I love almost anything that is buffalo flavor, so here is the faithful story of the day I invented Buffalo Chicken Rice.
I was a lonely bachelor living by myself beside a lake in downtown Lake City, so I enjoyed experimenting with foods all the time (and by experimenting, I mean I never went grocery shopping so I’d have to make do with whatever foods I presently had at the apartment.)
One night I decided to make some chicken in my skillet, then progressed to adding buffalo sauce, but I made the thing too saucy… So, I thought about it and decided the perfect thing to help out with the sauceyness was adding rice. So I cooked some rice, shredded the chicken and mixed them together. I topped it off with blue cheese dressing and wondered why I’d never thought of this genius idea before.
So that’s where the dish started, but it’s evolved from there.
Here’s what you need:
3 chicken breast
1 12 oz bottle of wing sauce
2 cups cooked rice
2 cups mozzarella cheese
blue cheese or rance dressing
First, I slow cook some chicken in the buffalo sauce. Usually 3 chicken breasts will do fine, but feel free to add more or less, according to how much you want to make.
If you don’t want to prepare your own buffalo sauce or are in a hurry, Frank’s RedHot Wing sauce is pretty good. I also recommend the more spicy version if you want a little more kick!
After the chicken cooks, go ahead and shred the chicken and place it back in the sauce.After letting the chicken cook for a bit I add in some cooked rice, mixing in all the sauce with the rice and chicken and place it in a casserole dish. Then top it off with cheese! Lots of cheese! Put chicken and rice in a 350 degree oven until cheese is melted.
And voilà, Buffalo Chicken Rice! I like to serve it with a nice blue cheese dressing, but if you’re more of a ranch person… go for it!
Enjoy, you guys!
Sometimes you just need a good Potato Casserole that is cheesy, creamy and EASY. This is that casserole!!!
This is one of those recipe that you can change up however you like, but this is the way I go about it.
What you need:
Potatoes – I like to use red potatoes, mostly because you don’t have to skin them. You just clean them, cut them up and go. You’ll need enough for 1 layer to cover the bottom of your backing dish.
Onion – I usually dice up one large onion for this, I prefer a good yellow onion.
2 Cans of Cream of Mushroom soup
Cheese – lots of cheese… I love cheese and don’t believe you can ever have too much in something like this. I love a sharp Cheddar cheese! For this I used Sargento’s 4 State Cheddar shredded cheese. Delish!
So, I said this was simple. Here is what we do.
Step 1 – Clean and cut up all the potatoes.
Step 2 – cook up some bacon
Step 3 – add the 2 cans of Cream of Mushroom soup. Mix in some of the Bacon with the soup and potatoes. Make sure to save a little bacon though.
Step 4 – cover with cheese
Step 5 – crumble the saved bacon and add to the top
Step 6 – Cook for 45-60 min on 350 (or until the potatoes are good and cooked!)
Step 7 – Enjoy bacon-y cheesy creamy potato goodness!
This is another segment we will be featuring on Alliray.com every now and then. Its not because I am an amazing cook or anything, I just have Allison tricked into thinking I am.
The first installment of Cooking with Ray is a dish that my mother loves to make for family get-togethers. It is a relatively simple desert, and since we picked blueberries the other day it seemed an appropriate first post.
First all you will need is:
4 cups of blueberries
1 can crushed pineapple
1 cup sugar
1/2 cup peacans
1 stick of butter
1 yellow cake mix
First mix the blueberries and pineapple in a dish. make sure and mix them together good.
next melt the butter and mix the butter, cake mix, sugar and pecans all together
after mixing all the ingredients together you can either just add it to the top of the berries and pineapple or you can mix it in together… I put mine on top to get more of a cobblery effect.
Preheat the oven for 350° and cook the dish for 45 min.
45 min later you should have a delish blueberry dish. I prefer it served a little warm with a scoop of vanilla ice cream!