Catch Em, Clean Em, & Eat Em

Buffalo Chicken Dip
  • 3 cups diced cooked rotisserie chicken
  • ?2 (8 ounce) packages cream cheese, softened
  • ?3/4 cup hot pepper sauce
  • ?1/2 cup shredded pepper Jack cheese
  • ?1/2 cup blue cheese dressing
  • ?1/2 cup crumbled blue cheese
  • ?1/2 teaspoon seafood seasoning
  • ?1 pinch cayenne pepper
  • ?2 tablespoons shredded pepper Jack cheese
  • ?1 pinch cayenne pepper, for garnish

 

  1. Preheat oven to 400 degrees.
  2. Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
  3. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
  4. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.
Corned Beef & Cabbage
  • 6 lbs. corned beef, with packet
  • 2 lbs. small red potatoes
  • 1 lbs. carrots, peeled and cut in half
  • 1 onion, peeled
  • 1 head cabbage, divided into 6 wedges

 

  1. Fill a large stockpot with enough water to cover corned beef. Place beef, and contents of seasoning packet if included with purchase, in stockpot and bring to a simmer. Cook for 2 to 3 hours, until a toothpick or wooden skewer can be inserted easily into the meet.
  2. Preheat oven to 200 degrees. Remove beef from water and place in roasting pan with a ladle of cooking liquid. Place in oven to keep warm.
  3. Meanwhile, place potatoes, carrots, and onion in the stockpot and bring to a boil, cooking for 10 minutes. Add cabbage and boil an additional 10 minutes.
  4. Remove beef from oven and slice against the grain. Serve with drained vegetables.