This Spicy Buffalo Chicken Dip is a MUST at any Super Bowl party!

I’m obsessed with Buffalo anything at the moment! It has just enough heat to keep me coming back for more but not enough that I know when to walk away. You feel me?

I couldn’t even get a quick photo op before Rez stole a taste! Unreal!

Let me break this down for you. Three words; simple, inexpensive and delicious.

With a small list of accessible ingredients (some you likely already have) this recipe is an absolute breeze to pull together! To really make your life easy, buy a roasted chicken from Whole Foods or your local grocery store and the dip will practically make itself!

Serve with veggies for a lighter approach to this indulgent dip!

This dip is what I like to refer to as ‘what’s up’. It’s one of those dips you take a nibble of (perhaps unsure) tilt your head back, reflect and say ‘yaaaa, that’s what’s up’! I can just picture my friends laughing as they read this post while simultaneously dialing my hotline to tease me.

Double dipping while taste testing at home is fair game right? Don’t judge! I dare you to dip just once!

Feel free to add some grated jack or cheddar cheese on top if that’s your jam!  I decided the dip was indulgent enough and kiboshed the extra cheese I intended on using. I surprisingly didn’t miss it at all. HONESTLY! This dip is a little all-star without it!!

I hope you guys enjoy! xx

Spicy Buffalo Chicken Dip

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

This addicting dip will win MVP at any house party or sporting event. Bring it along with you to a Super Bowl party and I'm sure it will be well received!

Author: Peony

Recipe type: Appetizer

Serves: 12

Ingredients

• 2 cups roasted chicken, shredded
• 1 8oz package of cream cheese, softened
• ½ cup buffalo sauce (I use Valentinas Extra Spicy)
• ½ ranch dressing
• 1 small can fire roasted diced green chilies
• 1 green onion, thinly sliced (white and light green parts only)
• celery sticks and tortilla chips for serving

Instructions

1. Beat cream cheese+buffalo sauce+ranch dressing+until smooth. I prefer to use an electric mixer but you can certainly do it by hand. It's really important that the cream cheese is softened to minimize lumps.
2. Mix in the shredded chicken and diced green chilies
3. Bake at 375 for 20 minutes (check halfway through because oven temperatures vary)
4. Sprinkle with green onion
5. Serve piping hot with celery sticks and tortilla chips

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Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years.  It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
• ¾ cup Skyr (a thick Icelandic style yogurt)
• ¼ cup crème fraîche
• 2 tsp Worcestershire sauce
• 2 tbsp prepared horseradish, drained
• a medium sized dill pickle, finely diced
• ¼ cup fresh dill, roughly chopped
• ¼ cup green onions, thinly sliced (white and light green parts only)
• 1 tbsp capers, strained
• freshly ground pepper
• flakey Icelandic sea salt

Instructions

1. Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

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Bacon & Egg Baked Breakfast Cups are equally convenient if you’re cooking for one or feeding a family of five.

I suck at breakfast! There is no denying it anymore. My fiancé is always getting on my case about not eating breakfast and he’s starting to sound like a broken record (it’s been almost 3 years). I know it’s super important but it’s always been difficult for me to eat in the morning. For years my daily breakfast of champions consisted of a large coffee with cinnamon and maybe a banana when I’m flying. Don’t judge! I’m challenging myself to break this habit so be prepared to see more breakfast posts from me.

I like to serve this with a simple cucumber and avocado salad with sriracha greek yogurt dressing.

Let me just say I love a recipe that gives you a ton of freedom to modify ingredients depending on what you have available. Bacon & Egg Baked Breakfast Cups is absolutely one of those recipes. You can use a variety of ingredients: mushrooms, onions, peppers, tomatoes, spinach and cheese to name a few. This weekend I used my leftover Sautéed Shishito Peppers and they were stellar diced up and added to this recipe.

Local & Organic Pasture Raised Eggs from Lonely Mountain Farms CA

Another thing I love about this recipe is how easily you can cater to individual preferences. Maybe someone dislikes mushrooms or wants to include every vegetable known to mankind. You can put whatever you want in each muffin cup and everyone will be happy at breakfast. This recipe is equally convenient if your cooking for one or feeding a family of five. This recipe is simple enough that you can easily adjust the ingredients depending on the number of mouths you need to feed.

These Bacon & Egg Baked Breakfast Cups are making breakfast easier than ever! It’s a great way to use leftover veggies or whatever you have at home! So many options!

I’ve experimented with this recipe quite a bit because the first time I made it, the yolks were too hard and the bacon was undercooked. Well that’s just not going to fly. Challenge accepted!

After I line around the muffin tin with a slice of bacon, I bake it in the oven for about 10 minutes to jump-start the cooking process. The bacon takes longer to cook than the eggs so I precook the bacon to end up with a crispy outer shell. I also prefer to scramble each egg individually in a small bowl and add 2 tbsp of whatever ingredient before adding to the muffin tin. I prefer the texture and find everything cooks more evenly if it’s mixed together. This is totally personally preference.

Enjoy! xx

Bacon & Egg Baked Breakfast Cups

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Enjoy Bacon & Egg Baked Breakfast Cups this weekend for brunch and then take them to go for breakfast during the week. It's the meal that keeps on giving! Set yourself up for success and don't skip breakfast!

Author: Peony

Recipe type: Breakfast

Serves: 12

Ingredients

• 12 eggs
• 12 slices of bacon (I use applewood smoked)
• 1.5 cups total or 2 tbsp per muffin tin of your desired ingredient(s)
• salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees
2. Line each muffin cup with a piece of bacon
3. Put bacon lined muffin tin in the oven and bake for approximately 10 minutes. You want the bacon to look half cooked before adding the eggs.
4. While bacon is in the oven prepare your desired add in ingredient(s) like peppers, mushrooms etc. You should allocate for 1.5 cups total or 2 tbsp per muffin cup.
5. In a small bowl lightly beat 1 egg and add 2 tbsp of desired ingredient(s). Pour egg mixture into bacon lined muffin cup and repeat the process for each egg.
6. Bake for 20 minutes or until done. Everyone likes their eggs cooked differently so take a peak at about the 15 minute mark. They might be done to your liking!

Notes

I served this with a simple cucumber & avocado salad with a Sriracha greek yogurt dressing.

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Enjoy a bowl of Mussels with a White Wine & Fennel Cream Sauce this weekend !

Being from Nova-Scotia, loving shell fish like lobster, scallops and mussels is practically in my DNA.  I recently returned from a blissful vacation back home on the East Coast, where we indulged in all of my favorites.  

Mussels were a staple in my house growing up and I always loved dunking them in garlicky lemon butter. It’s funny how nothing really changed (well maybe my glass of sauvignon blanc). This humble East Coast favorite has continued to be a special dish into my adulthood. It was the first meal I ever made for Rez and whenever I make it at home it brings back happy memories, both old and new.

Fennel lends a sweet licorice flavor to the dish. Don’t worry, it’s not overpowering and the flavor mellows out as it cooks.

At the time I was living in Vancouver and we had been dating long distance for a couple of months. We had met in Hawaii Thanksgiving weekend, had our first date in Montreal on NYE and in January I went to visit him in San Francisco. It was quite the whirlwind! Now it was his turn to come see me in Vancouver and not on buddy pass!

Side note for those of you who are not in the airline industry: Although our career allows us to travel freely and cheaply, long distance relationships can be equally or more taxing on our end. When you fly for a living, doing all of the commuting in a long distance relationship can be draining, especially when it’s not appreciated. It’s a test in a way, to see if they’re willing to put in the work and not ask for the ‘golden ticket’ immediately.

Discard any mussels that don’t open in the cooking process. Important! Don’t forget!

Rez was due to arrive right around lunchtime so I decided to make him an old school favorite of mine; Mussels. They’re easy to make, use few key ingredients and are rather addicting once you sample a few. The broth is really what ties everything together, with thick slices of fresh bread for dipping. This certainly isn’t a fancy dish and that’s part of its glory!

Served best with thick slices of fresh bread. The bread takes it from appetizer to entrée.

We’ve created a tradition of staying in for big nights like Valentines Day or Anniversaries. We get our favorites wine & foods and spend the night at home, instead of going to super crowded and loud restaurants. Don’t get me wrong, I love those places and I’m actually late getting ready to go out for dinner & drinks. But those special nights I like being at home, hidden away from the craziness of the city, with my favorite person in the world, in our own private retreat. We always include mussels in the mix on those special days. One of us always reminding the other of that first home cooked meal together.

Enjoy! xx

Mussels with a White Wine & Fennel Cream Sauce

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This East Coast favorite

Author: Peony

Recipe type: Appetizer or Main

Cuisine: Seafood

Serves: 6

Ingredients

• 3 pounds mussels, scrubbed and de bearded
• ¼ cup butter, ½ stick
• 1 fresh fennel bulb, thinly sliced
• 2 shallots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons fennel seeds
• ½ bottle dry white wine
• ½ cup heavy whipping cream
• a small handful of flat leaf parsley
• garnish with lemon wedge

Instructions

1. Melt butter in heavy large pot over medium-high heat.
2. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes.
3. Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
4. Garnish with lemon wedges and serve with fresh bread!
5. Enjoy!

Notes

Before cooking I always sift through the mussels to check for any damaged and cracked shells.
Once mussels are cooked I discard any mussels that do not open.
I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.

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Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.

Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.

Drizzle warm honey over the brie, flipping it over so the brie is coated on all sides.

This recipe is so simple and oh so delicious. 15 minutes start to finish and virtually zero cooking. Pistachio Crusted Baked Brie with Honey is such a versatile dish. I picture serving this up for my girl friends over wine, a tapas style dinner at home or as an afternoon snack on a chilly day.

I’ve been busy studying for my annual re-qualification exam and drills. As flight attendants, we have to do this once a year and it’s always super stressful! Why? Because if you don’t pass, you no longer get to fly the friendly skies. That’s right; your job is on the line. This will be my 5th annual and you would think it gets easier, but it doesn’t.

Quickly pulse shelled pistachios in the food processor. Don’t pulse too much. You want pistachio pieces, not pistachio dust!

I woke up a couple of nights ago shouting my evacuation commands. In my dream, I was evacuating an aircraft with a fire in the cabin and my exit was blocked due to water. Just lovely! My fiancé was terrified but quickly realized what was going on. If you’re close with any flight attendant I’m sure you’re aware; we can go a little crazy when our annual training creeps up.

Anyhoo, the next day I was exhausted from lack of sleep and didn’t have the energy to cook. I wanted something low maintenance, quick and warm for dinner. I opened the cheese drawer (because cheese is always the answer) and found a piece of wild mushroom brie. Boom! That’s where this idea spiraled from.

Make sure to coat all sides of the brie with honey. This will make it easier for the the pistachios to stick to the brie.

It’s better to have an entire wheel of brie because it helps keep the ooey-gooey-goodness inside, but I wanted to use what I already had in the fridge. Remember, lazy and tired? No grocery store tripping for this lady. Just keep in mind, an entire wheel looks prettier and more put together. If you’re entertaining; I would suggest going that route.

Remember not to go overboard with pulsing the pistachios. A quick pulse is all you need. You still want the texture of the pistachios. Pistachio dust is not what you’re going for with this recipe.

I served this with fresh bread, prosciutto, apple slices and green grapes. It was such a great, casual dinner! You can’t go wrong with a 15 minute, easy peasy dinner that tastes like a million bucks!

I hope you love this comforting recipe as much as I do  xx

Enjoy this slathered on fresh warm bread or with apple slices for a healthier approach.

Pistachio Crusted Baked Brie with Honey

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This salty and sweet baked brie is the perfect thing to warm you up on a chilly day. It's super simple, with only 4 ingredients and only takes 15 minutes from start to finish!

Author: Peony

Recipe type: Appetizer

Ingredients

• 1 wheel of brie, size can vary but I generally use a small one
• ½ cup good quality honey
• ⅓ cup shelled pistachios
• crusty bread or sliced apples for serving

Instructions

1. Preheat oven to 350 degrees
2. Pulse pistachios in the food processor for a couple of seconds. You want to break down the pistachios but you still want texture. You do not want pistachio dust!
3. Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
4. Start sprinkling the honey covered cheese with pistachios. It's not a big deal if they don't all stick; just try the best you can.
5. Top with pistachios and bake in the oven for 10 minutes
6. Let it cool for a few minutes and then serve with bread or apple slices

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1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!

Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.

4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?

4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime

These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.

Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.

Sautéed Shishito Peppers are the new edamame! At least in my house they are!

Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.

If chips are your arch nemesis like me, try these addicting peppers instead!

It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!

Shokuyoku Japanese 

Sautéed Shishito Peppers

 

Print

Cook time

10 mins

Total time

10 mins

 

The easiest snack you will ever make! This addicting snack pairs really nicely with a cocktail!

Author: Peony

Recipe type: Appetizer

Ingredients

• 1 lb shishito peppers
• 2 tbsp grape seed oil
• flakey sea salt
• 1 lime, cut into wedges

Instructions

1. Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
2. Add shishito peppers and sauté, rotating them like ears of corn
3. Continue sautéing until they start to blister and then remove from heat
4. Pat peppers dry with clean kitchen towel then move into a large bowl
5. Toss with flakey salt and squeeze lime juice over peppers
6. Serve immediately while hot!

Notes

Serve immediately while hot. When Shishito Peppers cool, they will go limp and lose their shape.

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Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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REFRESHING SALAD YOU CAN ENJOY IN THE HEAT!

If you were to open my fridge at any given time, you could pretty much guarantee there would be watermelon inside. It’s definitely my favorite fruit; I often snack on it when I’m blogging. Sounds messy right? Nah! Watermelon is simply misunderstood.

I texted my mom the other day asking her why we didn’t have watermelon when I was growing up. I remember eating it at my friends houses but never at home. I thought maybe it was really expensive and my mom was just being economical(totally something she would do). She responded, explaining it was too high maintenance; it wasn’t about price.

Watermelons are heavy and super annoying to carry home (if you walk to the grocery store like me), but I wouldn’t say they’re high maintenance. What works really well for me is cutting the watermelon right away into larger pieces and storing them in a big tupperware in the fridge. This takes max 10 minutes and you have a healthy & accessible snack, available all week.

CUT WHOLE WATERMELON INTO PIECES AND STORE IN THE FRIDGE FOR A HEALTHY AND ACCESSIBLE SNACK.

When it’s hot out, I don’t have much of an appetite and really try to avoid using the oven. I usually make salads or cold soups during heats waves; using the oven makes our apartment unbearable. I feel like our bodies normally crave foods like that in the summertime anyway. Am I right? It’s such a refreshing fruit and it helps to keep you hydrated, because it’s made up of mostly water and is rich in electrolytes.

SAMPLE SOME OF THE 18 TYPES OF WATERMELON THIS SUMMER!

You want to look for a watermelon that is firm and free of major bruises. This may sound silly but a ripe watermelon should be heavy for it’s size. All watermelons have a creamy yellow ‘ground spot’ where they sat in the ground, soaking up the sun. Watermelons can keep out of the fridge for 1-2 weeks. Once cut, store in a container and keep in the fridge.

I hope you enjoy this Sinfully Simple Watermelon Salad as much as I do!

Sinfully Simple Watermelon Salad

 

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Prep time

10 mins

Total time

10 mins

 

Author: Peony

Recipe type: Salad

Serves: 2

Ingredients

• 3 cups watermelon, largely diced
• 1 cup cucumber, peeled and largely diced
• ⅛ cup feta cheese
• 1 tbsp extra virgin olive oil
• 2 tbsp lime juice, freshly squeezed
• ½ cup mint leaves, finely chopped
• garnish with lime wedge

Instructions

1. Combine watermelon, cucumber, feta cheese in a large bowl. Pour lime juice over mixture and sprinkle with mint. Top salad with toasted sliced almonds or black sesame seeds.

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