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Buffalo Chicken Dip
4 boneless chicken breasts cooked and shredded into bite sizes
1 Jar of Texas Pete’s buffalo wing sauce
1 Jar of Marie’s super blue cheese dressing
2 8oz. bars of light cream cheese
Grated cheddar cheese
Frito scoops, Dorito scoops or Celery stalks (for dipping)
Preheat oven to 325
Grease a 9 X 13 dish
Mix shredded chicken and wing sauce in a bowl, pour into the bottom of the baking dish
On stove, heat 2 cream cheeses and dressing over medium heat until melted
Spread this evenly over chicken
Top with Grated cheese
Bake 20-30 minutes, until bubbly.
Korean Marinated Short Ribs
1 pound short ribs (thin cut with or without bone, pounded thin)
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon mirin (Japanese rice wine)
2 tablespoons brown sugar
Prep Marinade: Combine soy sauce, sesame oil, garlic and mirin in a bowl. Set aside.
Prep Meat: Pound meat thin. Rub brown sugar onto meat, put in a large bowl and cover with plastic wrap. Let sit in fridge for about 10 minutes.
After the 10 minute add marinade making sure all the meat is covered. Recover and put in fridge for 1-2 hours. Portion out meat into freezer bags and seal. Can be frozen for future meals!
To Cook: Thaw completely. Turn on broiler. Lay out ribs flat on foil lined baking sheet. Broil for about 6 minutes (keep an eye on it!). Flip once and continue to broil for about 4 minutes. Edges should be a little crisp. Serve with rice, veggies and lots of side dishes!