My Secret Recipe Club assignment was Plain Chicken. Stephanie has a beautiful blog with a plethora of recipes to inspire you. My favorite part of her blog is Football Friday where she shows different tailgating-type foods. Once I saw a few of those, I knew I had to make them! Not only are her recipes delectable, but she posts something new almost every day.Â I wish I could post that many recipes each month. The downside, I had to narrow down the list of 10+ recipes of hers that I wanted to replicate. Therefore I had to make at least two of her recipes since there were so many I bookmarked when this project was assigned.
I am in a Book Club with a few girlfriends once a month so I opted for two of her Football Friday appetizer recipes that night. The girls L-O-V-E-D them so I think they were a success! Steph also got me thinking… perhaps I should start a Bruins Sunday post to get the week started off right? Thoughts on that?
- 3 cups shredded cooked chicken
- 1/4 to 1/2 cup hot sauce (or more to your taste)
- 3 1/2 oz cream cheese, softened
- 2 cups sharp shredded cheddar cheese
- 1 tsp onion powder
- 1 cup all-purpose flour
- 4 eggs, lightly beaten
- 4 cups Corn Flakes cereal, crushed
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder. *Be prepared to get your hands dirty!*
Using your hands, scoop out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip. In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20-25 minutes. Serve warm with ranch or blue cheese dressing.
I used only a 1/4 cup of hot sauce and these weren’t that spicy at all. I like the heat so next time I will add a 1/2 cup for sure. The good thing about this appetizer is you can throw them in the oven and forget about them until cooked through. There is no need to heat up a lot of oil and deep-fry them. I guess that means they are healthier for you, right? Just don’t pay attention to the cheese that holds them together…
I had bought a 18oz box of Corn Flakes when I made this recipe. Obviously I didn’t use all of it so now I need to come up with more recipes to use them up. I would never just eat them for breakfast as a bowl of cereal. They do not have enough sugar for my liking. I wonder if I will change my unhealthy breakfast habits when I have children of my own? Highly unlikely.
BBQ Chicken Dip (adapted from Plain Chicken)
- 12 oz cooked chicken, chopped
- 1 (80z) block cream cheese, softened
- 3/4 cup BBQ sauce
- 1/4 cup ranch dressing
- 1/4 cup sour cream
- 1 1/2 cups white cheddar cheese, shredded
- 2 green onions, chopped
Preheat oven to 350 degrees F. In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, BBQ sauce and 1 cup of cheddar cheese. Pour mixture into a lightly greased 8×8 baking dish. Top the dip with chopped green onion and remaining cheese. (I may or may not have used 2 cups of cheddar cheese – whoops!) Bake for 25-30 minutes or until warm and bubbly.
I thought this was a great dip for a party but my heart still stands with Buffalo Chicken Dip. It’s a great variation on that classic recipe though. If you buy an already cooked rotisserie chicken, this dip will come together in about 10 minutes, tops. I love using rotisserie chickens for kitchen shortcuts, whether it’s soup, an appetizer or dinner on it’s own. It saves you time without having to sacrifice flavor. That’s a good equation to me!