Friday, April 5, 2013

Buffalo Chicken Burgers

2 servings
2 bakery style buns
Chicken Patty:
¾ lb ground chicken
2 tsp Frank’s RedHot sauce
1 tsp salt
1 tsp pepper

Crumbled blue cheese

Using wet hands, combine all ingredients together (except cheese) and form two patties. Be careful not to over mix or patties will be dense. Note: chicken patties don’t cook down like beef patties do, so what you see is what you get. Build according to your bun size.

Grill or pan fry until cooked all the way through. Once you flip the patties, add cheese while the other side cooks.

1 large carrot, peeled into ribbons
1 large celery stalk, sliced
¼ cup thinly sliced cabbage
1 green onion sprig, sliced
Drizzle with extra virgin olive oil
Salt and pepper, to taste

Buffalo Sauce:
1 Tbsp chunk blue cheese dressing
½ Tbsp Frank’s RedHot sauce

In a small bowl, combine all ingredients and set in fridge until ready to use.

Assemble burgers by spreading buffalo sauce on each bun. Place patty with melted blue cheese on bottom bun. Top with slaw and more sauce. Place top bun on burger and enjoy!
If you love Frank's RedHot, be sure to try these recipes: Buffalo Chicken Deviled EggsSpicy Blue Cheese Chicken Dip or a Buffalo Chicken Salad!

Wednesday, April 3, 2013

Baked Ricotta & Spinach Stuffed Shells

Pick your favorite pasta sauce for this dish. I used a sundried tomato pesto sauce.
3-4 servings
8 oz jumbo pasta shells
2 cups ricotta cheese
1 egg, beaten
¼ cup Italian seasoned bread crumbs
½ cup freshly grated parmesan cheese, save some to sprinkle on top
½ cup shredded mozzarella cheese, save some to sprinkle on top
2 green onion sprigs, chopped
2 Tbsp minced fresh flat leaf Italian parsley
Zest from one lemon
1 cup frozen chopped spinach, defrosted and drained
About 10 fresh basil leaves, sliced
Cook pasta shells according to directions on packaging. Drain, set aside and cool.
In a medium bowl, mix ricotta, egg, bread crumbs, parmesan, mozzarella, green onion, parsley, lemon zest and spinach.  Stuff each shell with cheese and spinach mixture.
Add stuffed shells to a greased casserole dish. Top each shell with a spoonful of your favorite pasta sauce. Top with extra cheese. Cover with aluminum foil and bake on 350 degrees for 30 minutes. Uncover and broil for an additional 5 minutes. Let rest for about 5 minutes before serving. Sprinkle with basil leaves.