Buffalo Chicken Dip

Buffalo and chicken. Could any two words go together any better? According to my husband, probably not! (At least when it comes to food!)This recipe is a huge hit in our family. We make it often, to have as just a dip for snacking on, or we use it as the filling for different foods. We love making buffalo chicken quesadillas with this, it’s one of our favorites!

The ingredients are easy to keep around and easy to find. One big tip though, is that different brands of ranch dramatically change the flavor. I’ve tried this recipe with many, many different brands of ranch and my favorite is plain ole’ Hidden Valley ranch. All the more natural or organic brands have a heavy herb emphasis that really can throw off the taste of this dip. 

This is a fantastic recipe when you have friends over for a game or just hanging out. It takes only a couple minutes to throw together and only needs to be in the oven for about 25 minutes for the cheeses to melt. Even my children love this dip and devour it when offered! Try this fabulous dip, you won’t regret it!

Buffalo Chicken Dip
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  1. 1 pkg. (8 oz.) cream cheese, softened
  2. 1/2 lb. shredded chicken
  3. 1/2 c. buffalo wing sauce
  4. 1/2 c. ranch dressing
  5. 2 c. (8 oz.) shredded cheese
  1. Spread cream cheese into a uncreased 8x8 baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
  2. Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted. Mix and serve warm with tortilla chips.
Goldilocks Domesticated

Salsa Chicken Nachos

My husband loves Mexican food (especially nachos). Any way, shape or form! If there are any nachos around, he will eat them. Now, I’m not a huge fan of Mexican restaurants. For one, we always spend more money than the food is worth and two, most places just don’t taste that great. I’d rather make the food at home for a fraction of the cost (even with all organic ingredients) and it usually tastes way better than anything you could get in a restaurant!

So, one day (after being tired of my refusing to waste money on going to a Mexican restaurant), my husband decided to make nachos at home. He found this fabulous idea to use shredded chicken and add salsa for an amazing taste. Now the recipe has become a family favorite! It’s easy, simple, and inexpensive to make. We normally have all he ingredients at home to make this and it’s our go-to when we don’t know what to make for dinner. 

Plus, it satisfies my husband’s craving for all things Mexican. He’s happy (good Mexican food), I’m happy (tasty food that’s cheap) and it makes for one happy dinner table.

Salsa Chicken Nachos
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  1. 1 bag tortilla chips
  2. 1/2 lb. shredded chicken
  3. 1/4 c. salsa
  4. 1 can black beans, drained and rinsed
  5. 2 cup shredded Mexican blend cheese
  1. Preheat oven to 350.
  2. Spread out a layer of chips on a baking sheet.
  3. In a medium skillet, combine chicken and salsa over medium-low heat.
  4. Stir until heated through.
  5. Sprinkle half of chicken mixture over the chips.
  6. Sprinkle half of the beans over the chicken.
  7. Add the last layer of chips, chicken and beans.
  8. Sprinkle cheese evenly over the top of the nachos.
  9. Place in oven and bake for 10-15 minutes or until cheese is melted and bubbly.
  10. Serve and enjoy!
  1. This recipe is a great one to modify! Add more or less of the chicken, chips, beans and/or cheese. Whatever your family likes, just make it up that way! I tend to like it with more cheese and less chips, but my husband prefers it just the opposite, so sometimes we split the pan in half and we make each side to the way we like it.
Goldilocks Domesticated

Creamy Chicken Pot Pie

A little bit ago, I had a massive craving for chicken pot pie. I was feeling lazy and not wanting to cook, so I picked up a pre-made chicken pot pie from Trader Joe’s. After waiting for a bit, I finally decided to eat my prize. Yuck! I had forgotten how much I disliked their chicken pot pie! The flavors aren’t what I’m used too and honestly, it was just gross to my palate. 

So what to do? Well, we had two recipes for chicken pot pie in the family. One was simple, since it was made with canned vegetables, a can of cream of chicken soup and pre-made pie dough. Now this was a really good recipe and great for when you’re short on time. However, a little while ago, my mom had tried a new recipe, I think from Taste of Home. It was for a completely from-scratch cheesy chicken pot pie. It looked insanely good! So we took the extra time and made it. My goodness, was that ever a good chicken pot pie! 

So even though I didn’t feel like cooking, my cravings were leading me to the from-scratch recipe. On Saturday, while my husband watched the kids play outside, I made this recipe. I was not happy about all the work, but I did it anyway. (It really isn’t that much work. I was just being lazy. It does take some time but is fairly simple.) When it finally came out of the oven, we all dove in eagerly. 

Wow, it was so worth the extra effort! It’s a creamy, cheesy, saucy recipe that is chock full of veggies and chicken. The homemade crust was flaky and delicious. I don’t think I’ll ever complain about the work again, because it was worth it!

Try this recipe! It is totally worth it, a cheap meal and simple to do. I’m sure your family will love it as much as ours does! (Even our picky children ate every bite.) 

Creamy Chicken Pot Pie
Yields 6
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  1. 1 c. flour
  2. 1/2 tsp. salt
  3. 5 Tbsp. cold butter, cubed
  4. 3 Tbsp. cold water
  1. 1 1/2 c. chicken broth
  2. 2 large potatoes, peeled and cubed
  3. 1 c. sliced carrots
  4. 1/2 c. sliced celery
  5. 1/2 c. chopped onion
  6. 1/4 c. flour
  7. 1 1/2 c. milk
  8. 2 c. shredded cheese
  9. 1 lb. chicken thighs (or breasts), cooked and cubed
  10. 1/4 tsp. Old Bay seasoning
  1. Combine flour and salt. Cut in butter until mixture resmebles coarse crumbs. Slowly add water, a tablespoon at a time, mixing with a fork. Gather the dough into a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  1. Bring broth to a boil and add in carrots, celery and onion. Reduce heat; simmer for 5 minutes. Add in potatoes and continue simmering for another 5-10 minutes or until vegetables are tender. Shake the flour and milk together, add to the pot. Stir constantly over medium heat until the mixture is bubbly and slightly thickened. Add cheese, chicken and poultry seasoning. Cook and stir until all the cheese melts. Pour mixture into a 7x11 pan (or a 10 in. or 2.5 to 3 qt. dish).
  2. On a lightly floured surface, roll out dough to fit the pan. Place on casserole, seal edges and patch any holes. Make several slits in the center.
  3. Cook at 425 for 40 minutes or until crust is browned.
Adapted from Taste of Home
Adapted from Taste of Home
Goldilocks Domesticated

8 Tips for Preparing Three Meals a Day in a RV

Living in a RV means your kitchen space is tiny. While I do have a bigger than average kitchen than most RV’s, it’s still really small compared to most kitchens in a house. So how do I cook for a family of five in a tiny RV kitchen? I’ll tell you how!

1.The fridge is bigger than you think!

I was worried about our fridge at first. It seemed so small compared to our previous full-sized fridge. By the end of the first month, I was pleasantly surprised! While space was tight, by careful arranging of the fridge, I was able to store a week’s worth of groceries, which included 2+ gallons of milk, a gallon of water and a gallon of juice.

2. Clean as you go!

With space so limited, there’s just not a lot of room to spread while you’re cooking. Putting away ingredients that have been used and placing the dirty dishes in the sink really helps keep the counter free.

3. Size your meals correctly.

Most meals we had would give us only one container of leftovers. However, we had some meals that drowned us in leftovers. I had to learn how to cut some recipes down, so we weren’t overwhelmed with food. 

4. Take advantage of the nice weather.

During the summer, lots of meals were cooked on our outdoor grill or stove-top in the outdoor kitchen. This gave us extra room to cook and keep the heat out of the RV. Another fun idea (especially with children) is to make a campfire and make hot dogs over the fire and s’mores for dessert!

5. Keep meals simple.

While possible, cooking a five course meal in a RV is not very practical. Why, you’d drown in dishes alone! So keep it simple. One or two dishes is all you need for a good meal.

6. Keep up on your dishes.

There’s not many dishes you can pile in the sink before they overflow. Plus, every meal you make adds more dishes. Getting the dishes cleaned consistently is one of the best tips I can offer. There are many times I haven’t wanted to make dinner because it would just add more dishes to an already huge dirty dish pile. 

7. Buy only what you need.

Buying something “just because” will fill up your pantry/refrigerator space faster than anything else. It can make it difficult to keep your kitchen organized and may keep you out of the kitchen because of how hard everything is to access.

8. Make simple meals from scratch.

One of the biggest space wasters in any kitchen is prepackaged goods, like bread, crackers, chips, etc. I’m not saying get rid of them all together, but try to narrow them down into the ones most used. I’m trying to narrow down my pantry to two types of bread, tortilla chips and crackers for my kids. Everything else is just an ingredient. 

So here are some tips to prepare multiple meals a day in a small RV kitchen. While the space might be tiny, it is definitely possible and even just as enjoyable as a regular kitchen. I hope this has helped you!

What are some tips that you’ve used to cook in a small kitchen?