Friday, October 29, 2010

Buffalo Chicken Dip

This one's a keeper folks and I don't even like buffalo wings! My friend, Erin made this one night she invited us over for dinner and I couldn't keep my celery out of it! Russ even put some on his hamburger!

Buffalo Chicken Dip

1 8 oz pkg cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
1/2 cup crumbled blue cheese
2 cups rotisserie chicken

Stir all ingredients together and bake at 350 degrees until bubbly. Serve with celery, baby carrots, and Triscuits!

My father in law who HATES blue cheese even liked it! Great football season dip to make--makes the men and the women happy!! Even got me to eat a bunch of celery!!

Sunday, October 24, 2010

Roasted Cauliflower

I've never cooked cauliflower before. Never really grew up eating it, it isn't something that I have in my repitoire. I have bought it and chopped it up to make my mom's yummy Broccoli Cheese Soup though.

When I saw this recipe in Southern Living, I tore it out, feeling inspired to try a new veggie at our house.

When my husband saw me cutting this one up, he said, "I'm not eating that." to a good start with this one.

Roasted Cauliflower

2 T olive oil
1 head cauliflower (about 1 1/2 lb.)
salt & pepper

Preheat oven to 425 degrees. Drizzle a 15x10 jelly roll pan with 1 T olive oil. Cut cauliflower vertically into 1/4-inch thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.

Bake at 425 degrees for 25-30 minutes or until golden brown. Sprinkle with salt to taste.

Not only is it beautiful, but I loved it (and didn't really have high expectations proud I gave it a try), Hubby ate it AND liked it, AND 4 year old loved it and after dinner asked me when I was going to make that white broccoli stuff again. He ate every bit of his...and asked for more! And the next trip to H.E.B., Riley saw the cauliflower and told me we needed to buy one!

It's amazing how happy a little cauliflower made me!

Friday, October 22, 2010

Acorn Squash (with a Breakfast Twist)

This recipe caught my eye because the flavors 2/3 of them go magnificently together, but the other one....not so much. But with this, they definitely work.

We love all kinds of squash around here and this is just one more way to enjoy it. I bought some for us for dinner and one for Kace to steam and puree to make him some baby food.

Maple Acorn Squash

1 acorn squash (1 1/2 pounds), cut lengthwise in half, and seeded
2 slices bacon (or if you're like us, make a couple of extra because someone will walk by and swipe a piece)
2 T maple syrup
1 T balsamic vinaigrette dressing

Place squash, cut sides up, in microwaveable dish; cover with plastic wrap, turning back one corner to vent.

Microwave on high 12-14 minutes or until squash is tender. Meanwhile, cook bacon in skillet on medium heat 8-10 minutes or until crisp, turning occasionally; drain.

Mix syrup and dressing; brush onto (I spooned) squash. Crumble bacon; sprinkle over sqush.

(Serves 4)
(Kraft Food and Family Magazine, Fall 2007)