Category: Appetizers

In a covered pot on the stove, place the chicken broth, chicken, and cauliflower florets on medium heat. Stir occasionally. Cook for 20-30 minutes, or until the cauliflower turns opaque and the chicken is done.

When the chicken is cooked, remove from it the pot and place on a plate or cutting board. Once cooled, shred the chicken with a fork or similar tool. Note: sometimes the chicken is done cooking before the cauliflower – when this happens, we remove just the chicken and let the cauliflower continue to cook on the stove.

Once the cauliflower has softened and turned more opaque, remove it from the pot with a slotted spoon or pour it out with a strainer. Place the cauliflower in the blender or food processor and discard the chicken broth.

Add to the blender of food processor the buffalo sauce and puree the mixture until smooth. It may be helpful to have a spatula near by to help the blender get going.

Add the shredded chicken, cream cheese, and cauliflower/buffalo blend into a crockpot on medium heat. Allow cream cheese to melt and stir occasionally.

Once the mixture is mixed well in the crock pot, turn it on to low or warm heat and enjoy with a bag of chips or veggies!

Cut off the stem and core the mini sweet peppers

Mix together cream cheese, ranch seasoning, and bacon bits to your liking

Fill the mini sweet peppers with the cream cheese mixture

Place the peppers on the grill (or in an oven) until they start to blacken. We use a basket like this one Steven Raichlen Best of Barbecue Stainless Chili Pepper Roasting Rack and Corer Set and use toothpicks to keep the smaller peppers from falling through during cooking.