Buffalo Chicken Dip
Ingredients 2 (8 ounce) packages of cream cheese, softened 1 cup of ranch or bleu cheese dressing 3/4 cup of red hot sauce 1 (10 ounce) rotisserie or freshly-cooked, chopped chicken (or can of chicken, drained) Shredded sharp cheddar cheese (the amount is up to you!) Your favorite dipping chips Instructions Beat cream cheese, ranch or bleu cheese dressing, and red hot sauce. Fold in chicken. Spread mixture into your Big Green Egg Enameled Cast Iron Dutch Oven Lid sprayed with Pam. Add cheddar cheese to top. Bake at 350º Fahrenheit indirect on the EGG for 15 to 20 minutes. Let cool and start dipping!
Mona Lisa’s Glazed Smoked Ham
Ingredients 1 Ham 10-12 lbs 1-20 oz. can round sliced pineapple 1 jar maraschino cherries 2 boxes brown sugar Instructions Set EGG for indirect cooking at 350°F1177°C and line Baking Pan with aluminum foil. Rinse ham with cold water, pat dry, and set aside. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Finally pour the glaze over the ham. Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min. Let stand for 30 min. slice and ENJOY!!!
BGE – Spinach White Pizza
BGE- Spinach White Pizza Adapted from King Arthur Flour Ingredients 1 ½ cups ricotta cheese (whole milk ricotta gives the creamiest result) 1 ½ cups shredded mozzarella cheese or pizza cheese blend 2 to 4 teaspoons Pizza Seasoning (use the smaller amount if you use the optional feta) 2 tablespoons olive oil or garlic oil, plus additional for brushing in pans and atop pizzas One 10-ounce bag baby spinach; or use frozen spinach (see tip below) Pinch of salt 1 cup crumbled feta cheese, optional Instructions Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined. Set it aside. Heat 2 tablespoons of the garlic oil in a grilling wok. Add the spinach and sprinkle on the salt. Using tongs, turn the spinach as it wilts. When the spinach is barely wilted, transfer it from the pan to a strainer, to drain. Bake the crusts for 10 minutes, then remove them from the EGG. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts, about ¼” thick. Sprinkle on the feta, then divide the spinach evenly between the two pizzas. Return the pizzas to the EGG, and bake them until the crust […]