Buffalo Chickpea Dip | GF in the City I’m not sure when or where it very first began, but sometime in the past few years I noticed a wondrous thing of beauty starting to appear on the appetizer table at social gatherings. It was warm and creamy and spicy, and it elicited publicly inappropriate yum-noises from yours truly. I’ve heard it go by many names, but I’m sure you’ll recognize it when I say: buffalo chicken dip. My favorite version of this dip came courtesy of my friend Courtney. But I couldn’t give up on my beloved buffalo dip entirely. Fast forward a couple years to December 2011. Except, my sister-in-law is mega allergic to soy. And I’ll be damned if it didn’t come out every bit as delicious as the original. It has that classic buffalo flavor that you can only get from Frank’s Red Hot sauce. Also, I’m just going to put this out there: this Buffalo Chickpea Dip sat right next to a non-veg version at the holiday party. Buffalo Chickpea Dip Preheat the oven to 375 degrees. Print Recipe
Avocado, Cream Cheese, and Salsa Pockets This another recipe made at my sister's suggestion. I'm thinking I'll just let her pick all my recipes from now on, and I'll just cook them. Unfortunately since she lives 877 miles away, I can't share them with her. Only for another 6 months or so. Knowing my new obsession with avocado's, this was an awesome recipe for her to suggest. This was SO easy to make and would be an awesome breakfast to make if you have guests staying with you. Chelsea, thank you again for another tasty breakfast recipe (Jesse would like me to pass along a big EWWWWW!! 'Avocado, Cream Cheese, and Salsa Pockets' Ingredients 1 large sheet puffed pastry, thawed 1 ripe avocado, halved and mashed 1/3 cup cream cheese 1/3 cup salsa salt and pepper, sprinkled to taste 1 egg, beaten Directions 1. 2. 3. 4. All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife
another lunch: recipe: chocolate chip granola bites & granola bars Some of my best peeps (that's you!) have been asking for the recipe for the granola bites that are often in the bentos for my kids. This recipe has evolved and been tweaked quite a bit and I'm pretty happy with it now. also needed but didn't make it in the picture (because I am just that scatterbrained)...vanilla, brown sugar, and ground flax seed and/or wheat germ (optional).For granola bars you will need a baking pan and for the little "granola bites", as I call them, you will need mini silicone cups. I've also found through a lot of trial and error that the bars stay together better in a truly square pan, like this one, rather than a glass baking dish with rounded corners and edges. Directions: Mix all ingredients (except for the chocolate chips - keep those out for now) really, really, really well. When your granola mixture gets to this point, not too wet, not too dry, then stir in the chocolate chips. Press the remaining granola into your baking pan (if you are making bars).
Smoky Veggie Quesadillas Recipe Vegetables, smoky-sweet from the grill and zingy with lime juice, transform simple cheesy tortillas -- comfortingly familiar to children -- into something sublime. Other fresh, seasonal, vegetables, such as eggplant or fennel, would make a lovely addition to the line-up here. And do try to hunt down the chipotle peppers, which add their own delicious hit of smokiness: they're available canned, in the Mexican foods aisle, and you can puree the entire can and store it in a jar in the refrigerator for instant flavor-boosting. (But if your kids are spice-shy, stick with the paprika.) Ready In: 30 minutesYield: 4 servings Directions Preheat your grill on high. See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.