Thank you everyone for tuning in
@MadamCalamity Pleasure to meet and your recipe sounds delicious !
I have never cooked with Kief but after some quick researching on how to decarb Kief, I plan to give this recipe a go !
Kief Infused Buffalo Chicken Wing Dip
(2) Diced Chicken Breasts
(2) Cups Shredded Cheddar Cheese
(2) 8 oz. Cream Cheese
Bleu Cheese Dressing
Frank’s Buffalo RedHot
1/2 Stick of Kief Budder
Cook both chicken breasts about half way in a pan.
Dice chicken once halfway cooked into desired sized pieces, I prefer tiny to make it easy for dipping.
In a separate pan or crockpot - add both packages of cream cheese and begin melting down.
As cream cheese melts - begin to add the Kief Budder, Bleu Cheese and Buffalo sauce to taste.
Stir in chicken and about a cup of shredded cheddar.
Once entirely stirred, add another cup of shredded cheddar over the top.
Bake at 350 for 15-20 minutes until cheese is melted on top or serve in crockpot once cheese is melted.
Decarbing Kief or Hash Instuctions
Preheat oven to 300 degrees.
Add Kief or Hash into an oven safe container with a lid.
Heat in oven for 7 minutes with lid on.
Allow to cool with cover on.
Once cooled Kief or Hash is decarbed and ready for cooking
Kief or Hash Budder Recipe
One pound of butter.
One gram of decarbed Kief or Hash.
Melt butter in a pan, stir in Kief or Hash until dissolved.
Allow Budder to cool or freeze for later use.
This will be my first time cooking with Kief and I will keep everyone posted with my results !