Super Bowl Survival!

THE SCREEN:

Nobody wants to crowd around a tiny TV to watch the game. That doesn’t mean you have to run out and purchase a huge flat-screen to appease everyone, but making sure everyone has a clear view of the score is pretty important. If the viewing situation or standards aren’t exactly up to par- the problem can easily be solved with a blank wall or by hanging up a sheet like my friend Stef did during the Patriots/Seahawks game a couple of years ago when she streamed the game through a projector synced up to her laptop and onto a wall she’d cleared in her living room. The picture was perfect, the sound was great- and everyone could see what was happening- even from the next room over while they were grabbing snacks.

I’ve heard of other scenarios where people have brought their own large TVs over to friends’ houses to set up for the game- which sounds like a lot of work- but desperate times call for desperate measures. If it comes to that: just make sure they arrive early enough to guarantee the TV is working properly. There’s nothing worse than getting no picture/static or no sound when you’re just a few minutes away from kickoff.

THE FOOD:

Okay, this is probably the most important thing. If you’re hosting your own Super Bowl party- then a half a bag of potato chips and some cheese slices just isn’t going to cut it. People are going to be amped up- and they’re going to get hungry. That doesn’t mean that you have to pay a small fortune for take-out (or wait 2 hours for the delivery person to arrive since you know they’re going to be SLAMMED with orders.) Go to your local market and pick up a couple of frozen pizzas. They take no time at all to cook up and they taste just fine. I promise you- no one is going to complain.

Stuck on appetizers? Check the frozen food section in the market while you’re there. A lot of stores take advantage of Super Bowl Sunday and have buy one/get one specials leading up to game day on frozen appetizers like mozzarella sticks, buffalo wings and loaded potato skins. Like the pizzas- you just toss them in the oven for a few minutes and they’re good to go. Serve them with some sour cream and marinara sauce and you’re all set!

I typically take advantage of the deli in my local market when it comes to snack foods for special occasions, too (i.e. my weekly ‘The Walking Dead’ feast when the show is back on.) I can get everything I need for a meat/cheese platter, cooked potato wedges, onion rings, tempura chicken, or salad kits for anyone coming over who might not be into the whole “Football Foods” thing.

Baked goods are also nice to have should anyone with a sweet tooth get a craving. Cookies, brownies and cupcakes are easy enough to bake/decorate or buy in bulk at the store. Right now my local market has some yummy looking chocolate TB12 cupcakes available in honor of Tom Brady.

Fair warning though: you need to get to the store today or tomorrow to avoid crazy lines or worse- the food selling out. It happens. Believe me.

If you do have time to whip something up, though- you can’t go wrong with a gigantic plate of nachos, some shrimp cocktail, or even something as simple as mixing up a couple of fresh dips or cheese balls to dunk your chips and crackers in. Below, I’ve included a recipe for buffalo cauliflower nuggets- a lighter alternative to hot wings in case you want to leave more room for pizza and potato skins.

buffalocauliflower01

I love buffalo wings and I love cauliflower- and while browsing the web for some new snacks to incorporate into this coming Sunday’s menu- I came across this quick recipe that combines both things. If you want something light, spicy, and with just enough crispy goodness to satisfy your crunch-craving without filling you up- these are seriously awesome and worth checking out/trying.

You won’t regret it!

buffalocauliflower02

WHAT YOU’LL NEED:

Oil, as needed for frying
2 eggs
1½ cups all-purpose flour
1 teaspoon garlic powder
1¼ teaspoons salt
¾ teaspoon freshly ground black pepper
1 head cauliflower, cut into bite-size florets
Buffalo/hot sauce
Bleu cheese dressing (for dipping)
Celery and/or carrot sticks (to serve with nuggets)

OKAY, HERE’S WHAT YOU DO:

1. Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)

2. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.

3. In another large, shallow bowl, whisk the flour with the garlic powder, salt and black pepper.

buffalocauliflower03

4. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower.

5. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.

6. Fill a small bowl with the buffalo/hot sauce. Add the fried cauliflower to the sauce and gently toss to coat.

buffalocauliflower04

7. Serve the cauliflower immediately, hot, with the carrots and celery on the side and the blue cheese dressing for dipping.

8. Watch the game and enjoy!

buffalocauliflower05

They taste incredible- and don’t make you feel too-full-to-function. I’ll be cooking up a fresh plate of these on Sunday!

THE ALCOHOL:

If your party is going to be 21+, then you’re going to need the proper amount of alcohol- which can be tricky if everyone likes to drink different things. I’ve found having a B.Y.O.B. rule works out well, so that everyone can bring enough of what they personally enjoy and you don’t have to foot what will surely be a very expensive liquor store bill- but it never hurts to have some spare booze and beer laying around. Just in case.

I keep it simple: a case of a generic beer/lager like Sam Adams, a 6-pack of something fruity/a hard cider (because there’s always someone who wants it), and a bottle of red and/or white wine for the non-beer drinkers. I try not to have too much hard liquor around during sporting events because you never know how someone’s going to react to the score when they’re 3 shots of whiskey or tequila in. If they want to bring it themselves, fine- but don’t throw up or break anything in my place because I WILL make you clean up after yourself/replace things.

And it goes without saying that there should always be one- if not more- designated drivers assigned to the party to make sure people get home safely. It’s also good to have an air mattress or a freed up couch available if someone has had too much to drink and cannot find a ride home so that they can crash somewhere familiar, warm and safe and sleep it off. Keep everyone’s car keys in a bowl so no one attempts to leave on their own after having one too many.

Also be sure that anyone not drinking alcohol have beverage options, too. Water, juice, soda- it’s good to stock up on a few different things so that everyone has something to chug while they’re eating their food.

Living in New England, I usually store the beverages in a cooler on my back porch to keep them really cold- but make sure you have plenty of ice- just in case. The weather and temperatures can get really unpredictable here and it might be warmer outside than anticipated this Sunday.

(via Pinterest)

THE DECOR:

You don’t need to have every single inch of your living room covered with your team’s logo. Implementing their team colors in your decor is good enough- I promise. Pick up some paper/plastic plates, cups and utensils in one color- and then mix it up by adding paper napkins in the other hue. If you want to go a little further without having to blow up one of those gigantic inflatable football players on your front porch/lawn, you can always buy inexpensive paper tablecloths with your team’s logo on them to stack the utensils, food and beverages on. The whole theme here is convenience and everything being easy to clean up and dispose of once the game and the party are over for the night.

You don’t want to be up ’til 2 a.m. taking down color-coordinated Christmas lights or popping a bunch balloons or anything, do you?

Window decals and streamers also liven things up, but again- it’s not necessary to go overboard. People are going to be focusing on three things and three things only: the game, the food, and the beverages. They aren’t going to mind if you don’t have an ice sculpture carved into the likeness of your team’s quarterback sitting in the middle of your table.

THE WARDROBE:

Listen, it’s Super Bowl Sunday- not Fashion Week- and wearing leggings and an oversized team jersey is not only allowed, but encouraged. You’re going to be savoring some serious junk food, probably having some alcohol, and stressing out about the score. You don’t want to be uncomfortable, do you? Sport your team’s colors with pride- but don’t worry about having the perfect hair, makeup, or manicure.

Me? I’m shamelessly throwing on my Gronkowski t-shirt with my favorite pair of navy blue jeggings and a Patriots sweatshirt so I can move around and eat as much as I want. Since the Super Bowl is in Houston, I don’t think incorporating some cowboy boots into the ensemble is all that bad, either. How cute are these brown, knee-high equestrian boots from KING RANCH SADDLE SHOP, for example?

(via King Ranch Saddle Shop’s website.)

Those are seriously my favorite types of boots to wear with jeggings. It’s like the perfect mix of cowgirl and comfort- and they match pretty much everything.

As long as you’re comfortable- that’s all that matters. Even if you show up to the party in a pair of fleece pajama pants with your team’s logo printed all over them and a hoodie- at least you’re still showing some spirit!

______________________

And there you have it! My guide to hosting (and more importantly- enjoying) a stress-free Super Bowl party. No sweating the time, no pulling your hair out over the decorations, and no sink full of dirty dishes to take care of in the morning. Just a few easy and inexpensive methods to making sure everyone is fed, quenched, and ready to cheer and shout at the TV for a couple of hours.

Best of all? You might even have leftovers for Monday, too!

If you have Super Bowl Survival tips of your own- feel free to share them!

Have a safe weekend, everyone! Go Pats!

Jan 18

Quick Eats: Parmesan Truffle Fries

Quick Eats: Cheesy Cauliflower Bread

Comment 1

cauliflowercheesybread01

It’s been a short while since I’ve shared a recipe post, but that doesn’t mean I’ve stopped experimenting with new ideas and ingredients in my kitchen. My current “flavor of the month” is cauliflower. When I’m not eating it raw or mixed in as part of a vegetable stir fry- I’m researching the ways I can include it in my diet with new and tasty dishes I wouldn’t have thought to try before.

I love garlic bread, and I definitely love cheesy bread- so finding a recipe that combined both, but without the actual “bread” part- pretty much made my week. This low-fat, low-carb, healthier-with-cauliflower-substituted-for-dough combination takes just under an hour to prepare and cook- and the results are so good- you’ll never guess that this isn’t really bread at all!

cauliflowercheesybread02

WHAT YOU’LL NEED:

4 cups of riced cauliflower (about 1 large head of cauliflower)
4 eggs
4 cups of shredded mozzarella cheese (1-2 cups will be used for topping)
3 teaspoons of oregano
4 cloves garlic, minced
Salt and pepper to taste
Dipping sauce(s) of your choice

OKAY, HERE’S WHAT YOU DO:

1. Preheat oven to 425°F degrees. While the oven is heating, prepare a large baking sheet with parchment paper.

2. Make sure your cauliflower is chopped in florets. Add the florets to your food processor and pulse until it resembles rice.

3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. From there, place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella, oregano, garlic and salt & pepper. Mix everything together.

cauliflowercheesybread03

cauliflowercheesybread04

4. Pour the mixture onto the prepared baking sheet and shape into a rectangle for the bread sticks.

5. Bake the crust (no topping yet) for about 25 minutes or until golden. Once done, sprinkle the top of the “bread” with the remaining mozzarella cheese and put back in the oven for another 5 minutes- or until cheese has melted.

6. Slice and serve with dipping sauce of your choosing.

cauliflowercheesybread05

I can’t stress how good these things taste (without making you feel bloated or gross the way typical bread sticks can.) If I hadn’t prepared them myself, I would have just assumed they were a thinner, crispier bread instead of a vegetable. They were crunchy and cheesy with just the right amount of garlic- and when topped with marinara or ranch- I could have eaten the entire pan all on my own (for the record: I shared these!)

I’m thinking this recipe may make another appearance at Thanksgiving if I have the time to bake them before my family gets here. I’d like to see how many of my relatives would be able to tell if these were actually made out of cauliflower or not!

Sep 06

Quick Eats: Lemon Butter Scallops

Comments 2

LemonButterScallops01

Since Fall is pretty much here already, I’ve been looking into more warm, filling recipes to try as I transition out of my usual Summertime BBQ and cookout-inspired favorites. What I didn’t want to do, however- was immediately dive right into pumpkin and apple flavored anything. Not that I don’t love those types of recipes (because of course I love them!)– but I really wanted to strive for different flavors and textures in my cooking and baking endeavors for the month of September.

With Hampton Beach’s annual Seafood Festival approaching this coming weekend, I felt inspired to get a head start on my eating of all things from the sea and try a 10-minute (seriously!) scallop appetizer recipe I had found online that perfectly blended tartness and garlic flavor- all with a satisfying crunchiness to it.

If you like scallops- you’re going to love this. I promise.

LemonButterScallops02

WHAT YOU’LL NEED:

1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER SAUCE:

2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

OKAY, HERE’S WHAT YOU DO:

1. Melt 1 tablespoon butter in a large skillet over medium high heat.

2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

LemonButterScallops03

3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

LemonButterScallops04

These were devoured so quickly it was insane. The scallops were just the right amount of crispy and chewy- and the lemon butter & garlic sauce was beyond delicious. I half expected someone to try licking the plate when these were gone (it didn’t happen- but I’m sure there was plenty of temptation!)

I have extra scallops in my freezer- and considering how quick and easy these were to make- I’m sure I’ll be indulging in more of them later on this week!

Aug 08

Quick Eats: Bloomin’ Onions

Comment 1

BloomingOnions01

I’m just going to throw this out there in the hopes I don’t scare off any potential future dating opportunities- but I love foods and ingredients that smell pretty strong. Garlic? Can’t get enough of it. Feta cheese? 100% yes. Onions? Pile them on anything and everything and I’ll eat them with no questions asked. I keep an extra toothbrush, toothpaste and dental floss in my car as backup and I always have gum and/or mints in my bag because of my penchant for ordering or cooking up the most potent of dishes. They’re just such a guilty-but-not-guilty pleasure for me.

In regards to onions- the only thing I think I love more than raw onions on my burgers, sandwiches or sliced into my salads is any variation of fried onions. Onion rings, onion strings- and blooming onions, especially- are one of my favorite appetizers to pick at. When I spotted this recipe for homemade blooming onions, courtesy of PureWow– I knew I had to give them a try (and then probably eat all of them in one sitting.)

BloomingOnions02

WHAT YOU’LL NEED:

FOR THE ONIONS:

2 pounds cipollini onions, peeled
1½ cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon cayenne pepper
¾ teaspoon baking powder
Vegetable oil, as needed for frying

FOR THE DIPPING SAUCE:

½ cup sour cream
¼ cup mayonnaise
1 tablespoon prepared horseradish
½ teaspoon garlic powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

BloomingOnions03

OKAY, HERE’S WHAT YOU DO:

1. MAKE THE DIPPING SAUCE: In a medium bowl, whisk the sour cream with the mayonnaise, horseradish, garlic powder, paprika, salt and pepper to combine. Set aside.

2. SCORE THE ONIONS: Slice an onion in half vertically, but don’t cut all the way through to the base. The idea is to keep the bottom intact. Turn the onion 45 degrees, slice vertically again and repeat until you end up with what looks like little rectangles of onion, still attached at the base. Repeat with the remaining onions.

3. Loosen the onions a little by wiggling them around to separate the pieces slightly and create space between them. Place the buttermilk in a shallow dish and then add the onions to it. Toss well and massage the onions to get the buttermilk into the score marks.

4. MAKE THE SEASONING: In a medium-size shallow dish, whisk the flour with the salt, pepper, garlic powder, cayenne and baking powder to combine.

5. Heat 3 inches of oil in a wide pot over medium-high heat until it reads 350°F on a thermometer.

BloomingOnions04

6. DREDGE THE ONIONS: Working one at a time, remove an onion from the buttermilk and dredge fully in the flour mixture, working again to make sure the breading gets into the score marks.

7. COOK THE ONIONS: Working in batches, fry the onions until they’re golden and crisp, flipping them over halfway through cooking, about 8 to 10 minutes. Set the cooked onions on paper towels to absorb the excess oil.

8. Serve immediately with the dipping sauce.

Despite coating and frying these up in vegetable oil, these onions didn’t come out overly greasy at all. They were perfectly crisped all the way through- with just the right amount of tenderness at the center to keep them flavorful (without tasting too much like the seasoning) and not too dry. The dipping sauce was also fantastic. A little tangy- but it complimented the onions perfectly.

I’m really looking forward to whipping these up again the next time I have a group of people over, since I know they’ll be a big hit!

BloomingOnions05

Jul 05

Quick Eats: Roasted Potato Crostini with Pesto Cheese

Comment 1

RoastedPotatoCrostini1

Well hello, and Happy July! I hope my fellow Americans had a wonderful, fun, and firework accident-free Independence Day yesterday! I did what any true patriot in the U. S. of A would do and celebrated by eating a lot of (mostly unhealthy) foods, sweets, and sporting some red, white & blue while watching people set off illegal firecrackers they purchased across state lines.

You know. The usual.

My long holiday weekend actually extends through today, and I’m spending my last day off before returning to work tomorrow in NYC with Sean to do some shopping, a little sightseeing, and to try and hunt down these incredibly elaborate milkshakes everyone has been talking about lately. We’ll see how it goes!

Before I leave to catch my train into Grand Central, though- I wanted to share a recipe I tried my hand at this past week (as part of that aforementioned unhealthy food binge I went on in celebration of the 4th.) I randomly came across this appetizer in a local flyer recently, and being a fan of both roasted potatoes AND pesto- I knew I had to give it a go.

RoastedPotatoCrostini2

WHAT YOU’LL NEED:

1/3 lbs (4 medium) Yukon Gold potatoes, cut into 1/2-inch thick slices
1/2 teaspoon garlic salt
6 ounces soft cream cheese
1/4 cup prepared pesto
1/4 cup finely chopped prepared roasted red peppers
Snipped fresh chives (optional)

OKAY, HERE’S WHAT YOU DO:

1. Heat oven to 400ºF. Spray baking sheet with cooking spray or rub with olive oil.

2. On baking sheet, arrange sliced potatoes in single layer; spray/rub lightly with additional cooking spray/olive oil.

3. Sprinkle potato slices evenly with 1/4 teaspoon of garlic salt.

RoastedPotatoCrostini3

4. Roast potatoes for 20-25 minutes or until they are are tender and browned- turning them over halfway and sprinkling with the remaining garlic salt.

5. While potatoes are finishing roasting, mix together cream cheese and pesto in a small bowl.

6. Once the potatoes are done cooking, spoon the pesto/cheese mixture on top of each slice. Top with chopped red pepper and sprinkle with chives. Serve immediately.

RoastedPotatoCrostini4

To call this an appetizer is actually a bit misleading, since these potato slices are pretty filling and could actually be a meal by themselves, but they tasted delicious- a perfect combination of saltiness and cheesiness- crunchiness and gooey-ness. I plan on making these for the next get together or party I throw and/or attend since I know they’ll be a hit and go fast!

I’d also like to experiment a bit with the ingredients, like maybe substituting chopped onions in place of the red peppers or seasoning them a bit differently. There’s a lot of different ways these can be prepared!

May 13

Quick Eats: Zucchini Fries

Comments 3

ZucchiniFries01

On my quest to achieve my ideal beach body for this Summer- I’ve been scoping out recipes for healthier alternatives to what could otherwise be considered not-so-healthy meals and snacks (sadly, there is no comparable substitute for cheesecake. Sigh.) My research has been eye-opening, to say the least- because not only did I never fully realize just how many variations there can be for different kinds of foods- but I also never imagined that “healthy” versions of that food could taste even better than the originals!

Case in point: these zucchini fries- a lighter, less artery-clogging alternative to regular greasy, fattening French fries- but still pack a crunchy and flavorful punch without making you feel gross or remorseful after you eat a bunch of them.

Best of all? They don’t take long to prepare at all- making these my new favorite quick-time snack when I need something to munch on in-between meals or if I’ve got people coming by and need to whip up something fast and/or outside-the-box.

ZucchiniFries02

WHAT YOU’LL NEED:

* 4 medium zucchini

* ¾ cup all-purpose flour

* 1 teaspoon salt, plus more to finish

* ¾ teaspoon freshly ground black pepper

* 2 eggs

* 2½ cups panko bread crumbs

* ⅓ cup grated Parmesan cheese

* ½ teaspoon garlic powder

OKAY, HERE’S WHAT YOU DO:

1. Preheat the oven to 375°F. Grease a baking sheet with nonstick spray.

2. Trim the ends from the zucchini, then cut in half width wise. Cut in half again, then cut each piece into 4 fat wedges (you’ll get about 16 wedges per zucchini).

ZucchiniFries03

3. In a large, shallow bowl, mix the flour with the salt and pepper to combine. In a second large, shallow bowl, whisk the eggs. Finally, in a third large, shallow bowl- mix the bread crumbs with the Parmesan and garlic powder to combine.

4. Working in batches, dip each piece of zucchini first into the flour mixture, then into the egg, then into the bread crumbs. Transfer the breaded zucchini to the prepared baking sheet.

ZucchiniFries04

5. Bake until the breading is golden brown and crisp- approximately 25 to 30 minutes.

6. Season with additional salt to taste and serve immediately!

I admit, I wasn’t sure what to expect the first time I made these fries- but I was pleasantly surprised the second I tasted one (and then proceeded to eat an embarrassing amount of them in one sitting.) The zucchini still tastes fresh and crisp after baking- but the breading gives them a nice salty and crispy finish. The fries are filling- but not in a bad way.

I’m addicted- and I’ve already planned on experimenting with this recipe a little more and incorporating some summer squash into the mix the next time I cook up a batch of these!

ZucchiniFries05

Feb 10

Scenes From Snowpocalypse ’16!

Quick Eats: Feta and Caramelized Onion Puffs

Comments 4

FetaAndOnionPastries01

So if you’re like me, you’re probably looking for a way out of the sugar high/sugar crash downward spiral otherwise known as the days following Halloween- where any and all extra candy that wasn’t deposited into the Trick-Or-Treat bags of costumed little kids (and some not costumed and just plain sneaky adults) is being devoured by you and anyone you live with during random intervals throughout the day. Who knew Kit Kat bars were such a delicious addition to breakfast? (I knew, but that’s besides the point.)

Once you’re ready to put down the miniature Milky Ways and Snickers and begin eating real food again- I have a quick, simple and tasty transition to help you ease your way back from chocolate-induced coma to a much more satisfying and slightly saltier appetizer.

FetaAndOnionPastries02

FetaAndOnionPastries03

WHAT YOU’LL NEED:

* 1 package of miniature fillo shells (you can find pre-packaged shells or the dough to make your own in the frozen baked goods aisle at your local grocery store!)

* Feta cheese

* 1 thinly-sliced Vidalia onion

* 1 teaspoon of caramelized onion sauce

* 1 tablespoon of salted butter

OKAY, HERE’S WHAT YOU DO:

1, Preheat your oven to 350°

2. Using a baking pan or muffin pan, line up the fillo shells. Be sure to keep a little bit of space between the shells so that they aren’t touching and can bake evenly.

FetaAndOnionPastries04

3. Using a saute pan or frying pan, melt the tablespoon of butter and saute the onions until they are a golden brown.

4. Using a regular bowl, mix the sauteed onion slices with the teaspoon of caramelized onion sauce. Make sure the slices are evenly covered and coated.

FetaAndOnionPastries05

5. Fill the fillo shells with the feta cheese, and top with the coated sauteed onion slices.

6. Bake the shells and toppings in the oven for 8-10 minutes or until the outer edges of the shells appear to be slightly darker and crisp.

7. Let the baked puffs cool for 1-2 minutes, and then try to stop yourself from cramming all of them in your mouth at once.

FetaAndOnionPastries06

It was seriously love at first bite with these things, and I can’t get over how easy and quick it was to prepare them. They’re salty, crunchy, and satisfying- and the recipe will definitely come in handy the next time you’re in a pinch for time and need to make something mouthwatering to serve guests (or to just serve yourself!)

I think I’ll be breaking out this recipe again for Thanksgiving!

Feb 03

Quick Eats: Buffalo Chicken Dip

Comment 1

SuperBowl20151

Wow. That’s really all I can say about Sunday night’s nail-biter between the New England Patriots and the Seattle Seahawks. Just wow. Despite living in Massachusetts, it’s well known among my circle of friends that I’m not the biggest Patriots fan (it has nothing to do with the team or the coaching staff- who I’ve grown to admire and respect throughout the years- but more with the often overwhelming, aggressive, and obnoxious behavior of some of their more vocal die-hard fans that all but ruin the fun for myself and others.)

Regardless, even though I had been low-key hoping the Seahawks would be victorious- I have to give credit where credit is due. The Pats played their hearts out and earned that win. I’m happy for them, and happy for their fans. I’d even go as far as showing my appreciation at the duck boat parade scheduled in the city for tomorrow morning, as is the tradition whenever one of our sports teams wins a championship- but with the recent blizzard 2.0 blanketing Boston shortly after the game came to an end and my having to be at work- it looks like I’ll have to live vicariously through my friends’ Instagram and Twitter photos. Have fun, everybody!

For the actual Super Bowl, my friend Stef had a bunch of us over her apartment to watch the game, eat some snacks, and have a couple of beers while we cheered and jeered touchdowns, interceptions, Katy Perry’s halftime show- and that really, really awful Nationwide commercial (seriously. What WAS that?) Not wanting to show up to the get together empty-handed, I put together a dish of one of my favorite, easiest, and quickest party recipes to make- buffalo chicken dip.

SuperBowl20152

YOU WILL NEED:

* Baking dish/pan

* 1 package (8 oz.) of cream cheese

* 10 oz. boneless white chicken (some people use chicken in a can, but that sounds a little gross to me- so I opted to purchase a pre-cooked rotisserie chicken from my local deli and carve that up instead. Whatever is left over can be used to make chicken salad, sandwiches, etc.!)

* 1/2 cup buffalo wing sauce

* 1/2 cup blue cheese (or ranch, depending on preference,) dressing

* 2 cups shredded Monterey Jack cheese

* Tortilla chips, crackers, or celery/carrot sticks to use for dipping

OKAY, HERE’S WHAT YOU DO:

1. Preheat your oven to 350°F.

2. Spread the package of cream cheese into your un-greased baking dish/pan.

3. Layer the boneless chicken, the 1/2 cup of buffalo wing sauce, and the 1/2 cup of blue cheese (or ranch) dressing on top of the spread cream cheese. Depending on what particular degree of flavor you’re looking for- you can add or deduct any of the ingredients to make the dip spicier or more mild.

SuperBowl20153

SuperBowl20154

4. Sprinkle the 2 cups of Monterey Jack cheese on top of everything.

5. Cook uncovered in the oven for 20-25 minutes or until the cheese on top is completely melted.

6. Let the dip cool for a 10-15 minutes. Serve with tortilla chips, crackers, or celery/carrot sticks.

7. Dig in and enjoy!

SuperBowl20155

SuperBowl20156

Overall I think the dip was a success (it was nearly gone by the time the game ended!) and it’s something that can be made again in no time at all before (or even during) the next party, too- be it sports-related or not!

SuperBowl20157

SuperBowl20158

Legally Redhead

The Life and Times of Ashley Elizabeth

Tag Archives: appetizers

Super Bowl Survival!

THE SCREEN:

THE FOOD:

THE ALCOHOL:

THE DECOR:

THE WARDROBE:

Quick Eats: Parmesan Truffle Fries

Quick Eats: Cheesy Cauliflower Bread

Quick Eats: Lemon Butter Scallops

Quick Eats: Bloomin’ Onions

Quick Eats: Roasted Potato Crostini with Pesto Cheese

Quick Eats: Zucchini Fries

Scenes From Snowpocalypse ’16!

Quick Eats: Feta and Caramelized Onion Puffs

Quick Eats: Buffalo Chicken Dip