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.

Giada's Maple Dijon Vinaigrette

 

I normally make homemade dressing for the week. This not only could be a salad dressing but could be drizzled on pasta or any protein. I used an immersion hand blender to emulsify. Simple and delicious!

Spicy Oregano Salt:

1/4 cup salt, 2 tablespoons oregano, 1/2 tablespoon red pepper, 2 tablespoon garlic powder, and 1/8 teaspoon pepper. You can add some dried lemon peel (Spice House) as well.

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Easy Dill Dip or Salad Dressing

 

This recipe is courtesy of Kat Boytsova. Delicious and as the recipe states - easy. 

Ingredients:

• 1-5.3 ounce Fage Greek Yogurt
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh dill, minced
• 1 teaspoon dried onion
• 1/2 teaspoon granulated garlic
• salt and pepper to taste

Directions:

In a medium bowl, mix yogurt, mayonnaise, dill, parsley, dried onion, granulated garlic until fluffy.

Season with salt and pepper.

Garnish with fresh dill and more fresh pepper.

Serve with vegetables and crackers.

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Spring Salad with Herb Goat Cheese

 

Our neighbors, Larry & Alice, are from Georgia and come most summers. Alice is most talented. She knitted a sweater for me and it is absolutely gorgeous. So generous, caring people! She shared this salad with dinner recently. Dressing is fabulous and lots of fun ingredients for the salad. This recipe is for 4. I did double dressing, just in case. Think secretly wanted leftovers. I also increased honey in original recipe by 1 teaspoon...

Ingredients for vegetables:

• 1 bunch fresh asparagus, cut into 1-inch pieces, about 1 1/2 cups
• 1 cup frozen peas
• 1/4 teaspoon salt

Directions for above:

Prepare a bowel of ice water. Bring 8 cups water to a boil in a stockpot. Add asparagus and peas, and cook until tender, 2-3 minutes; drain. 

Plunge asparagus and peas into ice bath; drain.

Transfer to a paper towel lined baking sheet. Sprinkle with 1/4 teaspoon salt.

Maybe made a day ahead refrigerated.

Ingredients for Herb Goat Cheese:

• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chive
• 3 oz goat cheese log

Directions for goat cheese:

Crumble the goat cheese in a bowl and incorporate the fresh herbs with a fork.

Maybe made a day ahead refrigerated.

Ingredients for Dressing:

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh mint
• 1/2 teaspoon fresh pepper
• 3/4 teaspoon salt
• 2 1/2 tablespoon EVOO

Directions for Dressing:

Combine all ingredients and incorporate with whisk.

Maybe made a day ahead refrigerated.

Ingredients for Salad:

• 1 container fresh baby spinach
• 1 cup thinly sliced radishes, I used the mandolin
• 1/4 cup roasted nuts of choice

So I am making this tomorrow for Easter. Hope all enjoy. I plan on serving in a large, shallow platter. I thought if I toss the dressing with the spinach first, then add the asparagus, peas, radishes, nuts and goat cheese in that order. Then drizzle a little more dressing. Sounds like a solid plan!

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High Protein Ranch Dip or Dressing

 

Creamy texture and simple ingredients. Uses cottage cheese and plain greek yogurt. I will publish original recipe, but I did not have Greek yogurt, so used all cottage cheese, 2 tablespoons mayo and 2 tablespoons fresh grated Parmesan. I did not have dill, but used extra chives as substitute. Totally a versatile recipe! Thank you Rash Hashemi of Shred Happens, Instagram!

Ingredients:

• 1 1/4 cup cottage cheese (I use Nancy's)
• 1/2 cup Greek yogurt
• 1/2 lemon, juiced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic (some fresh garlic maybe nice)
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• fresh parsley (I used fresh parsley that I dried in microwave)

Directions:

Add the cottage cheese, Greek yogurt and lemon juice to a food processor. Process until smooth.

Add the seasonings. Pulse a few times to mix. Taste and adjust seasonings.

Sprinkle with fresh parsley.

Store up to one week in refrigerator. Stir before serving.

Green Goddess Dip

 

This is delicious, I used as a salad dressing. I used what I had in the frig and freezer, so some changes to recipe. I did not have dill, scallions (I used chopped chives), basil and used sour cream instead of yogurt. Truth be told this is a flexible recipe courtesy of Arash Hashemi of Shred Happens, Instagram.

Ingredients:

• 1 ounce fresh dill
• 1/2 ounce fresh mint leaves
• 1 ounce fresh parsley
• 3 scallions, white and green parts
• 4 cloves garlic
• 1 ounce fresh basil
• 2 tablespoons fresh lemon juice
• 1/3 cup EVOO
• 1/2 cup plain Greek yogurt
• 2 1/2 cup feta cheese
• salt and pepper

Directions:

In a food processor combine dill, mint, parsley, scallions, garlic, basil, lemon juice, EVOO, yogurt and feta and blend until creamy.

Adjust salt and pepper to taste. 

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Orange and Olive Salad

 

Easy to put together, savory, citrus salad with a dramatic presentation. Serve at room temperature for best flavor.

Ingredients:

• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon shallot, minced
• 2 tablespoon fresh cilantro, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 3 tablespoons EVOO
• 4 large oranges
• 1/4 cup black olives, sliced
• 1/4 cup mint leaves, thinly sliced
• finishing salt

Directions:

Combine vinegar, honey, shallot, cilantro, paprika, cumin and oil. Whisk to combine and set aside.

Cut the ends off the oranges. Using a serrated knife,lice away the peel by curving the knife around the flesh. Turn the oranges on their side and slice into 1/4-inch rounds.

Arrange the orange slice on a rimmed serving platter, scatter the olives and mint over the top.

Drizzle the dressing over the top and season with finishing salt.

Bolognese on Toast with Caesar Salad

 

By Justin Chapple of Food Network. The secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concetrated tomato paste and a tiny splash of tamari. Crusty toast replace pasta as a fun new way to serve this meaty sauce. Serve with a tangy caesar salad rounds out the easy, but impressive meal. 4 servings

Ingredients for Meat Sauce:

• 2 tablespoon EVO
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• salt and pepper
• 1 1/2 pounds ground beef
• 1/3 cup tomato paste
• 1 cup marinara sauce (Rao is good)
• 2 teaspoons tamari or soy sauce

Directions for Meat Sauce:

In a large skillet, heat the olive oil until shimmering. Add the onions, garlic and a pinch of salt and cook over medium-high heat, stirring occasionally, until barely starting to soften, about 3 minutes.

Add the beef and cook, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 5-7 minutes. Stir in the tomato paste and cook until sizzling, 1-2 minutes. Stir in the marinara sauce and tamari and bring to a simmer, then reduce the heat to low and cook until the fat starts to separate from the sauce, 7-10 minutes.

Ingredients for Bread:

• 4 thick slices of rustic boule, such as sourdough ( WF had already slice)
• olive oil for brushing on bread surfaces

Directions:

Preheat a grill pan over medium-high heat. Brush the bread on both sides with olive oil and cook in batches if necessary, until toasted, 2-3 minutes. Set aside.

Ingredients for Caesar Salad:

• 2 romaine hearts, cored and torn in 3-inch pieces
• 1/2 cup mayonnaise
• 2 tablespoon red wine vinegar
• 2 tablespoon Dijon mustard
• 1-1 1/2 teaspoon Worcheshire sauce or 4 anchovies packed in oil, drained
• 1 garlic clove, finely minced
• 3 tablespoons finely grated Parmesan, plus more for serving

Directions for Caesar Salad:

In a food processor, combine the mayonnaise, vinegar, Dijon mustard,Worcheshire sauce and garlic, then puree until smooth. Scrap the bowl and add the Parmesan and salt and pepper.

In large bowl, toss the romaine with the dressing until well coated. Top with more Parm is desired.

To serve:

Arrange the toast of four plates. Spoon about 1 cup of the Bolognese sauce on each slice of toast and pile the salad alongside. Top with Parmesan and chopped parsley if desired.

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Creamy Red Wine Vinegaigrette

 

This is easy and delicious; what is not to like...

Ingredients:

• 3 tablespoons red wine vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon roasted garlic granules or fresh minced garlic
• 3 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Combine red wine vinegar, mayonnaise, honey, red pepper flakes and garlic. Whisk until well combined. 

Slowly add the olive oil and whisk to emulsify. Add the salt and pepper.

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Spinach and Strawberry Salad

Another recipe from Cook's Country from my free trial. Easy to make, colorful and very good. Colorado does not get the best fruit in the world and local fruit does not happern till much later. I took this to a patio pop-up with 5 girlfriends. First get together outside family. We had so much fun! I had leftover cut-up strawberries and the next day just drizzled a little of the dressing over them. Just the ticket to turn so so strawberries into delicious! Serves 4-6.

Ingredients for Dressing:

• 1/2 cup red wine vinegar
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 1/4 teaspoon dry mustard

Directions for Dressing:

I combine the sugar and dry mustard and mix with a fork.

In a salad dressing bottle; combine red wine vinegar, vegetable oil and funnel in the sugar mixture. Shake, shake, shake.

Ingredients for Salad:

• 1/2 cup red onion, sliced thinly
• 1/2 cup sliced almonds, toasted
• 1 pound strawberries, sliced
• 1 small romaine heart
• 5 cups baby spinach

Directions for Salad:

 

Microwave 1/4 cup of the salad dressing in a bowl for 1 minute. Add onion, stir to combine and let sit for at least 30 minutes.

Combine romaine, spinach, strawberries, 1/4 cup almonds and marinated onions. Toss to combine. Toss with additional dressing. Place remaining 1/4 cup almonds on the top and serve.

Thanksgiving salad with wild rice and lemon dressing

Ok this is absolutely delicious... So versatile. Pinch of Yum has many suggestions for substitutes for the fruit, greens or nuts. Below is my version. This side dish is unique and could easily be turned into a main dish with the addition of chicken. I will be making this dish again and again! I did double the recipe; for 8 lucky people.

Ingredients for the lemon dressing:

• 1/4 cup orange juice
• juice of one lemon
• 1/3 cup olive oil
• dijon mustard to taste (I used 1 tablespoon)
• honey to taste (I used 2 tablespoons)
• salt and pepper to taste (be generous with this)

Ingredients for salad:

• 1/2 cup chopped fresh spinach
• 2 cups cooked wild rice blend (I used Lundberg)
• 1/2 cup roasted cashew pieces
• 1/4 cup dried cranberries
• 1/4 cup red onion, chopped (I roasted a bit; 400-degrees for about 5 minutes)
• 1 Granny Smith apple, grated

Directions:

Combine the dijon, honey, orange juice, lemon juice, salt and pepper (generous). Add the olive oil slowly and emulsify. I used my Wonder Whisk. Refrigerate until ready to serve.

Toss the salad ingredients together when ready to serve and drizzle with dressing. 

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Honey Mustard Dressing

Simple and delicious! I love mustard so very much a hit for me! Thank you Elena's Pantry. Check out her blog; great recipes...

Ingredients:

• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/2 cup olive oil

Directions:

Combine vinegar, mustard and honey in a glass measuring cup. Slowly whisk in the olive oil until emulsified.

Store in the refrigerator.

Olive Oil Mayo

This is what happens when your daughter-in-law and oldest son are doing Whole30 for the month of January... However, the recipe from "Well Fed" cookbook states; "You'll never consider store-bought again." Now there are a few MUSTS with the recipe; the olive oil brand. Valerie suggested Bertolli brand, extra light. Do NOT use extra-virgin, cold pressed; or you will have a failure on your hands... Also, FRESH lemon juice; you can freeze the leftovers. Lastly, the raw egg... Valerie chose to pasteurize her eggs and I being forever 52 did not. Should it not be the other way around? At the very least rinse the egg shell before using! Valerie used a hand immersion blender and I did too the first time. I am considering my food processor next time around; as my hand blender got really hot and tired. (Yes, for me the food processor worked better.) Also, you can turn this whipped beauty into the most luscious salad dressings. Check out at the end of Ingredients and Directions under Recipe Suggestions.

Ingredients:

• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/4 cup plus 1 cup light olive oil
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt

Directions:

The magic of mayo is it an emulsion: The oil and egg plus lemon create a colloid. As a result; you need to bring all your ingredients to room temperature.

In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 minutes and up to 2 hours.

Once the egg and lemon juice have reached room temperature; add the mustard and salt and 1/4 cup olive oil. Blend until combined.

Now the exciting part. Your mission is to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle; this takes about 2-3 minutes. Now is the time to put on some tunes...

The liquid will begin to emulsify and the mixture will start to resemble mayo, only more beautiful.

When all the oil is incorporated transfer to a container with a lid. The mayo will expire when the egg was to expire...

Recipe Suggestion:

Ranch Dressing

1/4 cup mayo

1 clove garlic, minced

1/8 teaspoon paprika

2 tablespoons fresh parsley, minced

1/2 teaspoon fresh lemon juice

fresh pepper to taste

Chicken and Spinach Waldorf Salad

This salad is absolutely delicious and will make again and again. Screams summertime! Ina Garten you rock! I tweaked the original to suit us, but search on FoodNetwork if you want the real deal!

Ingredients for protein:

• 1 1/2 pound bone-in, skin on chicken breasts (2 large)
• good olive oil
• salt and pepper
• 1/2 pound thick-cut bacon

Ingredients for salad:

• 4 cups romaine lettuce
• 4 ounces fresh spinach
• 6 ounces extra-sharp cheddar cheese, grated
• 1 crisp red apple, peeled, grated
• 4 soft-boiled eggs
• toasted pecans

Ingredients for dressing:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2/3 cup olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions for protein:

Preheat the oven to 350-degrees.

Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35-40 minutes; until internal temperature is 140-degrees. 

Set aside to cool, discard the skin and bones, and shred the chicken into large, roughly 1x4-inch pieces.

Place the bacon on a foil lined pan and bake in a 450-degree oven for about 15 minutes until crisp. Drain on paper towels and chop into a large dice.

Directions for salad:

In a large bowl combine the romaine and spinach, chicken, bacon, cheese, pecans and grated apple.

Directions for dressing:

Combine the vinegar, mustard, salt and pepper and honey. Slowly add olive oil until emulsified. I use a hand whisk.

Pour the dressing over the salad until coated as desired. Put eggs to the side and serve.

Sweet Mustard Dressing

This dressing was from Well Fed cookbook which Jesse, my kid,  shared the digital version. I have to laugh because I did not follow the recipe at all! Instead of 1/4 cup homemade olive oil mayonnaise, I used olive oil. Instead of the dry mustard, I used two kinds of refrigerated mustard and instead of applesauce I substituted honey. So I guess you could say this is really my original recipe! It is yum!

Ingredients:

• 1/4 cup extra virgin olive oil (I use Newman's Own Organic)
• 1 clove garlic, finely minced
• 2 teaspoons raw honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon regular mustard (taste may want to add more)
• 1 teaspoon merfs curry honey mustard (purchased at Savory because they sent me a $10 coupon)
• salt and pepper to taste

Directions:

Combine honey and mustards and beat till smooth. Add vinegar stirring well. In a slow steady stream incorporate the olive oil till emulsifies. Add garlic, salt and pepper.

Refrigerate the unused portion. Makes enough for 4 portions.

Antipasti Stuffed Chicken

Another Giada de Laurentis recipe. Next time I make this I will up the sundried tomato and pepperoncini and perhaps add some red pepper flakes. The dressing is superb. Served over fresh Boulder County romaine accompanied by fresh figs topped with chive and garlic Haystack Mountain goat cheese. Are we smacking our lips yet? There is a bit of prep with this dish, but Rob is on countdown to retirement and I will have a prep chef at my disposal... Made the entire recipe, saved some aside for the weekend lunch and froze the remainder.
Ingredients for Dressing:

• 1/2 cup red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon ground fennel seed
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon fresh pepper
• 1 large garlic clove, minced
• 1 cup olive oil

Directions for Dressing:

In small bowl, whisk the red wine vinegar, oregano, fennel seed, kmustard, salt, pepper and garlic. Gradually whisk in the oil. 

Ingredients for Chicken:

• 6 slices Genoa salami, chopped
• 4 thin slices prosciutto, chopped
• 4 large pepperoncini, stemmed, chopped
• 4 oil-packed sundried tomato halves, chopped
• 4 boneless, skinless chicken breasts

Directions for Chicken:

In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly.

Place chicken breasts, smooth-side down on the work surface. Using a sharp knife , cut each chicken breast almost in half horizontally, creating a pocket for the stuffing. Open the chicken breast like a book.

Mound a fourth of the stuffing onto the chicken and press firmly to compact. Fold the flap of the chicken tightly over the stuffing. Tie up each stuffed breasts in 3 intervals to keep the flap closed over the stuffing.

Place chicken breast on parchment paper and drizzle with 1/4 cup of the dressing.

Place in a preheated 450-degree oven until cooked through; about 18-20 minutes. Allow to rest for 5 minutes. 

Serve over a bed of greens of choice (arugula or romaine). Cut the strings off the chicken. Cut each breasts on a slight diagonal into 1/2 inch wide slice. Fan over the greens and drizzle with the dressing.

Fall Salad

This salad is from Food Network. Love the dressing; however I did not have the shallot, but was good none the less. I used 1/4 teaspoon dried onion. Also the candied pecans, next time I will cut the butter amount in half. I used pecan pieces, apple instead of pear and romaine lettuce. Enough for 4 servings.

Ingredients for Candied Pecans:

• 1 tablespoons unsalted butter
• 1 tablespoons packed light brown sugar
• 1/2 cup raw pecans pieces

Directions for Candied Pecans:

Set a nonstick pan over medium heat. Add the butter and brown sugar and once melted toss in the pecans. Cook evenly until slightly pecans begin to brown; stirring frequently.

Ingredients for Maple-Balsamic Dressing:

• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 tablespoons maple syrup
• 3 tablespoons EVOO
• salt & pepper to taste

Directions for Maple-Balsamic Dressing:

Combine the chopped shallot, Dijon, vinegar and maple syrup in a glass measuring cup. Slowly drizzle the olive oil to emulsify. I use my Wonder Whisk. Add the salt and pepper to taste.

Mustard Marmalade Dressing

This recipe was snatched from elana's pantry. The dressing is delicious and can be made in a matter of minutes. Love the Wonder Whisk to emulsify the olive oil. Top your salad with fresh orange slices and toasted pecans or walnuts. Great with fresh spinach or baby lettuce. To serve 2 people I typically halve the ingredients and this is enough for 2-3 servings.

Ingredients:

• 1/4 cup apple cider vinegar
• 2 tablespoons orange marmalade
• 1 tablespoon dijon mustard
• 1 tablespoon agave nectar
• 1/2 cup olive oil

Directions:

Combine vinegar, orange marmalade, dijon mustard, agave nectar. Slowly whisk in the olive oil to make an emulsion. You may use a blender if desired.