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Moore’s One-Dish Wonders

Moore’s One-Dish Wonders
Summer is quickly arriving, which means the routine school-year schedules are about to disperse and give way to scattered summer schedules jam-packed with summer camps, baseball games, pool days and more. Busy days like these call for simple meals that can come together in a jiffy. 
 
Enter one-dish dinners. Whether you’re throwing the ingredients together in a pot, pan or skillet, one-dish dinner recipes are ideal for easily preparing meals that the whole family will enjoy. With these 3 no-fuss dishes, you can skip the sides and serve up one heaping helping full of #mooreflavor. Plus, these dishes are easy to reheat and serve throughout the week! 
 
Ingredients
½ cup Moore's Original Marinade
1 lb. top sirloin or chuck steaks cut into 2-inch strips
2 tbsp. oil divided
2 medium bell peppers, one red, one green sliced into ¼ inch strips
½ yellow onion thinly sliced lengthwise
2 tbsp. sesame seeds optional
 
Get the full recipe here and check out the how-to video below! 
 
 
 
Ingredients: 
1 whole rotisserie chicken,  
1/4 cup melted butter
 
Cheese Sauce
1 16-oz container of sour cream
1 8-oz package cream cheese, softened
1 12-oz can evaporated milk
1 16-oz bottle Moore's Buffalo Wing Sauce
1 1-oz package ranch dressing mix
2 cups shredded cheddar cheese, separated
 
Get the full recipe here and check out the how-to video below! 
 
 
 
Ingredients: 
1 bottle Moore's Marinade Creamy Ranch Buffalo Sauce
6-8 cups diced potatoes (peeled or unpeeled)
1 medium onion, diced (optional)
olive oil to drizzle (or use butter pats)
1.5 pounds boneless chicken breasts, diced into 1 inch pieces
1 cup bacon bits or cooked bacon, crumbled
2 cups shredded cheddar cheese
1 cup flour (or up to ½ more to coat)
green onions, to taste
salt & pepper to taste
garlic powder to taste
oil for frying
 
Instructions: 
  1. Preheat your oven to 350 degrees.
  2. Spray a 9x13 pan with nonstick cooking spray. Spread the diced potatoes into the dish. Drizzle with olive oil, or spread a few pats of butter over top. Season with salt, pepper, & garlic powder to taste. Cover with aluminum foil. Bake for 1 hour.
  3. Meanwhile, marinade the diced chicken in ¾ cup of the sauce for 30 minutes. After it's marinated, do not drain the marinade. Stir the flour (1 cup to 1.5 cups) into the mixture until the chicken is thoroughly coated. Let sit for 5-10 minutes for the flour to adhere to the chicken. Fry in hot oil until golden brown & no longer pink inside. Drain on paper towels or on a wire rack. Season with salt to taste.
  4. When the potatoes are done, remove them from the oven & remove the tinfoil. Drizzle with ½ cup Creamy Ranch Buffalo Sauce. Sprinkle on 1 cup of shredded cheese & ¾ cup bacon bits. give it a little stir to evenly distribute it. Spread the fried buffalo chicken pieces on top of the potatoes. Top with the remaining cup of shredded cheese, ¼ cup of bacon bits, & another ¼ cup of creamy buffalo ranch sauce.
  5. Bake, uncovered, for 5 minutes - or until the cheese is melted. Top with diced green onions.