Tag Archives: football

Roasted Broccoli and Bacon Potato Skins

Now that order has been restored to the world with Tom Brady back at the helm of the Patriots I figured I would share a great football dish for this Sunday.  These potato skins are admittedly not as good as the deep fried ones (is anything baked as good as fried???) but they do the trick and even manage to sneak in a little broccoli as well.  I made these last week when we hosted some friends for football and they were all gone by halftime.  It’s usually tough to find a vegetarian bar snack but this is super easy to leave the bacon off and with all the other toppings you won’t be missing much.  Let’s go Pats!

Image result for free tom brady

Roasted Broccoli and Bacon Potato Skins (printable version at the end of the post)

Inspiration:  are you ready for some football??

Special Equipment:  none

  • 2 Russell potatoes
  • 3 tablespoons olive oil
  • 1 small head of broccoli, cut down into small bite size florets
  • 3 slices of bacon
  • 1/2 cup shredded cheddar
  • 2 scallions, sliced
  • 1/2 cup sour cream

Heat your oven to 400 degrees.  Make sure to scrub your potatoes clean then rub with a about a teaspoon of olive oil, prick several times over with the tines of a fork, and then put them directly into the oven onto the grate.

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Bake the potatoes for 1 hour, hour and 15 minutes if they are very large.  In the meantime toss the broccoli with a tablespoon of olive oil and salt and pepper and spread on a baking sheet.  In the last 15 minutes of baking the potatoes toss in the broccoli to roast.  Turn off your oven and turn on your broiler.  While the potatoes cool, cook the bacon in a large skillet until crispy (about 5 minutes) and then crumble and set to the side.  Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the insides, leaving about 1/4 inch of potato still in the skins.

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Be sure not to cut through the skin, the easiest way is with a teaspoon.  Using the remaining olive oil drizzle both sides of the skins and salt and pepper them.  Put them skin side up on a baking sheet and broil for 3 minutes.  Flip them and broil 3 minutes more.

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Pull out the baking sheet and fill the skins with as much cheddar and broccoli as you want/can fit.  Broil again for another 2 to 3 minutes until the cheese melts.  Top with sour cream and scallions.

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Roasted Broccoli and Bacon Potato Skins

  • Servings: 4 skins
  • Time: 1 1/2 hour
  • Print

Special Equipment:  none

  • 2 Russell potatoes
  • 3 tablespoons olive oil
  • 1 small head of broccoli, cut down into small bite size florets
  • 3 slices of bacon
  • 1/2 cup shredded cheddar
  • 2 scallions, sliced
  • 1/2 cup sour cream

Heat your oven to 400 degrees.  Make sure to scrub your potatoes clean then rub with a about a teaspoon of olive oil, prick several times over with the tines of a fork, and then put them directly into the oven onto the grate.  Bake the potatoes for 1 hour, hour and 15 minutes if they are very large.  In the meantime toss the broccoli with a tablespoon of olive oil and salt and pepper and spread on a baking sheet.  In the last 15 minutes of baking the potatoes toss in the broccoli to roast.  Turn off your oven and turn on your broiler.  While the potatoes cool, cook the bacon in a large skillet until crispy (about 5 minutes) and then crumble and set to the side.

Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the insides, leaving about 1/4 inch of potato still in the skins.  Be sure not to cut through the skin, the easiest way is with a teaspoon.  Using the remaining olive oil drizzle both sides of the skins and salt and pepper them.  Put them skin side up on a baking sheet and broil for 3 minutes.  Flip them and broil 3 minutes more.  Pull out the baking sheet and fill the skins with as much cheddar and broccoli as you want/can fit.  Broil again for another 2 to 3 minutes until the cheese melts.  Top with sour cream and scallions.

 

 

 

Spinach and Artichoke Dip

In honor of the University of Maryland Terrapins starting their football season 4-0 (Fear the Turtle!!!) I am posting one of my favorite snacks from college.  I have already spoken about my love for the wings at Cornerstone in College Park but another important component of those happy hours was the spinach and artichoke dip.  Just another “healthy” college snack (oh how I miss my 19 year old metabolism) to knock back with some cheap beer and good friends.  Cornerstone’s was fantastic, though I am sorry to say since graduation it seems like they have changed their recipe and not for the better.  Anyway it is way easier just to make it at home and that way I can class it up a bit with nutty grueye cheese.  I can assure you the College Park version didn’t include creme fraiche either.

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Because this version uses frozen spinach and canned artichokes it is extremely easy to pull together – just make sure to squeeze out as much water from the frozen spinach as you can otherwise it will end up soupy.  I like to make this ahead and then just pop it into the oven when folks get hungry.  LET’S GO MARYLAND!!!!!

Circa 2009 introducing my future husband to his mandated college football team!

Spinach and Artichoke Dip (printable version at the end of the post)

Inspiration:  college happy hour
Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced or grated
  • 1/4 teaspoon nutmeg
  • pinch of red pepper flakes
  • 10 ounces frozen spinach, thawed and drained
  • 10 ounces canned artichoke hearts, drained and chopped
  • 6 ounces cream cheese – room temperature
  • 4 ounces creme fraiche – room temperature
  • 1/4 cup mayonnaise
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • tortilla chips and crudites to serve with

Preheat your oven to 400 degrees.  In a large skillet heat the olive oil over medium heat and cook the shallots and garlic until softened, about 5-7 minutes.  Add the spinach (make sure to really squeeze out all the water you can) as well as the nutmeg and red pepper flakes.  Cook for another 2 minutes or so until all the water is gone.

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Remove from heat.  In a large bowl combine the spinach mixture, artichoke hearts, cream cheese, creme fraiche, mayo and gruyere cheese.  Season with salt and pepper and pour into a baking dish (I used a 7 by 10 dish but 8 by 8 or really any medium to large size will do).  Top evenly with the grated Parmesan.

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If you are making this in advance let the dip cool then cover with saran wrap and store in the fridge for a couple of days until you are ready to bake.  Once ready to cook it, remove any covering and bake in the 400 degree oven for 20 to 30 minutes (the length will depend on the size of pan you use and how brown you want it to get, just make sure its bubbling before you take it out).  Let cool for several minutes and serve.

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Spinach and Artichoke Dip

  • Servings: 6-8
  • Time: 40 minutes
  • Print

Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced or grated
  • 1/4 teaspoon nutmeg
  • pinch of red pepper flakes
  • 10 ounces frozen spinach, thawed and drained
  • 10 ounces canned artichoke hearts, drained and chopped
  • 6 ounces cream cheese – room temperature
  • 4 ounces creme fraiche – room temperature
  • 1/4 cup mayonnaise
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • tortilla chips and crudites to serve with

Preheat your oven to 400 degrees.  In a large skillet heat the olive oil over medium heat and cook the shallots and garlic until softened, about 5-7 minutes.  Add the spinach (make sure to really squeeze out all the water you can) as well as the nutmeg and red pepper flakes.  Cook for another 2 minutes or so until all the water is gone.  Remove from heat.  In a large bowl combine the spinach mixture, artichoke hearts, cream cheese, creme fraiche, mayo and gruyere cheese.  Season with salt and pepper and pour into a baking dish (I used a 7 by 10 dish but 8 by 8 or really any medium to large size will do).  Top evenly with the grated Parmesan.  If you are making this in advance let the dip cool then cover with saran wrap and store in the fridge for a couple of days until you are ready to bake.  Once ready to cook it, remove any covering and bake in the 400 degree oven for 20 to 30 minutes (the length will depend on the size of pan you use and how brown you want it to get, just make sure its bubbling before you take it out).  Let cool for several minutes and serve.

Jalapeno Chips

Years ago I made my first visit to Texas to celebrate the wedding of two dear friends.  The wedding was held in rural Texas where the bride was from – a totally different kind of place than I have ever known.  A real “one horse town,” Cleburne, TX didn’t have a ton of dining options but one dish stands out, now almost 5 years since that trip.  Deep fried jalapeno chips – we ordered them with lunch, we went back and ordered more for a snack before the ceremony, and then we got them late night after the reception.  Super spicy and served with a ranch type dressing I could seriously have eaten these all day long.  When we got back from the wedding I set out to make these part of our lives.

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Cause you should definitely drink habanero beer alongside jalapeno chips!

Now if these were going to become part of our regular diet, then deep frying and dipping it into a fatty sauce wasnt going to do.  So I baked them and used my standard go to yogurt sauce (also seen here and here).  These are pretty spicy, even with the seeds taken out.  I find its best if you get the biggest jalapenos you can find as its easier to get most of the membrane and seeds out.  Look at these big boys!

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I serve these all the time as a healthy side with tacos or as an appetizer – they would be perfect for watching football this weekend and are totally guiltless.

Jalapeno Chips (printable version at the end of the post)

Inspiration:  A Texas Trip
Special Equipment:  plastic gloves (optional)

  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup breadcrumbs
  • cooking spray
  • 8-10 large jalapenos
  • 6 ounces non fat Greek plain yogurt
  • 3 to 4 tablespoons chopped fresh herbs (I like chives, parsley, thyme, mint – anything works)
  • 1 garlic glove, minced or grated
  • salt and pepper

Put one cup of the buttermilk and the breadcrumbs in two separate bowls.  Preheat your oven to 400 degrees and coat a cookie sheet with cooking spray and set aside.  If you have plastic gloves don those now!  With a knife cut off both ends of the jalapenos and discard.  Then cut each pepper into 1/2 inch thick rings, I like to do it on a bit of a diagonal.

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Put the jalapeno rings into the buttermilk.  (I keep the gloves on for this part to keep my hands clean)

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Shake off the excess buttermilk and coat each ring in the breadcrumbs.  Once they are coated place on the cookie sheet.  Once they are all coated you can pop them in the fridge for up to 24 hours before baking them off or if you are ready to go, place them in the oven.  DSC03983

Bake for 8 minutes, then shake the cookie sheet or flip the chips over and bake for another 8 minutes.  While the chips are baking combine the yogurt, herbs, garlic and salt and pepper in a bowl.  Add the rest of the buttermilk until it is a good dipping consistency (the dip can be made days in advance and is great with pretty much anything).  When the chips are done sprinkle them with salt and serve with the yogurt sauce.

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Jalapeno Chips

  • Servings: 4-6
  • Time: 15 minutes
  • Print

Special Equipment:  plastic gloves (optional)

  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup breadcrumbs
  • cooking spray
  • 8-10 large jalapenos
  • 6 ounces non fat Greek plain yogurt
  • 3 to 4 tablespoons chopped fresh herbs (I like chives, parsley, thyme, mint – anything works)
  • 1 garlic glove, minced or grated
  • salt and pepper

Put one cup of the buttermilk and the breadcrumbs in two separate bowls.  Preheat your oven to 400 degrees and coat a cookie sheet with cooking spray and set aside.  If you have plastic gloves don those now!  With a knife cut off both ends of the jalapenos and discard.  Then cut each pepper into 1/2 inch thick rings, I like to do it on a bit of a diagonal.  Once you have all the rings use your fingers to pop out the seeds and membranes in the middle.  Put the jalapeno rings into the buttermilk.  (I keep the gloves on for this part to keep my hands clean)  Shake off the excess buttermilk and coat each ring in the breadcrumbs.  Once they are coated place on the cookie sheet.

Once they are all coated you can pop them in the fridge for up to 24 hours before baking them off or if you are ready to go, place them in the oven.  Bake for 8 minutes, then shake the cookie sheet or flip the chips over and bake for another 8 minutes.  While the chips are baking combine the yogurt, herbs, garlic and salt and pepper in a bowl.  Add the rest of the buttermilk until it is a good dipping consistency (the dip can be made days in advance and is great with pretty much anything).  When the chips are done sprinkle them with salt and serve with the yogurt sauce.

Super Bowl Food Round Up

Since the Patriots aren’t defending our title this year I will be skipping the Super Bowl all together and was going to skip posting any food ideas but with over 110 million people watching I have to assume at least some of my readers will be as well.  I also hear there are people that actually watch just for the junk food and commercials!!  So my dear readers here is a roundup of the best dishes to dive into for the big game (and for Pats fans just remember there are 14 days till pitchers and catchers).

Stromboli

Obviously got to start with this one.  Hopefully you already ran out an bought your own football cutting board but if not, get on it!  This dish is a bit more time consuming than most but for the biggest game of the year its totally worth it.

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Grilled Chicken Wings

It can be pretty chilly on Super Bowl sunday but these wings don’t need much babysitting so throw them on the grill and just check on them a few times.  It’s really not football without wings.

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Short Rib Nachos

You make this you pretty much don’t need to make anything else, it’s a meal in itself.

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Buffalo Chicken Dip

And the ultimate – we start every season with it and it’s the #1 requested item by my partner in crime Devin (who actually asked that I bring it to Thanksgiving at his house).  Make it on Saturday and then all you have to do it pop it in the oven Sunday.

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Soppressata and Mozzarella Stromboli

 

I received many, many (um probably too many) wonderful presents from my friends and family this Christmas, but when I ever opened up my football field cutting board with matching football knife…well let’s say it was a winner!  My cousin Meg saw it in a store and thought to herself, “I know possibly the one person in the world who actually NEEDS a football cutting board.”  And she was right!  I knew that I had to bust it out at the very next Patriots game when we got home but what should go on top?  I had been toying around with a stromboli recipe for a while (if you have never had one it’s like rolled up pizza goodness) and I knew that if I could get it right that it would be the perfect thing for the “field.”  Other attempts were too greasy, one WAY too spicy and some flavorless.  This version is the winner and the perfect thing to serve to your friend for the playoffs.  As some of you careful readers will realize, I have included arugula in the recipe but nary a green speck can be found in any of the pictures.  Well that’s because I got so excited about using my cutting board that I completely left it out on the kitchen island and only realized I hadn’t put the arugula actually in the stromboli until after it has been rolled up.  This recipe is pretty forgiving but I didn’t think unrolling was a wise move.  So it’s definitely an optional ingredient, but it would add some nice color and spice.  This recipe is really easy to double up if you are having a larger crowd or if you wanted to make one vegetarian and one with the soppressata.  If you were not lucky enough to get a football cutting board for the holidays and are totally jealous I found it on sale here.  Go Pats!!!

Soppressata and Mozzarella Stomboli (printable version at the end of the post)

Inspiration:  my football cutting board!
Special Equipment:  none

  • 1/2 pound room temperature pizza dough (I use half of this recipe or just buy some)
  • flour for dusting your surface
  • 1 tablespoon olive oil
  • 4 ounces soppressata, thinly sliced
  • 8 ounces mozzarella, grated
  • 1/4 cup grated parmesan
  • 1/4 teaspoon crushed red pepper
  • 1 handful of arugula
  • 1 egg
  • 1/4 teaspoon fennel seeds (optional)
  • 1 cup tomato sauce (I used this that was still in my freezer but any good tomato sauce is fine)

Preheat your oven to 375 degrees.  Stretch the pizza dough into roughly a 10 by 13 inch rectangle with the long side facing you (flour your surface so the dough doesn’t stick).  If you have ever worked with pizza dough you will know that room temperature is the best way to easily stretch it out.  If it rips a bit don’t worry, just pull some from another part of the dough and patch it together.  Drizzle the olive oil over the dough leaving small border (1/2 inch) around the edge.

Use your fingers and rub the olive oil over the dough so it gets every part within the border.  Tile on the soppressata slices, again leaving the boarder, to cover the dough.  Top with the grated mozzarella and parmesan as well as the crushed red pepper and arugula.  Just try and evenly distribute everything so each bite has all the ingredients.  Start rolling the stromboli from the long side, tucking the ends in as you roll.

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When you are done rolling place the stromboli on a baking sheet (I lined it with parchment just to keep cleaning to a minimum but right on the baking sheet is fine) with the seam side on the bottom.  In a small bowl whisk the egg with a little bit of water to create a egg wash.  Brush the egg wash on the top of the stromboli and then sprinkle with the fennel seeds (if using) and salt and pepper.  Cut a couple slits in the top to let steam escape.

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Place in the oven and bake for 30 minutes until the top is golden.  Take the stromboli out and let rest for 8 to 10 minutes.

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While its resting heat the tomato sauce.  Slice the stromboli and serve with the tomato sauce on the side (double dipping is bound to happen so just roll with it).

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Soppressata and Mozzarella Stromboli

  • Servings: 4
  • Time: 45 minutes
  • Print

Special Equipment:  none

  • 1/2 pound room temperature pizza dough (I use half of this recipe or just buy some)
  • flour for dusting your surface
  • 1 tablespoon olive oil
  • 4 ounces soppressata, thinly sliced
  • 8 ounces mozzarella, grated
  • 1/4 cup grated parmesan
  • 1/4 teaspoon crushed red pepper
  • 1 handful of arugula
  • 1 egg
  • 1/4 teaspoon fennel seeds (optional)
  • 1 cup tomato sauce (I used this that was still in my freezer but any good tomato sauce is fine)

Preheat your oven to 375 degrees.  Stretch the pizza dough into roughly a 10 by 13 inch rectangle with the long side facing you (flour your surface so the dough doesn’t stick).  If you have ever worked with pizza dough you will know that room temperature is the best way to easily stretch it out.  If it rips a bit don’t worry, just pull some from another part of the dough and patch it together.  Drizzle the olive oil over the dough leaving small border (1/2 inch) around the edge.  Use your fingers and rub the olive oil over the dough so it gets every part within the border.  Tile on the soppressata slices, again leaving the boarder, to cover the dough.  Top with the grated mozzarella and parmesan as well as the crushed red pepper and arugula.  Just try and evenly distribute everything so each bite has all the ingredients.

Start rolling the stromboli from the long side, tucking the ends in as you roll.  When you are done rolling place the stromboli on a baking sheet (I lined it with parchment just to keep cleaning to a minimum but right on the baking sheet is fine) with the seam side on the bottom.  In a small bowl whisk the egg with a little bit of water to create a egg wash.  Brush the egg wash on the top of the stromboli and then sprinkle with the fennel seeds (if using) and salt and pepper.  Cut a couple slits in the top to let steam escape. Place in the oven and bake for 30 minutes until the top is golden.  Take the stromboli out and let rest for 8 to 10 minutes.  While its resting heat the tomato sauce.  Slice the stromboli and serve with the tomato sauce on the side (double dipping is bound to happen so just roll with it).

Short Rib Nachos

These are O.M.G good.  Life changing.  You can also make them in less than 10 minutes, give or take grating cheese time.  How is that possible you ask?  Your best friend the freezer.  Remember these amazing short rib tacos from a couple of months ago?  Well you made a big batch like instructed and froze a bunch for later.  Now is the time to dig them out of the freezer and spread them all over a huge mound of chips and cheese.  Seriously, if you are going to take the time to make a slow cooked item like short ribs, it takes the exact same time to cook enough for 4 as it does for 6 (or 10 for that matter) so go ahead and make way more than you need.  Then when Thursday night football rolls around and you realize you don’t have a fabulous football meal planned for mid-week you can absolutely kill it with these nachos.

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If you don’t have those short ribs tucked away in your freezer go ahead and throw some shredded chicken on here – really this is just a method.  Swap out cheddar for jack cheese or red salsa for green – it’s a great way to get rid of stuff hanging around in your fridge.  One pro tip courtesy of my husband – make sure to take the extra step of tossing half the chips and cheese together before topping with the rest.  That ensures you don’t just end up with one layer of cheese, neglecting lots of the chips.  This made the perfect football dinner (yep just for two people, no judging) but it would also make a great appetizer for Fiesta Friday.  I went ahead and just ate these babies straight off of the cookie sheet because I didn’t want to waste time transferring them to something nicer but for a dinner party just use two spatulas to transfer, should happen pretty easy with all that cheese acting as glue!

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Short Rib Tacos (printable version at the end of the post)

Inspiration:  freezer diving
Special Equipment:  none

  • 10 ounces of tortilla chips
  • 8 ounces of grated jack cheese
  • 1 to 3 fresno chilis (or jalapenos) thinly sliced
  • 1 1/2 – 2 cups leftover short ribs (or other shredded meat) – room temperature or rewarmed
  • 4 tablespoons salsa verde
  • 2 scallions, green and white part, chopped
  • sour cream to serve

Preheat your oven to 425 degrees.  On a cookie sheet spread half of the chips and half of the cheese and toss together.  Top with the rest of the chips, then evenly distribute over top the rest of the cheese, the chilis, the short ribs and the salsa.  Bake for 6 to 7 minutes until all the cheese is melted.  Sprinkle with the scallions and dollop on the sour cream or serve on the side.

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Short Rib Nachos

  • Servings: 4
  • Time: 8 minutes
  • Print

Special Equipment:  none

  • 10 ounces of tortilla chips
  • 8 ounces of grated jack cheese
  • 1 to 3 fresno chilis (or jalapenos) thinly sliced
  • 1 1/2 – 2 cups leftover short ribs (or other shredded meat) – room temperature or rewarmed
  • 4 tablespoons salsa verde
  • 2 scallions, green and white part, chopped
  • sour cream to serve

Preheat your oven to 425 degrees.  On a cookie sheet spread half of the chips and half of the cheese and toss together.  Top with the rest of the chips, then evenly distribute over top the rest of the cheese, the chilis, the short ribs and the salsa.  Bake for 6 to 7 minutes until all the cheese is melted.  Sprinkle with the scallions and dollop on the sour cream or serve on the side.

Buffalo Chicken Dip

It’s football season!!!!!  Now I understand that most football fans have to wait for Sunday for their season to officially start, but the World Champion New England Patriots start tomorrow so I want to make sure everyone is ready.  Things get a little crazy in the Costello household during the Patriots season – our Pats flag will be flying proudly out front, our kitties will be chasing a penalty flag all over the house that I throw after calls I don’t agree with, the shouting can be heard from the street and of course there will be plenty of beer in our Patriots koozies.  To round it all out is Buffalo Chicken Dip.  I could seriously eat an entire dish of this myself it’s so good.  I used to call it Shawn’s Chicken Dip because my friend Shawn made it for me the first time and I fell in love.  To her credit she did finally admit that she got the recipe off of the Frank’s Red Hot bottle.  She did take some liberties to lighten up the original recipe and I have done the same.  Frank’s is definitely the key but they suggest using canned chicken (!!!) and all full fat ingredients.  I sub in roasted chicken and lower fat alternatives – yes it’s delicious with whole fat cream cheese but I have tried it both ways and honestly you are not going to notice much of a difference.  In a season with lots of beer and calorie laden food I try to find some ways to lighten things up where I can.  For the blue cheese you should use the best you can find – it’s a small amount but the better the cheese the more impact it makes.  This dish freezes pretty well – it is definitely better eaten day of, but I make a big batch and divide it and freeze it all the time.  If you take it out of the freezer the morning of game day, it will have defrosted enough by game time (you may have to cook it a smidge longer).  I like to serve this dip with celery, carrots and Multigrain Tostitos which are actually a bit healthier than the regular but I like them because they have a lot more flavor.  Here is to the opening of a new season and GO PATS!!!

Buffalo Chicken Dip (printable version at the end of the post)

Inspiration:   Frank’s Red Hot 
Special Equipment:  none

  • 2 cups of shredded chicken breasts (approximately 1 rotisserie chicken breast)
  • 3/4 cup Frank’s Red Hot sauce
  • 1/4 cup light blue cheese dressing (I use the Wegman’s brand)
  • 2.5 ounces crumbled blue cheese (here go as high quality as you can – it really makes a difference)
  • 8 ounces room temperature light cream cheese (do not go with fat free – 1/3 less fat is best)

Mix all of the ingredients together and pour into a 9 by 12 inch baking dish.  If you want to freeze cover tightly with aluminum foil and keep in the freezer for 3 months.  If not bake in a 350 degree oven for 20 to 30 minutes.  Serve hot.

Buffalo Chicken Dip

  • Servings: 4-6
  • Time: 30 minutes
  • Print

Special Equipment:  none

  • 2 cups of shredded chicken breasts (approximately 1 rotisserie chicken breast)
  • 3/4 cup Frank’s Red Hot sauce
  • 1/4 cup light blue cheese dressing (I use the Wegman’s brand)
  • 2.5 ounces crumbled blue cheese (here go as high quality as you can – it really makes a difference)
  • 8 ounces room temperature light cream cheese (do not go with fat free – 1/3 less fat is best)

Mix all of the ingredients together and pour into a 9 by 12 inch baking dish.  If you want to freeze cover tightly with aluminum foil and keep in the freezer for 3 months.  If not bake in a 350 degree oven for 20 to 30 minutes.  Serve hot.

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