This is an appetizer that my friend made for our Super Bowl party a couple months ago. It was so tasty that I just had to get the recipe. It tastes like buffalo chicken wings dipped in blue cheese...need I say more?
-1, 8-ounce package cream cheese
-2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
-1/2 cup buffalo wing sauce, recommended brand = Texas Pete
-2 tablespoons butter, melted
-1/2 cup blue cheese dressing (eyeball it) **you can substitue ranch if you don't like blue cheese
-1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)
Preheat oven to 300°F. Cover the bottom of an 8x8" dish or pie plate with cream cheese. In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate. Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools). Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside for dipping.
From the kitchen of Katie Talbert.
Friday, April 09, 2010
Cashew Chicken
Scott has been on earlies this week for what seems like the first time in ages. Therefore, he's actually been home at a decent time to eat with us...motivating me to actually cook a little this week.
I tried a new recipe from my Bolar cookbook last night (page 94 for you ladies who have it)...a super easy and tasty cashew chicken meal. All the boys loved it (except Adam who doesn't like anything these days unless it's his idea to eat it).
-2 boneless/skinless chicken breasts (I used 4 breasts instead)
-cornstarch
-olive oil
-5 T white wine vinegar (I used red wine vinegar because that's all I had on hand)
-5 T soy sauce
-5 T sugar
-1 cup green onions, chopped
-2 cups mushrooms, sliced
-1 cup cashews
-ginger
-minced garlic
-red cayenne pepper flakes
-sesame seeds
Cut up chicken into bit size pieces (this is done more easily when chicken is still slightly frozen) and coat with cornstarch. Place about 4-5 tablespoons of olive oil in a wok or large skillet and brown chicken. When brown, place chicken on a plate with a paper towel to drain and set aside. In a bowl, mix vinegar, soy sauce, and sugar. Add a little olive oil to wok and then add sauce. Add green onions and mushrooms and saute and stir for about 2 minutes. Add chicken and stir so that chicken is coated with the sauce. Add ginger, minced garlic, pepper flakes, and sesame seeds (I added about 1 clove of garlic and a few healthly shakes of all the rest....not quite as much of the pepper flakes). Stir in cashews. Simmer for a few minutes. Serve with rice.
This time I omitted the red pepper flakes and only dashed some on top of the adults plates...I didn't want to make the dish too spicy for the kids.
I served this with some crunchy chow mein noodles for topping and fortune cookies for dessert.
From the kitchen of Alison Pardee.
I tried a new recipe from my Bolar cookbook last night (page 94 for you ladies who have it)...a super easy and tasty cashew chicken meal. All the boys loved it (except Adam who doesn't like anything these days unless it's his idea to eat it).
-2 boneless/skinless chicken breasts (I used 4 breasts instead)
-cornstarch
-olive oil
-5 T white wine vinegar (I used red wine vinegar because that's all I had on hand)
-5 T soy sauce
-5 T sugar
-1 cup green onions, chopped
-2 cups mushrooms, sliced
-1 cup cashews
-ginger
-minced garlic
-red cayenne pepper flakes
-sesame seeds
Cut up chicken into bit size pieces (this is done more easily when chicken is still slightly frozen) and coat with cornstarch. Place about 4-5 tablespoons of olive oil in a wok or large skillet and brown chicken. When brown, place chicken on a plate with a paper towel to drain and set aside. In a bowl, mix vinegar, soy sauce, and sugar. Add a little olive oil to wok and then add sauce. Add green onions and mushrooms and saute and stir for about 2 minutes. Add chicken and stir so that chicken is coated with the sauce. Add ginger, minced garlic, pepper flakes, and sesame seeds (I added about 1 clove of garlic and a few healthly shakes of all the rest....not quite as much of the pepper flakes). Stir in cashews. Simmer for a few minutes. Serve with rice.
This time I omitted the red pepper flakes and only dashed some on top of the adults plates...I didn't want to make the dish too spicy for the kids.
I served this with some crunchy chow mein noodles for topping and fortune cookies for dessert.
From the kitchen of Alison Pardee.
Wednesday, April 07, 2010
Mediterranean Pasta
I had the most AMAZING pasta dish at my friend Katie's last night and had to share the recipe. This was restaurant quality pasta and she swears is wasn't too difficult to make. I can't wait to make this for Scott!
-3 tablespoons olive oil
-1 pound skinless boneless chicken breasts, sliced diagonally
-1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
-2 tablespoons garlic, minced
-1 pound fresh angel hair pasta
-1/4 cup fresh basil
-1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
-1/2 cup kalamata olives, pitted (1/4 pound)
-6 ounces feta cheese, crumbled
-1/4 cup heavy cream
-2 teaspoons dried oregano
-Salt and pepper, to taste
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving
From the kitchen of Katie Talbert (courtesy of Tyler Florence)
-3 tablespoons olive oil
-1 pound skinless boneless chicken breasts, sliced diagonally
-1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
-2 tablespoons garlic, minced
-1 pound fresh angel hair pasta
-1/4 cup fresh basil
-1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
-1/2 cup kalamata olives, pitted (1/4 pound)
-6 ounces feta cheese, crumbled
-1/4 cup heavy cream
-2 teaspoons dried oregano
-Salt and pepper, to taste
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving
From the kitchen of Katie Talbert (courtesy of Tyler Florence)
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