eatatallies.com» Appetizers

Buffalo Chicken Nachos

Allie — Wed, 27 Jun 2012 04:54:34 +0000

Most days I love being a mom more than anything in the whole world. Other days, I am left feeling discouraged and defeated. Today was one of those days. A day like today calls for a bag of chips, some cheese, a little buffalo chicken and maybe a bit of celery to top it off. Here’s to hoping for a better tomorrow!

Buffalo Chicken Nachos
1 1/2 cups Buffalo Wing Sauce
1 tablespoon butter
1/2 cup water
4 cups shredded cooked chicken
1 large bag (family size) Ranch Tortilla Chips
3-4 cups shredded Cheddar Cheese
5 oz. crumbled Blue Cheese
1 cup chopped celery

In a sauce pan, heat the Buffalo Wing Sauce with the butter and water.
Add the shredded chicken and allow to simmer 3-5 minutes.
Strain the chicken and reserve the sauce.

Spread half of the chips evenly onto a rimmed baking sheet lined with foil.
Top with half of the strained buffalo chicken.

Next sprinkle half of the cheese over the top.
Repeat the layers once more: chips, chicken and cheese.
Bake at 45o until cheese is melted, about 5-7 minutes.

Top with crumbled Blue Cheese and place back in the oven for 1-2 minutes until cheese is softened.

Finish off with chopped celery and reserved wing sauce.
Enjoy!

Source: adapted from Food Network Magazine

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Summer Fruit Platter

Allie — Wed, 30 Jun 2010 11:11:00 +0000

I was thinking that I should probably post something a little more substantial food wise today since my last two posts have been of the quick and easy variety. However, who is really doing any kind of substantial cooking with this heat? It has been over a 100 degrees for a few days now and the last thing I want to do is turn my oven on. Also with the fourth of July approaching and all the barbecues and celebrations planned, I thought I should share with you a simple appetizer to enjoy with friends this holiday weekend. You can’t get much simpler than a fresh fruit platter. With summer’s abundance of fresh and delicious fruits, be creative in your choices and be sure to include a variety of colors and tastes. Here is one that my mom put together while she was here visiting last weekend. Yes, my mom put this together! This is something to be noted because I often have a hard time relinquishing control in the kitchen but I think that she did a beautiful job (and I’m not even sure she looked at the diagram I gave her to follow).

Summer Fruit Platter

Here are the fruits that I used but really use whatever suits your fancy :)

Pineapple

Blueberries

Cantaloupe

Watermelon

Strawberries

Kiwis

Fruit Platters are always a crowd pleaser. Even the smallest of hands won’t be able to resist.

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Buffalo Chicken Tenders

Allie — Mon, 31 May 2010 11:06:00 +0000

Not very often does my husband compliment me on my cooking. I think it’s because he is spoiled and doesn’t realize how good he has it. If I am needing the extra boost, I will occasionally fish for compliments. Do you like this? Would you want it again? Is this the best thing you have ever eaten? He usually gives me the answers I am hoping for but rarely does he freely offer them. However, this dinner was a different story. This dinner produced several compliments without any fishing on my part. He loved this. He told me so more than once. He had a second helping. He took the leftovers to work for lunch. Just a few of the signs that this dinner was really good!

Buffalo Chicken Tenders

Serves 4
~printer friendly version~

1 cup crumbled blue cheese

1 cup low-fat buttermilk

Coarse salt and ground pepper

1 cup all-purpose flour

1 1/2 pounds chicken tenders

1/2 cup vegetable oil, such as safflower

1/3 cup Frank’s (my personal favorite) Buffalo Wing Sauce

2 tablespoons melted butter

Preheat oven to 250 degrees.

Place a wire rack on a rimmed baking sheet and transfer to oven.

In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.

Place flour seasoned with salt and pepper and remaining 1/2 cup buttermilk in separate medium bowls. Set out another rimmed baking dish alongside.

Dip chicken in buttermilk (allowing excess to drip off),

then in flour

coating both sides (shaking off excess);

place in baking dish.

In a large skillet, heat oil over medium-high.

Working in batches if needed, fry chicken 5 minutes per side

until golden brown and cooked through.

Transfer to rack in oven to keep warm.

In a large bowl, stir together hot sauce and melted butter.

Add chicken,

and toss to coat.

Serve tenders with blue-cheese dip.

Enjoy!

source: adapted from Martha Stewart Everyday Food

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Sourdough Cheese Bread

Allie — Fri, 29 Jan 2010 00:24:00 +0000

I just heard the Superbowl is approaching. Now, I don’t know who is playing in it but I did hear that it will be on sometime soon. In light of that fact, I thought I should share a yummy cheese bread recipe today. One of the best things about Superbowl parties (especially if you don’t know anything about football) is the food. This bread would make a great appetizer or side dish to serve to your football loving friends. It’s easy, coughfattening and delicious. Warning: you should stay far far away from it if you are on any sort of diet ;) Otherwise, read on…

Sourdough Cheese Bread

1 sourdough bread round

12 oz. Monterey Jack cheese

1 1/2 cubes of butter

1 1/2 teaspoons Beau Monde

1/2 teaspoon Dijon mustard

juice of 1 lemon

Make 6-8 slices across the length of the bread being careful to not cut all the way through.

Turn the bread and make 4 slices lengthwise, again being careful not to slice all the way through.

Slice the cheese.

Put the cheese slices in the crevices of the bread.

Melt the butter in the microwave.

Mix in the Beau Monde seasoning, Dijon mustard and lemon juice with the melted butter.

Pour the butter mixture over the bread

making sure to get in all the crevices.

Bake at 350 15-20 minutes until the top is slightly browned

and the cheese is melted.

Pull off a slice of cheesy goodness and enjoy!

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Fruit Kabobs with French Cream Dip

Allie — Mon, 16 Nov 2009 15:25:00 +0000

I used to teach kindergarten in San Diego. Whenever we had any sort of potluck, another staff member always brought fruit with the yummiest tasting dip. Everyone in the staff room would devour it and there were several attempts made by many teachers to get the recipe but she wouldn’t budge, it was top secret. Although I don’t have her “secret recipe”, I would have to say that this one I’ve adapted from Paula Deen tastes just about the same. It is a great dip to serve with fruit kabobs or a fresh fruit platter. My kids prefer the kabobs because making patterns and sliding fruit onto a stick is a whole lot of fun for a 2 and 4 year old :)

French Cream

1 (8 oz.) package cream cheese

1 cup powdered sugar

1 cup whipping cream

1/4 cup granulated sugar

Whip cream and sugar together until it forms soft peaks.

Beat the cream cheese with powdered sugar. Then add the whipped cream and mix until smooth.

For the fruit kabobs, you will need a colorful variety of fresh fruit and some skewers.

Thread the fruit onto the kabobs.

Serve the fruit kabobs with the French Cream Dip for a tasty appetizer or side.

Source: adapted from Paula Deen

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