Monday, December 17, 2012
Spinach Artichoke Dip Cups
Spinach Artichoke Dip Cups make delicious Christmas party appetizers...pair this with a Peach Bellini and now you are talking!
Saturday, December 15, 2012
Loaded Potato & Buffalo Bleu Chicken Dinner
How about a delicious dinner? Loaded Potato & Buffalo Bleu Chicken!
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cube, 8-10 medium potatoes, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 package Buffalo Bleu dip
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cube, 8-10 medium potatoes, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 package Buffalo Bleu dip
mix. Topping: 2 c. Fiesta blend cheese or a mix of Cheddar & Monterey Jack, 1 cup. crumbled bacon, 1 cup diced green onions.
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil and Buffalo Bleu dip mix. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 baking dish, leaving behind as much of the olive oil/hot mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/buffalo sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
Enjoy!
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil and Buffalo Bleu dip mix. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 baking dish, leaving behind as much of the olive oil/hot mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/buffalo sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
Enjoy!
Friday, December 14, 2012
Gourmet Creations Chicken Skewer Appetizer
Chicken skewers make great holiday appetizers! Our favorite dip mix flavors with chicken are Wild Raspberry Chipotle, Southwest Jalapeno and Garlic Galore!
Thursday, December 13, 2012
What Flavor To Pick?
When you cannot decide which flavor to pick get something everyone will like...get the Veggie Dip! The taste of freshly picked garden vegetables in a dip will be sure to be a hit.
Tuesday, December 11, 2012
Mandarin Orange Chipotle Chicken
Yum! Mandarin Orange Chipotle Chicken! In addition to making dips our mixes also make great seasonings to cook with!
Monday, December 10, 2012
Gourmet Gifts
If you are holiday shopping and looking for some gourmet gifts, get some dip mixes online atwww.gourmetcreations.net! We ship our dips out immediately for stress free and convenient shopping!
Sunday, December 9, 2012
Gourmet Veggie Dip Sticks Appetizer
Here is a good appetizer for the holidays...gourmet veggie dip bread cups! Get some of your favorite bread, order your favorite dip from Gourmet Creations and top it off with some fresh celery, carrot or sweet pepper sticks.
Subscribe to:
Posts (Atom)