Slow Cooker Buffalo Chicken Dip

This dip is really good, easy to make and good for a crowd. I made this the first time for my son's class party where he needed to bring food. Then I liked it so much I made it again for just our fam. This recipe uses canned chicken, and I think this is the first time I've ever used it. It's a good use for it, I think, but one could use previously cooked "fresh" chicken, as well. I even thought about subbing white beans in for the chicken for a meatless version, but haven't tried that yet. I used a homemade ranch dressing for this (made from the dry mix). 

Slow Cooker Buffalo Chicken Dip  

adapted from Iowa Girl Eats

12.5 oz can chunk chicken breast, drained, Swanson brand recommended (I use low-sodium)
8 oz cream cheese or Neufchatel, softened to room temperature
4 oz finely shredded Colby Jack or cheddar cheese
1/2 cup Buffalo Wing Sauce, or more for additional spiciness, Sweet Baby Ray's or Franks Wing Sauce recommended
1/2 cup ranch dressing

tortilla chips, celery sticks, and carrot sticks for dippers

1. Add chicken, softened cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart or 6 quart crock pot.

2. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If using a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

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Original Chex Mix (Savory)

I usually make the sweet PB-Choc Chex Mix for my fam (muddy buddies), but they wanted to try this one again. I hadn't made it for a long time. I also don't have Muddy Buddies on my blog yet, I think, so next time we make that I'll have to put it up. It is easy to find online, too. 

Original Chex Mix   

adapted from Chex

3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal (I only use Rice Chex- 9 cups total)
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels OR cheese crackers
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter 
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Pre-heat oven to 250°. Mix all ingredients together in a large bowl. Place mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Cool in the pan. 

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Mexican Street Corn (Elotes) Dip

Oh wow, I absolutely loved this dip. I made it for our dinner a bit ago, just because I wanted to- no special occasion, except my local store had delicious tortilla chips- the kind made from whole fried tortillas- usually impossible to find here. They were wonderful with this dip. The brand was Cazo de Oro. They reminded me of Juanita's tortilla chips sold in the NW. Sadly, they are all gone now, and I can't find more. I added some Trader Joe's "Everything But the Elote" seasoning mix to this recipe, making it even better. (I added that in lieu of the salt/pepper.) 

PS: I used canned corn for this, per the recipe, and it was wonderful. This might be the first time I've ever used canned corn (besides creamed corn, for recipes). It didn't have the "canned corn" taste like I feared, and the original recipe stated canned corn held up better for this recipe than frozen. I used one can white, one can yellow.  I also used Japanese Kewpie Mayo; which I think made this even more divine! Use what you have, though.  

Mexican Street Corn (Elotes) Dip

adapted from Carlsbad Cravings

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup mayonnaise

2 tablespoons lime juice

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1/2 tsp EACH salt, pepper OR 1 tsp TJ's "Everything But the Elote Seasoning"

ADD LATER

4 oz. can diced green chiles, drained (I used Hatch green chilis- yum)

4 oz. can diced jalapeno peppers, drained (or less to taste)

1/2 cup cilantro, chopped (measure before chopping)

1/4 cup thinly sliced green onions

1 cup shredded sharp cheddar cheese

2 cups shredded Pepper Jack cheese, divided

1/2 cup cotija cheese, crumbled, divided (OR use crumbled Feta)

1 tablespoon olive oil

2, 15 oz. cans sweet corn, drained, rinsed, air-dried for a bit (I used one can white, one can yellow)

2 cloves garlic, minced

1. Preheat oven to 350 degrees F.  Add cream cheese, mayonnaise, sour cream, lime juice and all seasonings to a large bowl. Stir until combined (use a handheld mixer if desired to make it extra creamy).  Stir in green chilies, jalapenos (add to taste), cilantro, green onions, cheddar, 1 cup Pepper Jack cheese, and ¼ cup Cotija/Feta; set aside.

2.  Heat oil in a large cast iron skillet over a medium-high heat. Add the corn and cook for 5-7 mins, until slightly charred. Add garlic and sauté for 30 seconds. Transfer corn to the cream cheese mixture and stir to combine.

3.  Spoon mixture into an ungreased 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining 1 cup pepper Jack and ¼ cup Cotija/Feta cheese.  Bake uncovered at 350 degrees for 15-20 minutes or until cheese is hot and bubbly. Garnish with additional cilantro, Cotija and jalapenos or hot sauce if desired. Serve with your favorite tortilla chips.

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Loaded Ground Beef Nachos

These nachos were delicious. There are a lot of different things to prepare, but you can chop toppings, etc ahead of time. I loved the ground beef mixture, but not everyone in my fam did, and it makes a lot. However, leftovers are good, too. The nacho cheese sauce is something I'll make again just on its own sometime soon to eat with tortilla chips for some un-fancy nachos. I like that it uses evaporated milk; it makes it more stable and you don't have to worry about separation. It's combined with cornstarch, so you don't have to make a roux with this recipe. I bet one could keep the cheese sauce warm in a small crockpot set to low- I'll have to try it sometime. 

Loaded Ground Beef Nachos 

adapted from Carlsbad Cravings

GROUND BEEF AND BEANS

1 pound lean ground beef
1 1/2 teaspoons chili powder
1 tsp EACH ground cumin, onion powder, garlic powder
1/2 tsp EACH smoked paprika, dried oregano, salt
¼ teaspoon pepper
dash -¼ teaspoon cayenne pepper (optional, to taste)
1 16 oz. can refried beans
1/2 cup salsa  (medium for more of a kick)
1/4 cup sour cream
1/4 cup water

QUESO BLANCO
1 12 oz. can evaporated milk
2 teaspoons cornstarch
1 cup sour cream full fat please
2 oz. freshly, finely shredded Pepper Jack or Monterrey Jack cheese (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, ½ cup packed)
3 tablespoons canned mild chopped green chiles
1-3 tablespoons canned diced jalapeno peppers
1 tablespoon juice from the jalapenos can
1 tsp EACH chicken bouillon, chili powder
½ tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

SUGGESTED TOPPINGS

14 ounces thick/sturdy tortilla chips

Sour cream
Guacamole
Pico de gallo or chopped tomatoes and cilantro
Sliced olives
Pickled jalapenos
Green onions

Chopped Tomatoes

1.  Prepare toppings: Have all the toppings ready to go so you can quickly assemble the nachos as soon as you add the cheese sauce.

2.  Cheese Sauce (Queso Blanco):  Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.  Whisk in sour cream until completely smooth.  While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet; just keep stirring.) The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can re-heat dip in the microwave or gently on the stove at any point to warm up/thin. You can also thin the dip further by stirring in milk to reach desired consistency.

3.  Brown beef: Brown beef in a large skillet over medium heat until almost cooked through; drain grease. Stir in all of the spices/seasonings, followed by refried beans and salsa until well incorporated, followed by sour cream. Heat through, then stir in water, 1 tablespoon at a time until it reaches a thick but somewhat spreadable consistency. You don't want it thin or it will make the nachos soggy.

4.  Serving: Have the toppings, beef mixture, cheese sauce, and tortilla chips on the table and let everyone make their own plate of nachos with whatever they desire. 

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Fried Zucchini Blossoms

A few years ago, I made these Stuffed Zucchini Blossoms.  I wanted to make Zucchini Blossoms again, but this time, not stuffed.  I didn't have anything to stuff them with and I wanted to see what they were like just plain. I've had them at local food fests, but covered in sugar as a dessert.  I didn't want that, either; I wanted savory. Here in Italy, one can buy trays of just zucchini blossoms this time of year. I love them! I also love the baby zucchinis with the flower attached, to use in pasta.

I found a few recipes online and combined parts of them.  I mostly used an Epicurious recipe, and added a few beaten egg whites folded in for lightness.  I used sparkling water, and that combined with the whipped egg whites made the batter so incredibly light and fluffy; these were SO good, and fun to make too.  After we ate these we dipped other random things in the batter and fried and ate them all (basil leaves, pickles, Oreos.... strawberries.....)

Eat these right away... they start to get all weird and soggy if they sit too long.

Fried Zucchini Blossoms
adapted from Epicurious

Sunflower or Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce sparkling water, club soda or beer

2-3 egg whites, stiffly beaten (optional, but I recommend)
Zucchini blossoms, rinsed (stamens removed; about 2 dozen)
Sea salt

1.  In a large pot, heat about 2" oil (I used a small saucepan to reduce the amount of oil used... I also don't' know if I used 2 inches) over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in water or beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). Fold in the egg whites.

2.  One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

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Easy Cheeseball

Happy New Year!  A few days late.  We had this for our NYE party, just our little fam here at the house.  I'm not sure if the kids appreciate a good cheeseball like the adults do.  Still, a lot of this got eaten.  I made half the recipe (2 blocks of cream cheese), making one bigger cheeseball.  It was so good with all kinds of crackers.  Feel free to add your own spices and seasonings to this. 

Easy Cheeseball
adapted from Mel's Kitchen Cafe
this is a half-recipe

2 (8 ounces each) packages cream cheese, softened (can use Neufchatel)
2 cups (8 ounces) shredded sharp cheddar cheese
3/4 teaspoons garlic powder
1/2 teaspoon dried oregano
1 teaspoons dried parsley
1/4 teaspoon pepper (I use coarsely ground pepper)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce (optional)
1/2 cup pecans, finely chopped for rolling

1.  Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

2.  With lightly greased hands, portion the cheese mixture into two pieces (or one, if you want a larger cheeseball) and roll each section into a round ball. Coat in pecans. One easy way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further).

3.  Cover each cheeseball in saran wrap and refrigerate until ready to serve.

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Smooth & Creamy Hummus

I've made homemade hummus before, but it never turned out nice and smooth.  I came across this blog post about making smooth hummus recently.  The trick is taking the bean skins off!!  So I tried this and it totally worked.  It was a bit tedious to remove the skins, but the blogger has tips.  I made this on a weekend so my husband helped.  We even doubled the batch.  Lol.  So, we skinned two cans of beans.  It actually doesn't take that long, and it's totally worth it.  We enjoyed this hummus with falafel (store-bought, unfortunately), tomato/cuke salad, Israeli-Style Eggplant (recipe coming soon), and homemade flat bread.  I was inspired by our recent trip to Krakow, Poland, where I had the best falafel plate, and the next day, falafel sandwich, of my life.  Lol.  (Don't worry, we also ate delish pierogis.)

Creepy-looking bean skins, above.

Smooth & Creamy Hummus

adapted from NeighborFood

1 15 ounce can chickpeas*
1/2 cup tahini paste
Juice of 1/2 a lemon
2 small cloves garlic, roughly chopped
3/4 teaspoon salt, or more to taste
Reserved chickpea water from the can
Olive oil, parsley, paprika and/or sumac for serving

1.  Drain the chickpeas, reserving the juice in a small cup. *Don't forget to reserve the juice!!  I did the first time, so we had to double the recipe to use another can's juice.  Lol.

2.  Remove the skins from the chickpeas. The easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.

3.  Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.

4.  Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
Slowly add the chickpea water to the mix until the mixture can blend without catching and is completely smooth. I usually use nearly all of the reserved water.  Chill the hummus for an hour or so. To serve, top with olive oil, parsley, and sprinkle with paprika and/or sumac.

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Black Bean, Corn & Avocado Salsa

I love this salsa.  I've been making something similar for years.  It's actually almost exactly the same, but I'm posting this anyway, because there are a few differences.  This is so good.  Such a fresh flavor. Add extra avocado if you want.  You can also use more black beans.  I just used one can.

Black Bean, Corn & Avocado Salsa
adapted from Sally's Baking Addiction

1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 can (15 oz) black beans, rinsed and drained
1/2 small red or sweet white onion, diced
1 cup diced tomato
1 avocado, chopped
1/2 cup chopped cilantro- I use 1/2 or even a full bunch, sometimes
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeno pepper, seeded and chopped (I used pickled jalapenos, chopped)

1.  Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying.

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Baked Jalapeño Popper Wonton Cups

I LOVED these!!  They were pretty easy to make, too.  I used Neufchatel instead of full-fat cream cheese and they were fine.  We had these for our Un-Superbowl party.  (We don't like football so we just watched movies while we ate snacks.)  These were the most popular thing, except some brownies I made that I'll post later.  I also had a veggie tray and Tex-Mex 7-Layer Dip.  

You'll be tempted to use a mini muffin pan to make these, but don't.  It looks like the wonton wrapper is too small for a regular tin, but it's fine.  It works.  

Baked Jalapeño Popper Wonton Cups
adapted from Lemon Tree Dwelling
I doubled the recipe and did half w/out jalapeños
Original recipe makes 12

12 wonton wrappers (frozen or in produce section)
4 oz. light or regular cream cheese, softened
1/2 c. sour cream
about 6 pieces bacon, cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese reserve 2 Tbsp.
3-4 jalapeños seeded and chopped (I used pickled)

1.  Preheat oven to 350 degrees.  Spray muffin pan with cooking spray.  Press one wonton wrapper into each muffin cup; bake 8 minutes or until lightly browned.  Remove from oven and cool slightly.

2.  In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.  Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

3.  Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

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Chipotle Hummus

I made this recently to go with a veggie tray.  I love hummus, but forget about making it.  We bought it often last summer to take with us into the National Parks we toured- it's a great and healthy snack.  Making it yourself is super easy, and cheap.  I tried this variation from Penzey's recently.  It uses canned chipotles.  I found some chipotle paste in a tube on Amazon, and used that.  I loved the ease of it.  Use whatever you have.  I also added some chipotle powder.

Chipotle Hummus 
adapted from Penzey's

1 16-oz. can garbanzo beans (chick peas)
2 TB. tahini
1/4 cup lemon juice (juice of 1 lemon)
1/2 tsp. kosher salt
2 small cloves garlic, coarsely chopped
3 TB. olive oil (use more as desired)
1⁄2-1 tsp. ground black pepper, to taste
1-3 chipotle peppers canned in adobo sauce (I used chipotle paste)
1 tsp. ground cumin

1.  Combine all of the ingredients in a food processor or blender. Mix until smooth. If the consistency is too thick for your liking, add a bit more olive oil and blend again. Repeat if necessary. Serve immediately or refrigerate until ready to eat. Serve with pita bread, pita chips, crackers, carrots or other vegetables. 

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Iranian Yogurt & Spinach Dip- Borani Esfanaaj

To represent Iran in our 7 Countries Dinner, I chose this Spinach and Yogurt Dip.  The dip went SO well with our Syrian beef kabobs and the Yemeni bread.  This dip is really similar to an Afghan dip I made a few years ago.  The Iranian one is different in that it features toasted walnuts on top, which was a very nice touch.  And, there's no onion.  Just garlic, instead.  Make sure you use thick Greek-style yogurt for this recipe.  I prefer the full-fat version.

Iranian Yogurt & Spinach Dip- Borani Esfanaaj
adapted from Food

6 ounces baby spinach
2 medium cloves garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups Greek or Balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1⁄4 cup chopped walnuts, toasted (see recipe)

1.  Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.

2.  Steam baby spinach until just wilted.  Drain well and chop fine.

3.  Mince 1 clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.  Remove from stove and allow to cool, then squeeze out excess liquid.

4.  In a bowl add the yogurt, other garlic clove (raw-minced), baby spinach, and dried mint and sea salt to taste, stir gently.  Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.

5.  Serve with lavash (flatbread from Iran).

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Dill Dip + Homemade Beau Monde Seasoning

One of my aunts makes a really good Dill Dip that's also great over baked potatoes.  I finally made it myself recently, and we had it over baked potatoes for dinner one night.  I took a pic with the leftovers the next day- it's also super good as a chip dip.  I'm going to make it in a few days for one of our New Year's Eve appetizers, and we'll dip veggies into it so we can feel a little bit virtuous as we're stuffing our faces with other unhealthy things.  I'm also planning on using light sour cream (but regular mayo).

Besides dried dill weed, a very important flavor in this dip is Beau Monde seasoning.  One doesn't see this around much anymore, and I of course can't get it over here.  I looked into ordering it online and it was SUPER expensive.  So I looked up a recipe to make my own, and it's SUPER easy, and I had everything I needed at home already.  The ingredients are just onion powder, celery salt, and sugar.  That's it!!! I'm glad I looked it up, because I've made this in the past without Beau Monde and it's just not as good. I'll include the recipe below. (I came across a ton of recipes with weird stuff like cloves and cinnamon, and that is NOT the Beau Monde I know and love.  The recipe below is just right.)

Dill Dip

from my Aunt M.L.

1 cup sour cream

1/2 cup mayo

1 tablespoon dried parsley flakes

1 tablespoon dried dill weed

1 teaspoon Beau Monde seasoning, recipe below

1.  Combine all ingredients.  You can let it sit in the fridge for a few hours for the flavors to come together, but it's good right away too.  You can serve over baked potatoes, or use as a chip or veggie dip.

Homemade Beau Monde Seasoning

from Food

2 tablespoons onion powder
2 tablespoons celery salt
1 tablespoon white sugar (can use super-fine sugar, but I didn't, and it was fine)

1.  Mix all ingredients and store in an air-tight jar or container.

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Super Easy Queso Verde

I made as part of an easy dinner and LOVED it.  It's SO easy! I've made homemade Queso dips in the past, but they usually require a roux.  For this, cream cheese is the base and it melts right into green salsa.  Then you add two other things.  This is not just easy and delicious, but it only uses 4 ingredients! (Optional chopped cilantro, as the 5th ingredient- I didn't have any.)

Note: I can only get small (7 oz,) cans of green salsa (salsa verde) here.  So I used 2 of those, to make 14 oz. instead of the 16 oz. called for in the recipe.  It was fine. I also used a young Manchego cheese in place of the Monterrey Jack.  I think an aged one would be too strong.  The young Manchego was WONDERFUL in this.

Super Easy Queso Verde
adapted from Valerie's Kitchen

1 (16 ounce) jar salsa verde (or 2, 7 oz. cans)
1 (8 ounce) package cream or Neufchatel cheese, cut into pieces
1 (4 ounce) can diced green chiles, drained
1-1/2 cups shredded Monterey Jack cheese (or a young Manchego)
chopped cilantro, for garnish, optional

1.  Place a large saucepan (I used non-stick) over medium-low heat. Add salsa, cream cheese, diced green chiles, and cheese. Cook, stirring, until completely melted. Pour into dish and garnish with cilantro. Serve with tortilla chips or Frito's Scoops.

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Buffalo Dip

I've been interested in making a Buffalo Dip for awhile but never have.  I finally did a few weeks ago and love the flavors of spicy, creamy, salty, cheesy, and the tang of blue cheese.  This recipe made a ton, and we enjoyed it for one night and some leftovers at lunch the next day.  The day after that, we used the dip for a grilled sandwich filling.  It was so good in there.  We have a European sandwich griller which makes delicious grilled sandwiches and you don't even have to use butter. I love it.  (It's different from a panini press; it was only about 14 Euros too.)

Buffalo Dip
adapted from Taste of Home

2 packages (8 ounces each) cream cheese (Neufchatel is great), softened
1/2 cup ranch salad dressing (I used "homemade" from the dry Ranch mix)
1/2 cup sour cream
5-6 tablespoons crumbled blue cheese
2 cups shredded cooked chicken (from a rotisserie chicken)
1/2 cup Buffalo wing sauce
1 cups shredded cheddar cheese, divided
1 green onion, sliced, optional
Tortilla chips

1.  Preheat oven to 350 F.  Grease a baking dish- larger than 8x8 but smaller than 9x13.  In a large bowl or electric mixer, combine all ingredients (save a few tablespoons of cheddar) until mostly smooth.  Place in greased baking dish. Sprinkle with remaining cheddar cheese; bake for 15-20 minutes until heated through and lightly bubbly at edges.  Sprinkle with onion. Serve with tortilla chips.

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