Buffalo Chicken Calzones

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Buffalo Chicken Calzones

We made these using our leftover roast chicken. They turned out to be the best calzones we’ve ever had. Definitely a winner and very easy to make.

Ingredients:

1 Pillsbury Artisan whole grain pizza crust
2 cups roast chicken
1/2 bottle Louisiana Supreme chicken wing sauce (8 oz.)
1/2 an onion (chopped)
1/2 cup diced tomatoes
1/2 cup blue cheese crumbles
1 cup shredded pizza blend cheese

Directions:

In a large mixing bowl, mix all the ingredients except for the cheeses. Roll out the pizza dough and cut it in half. We’re making two calzones. Pour the filling onto half of each half, with a border of about an inch on the three remaining sides, to make room for the folding and crimping. Cover the filling of each with a layer of blue cheese, then a layer of pizza blend cheese. Fold the dough over the filling and seal the dough together by pressing it together, then fold it onto itself and crimp like you would a pie crust. Poke holes in the top with a fork.

Place in 400 degree oven and bake for 20-25 minutes.

Crock Pot Pork Carnitas

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Crock Pot Pork Carnitas

This one is super easy and such a great use of your crock pot!

Ingredients:

2-4 pounds pork shoulder (bone or no bone)
1 onion
4 cloves garlic
1 Tb lime juice
1 Tb lemon juice
1 Tb olive oil
2 tsps oregano
1 tsp cumin
Salt and pepper

Directions:

Rinse and dry pork. Salt and pepper liberally. Mix olive oil with oregano and cumin and use it as a rub. Cover the pork with it and place into crock pot. Cover with chopped onion and garlic. Add lemon and lime juice. Cook on high setting for 4 hours, then reduce to low for a couple hours if in a hurry, or just leave it on low for 8-10 hours. When done it will fall apart effortlessly.

(No you don’t need to add any other liquid to this)

Inspired by: http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe/index.html

Lobster Thermidor

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Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.

Ingredients:

Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice
Paprika

Directions:

Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!

Shrimp Creole Spinach Cannelloni

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Delicious solution for leftover Shrimp Creole! 

Shrimp Creole Spinach Cannelloni

Ingredients

Leftover Shrimp Creole
Cannelloni Shells
Half diced onion
4 oz Ricotta Cheese
1/2 cup Parmesan Cheese
1/2 Can Spinach, drained
Directions

Preheat oven to 350 degrees. Cook cannelloni shells per box directions. Spoon shrimp, peppers, and onions from leftover shrimp creole and put in bowl. Mix with spinach, diced onion, ricotta cheese, parmesan cheese, dash of hot sauce, salt and pepper to season.

Fill cannelloni shells with mixture. Place in baking dish. Cover with sauce from shrimp creole leftovers. Sprinkle with more parmesan. Cover with foil and bake for 30 minutes.

Buffalo Chicken Pizza

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Buffalo Chicken Pizza

Ingredients

1 cup of cooked chicken, cubed
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1/2 onion, sliced
1/2 cup shredded cheddar cheese, a few generous handfuls
1/2 cup shredded mozzarella cheese
1/2 cup blue cheese crumbles
Directions
Preheat oven to 425 degrees F. Preheat grill pan to high.Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

Mix melted butter with hot sauce and toss with chicken.Cover the pizza dough with tomato sauce, saucy Buffalo chicken, onions, and cheeses. Bake 15 minutes or until crisp.

Inspired by: http://www.foodnetwork.com/recipes/rachael-ray/wingless-buffalo-chicken-pizza-recipe/index.html?oc=linkback

Grilled Buffalo Turkey Salad Poboy

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Grilled Buffalo Turkey Salad Poboy

Ingredients:

Roast turkey
French bread
Louisiana Buffalo sauce
Cheese
Diced onion
Diced celery
Milk
Flour
Butter
Salt and pepper

Directions:

Start by sauteing diced onions in butter. When those are ready, add flour and cook it for a bit before adding milk and cheese. Once you’ve got a nice creamy cheese sauce base going, add the turkey, celery, and buffalo sauce. You’re now ready to spread your buffalo turkey salad over a fresh loaf of bread, dress it poboy style with lettuce and tomato, and drizzle some blue cheese or ranch dressing over it, or whatever you personally like best for dipping hot wings into.

Commentary: This is another great way to use turkey leftovers, while also satisfying a craving for hot wings!