Buffalo Chicken Dip Pizza

Buffalo Chicken Dip Pizza

Football season is back in full swing and so are the finger foods, dips and game day snacks! One of my husband’s favorite football snacks is Buffalo Chicken Dip (BCD). He loves anything buffalo flavored and all things spicy. This dish makes him one happy camper.

I made a huge batch of BCD this weekend and we munched on it during the Georgia game (Go Dawgs!). The next day this huge bowl of orange colored dip starred me in the face all while taunting me. I thought about taking out a spoon and diving in but instead I thought about how we could turn this dip into lunch! Eureka, we did!

Below you will discover my easy-peezy recipe for BCD and then the additional ingredients and instructions needed to turn your dip into a pizza! Good luck and game on!

What You’ll Need:

Buffalo Chicken Dip Essentials:

  • 1 lb. chicken tenders
  • 1 bottle of Frank’s Red Hot Sauce or equivalent hot/wing sauce
  • 8 oz cream cheese, room temperature
  • 8 oz monterey jack, shredded (or your choice of cheese)
  • 1/2 jalapeño, minced
  • 1 cup ranch dressing

Pizza Essentials:

  • Prepackaged pizza crust
  • olive oil
  • 8 oz mozzarella cheese, shredded and divided
  • 1/2 cup ranch dressing
  • 1/4 cup chopped green onion

To prepare the Buffalo Chicken Dip, lightly coat the chicken tenders in olive oil and sprinkle with salt and pepper. Prepare a non stick skillet with a light coat of olive oil as well and place on medium heat. Add the chicken tenders and cook throughly on both sides until lightly browned. Cut up the chicken with kitchen scissors or shred the meat on a cutting board and add back to the skillet. If there are any pieces that need to continue cooking, do so. Once cooked throughly, add about a 1/2 cup of the hot sauce to the skillet and let the chicken marinate for about five minutes while on a low simmer. Stir occasionally.

Meanwhile in a medium bowl, add the cream cheese, jalapeño, remainder of hot sauce and ranch dressing. Mix well. You will notice it is a chunky soup consistency which is fine. Add the chicken and mix. Pour into a casserole dish or baking dish and cover the top with the cheese you shredded. Bake at 350 degrees for about 20 – 25 minutes or until all the cheese has melted and it is bubbling.

Serve immediately with chips, celery sticks or tortilla shells. Enjoy!

Creating the Buffalo Chicken Dip Pizza

Whenever you have had enough dip and you are ready to transform it into a pizza follow the instructions below.

Prepare your smoker grill for the pizza by prepping the coals in advance. You want the grill to be hot and ready! (For more detailed instructions on how to fire grill a pizza, click here.) In the kitchen start preparing the pizza by lightly brushing olive oil on both sides of the pizza crust. Once the grill is ready, place the crust directly on the rack for 3 minutes on each side.

While the crust is on the grill, prepare the dip by adding half of the mozzarella cheese and warming in the microwave for about 2 – 3 minutes. This will help thicken the dip into a nice base for the pizza. Stir to melt the cheese through the dip.

Once the crust has cooked for three minutes on each side, immediately bring inside and ladle on the warm BCD and then sprinkle the remaining cheese over the top. Lightly pour ranch dressing over the top as well and garnish with fresh green onion if you like.

Smoke the pizza for 10 – 13 minutes or until the crust is golden brown and all the cheese has melted.

Slice and serve with extra ranch for dipping and as always enjoy!!

xo – M




Cooking for Independence…Day

American Flag - Double Knotted Apron

As Americans all around the world celebrate our independence today, we will be doing so by grilling, snacking, three-legged racing and shooting off beautiful firework displays. I want to wish everyone a Happy Independence Day but also a safe one. I have listed a few tips below to help prevent food borne illnesses during your celebration whether its a picnic, BBQ or snacking at your city’s center.


  • Make sure you keep hand sanitizer on hand and use before each meal or snack. Hand to mouth contact is one of the number one causes of germ transfers so be sure to keep those digits clean.
  • When grilling or preparing any meat be sure to cook it thoroughly to kill any bacteria that the meat may harbor.
  • If you take cold or hot dish to a picnic or party keep the dish cold or hot by insulated bags and ice packs. If you don’t have any insulation to help with this simply take the food inside if the whether starts to affect the food’s temperature.
  • Use a new plate or platter each time you pick up new food to help prevent cross contamination.
  • Keep in mind when you are celebrating today that not everyone takes precautions when preparing food and use your judgement on what you decide to eat, drink or snack on. It can be the difference in a HAPPY HEALTHY FOURTH or a sickly fourth.

Enjoy today wherever you may be and remember to thank those who so graciously and selflessly fight for our freedom and our country.




Fire Grilled Pizza at Home

Hubs impressed me big time last night! Let’s just say he not only can grill up some delicious wings and ribs, he can also grill a DELICIOUS pizza! It was so good and super easy! If you love pizza and you love not having to pay the price at your local pizza place then give this a try. We made our own pizza for less than $10.

Note: You will need a smoker/grill combination to be able to cook a pizza on the grill correctly. Proper coal height placement and venting is required to achieve a ‘brick oven’ pizza outcome. Here is a link to a similar grill we use at home.

Grilled Pizza Ingredients


You will notice in the image above the ingredients we used were pre made pizza crust, pepperoni, freshly shredded mozzarella, grated parmesan, fresh jalapeño and fresh basil (minced) from my garden. Unfortunately the pizza sauce didn’t get the photo memo and missed out on the group shot, but I figure that is a given that you need sauce. 🙂 We bought pre made crust and the pepperoni but had most of the other ingredients already. This is how making pizza at home can be so affordable. Most of the ingredients you need you will already have in your pantry or fridge. Keep in mind this is were your creativity comes into play. Add whatever you love on your pizza.

Next time we are going to use fresh diced pineapple and ham. Hubs favorite!! I also want to try a meat lovers and margarita style as well!

Grilled Pizza Progression

The process is super easy, as you can see in the progression above. Hubs reminded me to mention that you must close the vents to your grill almost completely to help contain all heat while grilling the pizza. Your smoker/grill will act as a brick oven for cooking after allowing the coals to get extremely hot. Remember when you remove the crust from the first placement with the EVOO coating to act quickly with placing the toppings. A tip from experience is to have ALL toppings, sauce and cheeses ready to go when the crust is brought inside. Grill the pizza for about 10 – 12 minutes and remove. Let cool for 3 minutes before cutting and then enjoy!!

This was seriously one of the best pizzas I have ever had. We can’t wait to make another!!

Fire Grilled Pizza at Home - Double Knotted Apron

Enjoy! xo-M

Grilled Bourbon Salmon with Grilled Corn and Steamed Broccoli

Grilled Bourbon Salmon with Grilled Corn and Broccoli

What a tasty dinner hubs and I had last night. My grill master of a husband did a fantastic job of grilling our bourbon glazed salmon perfectly. This is a super simple dinner for any night of the week with minimal clean up. I will let ya’ll in on a little secret too. I didn’t use a steamer for the broccoli but took a short cut and nuked it in the microwave for four minutes instead. So a good trick to remember, if you are ever in a hurry, the microwave will ‘steam’ broccoli. Woot!

Prepare your grill and once hot, place the corn on the grill. I suggest grilling for 20 – 30 minutes, checking periodically and turning. I also presoak the corn cobs for 30 minutes before grilling

Grilled Corn Before Grilled Corn After

I prepped our bourbon glazed salmon (picked up from Publix) with some cilantro, lemon and butter.

Lemon, Cilantro and Butter

Tear off a piece of tin foil (I usually double it, so it doesn’t burn the fish) and place it shiny side down. (Little tip: the non shiny side helps reduce sticking.) Place two slices of lemon on the foil and top with a pad of butter then add the salmon. I added a few sprigs of cilantro for a little extra flavor. When everything is in place, make a tent and fold over the edges to encase all the steam.

Salmon Prepped for the Grill

Add the salmon foil packets to the grill and leave on for 10 minutes. Depending on the heat of the grill, it may require an extra five minutes or so.

While the grill is doing its thing, prep your fresh broccoli by cutting into pieces. Add to a glass dish with just enough water to cover the bottom. Dice up some pads of butter and add to the top. Squeeze 1/4 of a lemon over the top and grind fresh black pepper as well. Cook in the microwave for four minutes.

Steamed Broccoli

Careful opening the foil package after removing from the grill as the steam will be hot. Add butter, grated parmesan and a little salt and pepper to your corn for a tasty addition! Enjoy this fresh, healthy dinner and spice up your salmon with your own herbs and flavors if you prefer!!


Secret Sauce Smoker Ribs

Smoked Half Rack of Ribs

Smoked Half Rack of Ribs

My husband loves to grill and just recently got a new smoker/grill for his birthday! He has been cooking up a storm on it so far. One of his favorite things to cook on the grill are ribs. Tonight was one of those occasions and they were delicious. He concocted his own secret dry rub for the ribs and let them marinade overnight. He smoked them for 2 hours and the meat was practically falling off the bone. So good!

With that said this ‘new’ family secret recipe (I am picturing Duke from Busch’s Baked Beans saying it, haha) will have to remain a secret, but I can share the rest of our dinner with you to give you an idea for dinner one night!

Smoked Ribs, Mashed Potatoes and Green Beans

Smoked Ribs, Mashed Potatoes and Green Beans

Mashed Potatoes

  • 6 Yukon Gold Potatoes (or regular baking potatoes, medium)
  • Pinch of S&P
  • 2 tablespoons Sour Cream
  • 2 tablespoons Butter
  • Dash of Garlic Powder
  • Dash of Onion Powder

Peel, rinse and dice your potatoes. Add to a large pot and cover with water (salt water about 5 minutes into boiling). Boil for 10 – 15 minutes or until fork tender. Drain the water and mash the potatoes until creamy. Add two tablespoons of sour cream and butter. Add pinch of salt and pepper. To taste, add garlic powder and onion powder. If you like your mashed potatoes extra creamy you can add about two tablespoons of milk and extra sour cream.

(Extra: You can add even more flavor to your mashed potatoes by throwing in some cheese and bacon pieces or if you like it spicy add a few dashes of jalapeño mix.)

Fresh Slow Cooked Green Beans

  • Fresh Green Beans (1/2 pound for 2 ppl)
  • 2 Cloves Garlic, minced
  • 3/4 cup of Chicken Stock (or beef stock)
  • S&P

Rinse the green beans and snip the ends off. In a medium sauce pan add your chicken stock and garlic to the sauce pan over medium heat. Add your beans once prepped. Let the broth come to a boil and then reduce to a simmer. Let simmer for about 20 – 25 minutes or until the beans are tender. If you like your beans with a crunch, the remove from heat sooner.

(Extra: If you like your green beans with more flavor than just some garlic and S&P, consider adding one of your favorite spice packets or create your own concoction.)

These two sides are always great to have on hand when you find yourself in a cooking rut. They go with just about any meat dish you could create. Once my husband decides to share his ‘secret sauce’ I will be sure to post for you. They were yummy!!

We weren’t the only ones who thought they were good…

Doggie Bag Not Needed

Doggie Bag Not Needed