Buffalo Chicken Dip

Buffalo chicken dip. Bet you can't eat just one. Or something.

I made this forever ago for the superbowl, so pardon the picture. It came out of the oven and I had to beat off one hundred hungry hands to get this picture in!

This dip is so good it will knock your socks off. If you like buffalo chicken wings you may have to hold yourself back from eating an entire dish of this dip. Don't say I didn't warn you!

I recently made this for the second time and used it as a calzone stuffing. Um. Holy amazing!

Buffalo Chicken Dip
Frank's Red Hot 

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I used blue cheese)
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1 cup crumbled blue cheese or shredded mozzarella cheese (I used cheddar cheese)
2 cans (12.5 oz. each)  Chunk Chicken Breast in Water, drained

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and 1/2 cup of the cheese. Stir in chicken. Smooth top and sprinkle remaining cheese over casserole.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Jalapeno Popper Dip

I'm still behind in posting holiday recipes, but this is another one I made at home. I made this after a particularly long run and between my parents and I, we almost demolished the entire thing! Perfect cold day-cuddle up and watch movies dip. Or the Superbowl. Or a super PMS-y day. Wow, are those two conflicting days or what?!



The dips is the perfect blend of spicy and cheesy. We went the healthier route and dipped vegetables in and we used broccoli, cauliflower, carrots, celery and jicama (a fun new veggie for me that I now LOVE!). 



Jalapeno Popper Dip
Eating, Etc. 

8oz Neufchatel or Tofutti cream cheese substitute, at room temperature
1/2 cup mayo
1/2c cheddar cheese, grated (goat cheddar cheese)
1/2c parmigiano reggiano (goat romano cheese)
4oz can chopped jalapenos, drained
1/4c panko bread crumbs
1/4c parmigiano reggiano

1) Mix Neufchatel, mayo, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and transfer to baking dish.

2) In a small bowl, mix panko bread crumbs with parmigiano reggiano, and sprinkle over the dip.

3) Bake, uncovered, at 375°F until bubbling on the sides and golden brown on top, about 30 minutes.

Pumpkin Bean Dip

I can't believe Christmas is 3 days away. I'm going to play a little game upon my return to NY called lets see how long I can keep the Christmas tree up in our apartment. Shhhh....don't tell Spice.

In other news, I fly home to the Pacific Northwest tomorrow to spend Christmas with my family. It has been a year since I've been home and I am SO excited to see the parentals and enjoy some PNW time. Also, new running scenery. Gets me everytime =) I've got several long runs planned...lets just hope the rain stays away!

I made this as an appetizer of sorts at some point in the last few weeks. I feel in love with the dip! Very hummus-like, but with pumpkin! How genius is that?! I enjoyed this with carrots and some crackers but it would be good with any veggie or toasted baguette. Definitely recommend for Christmas-time noshing!

Pumpkin Bean Dip
Fannetastic Food 

• 1 C (overflowing) canned pumpkin


• 1 C black beans (rinsed)


• 1/2 C cannellini beans (rinsed)


• 2 Tbsp extra virgin olive oil


• 2 cloves garlic


• juice from 2 lemons


• 1/2 tsp cumin (this totally made the dip!)


• 1/4 tsp salt


• 1/4 tsp pepper

Toss all ingredients in a food processor. Serve with veggies and chips or crackers.

Boneless Buffalo Wings

I am suuuuuch a sucker for buffalo wings. There are several places here in New York that consider themselves to have "the best" wings and of course, I've had to try out most of them. It also doesn't help that co workers are always ordering them for lunch and I smell that spicy tang and immediately want to head out and find some wings of my own!

These are a great alternative to the usual fried and harshly breaded wings. The breading uses whole wheat flour and they are pan fried as well. These turned out nice and spicy and I instantly fell in love. I used a blue cheese dip that I made with greek yogurt and topped off the wings with several extra splashes of hot sauce! 



Boneless Buffalo Wings with Spicy Blue Cheese Dip
Eating Well

• 2/3 cup reduced-fat sour cream


• 2/3 cup crumbled blue cheese


• 1 tablespoon distilled white vinegar


• 1/4 teaspoon cayenne pepper

• 3 tablespoons nonfat buttermilk


• 3 tablespoons hot sauce, such as Frank's RedHot, divided


• 3 tablespoons distilled white vinegar, divided


• 2 pounds chicken tenders, (see Ingredient Note)


• 6 tablespoons whole-wheat flour


• 6 tablespoons cornmeal


• 1/2 teaspoon cayenne pepper


• 2 tablespoons canola oil, divided

1. To prepare dip:Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.


2. To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.


3. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.


4. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.


5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Cranberry Sauce and Spread

So obviously my new breakfast consumption goal has me making as many spreads as I can to mix things up. And what better way to do that than in a holiday light! 

Yay for cranberries! Full of antioxidants and tart deliciousness.

This is also a great spread for toast, waffles and pancakes, oatmeal, yogurt and cereal. And probably many more things I am not yet aware of. I loved the addition of orange in this, which is apparently common for cranberry sauces, but I hadn't yet experienced the pairing. I let this go for awhile on the stovetop because I wanted mine reduced more, but you can cook it for less time to get more of a whole cranberry experience.



Cranberry Sauce and Spread

1 cup orange juice
1 quart fresh cranberries
1/2 teaspoon cinnamon
1 teaspoon fresh, grated ginger
1-2 tablespoons honey 

Combine the orange juice, cranberries, cinnamon and ginger in a saucepan and set over low, medium heat. Allow mixture to come to a simmer and cook, stirring occasionally for 30 minutes to 1 hour depending on your desired consistency.

Vanilla Cinnamon Peanut Butter

I have acquired quite the obsession with nut butters lately. I recently started making myself eat breakfast (I know, most important meal of the day, but its hard for me, so zip it!), and with this change I have been introduced into a wonderful world where nut butters fit in perfectly! 

Toast for breakfast? Add a dollup of peanut butter!

Oatmeal for breakfast? Add some almond butter!

Yogurt and granola for breakfast? A spoonful of Nutella!

It all just works out so perfectly. And, of course, I had to try making my own. The best part is that you can add whatever you want to it! I started with peanut butter, since it is supposedly the easiest one to start with. I added vanilla and cinnamon to give it a little punch and simply loved it! I have since made cashew butter as well. You do need to be patient with making nut butters, as they go through several stages while being processed. You must wait until it becomes creamy, and it does take longer than you think it will! So many possibilities to add! I can't wait to try many more combinations!



Vanilla Cinnamon Peanut Butter

16 oz. unsalted peanuts
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract

Place all ingredients in food processor and blend for 10-15 minutes. Remove to a bell jar and keep in the refrigerator.

Pumpkin Butter

If you thought pumpkin baking season ended at Halloween, you were sorely mistaken. My obsession continues effervescently.

Welcome to Pumpkin Butter Land (that would be our apartment), where since making this, I have put it on everything I can think of. Sure, I put it in my oatmeal, on toast, and eat it by the spoonful. But, I also have put it on my eggs, used it as a salad dressing, used it in baked good and pretty much put a dollop on everything whether or not I think I can get away with it.

So, if your looking to infuse more pumpkin into your life, this is the solution. This recipe can be fooled around with in many ways. Feel free to use white sugar, or adjust the spices to your taste. You can definitely use canned pumpkin, but I ended up roasting a pumpkin and making my own puree.



Pumpkin Butter

3-4 cups pumpkin puree (or about 1-29 oz. can of pumpkin puree)
3/4 cup brown sugar
3/4 cup apple cider
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3 teaspoons cinnamon
1 1/2 teaspoons ground nutmeg

Combine pumpkin, sugar, cider and spices in a large saucepan. Heat over medium-high heat and allow to boil. Reduce heat and let mixture simmer, stirring frequently, for 30 minutes or until it reaches your desired consistency. Let cool, transfer to jars, and store in the refrigerator.

Grilled Swordfish Kabobs

As a kid, I was the epitome of a picky eater. And it didn't end there. My picky eating carried itself all the way through my college years. Thankfully, common sense prevailed and I have since become quite an adventurous eater!

I called my family while we were making these swordfish kabobs and they thought it was the funniest thing that I was eating swordfish! And I have to say, I have been begging Spice for months to help me make it!

Luckily, last weekend, after a lovely day at the beach, we went to the seafood store and picked out some perfect swordfish steaks to help us usher in Shark Week on The Discovery Channel.



These were very easy to make. I made the dip in about 3 minutes, and the only prep for the swordfish was to cut it into cubs and stick it on a skewer with a little salt and pepper. Spice used her grill pan and these were on there for about 10 or 15 minutes until they were perfectly cooked.

I can't wait to make this again. Next time, to make it even easier, I think I'll just stick the steaks themselves on the grill and then top it with the sauce when they come off!



Swordfish Kebabs with Orange Basil Sauce
Cooking Light June 2010

 1 orange
2 cups basil leaves
2 tablespoons olive oil
2 garlic cloves
1 ½ pounds swordfish, cut into 1-inch pieces

Prepare grill (or grill pan) or medium-high heat. Squeeze orange juice to extract ¼ cup juice. Combine orange juice, basil leaves, olive oil and garlic cloves in a mini chopper; add ¼ teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle ¼ teaspoon salt and 1/8 teaspoon ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers leaving a little space between the swordfish pieces for even cooking. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately.

Pesto

Wow! So many savory recipes all of a sudden! I can assure you, its only because it is too hot to turn on our oven at the moment. I'm not just saying that. It has been above 90 degrees outside for the past few weeks. Let me tell you, those subway platforms....yum! Ok, I'm lying about that last part. They are absolutely disgusting.

On to the pesto! We have a basil plant now in our apartment who started off as a 4 inch tall little guy. He has grown to about 2 and a half feet tall now! Although Spice was scared to pick off all the basil leaves for fear that they wouldn't return, she did to make this pesto! And it was time...the poor plant was getting heavy from so much foliage!



The pesto was great. We used it for the base of a pizza, as a dipping sauce and in pasta. So many possibilities! This recipe is gvery versatile and you can tweak it to your heart's content. Spice ended up putting in a bit more olive oil because we wanted a thinner consistency. This will definitely be a repeat recipe in our apartment.

Pesto
From Eating, etc.

2 cups fresh basil leaves, tightly packed

1/2 cup olive oil (we used about 3/4 cup)

1/2 cup walnuts or pine nuts (we used pine nuts)

1/2 cup parmesan cheese

4 cloves garlic (Mince them first to ensure the garlic is well-distributed)

1/2 tsp salt

1/2 tsp ground black pepper

Combine all ingredients in food processor or blender and purée. Use immediately or place in freezer-safe containers & freeze until ready to use. Thaw in refrigerator or at room temperature (do not thaw in microwave!).

Curried Vegetable Samosas with Cilantro-Mint Chutney

Spice and I have a slight love affair with Indian food. We order from a nearby restaurant frequently. Their delivery special is out of this world. We always get: chicken tikki masala (mmmm), vegetable samosas, basmati rice and a dessert. Call me crazy but its usually the best dinner of the week.

Much to my surprise then, yesterday I came home to Spice bent over the stove with our latest issue of Cooking Light open to Vegetable Samosas. In reading through the recipe, I couldn't believe how easy they were! Spice quickly saved me some time by telling me all she did was mix the filling together, roll it in a wonton wrapper and stick it in a skillet.

The samosas were different from how we are used to having them. They had a great curry flavor and the wanton wrapper was a delicate and welcomed swap from the fried dough that usually surrounds our samosas.

Give it a whirl:

Vegetable Samosas with Cinantro-Mint Chutney from Cooking Light April 2010

Chutney:

½ cup fresh cilantro leaves

½ cup fresh mint leaves

¼ cup red onion

2 tablespoons fresh lemon juice

1 tablespoon water

¼ teaspoon kosher salt

1/8 teaspoon sugar

1 serrano chile, coarsely chopped

1 (1/2-inch) piece peeled fresh ginger

 

Samosas:

1 ¼ cups mashed cooked peeled baking potatoes

¼ cup cooked yellow lentils

1 tablespoon minces fresh mint

1 teaspoon Madras curry powder

1 teaspoon butter, softened

¼ teaspoon kosher salt

¼ teaspoon ground cumin

½ cup frozen petite green peas, thawed

10 egg roll wrappers

1 large egg, lightly beaten

Cooking spray

To prepare chutney, combine first 9 ingredients in a blender. Process until smooth. Set aside.

To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, ¼ teaspoon salt and cumin. Gently fold in peas.

Working with 1 egg roll wrapper at a time, cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towles. Serve with chutney. Yields 4 servings.

Garlicky Hummus

I'm a big grazer. I eat meals, yes, but I really like snacking and prolonging my eating time. Maybe I was an antelope in a past life, and just grazed on the plains, enjoying my time eating as much as I could throughout the day, before being run off or perhaps maniacally eaten by a lion in the scorching dessert heat. I also watch insane amounts of animal planet apparently.

Anyways, I really like dips. Any kind, really. And hummus is a good choice for me because even when I eat it all, it still isn't too terribly bad for me. And with the day I had yesterday, an entire batch of hummus was definitely in the cards. This hummus was great, although a little on the lemony side for me. I think next time I will only use one lemon and it shall be even more divine.

Garlicky Hummus
Adapted from Martha Stewart

4 garlic cloves, finally chopped
1 15-oz can of garbanzo beans
Juice from 2 lemons (next time I will only do 1)
1 tablespoon extra virgin olive oil
1/4 cup part skim ricotta cheese
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teasoon paprika
Pinch allspice
1/3 cup flat-leaf parsley

Place all ingredients in a food processor and puree until smooth. Refrigerate until ready to serve.

Tuna Salad

I have a pretty pathetic confession to make about this tuna salad. Between us, Spice and I have literally gone through almost 6 batches of this in a week. How is this possible, you may ask? This tuna salad is THAT good! Even if you're not a huge fan of tuna, even if you don't like salad, even if you don't want to go to the grocery store, GET OVER IT AND MAKE THIS TUNA SALAD!

I started off eating this on toast, graduated to eating it with crackers and now I sheepishly eat it off a spoon, directly from the Tupperware container. Any of the above ways you choose to eat this stuff, I promise you it will be delicious.

Tuna Salad
Eating, Etc.

1 6-oz can tuna in olive oil, undrained
1/3 cup small curd cottage cheese
2 tablespoons mayonnaise
1/2 cup purple onion, chopped
1 celery stalk, chopped
1 tablespoon capers, drained (I can't find capers at my grocery store, so I've been leaving it out)
Juice of half a lemon
pinch or two of dill weed
1 teaspoon Dijon mustard
1/4 cup fresh cilantro

Mix the first 10 ingredients together. It's that easy.

Southwestern Cheese Dip

When I was in high school, my family and I frequented a restaurant called Santa Fe Cafe that served Southwestern food, which I apparently love based on this restaurant. We would always get the same thing: the cheese dip appetizer and the cheese enchiladas. The enchiladas were on a level all their own. They were literally a bowl of cheesy, spicy and enchilada-y goodness.

The cheese dip was its own beast. It was so good, I just wanted to go swim in a vat of it. My Stepmom and I decided we had to try to recreate it at home. Hence this recipe. This stuff is so processed its out of control, but if you can forget about that little tidbit of information, you will fall in love with this dip.

Spice and I started a monthly tradition of nachos at our apartment. We've only had one night of this routine (in which we ate an entire bag of Tostitos...ooops!), but next time I will surely be making this.

Southwestern Cheese Dip

1 lb. Velveeta
1/4 teaspoon red cayenne pepper
1 4-oz can chopped green chili's with juice
1/2 4-oz can chopped jalapeño chili's with juice
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup sour cream
1 tomato, finely chopped
1/4 cup finely chopped, sauteed onion

Heat all ingredients in a saucepan, stirring constantly, until bubbly. Serve with nacho chips.

Peach Picco de Gallo

"If I were a rich man, yada deeba deeba dooba didle deeba didle do! All day long I'd deedle deedle doe, If I were a wealthy man, yah!"

Feel ashamed if you don't know what that's from. I have a point. I promise.

It's from Fiddler on the Roof. I've been getting frustrated lately because for some reason, I've decided to pick hobbies that seem to cost about a million dollars. I am starting to get sick of spending obscene amount of money on baking supplies (mostly sugar and butter!). Don't worry, I would never give it up! I'm just saying it frustrates me. Grr. Not to mention that my other hobby is scrapbooking (yes, sometimes I AM a middle aged woman), which gets expensive as well.

Doesn't a nice cold margarita sound good to take the edge off? With chips and salsa? Well, I've got the salsa part!

Peach Picco De Gallo
Adapted from The Eating Club

2 peaches, diced
1 tomato, diced
1 can diced jalapenos
5-6 strands green onions, diced
juice from 1 lemon
salt and pepper
Handful of cilantro

Mix everything together in a large bowl, add as many or as few jalapenos as you would like along with the juice. Joyfully eat with tortilla chips and hopefully an ice cold margarita!