Category: FACEBOOK

SUPERBOWL PARTY DIP TRAY ~ CHEESY GAME DAY DIPS ~ BUFFALO CHICKEN, BACON & CHEESE, SPINACH & ARTICHOKE, PHILLY CHEESESTEAK

ARE YOU READY FOR SOME FOOTBALL? or FOR SOME RACING? or HOW ABOUT SOME OLYMPICS? On this weekend we are doing grazing meals and this recipe I found on Facebook will be perfect!

I found this recipe on Facebook a couple years back and it was written for 4 dips done in a rectangle. Since it’s usually just the 2 of us I make much smaller quantities and have adjusted the flavors to our liking. I’ll then take the leftovers and mix them together if they are compatible and make another plate for the next day!

CHEESY GAME DAY DIPS

serves 12 people if you make ALL 4 dips

1 pound of your pizza dough

Avocado oil

BACON and CHEESE DIP
1 3/4 cup sour cream
8 ounces cream cheese, softened
2 1/2 cups shredded cheddar cheese, split
1 cup cooked bacon bits
1/4 cup chopped spring onions
1/2 teaspoon salt
1/2 teaspoon pepper

BUFFALO CHICKEN DIP
2 cups shredded rotisserie chicken
8 ounces cream cheese, softened
1-4 to 1/2 cup Frank’s original hot sauce (depending on your level of heat)
1/2 cup sour cream
1 cup FINELY grated cheddar cheese
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped chives

SPINACH ARTICHOKE DIP
8 ounces cream cheese, softened
1/2 cup mayonnaise
½ cup sour cream
1/2 cup chopped artichokes
1/2 cup chopped spinach, thawed
1 cup grated mozzarella cheese
FRESH ground sea salt and ground black pepper to taste

PHILLY CHEESESTEAK
1 cup cooked beef, minced
FRESH ground sea salt and ground black pepper to taste
cooking spray
1 cup diced red onion
1 cup diced red pepper
1/4 cup mayonnaise
1/2 cup sour cream
4 ounces cream cheese, softened
4 ounces shredded mozzarella “provolone” cheese

  • Pre-heat oven to 350°.
  • Grease and line a deep sheet pan.
  • Mix together all ingredients for each dip until combined.
  • Roll pizza dough into ping pong size balls (20 grams) and place around the edge of the sheet pan and across through the middle to create four equal quarters. If only making 2 or 3 dips adjust your size and shape accordingly.
  • Spread one dip into each of the areas and smooth out.  
  • Brush the dough balls with avocado oil and let proof for 20 minutes.
  • Bake for 20-30 minutes until dough balls are golden brown and dips are bubbling.
  • Serve while warm, enjoy!

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE

I found this recipe on FACEBOOK awhile back, but can’t remember who from. I’ve adapted it slightly.  This crispy chip crusted chicken is loaded with a creamy, spicy and cheesy stuffing that’s juicy AND crunchy.

ACTIVE PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: I’ll make this recipe time and again because it was FULL of flavor, crunchy and juicy.  Not to mention, everybody raved about it.
NOTES: Original recipe called for using Kettle cooked salt & pepper chips with a whole chopped seeded Jalapeno in the cheese mixture.  Hubby and I tried the salt and pepper chips and HATED them so I had to rethink the recipe.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE serves 4

4 boneless skinless chicken breasts
1 8 ounce bag Kettle Cooked Jalapeno flavored Potato Chips
3 eggs, lightly beaten

STUFFING
8 oz cream cheese, softened
2/3 cup medium Jack or cheddar cheese
1/2 cup crumbled bacon
1 tablespoon BBQ sweet rub (recipe below)

  • Preheat oven to 375°.
  • Line a baking sheet with foil and spray with non-stick spray.
  • Use a sharp knife to slice each chicken breast almost all the way in half.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, jalapeno, bacon, and sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press to smear the cream cheese mixture so it is evenly distributed within the chicken.
  • Using food processor pulse chips until they are broken down into crumbs.
  • Pour the crumbs out onto a shallow plate.
  • Add eggs to a shallow dish.
  • Dip the stuffed chicken breasts into the eggs, then into the chip crumbs, coating each side.
  • Once all of the chicken breasts are coated with the eggs and Kettle Chips, place them on your grill or onto a baking sheet and into the oven.
  • Cook for about 25 minutes, or until the internal temperature of the chicken reads 165°.
  • Serve immediately and enjoy!

SWEET RUB
¼ cup dark brown sugar
1 teaspoon FRESH ground sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.
  • Store BBQ sweet rub in an airtight container. It will last 3-4 weeks.

CHEESE STEAK STUFFED PEPPERS

CHEESE STEAK STUFFED PEPPERS serves 4 PHILLY CHEESE STEAKS with a TWIST!
4 bell peppers, halved and seeded, your color of choice
1 tablespoon avocado oil
1 large onion, sliced thin
16 ounces sliced mushrooms
FRESH ground sea salt and black pepper
1 1/2 pound flank steak, grilled and thinly sliced
2 teaspoons Italian seasoning
8-16 slices provolone
FRESH chopped parsley, for garnish

  • Generously season flank steak with FRESH ground sea salt and black pepper.
  • Grill steak 2-3 minutes over a greased medium grill.
  • Remove from grill and rest on cutting board covered with foil.
  • Preheat oven to 325º.
  • Place peppers in a large baking dish and bake until tender, 30 minutes.
  • In a large skillet over medium-high heat, heat oil.
  • Add onions and mushrooms and season with salt and pepper, cooking until soft, 6 minutes.
  • Add steak, tossing to coat well and blend.
  • Cook, stirring occasionally, 3 minutes.
  • Stir in Italian seasoning.
  • Add provolone to bottom of baked peppers and top with steak mixture.
  • Top with another piece of provolone and broil until golden, 3 minutes.

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH
1 bag frozen tater tots, thawed (give or take depending on your waffle maker size)
4 – 6 slices bacon, cooked crisp
4 – 6 slices of cheddar or ½ cup shredded cheddar cheese
2 green onions, thinly sliced or thin red onion slices

  • Preheat waffle iron on high.
  • Place thawed tater tots closely together in an even layer on the waffle iron.
  • Close the lid and press it down tightly.
  • Cook until the tater tot waffle is crisp, about 5 – 10 minutes.
  • Remove the waffle from the waffle iron and allow it to cool on a wire rack.
  • Repeat the process to make a second tater tot waffle.
  • When the second waffle is crisp, top it with half of the cheese, the cooked bacon, and the sliced green onions.
  • Using the bottom plate of the waffle iron, heat the sandwich until the cheese has melted on the bottom waffle.
  • When the cheese has melted, carefully flip the sandwich over and allow the cheese to melt on the other side before removing the sandwich from the iron.
  • Cut it into quarters and serve.

SHARING with FOODIE FRIDAY and FULL PLATE THURSDAY.