Super Loaded Buffalo Chicken Potato Skins

I was messing around in the kitchen yesterday evening trying to find something quick and easy. I had some bleu cheese leftover from buffalo bacon cheeseburgers (omg) last week. I noticed that I had some mondo-potatoes in my batch. They were obscenely large. If I grow a third ear, we’re going to blame it on the potatoes.

 

These are super indulgent and also super easy to make. I didn’t sub any low-fat ingredients this time so this is full of fat ergo perfect and hella delicious.

 

This was an improvised meal so the ingredients are not exact. It’s not so much a recipe as it is a template. Honestly, just use what you have and adjust proportions to suit your taste. It can be easily scaled as well.

Ingredients:

Potatoes

1-2 c shredded chicken

3-4 strips of crispy bacon

About a tbsp of cream cheese

About ¼ c of bleu cheese

½ cup of shredded cheese, extra for topping

4 scallions, whites and greens

About ¼ c of pickled jalpenos

1 habenero

½ medium red onion, finely chopped

Salt

Pepper

Garlic powder

Chili powder

 

 

1. Preheat your oven to 425
2. Clean potatoes
   • Rub with oil and season with s&p
   • Pierce with a fork or knife
3. Place bacon on baking sheet and place into the oven as well
   • (you can do this on the stove if you prefer).
4. Bake potatoes for about 45 to 60 minutes
   • Remove the bacon once its crispy
   • DO NOT BURN YOUR BACON. It’s like treason or something.
5. Meanwhile, you can chop and prep your veg and other fixins
6. Allow to cool
7. Chop your bacon, reserve some for topping
8. Carefully scoop out the insides and place into a bowl
9. Add cream cheese and bleu cheese
10. Using a fork incorporate ingredients, add salt and pepper
11. In large bowl, combine the chicken, seasonings and fixins using a silicon spatula
12. Fill the potato skins with the filling
13. Top with shredded cheese
14. Place back into the oven until the cheese is melted and the potatoes are warmed through
15. Top with more bacon and more scallions

Lazy Buffalo Sauce for a drizzle:

Using a 1:1 ratio, add hot sauce to melted butter and whisk until combined.

Optional: Jazz it up with Worcestershire, granulated garlic, cayenne and a little white vinegar.

 

 

© 2017 by Alexa Mason. All Rights Reserved

Shaved Brussel Sprout Salad with Honey Balsamic Dressing and Crispy Garlic

One of my favorite ways to eat vegetables is RAW! You don’t have to cook everything and they’re just as delish. Last year I came across a recipe that called for shaved brussel sprouts. I was a strictly roasted-garlicky type of girl but that changed that evening.

I grabbed a bag of sprouts at the market last weekend and I was reluctant to just toss them in the oven. This week has been full of balsamic, so it seems, and I continued with this recipe.

It’s pretty quick and you customize it as you wish! Add carrot, nuts, herbs- use what you have! 

Note: I made a small batch, you can easily adjust this to make a larger batch.

 

2 1/2 cups of whole brussel sprouts, shaved on a mandolin slicer

4-5 large cloves of garlic, finely chopped

2 tbsp of olive oil

 

Dressing: (again, this was a small batch- if you need help making a larger portion, shoot me a comment)

1/8 cup of olive oil (plus leftover from the garlic)

pinch, each, of kosher salt, pepper and crushed pepper

tsp of dijon

tbsp of honey

2-4 (matter of preference) balsamic vinegar

 

Using your mandolin slicer, carefully shave your brussel sprouts. (If you’re like me and you hate to waste food, pop the stumps into a ziplock bag and toss them in the freezer. Use them the next time you make veggie broth!)

Preheat a pan over medium-low heat, add your olive oil and your garlic.

Stir frequently. Do not take your eyes off of the garlic, it can burn quickly. Browned garlic? Big yes. Burned garlic? You’ll never forgive yourself.

Once the garlic is fragrant and lightly golden brown, remove with a slotted spoon. The garlic will crisp up!

In a small tupperware container, or a Mason jar, add the dressing ingredients (don’t waste that leftover oil from your garlic. It is loaded with garlic flavor, add that in too!!). Shake up thoroughly. Easiest way to make a dressing, hands down.

Pour over your shaved brussels and toss to coat.

Serve  topped with the crispy garlic.

Thank me, later!

 

NOM!

 

 

© 2016 by Alexa Mason. All Rights Reserved

Simple Black Bean Dip

Super simple, packed with flavor and good for you! Can’t beat that.  This dip makes for a great appetizer or a middle of the afternoon “geez, I need to nosh on something before dinner snack”. I’ve heard…..

2 cans of black beans

2-3 cloves of garlic

Lime

Worcestershire sauce

Rice wine vinegar or white balsamic vinegar

Kosher salt

Crushed red pepper or jalapeno

Garlic powder

Onion powder

Chili powder

Cumin

Olive oil

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1. In a food processor, place 1 medium red onion, 2 cans of drained and rinsed black beans, 2-3 smashed cloves of garlic, the zest of a lime, the juice of the lime, a splash of Worcestershire sauce and a splash of rice wine vinegar or white balsamic (trust me).
   *(Some recipes call for sweating the garlic, onion and peppers in a pan before pulsing. This is also an option.)
2. Add a liberal pinch of kosher salt, crushed red pepper or chopped jalapeno, ½ tsp of garlic powder, onion powder and chili powder and a tsp of cumin.
3. Pulse the food processor while adding about a tbsp. of olive oil.
4. Transfer to a serving dish or ramekin.
5. Eat with tortilla chips or raw vegetables.

 

 

 

© 2016 by Alexa Mason. All Rights Reserved