Buffalo Chicken Dip

I may not care about football all that much, but I do like me some football food every once in a while.  This one is really quick, and it's one of those dips that everyone can't stop eating.

2 Chicken Breasts or Thighs
8 oz Cream Cheese
1/2 cup Hot Sauce (Frank's Red Hot gives a classic buffalo chicken flavor, but feel free to experiment with you favorite sauces)
1/2 cup Ranch Dressing
1/2 cup Chopped Celery
1/2 Cup Shredded Cheese

Cut chicken into bite-sized chunks.  Heat a large saute pan over medium heat, add oil, then saute the chicken until cooked.  Reduce heat to low, then add cream cheese and hot sauce.  Stir until the cream cheese is melted.  Return to medium heat and add ranch dressing and celery.  Stir to combine.  Add shredded cheese and stir to combine.  Remove from heat as soon as the cheese is melted, to prevent any oil from separating from the rest of the dip.  Serve with chips, celery sticks, or what ever else you think would go well for dipping.

Burmese Spiced Yogurt Chicken

I like cooking chicken dishes, and especially like ones with a variety of spices.  This pretty much fits the bill.  The original recipe (with more tasty looking pictures), can be found on Girl Cooks World.

4 pieces chicken breast or chicken thighs, chilled
1/2 cup plain Greek yogurt
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons salt
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground cardamom
1 cup green onions

Mix together the yogurt, garlic, ginger, salt, turmeric, cumin, paprika and cardamom in a large bowl.  Add the chicken and stir to coat the chicken.  Cover with a lid or plastic wrap and refrigerate for 8 hours or overnight.

When ready to bake, preheat oven to 350 degrees. Place the chicken pieces in a baking dish. Spoon out any of the remaining yogurt mixture onto the chicken.  Bake for 30 minutes or until the chicken is completely cooked through.

Heat some oil in a skillet over high heat.  Add the green onions and stir until well-coated in oil. Spread into an even layer.  As the onions begin to brown, start to stir again.  When most of the onions have browned, remove from the heat.  When the chicken has fully cooked, top with the fried onions.

That's Naan bread next to the chicken.  I will have to do a post on that at some point.