Ranch Seasoning

 

This recipe courtesy of Food Network. Keep a batch of this ranch seasoning on hand and you will have a secret weapon for whipping up a quick homemade ranch salad dressing or ranch dip in 5 minutes. You can also use the ranch seasoning on its own to sprinkle over vegetables, flavor protein, spice up breading or toss with popcorn. 

Ingredients for Ranch Seasoning:

• 1/2 cup buttermilk powder
• 2 tablespoon dried parsley
• 1 tablespoon dried chives
• 1 tablespoon dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder 
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon dry mustard powder

Ingredients for Salad Dressing:

• 1/4 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 teaspoons white vinegar

Ingredients for Ranch Dip:

• 1 cup sour cream
• 2 teaspoons white vinegar

Directions for Ranch Seasoning:

Process all the ingredients in a small food processor until mixture turns into a fine powder. Store in the refrigerator.

Directions for Ranch Dressing:

Stir the mayonnaise, yogurt or sour cream, vinegar and 2 tablespoons Ranch Seasoning till smooth. Add up to 4 tablespoons water for desired consistency.

Directions for the Ranch Dip:

Stir together the sour cream, vinegar and 2 tablespoons of the Ranch Seasoning until evenly combined.

Lasagna Soup

 

This recipe is from NY Times and is a simple, one-pot soup that delivers all the comfort of a classic lasagna. Serves 6 hungry folks.

Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 tablespoons garlic, minced, about 6 cloves
• 1/2 pound ground beef
• 1/2 pound bulk sweet Italian sausage
• 1 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon crushed red pepper
• 1 1/2 teaspoons salt and 1/2 teaspoon pepper
• 3 tablespoons tomato paste
• 6 cups chicken stock ( I used 4 cups due to cooking the gluten-free pasta separate)
• 1 24-ounce jar favorite marinara sauce ( I used Rao )
• 8 ounces dried lasagna noodles, broken into 1-inch pieces, ( I used Jovial gluten-free Mafalda pasta, cooked 8 minutes ( 1 minutes less of package instructions ) 
• 12 ounces whole milk ricotta 
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream
• fresh basil leaves, ( I used dried basil )

Instructions:

In a large Dutch oven heat the olive oil over medium.  Add the onion and cook, stirring occasionally, until translucent, but not browned, about 4-6 minutes. Add the garlic and stir, until fragrant, about 30-60 seconds.

Add the beef, sausage, oregano, nutmeg, crushed red pepper, salt and pepper. Cook breaking up the meat until starting to brown, 3-5 minutes. Add the tomato paste and cook 1 minute, stirring often.

Add the chicken stock and marinara sauce and bring to a boil over medium-high heat, Stir in the broken  lasagna noodles and simmer uncovered for 15-20 minutes, stirring occasionally, until noodles are tender. Off heat add the cream and basil.

( I did not cook the gluten-free pasta in the sauce, but cooked separately per serving. I then added the noodles to the sauce per serving, covered and allowed the pasta to sit and soak some of the sauce. I did simmer the sauce without the pasta for 20 minutes, then off the heat added the cream and basil).

While the sauce is simmering, combine the ricotta and parmesan.

Adjust salt, pepper and red pepper to taste.

Serve soup in shallow bowls, topped with a large dollup of the ricotta mixture and a few torn basil leaves.

Slow Cooker Chicken Enchilada Pasta

 

Creamy, cheesy, packed with flavor and comes together with little effort. From Secret Sauce which I subscribe to. This makes 10 servings or 5 meals for two. I freeze the meat sauce and cook the pasta fresh for 2 servings. Lime juice added to the heated sauce, adds zing. Top with a little shredded cheddar cheese, cilantro and fresh jalapeno. Super good!

Ingredients:

• 6 boneless, skinless chicken breasts
• 16 ounce enchilada sauce ( purchased New Mexico Red Chili Sauce at Lucky's )
• 1 cup chicken stock
• 2 large red onions, diced
• 6 garlic cloves, minced
• 2 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounce cream cheese
• shredded cheddar cheese, to taste
• fusilli pasta, cooked 1 minute less than package instructions
• EVOO, drizzled on cooked pasta
• 1 tablespoon fresh lime juice ( this is for 2 servings)
• fresh cilantro, chopped, to taste
• fresh jalapeno pepper, chopped, to taste

Directions:

Combine the enchilada sauce, chicken stock, onion, garlic, cumin, smoked paprika, oregano, salt and pepper in a lightly greased slow cooker.

Add the chicken breast and combine.

Cook on low for 5 hours.

Shred the chicken directly in the sauce. Add the cream cheese and stir until melted. Taste for salt and pepper.

Cook the pasta, drain, drizzle with EVOO and add salt to taste. Add lime juice to the sauce, combine the sauce to the pasta and cover, allow to sit for 5 minutes.

Place servings in heated bowls and top with cheddar cheese, cilantro, and fresh jalapeno. 

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Applesauce Coffee Cake

 This recipe is from my friend Shari Simonds. Made with gluten-free flour and a pecan streusel. Easily doubled into a 13x9-inch baking pan.

Ingredients for Streusel Topping:

• 1/4 ci[ brown sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon cinnamon
• 1/4 cup chopped pecans (I like alittle more)

Ingredients for Cake:

• 1 cup measure for measure King Arthur gluten-free flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg, at room temperature, beaten
• 1/2 cup applesauce
• 1/4 cup canola oil
• 1/2 teaspoon vanilla

Directions for Streusel Topping:

Combine all ingredients into a small bowl and set aside.

Directions for Cake:

Combine all the dry ingredients.

Combine all the wet ingredients.

Add the dry ingredients to the wet ingredients and well blended.

Pour into a well-greased 8x8-inch baking pan and spread evenly.

Sprinkle the streusel topping evenly over the top.

Bake at 350-degrees for 25-30 minutes.

Layerless Lasagna

 

Debatable if this is easier than layered lasagna, however, I like that you can freeze portions without the pasta. Gluten-free pasta freezes ok, but definitely better prepared fresh. The original recipe is from Giadzy. I did tweek a bit... Makes enough for 6 hungry guests. I prepared 4 servings of pasta. Dinner immediately and dinner later in the week. I also froze 2 servings for later. Refer to 2/17/2026 Giada's Maple Dijon Vinaigrette for the Spicy Oregano Salt recipe. Add the Lemon Peel.

Ingredients:

•  Jovial Malfalda gluten-free pasta, prepared according to packagae instruction, less one minute
• 1 teaspoon Spicy Oregano Salt, divided ( see note above)
• 1 tablespoon EVOO
• 1 garlic clove, minced
• 1 5 ounce container baby spinach
• 1 container whole milk ricotta
• 1 pound sweet Italian sausage
• 1 large onion, red or yellow, diced
• 1 jar Rao Marinara, just shy of 1/2 cup
• Spice House Italian Blend, to taste
• 1-2 cups mozzarella cheese, shredded
• fresh grated Parmigiano

Directions:

Preheat oven to 425 degrees.

In a large skillet over medium heat, heat the 1 tablespoon EVOO.  Add the garlic and 1/2 teaspoon Spicy Oregano Salt. Cook about 1 minute. 

Add the spinch, stirring until wilted. Remove to a medium bowl. Drain any excess water. Chop with scissors. Add the ricotta cheese and mix until combined. Set aside.

Wipe out the skillet, return to medium heat and add the Italian sausage. Cook undistrubed for 3 minutes, then break apart with a wooden spoon. Cook another 5 minutes, until browned.

Add the onion and the Italian Blend, to taste. Cook about 3 minutes. Stir in the Rao marinara and the remaining 1/2 teaspoon Spicy Oregano Salt.

Cook the pasta, adjusting time to 8 minutes. Drain and add to the sauce. Combine.

Grease you baking pan with EVOO.

To assemble: add pasta mixture, fresh Parm, shredded mozarrella, and finally seal with the ricotta mixture.

Bake uncovered for 20-25 minutes until bubbly and golden brown. Allow to cool 5-10 minutes.

Giada Marinated Chicken

 

This truly is a fantastic, easy, yummy recipe. Easy to scale up or down. The beauty of herbs, tang of lemon juice and who does not love a good olive oil? If feeling rushed, just rub chicken pieces with olive oil, sprinkle herb mixture on each side and grill according to directions. Squeeze lemon juice over the chicken once off the grill. (The picture does not show thin, butterflied pieces).

Ingredients:

• 4 boneless, skinless chicken breasts, butterflied and halved; making a total of 8 pieces
• 2 1/2 teaspoons each dried rosemary, garlic powder, fennel, thyme, and oregano
• 2 teaspoons salt
• 1/4 cup lemon juice
• 1/4 cup EVOO

Directions:

Place rosemary, garlic powder, fennel, thyme, oregano and salt in a spice blender and process until well combined.

Combine the lemon juice, spice mixture and olive oil. In a shallow dish arrange the 8 chicken pieces and pour the lemon juice and olive oil to coat. Marinate in the refrigerator for 2 hours and up to 6 hours

Remove from the marinate and on a medium high grill, cook 4-5 minutes on one side, flip and another 3 minutes.

Allow to sit for 5 minutes before serving.

White Pesto Sauce

 

This recipe originates from Giadzy. I ended up doubling the ingredients for the white pesto, to use the entire container of ricotta. I also added roasted chicken, sundried tomatoes, cooked spinach and used Jovial gluten-free shells. This was yummy!

Ingredients:

• 1 cup walnuts, toasted
• 1 cup whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup EVOO
• 2 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon salt
• fresh torn basil, to taste
• 1 cup frozen spinach, partially cooked
• 4 sundried tomatoes with oil, cut up, use more if desired.
• cooked chicken, 1/2 cup per serving or so

Directions:

Pulse the walnuts in a food processor until finely chopped. Add the ricotta, Parmesan, EVOO, lemon zest, basil and salt. Process until well combined. Tranfer to a bowl.

Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water. Drain the pasta.

Combine the cooked spinach, cooked chicken and sundried tomato. Heat gently.

Place portions of pasta into serving bowls, add 1/4 cup white pesto per serving and enough pasta water to desired consistancy.

Add the chicken mixture to each bowl and combine. Adjust salt and enjoy!