BBQ Chicken Dip. I’ve… been holding out on you. And no, I’m not talking about my grey’s anatomy thoughts on twitter or how it’s Bloomingdale’s friends and family sale through Monday or how crushed potato chips on top of boxed macaroni and cheese is seriously a thing (thanks for giving me that terrible habit 20 years ago Dad), or how this scarf slash blanket slash vest is the most amazing piece of clothing you will ever own. No. I’m talking about this dip. You’ve probably already figured out that it is buffalo chicken dip’s – you know the dip that people lose their head over and make for every single sporting event every single weekend?
– stepsister or once-removed cousin or something like that. I mean, it’s exactly like buffalo chicken dip but with some caramelized red onions and barbecue sauce and… wait for it… butter roasted chicken. Now add it to your list of football food and go wild. Print Save BBQ Chicken Dip Yield: serves 8-10 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Ingredients: Roasted Eggplant and Red Pepper Dip. Not that I think you are dense or anything, but I am just going to say it right off the bat: you need to turn on your oven to make this. If that turns you away, so be it, but all I can do is offer my promise that turning on your oven to make this is so worth it. Any other time of the year, I wouldn't need to give this disclaimer, but I feel like everyone is sweltering lately. Even living here in San Diego where we supposedly have a 'mild' climate, it is HOT.
(I finally broke down and bought my first fan! Please don't make fun of me that I didn't have a fan before.) This dip tops my list of summer favorites because it is easy, healthy, and very quick and inexpensive to make. My sister also asked me the right way to cut an onion and other veggies, and I felt like a proud teacher with a star pupil as she sliced and diced like a pro. So here is just how easy this recipe is: You slice up the veggies... Give them a good coating of high quality extra virgin olive oil... Crispy Cheddar Chicken. I have a simple dinner recipe for you today. Simple and easy and tasty and smile provoking…an all around treasure. I love it when smiles are provoked. Heck. I’ll take a smile from my kids even without provoking it! It’s just so much nicer when people smile instead of whine. Speaking of my children…the other day we were watching a cooking show on The Food Network and one of my kids said… “Hey Mom, you like to cook.
Why don’t you be the cooker on that show?” “I’m pretty sure The Food Network frowns upon cookers who use cream of chicken soup. Especially since just last week three of the trial recipes I made for this little ol blog crashed and burned in failure. Cross your fingers that real cream and I can become friends soon. I hear from the good folks on The Food Network that it’s a mighty fine ingredient. Now. Should you feel embarrassed about cooking with Are you the cooking she-rah for your family or what? Do make food that provokes a smile? Do your family members occasionally say things like… Kroppkakor - potato dumplings. Another traditional Swedish dish! It can't be made during the summer, when there's only new potatoes - they won't hold together, and will just become a gluey mass.
(Trust me, I know this from first-hand experience. Sigh.) A kroppkaka is quite simply a large potato dumpling filled with bacon and onions. (Although it translates a bit scarily into "body cake".) It's slightly different depending on where in the country you are but I grew up with my grandmother's version, and those kroppkakor were always white - made from mashed boiled potatoes. Kroppkakor From Stora Kokboken ("The big cookbook", a Swedish classic) 8-10 large potatoes (750g-1 kg)1 egg yolk150-200 ml floursalt For the filling: 100 g bacon or pancetta (ideally salted, but unsmoked, pork.) 100 g smoked ham1-2 tbsp minced yellow onion1/2 tbsp butter1/2-1 tsp allspice Peel the potatoes and cut into smaller pieces. Cut the bacon and the ham into small dice. Roll each piece into a round, and make a hole with your thumb.
Sweet Chile Dipping Sauce Recipe. Difficulty:Easy | Total Time: Under 5 mins | Active Time: | Makes:1 cup This quick, versatile sauce is great for dipping or drizzling over Korean barbecue or other grilled meats. What to buy: Korean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls to soups, marinades, and salad dressings for a spicy kick. This recipe was featured as part of our Korean barbecue menu. 1/2 cup Korean chile paste1/4 cup honey1/4 cup rice vinegar Combine all ingredients in a medium nonreactive bowl and stir until smooth.
Kroppkakor - Swedish Potato Dumplings Recipe - Food.com - 329824. Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze Recipe. Mini bacon scallion corn muffins with cheddar cheese. Whenever i get invited to a party, i always ask if i can bring something, hoping the response is something simple like "how about dessert? Cookies or something would be great! " is that how most people respond? Nope. instead, i get "i don't care, bring whatever you'd like. " whatever you'd like. sounds simple enough, and for most people, it most likely brings relief. but for me, it throws me into a thirty second whirlwind of ideas - sweet, savory, complicated, simple, runs to the grocery store, make something up from what i have here - followed by a look at my google reader to see what i have bookmarked, a look through the stack of recipes i have pulled out of magazines, and at least a five minute discussion with jason. i change my mind. a lot. it's guaranteed that i will make the exact opposite of what i first set out to make. which is fine, since they were perfect. corn + bacon + cheese is always good. i've never turned down bacon before or met someone else who has.
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce. Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I'd never had orecchiette before, but always thought it'd be great for saucy pasta dishes since they're basically like little scoop-bowls. So I picked up a package, came home, and decided to make a creamy rosemary lemon sauce for it (one of my co-workers had brought in several dozens of lemons to work from their lemon tree and I had smuggled a few back home). Instead of using a heavy cream base for the sauce, I tried to make it healthier by using olive oil, 1% milk, and whisking in a tablespoon of flour. Then I melted in a tablespoon of goat cheese towards the end of the preparation to help thicken it.
Congratulations Jessica! Ingredients: 2/3 Cup Milk. Lemons (Recipe: shrimp, lemon, herb and feta macaroni and cheese. I will never be tall. I always wanted to be tall, Brooke Shields tall, so I could be in the back row of group photos, and hang on to the strap on the New York subway without standing on tiptoe, and not care if tall people sit in front of me in theaters, which they always seem to do. I will never be fluent in French or Chinese. I will never be a trapeze artist, a cartoonist, an electrician, a pig farmer or a dentist.
And I will never be a locavore. To be a locavore in New England -- a person who eats only what is produced within one hundred miles of home -- I'd have to give up coffee, shrimp and lemons. I will never. Lemons aren't local to New England; native to northwest India or China, they're cultivated primarily in the United States (California, Arizona and Florida), Italy, Spain, Greece, Israel and Turkey. Eureka and Lisbon are the most common varieties; in my local grocery stores, the lemon varieties are never labeled. Zest lemons before juicing them. Ingredients Directions. Dula Notes » Michigan Pasties: I had my first pasty when I was a young teen and my friend, Janelle, asked me to babysit with her for the weekend. She usually invited me when she was babysitting for the doctor with the big house or the “hot tub people” as we liked to call the family with the hot tub.
This time we’d be at the doctor’s house and she was bringing pasties her Dad made along for dinner. Special Northern Michigan pies and hanging out with my friend sounded like a great Friday night. We had fun playing with the two kids and immaturely laughed at the human body pictures that were everywhere. We were very excited when it was time to heat the pasties for dinner. For the longest time I had really terrible thoughts when thinking about the pasty. Pasties dates back as early as 13th century England and there is evidence that Jane Seymour made one for Henry the VIII! Wondering how they came to Northern Michigan? I love these pasties just the way they are; a tender butter crust and a flavorful filling. Yoda's Rootleaf Stew by Craig Claiborne. 1. Cut the meat into one inch cubes, and add salt and pepper to taste. 2.
Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides. 3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. 4. 5. 6. 7. I like to serve this over white rice with steamed carrots. Linguist List Cookbook - Mom's Cincinnati Chili Recipe.