First things first – I’ve become a publisher on Yummly! You can now find my official Publisher Page here (or simply click on the Certified Yummly button on my sidebar). And as you scroll past the recipe below, you’ll also notice that my social media sharing buttons have changed! I added a new Plug-in to SEF so now you can “Yum” my recipes and add it your Recipe Box on Yummly along with all your other “Yum’d” recipes… you know, for convenience and all. I started using Yummly a few months ago and it’s now one of my go-to places when I’m looking for dinner inspirations. They even send you weekly recommendations based on what you’ve “Yum’d” in the past! I’m super excited to be part of this new social media sharing platform, so bare with me as I get my Yummly page updated… in the meantime, keep Yum-ing!
The past few months, I’ve been hooked on the Lizzy Gardner series, written by T.R. Ragan. In case you’re not familiar, it’s a series of four books (so far) that centers around a private investigator Lizzy Gardner and the cases that she somehow always gets herself, as well as the people around her, involved in. The books aren’t particularly deep and complex, and the plots are always somewhat predictable (there are murders, Lizzy gets involved, she ends up figuring out who did it, yada yada yada). However, the author does do a good job at keeping the reader’s attention and the novels are pretty easy to read.
It started with spending 99 cents on the first book, then realizing I was able to borrow the 2nd, 3rd, and 4th book for free through my Amazon Prime membership. So for the past few months, I’ve been borrowing the next book in the series the first day of the month, finishing the book within 10 days, and impatiently waiting for the next 20 days until I can borrow the next book. It doesn’t help that the author seems to looooove ending her books on cliffhangers, because when I realized the 4th book was over (less than a week of starting it), I may have slammed my Kindle on my pillow a few times and yelled “NOOOOOO!!!!!!” (ask Brian about it – I’m pretty sure he jumped and thought I was crazy).
Initially I was going to wait it out and borrow the next book next month, but I just couldn’t wait it out any longer, so I broke down and went on Amazon with the intent of spending a few dollars and buying the next book….. only to realize that it won’t be released until February 3rd. Ahhhhhh! So much for that plan. Guess I’ll have to wait in the end anyway. Have I mentioned I hate waiting?
Okay, back to food. Because I’m sure you didn’t come on here to read about book reviews.
Can I just say these buffalo ranch chicken cups are so ridiculously deliciously easy to make? I even like them more than my mini taco cups, which happen to be the #1 most popular recipe on my site. That’s right, they’re that good.
These bite-sized appetizers are so easy to assemble and they pack so much flavor in just one bite, you won’t be able to eat just one! The light, crispy, flaky phyllo (or “fillo”) shells are filled with a creamy chicken filling with large chunks of chicken and a slight hint of heat, baked to crispy perfection.
So in case you’re already looking for Super Bowl party finger foods for next month, you should most definitely add these to your list… your guests will thank you! And even if you decide to eat the whole pan yourself, that’s okay too. We don’t judge here in the food blogging world.
- 1/4 cup light ranch dressing
- 1 tablespoon Frank's Red Hot sauce (more or less depending on taste)
- 3 oz low fat cream cheese, softened to room temperature
- One generous 1/4 cup of shredded cheddar cheese
- 2 tablespoons finely chopped cilantro (plus more for garnish, if desired)
- About 10 pieces of Tyson's Any'tizers Buffalo Chicken Wyngz, roughly chopped
- One package pre-baked fillo (phyllo) shells
- Preheat oven to 400 degrees.
- In a small bowl, combine the ranch dressing and hot sauce. Set aside.
- In a medium bowl, combine the cream cheese, cheddar cheese, cilantro, and 2 tablespoons of the ranch mixture. With a spoon, mix ingredients together until thoroughly combined. Gently stir in the chicken bits and mix some more.
- Place the fillo shells into an ungreased mini muffin tin, and generously spoon the chicken mixture into the shells. Bake for 10 minutes, or until the fillo shells are golden brown.
- Drizzle the remaining ranch mixture over the chicken bites and sprinkle with additional cilantro, if desired. Serve immediately.
- Makes 15 mini cups
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