Tag: What’s Cooking

Game Day Buffalo Chicken Dip

LeahLeave a comment

With football season in full swing, I’m bringing back this game day favorite! This buffalo chicken dip is always a favorite and so easy to make. I love that I can just throw everything in the crockpot and it’s ready to go.

What You’ll Need

  • 8 ouces of Cream Cheese
  • 1/2 cup Ranch dressing (I use Hidden Valley)
  • 1/2 cup Hot Sauce (I use Frank’s Red Hot)
  • 2 cups Shredded Chicken (Rotisserie Chicken is great for this)*
  • 1 cup Shredded Cheddar Cheese

*For frozen chicken, put chicken and 1 cup chicken broth and seasonings of choice (I normally use salt, pepper, and garlic powder) in an Instant Pot and cook for 10-12 minutes depending on how large your chicken is. I’ve also used boneless skinless breats and thighs depending on what I have.

In your crockpot, you’ll combine the cream cheese, Ranch dress, hot sauce, and shredded chicken. Top with 1/2 cup of your shredded cheese and cover with the lid. This will cook on high for 1 1/2 to 2 hours.

Once the cream cheese is melted through, mix until everything is well combined. Then top with the reserved 1/2 cup of shredded cheese.

Cook for 15 more minutes and give dip another stir.

Lower to your crockpot’s warm setting and enjoy! I serve mine with tortilla chips, but have also used celery sticks, carrots, and toasted slices of baguette too.

XOXO,
Leah

Sushi Bake

LeahLeave a comment

I’ve never been one for long intros when it comes to recipe blogs, so I’m definitely not going to start now!

This sushi bake is a huge hit in our house, and we normally make it at least a few times a month.

What You’ll Need

– 1/2 pound of salmon seasoned with salt, pepper, garlic, and a little Smokey paprika, shredded

⁃ 1/2 pound of imitation crab, shredded

⁃ 4 oz cream cheese

⁃ 1/4 cup mayo (I use a Japanese brand called Kewpie), but regular mayo works too

⁃ Sriracha to taste

⁃ 2 cups of cooked white rice

⁃ Crushed seaweed

⁃ 9×9 baking dish

⁃ Cooking spray

⁃ Sesame seeds (optional)

Bake your salmon until done. I use the air fryer for about 9 minutes at 400 and season with salt, pepper, garlic, and a little smokey paprika. Remove skin and shred when finished.

Cook your rice according to package directions. I use jasmine rice (but any white rice will work) and cook it in our Instant Pot using the rice function.

Shred your imitation crab while your salmon and rice cook.

Add your shredded salmon, imitation crab, cream cheese, mayo, and sriracha to a bowl. Mix until well combined.

Spread your rice into an even layer in your greased 9×9 dish.

Add your crushed seaweed on top of the rice layer, and top with your salmon and imitation crab mixture.

Bake in the oven for about 10 minutes at 380, and finish under the broiler for about 3 minutes.

Top with more of the mayo and sriracha, and enjoy! We add sesame seeds and sometimes avocado if we have them.

xoxo,

Leah