I’ll be honest, I’m sitting here mulling over what I want to write today and I’m drawing a BLANK! Ever been there before? Or what if you want to say something and the words just come out completely, like, stupid or “Oh, my goodness, that was the wrong thing to say”! I know we have all been there before. I guess I’ll blame it on Covid brain fog or just have too much going on that I can’t concentrate.
I do want to enlighten you about an event that happened here at the radio station this week. DouglasNow celebrated 10 years of being a vital news outlet in our area and unveiled their new association with Coffee County Broadcasters, along with their newly revamped website. A ribbon cutting was held with many Chamber members present, along with friends and family. I am excited to be a part of DouglasNow and beginning this new adventure, “At Home With Pam.” I have a lot of new plans for the future so be on the lookout for upcoming videos and DIY projects. I now have a FB page “At Home With Pam.” Check it out and like and follow!
During our ribbon cutting this week, I prepared some of the recipes I’ve shared on my page with our guests but one of the dishes was prepared by Ashleyn, our manager. It was a Buffalo Chicken Dip and it was“Yummy.” I’ve included that recipe along with a new recipe that I shared, South Georgia Caviar.
Happy eating!
Pam
Buffalo Chicken Dip
2 (12.5-oz.) cans of chunk chicken breast, drained
2 (8-oz.) blocks of cream cheese
1 (16-oz.) bottle of ranch dressing
1 (8-oz.) bag of fiesta/taco blend cheese
Hot sauce (I prefer Texas Pete)
1. Spray the Crock-Pot with cooking spray or use a liner.
2. Shred the chicken breast and place into bowl.
3. Dice up the cream cheese and place in bowl.
4. Pour in ¾ of the Ranch dressing
5. Add cheese.
6. Pour in half of the hot sauce.
Depending on your timeframe, you can either put the Crock-Pot on low for 4 hours or high for 2. This doesn’t take long to mix together. Once the ingredients have all melted and mixed together, add more of the ranch dressing, if it’s needed. Add more hot sauce, if desired. Serve with Tostitos or Fritos scoops and enjoy!
South Georgia Caviar
Dressing:
3⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1⁄4 cup sugar
2 teaspoons salt
1 teaspoon black pepper
4 (15-oz.) cans black-eyed peas, rinsed and drained
1 cup green bell pepper, chopped
1 cup yellow bell pepper, chopped
1 cup red bell pepper, chopped
1 cup red onion, chopped
1 1⁄2 cups cherry tomatoes, quartered
1 cup fresh parsley, finely chopped
(Optional): Jalapenos, chopped
Combine all dressing ingredients and whisk till sugar is dissolved. Set aside. Place peas in a large bowl and add all bell peppers, onion, tomatoes and parsley. Pour dressing over top and toss well. Add fresh or pickled jalapenos, if desired. Cover and refrigerate for at least 2 hours or overnight. Serve with corn or tortilla scoops.
