the one where Sachinky cooks an eggplant.

I finally figured out what to do with that eggplant in my refridgerator. The one I don't why I bought, except that it was on sale and I figured it's time we start eating some vegetables. I've been in a dip-phase lately so what better way to eat an eggplant than to pulverize it into a tasty dip? Presenting my variation of a roasted-eggplant-feta-dip.

Step One: Gather ingredients.
One medium size eggplant.
1/2 cup chopped onions.
3 large tablespoons of crumbled Greek feta.
Juice of one key-lime.
Salt, pepper and paprika for taste.
A dash of red chili flakes.
Chopped garlic.
A pinch of sugar.
1/4 cup of good quality olive oil.
Several large basil leaves chopped.

Step Two: Roast eggplant on a baking sheet at 350F. Let it cool.

Step Three: Throw in all the remaining ingredients in your mixer/blender/food processor.

Step Four: Once cooled, scoop out the flesh of the eggplant. I used our ice-cream scooper and it worked just fine. Add it to the mixer with a hint of sugar to prevent it from tasting too bitter.

Step Five: Blend well till desired consistency is achieved.

Step Six: Serve in a bowl with corn tortilla chips! I know, I know it doesn't look that appetizing but trust me on this one.

buffalo chicken dip.

Today is SuperBowl Sunday! Yay. I'm more about the wings, the commercials and the half-time show. Anyway, Mr. Sachinky and I decided to have a party. Number of invitees: two. Yes, we're retarded like that, whattodo? We have a massive planned spread of pizza, wings, onion rings, jalapeno poppers, tacquitos, beer for Mr. Sachinky and bottled margaritas for me! I decided to email Mrs. G for her buffalo chicken dip recipe since Mr. Sachinky has been raving about it for days and she emailed me back from Florida where she and Mr. G are spending their weekend with Mr. Sachinky's grandmother.

Anyway, it looked easy enough so I gave it a try. Holy-moly! It came out fantastic and I can't wait to make buffalo chicken wraps with the left-overs. If there are any.

Step One: Gather ingredients. About three cups of a shredded rotisserie chicken, 1/2 cup of Frank's Red Hot Wings Sauce, 1/2 cup of blue cheese salad dressing. 1/2 cup of shredded cheese. And one 8 oz. package of cream cheese. The bottle of Mike's Margarita is just for me.

Step Two: Three cups of shredded chicken in a baking dish. No skin, of course. We used a rotisserie chicken since that was easier but I'm sure you can use uncooked chicken breasts as well.

Step Three: Pour the buffalo wings sauce and blue cheese over the chicken.

Step Four: Add a package of slightly melted cream cheese. Then throw in the shredded cheese as well. We used our regular variety of colby-jack-monterey. I debated between that and blue cheese crumbles but our salad dressing had chunks of blue cheese in it so out of consideration for Mr. Sachinky I didn't want the blue-cheese taste to be too over-powering. (As if there's such a thing as too much blue cheese!)

Step Four: Mix well and bake in the oven (350F) for about ten-minutes. If you're using uncooked chicken, it'll probably be twenty-five minutes before the chicken is cooked and the cheese mixture is bubbling.

Voila!

P.S.: As always photo credits go to Mr. Sachinky.