Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls

Ingredients:

Mac ‘n Cheese Rolls

  • 1 box Annie’s Homegrown Shells & White Cheddar Mac ‘n Cheese
  • 3 tablespoons Frank’s Red Hot sauce
  • 2 tablespoon butter, unsalted
  • 1 tablespoon milk
  • 1/4 cup bacon, crumbled
  • 2 teaspoons cornstarch
  • 1/4 cup blue cheese, crumbled
  • 1-2 tablespoons fresh parsley, chopped
  • 1 package egg roll wrappers
  • 1 egg, scrambled
  • oil, to fry

Sauces

  • blue cheese dressing
  • 1/2 cup sour cream
  • 2 tablespoons Frank’s Red Hot
  • 1 lime

Instructions:

Mac ‘n Cheese Rolls

  1. Make boxed Annie’s Shells & White Cheddar per instructions (boil water, cook pasta, drain).
  2. Instead of box instructions for adding milk and butter, add the milk, butter, Frank’s and bacon listed in this recipe.
  3. Add cornstarch and mix well.
  4. Allow mixture to cool completely. I placed in refrigerator for about 20-30 minutes.
  5. Heat oil to 350 F.
  6. When pasta mix has cooled, mix in blue cheese crumbles and parsley.
  7. Add a heaping tablespoon of mixture in center of egg roll wrapper and fold.
  8. Seal the last fold with egg wash and close roll well.
  9. Fry until golden. Remove to drain and cool to handle.

Sauces

  1. Mix Frank’s with sour cream and a simple squeeze of the lime well.

Finish Rolls

  1. Top fried rolls with blue cheese dressing and buffalo sauce.

Recipe of the Week: Grilled Buffalo Chicken Quesadillas

Ingredients:

  • 2 Boneless, Skinless Chicken Breasts
  • Olive Oil
  • Sea Salt And Pepper
  • ¼ cups Thinly Sliced Celery
  • 2 Tablespoons Melted, Extra Virgin Coconut Oil
  • ¼ cups Hot Sauce
  • 6 ounces, weight Nonfat Greek Yogurt
  • 1 clove Garlic, Minced
  • 2 Tablespoons Lemon Juice
  • 6 Taco-sized Corn, Brown Rice, Or Whole Wheat Tortillas
  • ½ Small Red Onion, Thinly Sliced
  • 1 cup Mild Shredded Cheddar Cheese

Instructions:

  1. Fire up an indoor grill pan or charcoal grill.
  2. Place the chicken breasts on a work surface. Drizzle with olive oil and season with salt and pepper. Grill over medium-high heat, for 4 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch. Allow the chicken to rest until cool enough to touch. Finely chop the chicken and add to a mixing bowl along with the celery, coconut oil and hot sauce. Toss to combine and taste for seasoning.
  3. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
  4. To assemble the quesadillas, arrange the tortillas on a clean work surface. Slather one side of each with a scant tablespoon of the yogurt sauce. Arrange a thin layer of the chicken mixture on one half of the tortillas. Top with the onions and cheese. Fold the tortillas in half.
    Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining yogurt sauce.

Recipe Source: Grilled Magazine (TwinStar Media Network)