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Buffalo Chicken Dip

Buffalo Chicken Dip Recipe

I completely panicked the other morning. Turns out we had a potluck on Tuesday at work, and I was very unprepared for it when leaving the house that morning. So I ran straight for the supermarket and figured there had to be something there I could whip up in a matter of minutes. Cheese and crackers was certainly an option, but when I spotted the already cooked chicken breast by the deli counter, I was all in for making some buffalo chicken dip.

Believe me, even though I had to spend 10 minutes prepping it all before throwing it in the oven, it was well worth it, and for being a last minute dish, it was well received. Turns out you can make a hot dip in less than no time flat, you just have to have faith that everything will turn out right. A little bit of Frank’s Red Hot, some cream cheese, a sprinkle of cheddar, and voila! Just make sure your office has an oven before you decide to bring it to the next company potluck… or else you’re out of luck.

Buffalo Chicken Dip

1 8-oz package of cream cheese, room temperature
1/2 cup of Frank’s Red Hot Sauce
2 cups of shredded cheddar cheese
1 large chicken breast, cooked and shredded
1/2 cup of peppercorn ranch dressing
1 bag of tortilla chips
When shopping for a last minute party, you might also want to buy an aluminum baking pan. Less clean up for you!

Preheat oven to 400.

Mix cream cheese, hot sauce, cheddar and ranch dressing. Once combined, fold in shredded chicken. Evenly spread out dip in a baking dish. Cook in oven for 20-25 minutes or until dip has browned on top, dip is bubbling, and cheese has melted.

Remove from oven and let buffalo chicken dip cool for 5-10 minutes. Serve with tortilla chips or celery sticks.

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Fitness, Food, Health, Savory

Green Drinks, Do or Don’t?

How to make a Green Drink Easy

“We’ll make the high-octane version one for you. You can handle it.”

Apparently my new healthy living and running kick was something my Florida cousin was aware of. Hence the famous last words before he decided to introduce me to the all-mighty kale and “green drinks” trend. He had lugged a NutriBullet into the kitchen, followed by bags of kale and spinach as well as informative tips on why drinking your days worth of veggies in a smoothie was both healthy and easy.

I threw my poker face on, added a quick “Bring it on,” and awaited what I anticipated to be a very unpleasant experience. I mean, he was filling a cup with spinach, kale, baby bok choy, Swiss chard, only half a banana, very little strawberries, I think 1 blueberry, and a very tiny slice of cantaloupe. (I might be over exaggerating on the lack of fruit.) And then topped it with protein powder and something called a “superboost” (Chia, Goji, Cacao, and Maca) and water.

A quick puree in the NutriBullet and pouring the green contents into a glass I was advised to drink it like a beer – chug. Unfortunately, as I am out of college I’m a little bit rusty on that part, meaning I drank it as quickly as I could, but didn’t exactly get it down in record time. (I was told the longer it sits, the “frothier” it gets and has an unpleasant consistency.)

And to be honest, with all that anticipation, I was pleasantly surprised that instead of a chalk-like substance, I could actually drink it without so much as a twinge. So, it didn’t taste like a strawberry and banana smoothie and wasn’t filled with ice cream or sugar, but it did get me way more vitamins than I probably get in the average day.

I also learned that kale has more iron than beef, more calcium than milk, and 10 times more Vitamin C than spinach. It’s good for the eyes, skin, helping lose weight, as well as lowering cholesterol.

Perhaps a NutriBullet will be in my near future. Let’s see how ambitious I get.

Make your own with the basics: 2 cups of greens + 2 cups of fruit + water to the fill line. A sprinkling of SuperFood SuperBoost and a small scoop of protein powder.

How to make a Green Drink Easy

What was in mine? A combination of:

Spinach
Kale
Baby Bok Choy
Swiss Chard
Strawberries
Blueberries
Grapes
Cantaloupe
Half a banana
SuperFood SuperBoost
Whey Protein Powder
Water

Note the not fruit juice or ice cream. It’s not a smoothie, it’s a vegetable and fruit blend. Don’t add sugar when you don’t need to. You’re sweet enough!

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Food, Savory

Quesadilla Cheddar Burgers

Quesadilla Cheddar Burger

Turns out you don’t need a burger bun to make spring grilling happen. Learned that when I was craving a hamburger, but didn’t want to go to the supermarket to pick up any hamburger buns. Instead, as I was looking through the fridge, I found a plethora of flour tortillas. Not surprising, since I probably eat about 2 or 3 Mexican-inspired dishes a week. Plus, they seem to last longer than a loaf of bread.

But anyway, I decided the best answer to my craving was a taco-like burger on a tortilla. So I mixed some spices, diced onions, and green peppers into some ground beef, cooked up a patty, and then melted it with some cheese between two tortillas. Yum! I might just have to find a way to make mini versions of these Quesadilla Cheddar Burgers for a summer party!

Quesadilla Cheddar Burger

Gather
1/2 pound of ground beef
1/4 of a sweet onion, diced
1/4 of a green pepper, diced
1/4 tsp of black pepper
1/2 tsp of cumin
1/4 tsp of garlic powder
1/2 tsp of chili powder
4 small-sized flour tortillas
1/4 cup of shredded cheddar cheese
1 Roma tomato, diced

Mix ground beef, spices, diced onions, and diced green peppers. Form meat into two patties, making them almost the circumference of the small flour tortillas. Place on the grill or in a heated saucepan and cook on both sides until cooked through (or however you enjoy your burger). Remove and let rest for 4 minutes.

On a flour tortilla, place a sprinkling of cheese and diced tomatoes. Top with burger. Add more cheese and another flour tortilla. Add to medium-high heated pan or grill and cool on one side until tortilla is golden brown and cheese had started to melt. Flip. Cook the other side until  golden brown and cheese has melted. Remove from heat and let rest.

Make a second burger in the same fashion.

Serve and enjoy! Goes really well with a side of guacamole, too! Or fresh salsa!

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Food, Savory

Spicy Cheesy Layered Bean Dip

photo 2 (4)

It’s bonfire season again! And you know what that means? It means I get to make party food. Lots of appetizers and dips.

And while I love taking the opportunity to painstakingly make a dish, sometimes, I just don’t have the time. So I’ve come to find making layered dips an art, and something that often makes it look like I spent hours slaving over the stove and cutting board, when in fact, I only spent about 15 minutes of prep time and threw it in the oven.

So for a go-to, last minute party offering, might I suggest a Spicy Cheesy Layered Bean Dip?

Spicy Cheesy Layered Bean Dip

Gather
1 8-oz. package of cream cheese, softened
1 16-oz can of spicy refried beans
1 and a half cups of shredded cheddar cheese
1 green bell pepper, diced
2 Roma tomatoes, diced
Garlic powder
Chili powder
Cumin
Black pepper

Preheat oven to 350.

In a small rectangular pan, evenly spread out cream cheese. Sprinkle garlic powder, chili powder, cumin, and black pepper over this layer, enough to lightly coat the layer.

photo 1 (4)

Top with a can of refried beans. Evenly spread out. Top with diced tomatoes and green peppers. Cover with cheese.

Use aluminum foil to cover the top of the pan. Place in oven and heat for 15 to 20 minutes. Remove aluminum foil and cook for another 15 to 20 minutes, or until cheese is melted and starts to brown.

Remove from oven and let cool for 5 minutes before serving. It will be hot. Serve with tortilla chips.

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