…because one dish to wash is about all I can manage, frankly.
Look at all the vegetables we’re eating on this Monday with our butter and cheese! Balance, you know.
Now that it’s December, I’m all about snacky foods, parties, and salads in between to keep things under control. I love all things Buffalo and, while maybe not the fanciest type of food, everyone else usually does too. There are plenty of fancier foods that we make this time of year too, but why not also keep some comforting, cozy, DELICIOUS foods in our arsenal?
Plus also football all the time that never ends, you know.
The method here is so simple. In an ovenproof skillet (I have this little Le Creuset number that I got on clearance), you’ll sear some chicken, then shred it, throw it back in the skillet with a ton of stuff to make it buffalo-ish. The whole mess bakes with blue cheese and grated mozzarella, and then we use our “veggies” (pita and bread and crackers, please) for dunking and happiness. Now, I intentionally didn’t make this super duper creamy with cream cheese or other things like that. This is mainly hot sauce, chicken and cheese with ranch dressing flavors added for HELL YES WE DID THAT. There are buffalo chicken dips that use ranch as the base, and I wanted a grown up essence of that. If my dad is reading this (he is v good at being healthy), the idea of grown up ranch dressing is probably making him so sad and disappointed in me. Sorry, Daddy.…