James and I are home right now. We haven’t been out in the RV all month. Salt Lake City has been having a crazy warm spell this winter, and we both definitely have the itch. Warm weather means we should be out in the RV! Instead we’ve been super busy with website happenings. We’re currently hosting our Biggest Loser competition with our crazy Canadian contestants…so fun! We wrapped up our time scouting for cool RV products at the Outdoor Retailer show; that was a blast. And! We’re running a Burnie grill give-away contest. So, yeah, we’re home. But we’re still wrapped up in everything RV…and wouldn’t have it any other way.
And just look what I found out in the garden!
I’ve got fresh chives, folks. Like I said, Mother Nature’s doing weird things here in Salt Lake City this February.
James is hating this warm spell. Not because he fears global warming or anything. Mostly because it means he won’t have his typical bike race advantage he usually does at early spring races. It’s the only part of the season he ever finishes well. Sorry, honey! But it’s true. The other bikers don’t ride much in the winter, so James makes sure he’s in peak condition early spring, while the other riders are just getting back in shape. However, with the weather as freaky warm as it is right now, all his competitors are out riding and training. He’s totally screwed.
It’s his own fault, though. If James really wanted to do well at bike races, he could. He simply refuses to give up bodybuilding. Only skinny guys win road races.
As I type, James and 2 cyclist friends are out on a four hour ride. As hard as they go, they’ll burn around 2,000 calories on this ride. I know how this goes. They’ll come back famished, looking for anything edible they can find. I decided to be nice today, and instead of seeing the starved creatures raid the fridge, made them a quick batch of this Buffalo chicken dip recipe. They are going to LOVE me today!
You’ve all seen (or had) this recipe before, but I make a healthed-up lower calorie version of it that’s every bit as tasty as the typical recipe. In fact, it’s usually my go-to recipe when we end up partaking in an impromptu social gathering. Plus this dip is always a hit wherever I bring it. There are never any leftovers.
I’ve got 2 ways I like to eat this. Either served with celery sticks, or poured over roasted cauliflower as more of a sauce. James and I both LOVE it over cauliflower. Roasted cauliflower tastes like French fries to me, and is just as addictive as fries…but no guilt!
Buffalo Chicken Dip Recipe:
- 2 cups shredded cooked chicken or 1 can (12 oz) chicken breast
- 4 oz reduced fat cream cheese
- ½ cup fat free sour cream
- ½ cup Franks hot sauce (or any Buffalo style sauce)
- ½ cup shredded mozzarella
- 1 tsp apple cider vinegar
Mix all ingredients in microwave-safe bowl. Microwave covered for 2 minutes. Stir thoroughly, and then microwave another 90 seconds. Stir thoroughly. Let sit for 5-10 minutes. Dip is best served warm, not hot. It gets thicker as it sits.
To make a sauce to pour over roasted cauliflower, simply add a ½ cup of milk to thin the dip. Roasting cauliflower is super easy. Toss some cauliflower with olive oil, spread out on a cookie sheet, sprinkle with sea salt, and bake at 425 degrees for 20 minutes.
Let me know if you try this recipe, or you have other ideas on how to serve it or modify it. Hope y’all are having a healthy and happy winter…which is SO CLOSE to over! We’ll see you on the road…but not this month!