Category: Spicy Food

Baked Buffalo Chicken Dip

One of my favorite party dips is buffalo chicken dip! I make it a lot when I go to parties or events. I seem to always get asked to make this dip. I love it because it reminds me of chicken wings which I LOVE! You can easily adjust the spice level on the dip.

There are a few different variations out there. I traditionally bake mine in the oven vs use a crockpot. However, I LOVE the idea of the crockpot because you can keep in there to serve and it will remain warm. See the notes after the recipe for tips on baking, making ahead of time and what chicken to use! Enjoy!

Baked Buffalo Chicken Dip

Ingredients:
3 cups cooked chicken, (canned chicken, rotisserie chicken or 2 chicken breasts shredded)
2 8 oz packages cream cheese
2 cups shredded cheddar cheese
1 cup Frank’s Red Hot (more or less based on taste)
1 cup Ranch salad dressing

Directions: Preheat oven to 375. In a deep sauté pan add in hot sauce on medium heat. Add in the cream cheese and heat until melted. Add in Ranch and mix well. Fold in the cheese and let it melt slightly. Stir in the chicken to completely coat. Add the chicken mixture to an oven safe dish. Bake in the oven for 20-25 minutes until bubbly and completely warmed through. Serve with celery, crackers or your choice of chips.

Note: You can make ahead and bake when needed. Just add about 10-15 minutes to cooking time when the dip is refrigerator cold. You can use any kind of chicken you’d like. If you’d prefer you can add all these ingredients to a crockpot and cook on low 2-3 hours. This is great for a party if you want to keep the dip warm.

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Crockpot Chicken Enchilada Soup

There is nothing more comforting than a nice bowl of soup. This chicken enchilada soup is full of flavor and is relativity healthy. I actually use no butter at all. Cheese just goes on top and it’s full of some delicious veggies.

Crockpot Chicken Enchilada Soup

Ingredients:

Chicken:
1.5 -2 lbs chicken breast
1 cup jarred salsa (red any spice level)
1/4 cup water
1/2 packet low sodium taco seasoning

Soup:
15 oz can black beans, no salt (drained and rinsed)
6 cups low sodium chicken broth
1 10 oz can mild red enchilada sauce
1/2 packet low sodium taco seasoning
2 T tomato paste
10 oz can Rotel with green chilies, no salt added
1 cup frozen corn
1 medium onion, diced
1 t salt
1 t pepper
1/4 cup chopped cilantro

Toppings:
avocado
sour cream
cheese
cilantro
onions
jalapeños
tortilla strips or chips

Directions: Add chicken to crockpot. Sprinkle with half the taco seasoning. Top the chicken with the 1 cup of salsa. Add in 1/4 cup of water and cook on low 3-4 hours or until the chicken is tender enough to shred. Once chicken is done remove and shredded using 2 forks.

Next Add the chicken back to the crockpot and add in the rotel, corn, black beans and onion and mix well. Next add in the chicken broth, the rest of the taco seasoning and cilantro. Then next mix in the tomato paste and let cook for 2 hours. After 2 hours add in the red enchilada cause and let cook another hour.

To serve add to soup bowl and top with your favorite toppings and enjoy!

Note: I cook for longer to build the flavors and give it a stronger taste. You don’t need to do that. Once the chicken is cooked you can really just add the rest of the ingredients and cook for like another hour or 2. This soup is healthy and great to freeze! I you have cooked chicken, just add that with all the ingredients to crockpot and let cook.

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Buffalo Chicken Enchiladas

These buffalo chicken enchilads are a hit for any buffalo chicken fan! These are nice and spicy! Great flavors and a spin a regular enchilada! I made this recipe for someone but I needed to have some pictures so I made 2 for myself just so show how to make and how they came out! Super yummy. Give it a try!

Buffalo Chicken Enchiladas

Ingredients:
4 cups buffalo chicken (Recipe posted under crockpot meals)
3 cups shredded cheese
8-10 medium soft tortillas
3 cups buffalo sauce
1 cup sour cream

Toppings:
blue cheese
blue cheese or ranch dressing
sour cream

Direction: Preheat oven 375°. In a medium bowl add in sour cream and buffalo sauce, mix well. Take a 13×9 baking dish and cover the bottom with the buffalo sauce. In a medium bowl add in the chicken and 2 cups of shredded cheese, mix well. Next take a tortilla and add in a few spoonful of the buffalo chicken mixture. Roll up the tortilla and place in the baking dish, continue with all remaining tortillas to fill the pan. Note: You may need more or less tortillas depending on how much mixture you put in.)

After all tortillas are rolled take the remaining buffalo wing sauce mixture and top completely over all of the tortillas evenly. Lastly sprinkle tortillas with the last cup of shredded cheese, evenly. Place in the oven and bake 30-40 minutes or until they are nice and bubbly and the cheese is melted. To serve, top with blue cheese crumbles, sour cream or ranch/blue cheese dressing. Enjoy!


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Buffalo Shredded Chicken (Crockpot Recipe)

This shredded buffalo chicken recipe is so easy to make in the crockpot! The meat is so versatile you can use this meat so many ways. I actually made for my brother as he loves buffalo chicken. It can easily be used to make a buffalo chicken sandwich or wrap. You can eat on it’s own or top it over rice and noodles or you can also make into enchiladas. If you love buffalo wings this recipe is for you. To keep a little less fattening I didn’t add any liquid dressings like ranch or blue cheese. I used low fat cream cheese. It comes out so delicious!!

Crockpot Buffalo Shredded Chicken

Ingredients:
4lb chicken breasts, boneless, skinless
2-3 cups Buffalo wing sauce
1 Ranch packet seasoning
8 oz reduced cream cheese, cut in cubes

Directions: Add a crockpot bag liner to your crockpot. (See link below for what I use from Amazon) Add in your chicken breasts. Using half the seasoning packet of Ranch sprinkle both sides of chicken. Let cook on low 2 hours.

After the 2 hours add in and cover the chicken breast completely with buffalo sauce. Let cook another 2-3 hours on low until the chicken is fully cooked. (Note: It may be less, or more time depending on the thickness of the breasts, Mine were pretty thick.)

Remove chicken from the crockpot and add to a large bowl. Using 2 forks, shred the chicken completely.

Add chicken back into the crock pot and add in the chunks of cream cheese and mix well. Sprinkle on the rest of the ranch seasoning. Let cook another 15-30 minutes until the cream cheese is completely melted. Mix well. Remove from crock put and enjoy. Serve however you like. This recipe is also great for the freezer.

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Beef & Ramen Stir Fry

I really enjoy making take out meals at home! This recipe is one of those. This beef & ramen stir fry has all the flavors you could want. It’s full of tender steak, veggies and ramen noodles! Yes, you heard that right. Ramen noodles!

I made this dish for my Mom and I. She doesn’t like things spicy so I opted to have the spiciness added to the top vs in the sauce. However, any way you make it it comes out delicious! When I decided to make this stir fry, my Mom was skeptical. She didn’t understand the ramen. Long story short, she loved it. Definitely give this recipe a try! It will be one you’ll want to make again and again.

Beef & Ramen Stir Fry

Ingredients:
1 lb NY strip steak, thinly sliced
2 large red peppers, large diced
1 large yellow onion, sliced
4 garlic cloves, chopped
4 green onions, green & white, chopped
1 T lite soy sauce
1 T hoisin sauce, optional
2 packs 3 oz ramen noodles (spice packet discarded)
3 T corn starch
2 T olive oil, for cooking

Marinade:
1/2 cup lite soy sauce
2 T rice wine vinegar
3 garlic cloves, grated
3 green onions, sliced
3 T olive oil
1/4 C lite brown sugar
2 t red chili flakes, optional
1 T sriracha, optional

Directions: Mix all the above ingredients for marinade in a medium bowl. Add in the thinly sliced beef. Let marinade at least 1 hour up to 24 hours. Cook the ramen noodles according to the pan, set aside with a little olive oil.

Remove beef from marinade and reserve the liquid. Toss the beef with 3 T of cornstarch. (This is optional, it gives it a nice crispy exterior but not necessary.) Using a large wok or a large skillet heat to high heat. Once pan is heated add in 1 T of olive oil. Add in the beef and let cook until it starts to brown and is cooked to your taste. Wait about 3-4 minutes before mixing. Let cook another 3-4 minutes.

Remove beef from the pan and set aside. Add in last tablespoon of olive oil and let heat. Next add in the onion, peppers and garlic and let cook for about 2-3 minutes. Add in the reserved marinade and let cook for 5-6 minutes longer, mixing often. You want the peppers to be soft but still have a bite. Next Add in soy sauce and hoisin and toss together.

Put in the green onions and the 6 oz of cooked ramen noodles, mix well. Lastly put the beef back to the pan and let heat for another 3-4 minutes to heat everything through completely. Remove from the pan and serve immediately. Top with red chili flakes and green onion if desired.

Note: If you don’t want it spicy, you can omit the red chili flakes & sriracha from the marinade and just top with those ingredients at the end. This is great for anyone who’s making for a family who doesn’t have all the same spice preferences.

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Spicy Jalapeño Margarita

I love a good margarita! I’ve gone to this local Mexican restaurant where they served up a spicy jalapeño margarita and it was to die for! If you don’t like a little spice this might not be the recipe for you! You can really adjust the level of heat. I’ll explain how in the recipe below. Yum! Cheers

Spicy Jalapeño Margarita

Ingredients:
1 oz orange liquor (Cointreau or Triple Sec)
1 oz lime juice
2 oz tequila
2-4 slices jalapeño (with seeds)
1 slice lime for garnish
coarse salt
1/2 cup ice

Directions: If making on the rocks, add in the orange liquor, lime juice, tequila and sliced jalapeño to a shaker. Shake up vigorously. Slide lime around the rim of the margaritas glass. In a shallow bowl or plate add in the salt. Flip over the glass and turn in the salt. Add ice to the glass and pour in margarita. Add a lime wedge and enjoy.

If you want to make it slightly frozen and spicier. You can add orange liquor, lime juice, tequila and jalapeño to a blender with ice. Pulse about 4-5 times. Add to salted rim glass and enjoy. Note. This will make it way spicer as the jalapeño are completely chopped.

If want to make a pitcher just multiple this recipe by how many guest you have. Great to make ahead of time with no ice. Add ice when ready to serve or put in blender.

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