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I had this recipe in my bookmarks for a while now and last night I finally made it.  I was craving for chicken wings but we didn’t have any chicken wings, so to satisfy the buffalo chicken cravings, I decided to make this pasta dish( we had chicken breasts that I needed to use anyway).  I really liked the cheesy pasta (but Hubby thinks it still needed more cheese) and the spicy chicken/blue cheese combo. I’ll have to add this recipe to my favorite pasta dishes to keep.

Buffalo Chicken Macaroni and Blue Cheese (www.canyoustayfordinner.com)

1  cup 1 % milk

1 tablespoon cornstarch

1 tablespoon butter

¾ cup extra sharp cheddar cheese (3 oz)

½ cup crumbled blue cheese (2 oz)

4 cups cooked elbow shaped pasta

1 lb chicken breast, cooked and chopped into bite sized pieces

1/2-2/3  cup hot buffalo wing sauce (recommended: Frank’s Red Hot)

Stir the milk and cornstarch in a small saucepan. Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.

Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.

In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.

Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.

A couple of weeks ago I had a hard time sleeping and found myself watching late night cooking shows.  The chef/host made this simple no cook cheesecake dessert and I knew I wanted to make it the next day.  This is so easy and tasty!  I’m really surprised at how well it turned out, in spite of being no bake.  I think this will be my go to easy cheesecake recipe. We’ve made it twice already in less than a month!

Recipe From Livewellnetwork.com

Ingredients:

I’ve prepared this dessert 3 times this week.  I like it so much because it reminds me of the Philippines.  I grew up eating a lot of banana que in the Philippines, it’s a popular snacks in the country.  Banana-que is just deep fried bananas.  I got the bananas in the asian market because I typically don’t find nice plantains in the local grocery stores here. Saging na Saba (Cardava Banana) is the kind of banana I used in this simple dessert. Recipe from Great Easy Meals (food network cookbook).

Directions:

Melt 2 Tablespoons butter in a skillet, Add 2 sliced bananas and 2 tablespoon brown sugar(I added more).  Cooked until golden and syrupy (about 5 minutes). Spoon over vanilla ice cream.