Cheesy Buffalo Potato Bake

This is a fantastic, spicy and fun take on the usual baked potatoes. Great to have on a cool summer’s eve or for a unique lunch. Especially mom friendly.

Ingredients:

4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder

Instructions:

Preheat oven to 425 degrees. Wash and prick the potatoes. Wrap tightly in aluminum foil. Place on a cookie sheet. Bake 1 hour. Potatoes should be tender. Remove foil and cut potatoes in half lengthwise. Spoon out the potato pulp being sure to leave the skins intact. Place the pulp in a large mixing bowl. Add 3/4 cup of cheese and sour cream to the pulp. Stir to combine. Add 1 tablespoon of buffalo sauce and mix well. Refill the potato skins. Top with the remaining cheese. Place on the cookie sheet and bake at same temperature for about 7 minutes. The cheese should be completely melted. Cook the chicken according to package directions. Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder. Stir to coat the chicken. Add the chicken mixture to the top of the potatoes. Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

Fried Rice with Chicken

Ingredients:
4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
Dash of sunflower oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

Instructions:
In a large wok, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute. Sprinkle with the sliced egg.

Enjoy!

Herb Seasoned Chicken

Ingredients:
6 chicken pieces (about 2lbs)
2 tbsp flour
2 tsp dried herbs (basil, thyme, oregano, tarragon etc)
Salt
Pepper
1/3 cup warm water

Instructions:
Preheat the oven to 375°Fahrenheit.

In a little dish, combine the flour, dried herbs, salt and pepper. Set aside.

Remove the skin from the chicken pieces and wash them thoroughly under cold water. Pat them dry with paper towels.

Grease a shallow baking dish and add the chicken in a single layer. Sprinkle the herb flour over the chicken with a small sieve. Add 1/3 cup of warm water to the side of the baking dish, don’t pour it over the chicken.

Bake in the oven uncovered for about 40 to 50 minutes or until the chicken is done and no longer pink inside. For extra tasty and brown chicken, baste the chicken pieces once in a while with the liquid from the pan. If needed, add more warm water for basting.

Enjoy with rice and a tomato salad!