A little over a year ago, I had an idea. I would invite people into my kitchen. We would make their favorite recipe together. And talk about all the things. Where they got the recipe, why they love it, the first time they made it… like, all the things.
The first guest in my kitchen was one of my favorite humans in this world. The only human I have ever brought into this world. My baby, Micah.
We made one of his favorite recipes. We talked. We laughed. We remembered past times. It was everything I dreamed it would be. Pure. Joy.
The original idea was to make a short cooking video where we cook and talk. Well, I’m not the best at videos… I’m better now than I was when this was taken… but still, not great. We made a 7 minute video… with the camera turned vertically… probably should have been horizontally! Which has taken almost 15 hrs to upload to YouTube so I could post it here.
I’m giving up on the video! I’ll try to post it to IGTV today. But here is a still shot of me and Micah… he looks supes stoked.
And here is the recipe…
Buffalo Chicken Dip
Buffalo Chicken Dip… one of Micah’s favorite childhood foods. Super easy and perfect for gatherings.
Ingredients
1 rotisserie chicken, white meat pulled and shredded
1 8oz box cream cheese
1 23oz bottle Frank’s Red Hot sauce
8oz cheddar cheese, grated
Ranch dressing, enough to drizzle
Ritz, Ruffles, tortilla chips, Fritos… for dipping!
Directions
- Preheat oven to 350 degress.
- Cut cream cheese into small squares and layer in casserole dish.
- Spread shredded chicken over cream cheese.
- Pour entire bottle of Frank’s Red Hot sauce over chicken.
- Cover with shredded cheese.
- Drizzle ranch dressing over shredded cheese.
- Bake 25-30 minutes or until cheese is golden and bubbly.
- Use a spoon to break up the cream cheese clumps before serving.
- Serve with whatever carb vehicle you prefer. Micah and I are Team Ritz!!!
I was able to invite one more guest into my kitchen before the pandemic. (I’ll share that video, hopefully, and recipe next week.)
“Meals & Memories: My Kitchen, Your Recipes” was one of those things I assumed I had to let go of when I couldn’t have people in my kitchen. But then… but then… I had another idea. I can still cook your recipes… you just won’t be here. But that’s ok! Pivot, right? PIVOT!
And so here we are, next week I’ll show you my friend Rebekah and I making her mom’s Swedish Bread and then from there… it’s my kitchen, with your recipe (BUT NOT YOU)! And I’m super excited.
If you haven’t sent me your recipe… don’t worry, you’ve got time. Lots and lots of time.
I am totally enjoying reading your memories and can not wait to make your meals!
Happy Sunday, friends.
