Appetizer

Shea’s Favorite Chicken Buffalo Dip

This dip is always a favorite of my son-in-law Shea.  It’s always on the menu for our Gingerbread House Decorating party in early December.   We come together as a family to create very nontraditional structures that may or may not have any resemblance to a Gingerbread House!

Courtesy of thekitchn.com

Serves 4 to 6

What You Need

Ingredients

  • 2 tablespoonsunsalted butter
  • 1 poundboneless, skinless chicken breast, cut into 1/4-inch pieces
  • 1/2 teaspoonkosher salt
  • 1/2 cuphot sauce, such as Frank’s RedHot Sauce
  • 8 ouncescream cheese, cut into 8 cubes and at room temperature
  • 3 ouncesColby Jack cheese, shredded (about 1/2 cup) and divided
  • 2medium scallions (white and green parts only), thinly sliced
  • Serving options: Kettle potato chips, celery sticks, carrot sticks, or red pepper slices
  • Equipment
  • 8-inch ovenproof or cast iron skillet
  • Measuring cup and measuring spoon
  • Cutting board and chef’s knife

Instructions

  1. Heat the broiler if desired and melt the butter. (If you’d like a golden-brown top to the dip, arrange a rack in the middle of the oven and heat to broil.) Heat an 8-inch ovenproof or cast iron skillet over medium-high heat. Add the butter and melt.
  2. Add the chicken and salt. Add the chicken and salt and cook, stirring occasionally, until cooked through, about 8 minutes.
  3. Finish cooking the chicken with the hot sauce. Add the hot sauce and cook, stirring to help evaporate any juices left in the pan and using a spatula to break up any larger chunks of chicken, for 3 to 4 minutes more. Remove the pan from the heat to cool slightly.
  4. Add the cream cheese and some shredded cheese. Scatter the cream cheese cubes over the chicken. Let sit for 3 minutes for the cream cheese to soften. Add 1/3 of the Colby Jack and stir until thoroughly combined. Spread into an even layer.
  5. Top with the remaining shredded cheese and scallions. Sprinkle with the remaining Colby Jack and scallions.
  6. Serve immediately or broil to melt the cheese. You can serve the dip immediately or place the whole pan under the broiler until the cheese is golden-brown and bubbly, 1 to 2 minutes.
  7. Serve the warm dip. Serve the dip directly from the pan with chips, celery, or other chopped vegetables.

Recipe Notes

Make ahead: The dip can be made ahead and refrigerated for up to 2 days. Let come to room temperature and reheat in a warm oven or on an outdoor grill until warmed through.

Storage: Leftover dip can be refrigerated in an airtight container for up to 4 days.

Posted in Appetizer, Recipes Discovered
Posted on June 26th, 2018 // No Comments

Bobby Flay’s Brussels Sprout Nachos

INGREDIENTS

For the Pickled Onions:

¾ cup red wine vinegar

½ cup freshly squeezed lime juice

¼ cup water

2 tablespoons grenadine

1 tablespoon granulated sugar

1 teaspoon kosher salt

1 red onion, thinly sliced

For the Pickled Fresno Chiles:

2 cups red wine vinegar

¼ cup water

3 tablespoons granulated sugar

1 teaspoon kosher salt

4 large Fresno chiles, thinly sliced (may substitute chilis)

For the Muenster Cheese Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk, heated

8 ounces Muenster cheese, finely chopped

Kosher salt and freshly ground black pepper, to taste

Hot sauce, to taste

For the Nachos:

One 8¼-ounce bag blue tortilla chips

3 tablespoons olive oil or vegetable oil

12 ounces (24 medium) Brussels sprouts, trimmed and thinly sliced

Kosher salt and freshly ground black pepper, to taste

Muenster cheese sauce

Pickled red onions

Pickled Fresno chiles

¼ cup chopped cilantro leaves, for garnish

Finely grated lime zest, for garnish

DIRECTIONS

1. Make the pickled onions: In a small saucepan, combine all the onion pickling ingredients, except the onions, over high heat. Bring to a simmer and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and let cool for 5 minutes.

2. Place the onions in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.

3. Make the pickled Fresnos: In a small saucepan, combine all the Fresno pickling ingredients, except the chiles, over high heat. Bring to a simmer and cook until the sugar has melted, about 2 minutes. Remove from the heat and let cool for 5 minutes.

4. Place the chiles in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.

5. Make the cheese sauce: In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook until pale blond, 2 minutes. Slowly whisk in the milk and cook, whisking constantly, until the sauce is thickened and the raw flour taste has been cooked out, 5 to 6 minutes.

6. Reduce the heat to low and add the cheese. Let sit for 1 minute, then whisk until smooth. Season with salt, pepper and hot sauce. Cover and keep warm.

7. Assemble the nachos: Preheat the oven to 200°. On a large baking sheet, spread out the tortilla chips in an even layer. Heat the chips in the oven while you prepare the rest of the dish.

8 In a large nonstick skillet, heat the oil over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until tender and crisp, 3 to 4 minutes. Season with salt and pepper.

9. Pour some of the warm cheese sauce onto a large platter. Top with a layer of the warm chips and more sauce. Sprinkle some of the Brussels sprouts, pickled onions and chiles over the sauce, then repeat to make one more layer. Garnish with cilantro and lime zest, then serve.

Posted in Appetizer
Posted on February 5th, 2017 // No Comments