Saturday, July 21, 2012

{The Eats | Friday Feast}

So I was pretty excited to have the Erickson family over last night to chill and have some yummy grub {aka be goofy, eat, drink, share stories, laugh at kids + watch youtube videos.} The menu was super easy as was needed since I wasn't prepared it was a workday and I was hustling to get home + fighting traffic. So this is more sharing an idea rather then a recipe because there literally isn't much to this meal. LOL!

I was going to make a buffalo chicken dip and pulled pork sandwiches but as mentioned above I got tied up with other projects and wasn't entirely ready for our visitors. Sooooo I switched from pulled pork sandwiches to a summer salad. It was actually a PERFECT pairing we all decided since the dip was a little heavy the light salad was perfect.

Us rents have to kick back whenever we can so I picked up some beers for the dads and white wine for the moms....and with wine we MUST have cheese...aaand crackers...aaand cheesy buffalo dip...aaand chips. So here is the recipe for the buffalo dip.

THE APP : Buffalo Chicken Dip
by Kim Denney {}

1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

THE MEAL : Berry Summer Salad
by Rachel Harding {}

1 package of romaine lettuce
1 handful of spinach leafs
2 boxes of fresh strawberries
1 box of fresh blueberries
chopped pecans
blue cheese crumble
Marie's raspberry vinaigrette

Cut romaine lettuce & toss spanish leafs in together. Add mix of berries. Add dressing to taste. Serve onto plate and sprinkle pecans and cheese crumble on top of the salad.

I mean is that even a recipe?! More like stating the obvious for a summer berry salad...but like I always say I don't have ground breaking ideas + crafts + creations...rather sharing these easy things for you to try at home too. ;)


1 comment:

Auntie Heather said...

I LOVE that Summer Salad!