Buffalo Chicken Chili Recipe- by popular demand!

Here's What's New....Straight Off The Chef's Knife!

Buffalo Chicken Chili

My fam loves to eat buffalo wings, so I decided to make that flavor into chili. I end up topping this spicybowl of yummy stuff with “da’ Bomb!” dip and kettle style potato or tortilla chips, for a yummy salty crunch.Chef Robin Gourmet Cooking Classes, 2010.

½ C. butter

2 C. finely chopped onion

1 C. finely chopped celery

1 C. finely chopped carrot

4 cooked chicken(make it easy, use rotisserie chicken!)

4 C. chicken broth

1 C. Frank’s Red Hot sauce

1-29oz. can tomato puree

1 can light red kidney beans(or pinto beans)

In a large soup pot, melt butter. Add chopped onion, celery & carrot. Saute until vegetables are soft. Add remaining ingredients and stir to combine. Bring to a boil, then turn down to a simmer, for 30 minutes. Servepiping hot, topped with the dip n’ chips. Yum, it’s got a nice kick!

"DA BOMB DIP" 

This dip is a mix of blue cheese dressing & ranch dip, it is truly delish! Try it with veggies, warm sofet pretzels (my fave), pitas, chips, you name it! Chef Robin Gourmet Cooking Series, 2010.

Makes about 2 cups dressing

2 C. mayonnaise

1 C. Buttermilk

¼ C. red wine vinegar

½ C. blue cheese crumbles

2 T. dry ranch dressing mixture(Penzey's is preferred)

Pour all ingredients into a bowl and whisk together. Store in a glass canning jar in the refrigerator. Will keep for 2 weeks.

FAMMENU 8.27-9.2.... School is right around the corner!!!

Here's What's New....Straight Off The Chef's Knife!


FAMMENU for the week- going to be busy! The kiddos are excited for back to school shopping- pencils, notebooks, backpacks, lunch boxes, crayons, etc... NOT CLOTHES!!! We have so many kind friends & family members, that kids literally have clothes pouring out of their drawers! So only the classic school basics this year!:) appointments, open houses, hummus production & the ever usual busyness of our family of seven will keep us on our toes all week, PLUS the last weekend at my parents cottage this weekend:0( they are opting out of the 8 year cottage co-owning and deciding to travel. YAY for them! They have worked hard for a LONG time & deserve the fun trips they are planning!(see... Some things DO get better with age!:)
Anywho.... Here's what it looks like we will be doing for dinners this week:

MONDAY: chicken corn chowder- yummy fresh & local sweet corn paired up with poblano peppers, onions, potatoes, organic chicken broth & cream- topped with crispy bacon. Cornbread, watermelon

TUESDAY: grilled herbed sockeye salmon, quinoa pilaf, sautéed Zephyr squash with tomatoes, fresh basil & garlic

WEDNESDAY: crockpot city USA, baby... Buffalo chicken chili- a KIDFAVE! Chock full of chicken breast, carrots, onions, celery & RedHot! Topped off with "DaBomb dip" - a Chef Robin mix of Penzey's Buttermilk ranch & tangy blue cheese crumbles zippity yum-da!

THURSDAY: linguine with shrimp, garlic , parsley, tomatoes & olive oil, yum! Crusty Italian bread, a nice crisp salad with a white wine vinaigrette

FRIDAY: cottage bound??? If so... Or even if NOT so-  Papa Murphy's ready to bake pizzas- gotta love this option! Plus there's always plenty of coupons to use!

SATURDAY: Rockford Farm Market- then for sure off to the cottage! Our kids & golden retriever will be living' it up for the last time at Pickeral Lake! It's been a good eight years!  (I was pregnant with my SEVEN year old the first Summer up there, whew, time FLIES!) the usual grilled fare, plus some great fresh fruit & veggie finds from the Farm Market:)

SUNDAY: cottage food!!! No clue what- ill leave that up to my Momma:)

Have a stupendous LAST week of Summer... Boo:( Start of school, Yay!:)

FAMMENU! 8.20-26.12 It's Baaack!

Here's What's New....Straight Off The Chef's Knife!
A new FamMenu this week!
I've taken the Summer off from my weekly family menu, but since class lists go up for the kids and orientations start this week, plus the cool night spells we've had, I've decided it's time to stArt Em' back up!
So here we go!
Monday: Arroz Con Polo- a super yummy Spanish style chicken & rice. Saffron Infused rice, with bell peppers, onions, parsley tender chicken thighs and green olives, YUM!
Watermelon wedges...
Tuesday: we find out teachers today for elementary! Cool! The kids have parts in our meeting tonight, so a big night!  Rigatoni with lots o basil, tomato sauce & cheese, salad, & a super delish  recipe from the last Penzey's Spice catalog- called "Tomato Bread"- which is glorified garlic bread with farm market fresh tomatoes & toasted mozzarella  cheese- the whole Fam LOOOOVES it!    (a great use for that 1/2 price day old French or Italian loaf of bread!)
Wednesday: supposed to be a beautiful day- middle school orientation day! I think we will be grilling out- probably some yummy grilled steaks with a quinoa white bean, provolone & tomato salad. Corn on the cob, fruit.
Thursday: Cheddar Potato, red pepper & broccoli Soup. Potato rolls, a big veggie full salad with yummy Penzey's buttermilk ranch.m
Friday: chicken fajita pizza, yum!
Saturday: after the Rockford Farmers' Market-burgers on the grill, crock pot baked beans, grilled fingerling potatoes, watermelon & corn on the cob!
Sunday: roast pork with gravy, mashed potatoes, green beaners, pickled cukes, farm market tomatoes & homemade creamed corn- like an afternoon & Gramma & Grampa Vissers! :0)

Enjoy these last SPLENDID weeks of Summer!