Read 9 books in 9 categories in 2009. Overlap is allowed.
Here are my categories:
1. Authors I loved as a child
2. Dog books
3. World War I & II, fiction & nonfiction
4. Cookbooks (but I have to prepare at least 1 recipe to count the book)
5. Talking Leaves Christmas flyer (this is a independent book store and I found the flyer at my dd's dance studio)
6. 19th century British & American books I should have read before now or I read so long ago I can barely remember the plots and characters
7. Time travel books
8. Grabbed off the new fiction or new nonfiction shelves in my teeny-tiny neighborhood library
9. We said goodbye in 2008 (Authors who died in 2008)
So far I've finished Ginnie and the Cooking Contest by Catherine Wooley (group1), Marley & Me (group 2 no, duh), Just Before Sunset (group 8).
Thursday, January 8, 2009
Friday, January 2, 2009
Buffalo Chicken Wing Dip Recipe
"It's Buffalo Chicken Wing Dip! Isn't it delicious?!?!"
If you've been to a party or potluck lately, you have heard the above words. People are gathered around a gloppy-looking, strangely orange colored dip, digging in with tortilla chips. They are probably eating the recipe that consists of cream cheese, cheddar cheese, chicken, hot sauce & blue cheese dressing. Good for them! It's yummy...but...
My recipe is better. Really.
It's basic. It's pure. It's unadorned. Three-ish ingredients.
It's WING DIP. Because if you live in Buffalo, you don't call 'em Buffalo wings. They're just wings. (Shoutout to my brother)
This is a recipe that works for any amount of people. You can increase or decrease the amount of chicken breasts as needed.
Chicken Breasts
Salt & pepper
Frank's Hot Sauce
Blue Cheese Dressing (I prefer Marie's)
"Poach" your chicken breasts. I use the quotes because I oven-poach mine. I put the chicken in a glass baking dish, season with salt & pepper, (I sometimes use garlic salt), cover the pan tightly with tin foil and bake at 350 degrees about 20 minutes until cooked through. Cool the chicken until cool enough to handle, then shred in bite-sized pieces.
The next part is similar to making chicken/tuna/egg salad. Add enough blue cheese dressing to bind the chicken together. It should be well combined so that dressing is clinging to most of the chicken shreds.
Now add hot sauce to taste. Add enough at first so that when you stir it into the chicken/blue cheese, the dip looks light orange. Taste it. If it is spicy hot enough, stop. If not, keep going.
(Begin at the beginning and go on till you come to the end; then stop. Lewis Carroll)
If you make this enough (and you will make it over & over, and people will call you and ask for the recipe and you will send them here) you will learn the depth of orange color that signifies the amount of heat you like. Once it is good, bake it again at 350 degrees until it is hot & bubbly.
Serve with any carb product that doubles as a shovel (tortilla chips, triscuits, pitas).
If you've been to a party or potluck lately, you have heard the above words. People are gathered around a gloppy-looking, strangely orange colored dip, digging in with tortilla chips. They are probably eating the recipe that consists of cream cheese, cheddar cheese, chicken, hot sauce & blue cheese dressing. Good for them! It's yummy...but...
My recipe is better. Really.
It's basic. It's pure. It's unadorned. Three-ish ingredients.
It's WING DIP. Because if you live in Buffalo, you don't call 'em Buffalo wings. They're just wings. (Shoutout to my brother)
This is a recipe that works for any amount of people. You can increase or decrease the amount of chicken breasts as needed.
Chicken Breasts
Salt & pepper
Frank's Hot Sauce
Blue Cheese Dressing (I prefer Marie's)
"Poach" your chicken breasts. I use the quotes because I oven-poach mine. I put the chicken in a glass baking dish, season with salt & pepper, (I sometimes use garlic salt), cover the pan tightly with tin foil and bake at 350 degrees about 20 minutes until cooked through. Cool the chicken until cool enough to handle, then shred in bite-sized pieces.
The next part is similar to making chicken/tuna/egg salad. Add enough blue cheese dressing to bind the chicken together. It should be well combined so that dressing is clinging to most of the chicken shreds.
Now add hot sauce to taste. Add enough at first so that when you stir it into the chicken/blue cheese, the dip looks light orange. Taste it. If it is spicy hot enough, stop. If not, keep going.
(Begin at the beginning and go on till you come to the end; then stop. Lewis Carroll)
If you make this enough (and you will make it over & over, and people will call you and ask for the recipe and you will send them here) you will learn the depth of orange color that signifies the amount of heat you like. Once it is good, bake it again at 350 degrees until it is hot & bubbly.
Serve with any carb product that doubles as a shovel (tortilla chips, triscuits, pitas).
Polish Molly
After trying variations of unsinkable & molly for my blog, I finally remembered "Polish Molly."
Polish, like Poland, not clean and polish.
If someone says I look familiar, I say I look like every other Polish/Irish woman in town. Polish from my dad; Irish from my mom. My dad wasn't big on the heritage thing. He always emphasized, "You are an American of Polish descent." He'd leave out the Irish descent part, ha-ha.
Here...we...go!
Polish, like Poland, not clean and polish.
If someone says I look familiar, I say I look like every other Polish/Irish woman in town. Polish from my dad; Irish from my mom. My dad wasn't big on the heritage thing. He always emphasized, "You are an American of Polish descent." He'd leave out the Irish descent part, ha-ha.
Here...we...go!
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