Name: Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 block of cream cheese, softened; 6 oz of frozen spinach, thawed and drained; 12 oz can of quartered artichoke hearts; ¼ cup of mayonnaise; ¼ cup of sour cream; 1 oz grated parm; ½ block of low moisture mozz, grated; 2 cloves of garlic; 1 tsp hot sauce of choice

Buffalo Chicken Fried Dumplings

3/13/2023

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Got leftover buffalo chicken dip from a party? Need a way to use it other than eating it with chips again? Look no further than this simple preparation of wrapping a spoonful in a wonton and dropping it into a fryer. This method can also be used with any cream cheese based dip that you have left behind after a party.

I’ve included the recipe for my version of Buffalo Chicken Dip below to help you make it the Eating Normal Way.

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Spiced Spinach & Artichoke Dip Recipe

11/30/2022

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Football season is halfway through, and that means that we’re going to need appetizers for the folks getting together to root for the Packers in this trying time. I’ve put together a spiced Spinach and Artichoke Dip that requires minimal effort on the part of the host. Mix, toss it in the oven, and profit!

This recipe can be doubled or even tripled depending on the football party you’re throwing, and we are working on other recipes to utilize leftovers if you over prepare. Have no fear, this dip can go places. If you make too much for the party, you can twist it into a variety of different dishes. Stay tuned to our instagram and tiktok to see what we do with it!

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Fried Cheese Curds

10/16/2022

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It's football season-- and keeping with the promise of new content, we're going to aim for one game time recipe each week until football season is over. To ring in the new segment, here is our first quick snack: Fried Cheese Curds!

Serve alongside a cup of ranch and a cold beer to pray for a better Packers game next week.

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Buffalo Chicken Dip Recipe

5/8/2021

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My second big girl job was in Burlington, Iowa where literally everything had a buffalo sauce type spin on it. The iconic dish of the area was Chicken Lips, AKA butterflied chicken breasts fried and covered in buffalo sauce. Pot lucks in the office were spearheaded by our boss’ chicken lip dip recipe, which I inherited and carried on for the office until my own eventual departure. This is that recipe, the buffalo chicken dip that got me through some hard times. I’ll always refer to it as Chicken Lip Dip til the day I die, but no one else in the entire country other than people who once lived in that beautiful town call it that.

Since then, I whip it out for myself when I need comforting food that takes me back to a really nice period of my life. It’s perfect for the modern world where many of us are getting vaccinated and can set up card game nights or backyard BBQs again with our friends. May it serve you well in all the parties to come!

Ingredients:

1 10oz Can of chicken breast
1 cream cheese block
Hidden Valley Ranch
Frank’s Red Hot
½ cup Shredded Cheddar

Open and drain your can of chicken. Drop into a nonstick medium saucepan or a nonstick small skillet. Break down the chicken into small shreds with a wooden spatula or a silicone spatula.
Drop in your block of cream cheese and break down with your utensil into smaller, easier to melt pieces. Allow to melt in the pot and incorporate with the chicken.
Begin adding your ranch. I start with about ¼ cup of ranch. It needs to be Hidden Valley for the ideal results, but you can substitute whatever you have. Stir into your cream cheese and chicken mixture. If it appears too thick, add more ranch. Mix to combine as you chase ideal consistency.
Add hot sauce to taste. This is very subjective. Taste frequently to reach your ideal Buffalo Sauce Zone. You want the dip to take on an orange color from the sauce, but if you’re spice sensitive like me, go light. Mix to combine.
Add ½ cup of shredded cheddar cheese and mix to combine. Pre Shredded cheese is ideal for this application to stabilize the dip. There’s a can of chicken for god’s sake, you don’t need fancy cheddar.
Serve with your preferred type of tortilla chip and enjoy.

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Playoff Perogies: Recipe

1/20/2021

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The perogies we made for the Kansas City Chiefs vs the Cleveland Browns game are an adaptation of the King Arthur Recipe, which can be found here. Below are the ratios and types of ingredients I used for our exact version. Perogies are a very versatile dumpling and with the very basic King Arthur version, you can branch out into whatever you want. There may not be anymore Cleveland Browns football this year, but we’ll be making Playoff Perogies again next year! Go Browns!

Dough:

2 cups AP flour
½ teaspoon salt
1 egg
½ cup of sour cream
4 tbs butter, softened
2 tablespoons water, just in case

Filling:

1 cup of mashed potatoes, yukon gold prepared to your preference
1 and ½ cup sharp orange cheddar

To cook:

Additional butter, remaining 4 tbs, cold
Spring of sage

Mix the dough ingredients in a stand mixer or by hand until a smooth dough begins to form. Knead it together if it appears a little shaggy at first. It may need a little water to hydrate all of the flour, and thats okay. Use the two tablespoons of water here if you find your dough is too dry. When it comes together, wrap in plastic wrap and refrigerate for 30 minutes to an hour, or overnight. Use this time to prepare your mashed potato filling.
Boil your choice of potatoes, in our situation yukon gold potatoes until softened. Mash together with salt, pepper, butter, and sour cream until smooth consistency is achieved. Then add the cheddar required for the filling. Taste for seasoning. Allow to reach a temperature that you can handle with your hands before preparing your perogies.
While your potatoes cool, remove dough from the fridge and split in half. Roll each half out to about 1/8th of an inch if you can. Use a 2 inch cookie cutter to punch out circles for your perogies. If you want larger perogies, feel free to roll out those circles a little thinner before stuffing-- I did.
Use a teaspoon to find the correct amount of filling for your perogies. You want them to be able to seal and then be crimped with a fork without spillage. The two inch rounds will be able to fit about 1 and ½ teaspoons. Depending on the consistency of your potatoes, milage may very.
Seal the perogi shut by pressing the edges of the dough together and then crimp closed with a clean fork. Sit aside.
Start a pot of boiling water while you’re forming your perogies. Salt heavily as if making pasta. When you are done forming your perogies, you should come out with about twenty total. Boil a maximum of 10 at a time until they float. You may then prepare to your liking or eat them as is.
For Playoff Perogies, heat a saute pan with the remaining four tbs of butter and a spring of fresh sage to achieve sage brown butter. When the first batch of perogies are done, add as many as you can to your pan without overcrowding. I could do about six at a time, browning each side. It will only take a few minutes each side, and beware of sticking if you aren’t using a nonstick skillet or saute pan.
Serve with sour cream or ranch, depending on how midwestern your audience is. Enjoy football.

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Buffalo Chicken Fried Dumplings

Spiced Spinach & Artichoke Dip Recipe

Fried Cheese Curds

Buffalo Chicken Dip Recipe

Playoff Perogies: Recipe

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