No matter what team you’re rooting for (or just watching the commercials), this is the perfect dish for your super bowl party or any other game viewing. It’s so delicious! I like to serve it with celery sticks and chips to appeal to everyone.
Buffalo Chicken Dip
8 oz cream cheese (I use Philadelphia 1/3 reduced fat)
3-4 boneless, skinless Chicken Breasts (about 1.5 lb.)
8 oz Frank’s Buffalo Wing Sauce
2 oz Frank’s Red Hot Sauce
8 oz Creamy blue cheese dressing
1 cup Shredded Mozzarella cheese
1 bunch celery, cut into 2-3 inch pieces
Bring water to boil in a medium pot. Place chicken breasts in water, lower heat to medium-high until cooked through (about 15-20 min).
Spread cream cheese in a 9 x 13 bake pan
In a medium bowl, shred the chicken and mix in wing sauce and hot sauce. Spread mixture on top of cream cheese.
Spread the blue cheese dressing over the chicken.
Cover with mozzarella cheese.
Bake in the oven for 20 minutes at 350.
Serve with cut up celery sticks and/or tortilla chips.
This latin fusion dish is a cross between fried plantains and potato pancakes (latkes). Served with a Cilantro Garlic pesto, it’s a great twist for your Chanukah celebration or a great anytime appetizer.
Plantain “Latkes” with Cilantro Garlic Pesto
3 green Plantains, peeled and shredded
2 cloves garlic, minced
grapeseed, canola or other frying oil
Queso Blanco (or Monterey jack cheese)
1/8 teaspoon salt
Cilantro Garlic pesto:
1 clove garlic
1 cup cilantro
1 tablespoon olive oil
salt to taste
To make the Cilantro garlic pesto, place garlic, cilantro, and olive oil in a food processor and puree. Add salt to taste. Scrape into a bowl and set aside.
In a large bowl, mix shredded plantains, garlic, and salt.
In a large frying pan, add 1/4 inch of oil and heat over medium-high. Working in batches, drop by heaping tablespoonfuls into pan, using back of spoon to flatten. Fry for 2-3 minutes on each side or until golden-brown and crisp. Transfer to a paper towel and sprinkle with salt. Top with a slice of cheese. Keep warm on cookie sheet in the oven at 200 while cooking the remaining pancakes. To serve, top with a little cilantro garlic pesto.
Growing up, green bean casserole was a staple at the Thanksgiving table. Now I make a healthier and fresher version instead of the frozen, canned version of my youth. Fresh green beans, fresh mushrooms, real cream, and crispy shallots instead of the packaged frizzled onions. And most importantly it’s delicious!
This recipe makes a beautiful and juicy turkey! The secrets are in the brine and cheesecloth baste. Generally you should select a turkey that gives you at least 2 pounds per person. I prefer to have ample left overs, so I like to oversize my turkey. A 12 pound turkey would work for 6 people, with less leftovers. Cooking time is approximately 10-15 per pound, longer if you decide to stuff your bird.
Thanksgiving is my favorite holiday! Every year we celebrate Thanksgiving on multiple days with different family members. This means that I usually make two turkeys each year. This is my favorite way to prepare the turkey and it gets rave reviews. Just note that like any good bird, it takes a few days of prep. But trust me, it’s worth it! It makes a juicy, delicious and beautiful looking bird.
This bread stuffing, or dressing, recipe is amazing! It has almost everything you could want in a stuffing. I always make it for thanksgiving, but I’ve also halved the recipe and used it year-round with chicken or pork loin. You can use pretty much any bread you like. I’ve been buying multigrain baguettes to be a little healthier, just make sure the bread isn’t too crusty. Note that the bread needs to be cubed a couple of days before making the stuffing so that it will absorb the liquid and flavors best. If you forget to cube the bread ahead of time, it’s OK to use fresh bread, lightly toasted after cubing or you can always buy the pre-made stuff. You can bake this stuffing in a dish, covered, for 30 minutes, then uncovered for 10-15. I like to add an extra cup of chicken broth to add more moisture if it’s not being cooked in the bird. Or you can bake it right in the turkey, which adds more flavor and is what I love. You’ll still have to bake it uncovered for 10-15 minutes once it’s removed from the bird.
We had A LOT of brussels sprouts on hand. I have always loved brussels sprouts, but I know not everyone feels that way. Here are two recipes that even non-brussels sprout lovers will enjoy.