Temporary Hiatus

Thanks to the slow decline and failure of my beloved mac (my own fault, left it on my bed over the summer and yup, it fell onto hardwood floors), I cant connect to the internet or upload pictures so Tasty Tuesday is going to have to be on pause for a while.

Fingers crossed we get this remedied soon.

Updates to follow, promise.

Love,

Eugene

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Oh, Hey There!

Why, yes, it has been a while.  I took the month of December off, not intentionally, but still, it was a nice break.  So here's an update on what you've missed from your darling little ol' Eugene:

The holidays went by way too fast and I feel like I barely saw the smatterings of family members who were able to venture back to our beloved Ocean State.  I did manage to find the time to make yet another successful Plum Pudding (a rather disgusting but still entertaining holiday tradition, and perhaps an upcoming addition to the Tasty Tuesday section?).

There are a few reviews we have in the works (bath and beauty products, mostly) and we're also in the process of convincing a couple guest bloggers to share their wisdom and hilarity.  I'm hoping to bring in a crafting expert (you guys would not believe what this girl comes up with, it's unreal), and a social commentator with the wit and humor rivaling the geniuses you see on the celebrity roasts.

My grad school application is coming along nicely, thank you very much.  The personal essay is kind of kicking my butt.  It's hard to condense something into 300 words when there's no limits or specifications, and you just have free range to write whatever your little heart desires.  I have everything else lined up, though, so at least I'm making progress.  My GRE scores have been sent, I've ordered my transcripts, I have my letters of recommendation organized, and the rest of the application is entirely filled out.  It's just a matter of putting the finishing touches on that essay and then, ya know, actually sending the application in.  Fingers crossed by this time next year, I will be a graduate student.



The Patriots are doing ok; not great, but ok.  Really wish their first halves were played a lot better.  My nerves can't take much more of this second half comeback thing.  But they're still winning, so I guess there's not much to complain about.

We got the chance to video chat with my brother on Christmas and it was really good to see him.  Picture, if you will, a Macbook being carried around a house so that each member of the 20-person strong family could say hi.  He looks good, excited about his upcoming trip, and God knows we're excited for him.  Only my brother would travel the Trans-Siberian railroad backwards, starting in China and heading towards Russia...in the winter.  But he's supposed to get a really good view of the Northern Lights, so that should be exciting.  Can't wait to see pictures of that!

My personal life is a lot happier, so that's a nice change.  We all know I usually do not go into much detail on that part of my life, so let's just leave it by saying Eugene is very happy with what the universe has brought her way (you know it's good when the third person narrative is used).

And that, kids, is where we're going to end things today.  I promise to post the Plum Pudding recipe next week (complete with pictures because I know you love the visuals).

Stay tuned!

QUESTION OF THE DAY: Did you actually make New Year's Resolutions this year or did you just continue with your life as usual because everyone knows if you make a resolution, it only lasts about a week?

Tasty Tuesday: Turkey Artichoke Stuffed Shells

Have you had your fill of Thanksgiving leftovers?  Neither have we!  While the turkey sandwich and turkey soup has been done to death, we were pleasantly surprised when our buddy Kate S. for sending us this creative solution to leftovers.  If you've recently made the Spinach and Artichoke dip, you might already have some artichokes on hand.  If you had a few dozen people at your holiday table, like we did, then chances are you have some turkey on hand as well.  If you're tired of it taking up room in your fridge, your problem is solved.

And with that, we present to you:

Turkey Artichoke Stuffed Shells

1 (12oz) box jumbo pasta shells
3 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 lb broken up turkey sausage (about 5 links)**
1/2 tsp kosher salt, plus 1/2 tsp
1/4 tsp freshly ground black pepper, plus 1/4 tsp
1 tsp red pepper flakes
8-10 oz chopped artichokes
1 – 2 (15oz) container(s) ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup (heaping) chopped fresh basil leaves
3 tbsp chopped fresh flat-leaf parsley
1 1/2 cups shredded or grated mozzarella

1. Bring a large pot of water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through (if you're using leftover Thanksgiving turkey that's already cooked, you just want to warm it up a bit and soften it just a little more but be careful, you don't want to dry it out).
 3. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
4. Cover the bottom of a large baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Sauce over the shells (Kate said she used a cream sauce), top with the mozzarella.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)


**If you're looking to use up leftover turkey from Thanksgiving, just grate or chop up the already carved pieces until you have roughly a pound.** 


Serve and Enjoy!

QUESTION OF THE DAY: What's your favorite leftover Thanksgiving recipe?

Words and Things and Stuff

We're taking a brief break from the foodie fun to talk about something a little more nostalgic.  This past year was completely taken over by weddings and the preparations leading up to them.  Four amazing couples had asked me to be a part of their special days, some as active participants, some as merely a guest of the merriment.  All I can say is that I am truly honored to have been considered and I want to thank those people for letting me be there to take part in a very special moment in their lives.

 Photo courtesy of Caitlin H.                        Photo courtesy of Mary M.

Photo by Leah LaRicci Photography                                   Photo courtesy of Kim J.

Looking back, I was amazed that each of the four weddings was so completely different but so inherently reflective of the couples themselves.  Whether it was through color choices, location, decoration, or overall theme, the fact that the occasions seemed to represent who these people were as couples just made them that much more special and not anything I will ever forget.

Photo courtesy of Mellissa C.

Mellissa and Chris had vibrant colors and let their personalities (and those of their friends) shine throughout the whole process, for which, I can say, we are very grateful.  As a bridesmaid, we were given free range over what style of dress we felt most comfortable in.  The only requirement was the color and fabric of the dress (an electric pink, reflecting Mellissa's undeniably bold personality).  While many brides would go for soft and ethereal, Mellissa charges headfirst into color and whimsy.  She wanted her wedding to make an impact, and once you saw the shoes we all wore, there's no denying she did just that.  The pictures were fun and lighthearted with a little bit of impropriety thrown in, because it wouldn't be Mellissa and Chris if it wasn't just a little bit cheeky.  The venue was the gorgeous Glen Manor in Portsmouth, RI, a dream location for any couple looking to pair romance and ambiance with fun and frivolity.  We danced, we drank, we ate DELICIOUS food (hello pasta station!!), and celebrated an amazing couple and their adorable family.

Photo Courtesy of Devon H.

Courtney and Matt had one very clear direction: Family.  They wanted everyone involved, not just to alleviate the pressure of having to do it all themselves, but because they wanted people to feel like it was their day, too.  While Courtney and Matt were busy studying for their bar exams, which they took two days before the wedding (they passed, in case you were wondering), their families was busy securing the church and the priests (his family is very good friends with the priest of their church), double and triple checking things with the caterers, the DJ, the bartenders, and of course, the tent.   Family members took the photos that served as the backdrops for the invitations and response cards, brothers and sisters stood as members of the wedding party, family was the theme of the day.  Shortly after they announced their engagement, Courtney and Matt had asked if I would make the cake.  At first, I was elated, but as the day drew closer, that excitement turned to fear and then to panic and finally to nausea.  Anticipation surged through my veins as I walked the cake from the car to the display table, but seeing the looks on Matt and Courtney's faces when they saw it made everything else seem unimportant.  While the ceremony was traditional and romantic (a clear depiction of Matt), the reception was an ebullient display of childhood fun (an exact illustration of Courtney), so the day was exactly and perfectly Matt and Courtney.  

Photo by Leah LaRicci Photography

Kate and Tom wanted fun and colorful memories, and surprises where you least expect them.  Instead of a traditional guest book, they had a scrapbook (made by a dear friend who loves them so very much...cough cough...Eugene...cough cough) and asked people to answer questions about the couple like "If a movie were made about Kate and Tom, what would it be titled?" or "What's the best advice for a happy marriage?" and "Where do you see Tom and Kate in 5 years?"  Most of the wedding details were homemade, which makes for wonderful keepsakes.  The centerpieces were made entirely by the bride herself.  The bouquets and boutonnieres were handmade felt flowers, assembled by the bridal party before the ceremony in a moment we referred to as 'forced arts and crafts.'  But while the real flowers in other bouquets will only last so long, the felt flowers in my bouquet from this wedding are still nestled together in a vase on my desk, as vibrant and impressive as they were on the wedding day.  Kate and Tom had a friend officiate the ceremony, giving it a little more of a personal touch.  Rather than simply exchanging vows (which they wrote themselves), they also chose to do a Letter-Writing ceremony, where they wrote love letters to each other and (without peeking at what the other wrote) sealed them in a box with a bottle of wine and two goblets.  They will open the box on their fifth wedding anniversary, read the letters, enjoy the wine, and remember the day the committed themselves to each other.

Photo Courtesy of Kim S.J.

Mary and Andy are anything but a normal couple.  There is something about them that makes them unquestionably perfect for each other.  Her quick wit and somewhat offbeat sense of humor is only rivaled by his penchant for off-color comments and ability to find a double-entendre in even the most innocent of scenarios.  So it seems only fitting that entertainment would find its way into their wedding theme.  The colors were not something anyone really ever sees in a November wedding.  You expect to see deep ambers and subdued greens.  Not at Mary's wedding.  Her bridesmaids wore gorgeous rich yellow dresses, adding a much needed burst of light to the somber greys creeping into our everyday lives.  The tables weren't numbered, they were titled.  Instead of sitting at table 8 or 10, you could sit at Mean Girls or Wayne's World.  The bridal party were introduced with individual entrance themes, more familiar to those who follow the world of wrestling, while a title belt circulated the room for those lucky enough to get a hold of it.  Ever the class clowns, Mary and Andy had a photo booth set up, complete with props of fake mustaches, glasses, hats, and feather boas, and asked that you keep a copy of the photos for yourself, but also place a copy in a scrapbook with whatever congratulations, well-wish, or (in traditional Mary and Andy fashion) inappropriate comment you'd like to make.

While each event was as different as can be, they were all fun representations of the couples themselves.  There are four days this year that I will never forget and more memories than I could ever hope for.  So this Diary entry is dedicated to you, my darling friends, who gave me the great honor of being a part of your fantastically amazing and wonderfully special days.

I love you all.

Sincerely,

Eugene

Tasty Tuesday: Mediterranean Skillet Cod

As we journey further into the autumnal season and the temperatures dip, if only slightly, the temptation to indulge in foods battered, fried, and dripping with calories only increases.  Thankfully, there are a plethora of options available that satisfy every craving and keep the bathroom scale tipping in the right direction.  One such option is the South Beach Diet (and its subsequent improvements: South Beach Super Charged and the NEW South Beach Diet).

Even if you don't follow the dietary schedule to the letter, you can still find healthy, low-calorie recipes.  One of my family's favorites is the Mediterranean Skillet Cod.  It's easy, it's delicious, and there's only 216 calories per serving.  One of my biggest problems with low-calorie meals is that they typically don't feel me up and keep me full throughout the day (or night).  But I can say, without hesitation, this meal satisfies and keeps you full.  Granted, if you don't like fish, this may not be the choice for you, but oh good golly, those flavors are amazing.

All Photos in this entry taken by Diaries of Eugene

And if that isn't enough to sell you on it, it's quick, it's easy, and it's relatively inexpensive (all things considered).  The recipe is broken up, conveniently, into 10 minute increments, with minimal prep time needed in advance.

Mediterranean Skillet Cod

1 tablespoon extra-virgin olive oil

1 medium zucchini, cut into 1/4 inch thick slices

1 small onion, thinly sliced*

3 cloves garlic, minced

Freshly ground pepper

1 (14.5 oz) can diced tomatoes, drained

2 pequillo peppers (from a jar), thinly sliced**

4 (6 oz) cod fillets

2 tablespoons chopped parsley

1. In a large skillet, heat oil over medium heat.  Add zucchini, onion, garlic, and pepper.  Cook, stirring occasionally, for 10 minutes.

2. Stir in tomatoes and peppers, simmer over medium heat for 10 minutes longer.

 

3. Nestle fish fillets into the sauce, spooning some of the mixture over the top of the fillets.

4. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes.

5. Sprinkle with parsley and serve warm in shallow bowls and spoon generous amounts of the sauce over the fish and vegetables.  

For an added kick of yumminess, you can use some of that leftover asiago cheese you have lying around from the Spinach and Artichoke dip and sprinkle no more than a tablespoon on top of your fish.  That's only an additional 20 calories (10 from fat). 

*If you're like me and you're not a big onion person, you can use half of an onion and chop it really fine.  We just want to incorporate the flavor of the onion to enhance the overall taste.  

**If you don't have or can't find pequillo peppers, you can use roasted peppers.  I enjoy the flavors of oven-roasted red peppers, so that's what I used in this recipe.  No worries, it's South Beach approved.

Nutritional Information (per serving)

216 Calories

5 grams fat

1 gram saturated fat

32 grams protein

8 grams carbohydrate

2 grams fiber

489 mg sodium

Tasty Tuesday: Black Bean Burger

With the close of October and the end of our pumpkin journey, the Diaries of Eugene is on the hunt for something new.  As the weather turns a little chillier (at least here in New England), it's not uncommon to turn towards heartier 'comfort' foods.  This, of course, packs on a few extra pounds which, yes, does make the winters a little more bearable (yay for hibernation weight) but does little for one's self-image or confidence.  With that in mind, the Diaries of Eugene is proud to present the beginning of Tasty Tuesday's No-Fat November.  All of our recipes will be low on the calorie scale but definitely high ranking on the tastebuds.

Original Photo Found here

One of my biggest comfort foods has always been, and will always be, burgers and fries.  There's just no two ways around it.  Carbs: yum.  Fried foods: yum.  Charred animal flesh: (sorry veggie friends) yum.  Thankfully, there are geniuses out there who found a simple way around the calorie-fest that is the burger/fries combo, and they created the Black Bean Burger.  All the yummy juicy flavors of beef burgers with a fraction of the calories (and yay for bringing comfort foods to vegetarian-level).  One Black Bean Burger is only 198 calories.

Photo by: graceismine

Black Bean Burger
Original recipe found here
1 (16oz) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tbsp chili powder
1 tbsp cumin
1 tsp Thai chili sauce (or other hot sauce)
1/2 cup bread crumbs

1. If grilling, preheat outdoor grill for high heat, and lightly oil a sheet of aluminum foil.  If baking, preheat oven to 375F and lightly oil a baking sheet.
2. In a medium bowl, mash the black beans with a fork until thick and pasty.
3. In a food processor, finely chop pepper, onion, and garlic.  Then stir in the mashed beans.  if you don't have a food processor, just chop the pepper, onion, and garlic cloves as fine as you can.  You're incorporating them into your burger, and if you have tactile sensory issues like I do, you really don't want crazy chunks of garlic throwing off the flavor and consistency of your burger.
4. In a small bowl, stir together the egg, chili powder, cumin, and hot sauce.  Stir the egg mixture into the mashed beans.  Mix in the bread crumbs until the mixture is sticky and holds together.  Divide the mixture into four patties.
5. If grilling, place patties on foil and grill about 8 minutes on each side.  If baking, place patties on baking sheet and bake about 10 minutes each side.

To cut down on the carb intake, just eat the burger on its own with a small dollop (1-2 tbsp) of your favorite topping.  If you simply MUST have a bun, go for whole wheat.  Your insides will thank you, I promise.

Original photo found here

If the burger itself doesn't satisfy your need for something classic and filling, and you still want those fries on the side, fear not.  Sweet potato fries can be your best friend.  In terms of calories, the average serving of french fries, prepared the classic way, deep fried in oil and loaded with salt, contains 271 calories.  While the same serving size of sweet potato fries baked (instead of fried) is only 140 calories.  The caloric difference is almost another serving of sweet potato fries!

Happy November 1st!

QUESTION OF THE DAY: What's your go-to comfort food?  Have you found a healthier variation that still satisfies the cravings for fried/fatty goodness?

Tasty Tuesday: Pumpkin Fluff Dip

We're continuing our journey through the joys of pumpkin with the much anticipated pumpkin dip.  I've seen TONS of recipes and each one just as delicious as the next.  Some are sweeter, some are heartier, but this one, I have to say, is the lightest I've ever tasted.

It was given to my mother by one of her students, and judging solely on the ensemble said student was rocking the day I met her, I can safely say we are two peas in a pod.  Which means, if she loves this recipe, then golly knows so will I.  And holy mash potatoes, did I ever.

Photo Taken by Diaries of Eugene

Pumpkin Fluff Dip
1 (16 oz) container frozen whipped topping (ie Cool Whip, not canned ReadiWhip), thawed
1 (5 oz) package instant vanilla pudding mix
1 (15 oz) can solid packed pumpkin
1 tsp pumpkin pie spice

1. In a large bowl, mix together the pudding, pumpkin, and pie spice.  Fold in the thawed whipped topping.  Chill in the refrigerator until serving.

I tend to be a traditionalist, so I typically serve my pumpkin dips with ginger snaps.  My mother, however, prefers graham crackers.  While we differ on particulars, there's one very key point we agree whole-heartedly on: this dip is goooooooood.

Now, most of this you can make from scratch, if you're feeling adventurous.  As we learned from previous DOE entries, you'd be amazed at what you can do with leftover ingredients from previous Tasty Tuesday victuals.  The recipes to make your own whipped topping and pudding can be found below.

Making Your Own Whipped Topping
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat DRY milk
3-4 tbsp sugar
3 tbsp vegetable oil
optional: 2 tsp vanilla extract

1. Chill a small mixing bowl and whisk.  This is an important step so make absolutely sure the bowl and whisk are ice cold before you add any ingredients.  It really does help the consistency of the whipped topping.
2. Pour gelatin into a separate bowl.  Add 2 tsp of cold water, stirring constantly.  Add the boiling water and stir until the gelatin is completely dissolved.
3. Allow the gelatin to cool for 2-3 minutes, until it's about room temperature.
4. Place the ice water and dry milk in the chilled mixing bowl.
5. Beat at high speed until stiff peaks form (Don't remember what stiff peaks are?  Go here.)
6. Add the sugar and vanilla, continue to beat.  Then add the oil and gelatin.
7. Place in freezer for 15 minutes, then transfer to refrigerator until you're ready to use it.
**Make sure you stir the whipped topping before you begin making the pumpkin dip.**

Making Your Own Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp nutmeg
1 tsp salt
3 cups cornstarch

1. Mix all ingredients together.
**This will probably make way more than you need for the pumpkin dip. The beauty of this is that you can just store the rest in an airtight jar.  When you are ready to use this mix to make the dip, just add a dash of vanilla extract (about 1/4 to 1/2 tsp).**

Tasty Tuesday: Pumpkin Soup

It's October.  You can't exist in October without eating something pumpkin.  Thankfully, my mother feels the exact same way, and found this absolutely scrumptious recipe for Creamy Pumpkin Soup.  With the birth of places like cook.com and allrecipes.com, you are never without options.

One of the really great things about soups is that you can cook them in large batches and freeze what you're not ready to serve in the next couple of days.  So when you're not really sure what you want to eat on a cold wintery night, remember you made all that soup back in October.  Problem solved.  Yumminess achieved.

CREAM OF PUMPKIN SOUP (this recipe can be found here)
3 tbsp margarine, softened
1 tbsp brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tbsp butter, melted
2 (14.4 oz) cans chicken broth
1 (15 oz can) pumpkin puree*
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy cream

1. Preheat oven to 400F.  Combine butter, brown sugar, and cinnamon. Spread butter mixture over one side of each bread slice.  Place bread, buttered side up, on a baking sheet.  Bake 8-10 minutes or until bread is crisp and the top is bubbly.  Cut each slice of bread into 8 small triangles or squares.
2. Sautee onion in butter in a medium saucepan until tender.  Add 1 can chicken broth, stir well.  Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor (if you have an immersion blender, even better).
4. Return mixture to saucepan.  Add remaining can of broth, pumpkin, salt, cinnmon, ginger, and pepper. Stir well. Bring to a boil, cover, reduce heat, simmer 10 minutes, stirring occasionally.
5. Stir in cream and heat through, DO NOT BOIL.  Pour into individual bowls, top each bowl with the Cinnamon Croutons.

Photo uploaded to allrecipes.com by KitchenWitch

**If you're feel adventurous and actually want to make authentic pumpkin soup, why not cook your own pumpkin.  Fair warning, just be careful with the pan you cook it in.  I made real pumpkin muffins once, and I chose to roast the pumpkin.  I used a glass casserole dish, putting a little water in the bottom, as the recipe directed.  When I took the pan out, the water shifted and my pan essentially exploded all over the kitchen.  I thought I had found and removed all the glass shards.  Nope.  One ended up in a muffin.  Luckily, no one was hurt, but it still scared the bajeezums out of me.**

Tasty Tuesday: Challah Bread

There's something to be said about Jewish holidays.  Firstly, the tradition behind them usually includes a fantastic story and a beautiful prayer.  Secondly, the food is out of this world!  My love for matzo ball soup and latkes not withstanding, challah bread has to be one of my favorite recipe finds ever.  It looks gorgeous and tastes even better.

Photo courtesy of familyfun.com.  Additional recipe and photos found here

While the bulk of my family isn't Jewish (save for one delightful cousin-in-law), we have been known to incorporate traditional Jewish foods into our semi-secular holiday meals.  One of our family favorites is the baked french toast casserole.  We've found that incorporating challah bread instead of basic white or wheat bread slices just brings the flavors and tastiness to a whole new level.

1 cups water
1/4 cup margarine
3.5 cups bread flour
2 tbsp granulated sugar
2 tbsp brown sugar
1.5 pkgs dry active yeast
1.5 tsp salt
2 eggs
(additional ingredients: 1/2 egg, beaten, and 1.5 tsp poppy seeds)

1. Combine water and margarine in small saucepan until margarine is melted but not boiling.
2. In a large bowl, mix half of the flour with white sugar, brown sugar, yeast, and salt.  Add margarine mix.  Beat well.  Add eggs, one at a time.
3. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
4. Turn out onto lightly floured surface, knead until smooth (roughly 8 minutes).
5. Lightly oil large bowl, place dough in bowl, turn to coat, cover with damp cloth and allow to rise (roughly 1 hour).
6. Divide into 3 equal pieces, roll each piece into long ropes, then braid together.  Place on a greased baking sheet, cover with a damp cloth again, and allow to rise for another 40 minutes.
7.  Brush with egg and sprinkle poppy seeds on top.  Bake 45 minutes at 350F.

For more information about challah bread, check out this children's site or this basic wikipedia entry.

QUESTION OF THE DAY: What's your favorite holiday food?

Tasty Tuesday: Cheesy Buffalo Chicken Dip

With the MLB season winding down, NFL season gearing up, there are tailgate and big-screen parties abound.  And in the spirit of contribution and sportsmindedness, the Diaries of Eugene is pleased to bring you a fantastically delicious take on a game-night classic.

Photo found on http://en.petitchef.com/

You can't really have a Monday Night Football fiesta without buffalo wings.  It's just wrong.  But there really are only so many ways you can cook a piece of charred bird meat in hot sauce before it becomes redundant and expected.  Thankfully, one of my mother's friends was kind enough to share this delightful variation.  You have all the wonderful spicy flavors of the buffalo sauce with the creamy cooling power of the bleu cheese dressing (or ranch, depending on your preference), paired with the soft tang of cream cheese, and finally, topped with that ooey-gooey cheese that makes any dip a success.

New England Patriots v. Dallas Cowboys

photo found http://www.collinstours.ca

One of the reasons I'm so excited to share this recipe is because it was shared with me.  The whole point of this blog, and of DOE (Diaries of Eugene) in general was to encourage a sense of community.  "Hey, I liked this, and rather than keep it to myself to enable a sense of ownership and an air of superiority, I'm going to share it with you because I think you'll like it too."

And with that, I give you our latest Tasty Tuesday: Cheesy Buffalo Chicken Dip.

1 lb boneless, skinless chicken breast
8 oz pkg cream cheese, softened
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce or buffalo wing sauce (recommendation: combine 1/4 cup mild and 1/4 cup hot)
8 oz shredded cheddar cheese

1. Boil chicken in water, then simmer or grill until cooked through.  Allow to cool completely.
2. Preheat oven to 350F.  Spread cream cheese evenly over the bottom of a 9x9" baking dish.  Spread dressing evenly over cream cheese, then set dish aside.
3. Shred chicken (I just use a standard cheese grater) and mix with hot sauce, then spread evenly over dressing in dish.
4. Sprinkle cheese evenly over the chicken.  Cover with foil and bake for 30 minutes.  Serve immediately.  This recipe came with the recommendation of using Tostitos Scoops for the choice of chip, to ensure maximum dippage, but the chip is really up to you.

QUESTION OF THE DAY: What's your favorite tailgate/sports party snack?