By Chef Joey

Having fun things to eat is always fun! Especially after a snowstorm, when we’re all out shoveling or sledding or just hanging out enjoying each other’s company. Remember! The best recipes are the simple ones!

Flatbreads are easy and tasty. Spread with jelly, sprinkle goat cheese, and top with caramelized onion. Beautiful and tasty.

I recently had a nice surprise with a buffalo chicken dip.

1 pound of boneless skinless chicken breast

1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)

8 oz container of cream cheese

1 cup Mexican cheese blend (or your favorite blue cheese or
gorgonzola)

1 cup Ranch dressing

1 bag tortilla chips and/or veggies for dipping

Instructions

Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.

Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your stand mixer using the fat, paddle beater.

In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste. My family likes it spicy, so I use lots! Let the chicken soak in the hot sauce until ready to use.

Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.

Top with buffalo chicken. Sprinkle on some cheese. Use a Mexican cheese blend, but you can also use blue cheese or gorgonzola. Finish it of by drizzling on some Ranch dressing.

Bake at 350 degrees for 20-25 minutes, until dip is melted and bub- bling.

Serve with chips and veggies for dipping!

1 package Club Crackers
Ingredients

1 pound Tin Sliced Bacon (or more, depending on number of
crackers)

Grated Parmesan Cheese

Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Preparation Instructions

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker.

Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should ft snugly around the cracker.

Place the bacon-wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

Everyone enjoys a good snack! Stay toasty!

********

In case you missed it…

No jaunts to the supermarket because ol’ man winter has you cornered in the kitchen? Try something new with those leftovers!

I call this recipe:

“EMPTY-THE-FRIDGE BURRITOS”!

1 tbsp vegetable oil

1 red or white onion

4 spring onions, chopped

1 pound mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)

½ pound leftover chicken, ham, beef or pork, chopped into small chunks

1 pound cooked rice

1 can red kidney beans in chili sauce

1 avocado, chopped

6 large wraps

½ cup grated cheddar cheese

1 egg, beaten

Sour cream, to serve

Heat the oil in a large pan.

Add the onion and cook for 5 minutes until soft, then add your chosen veggies and continue cooking for another 5-10 minutes or until tender.

Add the leftover meat, the rice and beans, along with the sauce from the
can.

Stir everything together and cook for 5 minutes until piping hot.

Heat another frying pan or a griddle pan, until hot, and heat oven to 350.

Now assemble the burritos.

Warm a wrap for 10 seconds on the hot pan (keep the pan hot, you’ll need
to use it again).

Pile roughly a sixth of the rice mixture onto the center of the wrap.

Top with a little avocado and some cheese, then brush beaten egg around
the edge.

Fold the ends over the filling, then fold in the sides, like an envelope.

Flatten a little to a parcel, then place, seam-side down, in the hot pan.

Cook for 2 minutes until the underside has sealed shut and is toasted a golden brown.

Flip over and cook for a few minutes more.

Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos.

Serve with sour cream.