Buffalo Chicken Dip

24 oz cream cheese

1 lg can of chicken

1 cup Franks hot sauce (must be Franks)

1/2 c Ranch or Blue Cheese dressing

1 bag of shredded cheddar cheese

1. Combine cream cheese and chicken in a bowl. Heat in microwave and mix till combined.

2. Add hot sauce and cheese. Mix. Heat in microwave till cheese is melted.

3. Add dressing.

--Review--

The first time I had this dip I almost died from it's pure deliciousness. There are very very few things I like more than buffalo chicken, and this dip allows me to scoop buffalo chicken with tortilla chips. Best thing ever.

I made this for the Super Bowl party that I went to, and it was a big hit.

Turns out I'm not the only person that likes the idea of buffalo chicken on a chip.

Recipe from a friend.

Sarah: Iron Chef Blogger Challenge Bacon

Remember that EPIC fail? (OF COURSE you do! It's right below this post!) I think it would be very correct to say that I have bounced back with a vengeance.

I was excited about this challenge but also a little worried. I rekindled my Pesca-tarinism at the beginning of January, so regular bacon was out of the competition for me. Luckily Brandon and I have discovered a pretty good like of "fake" meat products that has rather yummy tasting bacon.

I usually shy away from Rachel Ray recipes for the simple fact that I cannot afford to stock a pantry like she does. 24 ingredients for make one dinner? YEAH RIGHT.

I got her magazine for about 2 years while living in LA and while I collected and ogled many of the recipes she has put together, I rarely attempted.

This salmon recipe was part of one of her mag's features called "5 Ingredients", and as you have gathered only had 5 ingredients. Well, 6.

Salmon, Bacon and Tomato Packets.

4 Salmon fillets

3 cooked strips of Bacon, broken into small pieces

1/2 cup of Ranch dressing

1/2 cup of Feta cheese ( I don't like Feta, so I used Queso Fresco)

1/2 cup of diced tomatoes

Pepper for seasoning

1. Fire up your grill. It needs to be really hot when you start to cook (I heated mine for like 15 minutes).

2. Grab 4 pieces of tin foil and put one salmon filet on each piece. Fold up the sides of the tin foil so it looks like a box without a lid.

3. Put 2 tablespoons of Ranch dressing on each filet, try to cover evenly. Distribute bacon evenly over filets. Do the same with the cheese.

4. Put the packets on your grill and close the hood. Let cook for 8-11 minutes, until opaque all the way through.

5. Take off grill, top each filet with 2 tbs of tomatoes.

---Review---

I served this with Uncle Ben rice pilaf (the kind that you microwave for 90 seconds in the bag) and roasted asparagus (put asparagus on some tinfoil, douse with some olive oil, season with salt, pepper and Italian seasonings, cover with more tinfoil, put on the grill for about 15 minutes, top with a little more salt and pepper, serve).

To say the least, this fish was delicious. Seriously, I don't even like fish that much and I would eat this everyday.

The recipe was super easy to follow, and everyone (we had my sister and our fried Dan over) loved it.

Make it now.