Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes
Hot Corn Dip « Gina Marie's Kitchen *If visiting from Pinterest, thank you! Please make sure to check out the rest of my blog as I have many other great recipes on here. Look for me on Pinterest and Instagram – user name @cook1864 I am also on Facebook* One of my favorite dips to make during football season is this corn dip. I got the recipe a few years ago and it’s become a staple in our house. Hot Corn Dip: 2 cups shredded chedder cheese1 cup shredded Montery Jack2 tbs chipotle peppers in adobo sauce, diced small1 small can (4oz) diced green chilies, undrained1/2 cup Mayo1/4 tsp garlic powder1 11oz can of corn, drained1 small tomato2 tbs cilantro, chopped2 tbs green onions, sliced thinPreheat oven to 350 degrees.Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Like this: Like Loading...
Strawberry Margarita Jell-O Shots When thinking of Super Bowl foods strawberries don't usually make the cut. However... mix the strawberries with a little tequila and turn them into a margarita and you are getting closer! With our sunny Citrus Blush already mixed and in the pitcher we weren't really in need of another cocktail, but when I came across these cute little shots I couldn't resist putting them on my Super Bowl Extravaganza Table. Hollowed out strawberries work as a vehicle for a Jell-0 concoction of strawberry gelatin, tequila and a touch of Grand Marnier. Garnished with cute little wedges of lime these little shots are absolutely adorable! Strawberry season here in San Diego is a tad behind schedule and I had a bit of trouble finding those beautiful, plump and bright red berries, but we made do with the Farmer's Market offerings and found some that were good enough. The gelatin is mixed with water, 4 oz of tequila and 2 oz of Grand Marnier.
A-Freaking-Mazing Artichoke Dip A while ago, I posted another recipe for artichoke dip, but let me tell you – this one blows that one out of the water. This one is thicker and richer, thanks to the cream cheese, and it also has a zing of flavor from the seasonings I added. This one is also grain-free (the other one used flour as a thickener). Spinach artichoke dip has always been one of my favorite appetizers to order in restaurants, but I basically never order it anymore because it’s always served with chips/bread/crackers. Another great thing about this dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. You will need: 8 oz. Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned. Now you can get down to the business of eating and enjoying your delicious dip. I also think it would be great in hollowed-out Roma tomato halves or jalapeno pepper halves, possibly wrapped with bacon.
Unfettered F-U-N . . . Rainbow Jelly Shooter! Rainbow Jelly Shooter Its been a whirlwind at the test kitchen. The book is progressing (crossing fingers that it is going to press in early December!) So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . . I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin. Cheers, Michelle Rainbow Jelly Shooter Suggested pan: 9" x 13" cake pan, or molds Yield: about 45 jelly shots Garnish: Maraschino cherries, if desired If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel. Red Layer 1 cup water2 envelopes Knox gelatin1 box 3 oz box cherry or strawberry gelatin dessert1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!) Pour water in small saucepan, sprinkle with Knox gelatin. Yellow Layer
Hot Spinach and Artichoke Dip Bring this hot spinach and artichoke dip to your next football party, no one will know it's light! Football season is here! I usually like to make my Skinny Buffalo Wings, along with one of my many meatball recipes such as Swedish Meatballs, Southwest Turkey Meatballs, or Asian Turkey Meatballs. I also have tons of fabulous Skinny Dip options for your to bring to your next football party! This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. I served this with Pretzel Crisps, but baked chips would also be great. Hot Spinach and Artichoke Dip Gina's Weight Watcher Recipes Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 ptsCalories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients: Directions: Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Combine all the ingredients in a medium bowl.
The Cook Abides. Hot + Cheesy Caramelized Corn Dip Oh I did a really smart thing last night. Instead of taking a nightly walk, going to yoga, making dinner, or finishing up a serious ton of work, I watched The Vow. All by myself. If you ever doubted my stereo-typicalness, now is the time to tell you to stop. I’m a walking cliche, except for the fact that the ending made me want to throw a beer bottle straight through the TV screen. Dumb. And just so you know? Just know that I’m not the least bit happy about it. Last week, I received an email from a reader named Leigh who mentioned that she had this corn dip over the weekend and that it was phenomenal. So I did. And it was pretty fantastic, to say the least. I made a few changes, you know… like using Greek yogurt instead of mayo, but while I can try to argue that “oh! But actually, while I did all that stuff, this dip really has a variety of vegetables. Hot + Cheesy Corn Dip [sightly adapted from Emeril] serves 6-8 4 slices thick-cut bacon, chopped 1 teaspoon olive oil 3 1/2 cups sweet corn