Cheesy Chicken Buffalo Casserole

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It's probably not a surprise to you, but I am addicted to anything buffalo, spicy and cheesy. Our Buffalo Chicken Salad is one of my favorite salads, and this dish has some of the same flavors, but smothered all over cheesy potatoes. If you are looking for a quick, weeknight meal, this is the one for you! I had leftover baked potatoes from a meal and used the frozen, grilled chicken from my freezer and this dinner came together in only a few minutes. Top the casserole with feta cheese and fresh tomatoes and it's a delicious casserole your family will love!

Cheesy Chicken Buffalo Casserole
5 large russet potatoes, cooked, peeled and cubed
3 chicken breasts, cooked, cubed and seasoned with salt & pepper
3/4 c. ranch (good quality)
1/2 c. sour cream
1/3 c. mayo
1/4 c. celery, diced small
1/3 c.-1/2 c. Franks hot sauce
2 T. fresh parsley, chopped
1 c. colby jack cheese, shredded
1 c. tomatoes, diced (I liked grape tomatoes)
1/4 c. green onions, sliced
Feta cheese, optional
Scrub the potatoes, poke with a fork and place in a microwave for 5-8 minutes, or until soft. Remove from the microwave and peel the skin from the potatoes. Cube the potatoes into bite sized pieces and place in a greased 9x13 dish. Cook the chicken breasts, season with salt & pepper and cube. Place the chicken over the potatoes. Slice the celery, and add to the mixture. In a bowl, mix together the sour cream, ranch and mayo. Pour over the potatoes, chicken and celery and coat with the creamy mixture. Sprinkle the shredded cheese over the potatoes, and sprinkle the parsley over the cheese. Bake for 25-30 minutes, or until the cheese is melted and slightly golden brown. Once the casserole is cooked, garnish with sliced green onions, feta cheese and diced tomatoes.

Baked Oatmeal, Oat Deals & Case Lot Sales Again!

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It is national preparedness month and the perfect time to keep working on building up your food storage. There are case lot sales (again) here in Utah (as well as Montana, Nevada, Idaho & Wyoming) at Smiths, Harmons, and Reams. At Harmons this week they have a 50 lb. bag of oats on sale for $22.99. This is a great deal for oats and the best time to stock up on your year supply. For a year supply of oats, each person needs at least 20 lbs. per person. These will last for 5-7 years (if not longer), so buy as much as have room to store ;)

Now..what to do with all of the oats in your storage?  Here is one of my new favorite recipes for a delicious fall breakfast. It will warm your soul and send your kids off to school with full bellies and happy hearts!


Baked Oatmeal
6 c. regular or quick oats
1 1/2 c. brown sugar
3/4 c. applesauce
4 T. butter, melted
2 c. milk (or use 2 c. water + 1/3 c. dry powdered milk)
4 eggs
2 t. salt
2 t. vanilla
1 t. cinnamon
In a large bowl, combine all of the ingredients together and pour into a greased 9x13 pan. Bake at 350 for 25-30 minutes, or until the center of the oatmeal seems firm and cooked. Serve oatmeal warm with milk, fresh berries and oatmeal crumble (optional).

Besides, oats, wheat is another important whole grain to keep well stocked in your food storage. I updated the pictures from my favorite whole wheat bread recipe. If you haven't tried this recipe yet, don't hesitate! It turns out delicious, moist and soft every time ;)

KSL 6 P.M. News & Food Storage 101

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Yesterday I got an email from the producer of the KSL news and she said they wanted to come out to my house and do a news segment on food storage for National Preparedness Month. I thought, 'Sure, why not?!" Until...I went down to my food storage room and realized I had done major case lot shopping and hadn't put anything away for quite awhile. Ah! So, with help from my hubby, we spent the entire day cleaning my food storage room and had a lot of fun today with Devon from the KSL news team. She just moved here from Seattle and she probably thought I was nuts (well, okay..I am a little :). She had never heard of food storage before so I was quite the character for her! I talked her ear off for nearly 90 minutes and told her everything and more she wanted to know about self reliance. She was super sweet and patient with my long windedness. Click here to watch or read the story :)

As a refresher, in our interview I explained the three EASY steps to getting your food storage. The hardest part to preparedness is starting. Once you begin you will find it all comes easily and working on your preparedness efforts a little at a time will bring BIG rewards!  Here are the basic steps to getting prepared:


1-Obtain your family's 2 week supply of water (14 gallons per person)
Store as much water as you can in the space you live. Water is inexpensive if you purchase large water barrels, or fill up emptied out 2 liter soda pop bottles. Besides the 14 gallons (about 3-4 24packs of water per person) you will need lots of washing and cleaning water. I store my cleaning water in my emptied out liquid detergent containers (keep the leftover soap in the container to give you soapy water).  Besides having a sufficient water storage, have a good quality water filter. This will broaden your abilities for clean drinking water.
 

2-Build up your family's 3 month supply of food you are used to eating
A common misconception to food storage is you have to have a basement filled with wheat or other grains your family will not use. Although these items are important to have in your storage, begin first by building a supply of foods your family is used to eating on a daily basis (cereal, peanut butter & jam, spaghetti & noodles, etc.). Plan your food storage around meals, so you will have complete meals & recipes to feed your family from your food storage.

3-Build up your family's supply of long term food storage items (the 'basics')
Once your 3 month supply is complete, it is time to work on your long term food storage items. These basic items will help you make all of the recipes you love from scratch. These basic food storage items include the following (amounts are per person for a one year supply):
*Click on the links below to find more detailed information and recipes on how to use each of these items.

GRAINS:
Wheat 100lbs. per person
Flour  75 lbs. per person
Oats 20 lbs. per person
Pasta 40 lbs. per person
Rice 40 lbs. per person
SUGAR:
Granulated sugar 50 lbs. per person
Brown sugar 6 lbs. per person
Powdered sugar 6 lbs. per person
Jam 2-3 jars per person
Honey 8 lbs. per person
Syrup 2-3 jars per person
DAIRY:
Powdered milk 16 lbs. per person
SALT & SPICES:
Salt 8 lbs. per person
1-2 extra jars of each spice your family enjoys cooking with
Baking items (baking powder, baking soda, vanilla, vital wheat gluten, etc.)
OIL:
Cooking oil 2-3 containers per person (48 oz.)
Olive oil 1-2 jars per person
Shortening 1-2 tubs per person
Butter--as much as you can store in the freezer...it would be a sad world without butter ;)
LEGUMES:
Peanut butter 4 jars per person
10 lbs. or cans per person of EACH type of bean (black, kidney, refried, white, pinto, etc.)

For a free, COMPLETE, printable inventory sheet with all of the items you should store in your food storage, click here.

If food storage is still overwhelming, that is what our company is for! We make getting your food storage SUPER easy & FUN! Visit Deals to Meals to try our service for FREE for 2 weeks and see how much you can save & how quickly you will be able to build up your food storage supply.
What does Deals to Meals offer you?*We tell you where all of the best deals are in your area. We rank the grocery sales from all of the grocery stores in your area (in Utah we have 12 different stores). You choose the store you want to shop at, see what items are on sale for that week, create your grocery list and go shopping! By knowing what items are on sale for the LOWEST prices, you can save $100's each month.*We give you a 1-2 week meal plan that is based around those great deals each week in your area. These deals create delicious and homemade meals for your family. Planning your meals around sale items will also save you money on your monthly grocery bill.*We help you know how to use your food storage by giving you delicious food storage recipes each and every week.*We tell you which items can be added to your food storage, how much you should store, and how long each item will last. This takes the guess work out of food storage. We do nearly all of the work for you!

BBQ Chipotle Chicken Sandwich

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It was my bi weekly shopping trip today and I had a great time stocking up and getting some amazing deals! My favorite deals was on the Best Foods Mayo that happened to have an additional $1 off coupon on the top of the lid. This made them less than $2 a jar, which was a fabulous deal since they were normally $3.98. The fruit snacks were also a killer deal at .99 a box. I got all of the other items I needed for my 2 week meal plan which made for two carts full of groceries for less than $175!

Now, generally I always just go off of the meal planner from our website, but this week I wanted to try something new and make ALL new recipes for the next week or two.  There are so many tried & true favorite recipes that I tend to like to stick to many of those. However, I was craving some new flavors and combinations.


As I try these new 7 recipes I will make sure and share my favorites with you and include them in the future meal planners. This recipe for these BBQ Chipotle Chicken Sandwiches were so good I am still dreaming about them five hours later! Lunch leftovers tomorrow can't come fast enough.

How many of you love the Food Network show The Sandwich King? I LOVE sandwiches, so this show speaks to me. As soon as I saw this recipe I knew it would be good, but I have to admit I was not prepared for how much we all loved it! I had family over who also ate it and we all couldn't stop ooing and awing at the fun new flavors! The chipotle BBQ sauce made for an awesome new twist on the traditional, boring BBQ chicken sandwich.  The pickled red onions however were probably my favorite part of this dish! They were so crispy, so flavorful, so vinegary and totally amazing on these sandwiches.  Add to that a toasted, buttery bun and this White Southwestern Sauce and you have perfection my friends!!!
*I know this recipe seems long and intimidating, but don't let it fool you! It actually came together in less than an hour and all of the different components were WELL worth the effort.  If you have frozen, shredded chicken in your freezer, that could even make this recipe more quick to prepare. I can't wait to hear how you like it!?!


BBQ Chipotle Chicken Sandwiches with Pickled Red OnionsRecipe adapted from The Sandwich King 2 lbs. boneless skinless chicken breastsSalt & pepper (or Montreal Seasoning), to season chickenOlive oil, to drizzle in pan6-8 Texas Toast, large rolls or crescent rolls (I found these boilio rolls from Walmart that were awesome!)In a large skillet, drizzle some olive oil. and heat the pan to medium heat. Place the chicken breasts into the pan and sear on both sides until golden brown, about 3 minutes per side. Place the chicken into a 9x13 pan, preheat the oven 350, and let them sit while you make the BBQ sauce.Chipotle BBQ Sauce2 c. ketchup1/3 c. molasses1/3 c. apple cider vinegar2 T. Dijon mustard2 T. worcestershire sauce1 t. hot pepper sauce (I used Frank's Hot Sauce)1/4 t. black pepper1 clove garlic, minced1/4 c. minced onion (I used dried for time sake, but you could mince fresh)1 chipotle pepper in adobo sauce (not the whole can, just one pepper)1-2 T. adobo sauce (from the can), depending on spice desired Add the ketchup, molasses, vinegar,  mustard, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onions, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 15 minutes to combine the flavors. Remove from the heat and pour 1 c. of the sauce over the chicken. Put in the oven and bake for 15-20 minutes, or until chicken is cooked through and can shred easily. While the chicken is cooking, make the pickled onions and the white sauce.Pickled Red Onions3/4 c. red wine vinegar2 T. sugar1/2 t. saltRed pepper flakes1 large red onion, peeled, halved and sliced into circles1 T. chopped fresh parsleyPlace the above ingredients in a microwave safe bowl and microwave for 2-3 minutes. Remove from microwave, stir and place in the fridge until ready to serve (let sit at least 30 minutes).Southern White Sauce1 c. mayonnaise (good quality not low fat)1/4 c. apple cider vinegar1 T. lemon juiceSalt and pepper to tasteCombine all together and set aside.Once the chicken is almost done, split your rolls in half, lightly butter and place on a cookie sheet. Once chicken is removed, broil the buns a few seconds, until lightly golden brown.Remove the chicken from the extra juices, shred and place in a large bowl. Add the remaining BBQ sauce to the chicken. Place a good portion of chicken on to the crispy bottom bun. Place some of the pickled red onions onto the sandwich, a few dill pickles and cover in the Southern White Sauce. Place the top bun on the sandwich and serve.

Maui in a Bun - Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

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ALOHA!! My husband and I recently returned home from a spontaneous trip to Maui.  My husbands time off from work went from camping plans to Maui Hawaii...needless to say I totally won the desired destination for vacation! Camping vs. Hawaii...um, that was a no-brainer!
 The trip was amazing from start to finish...not to mention the food was delicious. Those who have traveled to Hawaii understand these feelings, when you return home from Hawaii you honestly can't get the desire to return to Hawaii...immediately...out of your system. So what does one girl do who is dreaming of being back on the beach again and smelling and tasting anything tropical? I cook...I stumbled upon this delicious recipe from the Sandwich King on the food network. As soon as I heard him say "It's like eating Maui in a bun!" I knew this sandwich was just the recipe to remind me of the best vacation yet. The recipe is super easy (yet a little lengthy so promise me you won't get scared away by the length?), it just has a few extra steps that make this do a hula dance in your mouth...Mahalo. ~ Diana


Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple RelishRecipe Adapted from: Sandwich King, Food Network
IngredientsRoast Pork:

• 1/4 cup light brown sugar
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 2 teaspoons ground cinnamon
• 1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)

Sandwich Build:

• Sweet Chile Sauce, warmed, recipe follows
• Unsalted butter, softened, to toast rolls
• 4 soft potato rolls or sweet Hawaiian bread rolls
• Grilled Pineapple Relish, recipe follows
• Shredded red cabbage, to garnish
• Your favorite BBQ Sauce (Famous Dave's is great)

DirectionsFor the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.Preheat the oven to 325 degrees F with the oven rack in the middle position.Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Drizzle with your favorite BBQ sauce and do your best hula dance and enjoy.
Sweet Chile Sauce:

• 2 cups rice vinegar
• 1 cup brown sugar
• 1 tablespoon crushed red pepper
• 1 teaspoon kosher salt
• 4 cloves garlic, smashed

Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves. 
Grilled Pineapple Relish:

• Oil, for grilling
• 1 fresh pineapple, skinned, cored and cut into 1-inch slices
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon peeled and grated fresh ginger
• 1 lime, juiced
• 1 jalapeno, seeded and diced
• 1/2 red onion, diced
• Kosher salt and freshly ground black pepper

Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

Mother's Day recipes: Easy brunch ideas Dad and the kids can make

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Mother's Day is the one day of the year I prefer not to cook. I have prepared many a Mother's Day brunch for my own Mom, but as I've gotten older I've turned the duties over to my children. They're grown now, and both are students of the culinary arts, and both prefer recipes a little more complicated than the first recipes I taught them how to cook.

One of my all time favorite recipes for Mother's Day brunch is fresh fruit salad with poppy seed dressing.
With a little help from dad, kids can make this recipe for Mom. I love the flavors of the raspberries, lime and poppy seeds.

You can make a simple breakfast with this delicious fresh salad, fresh bagels, cream cheese and maybe some lox. Don't forget the coffee and tea!
Having a delicious home cooked breakfast at home saves you the money of brunch out, which can cost over $100 for a family of 4, as well as the aggravation of dealing with crowds at most restaurants on Mother's Day. Plus, teaching the kids to cook early instills a love of food in them. You never know where that might lead them!
Until next time, I remain frugally yours!
Rachael Monaco

Chicken recipes: It's what's for dinner!

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Chicken has been on sale a lot and I've got a freezer full of all kinds. I thought I'd share some of my chicken recipes with you.
Sticky chicken: this is awesome, and I always have to pull out the big roasting pan and make three whole chickens because everyone loves sticky chicken and I want leftovers. The spice mixture you rub on this is wonderful and you baste the chicken throughout the cooking time which is what makes the skin "sticky".

Chili-maple glazed chicken: this is one of many "dump chicken" recipes that I love! They are easy, and you can prepare them ahead of time and freeze them, then defrost and "dump" into a baking dish and bake in the oven or "dump" in the crock pot or slow cooker and let it cook while you're out running errands or at work.

Grilled chili lime chicken kebabs: perfect for summer grilling! No grill? That's okay, you can make these in the oven and turn the broiler on for the last few minutes to make sure they get a nice brown on them. You can also make these on a grill pan or on the GF grill.

Sesame hoisin chicken wings: these wings are so good! They're a little bit sweet, a little bit salty, sticky but crispy. Yummy! Perfect any time of the year. They make a wonderful appetizer for an outdoor summer party, as well as the Super Bowl.


Ground chicken spanakopita meatballs: the first time I made them, huge hit! They've asked for them twice since. I serve with Greek salad, homemade pita bread and homemade tzatziki, which is a delicious dip/spread made with yogurt, cucumbers and garlic.





If the links don't work, you can copy and paste them directly:
Sticky chicken: www.examiner.com/article/oven-roasted-sticky-chicken-recipe
Chili-maple glazed chicken: www.examiner.com/article/chili-maple-glazed-dump-chicken-recipe-perfect-for-memorial-day-or-everyday
Grilled chili lime chicken kebabs: www.examiner.com/article/chili-maple-glazed-dump-chicken-recipe-perfect-for-memorial-day-or-everyday
Sesame hoisin chicken wings: www.examiner.com/article/serve-up-a-chicken-wing-super-bowl-buffet-sesame-hoisin-chicken-wing-recipe

Ground chicken spanakopita meatballs: www.examiner.com/article/ground-chicken-recipe-chicken-spanakopita-meatballs-with-tzatziki-and-pita 
Bonus recipes:

• homemade tzatziki: www.examiner.com/article/tzatziki-recipe-greek-cucumber-yogurt-dip
• homemade pita: www.examiner.com/article/pita-bread-recipe
• Greek salad: www.examiner.com/article/how-to-make-fresh-salad-dressings-recipes-to-save-you-money-2012

Till next time, keep on keeping on and fight the frugal fight!