Monday, February 7, 2011

My easy version of buffalo chicken dip

 The only excuse I had for making this was the Superbowl.  And we hadn't had any veggies all day.  So dinner was this dip, some baked chicken strips and a lot of cut up raw vegetables.  All in front of the TV with a cold beverage that was not Bud Lite - those were the dumbest commercials I had seen to date. 
                           Buffalo Chicken Dip
  •    8  ounces  cream cheese -- room temperature
  •   1   cup  cooked chicken -- Use canned, drained 
  •   1/2  cup  RedHot Sauce -- Prefer Aldi or Franks
  •   1/2  cup  bleu cheese salad dressing -- Kraft Roka Bleu
  •   1/2  cup  bleu cheese, crumbled (comes in a little plastic container, use half)
Smoosh it all together, bake for 30 minutes at 350
Serve with carrot, celery, cucumber, zucchini, etc.
Leftover dip can be used as a spread to make a nice wrap

Knitting Update -
Still working on the sleeves - just 2 inches to go in the raglan.

Left and Right sides - back is off to the right.
Last subject change - the completion of the Superbowl and the associated snacking festivities marks, for me, the beginning of spring.  And cleaning up my act.  So more exercise, fruits, veggies and lean proteins and less butter, cheese and cream will now be the order of the day.  And lots of green tea.  In that spirit dinner tonight will be:
Frisee salad with mandarin oranges
Flounder Picatta (well, a little butter won't hurt)
Broccoli with garlic and red pepper
                               Fish Piccata
  • 1 T. olive oil
  • 2 Flounder fillets, defrost if rozen and dry
  • salt and pepper
  • 2 T. flour for dusting (Wondra is really good for this)
  • 1/4  cup  white wine
  • 2  T.  lemon Juice (I use EasyLemon)
  • 1  T. capers
  • 1  T. butter
Heat a saute pan over medium-high heat. Season the dried fish filets with salt and pepper then dust with flour. Add the oil to thehot pan and saute the fish, turning once. Remove the fish to a warmed platter. Deglaze the pan with the white wine, reduce for 1 minute. Add the lemon juice and capers, warming through. Remove from the heat and add the butter, whisking it in. Pour the sauce over the fish, garnish with lemon slices or parslet or not at all and serve.

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