Recipes of the Moment

Tried a new recipe for dinner tonight and it turned out de-lish. I also experimented with a side dish that also turned out well and complemented the main dish quite well. Here are the recipes:

Buffalo Chicken Casserole
Source: Pillsbury Cooking magazine

Ingredients:

• 1/2 cup uncooked regular long-grain white rice
• 1 cup water
• 1 Tablespoon olive or vegetable oil
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 2 medium stalks celery, thinly sliced (1 cup)
• 1 can (14.5 oz.) stewed tomatoes, undrained
• 1/2 cup buffalo wing sauce (we used Buffalo Wild Wings Mild)
• 1/4 cup blue cheese dressing
• 1/2 cup crumbled blue cheese, optional but recommended

Process:

1. Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350 degrees F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
2. Spray 8-inch-square baking dish with cooking spray. Spoon rice into dish. Spread chicken mixture over rice (do not stir).
3. Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top. Serve with a bowl of crumbled blue cheese so guests can sprinkle some on top if they like.

Spicy Sauteed Zucchini and Yellow Squash

Ingredients:

• 2 cups zucchini and/or yellow squash, cut into 1-inch cubes
• 2 Tablespoons olive oil or grapeseed oil
• 1/8 cup finely diced onion
• 1/8 cup diced green pepper
• 2 cloves finely chopped garlic
• Cayenne pepper, to taste

Process:

1. Put cubed zucchini and squash in a bowl and sprinkle with cayenne pepper to taste.
2. Heat oil in 12-inch skillet over medium heat until hot.
3. Add onion, green pepper, and garlic to skillet and saute until onions are tender.
4. Add zucchini and squash and saute until crisp-tender (about 3 to 4 minutes).