You are browsing the Blog for ranch.

Buffalo Chicken Meatballs

March 27, 2013 in chicken, spon

Ranch is one of my favorite things in the entire universe. I like it with on salads, with chicken nuggets, with french fries, and especially with buffalo wings. 

When I was asked to create a recipe using Hidden Valley Ranch, my mind went immediately to buffalo! I didn’t really feel like frying wings so meatballs seemed like a good compromise. 

These turned out super delicious. I put some of the Hidden Valley Ranch mix into the meatballs and then served it with extra ranch on the side. I was in ranch heaven. The meatballs themselves are nice and juicy and have so much flavor going on. My kids don’t really love spicy things so I left the sauce off their portions (there’s still sauce in the meatballs) and they ate them up! Definitely a winner around here! 

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 1 clove garlic, minced
  • 1 pound ground chicken
  • 3/4 cup bread crumbs
  • 1 egg
  • 3 tablespoons Hidden Valley Ranch powdered salad dressing mix
  • 3 tablespoons buffalo wing sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1/4 cup buffalo wing sauce
  • Hidden Valley Ranch, for serving

Directions

Preheat oven to 400F. Spray a 9×13-inch baking pan with oil. 
Heat olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until veggies are soft. Add garlic and cook for another 30 seconds or until fragrant. Remove from heat and set aside to cool slightly.
Put ground chicken, bread crumbs, egg, Hidden Valley Ranch salad dressing mix, 3 tablespoons buffalo wing sauce, salt, and pepper in a mixing add. Once veggies are cool, add those as well. Combine with either a wooden spoon or your hands. Shape into 1-inch balls and place in prepared pan.
Bake for 20-25 minutes or until cooked through.
While they are baking, heat the 3 tablespoons of butter and 1/4 cup buffalo wing sauce over low heat until butter is melted. Stir to combine. 
Once the meatballs are baked, place a heatproof bowl and pour the butter/buffalo sauce mixture over top. Toss gently to make sure the meatballs are covered. 
Serve with Hidden Valley Ranch and celery sticks.

 

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click hereto find more classic recipes remixed with Hidden Valley Ranch.  Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.

Submit to StumbleUpon

Tags: , , ,
No Comments »

Mississippi Roast

September 13, 2012 in beef

You know those weeks months where nothing you cook turns out? I’m having one of those right now. I told y’all about all my cookies spreading but didn’t mention that it’s everything I cook. I don’t know what’s up with me but I’m sick of it! In an effort to make something my kids wouldn’t spit out (yeah, that bad) I decided to make this bad boy.

I don’t know why it’s called Mississippi Roast but I love Mississippi so we’ll go with it. It’s a big piece of meat that’s covered in dry ranch, gravy mix, and pepperoncinis and slow cooked all day in a ton of butter. I knew, without a doubt, that everyone in the house would love it.

Seriously, so good! The pepperoncinis give it just a little spice – enough that you notice it but not enough to make my picky guy whine about it. He actually asked for seconds and thirds!

The gravy can get a bit salty so if you plan on spooning some over mashed potatoes like I did, use a light hand when salting your potatoes. I also think you could get away with using (a lot) less butter – just substitute some water. The mixes will still make a really nice gravy for you.

One year ago: Red Velvet Pancakes
Two years ago: Restaurant-Style Salsa
Three years ago: Chocolate Chip Cupcakes

Print
Mississippi Roast

Ingredients

1 3-pound chuck roast
1 1-ounce pack of dry Ranch dressing
1 1-ounce pack of Au Jus mix
1/2 cup (1 stick) butter or margarine
5 - 6 pepperoncini

Instructions

  1. Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
  2. Cook on low for 8 hours.
  3. Shred and serve with gravy.
http://fakeginger.com/2012/09/13/mississippi-roast/

Submit to StumbleUpon

Tags: , , ,
11 Comments »

Chicken Ranch Pizza

January 25, 2012 in chicken

Pizza night is always a favorite around here. The boys love is because, well, boys just love pizza! I love it because it’s fast and easy and no one whines about having to finish what’s on their plate. I have been trying to branch out for the usual pepperoni and definitely found a winner in this one!

Instead of a red sauce, this pizza uses ranch dressing with a good bit of garlic mixed in. I know ranch on pizza doesn’t sound very appealing but I promise it’s really good with the chicken and the fresh tomatoes that are added on top. And the combination of mozzarella, cheddar, and Parmesan is just perfect!

It’s definitely going to become a regular in our pizza rotation!

(I served the Cheesy Breadsticks with it! They were great together!)

Print
Chicken Ranch Pizza

Ingredients

1 pizza crust, homemade or store-bought
For the sauce:
⅔ cup Ranch dressing
2 cloves garlic, minced
For the toppings:
2 cups shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 chicken breast, cooked and sliced thinly
2 Roma tomatoes, diced
¼ cup green onions, thinly sliced

Instructions

  1. Preheat the oven to 425F.
  2. Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
  3. In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.
  4. In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
  5. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.
  6. Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.
  7. Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!
http://fakeginger.com/2012/01/25/chicken-ranch-pizza/

Submit to StumbleUpon

Tags: , ,
24 Comments »

Rosemary Ranch Chicken Kabobs

September 17, 2011 in chicken

It’s been really cold in my neck of the woods lately. Like really cold. So cold that I went out and bought boots. And I don’t wear boots! There’s even snow on our mountains! Proof:

I think the thing I’m most sad about when it comes to the cold weather is the fact that we’re quickly running out of time to use the grill. Which means I’ll have to resume all of the cooking. Bleh. So how about one more grill recipe? It’s a good one, I promise!

I bookmarked this recipe without really reading it so when I saw that it actually used bottled ranch dressing, I was pretty grossed out. That just doesn’t sound good at all! How wrong I was. This is seriously the best chicken I’ve had all summer! You can’t really pick out the ranch taste but all the herbs and spices in it makes the chicken so flavorful and delicious. This is one I’m definitely going to remember for next summer and every summer after.

Print
Rosemary Ranch Chicken Kabobs

about 6 servings

adapted from AllRecipes

Ingredients

½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Instructions

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
http://fakeginger.com/2011/09/17/rosemary-ranch-chicken-kabobs/

Submit to StumbleUpon

Tags: , ,
10 Comments »

Spicy Bacon Ranch Pasta

September 15, 2011 in chicken, pasta

I made this spicy bacon ranch pasta a few weeks back and then forgot about it which is shameful because it’s the only thing I’ve made lately that my husband has said, “You should make this again! And soon!”

It follows the formula that I know always works well for my family: pasta, chicken, and dry salad dressing mix. Plus bacon? Yeah, you see why we liked it so much. The recipe came together so fast and I’m thinking it could even be made in the slow cooker (cook the bacon & pasta separately – and maybe use a can of cream of something soup instead of the milk/flour mixture) to make things even easier.

The spicy ranch mix isn’t super spicy so don’t worry about your kids not enjoying it – it has just enough spice to make it interesting.

Print
Spicy Bacon Ranch Pasta

about 6 servings

Ingredients

1 pound skinless, boneless chicken breasts
6 slices bacon
2 tablespoons flour
1 package Spicy Ranch Dry Salad Dressing mix
1½ cups milk
½ cup shredded Parmesan cheese (plus more for topping)
1 pound pasta (ziti, rotini, shells, whatever you like)

Instructions

  1. Cook pasta according to package instructions.
  2. In a large skillet, cook the bacon until nice and crisp. Transfer to a paper towel lined plate to drain. Pour off all but 1 tablespoon of bacon fat.
  3. Cut the chicken into bite sized pieces and add it to the hot skillet. Cook thoroughly, making sure all sides of the chicken brown. Transfer the chicken to the plate with the bacon.
  4. In the same skillet (add olive oil if needed), sprinkle in the flour and Spicy Ranch Dry Salad Dressing mix and whisk constantly for about a minute. Pour in the milk, while whisking. Bring to a simmer and allow to cook for a couple minutes, until it thickens. Add the chicken, bacon, and Parmesan and stir until the Parmesan melts.
  5. Once the pasta is cooked, drain it and add it to the pan with the sauce. Stir it all together and allow it to cook for an extra couple minutes just so the pasta absorbs some of the sauce. Serve with extra Parmesan.
http://fakeginger.com/2011/09/15/spicy-bacon-ranch-pasta/

Submit to StumbleUpon

Tags: , , ,
9 Comments »

Switch to our mobile site