Buffalo Chicken Dip

Need a game day starter? Want a comforting snack or a warm and gooey lunch? This dip is a great choice. It can be served with your favorite crackers, tortilla chips, carrot and celery sticks, and whatever crunchy food you like!

You will need:

• 1 rotisserie chicken, shredded (or 1.5 lb chicken breast, cooked through and shredded)
• 1/4 c chicken broth
• 3/4 c hot sauce
• 8 oz cream cheese, softened
• 1/2 c ranch dressing
• 1/3 c blue cheese crumbles
• 1/3 c chopped scallions
• 3/4 c shredded cheddar cheese
• Punch of pepper

Then you will…

1. Preheat oven to 400 degrees. Lightly grease an 8×8 baking dish with nonstick spray.
2. In a medium skillet, sauté the chicken with the broth and hot sauce over medium heat. Cook for 5 minutes until hot through.
3. Remove from the heat.
4. Mix in the cream cheese, ranch, blue cheese, scallions, and 1/2 cup of the cheddar cheese.
5. Transfer to the prepared baking dish.
6. Top with the remaining cheddar cheese and a sprinkle of pepper.
7. Bake 15-20 minutes, until bubbly.

Cheesy Green Chile Cauliflower Casserole

We have tacos on our regular dinner rotation, so we like to try different side dishes to avoid too much routine. This was a cheesy and delicious way to add some veggies to the mix. We also thought it would be yummy inside a burrito!

You will need:

• 2 T olive oil
• 1 medium yellow onion, peeled and minced (should yield about 1 cup)
• 1/2 c light cream
• 1/2 t pepper
• 1/2 t garlic powder
• 1/2 t ground cumin
• 1/4 t salt
• 1/2 c sour cream
• 4 oz (1 can) chopped green chiles
• 1 1/2 c shredded sharp Cheddar cheese, divided
• 2 c steamed cauliflower rice, excess water squeezed out (I used frozen, prepared according to packaged)

Then you will…

1. Preheat your oven to 325 degrees. Lightly grease a 6-cup baking dish with nonstick spray.
2. Heat the olive oil in a medium skillet over medium heat.
3. Add the onion and sauté for 5 minutes.
4. Stir in the cream, pepper, garlic powder, cumin, and salt.
5. Allow to reduce by half, stirring regularly. Remove from heat.
6. In a medium mixing bowl, combine the sour cream, green chiles, 1 cup of the cheese, and the cauliflower.
7. Stir in the onion mixture.
8. Spread the cauliflower mixture in the prepared dish and top with the remaining cheese.
9. Bake 25-30 minutes until bubbly and starting to turn golden.
10. Allow to cool at least five minutes before serving.

Herbed Yogurt Dip

This is a cool and bright dip, perfect for hot summer days. We served it with fresh sugar snap peas, bell pepper slices, and some crunchy breadsticks.

You will need:

• 3 cloves garlic, peeled and minced
• 1/2 c fresh oregano, chopped
• 1/2 c fresh cilantro, chopped
• 1 c fresh parsley, chopped
• 1/3 c olive oil
• 2 T red wine vinegar
• Zest of 1 lime
• 1/2 t ground pepper
• 1/4 t crushed red pepper flakes
• 1/4 t salt
• 16 oz plain greek yogurt

Then you will…

1. Put everything, except for the yogurt, in a small food processor.
2. Pulse until blended together.
3. In a medium bowl, mix together the herbed oil and the yogurt by gently stirring.
4. Serve and enjoy!

Best Ever Scalloped Potatoes

I canNOT write enough positive things about this recipe. This has become a staple in our house. The rosemary makes it extra tasty, and it goes well with steak, pork, ham, and chicken. Like other scalloped potato recipes, it is rich though. So be sure to have a crisp salad with a vinaigrette with your meal.

You will need:

• 3 T olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, chopped
• 1/4 c flour
• 1 c stock (suggest: chicken)
• 2 c milk
• 4 T fresh rosemary, chopped
• 1 t pepper
• 1/2 t salt
• 1 lb red-skinned potatoes, sliced into 1/4-inch rounds
• 2 c shredded sharp cheddar cheese, divided
• 1 c grated Parmesan, divided

Then you will…

1. Preheat your oven to 400 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
2. In a large non-stick skillet, heat the olive oil over medium heat.
3. Add the onions and saute for 5 minutes, or until starting to soften.
4. Add the garlic and saute until fragrant.
5. Stir in the flour and cook for 1 minute.
6. Whisk in the stock and milk until well combined.
7. Add the rosemary, pepper, and salt.
8. Bring to a simmer and allow to thicken slightly, approximately 6-10 minutes.
9. Optional: strain the sauce through a mesh sieve.
10. Spread half of the potatoes in the baking dish.
11. Top with half of the cream sauce.
12. Sprinkle with half of the cheddar and of the Parmesan.
13. Repeat with the potato, sauce, cheddar and Parmesan.
14. Cover with foil and bake for 25 minutes.
15. Remove the foil and bake for another 25 minutes, or until the potatoes are tender and the edges are starting to turn golden.
16. Remove from the oven and allow to rest for at least 5 minutes before serving.

Toasted Mexican Corn

This is so simple to make but packs HUGE flavor. We love it as a side dish or on top of tacos. You could also serve it inside burritos or quesadillas, or go wild and add it to your favorite salad.

You will need:

• 2 T butter
• 1 can (14 oz) corn kernels, drained and rinsed
  • OR you could substitute 3-4 fresh cobs with the corn cut off
• 1/2 t chili powder
• 1/2 t ground cumin
• 1 lime, zested and juiced
• 2 T chopped cilantro
• 1/4 c grated Cotija cheese

Then you will…

• In a medium nonstick skillet, melt the butter over medium high heat.
• Stir in the corn, chili powder and cumin.
• Spread into roughy one layer and allow to heat in the pan, undisturbed, for 4 minutes to gently sear some of the corn.
• Remove from the heat.
• Mix in the lime zest, juice, cilantro and cheese.
• Serve!

Rutabaga and Potato Mash

I love potatoes and was looking for a way to enjoy mashed potatoes with a little twist. This was an excellent side dish — perfect for ham, steaks, pork, chicken, or whatever you have planned.

You will need:

• 3 rutabagas, peeled and chopped into large pieces
• 5 potatoes, peeled and chopped into large pieces
• 8 T butter, divided
• 1/4 c milk
• 1 c panko breadcrumbs, divided
• 1 red onion, minced
• 3/4 t ground pepper
• 1/2 t salt
• 1/2 t garlic powder
• 1/4 t ground nutmeg
• 4 eggs, lightly beaten
• 1 c cream
• 1/2 c fresh chives, chopped
• 1 c grated Parmesan, divided

Then you will…

1. Put the rutabaga and potato pieces into a large pot of cold, salted water. Bring to a boil and cook until soft enough to mash, about 12-15 minutes.
2. Drain and return to the pot.
3. Add 4 tablespoons of the butter and the milk.
4. Mash until fairly smooth.
5. Preheat your oven to 375 degrees. Lightly grease a deep casserole dish (should be able to hold about 8 cups) with 1 tablespoon of butter. Sprinkle the inside with 1/3 cup of the breadcrumbs.
6. In a skillet, melt 1 tablespoon of butter over medium heat.
7. Sauté the onion until starting to soften, about 5 minutes.
8. Mix the onions, salt, pepper, garlic powder, and nutmeg into the mashed mixture.
9. In medium bowl, combine the eggs with the cream. Mix into the mashed mixture.
10. Mix in 1/2 cup of the Parmesan and all of the chives.
11. Spread the mash mixture in your prepared casserole dish.
12. In a small bowl, combine the remaining 2 tablespoons of butter (melted), with the remaining 1/2 cup of Parmesan and remaining 2/3 c of breadcrumbs.
13. Spread the topping on the mash mixture and lightly season with pepper on top.
14. Bake 30-40 minutes or until lightly golden.

Braised Red Cabbage

This is a simple and delicious side dish. It is great with pork or roasted chicken.

You will need:

• 1 red cabbage
• 1 T honey
• 1 c red wine vinegar
• 1/4 t salt
• 1/2 t pepper
• 1 yellow onion, peeled with the non-root end sliced off slightly to make flat
• 24 whole cloves
• 3 shallots, minced
• 2 T unsalted butter
• 2 tart apples, peeled and cored and chopped
• 2 bay leaves
• 1 c cold water

Then you will…

1. Remove the outer layers of the cabbage. Quarter it and finely slice it into ribbons.
2. In a large mixing bowl, combine the honey, red wine vinegar and salt.
3. Mix in the cabbage and allow to sit for an hour, stirring periodically.
4. Stud the onion with the cloves.
5. In a large, deep skillet, melt the butter over medium heat.
6. Add the shallots and apple, and saute for 5 minutes.
7. Mix in the cabbage.
8. Create a space in the middle for the onion.
9. Add the bay leaves and water.
10. Cover and cook over low heat for 1 hour until soft.

Buffalo Chicken Dip

Game night? Movie marathon? Potluck party? This dip won’t last long. If you manage to have a little leftover, spread it on some pizza dough for a white pizza treat.

You will need:

• 8 oz cream cheese, softened
• 1/2 c hot sauce
• 1/2 c ranch dressing
• 1 c shredded cheddar cheese
• 1/2 c crumbled blue cheese
• 1 rotisserie chicken, pulled off the bone and shredded
• 1 small bunch scallions, trimmed and chopped

Then you will…

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl, combine everything but the scallions.
3. Spread the mixture into a pie plate, 8×8 baking dish, or 9×9 baking dish.
4. Bake for 25-30 minutes. The dip should be hot throughout and slightly bubbly.
5. Stir and sprinkle the scallions on top before serving.

Note: you could heat this up in a crock pot instead. It would take about 2-3 hours on low. You could also transfer the dip to a crock pot after the oven, if you wanted to keep it warm during a party.

Summer Pesto Pasta

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

• 1 c fresh basil
• 1/3 c walnuts
• 2 cloves garlic, peeled
• 1/2 c feta
• 1/3 c olive oil
• 1/2 t pepper
• 1/4 t salt
• 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
• 4 ears of fresh corn, kernels cut off the cob
• 1 c cherry tomatoes, cut in quarters or halves
• Optional: 1/4 c light cream

Then you will…

1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
2. Add the feta, olive oil, pepper and salt and blend until smooth.
3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
5. Serve for happy tummies!

Dijon-Glazed Roast Carrots

Super simple and delicious. How could it be better? This easy side dish is great with pork, chicken, steak, lamb…you name it!

You will need:

• 16 oz baby carrots, cut into half-inch slices (recommend on a bias)
• 3 T olive oil
• 1/2 t pepper
• 1/4 t salt
• 2 T unsalted butter
• 3 T Dijon mustard
• 2 T brown sugar

Then you will…

1. Preheat your oven to 375 degrees.
2. Mix the carrots, olive oil, pepper, and pepper in a 9×13 baking dish.
3. Roast for 35-45 minutes, stirring occasionally, until soft and starting to brown.
4. In a small bowl, melt the butter.
5. Stir in the mustard and brown sugar.
6. Toss the carrots with the mustard mixture and roast another 5 minutes.
7. Season with salt and pepper to taste.