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Not your average Mexican dip

November 4, 2008 in Appetizers by iheartsprout | 1 comment

Ingredients:

  • I box package of Philly Cream Cheese.
  • I regular size jag of salsa.
  • I bag of shredded cheese, mexician blend or taco blend.

Procedure:

This recipe is very easy to execute.  Take a 9 x 11 glass pan and and drop in the block of cream cheese.  Use a rubber spatula to evenly spread the cream cheese over the bottom of the dish.  This is easy if you let the cream cheese sit out to soften.

Next, dump the jar of salsa on top of the cream cheese and also spread it around evenly over top of the cream cheese.  This recipe is made more interesting if you experiment with different types of salsa.  One of my favorites is Newman's Black bean salsa.

Follow all this up by liberally and evenly sprinkling the shredded cheese over the salsa.  I know the price of cheese has gone up but this is not the time to be frugal, you should use most of the bag if not the whole thing.

Now this can be covered and stored in the fridge or transported to the party or BBQ.  Right before the dip is about to be devoured slip it under the broiler until the cheese on top starts to bubble and get a bit brown.  When this has occured pull it out and enjoy.  You will be suprised how good this stuff is.

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Healthy and Delicious Buffalo Wings

November 4, 2008 in Entree's, Poultry by iheartsprout | No comments

These wings are not for people that love their buffalo wings deep fried and ultra crispy. These wings are for people that love wings where the meat literally falls off the bone.

Ingredients:

-As many young chicken wings as you think you can eat.

-Your favorite buffalo sauce. I like Franks Red Hot Buffalo Wing, No Fat, No Calories.

-Fat Free Bleu Cheese Dressing

-Fresh Celery

-Fresh Carrot Sticks

This is how its done:

Pre-heat the oven to 500 degrees Fahrenheit, that’s right, HOT. If you have a convection oven don’t use it here if you don’t have too, it is better on a traditional bake setting.

Spray a baking sheet with non fat cooking spray and arrange the wings on the sheet (or multiple baking sheets if you think you are a big Man/Woman). Each wing/drumstick has a skin side, I like to put the skin side up while baking, it might just be my OCD but I think they cook better like this.

Cook the wings for 20 minutes in the center rack. After 20 minutes the wings will be fully cooked, but we are not done with them yet.

Take them out of the oven, and set your broiler as high as it goes. Let it heat up while you take the time to turn every wing over.

Once the broiler is up to temp re-insert the wings on the top rack and let them get slightly browned.

Take them out, turn them over again, and re-insert so that they get browned on the other side. They are going to be popping, smoking, and dancing all over the pan but this is normal. Just let them do their thing until they look gorgeous.

When they are finished throw them into the biggest bowl you can find and dump you choice of buffalo sauce on top of them. Be very careful because a little sauce goes a very long way.

This is the fun part. Toss the wings by either flipping them around with tongs or by actually tossing them in the air.

Serve with some celery, carrots and bleu cheese and you will be in Buffalo Wing heaven.

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