BUFFALO CHICKEN DIP

A HOT DIP THAT NEEDS TO BE IN YOUR RECIPE COLLECTION - BUFFALO CHICKEN DIP

The citizens of the Place Under the Pine have been in hibernation mode lately - due to the fact that it is winter. The cold weather, the dark nights, and the hours spent in front of the laptop watching Youtube (did you know that This Old House has 100's of videos on there now?!) are just some of the reasons the Hot Buffalo Chicken Dip has been made many times over the past couple of months. As one citizens says, 'it makes an ideal late night snack'.
It could be just what the body is looking for on a winter's night - it's hot, it's flavourful, and it is full of calories (aka the energy to keep you warm). It is a great way to use up any extra chicken you have as well.

Ingredients
1-2 chicken breasts
1 block of cream cheese (do not skimp with low fat)
1/2 cup Blue Cheese dressing or if you are out of that Ranch dressing will work (again, do not skimp with low fat dressing)
1/2 cup grated cheese
1/4 cup + 'a splash' of Red Hot sauce

Leftover chicken chopped up. Cream cheese added

The PC Blue Cheese is our dressing of choice

Cheddar cheese is recommended

Remember to add an extra 'splash' of Red Hot after the 1/4 cup is measured

Now blend!

Throw this in the oven at 350 for about half an hour. When it is bubbling around the outside and it has turned a toasted-orange colour (if it were a paint chip it would be called Tuscan Sunset) it is done. You will notice I did not post a picture of it - it is not very photogenic. So, do not judge this dip by its look.
Serve with nachos, baked pita chips, carrots...even Triscuits will do in a pinch. You should have left overs, no judging if you don't, that can be put in the fridge and reheated in the microwave the next day. Happy eating.

 

THE INFAMOUS BROCCOLI CHEESE SOUP

BROCCOLI CHEESE SOUP

Pine Tree Press | Cooking

If you spend any time lingering around the kitchen in the Place Under the Pine you will no doubt have smelled, seen, and tasted this soup. It is a dish that is served up often. You may well have noticed that the weekly food menu, written on the chalkboard above the microwave, will have 'Broc Cheese Soup' written down 90% of the time. This quick and healthy dish never receives a complaint...and rarely sees leftoverland.
This is a dish that should be exported to your place.

Watch this video to see how Jenny makes her infamous soup...

Broc Cheese Soup

Step 1
Broccoli - One large head cut small
Carrots - A couple. Diced small
Simmer in 2 tbsp Butter for a few minutes until soft

Step 2
Add 2 cups of Chicken Broth bring to a boil. Cover and simmer for 12-15 mins.

Step 3
Whisk together 2 1/2 cups of Milk with 1/4 cup of Flour
Pour into the pot and bring to a boil.
Let it thicken.

Step 4
Remove from heat and add 2 cups of Extra Old Cheddar Cheese. Stir this in.

Salt and Pepper to taste.

Fun Tip - Cauliflower can also be thrown in!

MEATBALL MINESTRONE SOUP IN THE CROCKPOT

A CROCKPOT RECIPE THAT TASTES GREAT!

PINE TREE POST | Food Page

Chef Jen is putting together a portfolio of quick meals (like her Baked Ziti) to keep the citizens of the Place Under the Pine well fed with healthy and delicious food.

The latest addition is a hearty, great tasting, soup made quick and easy in the crock pot.

Serve it with an organic grainy homemade bread...or, a white loaf from Metro

If you are thinking great tasting and crock pot should not be used in the same sentence, you are not alone. In theory the crock pot sounds like a busy cooks dream; you throw a bunch of stuff together in the morning, leave it and forget about it for six to eight hours, and by dinnertime you have a fully cooked meal. However, finding a recipe that makes great tasting food come out of 'The Crock' is harder than it sounds. Which, unfortunately, has given these meals the reputation of tasting like 'crock pot' (or at least that is the term my Father in Law uses).

The Meatball Minestrone Soup breaks away from the rest of The Crock recipe pack and actually tastes outstanding. It was given reviews of, "Mmmm", "Mmm", and "10 out of 10" by local food critics and they all asked for seconds! On the night this meal was served there was a visiting neighborhood kid who claimed this was the 2nd best meal she'd ever had (Steak being her number one meal). Now, if that doesn't make you want to get the crock pot out and start cookin' I don't know what will?

Mmm, Mmm, seconds please.

CROCKPOT MINESTRONE SOUP WITH MEATBALLS

THROW the following things into the Crock for 6 hours on low temp.

• 1 can diced tomotoes (Italian seasoned)
• 1 can plain tomato sauce
• 1 can kidney beans (drained)
• 1 large zucchini diced
• 1 large carrot diced
• 1 cup chopped kale (ideally fresh from the back garden)
• garlic powder

ADD 1 can of tomato soup 30 mins before serving

KEY STEP:

Separately cook meatballs and ditalini pasta.


SERVE like so:
In a Bowl
Add Pasta
Then add Soup
Then put Meatballs on top
Last, sprinkle some Grated Parmesan cheese

Here are some suggested products to use...we are not getting paid to say this (it's a good idea though).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Little pasta will turn to mush if left in the crock pot all day

The 'lean' meatballs have all the flavour, but, less...bad stuff.