Every week I’ll be featuring a new recipe blog for my readers to explore. Why? This is just one more way in which I want to help fellow foodies find each other and connect. Plus extra traffic to your recipe blog never hurts either!
This Week’s Featured Recipe Blog: Plain Chicken
Recipe Blog URL: http://plainchicken.blogspot.com/
Follow Steph on Twitter: @plainchicken
A Little About Steph:
Accountant by day, amateur “chef” by night. Love to cook, travel, shop, watch college football (WAR EAGLE!) and hang out with my husband and three cats!
A Sampling Of Steph’s Unique Recipes:
Mile High Peanut Butter Pie
Slow Cooker Beef Tacos
Crockpot Creme Brulee French Toast
Pepperoni Pesto Popovers
Next Week’s Featured Recipe Blog: Homemade by Holman
Before making this dip on my own, I had eaten it several times at several different gatherings. And every time, I just couldn’t get enough.
This appetizer dip is basically a cheesy, shredded chicken mixture. Some people cook and shred their own chicken but I’ve found this recipe to be the easiest. It calls for canned chicken which cooks apart into the shredded consistency you want.
Just as a warning though, this dip is hot stuff! If you don’t like your food too spicy, you may want to start with less hot sauce and work your way up. The recipe I list here will serve about 4 people.
Cheesy Buffalo Chicken Dip
1 (10oz) canned chicken
1 (8oz) cream cheese
1/2 cup hot sauce
1/2 cup ranch dressing
1 cup cheddar cheese
1. Drain the canned chicken and add to medium sauce pot. With a wooden spoon, break apart the chicken chunks into smaller pieces.
2. Add cream cheese and hot sauce. Cook on medium and stir into well blended.
3. Add ranch dressing and cheddar cheese. Cook until all ingredients are melted and mix completely. Serve immediately or place into crockpot on low setting.
Last month in the Everyday with Rachel Ray magazine, this recipe caught my eye. I would never have thought of mixing taco meat and their flavors with pasta. So, I decided to give this recipe a try.
Rachel Ray’s recipe calls for using ground beef but I substituted ground turkey instead. My husband is not a big spicy eater either so I also left out the jalapeño.
I must warn you that this recipe makes a giant amount of food. The two of us barely made a dent into it. So if I make this one again, I’m either going to cut the recipe in half or make sure we have other hungry eaters to help us out.
This simple and easy recipe is a tasty and fairly healthy recipe to try. It tastes just like tacos without the mess of eating with your hands.
Turkey Taco Pasta Toss
from Everyday with Rachel Ray
Salt and pepper
1 pound penne rigate or whole grain penne rigate pasta
1 tablespoon extra-virgin olive oil
1 pound ground beef sirloin (I used ground turkey)
1 large onion, chopped
1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
4 cloves garlic, finely chopped
2 tablespoons chili powder (about 2 palmfuls)
1 1/2 teaspoons ground cumin (about 1/2 palmful)
1 tablespoon ground coriander (about a palmful)
1/4 cup tomato paste
One 12-ounce bottle beer or 1 1/2 cups chicken stock
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
2. While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!