Monday, November 29, 2010

Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (I use Frank's wing sauce)

Heat chicken & hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese & ranch dressing. Cook, stirring until well blended and warm, transfer to a slow cooker. Serve with crackers, tortilla chips, or baked baguette rounds. (I slice a french baguette thinly, put on a baking sheet, spray with a little olive oil, salt & pepper and bake at 400 for a few minutes, until lightly browned.)

Vanilla Bean Scones

You have probably heard me raving about these vanilla bean scones I have been making. I would love to take credit for these sinfully delicious little pieces of heaven, but it's not my recipe. All the credit goes to Ree Drummond, the Pioneer Woman. You can find her awesome blog at It is much more than a recipe site, so plan on doing some reading, and laughing, and of course, lots of cooking. To find the scone recipe click on the "recipe" tab, then the "breakfast" tab. Trust me, they are well worth the calories, and according to everyone who has tasted them, better than Starbucks.

Enjoy :)

Turkey Meatloaf

1 large onion, chopped fine
2 cloves garlic, chopped fine
1 tsp. salt
1 tsp. black pepper
1/4 cup worcestershire sauce
1/2 cup chicken stock
2 eggs, beaten
1 1/4 cup bread crumbs, plain or italian
3/4 lb cremini mushrooms, chopped fine (I do mine in the food processor)
3 lbs ground turkey (lean or xlean)
2 Tbsp tomato paste
1/3 cup fresh parsley, finely chopped
1 cup ketchup

Preheat oven to 325 degrees.

In a medium saute pan, over med-low heat, cook the onions & garlic in olive oil until translucent, but not browned, approx 5 minutes. Add chopped mushrooms & cook until all the liquid the mushrooms give off is evaporated, approx 10 minutes, season with salt & pepper. Add the worcestershire sauce, chicken stock, and tomato paste, and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, parsley, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. (I line the pan with a sheet of parchment paper first.) Spread the ketchup evenly on top. Bake for 1 - 1 1/4 hours or until the internal temp is 160 degrees and meatloaf is cooked through.

Serve hot, at room temperature, or cold on a sandwich.