Chicken Garbage Pale Food

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• Preheat oven to 400 degrees. Open pizza crust and press it into a rectangle on a cookie sheet or parchment paper.
• Spread ranch dressing on top of pizza crust. Add 1/4 cup buffalo sauce on top of the ranch and spread evenly.
• In a small bowl, mix the chicken with the remaining 1/4 cup of the buffalo sauce. Place chicken on top of pizza crust in an even layer.
• Sprinkle the cheddar and mozzarella cheese over all.
• Starting at one of the short ends, roll the crust into a log. Place seam-side down on the baking sheet. Bake for 15-20 minutes or until golden brown. Let cool slightly and serve.

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
• Pre-heat oven to 425°F.
• On a well floured surface, spread pizza dough into a long rectangle shape. Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
• Starting on one of the short ends, roll it up until you reach the other end. Make sure to tuck the ends of the dough in so the middle doesn't 'ooze' out when baking.
• Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
• Let sit for five minutes and cut into and enjoy!

TRASH CAN NACHOS

Steps:

• Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
• Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
• Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
• Make the carne asada, super melty cheese (SMC) and black beans (see above).
• Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
• Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
• Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

CHICKEN GARBAGE PALE

Steps:

• If you plan on cooking this recipe immediately after you make it, preheat oven to 425°F.
• Take one large sheet of tin foil and coat center with vegetable oil leaving only the edges dry (you just need to use enough to make the foil damp).
• Place potatoes on tin foil covering the oiled area (make sure to leave enough room to close tin foil after all ingredients have been added).
• Season potatoes with half of each of the garlic powder, basil, oregano, paprika, then salt and pepper to taste (add marjoram if desired).
• Rub chicken with sage and the rest of the basil, oregano, garlic powder, then salt and pepper to taste (if desired you may marinate the chicken a day in advance using an Italian dressing or chicken marinade).
• Place chicken on top of potatoes.
• Place in order, onions, sliced garlic, mushrooms, tomatoes, shredded carrot, shredded Munster atop chicken.
• Take two opposite ends of foil and fold together tightly above mixture to form in the shape of football.
• Then seal other ends by folding them in on themselves.
• Be careful to make sure tin foil is tightly sealed on all sides so juices won't leak out.
• Place on baking sheet and cook in 425°F oven for 40 to 45 minutes.
• There is no need to open mixture to check on it and doing so may cause leakage.
• Once cook time is up remove from oven and place tin foil on plate.
• Very carefully fold back edges of tin foil and enjoy.