Some where out there you have a sandwich soul mate. I bet you didn't know that?
True story. I have found my favorite sandwich in the entire world. The best part is, aside from the sodium in them, they are really healthy and low calorie. Oh, and you cook them in a slow cooker. Hello, delicious, cheap, easy meal. If you do not have a slow cooker ( and why wouldn't you?!) you can toss these in a casserole and simmer in the oven for many hours on low.
Total cost:
About $7.00 for 4 chicken breasts, stock, soup and buns.
This chicken dish is cheep cheep cheep ( that is a barnyard pun...please forgive me)
Your shopping list:
Chicken breasts of the bones less skinless variety. 1 per person. My recipe assumes 4 people, obviously double as you increase your group.
1 box of Lipton Onion soup mix. The Market Pantry brand is just as awesome and way cheaper.
1 4-6ounce can/ box of chicken stock
Cooking Instructions:
Dump the container of broth into the crock pot, if you bought it in one of those little cardboard containers it makes a very satisfying sound if you dump it over and squeeze the box. Try it, I dare you not to love it.
Add in 1 packet of onion soup mix. Stir in. I like to let the broth warm up with the mix in it before I add the chicken because I like it to be soupy. But you don't have to, you can totally just dump it all together.
Add in chicken. Raw chicken is a color I can only describe as pale, try not to look at it.
Cover the pot and simmer on low for about 6 hours. Or high for about 2.5 hours. Low lets you leave your chicken babies in the crock pot while you are at work. Trust me, 8 hours in the pot will do no harm. It will only make your chicken juicier and more delicious. If you are leaving for 8 hours, add in a couple extra ounces of stock to compensate.
Open up the top and take two forks and drag them through the chicken to shred it. This should take about 4 seconds because the chicken is so tender.
Pile a big blob of chicken on a whole wheat bun ( I prefer mine toasty in the broiler) and enjoy the crumbs out of it. This chicken nukes up amazingly.
Guess what guys? This chicken dish is actually really good over rice with fresh veggies on top- think Curie.
Try a few different mediums but try this chicken. I swear you will like it! And your kids will like it, even your " I hate everything that isn't white or blu-razzberrie flavored" kids will like this.
For a super decadent sammie add a dollop of sour cream on top. It tastes like french onion chip dip.
Mar 24, 2010
Mar 23, 2010
Mac and Cheese: On the cheap
I am a connoisseur of all things cheddar, the oranger the cheese, the happier the Sarah.
I prefer my cheese to have zero nutritional value and I like it to have at least 150 grams of fat. In fact, if the serving size on the bag is less than 1/4 cup, I guarantee that is a cheese I would eat.Something about the way melted orange cheddar gets that orange grease on it just makes me swoon. Why am I still sporting an inner tube around my midsection? Now you know. Now you know.
This Christmas my big brother's beautiful wife Rachel made a feast for our massive gang to enjoy. Any time Rachel cooks, find a way to invite yourself as I guarantee you will never eat better. My job was a side dish, easy right? I decided that a holiday where a whole pile of people would be eating together was a great time to get creative and challenge myself. I made a faboosh truffled mac and cheese.This mac and cheese was so special, it was made with aged white cheddar and Gruyere cheeses, truffle butter,garlic and shitake mushrooms. Divine. Every one liked it but I got a resounding chorus of "Gosh darn it send me the recipe, omit the mushrooms. Thanks." Well this was an eye opener. I had made a $40 mac and cheese and every one much preferred the regular old kind, cheddar, mac and done. Inneresting....
Something about that orange cheddar is magic, MAGIC I tell you.
Well I have since perfected my mac, sans shrooms and cut it down to a very budget happy, not at all healthy, $6 to make an entire 9X13 pan of home made mac. Oh, and read the bottom of the recipe for the best nuker version for leftovers.
Your shopping list:
4 cups of cheese- cheddar of the orange kind is the bulk of it, 3 cups or so, maybe toss in a cup of Monty jack or white cheddar too.
1 box of shells.( medium sized shells work GREAT as they hold the cheese in their pocket, like a cheesy kangaroo. Would you eat cheesy kangaroo? I would.)
1 & 1/4 cups milk. NOT SKIM.
A couple squirts of mustard- yellow of course.
Salt, pepper
1/2 stick butter
With out further ado:
Sarah's Mac and Orange Cheese casserole:
Heat oven to 400 degrees.
Boil pan of water- a big one.
1.Dump the pasta into the boiled, salty water
2. While those little babies are are cooking to al dente, grab a sauce pan and put in a 1/2 stick of butter, slowly melt it.
3. Once butter is melted add in a couple tea spoons of flour. Do not use the tsp. measuring spoon. Grab your regular old spoon from the drawer and shake a couple of tea spoons of flour in the butter. You are making a rue, this is a thickening agent for a sauce. Whisk this mess all together till it is blended and a pasty yellow color. Don't try to eat this, I know you will want to, it tastes like it looks, I have done it and just saved you a really weird experience. Although isn't learning I ate melted butter and flour a really weird experience for you?
4. To this mix of pasty rue ( my stripper name) a cup to a cup and a quarter of milk and whisk together till it is well blended. Let it start burbling on the stove, you'll need to turn the heat up a bit to achieve this. See if your sauce is starting to thicken, if it gets too thick, add a dash more milk. Do not use skim, you will regret it.
5. To the milky rue add in a couple squirts of yellow mustard, you can get fancy and try a Dijon or something but I promise, people much prefer things that taste like the color they are ( purple Popsicles and green jello any one?).
6. Whisk in the mustard and salt and pepper to taste.
7. Let burble till your noodle babies are done boiling. Whisk occasionally, cream sauces break really easily and separate if they stand too long or get skin on top. You don't want a broken, skinned sauce. It will make you sad.
8. If you haven't already done so, shred your cheese. You need 4 cups of orange cheddar. If you were smart you bought the already shredded kind. We call that the Sarah Special. Cause I am lazy, obviously. A tasty mix of cheese is 3 cups Orange and 1 cup white cheddar or Monty Jack. Or 5 cups of cheese if you are adventurous....And want to die young of cholesterol clots in your brain.I admit, sometimes I tempt fate and toss in 5 or so cups.
9. Drain your noodle babies and add in the sauce, stir it up add in the cheese, stir again.
10. Dump in a greased casserole, cake pan, whatever will hold that mess.
11. Bake for about 30-35 minutes. You want every thing melty and burbly.
12. Enjoy. Holy yum.
Nuker instructions in case you don't kill it the night before:
1.Grab your leftover mac, nuke it for about 1 minute.
2. Remove from nuker, sprinkle some more cheese on top to freshen it up. ( Any time I sneak away to "freshen up" at a party, you better believe I sneak away to eat cheddar.)
3. Nuke again for about 45 seconds.
4. When your mac is delicious and melty, put some awesome fresh tomato on top. I tell you, nothing will taste better coming out of a microwave than that. Wow.
My recipes are how I think them out in my head. If you need a more scientific explanation of any thing just let me know. I made this one up on my own and am darned proud of it. I hope you like it!
I prefer my cheese to have zero nutritional value and I like it to have at least 150 grams of fat. In fact, if the serving size on the bag is less than 1/4 cup, I guarantee that is a cheese I would eat.Something about the way melted orange cheddar gets that orange grease on it just makes me swoon. Why am I still sporting an inner tube around my midsection? Now you know. Now you know.
This Christmas my big brother's beautiful wife Rachel made a feast for our massive gang to enjoy. Any time Rachel cooks, find a way to invite yourself as I guarantee you will never eat better. My job was a side dish, easy right? I decided that a holiday where a whole pile of people would be eating together was a great time to get creative and challenge myself. I made a faboosh truffled mac and cheese.This mac and cheese was so special, it was made with aged white cheddar and Gruyere cheeses, truffle butter,garlic and shitake mushrooms. Divine. Every one liked it but I got a resounding chorus of "Gosh darn it send me the recipe, omit the mushrooms. Thanks." Well this was an eye opener. I had made a $40 mac and cheese and every one much preferred the regular old kind, cheddar, mac and done. Inneresting....
Something about that orange cheddar is magic, MAGIC I tell you.
Well I have since perfected my mac, sans shrooms and cut it down to a very budget happy, not at all healthy, $6 to make an entire 9X13 pan of home made mac. Oh, and read the bottom of the recipe for the best nuker version for leftovers.
Your shopping list:
4 cups of cheese- cheddar of the orange kind is the bulk of it, 3 cups or so, maybe toss in a cup of Monty jack or white cheddar too.
1 box of shells.( medium sized shells work GREAT as they hold the cheese in their pocket, like a cheesy kangaroo. Would you eat cheesy kangaroo? I would.)
1 & 1/4 cups milk. NOT SKIM.
A couple squirts of mustard- yellow of course.
Salt, pepper
1/2 stick butter
With out further ado:
Sarah's Mac and Orange Cheese casserole:
Heat oven to 400 degrees.
Boil pan of water- a big one.
1.Dump the pasta into the boiled, salty water
2. While those little babies are are cooking to al dente, grab a sauce pan and put in a 1/2 stick of butter, slowly melt it.
3. Once butter is melted add in a couple tea spoons of flour. Do not use the tsp. measuring spoon. Grab your regular old spoon from the drawer and shake a couple of tea spoons of flour in the butter. You are making a rue, this is a thickening agent for a sauce. Whisk this mess all together till it is blended and a pasty yellow color. Don't try to eat this, I know you will want to, it tastes like it looks, I have done it and just saved you a really weird experience. Although isn't learning I ate melted butter and flour a really weird experience for you?
4. To this mix of pasty rue ( my stripper name) a cup to a cup and a quarter of milk and whisk together till it is well blended. Let it start burbling on the stove, you'll need to turn the heat up a bit to achieve this. See if your sauce is starting to thicken, if it gets too thick, add a dash more milk. Do not use skim, you will regret it.
5. To the milky rue add in a couple squirts of yellow mustard, you can get fancy and try a Dijon or something but I promise, people much prefer things that taste like the color they are ( purple Popsicles and green jello any one?).
6. Whisk in the mustard and salt and pepper to taste.
7. Let burble till your noodle babies are done boiling. Whisk occasionally, cream sauces break really easily and separate if they stand too long or get skin on top. You don't want a broken, skinned sauce. It will make you sad.
8. If you haven't already done so, shred your cheese. You need 4 cups of orange cheddar. If you were smart you bought the already shredded kind. We call that the Sarah Special. Cause I am lazy, obviously. A tasty mix of cheese is 3 cups Orange and 1 cup white cheddar or Monty Jack. Or 5 cups of cheese if you are adventurous....And want to die young of cholesterol clots in your brain.I admit, sometimes I tempt fate and toss in 5 or so cups.
9. Drain your noodle babies and add in the sauce, stir it up add in the cheese, stir again.
10. Dump in a greased casserole, cake pan, whatever will hold that mess.
11. Bake for about 30-35 minutes. You want every thing melty and burbly.
12. Enjoy. Holy yum.
Nuker instructions in case you don't kill it the night before:
1.Grab your leftover mac, nuke it for about 1 minute.
2. Remove from nuker, sprinkle some more cheese on top to freshen it up. ( Any time I sneak away to "freshen up" at a party, you better believe I sneak away to eat cheddar.)
3. Nuke again for about 45 seconds.
4. When your mac is delicious and melty, put some awesome fresh tomato on top. I tell you, nothing will taste better coming out of a microwave than that. Wow.
My recipes are how I think them out in my head. If you need a more scientific explanation of any thing just let me know. I made this one up on my own and am darned proud of it. I hope you like it!
Mar 8, 2010
Terriyaki Chicken: On the Cheap!
Recently a friend lamented about her bill after she bought some chicken terriyaki from a large chain Asian restaurant. While I detest this restaurant for their bland, flavorless food and absurd prices, I thought I'd share a better way to get this dish. The following recipe is both tastier, better for you and cheaper.
I am not a nutritionist or anything so no suing me over the following recipe. I am not paid to endorse any of the following brand names, they just taste good and work for the "Explains It All" family. So buy whatever you want and take the following recipe for cheap-o chicken terriyaki with a grain of rice.
To do this up easy peezy and on the cheap:
Go to the store and buy:
One back of Bridseye "Steam Fresh" white rice with vegetables
One poundish of raw chicken- the Gold'n'Plump tenders kind of rock.
One bottle of your favorite Terriyaki sauce from a big box chain Asian type restaurant ( they all sell their sauces, it is darned right predatory if you ask me!!)
-or, you could stick it to the proverbial man and just buy some terriyaki at the grocery store.
Grab your self a pan you can brown up some chick'n' tenders in, some oil of the flavorless variety ( canola is a good choice) and a spoon/ spatula/ kitchen implement that can get raw chicken and hot fat on it- I highly recommend a wooden spoon and here is why:
Pop those chicken tenders into oil that has been heated to the point where when you put the end of the wooden spoon into the oil you see bubbles. This means it is frying temp.
Brown that chicken up for about brownish minutes. Seriously, when it is golden brown on all sides you should be ready to safely consume the chicken. Or get fancy and use a meat thermometer- whatevs.
Once your chicken is brown and beautiful, lay it to drip dry on some paper towels.
While your chicken is getting a spa treatment on some Bounty, you pop that bag of rice into the nuker and cook it up per the package instructions.
When it dings, carefully dump the rice into two portions/ bowls/ plates.
Toss that chicken on top and pour your terriyaki sauce down on top of the whole mess. Enjoy your sloppy, cheap Terriyaki. Take THAT big chain blandness and your steep price tags too.
I have done this meal a couple of times. The price tag for this meal with the sauce from a restaurant chain- $9 for two portions. Keep in mind there is enough sauce in that bottle to make this meal 4 or so times. If you buy 2 bags of rice, this meal will feed 4 people for about $10.50 total. It really is inexpensive and tasty. The price tag for this meal if you buy terriyaki from the grocery store? About $7.00 for 2 portions, $8.50 for 4. That totally beats $18.00 for two portions at that other crap place or $36.00 for 4 portions just for the pleasure of them doing this same basic thing and bringing it to you on a plate instead of doing it at home.
We tend to eat out when I am too lazy to wash dishes. After doing the math, $9.50 is worth it to me in savings to just wash some dishes and eat at home.
So next time you think of take out to feed your sloppy, starved, out of energy face, think cheap, fast and easy.
Stick it to the man, save your money, eat at home!
I am not a nutritionist or anything so no suing me over the following recipe. I am not paid to endorse any of the following brand names, they just taste good and work for the "Explains It All" family. So buy whatever you want and take the following recipe for cheap-o chicken terriyaki with a grain of rice.
To do this up easy peezy and on the cheap:
Go to the store and buy:
One back of Bridseye "Steam Fresh" white rice with vegetables
One poundish of raw chicken- the Gold'n'Plump tenders kind of rock.
One bottle of your favorite Terriyaki sauce from a big box chain Asian type restaurant ( they all sell their sauces, it is darned right predatory if you ask me!!)
-or, you could stick it to the proverbial man and just buy some terriyaki at the grocery store.
Grab your self a pan you can brown up some chick'n' tenders in, some oil of the flavorless variety ( canola is a good choice) and a spoon/ spatula/ kitchen implement that can get raw chicken and hot fat on it- I highly recommend a wooden spoon and here is why:
Pop those chicken tenders into oil that has been heated to the point where when you put the end of the wooden spoon into the oil you see bubbles. This means it is frying temp.
Brown that chicken up for about brownish minutes. Seriously, when it is golden brown on all sides you should be ready to safely consume the chicken. Or get fancy and use a meat thermometer- whatevs.
Once your chicken is brown and beautiful, lay it to drip dry on some paper towels.
While your chicken is getting a spa treatment on some Bounty, you pop that bag of rice into the nuker and cook it up per the package instructions.
When it dings, carefully dump the rice into two portions/ bowls/ plates.
Toss that chicken on top and pour your terriyaki sauce down on top of the whole mess. Enjoy your sloppy, cheap Terriyaki. Take THAT big chain blandness and your steep price tags too.
I have done this meal a couple of times. The price tag for this meal with the sauce from a restaurant chain- $9 for two portions. Keep in mind there is enough sauce in that bottle to make this meal 4 or so times. If you buy 2 bags of rice, this meal will feed 4 people for about $10.50 total. It really is inexpensive and tasty. The price tag for this meal if you buy terriyaki from the grocery store? About $7.00 for 2 portions, $8.50 for 4. That totally beats $18.00 for two portions at that other crap place or $36.00 for 4 portions just for the pleasure of them doing this same basic thing and bringing it to you on a plate instead of doing it at home.
We tend to eat out when I am too lazy to wash dishes. After doing the math, $9.50 is worth it to me in savings to just wash some dishes and eat at home.
So next time you think of take out to feed your sloppy, starved, out of energy face, think cheap, fast and easy.
Stick it to the man, save your money, eat at home!
Dec 17, 2009
Dear Cherry Coke,
You have always been a love of mine, I regret that I have not always loved you the way you deserved. I know at times I have felt a stronger love towards your big brother, Coke Classic, I am ashamed at how openly I have spoken about this love. I know that my actions hurt you deeply but you are too kind, too sweet, too cherry flavored to really say anything in your own defense. I should not take such advantage of your unwavering love and patience with me.
On this day, my sweet; cherry flavored love, I awoke with a migraine ( the neurological equivalent of getting kicked in the testes) and was near tears for much of my morning. I sent the good Saint Michael to the fridge to procure me my usual migraine elixir, an icy cold Coke Classic. Saint Michael did not return from the fridge with good news, he returned to me with a can of warm coke- it might as well have been no coke at all. Oh the despair, oh the agony, oh the warm bubbled horror of an unchilled Coke Classic.
When I finally felt well enough to eat some lunch, who is greeting me in the cafeteria with open arms? You are, my love, my Cherry Coke. How could I be so blind this whole time? Sure Coke Classic is shiny and sleek with it's flashy red can but my dearest Cherry Coke needs no flash. The simple soda fountain you are housed in holds the greatest treasure, syrup, fizzy water and ice chips. When those ingredients are put together in a styrofoam cup, well my day gets a little brighter. Birds sing a little louder, my office door gets knocked on a little softer and much less frequently.
Thank you, my sweet love, for sticking by me in spite of my obvious lack of judgement. Today, you are not just my sweet Cherry Coke, you are the soother of my weary soul, the easer of my migraine. Why you are the bubbly equivalent of 12 hours of sleep interrupted only by the sweet snuggles of my Saint Michael.
Ever lovingly,
Sarah
ps... Some one has got to tell Coke Classic we are taking a break, after all the time I have spent with him lately, I think it would be best coming from some one else he is close to. Maybe my sister Dandy or her sweet hubs, Jeff.
On this day, my sweet; cherry flavored love, I awoke with a migraine ( the neurological equivalent of getting kicked in the testes) and was near tears for much of my morning. I sent the good Saint Michael to the fridge to procure me my usual migraine elixir, an icy cold Coke Classic. Saint Michael did not return from the fridge with good news, he returned to me with a can of warm coke- it might as well have been no coke at all. Oh the despair, oh the agony, oh the warm bubbled horror of an unchilled Coke Classic.
When I finally felt well enough to eat some lunch, who is greeting me in the cafeteria with open arms? You are, my love, my Cherry Coke. How could I be so blind this whole time? Sure Coke Classic is shiny and sleek with it's flashy red can but my dearest Cherry Coke needs no flash. The simple soda fountain you are housed in holds the greatest treasure, syrup, fizzy water and ice chips. When those ingredients are put together in a styrofoam cup, well my day gets a little brighter. Birds sing a little louder, my office door gets knocked on a little softer and much less frequently.
Thank you, my sweet love, for sticking by me in spite of my obvious lack of judgement. Today, you are not just my sweet Cherry Coke, you are the soother of my weary soul, the easer of my migraine. Why you are the bubbly equivalent of 12 hours of sleep interrupted only by the sweet snuggles of my Saint Michael.
Ever lovingly,
Sarah
ps... Some one has got to tell Coke Classic we are taking a break, after all the time I have spent with him lately, I think it would be best coming from some one else he is close to. Maybe my sister Dandy or her sweet hubs, Jeff.
Oct 21, 2009
Do not deliver to an intoxicated person!!!!
When you mail order wine, be sure to specify a shipment address where the following things can happen:
1. A person 21 years of age or older is present to sign for said wine.
2. The package the wine arrives in is discreet
1. A person 21 years of age or older is present to sign for said wine.
2. The package the wine arrives in is discreet
If option 1 and option 2 do not happen, well you can find yourself in an pickle.
Especially if your shipping address is your OFFICE.
Sep 22, 2009
Just the way I like it
Today Saint Michael gave me a tasty surprise, lunch!
Saint Michael took the time to make me a sandwich, just the way I like it.
Saint Michael took the time to make me a sandwich, just the way I like it.
Two slices of plain old wheat bread, a little light mayo and ham. Perfection.
Wrap that bad boy up in a paper towel ( so it doesn't get soggy or smooshed) and stick it in a Target brand zipper bag ( no Ziploc for our frugal household! Our sammiches can suffer.) and there you have, my lunch. My lunch that filled my belly and gave my heart tinglies. Thanks Saint Michael! Me and the belly* thank you!
* Yes my belly speaks, it must in order to exude the kind of control over me it has. It always wants to eat, what is up with that?!
Sep 4, 2009
Sarah's Sassy Buffalo Chicken Dip
Sarah’s Sassy Buffalo Chicken Dip
Shovel it in as fast as you can, cause honey, this dip goes FAST.
Shopping List:
Crock Pot ( if you do not already have one, do not speak to me, you are not ready for this dip.)
2 blocks of Cream Cheese ( do not even attempt low fat, if you are going to eat this dip, go for the gold and use the fully loaded stuff)
4 cups Monty Jack cheese ( basically 2 regular sized bags worth)
1 large bottle of Frank’s Red Hot ( at least 12 ounces, grab a 16 or 20 if you want to crank up the heat)
1 medium bottle of original Hidden Valley Ranch ( all other ranches pale in comparison.)
3 boneless, skinless PLAIN chicken breasts cooked and shredded ( boiling works best for cooking and then pop it in your food processor to chop. I sincerely recommend shredding though because it has better texture and makes a yummy sandwich the next day)
To prepare:
Cook, shred/ chop/ mince the chicken to your desired consistency/ size.
While the chicken is cooking pop your two blocks of unwrapped cream cheese into the bottom of the crock pot, set the tempature to low. Add in the Monty Jack cheese, hot sauce and ranch. When the chicken is ready toss it in on TOP of the other ingredients. It is important to put the chicken on top so that the other ingredients that need to actually melt/ cook get the most heat. This will make your dip creamier and your chicken less burned. Cover the whole gooey mess and let simmer for 30 minutes. Stir it up, repeat as necessary until the dip comes together in a creamy consistency and all the ingredients are mixed in and warmed. If you are in a hurry and want your dip quickly, crank it up to high heat and it only takes about 30 minutes to be ready. It tastes better if you wait and let it all come together slowly. It smells like tangy buffalo chicken wings and tastes amazing on little pieces of bread, Fritos or tortilla chips. What ever you prefer. I have never met a single person who did not LOVE this dip. For extra fun, serve with sides of celery that have been smeared with chunky blue cheese dressing for dipping. Yum, Yum, Yum!
A special note to pregnant/ nursing friends, add the hot sauce in a little at a time to get the “tang” of the flavor but none of the heart burn causing heat. I made the mistake of eating this dip while nursing my daughter and I have not lived down the horror of how bad spice can make a baby hurt. You can always set some plain dip aside for you and just sprinkle hot sauce to taste in it if you are worried and let every one else eat the fully cranked sauce. So good, you will not want to miss out.
Please let me know how you like it!
Shovel it in as fast as you can, cause honey, this dip goes FAST.
Shopping List:
Crock Pot ( if you do not already have one, do not speak to me, you are not ready for this dip.)
2 blocks of Cream Cheese ( do not even attempt low fat, if you are going to eat this dip, go for the gold and use the fully loaded stuff)
4 cups Monty Jack cheese ( basically 2 regular sized bags worth)
1 large bottle of Frank’s Red Hot ( at least 12 ounces, grab a 16 or 20 if you want to crank up the heat)
1 medium bottle of original Hidden Valley Ranch ( all other ranches pale in comparison.)
3 boneless, skinless PLAIN chicken breasts cooked and shredded ( boiling works best for cooking and then pop it in your food processor to chop. I sincerely recommend shredding though because it has better texture and makes a yummy sandwich the next day)
To prepare:
Cook, shred/ chop/ mince the chicken to your desired consistency/ size.
While the chicken is cooking pop your two blocks of unwrapped cream cheese into the bottom of the crock pot, set the tempature to low. Add in the Monty Jack cheese, hot sauce and ranch. When the chicken is ready toss it in on TOP of the other ingredients. It is important to put the chicken on top so that the other ingredients that need to actually melt/ cook get the most heat. This will make your dip creamier and your chicken less burned. Cover the whole gooey mess and let simmer for 30 minutes. Stir it up, repeat as necessary until the dip comes together in a creamy consistency and all the ingredients are mixed in and warmed. If you are in a hurry and want your dip quickly, crank it up to high heat and it only takes about 30 minutes to be ready. It tastes better if you wait and let it all come together slowly. It smells like tangy buffalo chicken wings and tastes amazing on little pieces of bread, Fritos or tortilla chips. What ever you prefer. I have never met a single person who did not LOVE this dip. For extra fun, serve with sides of celery that have been smeared with chunky blue cheese dressing for dipping. Yum, Yum, Yum!
A special note to pregnant/ nursing friends, add the hot sauce in a little at a time to get the “tang” of the flavor but none of the heart burn causing heat. I made the mistake of eating this dip while nursing my daughter and I have not lived down the horror of how bad spice can make a baby hurt. You can always set some plain dip aside for you and just sprinkle hot sauce to taste in it if you are worried and let every one else eat the fully cranked sauce. So good, you will not want to miss out.
Please let me know how you like it!
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