Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)
1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
1/2 cup mayo
1/4 cup grated parmesan
3 tbsp. minced green onions (use both green & white, don’t discriminate)
2 large cloves of garlic, minced
2 tablespoons of lemon juice
2 tsp. Worcestershire sauce
salt, pepper, and hot sauce to taste
1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
Optional: I sprinkled some shredded Mexican cheese as a layer on top
Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.
Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.
Listen, bikini season is over and there is a chill in the air…I say we have an ooey gooey decadent dinner! Some good old stick to your ribs (And maybe love handles) comfort food. These chicken and cheese enchiladas have even won over a non-Mexican food lover like myself! Hope you enjoy & remember to post pictures with the #damndelish tag!
3 tbsp. butter (I know that’s a shit ton, I didn’t say this was diet friendly)
8 oz. of sour cream (keeps getting better 😛)
3 tbsp. flour
2 cups of chicken broth
Hot sauce (I did a couple of splashes of the Chalula’s chili garlic)
Onion powder (optional, I’m just a seasoning whore)
Garlic powder (optional again, just going for robust flavor)
1 bag of shredded Mexican cheese (think Colby jack, Monterey jack, etc.)
1 shredded rotisserie chicken
1/2 – 1 cup of salsa – eyeball the salsa, its not apart of the original recipe and I just added it to the chicken & cheese mixture. (Note on what kind to use: preferably one that is low in water content and packed with onions & green chilies. I don’t want to brand plug anyone, but I think Rotell’s tomatoes & chilies, again not name dropping #jussayin’.)
Chopped black olives (I left these out, but some people commented on the original recipe that they added them. I might try it next time.)
Mix the shredded chicken, half the cheese, and the salsa and set aside. In the mean time start the roux of the butter and flour. Stir in the chicken broth to loosen the sauce up. IMPORTANT, let this cool before folding in the sour cream. IF you don’t, it will curdle the sour cream, essentially: sauce is ruined. Anyway while the sauce is cooling pre sour cream, you can assemble the enchiladas in you oven safe pan. Fill the tortillas with the mixture evenly, roll, and lay seam side down in a line.
Bake at 350 degrees for 20 minutes and then broil for 3 minutes, be careful not to burn. Note: Let it cool before serving.
I am having everyone over next week for the kick off of Football Season! Also happens to be a Steeler game, how convenient! Anyway, I was making my list of usual suspects on what I wanted to serve during the game – I had my pumpkin muffins, pizza rolls, and a few others on the list of what to buy at the store when I realized I needed a few more hearty items to serve outside of the dips and snack foods I normally make. That’s when I got down to the buffalo chicken meatballs. Easy and filling. After all, this is hardly the time to eat the fruits and salads we have been noshing on all summer. You don’t feel guilty because its ground chicken, but you are also not starving by half time. GOOO PITTSBURGH!!
1 lb. ground chicken
1 tsp. salt and 1 tsp. black pepper
1 cup of the mirepoix mix I use in the meatloaf recipe too. (just finely diced celery and onions is fine also, I’m just lazy)
1 tsp. garlic powder (Again adjust to your taste preference)
3/4 cup chicken broth
1/2-3/4 cup of hot sauce (Frank’s or Cholula work best)
2 1/2 Tbsp. dry ranch seasoning
In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use). Mix together the ground chicken, veggies, and spices until combined. Form into meatballs (approximately 20 small meatballs). Heat 1-2 tbsp. of oil in a large skillet, over medium-high heat. Sear the meatballs for 6-8 minutes, turning the meatballs for an even sear. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes) Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.
I am making these next week for the party so keep an eye out on our Instagram page (@damndelish) to see how they turn out!