It’s Super Bowl Sunday and let’s face it, who isn’t on Team Sriracha? This deliciously addicting condiment will add just the right spice to your Super Bowl party. Baked into this cheesy chicken dip with 3 different kinds of sauteed peppers makes this irresistible. It’s like the “stand-around-the-kitchen-island-dip” you can’t stop eating.
You can take some shortcuts and use rotisserie chicken or prepare this all in advance and pop in the fridge until you’re ready to bake. It’s the perfect Super Bowl dip for entertaining and it makes a big batch for all your friends.
Serve with your favorite tortilla chips.
Sriracha Chicken Chile Cheese Dip
- 1 tablespoon canola oil
- 2 anaheim chiles, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1 serrano chile, seeded and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can Rotel tomatoes
- Shredded meat from one rotisserie chicken or 4 chicken breasts cooked and chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 8 ounces cream cheese, diced
- ⅓ cup sour cream
- ⅓ cup Sriracha sauce, plus extra for serving
- Salt and pepper
- Tortilla chips
Preheat the oven to 375 degrees.
Heat oil in a 3½ quart dutch oven over medium heat. Add chiles, onion and garlic and cook until the peppers are softened, 8-10 minutes. Stir in the Rotel tomatoes and cook until the liquid is slightly reduced. Add the chicken, beans, and salt and pepper to taste. Mix well.
Next add one cup of the Cheddar cheese, cream cheese, sour cream and Sriracha to the pot. Stir well to combine.
Place chicken mixture in a 9 x 13 baking dish and sprinkle with remaining cup of shredded cheese. Bake for 25-30 minutes, or until the edges are bubbling and the dip is heated through.
Serve warm with tortilla chips and additional Sriracha if desired.
This is a fast, one pot weeknight meal that everyone will love. It’s incredibly easy to prepare. You can even eliminate the chopping and use a bag of frozen veggies or prechopped ones at the grocery store. Feel free to add any veggies you like. The marinade tenderizes the chicken and the sriracha gives it that little spicy kick.
This is WAY better than takeout and a perfect one pot meal with leftovers to boot.
Sriracha Chicken Fried Rice with Veggies
For the chicken marinade:
- 1 Tbls. cornstarch
- 4 Tbsp. soy sauce
- 1 Tbls. mirin
- 1 Tbls. Sriracha
For the stir fry:
- 1 pound chicken, about 2-3 chicken breasts.
- 5-6 cups cooked rice (2 cups unprepared)
- 2 Tbls. sesame oil
- 1 yellow onion, chopped
- 3 carrots, peeled and diced (or one bag frozen peas and carrots)
- 1 cup frozen peas
- 1/2 cup soy sauce (more or less to taste)
- 2 eggs
Slice chicken into bite size pieces and place in mixing bowl. Mix soy sauce, mirin, and sriracha together in a small bowl. Add cornstarch and mix thoroughly. Pour this mixture over chicken and let marinade 10-15 minutes.
Preheat a large skillet or wok to high heat. Pour 1 Tbls. sesame oil in the bottom. Add half the chicken and stir fry 4-6 minutes or until cooked through. Repeat process with last batch of chicken. Remove from wok and set aside.
Pour 1 Tbls. of sesame oil in wok or skillet. Add onion and carrots and stir fry until tender, 5-8 minutes. Add peas and cook another 2 minutes.
Crack eggs into wok and scramble, mixing throughout the vegetables.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.
Everyone needs some basic starter recipes in their repertoire, ones that you can go back to again and again. In the dead of winter this refreshingly light and simple sauce made our spaghetti and meatballs taste heavenly. I have tried several variations and this is my favorite.
This can be made with fresh Roma tomatoes (a must in the summer) or canned San Marzano. It can be refrigerated up to a week or frozen for up to 6 months.
When the holidays come to a close and the mercury dips below zero I go into hibernation mode. I think I had my PJ’s on at 6pm last night—Yikes! So it’s time fora big pot of warm delicious soup. I have always loved the Tuscan Chicken Soup from our local Italian cafe & deli, D’amico & Sons. I tracked down the recipe and made this for my family to have all week.
It’s got loads of vegetables and all the flavors of Tuscany. Double your batch and freeze some for later.
If you are toasting with a glass of champagne on New Years Eve there is no better pairing than these Bourbon Soaked Cherry Baked Brie Bites. The tartness of the cherries soaked in a rich bourbon oozing with melted Brie makes these impossible to stop at just one.
Make ahead: These may be assembled ahead of time and placed in freezer until ready to bake.
Happy New Year to my loyal followers and friends! May it be a great 2015 for all of you!