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Super Bowl Party Prep – Recipe of the Day: Stuffed Focaccia

Today’s recipe comes from friend of the Creamery, April Winslow*. This creation of melted deliciousness is sure to be a hit at your Super Bowl party. A word to the wise, make sure you take a piece for yourself before you set it out for your friends or it will be gobbled up so fast you’ll miss out on all the yummy fun.

Stuffed Focaccia

Stuffed Focaccia

Ingredients

  • 1 square Focaccia
  • 3 oz. Ludwig Farmstead Creamery Gournay
  • 2 cups 50/50 mix (spinach/arugula)
  • 1 cup jarred marinara sauce
  • 4 oz. cream cheese, cut into 8 cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • freshly grated Parmesan

Instructions

  1. Preheat oven to 350 degrees
  2. Cut focaccia in half, horizontally
  3. Spread Gournay on bottom half of focaccia
  4. Layer remaining ingredients from bottom to top as follows: 50/50 mix, marinara sauce, cream cheese, garlic powder, onion powder
  5. Top with grated Parmesan cheese to taste
  6. Wrap in tented aluminum foil
  7. Bake in oven for 10 minutes or until top of focaccia is brown on top
  8. Cut into slices and serve

*April Winslow, MS, RDN, CEDRD is a Psychiatric Registered Dietitian Nutritionist and the founder of Choose to Change Nutrition Services. She is currently serving as a researcher at the University of Illinois at Urbana-Champaign. Follow April on Instagram: healingkitchen and Twitter: @AprilWinslow

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Super Bowl Party Prep – Recipe of the Day

Love Buffalo wings and blue cheese dip? Here’s a twist on the classic bar bite to spice up your Super Bowl festivities.

Shredded Buffalo Chicken Dip

Shredded Buffalo Chicken Dip

Ingredients

  • 10 oz. Ludwig Farmstead Creamery Vermilion River Blue, cut into cubes
  • 1 rotisserie chicken, skin removed, white and dark meat, shredded (about 3 cups)
  • 1 stick unsalted butter
  • Leaves from 1 bunch of celery, finely diced
  • green onion
  • 2/3 cup hot sauce
  • 2 tsp creamy horseradish
  • 1 tsp coarse black pepper
  • 1 Tbsp minced garlic
  • 1 tsp crushed red pepper
  • 1/2 tsp cayenne pepper
  • 3/4 cup half and half
  • 4 oz. cream cheese

Instructions

  1. In a large saucepan, melt butter over medium-low heat. Raise heat to medium and add Vermilion River Blue whisking constantly until cheese has melted. Remove from heat, butter and cheese will remain separated.
  2. In a large bowl, combine melted butter from saucepan, hot sauce, creamy horseradish, coarse black pepper, garlic, crushed red pepper, cayenne pepper and celery leaves. Set aside.
  3. Return large saucepan with Vermilion River Blue to medium heat. Add half and half and stir until smooth. Add cream cheese and mix until incorporated with Vermilion River Blue. Add shredded chicken and mix until well combined.
  4. Transfer the chicken to the bowl with the buffalo sauce. Mix well. Garnish with chopped green onion.
  5. Serve with celery sticks and tortilla chips.
  6. Serves 10-12