Buffalo Chicken Lasagna, BLT Cesar Salad, Bernalillo County Fire Slaw

Buffalo Chicken Lasagna-AKA Buffalo “Dew-Sagna” Nickname by my buddy Scott Thanks Brother..

Ive been getting a ton of requests, for my Buffalo Chicken Lasagna, so here it is....This is the recipe that started it all...Its a great flavor profile, the best of two worlds, its gone through a few trials and different mixes...but for the most part this is the recipe. Remember the episode is scheduled to air on October 27, 2012 At 8:30 am (Chicago Time) "Homemade in America" with Sunny Anderson so please watch and give me some feedback....I appreciate everything! The day I filmed was the jumpstart to my blog and ftrying to follow a dream...I fullfiled my first dream of being a firefighter/paramedic, and I've always loved to cook, my first shot at TV was was the Web Show I did with my great friends the Gatesman Family and Feeding the Fire the Family started a Production Company and wanted to do a cooking show about Firehouse cooks, and different aspects of the fire service incorporated into it.....I wish Food Network or DIY would have picked them up it was a great concept after that came my brief shot at the Regis and Kelly "Firehouse Cook Off" My awesome wife sent in my recipe and I got chosen to submit and compete for chicken week....I didn't win but hey....I still got to showcase my passions...Fire and Food! Ive shared my recipe and ive gotten a ton of requests from all over asking for it, and I always share it...I created it on a fluke and tinkering in the kitchen..who would have ever thought it would be on Food Network.... I know it sounds crazy but my dream of being a Food Network Star and doing a firehouse cooking show and becoming the Guy Fieri of the Fire Service Culinary world.....I know crazy huh! Sunny actually yelled at me to follow my dream, and work for it, that I have that potential nothing is that far away if you don't give it a 110% run at it, it may not be easy but its better to say you tried, then I wonder if.....so here is the recipe....Thanks Again for following my blog, and supporting my efforts....

Please remember I cook for a firehouse of 7-10 people I use a resturant sized pan plus we always make extra cause you never know who's going to stop by...and have to have some for later after a fire for extra energy right...lol

Rotisserie chicken from the grocery store de-boned and shredded

2 stalks celery, chopped (Optional..I did this originally but usually was always the first complaint people don't always like celery..Made sense.) I serve it on the side like regular wings....and I actually have created a NM style slaw as an accompinying dish.

4-1/2 lbs ricotta cheese

16 oz crumbled blue cheese

16 oz shredded 3-cheese mix

 2 jars Italian baking sauce or regular pasta sauce thats your favorite, I have become a favorite of Pastorelli Continental Chef Marinara Sauce (bought at a resturant supply) 1 large can

18 oz no-boil lasagna noodles (Barilla) Amazing!!!!!!

4 eggs

3 tbsp Emeril's Essence or 3 tbsp of Albukurky Green chile Rub and 3 tbsp Albukurky 3 tbspBBQ Rub

For the Buffalo Sauce:

1 tbsp Tabasco
1 tbsp paprika
1 tbsp cayenne pepper
3 tbsp brown sugar
3 sticks butter, softened
1 tbsp vinegar
salt

 Preparation:

Preheat the oven to 400 degrees

Make the Buf falo Sauce:

If you have a favorite Buffalo sauce from the grocer or restaurant ( add it to taste with the Marinara sauce) you can skip this step, otherw ise, this is how I make it..from scratch.

in a large mixing bow l combine the Tabasco, paprika, cayenne, brown sugar and vinegar with the melted butter. Stir to combine and salt to taste. Set aside while prepping the rest of the ingredients.

Make the cheese filling:

 In a large mixing bow l combine the ricotta and blue cheese crumbles. Stir in about 3 tbsp Emeril's Essence(or the Albukury Spices) or just enough to Change the color of the cheese add the egg

Build and Layer the Lasagna:

Combine the buffalo sauce with the baking sauce.

Build layers of the lasagna in a large baking pan. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil Noodles right out of the box. Fill the pan as best you can without too much overlap.

Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer.

Layer on the celery (Optional), then the shredded chicken, another layer of sauce, and finish with a covering of the 3-cheese mix.

Continue with another layer of noodles, ricotta cheese, celery(Optional), , chicken and 3-cheese mix. Add as many layers it takes to fill the pan, but leave some room for expansion as the no-boil noodles will expand as they cook.

Bake the lasagna in the oven for an hour@ 400 degrees After it is cooked, let it set for 10-15 minutes,

BLT Cesar

Cesar Dressing Ken’s steak house

Tomato 3-4
Bacon Recipe Oscar Meyer 2 packs or 1-2 lb of chopped fried bacon drained
Romaine lettuce
Parmesan  and Romano cheese
In Large bowl  Add chopped romaine lettuce
Seed and chop tomato’s
Add bacon
Add parmesan and Romano cheese
Add dressing
And mix all together and serve

Bernalillo County Fire Slaw

Bag of Pre shredded cole slaw mix

Juice of 10 limes (microwave limes each 30-40 seconds roll cut and squeeze, You will get a lot more juice out of it.
2-3 tablespoons of EVOO 
1 head Chopped Cilantro
2 Diced Green Chilies (New Mexico)
Albukurky Green Chile Rub 3-tsp

Mix all together and let chill for a few hours the citrus will break down and soften the cabbage and infuse the lime, cilantro, Green Chile flavor through out

Strawberry lemonade

Make country time powdered lemonade

Chop container of strawberries blend in blender with small amount of lemonade strain for seeds and grit.
Add to lemonade and mix serve well chilled.