Best Buffalo Chicken Dip

Best Buffalo Chicken Dip with Scallions


     I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium).  This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc.  If you’re serving a crowd, better at least double it.  Try a plate of French Fries with this dip poured in the center.  VERY GOOD!

INGREDIENTS:    YIELDS ABOUT 3 CUPS

2 ½ cups leftover shredded Chicken (Rotisserie works great)

1 TBSP Butter

1/3 cup Celery, diced fine

3 cloves Garlic, minced

¼ cup sweet Onion, diced

¾ cup Frank’s Hot Sauce

¼ cup Water *

Black Pepper (A few dashes)

5 TBSP Cream Cheese, cut in chunks

5 TBSP Sour Cream or Prepared Ranch Dressing

1 tsp Parsley

¾ cup Shredded Cheddar or Colby Monterey Jack Cheese

1/3 +/- cup Blue Cheese, crumbled

Extra Parsley to garnish.  Thinly sliced Green Onions are very nice also.

* The water keeps the dip from becoming too thick as it cools.  Most of the water simmers out while you’re cooking.  I find that it will become thick enough to break your crackers without the water.

PREPARATION: 

     In an oven-proof skillet, melt the Butter.  Add Celery, Garlic, and Onion.  Cook over medium heat for 2 minutes. 

     Add the Hot Sauce, Water, Pepper, and Chicken.  Cook until it begins to simmer.  Stir, and add the Cream Cheese, and 1 tsp Parsley.  Keep stirring, because the Cream Cheese is going to melt.  Once it is melted, remove from heat and add Sour Cream.  Stir until blended.

     Sprinkle the Shredded Cheddar on top.  Pop pan under a preheated broiler for just enough time for the cheese to melt.  It will only take a few minutes.  (Is your mouth watering yet?)

     Sprinkle about 1/3 cup Crumbly Blue Cheese on top.  You can add extra Parsley now if you wish, but not necessary and it has plenty of color.  The Blue Cheese is going to become soft and blend with the top layer of Dip.  It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it.  Cast iron stays hot for a long time.  That’s why I like to serve the Dip this way.  It helps retain the heat of the Dip).

Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!

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By Tika for CHEW WANNA EAT? © 2018

After broiling, add Blue Cheese crumbles and serve!
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Shrimp Lumpia, a Filipino Treat

Shrimp Lumpia (17)

What is Lumpia? Lumpia (Loom-p-i-a) is the Filipino version of an Egg Roll, and quickly gaining in popularity. You’ll see them all over California being sold as street food. Traditionally made with Ground Pork or Beef and Vegetables, and fried in Oil, they are a wonderful and portable finger food. You could also try Chicken or even make a Vegetarian variety. My dear friend Me’ven, who hails from the Philippines recommended that I give them a try and I love trying new International foods. Me, being me, I used Shrimp. I brushed with Olive Oil and air fried them, but they could just as easily be cooked in the oven or fried in the same skillet you use to cook the filling. They were so delicious. The recipe makes 15 Lumpias. Over the course of the day, Bob and I ate them all.

     Lumpias are wrapped in Lumpia Skins, but Spring Roll Wrappers or Egg Roll Wrappers work just as well. Make sure you have some Sweet Chili Sauce for dipping! I imagine Sweet and Sour Sauce, Soy Sauce, Hot Mustard, Teriyaki Sauce or anything along those lines would also be delicious. Me’ven assures me that many people make them in large batches and freeze or later. I didn’t have the opportunity to do that since we ate every single one.

INGREDIENTS: 

1 Package of Spring Roll Wrappers

12 oz Raw Shrimp

1 ½ cups Cabbage, shredded

1 cup Carrots, shredded

1 cup Onion, chopped

1 Mini Sweet Pepper, chopped

2-3 cloves Garlic, minced

1 tsp Ginger Root, minced (or ½ tsp powder)

2-3 TBSP Low Sodium Soy Sauce

Cilantro, fresh or dried

Olive Oil for brushing

NOTE: An optional Ingredient in Pork or Ground Beef Lumpias are Raisins, Bean Sprouts, and Water Chestnuts

TIME SAVER: Use 1 ½ cups of Cole Slaw mix instead of buying a whole head of Cabbage. Then add your own Carrots

PREPARATION: 

Peel and devein your Shrimp. Rinse well, drain, and lay on paper toweling to remove as much water as possible. You want the Shrimp to sizzle in the pan, not steam from excess water. When you get a minute, cut the Shrimp into halves or thirds. (I used Extra Large Shrimp, and thirds would have been better).

While the Shrimp is drying, get a large skillet and drizzle Olive Oil in the bottom. At medium heat, cook the Cabbage, Carrots, Onion, Pepper, Ginger, and Garlic until Cabbage and Carrots are crisp-tender. Place mixture in a bowl.

Drizzle a little Olive Oil in the same pan and preheat it. Add the Shrimp, a little Pepper, 1 TBSP of the Soy Sauce and ½ tsp dried Cilantro. Stir constantly until they turn pink.

Add the Vegetable Mixture to the Shrimp along with Pepper, 1 TBSP Soy Sauce, ½ tsp Cilantro and stir until well mixed. Add all Ingredients to the same bowl you used before.

In the same skillet, add a few inches of very warm water. Bring the pan to a work area and set on a pot holder. Take one Spring Roll Wrapper and let it soak in the water until it is very soft. It only takes about 10 seconds. After a few seconds they will begin to curl. I found that flipping them over does the trick.

Add about ¼ cup of the filling to each Wrapper and roll up, tucking the sides in as you go. I did not find it necessary to seal with egg because I air fried and they were not going to be handled much. If you prefer to fry, you will need to keep about 1” of hot oil in the skillet at all times. Fry in batches so you don’t over crowd them, and drain well on paper toweling.

For air frying, I brushed top, bottom, and sides with Olive Oil and cooked for about 5 minutes, flipped them over and cooked the other side. Since all the filling is cooked, simply get them to the golden color you desire. Drain on paper toweling.

By Tika for Chew Wanna Eat 8/15/2018

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By Tika for CHEW WANNA EAT? © 2018

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French Onion Soup Gratinee

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French Onion Soup Gratinee

French Onion Soup Gratinee (2)

 

     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

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By Tika for CHEW WANNA EAT? © 2018

Roasted Carrot Hummus (Mediterranean Style Friendly)

Roasted Carrot Hummus (4)

I’ve been a little lax on the hummus-making lately, so Bob had to make his own.  It’s delicious!  Good job!

INGREDIENTS:  Yields 2 Cups Hummus

1 can (15 oz) Chickpeas

3 TBSP Olive Oil, divided

4 Medium or 3 Large Carrots, peeled and rough chopped

4 TBSP fresh squeezed Lemon Juice

¼ cup Tahini Paste (recipe for home made below)

1 TBSP Garlic, rough chopped

¼ tsp Sugar

Salt and Pepper to taste

 

PREPARATION:

Drain chickpeas, but reserve liquid.

Place Chickpeas and Chopped Carrots in a small bowl (one that has a lid).  Add 1 TBSP Olive oil.  Place lid on the bowl and shake to distribute the oil.

Evenly distribute Chickpeas and chopped Carrots on a baking sheet.

Bake at 400° F for 25-30 minutes or until carrots are tender.

Place Carrots and Chickpeas in a food processor with reserved Chickpea Liquid.  Add 2 TBSP Olive Oil, Lemon Juice, Tahini Paste, Garlic, Sugar, and Seasonings.  Process until smooth.  Add a little extra Olive Oil or Water if you want the end result to be thinner.

Serve with additional Olive Oil and Siracha Sauce.

 

TAHINI PASTE

½ cup Sesame Seeds

2 TBSP Olive Oil or Grape Seed Oil

Water to thin to desired consistency

Dash Salt

 

PREPARATION

Toast Sesame Seeds in a dry skillet until they are just turning lightly brown.  Stir constantly over medium heat.  This only takes a few minutes.

Place Toasted Sesame Seeds in a small food processor and process until you end up with a smooth mixture.

Add Oil, Salt and process until well combined.  Add water as necessary to get the consistency you want.

By Bob, for Chew Wanna Eat?  2018

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By Tika for CHEW WANNA EAT? © 2018

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STUFFED DATES

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     You won’t believe where I got the idea to make these.  A book.  Nope, not a cookbook, a novel.  As I was reading and minding my own business, the protagonist went out to dinner with someone.  He ordered bacon wrapped dates and my little eyes perked right up.  After a smidge of research, I found that they can be stuffed with Feta Cheese or Almonds, and then wrapped with bacon.  Oh my!  What a wonderful snack or appetizer.  The end result is caramelized and out of this world delicious!

     Here’s how I did it:

     Take 4 slices of bacon and cut into thirds.  Pop into the microwave for 90 seconds. 

     Slit the dates, stuff with your choice of fillings, and wrap in a piece of bacon.  As a test, I used toothpicks in some, and none in others.  Since I didn’t have to turn them, they all came out fine.   However, if you’re serving to company, please use toothpicks so they have a handle.  Bake in a hot oven (About 400° F) until the bacon is cooked to your satisfaction.  A guestimate is 8 – 10 minutes. 

I’m thinking of an Orange with the Feta cheese or Cream cheese and a walnut half next time.  We’ll see.  If you try it, let me know.

INGREDIENTS:

12 Pitted Dates (or you can easily pit your own)

4 Slices bacon, cut into thirds

Here are the fillings I tried:

Feta Cheese

Whole Almonds

Blueberries

Walnuts

Other Options:  Parmigiano (and Prosciutto instead of Bacon)

Pecans with Feta sounds very good

Orange, Cream Cheese (or Feta Cheese) and Walnuts?   I’m thinking this would be delicious

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By Tika for CHEW WANNA EAT? © 2018

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Black Bean Hummus

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     Of all the hummus creations I’ve made over the past 6 weeks or so, I have to say that the Black Bean Hummus is by far our favorite.  We ate it with Pita, whole-grain crackers, Raw Vegetables, and whatever else we could think of scooping all that yummy goodness up with. 

INGREDIENTS:

1 can black beans, drained and rinsed

2-4 cloves garlic

2+ TBSP Fresh lemon juice to taste

¼ cup Tahini

2+ tbsp Olive oil

PREPARATION:

Place all ingredients in a food processor and pulse until you’ve achieved your desired consistency.  Add water if you need to thin it.  Taste, and adjust to your liking.  So versatile!

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By Tika for CHEW WANNA EAT? © 2018

Black Bean Hummus

Black Bean Hummus (2)

 

HUMMUS

Hummus and Veggie Platter

 

INGREDIENTS:  Yields 1 ½ cups

1 can drained and rinsed chickpeas.

Juice of 1 lemon

¼ cup tahini, store-bought or (recipe below for homemade)

2 cloves garlic, minced

2 TSP olive or grape seed oil

½ tsp cumin

2 Dashes salt

3 TBSP water

Paprika for garnish

 

PREPARATION:

In your food processor, combine lemon juice and tahini.  Blend well.  Scrape down and process again.  Add chickpeas, garlic, oil, cumin, salt, and water.  Blend or pulse until smooth.  Taste now before you remove it from food processor to make sure you don’t need to adjust anything.

 

TAHINI  Yields ½ cup

INGREDIENTS:

1 cup sesame seeds

2+ TBSP olive or grape seed oil (more will give you a thinner result)

Dash of salt

PREPARATION:

In a large dry skillet, toast sesame seeds for three to five minutes, while stirring constantly over low/medium heat.  They will turn a bit darker, but don’t let them get brown.  You will also smell a nice fragrance.  Remove from heat and let cool a little bit.

Add to food processor and process until mixture is crumbly and pasty.  You will have to scrape sides down a few times.

Add oil (neutral oil), beginning with 2 TBSP.  Process for a few minutes and see if you like the texture.  If you prefer it thinner, add a little more oil.  You can add a dash of salt any time. Process until you have a nice smooth mixture.

Chew Wanna Eat? © 2018

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Hummus and Veggie Platter

CRISPY HONEY ORANGE SHRIMP

Crispy Honey Orange Shrimp

     We were invited to our neighbor’s home for drinks and appetizers.  I asked what I could bring and was told to bring myself and my husband.  How rude!  Lol  Let me just say that there were two reasons that wasn’t gonna happen.  It goes against my grain to show up anywhere empty handed, plus, I never do what I’m told.  I wracked my brain trying to think of what to bring.  I’m not big on making appetizers for some reason, so I had to make something up in a hurry.  This was the end result.  I made them spicy, but there is no need to add Chipotle if you want mild shrimp.    We were running late, and I didn’t get a chance to pop one in my mouth before we left.  I got lucky.  They were a big hit and I think the recipe is a keeper.

     Here’s how I did it:

INGREDIENTS:

Two 12 oz bags extra-large peeled shrimp (raw)

Salt for brining

1 Orange (You’ll use the juice and the zest)

Marinade:

3 TBSP low sodium soy sauce

1 TBSP fresh ginger root, minced

1 TBSP fresh garlic, minced

Juice and zest of half the orange

Shrimp Coating:  Note that there are three choices

1 cup corn starch -OR – 1 cup AP flour – OR 1 cup Panko bread crumbs (or mix it up)

Salt and pepper

OPTIONAL:  ¼ – ½ tsp Chipotle powder

Frying:

1/3 – ½ cup canola oil

Sauce:

1 cup local honey

Juice and zest from ½ orange

2 TBSP fresh lemon juice

½ tsp Chipotle powder

 

PREPARATION:

Rinse shrimp well.  Soak for 30 min in salted water. (The salt will make the shrimp juicier and tastier.  Just like when you brine chicken).

Drain shrimp, rinse bowl and return shrimp to empty bowl.  Add juice of ½ an orange, 1 TBSP orange zest, soy sauce, ginger root, and garlic.  Cover bowl and refrigerate for 2 hours.  Drain well.

In medium bowl, add corn starch, (or flour or Panko bread crumbs), salt, black pepper, and ½ tsp Chipotle chili powder.  Give it a quick mix with a whisk or a fork.  Add a handful of drained shrimp, cover bowl and shake until shrimp is coated.  Using a Japanese skimmer or a small strainer, and shake excess flour mixture from the shrimp and place in a dish or large platter.  Continue until all shrimp is coated.

Heat a heavy skillet and add enough canola oil to cover bottom well.  When oil is hot, add shrimp about a handful at a time (never crowd the pan).  Cook until brown and crispy (2 ½ – 3 min per side).   Drain on paper toweling. Drain skillet and wipe with a paper towel.

In same skillet, add honey, juice from the other half of orange, orange zest, lemon juice, and chipotle powder.  Bring to boil and reduce mixture by about half. You want to create a syrupy sauce.

Arrange cooked shrimp on a serving platter and pour sauce over the top.  You can garnish with parsley, sesame seeds, and/or a handful of green onions with stems.

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By Tika for CHEW WANNA EAT? © 2017

Crispy Honey Orange Shrimp

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Crispy Honey Orange Shrimp

SALMON DEVILED EGGS

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     Protein packed, low in fat and cholesterol, these delicious deviled eggs were a huge surprise!  We couldn’t believe how good they were.  Normally when I see low fat and low cholesterol, I can’t avoid it fast enough, but the Salmon adds so much flavor, you truly won’t miss a thing!  So, let me see.  Super inexpensive, healthy, lightning fast to make, not your everyday deviled eggs, and really, really good.  Sounds like a win win.  Wait until you set a platter of these out at your next get together.

INGREDIENTS:

5 large hard boiled eggs

1 foil package Pink Salmon (2.5 oz)

1 TBSP mayo

1 ½ TBSP cream cheese

1+ tsp fresh lemon juice

1 tsp Dijon Mustard

2 TBSP celery plus more for garnish

A few dashes each of Salt and Pepper

Garnish:  Chives or Green Onions, Dill weed and Paprika

 

PREPARATION:

Peel eggs, and rinse to remove all traces of shells.  Cut in half, and remove the yolks.  (You can use the yolks for something else, but to keep this recipe very low in cholesterol, I didn’t use any in this recipe.)

In a small chopper, add Salmon, mayo, cream cheese, lemon juice, mustard, celery, and a little salt and pepper.  Blend or chop until it’s the consistency you want and fill eggs.  Garnish with extra chopped celery, dill weed and paprika.

Only 5 mg cholesterol in the entire package of Salmon, so each half egg will be only 2 ½ mg of cholesterol.  The cream cheese adds 5.83 mg cholesterol, and mayo adds another 2 mg.  So, according to my calculations, each half egg contains only 10.33 mg cholesterol.

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By Tika for CHEW WANNA EAT? © 2017

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SALSA, GARDEN FRESH

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Salsa is great, but when you make it from your own garden produce, it’s that much better!

INGREDIENTS:

5 or 6 fresh large tomatoes, diced
2 medium bell peppers, 1 red and 1 orange
1 medium green bell pepper
2 TBSP minced garlic
1 large onion, diced
Juice of 1 fresh lime (lemon works if you don’t have lime)
3 TBSP vinegar
Jalapenos, chopped (to taste)
Seasonings to taste: Cumin, Cilantro, Chipotle Chili Powder, Salt and Pepper

PREPARATION:

The tomatoes do not need to be peeled or seeded, but feel free to do so if you’d like. Dice them and place into a large bowl. Seed and dice as much bell pepper as you want, and add that to tomatoes. Add garlic and diced tomato, lime juice, vinegar, chopped Jalapenos and begin adding the seasonings. Start with ½ tsp of each and then begin tasting. Remember that it will grow hotter as it sits, so don’t overdo on the Chipotle Chili Powder or Jalapenos.

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By Tika for CHEW WANNA EAT? © 2016

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