Archive for August 30th, 2009

This week A Taste of Utica Cookbook  offers a delicious dip that is so easy to cook up, you won’t hesitate to put this on the menu for afternoon munching.


You can make this one of two ways. The first method is how I made the dip and is offered by Jo Giacovelli.  The second method, just as easy and it sounds just as tasty, is offered by Rainie Piccione.

Chicken Wing Dip – Method 1 *Note: Because I don’t eat meat, I divided the ingredients in 1/2 and instead of chicken, I used Dark Red Pinto Beans (1 15oz can) just so I could taste. Oh my!  WOW! Too good. I shouldn’t have done that because it was (as R.R would say)  “DELISH!”.  See below for the REAL chicken version reviews.


  • (2) 8 oz cream cheese (I used Neufchatel cheese)
  • 1 cup Chunky Blue Cheese Dressing * I used Lite Chunky Blue
  • 6 to 8 oz (depending on your heat preference) Red Hot Sauce*I used just under 2/3 cup because Ted is not a real “hot” fan.  It was still very spicy.
  • 2 cups cooked, diced chicken*I cooked my own chicken and offer the “how to” below
  • 1 cup diced celery (optional)
  • 8 oz Monterey Jack cheese, shredded

*If cooking your own chicken, this is how I did it:   Using 1 1/2 lb boneless, skinless chicken breasts (you won’t use it all for the dip- maybe about 1/2 of it), preheat oven to broil.  Pound the chicken between 2 sheets of wax paper to about 3/4 ” thick. Slice into 1″ strips.  Toss the chicken strips with 1 1/2 TBS olive oil + salt and pepper + 1/3 cup seasoned breadcrumbs (1/3 cup breadcrumbs with 1 TBS Italian seasoning added + 1/4 cup grated Parmesan cheese).  Place in foil lined baking dish and broil for 4 minutes one side. Turn over and broil 4  minutes second side.  Let cool and cut into diced chicken pieces.

Continuing with the dip:

Preheat oven to 350 F. Melt the cream cheese over medium heat – or microwave but be careful.  I put one pkg in the microwave at a time for half a minute on high.  Stir.  Add the chunky dressing and hot sauce.  Add the diced chicken and the celery.  Pour into a 13 x 9 pan.  Sprinkle the Monterey Jack Cheese on top and bake for 25 minutes. Serve with Scoop Tortillas.  I also toasted regular flour tortillas until crisp and cut them into triangles for larger dipping “chips”.


Chicken Wing Dip – Method 2

Mix the chicken pieces with the hot sauce and let marinate for one hour. Smear an oven proof dish with softened cream cheese.  Add the chicken with the hot sauce.  Top with chunky blue cheese dressing and the celery.  Top with CHEDDAR cheese (note: not Monterey) and bake 20 – 30 minutes.

Now I didn’t taste this dip with the chicken because I don’t eat meat, but the reviews were in from certified chicken eaters:  “This is GREAT! ”  “Oh wow! You have to make this again!  ”   Guess you can’t get any better than that. 

The Vegetarian Red Bean Version

The Vegetarian Red Bean Version

Next week… want to know how to make your own stuffed grape leaves?  Come on back next Sunday and learn along with me.  It might be fun or we get violent…who knows.  If you have any tips, please pass them along before I delve into this mysterious world of stuffed grape leaves.


Read Full Post »

Another recipe tucked deep in the files of Apple Crumbles, Strawberry Bars

DSC_0826I can’t remember ever trying this recipe, but since Teddy scarfed all the black bean brownies from yesterday (not only because he liked them, but he thought it might be fun to create a “gas-ly” surprise for his house mates  🙂   ), I needed to get something in the house in case of a sweet tooth emergency. 

It was strawberry season in New York back in June (amazing the summer has zipped along so quickly).  Ted and I picked so many of the fresh, sweet berry that I still have a couple of bags in the freezer.  The following recipe was a great way to use some of those frozen fruits. *The top may be somewhat soft. It is best to keep in the refrigerator for up to 3 days.


  • 1 cup butter softened
  • 1 cup powdered sugar
  • 2 cups flour
  • 4 large eggs
  • 1 1/4 cup granulated sugar
  • 1/4 cup lemon juice
  • 1 tsp orange peel
  • 1 tsp ginger powder
  • 1/4 cup flour
  • 1 tsp baking powder
  • 2 cups fresh strawberries
  • 1 TBS honey
  • 1/3 cup blanched, sliced almonds.

Preheat oven to 350 F.  Combine the butter (you might want to melt it in the microwave for 50 seconds) and the powdered sugar.  Add the flour and just mix until blended. Press into a 13 x 9 pan sprayed with non-stick baking spray.  Bake for 20 minutes.

Beat the eggs, granulated sugar, lemon, orange, ginger for 1 minute. Add the flour and the baking powder and beat another couple of minutes. 

In the food processor, puree the strawberries with the honey and almonds.   Spread this mixture over the top of the slightly cooled crust.  Top with the egg mixture. Bake for 50 -60 minutes until set in the middle.  Cool completely and sprinkle with powdered sugar when ready to serve.  Another great way to serve these would be to warm slightly and add a scoop of vanilla ice cream. Oh – I am drooling now!



Next up, CNYEats: A Taste of Utica Chicken Wing Dip.  Is it almost football season or what?!

Read Full Post »