Chicken and Potato Casserole with Hot Sauce

2 large chicken breasts, cubed
6 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. pepper, divided
2 tsp. garlic powder, divided
6 Tbsp. Frank's hot sauce, divided
2-3 red potatoes, cubed
1 c. cheddar cheese, shredded
2 slices of bacon, cooked and crumbled
2 green onions, chopped
blue cheese, crumbled

In a small bowl, mix together the chicken, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure the chicken is coated. Then let marinate for 1 hour in the fridge.

Preheat oven to 500 F.

Grease a medium sized baking dish. Set aside.

In a bowl, add the potatoes, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure all the potatoes are coated. Place the potato mixture in the greased baking dish. Bake for 20 minutes, stirring after 10 minutes of baking. Remove from the oven.

Lower oven temperature to 400 F.

Pour the marinated chicken and sauce over the potatoes. Stir to mix everything up. Cook for 20 minutes.

Add the cheddar, bacon, and onions to the top. Bake for 3-5 minutes, or until the cheese is melted and bubbling.

Sprinkle a bit of blue cheese over the top. Serve hot.

Here's the recipe original recipe I altered since recipes are more like guidelines: http://www.the-girl-who-ate-everything.com/2014/11/buffalo-chicken-potato-casserole.html

Cabbage Soup

14 oz. Polish sausage, sliced
garlic powder

Cabbage Soup

basil
thyme
black pepper
onion powder
3 cloves garlic, minced
2 large carrots, diced
1 head of cabbage, chopped
2 c. milk
2 c. chicken broth
1/2 c. cream
1 1/2 tsp. cornflour
1 tsp. chicken bouillon
1/2 tsp. kosher salt
coriander
dry mustard

In a skillet over medium heat, cook the Polish sausage. Add garlic powder, basil, thyme, black pepper, and onion powder to taste. Cook until just starting to brown on both sides. Set aside.

In a large pot, add the minced garlic and cook over medium heat for 1 minute. Add the remaining ingredients. Also add in more of the previous seasonings used on the sausage. Bring to a boil. Reduce heat. Simmer uncovered 15 minutes, then add in the cooked sausage. Simmer another 15 minutes. Be sure to stir occasionally. Serve hot.

I was inspired by a recipe from daringgourmet.com.