Buffalo Chicken Dip

1/3 – ½ cup Frank’s RedHot Cayenne Pepper Sauce

4 oz. light cream cheese

6 oz. plain green yogurt

1 cup shredded cooked chicken breast

½ cup Bolthouse Ranch dressing

1/8 cup reduced fat bleu cheese crumbles

¼ cup low fat shredded Cheddar cheese

Preheat oven to 350 degrees F.  Combine ingredients (sauce through bleu cheese crumbles) and place into a greased baking dish.  Top with shredded cheddar.  Bake for 20-25 minutes or until hot and bubbly throughout.  Serve with your favorite crackers or toasted baguette slices. 

Nutrition Facts per ¼ cup dip: 70 calories, 3.5 g fat, 200 mg sodium, 2 g carb, 6 g fiber

 

Now You're Cookin',

Chef Alli

Lazy-Butt Slow Cooker Beef Subs

As seen on Chef Alli's Farm Fresh Kitchen and WIBW 13 News This Morning, January 17, 2014, sponsored by Kansas Farm Bureau.  

1 chuck roast, 3-4 lbs.

3-4 garlic cloves, sliced

16 oz jar sliced pepperoncini peppers, with juice

12 slices Provolone cheese

Your favorite bbq sauce, I love Head Country!

1 generous batch caramelized onions (Learn how to caramelize onions in your oven!)

6 large Hoagie buns, split open and toasted

Using a sharp paring knife, make small slits all over roast and insert garlic slices.  Place prepared roast in slow cooker; pour pepperoncini and juice over roast.  Cover slow cooker and cook on low setting for 8-10 hours, or until beef shreds easily with a fork and is very tender. 

To make subs, place toasted buns on to a baking sheet. Dress buns with a bit of the bbq sauce; top with beef and caramelized onions; add provolone slices.  Pop subs into a very hot oven for just a few minutes until cheese melts. Serve at once!

Now You're Cookin',

Chef Alli

Ree's Buttered Rosemary Rolls

This is a Pioneer Woman recipe and my family ADORES these rolls.  I love baking them in my cast iron skillet. Super easy and super delish!  Once they raise, one bag of 12 frozen dinner rolls perfectly fills a 11-12 inch cast iron skillet. 

Butter
12 frozen, unbaked, unrisen dinner rolls
Coarsely chopped fresh rosemary or crushed dried rosemary, to taste
Coarse sea or kosher salt, to taste

Grease a slightly preheated 11-12 inch cast iron skillet with butter.  Place frozen rolls into warm skillet, leaving space between rolls.  Cover with a dish towel and place in a warm place to rise for about 1 1/2 - 2 hours.  When risen, rolls will be puffy and very soft.  Melt 2 Tbs. butter, then gently brush the butter onto the rolls.  Sprinkle the rolls with rosemary and salt.  Bake, uncovered, in preheated 350 degree oven for 15-20 minutes. 

Now You're Cookin',

Chef Alli