This is usually one of those days you chalk up as a loss food-wise. You will inevitably have extra snacks around work and a pumpkin dessert also goes without saying. So at 10am, my coworker, Brian (token male in the office) brought out the buffalo chicken dip and it was all downhill from there. I requested the recipe to share on The Plate…and to see how sinful it actually is.
Buffalo Chicken Dip
4-5 split chicken breasts – cooked and shredded (3-4 whole chicken breasts)
1 jar Marie’s Blue cheese dressing
2 – 8oz packages of cream cheese – softened
4-5 stalks of celery chopped
1 – 12oz bottle Frank’s Hot sauce (or to taste)
1 cup shredded cheddar cheese
Bake/grill/sauté chicken until cooked and shred with a fork Mix all the ingredients and place in a baking dish. (One recipe makes 2-3 pie dishes depending on the size) Top with more shredded cheddar cheese and bake at 350 until hot and bubbly, 20-30 minutes. Serve with tortilla chips and/or celery stalks.
We all popped out at lunchtime to watch the Giants parade. This city’s spirit wear is impressive. So was our spirit wear for that matter…
For a low-key but still festive Halloween night, I made dinner for friends. Our fall menu was as follows:
~Chicken kabobs on rosemary skewers, baked in lemon, garlic and white wine over rice
~Cinnamon, orange mashed sweet potatoes
~Garlic sautéed spinach
~Pumpkin spice cupcakes *Courtesy of Sarah*
When skewering the onion and chicken, I found it a lot easier to thin the rosemary stalks of a lot of their leaves first. The flavor was still incredible.
The white wine bath kept the chicken really moist as it baked and made a great sauce for over the rice. Beforehand I had whipped together mashed sweet potatoes which is inevitably a crowd pleaser and it’s so easy and healthy.
Instructions: microwave 3 sweet potatoes until soft (about 5 minutes each). Peel off skin and place in large bowl. Mash sweet potatoes with fork, adding almond milk (or regular) until smooth. Zest and juice 1 orange into mixture, along with 1/2 teaspoon cinnamon, 1 teaspoon maple syrup, salt and pepper.
Chicken Rosemary Kabobs
2 chicken breasts, cubed
2 tablespoons olive oil
3 garlic cloves, minced
1 lemon, thinly sliced
cherry tomatoes, halved
1 onion, cut into large chunks
4-5 rosemary with strong stalks, thinned out and cut into 4” long sticks
1/2 cup white wine
salt and pepper
1 cup wild rice
Preheat oven to 375. Coat chicken in garlic and olive oil. Alternate chicken and onion on rosemary stalks “skewers.” Arrange in a large baking dish and layer lemon slices on top of skewers. Pour white wine into dish and bake for 20 minutes, or until chicken is cooked through. Prepare wild rice rice per instructions and serve under chicken with pan sauces.
Homemade pumpkin spice cupcakes with cream cheese pumpkin frosting and vanilla ice cream to finish. Happy Halloween, indeed.