Dinner

Cacio e Pepe

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Classic Italian Pasta with Pecorino and Pepper

There might not be a simpler dish than this.  It’s easy, fast, and one of the most delicious dinners I know of.  It’s a little indulgent, but the ease of it makes it great for Monday or Saturday all at once.  It’s a great meal for company, given it takes only minutes to pull together.  It’s also perfect for Tuesday when you are starving and haven’t gone to the store, as the ingredients are typically on hand.  

A huge tip for the best flavor is making sure to bloom the pepper in the melted butter before tossing everything together.  And you MUST use freshly cracked pepper – it makes all the difference.  Same goes for the cheese – the best way to do this is buy a block of pecorino (or parmesan) and grate it in the food processor.  It take seconds and makes the best texture in this dish.  

Cacio e Pepe

Print Recipe
Classic Italian Pasta with Pecorino and Pepper
Course dinner
Cuisine Italian
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Cost $8

Ingredients

  • 1 lb. dried pasta - I prefer spaghetti or linguini
  • 4 - 5 Tbsp butter
  • 2 tsp freshly crushed black pepper
  • 1 cup grated pecorino or parmesan cheese plus more for topping

Instructions

  • Bring a large pot of heavily salted water to boil. Cook the spaghetti (or whatever pasta you plan to use) according to package directions, less one minute. Reserve 1 cup of pasta water before draining.
  • Meanwhile, when the pasta is close to done, heat a large saute pan over medium heat. Melt 3 Tbsp of the butter in the pan and toast the crushed pepper in the fat. Cook only for one minute, then add the cooked (drained) pasta directly to the pan and toss to coat with the butter and pepper. Toss in the full cup of grated cheese, continuing to stir and use the reserved pasta water to reach a desired silkiness with the sauce - I tend to use 1/2 to 3/4 cup.
  • Top with extra fresh pepper and grated pecorino - enjoy!

Notes

This recipe exemplifies the beauty of Italian cooking with minimal high quality ingredients, lending an extraordinary result with only minutes to cook.  I like pepper - feel free to use less for your own tastes.  Also, the cheese is up to you - I prefer pecorino over parmesan, as it's the classic for this recipe, but they both work!
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Dinner, Lunch

Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce

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Simply Grilled Chicken Tenders in a bowl with a fresh avocado cucumber salsa and a spicy sriracha sauce

Weeknights often demand a meal that can sit and wait happily, be served in several rounds to a crowd with differing tastes, and still maintain integrity.  “Bowls” fit the bill in all categories, allowing everyone to customize to their own likes, making this a very easy family dinner.  This post is a method as much as it is a recipe – you can customize this with whatever protein you prefer.  

To me, the star of this post is the grilled chicken.  The marinade is flexible, but flavorful, and allows overnight resting due to a low acid content.  The chicken, once cooked, can be kept for several days for future salads, bowls, or sandwiches.  My favorite ingredient in the marinade is by far the Worcestershire – not always something people use with chicken, but it works great here.

The best part about this whole recipe is that everything can be made in advance.  You could even assemble it a day or two ahead, allowing for a great busy weeknight meal or a crowd pleasing dinner party treat.  This could also be a great dinner for Cinco De Mayo.  

Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce

Print Recipe
Marinated Chicken Tenders served with a fresh Avocado Cucumber Salsa and Spicy Sriracha Sauce
Course dinner, Lunch
Cuisine American
Keyword grilled chicken, burrito bowl, avocado cucumber salsa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

Grilled Chicken Tenders

  • 3 lbs chicken tenders, or sliced chicken breast meat
  • 1/2 cup olive oil
  • 4 cloves garlic, finely chopped
  • 3 Tbsp Worcestershire sauce
  • 1 lemon, grated zest and juiced
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt, plus more for sprinkling later
  • 1 tsp black pepper, plus more for sprinkling later

Avocado Cucumber Salsa

  • 2 avocados, chopped
  • 1/2 English cucumber, chopped into small bites
  • 2 Tbsp chopped fresh cilantro
  • juice of one lemon or lime
  • 1 Tbsp olive oil
  • kosher salt and black pepper
  • tabasco sauce (4-10 dashes, to taste)

Spicy Sriracha Sauce

  • 1/2 cup mayo
  • 2 Tbsp Sriracha
  • 2 Tbsp buttermilk to thin (optional)
  • kosher salt and black pepper to taste

Bowls and Assembly

  • 3 cups cooked basmati or jasmine rice
  • halved cherry tomatoes, sprinkled with salt
  • chopped fresh cilantro or basil
  • lime or lemon wedges

Instructions

Grilled Chicken Tenders

  • To marinate the chicken, combine all ingredients (olive oil through salt and pepper) and pour over the chicken tenders, letting them sit for at least 15 minutes, and up to overnight.
  • Heat a grill, grill pan, or cast iron skillet over medium/high heat. When ready to cook the chicken, remove it from the marinade, sprinkle with extra salt, and cook each piece until done. Remove and set aside, repeating until all of the chicken is cooked. This can be done up to two days in advance.

Avocado Cucumber Salsa

  • Start by coating the chopped avocado with the juice of lemon, then add the remaining ingredients, stirring gently to not mash the avocado - this is more of a chopped salsa than a guacamole. Set aside until ready to use. If making ahead, make sure to cover with plastic wrap (direct contact to prevent oxidization). This will keep for a couple of days in the fridge.

Spicy Sriracha Sauce

  • In a small bowl, use a whisk to combine all ingredients until you have reached desired consistency. The buttermilk is only there to thin the mixture, feel free to substitute with a little water, or just leave it thicker. This can be done up to three days in advance, and also makes a great sandwich spread.

Bowls and Assembly

  • To serve, place 1/2 cup of rice in each bowl, top with chicken, avocado salsa, and any other desired toppings. Drizzle with the Spicy Sriracha Sauce and enjoy. These are great warm or at room temp.

Notes

As noted, all ingredients can be made in advance, so this is a great dinner party or busy weeknight dinner when needed.  
Parts of this recipe are loosely based on a few different ones from Half Baked Harvest, per usual!  
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Dinner

Cheesy Roasted Chicken and Sausage Meatballs

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Oven Roasted Chicken and Sausage Meatballs with Marinara and Melted Provolone.  It’s an easy weeknight answer to a lighter version of meatballs for spring.

These meatballs are incredibly easy, and seem fit for the spring season when we still want warming food but something a bit lighter.  The combination of chicken sausage with straight up ground chicken keeps the flavor intense and the whole dish is incredibly delicious.  It takes only minutes to prep, and can be mostly made in advance.  

The photo above is missing the marinara, but you can always assume it’s Rao’s in our house – feel free to substitute with whatever you prefer.  

The meatballs are first roasted on a baking sheet, ensuring a golden exterior, then they are added to a baking dish, topped with sauce and finished with a final round of melty mozzarella and provolone.  This is not the time for fresh mozzarella; stick with the block style you can shred yourself, or buy pre-packed shredded cheese. 

Cheesy Roasted Chicken & Sausage Meatballs

Print Recipe
Oven roasted Chicken and Sausage Meatballs with Marinara and melted provolone.
Course dinner
Cuisine American, Italian
Keyword Chicken Meatballs, Roasted Meatballs
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 1 lb. ground chicken
  • 1 lb. chicken or pork sausage, removed from casings
  • 2 eggs, beaten
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 3/4 cup Italian seasoned breadcrumbs
  • 1/2 cup grated parmesan
  • 3/4 tsp red pepper flakes
  • 3/4 tsp oregano
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh basil
  • kosher salt and black pepper
  • 1/4 cup water
  • 1/4 cup olive oil, for brushing the tops of the meatballs
  • 32 oz jar Rao's Marinara, or any brand you like
  • 8 oz grated mozzarella - not fresh
  • 6 slices provolone cheese
  • fresh oregano, for garnish

Instructions

  • Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken and sausage, mixing with a fork to loosen the meat and break it up. Add the beaten eggs, shallots, garlic, breadcrumbs, parmesan, pepper flakes, oregano, parsley, basil, and 1/2 tsp each salt and pepper, and add about 1/4 cup tap water. Continue to mix everything using the fork so to not condense the mixture, but bring it together lightly.
  • Using an ice cream scoop, form approximately 20 meatballs onto the prepared baking sheet. Using a basting or pastry brush, glaze the top of each meatball with a thin coating of olive oil. Bake for 15 minutes, then remove from the oven to put the meatballs into a 9 x 12 baking dish. Pour the marinara sauce over the meatballs, top with foil, and return to the oven for another 10 minutes.
  • Pull out the baking dish, top with the provolone and shredded mozzarella, and bake for another 8-10 minutes until the cheese is melty and the sauce is bubbling. Top with fresh oregano, and enjoy!

Notes

Ideally this recipe would be made with chicken sausage to keep them lighter, but pork sausage works fine as well.  
To make these ahead, work through the first baking step, pour the sauce over the meatballs, cover with foil, and finish the process from there when you are ready.  I don't recommend fully cooking in advance, as the lean chicken can get tough if overcooked.  
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Sweet

Dark Chocolate Covered Peanut Butter Rice Krispie Treats with Vanilla and Sea Salt

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Peanut Butter Brown Rice Krispie Treats topped with Dark Chocolate and Flaked Sea Salt.  A classic re-done with my favorite flavors, and a touch of vanilla.  There’s a reason the world loves comfort food, and right now I think we can all use a little more of it.  

It’s a simple, no bake dessert that is adored by all ages, and only gets better with the addition of vanilla and sea salt, when topped with dark chocolate.  And possibly, slightly, remotely more healthy with the swap of brown rice cereal?  We can pretend…

My tweaks are that I use slightly less cereal, and make sure to pack them very tight into the baking dish.  Both of these changes make the bars more chewy and last longer without getting hard.  Make sure to store them at room temperature as well.

Dark Chocolate Covered Peanut Butter Rice Krispie Treats with vanilla and sea salt

Print Recipe
Peanut Butter Rice Krispie Treats ,topped with dark chocolate and sea salt
Course Dessert
Cuisine American
Keyword peanut butter rice krispie treats, chocolate peanut butter dessert
Servings 12

Ingredients

  • 1/4 cup butter, plus more for greasing the pan
  • 6 cups mini marshmallows (10 oz)
  • 1/2 cup peanut butter not natural - good old Jiff!
  • 1/2 tsp vanilla
  • 5 1/2 cups brown rice crisp cereal you can also use regular rice krispies
  • 8 oz semi sweet or dark chocolate, chopped chocolate chips are fine too
  • 2 tsp coconut oil
  • flaked sea salt for topping I use Maldon

Instructions

  • Using room temperature butter or softened coconut oil, heavily grease a 9x12 baking dish, then line with a sheet of parchment paper. Set aside.
  • In a large pot, melt the butter with the marshmallows and peanut butter over low heat, stirring often until smooth in consistency. Off the heat, add the vanilla, and then the brown rice cereal. Working quickly, add the hot mixture to the prepared baking dish, making sure to pack it down - this will ensure a chewy texture in the bars later.
  • While the cereal mixture sets, combine the chocolate with the coconut oil, and either using a double boiler or a microwave, slowly melt together, stirring frequently and making sure not to burn. If using a microwave, heat in 30 second increments, stirring between each time - usually a total of about 2- 2 1/2 minutes.
  • Drizzle the melted chocolate over the top of the packed cereal, then top with flaked sea salt. Allow them to cool at room temperature, and store in an airtight container for up to two days. If needed, you can cool initially in the fridge, but do not store them there as they will get very hard.

Notes

These keep great for two days, but only at room temp - keep in a sealed container!
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Appetizers/Snacks, Dinner, Lunch

Oven Baked Nashville Hot Honey Chicken Tenders

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A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard.  These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top!  This is a crowd pleasing favorite.  

This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven.  The sauce becomes part of the crust, and flavors the chicken intensely.  The combination of sweet from the cornflakes balances everything perfectly.  

The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread – this recipe makes a lot, but you will like having some leftover.  

Oven Baked Nashville Hot Honey Chicken Tenders

Print Recipe
A healthier version of Nashville Hot Honey Chicken with Homemade Honey Mustard
Course dinner, Lunch
Cuisine American
Keyword chicken tenders, nashville hot honey chicken
Servings 6

Ingredients

Chicken Tenders

  • 3 lbs chicken tenders
  • 3 cups buttermilk
  • 2 tsp kosher salt
  • 4 cups cornflake crumbs (12 cups cornflakes ground into 4)
  • 1/4 cup flour
  • 1 tsp chopped fresh thyme
  • 2 tsp kosher salt
  • 3-4 Tbsp olive oil
  • 8 Tbsp salted butter, melted
  • 3 Tbsp Honey
  • 3 tsp cayenne pepper
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp paprika

Homemade Creamy Honey Mustard

  • 1 cup plain greek yogurt (with some fat)
  • 2 Tbsp dijon mustard
  • 2 Tbsp Honey
  • 1 Tbsp Whole grain mustard
  • 1 tsp kosher salt
  • 3/4 tsp paprika
  • 2 tsp buttermilk

Instructions

Chicken Tenders

  • Place the chicken tenders in a large glass bowl with the buttermilk and kosher salt, allow to sit in the fridge for at least 20 minutes, up to overnight.
  • Pulse 12 cups of cornflake cereal in a food processor until you have about 4 cups of crumbs. Place in a shallow dish and mix in the flour, thyme, and salt.
  • When ready to make, preheat the oven to 425 degrees. Line two baking sheets with parchment paper
  • Remove the chicken tenders from the buttermilk, and dredge in the cornflake crumb mixture. Place them with space between, on the baking sheets. Drizzle the tenders with olive oil, and bake for 15 minutes. Flip the tenders, continue to bake for another 10 minutes until thoroughly cooked (165 degrees).
  • While the chicken is baking, heat the butter in a small saucepan, and stir in the other ingredients for the hot honey (butter through paprika). When the chicken is done, spoon the hot honey sauce over the tenders while hot - sprinkle with extra kosher or flaky salt. Allow to set for a few minutes.

Homemade Creamy Honey Mustard

  • Combine all ingredients in a bowl, using the buttermilk at the end to thin to your desired consistency. This will keep in the fridge for several days.

Notes

These chicken tenders are based on a recipe from Tieghan Girard at Half Baked Harvest. https://www.halfbakedharvest.com/oven-fried-chicken/ Her idea's are amazing - I have only tweaked a few things, but the honey mustard is my own.  
The Honey Mustard is great on a turkey sandwich too!
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Beverages, Smoothie

Shamrock Shake Smoothie

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Shaking up St. Patrick’s Day with a healthy version of the iconic vanilla mint  treat that only comes in March.

My kids (and I) all are obsessed with the ridiculously chemical loaded McDonald’s Shamrock Shake.  This smoothie version doesn’t entirely replace it, but it gives it a good run for sure.  Loaded with super healthy ingredients and a lasting minty vanilla flavor, maybe this is what we need?  

I have found that frozen chopped spinach blends into smoothies better than fresh, likely because it is pre-cooked before packaging.  Feel free to substitute if you only have fresh, or you can also make it without – there are plenty of healthy ingredients around it.

Shamrock Shake Smoothie

Print Recipe
A healthy version of the iconic vanilla mint shake
Course Breakfast, Drinks
Cuisine American
Keyword smoothie, shamrock shake
Servings 1

Equipment

  • blender

Ingredients

  • 1 cup vanilla coconut milk, unsweetened any milk will work here
  • 1/2 avacado
  • 1 frozen banana
  • 1/4 tsp pure peppermint extract
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped frozen spinach optional
  • 1 cup ice
  • 1-2 Tbsp honey
  • pinch kosher salt
  • chocolate chips and mint leaves for garnish

Instructions

  • In a blender, combine all ingredients (aside from chocolate chips and mint for garnish) and blend on medium speed for about 1-2 minutes, making sure to get rid of all green specs from the spinach. This often takes 2 full minutes.
  • Top with fresh mint leaves and chocolate chips, if desired.

Notes

I find that cooked chopped frozen spinach works better in smoothies vs. fresh, as it tends to blend into the base more consistently.  
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Dinner, Lunch

Buffalo Chicken Pizza

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March is here and we are still on a buffalo chicken kick!  This time in a pizza.  This one has everything you love about wings, with the bonus of being on pizza, and it’s topped with fresh garlic and herbs – can we call that healthy?  

This is a recipe from Half Baked Harvest, she’s the queen of game day food, and I have only changed a few things here.  The key to this pizza is that herb topping – you can use whatever you have on hand – cilantro, basil, parsley, chives, scallions – just chop them up finely and mix with the red pepper flakes, fennel seeds and fresh garlic and you will love it.  This is so good I plan to use it on all kinds of pizza’s!

One short cut for this pizza is using rotisserie chicken – I often buy it at Costco in sealed packages of all white meat already pulled off the bones!  Alternatively, you can roast skin on, bone in chicken breasts at 375 for 30-35 minutes and just pull the meat off yourself.  Either way, it’s pretty easy.  

Buffalo Chicken Pizza

Print Recipe
Buffalo Chicken Pizza topped with green herbs and fresh garlic
Course dinner, Lunch
Cuisine American, Italian
Keyword buffalo chicken pizza
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 lb pizza dough at room temp I like Whole Foods or Trader Joe's
  • 1 cup shredded cooked chicken I use Rotisserie
  • 1/2 cup Frank's Red Hot Sauce
  • 2 Tbsp chopped fresh chives, divided
  • 1 tsp dried parsley flakes
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 Tbsp chopped fresh basil
  • 1/2 tsp red pepper flakes
  • 1 clove garlic, grated
  • 1/2 tsp fennel seeds
  • 1/3 cup ranch dressing See notes for homemade
  • 1 cup freshly grated whole milk mozzarella don't use fresh
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 500 degrees, at least 30 minutes ahead of cooking. Position a rack in the center of the oven.
  • Using your hands, stretch the pizza dough into a large rectangle, and then use a rolling pin to spread it to fit a 1/2 sheet baking pan, or a cookie sheet with edges. I like to coat the bottom of the baking sheet with a tablespoon of olive oil as well.
  • Mix the torn chicken in a small bowl with the Frank's Red Hot Sauce, 1 Tbsp of the chopped chives, and the dried parsley flakes.
  • To make the Herb topping, combine the chopped cilantro (or parsley), basil, red pepper flakes, garlic, and fennel seeds. Set aside.
  • To build the pizza, use a spatula to spread a thin layer of the ranch dressing, then scatter the chicken over the top, distributing evenly. Top with all three kinds of cheese, and finally top with the herb blend.
  • Bake at 500 degrees for about 12-15 minutes, until the edges are golden brown and the cheese is bubbling. Remove and let sit for a few minutes to allow it to cool. Top with extra chopped basil, cilantro, ranch and Frank's as you like it!

Notes

This recipe is based on Tieghan Girard's Half Baked Harvest Sheet Pan Buffalo Chicken Pizza - I adjusted a few ingredients, but it's her genius idea of the herb seasoning that  makes this pizza over the top delicious!  
 homemade ranch dressing use 1/2 cup each of greek yogurt and sour cream, add 2 Tbsp buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.  This will make extra for topping and eating veggies on the side!
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Appetizers/Snacks, Dinner, Lunch

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

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Crispy Seared Goat Cheese medallions served on salad greens tossed with a shallot vinaigrette.

This salad is one of our favorites – there’s no better way to get everyone to eat their greens, than by topping it with fried goat cheese!  Kids and grown ups will love this one – it’s a riff on the classic Barefoot Contessa Salad with Warm Goat Cheese, from her Parties cookbook.  The dressing comes from Erin French, and I think it pairs well with the goat cheese, and is simpler than Ina’s.  Erin French is the genius behind the famed Lost Kitchen, in Freedom, Maine. 

This dressing is always on hand in our fridge – it’s literally one shallot minced, covered with rice wine (or white wine) vinegar, then finished with olive oil, salt, and pepper.   The beauty of it comes from the tanginess of the shallots after macerating in the vinegar for about 20 minutes – they break down a bit and add great flavor  to salads.  You can also spoon it over grilled fish or chicken.  

The goat cheese medallions get coated in fresh soft white breadcrumbs, and then are pan seared in olive oil and butter.  Ideally you would make these right before serving, but if you must make them ahead, it’s possible to fry them and store for reheating later at 300 degrees for about 8 minutes.  You will want the insides to soften but maintain a crispy crust on the outside.  

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

Print Recipe
Crispy Goat Cheese Medallions on Salad greens tossed with a shallot vinaigrette
Course Appetizer, dinner, Lunch
Cuisine American, French
Keyword goat cheese salad, vinaigrette, shallot vinaigrette
Servings 6 people

Ingredients

Macerated Shallot Vinaigrette

  • 1 shallot, minced
  • 1/4 cup Rice Wine Vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup olive oil

Warm Goat Cheese Medallions

  • 11 oz log of plain goat cheese, cold
  • 4 slices soft white bread
  • 2 large eggs
  • 2 Tbsp each, butter and olive oil, for frying

For the Salad

  • 6 cups mesclun greens, arugula, or spinach

Instructions

For the Macerated Shallot Vinaigrette

  • Combine the shallots with the rice wine vinegar in a small jar, allowing it to rest and macerate for at least 20 minutes, while you make the goat cheese medallions.
  • After 20 minutes, add the kosher salt, black pepper, and olive oil. Place the lid on the jar and shake vigorously to combine - set aside.

Warm Goat Cheese Medallions

  • Cut the crusts off of the bread, and chop into small cubes. Load them into a food processor, and pulse until you have small soft breadcrumbs. Pour them into a shallow bowl for dredging.
  • In a small bowl, whisk the two eggs with 1 Tablespoon of water.
  • Using a small sharp knife, or a piece of dental floss, slice the goat cheese into 12 even slices. Dunk each slice into the egg wash fully, then coat with the breadcrumbs, pressing to adhere. Set all 12 slices on a plate and refrigerate for at least 15 minutes to make sure they are cold when you cook them. This way the cheese won't melt before the coating cooks.
  • When ready to cook, heat 1 Tbsp each of olive oil and butter, and evenly space 6 slices of the breaded goat cheese medallions. Cook until the breadcrumbs are golden brown on each side, and the goat cheese is just starting to melt inside. Set aside on a plate and cook the remaining goat cheese slices.

Assemble the Salad

  • When ready to serve, toss the greens with the dressing, adding salt to taste as needed. Top each salad with two goat cheese medallions, and finish with cracked black pepper.

Notes

This recipe is a spin on the Barefoot Contessa's Salad with warm goat cheese, using a slightly tweaked version of Erin French's Macerated Shallot Vinaigrette.  I love how Ina uses the fresh breadcrumbs to coat the goat cheese, as they lend a great consistency to the coating when pan seared.  The dressing is classic Erin French (The Lost Kitchen) where simplicity rules.  
This is one of my daughter's absolute favorite things to eat - I have worked on how to make extra for eating later, and while nothing beats fresh out of the pan goat cheese, you can store these (fully cooked) in the fridge, and reheat for 5 minutes in a 325 degree oven.  The dressing keeps great for at least a week.  
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Appetizers/Snacks

Cheesy Baked Buffalo Chicken Dip

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Cheesy baked buffalo chicken dip with pepper jack and blue cheese.

Going into Superbowl weekend with a crowd pleasing appetizer you can make ahead and adjust for whatever size party you have.  Of the many versions I’ve made over the years, this one stands out with the best balance of flavor and heat.  The recipe comes from a food blog called Foodwishes.com, and the secret ingredient here is Old Bay Seasoning – trust me, it works.  

If you prefer less heat, omit the cayenne, but if you are up for it, the spice lends a great kick.  My favorite dipper for this is pretzel snaps – perfect shape and size for dipping, and the pretzels just work with this.  

Cheesy Baked Buffalo Chicken Dip

Print Recipe
Baked buffalo chicken dip with pepper jack, blue cheese, and the perfect balance of spice and flavor.
Course Appetizer
Cuisine American
Keyword buffalo chicken dip, baked dip, cheese dip
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10 people

Ingredients

  • 2 8oz packages full fat cream cheese at room temp or softened
  • 3/4 cup Frank's Red Hot Sauce
  • 1/2 cup blue cheese dressing you can sub ranch
  • 1/2 cup crumbled blue cheese
  • 3/4 cup shredded pepperjack cheese, divided
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper optional
  • 3 cups shredded cooked chicken see note at bottom for roasting your own, or use rotisserie
  • 2 Tbsp chopped chives or scallions for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, mix the cream cheese, Frank's, Blue Cheese dressing, blue cheese, 1/2 cup of the shredded pepper jack, along with the spices until you reach a smooth consistency. Fold in the chicken, and spread the mixture into an even layer in a small (8x10, or pie plate) baking dish, topping with the remaining 1/4 cup of shredded pepper jack. Bake at 400 until bubbling throughout, about 20-25 minutes. You can also turn on the broiler at the very end to brown the top to your liking.
  • Scatter the chives or scallions over the top before serving, ideally hot out of the oven. Serve with pretzels, tortilla chips, crackers, and celery for dipping.

Notes

To roast chicken for this, use two to three bone in skin on chicken breasts, cook at 350 for 30 - 35 minutes.  Let cool, then remove the skin and bones, and shred the chicken meat into bite size pieces.  
This recipe is from chef John at Foodwishes.com, a great website for "guy food", which clearly is right up my alley.  https://foodwishes.blogspot.com/2012/01/baked-buffalo-chicken-dip-dont-bet.html
 
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Appetizers/Snacks, Breakfast

Ginger Scones with Orange Zest

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A perfectly balanced crumbly scone with candied ginger and orange zest.  Adapted from the basic scone recipe from Joanna Chang, of Flour Bakery, who I consider the queen of scones in Boston.  https://flourbakery.comhttps://flourbakery.com

I adore scones.  I try to buy a few and keep them in the freezer for early hockey mornings when I need a quick breakfast on the go.  I don’t like dry scones, and refuse to waste time on any that aren’t great.  It takes a good amount of fat, to make this work, and these have the right balance of everything – not too sweet, crumbly texture, and a hint of orange with candied ginger.  I think they are perfect. 

It’s a simple recipe using simple ingredients, and there are two tricks to making these great.  First, the cold ingredients should be really cold – like prep and measure and keep in the fridge until you mix it all together.  Second, it’s imperative to not over-mix the ingredients, which makes them tender.  

Chang’s recipe calls for not separating the scones fully until after they are baked.  You simply pat the dough into a circle shape, cut it like a pizza, and bake it as a disc, then re-cut the segments and separate after they are fully cooked.  

Ginger Scones with Orange Zest

Print Recipe
A perfectly balanced crumbly scone with candied ginger and orange zest.
Course Breakfast, Snack
Cuisine American, british
Prep Time 17 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 3/4 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup white sugar
  • 1/2 cup finely chopped candied ginger
  • 1 stick cold butter, cut into 10 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup cold creme fraiche, or full fat greek yogurt
  • 1 cold egg
  • 1 tsp grated orange zest
  • 1 egg yolk, beaten
  • 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)

Instructions

  • Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
  • Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
  • In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
  • Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .

Notes

This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger.  I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here.  Flour bakery is one of the most legit institutions for scones.  Anywhere.  https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking.  I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go.  Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.  
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