The Weekend Starter Pack
a few of my favorite Fall Recipes and a small recap
This upcoming weekend marks the last farmer’s markets of the year here in the Chicago suburbs. It’s a bitter sweet goodbye. However, I have to say it has been such a fun year exploring new markets, trying new produce and just all around being an avenue for creativity.
So here’s a little tribute to the wonderful season this year.
Can’t wait for what next year brings, and maybe I will dabble a bit more into making my own garden!
Okay, moving on.
I’ve been gatekeeping some recipes! And I think right before Sunday football and Halloween is a perfect time to drop them.
Buffalo Chicken Dip
I went on a buffalo chicken dip kick recently for Sunday Football. Personally, I don’t have the necessary attention span to sit for hours in front of the TV; so what better time to recipe test a creamy, cheesy, spicy little TV snack.
Bonus points if you cook your own chicken but by the time Sunday rolls around, my efforts are low so I opt for rotisserie chicken.
There are a few components that came into play for this dip.
Creamy: lowfat cream cheese- the only half healthy thing in this recipe. As well as a combination of Creamy Havarti cheese (I love Roth original) and Sharp Cheddar (Cracker Barrel or Tillamook)- Skip the preshredded, it will not melt as nicely!
Crunch: I think any type of dip should have some type of crunch besides the dip’s transportation device, the chip.
So we are using celery and the white part of a green onion inside the dip.
Heat: Traditionally most recipes called for Frank’s RedHot Original Hot Sauce, HOWEVER when I sent my significant other to go pick up the ingredients for the dip he accidentally got Frank’s RedHot Garlic Buffalo Wing Sauce. Now, normally I think most of us would roll our eyes and shrug our shoulders and think “that’s such a guy thing to do.” Well it most certainly is, but it was the happiest accident that could’ve happened. IT WAS SO GOOD and I don’t think I will be reverting back to the original.
Chips: Your dip’s transportation device is also a very important decision. My favorites are the Tostitos Scoops or an El Milagro Tortilla Chip, I used to live down the street from one of their locations in Pilsen and would constantly smell the fresh tortillas being made, so this is my go to authentic chip/tortilla brand.
Buffalo Chicken Dip Recipe
Prep Time: 20 Minutes
Cook Time: 20-25 Minutes
Ingredients
3 Cups Shredded Chicken (1 Rotisserie Chicken)
2 Stalks Celery Small Diced
1 Bunch Green Onions Chopped (greens and whites separated)
2 -8oz. Packages Low Fat Cream Cheese (Room Temp)
3/4 Cup Shredded Havarti Cheese
1 - 1 &1/2 Cup Shredded Sharp Cheddar Cheese
3/4 Cup Hidden Valley Ranch
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 Tbsp Olive Oil
How I made it:
Preheat oven to 350ºF.
Prep ingredients and shred your rotisseries chicken, discarding any skin/bones.
Using a high sided pan. Add a small amount of olive oil over medium heat. Add Celery, cook for two minutes. Lower heat to medium low and add in the whites of the green onion. Stir and cook for an additional 2 minutes. Add in shredded chicken, wing sauce and cream cheese. Allow cream cheese to melt, stirring frequently. You want to avoid getting the pan too hot so the cheese doesn’t become grainy. Once cream cheese is melted. Add in Ranch dressing, garlic and onion powder. Stir.
Turn the heat down to the lowest setting, slowly add in 3/4 of havarti and cheddar cheese allowing the cheese to melt before adding more. Taste and season with salt and pepper if necessary. (You can always adjust the cheese factor to your liking! I love cheese, so the cheesier the better)
Transfer and pour into a baking dish. Top the chicken mixture with a layer of the remaining cheese. Bake in the oven for 20 minutes. Broil for 2-4 minutes to brown and crisp up the top.
Finish with a garnish of thinly sliced green onion.
Serve with your favorite chips and veggies, enjoy!
Next up is a Spiced Cider Sangria, if you saw earlier this week I had shared a spiced wine short rib recipe that had warming spices and some apple cider. If you’re looking for a warm and cozy fall recipe this is definitely a new seasonal favorite of mine.
With that being said, I did have leftover cider and warming spices so why not repurpose the ingredients I already had on hand and create a fun cocktail?
*Note this is not a SUPER SWEET Sangria, I will include substitutions below if you enjoy a sweeter beverage :)*
Here’s the recipe!
Spiced Cider Sangria
Servings: 6-8
Prep Time: 10 Minutes
Ingredients
1 Bottle Pinot Grigio (sub. with Chenin Blanc, or a Grüner Veltliner)
4 oz. Pear Liqueur (I used Mathilde Poire)
4 oz. Spiced Rum (I used Blue Chair Bay)
16 oz. Ginger Beer
1 Cup Apple Cider
1 Lemon Juiced
1 Lime Juiced
1 Granny Smith Apple Thinly Sliced
2 Bartlett Pears Sliced (or bosc)
4-5 Slices of Lemon
1/3 Cup Fresh Cranberries
4-6 Star Anise
2 Cinnamon Sticks
2 oz. Simple Syrup (Optional- to sweeten it up)
Substitutions
If you want a little sweeter of a cocktail swap out the granny smith apple with a honey crips, pink lady or sugar bee apple.
Swap the ginger beer with ginger ale, this will also change the sweetness level
If you don’t have Spiced Rum you can swap with Brandy
If you don’t have Mathilde you could opt for Cointreau, Triple Sec, Grand Marnier or Peach Schnapps (peach schnapps will be a MUCH sweeter taste, so taste as you go!)
How I made it:
Slice and prepare all fresh juices. To a pitcher add fruit, lemon-lime juice, pear liqueur, and spiced rum. Pour in Bottle of White Wine and apple cider. Stir. If you are not serving right away, allow the cocktail to marinade in the fridge for up to two days before serving. Right before serving add ginger beer. Taste. If you want a sweeter cocktail add in a couple ounces of simple syrup.
Serve with ice and enjoy!
I hope everyone has a wonderful weekend!