The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Monday, January 29, 2007

Super-tasty bowl

Next to football, Super Bowl means food. Find new snacking and party food ideas in Wednesday’s Food pages. Here’s an early taste:

Cheesy Buffalo Chicken Dip
1 (8-ounce) paclage cream cheese
½ cup blue cheese salad dressing
½ cup Frank’s RedHot Buffalo Wing Sauce or Cayenne Pepper Sauce
½ cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken

Heat oven to 350 degrees. Place cream cheese into deep-dish 9-inch glass pie plate. Microwave 1 minute to soften. Whisk in salad dressing, buffalo wing sauce and cheese until smooth. Stir in chicken. Bake 20 minutes or until mixture is heated through. Stir well. Garnish as desired. Serve hot with crackers or raw vegetables. Makes 3 cups (about 12 servings).


at 12:28 PM Anonymous Anonymous said...

No wonder this city is so out of shape. Every recipe on here is horrible for you. Full of fat and calories.

Where are the slowfood movement recipes/discussions? How about some organic stuff?

at 2:25 PM Anonymous Anonymous said...

One question... Who invited the Foodie Police? Geez! You do realize that people don't have to make the recipes we blog about, don't you?

Well, for those of you who are in the dark on this, know that you are under no edict to eat nor drink the goodies we blog about on The Foodie Report. We'll still love ya', you slow-food eaters, you.

at 4:40 PM Blogger Slappy said...

I'm not the food police. But don't you think that in this day and age a blog about ridiculously fatty food is out of date? Do you not understand that the USA is so out of shape and fat that's it's sad? And people wonder why health care costs are so high.

I bet you drive an SUV too...


at 6:57 PM Blogger Nicci King said...

What happened to everything in moderation, including moderation? Having said that, you are always welcome to send me your favorite healthy, tasty recipes so I can post them on the blog. And I'll gladly give you the credit you're due, Slappy & Co.

Well, gotta run, folks. I have to get my Ford Excursion out of the shop and stop by the gas station on my way home... Twice, probably...

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