There’s a rule (and if there isn’t one, I’m making it up right now) that when it comes to food, the word “stuffed” increases awesomeness, like, exponentially.
Think about it. Poultry, pork chops, potatoes, pasta. Potentially delicious on their own, but then you stuff them with something and whoa. It’s like delicious squared.
A while back, I shared with you a Pioneer Woman recipe for olive cheese bread. I remember telling you how much my dad loved that bread and how much he raved about it whenever I made it
Anyway. As you may well know, I’m a buffalo chicken addict. But I’m not a huge fan of super spicy foods. So this dip is perfect – and it’s got just the right amount of heat. Just enough so you know it’s there but not so much that it can’t still be enjoyed.
One day, many moons ago, I was experimenting in the kitchen.
I admit, sometimes this doesn’t go well. Like the time I tried to make cream of potato soup by boiling the potatoes in the milk. Shudder. I didn’t always know a whole lot about cooking.
I knew we had to be together, fried pickles and I. It was meant to be.