And so it begins...

Yep. It's that time of year again...

FOOTBALL SEASON. 

The Hubs and I don't get along during football season. You see, I root for the best football team there is, the reigning Superbowl Champions... the NY Giants.

That's right, I'm a Giants fan (no hating please, I've been a fan since I first learned what football was!). I've spent many years waiting for my team just to make it to the Superbowl. You have no idea how happy I am since they've not only made it, but won several times in the past years.

The Hubs, on the other hand, must hang his head in shame. Naturally, he's hoping that his team will stomp all over my beloved Giants, and possibly give him a few bragging rights.

Not gonna happen, people.

Tonight is the night. TONIGHT, our teams are the opening game for the NFL season. That's right... tonight, it's the Giants vs. the Cowgirls. Oh, excuse me, I meant the Cowboys. Really!

A storm is brewing here tonight!

The Hubs and I are both pretty vocal about our football teams... so, just to make sure we don't injure each other, we've invited some friends to witness the event. I'm desperately missing my fellow Giants fan, Jackie, this year. I could always count on her to scream just as loud as me! Who will do a victory dance with me when the Giants trounce those Cowgirls??

Sigh.

Jackie may not be here in person this year, but I'm darn sure she's rooting on the Giants back home. We'll be mirror images, each in front of our own TVs, hooting and hollering...

Ok, so I'm a wee bit dramatic on game day.

The closer we get to kickoff, the more pumped I get. Generally, I distract myself in the kitchen, cooking up our favorite game-day treats. For this momentous occasion, I'm making my Jackie-inspired Buffalo Chicken Dip. Of course, man cannot live on Buffalo Dip alone, so we'll have a veggie tray and my yummy BBQ Chicken Pizza too. 

BBQ Chicken Pizza

You can check out the pizza recipe by following the link. Today, I'm going to show you how to make the dip that's perfect for all sporting events. This dip never has leftovers; it's completely addicting! The best part is it's sheer simplicity. Anyone, anywhere can make this dip.

Buffalo Chicken dip

Nom nom nom nom.... just seeing the picture makes me salivate. Thank goodness I get to eat it soon!

The ingredients are basic:

Shredded chicken, cheddar cheese, hot sauce, cream cheese, sour cream, and dry ranch dressing mix. The chips and celery are for the dipping!

For your chicken, there are lots of options. You can poach your own chicken breast (about 2), then shred the chicken to make 2 cups worth. This is what I do. If I have extra chicken, I use it later in the week for chicken salad!

BUT, if you don't want to do that, you can always buy a rotisserie chicken (already cooked, bonus!) and shred that. OR, if you're desperate, you can use canned.

So, chicken dilemma solved. Onward!

The first step is to gather your ingredients. Then, add the cream cheese (2 blocks) to a pot over medium heat. Pour the hot sauce (I use Frank's, it's the best!) right on top. You can use 1/2 cup, or 3/4 cup hot sauce. It's all about you, and how much heat you can handle.

Yeah, I use 1/2 cup. I'm a wimp like that.

 Stir that around until well-combined. The dip looks a little gross at this point (see above), but it's worth it, I swear.

Next, you're going to add everything else! Stir in the sour cream (8oz. but I sometimes use more), the shredded cheddar cheese (1 cup), the ranch mix (1oz.), and the chicken (2 cups). I was making a double-batch when I took these pictures, so don't worry if your dip looks smaller.

And.... you're done!

Seriously.

That's it.

Stir for a minute or two, so everything warms up, then spoon the dip into your serving dish. Surround with chips, celery, crostini, whatever you like for dipping. Personally, I think celery is the best!

Then be prepared to re-fill the dish often. I usually make a double-batch, the dip goes that fast!! Try this one time, and you'll be making it for all your parties. It's that good.

Mmmmmm.... I'm going to make mine right now! But I'll keep you posted on the game.

Go Giants!!! 


* Update: The Giants lost to the Cowboys, final score 24-17. I am investing in a good pair of ear plugs, so I can't hear the Hubs taunting me all week!! The rematch is scheduled for October 28th, in Dallas. The Giants will win that one (I hope!) 


The Standard Form:

Buffalo Chicken Dip

Ingredients:

2 cups chicken, cooked and shredded (about 2 breasts)

2 (8 oz. each) blocks of cream cheese

1 (8 oz.) container of sour cream

½ - ¾ cup Frank’s hot sauce

1 cup sharp cheddar cheese, grated

1 packet (1 oz.) powdered ranch dressing mix

Directions:

Cook the chicken using your preferred method, then shred or finely chop. (I prefer poaching the chicken breast and then using two forks to shred it).

Add the cream cheese and hot sauce to a crockpot or a heavy pot on the stove. Turn the heat to medium-high and stir until the cream cheese melts and is combined with the hot sauce. Once smooth and creamy, add the sour cream. Combine thoroughly, and then add in the powdered ranch dressing mix, again stirring until combined. Finally, add the cheddar cheese and shredded chicken. 

Lower the heat. Warm over medium-low heat until the cheddar cheese is melted and the dip is hot.

Serve with tortilla chips, celery sticks, bread cubes, etc. 

Independence Day, Then and Now

Independence Day... the Fourth of July.

Every American knows the significance of this day, or they should. (If you don't, shame on you! Go out and discover it now). Most of us commemorate it with fireworks, picnics, and barbecues. We party, and we party hard, as we celebrate the birth of our nation.

For military families everywhere, the Fourth also translates to 'leave' or a four-day weekend. It's an opportunity to spend time with your family, both the one at home and your military one. Those chances can come few and far between, so we take advantage of every occasion. I build those memories in my brain, layering them one over the other, to be pulled out during our times of separation. It's those 'in between' moments which last; they keep you strong when you feel as if you couldn't possibly make it through one more day as a military wife.

We party just like you, in the usual ways (and a few unusual ones!)... Everyone loves the magic moments when fireworks burst in the evening sky.

Depending on your location, fireworks mean different things... are you popping them yourself in the backyard? Are you watching from the local baseball game? Are there fire restrictions in your area that limit the options?

We've been to different firework displays all over the country as we move from base to base. There have been fire restrictions, rain delays, and times when we've done it ourselves. I snuggled with the Hubs, watching fireworks reflect over the water, but there were times when he wasn't home to celebrate at all.

We don't always celebrate in the traditional ways though... sometimes, we get a little... kooky. Like the year we attended Roswell's annual Alien Festival:

Between the parades, costume contests, lectures and speeches... it was something not to be missed, and plain old fun to boot! The opportunity to see different walks of life is our greatest advantage as a military home. Wherever we might be, we explore the local, ahem... wildlife.

Of course, sometimes the 'wildlife' is us! We've been known to be kooky, crazy, quirky... however you want to describe it. We know how to laugh and embrace the good times, that's for sure. Simple barbecues and pool parties turn into something unique when you're hanging with the boys. Beach towels laying around? Obviously they are capes for our superheroes! Water guns in the pool? Well, by golly, that's an opportunity to practice combat tactics. Mock-battle, here we come!

Some of our best times are with other military people. We keep civilian friends, but it's impossible for them to fully understand your life. No matter how many episodes of Army Wives you've seen, let me assure you... it's not the same. Military friends come into your life quickly, but the bond is hard and fast, one that will last beyond a single duty station. You see each other in the best and worst of times. You lean on each other when there is no one else to depend upon. Since these photos, taken only a year ago, much has changed. Life can't be counted on to remain the same.

One of these men has already deployed, returned home, and deployed again. Another has PCS'd (transferred to a new base, for all my civilian buddies out there!), and now lives halfway across the country. Others have stayed here, but moved to new locations within the area. Another has re-joined the civilian world, and another counts down to an upcoming deployment. By tomorrow, all of those circumstances could change yet again. Military families learn to seize the good days while they can, and to be prepared for change at any moment.

This year, the Hubs and I were planning... absolutely nothing. I love having all our friends over for pool parties or bbqs (obviously!), but this year was a little different. We're still missing many of our friends that are gone, for various reasons mentioned above. Plus, we're just getting to know some of our newer friends. On top of which, our recent vacation was FABulous, but it also left us a wee bit exhausted.

So instead of our normal revelry, this year we decided to keep things simple. Just a few friends, simple food, and perhaps some patriotic movies.

The food part was easy. A quick batch of my Buffalo Chicken Dip, pico de gallo, and chips took care of the appetizers. Bratwurst and Italian sausage were a great main dish. Of course, don't forget that traditional Fourth of July snack, watermelon!

            
Independence Day just wouldn't be the same without watermelon, am I right? When we serve a bigger spread, I include lots of traditional favorites. Yummy deliciousness like grilled burgers, potato salad, and fried chicken. Oooh, and apple pie!

With only a few of us gathered though, that spread was a bit impractical. I would have leftovers for weeks! (Not to mention the amount of energy needed in the preparation). So instead of apple pie for dessert, I tried something new. Something from... a box.

I know, I know!! Very unlike me. In my defense, I was very tired. I still haven't finished all my unpacking! And the cow jumped over the moon, so it's all good, yes?

Oddly enough, my boxed dessert turned out yummy. I spotted this one day walking through Target's seasonal section, and I knew I would have to experiment.

Pink Lemonade cupcakes?! Yes please.

Of course, the Hubs was a little embarrassed by the whole pink issue. So I decided to jazz things up a bit, and celebrate our country's birthday with these:

Patriotic nonpareils makes the cupcakes much more manly.

Ok, that's not entirely true, but it's the line I fed to the Hubs. He fell for it! Pink cupcakes it was.

I was apprehensive, but the cupcakes turned out good! The cake itself wasn't strongly flavored, just a hint of lemon. Many icings would have paired well, including cream cheese, vanilla, or lemon. On the other hand, the pink lemonade icing was packed with flavor. Not too strong, but you knew it was there. My pal Becky likened it to Trix cereal... sweet and fruity.

As you know, I'm not normally a box person. But everyone gets busy. Everyone has moments where they just don't wanna work from scratch. Those moments are intruding into my life more and more often. When I can't (or just plain 'ol don't feel like it) put in the time, I take shortcuts. It's necessary for all of us at one time or another. If you're into lemon and running short on time, give these seasonal cupcakes a try. No one will know they're from a box unless you tell them!

Next Fourth of July, I'm hoping the Hubs is still in town to celebrate. I'm not sure where we will be, what we will do, or who will be cooking (ok, that's probably me!), but I know one thing... wherever we are, whoever we're with, we're going to enjoy every moment. Because next year, the Hubs might be half a world away. He could be in the field, deployed, or away for training. Any number of things, at any minute, could mean that next year we're apart.

Take your moments while you have them. Snuggle and watch fireworks. Eat watermelon. Laugh. Enjoy each other.

Happy Independence Day, my friends. I hope you all took your moments, and enjoyed them to the fullest.

 

     

Keys in the Freezer = BBQ Chicken Pizza

It's been one of those weeks. Actually, if I'm going to be totally honest, it's been one of those months... maybe years.

You know the kind of week I'm talking about, because we've all had them. The kind where you lose your keys in the refrigerator because you can't keep your head screwed on straight for five minutes. And yes, as cliched as it is, I did that earlier this week. Technically I lost them in the freezer, but still. Please hold your laughter until I can no longer hear its echo.

The reasons for this debacle are many and varied, and totally unimportant. Just know that I'm trying to disentangle myself from the pileup as you read. I'm also indulging in a little chocolate therapy to make the world seem brighter. It's working wonders.

As for the Hubs... well, seeing as he left before sunup today, and came home well after sundown, you can only imagine that he's having one of those weeks too.

What do we do when the world is spinning like mad and we can't keep up? In this house, we make pizza.

Ha, you thought I was joking, but I'm not! Sometimes there is just way too much going on around us, and that leaves no time to plan for dinner. I can always tell when we're running too fast, because pizza is suddenly on the table.

When things get really bad, we order take-out Chinese. So at least we're still in the game. For now.

Pizza may seem a bit unhealthy as our go-to, quickie meal, but there are ways to keep it wholesome. Use a keys-in-the-freezer-week as an opportunity to clean out your vegetable drawer! Plus, you can always make your pie with whole wheat crust and low-fat cheese too.

Naturally, I did none of these things. But you could, if you really wanted to.

Instead, we made this:

BBQ Chicken Pizza

If you've lived your whole life without this indulgence, please correct the oversight immediately.

This recipe actually started as a challenge. The Hubs claimed that he would never eat barbecue sauce on pizza.

Oh, oh, oh.... I beg to differ. Loudly. Challenge heard, and accepted.

And so it began... with chicken.

Ingredients, Part I

While I was rushing around, changing out loads of laundry and answering my phone, I quickly tossed together the chicken for the pizza. So easy, even the Hubs could do it.

Two chicken breasts in a pan. Salt and pepper both sides. Toss with 1/2 cup of your favorite barbecue sauce. Bake in a 375 degree oven for 20-25 minutes. Let rest at least 10 minutes before dicing. DONE.

See? Easy. If you don't even have time for that, you can use some pre-cooked rotisserie chicken tossed with a little barbecue sauce. There are always ways to simplify.

One of the best parts of this recipe is that it makes enough for 2, 12-inch pizzas. Or one really big pizza pie. Either way, it means leftovers.

On to the next.

Ingredients, Part II

Yep, I'm using pizza crust from a bag. Remember, this is our keys-in-the-freezer dinner. Simple is better.

You can use any kind of crust you prefer. The toppings-ready kind is something of a miracle when you have very little time. But I prefer to mix my own, even if the mix comes in a Betty Crocker bag. I also like to do three things when making the crust:
     
        1. Spray the pizza pan with non-stick spray, then dust it with a little cornmeal. It makes me feel      
            like a professional.
        2. Dust my hands with a little flour before spreading the dough. I don't like my hands sticky.
        3. Finally, I prick the crust with a fork and pre-bake it for about 5 minutes before adding my
            toppings. Otherwise, I think the crust can get soggy. Bleck.

The next few steps might seem a bit labor intensive, but it only sounds that way. In reality, the whole process takes maybe 10 minutes. Trust me.

Slice a red onion thinly, into half-moon slices. Toss the slices into a skillet with a tablespoon or so of butter on medium-low heat. Let them cook, stirring them here and there, for about 10 minutes while you do other things. The onions will soften and brown, which brings out their sweetness. In the end, they should look something like this:

For a shortcut, you could just slice the onions thin and use them on your pizza raw. While they won't be caramelized, the oven temperature will help them cook right along with the pizza.

While the onion cooks, warm another skillet over medium-low heat. Add 4 tablespoons of olive oil and 3 cloves of minced garlic to the pan. It's not necessary, but I also added a few fresh oregano leaves to my pan. I told you that pizza can help clean out your veggie drawer!

This only needs to be on the heat for about 60 seconds, just long enough that the garlic becomes aromatic and infuses the oil. After I pre-bake my crust, I brush this over it before adding any additional toppings. The flavor is delish, and adds a new taste level without a lot of hassle. You could skip this step if you want, but I seriously don't think you should. Also, just a quick tip: this makes a great sauce base for any blanco pizzas you might try in the future.

Now comes the easiest part of any pizza recipe, the assembly. After brushing the crust with the oil mix (you won't need to use all of it), sprinkle on about a cup of fresh mozzarella onto each pie (Remember, this recipe makes two!).

On top of the mozzarella, drizzle some more bbq sauce. This amount is at your discretion, but keep in mind that the sauce will thin and spread a bit as it bakes. Next, cover with your diced chicken, one breast per pie.

Here's one of the secrets to great BBQ Chicken Pizza... several types of cheese. Cover the chicken with 1 cup (per pie) of shredded Gouda cheese, then add your onions (1/2 on each pie), and then add a light sprinkle of Parmesan cheese.

It's pizza time! Bake until the cheese is melted and the crust is nicely browned. I top mine with some chopped cilantro, it's a fabulous finishing touch. But if you don't care for cilantro, you could try out some green onion, or maybe parsley. Whatever you choose, enjoy! This is a pizza that's not to be missed (Refer to photo #1, drool, then go make pizza!).

As to my challenge with The Hubs.... you guessed it! I win. Not only did he LOVE the pizza, but he's already asked me to make it again. Score one for me!

What are your keys-in-the-freezer, quickie meals? Feel free to comment below and share your experience with the rest of us!



The Standard Form:

BBQ Chicken Pizza

Ingredients:

2 bags Betty Crocker pizza crust mix

2 chicken breasts

1 red onion, sliced thinly

2 tablespoons butter

½ cup bbq sauce, plus more for drizzling

4 tablespoons olive oil

3 cloves garlic, minced

Optional: 2 tablespoons fresh oregano leaves

2 cups shredded Mozzarella cheese

2 cups shredded Gouda cheese

½ cup shredded Parmesan cheese

6 tablespoons roughly chopped cilantro

Salt and pepper

Directions:

Preheat oven to 375 degrees. Salt and pepper both sides of the chicken breasts. Toss with ½ cup bbq sauce. Bake in a glass pan for 20-25 minutes, or until done. Let rest 10 minutes before dicing into small pieces. Set aside.

Soften the onions in a skillet with the butter over medium-low heat. Cook for 10 minutes, stirring occasionally, until lightly caramelized. Set aside.

Increase oven temperature to 450 degrees. Mix the pizza crusts according to package directions. Lightly spray your pans with non-stick cooking spray and dust with a bit of cornmeal. Stretch the dough to fit, then prick all over with a fork. Pre-bake for 5 minutes, then remove from oven.

In a skillet over medium-low heat, warm the olive oil with the minced garlic, and the optional oregano, just until aromatic.  Brush the oil over the pre-baked pizza dough, just enough to cover. Do not over saturate.

Sprinkle 1 cup of the mozzarella cheese on each crust. Drizzle with extra bbq sauce. Add the chicken (one breast per pizza), the top with 1 cup of Gouda cheese each. Divide the onion evenly onto each pizza, then add a sprinkle of parmesan cheese.

Bake until cheese is melted and crust is golden brown, about 10-12 minutes. Top with the chopped cilantro, slice and enjoy!