Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
Buffalo Chicken Pasta
Makes 2-3 servings Takes about 15 minutes to do 10 minutes
3 cups penne pasta
5 boneless, skinless chicken tenderloins
cubed 4 stalks of celery
diced 2 carrot stalks diced
1/2 cup Frank’s hot sauce
1/4 cup ranch dressing
2 tsp. onion powder
1 tsp. garlic powder
Crumbled Blue Cheese (optional)
In a large pot, bring water to a boil and cook pasta according to the package instructions and drain well when done. While this is going on, go ahead and brown your chicken in a large skillet on medium-high heat, 3 minutes on each side.
While the chicken is browning, combine hot sauce, ranch dressing, garlic powder and onion powder in a small bowl and set aside. Once the chicken is done browning, remove and set aside on a plate.
In the same skillet, throw in the celery and carrot and cook until tender.
Cut the chicken into small sized cubes Then place the chicken back in the skillet along with the sauce mixture. Let sauce simmer for 3-4 minutes then add the pasta to the sauce.
Stir until well coated and all is combined. Serve hot and drizzle more ranch sauce on top. Place blue cheese crumbles on top if you like!