Two and a half years ago I moved to the Saint Louis area, not realizing that the three hour difference between here and Kansas City would hold so many differences (in terms of food).
Here are a few:
*You do not use the word "pop," here it's "soda."
*Of all the hundreds of restaurants surrounding us, there is not one that compares to the Mexican food in KC, none, and I do cry about this.
*Pizza is a whole different ball game around here, thin like a cracker and located at every block.
*White Castle isn't trashy in STL.
*And one of the best discoveries I've made was this Buffalo Chicken Dip. Maybe it was made in KC and I was living in a bubble, but once I learned about this, I was in heaven!
Buffalo Chicken Dip Ingredients:
2 large chicken breasts
8 oz. cream cheese
1/2 cup Ranch dressing
1/2 cup buffalo wing sauce
1 cup mozzarella cheese
1 cup cheddar cheese
(For this recipe I use low fat and fat free when possible, just so I can justify pigging out.)
Salt and pepper chicken, cook in 2 Tbsp. hot olive oil (EVOO) until cooked through.
Chop chicken into small chunks.
Mix together softened cream cheese, ranch, and wing sauce until combined.
Stir in shredded cheeses and chicken.
Pour into 8 x 8 baking dish.
Bake at 350 degrees for 20 minutes.
Serve with tortilla chips.
A great alternative to buffalo wings, especially if you don't enjoy the bones!
:)
Great dish - perfect for work potlucks or a light evening meal after a long day of shopping/playing. Fun blog - and girl, you can come have a pop with me any day.
ReplyDeleteYou are so right about White Castle, and that aweful stuff they call pizza! Love the dip more every time you make it. The more chicken you put in it the better!
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