Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

collage of various types of cheeseWho doesn’t enjoy cheese, either as snack, on a sandwich, or topped over leafy greens? There is many ways to include cheese in your culinary delights.

There are many different kinds of cheeses, and they each have their own flavor and best uses. Among the many cheeses throughout the world, the following are the top nine varieties enjoyed by food lovers.

Feta Cheese

Feta is a white cheese made in Greece from sheep’s milk, or from a mixture of sheep and goat’s milk. The cheese is bathed in a brine, that is a 24% salt concentration. Salt is said to be important in cheese making as it keeps the fermented cheese from molding fast. Salt also helps to draw out the whey.

Read more here from the Curd Nerd on Using Brine In Cheese Making.

This is a common cheese in Greek dishes. Crumble it over salads, use it on sandwiches like Gyros, and broil it with olive oil. You can sprinkle it over the top of Greek pizza or pasta. It’s tangy and moist and can be crumbly or creamy. Try pairing it with fruit as well.

Mozzarella

college of Making homemade cheeseMozzarella  is a southern Italian cheese, and is traditionally made with milk from the from Italian water buffalo.

There are two basic ways to make mozzarella, there is the direct acidification of the milk to form the curds or the culture, also known as rennet method.

In both methods, raw milk is pasteurized and then coagulated to form curds.

This is most commonly used in Italian dishes, mozzarella being the number one go-to cheese for pizza. You can also eat it sprinkled with olive oil or have it with tomatoes and basil. This soft cheese has a mild, yet creamy taste with a great texture.

We tried our hand at making homemade Mozzarella (crumble style) with organic pasteurized non-homogenized milk and fresh lemon juice.

All you do is bring 2 to 3 cups of organic pasteurized milk to a soft boil, then add the juice of half a lemon. Stir and wait for the curds.

Once the process has stopped making curds, using a slotted spoon, remove the curds to cheese cloth placed over a bowl, so the whey can drain off.

We added lemon-garlic seasoning and Himalayan salt for flavor. Store cheese in a glass topped with a tight lid. Cheese is crumbly and can be used to top your favorite salads.

Listen to a NPR 2014 interview with Claudia Lucero, the author of, “One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!”

Click the link (opens in new window) and listen to the 3 minute interview: How To Make A Faux Cheddar In One Hour.

http://www.npr.org/player/embed/363349698/363842868

Monterey Jack

Monterey Jack is a semi-hard, cheese make from cow’s milk. It has a mild flavor and is gooey-when-melted. It is an excellent match for a deli or meat sandwich, grilled cheese sandwich, melted over casseroles and chili, and any Latin American dish that calls for cheese, like quesadillas, tacos, and enchiladas.

Parmigiano-Reggiano

Parmigiano Reggiano cheese on a table topThis cheese is a hard, granular cheese. In Italian the word “Grana” means “granular” and refers to a texture well-suited for grating.

The hard, granular cheese can be grated and sprinkled over pasta, soups and salads. It is used in most Italian dishes, as it adds flavor, even to Italian soups.

Parmigiano-Reggiano is aged up to 24 months, to give it that intense, complex flavors it boasts. Nutty, sweet, grassy, creamy, and fruity.

Do you know the difference between Parmesan and Parmigiano-Reggiano? Actually, they are the same. Parmesan is the English and American form of the Italian word Parmigiano-Reggiano.

There is also evidence that in the 17th to 19th centuries Parmigiano-Reggiano was called Parmesan in Italy and France (History of Parmesan Cheese).


Some Great Recipes Using Parmesan Or Parmigiano-Reggiano Cheese: National Spaghetti Day

Gouda

This cheese melts very  well when it’s a young cheese, but if it’s aged, it is best sprinkled over salads or used in casseroles. It can have a mild taste, or deep and flavorful.

Swiss Cheese

swiss cheese on a cutting board with a walnut Swiss cheese originated in Switzerland, and cow’s milk is used just about 99% of the time. There are 450 different kinds of Swiss cheeses, and are put into five categories, which are extra-hard, hard, semi-hard, semi-soft and soft.

The Swiss cheese you may be familiar with has holes, known as eyes. But not all Swiss cheese contains holes.

According to The Nibble, three types of bacteria are used in producing the types of Swiss that contain holes. The bacteria includes, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani.

In the later stages of cheese production, the bacteria will excrete the lactic acid called P. shermaniconsumes, which releases the gas, known as carbon dioxide, and in turn forms the bubbles that make the “holes” or “eyes.” The cheese industry refers to Swiss cheese without holes or eyes as “blind.”

Cheddar Cheese

cheddar cheese on a cutting board with a small ceramic bowl of jam  This cheese is hard and off-white in its natural color, and can be acidic-tasting. The orange cheddar that most of us are accustom too, is such because a spice called annatto among others is added.

Cheddar Cheese originated in the British village of Cheddar in Somerset, though this cheese is produced beyond this region today in several countries around the world.

Cheddar is great mixed in salads and eaten with crackers. It melts well and is often used in Mexican dishes like tacos and fajitas. It can be added to casseroles as well. The sharper the cheese the better the taste for your macaroni and cheese.

Blue Cheese

blue cheese on a cutting board with green grapesBlue cheese is a general made of cow’s milk, though goat’s milk can also be used. It is called Blue cheese as it has blue or blue-green mold throughout.  The blue mold in these cheeses is due to mold spores from Penicillium.

Most blue cheeses produced today are either injected with the mold or the mold is mixed right in with the curds to insure even distribution of the mold. Early blue cheese makers used bread to start the mold process and waited for the mold to spread naturally to the cheese curds (Food Reference).

This cheese has a strong effect. There’s a reason why spicy hot wings are served with blue cheese dressing. It cuts the heat well when eaten with spicy things. You can also crumble it on top of salad. It’s best used closest to its use by date because then it will be at its peak of flavor.

Pecorino

This Italian cheese is always made from sheep’s milk. The flavor is sharp, nutty and herbaceous. When using this cheese to prepare a meal, be careful about how much extra salt you add to what you’re cooking, as Pecorino can be quite salty.

A Great Recipe Using Pecorino CheeseGluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

Perhaps you use these cheeses all the time, or maybe you have never given them a try. If not, purchase them and give them a flavor taste and see which ones may fancy you.

A few times a week, The Whole Foods Market (USA – U.K) will have cheese samples to try, as well as Trader Joe’s (USA) on Saturdays during there wine sample hour.

There are so many different cheeses, that there has too be one, two or more that could be your favorites.

Starting this month thru October, if your interested in World Cheese Tour classes by cheese authority Janet Fletcher, link here for more information: Napa Valley Register.

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National Popcorn Day 2016

Mint cup full of popcorn -  National Popcorn Day 2016Popcorn is an amazingly versatile grain. With a little imagination and some common household ingredients, you can make tasty and original snacks in no time at all.

Popcorn Nutritional Information Infographic

Infographic Shows Using Canola Oil – Here at Splendid Recipes and More we suggest Coconut oil or Olive oil – Read More: Could Canola Oil Be Effecting Your Health

Here are some great reason’s to enjoy popcorn as a healthy snack.

  • Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup
  • When lightly buttered, popcorn contains about 80 calories per cup
  • Popcorn is a whole grain, making it a good-for-you food
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet
  • Popcorn is naturally low in fat and calories
  • Popcorn has no artificial additives or preservatives, and is sugar-free
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite
  • 3 cups of popcorn equal one serving from the grain group
  • Here are some great recipes to try with popcorn

Celebrate National Popcorn Day

Celebrations are a huge part of Mexico’s vibrant and colorful culture. Do a Google search for – Mexican holidays – and you will find fiestas abound throughout Mexico taking place throughout the year.

Here’s a spicy popcorn snack with peanuts and a kicking smoky adobe coating.

Adobo and Roasted Peanut Popcorn

bowl of fresh made Adobo and Roasted Peanut Popcorn on a table4 quarts popcorn, no butter or salt, air popped or see here the perfect way to make popcorn Organic Coconut Popcorn

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or optional to use 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Preheat oven to 300 degrees F.

Line a large, rimmed baking sheet with parchment paper.  Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

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Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.

Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.

a bowl of Tex Mex Mix PopcornTex Mex Mix Popcorn

2 quarts popcorn popped in oil

2 teaspoons ground chili powder

2 teaspoons paprika

2 teaspoons ground cumin

1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn.

Add cheese and mix thoroughly.

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Here’s a great way to have a healthy snack.

Power Packed Popcorn Cookies with a glass of milk in the back ground on a tablePower Packed Popcorn Cookies

1/4 cup whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1 cup toasted wheat germ

1/2 cup oatmeal

1/2 cup flaked coconut

3 cups popped popcorn

1 cup raisins, dried cranberries or other dried fruit, chopped

1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees

Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, soda and salt; set aside.

Cream butter and sugar together and add egg and vanilla, and mix well. Stir in flour mixture and wheat germ and oatmeal until well blended.

Next add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.

Bake 7–8 minutes or until edges are lightly browned.

Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Recipe yields 4 dozen cookies.

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READ MORE: Smart Snacking For Better Health

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Here’s one for the kids to enjoy.

a dinner plate of Popcorn Crusted Macaroni and CheesePopcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1-8 oz. (2 cups) package shredded sharp cheddar cheese

5 cups popped popcorn

1/2 teaspoon parsley flakes

Preheat oven to 350 degrees

Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.

Cook and drain macaroni according to package directions; set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.

Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.

Stir in cheese until cheese is melted and sauce is smooth.

Stir macaroni into sauce; pour macaroni mixture into prepared pan.

Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.

Spread popcorn over macaroni and bake 10 minutes.

Images and Recipes Adapted From: Popcorn.org giving all people ways and reasons to enjoy popcorn.

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Kick Off the 2015 Supper Bowl with Beer Cheese Soup

Beer Cheese Soup

February first (1st) is Supper bowl day, and according to a poll we found on line from 2010, 7 in 10 American adults, about 68 percent, watch the Super Bowl.  Others polls state that most men watch the Supper Bowl for the commercials, which are later talked about on the social net-works they subscribe too.

Most men also love their cheese as well. Why look at all of the food items containing cheese that they sink their taste buds into:  Chili and Cheese, Ham and Grilled Cheese Sandwich, Philly Cheese Sandwich, Pizza with Extra Cheese, Chili Fries with Cheese, and the list goes on.

Because the Supper Bowl always is played on a Sunday, most homes will have a brunch prepared. Here at Splendid Recipes and More we have an item to add to the brunch list, and it contains cheese and a man’s favorite beverage, will most men, BEER!! Yes – Beer Cheese Soup.

Here is what you will need ( soup recipe adapted from Soup Recipes for Men):

Beer Cheese Soup 

1/3 Cup Butter

1/3 Cup Flour

1 ½ Cups Carrots, finely diced

1 ½ Cups Onion, finely diced

1 ½ Cups Celery, finely diced

2 Cloves Garlic, minced

Tabasco

Kosher Salt

Fresh Cracked Pepper

2 Cups Beer

3 Cups Chicken Broth

4 Cups Whole Milk

6 Cups Sharp Wisconsin Cheddar Cheese, grated

1 Tablespoon Dijon Mustard

1 Teaspoon Worcestershire Sauce

Chives (garnish)

Crumbled Bacon (garnish)

Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Ladle into a bowl and serve.

Link here for some more favorite Supper Bowl Day recipes: Enjoy the Supper Bowl with Splendid Recipes.

 

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Enjoying the New Main Dish Salads

Enjoying the New Main Dish SaladsWith all the latest information we have on the nutritional value of different fruits and vegetables, salads have become more than just a dinner salad. With the introduction of vegetables that include leafy greens and root vegetables, like black radishes, endive, kale, arugula, purple, white, and yellow carrots, just to name a few, and with an array of different fruits as well, like figs and pomegranates. They have always existed, but not common to the produce section, as in recent years.

close up for detail of Kale Sweet Potato and Chicken Salad

Kale Sweet Potato and Chicken Salad – Click to Get Recipe

If anyone can remember, kale always adorned a salad buffet bar, but was never part of the salad you would put on your plate.

As we mentioned at the on set of the article, salads have become more than just a dinner salad, they have now become a Main Dish Salad. Sure there has always been a Caesar Salad, and if you asked, they added chicken. But now there are a lot more dressed up salads, than just a Caesar Salad.

Chicken Curry with Mango and Spinach Salad...close up

Chicken Curry with Mango and Spinach Salad – Click to Get Recipe

Because of all the new options available to us, salads have become front and center as meals of their own. Main Dish Salads can prepare in 40 minutes or less. By the way, the term salad is even changing, the in thing is”leafy greens.”

To make Main Dish Salads, does require planning ahead to make sure you have all of the nutritious ingredients. This means working out a meal plan for the week, prepping, shopping, stocking your pantry, and cooking. It isn’t as hard as it sounds.

Sunday morning with your coffee, tea, or juice in hand, think what you and your family want for dinner the coming week. Once you have thought it out, make a list of the leafy greens, fruits and vegetables you will need, as well as the meat you want to top or mix into the Main Dish Salad.

Chicken Avocado and Watercress Salad - close-up

Chicken Avocado and Watercress Salad – Click to Get Recipe

Having a main dish salad is both healthy and time saving as they are prepared with vegetables and require little cooking and prep time. A main dish salad can be prepared to reflect the season (though with world trade, most produce is available year round).

Such as preparing main dish salads with produce that is naturally harvested in Spring (like beets, fava, leeks, herbs, peas etc.), Summer (like bell peppers, berries, corn, eggplant, peaches, zucchini and other summer squash etc.), Autumn (like cabbage, apples, figs, pears, broccoli, sweet potatoes etc.), and Winter (like endive, watercress, celery root, fennel, citrus, winter squash etc.).

Spanish Chicken Salad

Spanish Chicken Salad – Click to Get Recipe

As for the meat, use shredded rotisserie chicken, cooked chicken breast, breaded chicken, tuna, cooked beef, turkey, turkey ham, and pork ham. Include some cheese like goat, feta, Romano etc., and croutons if you wish.

Once you find the salad recipes you like, you can use the ingredients to create your own combinations of a Main Dish Salad.

Link here for more Main Dish Salad ideas: Salads as a Main Course 

 

 

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The Rich History of Fermented Foods

fermented foods

Fermented foods have a rich history of tradition and methods of fermentation have been passed down through generations. It’s safe to say that fermentation may have saved the human race during times of drastic climatic changes such as droughts and floods.

Every culture has its own history of fermentation and within these various cultures, traditional tastes and methods began to emerge, so we have the Greeks who perfected the fermentation of yogurt and different breads made with cultures such as sourdough.

We know that Egyptians produced sourdough cultures for making bread as early as 4000 B.C.E. and also fermented wine and cheeses. It may have been completely by accident that some fermentation methods were discovered, but these methods have certainly made an impact on the history of food preservation.

As early as 2,000 years ago, the Chinese were building the Great Wall of China and began to ferment cabbage as a way to feed the workers. During an invasion of Genghis Khan in Eastern Europe, he introduced the cabbage and it became a staple among peasants and sailors who took huge kegs on long voyages for its abundance of Vitamin C.

Eventually, the fermented cabbage came to the Americas, where it was known as ‘sauerkraut’ from the German words, sauer (sour) and kraut (vegetable). Although sauerkraut wasn’t originated by the Germans, it is now considered a German dish.

Dairy is an example of a successful attempt to preserve milk. In the early days, wandering nomads carried milk in special animal stomach canteens. Since animal stomachs have the enzyme, rennin, which coagulates (curdles) milk, the nomad would have curdled milk or cheese to eat.

History tells us that Sumarians and Egyptians had cheese as early as 4,000 B.C. and the bible mentions that David, future king of Israel, ate cheese and presented it as a gift to the army of Israel.

Salt began to be used for preserving meats in the form of sausages and later, microorganisms helped to ferment meat and preserve them for later use. Fermenting meats was very important before freezing and refrigeration brought a way to keep meats without the fermenting process.

The history of fermentation the world over is an interesting journey. Every culture has its own fabulous recipes and methods for creating amazing dishes. Explore some of the recipes from around the world and see how fermentation has progressed to the present day.

Read more about the benefits of cultured or fermented foods on your health. Link here and scroll the page to read the 6 posted articles at the Health News Library: http://www.savorthefood.com/tag/fermentation/

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Blue Cheese and Apricot Crostini

Blue Cheese and Apricot Crostini

 

Crostini is a popular Italian appetizer that features thin slices of toasted bread served plain or topped with a wide range of  toppings.

What you will need is simple really, one loaf of  multi-grain baguette and extra virgin olive oil. The toppings I used are blue cheese, apricot jam, purple grapes and parsley.

6 oz. container of blue cheese

1 cup apricot jam

1/4 cup of purple grapes or about a hand full, slicing grapes in half

4 sprigs of parsley, chopped

Preheat the oven to 350 degrees.

Slice the baguette into ¼-inch slices and arrange on a baking sheet. Brush each slice with olive oil and toast in the preheated oven until golden brown.  You may need to turn the baking sheet or flip the slices to get uniform results.

close-up of Blue Cheese and Apricot Crostini Remove from oven and top with chunks of blue cheese, apricot jam, grape slices and chopped parsley.

Other topping choices you have are:

 Gorgonzola, Walnuts & Honey

6 oz. Gorgonzola cheese

¼ cup walnuts, chopped

Honey for drizzling

Divide Gorgonzola and chopped walnuts among toasted bread slices. Put back in the oven at 350˚ until the cheese melts, approximately 1 – 2 minutes. Drizzle each crostini with a small amount of honey.

You could substitute nuts for pecans and gorgonzola for goat cheese.

 

White Beans with Sage

3 cloves garlic, finely minced

1 (15 oz.) can cannellini beans, drained and rinsed

1 tablespoon fresh lemon juice

3 tablespoons really good extra virgin olive oil, plus additional for drizzling

Salt and pepper, to taste

¼ cup fresh sage, washed and finely chopped

Add garlic, cannellini beans, lemon juice and olive oil to food processor and pulse until mixture is coarsely combined. If necessary, add more olive oil to achieve the desired consistency. Season with salt and pepper, to taste.

Stir in chopped sage until evenly distributed throughout mixture.  Spoon on top of toasted bread slices and drizzle with olive oil.

 

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Buffalo Style Chicken Salad

Buffalo Style Chicken Salad with a side of fruit and vegetables

Do you know why the chicken was evil? It laid deviled eggs. Could evil look so cute?

deviled eggs

 

Our featured recipe is: Buffalo Style Chicken Salad and here is what you will need:

ingredients for Buffalo Style Chicken Salad

We are going to poach that breast of chicken in 1 1/2 cups of chicken broth. Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of broth into pot. Place the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

pouching breast of chicken

Notice in the upper right image the chicken is opaque or no longer pink, now add the other 1/2 cup of chicken broth, doing so with a circular motion. Place lid back over pot.  Now lets prepare the other ingredients while we wait for the chicken to cook.

preparing Buffalo Style Chicken Salad

If your cream cheese has not softened to room temperature than place it in the microwave for under 45 seconds. It should only take about 30 seconds to soften the cheese. It will depend on your microwave as to how long you will leave it. Once softened remove from microwave and place into a larger bowl. Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse  together. By this time the chicken should be done. Be sure to measure the internal temperature of the chicken. It should be no lower than 165 degrees.

measuring tempature of pouched breast of chicken

When measuring the temperature, insert the thermometer into a chunk of chicken towards the middle of the stock pot. Insert half way into the chicken chunk, but so it does not come out the other side. You need to read the center of the meat.

Wait for at least 2 minutes or until the thermometer comes to a stand still or reaches the temperature and the numbers stop moving. In this image the thermometer is leaning against the side of the  stock pot. This was only done so a photo could be taken. The temperature was read first and then a photo was shot for illustration purposes. Do not allow the thermometer to touch the side of the pot. If it has reached 165 degrees or higher, remove chicken from pot and place into a bowl and allow to cool, about 15 to 20 minutes. Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

mix in shredded chicken with Buffalo cream cheese mixture

If you want a more crunchy salad you could add some diced celery and/or shredded carrots. After preparing your plate of Buffalo Style Chicken Salad here is what you have:

Buffalo Style Chicken Salad with a side of fruit and vegetables

The plate is prepared for two. Also there is a plate of celery and cream cheese, baby carrots and apple wedges. If you decide to make this recipe for yourself, I hope you enjoy it as I did.

Buffalo Style Chicken Salad

Buffalo Style Chicken Salad

1- 8 oz. pkg. cream cheese, softened

½ cup ranch dressing

¼ to ½ cup TABASCO® brand Buffalo Style Hot Sauce

¼ cup goat cheese, crumbled

1/3 cup Mozzarella cheese, shredded

1 large chicken breasted, pouched*

Place cream cheese in microwave less than 45 seconds. It will depend on your microwave as to how long you will leave it. When the cream cheese is softened, remove from microwave and place into a large bowl.

Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse together.

When chicken has reached 165 degrees internally, remove from pot and place into a bowl and let cool, 15 to 20 minutes.

Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

Spread chicken salad on to a Ciabatta Roll or your favorite bread.

*Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of chicken broth into pot. Let stand the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

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