recipe exchange, really?

I got an email last week about participating in a quick and easy recipe exchange.  It read a bit like a chain letter!  Usually, I would just move it straight to the trash.  But, I've been in desperate need of a little meal planning spice-up.

B and I are making a MAJOR push to eat at home more.  He has been so good and has been eating what I put in front of him- however, I know that he craves new and different food.  I prefer routine.  Such is life, I guess.

Thus, I dutifully forwarded along the chain email and this is what I got so far... 

Buffalo Chicken Dip. 
It is perfect for Super Bowl Sunday!!  It is spicy, delicious and everyone will love it!  

Ingredients:
4 Boneless Chicken Breats                                          Preheat Oven to 375 degrees
16 oz of Ranch Dressing (one bottle)
8 oz of Cream Cheese
12 oz of Franks Hot Sauce (one bottle)

Put the Chicken in Boiling Water for 20 minutes.  Take out and cut the chicken into very small pieces and put into a pan/bowl that can go in the oven.  In another bowl, melt the Cream Cheese. (Microwave it for a minute)  Mix the melted Cream Cheese and the Ranch. Then pour the mixed Cream Cheese and Ranch on the chicken.  Then add the Franks Hot Sauce.  Make sure you mix it all together.  Then put in the oven for 45 minutes.

Tips:  You do not have to use the whole bottle of hot sauce, but I do.  It is perfect when served with Tosititos Scoops or Fritos Chips.  You can put it in the refrigerator after the oven to cool it down.  It is delicious served it is hot and cold.

Easy Scalloped Potatoes
Prep Time: 10 Min Cook Time:20 Min
Ingredients:
8 large potatoes, peeled and sliced
14 slices Cheddar cheese
1/2 cup all-purpose flour
1 pinch ground black pepper
1 cup milk
Directions

Preheat oven to 350 degrees F (175 degrees C).
Layer the bottom of a 2 quart casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole.
Bake at 350 degrees F (175 degrees C) until the potatoes are cooked and the cheese is bubbly.

Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette
Simple and versatile, this side dish is essentially a warm broccoli salad dressed with a tangy vinaigrette. The flavor may be a revelation to you if you don’t care for boiled or steamed broccoli—high-heat roasting brings out a delicious sweetness. If you buy broccoli tops with the stems already trimmed away, buy 1 1/2 pounds.

Ingredients:
2 lb. broccoli
3 Tbs. olive oil
1/4 tsp. salt, plus more, to taste
2 Tbs. balsamic vinegar
1 tsp. Dijon mustard
1/4 cup pine nuts, toasted
Freshly ground pepper, to taste
Directions:

Preheat an oven to 400°F. Cut the broccoli into 1-inch florets.

In a large baking pan, toss the broccoli with 2 Tbs. of the olive oil and the salt until well coated. Spread in a single layer. Roast, stirring frequently, until browned and tender, 18 to 25 minutes.

In a large bowl, whisk together the vinegar, mustard and the remaining 1 Tbs. olive oil. Add the warm broccoli and pine nuts and stir to coat. Season with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).