Ah, another Friday. Sorry this post is so late. I took Jesse to his last day of soccer camp, then dropped him off at school. Heath and I met for lunch at Mo's Burgers and Brews, then I came home, fully intending to post this, but was sidetracked but f-ing Candy Crush.
I hate Candy Crush....yet I can't live without it.
It's a horrible, horrible addiction. I should never have downloaded that stupid app. I was on fire this afternoon though...knocked out 8 levels all at once, so now I'm at 226. I'm not sure if I should be proud or ashamed of that....
Anyway, I made this recipe for a friend who came over for dinner. We both really liked it. I went a little easy on the hot sauce since we're both pansy's when it comes to spicy food (and she's Indian!). I was hoping Jesse would eat it, but he said it hurt his tongue. I couldn't taste any heat, so I just think he didn't like it.
It does take a little time though, mainly to roast the potatoes which make up the bottom level of this. It's not a difficult recipe, just make sure you start it kind of early since it'll take about an hour and change from start to finish.
Ok guys, I'm off to de-weed my gardens. It's amazing how fast the weeds grow, even when I spray them. I'm gonna have to try that baking soda trick I saw on Pinterest for killing weeds.....
'Buffalo Chicken Casserole'
Source: Adapted from The English Kitchen
1 1/2 cups shredded rotisserie chicken
2 medium baking potatoes, peeled, washed and cubed
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon paprika
1 tablespoon garlic powder
4 tablespoon hot sauce (more or less depending on preference)
1 tablespoon parsley
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/4 cup bacon bits
4 green onions, sliced
1. Heat oven to 450. Whisk olive oil, salt, pepper, paprika, garlic powder and hot sauce together in a medium bowl. Remove 1 tablespoon of this mixture and set aside.
2. Toss in the potato cubes, making sure to fully coat them. Using a slotted spoon, transfer the potatoes into a greased 8 x 8 baking dish, reserving any excess oil mixture in the bowl. Add the set aside 1 tablespoon oil mixture back to the bowl and toss the shredded chicken in it. Set aside to marinate.
3. Roast the potatoes for 35 to 40 minutes, stirring every 10 minutes, until golden and cooked through.
4. When the potatoes are done, remove from the oven and top with the shredded chicken and shredded cheddar cheese. Sprinkle the bacon bits and drizzle the ranch dressing over top (I put it in a plastic baggie with the corner snipped off for more control). Finish with the green onions.
5. Place in the oven and bake for another 10 to 15 minutes, or until the chicken is heated through and the cheese has melted.
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