I love being challenged to make recipes with a few ingredients(a la Chopped). I think it’s easier than starting with a blank canvas. Chex & General Mills challenged me to make something with Chex cereal and Frank’s hot sauce—an odd combination for sure. But immediately I had an idea and I’m happy it turned out so well.

This recipe’s a twist on a savory cheese ball and my vegetarian buffalo chicken dip. The last time I had that dip was for the Super Bowl; I think this one’s going to be the winner for college basketball and any other party I go to this month. It’s just as tasty but a little simpler because there’s no baking involved—perfect for bringing to a party where you won’t be able to heat anything up.

I debated which Chex cereal to suggest making this with. Using rice or corn makes it gluten-free, but some people might prefer wheat. I would recommend matching it to whatever cracker you’re serving with this. If they’re corn-based, go with corn, wheat-based go with wheat, etc.

Buffalo Cream Cheese Chex Dip

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Serves about 8-10 people):

• 1 8oz block of cream cheese, room temperature
• 1/2 cup cannellini beans
• 1 cup shredded Mexican cheese blend
• 1/4 cup Frank’s RedHot buffalo wing hot sauce
• 2/3 cup crushed rice, corn, or wheat Chex cereal
• Chips and vegetables for dipping

Method:

1. Combine the cream cheese, cannellini beans, shredded cheese, hot sauce, and 1/4 cup + 1 Tablespoon crushed Chex cereal in a large bowl.
2. Using a potato masher, forcefully mix all of the ingredients until it forms a smooth, even-colored dip.
3. Using your hands and a clean, non-stick surface, form the dip into a ball.
4. Lightly bread the outside of the cheese ball with with the remaining Chex cereal.
5. Serve at room temperature with tortilla chips and vegetables to dip.

Giveaway:

Want to make your own? You can get the same inspiration I did to make this pictured above. Just do one or multiple entries as listed below and I’ll pick a winner at 11:59pm on Sunday, March 9th.

• Who would you make this for and/or for what occasion?
• Follow me on Twitter or mention that you already do
• Follow me on Facebook or mention that you already do

Good luck!

I love cinnamon in just about any dessert this time of year, or sprinkled on top of coffee or into yogurt. But it’s not used as much in savory dishes as it should be.

Just a little bit of cinnamon and nutmeg make simple rice into a perfect seasonally spiced rice pilaf. You’ll be surprised how much this rice smells like a snickerdoodle cookie but tastes earthy and subtle.

If you want to take this recipe to the next level, roast the chickpeas while the rice is cooking to add a chewier texture and garnish the dish with salted pumpkin or sunflower seeds on top of extra sour cream.

Savory Cinnamon Rice and Chickpeas

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

• 2 cups uncooked brown rice
• 3 1/2 cups vegetable stock
• 1 teaspoon dried tarragon
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon paprika
• 1 Tablespoon honey
• 1 Tablespoon sour cream or butter
• 2 15oz cans chickpeas, drained and rinsed

Method:

1. In a rice cooker or over the stove, combine the brown rice and vegetable stock and boil until the rice has cooked.
2. add the rest of the ingredients in with the cooked rice and mix well.
3. Season with extra salt and pepper to taste and serve hot.

There are two kinds of cornbread. There’s the dry, stale, bland kind and then there’s the sweet, buttery, melt-in-your-mouth kind. This one is thankfully the latter.

I’ve been wanting to make(and eat) cornbread for a while now. Trader Joe’s recently added their own brand of gluten-free all-purpose flour to their shelves I’ve been meaning to try and this was the perfect way to kill two birds with one stone.

The bread came out sweet and slightly savory—better with a pat of butter. Even with the gluten-free flour it doesn’t crumble until it hits your tongue. 

Adding a little bit of cinnamon and paprika gives the bread a subtle savory smokiness to it. If you want more of a dessert, omit the paprika and double the amount of cinnamon. You could also simply substitute all-purpose flour for the gluten-free all-purpose flour if gluten sensitivities aren’t an issue.

Gluten-Free Cornbread

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients(Makes 9 squares):

• 1 1/2 cup corn meal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 1 stick butter, melted
• 1/4 teaspoon cinnamon
• 1/8 teaspoon paprika

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the corn meal, flour, sugar, baking soda and salt.
3. Crack the eggs into the ingredients and add the milk and begin whisking.
4. Slowly add the melted butter in as you’re whisking.
5. Add in the cinnamon and paprika and beat until the batter is uniform.
6. Grease an 8 x 8 pan and pour the batter in.
7. Bake for 30 minutes until the bread has set.
8. Remove from the oven and let cool slightly before cutting. Serve with butter and honey.

At some point recently I could feel myself becoming one of those vegetarians who doesn’t actually eat enough vegetables. Its not that I don’t like them—I love them. I’ll order them off of a menu any chance I get. But more often than not I cook for myself, and by cook I mean make oatmeal, open a yogurt container, scramble eggs or microwave a potato.

That’s definitely a habit I need to change. I never regret buying and cooking vegetables when I do, especially not these sprouts. Anything is delicious with some good olive oil and vinegar. I thought I was making a lot at the time but this hardly lasted me two meals.

If you want to make this fancy, you can add some other roasting vegetables into the mix with the brussels sprouts. These would especially be good with some julienned onions and diced potatoes(the kind not made in a microwave).

Roasted Balsamic Brussels Sprouts

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

• 1lb brussels sprouts, washed and cut
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method:

1. Preheat your oven to 375 degrees.
2. Make sure all of your brussels sprouts are clean and trimmed.
3. In a large bowl, toss together all of the ingredients.
4. Spread the sprouts out on a roasting pan.
5. Roast for 20-30 minutes until the sprouts are cooked and the edges begin to crisp.
6. Remove from the oven and serve hot.