Buffalo Chicken Dip - Part II

By far, this is my favorite dip to make... but after years of making it the same way, I needed a sprucer! Only one ingredient different from my other dip recipe, but it changes the flavor quite a bit. If you are lucky enough to have Syberg's Wing Sauce in your local grocery store, then this recipe's for you... if not, order it online and make this immediately!

Ingredients

• 1 8-ounce package cream cheese
• 2 cups cooked chicken (a store-bought rotisserie chicken works best, but canned is fine too), shredded
• 1-2 cups Syberg's wing sauce (eyeball it)
• 2 tablespoons butter, melted
• 1/2 cup Hidden Valley Ranch dressing
• 1 cup shredded mexican blend cheese (I am going to just say, I add all of the bag honestly) 

Directions:
Start by heating the butter and cream cheese with the shredded chicken over medium heat. Add sauce and ranch. Stir constantly over medium heat until evenly heated. Add cheese. Once melted, served immediately.

This also warms up great, so prep early or put in your crock pot on low.

Asian Lettuce Wraps

One of my most favorite apps is Lettuce Wraps! I am a huge fan of any sort of food you get to “play with”. Normally, my sweetheart and I enjoy them when we get an occasional date night out at one of our favorite restaurants. But HEY! Why not make them at home! Nothing too hard, could be easily done on a week night and defiantly something everyone in your family will love. So here goes that recipe!

*Warning – This recipe contains peanuts.

Asian Lettuce Wraps

Ingredients

•1-1/2 pounds chopped chicken, ground chicken –or- lean ground turkey or tofu for you healthy folks

•1/2 cup shredded carrot

•2 tablespoons minced fresh ginger root –or- try buying fresh minced ginger in the produce section

•4 garlic cloves, minced to perfection

•1 8oz can whole water chestnuts, drained and chopped (some stores have chopped, don’t buy sliced)

•4 green onions, chopped – Optional (I leave this out)

•1/2 cup chopped fresh snow peas (mMmMm)

•1/3 cup teriyaki sauce

•1/4 cup hoisin sauce

•3 tablespoons Soy Sauce

•Dash or two of Sirancha hot chili sauce (to your spicy pleasure)

•3 tablespoons creamy peanut butter (I use JIF)

•1 tablespoon rice vinegar

•1 tablespoon sesame oil

•12 Bibb lettuce leaves – try buying a LARGE head of lettuce. (I stick the leaves in ice water for a few minutes before and let dry)

Directions

In a Wok –or- large skillet, cook chicken and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer. Stir in the chestnuts, snow peas, teriyaki sauce, hoisin sauce, soy sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves. Fold lettuce over filling. Enjoy!

For additional sauce for dipping use equal parts of hoisin, sriancha, terriaki and soy and mix well.

Cauliflower Fritters

Yum! Who knew Cauliflower could taste so good? These are great along side of burgers, an an appetizer or just a yummy snack. Yuo could even used the left over steamed cauliflower in your fridge for a perk up! Live a little and cook out of the ordinary! These are extra tasty dipped in your favorite sauce!

Ingredients

• 1 head cauliflower, broken into small florets
• 1 onion (optional, which means I skip)
• 7 sprigs fresh parsley
• 5 cloves garlic
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon active dry yeast
• 1 cup warm water
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 4 eggs

Directions

1. Parboil the cauliflower not more than 10 minutes; it should still be firm. Set it aside to cool.
2. In a food processor, finely chop the parsley (add onion here if using, drain well). Crush Garlic (use a mortar, drinking glass, blade of chef's knife). While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise.
3. Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F (180 degrees C).
4. Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick.
5. Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.

BLT Dip

This dip is a hit whether you serve it at a pot luck party, birthday, trivia night or just a snack for movie night with the family! It really tastes like a BLT which in my book is wonderful. You can cut the fat down if you want to use low-fat or fat free ingredients. Serve with crackers or chips.

 

 

Ingredients

• 1 pound bacon
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tomato - peeled, seeded and diced

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

Frog Eyes

Looking for a quick last minute appetizer? These are super easy, and fast to make. ALWAYS go over well with kids and adults. No, they are not real frog eyes; they are a quick and delicious snack!

INGREDIENTS

1 Jar of Kosher Dill Pickle Spears

1 pkg. (8 oz.) cream cheese, softened

1 (12 oz.) pkg. sliced, hard salami (best to use Deli Sliced)

DIRECTIONS

Drain juice off pickles. Lay salami out on cutting board. Spread cream cheese on salami; lay pickle spear on top and roll up. Repeat until used. Slice into 1/4 inch rounds.

Garlic Parmesan Chicken Wings

Yum! I've been experimenting o these for a while now trying to get this sauce perfect and delicious! So here ya have it peeps! Finger licking good! This sauce is a lot like Buffalo Wild Wings... My take on it. ENJOY!

Ingredients:

Roasted Garlic

1 head of garlic

1tsp of EVOO

Roasting Garlic Directions:

Heat oven to 350F. Toss 1 head, whole peeled garlic and 1 tbsp of EVOO and them out in a shallow baking pan. Roast in oven until garlic is soft, about 10-12 minutes. Remove from pan.

Sauce

¾ cup buttermilk

¼ cup sour cream
2 tbsp mayo

½ garlic powder

½ tsp fresh parsley

½ tsp kosher salt

½ tsp garlic powder

¼ tsp red pepper flakes

½ tsp pepper

SHREDDED parmesan cheese

Directions

1. First Roast the garlic (directions above)

2. Heat Fryer or skillet until oil is HOT! HOT! HOT! (Around 350-375 degrees if you are using vegtable oil) - Cook wings for about 8 minutes… It takes me 2-3 times to cook all the wings from the bag.

3. In the meantime add all other ingredients and roasted garlic in a food processor (or blender for the unlucky people out there that haven’t listened to my preaching on how you NEED A FOOD PROCESSOR, haha) and mix until well blended and smooth.

4. Preheat oven to 400 degrees. Add wings mixed with sauce in dutch oven pan and roast in oven for 10-15 minutes.

5. Remove from oven and add shredded parmesan and mix well. Serve immediately.

Movie-Night Popcorn

Does your family do Movie Night? We do! We try to set aside a few nights a month to pile on the couch and enjoy a movie together. Being the only girl of my household, I am usually watching some sort of action packed movie myself, and the chick flicks after the boys are sound asleep. Want a pick me up for popcorn? Here's a yummy snack that beats just plain ol'popcorn.

Ingredients

4 quarts of popped popcorn or 4-5 bags

12 ounces Peanuts – be creative! You could use Spicy!

2 cups Shredded cheddar cheese

1 cup Melted butter (yum)

2 teaspoons Garlic Pepper

2 teaspoons Cumin

teaspoon Cayenne pepper

2 teaspoons Chili powder

1 teaspoon Smoked Paprika

Directions

Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat. Enough for six – serve immediately.

Spicy Garlic Asian Wings

It's a popular thing around my house... and I am in discovery to post the best chicken wings recipes. Now lets face it... restaurant style wings are DELICIOUS, but they aren't cheap and you spend a fortune trying to feed a family of 4. So why not make them?! Don't have a deep fryer? So what! You can heat oil in that dutch oven pan, or deep skillet and make them that way! Stop making excuses and do it. You'll be happy I convinced you.

Here's a delicious recipe for Spicy Garlic Asian Wings - mostly because I LOVE GARLIC and because you can make them as spicy as you like.

Ingredients

1 (4 pound) bag chicken wing & drummies

2 tablespoons hot chili sauce

2 tablespoons minced fresh ginger

4 cloves garlic minced or pressed

2 green onions (including tops) minced (optional)

1/3 cup Kikkoman Soy Sauce

3 tablespoons Kikkoman Rice Vinegar

1 1/2 tablespoons sugar

1 tablespoon sesame oil

1/2 cup chopped cilantro

1 teaspoon cornstarch

1/4 cup water

Directions

1.Heat Fryer or skillet until oil is HOT! HOT! HOT! (Around 350-375 degrees if you are using vegetable oil) - Cook wings for about 8 minutes… It takes me 2-3 times to cook all the wings from the bag.

2.In the meantime add all other ingredients in a food processor (or blender for the unlucky people out there that haven’t listened to my preaching on how you NEED A FOOD PROCESSOR, haha) and mix until well blended and smooth.

3.Pull out that wok or deep skillet and add sauce mixture and heat. Add wings turning them in sauce and simmer on medium heat for about 10 mins.

YUMMY! That’s all folks! You can really use this recipe for any wings you desire, just change the sauce.

Fiery Thai Chicken Wings

Yum! Another delicious recipe for all you wing lovers out there! I am always looking for a new recipe for Chicken wings, and this is definantly NOT a recipe for the wimpy eaters out there.

Fiery Thai Chicken Wings

Ingredients:

18-24 chicken wings (about 3-4 pounds total)

1 tablespoon kosher salt

Vegetable Oil

1 medium mango, seeded, peeled, and cut up

½ 14 ounce can of coconut milk

1 tablespoon (to start, I add about 4 tbsp) Asian chili sauce

1tablespoon lime juice

Salt

Mango slices (optional)

Snipped fresh cilantro (optional)

Directions:

1. Heat Fryer or skillet until oil is HOT! HOT! HOT! (Around 350-375 degrees if you are using vegetable oil) - Cook wings for about 8 minutes… It takes me 2-3 times to cook all the wings from the bag.

2. In the meantime add all other ingredients in a food processor and mix until well blended and smooth.

3. Pull out that Wok or deep skillet and add sauce mixture and heat. Add wings turning them in sauce and simmer on medium heat for about 10 mins.

4. Transfer to a serving platter. If desired, garnish with mango slices and cilantro.

Cook’s Notes: You can really use this recipe for any wings you desire, just change the sauce.

Sweet & Smoky Nuts

Pour the crunchy, salty-and-sweet snack into paper cones for mess-free single servings that look more sophisticated than a generic snack bowl. These are perfect for any gathering or family event.



            ingredients

• 1
  egg white
• 1
  cup dry-roasted peanuts
• 1
  cup whole almonds or hazelnuts (filberts)
• 1
  cup pecan or walnut halves
• 1/3
  cup packed brown sugar
• 1 1/2
  teaspoons smoked paprika
• 1
  teaspoon kosher salt
• 1/4
  teaspoon ground cinnamon
• 1/4
  teaspoon ground allspice 

directions

1.

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper; set aside.

2.In a large bowl whisk egg white until foamy. Add peanuts, almonds, and pecans; toss gently to coat. Stir in brown sugar, paprika, salt, cinnamon, and allspice. Spread nuts in prepared baking pan.

3.Bake for 25 to 30 minutes or until nuts are toasted and appear dry, stirring twice. Remove from the oven and stir again. Cool completely in the baking pan. Break up any large clusters. Store in an airtight container at room temperature for up to 2 weeks.

Super-Easy Crock-Pot Barbeque Meatballs

I'm not gonna lie, this isnt my recipe - It's Justin's. EVERYTIME he makes them they are  a HUGE hit.This is a super-good Swedish Meatballs crock pot recipe that is great for any gathering...

Ingredients
2 – 14 ounce bags of frozen meatballs
1 cup of grape jelly
1 cup of barbecue sauce (I prefer the Sweet Baby Ray’s brand Barbecue Sauce for this recipe, but you can use your own favorite barbecue sauce). 
1/4 cup of water or beer - I USE BEER - about a half of can.


Instructions
1.  Pour beer into bottom of the crock pot.
2.  Put frozen meatballs into the crock pot and spread them out evenly.
3.  Put grape jelly and barbecue sauce on top of meatballs.
4.  Cook for 3 to 4 hours on low.  Stir together after about one hour, and then stir about every 45 minutes thereafter until done.
5.  Serve and enjoy!

Avocado Feta Salsa

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 plum tomatoes, chopped
• 1 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion ( I leave this out... but onion lovers, unite!)
• 1 clove garlic, minced
• 1 tablespoon snipped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar
• 4 ounces crumbled feta cheese

Directions

1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Seven Layer Taco Dip

 

 

 

 

 

 

 

 

Ingredients

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

Directions

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Guacamole

 

 

 

 

 

 

 

 

 

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

***Cook's Notes - Do not prep this ahead of time - it will brown. Try lemon juice or reserve the pits for freshness. You may make this as spicy as you like! This makes about 3 servings.

Artichoke & Spinach Dip Restaurant Style

 

 

 

 

 

 

 

 

 

 

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Restaurant-Style Buffalo Chicken Wings

 

 

 

 

 

 

 

 

 

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Pear and Gorgonzola Cheese Pizza

Do I really need to explain myself here? YUM is all that comes to mind when I think about this pizza. And let me tell you I am FAR from a pizza person. If I'd let them, my boys would live on pizza and brats. Ok and hamburgers too.

I know these ingredients may scare you, but live a little will you? Stop putting mozzerella and pepperoni on your pizza. BORING. And secondly, provel (STL CHEESE) taste better anyhow.

Pear and Gorgonzola Cheese Pizza

Ingredients

1 (16 ounce) package refrigerated pizza crust dough

4 ounces sliced provolone cheese

1 Bosc pear, thinly sliced

2 ounces chopped walnuts

2 1/2 ounces Gorgonzola cheese, crumbled

2 tablespoons chopped fresh chives

Directions

1.Preheat oven to 450 degrees F (230 degrees C).

2.Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.

3.Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Lemon-Pepper Kale Chips

Get cooking! Kale is a yummy winter veggie full of deliciousness! Here's a quick easy recipe for a healthier version of chips your whole family will love.

LEMON PEPPER KALE CHIPS

Ingredients:
8 kales leaves, stemmed
1 tbsp of EVOO
Sea salt and ground pepper
1 lemon, for zesting

Directions:

1. Preheat oven to 375 degrees. Rub kale with EVOO evenly coating both sides and cut into 2 in pieces.
2. Spread out the pieces evenly on 2 parchment lined baking sheets and season with S&P. Bake, rotating the pans half way through cooking, until crisp - about 8 minutes.
3 Zest the lemon over hot chips

MORE FLAVORS TO SAVOR!

BBQ - use BBQ rub over Chips instead

SPICY THAI - stir a couple dashes of sriracha into EVOO before coating

RANCH - Omit S&P sprinkle ranch do mix over hot chips

TOASTED SESAME - sprinkle seasoned chips with sesame seeds before baking

SALT N VINEGAR - Omit S&P. Whisk 1/2 tsp of white vinegar into EVOO before coating leaves and then sprinkle coarse salt after baking and Chips are still hot

Homemade Potato Chips

If you're still telling your kids to not eat potato chips, or its your guilty pleasure, it's probably because you didn't know you could make them in your microwave without a smidgen of grease. For real. I could tell you more, but I suspect you're already in the kitchen trying this out.

 Ingrediants:

• One Russet potato sliced paper thin
• Salt (optional)
• Parchment paper

Cut a sheet of parchment paper to fit a plate. Lay discs of potato on top in a flat layer, none touching. Sprinkle layer with salt, if desired. Cover with another sheet of parchment paper. Microwave for 5-6 minutes. Discs will have become lightly browned potato chips.

Kids can help: Cut paper to shape, lay out slices of potato

Toasted Ravioli

After searching for a healthier version of St. Louis traditional Toasted Ravioli recipe (which normally is cooked in hot grease / fryer) I took apart a 13 ingrediant recipe and made it much simplier. Best part is, it is baked in the oven which makes it a lot healthier too!

Toasted Ravioli

Ingredients

• 12 frozen cheese ravioli
• Italian salad dressing
• Panko Bread Crumbs
• 1/2 cup marinara sauce, warmed
• Parm

Directions

• Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; coat with bread crumbs.
• Bake at 350° for 12-15 minutes or until golden brown. Sprinkle with Parm. Serve with marinara sauce.