Ranch Chicken Cupcakes


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Food is good, but in my eyes it is better in bite size;-) Why?? because you can try more things, and not feel so guilty, plus bite size food is easier to serve than dips at parties!  A few days ago I was browsing the internet and I came across this recipe of Buffalo Chicken. I am not much into spicy food so I would have normally passed this recipe, but it was so cute that i had to try. Well it was a hit at home with the kids. They loved, loved, loved it!!! Next time you have guests over for appetizers, or for tailgate give them a try.

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Ingredients for 20 mini cupcakes:

  • 1 1/2 cups of cooked chicken ( which is about 1 1/2 breast of chicken),
  • 1 8oz. package of cream cheese at room temperature,
  • 1/2 cup of ranch dressing,
  • 1/2 tsp to 1 tsp of buffalo wing sauce ( or more ),
  • 1 cup of shredded cheddar cheese,
  • 30 wonton wrapper,
  • more cheddar cheese to sprinkle
  • and about 1/4 cup of gorgonzola cheese.
  1. You can cook the chicken by boiling in water, or you can place it into the round mold,photo 1
  2. Sprinkle a bit of salt, place the octogonal silpat on top and microwave it for 5-6minutes.
  3. Set the chicken aside to cool and prepare the rest of the mixture.photo 2photo 3
  4. Into a large bowl pour in the cream cheese, 1 cup of cheddar cheese, buffalo wing sauce, salt, pepper. Mix well.photo 1
  5. Shred the chicken and add it to the mixture. Set aside.
  6. With a small cookie cutter cut two small circles in 10 wontons. set aside.
  7. place the mini cupcake tray on the perforated sheet.
  8. Place one wonton in each mini cupcake hole.photo 2
  9. Fill the chicken mixture to half, place one round, or circle ( that you would have previously cut in your wonton) and top this round with the chicken mixture all the way to the top.
  10. Sprinkle with some cheddar cheese, then  some gorgonzola cheese.
  11. Bake the cupcakes for 12-15 minutes or until the top is nicely crusted.photo 3
  12. As soon as you are removing the cupcakes from the oven, sprinkle more gorgonzola cheese, drizzle some buffalo sauce and eat up!!! Miam, Miam, Miam!!!photo 1

Bon Appetit and Happy Cooking!!!

A quick Lunch fix: Smoked Ham, Parmesan and Cheddar Cheese


When I came home this past Tuesday during my lunch break, my whole family greeted with warmth but said: ” Cecile, can you please take us to the store, there is nothing to eat…” “Nothing to eat???, what do you mean, there is nothing to eat.”: I replied, and as I answered I went to see what i could find in my fridge to fix lunch.

I found a ton a things: cucumber, tomatoes, ham, cheese, and plenty more. So much so, in fact, that for lunch, we had cucumber salad, tomato caprese, quiche, lamb, grilled sausages and pasta.

Quiche is one of those wonderful things that you can fix quickly and use whatever you have in your fridge so long as you have cheese.

Ingredients: 1 pie crust ( pre-made), 5 eggs, 1 1/2 cup of heavy cream or milk ( if you use 2% milk, or non fat, you will need to add another egg because of the water content), 1 cup of shredded parmesan, 1 cup of sharp cheddar, 1/2 tsp of salt, 1/4 tsp of pepper.

Place the pie crust in the pie mold, and prick the bottom with the fork. Cut the ham in small strips and disperse them all over the pie, do the same with both cheese.

In a bowl, crack all 5 eggs, add 1 1/2 cream ( or other milk product you are using), the salt, the pepper and mix well. Pour the mixture over the ham and cheese. Place in the oven and cook at 375 for 35-40 minutes or until the center of the quiche is no longer wobbly.

Et voila,

Bon Appetit and Happy Cooking!!!