Wednesday, February 27, 2013

Buffalo Chicken Beer Dip

Cookbook club is BACK!!  It was so much fun to cook, have a drink, and hang with some fun ladies!!  Brody even got to attend his first cookbook, and he was a champ!  :)

We made this app and Candied Walnut Salad.  This appetizer was good, but I like my old school Buffalo Chicken Dip better.  Plus, that one is easier and doesn't have so many random ingredients.

2 tablespoons olive oil
3 boneless skinless chicken thighs, cut into small pieces
8oz sour cream
16oz cream cheese, softened
3/4 cup Parmesan
3/4 cup Mozzarella, plus ½ cup mozzarella for top
1/3 cup Franks Red Hot Sauce
2/3 cup IPA beer
1 teaspoon garlic powder
2 tablespoons cornstarch
½ cup blue cheese crumbles

Preheat oven to 350.

Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.

In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle with blue cheese and serve warm with chips.

Saturday, February 2, 2013

Spinach Artichoke Omelet

I'm BACK!!!  I'm a mom to a perfect little boy, Brody!!  I'm smitten and more in love with this little man than I ever thought possible!  I finally had time to make a grocery list this week, AND I even found time to make a new recipe! (well, I'll be honest....Ross made this while I fed Brody!) It was really good - and very healthy!!  I need to get back in shape, so I hope to be finding/making some more healthy eats in the future!
Serves 1 - Recipe by Our Best Bites

1 whole egg
2 egg whites
1 tablespoon water or milk
kosher salt and fresh cracked black pepper
pinch of garlic powder
1 wedge Laughing Cow cheese, regular or garlic herb
1/2 cup chopped fresh spinach leaves
3 marinated artichoke hearts, diced
1 tablespoon fresh shredded Parmesan cheese

 Heat an 8-inch nonstick frying pan to medium heat.  Whisk together egg, egg whites, and water, and add a sprinkle of salt, a few cracks of pepper, and a pinch of garlic powder.

Spray pan with nonstick spray (or brush with olive oil).  Add egg mixture and swirl to coat bottom of pan.  Use a rubber spatula to slowly scrape from the outside edge of the omelet inward, letting runny eggs flow to bottom of pan.  Do this several times, then place a lid on the pan and turn heat to low.  Cook until top is just barely set.  Drop small dollops of Laughing Cow cheese on top, followed by chopped spinach, artichoke hearts, and Parmesan cheese.  Sprinkle top with additional salt and pepper and then slide onto serving plate (either folded over, or open faced.)