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Buffalo Chicken Layered Mashed
Dinner Italian

Buffalo Chicken Layered Mashed

3.8

Prep
20 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
  2. 2 In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
  3. 3 Add the shredded chicken.
  4. 4 Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
  5. 5 In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
  6. 6 Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
  7. 7 Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
  8. 8 Let stand 10 minutes before serving.

By Idahoan

Autumn Apple Pepita Salad
Lunch American

Autumn Apple Pepita Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
  2. 2 Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
  3. 3 Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.
  4. 4 Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

By Dianne