Sending it out into the Universe

This recipe has been like a monkey on my back for the past 2 years. I found this on a message board a few years ago and tested a few versions at home before *finally* making it for a gathering with friends. And then I made it for another party with that same group of friends. And yet another.

Since then, it is generally accepted that this is the only dish I know how to make. And it's not, obviously, it's just that this is so good! It's easy to throw together, it travels well, it's great for Sunday Football, or hanging out on a Friday night. It's like Buffalo Wings but without the messy hands and the bones. I craved this towards the end of my pregnancy and would make a batch on Sunday and bring it to work for lunch throughout the week. With celery for my gestating baby, of course.

Now, I send this dish out into the universe and I don't want it back! It's our dish now. Mine, yours, the guy who is reading this in Lithuania; all of ours! Go forth and make this dip for your next party and then report back with the results.

Buffalo Chicken Dip

1.5 (8 ounce) packages cream cheese, 1/3 fat - softened
1 cup hot sauce, such as Franks® Red Hot®
1 cup Ranch dressing
2 cups roasted boneless chicken breast - shredded or diced
1 cup shredded Cheddar cheese (sharp)

Directions:

Preheat oven to 350 degrees

In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended.

Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.

Bake for 45 minutes. Serve warm with Frito's Scoops and celery.


The original recipe also called for 8 ounces of Bleu Cheese crumbles. I didn't like the taste of the bleu cheese in here so I skip it. You can add it in if you're feeling French.

Also, this can be mixed right in the crockpot and cooked on the low setting for a few hours before serving. Make sure you give it a stir every once in a while or it will burn around the edges. I usually make it as directed above and then transfer it to the crockpot.

Chicken Broccoli Rigatoni with White Wine Sauce

So, there's this chain restaurant that I love. I don't say that about many, or, okay, ANY chains. This one is a (somewhat) local chain found in the Northeast called Bertucci's. I have a fondness for small chains that I can't quite explain. Perhaps because they usually begin as a Mom& Pop and are so fantastic that they merit a second location. And then a third. I think the rolls at Bertucci's have magical properties that keep drawing me back for more. Oh, and the sausage soup. And the pizza. And...I've actually never been disappointed with anything I've had from their menu.

It's funny, Italian food is hands down my favorite, but not ever my first choice when dining out. It's just that so many Italian dishes can be made really well at home, that I don't see the point in paying someone to do what I could easily do myself. I would rather pay someone to make me French or Indian food, because I'm hopeless and inept when it comes to those cuisines.

I love Bertucci's though. Currently, I live in a location that does not have a Bertucci's within at least 1,000 miles and they won't deliver to me. One day when a particularly strong craving for Bertucci's Chicken Broccoli Rigatoni came over me, I decided I needed to take matters into my own hands. That's when this recipe was born. If given the choice, I would choose the Bertucci's version over my own. I'm afraid I'll never cook with enough butter to get it exactly right. This recipe is close enough to cure my cravings when I can't have the original.

Chicken Broccoli Rigatoni with White Wine Sauce

.5 pound boneless skinless chicken breast cut into 1" cubes seasoned with salt and pepper
.25 c seasoned breadcrumbs
.25 c grated Parmesan cheese
.25 c shredded Parmesan cheese
2 tbsp Extra Virgin Olive Oil
2 c. fresh broccoli florets
2 c rigatoni

White Wine Sauce
4 cloves minced garlic
1 cup white wine
2 cup chicken stock
1 tsp crushed red pepper
4 tablespoons butter, divided
Squeeze fresh lemon juice
.5 tsp Kosher salt


Combine chicken, breadcrumbs and grated Parmesan cheese into large zip-lock bag and shake to coat chicken. In large skillet heat olive oil and add chicken. Brown on all sides and remove from heat.

Cook rigatoni according to package directions. Drain and set aside.

Steam broccoli in .5 cup of water for approximately 8 minutes. Drain.
Combine broccoli, chicken and pasta.

Sauce:
Place garlic, white wine, broth and lemon juice into a pan and bring to a simmer. Reduce to half and whisk in butter 1 tablespoon at a time. Add salt and crushed red pepper. Toss in with pasta. Top with shredded Parmesan cheese. Serve immediately.


Makes 4 servings

Asian Noodles

I should preface this recipe by saying that I am not of Asian descent and I don't pretend to be an expert of their complex cuisines. In fact, Asian cuisine is one that I love, but that tends to elude me once I get in the kitchen. This recipe would probably make any REAL Asian chef scoff. And then double over in laughter. This is my take on an Asian Noodle dish. It's not Lo Mein, unfortunately, and it's not trying to be.

What I love about this dish is that it's so versatile and, other than the noodles and sauce, every ingredient is optional. Don't have peppers? Use carrots. Don't like chicken? Leave it out. This dish is very unfussy and is good warm or cold. I like it best served cold the next day.

Asian Chicken Noodles

1 lb Spaghetti
2 tbsp Vegetable Oil
1 lb cooked chicken breast cut into 1" cubes
1 red pepper, chopped
1 green pepper, chopped
1 c broccoli florets, chopped
1 sm onion, diced
1 tbsp minced garlic
1 c peanuts, chopped


Sauce
.5 c soy sauce
.5 c brown sugar
2 TBSP sesame oil
.25 c vegetable oil
.5 tsp garlic
.5 tsp crushed red pepper

Cook spaghetti according to package directions.

Heat oil in a large skillet. Saute onions, garlic, peppers and broccoli until tender. Add peanuts, saute and additional 1 minute. Add chicken to skillet mixture, stir.

For Sauce:
In a small bowl whisk together soy sauce and brown sugar. Slowly drizzle in sesame oil and vegetable oil while whisking constantly. Stir in garlic and crushed red pepper.

Add sauce to skillet mixture, toss with pasta and serve warm or cold.