Buffalo Chicken Potato Skins Recipe

This is a great meal to eat for Iftar. Of course, if you are like me it won't take much to make you full. The idea behind Iftar is to eat something healthy that will tie you over until you have your Sehri. This can be eaten alone or with a salad. 

Ingredients

4 medium baking Potatoes
Oil for brushing
2 cups cooked Chicken, shredded or dIced
1/2 cup hot sauce
2 tablespoons Butter, melted
Salt and pepper to taste
1/2 cup Cheddar cheese
1/2 cup Mozzarella cheese
2 green Onions, sliced

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Boil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and chilli sauce for dipping.

Lime-Honey Glazed Chicken

I have to be honest here, I love chicken no matter how it's made (except in beer-yuck). Chicken is one of the main types of meat that I will buy and cook for my family. If I do buy chicken thighs I always get the kind that is skinless and have less fat on it. That is why I am more keen to buy chicken breast that are boneless and skinless. If any fat is left on it I will simply cut if off. 

This recipe here is good for people who are trying to watch their sugar intake as well as their sodium intake. The key to this recipe is not to let marinade longer than 2 hours or it will come out tasting like a sponge. 

Ingredients

• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 6 tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 6-ounce bone-in chicken thighs, skin and excess fat removed
• 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

Instructions

Step 1

Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.

Step 2

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

Step 3

If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.

Step 4

Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.

Step 5

Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

Chicken Caesar Wraps

Who doesn't like Chicken Caesar salads? Well, this recipe is for similar to making the salad but you are going to add it to tortilla wrap. This recipe called for bacon but since I do not eat port I left that out of mine. You can always use turkey bacon if you want. This is something that I like to prepare ahead of time for my mom. This way she can eat when she is ready to eat. Plus I know it will be good for her.

3 cups loosely packed shredded romaine lettuce
2 cups chopped cooked chicken
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup croutons
1/2 cup KRAFT Classic Caesar Dressing
4 flour tortillas (8 inch)

How To Make It

Place first 4 ingredients in large bowl. Add dressing; toss lightly.
Spoon onto tortillas; roll up tightly.

PHILADELPHIA Classic Cheesecake

I had a friend ask me to make a cheesecake next time so I had to do some digging around to remember how to even make one. Of course when I do make cheesecakes then this is the recipe that I like to follow. Sometimes I like to add either chocolate or strawberries or even both to the top of the cheesecake. It may sound like it takes a long time to make, but it is great when you take that first bite.

Ingredients:

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese softened
1 cup sugar
1 tsp. vanilla
4 eggs

Directions:

Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.