Game Day Buffalo Chicken Dip

4 Chicken Breasts, Cooked and Shredded
2 8 oz. Pacages Cream Cheese Softened
1 1/2 Cups Favorite Wing Sauce
1 1/2 Cups Blue Cheese Dressing
1 1/2 Cups Ranch Dressing
2 Cups Shredded Cheddar Cheese
1/2 cup Panko Bread Crumbs
2 Tablespoons Butter, melted

Toss shredded chicken and buffalo sauce until coated. In a sauce pan on low heat the cream cheese, blue cheese dressing, and ranch dressing. Stir frequently until a smooth consistency is reached. Combine with chicken mixture and let cool. While mixture is cooling preheat oven to 350 degrees and spray a medium glass baking dish with nonstick spray. Pour the cooled misture into the baking dish and spread into an even layer. In a small bowl toss together melted butter and panko crumbs until well coated. Sprinkle over chicken and cheese mixture in an even layer. Bake entire mixture in oven until top is golden brown, about 30 minutes. Serve warm with your favorite veggies and/or tortilla chips. I also like to serve with chicken tenders.

Italian Sausage Stuffed Shells with Arrabiatta Sauce

1 Box (12 oz.) Jumbo Pasta Shells

Extra Virgin Olive Oil

5 Garlic Cloves Chopped

1 lb. (3 or 4 Links) Italian Sausage, Spicy Recommended

Salt

Ground Black Pepper

1 Can Artichoke Hearts, Drained and Chopped

1 (15 oz.) Container Ricotta Cheese

¾ Cup Grated Parmesan Cheese

2 Eggs Lightly Beaten

¼ Cup Chopped Fresh Basil Leaves

2 Tablespoons Chopped Flat Leaf Parsley

6 Ounces Coarsely Chopped Pancetta

2 Teaspoons Crushed Red Pepper Flakes

5 Cups Marinara Sauce

1 Cup Shredded Mozzarella

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add 2 minced garlic cloves and saute until tender, about 1 minute. Add the marinara sauce and the red pepper flakes and bring to a simmer. Remove from heat and let cool.

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 or 5 minutes. Drain pasta.

Meanwhile, a large heavy skillet, heat the olive oil over medium high heat. Saute 3 cloves minced garlic for about 3 minutes. Remove the casings from the sausage and add to the garlic along with ½ teaspoon salt and ¼ teaspoon black pepper. Continue to cook stirring occasionally until the meat is browned. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large mixing bowl combine cooled sausage mixture with ricotta cheese, parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir to combine.

Cover the bottom of a rectangular baking dish with 1 cup of reserved sauce. Stuff shell with sausage and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish and continue stuffing the shells until the baking dish is full. Drizzle the remaining sauce over the shells, top with shredded mozzarella. Bake 20-30 minutes at 400 degrees.

I like to finish the meal with a sweet reisling however I am not a wine expert so feel free to pair with your favorite wine.

This recipe may be frozen and kept in freezer for 1 month. If you are baking from a frozen state then bake for 1 hour.

Back In Action!

So after a crazy couple of months I am ready to ease back into the swing of things. I will be posting a new recipe here in a bit. My best friend and I had a cooking night and we made this recipe. It was a definite hit. I wanted to touch base with everyone out there and let you know I have some big plans for the blog as well as some exciting business ventures in the culinary world so stay tuned!!!