My Boyfriend Dated A Chef

Boneless buffalo fingers without the mess. Quick and easy to make, this chicken dip is great paired with nacho chips, celery or crackers. Fair warning: this is addictive.

Makes 4 Cups Dip. Recipe adapted from FRANK’S® REDHOT®.

INGREDIENTS:
8 oz. pkg. fat free cream cheese, softened
1/2 cup light blue cheese or light ranch salad dressing
1/2 cup any flavor FRANK’S® REDHOT® Sauce
1/2 cup shredded mozzarella cheese
1 lb. cooked, shredded chicken

PREPARATION:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

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PRESENTATION SUGGESTIONS:
Presentation is everything, right? Here are some great servers for showing off your dip:

B. Smith 3 + 4 Bowl Servers from Bed, Bath & Beyond

Whirl Serving Dish from Kim Westad Ceramist

Food Network 6-piece bowl set from Kohl’s

Electric Chip N Dip from The Home Marketplace

FRANK’S® REDHOT® commercial, just ’cause I think it’s funny:

Thick, rich and creamy this chicken and gnocchi soup is one of my favorite comfort meals. It is so easy to prepare and on par with the Olive Garden recipe. Look for gnocchi (potato dumplings) in the fresh pasta section of your supermarket or in vacuum-packed packages in the dried pasta section.

Serves 8-10.

INGREDIENTS:
2 Tbs. olive oil
1 cup chicken breast
1 lb. potato gnocchi
1 cup onion, finely diced
2 garlic cloves, minced
4 Tbs. butter
4 Tbs. flour
2 cups half and half
2 cups skim milk
1 cup carrots, finely shredded
1/2 cup celery, finely diced
1 14 ounce can low-sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp. thyme
1/2 tsp. parsley
Grated Parmesan cheese

PREPARATION:
In a small nonstick skillet, heat 1 tablespoon of olive oil over medium-high. Cook the chicken, until browned and cooked through. Transfer chicken to a plate. Set aside.

Cook gnocchi according to package directions.

In a large nonstick saucepan, sauté the onion and garlic in butter over medium-high. When the onion becomes translucent, add the flour. Allow to cook for 1 minute.

Add half and half, skim milk, carrots, celery, and chicken. Once the soup starts to thicken, add the chicken broth. Once the soup thickens again, add the cooked gnocchi, spinach, 1 tablespoon olive oil, thyme and parsley. Allow to simmer for 4-5 minutes.

Serve immediately with grated Parmesan cheese.

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A quick weeknight dinner, this chicken and basil stir-fry is light, delicious and a healthy addition to the recipe collection. Enjoy over white rice, basmati rice or even rice noodles.

Serves 4. Recipe from Everyday Food.

INGREDIENTS:
1 1/2 lbs. boneless, skinless chicken breast halves, cut crosswise into 1/4″ thick slices
1 Tbs. cornstarch
Coarse salt and ground pepper
6 tsp. vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4″ wide strips
6 garlic cloves, minced
2 Tbs. rice vinegar
2 Tbs. soy sauce
1 1/2 cups basil leaves, larger leaves torn in half
Cooked white rice, for serving
(Basmati Rice is excellent with this dish)

PREPARATION:
Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.

To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.

Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, basmati rice or rice noodles, if desired.

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Garlicky, cheesy, doughy dunking finger food…sign me up! Stuff these fun little dough balls with all your favorite pizza toppings. Great for parties, as an appetizer, for little fingers or pair with a salad and call it dinner.

Makes 24 Pizza Rolls. Recipe adapted from Our Best Bites.

INGREDIENTS:
1 roll refrigerated pizza dough
2 Tbs. grated Parmesan cheese
1 Tbs. olive oil
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
1 cup marinara/pizza sauce

PREPARATION:
Preheat the oven to heat specified on pizza dough package.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it’s about 8” x 12”.  Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. About 1 tablespoon of toppings. You will need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and place them seam side down in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil. Sprinkle garlic powder, Italian seasoning and Parmesan cheese on top.

Cook pizza rolls in the oven for about 15-20 minutes or until golden brown on top.

Serve warm with warmed marinara sauce on the side for dipping.

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OMG. These are so good! Big fan. If you like Mexican food, run to the grocery store immediately and purchase the ingredients for these babies. You will not be disappointed.

Makes 12 taquitos & 1 1/2 cups dressing. Recipe adapted from Our Best Bites.

INGREDIENTS:
Cilantro-Lime Dressing
1 pkg.(1oz) Hidden Valley Ranch Dressing Mix
1 cup light mayonnaise
1/2 cup milk
1 lime, juiced
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
hot sauce

Chicken Taquitos
1/3 cup fat free cream cheese
1/4 cup green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. pressed garlic
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
12 small flour tortillas
cooking spray

PREPARATION:
Prepare cilantro-lime dressing by mixing together ranch dressing mix, mayonnaise, milk, lime juice, garlic, cilantro and green salsa in a blender. Sample and add hot sauce to taste. Place in the refrigerator and allow to thicken for 30-60 minutes.

Heat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray.

Heat the cream cheese in the microwave for about 20-30 seconds until soft.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir.  Add cilantro, green onions, shredded cooked chicken, cheese and combine well.

Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking, about 20-30 seconds.

Place 2 tablespoons of chicken mixture on the tortilla, keeping it about 1/2 inch from the edges. Roll tightly and place seam side down on the baking sheet making sure that the taquitos do not touch each other.

Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to brown.

Serve warm with cilantro-lime dressing.

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Spring fever has hit and I’m taking full advantage of every opportunity to turn on the Weber. Searching for something a little different than the traditional bbq chicken or steak tips, I opted for this Indian Spiced Pork recipe and I am so pleased with the flavorful results. This is a definite repeat meal!

Makes 12 Skewers. Recipe adapted from Our Best Bites.

INGREDIENTS:
1 1/2 lbs pork chops or pork tenderloin
1 Tbs. pressed garlic
1 1/2 tsp. kosher salt
1/2 Tbs. cumin
1 Tbs. curry powder
1/2 Tbs. coriander
1/8 tsp. cayenne pepper
1/4 cup fresh or bottled lemon juice
3 Tbs. extra virgin olive oil
2 red bell peppers
1 large onion

PREPARATION:
Prepare pork by cutting into 11/2″ pieces and placing in a large zip-lock bag.

In a small bowl, mix the garlic, salt, cumin, curry, coriander and cayenne. Add fresh or bottled lemon juice and olive oil. Stir to combine well.

Pour spice mixture into the zip-lock bag with the pork. Seal bag and marinate in the refrigerator for 3-4 hours.

Chop peppers and onions into 1” squares and store in a separate container in the refrigerator.

When pork is marinated, add the peppers and onions to the zip lock, seal and squish around until they are fully covered with the marinade.

Heat grill or grill pan to medium-high. Onto each skewer, thread 3 pieces of pork alternating with pepper and onion. Grill skewers, turning occasionally, until pork is cooked through, 8 to 10 minutes.

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An inexpensive and satisfying roast meal that is easy to prep and cooks in under an hour! Keep and enjoy the leftovers in the fridge for up to two days.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
3 large bell peppers - a mixture of red, yellow and/or green(ribs and seeds removed), cut into 1-inch-wide strips
2 medium red onions, halved and  cut into 1-inch wedges
3/4 lb. red bliss potatoes, scrubbed and cut into 1-inch pieces
5 garlic cloves, peeled (3 left whole and 2 cut into slivers)
2 Tbs. olive oil
Coarse salt and ground pepper
2 1/2  lbs. eye-of-round beef roast
3/4 tsp. dried thyme

PREPARATION:
Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining tablesoon of oil; rub all over with 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and thyme.

Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut into very thin slices. Serve with vegetables.

Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate for up to two days.

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An exciting blend of chicken, shrimp, shredded vegetables and spices, sealed in wrapper and baked to perfection. Baking the spring rolls makes for an easier and healthier option to enjoy the oriental flavors without the guilt of grease.

Makes 16. Recipe adapted from Food Network.

INGREDIENTS:
1 small boneless skinless chicken breast, cooked and chopped
1 cup cooked shrimp, peeled
2 cups shredded cabbage
1 carrot, peeled and shredded
3 cloves garlic, finely minced
2 tsp. fresh grated ginger
1 Tbs. oyster sauce
1 tsp. fish sauce
1 cup bean sprouts
2 Tbs. chopped cilantro
2 hard-boiled eggs, chopped
1 package spring roll or egg roll wrappers
Cooking spray

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

PREPARATION:
Mince chicken breast and shrimp in a food processor until finely chopped.  Set aside.

Heat 2 teaspoons vegetable oil over medium-high heat.  Cook garlic and ginger until fragrant, about 30 seconds.  Add the shredded cabbage and carrot and sauté for 2 minutes.  Add the chicken and shrimp, oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and add chopped cilantro and hard-boiled egg.

Preheat oven to 400° F.  Prepare the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the egg rolls.

Lay an egg roll wrapper on a flat surface at an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with the cornstarch slurry. Continue rolling up to form a tight cylinder. Transfer to a baking sheet lined with a silicone mat or parchment paper.  Repeat with the remaining wrappers and filling.

Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

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Hearty, satisfying and easy to make, stuffed shells are the perfect comfort meal for a chilly night.

Makes 20 Shells. Recipe adapted from Barilla.

INGREDIENTS:
1 box (12 ounces) jumbo shells
1 lb. ground turkey
2 Tbs. olive oil
1 bag (6 ounces) baby spinach
1 medium zucchini, grated
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 egg
1/4 cup grated Parmesan cheese
1 24–26-oz. jar marinara sauce
1 cup shredded mozzarella cheese

PREPARATION:
Cook jumbo shells according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

Preheat oven to 350°F.

Cook ground turkey in a large skillet over medium-high heat until burger is no longer pink, stirring to break up as it cooks. Drain off fat.

Add oil, spinach, zucchini, onion, garlic, and reserved pasta water. Continue cooking 10 minutes, stirring occasionally. Remove from heat.

Add black pepper and nutmeg. Let mixture cool. After cooling, stir in egg and Parmesan cheese.

Pour 1 cup of marinara sauce into a 13” x 9” baking dish. Fill jumbo shells with meat mixture and place in dish. Pour remaining sauce over the shells and sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes.

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