Buffalo Chicken Dip

I just want to point out a couple of new features added here. One, the "search" button is back. It disappeared for awhile because it was not working properly. Now, if there is a recipe you saw and wanted to get back to or are looking for recipes using certain ingredients, use the search bar to the left to find what you are looking for.

Also, I had several people let me know their frustration in printing recipes off The Olive Tree without printing photos or tons of unecessary pages. You will now see a link in each post that says "Printable Version". Simply click this link and you will be directed to the recipe with no extras, just to print! I hope these features make your visit and cooking much more pleasant! I LOVE recommendations like these so please let me know if there is something you would like to see!

Today I thought I would share a recipe that you can use for your New Year's Eve get together or just make at home for yourself! This is a mouth-watering hot dip that you can bake ahead and keep warm in a small crock pot or warmer. I will warn you, it is addicting! This is not too spicy, but just right. One of my favorites!

*Printable Version*

What You Need:
2 10 ounce cans chicken, drained
2 8 ounce packages cream cheese, room temperature
1 cup blue cheese dressing
2/3 cup buffalo wing sauce {I like Frank's brand}
1 cup shredded sharp cheddar cheese
1 teaspoon hot sauce

Directions:
Preheat oven to 350 degrees. Coat a shallow baking dish with cooking spray. Combine all ingredients and place into baking dish. Bake for 30-35 minutes or until bubbly in the center. Serve with crackers or celery or keep warm until ready to serve! Enjoy!

Chicken Pesto Muffin Bites

I found this yummy little appetizer over at Multiply Delicious a few months ago and am just getting around to sharing. Now you could just use the crescent dough and same directions, but change to any kind of filling you prefer. This one is really good if you are a pesto fan but I was thinking for kids that pizza fillings would be great and fun for them to help assemble. You could also use cream cheese and veggies like spinach and broccoli. Very tasty and easy!

What You Need:
1 can (8oz) Pillsbury Crescent refrigerated seamless dough sheet
1/4 cup homemade pesto or store bought
3 Tbsp sundried tomatoes, diced {I did not use}
1/2 cup shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
OR make up your own filling!

Directions:
Preheat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. Set aside.

Unroll dough sheet on a cutting board. Spread dough evenly with pesto. Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown. Let the muffins cool for about 5 minutes and remove from pan. Best served warm.

Baked Zucchini with Mozzarella

You may have noticed I don't post a ton of vegetable recipes. The main reason for this is that most of the time, I use Bird's Eye Steamfresh to add veggies to dinner. The fact that its super easy is one reason but I their veggies are green, crisp and don't have that "frozen" taste. I also love that there is no produce to go to waste when the veggies are frozen. So there's my product plug. Now, there are some other things we often have in the house such as asparagus and squash. I love zucchini in lots of different ways and thought I would share a version I tried recently. You might even try using a little breadcrumbs or parmesan to get a crispy crust. Sort of that fried zucchini thing without the fried. I might have eaten an entire one by myself...

What You Need:
2 medium sized zucchini
Johnny’s Garlic Spread & Seasoning {If you don't have this or can't find it, just use salt and pepper with garlic powder and some parsley}
2 cups shredded mozzarella cheese

Directions:
Slice your washed zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt {or use the alternative}. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, place cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Enjoy!

Asparagus with Phyllo & Prosciutto

I was a little intimidated when I first saw this recipe but I am so glad I tried it. These took less than five minutes to prepare and were one of the best appetizers I have ever had. I couldn't believe how simple these were to make and can't wait to have them again!


What You Need:
24 asparagus spears, wood ends trimmed
4 sheets frozen phyllo, thawed (will cut each lengthwise into 3 rectangles ending up with 12 rectangles)
3-4 tablespoons melted butter
12 thin slices prosciutto (about 6 ounces, sliced thin
1 cup grated Parmesan cheese (or more)


Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prep all ingredients prior to working with phyllo dough. This will make the assembly go faster with less opportunity for the phyllo to dry out.

Cook asparagus either in the microwave or steam in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool.

Remove phyllo from the refrigerator and unroll them to lay flat. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Cut carefully lengthwise into 3 rectangles. Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center. Cut the asparagus spears down to 4 inch lengths. Remember to keep the unused phyllo dough covered with the plastic and towel when you aren't working with it. Don't leave it uncovered for more than a minute at a time and work quickly.


Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange two asparagus spears over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan cheese. Roll up, leaving the asparagus tip unwrapped about one inch. Arrange on prepared baking sheet. Repeat with remaining ingredients. Bake until phyllo is golden brown, about 5 minutes. Enjoy!

Roasted Red Pepper Dip

I've been making this for quite a few years so I am not sure where I got the recipe. We are planning a picnic this weekend and this came to mind. As its starting to warm up (a little) all the fresh colorful veggies are starting to look better and yummy red peppers are no exception! This has always been popular at get togethers and only has 4 ingredients.

What You Need:
1 red bell pepper, cut into sections, seeds and ribs removed
1 8 oz package cream cheese, softened
1/4 cup sour cream
4 cloves garlic, peeled and whole
salt and pepper to taste

Directions:
Preheat oven to 450 degrees. Grease a cookie sheet/baking pan or drizzle with olive oil and place peppers and garlic onto the pan. Bake until garlic is soft and peppers are golden around the edges and tender. Let cool. Combine sour cream and cream cheese. Put pepper and garlic into a blender or food processor and puree. Combine with the cream cheese mixture. Add salt and pepper to taste. Serve with chips, veggies, pitas or crostini bread.

Cinco de Mayo Black Bean Salsa

You can call this a salsa, salad or dip but it is super simple combo you can serve with tortilla chips or over rice, chicken, etc. My favorite way to eat this is topped on a  crostini. I just use a baguette, slice, brush with oil and toast under the broiler. (Similar to a bruschetta-type bread). Great recipe for a get-together! The Caribbean black beans are just near the regular black beans but I notice sometimes my store has them and sometimes they don't. This is just a type seasoned with spices and tropical flavors. If you can't find them, just use the regular black beans.

What You Need:
1 can Caribbean black beans
1 can diced tomatoes
1 onion, chopped (green, sweet, whatever your preference)
1 diced avocado
chopped cilantro (or parsley if you prefer)
Optional ideas:
1 drained can of sweet or mexican corn
2 Serrano, yellow or chipotle peppers, julienned or diced
1 diced mango

Dressing:
3 tablespoons fresh lime juice (3-4 limes)
2 tablespoons olive oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
or, salt and pepper to taste
OR, use your favorite spicy bottled vinaigrette.

Combine ingredients and set aside. Mix dressing and combine with salsa mixture. Let sit refrigerated overnight!

Pine Nut and Sage Cheese Crisps

These make a good snack or appetizer and are really easy! This recipe came from Food Network. As soon as I saw the picture, I had to try them. I let mine cook a little too long and it did give them a slightly burnt taste so I would watch them carefully!

What You Need:
6 oz asiago cheese, shredded
1/2 cup chopped pine nuts
1 tablespoon ground sage

Directions:
Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage.

Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Snack away!