Buffalo chicken dip and don’t forget the fun  

It’s been so hectic around here lately. I keep saying it will slow down but it actually seems to be picking up momentum. Like a slow train running. I have said this before in previous posts but I know a major part of being at peace is just accepting the frantic pace and finding time to have as much fun as possible with my family. Spending time together and savoring every moment. So recently some friends of ours moved into their newly built home and wanted to have a house warming party. Chris works with Big Daddy at Farm Bureau and they have become good friends. 

  
Naturally our kids are friends and his wife and I are friends. Everyone who works in that little office in Desoto Parish and their families have become a little family.  With Loretta (corn salad Loretta if you recall…read it here…Corn salad recipe) being the wacky aunt everyone adores. But that night of the housewarming get together, I was just not feeling it. I was past tired and careening rapidly towards exhausted and cranky. Over it. But we had committed and I knew we needed to be there…so we went. With my slow cooker full of this warm, bubbling  buffalo chicken dip, chopped celery sticks and big bag of Ruffles. Wacky aunt Loretta had lined us all up about what to bring and played the role of party planner. I had said I would bring chips and dip at the time but at the last minute I decided I  would bring one of my favorite dips that my sister, Claire, had introduced me to years ago. Yes, this buffalo chicken dip is one of my favorites and it was a big hit that night at Chris and Sarah’s. I ended up being so glad I bucked up and went. That I got over my exhaustion and was able to see past the long week and embrace a Friday night with good friends. See in my exhaustion, I had not counted on lots of laughter, or Kelly (who would be the fun indulgent aunt) bringing us all big ole daquiris (thanks Kelly!), or the hilarious conversation. I had not factored in feeling right at home and being able to just sit on a stool and laugh amongst friends. It’s easy sometimes in the haze of being annoyed and tired to forget the fun stuff. 

 

this picture says it all…
 
 So it ended up being a fabulous night. And the buffalo chicken dip was enjoyed by all. But not as much as the daquiris, Kell. We always have too much fun together. In fact, Sarah and I have decided it is going to happen more often. Oh and their new house is absolutely gorgeous! In the end, what makes a good time are the people around us. We have that down pat! 
Buffalo chicken dip 

stuff you need~

2 8 ounce blocks of cream cheese (NOT the fat free kind), softened 

3/4 cup buffalo sauce (Franks is my favorite kind…)

1/2 cup ranch dressing 

1/2 cup chunky bleu cheese dressing 

1 1/2 cups shredded cheddar 

2 cups cooked chicken breast (I use rotisserie chicken) 
Your choice of chips or crackers for dipping 

Washed and chopped celery sticks 

my fave! I could drink the stuff.

What to do with the stuff~

In a smallish crockpot (think 3.5 quart), add your softened cream cheese. 

  
Next pour your dressings over this. 

  
Then add your essential ingredient…the hot wing sauce.

  
Just kind of give it a stir. 


Sprinkle in half the cheese…so 3/4 cup or do what I do and add half the bag. Go big or go home I always say. That’s the kind I use…that little hint of cream cheese creates a sense of nirvana in this dip. Just an over the top, “yes this dip, just yes” feeling. You know? Now stir in your cut up cooked chicken. 

  
Set it to low and cook for about 2 hours. Lift the lid and give it good stir halfway through. And sprinkle the rest of the cheese on top. 

  
It will melt the cheese and it will be buffalo dip perfection. How I love this dip. It’s just fabulous. 

dear celery…you are a mere vehicle for this dip to get in my mouth
 So with the holidays coming or for when, you know, LSU plays Bama this weekend, keep this dip recipe on hand. You will want to make it. Don’t forget the daquiris!! 

the kids even know we are our own little family (kids in the front, BD the biggest kid in the back lol)

 
 

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Cajun chicken pasta and a happy accident 

Ok I am so excited to share this recipe with you. It was truly a happy accident for me. I am typically a control freak in most areas and like my ducks In a row in many areas of my life. Cooking is no different. I am not sure if I am this way because it is a necessity for me to have 4 kids and run a house in a semi functional way. Ok mildly functional…I’m not gonna lie. Or maybe I have always been this way. That is probably the most likely scenario. I like things a certain way, I like to be prepared, I like to know what is going to happen in advance. I would say also if I am looking at Alfred Adler’s birth order theory, I am the oldest and I have many of the traits that Adler associates with oldest children. So there you go…this is what happens when a therapist turns into a food blogger. Love love love me some counseling theories. If you want to read up on this topic a little or are just curious, here is a good one to check out…

http://www.d120.org/assets/1/staff_assets/rhalbur/Alfred_Adler_-_Birth_Order.pdf.

It says specifically oldest children are often perfectionists and can be exacting. Errr…me and me. That’s ok. I embrace it. It works well for me most of the time, but being exacting and a perfectionist is not often helpful to me when I need to be experimental in the kitchen. Improvisation is not my thing usually…mama likes a recipe to follow, dang it!!! That’s what makes the fact that this recipe happened at all a true delight. One night we had a busy schedule on the books (running meet, neighborhood association annual meeting, 4 kids worth of homework and big daddy had a life insurance appointment. Busy!) and I was trying to figure out what to feed my crew. Sweet baby Jesus what’s an overwhelmed mama to do?! So I was pondering as I tuned my bickering children in the backseat on the drive home from school. What’s for dinner? I had bought a package of Tyson’s frozen grilled sliced chicken breasts and had not used them yet. 

  
I started thinking what ingredients I had on hand. Something came to me….Cajun chicken pasta! Maybe I could find a recipe that called for what I had. That sounded so good. My sister had turned me on to Chili’s Cajun chicken pasta years ago but that was not in the budget or schedule. I googled it and found a recipe that called for ingredients I had. Well mostly. I was missing a few things and it was not exact. Usually that bothers me but that night I embraced it! I used what I had and did not give two hoots about exact. And the outcome was so very very delicious. Added bonus…those frozen grilled chicken slices worked well and this dish came together in a flash. Everyone loved it and I have made it twice since then. I am going to give you the recipe I used here, but  you can of course check out the original recipe here http://allrecipes.com/recipe/8778/cajun-chicken-pasta/. That first night I did not have grated Parmesan cheese, I only had what my kiddos call shaky cheese or that Kraft stuff in the green canister. It was even better then than the next time when I had the actual freshly grated  Parmesan cheese. Just saying….something to be said for improvising! I double the sauce recipe…when you taste it you will see why. It’s just so good. 3 cheers for happy accidents!! Enjoy! Remember I double the sauce recipe so that’s 2 cups whipping cream and double the seasoning…but that’s just me. I love a good sauce. Mmmm

Cajun chicken pasta 

Stuff you need~ 

1/2 package Tyson frozen grilled sliced chicken breasts 

Cooking oil or olive oil 

2 tablespoons Cajun pasta (I use Tony’s…what else?) 

2 tablespoons butter 

1/2 chunked up  red bell pepper

1/2 chunked up yellow bell pepper 

1 cup heavy whipping cream 

1/4 teaspoon  lemon pepper 

1/4 teaspoon kosher salt 

1/4 teaspoon dried basil (I use the stuff in the tube) 

1/8 teaspoon garlic powder 

1/4 teaspoon black pepper 

1/4 cup Kraft grated Parmesan cheese (the stuff in the green canister…if you dare) 

1/2 box of linguine 

What to do with the stuff~

Bring pot of water to a boil for the pasta. Cook al dente and drain. Set aside. 

Warm the cooking oil in a large skillet over medium heat. Add the frozen sliced chicken. Sprinkle liberally with the Cajun seasoning. It’s supposed to have some Cajun heat sha! 

  
Ok stir the chicken around until it is heated through…5 minutes or so. Toss the butter into the skillet. Let it melt and then toss in the veggies. 

  
Cook until slightly tender. Stir in the whipping cream and then add all the seasonings. Resist the urge to drink it with a spoon. It’s so good. 

  
Sprinkle in the cheese and let it simmer for a few minutes on low heat to let those luscious flavors mingle. Oh yes. Luscious. Flavors. Mingle. You will see.