Sunday, December 16, 2012

Chicken Wing Dip

4-6 oz Frank's Original Hot Sauce
2 8-oz packages regular (not low fat) cream cheese
8 oz bottle Ranch or bleu cheese salad dressing
2 lg cans chicken, drained and flaked apart with a fork
8 oz shredded Monterey Jack or cheddar cheese

In a medium-size saucepan, bring hot sauce to a simmer over medium-low heat. Add cream cheese and stir continuously until fully melted. Stir in dressing.Add chicken and stir until fully coated. Add shredded cheese and stir until fully melted.
Transfer mixture to a small crock pot and heat on low. Or transfer to a small casserole dish and bake at 350°F until bubbly (approximately 20-25 minutes).
Serve warm with tortilla chips or tortilla scoops.
Be prepared to share many copies of this recipe!
Note: You may substitute two cups cooked and shredded chicken in place of canned chicken.

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French Onion Pasta


2 cups of uncooked penne pasta
1 to 1.5 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

1- Cook pasta according to directions, set aside and keep warm.
2- In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.
3- Add the marsala wine, scraping the bottom of the pan to remove any stuck on pieces of onion.
4- Add the stock and soup mix packets, allow to cook on low for about 20 minutes.
5- Stir in flour, whisking continually until well incorporated and thickened.
6- Add the light cream, mix well.
7- Add the pasta to the sauce, stir well.
8- Pour into an oven safe dish. Top with the mozzarella cheese.
9- Set it under the broiler until the cheese gets a little crispy.

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