Buffalo Chicken Dip

Since football season has kicked off, I thought I'd share one of my favorite game-day recipes. I am a huge fan of hot wings...but honestly who isn't. My problem is I only like the flats also known as the wingettes...I have never been a fan of the "drummies" I only like the flats. Anytime we have an event there always a problem...why because I steal them all...Soooooo I devised a solution that makes everyone happy, and keeps your fingers from being covered in spicy red hot sauce. It also saves napkins lol. My spicy buffalo chicken dip...well...It's divine. 


Ingredients

• 2 (8oz) Packages of Cream Cheese (Room Temperature)
• 1 cup of Ranch Dressing 
• 3/4 cup Franks Red Hot Sauce 
• 10-12 oz of Chicken (you can use the breasts from a rotisserie chicken as well)
• Desired amount of shredded mozzarella or cheddar cheese 

 

First the Chicken...

 

Then beat cream cheese about a minute;

Then add Ranch and mix until they're incorporated.

Add the Wing Sauce and Stir.

Fold in the Cooked Chicken Breast.

We're almost done! 

Chop some Celery while the dip bakes.

Yeeeees! Time to eat. Try not to burn the roof of your mouth the with cheese :)

Directions:

1. Pan sear chicken, add salt and black pepper to taste, set aside to cool down. 
2. Make sauce by beating cream cheese and ranch dressing till smooth, add hot sauce. Set aside. 
3. When chicken is cool, finely chop the chicken and then add it to the hot sauce mixture. 
4. Pour into a dish and bake uncovered for 20 minutes at 350 degrees.  Remove and sprinkle mozzarella or cheddar cheese on top and bake again for 10 minutes. 
5. Serve dip warm with tortilla chips. 

Happy Eating! 

 

The Perfect Chocolate Chip Cookie

 Since I started blogging I’ve wanted to do a post on my chocolate chip cookies.  You see.. my chocolate chips are all that and a bag of pretzels.  But the problem is, EVERYONE and their Mama think their chocolate chip cookies are the best....BUT you better believe me when I tell you that you have just found the last Chocolate Chip Cookie recipe you will ever need. 

I know. I am not the first person to claim this weighty statement. In actuality everyone’s definition of the perfect chocolate chip cookie is different. Asking 20 people what qualities define their perfect cookie and I am sure you are going to get as many different responses. I will say however that I have converted many followers to my recipe. In fact, just recently I was told that I had ruined someone from ever eating another cookie that wasn’t this one. And for that I am not sorry and I am not surprised.

My perfect cookie is varied in texture. The exterior rim, the color of golden brown sugar, is perfectly crisp. Beyond the crunch there lies varying levels of chewy gooey-ness. I remove the cookies from the oven just when the edges start to brown. People think I’m crazy and question my timing as the cookies appear under baked. But I assure them that I am a professional I have done this thousands of times. The cookies continue to bake on the tray and as they cool the gooey center transforms to a perfectly chewy interior. Cookie eaters question no longer.

 The dough, although perfectly flavored only exists to hold the chunks of chocolate in place. That’s right I said chunks and not chips.

Ingredients

• 1 cup (2 sticks) Unsalted Butter, softened
• 1/2 cup of Sugar
• 1 1/2 cup of Packed Brown Sugar
• 2 Eggs
• 2 tsp of Pure Vanilla Extract
• 2 3/4 cups of All-Purpose Flour
• 3/4 tsp of Coarse Sea Salt
• 1 tsp of baking soda
• 1 1/2 tsp of Baking powder
• 3 cups of Semi-Sweet Chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/4-1/2 inch)

Instructions:

Preheat oven to 360 degrees.

Cream butter, sugar, and brown sugar until it is nice and fluffy 

(approx. 5 minutes on medium-high speed)

Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.

  

Finally add chocolate until well distributed. 

The cookie batter should be somewhat thick. 

Drop about 2 tablespoons of dough or use a medium cookie scoop

 and plop the batter onto a baking sheet lined with parchment paper. 

 

Bake for 6 minutes, then rotate your pan, and bake another 4 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Notes

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

*If feel like you need more chocolate add another cup of chocolate chunks.

 All you need is a tall glass of milk. =)

Happy Eating!

Parmesan Crusted Chicken

This is a great chicken dish. You can dress it down for a weeknight family dinner or gussy it up for company. My daughter love its, I think mostly because it bears some resemblance to chicken fingers; but my husband loves it as well, it’s just plain delicious.

There are two secrets to success here: First, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking. Second, a three step breading method ensures the coating adheres to the meat while it cooks, resulting in a flavorful, crispy crust and tender, juicy interior every time. If you’ve tried other breading techniques, I think you’ll be very pleased with the professional quality results you’ll get here.

It's that simple...

Ingredients:

For Breading-

• 1/2 cup all purpose flour
• 2 eggs, beaten
• 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
• 1/3 cup Parmesan cheese, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoons of dried Italian Seasoning

 For Chicken-

• 4 boneless, skinless chicken breasts, pounded 1/4-inch thick
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons olive oil 
• Lemon wedges for serving

Instructions

1. Set up three large shallow bowls and a large plate in an assembly line. Put flour in the first bowl; eggs in the second; and mix bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third.
2. Season chicken breasts with salt and pepper to taste. Dredge first chicken breast in flour; shake off excess until just a light coating remains. Next, dip in egg mixture and turn to coat evenly, letting excess egg drip off. Finally, dredge in bread crumb and Parmesan mixture, turning a few times to coat well. Set aside on plate and repeat until all chicken breasts are breaded.
3. Heat both oils in a large saute pan over medium heat. When oil is hot, add chicken breasts to pan and cook for 2-3 minutes, until first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges. 

 Happy Eating!

Simple Jumbo Lump Crab Cakes

Ingredients:

• Olive oil for Frying
• 1 pounds jumbo lump crab meat
• 1 egg, beaten
• 1/4 cup of Freshly Chopped Parsley (I prefer Italian flat leaf)
• 1 tablespoon of Pimentos (Optional I use them for a little color)
• 1/4 cup of Scallions
• 3 teaspoons of Old Bay Seasoning
• 2 teaspoons of Dijon Mustard
• 1 teaspoons of dry mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon  of your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon of Kosher Salt 
• 1 teaspoon of Lemon Pepper
• 4-6 tablespoons of Kraft Olive Oil Mayonnaise 
• 1/4 cup of Panko Bread Crumbs

Beat eggs then add mayo, pimentos, parsley, green onions, Old Bay, mustards, Worcestershire sauce, hot-sauce, lemon juice, salt and lemon pepper.  Stir to combine.  Fold crab meat and panko into egg mixture. Gently shape into 4 - 5 oz balls.  Make sure you don't over shape or handle the balls. (To ensure you'll have nice lumps throughout your crab cakes)  Gently place crab cakes on baking pan lined with parchment paper, cover and place in the refrigerator so the mixture sets before frying.

Fry quickly in about 4 tbsp of olive oil for about 3-5 minutes a side until lightly golden.... or bake in a 375-degree oven on baking sheet for approximately 12-15 minutes or until lightly golden brown.

Spicy Remoulade Sauce

Spicy Remoulade Sauce:

• 1 1/2 cups of Kraft Olive Oil Mayonnaise  
• 1 tablespoon of Creole Mustard
• 2 tablespoons of Extra Hot Cocktail Sauce
• 1 tablespoon of prepared Horseradish
• 1 tablespoon of Fresh Parsley
• 1/2 teaspoon of Paprika
• 1 tablespoon of Lemon Juice
• 1/2 teaspoon of Vinegar  
• Salt to Taste

Combine all the ingredients in a large bowl, and refrigerate. Put in a small serving bowl on a platter with crab cakes right before serving. 

Happy Eating!

Creamy Caprese Pasta

I stumbled across this recipe a few weeks back, and decided to make it once I visited my parents. Al dente noodles swim in a light tomato cream sauce. Creamy chunks of fresh mozzarella hide in between pops of grape tomatoes and ribbons of basil, and melt into a gooey, bubbly binder that falls perfectly atop a slice of crusty, buttery garlic bread. It’s almost as perfect as a toasty French loaf topped with a homegrown tomato round, buffalo mozzarella circle, and a solitary silky basil leaf. But better.



Creamy Caprese Pasta
serves 4-6
1 pound Penne Rigate
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated Parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomato- Quartered 
1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water, add 2 tsp of salt and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated Parmesan.

Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat.

Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish.

Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

 

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, sausage or seafood for some protein.

Happy Eating!

Lobster & Shrimp Corn Chowder

About a year and a half ago my brother and decided to go to Long Horn Steak house for dinner. I was pregnant and wanted to eat anything and everything in sight...but when you're pregnant your taste-buds are extra sensitive. You don't always know exactly what you want, but you know what you want it to taste like, and if it's anything less than perfect it ruins your entire mood. (Ladies know exactly what I'm talking about). Anyway I order their lobster corn chowder and it was good, not great but good. After that night I couldn't get it out of my head, and I wanted it again, but better. So I went to Publix brought some groceries, and Viola! A MASTERPIECE! If I do say so myself...well I do because it's me lol! This chowder has everything you'd want in summer or winter. Sweet Corn, Succulent Lobster, and Tender Shrimp...and of course BACON! It has become a staple in my recipe box for parties,events, and lazy days at home. Yep! Sweatpants, Chowder, HGTV...sounds like my kinda day :) 

Ingredients:

• 4 Cooked Lobster Tails  or (2) Whole Lobsters
• 1 lb of Peeled and De-veined Shrimp- Cut in Half
• 3 ears corn
• 1 Large Onion- Petite Diced
• 3 Slices of Bacon- Diced
• 1/2 Cup of Sherry
• 1 Cup of White Wine
• 4 Cups of Milk
• 2 Cups of Heavy Cream
• 1 tsp of Paprika
• 4 Ears of Corn
• 1 Stalk of Celery- Petite Diced
• 6 Tbsp of Butter (unsalted)
• 1 Tbsp of Parsley
• Pinch of Red Pepper flakes
• Salt
• Pepper
• Old Bay

  To Make the Stock:

• 6 Tbsp of Butter
• 1 cup of onion
• 1/4 cup cream sherry
• 1 teaspoon sweet paprika
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup dry white wine

To Make the Soup:

• 2 tablespoon Good Olive Oil
• 3 Slices of Bacon- Diced
• 2 Medium Yukon Gold Potatoes- Diced
• 1 Cup of Onions
• 2 Stalks of Celery- Diced
• 1 tablespoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 2 teaspoon Chopped Green Onions
• 1/4 Cup of Sherry
• 3 Tbsp of Cornstarch
• 1 Tbsp
• Old bay

Directions

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Simmer the stock (uncovered) over the lowest heat for 30 minutes. (I move the pot slightly off the heat.)

In the mean time, heat 1 Tbsp of Olive Oil in a medium sauce pan.  Season the the shrimp lightly with Old bay, sauteed just before they're done. Place them in a bowl and set aside.

Meanwhile, in another stockpot, heat the oil and cook the bacon for 4 to 5 minutes over medium low heat, until browned and crisp. Remove with a slotted spoon and drain on a paper towel. 

When the stock is ready,  remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Mix cornstarch with 2 Tbsp of water, and add it to the pot. Simmer over low heat for 15 minutes, until the potatoes are tender and the soup has thickened.  Add the cooked lobster, shrimp, and green onions and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Happy Eating!

Slow Cooker Pulled Chicken

This barbecue chicken recipe, a take on the popular pulled pork sandwich, was so unbelievably tender. This dinner came together in only 2 hours. Just grab some potato sandwich rolls, and pile them high with shredded chicken and a little more sauce. ( You can never have too much)
Whether you make these for dinner at home, as a causal meal for guest, or as a bite size slider for a summer shindig, I know these sandwiches will be a HIT!

• 3-4 Boneless Skinless Chicken Breast
• 1 Small Onion — Thinly Sliced 
• 2 tablespoons dark brown sugar
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Cumin
  
• 1 teaspoon Dry Mustard
• 1 teaspoon Paprika
  
• 1/8 teaspoon Red Pepper Flakes
  
• 1/2 cup Ketchup
• 1 cup of Sweet Baby Ray's Brown Sugar BBQ Sauce
  
• 2 tablespoons Cider Vinegar
• Salt & Pepper 

Lightly Salt and Pepper your chicken breast. Mix all the ingredients in a bowl, and add to the crock pot. Add your chicken, turn it on high and cook for two hours.

After two hours, take out the chicken. It should be 165 degrees.

Shred the chicken with two forks

 Add it back to the sauce

I added a slice of cheddar cheese and served it with baked beans, mac-n-cheese, and coleslaw. DELISH!

Happy Eating!

 

New York Style Cheesecake

I love a lot of food...especially desserts...But cheesecake, sweet, creamy, rich, decadent cheesecake it's my weakness. I absolutely adore it. It have made this cheesecake in so many ways, chocolate swirl, sweet potato, turtle...I just can't get enough! I hope you enjoy it!

Vanilla Wafer Crumb Crust
2 2/3 cup Vanilla Wafer Cookies
1 Tbsp of sugar
1 1/2 tsp of Vanilla Extract
4 Tbsp butter, melted and cooled

Preheat over to 350F.

In the food processor, whiz vanilla wafer cookies until reduced to crumbs. Add in sugar, vanilla extract and melted butter and pulse to combine. Mixture should resemble wet sand. Line the outside of the spring-form pan with aluminum foil.

Pour into a 9-inch spring-form pan and gently spread into an even layer over the bottom and sides. Press crumbs in firmly to create a tight crust. Bake for 10-12 minutes, until crust just begins to turn golden brown around the edges.   Cool completely before using.

Be mindful not to over bake it, remember it still has to bake with the cheesecake filling 

Cream Cheese Filling:
4 (8 Ounce) Packages of Cream Cheese
1 2/3 cup of Sugar
1/4 cup Corn of Starch
1 1/2 Tbsp of Pure Vanilla Extract
 2 Large Eggs
3/4 cup of Heavy Cream

Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, 1/2 Tbsp of Vanilla, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 5 minutes. Then beat in the remaining 3 packages of the cream cheese. 

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar and vanilla. Add in the eggs, one at a time, blending the batter completely after each one. Add the heavy cream.

 At this point mix the filling only until completely blended. Be careful not to over-mix the batter.

Gently spoon the filling on top of the baked Vanilla Wafer Crust. Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. (This is why you needed the aluminum foil) Bake the cheesecake until the center barely jiggles when you shake the pan, about 60 to 75 mins. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off of the bottom of the pan onto a serving plate.


Strawberry Sauce: 
4 cups of Sliced Strawberries
2 Tbsp of Sugar
1/4 cup of Water
1  Tbsp of Lemon Juice

To start, make a strawberry puree by slowly heating strawberry slices with the cane sugar and lemon juice, until they are soft.

Strain the puree through a fine sieve to remove the seeds and excess pulp.  If you like your sauce lump you can avoid the straining process.

Happy Eating!