Tailgate Menu: Lite Bites
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Buffalo Chicken & Celery Bites //
Slow Cooker Boiled Peanuts // DF, VG
Caramelized Onion Dip // NF, VG + GF with substitutions
Buffalo Chicken & Celery Bites
- Serve arranged on celery slices on a platter.
INGREDIENTS FOR 16
- 2 chicken breasts cooked and shredded
- 3 tablespoons butter
- 1/2 cup Frank's Red Hot Sauce
- 1 bunch of celery
- 1/4 cup crumbled blue cheese
INSTRUCTIONS
- In a small saucepan, heat the butter and Frank's Red Hot sauce together, whisking frequently until butter melts.
- Pour buffalo sauce over shredded chicken and toss to coat.
- Slice celery into 3 inch pieces.
- Stuff celery with chicken mixture.
- Top with blue cheese crumbles and serve.
Slow Cooker Boiled Peanuts
- Serve in bowls.
INGREDIENTS FOR 12 SERVINGS
- 2 pounds green peanuts
- ½ cup kosher salt
- ½ cup cider vinegar
- 1 tablespoon crushed red pepper flakes
INSTRUCTIONS
- Using the lid of a 6+ quart slow cooker as a stencil, trace the outline onto a piece of parchment paper with a pencil. Cut out the shape with scissors and set it aside.
- Place the peanuts, salt, vinegar, and red pepper flakes in a slow cooker and add 4 quarts of water.
- Cover with the lid and cook on the high setting for 1 hour.
- Place the piece of parchment directly on the peanuts, reduce the setting to low, and cook for 11 hours, or until the peanuts are tender, like well-cooked beans.
- Serve them warm, or cool the peanuts in their cooking liquid and store them in it too.
- They will keep in the refrigerator for up to 1 week.
Caramelized Onion Dip
- Serve in a bowl with potato chips, a starchy vegetable, or carrots and celery to dip.
INGREDIENTS FOR 12
- 3 tablespoons extra-virgin olive oil
- 3 yellow onions, sliced
- 1 (8 oz.) pckg. cream cheese, room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
INSTRUCTIONS
- Place oil in a Dutch oven or large pot over medium heat. Add onions and cook, stirring occasionally until onions are soft and translucent, about 7 minutes.
- Continue cooking over medium-low heat, stirring occasionally, until the translucent onions become brown, 10-15 minutes. (Note: The onions should not be crispy or have dark brown spots from contact with the pan, but instead the onions should be soft, semi-translucent, and brown.)
- With a mixer, beat together cream cheese, sour cream, and mayonnaise on medium-high until smooth.
- Add Worcestershire sauce and salt and stir to combine.
- Add caramelized onion and incorporate with a spatula until evenly distributed.
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