Besides cleaning all day yesterday, I cooked ALLL day! Not to toot my own horn or anything, but I made some pretty AWESOME stuff!
This is SO good…it’s buffalo chicken dip. It came from the ABC 33/40 Cookbook…that’s our local ABC affiliate, and they’re selling a book of the employee’s favorite recipes to raise money for the Ronald McDonald House. It’s a great cause! If you’re a local, you can get them at Bruno’s and Food World.
Besides the good cause thing, the recipes are delicious. This was Jason Simpson’s recipe in the book! Here it is:
2 cups Shredded Chicken
2 blocks Cream Cheese
1 Cup Ranch Dressing
3/4 Cup Hot Sauce (I used 1 cup since we like things extra spicy.)
1 1/2 cups Shredded Cheddar Cheese
Mix cream cheese and hot sauce together well. Add ranch dressing. Add chicken and 1/2 cup of the cheddar cheese. Pour into an oven-safe dish and sprinkle rest of cheese on top. Bake for 35-40 minutes at 350 degrees.
Serve with tortilla chips or frito’s.
And it, my friends, is divine.
I also made a big batch of my shaken potatoes yesterday! They’re basically oven fries, but better. 🙂 And they’re so easy!
1. Cup up a 5 pound bag of red potatoes into bite-size pieces.
2. Add olive oil, then salt, pepper, garlic powder, rosemary, and parmesan cheese to taste. (I’ve never measured this, I just add enough to coat each piece). Then shake like crazy to coat everything!
3. Spread out on a baking sheet covered in Pam.
4. Bake, uncovered, for around 45 minutes at 450 degrees.
That’s it! If you’re serving immediately, you might want to bake for close to an hour. I bake them just slightly underdone because I always make up big bags and freeze them, then just pull them out of the freezer when needed and bake the rest of the way before serving. WAY cheaper than those bagged fries, and better for you!
The last thing I made was seafood lasagna. A few weeks ago, our local grocery store had a buy 1 get 2 free sale on frozen shrimp and scallops, so I stocked up! It is AWESOME! You can find the recipe here.
So much for that diet…maybe next week. 🙂
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