I’m on crutches. Was planning to take a baked brie but don’t feel like standing in the kitchen to make it. Someone will already do chicken nuggets. Have any ideas for a hot appetizer or something people will like i can pick up on the way?

  • Fondots@lemmy.world
    5·
    1 天前

    My go-to easy party thing is buffalo chicken dip, I basically never measure anything so if you’re not comfortable eyeballing stuff there’s a million recipes out there to get you in the right ballpark.

    The way I do it is requires maybe about 5 minutes total of actual work

    Cook some chicken. I just throw some chicken breasts in the pressure cooker. Crock pot should work fine if you have the time, or bake them in the oven, poach them on the stove, hell just buy pre cooked chicken if you want, a lot of grocery stores near me even sell pre-shredded chicken which would be ideal. Whatever’s most convenient for you. Pressure cooker or crock pot lets this be a one-pot kind of deal, and you can serve in it to keep it warm.

    I just throw the chicken in there, little bit of salt & pepper, maybe some cayenne if I know people can handle the spice, some garlic and onion powder if I actually like the people I’m going to party with and it’s not just a work function I’m half-assing things for.

    Shred the chicken. I just go to town with a hand mixer. Use whatever method you like.

    There’s usually maybe a cup or so of liquid that cooked out of the chicken in the pressure cooker, I just leave it. If you’re using other methods you may need to add or drain off some liquid - water, chicken stock, whatever. I think some added liquid is good and help it stay “dippy” even if you can’t keep it warm for serving.

    Add some cream cheese, Frank’s red hot (or your preferred buffalo wing sauce,) and crumbled Bleu cheese

    I like to shred some carrots and celery into it with a grater. Totally optional, but I think it kind of helps get the full experience of a basket of wings with a cup of blue cheese dressing and a couple celery sticks.

    Mix it all together, easiest to do if it’s still warm of course so the cream cheese can melt.

    A lot of recipes call for shredded cheese, I don’t think that adds to the flavor profile here, and just kind of makes the dip stiffer and less dip-able.

    Serve with your preferred dipping chips, pita/naan, etc.

    I’ve also used basically the same exact recipe as a filling for things like pierogi or rangoons. In those cases I do usually drain off the liquid from the chicken so that it’s a bit thicker.