Buffalo Chicken Macaroni and Cheese


  • 5 Tablespoons butter
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 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. Preheat oven to 350 degrees and butter a 9 x 13 baking dish.
  2. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  3. Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.
  4. Add the onion and celery and cook until soft, about 5 minutes.
  5. 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.
  6. Melt 2 tablespoons butter in a saucepan over medium heat.
  7. Stir in the flour and mustard until smooth.
  8. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
  9. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  10. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.
  11. Pour the cheese sauce evenly on top.
  12. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Source: http://noblepig.com/2010/03/buffalo-chicken-macaroni-and-cheese/



French Toast Bread Pudding


  • 1 challah loaf, sliced 3/4 inch thick
  • 8 extra-large eggs (I used large with no issues)
  • 5 cups half-and-half or milk
  • 3 tbs honey
  • 1 tbs grated orange zest
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • Confectioners’ sugar and pure maple syrup, for serving



  1. Preheat oven to 350 degrees
  2. Arrange the bread in two layers in a 9 x 13 x 2 inch baking dish, cutting the bread to fit the dish. Set aside.
  3. In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  4. Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 45 minutes, until the pudding puffs up and the custard is set. Remove from oven and cool slightly.
  5. With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.

Source: http://ginamarieskitchen.com/2010/11/30/french-toast-bread-pudding/

Banana Cinnamon Crumble Bread


  • 1 cup Butter, Soften
  • 2 cups Sugar
  • 4 Eggs
  • 2 Tablespoons Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Banana Extract
  • 4 cups All Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup chopped walnuts


  • 2/3 cup Brown Sugar
  • 1/2 cup Flour
  • 1/2 teaspoon Cinnamon
  • 4 Tablespoons butter

Preheat oven to 350 degrees. Line and spray loaf pans.
Cream butter and sugar.  Add eggs individually and add extracts.  Mix dry ingredients and slowly add to batter.
In a food processor or chopper, add in crumble ingredients and mix till comes together to a crumble.
Spoon in 1/2 the batter into prepared loaf pan.  Sprinkle crumble and then add in the remain batter.  Sprinkle more crumble.  Repeat with remaining loaf pans.
Bake 50-60 minutes or till toothpick comes clean.

Source: http://foodwhores.org/2013/05/25/banana-cinnamon-crumble-bread/

Creamy Chocolate Banana Dream Pie


serves makes one 9-inch pie, active time 45 minutes, total time 4 hours

  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 1 cup whole milk
  • 10 ounces 70% bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 (9-ounce) box chocolate wafers, ground (see note)
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 4 bananas, sliced, divided
  • 2 cups heavy cream, well chilled


  1. Whisk sugar with cornstarch in medium bowl. Whisk in yolks until combined. Heat milk in medium saucepan over medium heat to scalding. Whisk warm milk into egg mixture and return to pan. Cook over low heat, stirring, until mixture is thickened and just begins to boil. Remove from heat and stir in chocolate until melted. Stir in vanilla and chill until cold, about an hour.
  2. While chocolate mixture is cooling, make the crust. Stir chocolate crumbs with butter until moistened. Firmly press into bottom and sides of pie plate. Scatter 2 bananas over crust.
  3. Whip cream on high speed to soft peak. Fold into chilled chocolate mixture and spoon into pie shell. Chill until set, about 2 hours. Slice remaining bananas to garnish pie and serve.

Source:  http://www.seriouseats.com/recipes/2013/08/creamy-chocolate-banana-dream-pie.html

Chicken Enchilada Omelet

1 cup cooked, shredded chicken
1 (10 ounce) can red enchilada sauce, divided

2 tablespoons mild green chiles, canned or fresh
1/4 teaspoon chili powder
4 large eggs, separated
1 tablespoon heavy cream or milk
1 tablespoon unsalted butter
1/4 cup grated pepper jack cheese, divided
1/4 cup grated cheddar cheese, divided
3 tablespoons crushed tortilla chips
Kosher salt and freshly ground black pepper
Salsa, sour cream, and salsa verde, for serving
Combine the chicken, 3/4 cup enchilada sauce, green chiles, and chili powder in a medium skillet and cook on moderate heat until warmed through. Season with salt and pepper. Reduce heat to low and keep warm.
In a large mixing bowl, whisk the egg yolks and cream along with a generous pinch of salt and pepper. In the bowl of a stand mixer (or with an electric hand mixer), beat the egg whites on high speed until stiff peaks form, 4 to 5 minutes.
Melt the butter in a 12-inch nonstick skillet over low to medium-low heat (a 10-inch skillet will work but the omelet will be on the thicker side). Gently fold the egg whites into the yolks until completely combined. Pour the mixture into the skillet and allow to cook until almost completely set. Sprinkle 2 tablespoons of the pepper jack and 2 tablespoons of the cheddar cheese along with the tortilla chips over the surface of the omelette. Transfer the skillet to the broiler to melt the cheese, 1 to 2 minutes.
Spread a layer of the warm chicken mixture down the center of the omelet. Run a silicone spatula around the edges to loosen it from the skillet. Fold it in half and transfer to a plate. Drizzle with a few tablespoons enchilada sauce and the remaining cheese. Serve with salsa, sour cream, and salsa verde on the side.

Fudgy Chocolate Pretzel Cake


serves Makes one 9-inch cake, active time 45 minutes, total time 1 1/2 hours

For the cake:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 cups hot coffee
  • 1 1/2 cups (10 1/2 ounces) light brown sugar
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup oil
  • 1 1/2 cups sour cream
  • 1 tablespoon vanilla extract
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 1 1/2 cups (4 1/2 ounces) cocoa (see note above)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder


For the frosting:

  • 13 tablespoons (6 1/2 ounces) unsalted butter, softened
  • 5 ounces bittersweet chocolate, melted and slightly cooled
  • 2/3 cup plus 1/4 cup sour cream
  • 7 tablespoons cocoa
  • 2 teaspoons vanilla extract
  • 3 cups (12 ounces) confectioners’ sugar
  • 3 ounces pretzel knots, crushed, divided


  1. For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease two 9-inch cake pans and line with parchment paper.
  2. Place chocolate in a large bowl and pour coffee over. Whisk until melted and then cool briefly. Whisk in brown sugar, granulated sugar, salt, eggs, oil, sour cream, and vanilla until combined.
  3. Whisk flour, cocoa, baking soda, and baking power in a medium bowl. Whisk into wet mixture until smooth. Evenly divide batter between pans and bake until just set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cakes cool in pans for 30 minutes, then invert onto wire racks to cool completely.
  4. For the frosting: Mix butter, chocolate, sour cream, cocoa, and vanilla in mixer with paddle on low speed until combined. Add sugar and mix until just combined. Increase speed to medium and beat until creamy, about 1 minute. If frosting is too soft to spread onto cake, chill briefly until thickened.
  5. Place one cake on serving plate and spread with about 2/3 cup frosting. Sprinkle almost half of the crushed pretzels on the frosting and then place the second cake on top (rounded side up). Use remaining frosting to ice top and sides of cake. Sprinkle remaining pretzels on top.

Source: http://www.seriouseats.com/recipes/2013/06/chocolate-fudge-pretzel-layer-cake-recipe.html

Ramen-Crusted Fried Chicken


serves Serves 3 to 5, active time 25 minutes, total time 4 1/2 hours to overnight

  • 2 packages of shrimp- or chicken-flavored instant ramen noodles
  • 8 ounces (about 1 cup) buttermilk
  • 1 ounce (about 2 tablespoons) soy sauce
  • 2 pounds chicken thighs with bone (about 6 thighs)
  • 2 quarts peanut oil
  • 2 cups shredded cabbage, for serving
  • 1 lemon, cut into wedges, for serving


  1. Thoroughly mix contents of one seasoning packet, buttermilk, and soy sauce. Place chicken pieces in zipper-lock bag and add buttermilk mixture. Seal bag, squeezing out as much air as possible. Let chicken rest at least 4 hours and up to overnight.
  2. Crush two ramen bricks by hand into rough 1/4- to 1/8th-inch pieces. Transfer 3/4 of ramen pieces to a blender and blend until texture resembles coarse meal. Combine the ramen meal and ramen pieces in a wide, shallow dish. Take thighs one at a time from the buttermilk, allowing excess buttermilk to drip off and dredge them heavily in the ramen pieces. Carefully transfer to a wire rack set in a rimmed baking sheet.
  3. Adjust oven rack to center position and preheat oven to 300°F. Heat oil in a large Dutch oven or wok to 325°F. Carefully transfer chicken pieces to oil and fry until golden brown on first side, about 3 minutes. Carefully flip and fry on second side until golden brown, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until chicken registers 170ºF on an instant read thermometer, about 10 minutes. Dust finished chicken with remaining seasoning packet. Serve immediately with cabbage and lemon wedges.

Source: http://www.seriouseats.com/recipes/2013/08/ramen-fried-chicken.html

Greek Marinated Chicken

  • 1 cup plain yogurt
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • ½ Tbsp dried oregano
  • 1 medium lemon
  • ½ tsp salt
  • freshly cracked pepper
  • ¼ bunch fresh parsley
  • 3½ to 4 lbs chicken pieces
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Source: http://www.budgetbytes.com/2013/06/greek-marinated-chicken/

Hummingbird Pudding Cake


serves makes one 9-inch square cake, active time 15 minutes, total time 3 hours

  • For Cake
  • 2 large eggs
  • 1 cup (7 ounces) firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (14 1/2-ounce) can crushed pineapple in syrup
  • 1 1/4 cup (6 1/4 ounces) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2/3 cup pecan halves, chopped, plus extra for garnish
  • For Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/3 cup (1 1/3 ounces) plus 1 tablespoon confectioners’ sugar
  • 1 tablespoon dark rum (or milk)


For Cake:

  1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
  2. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours. Wash bowl.

For Cream Cheese Frosting:

In the same bowl (washed), stir cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in rum (or milk). Spread over cooled cake and top with reserved pecan halves.

Source: http://www.seriouseats.com/recipes/2013/08/hummingbird-pudding-cake.html

Birthday Cake Bread Pudding


serves 12-16, active time 15 minutes, total time 2 hours

  • 3 eggs
  • 2 cans (12 ounces each) sweetened condensed milk
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • 3 slices (1 pound) birthday cake, cubed
  • sprinkles, for topping (optional)


  1. Preheat your oven to 325°F. Grease a 9×13-inch baking dish. Set to the side.
  2. In a large bowl, beat eggs. Add the sweetened condensed milk, sugar, butter, vanilla, cinnamon and salt; mix well. Gently stir in the cubed cake, frosting and all. It may begin to break up in the wet mixture; don’t panic. It will bake up just fine. If you’d like, garnish with sprinkles.
  3. Pour into your prepared pan and bake for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.