Loaded Potato and Buffalo Chicken Casserole

I have no words for this other than amazing. And heart attack. But amazing.

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
5 medium Russet potatoes, cut into 1/2 inch cubes (I left the skin on
1/3 c EVOO
1 1/2 tsp salt
1/2 tbsp pepper
1 tbsp paprika
2 tbsp garlic powder
1 tbsp McCormick Molasses Bacon grill seasoning
6 tbsp hot sauce
1/4 c blue cheese crumbles

Topping
2 c Mexican shredded cheese blend
1/2 lb cooked, crumbled bacon
1 c diced green onion


Preheat oven to 500 F.  In a large bowl combine EVOO, hot sauce, salt, pepper, and other seasonings. Add potatoes and stir to coat.  Add potatoes to a greased 2 1/2 quart baking dish, reserving any left over seasoning EVOO mixture.  Add chicken to reserved seasoning mixture, stir to coat, and refrigerate.  Roast potatoes for 45 minutes, stirring every 10-15 minutes so that all cook evenly through.  Once the potatoes are done, stir blue cheese into chicken mixture and add to the top of roasted potatoes and lower oven temperature to 400 F.  Top the raw chicken with topping ingredients and bake 15-20 minutes or until the chicken is cooked through and the top is bubbly and melted.

Italian Breakfast Torte

Um hello delicious!

1 tube (8oz) refrigerated biscuits, divided
1 tube (8oz) refrigerated crescent rolls, divided
1 tbsp EVOO
1 6oz package of fresh baby spinach
8 eggs, divided
1 c grated Parmesan cheese
2 tsp Spaghetti seasoning
2 cloves garlic, minced
1/2 red sweet pepper, diced
1/2 lb thinly sliced deli ham
1/2 lb thinly sliced hard salami
1/2 lb sliced Provolone cheese


Preheat oven to 350 F.  Place a greased springform pan on double thickness heavy duty foil and securely wrap around pan.  Place on a baking sheet.  Press separated biscuit layers into bottom of pan, sealing seams well and taking to edge of spring form pan.  Bake 12-14 minutes or until set.  Meanwhile in a large skillet, heat EVOO over medium heat and add garlic and pepper, cooking 1-2 minutes.  Add spinach in batches, stirring well until spinach has cooked down.  Drain on several sheets of paper towels to remove excess EVOO.  In large bowl, combine 7 eggs, parmesan cheese and seasonings.  Once crust is done, layer with 1/2 of ham, salami, provolone cheese, and half of spinach mixture.  Pour half of egg mixture over top and repeat layers.  Top with separated crescent rolls and seal seems well.  Brush with remaining beaten egg.  Bake uncovered for 1 to 1h15m or until thermometer reaches 160 F.  If top starts to brown too quickly, cover loosely with foil.  Once done, loosen sides of springform with a knife and remove rim from pan.  Let stand 15 minutes before slicing and serving.

Zucchini Parmesan Crisps

1 medium zucchini, sliced at about a 1/4"
1 tbsp EVOO
1/4 c grated Parmesan cheese
1/4 c seasoned whole wheat bread crumbs
1/4 c Panko bread crumbs
1 tsp Spaghetti seasoning
1/2 tsp salt
1 tsp pepper

Preheat oven to 450 F. Spray a cookie sheet with cooking spray.  Toss zucchini in EVOO.  In a small bow, combine rest of ingredients.  Dredge each slice of zucchini through bread crumb mixture and place single layer on prepared cookie sheet.  (I thought there wasn't enough breading on them so I sprinkled what remained in the bowl over the tops of the slices.  Bake until brown and crisped approx 25-35 minutes.  Keep testing them towards the end.

Spicy Fresh Tomato Pasta

1/2lb bacon, chopped
1 medium onion, cut into wedges
4 cloves of garlic
8oz of whole wheat penne
1.5lbs plum tomatoes, cut into wedges
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
12 basil leaves, coarsely chopped
1/2 c grated parmesan cheese

Bring a large pot of salted water to boil and cook pasta according to al dente instructions.  In a 12 inch skillet on medium high heat, cook chopped bacon until crisp.  Meanwhile in a food processor, pulse onion and garlic until finely chopped.  Add this mixture to skillet with bacon and cook 5 minutes or until soft, stir occasionally.  Pulse 1.5lbs plum tomatoes until roughly chopped.  Add to skillet.  Season with red pepper, salt, and pepper.  Stir and cook until well combined and heated through.  Drain cooked pasta and top with tomato bacon sauce.  Dress with basil leaves and parmesan cheese.