Buffalo Chicken Dip


NOM nom Nom.. I love anything buffalo flavored. I also love cheese. And my crockpot. So when I have an excuse to make a party dish like this, I pretty much eat the entire thing…which is not good, because *warning* this is not a healthy recipe.

There are two easy ways to make buffalo chicken dip: crock pot or oven.

Ingredients:

-3 chicken breasts
-1 package (8oz) cream cheese
-1/2 cup Franks Red Hot Sauce
-1/3 cup blue cheese or Ranch dressing(Wishbone and Kens are definitely gluten free)
-1/2 bag of cheddar cheese
-3 tbs butter (optional)

(Corn chips or celery for dipping)

Directions for crock pot:

-Place chicken breasts, butter and hot sauce into the crock pot. Set on High.
-Once the chicken starts to soften, pull it apart with two forks, creating pulled chicken.
-Let chicken continue to soften, and once it begins to look stringy and pulled, add in cream cheese, cheddar cheese and dressing.
-Mix together until totally blended. You should see the chicken start to really break apart
– Once it starts to bubble around the edges it is ready to serve

Directions for stove: (I don’t use butter in this version)

-Boil chicken breasts in water on the stove.
-Once chicken is cooked  (10- 15 minutes depending on thickness), remove from water and set aside to cool.
-Preheat oven to 375.
-Once cool, pull it apart with two forks, creating pulled stringy chicken.
-In a large mixing bowl add cream cheese, cheddar cheese and dressing.
-Mix together until totally blended, then pour into glass/ceramic dish.
-Bake dish on 375 for about 15 minutes until dip is heated through
-Switch to broil for 1 -2 minutes to make the top crispy. Watch it while the broiler is on! It can burn quickly.

Serve it straight from your crock pot/baked dish with corn chips ….or celery if you’re being “healthy”.

Can’t get enough buffalo? Try this buffalo chicken stuffed avocado or these traditional buffalo chicken wings.

Advertisements

Potato Skins

Nom Nom Nom… Potato skins should always be gluten free!!

Here’s how to make them at home.

Ingredients:
-Idaho Potatoes
-Bacon (substitute pancetta, if you like!)
-Cheddar Cheese (substitute your favorite cheese)
-Scallions
-Sour Cream
-Butter
-Salt

(I am not giving exact amounts because it depends how many you want to make… but basically 1 piece of bacon and 1/2 cup of cheese for every 1 potato)

How to:

-Pre heat oven to 450 degrees
-Bake potatoes (in the oven if you please, but I would save some time and microwave them for 5-8 minutes)
-Meanwhile, microwave your bacon until it’s crispy and can crumble into little pieces (or sauté pancetta in a fry pan)
-Cut potatoes length wise, so you have two long oval boats
-Scoop out the inside, leaving an edge thick enough so that it won’t break apart (I use a melon baller,but a spoon will do).
-Rub outside of potato skins with butter, and sprinkle/rub with salt
-Place potato boats insides-up in the oven for 15-20 minutes, flipping them over halfway through (until golden on each side)
-Remove and flip back insides-up, load boats with cheddar cheese and bacon/pancetta bits
-Put back in the oven and turn on broil for JUST A FEW MINUTES. Keep an eye on them and make sure you take them out as the cheese starts to bubble and turn brown.
-Remove from oven and top with a dollop of sour cream and chopped scallions

You’re done, now ENJOY!!