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




Crawfish Low Country Boil

Crawfish Low Country Boil - Double Knotted Apron

If you’re feeling a little cajun or just want something delicious for dinner, run by your local grocery or seafood market and pick up a couple pounds of crawfish. This is one of the easiest crowd-pleasing meals you can make in less than an hour.

What You’ll Need:

  • 2 lbs frozen crawfish, thawed
  • 1 dozen small/medium red potatoes, halved
  • 2 sausage links, precooked and cut into 2 inch pieces
  • 4 ears of corn, halved
  • 1/2 onion, coarsely chopped
  • 4 cloves garlic, chopped
  • 2 lemon slices
  • 2 tbsp Old Bay Seasoning

In a very large pot (mine is called a belly pot) fill 3/4 full with water. Add the Old Bay Seasoning, garlic, onion and lemon slices and bring to a boil. Boil for ten minutes and then add potatoes. Boil potatoes for ten minutes and then add the sausage and corn. Boil for another ten minutes. Check the tenderness of the potatoes and if they are fork tender, add the crawfish.

Crawfish Low Country Boil - 2 lbs Crawfish - Double Knotted Apron

Boil the crawfish for about five minutes or until bright red. The tails will pull off easily from the body when completely cooked. Don’t over cook or the meat will be tough.

Crawfish Low Country Boil - Old Bay Seasoning - Double Knotted Apron

Remove from heat and drain. Pour the contents out over baking sheets or newspaper (if you are feeling authentic)!

Crawfish Low Country Boil - Drain and Serve - Double Knotted Apron

Serve with some cocktail sauce, lemon and butter. Make sure you have plenty of wet naps around because it is about to get messy!


xo – M


Spicy Chicken Enchiladas

Spicy Chicken Enchiladas


I am excited to share this ridiculously easy enchilada recipe with you. These spicy little numbers come together in no time and can be served with whatever your favorite Mexican sides may be (Spanish rice, black beans, salsa, etc.). Get ready to get your spice on!

What You’ll Need:

  • 1 lb package of chicken tenderloins
  • 1 package Old El Paso Chipotle Mexican Cooking Sauce
  • 1/4 cup pickled jalapeños
  • 4 oz. monterey jack cheese, shredded
  • 8 flour tortillas
  • 1/4 medium onion, sliced

Prepare your chicken with salt and pepper to both sides. Place in a nonstick skillet coated with 2 – 3 tablespoons of olive oil. Cook the chicken on medium heat. Add the sliced onions to the pan and sauté while the chicken cooks though. Preheat your oven to 350 degrees.

Chicken Enchiladas - Double Knotted Apron

Once the chicken is no longer pink in the middle, remove from the pan and shred. Place the shredded chicken back into the sauce pan and reduce to low heat. Add the package of Old El Paso Chipotle Mexican Cooking Sauce and heat through for about five minutes.

Chicken Enchiladas - Chicken and Sauce - Double Knotted Apron

Coarsely chop the pickled jalapeños and add them to the pan with chicken and sauce. Mix well.

Chicken Enchiladas - Jalapenos - Double Knotted Apron

Chicken Enchiladas - Chicken and Jalapenos -Double Knotted Apron

Remove eight flour tortillas from the package and one-by-one add some of the chicken and sauce mixture to each tortilla.

Chicken Enchiladas - Load the Quesadillas with Chicken - Double Knotted Apron

Top with the shredded cheese and then roll the tortilla.

Chicken Enchiladas - Load the Quesadilla with Chicken and Cheese - Double Knotted Apron

Place in a glass 13×9 baking pan (spray the sides and bottom with non stick spray) along the bottom until it is filled.

Chicken Enchiladas - Pre Baked - Double Knotted Apron

Top with more cheese and jalapeños. Bake at 350 for 10 – 15 minutes or until the cheese has melted.

Chicken Enchiladas - Post Baked - Double Knotted Apron

Remove and serve immediately along with your favorite sides! We paired our enchiladas with black beans, salsa and sour cream.


xo – M

Spicy Chicken Enchiladas Recipe Card – Double Knotted Apron






Pickled Jalapeños at Home

Hot Pickled Jalapenos - Double Knotted Apron

If you like spicy, you will love this! I have been picking jalapeño peppers like crazy the past two weeks and desperately needed to do something with them before they spoiled. I ran across this EASY pickling recipe by Peanut Butter and Peppers. It was so simple and I can’t wait to make another batch.

Even if you don’t have a garden that is overflowing with jalapeños, next time you are in the grocery store pick up a few and try it. You can even substitute for other hot peppers or banana peppers. I also have a ton of those…I think I just found my next pickling post.

What You’ll Need:

  • 10 jalapeños
  • 3/4 cup distilled vinegar
  • 3/4 purified water
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1 garlic clove, smashed

Pickled Jalapenos Ingredients - Double Knotted Apron

To begin, add all of the ingredients to a medium saucepan except for the jalapeños. Bring the ingredients to a boil and stir a few times to ensure that the sugar and salt dissolve. While the vinegar mixture is coming to a boil, rinse the peppers and then slice each jalapeño into relatively thin slices. This is all a matter of preference. I just sliced them how you would normally find them in the grocery store.

Sliced Jalapenos - Double Knotted Apron_edited-1


Once the mixture has come to a boil, remove from heat and add the pepper slices. Stir a few times over the next 15 minutes.

Add the jalapeños and vinegar water to a sterilized mason jar or up cycled jar of your choice (I used an up cycled, sterilized pickle jar). Let cool at room temperature before placing in the fridge.

Pickled Jalapenos at Home - Double Knotted Apron

Enjoy with tacos, hotdogs or whatever you like pickled jalapeños on!

This recipe has been husband approved. They even made his eyes water a little. Always a good sign!! (For those of you who prefer to tone down the heat a bit, just add more sugar by the tablespoon.)



Pickled Jalapenos Recipe Card – Double Knotted Apron

Can You Handle It Spicy Salsa

Can You Handle it Spicy Salsa

I love salsa! I usually judge any Mexican restaurant hubs and I go to by their salsa… and their chicken burrito, my favorite! If a restaurant has tasty salsa, they almost always have great dishes. Take notice next time you go! You will also notice I have another salsa recipe, Sassy Salsa which is less spicy and chunkier. Both are delicious, but this one is not for those who sweat easily.

What You’ll Need:

Spicy Salsa Ingredients


I usually hand chop and mince everything when I make my chunky Sassy Salsa but for this salsa I prefer to pulse all the ingredients in a food processor so it comes out restaurant style. To start you will want to chop the onion, sweet peppers and jalapeño into inch size chunks.

Inch Size Chunks of Peppers, Jalapeño and Onion

Add to your food processor and blend until minced. Scrap the inside of the mixing bowl to remove any minced pieces from the sides.

Blended Peppers, Onion and Jalapeño

Now, add the salt and pepper and two cans of tomatoes, undrained. Pulse until blended. Once blended, it’s taste test time! If it isn’t spicy enough for you yet, you can add more jalapeño or a little cayenne pepper. After the taste test is complete transfer the salsa from the mixing bowl into a serving bowl or a glass container for refrigeration. I always add my cilantro last and fold in with a spatula. Be sure to pull the leaves off of the stems and mince before adding.

If you plan to serve the salsa right away, garnish with a few extra sprigs of cilantro and jalapeño slices for a spicy presentation!

Not only is this salsa perfect with chips, it is also a yummy addition to tacos, burritos or fajitas!



Downloadable Recipe Card:

Can You Handle It Spicy Salsa Recipe Card – Double Knotted Apron

Cajun Shrimp Étouffée


Cajun Shrimp Étouffée

What a great dish. I was meandering through Publix on my last grocery trip and just happened to walk past this etouffée mix package. After reading how simple it looked to make, I decided we should try it. Plus, this is a great excuse to go and buy some fresh seafood as well.

What You Need:

1 package of Cajun Étouffée Mix

Butter (5 tablespoons)

White Rice (1 1/2 cups)  (or your preferred kind of rice)

Water (2 cups for mix and 3 cups for rice)

Wild caught, fresh peeled and deveined shrimp (1/2 pound was plenty for two)

**Side note about your seafood choice. Try to always and only purchase fresh wild caught seafood. There have been numerous reports of foreign farm-raised fish and seafood being raised in filthy conditions and not safe for consumption. Not only are you keeping you and your family safe, you are supporting local fisherman and USA companies.**

What’s Next:

Start your rice first, as it will take a little longer to cook. Poor your water in a sauce pan and bring to a boil. Lightly salt your water and add your rice. Bring back to a boil and then cover and simmer on low for 15 – 20 minutes or until all water has evaporated.

After you start the water for your rice get start on your étouffée mix. You will need a large non stick skillet, butter and the mix packet. Melt your butter on medium – low heat and then add your mix. Stir until it becomes medium brown color.  Add in your 2 cups of water and shrimp. ( I want to try this recipe with some crawfish next time, yummo!) Stir, cover and simmer on low for 15 minutes. Be sure to stir often. You will notice your mixture thickening, it should do this.

After 15 minutes, remove from heat and keep covered. Your rice should almost be done. Keep a check on it to ensure they are ready around the same time so nothing gets cold.

A good note my husband made was that he wished I had bought a baguette to go with it. I will definitely do that next time as it would add a nice touch, not to mention crunch.

Once your rice is cooked and ready, spoon out a good portion onto your plate or bowl and then cover with your shrimp étouffée.

Enjoy this yummy low country meal and tell me what you think!