Main Dish
Ok, so we have all seen the buffalo chicken dip and have utterly, completely loved it! Lick the spoon clean delicious! I have the basic buffalo chicken dip recipe crockpot style and I am including buffalo chicken won tons, yup , you heard it …that dip put in won ton wrappers and fried! YES PLEASE! My sister- in- law Mary Ellen loves the dip. I know she is gonna just love the won tons!!!
When I was thinking about various ways to use the buffalo dip, I had several things come to mind. The fried won tons were my first thought, or how about the dip put in the those little fillo shells and top with blue cheese or ranch dressing. Maybe slathered on top of a grilled burger with a blue cheese sauce. The possibilities are just endless! If you have any ideas I would love to hear them!
INGREDIENTS
10 ounces of chicken (I like to use rotisserie chicken but you can use left over chicken or, yes, even canned chicken)
2 8-ounce packages of cream cheese
1 cup ranch dressing
3/4 cup hot pepper sauce (I use franks)
1 1/2 cup shredded cheddar cheese
Serve with
Celery, crackers or our favorite way tortilla scoops!
DIRECTIONS
Put cream cheese, ranch dressing and shredded cheese into the crockpot. mix chicken and hot sauce together in a bowl, mixing well then add to the crock pot.
I start the crock pot on high for a half hour, then turn it to low or to the warm setting. I mix it now and again until all the cheese in incorporated.
Serve with celery, cracker or tortilla chips
Enjoy!
~ A
BUFFALO CHICKEN WONTONS
Buffalo dip, above
wonton wrapper
Vegetable or peanut oil for frying
water
OPTIONAL
Blue cheese dip for serving
8 ounces of sour cream
1/2 cup crumbles blue cheese
2 teaspoons of franks hot sauce
scallions for garnish
DIRECTIONS
Heat oil in a heavy bottom pan or use your deep fryer
Fill won tons with some of the dip (I did not measure but I think I used just over a teaspoon full). Rub a small amount of water over the edges of the won ton and seal won tons to make a triangle. Place won tons very carefully into heated oil, fry until lightly golden brown and remove onto a paper towel covered plate.
NOTES:
Be VERY careful with oil, never turn your back as these cook very quick!
If using a deep fryer, set the oil to 350 degrees. If using a heavy bottom pot to find out if the oil is hot enough use a thermometer OR take the bottom of your wooden spoon place in the oil and when you see little bubbles forming around the spoon then your oil is hot!
Do not over fill as you don’t want the filling to blow out as it fries.
If you are making a lot of these and want to keep them warm place them on an oven safe platter or dish and put them in warm oven (lowest setting).
ENJOY!
I recently came across a couple of salmon quiche recipes, but most of them used canned salmon, I have to say I am NOT a fan of canned seafood… it’s just not my thing.
So the quest was on for a salmon quiche using fresh fish and this is what I came up with. I can say it was all gone in one sitting. We all really enjoyed the fresh flavors, even my 16 year old went back for seconds! I just love that!
INGREDIENTS
1 deep dish frozen pie crust, thawed or your favorite recipe for pie crust
1 fresh salmon fillet
1/4 cup of pure maple syrup (not the sugary stuff)
Baby spinach leaves
1 cup of cheese, shredded. I used Swiss, but you could use cheddar or Gruyere
4 eggs
1/2 cup 1% milk
1/2 cup heavy cream
DIRECTIONS
Preheat oven to 400 degrees. Place salmon in baking dish, pour the maple syrup over the salmon and bake for about ten minutes depending on the size of your salmon …do not overcook. Remove from oven.
Turn oven down to 375 degrees.
Let salmon cool.
Place your pie crust on a baking sheet that is covered in foil. When salmon is cooled, shred the salmon and place it on the bottom of the pie shell, top with a small handful of torn spinach. Add the cheese on top of spinach.In a medium bowl combine eggs, milk and cream. Pour over the cheese just until is reaches the bottom of the decorated edge pie crust.
Bake at 375 degrees for about 40 minutes, testing with a toothpick.
Cool for 10 minutes , slice and ENJOY!
NOTES:
I think next time I might add some roasted asparagus, this would be a great Easter brunch dish or Mother’s Day dish!
Taco pie is a favorite and this is a another recipe that is easily adaptable to your own spice level. We like medium spice… sometimes more! So take this recipe and make it YOURS! This has a warm pie with cold fresh ingredients on top! We really like this combination and hope you do too!
INGREDIENTS
1 deep dish pie crust, baked about half way through
1 lb. ground beef
1 package medium spice, low sodium taco seasoning
1/2 medium onion diced
1/2 cup fruit salsa ( I used pineapple salsa but use what you like)
1/2 cup refried beans with green chilies
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
1 can of original Ro-tel tomatoes (drained)
TOPPINGS
Shredded lettuce
Diced tomatoes
Sour cream
DIRECTIONS
Preheat oven to 350 degrees. Partially bake your pie crust, about three quarters of the way through, following package directions.
Brown ground beef, drain, add seasoning with a slight bit of water. Add onion. sauté for a couple of minutes, then add both cheeses. Mix until combined and melted. Spread refried beans onto the bottom and slightly up the side of pie crust. This is easiest when pie crust is still slightly warm. (add as much or little of the beans as you like, use my measurements as a guide) Add about half of the can of Ro-tel tomatoes. Add ground beef mixture. Add layer of salsa.
Bake 15 minutes.
Take out of oven and cool for ten minutes and add your toppings!
NOTES
Ground turkey can be used.
Enjoy,
INGREDIENTS
1 (12 ounce ) can of refrigerated biscuits (I use Pillsbury Grands)
2 cups chopped cooked chicken (left over chicken or I love to use rotisserie chicken for this)
1/3 cup buffalo wing sauce
1 cup alfredo sauce (or your favorite sauce)
1/3 cup cooked bacon
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar
DIRECTIONS
Preheat oven to 375 degrees. Toss chicken with buffalo sauce. Cut biscuits into quarters. In a large bowl toss biscuits with Alfredo sauce, bacon, chicken and half of the cheese. Pour mixture into a 9×13 pan (sprayed with Pam) Top with remaining cheese.
Bake for 25-30 minutes.
Enjoy,
Notes: I think this could be done with Ranch dressing in place of the Alfredo sauce. Although I have not tried that version yet. I sometimes reserve a small amount of bacon and sprinkle that on top along with the cheese!
This recipe is adapted from www.plainchicken.com
INGREDIENTS
1 tablespoon olive oil
1 lb. kielbasa or smoked sausage, sliced into rings
1/2 medium onion. diced
2 cups low sodium chicken broth
1 can Ro-Tel tomatoes
1/2 cup heavy cream
8 ounces of pasta (campanella or penne pasta)
salt
pepper
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
DIRECTIONS
Heat olive oil over medium high heat in a 12 inch skillet until hot. Add sausage and cook until lightly browned. Add onion, tomatoes, broth, cream, pasta, salt, pepper, and stir. Bring to a boil, reduce heat to low and cover. Simmer 15-20 minutes until pasta is tender. Add cheese, stir until melted and bubbly.
Enjoy!
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