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I love Buffalo Wings. This is strange to me, because when they first became the rage, I didn’t want a thing to do with them. Why take the time and energy to eat a wing? Ain’t no thing but a chicken wing, right? There’s not much meat on there, and they sure aren’t going to constitute a meal.

Well, I finally broke the wing barrier and tried one. I tried a couple at different places. I started to become addicted, but only to certain wings. I have my favorites. I like the ones from Uncle Ernie’s in Chatsworth, CA. I don’t care for the ones at Papa John’s. I Like Pizza Hut’s okay.

But I found a recipe online that I had to try and now it’s going to be a staple on my party food list. Frank’s Red Hots has a recipe for Buffalo Wing Dip! That’s right – no actual wing bones to deal with, either. 🙂

Of course, you can use any brand of wing sauce you like, and at whatever heat level you like. I used the Kroger brand wing sauce in medium heat. It is just easier for me to copy and paste the ingredient list and directions in the original from the web, than to type them by hand.

You may notice that you can do a blue cheese or a ranch version of this dip. I haven’t tried the blue cheese yet, but please comment if you try it and like it!

Buffalo Wing Dip

Ingredients:

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK’S® REDHOT® Sauce
1/2 cup crumbled blue cheese OR shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained. (You can also use just one 13.4 ounce can, which is what I had on hand.)

Directions:

1. Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

2.Mix in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, potato chips, tortilla chips, french bread rounds or vegetables.

Special Tips;

1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

2.Tips: You may substitute 2 cups shredded cooked chicken.

3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

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More New Mexico than Mexico, pork chili verdi can be done on the stove or in a crock pot.

Pork Chili Verdi:

Ingredients:
Heavy skillet with tight fitting lid
2 Tablespoons vegetable oil
2 pounds pork stew meat
1 4 ounce can diced green chilies
1 large white onion, peeled and roughly chopped
3 large cloves garlic, peeled and roughly chopped

1 teaspoon ground cumin, toasted
2 teaspoons Mexican oregano, rubbed
1 teaspoon salt
1 teaspoon ground black pepper

3 Anaheim chilis, roasted to remove tough skin, seeded and roughly chopped
1 or 2 Poblano chilies, roasted and seeded, roughly chopped

4 cups chicken broth
1 cup halved mini tomatoes or diced full size tomatoes

(If using crock pot, additional water to cover, about two cups and 1 chicken bullion cube.)

Directions:
Add oil to heavy skillet, pre-heated over medium high heat. Brown pork meat in skillet, adding onions and garlic at end of browning first side of meat.

Add salt, pepper, cumin and oregano to skillet, over meat, onions and garlic

Reduce heat to “3” or medium low. Add fresh chilies, after the skin, seeds and veins have been removed and cut up.

If continuing on the stove top: Add chicken broth to skillet, if the meat isn’t entirely covered in liquid, add enough water to fully cover (probably not more than a cup extra). Add tomatoes to skillet.

Put on lid and simmer two to three hours, stirring occasionally.

If continuing in crock pot: Add meat to crock pot, and use one can of chicken broth to deglaze skillet, making sure to scrap up all browned bits. Add 2nd can of chicken broth and two cups water, or more, until meat is fully submerged, but not higher than 1 inch from top of crock insert. Add bullion cube.

Add tomatoes and cover with crock lid. Turn setting to low and allow to simmer for at least 6 hours, and up to 8 hours.

Serving suggestions:

For chili verdi “wet” burritos – drain out pork with slotted spoon and place into a warmed “burrito size” flour tortilla laid out on a plate, adding a good sprinkling of grated cheddar, jack or mixed cheese inside tortilla. Roll and place about 1/2 cup of grated cheese over top of rolled burrito on plate. Spoon about 1/4 cup sauce from chili verdi over cheese. Serve with a dollop of sour cream and tortilla chips on the side.

For chili verdi stew: Cook white rice and place 1 cup in deep 3 cup bowl. Add chili verdi to bowl and top with sour cream, fresh cilantro and cheese if you like. Serve with warmed tortillas or chips of your choice.

For huevos rancheros: once the chil verdi is cooked, leave on stove, over low heat. Place three pan fried corn tortillas on a plate, end to end, overlapping ends. Using a spatula, move meat in chili to make three indentations. Break an egg into each indentation in the chili verdi on stove. Allow eggs to poach for about 2 minutes, or until white is set, then remove to top tortillas.

To make additional servings, repeat egg cooking process, up to two more times.

Divide remaining chili verdi over plates with eggs. Serve with additional tortillas.

For New Mexico chili verdi stew – place cooked, diced potatoes and cooked corn into bowls and top with chili. Serve with either corn bread, tortillas, or fry bread on the side.

Comfort is a great thing. Whether it be food, sharing good times and bad times, or just reaching out to friends and loved ones far away. This weekend, I’m focused on comfort. It’s been a strange couple of months and it’s time for more contact with friends. Batsi…. To everyone that has been so wonderful and helpes us all hold on.

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Beef Burgundy (beuf bourguignon) This reheats well Pre-heat oven to 350 degrees

You will need one oven proof casserole with tight fitting lid. If it’s not top of range safe, you will also need a heavy skillet.

2 Tablespoons olive oil

6 strips bacon or 4 slices pancetta, cut into 1″ pieces.

Heat oil in casserole, or skillet over medium high heat. Cook bacon until crisp. Remove from pot and set aside.

2-3 pounds beef stew meat

10 shallots or pearl onions – peeled or 2 large white onions – peeled and cut into quarters or 8 scallions – cut in 2″ pieces.

Add stew meat to hot oil and brown lightly, over medium high heat (about 5 minutes.) Turn meat over and add shallots to pan, cook another 5 to 6 minutes, until meat is browned on both sides and onions are lightly browned.

Remove from heat. Place meat and onions in casserole if you used a skillet for browning.

Add bacon to cooked meat and onions.

10-15 white mushrooms, brushed clean and stems trimmed

2 cups water and two beef bullion cubes or 16 ounces beef stock

3-4 sprigs fresh thyme (1/2 Tablespoon dried)

(optional: 1 clove garlic, peeled and trimmed)

1 bottle good dark red wine: Burgundy, Cabernet or Pinot Noir

1/2 teaspoon black pepper

Add mushrooms, water and bullion (or beef stock), thyme and pepper to meat and onions. Pour enough wine into casserole to just cover the meat mixture. Lid tightly and roast for 3 to 5 hours, and up to 7 hours at 350 degrees.

Serve over cooked, buttered wide egg noodles. You can also serve this with a good country style bread in the form of a stew instead of with noodles.

When re-heating, be sure to bring the casserole back to room temperature before placing in oven at 350 degrees for 1-2 hours. Or re-heat in microwave safe dish.

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