Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Spiced Marinated Tomatoes

Serve with a grilled burger or chicken. You can prepare this recipe up to two days in advance. The longer the tomatoes marinate, the more flavor they acquire. Remove the seeds from the pepper if you prefer mild heat.

Yield 8 servings (serving size: 1/2 cup)

Ingredients

• 4 cups halved red, yellow, or orange cherry tomatoes
• 1/3 cup thinly sliced green onions (about 4)
• 4 garlic cloves, minced
• 1 jalapeño pepper, thinly sliced
• 1/3 cup white balsamic vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

Nutritional Information

Calories:

2g (sat 0.3g,mono 1.3g,poly 0.3g)

Protein: 1g

Carbohydrate: 10.1g

Fiber: 1.2g

Cholesterol: 0.0mg

Iron: 0.8mg

Sodium: 159mg

Calcium: 17mg

Joanne Weir, Cooking Light, JUNE 2006

Angel Hair with Spicy Shrimp

This recipe serves 4

Hands-On Time 0h15m

Total Time 0h15m

Ingredients

• 3/4 pound angel hair pasta or spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 pound frozen peeled and deveined medium shrimp, thawed
• 3/4 cup dry white wine
• 1/4 teaspoon crushed red pepper
• kosher salt
• 2 tablespoons butter

Directions

• 1Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
• 2Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
• 3Toss the pasta with the shrimp mixture.

• By Sara Quessenberry, October 2008

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 540
• Fat 13g
• Sat Fat 4g
• Cholesterol 187mg
• Carbohydrate 67g
• Calories From Fat 21%
• Calcium
• Sodium 456mg
• Protein 34g
• Fiber 2g
• Sugar 3g

Quick Tip

Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

From RealSimple.com