AP: Usually I’m pretty good at staying humble (ahahaha get it? Sorry couldn’t help myself), but I just HAVE to tell you of my most recent and perhaps, proudest accomplishment.
Ahem ahem…It is with great excitement that I announce to you that I am now officially an AWARD WINNING chef! I know, I know it’s breaking news, remember you heard it here first. It’s something I’ve worked towards all my life and finally my ambitions were realized on Wednesday when I was crowned 1st Place Blue Ribbon winner in the Appetizer category in the 2009 ____________Fair Cook Off. I can’t release the name of the company sponsoring the fair, as it may or may not be the one I work for and I don’t want to be like that dooce (http://www.dooce.com/) girl and get fired for blogging about work. Before you go all negative on me like my beloved middle sister Debbie Downer aka Heidi did, saying things like, “you’re insane” or “oh big deal it was just a work thing it wasn’t a REAL fair” or “you’re only a chef if you have a degree in culinary arts”, I think you should know there were other entries in the Appetizer category, like 10 of them to be exact, and my entry was in fact delicious. Not to brag of course. Just stating the facts as evidenced by the Blue Ribbon I now have hanging in my kitchen. It’s been quite the media frenzy since the awards ceremony, what with the interviews, recipe requests, press inquiries and guest appearances and all. Imagine my family’s excitement when I went home last night and informed them (repeatedly) that they had an award winning chef preparing their supper for them. They were so proud and clamored for a view to watch a master at work…..or not.
Because you’ve been with me from the beginning I’m going to provide you with the award winning recipe before the rest of the world gets its hands on it and before I publish it in the Prairie Princess cookbook.
Bootylicious Buffalo Chicken Dip (based loosely on the recipe found at allrecipes.com)
20 oz. boneless, skinless, chicken breasts or tenders or in a pinch 2 (10 oz.) cans chunk chicken 2 (8 oz) packages cream cheese, softened
1 c. Ranch or Blue Cheese dressing (Ranch is what was in the award winning one)
1 c. Frank’s hot sauce (more or less to taste, some like it hot)
1 ½ c. shredded Sharp cheddar cheese
Celery & Chicken in a Biskit or other crackers for serving
Fill saucepan with water, a pinch seasoning salt and a pinch of garlic powder, and chicken breasts. Boil until chicken is done. Drain, allow to cool, and then shred with forks. After shredded, return to pan and add in hot sauce. (You can substitute canned chicken instead but I’m not guaranteeing it will be [‘s bootylicious.) Heat over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the cheddar cheese. **Very important step: You must now sample it to make sure it’s got enough buffalo kick, add more hot sauce as needed. Transfer to a crockpot. Sprinkle the remaining cheese over the top, cover, and cook on Low until hot and bubbly. Serve with celery sticks and crackers.
Now I'm off to do stuff that award winning chefs do, like load the dishwasher, fold some laundry, and eat a fudgesicle. I had envisioned it being slightly more glamorous.
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