Monday, December 21, 2009

M&M Biscotti

Wow these turned out fabulous, and are perfect for dunking in a piping hot mug of hot cocoa. I found this recipe on Lovestoeat's Weblog, and I am so glad I added this to my holiday baking this year. My mom and I made all different kinds of biscotti to enjoy this holiday to enjoy with our coffee, tea, and cocoa. This was by far the yummiest....well lets say the sweetest!! You can also swipe out the m&m's for candy cane pieces, for a peppermint twist.

2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 T. unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup finely crushed m&m's
14 oz. fine quality white chocolate, melted
extra crushed m&m's, to sprinkle on top

  1. Preheat oven to 350.
  2. In a medium bowl, mix together flour, baking powder and salt
  3. In a large mixing bowl, beat together butter and sugar. Add eggs one at a time, mixing well after each. Add dry ingredients and mix until well combined. Stir in crushed candy.
  4. Evenly divide dough into 4 even portions on a lightly floured surface. Shape each into a 9" X 1 1/2" round log. Place logs on a parchment lined baking sheet, 3 inches apart.
  5. Bake until tops are cracked and the ends are lightly browned, about 18 to 20 minutes. Remove from oven and reduce temp. to 325. Cool logs 10 minutes on cookie sheets.
  6. Cut each log diagonally into 1/2 " slices with a serrated knife. Arrange pieces standing up, back on baking sheet. Bake until cookies are light golden brown and crisp on both sides, about 12-15 minutes. The centers may be a little soft, but will crisp up while cooling. Place on wire rack, and cool completely.
  7. Dip half of each biscotti in melted chocolate, shake off excess. Immediately sprinkle with additional crushed m&m's and set on parchment or wax paper until chocolate has set.
Makes about 4 dozen.

No Bake Cherry Surprise

This recipe is super easy and quick to make to take to a holiday party!!! Plus they taste great and look like you spent hours on them:) They only are good for a few days so don't make these far in advance. I found this recipe on the Better Home and Gardens website, and took them to my cookie exchange last week.

16 Maraschino cherries
1/3 cup Marshmallow Cream
1 T. chopped Maraschino cherries
32 Vanilla wafer cookies
4 oz. Vanilla-flavored candy coating

  1. Place maraschino cherries with stems on paper towels; drain well. Line a baking sheet with waxed paper; set aside. In a small bowl, stir together marshmallow creme and chopped maraschino cherries. Spread about 1 teaspoon of the maraschino cherry mixture on the bottom of one cookie. Top with another cookie, bottom side down. Place on prepared baking sheet. Repeat with remaining cookies and maraschino cherry mixture.
  2. In a small saucepan, heat and stir candy coating over medium-low heat until melted and smooth. Cool slightly.
  3. Dip cookies halfway into the melted candy coating. Return to baking sheet. Holding a cherry by the stem, dip bottom of cherry into the melted candy coating. Place cherry on top of candy-coated side of one cookie. Hold for several seconds or just until set. Repeat with remaining cherries and cookies. Let cookies stand until candy coating sets. Makes 16 sandwich cookies.

TO STORE: Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.


Wednesday, December 2, 2009

Oatmeal Cranberry White Chocolate Chip Cookies

WOW!!! These are a must bake this holiday season. I saw this recipe in an ad for Craisins. I love white chocolate chips with Craisins, so I knew this was the perfect recipe. They are really buttery, which makes them super tasty, but not so healthy. So I just made smaller cookies, for portion control. These didn't last long, so make them for your next holiday party, and they will be a hit! The recipe can be found at Craisins website here.

Sausage, Mozzarella, and Spinach with Shells

My mom and I whipped up this comfort food the other night, which was perfect on a cold Michigan evening. I found this recipe in Everyday Food, by Martha Stewart, but we changed it up a bit. Her recipe called for broccoli rabe, but we substituted spinach. Make this when you want to curl up on the couch, watch a movie, and have a filling pasta dish!

2 T extra virgin olive oil
1 large onion, chopped
3 sprigs thyme (I used dry)
salt and pepper
2 garlic cloves, chopped
3 links spicy Italian sausage(use turkey sausage for a healthier dish), casing removed
1 T all purpose flour (I used white whole wheat flour)
1 can whole peeled tomatoes (28 oz)
8 oz. whole wheat medium shells
1 lb. baby spinach
6 oz. fresh mozzarella, cut into 1/2 inch pieces
1/4 cup grated parmesan

  1. Preheat oven to 400. In a large skillet, heat oil over medium high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes.
  2. Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring occasionally, 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. ( If using fresh thyme, discard now)
  3. Meanwhile, in a large pot of boiling water, cook pasta 4 minutes less than package instructions. Add spinach to pot and cook 15 seconds. Drain pasta and spinach, and return to pot. Stir in sausage mixture. Transfer to a 3 quart baking dish or divide among four 16 oz. gratin dishes. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

Tuesday, November 24, 2009

Black Bean & Mushroom Burgers

I found this recipe on the Brown Eyed Baker's Blog, and boy was this delish. She always has great baking recipes, so it was fun to find this healthy gem. I made this recipe almost the same way as she did, but I traded up the mushrooms from and used just plain old button mushrooms, added cheese ( of course), and used those great new sandwich flats which I LOVE! These were great as a burger, but next time I might just serve them as black bean cakes, or make mini ones for a yummy appetizer. So enjoy! and check out her blog.

1 Tablespoon canola oil
1 cup finely chopped red onion
8 ounces mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
4 slices whole wheat sandwich bread, lightly toasted
15-ounce can black beans, rinsed and drained
2 ounces shredded cheddar cheese (2%)
Salt and freshly ground black pepper
4 Sandwich Thins or buns
Salsa and sour cream, for serving

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.

Sunday, November 8, 2009

Cheddar Chicken Chowder

My hubby has pretty much taken over the cooking, and I think he enjoys it. He made this yummy soup the other night. We have made this a ton of times, and its definitely in the top 10 recipes we make. I'm also a big fan because its a Cooking Light recipe. Plus, we both agree it's better the second day!!

2 slices bacon
cooking spray
1 lb. skinned, boned chicken breast--cut into bite size pieces
1 cup chopped red onion
1 cup diced red bell pepper
2 garlic cloves--minced
4 1/2 cups fat free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups milk
3/4 cup shredded cheddar
1/2 tsp. salt
1/4 tsp. pepper

  1. Cook bacon in a dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
  2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with bacon.
I had to laugh when I was typing this out, because when we first made this recipe years ago, we didn't even know what a dutch oven was. How things have changed:)

Sunday, October 25, 2009

Quinoa with Black Beans and Cilantro

Have you tried to quinoa yet? It's becoming one of my favorite side dishes. It's also a super healthy food. It's a grain thats a protein.... Go Figure!! This dish is great as either a side, or for me a meal. The hubby might give me a funny look if I just serve this. I got this recipe from a great blog called Proceed with Caution, which has all kinds of great recipes, so go check it out.

  • 1 tablespoon canola oil
  • 2 cups chopped red onions
  • 1 cup chopped red bell pepper
  • 1 cup quinoa, rinsed, drained
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 1 15-ounce can black beans, rinsed, drained
  • 1/2 cup chopped fresh cilantro, divided
  • feta cheese

    Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese.
You have probably thought I am such a slacker with this blog, but I have a ton of things going on right now. We are in the process of moving to Michigan while my hubby is in between jobs. Plus I am Prego, so that doesn't help with cooking motivation. I promise things will get better here. I'm going to take a little break, but will update with family holiday get together recipes when the time comes. Thanks for understanding, and I will see you all soon. Guess I should say y'all since I'm still in Texas for two more days!!

Thursday, October 15, 2009

Mayan Hot Chocolate

This is just a quick yummy hot cocoa recipe. I found it on the side of the SILK Chocolate Soy Milk Light container. It was just too good!

1 cup chocolate soy milk
1 T. cocoa powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
pinch of cayenne

Saturday, October 10, 2009

Pumpkin Cupcakes

It's officially pumpkin baking season. So I decided to start it off with these moist pumpkin cup cakes by Martha Stewart. I did not change the recipe at all and they were perfect. I topped them with cream cheese frosting, which I totally cheated on, and did not make from scratch(gasp). But I had a coupon for that new frosting in a can that already has a decorating tip on it, so I bought it, and it's good. The recipe for Martha Stewart's Pumpkin Cupcakes can be found here!

Chili Stew

This is my go to chili on a cold fall day! Right now we are just pretending its cold, when its 90 out. But come on its we are eating chili, and cranking up the air:) You can throw this together and have good chili in about 25 minutes, or you can throw it in the crock pot on low for a few hours and have great chili. This makes a big batch, so have some friends over, watch some football, and ENJOY!

1 lb. ground beef ( sometimes I use bison or turkey)
1 medium onion, chopped
1 small green pepper, chopped
2 cans hot chili beans
1 can kidney beans, rinsed and drained
1 can whole kernel corn, drained
1 can diced tomatoes with garlic and onion
1 can tomato sauce (8 oz.)
1 can chopped green chiles
2 T. chili powder
1/2 tsp. salt

  1. In a dutch oven, cook beef, onion, and green pepper over medium heat. When beef is cooked through, remove from heat and drain.
  2. Return beef mixture to medium heat and add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Stir occasionally.
The beauty of this recipe is that you can mix up the beans, beef, and tomato combo to suit your needs. I use bison, beef, turkey or a mix depending what I have on hand. I also substitute black beans for one of the chili beans sometimes. Play with it to make it your own.

Thursday, October 8, 2009

Healthy Fruit Dipper

Thought all you Mac user would enjoy this pic! Any how, I found this great recipe for a fruit dip, that you can just whip up and keep in the fridge for a afternoon snack with your favorite fruit. I have been enjoying this with strawberries, apples and pears.

2 T. ground flax seeds
6 oz. creamy low fat vanilla yogurt
1/4 cup sweetened coconut flakes

Blend all together in a bowl and enjoy!


Winter: Orange and kiwi
Spring: Strawberries and pineapple
Summer: Blueberries and peaches
Fall: Apples, pears, and grapes

Friday, October 2, 2009

Marinated Salmon Steaks

You won't even have to buy the new Martha Stewart magazine when I'm done here! There were so many good recipes this time. Including this amazing salmon dish. We usually just grill salmon fillets with a little seasoning, so a salmon steak was a whole new adventure. My only disappointment was that I couldn't get smaller steaks....these were huge! I made a the whole amount of marinade for only 2 steaks and it worked out perfectly,even the recipe calls for 4 steaks.

1 bunch cilantro, thick stems removed
3 garlic cloves, chopped
1 jalapeno, chopped
1 1/2 inch piece of fresh ginger, peeled and chopped
1 tsp. paprika
1 tsp. cumin
1/4 cup plus 1 T. olive oil
2 T. fresh lemon juice
4 salmon steaks

  1. In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add 1/4 cup olive oil and lemon juice and pulse to combine.
  2. Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.
We ended up sharing 1 steak due to the size, then for lunch the next day, I flaked the salmon off the bone and made salmon patties!!! Double bonus dinner!!

Wednesday, September 30, 2009

Homemade Tomato Soup

This soup is so GOOD! I never want it out of a can again. This recipe took no time at all and it was so smooth and velvety. Next time I make this I'm going to do a double batch and freeze some. This yummy tomato soup recipe was found in this issue of Everyday FOOD by Martha Stewart.

1 T. Extra virgin olive oil
1 Large red onion, chopped
1 Garlic clove, chopped
salt and pepper
3 Large tomatoes, cored and chopped
1 Cup low sodium chicken or veggie broth
1/4 cup heavy cream (I use half and half)

  1. In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
  2. Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches(small batches, ask me how I know), puree soup in a blender. Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
**Side notes: Please blend in small batches, unless you want tomatoes all over your is not fun to clean up.
If you plan on freezing some, omit the cream....then stir in cream after thawing and reheating!

Sunday, September 27, 2009

Chicken Potpie

In need of some good comfort food this fall? I was! The hubby and I teamed up and made these fabulous pot pies the other night. They tasted so good, way better than frozen. I will warn you that these take a little bit of time to make, it is not a 20 minute meal. I halved the original recipe, which I found in this months Everyday FOOD by Martha Stewart, but used the full amount of veggies. I should have made the full recipe and baked it a couple days later, because Abe wanted potpie again, a couple of nights later.

4 T. unsalted butter
1 medium onion, cut into medium dice
1 large carrot, cut into medium dice
1/2 cup all purpose flour
salt and pepper
4 cups low-sodium chicken broth
3 cups cooked chicken, cut into 1-inch pieces ( 1 lb. total)
1 cup frozen peas
1 1/2 tsp. chopped fresh thyme leaves ( I didn't have any so I used 1 tsp. dry sage)
1 frozen sheet of puff pastry, thawed
1 large egg yolk

  1. In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp. salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
  2. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture between four 12 ounce baking dishes; refrigerate until room temperature, about 20 minutes.
  3. Preheat oven to 375. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 tsp. water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.
I f you half the recipe like I did you will have extra puff pastry left. Use this for dessert!! I took the two leftover squares, topped them with brown sugar, cinnamon, and diced apples. I then folded them up, sealed the edges, and brushed with the egg wash. I popped them in the oven the 20-25 minutes at 400. These were DELISH...just wished I had some vanilla ice cream to go with it:) ENJOY!

Thursday, September 24, 2009

Taco Chicken with Spanish Beans and Rice

I am loving these quick and easy 20 minutes meals from Cooking Light!!! I have been so unmotivated to make big elaborate meals lately, so this has been a quick, healthy fix. I did change up the recipe a little and the prep went even faster. The flavor of this was just like a chicken burrito, but with out all the fat:)


1 T. less-sodium taco seasoning
2 boneless skinless chicken breasts
cooking spray
1/4 cup mexi blend 2% cheese
  1. Sprinkle taco seasoning over both sides of chicken.
  2. Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray.
  3. Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
  4. Remove chicken from heat; sprinkle with cheese. Cover and let stand for 3-4 minutes or until cheese melts. Serve with Spanish Rice and Beans(recipe below).
Spanish Rice and Beans

1 pkg. pre-cooked brown rice ( you know the ones in the microwaveable packages)
1 can black beans, rinsed and drained (I used black beans with diced jalapenos)
1/4 cup mild salsa

  1. Combine rice, beans, and salsa in a saucepan and cook over medium heat for a 1-2 minutes or until thoroughly heated.
Quick, Easy, Weeknight Menu!!

Friday, September 18, 2009

Creamy Dijon Chicken with Balsamic Tomato Salad

This is an effortless dinner when you need a quick weeknight perk up meal. We had been car shopping all day and when we got home, cooking was the last thing I wanted to do. I found this recipe and had everything on hand, plus with us both pitching in it only took 20 minutes to make!! This is a cooking light recipe, and it tasted light and healthy...but still great! Abe couldn't get over the fact that it tasted so yummy without a lot of prep.

2 skinless, boneless chicken breasts
cooking spray
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 cup light mayo (I use the olive oil kind!)
1 T. lemon juice
1/2 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp. dried rosemary

  1. Preheat broiler.
  2. Coat chicken with cooking spray; sprinkle with salt, pepper, and paprika. Place chicken on broiler pan coated with cooking spray. Broil 5 minutes per side or until done.
  3. Combine mayo, and remaining ingredients in a small bowl.
  4. Serve chicken with sauce.

Balsamic Cucumber and Tomato Salad

1 cucumber, seeded and cubed
1 tomato, seeded and chopped
2 T. balsamic vinaigrette
2 T. parm cheese
1/4 tsp. salt
1/4 tsp. pepper

  1. Combine all ingredients, tossing gently.

Monday, September 14, 2009

Texas Rancher Ribs

YUM YUM! These babies fall right off the bone, after being slow-cooked for 6 1/2 hours. This was a perfect recipe for Monday night football, and I am going to make them for the next get together I go to. They were just too easy. The ingredient combo kinda freaked me out, but they turned out perfect and tender. I got this recipe from Sandra Lee Semi Homemade Slow Cooker Recipes 2. So it's kinda of a cheater recipe!

2 racks baby back ribs, rinsed and patted dry
1 T. steak seasoning
1 cup BBQ sauce
1 cup chili sauce
1 envelope onion soup mix
1/4 cup yellow mustard
2 T. apple cider vinegar
1/2 cup molasses
2 jalapenos, seeded, veined and diced

  1. Preheat broiler. Line heavy duty baking sheet with foil and set aside.
  2. Slice ribs into single bone portions. (My store sells them like this already!) Rub ribs with steak seasoning and place on prepared baking sheet, meat side up. Broil 6 inches from heat source for 10-12 minutes. Turn and broil additional 10-12 minutes.
  3. In a large bowl, stir together remaining ingredients. Using tongs, coat ribs, several at a time, with sauce and coat thoroughly. Place in a 5 quart slow cooker. Repeat until all ribs are well coated. Pour remaining sauce over ribs. (I just mixed the sauce in the bottom of the slow cooker and tossed the ribs in the sauce)
  4. Cover and cook on low for 6-8 hours. Strain and defat the cooking liquid. Serve as sauce on the side.

Sunday, September 13, 2009

Cheesecake-Stuffed Strawberries

Need a good party treat? This is one of the easiest desserts I have ever made and they flew off the table at the last party I was at. I got this idea from Delicious Melicious Blog. Hers are way prettier, because I have no patience to drizzle chocolate....I just went with the dunk method, and I am sure they tasted the exact same. I am definitely going to make these again for parties, or maybe even just for desert for myself:)

2 quarts of fresh strawberries
1 box of Jello No-Bake Cheesecake Mix (gasp!), (make sure it comes with graham cracker crust mix)
Chocolate, melted

Wash the berries, cut off the tops, and hollow out the centers. I used a small paring knife for this. Mix the cheesecake according to the directions. Put the cheesecake in a plastic storage bag, and cut off the corner to make a small tip. Fill each strawberry until slightly overfilled. Then, place the graham cracker crumbs into a bowl and dip each strawberry into the crumbs to coat the top. Melt the chocolate in the microwave in 30 second increments stirring between. Then dunk each strawberry in chocolate just to cover bottom end. Refrigerate.

Like I said, these flew off the table, so if you want a crowd pleaser make these!

Wednesday, September 9, 2009

Buffalo Chicken Chili

Aww so nice, my hubby made dinner for me the other night while I was busy doing baby classes!! He made Rachael Ray's Buffalo Chicken Chili, and wow was it good. He said it was pretty easy to throw together, and I could tell because he only used half of every utensil we own rather than all of them. We are going to make this again soon and make a double batch, ten we can freeze some for later when the baby comes!! He made the recipe exactly as written, but did not make the blue cheese tortilla chips, maybe next time!

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 2 pounds all-white meat ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 ribs celery, finely chopped
  • 5 large cloves garlic, chopped
  • 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/4 to 1/2 cup hot sauce, depending on how hot you like it
  • 1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
  • 1 15-ounce can crushed tomatoes
  • 1 7-ounce bag yellow corn chips
  • 1 7-ounce bag blue corn chips
  • 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
  • 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Yields: 4 servings

Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon,

and the butter. Once the butter has melted and the pot is hot, add the ground chicken.

Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.

Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.

Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown

bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and

bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.

Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.