Creamy Buffalo Chicken Dip

I love spicy anything.

The hotter the better!

I found this recipe in one of those

"2 free recipes" brochures that come in the mail,

from Taste of Home.

I didn't order what they were selling,

but this recipe is a keeper!

Creamy Buffalo Chicken Dip:

1 pkg (8oz) cream cheese, softened
1 c. Louisiana-style hot sauce
1 c. ranch dressing
3 cans (4.5 oz. each) of chunk white chicken, drained and shredded
1 1/2 c. shredded cheddar cheese, divided
1 bunch of green onions, chopped, divided
Corn or tortilla chips

In a small bowl, combine cream cheese, hot sauce and ranch dressing. Stir well. Add chicken, 1 c. cheddar cheese and 2/3's of the green onion. Combine - then spread into a 11x7 inch baking dish. I used a round stoneware pan, which worked well also.

Bake, uncovered for 20-22 minutes or until heated through. At about the 1/2 way mark, I sprinkled the remaining cheddar cheese over the dip. Once removed from the oven, sprinkle the remaining onions on top.

Serve with tortilla chips.

Bon Appetit!

My Favorite Summertime Meal

While my sister and I were in Florida we ate an amazing Italian restaurant.

Our appetizer was a beautifully laid out plate of sliced tomatoes, fresh mozzarella

and arugula, topped with a balsamic reduction.

It was amazing.

Since returning I've been obsessed with that appetizer and make it a meal often.

I've got it perfected, with veggies from my garden and the grocery store.

Nothing beats fresh Mescalin, I happen to have it growing in my garden.

If you have a garden I recommend trying it.

You can use plain arugula or an herb mix of greens. I love fresh basil too.

Use whatever sounds good at the time. Generously drizzle it with a really good

balsamic glaze or reduction. You will find them by the vinegars in your store.

So...what will you put on your plate?

Avocado's? Nothing beats a perfectly ripe avocado.

Tomato? Fresh from the garden...yum.

Fresh mozzarella? If you haven't tried it, do. Find a "young" mozzarella that is soft and comes in water.

Fresh greens? Basil, mescalin mix, arugula, baby spinach. They will all be fantastic.

Bon Appetit!

Restaurant Style Salsa

I was browsing Ree Drummond's website - The Pioneer Woman Cooks,

and found this recipe. Coming from Utah, we have lots and lots

of Mexican restaurants and I have enjoyed on many

occasions this type of salsa.

Since my salsa garden is not ready to yield what I will need for fresh salsa this

seemed like a fantastic alternative today.

I followed her recipe exactly, then added a bit more lime juice at the end.

It's well worth passing along to you!

The PW's Restaurant Style Salsa:

1 can (28 oz) whole tomatoes with juice

2 cans Rotel (tomatoes with green chilies)

1/4 c. onion

1 glove garlic

1 whole jalapeno

1/4 t. salt

1/4 t. sugar

1/4 t. cumin

1/2 c. cilantro (more or less to taste)

1/2 whole lime, juiced

In the large bowl of a food processor combine all ingredients and pulse until it reaches the consistency you like.

Refrigerate for a couple of hours to let the flavors marry - serve with chips or even better...nachos!

Bon Appetit!

Dad's Hummus

Here is a recipe from my Dad's vast repertoire.

We've both eaten our fair share of hummus

but agree this is the best.

*****

The recipe originally came from a restaurant

my Dad volunteers his services at and is owned

by his good friend, Mohammed.

We make this anytime we are together. It is

fantastic served with cucumbers, red peppers or

a traditional grilled pita bread.

Dad's Hummus:

2 cans of garbanzo beans or chick peas, rinsed well

2 heads of roasted garlic

1/3 c. tehini, sesame paste

1/4 c. fresh lemon juice

1/2 c. olive oil (I substitute water for 1/2 of the oil)

1/2 t. cumin - or less to taste

1/4 t. paprika

1/4 c. fresh parsley, chopped

salt and pepper to taste

Start by roasting the garlic at 400 degrees for 45 mins. To do that, tear 2 sheets of aluminum foil, cut the top off the head of garlic to expose the tops of the cloves. Drizzle with a little olive oil and seal the garlic heads, bringing the foil up from each side.

***

While the garlic is roasting...

***

In a food processor begin by combining the garbanzo beans, lemon juice and tehini. Process until things aren't moving around. At this time, start to drizzle the oil to help loosen the mixture. Add roasted garlic by squeezing each clove from the head. This should be done easily if your garlic is properly roasted. Add, cumin, paprika, salt, pepper and parsley, continue processing until smooth.

If the hummus is too thick you may want to add more oil or water until it reaches the consistency you like.

Bon Appetit!

Bite-size Cucumber Rounds

These are my favorite go-to appetizers for a baby shower, party or any get together. The cream cheese spread would also be good in a tortilla rolled up with vegetables and/or meat.



1 C cream cheese
1/2 C mayo
2 to 3 tsp of a pkg of dry Italian salad dressing mix

Mix the above ingredients until smooth. Chill overnight.

Slice a baguette into bite-size rounds. Spread with cream cheese mixture. Top with a thin slice of cucumber and then sprinkle with dried dill weed if desired.
This makes enough for 2 baguettes.