn't sure of it. But he actually loved it and so did I. So here is my recipe:

2 lbs. ground beef
2 large eggs
1/3 of a yellow onion, minced
1 1/4 Tbs. chili powder
2 tsp. garlic powder
1 Tbs. oregano, divided
1 handful baby spinach
1/3 green pepper, sliced
1/3 red onion, sliced
sliced mushrooms (as many as you'd like)
1 head of garlic
5 garlic cloves, minced
2 roma tomatoes, sliced
1 large jar of tomato puree
1/2 C. Cabot extra sharp cheddar cheese (0g of lactose), shredded (omit for dairy-free)
1/4 C. feta cheese (omit for dairy-free and lactose-free)

In bowl, knead together first 5 ingredients (beef,eggs, onion, chili powder, garlic powder) and 1/2 Tbs. oregano. Spread meat onto 12" x 18" half sheet pan to create a crust. (Note: you can use a smaller sheet pan, the crust will be thicker and you will need to cook it longer) Cook for 12 minutes at 350*. While meat is cooking, slice 1/4 inch off the garlic head and put in microwave safe bowl; add 1/2 Tbs. olive oil. Microwave garlic head for 1 min on high or until soft. When meat is done, drain fat. Mix tomato puree and other 1/2 Tbs. oregano. Spread evenly on meat crust. Sprinkle the minced garlic over the sauce. Spread baby spinach, green peppers, red onion, and sliced mushrooms. Squeeze cooled garlic cloves from the head or garlic and spread those. Spread the tomatoes and then the cheese. Cook for 12 mins or until cheese is melted. Enjoy!