Chicken Caesar Salad Dip

Football is a big seasonal sport in our house. For some in our household, football season is about actually watching the games. For the rest of us it is about making snacks to eat during the game. We love to have some type of chips and dip combo and this week we decided to mix things up by making a Chicken Caesar Salad Dip. This dip is everything you love about creamy Caesar salad dressing combined with cheese and baked. It’s a gooey, melt-in-your-mouth kind of dip that we can snack on all game long.

Chicken Caesar Salad Dip
Makes: 2 cups of dip
Prep Time: 30 minutes Cooking Time: 10 minutes Total Time: 40 minutes

Ingredients:

  • 2 chicken breasts
  • 2 tbs butter
  • 1 white onion, diced
  • 8 oz cream cheese, cut into cubes
  • 1/4 cup milk
  • 1/4 cup Caesar salad dressing
  • 1/2 cup parmesan cheese
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 350 degrees.
  2. Bring a pot to boil with approximately 3 cups of water. Once boiling, add the chicken breasts. Boil over high heat for 15 minutes or until the chicken breasts are cooked completely through. Remove from the water and set aside to cool.
  3. In a pot, heat the butter over medium heat. Add the onion and sauté for 5 minutes until the onion is translucent. Add the cream cheese and milk and continuously stir until the cream cheese is melted and smooth.
  4. Add the Caesar salad dressing and mix to combine. Season the dip with salt and pepper to taste and pour the dip into an oven safe bowl. Top with the parmesan cheese and bake for 10 minutes.
  5. Serve with bread, crackers, veggies or any other dipping vessel of your choice!

Air Fried Buffalo Cauliflower

Substituting chicken for cauliflower is one of those swaps that, when done right, makes you forget the original. Don’t get us wrong, we are not trying to pretend that we don’t love good chicken wings, but when we need a healthier swap, we turn to cauliflower. This recipe is super simple and can be used in a ton of different ways. You can serve the cauliflower as an appetizer with ranch or blue cheese dip, put it in a wrap or tacos as a substitute for protein, or on top of a salad.

Air Fried Buffalo Cauliflower

Makes: 4 – 6 servings

Prep Time: 5 minutes Total Time: 20 minutes

Ingredients:

  • 1 head of cauliflower or 16 oz cauliflower florets
  • 1 tbs butter
  • 1 cup of hot sauce (we used Franks)
  • ranch or blue cheese for dipping, optional

Directions:

  1. If you did not buy prepackaged cauliflower, prepare the cauliflower by removing the stem and cutting the florets into bite sized pieces.
  2. In a medium sized sauce pan, melt the butter and stir in the hot sauce. You don’t need to bring the mixture to a boil, you just want to make sure that everything is evenly blended.
  3. Turn the heat off and add the cauliflower. Stir until all of the cauliflower is coated with the hot sauce. Place the cauliflower on the baking sheet for your air fryer. Set the temperature to 400 degrees and air fry for 10-15 minutes until the cauliflower is browned and crispy.
  4. Serve with your favorite dipping sauce, in a wrap, on a salad or straight up!

Superbowl 2020 Menu

We have had so much fun putting together new ideas together for the Super Bowl this year. At Tuck & Tate, Super Bowl is as much about the food and half time show as it is about football (except when the Broncos are playing). We have put together a list of some favorite recipes that would go great together for game day eats this Sunday.

Buffalo Chicken Dip
Buffalo Chicken Dip

Appetizers:

Kale & Artichoke Dip
Kale & Artichoke Dip
BBQ Pulled Pork Sliders with All the Toppings
BBQ Pulled Pork Sliders with All the Toppings

Entree:

Quick & Easy Dill Pickles
Quick & Easy Dill Pickles

Instant Pot BBQ Pulled Pork

Pulled pork has become a go-to week night recipe in our house. You can make it in the Crock Pot or Instant Pot and you really get your bang for your buck with this one. We love it because it is pretty hands off and produces a quantity that is large enough for a crowd or for week night leftovers to put on top of salads, in tacos or just eat alone if you are lazy on a Thursday like we are! We have a few ways we like to season and make this dish but wanted to bring in a BBQ element to our Super Bowl party this year. The Instant Pot reduces the cooking time by hours making this recipe perfect for entertaining. You can be hands off while your guests are there and still serve a bad ass sandwich.

Instant Pot BBQ Pulled Pork

Makes: 8-10 servings

Active Time: 20 minutes Total Time: 3 hours

Ingredients:

  • 3 lb pork butt/shoulder roast
  • 6 cloves of garlic, sliced
  • 4 tbs salt
  • 4 tbs pepper
  • 4 tbs chili powder
  • 4 tbs garlic powder
  • 12 oz light beer (we used Blue Moon)
  • 2 cups BBQ sauce (pick your favorite kind!)

Directions:

  1. Trim off any excess fat from the pork shoulder. It doesn’t need to be perfect but will help ensure that your pulled pork isn’t completely saturated with oil when you are done.
  2. Create holes in the pork using a knife and insert the garlic cloves. Try your best to evenly distribute the garlic on all sides of the pork the best you can. We literally stick a knife straight into various parts of the shoulder to create the “pockets”.
  3. Season the pork with the salt, pepper, chili and garlic powder evenly on all sides. **
  4. Set the Instant Pot on saute and sear the pork on all sides until the sides are seared brown. You do not need oil at this point as the pork has enough fat naturally.
  5. Change the setting to pressure cook on high and add the beer. Cook on the high setting for 75 minutes. Release the pressure when done. Open the Instant Pot and flip the pork over, submerging the other side of the pork, and cook on the high setting for an additional 20 minutes.
  6. Release the pressure and using two forks, shred the pork. Be sure to discard any bones during this process which should only be the shoulder bone depending on the cut you purchased.
  7. Add the BBQ sauce and serve with buns, coleslaw, pickles and cheddar cheese!

**If you want to use a Crock Pot, sear the pork in a pan on the stove and transfer the pork to the CrockPot. Add the beer and set the Crock Pot to cook on High for 8 hours. Continue with Step 6 and enjoy!


Stuffed Jalapeno Poppers

There is nothing more classic than a good stuffed jalapeno when it comes time to sit down and watch some football. We love spicy food at Tuck & Tate and knew we wanted to put our spin on this football favorite when creating this year’s Super Bowl Menu. Our popper recipe mimics the best of a Philly cheesesteak, minus the steak. Homemade provolone cheese sauce and sauted peppers and onions give a great balance to the spicy jalapeno pepper.

Stuffed Jalapeno Poppers

Makes: 12 large jalapeños

Prep Time: 25 minutes Cooking Time: 15 minutes

Ingredients:

  • 12 jalapenos
  • 1/2 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 4 oz provolone cheese
  • 3 tbs flour
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cut the stems off of each of the jalapeños. Carefully use a knife to scrape out the seeds and the pith from each of the peppers. Rinse each pepper under water to help remove the seeds and set the peppers aside.
  3. Heat a medium soup pot over medium heat. Add a drizzle of olive oil to the pot and add the peppers and onions. Sauté for 3-4 minutes, or until the onions start to become translucent. Add the garlic and sauté another minute.
  4. Add the milk and cheese to the onion mix, stirring continuously until the cheese is melted. Add the flour to the mix, whisking well until combined. Heat the sauce until it starts to simmer. Stir well and remove from the heat. Taste the sauce and season with salt and pepper.
  5. Use a spoon to carefully fill each of the jalapeños with the cheese sauce. If you have a jalapeno grill pan, use the pan to slot each of the jalapenos. If you don’t have this type of pan, using a muffin tin and a bit of tin foil to buffer the peppers works fine as well.
  6. Place all of the peppers in whatever cooking pan you have and bake for 15 minutes. Remove from the oven and let the peppers set for 5 minutes before serving.

Buffalo Chicken Dip

Buffalo Chicken Dip was not something that Tuck’s mom was familiar with until she met Tuck’s dad. He is obsessed with buffalo chicken and will eat it in wrap form, fried chicken form, but most beloved, in dip form. There are countless ways to make this dip, and we consider this the indulgent but mostly healthy version. What we like about this recipe is that for all of its creaminess, Greek yogurt is the base of the dip, which means you can snack away guilt free while plopped in front of the TV watching the Super Bowl this Sunday.

Buffalo Chicken Dip

Makes: 8+ appetizer servings

Active Time: 30 minutes Total Time: 40 minutes

Ingredients:

  • 4 large chicken breasts (about 1.25 lbs)
  • 2 tbs butter
  • 1 yellow onion, small dice
  • 4 large garlic cloves, minced
  • 8 oz cream cheese
  • 2 cups Greek yogurt
  • 1 cup Frank’s Hot Sauce
  • salt and pepper, to taste

Ingredients for Bread Crumbs:

  • 1 cup bread crumbs
  • 4 tbs butter, melted
  • 1 tbs garlic powder
  • 2 scallions, minced
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Heat a large pot of water and bring to a boil. Reduce the water to a simmer and add the chicken breasts to the pot. Cook for 12 minutes, or until the chicken is just cooked through. If the chicken is slightly under cooked, no worries, you will be cooking it again in the oven later. Remove the chicken from the pot and set on a cutting board. When the chicken is cool enough to touch, shred it with two forks or finely chop into small pieces.
  3. Heat a cast iron skillet on medium heat. Add the butter to the pan. When it has melted, add the onion and saute for 4-5 minutes, or until the onions start to become translucent. Add the garlic and saute another 2 minutes.
  4. Add the cream cheese, Greek yogurt, and Frank’s Hot Sauce to the pan. Stir gradually and cook until the the cream cheese has completely melted. Add the chicken, stir everything well, and season with salt and pepper to taste. Reduce the heat to low.
  5. Make the breadcrumbs by combining all of the bread crumb ingredients in a bowl (bread crumbs – scallions). Use your hands to gently mix everything together- it should have the consistency of wet sand. Season with a bit of salt and pepper.
  6. Spread the chicken dip with a spatula so that everything is in an even layer. Sprinkle the bread crumbs over top and put in the oven. Cook for 10 minutes, or until the dip is bubbling underneath the bread crumbs. Serve immediately with tortilla chips and celery.

His and Hers Air Fried Chicken Wings

Making dinner with our spouses is pretty seamless 95% of the time. By that, we mean that we cook whatever we want and our husbands typically don’t have complaints. Every so often though, we have a disagreement on which flavors we should incorporate into our meal. When it comes to watching football, the husbands are pretty specific on what types of foods they want to eat in the man cave. Instead of choosing just one flavor for game day wings, we decided to try out his-and-hers seasonings. “His” ingredients produce what we consider to be a classic flavored chicken wing. “Her” ingredients are based on Indian flavors and combine turmeric and tandoori powder. Despite the difference in ingredients, both versions of chicken wings are cooked the same way using a dry rub and the air fryer. The result is a juicy, flavorful and crispy chicken wing with no oil and no game day guilt!

His-and-Hers Air Fried Chicken Wings

Makes: 6 – 8 appetizer servings

Prep Time: 10 minutes Cooking Time: 15 minutes

His Ingredients:

  • 1 pound bone-in chicken wings
  • 1 tbs salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne powder

Her Ingredients:

  • 1 pound bone-in chicken wings
  • 2 tbs tumeric
  • 1 tbs salt
  • 2 tbs tandoori powder
  • 1 tsp cayenne powder

Directions:

  1. Combine the seasoning of “his” ingredients in a bowl. Coat the chicken wings with the seasoning mixture. Repeat the same steps using “her” ingredients.
  2. Place the chicken wings on the air fryer rack. We used the Cuisinart Air Fryer. Set the oven to “Air Fry” mode and 425 degrees. Bake for 15 minutes. Serve with your favorite dipping sauce or as-is. Repeat cooking as necessary if all of the wings can not fit into the first batch.

Chicken Chili Verde

If you are from Colorado, like Tuck & Tate, you love yourself some green chili. It’s a Colorado staple and most restaurants have their own variation on their menu. Over the years we have taken everything we like about different versions and created this recipe. We use chicken for a lighter meal (ie: more room for cheese on top), use tons of tomatillos for an acidic punch, and a bunch of different peppers to spice things up and create a great blend of flavors. We love this recipe on cold nights and make it all winter long.

Chicken Chili Verde

Makes: 4 entree servings

Prep Time: 15 minutes      Cooking Time: at least 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 3 lbs tomatillos, husks removed
  • 3 anaheim chiles
  • 2 poblano peppers
  • 1 jalapeno pepper (optional if you don’t like spicy, use two if you want to feel the burn)
  • 1/4 cup + 2 tbs vegetable oil
  • 3 cloves of garlic, chopped
  • 1 large white onion, thinly sliced
  • 2 cups chicken stock
  • 1 package of chicken breasts (3 large)
  • 1 tbs cumin

Topping for the Chili (all optional)

  • 1/2 bunch of cilantro, stems removed and chopped
  • tortilla chips
  • Mexican cheese blend
  • 1/2 cup sour cream
  • 1 avocado, cut into a thick dice
  • 1 lime cut into wedges

Directions:

  1. Preheat the oven to high broil.
  2. Put the tomatillos, chiles, poblanos, and jalapeno(s) on a large cookie sheet and toss with 1/4 cup of the vegetable oil, salt, and pepper. If it’s necessary, put them on two cookie sheets and repeat the following step twice.
  3. Put the sheet under the broiler on the second rack from the top for about 20 minutes. Rotate the peppers after 10 minutes, as they start to blacken.
  4. Remove the peppers from the oven and place the chiles and peppers in a paper bag. Close off the top and let them rest; this helps the skin peel off easier.
  5. When the peppers are cool enough to touch, use the backside of a knife to scrape off the skin and to remove the stem and seeds.
  6. In a large stock pot, saute the garlic, onion, and remaining vegetable oil over medium-high heat until they start to caramelize.
  7. Add the chicken breasts and cumin, browning both sides of the breasts. Cook the chicken for about 3 minutes per side to brown, and remove the chicken from the pot.
  8. Add the peeled peppers, tomatillos and their juice, and the chicken stock to the pot. Scrape the bottom of the pot well with a wooden spoon to get any of the brown bits on the pan back into the chili. Use an immersion blender to blend the chili to your desired texture.
  9. Add the chicken breasts back to the pot and cook for 30 minutes. After 30 minutes, remove the chicken and roughly chop them or shred with two forks. Return the chicken to the pot and cook remaining 30 minutes. Season to taste with salt and pepper.
  10. Serve the chili with any variety of toppings listed above. We like some fresh cilantro, a bunch of shredded cheese, sliced avocado, and crispy tortilla chips to scoop it all up with!

Kale & Artichoke Dip

This recipe goes way back to when Tuck’s mom was first starting out in the food blog game. We love this Kale & Artichoke Dip because it has all the fun of its spinach counterpart, but with half the calories. You can eat the entire bowl of dip with a spoon (we have) and not feel bad about it because of the incorporation of healthy ingredients. We like using kale because unlike spinach, it holds up really well during the cooking process and keeps its texture. We know the feeling of cooking an entire bag of spinach and being left with about two tablespoons when we are finished. If we are spending the day in Tate’s man cave, we need this dip to last for a few hours, not a few minutes! The result with our version is cheesy, hearty, and mostly healthy. It will be your favorite companion all football season long. 

Kale & Artichoke Dip                                                                                                   

Makes: 8 servings
Prep Time: 15 minutes     Baking Time: 20 minutes     Total Time: 35 minutes 

Ingredients: 

  • 3 cups finely chopped kale
  • 1/8 tsp baking soda
  • 2 cups jarred artichoke hearts, drained and roughly chopped
  • 12 oz reduced fat cream cheese, room temperature
  • 2/3 cup low fat Greek yogurt
  • 1/4 cup Parmesan cheese, grated
  • 1 large clove garlic, minced
  • 1/2 cup white onion, finely chopped
  • 1/2 tsp red pepper flakes
  • salt and pepper, to taste 

Directions: 

  1. Preheat the oven to 350 degrees.
  2. Bring a small pot of hot water to a boil (about 6 cups – you can estimate this). Add the baking soda and the kale, simmer for a minute, and drain the kale into a colander. Rinse the kale with cold water to stop the kale from cooking – the baking soda keeps the kale green and prevents it from turning brown.
  3. In a medium bowl, mix together the cream cheese, yogurt, sour cream, and mayonnaise until combined. Mix in the garlic, onion, red pepper flakes. Use a spatula to fold in the kale and artichoke hearts until all of the ingredients are mixed evenly. Season to taste with salt and pepper.
  4. Spray an 8 x 8 inch baking dish or a small 6 inch round dish with cooking spray. Add the dip to the pan using the spatula to make an even layer. Sprinkle the Parmesan cheese evenly over the top. 
  5. Bake in the oven for 20 minutes. Serve warm with chips and mixed vegetables. Or just a spoon if you’re Tate’s mom.