Buffalo Chicken Dip
4-5 cups white meat chicken (I use Tyson cans)
1/2 bottle of Frank's Hot Wing Sauce
1 block of cream cheese
1 bottle Chunky Bleu Cheese Dressing (I use Ken's)
-In crockpot*, add shredded chicken and hot wing sauce
-In medium saucepan, melt cream cheese and bleu cheese until smooth
-Pour cheese mixture over chicken and stir well.
-Heat on HIGH until bubbly, then return to keep warm
-Serve with chips or crackers of choice (I use tortilla chips)
*I find it's best to use a crockpot to eliminate reheating throughout dinner party, etc.
2-3 Tbsp olive oil
2 white onions ( I used minced instead)
1 red bell pepper- chunked
1 yellow bell pepper - chunked
1 green bell pepper - chunked
2 cups red wine
2 Tbsp white vinegar
6 cloves of garlic - finely chopped
3 Bay leaves
1 tsp thyme
3 cans diced tomatoes or 4 fresh sliced tomatoes
1 lb. Italian sausage (I used Turkey usually)
2 cups shredded, cooked chicken (again, I use Tyson cans)
-Heat oil. Add onions & peppers and saute 2-3 minutes. Remove and set aside.
-Pour wine and vinegar into pan. Add garlic, bay leaves, and thyme. Simmer until wine reduced to half.
-Add tomatoes and simmer until they start to breakdown. Return veggies and simmer 20-25 minutes.
-Cut and brown sausage. Add sausage and chicken to veggies, cooking 5-10 minutes (until all well mixed and warmed).