Spicy Buffalo Chicken Dip

So I, along with my mother, have become OBSESSED with anything buffalo chicken!  Seriously!  Mom was on-her-deathbed-sick and saw a commercial for Spicy Buffalo Chicken Pizza, and she said "that sounds good!" (I am not lying!). 

This dip is EXCELLENT and easy!  You can make it as hot and spicy as you want!  You'll have to make a double batch because this will definitely be the first to go!  (As far as healthy...  All things in moderation!)

Spicy Buffalo Chicken Dip

Serves 8

1 package cream cheese, softened
1 cup mozzarella cheese, shredded
1/2 cup hot buffalo sauce (we use Frank's Red Hot, but use whatever you love!)
1/2 cup blue cheese dressing
2 (8 oz each) cans chicken, drained

1. Preheat oven to 350.
2. Heat cream cheese and mozzarella in microwave for 1 minute (makes it easier to stir and distribute).
3. Add buffalo sauce, dressing, and chicken.
4. Stir until combined.
5. Bake for 25 minutes.
6. Let cool for 10 minutes and serve with chips and/or celery sticks!

If you want to make it more spicy, just add more hot sauce or chili pepper flakes!

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Lemon Bars

Okay....  So maybe I have a slight obsession with lemon!  There was a point in life that I hated it  (as a child).  In fact, culinary school changed my mind!  Plus, your taste buds change every few years.  Either way, I am so sad I missed out on so much lemon-goodness, but I am making up for it!

These lemon bars are DELICIOUS!!!  They are light and lemony but grounded with the flaky, buttery crust.  Ben even mentioned that he preferred the crust over the lemon-goodness (worry not--I gave him the evil eye!).  These are habit-forming though!  Like everything else I make, they didn't last long.  :o)

Lemon Bars

Serves 15

Crust
1/2 cup butter, softened
4 tablespoons powdered sugar
1 cup all-purpose flour

Filling
4 eggs, at room temperature
2 cups sugar
8 tablespoons lemon juice
4 tablespoons all-purpose flour
1/2 teaspoon baking powder

Powdered sugar for dusting on top

1. Preheat oven to 325 degrees.
2. Cream crust butter and sugar together until light and fluffy; add the flour until just combined.
3. Grease the bottom and sides of a 9x13 casserole pan.
4. Press crust into the bottom of the casserole pan; try to get the crust as even as possible, and do not go up the sides or leave holes in it!
5. Bake for 14-16 minutes or until set and the edges are slightly browned.
6. Mix filling ingredients on high for 5 minutes.
7. Pour filling onto the warm (if not just out of the oven) crust.
8. Bake for 18-22 minutes or until set.
9. Cool.
10. Dust with powdered sugar, cut and serve!

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Ode to the KitchenAid

How do I love thee?  Let me count the ways......

Although an inanimate object, I do have to thank my WONDERFUL mixer: KitchenAid!!!  If you are in the market for a fabulous mixer, I would recommend this brand hands down.  I have a Professional Plus 5 which handles LOTS of double and triple recipes with no problem. 

If you want to learn the specifics or mechanics please go here.  The mixer comes with the bowl and three attachments (paddle, whisk, and dough hook) and many different colors.  Bed, Bath, and Beyond has a good coupon program if you sign up so you could get this mixer as much as $60 cheaper.  It is an investment; my mixer is 4-5 years old and still going strong.  If you do as much baking as I do--the professional is a must!  KitchenAid makes smaller stand mixers and some hand mixers too.

KitchenAid also makes different attachments for the mixer so you could make your own pasta, mill your grains, shred foods, or grind your own meat.  I really can't say enough about it!

PS--I would be a skinnier woman (family and friends too!) if I didn't have this mixer :oDPin It

Hummus

Hummus is one of the staples in my family.  Every function we have, I am asked to make this (and I am happy to do so!).  Hummus is extremely easy, healthy, and versatile.  Use it as a dip for chips and veggies, or you can spread it on a sandwich.  You can also add extra ingredients like roasted red peppers to give this recipe new flavors!

Hummus is native to the Middle East.  It's also perfect for vegan or vegetarian friends and family! 

According to WebMD, chickpeas (garbanzo beans) are rich in fiber and protein. They also contain vitamins and minerals such as folic acid, zinc, and magnesium. Chickpeas and tahini both have decent amounts of calcium and iron.  Not to mention the health benefits of olive oil!  My favorite way to eat this dip is with fresh veggies like carrots and broccoli!

Hummus

This recipe can be made ahead and stored in an airtight container in the fridge.  (Serves 8)

2 cans chickpeas (aka garbanzo beans), drained and rinsed
1 tablespoon lemon juice
3 cloves garlic, peeled and minced
1/2 cup olive oil
1 teaspoon sesame seed oil or tahini (sesame seed paste)*

1. Put all ingredients into a food processor.
2. Process until smooth. (If you need to add more oil to make it smooth then go ahead)
3. Season to taste with salt and pepper.
4. Serve with chips or veggies--even spread it on a sandwich!

*The hummus tastes fine without the oil or the paste; traditionally it is made with tahini, but I have sesame seed oil on hand and works just fine.

In the culinary world, this would be called a 'dead' food; the reason is because it is served chilled. When a recipe is served cold, it's best to season it until it tastes great at room temperature, then add a bit more salt and pepper (not a ton!). When food is cold, the flavor and spices tend to diminish in strength and taste.

What is your favorite dip to bring to a party?Pin It