Buffalo Chicken Dip

We are big fans of buffalo chicken in this house so it would make sense that we'd absolutely love it in dip form. Yup, we do. I made it for a little guys night out and they gobbled it up.

2-8 0z blocks of cream cheese, softened
1/2 cup of blue cheese dressing
1/2 cup of ranch dressing
1 cup of Frank’s Red Hot Buffalo Wing sauce
3 skinless, boneless chicken breasts, boiled and shredded
2 cups shredded cheddar cheese



Preheat oven to 375.

In a large bowl combine softened cream cheese, ranch dressing, blue cheese dressing, and buffalo wing sauce. Using a hand mixer, mix until smooth and creamy, about 3 minutes. Fold in shredded chicken and 1 cup of shredded cheese. Pour into a 9x9 baking dish. Top with remaining 1 cup of shredded cheese.

Bake for 20 minutes, or until dip is warmed through.

Serve with tortilla chips, bread, crackers, and celery.

Quinoa and Black Beans

One of my new favorite ingredients: Quinoa. Seriously, where have you been all my life? Quinoa is one of those healthy ingredients that might scare a lot of people. If it is so healthy, how can it possibly be any good? Let me tell you, it is awesome. You could use it instead of rice in a lot of recipes. Let me tell you, it is a lot more palatable than brown rice. It is becoming more and more available. In fact, quinoa is probably better for you than brown rice. It is a complete protein and a good source of fiber among other things. You can pick it up for a good price at Trader Joes or Winco. Who knows, you may be lucky enough to find it in your local grocery store. This recipe is a great recipe to try it out. Trust me, it is delicious!


1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

***Serve with a small dollop of sour cream for added deliciousness.

Breakfast Strudel

This is my go to recipe for brunches or anytime you need an impressive breakfast dish. It's easy, it's quick, it's tasty, and it looks like you know what you are doing. It can also be made ahead.

1 box puff pastry dough (1.1 lb.) Thaw according to package directions.
2 T butter
½ C diced onion
1 C frozen hash browns
1 C red or green bell peppers, diced
11 eggs
4 oz cream cheese
2 T fresh chives (or 1 tsp dry)
2 T orange juice

----
1 egg, beaten
1 T water
2 T Parmesan cheese, shredded


1. Melt butter in a large skillet. Add potatoes and saute 5 minutes.

2. Add bell pepper and onion. Saute 3.

3. Whisk eggs, chives, salt and pepper (to taste) together. Add to the pan and cook, stirring, until just set.

4. Remove from heat. Add cream cheese and juice. Stir to combine.

5. Unfold pastry and roll to 10“ x 12”. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds. On each outside section, cut 8 slices.

6. Fill the center section with half the egg mixture. Fold the strips, right then left, over the egg to form a rbaid.

7. Beat the single egg and 1 T water. Brush on the strudel. Sprinkle parmesan cheese on top.

8. Bake at 400° for 20-30 minutes, until golden brown. Let cool 5 minutes before slicing.

Greek Salad

I don't have a picture for this salad because I was just too hungry to stop and take one! This salad just screams summer. Light, seasonal, delicious. It is super quick to make too.

2 cucumbers, diced-ish
1 pint cherry tomatoes, sliced in half
1 small red onion, diced
1 can whole olives
1 lemon, juiced
1 cup feta cheese (I used tomato basil seasoned feta)
1/4 c olive oil

Combine all ingredients in a bowl, toss.