Buffalo Chicken Dip

Last year a friend of mine brought over a buffalo chicken dip that was absolutely amazing! And that is a lot coming from me because I am a VERY picky eater. So, I got the recipe from her and made it. Now I will share the awesomeness with you...

Boil 1 pound of chicken breast for about 45 minutes

While the chicken is boiling, slice 8 ounces of cream cheese and spread around in a 9x13 pan. Pour 1 1/2 cups of ranch dressing and 1 cup of Franks hot sauce over the cream cheese. Bake in a 350 degree oven until cream cheese is soft enough to mix with the ranch dressing and hot sauce. 

When chicken is done, shred with forks and mix into the sauce. Cover with as much cheese as desired and bake for about 20 minutes, or until cheese has melted. 

Gather some friends and enjoy! 

Food Allergies

Food allergies are becoming more and more common. When planning your menu, keep this in mind. You want to make sure that common food allergies such as peanut or shellfish are listed on your menu in whatever you may have them in. Also, while keeping this in mind, try to put items on your menu that don't have common food allergies so that people can purchase food in your establishment. 

Hygiene

It is very important to have good personal hygiene. It will help keep you healthy and keep your customers safe. Safe from any bacteria that is and could be lurking around the kitchen. If your uniforms are dirty and it is apparent that you have not showered in a few days, don't be surprised if you get sent home from work. Keep your fingernails at an appropriate length and clean under them frequently. Don't wear anything such as jewelry or fingernail polish that could possibly contaminate food.

Knives

When choosing a knife, choose one that is comfortable for yourself. Don't base your knife purchase solely on looks. You want it to fit your hand in the most comfortable way possible. Also, keep your knife sharp. You will be able to do your job more proficiently. If your blade is dull, you will struggle cutting some food items. Items as soft as a tomato. The skin is tougher to cut through than one would think. So, use your steel often and always keep your blade sharp.

Equipment

Today I would like to talk about equipment that makes your job more efficient. In some kitchens, there might only be the necessary equipment. Especially if you are working in a place that just started. If a mixer would make your life as a cook easier, tell your boss. The worst they can say is no. If a flat top would make cooking many items easier, tell people. You would be surprised what bosses/owners will make happen if it means production will go up. You would be surprised how much it could effect moral as well. People who enjoy their job will be more productive.

Chicken

My favorite protein is chicken. There are so many possibilities with chicken. You can have it with pasta. You can grill it. You can bake it. You can fry it. The list is never ending! I could eat chicken with every meal including breakfast. I am not a fan of chicken from fast food restaurants though. If you are planning on opening your own restaurant, you should always have some form of chicken. People will always buy it.

Germs

Ok, let's get down and dirty. Germs are a part of life. There is plenty of bacteria in the kitchen. We, as culinarians, need to reduce the spread of bacteria and germs as much as possible. Do not cross contaminate. Wash, rinse, and sanitize your utensils as often as needed, even more often than you feel is necessary. Store food properly, according to regulations. Most importantly, if you are sick, stay home! Working with food while being sick will only cause a greater risk of passing it on to the customers.