JB’s Proof Kitchen

Roasted Potato Buffalo Chicken Casserole I really enjoy buffalo chicken, so I thought I would create something totally different! Was not sure how it would turn out, but it was awesome and my family really enjoyed it. 3 boneless skinless chicken breasts, cut into 1 inch cubes 8 -10 medium peeled potatoes, cut into 1 inch cubes, 1/3  cup olive oil 1 1⁄2 teaspoons salt 1 teaspoon fresh ground pepper 1 tablespoon paprika 2 tablespoons garlic powder 2 cups of buffalo sauce 12 ounces of shredded mexican cheese 3/4 cup diced green onions 1/2 crumbled blue cheese 1. Wash and cut chicken up into bowl and add the 2 cups of buffalo sauce and marinate in frig for at least 6 hours or overnight. 2, Preheat oven to 450 degrees 3. Peel and cut potatoes up and place in large bow. 4. Add the olive olive oil, salt, pepper. paprika, and garlic and put in bow with the potatoes and toss and mix. 5. Pour potatoes into a 9x13 baking dish.for 30 minutes, pul...

Ricotta Cheese Blintzes  This is something I always wanted to make and you think of it as a pancake with cheese rolled up in the middle. The hardest part is rolling them all up and making them consistent as you see from the pic, I even had a hard time doing. Blintzes batter 4 large eggs (room temperature, beaten) 1/2 cup water 1/2 cup milk 1/2 teaspoon salt 1 tablespoon sugar 1 cup all-purpose flour 1 cup butter (for frying) 3 tablespoons of butter for baking Filling 1 pound ricotta 1 tablespoon butter 1 large egg yolk 2 teaspoons vanilla extract 1/4 cup sugar Garnish sour cream or fruit syrup Directions 1. Heat a 10 inch non-stick skillet with a little butter at middle low heat. 2. Mix you batter up very well and pour a ladle full into the pan and cook for about 2 minutes and flip over and cook other side for about 10 seconds. 3. Take out of pan and put on a towel or I use wax paper. 4. Keep on doing this till you run out of batter. 5. Pre...

Something like PHO...  Since I had so many vegetables I needed to use, I decided to make something like PHO, it is not officially pho, since you have to cook the broth for several hours. I began but cutting up some almost every single vegetable I had in the frig, and then remember I had some hard boiled from a few days ago I could add. Was not sure what I was going to do with for meat yet, but then I had lots of hamburger. The broth was a box of miso broth I bought at the store a while ago, so it all actually turned out pretty good! This will make enough for 2. 1 pound of learn hamburger 2 tablespoons of sesame oil 1 table spoon of sesame seeds 1/2 cup of cut up leaks 1/2 cup of radishes, thinly sliced 3/4 cup of sliced bell peppers 1 cup of mushrooms 1/2 cup of thinly sliced carrots  3/4 cup cherry tomatoes  1/2 of green onion 1/2 teaspoon of fresh ginger 2 hard boiled eggs 1 32 ounce box of miso broth or broth of you choice 1 bo...

Walnut Crusted Chicken I had a big bag of walnuts that I needed to use and I thought I would make this dish. Very tasty! Ingredients 4 large chicken breasts 1/4 cup white wine 1/4 cup chicken broth 1/4 cup dijon mustard 1 1/2 cups diced walnuts 1 teaspoon dried thyme 3 garlic gloves minced 1/2 teaspoon pepper 1 teaspoon salt Glaze 3 tablespoons of dijon mustard 1/3 cup honey Instructions  1. Place the chicken, olive oil, mustard, chicken broth, white wine, garlic, and dried thyme in a large zipped lock bag, shake and seal and refrigerate for 6 hours or overnight.  2. Preheat oven to 425 degrees and combine the walnuts, flour, salt, and pepper together in a shallow large dish or large bowl.  3. Remove the chicken, and dip both sides of the chicken in the mixture.  4. Over medium-heat, heat a couple tablespoons of olive oil in an 12 inch cast iron skillet.  5. Add the chicken and sear for 2 minutes on each side, then transfer sk...

White Castle Hamburger Casserole  I have lot of fond memories of my dad bringing to a white castle restaurant as a child. I was not sure how this would turn out since this was a experiment, but I was actually surprised and it was delirious. If you enjoy White Castle hamburgers, you would enjoy this dish. Main dish Preheat oven to 350 degrees. 2. Start lining a 9x13 baking dish with the bottom buns and burger and putting the tops aside. Use full buns all along the middle and then cut the white castles in half along the sides. 3. Pull the tater tats all over the the top as the next layer. 4. Pour the cream of mushroom soup over the top of the tater tots. 5. Place all the tops buns all over the top, matching the full and cut buns. 6. Spread the shredded cheddar cheese all over evenly on the top of the buns 7. Loosely cover top with foil and be careful not to touch the cheese and pull off after 15 minutes. Cream of mushroom soup 1. In a large saucepan, heat butter o...