"Crack Dip"

Several months ago Nate emailed me a link to a recipe for "Buffalo Chicken Dip"... now this is not something he does too often, so I thought it was probably worth trying. This weekend we had an End of Summer party at our house, and I decided to try the dip, which I had since learned is actually referred to as "crack dip." I don't even like buffalo sauce, but this dip is amazing. I made an entire casserole dish full and it was all gone within 30 minutes! Follow the recipe below, great party good:

Buffalo Chicken Dip

8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce (I think the "Louisiana Sauce" is best)1/2 cup crumbled blue cheese (cheddar or mozzarella cheese can also be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until smooth and combined. Stir in chicken. Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.

ENJOY!

Spinach Stuffed Shells

I made this pasta recipe for dinner Thursday night and it was a BIG hit! This recipe could easily feed  4-6 hungry people, and would be a great dinner party meal. Plus, there's something special and kind of fun about using JUMBO shells:

Ingredients:

- 1 lb ground beef

- 1 frozen, thawed package of spinach

- 16 oz. ricotta cheese

- 2 cups shredded mozzarella

- 1/2 cup Parmesan (shredded or grated)

- 1 egg, lightly beaten

- 1 Tbs Italian seasoning

- pinch of ground nutmeg

- 2 jars spaghetti sauce (the recipe only calls from one, but we thought it needed more sauce)

- 1 box jumbo stuffed shells

Directions:

1. Preheat oven to 375 degrees. Cook pasta shells, drain, and set aside to cool (do not overcook pasta, as shells will be difficult to stuff). Brown ground beef and drain fat.

2. While shells are cooling, mix in large bowl ricotta, Parmesan, 1 cup mozzarella, 1 egg, Italian seasoning, nutmeg, salt, pepper, thawed spinach and ground beef (seasoning can be adjusted according to personal preference).

3. Once pasta is cooled, using large spoon, stuff each shell with mixture. Shells should be stuffed generously but still be able to almost close.

4. Pour half of spaghetti sauce in bottom of large casserole dish, add stuffed shells, pour remaining spaghetti sauce over top and sprinkle with the remaining 1 cup mozzarella.

5. Bake @ 375 for 30 minutes. Enjoy!

Best Sunday Night Dinner

Taco salad is my ultimate Sunday night dinner - it's easy, delicious, and filling! It takes less than 15 minutes to make, and even my meat-and-potatoes husband loves this.

Ingredients:

- 1 can pinto beans

- 1 small jar sliced black olives

- 1 green bell pepper

- 1 red onion 

- 1 pkg shredded colby jack cheese

- 1 lb ground beef

- 1 pkg taco seasoning

- 1 bag Frito's

- 1 can corn

- 1 head romaine lettuce

- 1 jar Catalina salad dressing

Directions:

1. Brown ground beef and drain fat. Add taco seasoning.

2. Mix remaining ingredients and toss salad with Catalina dressing. Add Frito's to top for more crunch.

Chicken Lettuce Wraps

PF Changs meet Cheesecake Factory - These are the two places that I think have the best lettuce wraps, and this recipe is a combination of both:

Chicken Filling:
 2-3 chicken breasts cut in small cubes (you can also use ground turkey for texture similar to PF Changs)
 1 can water chestnuts, chopped finely
 1 bunch green onions, chopped
 1/2 can bean sprouts (found in the Asian food isle of your grocery store)

Sauce:
Brown sugar, soy sauce, white rice vinegar, siracha (or Tabasco) - I can't give exact measurements, add according to taste.

Cook chicken until almost done. Add bean sprouts, green onions, water chestnuts, and sauce. Let all cook thoroughly and simmer in sauce for about 15 minutes (you'll want enough sauce to coat all the ingredients fairly well).

Serving:
Serve with butter lettuce, shredded carrots, shredded/chopped cucumber, chopped green onions, and the remaining 1/2 can of bean sprouts. I like to set it up like a taco bar and let everyone make their own. Make a separate bowl of sauce in which to dip wraps. Enjoy!

Balsamic Glazed Pork Tenderloin

This recipe turned out amazing, and it is so easy! I made it last night for a pot-luck and it turned out delicious. It's also easy to adjust if you're feeding lots of people.

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Easy & Cheap Pasta

We all know that no matter how much you enjoy cooking, there's nights after a long day at work where you want to be able to make something (other than a sandwich) that is yummy and takes less than 15 minutes! Nate really loves this because it's hearty and tastes good and I like it because it takes about 10 minutes total to prepare and make. This has become one of my go-to "I worked a long day and am exhausted" meals -  
 Chicken Fettuccine with Broccoli:

Ingredients
1 package Knorr's Alfredo (or Parmesan) pasta - use 2 if making for more than 2 people
2 chicken breasts
1 bunch broccoli cut into florets (get frozen if you're really feeling tired)
(yep, that's all the ingredients)

Directions
1. Cook the Knorr's pasta according to directions on back of package
2. While the pasta is cooking, cook chicken breasts with oil, salt, and pepper until center is not pink.
3. Bring water to a boil, add broccoli and cook until tender.
4. Slice chicken and add chicken slices and broccoli florets to pasta. Mix and enjoy!

The Bet - Buffalo Chicken Sandwhich

A few weeks ago Nate and I made a bet. If I won, he would do the laundry for a week, and if he won I would make him a homemade buffalo chicken sandwich (complete with shredded lettuce, friend chicken, sesame buns, ranch dip mix, and steak cut fries). He won... and since the meal actually turned out pretty good (which was difficult because I don't really eat buffalo sauce), I thought I would pass it along:

Buffalo Sauce (I actually used another recipe which didn't turn out very good, so I switched to this one which Nate loved):

Buffalo Fried Chicken:

• Boneless, skinless chicken breasts
• 2 tablespoons smoked paprika, plus more for seasoning
• 1 tablespoon kosher salt, plus more for seasoning
• 1 tablespoon cracked black pepper, plus more for seasoning
• 1 cup self-rising flour
• 1 egg
• 1 1/4 cups buttermilk
• 2 tablespoons hot sauce

1. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together.

2. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture.

3. Fry until the chicken is cooked through, about 4 to 6 minutes until cooked through the middle.

Sauce Ingredients:

• 8 tablespoons Louisiana hot sauce (Frank's is the best, but Tabasco or Chalula works also)
• 8 tablespoons unsalted butter or margarine
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon cayenne pepper (I used smoked paprika in it's place)
• 1/8 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• salt to taste

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off. The mix will be a little thin. Toss fried (or grilled) chicken in sauce). Serve plain or on bun/roll.

So for those of you who like a little heat.. Enjoy!

Broccoli Cheese Soup

Nate doesn't request certain dinners too often, but the other day after eating out he looked at me and said, "I bet you would make really good broccoli cheese soup because you make good homemade soup... and you should make it in a bread bowl!" Translation (since I've only made soup one time)... Amber, will you please make me some homemade broccoli cheese soup? So last night felt like a good soup night. I pulled this recipe from Pioneer Woman (LOVE her stuff... http://thepioneerwoman.com/), and it was great! The only thing I would change is to add more cheese (I would add 3 1/2 or 4 cups) and you will definitely need to add chicken broth to thin. See recipe below:

Ingredients

• 1 whole Onion, Diced (I only used a half because Nate doesn't like onions)
• 1 stick 1/2 Cup Butter
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 4 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) (I would use 3 1/2 to 4 cups)
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Splash Of Chicken Broth If Needed For Thinning (MUST)

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. To really snaz it up, but a round loaf of bread, cut on the middle, butter and toast it to use it as a bread bowl!

Enjoy!

Thanksgiving Recipes

This year was a milestone year for me... not only did I make my first turkey, but I also cooked my first pumpkin pie. Sure I've helped mom in the kitchen throughout the years, but for the first time, I made one by myself in my own kitchen. Surprisingly, both the turkey and the pie turned out great, so I thought I would share the recipes and cooking tips:

Turkey Cooking Tips:

• Buy the turkey several days in advance to allow time to thaw in the refrigerator (Plan B (for people who don't think far enough ahead a.k.a. me) is to let the turkey sit submerged in room temperature water to allow it to thaw)
• Tie the legs together with cooking string so the turkey looks nice and keeps its shape
• Check your pan/ roasting rack and oven to make sure the turkey and pans fit in the oven properly (I found out the hard way that older and smaller ovens don't have room for 23 lb. turkeys)
• Everything you read says plan on 2 lbs. per person, but really when buying a turkey, 1 lb. per person is plenty unless your guests haven't eaten in a week.

Directions:

1. Pull out the turkey neck, and bag of innards (usually this is already detached, you just need to remove it) 
2. Place turkey on cooking tray or in roasting pan, breast side up.  
3. Season turkey with butter, salt, pepper, rosemary, and sage (you can really add/substitute any spices you like and can also sub olive oil for butter. The secret is to separate the skin from the breast meat (this should be fairly easy) and rub the butter and dry seasoning mix directly on the meat. Also rub/ pour on the outside of the skin as well. Be sure to cover the whole turkey with seasoning - breasts, legs, wings, etc. For large turkeys, don't underestimate how much seasoning it takes to get a good flavor.
4. Stuff the turkey - I didn't stuff the turkey with a stuffing; however, this is a great option. If you are not making stuffing, stuff the cavity with an apple, lemon, celery, and onion (whole and not sliced). This gives the turkey a slight citrus and richer flavor without being overpowering.
5. Tie the legs together and tuck the wings under the breast (technique called "akimbo") for more even cooking.
6. Cover turkey with foil tent.
7. Cook bird on 475 degrees for 20 minutes. After 20 minutes, turn the oven down to 325 degrees for the remaining of the cook time. Usually you cook the bird 20-25 minutes per pound. Every hour or so, using a spoon or baster, pour the drippings from the pan on top of the turkey to keep it moist. Remove foil for last 15 minutes to brown top of turkey.
8. Enjoy with some yummy green bean casserole, mashed and sweet potatoes, and all the other great holiday fixings and desserts!

Speaking of desserts... PUMPKIN PIE

Because I was trying to come up with a pumpkin pie recipe on Wednesday morning, I thought I would try to classic one on the back of a can of "Libby's Pumpkin" and it turned out great! Here's the recipe:

Ingredients:

• 3/4 c. sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 tsp ground cloves
• 2 large eggs
• 1 can (15 oz) Libby pumpkin
• 1 can (12 oz) evaporated milk
• 1 unbaked pie shell

Directions:

1. Mix sugar, cinnamon, salt, ginger, and cloves in bowl. In mixer, beat eggs, add pumpkin, and sugar mixture. Gradually add in evaporated milk. The mixture will be soupy and thin, but it will firm as it cooks.
2. Pour into pie shell
3. Bake at 425 degrees for 15 minutes. Turn temperature down to 350 degrees and cook for 40-50 minutes or until knife comes out clean.
4. Cool completely - serve with whipped cream

Happy Holidays and Happy Eating!!!

Chili Weather

Recently I told Nate that I wanted us to start cooking together. It's something fun and interactive we can do together at home, instead of watching TV. Tuesday night, he started helping me make chili and discovered his inner creative chef! I was watching him throw all kinds of great spices into the mix, and at one time he even said, "I put a secret ingredient in there, let's see if you can tell what it is."

Of course, I can't tell you what the secret ingredient is, but I can tell you a few chili suggestions that make an amazing chili or frito pie...

3/4 lb. ground beef
1/4 lb. ground spicy pork
1 can (15 oz) tomato sauce
1/2 can kidney beans (we prefer the "red" kind)
1/2 can black beans
*Here's the trick, instead of adding water like most recipes call for, add about 1/2 bottle of beer (I would use Shiner Bock or something heavier and non-light)

Viola! Great chili recipe, thanks Nate. Now that the weather is a litty "chili", throw in some Fritos and cheese and you're good to go!