Instagram Message: If my dad was still around he'd call Colton "corny". Well he's a "chip" off the old block. National Corn Chip Day is Friday, Jan 29th.
Today is National Spouse’s Day so if you're married - you may wanna say more than, “Z’up?” in the hallways or at the dining room table. I really love all of the holidays but I feel like Spouse’s Day - which is a great day to show thoughtfulness - can be redundant since Valentine’s Day is around the corner. So I’m going to write about food instead. I love food! Last week it was popcorn, this week it is National Corn Chip Day on Friday, January 29th.
My son has never been a fan of Mexican food. You name it: quesadillas, tacos, burritos, tamales, nachos, enchiladas, chips & salsa - he refused to eat it. It has been a dagger in our hearts - killing us every time he complained that it was Taco Tuesday. But as recently as December 2015, he decided to like chips & salsa. I have no idea what made him turn the corner but I wasn’t going to bat an eye. I gave him a bowl of tortilla chips and a saucer of salsa (see picture below) and the rest is history. The dude is addicted. Ole! A victory for our family. Best of all, it has opened the door to quesadillas. It’s not my son’s number one “go to” food but at least it’s not out of the question. I credit good old corn (tortilla) chips. Thank you corn chip, for expanding our repertoire so that my family can eat more foods together. Maybe I should have a parade or something big at our house in honor the Corn Chip on Friday.
Prior to my son liking chips and salsa, my pantry was stocked with this stuff at all times because of my hub. Nowadays, I buy 5 bottles a week to keep up the addiction going. Thoughtfulness at it's best.
Again, if you play your cards right, most corn chips are gluten-free. And if you're allergic to corn, well, I'm sorry. Again.
In Taste AZ Foothills, the Grocery Great Segment had an article written by ForXx and it said: “The main difference between corn in tortilla chips and traditional corn chips is the way it’s processed. The corn in a tortilla chip has undergone a process known as nixtamalization, which typically refers to the way the maize (corn) is soaked and cooked in an alkaline solution, usually lime water, and hulled.”
You say tomato. I say, “Corn chips rule!” Whether it’s corn chips or tortilla chips - that’s up to you. I’m thinking we can all agree that the crunchiness, saltiness and low cost per serving makes this snack totally addicting!
Lately, corn chips have gotten pretty fancy. I mean this is one of our favorites but whenever I read the name of it, I have to laugh. I envision a commercial with a limo pulling up to Trader Joe’s and instead of a man wearing a smoking jacket and ascot asking for Grey Poupon, it’s a woman wearing her Lululemons, JCrew cardigan and Hunter boots asking for Quinoa & Black Bean INFUSED tortilla chips. I did not make up the name of these chips folks, this stuff is for real.
Here's another version of a fancy corn chip brought over by our friend Steve. For extra of whatever you're dipping into. Steve’s thoughtful pinch was a bag of these and some Cowboy Caviar! Thank you!
I strongly suggest that if you are going to buy this bag from Costco - that either you invite people over to help you finish the bag or you need to prepare yourself for a tortilla chip coma because this bag is endless. It's the best price for organic chips you’ll ever find and BTW, they are delicious.
Awhile ago my cousin Jay-Jay sent over this recipe. I have altered it by a smidge and I use it all the time. It is a pinch I’m passing along to you because when you have corn chips, any kind, it goes great with this dip. Or I guess you could use celery sticks… if you’re one of those people.
Buffalo Chicken Dip
2 - 2 1/2 lbs chicken breast (I've also used canned chicken but not as good.)
16 oz bottle hot sauce (I use Frank’s hot sauce or buffalo sauce)
16 oz bottle/jar blue cheese dressing
2 8 oz pkgs cream cheese
8 oz shredded cheddar and/or Monterey jack cheese
• Preheat oven to 350 degrees.
• Boil chicken approx 15 minutes until cooked through. Shred chicken w/ 2 forks.
• Pour hot sauce over chicken and mix good. Put chicken in 13 x 9 dish.
• Cook cream cheese and dressing in saucepan over medium heat. Stir until creamy and hot. Pour and spread evenly over chicken in dish. Cook in oven uncovered for 20 minutes. Spread cheese evenly over top. Cook another 10 minutes uncovered. Serve w/tortilla chips and/or celery.
• This recipe can be halved, bake in 8 x 8 square pan.
• You can also do this in the crock pot. Just prepare as above and put in the crock pot on LOW for about 4-6 hours. Put cheese in for the last hour.
My modifications: 1. I haven’t used the can chicken before but I’ll trust her note that it’s not as good. 2. I ONLY use Frank’s Hot Sauce but I use the 12 ounce bottle because 16 ounces is A LOT! 3. I’ve made the recipe completely as directed then placed the entire dip in a crockpot but kept at the “keep warm” feature throughout the party. 4. This dip freezes well (I will be serving it for Super Bowl 50 in a couple weeks).
As I sign off today I’ll share a corny pinch about me. I love a bag of these when I’m on a road trip or I have a tasteless, boring sandwich or when I’m waiting for my car to be serviced and the vending machine is my source of nutrition. These give me finger-licking-every-last-crumb kind of satisfaction. I know it’s National Spouse’s Day and all but shhh!, my hub doesn’t know about this indulgence so let’s keep this between you and me.
Pinches,
Barb