Super Bowl Dippings

Adamantly I'm not a fan of football. But that's something guys like to watch so I've come to the conclusion that food is pretty much imperative when it comes to football and guys in the same room. Ok, it's not really a conclusion, but more an observation.

So this week will be simple and easy so you can be prepared for the game. I love artichokes and spinach dip, but the store bought kind doesn't always hold up for me. I have truly only once found a store bought kind I like and have spent my summers eating it by the bucketful.

Recipe

Prep-time: 30 mins
Servings: 5-7

Ingredients

1 cup of cream cheese
1 cup of sour cream
1 cup of thawed spinach
1 can of artichoke hearts
2 cups of parmesan cheese
1 TBSP of lemon juice
1 TBSP of salt

Instructions

Pre-heat oven to 350 degrees.

Mix all of the ingredients together and place in greased casserole dish. Set in oven for 30mins or until a slightly brown crust forms. Let cool and serve.

Simple and easy for game day prep.

Back in the Kitchen with Chicken Taco Wontons

It's been a while. I've done some cooking, just haven't really felt the need to put it up here because box cooking isn't something you need to read about. Just read the instructions and you have exactly what I made.

But, I'm back with a great new recipe and a vow to add one new recipe a week.

This week I made Chicken Taco Wontons. I know you're probably thinking "Applebee's already did this." But, mine aren't like Applebee's. Heck I didn't even get the idea from them.

I have been looking for wonton wrappers for a while now, with no idea what I was going to do with them. As they sat in my fridge for a week, I debated about doing Asian food. However, I'm drawn to cooking Asian food naturally for some reason and I wanted to jump outside my box a little.

So I took some chicken, boiled it with taco seasoning and waited for more inspiration. As the chicken boiled in the seasoning I grabbed two peppers and an onion from my garden stash (I spent the summer growing veggies!!!).

Once the chicken was cooked and the sauce was pretty much gone I felt as though something was missing. So I took some BBQ sauce and threw it in for experimentation.

Turns out after 25 mins of wrestling with the wonton wrappers that I made a pretty good appetizer type of meal. After all who doesn't love a finger food?

Recipe

Prep-time: 45 mins

Servings: 4-8  

Ingredients

4 boneless Chicken Thighs
4 Tbs of Taco seasoning
1-2 Cups of water
2 Tbs Hickory BBQ sauce
pinch of salt
pinch of pepper
Small green pepper
Small red pepper
1/4 of onion
1 package of Wonton wrappers
1 cup of Chedder Cheese

Instructions


Pre-heat oven to 450 degrees. 

Place thawed out chicken thighs into sauce pan along with water and taco seasoning. Let chicken cook until ready to shred. 

Chop peppers and onion while chicken is cooking.

Once chicken is cooked, remove from sauce pan and begin to shred. Let the leftover water and seasoning simmer. Once the all chicken is shredded toss back into pan along with chopped peppers and onion. Let simmer for a few minutes until the veggies become tender. Add in BBQ sauce, salt and pepper, mixing well. 

Lay out wonton wrappers on a cookie sheet. Place a small amount of chicken in the center of the wonton, top with cheddar cheese. Follow instructions on how to close the wontons with water.

Once all wontons are closed spray with butter and pop into the oven for 5 minutes. Turn over spray with butter again and pop back into over for another 5 minutes.

Serve with sour cream and salsa (I didn't have any) to enjoy!