Buffalo Chicken Dip: All-Natural Version

So, in following with my attempt to cut processed foods out of my diet, I've played around with my Buffalo Chicken Dip recipe to make it more natural. Using all-natural or organic ingredients can be more expensive and slightly more work, but I personally think the taste and the health benefits are worth it.

Note: Frank's Red Hot website claims that their Buffalo sauce can be substituted with a mixture of hot sauce (Red Hot) + butter. Their Buffalo sauce contains preservatives while their hot sauce does not, so this is what I do.

All-Natural Buffalo Chicken Dip


Ingredients*

• 4 cups boiled, shredded all-natural chicken breasts (boneless/skinless)
• 1 cup Frank's Red Hot
  
• 1/2 cup melted organic butter
• 16 oz  organic cream cheese, softened
  
• 3/4 cup organic sour cream
  
• 1/4 cup buttermilk
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup all-natural cheddar cheese, shredded (Kraft makes all-natural cheeses)
  

*Obviously, you can use non-natural/organic ingredients instead!

Directions

1. In a large bowl, blend hot sauce, melted butter, sour cream, buttermilk, and seasonings.
   
   
2. Add shredded chicken and 1/2 cup of cheese; mix well.
3. Pour into 8x8" casserole dish, top with remaining 1/2 cup of cheese, and bake for 25-35 minutes at 400 degrees F (until cheese is bubbly),
   ...OR...
   Pour mixture into a small slow cooker and cook on high about 1 to 1-1/2 hours, or until bubbly and browning. Keep in slow cooker on low heat to keep dip hot while serving.
   
   

Serve with Tostitos Scoops!

Spicy!! Cajun Chicken Pasta w/ Homemade Fettuccine

Bill and I enjoy spicy food, so I tweaked my Creamy Chicken Alfredo recipe a bit. Note that this version is a little more natural as well.

Cajun Chicken Pasta

Ingredients

• 1 lb fresh fettuccine (see recipe below)
• 2 cups light cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 teaspoon crushed fresh red pepper flakes
• 1 cup chopped green onion
• 1 tablespoon dried parsley flakes
• 1/2 lb grilled Cajun chicken (see recipe below)
• 3/4 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
3. Reduce heat, add herbs,seasoning,and veg's.
4. Simmer 8 minutes, or until thickened.
5. Stir in grilled chicken.
6. Stir in cheeses, blending well.
   
   
7. Drain pasta, top with sauce and chicken.

NOTE: You can make this less spicy by omitting red pepper flakes.


Grilled Cajun Chicken

Ingredients

• 1/4 teaspoons white pepper
• 1/4 teaspoons garlic powder
• 1/4 teaspoons onion powder
• 1/4 teaspoons cayenne pepper
• 1/4teaspoons paprika
• 1/4 teaspoons ground black pepper
• 1/2 lb boneless, skinless chicken breast, cut in strips
  

Directions

1. Mix spices together until well blended
   
2. Toss chicken strips in seasoning until well coated
3. Grill chicken until cooked through
   
   

Homemade Fettuccine Noodles
(this is the Light Wheat Pasta recipe that comes in the Kitchen Aid Pasta Roller manual. Other recipes in the manual include Basic Egg Pasta, Semolina Egg Pasta, and Whole Wheat Pasta)

Ingredients

• 2-1/2 cups sifted whole wheat flour
• 1 cup sifted bread or unbleached flour
• 4 large eggs
• 2 tablespoons water
• 1/2 teaspoon salt
  

Directions

1. Place whole wheat flour, bread flour, eggs, water, and salt in mixer bowl.
2. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
3. Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
4. Remove dough from bowl and hand knead for 1 to 2 minutes.
5. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
6. Follow manufacturer's instructions for using pasta roller and cutter attachments **I ran each sheet of pasta dough through the roller about 5 times - starting on setting 1 and finishing at setting 5 before using the fettuccine cutter**
   
7. Add 2 teaspoons salt and 1 tablespoon oil (optional) to 6 quarts boiling water.
8. Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite (I cooked the fettuccine noodles for 5 minutes).
9. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly.
10. Drain in a colander.

Ranch Dressing (or Dip)

As much as I love ranch dressing from a restaurant, I haven't come across any that I like in the grocery store. I've tried all the name brands, the generics, the store brands, and even the lesser known (and more expensive) all-natural and organic varieties. But nothing quite tastes right to me. I thought about trying to make my own, and because I try to avoid preservatives and unnatural ingredients, I didn't want to make it from a packet.
So I found a well-rated recipe on allrecipes.com ("Ranch Dressing II") and found it to be both incredibly easy and very yummy! I've adapted it to my taste (I now use sour cream in place of mayo).


Ranch Dressing

Ingredients

• 3/4 cup sour cream
  
• 1/4 cup buttermilk
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt (I used seasoning salt instead)
  
• 1/8 teaspoon ground black pepper

Directions

1. In a large bowl, add all ingredients.
   
2. Whisk till well mixed and smooth.
   
   
3. Cover and refrigerate for at least 30 minutes before serving.
   
   

Chicken Tikka Masala and Garlic Naan

My first attempt at Indian food! This is my favorite Indian meal...the naan could use some work but I think the chicken tasted great!

Tikka Masala

Ingredients

Marinade & Meat

• 1 cup plain yogurt
• 2 tablespoons lemon juice
  
• 2 teaspoons ground cumin
  
• 2 teaspoons ground red pepper
• 2 teaspoons ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
  
• 1/4 teaspoon ground ginger
  
• 6 bamboo skewers
• 1-1/2 lbs boneless, skinless chicken breast, cut in 1-inch cubes

1. For marinade, mix all ingredients together until well blended; add chicken and toss to coat.
   
2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so (I just marinated the chicken in a Ziplock bag and threaded onto the skewers before grilling).
3. Discard marinade when done.
   

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy from Indian market, use McCormick's, or make your own - see recipe below)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

Directions

1. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
2. For sauce, melt butter on medium heat.
3. Add garlic & jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala, & salt.
5. Stir in tomato sauce.
6. Simmer 15 minutes.
7. Stir in cream; simmer to thicken - about 5 minutes.
8. Remove cooked chicken from skewers; add to sauce.
9. Simmer 5 minutes.
10. Garnish with cilantro
    
11. Serve with basmati rice and naan (see recipe below)

_____________________

Garam Masala

• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp crumbled bay leaves
• 1/8 tsp ground cloves
  Mix all ingredients until well blended
  

_____________________

Garlic Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional; I used this)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
   
2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
   
3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
   
4. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
   **Note: I used my bread machine for the above steps - the manual will give instructions about making just dough**
   
5. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray.
   
   
6. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
7. During the second rising, preheat grill to high heat.
8. At grill side (I used a Foreman!), roll one ball of dough out into a thin circle.
   
9. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
   
   
10. Remove from grill, and continue the process until all the naan has been prepared.