We flew back from California on the red eye Thursday night and spent much of the weekend relaxing, catching up on sleep, unpacking, visiting with friends, and watching the Niners win! It was nice to get unpacked and get organized, not to mention update my wardrobe...I've had the same clothes for 1 month. On Saturday, we ventured to Hoboken to see my college friends who had congregated at a beer garden. It was so great to see everyone as it had been some time (possibly since August for Kara's birthday) since we saw the group.
On Sunday, we had two groups of friends over to watch the Niners and Pat's games, which was a lot of fun. I hadn't cooked since New Years so it was fun to give a few recipes a try. Here was the menu for the games:
- Appetizer: Buffalo Chicken Dip with Celery
- Dinner: Veggie Enchiladas
- Dessert: Skillet Brownies
Buffalo Chicken Dip with Celery
I've been craving non-spicy buffalo chicken wings and thought I would attempt to create a dip. I was a little worried as I was breaking my grandmother's cardinal rule of trying something new when guests were coming over; however, the recipe was a HUGE hit and almost rivals my Taco Dip.
Ingredients
- 3 large chicken breasts
- 2 packages of low-fat cream cheese
- 8 oz. of light chunky bleu cheese dressing
- 3/4 cup Frank's Red Hot Buffalo Wing Sauce (you can use more if you like more of a kick)
- 12 oz. shredded cheddar cheese
- Bunch of celery
Directions
- Preheat oven to 350 degrees.
- Boil water in a medium saucepan. Once the water boils, place chicken breasts in the water and cook. Should take about 15 minutes to cook thoroughly. Once done, let the chicken cool for about 5 minutes and begin shredding into small pieces.
- In a microwave safe bowl, soften the cream cheese (about 20 seconds).
- In a medium frying pan on medium heat, at shredded chicken and heat buffalo sauce. Make sure you coat all pieces of chicken with the sauce.
- Add cream cheese, bleu cheese dressing, and 8 oz. of cheddar cheese and stir until combined and the cream cheese and cheddar cheese is melted.
- Pour mixture into a shallow baking dish and sprinkle remaining cheddar cheese on top.
- Bake dip for about 15-20 minutes or until the cheese is melted and the sides are bubbling. Serve with celery sticks.
Veggie Enchiladas
These enchiladas were sooooo good and rather healthy. I used various veggies (you can add any combination that you like) and whole wheat tortillas. These were very filling and hubby approved :)
Ingredients
- Whole wheat tortillas
- 2 zucchini
- 1 yellow squash
- 1 red pepper
- 1 yellow onion
- 1 can of black beans
- 1.5 cups of cheddar cheese
- 1 can of red enchilada sauce
- (optional) sour cream
Directions
- Preheat oven to 350 degrees.
- Slice all veggies and place them in a large frying pan. Cook on medium heat until soft and tender (about 15-20 minutes).
- Pour 3/4 can enchilada sauce and 8 oz. of cheddar cheese in pan and stir until combine and melted.
- Assemble enchiladas by taking one tortilla and generously filling it with the veggie mixture. Place the seam side down in a rectangular baking dish. Continue until you have the desired number of enchiladas (roughly 6). Sprinkle remaining cheese and sauce on top of the enchiladas.
- Bake enchiladas for about 15 minutes.
Skillet Brownies
I've been wanting to use my new skillet for a while and decided to make a skillet brownie. These brownies were amazing and I will forever be making them in the cast iron. The brownies were perfectly cooked and gooey :)
Ingredients
- 1 box of brownie mixture (mix according to directions)
- 1/4 cup heavy cream
- 4 tablespoons of butter
- 1/2 cup of semi-sweet chocolate chips
- (optional) ice cream
Directions
- Preheat oven to 350 degrees.
- Mix brownie mixture according to directions and stir in the chocolate chips.
- In the cast iron, heat heavy cream and butter until the two are combined. Fold in this mixture into the brownie mixture until it's combined.
- Pour brownie batter into the cast iron pan and bake for roughly 28-30 minutes. Stick a toothpick in and ensure that it comes out clean.
- Let the brownie rest for about 5 minutes and serve with ice cream (optional).
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