Tasty Tuesday: Buffalo Chicken Dip

This is a great recipe to use for a get together with friends, a football game, or just a bunch of women in the Scrap Shack doing their thing!!! It would go nice with cold beer or a cool mixed drink.

2 lbs of Boiled Chicken Breast (no skin)
1 block of Cream Cheese
1 jar of Ann Marie's Blue Cheese Dressing (in the produce section of your market)
1/2 bottle of Franks Red Hot Buffalo Wing Sauce
1 lb Shredded Cheddar Cheese

Preheat oven to 350 degrees. Place Cream Cheese in a mixer and beat until smooth. Add chicken breast and mix until chicken is pulled and shredded. Add Blue Cheese Dressing and continue to mix. Add Franks Red Hot Wing Sauce to mixture and incorporate really well. Add half of the cheese to the mixture and place mixture in an oven safe container. Top with remaining cheese and place in oven until internal temperature reaches 165 degrees and the cheese is melted. Remove from oven and serve hot with crackers or tortilla chips. Enjoy the game or the craft projects, whichever your delight might be :-)

Tasty Tuesday: Chicken Lettuce Wraps

 
This Looks like a lot of ingredients but it goes really fast.
1 cup Whole Berry Cranberry Sauce
1/2 cup Cranberry Juice Cocktail
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon minced fresh ginger root
2 teaspoons chili garlic sauce
2 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon grated lime peel
1 1/2 cups shredded cooked chicken breast
1 cup Dried Cranberries
1/2 cup shredded carrot
1/3 cup thinly sliced green onions
1/4 cup minced fresh mint
1/4 cup minced fresh basil
12 Bibb or Boston lettuce leaves
1/2 cup chopped salted peanuts

DIRECTIONS:

Combine the first seven ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.The sauce will reduce and become thick syrup, if it get to thick just add a touch of water. The consistency should resemble molasses. Remove from the heat; stir in lime juice and peel; set aside.

Combine the chicken, dried cranberries, carrot, green onions, mint and basil in a small bowl.

Place about 3 tablespoons chicken mixture on each lettuce leaf. Top with 1 tablespoon cranberry sauce mixture and 2 teaspoons peanuts. Fold lettuce over filling. Serve with remaining sauce.