Buffalo Chicken Dip

 I have been enjoying all of the Buffalo chicken items the restaurants are offering now. I first had this dip at a place we went to for my work Christmas gathering the year before last. Served piping hot with melted cheese over the top, big crisp tortilla chips to dig into it with. yum!

You know I have to make my own...plus my family (mostly my daughter) loves to eat it up too.

 So basically this is what I did to create my version.

Nothing is exact but I'll give you about what I used.

• 1 1/2 cup cooked chicken (rotisserie chicken would work great)
• 1 8 oz package of cream cheese (softened at room temperature)
• 1/2 cup ranch or blue cheese dressing (I added some ranch dressing powder)
• 1/2 cup milk
• 1/2 cup red hot sauce like Franks
• 1/4 cup of blue cheese (I like blue cheese, but you can leave it out)
• 6 oz shredded cheese to sprinkle on top

 Method:
Shred or dice up the cooked chicken then set aside. In a glass bowl mix the cream cheese, I used the microwave just a bit to soften it enough to stir around. Add the hot sauce and adjust it to your liking...more or less depending on how hot you like it. Mix in the milk and dressing, I used powdered ranch mix and some powdered blue cheese dressing mix I picked up at a new bulk food store near us that just opened, but you can use the dressing. Add enough liquid to get a nice consistency to add all that chicken and mix it up well. Pour it into a baking dish and sprinkle the shredded cheese over the top whatever cheese you like I used a Cheddar Jack blend. Bake in a medium hot oven (350°) for 20-30 minutes until heated through and cheese is bubbly and nicely melted.

 Serve with some good thick tortilla chips so they won't break when you dip into it.

 This is the only way my daughter will eat blue cheese. She first was okay with Gorgonzola cheese when I made the Gorgonzola gnocchi from Trader Joe's not too strong, and I didn't tell her it was a blue cheese until after she ate it...so now she is willing to get a little more adventurous with blue cheese, but with all the ingredients here it is not too strong at all....she must not mind it because she finished the dip the next day for lunch. Do you like blue cheese?

A great dip for the weekend! Dig in!

Chili Crusted Salmon

This is another way to make salmon and I made it as tapas so I could use my palm leaf plate. I was having a little fun with some seafood to see what I could come up with. The Holidays are a perfect time to serve tapas when you have a gathering.



For the chili crust I used some ancho chili powder that I had just picked and wanted to try it. I love the dark color and earthy depth of the flavor...you can use your favorite chili powder I'm sure!

The amounts are adjustable depending how mush salmon you use, and how much heat you want.

1 tablespoon ancho chili powder (or your favorite)
1/2 tablespoon brown sugar
1 teaspoon salt
lime or lemon zest
(you can add a little cumin if you like, I didn't)
In a small bowl mix together the ingredients. Squeeze a little lime or lemon juice on the salmon and rub it with oil. Add the chili powder mix and and rub on the salmon or sprinkle it on and pat it down on top.

In a heated fry pan...I used my new cast iron griddle, sear the fish flesh side down for 3-5 minutes, flip and cook the other side about 5 minutes until done.


The sauce: I had some Taco Bell Creamy Jalapeno sauce, I added a little mayo, some sour cream, dill and capers...a short cut, I know, I know, I should of whipped up some fresh sauce for it but,...you can if you like.


This worked! and it was tasty! Just a little spicy, with a nice crust and creamy sauce...squeeze a little more lime...



Now for a little bit more of some local flavor...
A few photos that were taken from my daughter's birthday party boat ride a few weeks back November 27.

It was a beautiful day, in the 80s. and we are having such nice weather now too just the way I like it. This is our time to enjoy our town and get out to the water and beaches before too many tourist come down for the winter.

This is such a casual, laid back, fun place to go by land or sea. Good food, great surroundings, and much to do and see in this area. Many restaurants to go to by boat, we picked one that was easy to get into with a group of girls.


It's hard to get a good shot of the Sarasota sky line when the boat is moving! The Ringling Bridge takes you from the mainland to Bird Key and then out to St Armand's Circle, Lido Beach, and Longboat Key. We have many beaches in Sarasota County and they all offer something different. If you are not a beach person it has much to offer in the way of the Arts, museums, shopping, food and other great stuff. Like I said there is a lot to see and do!

Ginger Lime Seafood Skewers

Okay a lot has been going on, as with all of you too I'm sure. I just don't handle it as well as you all do. Some fun things...a new teacher (this year) at our school co-owns the magazine Edible Sarasota, and they were throwing a launch party for Edible Sarasota Cook's, all the staff at our school was invited to this closed event for only 250 guests. It was held outside, in front of Whole Foods where they closed off that part of the street. The booths were offered to everyone who advertised in the magazine. It was fun to mingle with co-worker and some foodies in Sarasota. I just wish I could meet Jaden Hair, from Steamy Kitchen, and some new blogger twitter friends The Three Kitcheneers.

There was plenty of good food, from ahi tuna nachos, truffle oil, chocolate truffles, to pesto penne, brisket sliders, vegan brisket, and the best clam chowder! I was too busy trying and tasting everything to get many photos. Now I know what I have to work on before I go to any big food event! I will post the nachos, my favorite later. We all received a gift bag...

these plates were in our gift bag from a company called VerTerra, the plates are made from fallen palm leaves. They come in an assortment of sizes, and at the event that many booth used them to serve their food on, (I wasn't thinking, I should of saved some of those, now I really need to buy some more, I love them). In our gift bag we were given 8 appetizer size. So I had to try them out! Using my new hand crafted glass snowman appetizer skewers, Gulf shrimp and salmon...I made some tapas!


Ingredients:
1 pound mixed seafood, I used salmon and shrimp
1 clove garlic chopped
1 shallot chopped
1 tablespoon toasted sesame oil
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
2 tablespoon lime juice
lime zest
1 teaspoon grated ginger
1 teaspoon black and white toasted sesame seeds
salt and pepper to taste (and red pepper flakes if you like)

Whisk together the ingredients in a non-metallic bowl, except shrimp, salmon, and sesame seeds. Clean and devein the shrimp, and cut the salmon into bite size pieces, you can remove the skin if you like. Add the seafood to the marinade, cover and let marinate for 25-30 minutes in refrigerator.

Thread the shrimp and salmon onto the skewers, if you are using wooden skewers be sure to soak them when the fish are marinating so they won't burn. Sprinkle with salt pepper and sesame seeds.

Grill, broil or use a grill pan, cook for 3 - 6 minutes until done. You can garnish with cilantro and lime or mint. Serve with a dipping sauce, but they were actually good just as they are.



This year for Thanksgiving, I went to my aunt and uncle's, I usually make the pies and a vegetable to bring. One of the students I take care of at school, her mother owns a French bakery, and my daughter and I usually visit there on Saturday mornings or Wednesday evenings when my husband participates in a 5K run held by Mr Beery's a couple of doors down from the bakery. Just look at the beautiful pie that she gave me the night before Thanksgiving...such a good thing to go there at closing time...and knowing the owners!


Of course I had to sneak some beach photos in my post. A few weeks ago they held the second annual Masters Sand sculptor completion at Siesta Beach. I was there early...before the crowds, but got to watch some of the artist at work.


The fine, white, quartz sand is perfect for this kind of thing. They gather piles of the sand in front loaders for each team. After them completion on Monday they let them stand until 5:00 they bulldoze them down. It seems such a shame, almost as bad as when they wash down the streets and sidewalks after the chalk art fair the week before. I guess it disposable art at it's finest!

Oh I made sesame noodles to go with the seafood skewers...Maranda gobbled them up!
More tapas to come....I received some beautiful salt plates too!
See you soon!

Spinach Artichoke Spread

If you have a jar of artichoke hearts sitting in your cupboard....you know the one that you meant to use but never got a round to it. This is a nice way to use it. It's a spread that I serve cold and is great on those little garlic toasts that you can make or pick up at the deli section of your grocer.

Ingredients:
1 jar (or can) artichoke hearts, rinsed, drained and chopped
1 package frozen chopped spinach, thawed and liquid squeezed out
4-6 oz cream cheese softened at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Romano or Parmesan cheese
1-2 teaspoons roasted garlic or 1 - cloves chopped
1/2 tarragon

Make sure you rinse the artichoke heart when you are draining them, try to use the ones that are packed in water. If not just rinse well and drain.
If you want to use roasted garlic...peel away the outer layer of skin and slice off the top of a head of garlic so you can see some of the cloves, and drizzle with olive oil. Wrap in foil or place in a clay garlic roaster or baking pan or muffin tins. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when squeezed. Roasted garlic can be added to so many dishes and gives it a wonderful mild not so sharp garlic flavor.

In a bowl (of course) stir the soft cream cheese until smooth and add the sour cream and mayo. Then add the remaining ingredients and blend together. You can adjust the amounts until it is the right consistence for a spread. You might want to less mayo or more cream cheese if you like a spread rather than a dip.

You can always add mozzarella or Monterey Jack cheese, some hot sauce, more garlic and bake it in the oven to have a hot spinach artichoke dish. Or maybe I'll just post that one latter for the holidays! Enjoy!

Grilled Eggplant with Tomato

Another idea for tomatoes, basil and mozzarella or other cheese. I don't really have a recipe for this but they are easy to make. Slice the eggplant in 1/4" slices. Salt them and let et for a bit, then press the moisture out of them. If you use a white or Japanese eggplant you could skip this step. Brush with olive oil...here would be a good time to use one of your flavored oils. Cook on the grill or a grill pan for 3-4 minutes per side until the texture is soft or the way you like it.

then sprinkle with a crumbled cheese...maybe a little goat cheese or feta, or maybe blue cheese...

...next a nice juicy tomato slice, a little sea salt a some seasoning....

..oops forgot the basil ... slide that fresh basil in there, or you could use spinach or another green instead or in addition to the basil... or pesto would be nice.

there, all set for the cheese on top...mozzarella or the Italian four cheese blend works well. I have a cast iron grill pan that I use stove-top and I can also put it in the oven.

After you top it with the cheese place the pan in the oven to finish cooking and the cheese is melted. If you do these on the grill just close the lid of the grill after you add the cheese to the top.

You can make these for appetizers or a nice lunch (we had them for dinner).

Mozzarella, Basil and Tomatoes

Okay I know all of you up north probably have their fair share of beautiful home grown tomatoes...and I am so jealous! I do miss my mom's grown tomatoes fresh from her garden. I have tried to grow them here in Florida with not much luck...so now I just get them at Yoder's where I know they get them local when they can...But I am able to get fresh mozzarella! Not that I made myself, but fresh none the less...

I can grow a little basil...I just keep replanting when it goes to seed...So a wonderful thing to make with mozzarella, tomatoes and basil is Caprese salad. Thick slices of tomatoes and mozzarella, with some of those basil leaves tucked in between...topped with a drizzle of balsamic (make a reduction for a special treat) and extra virgin olive oil...and a sprinkle of finishing salt (I discovered many finishing salts thanks to Jaden from The Steamy Kitchen), she told me where to go in Sarasota to get the best!

Or make some pizza!
Margherita Pizza is a pizza classic. This style of pizza was originally made for Queen Margherita, the Queen of Italy by a man named Esposito in Naples in 1889. Italy, Queen Margherita.

Simple ingredients make for a wonderful tasting pizza, it always helps to make sure you have the best, fresh ingredients.
I make a quick pizza dough in the dough cycle of my bread machine...

Spread on some fresh tomato sauce or your favorite pizza sauce. Sprinkle some fresh grated Parmesan, slices of fresh mozzarella, fresh basil leaves from your garden, and slices of your beautiful (wish I had) homegrown tomatoes! Drizzle with a little good olive oil and fresh garlic ....

...bake in a hot oven 425 degrees for 10 - 12 minutes until the crust is golden to perfection and the cheese bubbly!

Need I say more?!

Pomegranete Chipotle Wings

I first heard of pomegranate molasses on Joumana's blog Taste of Beirut, so I picked up a bottle, along with some rose water the next time I was at the Sahara restaurant and market. I love visiting her blog, she has so many good tips and wonderful middle eastern recipes, along with stunning photos. I have tried a few of her recipes now, and just had to get some of the things she had mentioned and see for myself...


I absolutely love this pomegranate molasses. It has a tart sweet taste...I could eat the whole bottle. You can use it in cocktails and sauces. I even add it to my black beans.


While I was out shopping, can't remember where I saw it, but they had a jar of pomegranate chipotle BBQ and dipping sauce. The combination sounded great and I remembered I had this bottle of pomegranate molasses at home...so I thought I would see what I could come up with to make it at home. What better way to try it than on wing!!

Pomegranate Chipotle Sauce:

1/3 cup pomegranate molasses
2 tablespoons chipotle with adobo sauce (you can push the chilies through a sieve they're pretty soft out of the can, or fine chop)
2 tablespoons red current jam or jelly
1 tablespoon olive oi
1 tablespoon balsamic vinegar (or apple cider vinegar)
1 tablespoon honey
1 teaspoon dijon mustard
1/2 teaspoon cumin
1/2 teaspoon garlic
1/4 tsp salt
1/4 teaspoon allspice


You can heat everything up in a sauce pan until bubbly and well blended. If you want to make it like a sauce and some water, citrus juice or broth and cook it for awhile until it gets the consistency that you like.


I prepared the chicken wings, cut the tip and split the remainder at the joint, salt and pepper and sprayed with a bit of oil. Spread out on a stoneware bar pan lined with parchment paper (for easier clean up), bake at 400 F for 50-60 minutes. Turn them halfway through the baking time and the last 15 minutes brush on the sauce. If you like it more caramelized brush it on sooner, but be careful the sauce doesn't burn. I didn't heat the sauce just mixed it up and brushed it on. Usually when I make wings I'll bake them and then toss with the buffalo sauce, cajun seasoning or teriyaki sauce in a big bowl when the come out of the oven or fryer (if you happen to fry your wings).


Great on the grill too, but I didn't have time to get the charcoal going. I liked how the glaze became nice and caramelized when baked with the wings. I didn't make it too spicy hot for my husband, but you can always adjust the heat. It wasn't too sweet for me, but again you can make it sweeter if you like .


I was lucky to get a couple of photos, everyone was hungry and I got started late. So they aren't the best all laid out and pretty, but at least I remembered to take one!



Talk about the lazy hazy crazy days of summer! That's a big yawn from our neighbor's cat that thinks he lives at our house.

Chicken Larb Lettuce Wraps

I had some ground (minced) chicken that I wanted to use up, but my husband wanted to us to meet him and his brother (who is visiting from Michigan) to watch the Tampa Bay Lightning play-off game. If we went to Buffalo Wild Wings to watch it...we could also watch the Tampa Bay Rays play at the same time. Talk about stimulation overload. Anyway I thought I could quick make some chicken larb, a Thai dish that made with chicken or pork, and is often eaten cold and made into a salad, but I remember watching Giada De Laurentiis make turkey larb and made them into lettuce wraps. Perfect!

Ingredients:

1 lb ground chicken
juice of 1 lime
1/2 cup broth
1 shallot chopped
2 cloves garlic chopped
1 tablespoon lemongrass chopped (I keep some in the freezer)
1 tablespoon oyster sauce
1 or 2 tsp Thai, chili-garlic sauce (a sweet spicy sauce)
1 tsp coriander (optional I just thought is sounded good)
1 tablespoon toasted rice powder (I used it just because I had it)
1/3 cup fresh cilantro chopped

Method:

Place chicken in a bowl and squeeze the lime juice all over it. While it is marinading heat some oil in a skillet or wok and cook the onions until soft, about 5-7 minutes, add garlic and chicken and cook until chicken is done Add oyster sauce, chili-garlic sauce, coriander, toasted rice powder, and broth. Cook until broth is absorbed. Stir in cilantro after you turn off the heat. Serve on leaf lettuce, or whatever lettuce you like.

I liked how the chicken larb was warm, wrapped in the cold crisp lettuce. When Maranda saw it she asked...oh can I have some of the appetizers? So that's what we had before we went out to meet everyone else. Their loss! I had the leftovers for lunch with some purple sticky rice!

Hope you all have a great hump-day!

Jason's Deli Style Fruit Dip

Now I am not one for fruit dip, it is always way too sweet for me. My mother always likes to derve fruit with a sweet fruit dip. In my opinion, fruit is sweet enough it doesn't need anything sweeter. My friend Kristy sent me some sour plumb powder which is fantastic on fruit! I love the tart-sweet that compliments the sweet fruit. The only other time I served a fruit dip was a whole milk lemon yogurt...that's it...just the lemon yogurt. It was from a health food store and everyone liked it.

Then a little while back my daughter and I were at the north end of town, and ate lunch at Jason"s Deli for the first time. It was wonderful. Very healthy and reasonable priced. The wrap we got came with a choice of sides, and fresh fruit with a wonderful dip was one of the choices (well they didn't call it a wonderful dip). I loved it and had to rush home and see if I could find out what else was in it (I knew it had brown sugar).

Jason's Deli-style-Fruit Dip

1 cup sour cream
1/2 cup light brown sugar
4 teaspoons Grand Marnier liqueur (I used Cointreau since I didn't have the Grand Marnier, I think you could use any orange liqueur)

Whisk together all ingredients in a medium bowl until sugar is dissolved.

Chill for an hour, then stir once before serving.

Makes 1 1/2 cups.



Mmmm...I could eat the dip alone. This came so close to how it tastes.

Have a wonderful weekend.

Tailgating Time & bringing back Mexican Fried Cheese

Time for the playoffs and Tailgating Time week # 20 - The the play offs continue, and so does good food, and a pitcher full of cold ones! Everyone is getting ready with some great ideas for The Super Bowl! Bring over your famous recipes for you favorite foods and party things!

It has been awhile since we had Mexican fried cheese so I thought I would bring it to Tailgating Time.
I love cheese, I mean a real cheese fanatic! So when I discovered a cheese you could fry without all the hassle of breading and deep frying. I'm there! This is a perfect weekend snack tailgating or not. Okay...It's good any day of the week.

I bought some Mexican frying cheese, it's called Queso De Freier. Just slice it in finger size slices.

I did brush a little oil in the pan just to make sure it didn't stick.
Let it get a nice golden color before you turn it. I know...how can you tell it's golden until you turn it. Well let it fry on medium heat for a couple of minutes, it will release fairly easy once it starts to brown. Turn it on all sides, watching it the whole time so it won't brown too much. When you remove it from the heat place it on a paper towel to absorb some of the excess oil, if any.

Serve it with salsa! It has a slightly salty, mild flavor. Crispy on the outside an nice and soft on the inside. Perfect for snacking! It also tastes good with your favorite fruit preserves.
Edited to add: I found out that the queso de freir cheese is from Dominican Republic, I thought it was Mexican because it was there with the queso blanco and queso cotija cheese. So I probably should rename it to Caribbean Fried Cheese!




See I got it a little too brown, but I liked it anyway! Hope you enjoy it! We did.




We always appreciate our loyal friends who join us each week, and welcome those of you who are new to us!! Come on and have some fun! it's easy, just add your recipe to the linky, and link back to us!



Can't wait to see what you bring!

Tailgating Time is brought to you this week by:
Martha at ~ Seaside Simplicity
Tamy at ~ 3 Sides of Crazy
Me here at ~ The Tiny Skillet
Debbie at ~Dinning with Debbie