"New & Improved" Buffalo Chicken Cheese Dip

I know what you're thinking. "Rachael, you've already done this recipe. Be creative, already." You're right-I have already posted this recipe; however, I have improved this. Tremendously.

Tomorrow is Labor Day. Actually, depending on when I post this, today might be labor day. And you undoubtedly have some party to go to tomorrow/today. And many of you are expected to bring some sort of dish; something that you'll probably buy at the store for way too much and possibly try to pass off as your own.

Don't do that. Make this instead.

Test this theory: when someone asks you what you're bringing to the party, go ahead and tell them, "I'm bringing buffalo chicken cheese dip." Watch their face. It will either a) light up from sheer excitement, or b)  become pale after realizing that their dish will be nothing compared to yours. Nothing. It will be banned to the side of the table with the fruit salad and nasty cole slaw. Yours will be seated in honor next to the burgers and brownies. Now give the evil laugh and move on. This was a good decision, wasn't it?


Ingredients:

• 2 8 oz. blocks of cream cheese, softened
• Buffalo sauce (near the hot sauce, ketchup and barbecue sauce)
• Garlic salt
• Lawry's seasoning salt
• Pepper
• 6-8 boneless skinless chicken breasts
• 8 oz. bag shredded mozzarella cheese
• 1 cup of another kind of shredded cheese {I chose a pizza blend}
• 1/2 cup ranch dressing

Directions:

• Cut up thawed chicken breasts into small pieces
• Cook on the stove over high heat
• Add some of the garlic salt, seasoning salt and pepper. Mix well.
• Once the chicken is almost done cooking, add about a cup of the buffalo sauce and stir. Turn the heat on medium and let it finish cooking.
• In a separate bowl, mix the cream cheese

• If you forgot to take it out of the fridge and it's hard as a rock, you can microwave it for 30 seconds.
• Add the mozzarella cheese, buffalo sauce and ranch dressing. Mix well.
• Once the chicken is finished cooking, add to the bowl and combine all ingredients.
• Spread mixture into a 13x9 pan.
• Add about a tablespoon of buffalo sauce to the top of the dip and spread with a spoon, lightly covering the top.
• Sprinkle with the cup of shredded cheese you chose.
• Bake at 350 degrees for 20-30 minutes until bubbly.
• Serve hot with vegetables, tortilla chips or Fritos. If you're afraid of carbs, this can also be served solo.
• This can also be garnished with drained, diced tomatoes (not for me, though, thanks) or chopped green onions.

I wish you were in my apartment right now. I wish you could smell what I'm smelling. This.Is.Heavenly.

Love and all-things-new,

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Garlic 3-Cheese Scalloped Potatoes

I think my favorite thing about Easter is the scalloped potatoes. That's all the introduction this needs.

Ingredients:

• 1 1/2 pounds potatoes, peeled and thinly sliced 
• 2 tablespoons of butter, divided
• 1 pint of heavy cream
• If you're counting calories, as I am and forever will be, you can substitute a mixture of 1 cup low fat (or non-fat) sour cream and 1 cup low fat (or skim) milk
• 2 cloves of thinly sliced garlic
• 1/2 cup shredded Parmesan cheese
• 4 slices of provolone cheese
• 2 cups shredded cheddar cheese 
• Salt and pepper

Directions:

• Preheat oven to 325 degrees 
• Spray a 1 1/2 quart baking dish with some sort of non-stick spray
• Throw half the sliced potatoes in the dish
• Evenly place small pieces of 1 tablespoon of butter on top of the potatoes
• Toss the garlic on top of the butter
• Pour half of your heavy cream (or sour cream and milk mixture) over the top
• Sprinkle with 1 cup of the shredded cheddar cheese
• Repeat steps (potatoes, butter, garlic, heavy cream, cheddar cheese)
• Cover with provolone slices
• Season with salt and pepper
• Throw it in the oven for about 1/2 hour then take it out and cover with Parmesan cheese 
• Bake uncovered for another 30 minutes, or until potatoes are soft and can be easily pierced with a fork

Dontcha just love scalloped potatoes? There is nothing better in this world than cheese, garlic and potatoes, all melted together.

Well, other than Jesus. Happy Easter, folks.


Love and making things just a little bit better,

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Spanish rice

What is it about Mexican food? I'm positive that at some town hall meeting hundreds of years ago, some Latino genius stood up and said, "Let's add cheese to everything we make and fry everything — including our desserts — in order to fatten up the general population."

God bless 'em.

I occasionally meet my friend, Kylie, for lunch at our neighborhood cheap-yet-divinely-amazing Mexican restaurant for lunch. I thought I had life figured out with my chicken enchiladas and beans, but she has made me do a complete 180 in my obsession. I'm now wholly devoted to chicken quesadillas and Spanish rice. So it was only natural that I should end up traipsing around my kitchen, tirelessly attempting to recreate this new favorite of mine. I won't lie to you and say that this is as satisfying as the lard-filled rice you'll get at a restaurant, but this is really dang good, and it's really dang quick.

Ingredients:

• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• 15 oz can plain tomato sauce
• 3 cloves finely chopped garlic
• 1/3 cup chopped onion medium onion
• 2 tablespoons oil

Directions:

• In a medium sauce pan, heat oil over medium heat. 
• Add the chopped garlic and onion. Saute for 1-2 minutes. 
• Add in uncooked rice. Stir for about 5 minutes until rice becomes a golden brown color.
• Add in broth and tomato sauce
• Stir for about 5 minutes and bring to a boil. Once it starts boiling, turn the heat to low and cover.
• Let simmer for 20 minutes, then fluff with a fork. 

That's it! Only about 10 minutes of prep time, and your stove does the rest.

Love and Spanish history lessons,