In my house, we’re all about hanging out in our backyard these days. It’s a little hot out and sometimes its much cooler to just sit in the shade of our backyard on the weekends. We’ll listen to some music while the kiddos play on the play set and we just chat. It really is nice.
I love to make easy snacks like this for hanging in the backyard on a summer afternoon. These grilled nachos are literally a meal unto themselves too. I’m also still considering that 12-step program for the Frank’s hot sauce addiction. I went to start this recipe (by throwing the chicken in the crockpot after work on Friday) and realized we were out. I sent Trevor a panicked text saying we were out of Frank’s and he knew right away that he had to pick some up on his way home from work (this is what almost 10 years of marriage gets you – he just gets me). He was also more than happy to fire up the grill for some nachos!
These grilled nachos are totally customizable to taste. I did peppers and red onions on top because grilled red peppers are just the best, but you can use whatever you’d like. The inspiration from these came from watching Food Network’s “The Kitchen” at the gym (yes, I watch Food Network while running on a treadmill) and Geoffrey used grilled scallions (also a great choice). I served the whole thing with a side of salsa from Healthy Living Market.
Note: I use this slow cooker method to cook my chicken with some Frank’s. You can make Buffalo chicken any way you’d like, but this is the easiest for me!
Read on for the recipe!
My name is Christen, and I’m a full-blown Frank’s Red Hot addict. Literally, the smell of it makes me salivate. Seriously, if they made a candle of that smell, I’d buy it. Although, maybe not because that would just make me want to make this Slow Cooker Buffalo Chicken Dip.
This dip is perfect for tomorrow’s big game if you’re hosting a party, going to someone else’s party or just watching it alone and want a super delicious snack! I actually got this great recipe from Siri Daly (Siriously Delicious) and the Today Show. They also just recently launched the Today Food Club, which is a super great site to exchange recipes. So you can submit your favorites while checking out other people’s food as well.
They reached out to me about their most recent challenge for the Today Food Club, which was “Slow Cooker to the Rescue,” and there are some delicious recipes on there I’ll be trying out. I contributed my Asian Beef Stew, but I’ll be making some of the other ones there (especially this Slow Cooker Spiced Coconut Steel Cut Oatmeal!).
Read on for the recipe.
Note: This post is sponsored by the Today Food Club, which I’m a top contributor, but all opinions are my own.
I’ve been on a big Buffalo chicken kick so this Buffalo Chicken Crescent Ring is just everything that I’ve been looking for lately. It’s spicy yet buttery, and a highly addictive snack. So don’t make it for just yourself and your husband because its highly likely you’ll eat the good majority of it between the two of you (I might be speaking from experience on this one).
This recipe originally came from one of those Buzzfeed Tasty videos that are so popular on Facebook, and I was delighted it was a home run. I’ll definitely be trying more things from them.
This recipe is perfect for your upcoming Super Bowl party and I’m definitely making it for Bryn’s upcoming birthday party.
Read on for the recipe.
I could make a whole blog about cheese. Is that sad? Maybe, but totally true.
I love a really sharp cheddar cheese, and this Beer Cheese Dip is just everything. I actually made a small batch of soft pretzel bites (I used this recipe, but adapted for bites instead of full-size pretzels) to dip, but this would be just as delicious with some corn tortilla chips too.
This dip (originally found here) made a great pre-Super Bowl snack (and by pre- I mean like six hours before). That’s how we roll with really small kids. We snack in the mid-afternoon for an after dinner game.
One note on this recipe: Use a fondue pot (if you have one) to keep the dip warm. Once it gets to room temperature, it becomes pretty hard. I just kept it on the stove until I was ready to serve with the pretzels.