Chili Cheese Dip

I have a small dilemma here. Well, two dilemmas, actually.

The first? I’ve made this outstanding chili cheese dip twice – and twice I’ve taken horrible pictures of it.

BUT …… and there is always a but…. if you look at the bright side (which I always do)…. at least I’m consistent :)

My second dilemma is that today is March 14 – also know as National Pie Day. And I didn’t make a pie………yet.

But (see, there it is again), if you view my dilemma from another angle, I realized that this dip was served in a pie dish, so does that count towards Pie Day?

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Just smile and wave, boys….smile and wave…….

Chili Cheese Dip – adapted from a recipe on Pinterest

3 cups chili
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
4 green onions, chopped
1 tsp red pepper flakes

Heat oven to 350 degrees. Cook bacon. Crumble. Mix together chili, cream cheese, cheddar cheese, green onions and red pepper flakes in a large bowl. Spread mixture into a pie pan. Bake for 20 minutes, or until bubbly and hot. Serve with chips.

Slow Cooker Spicy Buffalo Chicken Sandwiches

The posse and had a standoff the day before Superbowl Sunday.

They wanted (read: begged and pleaded for) hot wings….. but as is my wont, I said, let’s try something different. I serve hot wings quite frequently during the year, and always welcome the opportunity to make/try a new recipe.

So we debated, went back and forth, listed the pros and cons, ….. and at the end of the day, this was our compromise. But between me and you, this recipe called out to me the most because I could throw everything into the slow cooker….. and go on a bike ride.

** and that’s another whole story altogether, because it was an adventure in itself  **

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Slow Cooker Spicy Buffalo Chicken Sandwiches – adapted from Everyday Food

1 tbs extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 medium yellow onion, diced small
3 garlic cloves, roughly chopped
1 medium red bell pepper, seeded and diced small
1 can (14.5 ounces) crushed tomatoes
1/2 cup hot-pepper sauce, such as Frank’s
3 tbs.Worcestershire sauce
2 tbs. yellow mustard
1 tbs. brown sugar
8 hamburger buns

Coleslaw, for serving

In a large skillet, heat oil over medium-high. Add chicken thighs, season with pepper, and cook, turning once, until meat is golden brown, 5 minutes on each side. With a slotted spoon, transfer to a slow cooker. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot-pepper sauce, mustard, and brown sugar; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and serve on buns with coleslaw.

Baked Jalapeno Poppers

One thing I’ve noticed recently (aside from the fact that I’m getting older – duh!), is that my undying love and adoration of spicy food has increased exponentially.

What’s that? You say you want proof? Well then….. it just so happens that our current inventory of hot sauce varieties is holding steady at nine.

Nine bottles, that is.

Now, some might say that qualifies as a slight obsession bordering on insanity — but I say, bring it on! Because hotter = better, at least in my book anyway :)

Oh – one more thing – wear disposable gloves while handling the jalapenos … the oil from the peppers adheres to your skin and can/will cause extreme pain if you happen to rub your eye after preparing these.

Not that I would have any first hand knowledge of that.

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Baked Jalapeno Poppers – adapted from Emeril Lagasse

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2 large eggs
2 tablespoons milk
1 cup panko crumbs
1/2 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, beat together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs and milk.  Place the panko crumbs in a shallow bowl. Place the flour in another shallow bowl. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately.

MWM – Fresh Vegetable Dip

Before we even get started, let me give you a heads-up on the glaringly obvious fact that it is not Monday, I am well aware that I’m a day behind (and more than a few dollars short, because Sabrina took all my cash), and I have to admit that I’ve become addicted to something other than Pinterest.

Ruzzle.

Never heard of it? Well, that’s probably a good thing, because since Sabrina introduced me to the game last week, I have been playing it every free moment I have. And let’s face a simple fact here – free moments aren’t something I have too many of. But I was bound and determined to beat Sabrina in the game at least once (because she’s a killer!) so I had to practice my word skills and step up my game.

It’s been a blast :)

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Fresh Vegetable Dip – by Mom

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh parsley
  • 1 8oz can water chestnuts, finely chopped
  • 2 cloves garlic, minced
  • 1 tbs. soy sauce

Combine all ingredients in a bowl. Chill overnight, covered, and stir before serving.

Barbecue Chicken Dip

So now, it’s official.

That I’m certified crazy? Not exactly….that was made official a long time ago…

The teams for Superbowl Sunday have officially been decided! And you know what that means? We need to talk about the most important part of the game – the food! I have lots of things to post so let’s get the party started with this dip – and believe it or not, I didn’t find it on Pinterest.

…… don’t look so surprised …..

P1170676….food styling credit -> Sabrina….

Barbecue Chicken Dip – adapted from Plain Chicken

12 oz cooked chicken, chopped
1 (8oz) block cream cheese, softened
3/4 cup barbecue sauce
1/4 cup ranch dressing
1/4 cup sour cream
1 1/2 cups cheddar cheese, shredded
1 green onion, chopped

Preheat oven to 350.
In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1 cup of cheddar cheese. Pour mixture into a lightly greased 8×8 baking dish. Top the dip with chopped green onion and remaining cheese. Bake for 25-30 minutes or until bubbly.

Buffalo Chicken Taquitos

It’s Saturday morning.

ahhhhhhhh…..

And what, you might ask, am I doing?

Sitting here waiting for the sun to come up so I can go on my bike ride.

22 miles. It’s a sickness, I know.

But I’m ok with it. And that’s all that matters.

** so there **

Meanwhile, in other breaking news, we kicked off (ha! good one!) the start of Thursday night football with these taquitos, along with chili-stuffed potato skins and pan fried spicy shrimp.

Sometimes I know think it isn’t the football game that I enjoy, it’s actually the food.

shhhhhhh – don’t tell anyone……

The verdict on these? Another winner. Super easy to make and super flavorful. I had mine dipped in ranch dressing ~ but the posse ate theirs straight up. I’m looking forward to making these again; however next time I’d like to use one of the different flavors of Frank’s Buffalo Sauces – there are a few new varieties out that look quite intriguing.

Quite.

Buffalo Chicken Taquitos – adapted from a recipe on this site

4 cups chicken, cooked and shredded
12 soft taco, flour tortillas
2 cups shredded cheddar jack cheese
4 ounces Philadelphia cream cheese
1/3 cup Frank’s Original hot sauce
1/3 cup milk
2 tablespoons butter
1 tsp garlic powder
fresh ground black pepper
2 tablespoons vegetable oil

Preheat oven to 425 degrees. Line a baking sheet with foil and spray lightly with nonstick spray.

Put the shredded chicken into a large bowl and set aside.

In a small saucepan, combine the cream cheese, hot sauce, milk, butter, garlic powder and pepper. Heat over medium heat, stirring frequently, until blended and smooth. Pour the sauce over the shredded chicken and mix well.

Lay out a tortilla; fill with about 1/3 cup chicken and 2 tablespoons of shredded cheese. Tightly roll up taquito and place on the greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides and bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.