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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

1. In a small saucepan, heat the butter and Frank's Red Hot sauce together, whisking frequently until butter melts.
2. Pour buffalo sauce over shredded chicken and toss to coat.
3. Slice celery into 3 inch pieces.
4. Stuff celery with chicken mixture.
5. 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

1. 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.
2. Place the peanuts, salt, vinegar, and red pepper flakes in a slow cooker and add 4 quarts of water.
3. Cover with the lid and cook on the high setting for 1 hour.
4. 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.
5. Serve them warm, or cool the peanuts in their cooking liquid and store them in it too.
6. 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

1. 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.
2. 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.)
3. With a mixer, beat together cream cheese, sour cream, and mayonnaise on medium-high until smooth.
4. Add Worcestershire sauce and salt and stir to combine.
5. Add caramelized onion and incorporate with a spatula until evenly distributed.

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