Monthly Archives: January 2018

Slow Cooker Buffalo Chicken Dip – Cooking With Miss O 96

Springer Mountain Farms® Slow Cooker Buffalo Chicken Dip
By Heather Sinyard

Ingredients:

8 oz cream cheese, cut into 1“ cubes
2 oz crumbled blue cheese
3 cups cooked Springer Mountain Farms® chicken (can use any cut, I prefer whole roasted chicken)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack or colby jack cheese
1 cup hot sauce
1 cup plain greek yogurt or sour cream
1 green onion, thinly sliced
¼ cup diced celery
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder

Toppings: extra crumbled blue cheese, sliced green onions, chopped celery or drizzled hot sauce

Directions:

Spray the inside of the slow cooker with cooking spray.

Add all ingredients to bow to large bowl and stir to combine. Place in the bowl of the slow cooker.

Cook on high for 1 ½ to 2 hours or until all cheese is melted. [Note: cream cheese cubes may not appear to be melted, but will blend in once stirred.] Can also be cooked on low setting for 3-4 hours.

Garnish with desired toppings and serve with tortilla chips or celery sticks.

Chicken Fajitas – Cooking with Miss O 95

Springer Mountain Farms® Chicken Fajitas
By Heather Sinyard

Marinade Ingredients:

Juice from 1 lime or 1 lemon
3 cloves of garlic, finely chopped
3 tablespoons chopped cilantro (more or less can be added depending on your taste)
1 teaspoon olive oil
2 Tablespoons Worcestershire sauce
1 ½ teaspoons Hickory Liquid Smoke (optional-adds great smoky flavor but not necessary)
Salt & Pepper to Taste
Olive Oil for cooking

6 Springer Mountain Farms® 4 oz Individually Portioned Breast Filets, sliced into thin strips
2 bell peppers, cut into strips
1 large sweet onion, cut in half and sliced

Mix marinade ingredients in a bowl and add thin strips of chicken. Toss to coat. Marinate for at least 30 minutes, but best overnight.

Slice peppers and onions and set aside.

Heat olive oil in large skillet over medium high heat. Add chicken to hot oil and cook for about 7-10 minutes or until almost done. Add sliced peppers and onions to pan and continue to sauté until they soften and onions become translucent.

Serve on lettuce leaves or tortillas with favorite toppings: guacamole, shredded cheese, sour cream, salsa, etc.