Healthy Buffalo Chicken Dip

Posted on October 13, 2014 by admin
Buffalo Chicken Dip
Serves 6
Football season is a fun time to gather with friends and cheer on your favorite team. But if you're trying to eat healthy, a lot of tailgating favorites can easily derail those best intentions. Blogger and author Lisa Cain comes to the rescue with her new cookbook and this crowd pleasing recipe!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 boneless chicken breast (about 10 ounces), cooked and shredded
  2. 5.3 ounces (one small container) non-fat plain greek yogurt
  3. 4 ounces Neufchatel cheese (reduced fat cream cheese)
  4. ½ cup grated cheddar
  5. 1/3 cup buffalo sauce (such as Frank’s Red Hot)
Instructions
  1. Mix chicken breast, Greek yogurt, Neufchatel cheese, cheddar, and buffalo sauce in a saucepan. Heat until cheese is melted and mixture is hot. Serve immediately.
  2. Serve with celery sticks.
Notes
  1. For one half cup serving = 156 calories, 7.2 g fat, 3.6 g saturated fat, 1.8 g carbohydrates, 1.7 g sugar, 20.5 g protein, 0 g fiber, 271 mg sodium, 4 Points+
  2. Reprinted with permission from Snack-Girl.com
Adapted from Snack Girl to the Rescue
Adapted from Snack Girl to the Rescue
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Skillet Cornbread

Posted on September 25, 2014 by admin
Skillet Cornbread with Fresh Roasted Corn
This recipe is one of our favorites from the Big Green Egg cookbook! No need to pack up your grill for the season - fall and winter are some of the best times to fire up your EGG! And because it works just like a convection oven, it bakes a pan of cornbread just as well as it grills a steak or smokes a rack of ribs! Take the old-fashioned Southern route by baking this cornbread in a well-seasoned iron skillet. You can also use a baking dish or muffin pan (without paper liners); just be sure to adjust the cooking time. This recipe includes fresh roasted yellow corn and heavy cream, producing a very rich and moist cornbread. Though it can be served alongside any number of dishes, we love it with a piping hot bowl of chili or vegetable soup while watching the game.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups all-purpose flour
  2. 1 Tablespoon baking powder
  3. 1 teaspoon kosher salt
  4. 1 cup stone-ground yellow cornmeal
  5. 1/2 cup granulated sugar
  6. 3 large eggs, beaten
  7. 8 Tablespoons unsalted butter, melted
  8. 2 cups heavy cream
  9. 1 1/4 cups roasted yellow corn kernels (about 2 ears)
Instructions
  1. Set the EGG for indirect cooking with the convEGGtor (plate setter), legs down.
  2. Preheat the EGG (or your oven) to 425* F
  3. Sift the flour, baking powder and salt together in a medium bowl. Using a wooden spoon, mix the cornmeal, sugar, and eggs in another medium bowl and stir well. Add the flour mixture to the cornmeal and continue stirring until completely blended. Add the butter, cream, and corn kernels and continue to mix until smooth. chopped or smooth. Season to taste with additional salt.
  4. Pour the batter into the skillet and, using a spatula, spread the batter evenly in the dish. Place on the convEGGtor and close the lid of the EGG. Bake for 35 minutes, or until golden brown and an inserted toothpick comes out clean. Remove the pan from the EGG adn let cool for 10 minutes before cutting.
Notes
  1. Copyright 2009 Andrews McMeel Publishing, LLC, "Big Green Egg Cookbook". Recipe used with permission
Adapted from Big Green Egg Cookbook
Adapted from Big Green Egg Cookbook
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Herbed Vegetable Frittata

Posted on September 22, 2014 by admin
Herbed Vegetable Frittata with Smoky Goat Cheese
Serves 4
Nothing begs for a nonstick pan quite like eggs. This hearty vegetarian recipe is easily made in the Swiss Diamond Fry Pan and can be enjoyed for breakfast, lunch, brunch or dinner. Help the entire family fall in love with meatless meals when you serve this Herbed Vegetable Frittata with Smoky Goat Cheese.
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Ingredients
  1. 2 T. smoky paprika
  2. 4 oz. log of goat cheese
  3. 6 eggs 3 egg whites
  4. 1/3 cup minced fresh herbs (chive, basil, thyme, parsley)
  5. 1/2 t. salt
  6. 1 red pepper
  7. 1 T. and 1 t. oil
  8. 1 leek, cleaned and diced
  9. 2 cups baby spinach, chopped
  10. 2 cloves garlic, minced
Instructions
  1. Pour smoky paprika onto a piece of parchment paper.
  2. Lightly roll the goat cheese in the spice to coat the outside to a vibrant red. Using a piece of unwaxed dental floss, gently slice the goat cheese into 6-8 even rounds. Set aside.
  3. Preheat oven to 375°F.
  4. In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in fresh herbs and salt. Set aside.
  5. Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for 4-5 minutes. Roast until the skin is blackened all around. Put pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes.
  6. Once pepper has steamed, wipe off charred skin with a paper towel. Core and cut into even slices.
  7. Heat a Swiss Diamond fry pan over medium heat. Add 1 T. olive oil and diced leek. Sauté until translucent, about 4-5 minutes.
  8. Add the garlic and spinach and sauté 1 more minute. Remove to a bowl.
  9. Brush the pan with 1 t. canola oil – be sure to coat all the way around the bottom and sides. Turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables to the egg mixture and lightly press into the eggs with a spatula. Lay the spice-rubbed goat cheese rounds evenly across the egg mixture.
  10. Cook until outside of the frittata is set and middle is a bit wobbly.
  11. Place the fry pan in the oven and bake for 10 minutes at 375°F or until middle is puffy and golden brown.
  12. Slide onto a cutting board, cut into wedges and enjoy!
Notes
  1. Recipe by Chef Kendra Peterson, courtesy of Swiss Diamond
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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