Loaded Potato & Buffalo Chicken Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 500 degrees…Yes you read that right!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

 

Add the potatoes and stir to coat.

 

Add the potatoes to a greased baking dish.

 

 

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

 

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

 

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

 

Once the potatoes are fully cooked add the marinated chicken.

 

In a large bowl mix all the topping ingredients together.

 

Top the raw chicken with the topping.

 

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Smokey Roasted Buffalo Cauliflower

 

 

Smokey Roasted Buffalo Cauliflower

Ingredients

6 cups cauliflower large chunks (about 1 large cauliflower)
3 Tbsp. Safflower Oil
3 Tbsp. Hot Pepper Sauce
1 tsp. sugar
1 tsp. smoked paprika
1 1/2 tsp. finely minced garlic
1/2 tsp. smoked salt

Optional: 1 cup panko breading

Accompaniments:
Vegan Ranch salad dressing
Celery sticks
Carrots sticks

This roasted cauliflower has crunchy-spicy panko breading morsels on it.

1. Preheat oven to 425-450 F, depending on how hot your oven is.  Mine is not too hot so I used 450 F and put it in convection roast setting if you have one.
2. Combine oil, hot pepper sauce, sugar, smoked paprika, minced garlic, and smoked salt in a small bowl.
3. Put cauliflower florets in a large bowl and drizzle with hot sauce mixture.  Combine thoroughly.
4. If using panko breading, sprinkle the panko and if possible let them stick to the marinated florets.  Not all breading will stick to the cauliflower.
5. Prepare a large cookie sheet with parchment paper or silpat. Spread cauliflower mixture onto the cookie sheet.
6. Roast for 20 minutes, stir and flip the florets, and roast about 10-15 minutes longer until the cauliflower is cooked but still firm.
7. Serve IMMEDIATELY or store in a container for salad when it is cold.

 

Cauliflower combined with spicy sauce before they are roasted.