Blue Cheese Buffalo Chicken Dip

A warm and spicy dip made with cream cheese, sour cream, blue cheese, chicken, and buffalo sauce.

My husband loves chicken wings.  When I first saw this dip I knew I had to make it for him.  I finally got around to making this dip and it was delicious.  It's hot wings with out the bones, mess, and with cheese.

I made it a little differently to suit our tastes.  First, I only used half Franks Red Hot Original Sauce and the other half my favorite hot sauce (Big Daddy's Ass Burn Sauce). Then, instead of using ranch or blue cheese dressing I used sour cream and plenty of blue cheese.  I also threw in some green onions because I had them.  All these changes added up to make a delicious dip that was great on tortilla chips or, my favorite, celery.

Blue Cheese Buffalo Dip

Ingredients:

8 oz cream cheese
8 oz sour cream
8 oz blue cheese crumbles
1/2 cup buffalo sauce
1-2 cups cooked chicken, shredded (great use for leftover rotisserie chicken)
green onions (optional)

It's pretty easy just mix it all together and heat.  I baked it in the oven at 350F for about 30 minutes but you can also microwave it (that's how I reheated the leftover dip).

Serve with tortilla chips and celery sticks.  This made plenty of dip.  We had enough dip to last the two of us all weekend (of football watching) and the rest of the week too. So there's plenty for a party.

Enjoy.

Linked to:  Merry Mon, See ya in the Gumbo, Two Cup, Lou Lou Girls, Tasty Tues, Tickle my Tastebuds, Cook Craft share Full Plate, Eat Create, Freedom, Foodie Friends

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The Best Salad Ever

A green salad topped with blue cheese, chicken, strawberries, and candied pecans.

I know this is a very steep claim, but in my opinion this is the best salad ever.  My husband and I used to get a salad similar to this when ever we went to Whole Foods and we would immediately gobble it up.  When I found my self with both blue cheese and fresh strawberries in my refrigerator I had to recreate this amazing salad.  It has been quite a while since I have had the Whole Foods version of this salad but mine did not disappoint.  I would even say it was much better.  I highly recommend this salad.  It is flavorful and very filling.

The Best Salad Ever

Ingredients:

lettuce or spinach
green onions, sliced
shredded cooked chicken (great use for leftover rotisserie chicken)
strawberries, sliced
blue cheese
candied pecans
balsamic vinaigrette

Toss the lettuce in the vinaigrette until well coated (I usually use 2-3 hand fulls of lettuce per person and the vinaigrette is 3 parts oil to 1 part vinegar, I just eye ball it).

Place the dressed lettuce on a plate or shallow bowl and sprinkle on the green onions, as much as you like I use about 1/4 cup (you could use red onion slices too I just find green onions to be milder and still impart an onion flavor).

Next add the pecans, I use about a hand full but it's all  up to personal tastes, and some chicken (however much you like).

Lastly top with straw berries and blue cheese (about 1/4 cup of each).

You could just add all of the ingredients together and toss in the vinaigrette, this would save some time, but usually all the toppings fall to the bottom of the bowl making it difficult to get proper amounts of everything in each serving (I'm just picky so I will do it my way...it's the right way after all).

Enjoy.

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Blue Cheese Dip/Dressing

A very simple blue cheese dip for vegetables that can also be used as a dressing for salads or a dip for buffalo wings.

One day my husband came home from the store with some fancy blue cheese dip/dressing.  It was on sale because usually it is pretty expensive.  We ate it that night with raw broccoli and wow was it good.  I don't usually care for blue cheese dressing, but this had a great blue cheese flavor with actual chunks of cheese in it.  A few days later it was gone and my husband asked if I could make it.  I immediately looked online for recipes and the general consensus was sour cream and blue cheese.  It couldn't be easier.

My husband bought huge tubs of each at Costco and we had enough supplies to make 4 rounds of dip.  We froze two (we haven't tried the frozen ones yet so I'm not sure if this was a good idea or not but it was worth a try, I'll update when I've tried them) and ate the other two within a couple of weeks.  And we had extra sour cream and blue cheese for other recipes.  The best part of all was that it tasted better and was much cheaper than the store bought.

Ingredients:

2 cups sour cream
1/2-1 cup blue cheese crumbles
2 Tbsp Mayonnaise, optional
salt and pepper and garlic powder to taste

Stir all ingredients together and serve immediately or refrigerate for up to 1 week (if you are like us it won't last that long).

We tried it with mayonnaise and without and couldn't tell the difference.

Use as much or as little blue cheese as you like depending on your taste preference.

It makes a great dip for all kinds of vegetables.  We used broccoli, celery, carrots, bell peppers, and sugar snap peas.  Our favorite was the broccoli.  It would also be a great dip for hot wings.

Enjoy.

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Saturday Breakfast: Breakfast Green Beans

Green beans for breakfast?  Adding bacon and eggs to the beans creates a delicious morning vegetable.

A friend of mine recently gave me some home grown green beans.  I love green beans and decided to cook them immediately.  This happened to be for breakfast.  I was kind of at a loss on how to make them breakfast food, but I always like green beans with bacon so I figured it wouldn't be too hard to turn them into breakfast fare.  I also had french toast and more bacon with the beans but the beans could easily be an entire meal on their own (I just had stale bread and wanted to finish my pack of bacon).  The green beans turned out delicious.  I made this recipe as I went along just adding things that I had in the fridge.  Here is my recipe.

Ingredients:

2 cups green beans, 2 inch pieces
2-3 strips bacon, cut into small pieces
1 small red onion, sliced
1/4 cup water
2 eggs
1/4 cup milk
dash hot sauce, optional
2 Tbsp blue cheese
1/4 cup green onions, chopped
Salt and pepper to taste

In a large frying pan cook the bacon pieces until crisp.

Add the red onion and saute until soft and then add the green beans and a sprinkle of salt.  Add about 1/4 cup water and steam the beans (covered) until tender.


Meanwhile, mix the eggs and milk adding salt and pepper to taste and hot sauce if preferred (how ever you like scrambled eggs).

When the beans are just tender, uncover and add the egg mixture.  Stir well until the egg is cooked then turn off heat and add the cheese and green onions, mixing well.

Serve immediately.  Makes 2-3 servings.  Enjoy.

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