Best Buffalo Chicken Dip Ever!

April 16, 2021October 25, 2015 by Michel

Best Buffalo Chicken Dip Ever!

This delicious buffalo chicken dip is my top viewed recipe on my YouTube Channel at 160,704 views and climbing! It takes center stage every time! You may find yourself not straying too far in fear that it will be devoured. The layers start with room temperature cream cheese, chicken tenderloins sautéed in Franks Hot Sauce, a drizzling of homemade buffalo sauce, and finally a sprinkle of crumbled blue cheese, sharp cheddar and mozzarella. It bake’s in the oven until bubbly and served with tortilla chips. I also like to serve this appetizer with carrots, celery and cucumber slices on the side.

I have a secret for you! I’ve been using rotisserie chicken instead! It comes out just as good as sautéing the tenderloin and it saves time! Just toss the rotisserie chicken pieces with some of the butter whisked with the Frank’s Red sauce, and begin to layer. You can also bake chicken wings at 400° for 40 minutes and then toss with this butter-Frank’s Red Hot sauce and you’ll have amazing Buffalo wings!

The Buffalo chicken dip gives all the amazing flavors of that typical “buffalo wings and blue cheese” with out all the work! I am very particular about my blue cheese dressing so I highly recommend my easy homemade blue cheese dressing recipe!

This buffalo chicken dip recipe came from my friend Lisa who just recently made it for a party we were at and it didn’t last very long! I make this dish all year round not to mention how totally awesome it is for football season.

I think this buffalo chicken layered dip is a win win for you and your party. Everyone will be asking you for the recipe. I hope you enjoy this “BEST Buffalo Chicken Dip” recipe and the show too! Don’t miss the “Behind the scenes bloopers” included at the end of the show. And if you want to make an amazing desert that will get you lots of oohs and ahhs try the Pavlova or the “Death by Chocolate Meringue Pie”! Don’t forget a Homemade Caesar Salad and an entré of Lobster Mac n’ Cheese or Eggplant Balls with pasta or Zucchini Spaghetti!

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Ingredients: NOTE: You can use ROTISSERIE Chicken!

3/4 lb chicken tenderloins raw OR 1/2 of a ROTISSERIE Chicken
1 tbsp olive oil (NOTE: this is only if sautéing up the tenderloins)
Sprinkle of salt (only if sautéing up the tenderloins)
1 -8 oz pkg Philadelphia Cream Cheese
Frank’s Hot Sauce
Buffalo sauce: 1/4 cup (1/2 stick) butter (Kerrygold or favorite) & 1/3 cup Franks Hot Sauce
1/4 cup Blue cheese crumbles
1/4 cup sharp cheddar cheese
1/4 cup mozzarella
(1) 9″ Deep-dish baking pie plate

Directions:

Pre-heat oven to 375º
Melt 1/2 stick of butter in microwave, then add 1/3 cup of Frank’s Red Hot Sauce, whisk until combined – this is the “homemade buffalo sauce” – set aside
Add 1 tbsp. olive oil on medium heat
Add in the chicken tenderloin pieces to a pan on med. high heat, sprinkle with a pinch of salt begin to sauté for 3 minutes
Flip chicken pieces over and sauté another 3 minutes
Once they start to golden slightly add 2 tbsp. Franks hot sauce and let reduce on low 1-2 minutes
Remove from heat and shred or cut up
OR toss ROTISSERIE CHICKEN meat from 1/2 of a chicken, cut up or pulled apart to bite-size pieces with enough Frank’s Red Hot/butter sauce mixture to coat
Begin the layering on top of the cream cheese
Smear 8 oz. of room temperature cream cheese in bottom of your bake dish
Then add the shredded chicken for the layer next
Drizzle homemade buffalo sauce over the chicken (save some to drizzle after the layer of cheeses)
Sprinkle 1/4 cup crumbled blue cheese
Then Sprinkle 1/4-1/3 cup cheddar and mozzarella each – if using 9″ baking dish go with 1/4 cup, if using 12″ baking dish you could use 1/3 cup if you want a little extra
OPTIONAL – Drizzle more buffalo sauce over the cheeses
Bake for 20 minutes until bubbly and serve with tortilla ships, carrots and celery

Succulent King Crab at Captain George’s

March 17, 2019April 12, 2014 by Michel

Succulent King Crab at Captain George’s

They certainly know how to do king crab in South Carolina! Captain George’s Seafood Restaurant in Myrtle Beach, South Carolina has an amazing buffet of king crab legs that keeps on coming. Their buffet is pretty extensive so you need to stay focused and remember why you are there! The king crab legs are so big that it is difficult to maneuver the tongs to grab the legs and place them onto your plate. Once you get them piled onto your plate then you need to balance this antler like stack so you don’t drop them all over the floor. Knowing that once you make it back to your table you have this succulent meat to pull out of these crustaceans keeps you walking slow and steady. The king crab legs are really sweet and meaty and when you dunk them into the warm butter it just gets even better!

King crab or stone crab are a super-family of crab-like crustaceans which are generally found in cold seas. Considering king crab goes for over $30.00 a pound at most seafood markets finding a place like Captain George’s where it’s one of their specialties dishes is definitely a good thing. Not only is the crab worth going for but the centerpiece ship display and starry night sky graphics in quite impressive. If you like seafood you may just like to try my Asian shrimp and rice noodle salad, Asian salmon, mussels in a fennel-lemongrass sauce, shrimp and scallop chowder with coconut cream, sea scallop cerviche, or my sea bass with green goddess sauce. On the lighter side you could always go for my fish appetizers consisting of baked coconut shrimp, smoked salmon with a cream cheese-caper spread on crostinis, clam puffs, or sea scallops wrapped in bacon.

Pesto Butter Log

March 18, 2019March 31, 2014 by Michel

Pesto Butter Log

Even though they have been far and few in between having those few warm days has inspired me to bring out one of my spring recipes for fresh basil pesto butter logs which I love because it’s so versatile. Really simple to do and when you combine the pesto and butter to form the log you keep it in the freezer like the Challah bread croutons taking the pesto butter log out to slice off what you need and then back into the freezer. How easy is that? Try a slice of pesto butter on grilled filet mignon served on a bed of perfectly mashed potatoes and red onion, sautéed chicken breast and spinach, on a piece of Sea bass or put a slice of pesto butter inside a turkey or beef burger when you are forming the patty. Cook it on the grill or stove top and when you bite into it lovely garlicky pesto oozes out! Another creative thing to do when you are cooking pasta sauce and you want to add in some basil flavor just throw in a slice from your pesto butter log!

Ingredients:

1 1/2 sticks of a quality butter – room temperature
1 recipe of pesto

Directions:

Make a fresh batch of pesto and combine it with room temperature butter using a spatula
Tear off a large piece of saran wrap and place down going horizontally on a cutting board that will fit in the freezer
Scoop out the combined pesto-butter mixture and place in a 2″ wide line going down the center of the saran wrap… it should be about 12″ long log
Pull up both sides of the saran wrap and this will help round the mound
Fold over the 2 pieces of saran going in the same direction so there isn’t any air in it and begin to roll the pesto log
Pinch the ends, twist and roll again to get a good roll log shape …still holding on to the pinched ends
Place the newly formed log on the cutting board and pop it into the freezer til frozen about 1 1/2 hrs – 2 hrs.
Once the log is frozen you can remove the cutting board and place the log into a Ziploc baggy and back into the freezer
Slice off 1/4″ slices when ever you need and pop the log back into the freezer to keep

Perfectly Mashed Potatoes and Red Onion

November 16, 2019March 28, 2014 by Michel

Perfectly Mashed Potatoes and Red Onion

There’s nothing like good ole mashed potatoes! It’s truly a comfort food. I really like the “yellow” potatoes or Yukon Gold potatoes cause they have less moisture and more texture than say a russet when you boil them and they don’t fall apart. There’s an addition of very thinly slice red onion to this potato recipe that just adds that little extra flavor and really make a nice combo. Perfectly mashed potatoes can easily be made with out the red onion if you prefer and the only thing that changes is the omission of red onion. These yummy potatoes go great with a filet mignon and a slice of pesto log, stuffed roulades of chicken, sea bass with green goddess sauce II, sauteed chicken breasts and fresh spinach, or grilled Asian salmon.

Ingredients:

6 large Yukon Gold potatoes
2 Tbsp salt for the water when you boil the potatoes
1/4 cup each heavy cream & half and half
1/2 medium red onion thinly slice on mandolin or knife
3 1/2 Tbsp butter
1/2 Tbsp for the top
Optional 3 oz Cream Cheese (if making ahead mix in softened cream into finished mashed potatoes)
1 recipe for pesto log if grilling a steak

Directions:

Thinly slice 1/2 of a medium red onion and set aside
Peel the Yukon potatoes and be sure to keep the potatoes in a big pot of cold water while you finishing peeling the others
Cut them into 3/4″ pieces and put them back into the water while you are finishing cutting the rest
When you are finished cutting the potatoes drain the water by titling the pan ( you don’t need to worry about draining every last drop) and then run fresh COLD water back in so it’s about 1 1/2″ over the potato level
Add 2 Tbsp salt to the potatoes and bring the potatoes to a boil on high heat … This will take about 8-10 minutes
When they begin to boil turn the heat down and simmer for 12-13 minutes til they are fork tender but not mushy
Drain the potatoes and put them back into the pan to keep them warm while you rice them (if you don’t have a ricer just keep them in the pan and begin to use your electric mixer to mash the potatoes…once they are massed -keeping slightly lumpy add red onion and butter and finish combining with a spatula, then add half and half with one last stir)
Using a large bowl begin to put the potatoes thru the potato ricer let them stands fall into the bowl
When you are half way there add thinly sliced red onions and 3 1/2 Tbsp butter to rices potato pile
Finish putting potatoes thru ricer letting potato fall onto red onion and butter
When you are finished mix gently with a spatula just to combine then add half and half and mix til just combine
Taste and add salt and pepper and serve

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