Puff Pastry Rocks!

We filled the buttery crisp dough with savory Buffalo Chicken Dip and baked it until it was warm and gooey! Your guests (and your family) will love this quick & easy appetizer!

I made this recipe for our neighborhood Thirsty Thursday gathering and it was a hit! As in, there were merely crumbs left at the end of the evening.

How to Assemble the Stromboli

• Thaw the puff pastry sheets at room temperature for about 40 minutes
• Unwrap and place onto a parchment lined baking sheet
• Generously fill the center third of the dough with cold buffalo chicken dip
• Sprinkle with green onion and crumbled blue cheese

• Using a pairing knife, cut 12 strips into the left and right thirds of the dough
• Alternate folding strips over filling, overlapping as you go
• Trim the last strips if necessary
• Brush with beaten egg
• Bake at 375 degrees F. for 35-40 minutes, until golden brown

The great thing about this Simple Buffalo Chicken Braided Stromboli recipe is everyone loves Buffalo Chicken Dip AND the result looks fancy, but is super easy to assemble.

The flavor pairings for these puff pastry Stromboli’s are endless. We’ve done Sausage, Peppers & Caramelized Onion; Bacon, Egg & Cheese; and Cheesy Chicken & Broccoli.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Buffalo Chicken Braided Stromboli

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Time to Thaw Puff Pastry 40 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 8 ounces cream cheese softened & cubed
• 4 ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 cup Frank's Hot Sauce
• 3 cups shredded cooked chicken a rotisserie chicken works well
• 3 scallions thinly sliced
• 1/2 cup blue cheese crumbles
• 1 17.3 ounce box frozen puff pastry (2 sheets) thawed
• 1 large egg beaten

Instructions

• Thaw puff pastry at room temperature for 40-45 minutes. Preheat oven to 375° F. Line baking sheet with parchment paper.

For the Buffalo Chicken Dip

• Meanwhile, prepare buffalo chicken dip. In a medium pan over medium heat, combine cream cheese, Monterey Jack cheese, ranch dressing and Frank's Hot Sauce. Stir until melted and fulled combined. Remove from heat and fold in shredded chicken. Cool.
• Unfold pastry sheets. Generously fill center third of each sheet with cooled buffalo chicken dip. Sprinkle each with half the sliced scallions and 1/4 cup crumbled blue cheese.
• Using a pairing knife, cut 12 strips into the left and right thirds of each pastry sheet, as shown in the images above. Alternate folding strips over filling, creating a 'braid'. Trim last strips if necessary. Brush tops with beaten egg.
• Bake at 375° F. for 35-40 minutes until tops of pastry is golden brown. Allow to cool slightly. Slice and enjoy!

The post Simple Buffalo Chicken Braided Stromboli appeared first on Lemony Thyme.

It’s football season, officially Autumn Thyme and we’ve dipped into the low 60’s here in the sunny south.  I for one am ready for fall.  Bring on apples, pumpkins, soups, stews, chili, comfort food and game day recipes, preferably in the form of hot dips.  Hot dips like BBQ Chicken Pizza Dip.

I made a Hot Pizza Dip a few months back that was crazy good.  It was a traditional pepperoni pizza turned dip recipe.  What’s not to love.  Yet, that’s not my favorite pizza combination.  I’m a BBQ Chicken Pizza girl, served with a drizzle or dipping of Ranch Dressing.  Why not turn my favorite pizza into a hot dip?  Rhetorical. It happened.  And it was good.  Think Buffalo Chicken Dip concept except replace buffalo flavor with BBQ flavor.  Heavenly.

I picked up a rotisserie chicken on my way home from work, making this dip a cinch to put together.  The other key ingredient I love on our BBQ Chicken Pizza is grilled red onion.  It brings a nice sweet crunch which went perfectly in this dip as well.

Chopped cooked chicken, grilled red onion, cream cheese, mozzarella cheese, BBQ sauce and ranch dressing, mixed well then scooped into your favorite 1 1/2 quart baking dish.

Sprinkle with a bit more mozzarella and diced red onion and bake at 375 degrees for 25-30 minutes or until mixture is hot and bubbly.  Drizzle with BBQ sauce and ranch dressing then sprinkle with scallion and cilantro to serve.

I bought a tube of refrigerated pizza dough, cut it into strips and baked it.  It made delicious ‘pizza crust’ bread sticks, perfect for dunking into BBQ Chicken Pizza Dip.

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BBQ Chicken Pizza Dip

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 1 rotisserie chicken or about 2 cups chopped cooked chicken
• 1/2 cup diced grilled red onion
• 2 8- ounce blocks cream cheese softened
• 2 cups shredded mozzarella cheese divided
• 1/2 cup BBQ sauce plus more for drizzle
• 1/2 cup ranch dressing plus more for drizzle
• scallion and cilantro for garnish
• 1 tube refrigerated pizza dough

Instructions

For pizza dip…

• Preheat oven to 375 degrees.
• Combine cooked chicken, grilled red onion, cream cheese, 1 1/2 cups mozzarella cheese, BBQ sauce and ranch dressing. Mix well and pour into a 1 1/2 quart baking dish.
• Sprinkle remaining 1/2 cup of mozzarella cheese on top and bake for 25-30 minutes until hot and bubbly.
• Drizzle with BBQ sauce and ranch dressing. Garnish with scallion and cilantro to serve.

For ‘pizza crust’ bread sticks…

• Preheat oven to 425 degrees.
• Roll out pizza dough and cut into 12 strips. Place strips on cooking spray coated baking sheet. Bake 8-10 minutes until golden brown.

The post BBQ Chicken Pizza Dip appeared first on Lemony Thyme.

Who doesn’t LOVE Buffalo Chicken Dip?!!

I’m certain Shelby requested it multiple times per week when we first discovered it years ago.  It remains a family favorite and just this morning my sister requested a copy of the recipe.  Can’t believe I haven’t shared it before now.  There are lots of variations of this great dip.  Here’s how we put it together.

I only see 5-Ingredients.  I bought a rotisserie chicken and it was good.  I had this dip ready for it’s photo shoot in 20 minutes.  Buffalo Chicken Dip is officially easy, quick & beautiful.  Those qualities are hard to beat.

This low-carb, gluten-free dip is a crowd pleaser.  Serve it with carrot and celery sticks for your low-carb friends, corn chips for your gluten-free friends (I love this dip with Fritos Scoops), fill up a bread bowl for your extra hungry friends, or layer it nacho-style for a great recipe twist.  No matter how you serve it, your family and friends will love Buffalo Chicken Dip.  And YOU for making it.

Recipe Note: the amount of Frank’s RedHot Original Hot Sauce you add is a matter of preference.  Just like how you order your Buffalo Wings.

Here’s our “Hotness” guide:
Mild = 1/2 cup hot sauce
Medium = 3/4 cup hot sauce
Hot = 1 cup hot sauce

If you find yourself with leftover Buffalo Chicken Dip try our Buffalo Chicken Taquitos.

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Buffalo Chicken Dip

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 1 8- ounce block cream cheese softened
• 4- ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 – 1 cup Frank’s Hot Sauce
• 2 cups shredded cooked chicken a rotisserie chicken works well
• serve with veggie sticks corn chips, or in bread bowl

Instructions

• On the stovetop or in microwave safe bowl, heat cream cheese until melting.
• Stir in shredded cheese, ranch dressing, hot sauce, and shredded chicken. Heat for another minute or two until hot and bubbly.
• Transfer to crock pot or chafing dish and keep warm over low heat.
• Serve with veggie sticks, corn chips or in bread bowl.

Notes

Recipe Note: the amount of Frank’s RedHot Original Hot Sauce you add is a matter of preference. Just like how you order your Buffalo Wings.

Here’s our “Hotness” guide:
Mild = 1/2 cup hot sauce
Medium = 3/4 cup hot sauce
Hot = 1 cup hot sauce

The post Buffalo Chicken Dip appeared first on Lemony Thyme.

Homestyle Potato Salad.

Why do I wait for Summer to whisper in my ear….. Potato Salad.  Make Potato Salad.  Why?  Everyone loves potato salad.  Just say those words to someone and watch the expression on their face.  See, they love it.

Today I made Homestyle Potato Salad to share with my work family.  We’re having a great big Memorial Day Celebration.  So I made a great big batch of potato salad.  When the seat belt alarm in your car thinks your potato salad is a small human….that qualifies as a great big potato salad.  So I strapped her in and headed to the office.

We all have our favorite potato salads.  I have a couple recipes I use.  Today I had a request for this version that I call Homestyle Potato Salad.  It’s very basic, nice and creamy, and full of eggs.  You’ll see in my recipe below that I also add diced onion, that I microwave for a minute or two before adding.  I love onion, but don’t want it to overpower my potato salad.  Also the only seasoning I use in this recipe is Tony Chachere’s Creole Seasoning.  It’s fabulous and delivers the right amount of salt and pepper flavor with a little personality.  Enjoy.

Sometimes when you put on a great big Memorial Day Celebration, word gets out.  Look who came to lunch!!  Our favorite team from Fire Station #1.  Love these guys!

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Homestyle Potato Salad

Course Salad

Servings 15 -18

Author Libby with Lemony Thyme

Ingredients

• 5 lbs. Yukon Gold Potatoes
• 12 eggs
• 1 large Vidalia or Sweet onion diced
• 1 scallion thinly sliced for garnish
• leafy lettuce for serving bowl

For the dressing…

• 2 cups mayonnaise
• 1 cup ranch dressing
• 8 oz. sour cream
• 1 1/2 tsp. Tony Chachere’s Creole Seasoning

Instructions

• Boil whole unpeeled potatoes, until tender. Stick a fork in them, if they fall off immediately they’re done. Cool slightly, then gently peel skins away. Cut potatoes into cubes and place in a large mixing bowl.
• Hard boil eggs, then peel. Reserve one egg for garnish. Dice remaining eggs, add to potatoes.
• Microwave diced onion in 2 Tbl. water for 2 minutes. Drain, then add to the potato/egg bowl.

For the dressing…

• Combine all dressing ingredients in a small mixing bowl until well blended. Then fold into the potato mixture, stirring until coated well.
• To serve, line serving bowl with leafy lettuce leaves. Scoop in potato salad. Garnish with sliced hard boiled egg, scallions and a sprinkle of cajun seasoning.

Notes

For a low-carb version of this Homestyle Potato Salad, substitute steamed Cauliflower in place of the potatoes. Cauliflower ‘Potato’ Salad is delicious.

For a low-carb version of this Homestyle Potato Salad, substitute steamed Cauliflower in place of the potatoes.  Cauliflower ‘Potato’ Salad is delicious.

Not a mayonnaise fan or looking for something different to take to that neighborhood picnic, try our Warm German Potato Salad.  We think you’ll love it.

The post Homestyle Potato Salad {Share the Love} appeared first on Lemony Thyme.