Now that the cool, fall weather is here, I am craving warm, comfort foods. This Date Night In’s theme, Italian, definitely took care of that! For the appetizer, Matt and I had mozzarella sticks. At first, I wasn’t going to … Continue reading
If you live in New England, you are well aware of the more than 2 feet of snow we got a couple of weeks ago. It was also my husband’s 30th birthday and we wanted to go out and celebrate. The Cheesecake Factory is our go to place for birthdays but that was pretty impossible. Of course I was extremely bummed because I had been thinking about my two favorite meals for a couple of weeks. Those would be the Buffalo Blasts appetizer and Louisiana Chicken Pasta. Both spicy and delicious!
So I thought to myself, “I can make those!” You can pretty much find a recipe for anything on the Internet and sure enough, I found two great copycat recipes for Buffalo Blasts and Louisiana Chicken Pasta.
Other than being a little time-consuming, the Buffalo Blasts are pretty easy to make.
The only thing I will do differently next time is fill them up more. I was afraid they would pop open but when you take a bite, there is some open space. Also, I drizzled the hot sauce over the chicken before folding the won ton wrapper. Next time, to save a step, I will mix the hot sauce right into the chicken first.
Once you fold up the wrappers and flour them, just fry them up…that’s it! I did use our home deep fryer but it really isn’t necessary. I think using a large pot or skillet to fry them would work just fine.
These tasted almost exactly like the ones at The Cheesecake Factory! Absolutely delicious! And to finish it off, dip them in blue cheese or ranch dressing.
To make this appetizer, get the recipe at Stacey’s Savory & Sweet Home Cooking!
Next up is the main course! Again, very easy except for the prepping that needs to be done. Luckily Matt was on hand for some assistance.
That is a good-looking sauce if you ask me. It is very creamy with delicious, crisp peppers!
Sadly, I did not get any pictures of the chicken being made but it was coated in wonderful spices with a kick and pan-fried. Pair it with the sauce and bow tie pasta, and you have one amazing dish! I held back on putting in all of the cayenne pepper the recipe asked for and I wish I didn’t. It had a kick but not enough for my liking.
The recipe for this copycat Louisiana Chicken Pasta can be found at Annie’s Eats! The only thing that was missing from this dinner was an amazing slice of cheesecake!!!