Buffalo Chicken Dip

Hey Y'all. We're in the middle of moving. Actually the beginning of moving which is even scarier. Still waiting on the loan but moving ahead anyway renting the new place (moving in tomorrow) until it comes through. Which it will. Because otherwise well...I can't even imagine.

Actually I can. It would mean moving in with my poor beloved sister like we had to do after graduating college all those many moons ago when we couldn't find jobs. Only now we do have jobs. Decent ones which would make it even more ironic. Again I'll try not to spiral into a stress ball (cue the Oreos and red wine and the weird purple bumps I've had on my legs the past three days. Sexy!)

Anyway it will be short and sweet for the next couple of weeks on the 'ole blogosphere. If at all.

In the meantime I want to leave you with my most prized appetizer recipe - Buffalo Chicken Dip. Actually I kind of hate this recipe because it's all Kris ever wants me to make. I don't even know if anyone else on earth likes it but him. But he likes it so much I make it again and again. Over and over. For all I know friends and family are like please dear God make something else.

I have Claire Robinson to blame for this. And Frank's Red Hot Sauce where I saw the same damn thing printed on the back. I altered it a split hair adding chopped green onions to the dip and as a garnish. I know, I know. My originality is startling and unsettling.

Until next time, keep your fingers crossed for me, the loan, and my sanity.

Buffalo Chicken Dip

Ingredients

• 8 ounces cream cheese
• 1/2 cup finely chopped celery
• 1/2 cup hot sauce (recommended: Frank's)
• 1/2 breast of a rotisserie chicken, skin removed and chopped
• 2 green onions, minced plus 2 chopped for garnish
• 1 cup crumbled blue cheese
• Crackers, tortilla chips, or celery sticks for serving

Directions

Preheat the oven to 400 degrees F.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce, chicken, green onion (2 minced) and blue cheese and mix well. Transfer the mixture to a Pam sprayed 9-inch pie plate or baking dish. Bake until hot and bubbly, about 22-25 minutes. Let cool for 15 minutes. Garnish with chopped green onions. Serve with crackers, tortilla chips, bread or celery sticks.

Creamy, Zesty Avocado Cilantro Sauce

I adapted this from another blog, Guilty Kitchen, and could eat it like hot fudge. It's going to be my summer lover so if you plan on eating at my house in the next few months I dearly hope you like cilantro or it's frozen pizza for you. Just kidding. We also have frozen burritos and occasionally pot pie. Kris likes a little variety.

I served this over chicken with quinoa and while it was delish, I couldn't stop thinking about how it would taste on a burger. Or through a straw. I'll shut up now.

Creamy, Zesty Avocado Cilantro Sauce
* Makes about a cup.
* Adapted from Guilty Kitchen, http://guiltykitchen.com/

Ingredients:
1 small or regular sized avocado (not the softball sized ones)
juice of 1 regular lime
juice of 1 regular lemon (again, not the softball sized ones I see from time to time)
1 large handful of cilantro, stems and all (a heaping packed cup)
1/2 clove garlic, roughly chopped
1/2 teaspoon kosher salt
pinch black pepper
1 tablespoon red wine vinegar
1/4 cup olive oil
Red pepper flakes, optional, or 1/2 chopped jalapeño sans seeds

Directions:
Add the avocado (scooped flesh only, no seed or skin) to a food processor or blender along with the lime and lemon juice, cilantro, garlic, salt, pepper, red wine vinegar, olive oil and pepper/jalapeno if using. Pulse to blend a few times, stopping to scraped down the sides if any chunks are sticking and blend again until smooth.

Taste for seasoning and make any adjustments necessary.

Serve with grilled chicken, steaks, burgers, or whatever you fancy.

Ginger, Soy, and Citrus Marinated Salmon

This is Ina Garten's "Indonesian Swordfish" recipe, mildly adapted and with salmon instead of swordfish (OBVS.) I marinated for 6 hours (using a big piece of fish) and think 8 hours would be the max in order to keep it from getting too salty. If I was cooking a small portion, like for 1 person, I would limit the marinade time to 2 hours or use low sodium soy sauce.

Don't be freaked out by all the lemon zest. Weirdly lemon is the least dominant flavor, at least when using salmon. I think this marinade could be used for all kinds of protein. Fish, chicken, beef, venison, squirrel... Or something really out there. Like tofu.

Indonesian Salmon (Or Swordfish or Cook's Choice:)


Ingredients:
1/3 cup soy sauce
1/4 cup canola or peanut oil
2 teaspoons grated lemon zest (2 lemons)

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup minced or finely chopped ginger root
• 2 tablespoons minced garlic (4 cloves)
• 2 tablespoons Dijon mustard
• red pepper flakes, optional
• 1/2 pound to 3/4 pound fresh salmon

Directions:

Mix up the soy sauce, oil, lemon zest, juice, ginger, garlic, mustard in a large ziploc bag. Smush around to mix well. Add the fish and turn around in the bag so it's well coated. Push the air out of the bag and seal. Refrigerate for 6-8 hours (if using a smaller piece of fish - marinate for 4 or less hours.)

Preheat the oven to 400. Remove the fish from the marinade, patting dry with paper towels. Prep a medium baking sheet with nonstick spray and lay the fish down, skin side down. Sprinkle with red pepper flakes, optional.

Put in the oven for 15-18 minutes, depending on the size of the fish. The edges should just be turning dark brown and the top should no longer have that shiny 'raw' color.

Remove and let rest 5 minutes before cutting and serving.