I’m a Ranch Dressing Freak and I hate it out of the bottle. Because of that I eat most of my salads at restaurants, as opposed to making good salads at home. So I’m especially grateful for Ree Drummond the Pioneer Woman for this delicious recipe. I ate a salad at home everyday this past weekend, it was just that good!
This is straight from her website:
■1 clove (to 2 Cloves) Garlic
■ Salt To Taste
■1/4 cup Italian Flat-leaf Parsley
■2 Tablespoons Fresh Chives
■1 cup (Real) Mayonnaise
■1/2 cup Sour Cream
■ Buttermilk (as Needed To Desired Consistency)
■ 1 tsp White Vinegar
■ 1 tsp Worcestershire Sauce
■ Fresh Dill
■ Cayenne Pepper
■ Tabasco (optional, To Taste)
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.
When it’s too hot to turn on the stove we normally grill … but it’s been 110 degrees all week and who wants to stand in front of a 400 degree grill in that mess. So I pulled out the good old crock pot today and made some delicious chicken. This is probably my new favorite recipe.
4-6 Chicken Breasts
1 can of chipotle peppers in adobo
4 cloves of garlic, chopped
1 can of Cherry Coke Zero
1/4 cup of Brown Sugar (or Splenda Brown Sugar)
1 tablespoon of Cocoa Powder
Quarter the onion and spread it out around the bottom of your crock pot, lay the chicken breasts over the onions and throw in the chopped garlic. Dump in the can of chipotle peppers and the brown sugar, cocoa and pour in the can of cherry coke.
set on low for 4-5 hours. When done carefully pull out the breasts and shred with a fork
I served this with sour cream, shredded cheese, shredded lettuce, cherry tomatoes and flour tortillas. Delicious.
Mike found this recipe on the back of a french’s mustard bottle. It’s really good and really easy.
- 2/3 cup Ranch Dressing
- 1/3 cup Yellow Mustard
- 1/4 cup brown sugar (or splenda brown sugar)
- Chicken or Pork
- Mix all three ingredients well
- Marinate the meat with 2/3 cups of the sauce for 30 mins
- Grill or Broil meat until done and baste with remaining sauce
Great for parties!
- 1 lb frozen bread or pizza dough – defrosted
- 1/2 pound shaved Ham
- 1 cup shredded cheese
- 1/4 cup miracle whip
- 1 beaten egg
- 1 tblsp grated parm cheese
- Preheat oven 350 degrees
- Place dough on lightly floured surface; roll into 12×8 in rectangle
- Top dough evenly with ham, leaving 1/2 inch border around the edges of the dough, slices of ham can overlap
- Mix cheddar cheese and miracle whip and spread evenly over ham
- Moisten edges of the dough with water. Starting at one of the long sides of dough, fold 1/3 of the dough over filling, then repeat with other long side of dough, pinch ends together to seal
- place the roll, seam side down, on a lightly greased baking sheet or an ungreased silicone mat.
- cut 3 diaganol slits in the top of the dough and brush evenly with egg; sprinkle with parm cheese
Bake 35 to 40 mins or until golden brown. Cool 10 mins before cutting into 6 slices
6 cloves garlic, sliced
several fresh basil leaves
1/2 cup olive oil
combine all in a sauce pan, simmer over medium heat for 3 minutes, let cool to room temp in a small bowl. use within 5 days
3 tbls olive oil
2 garlic cloves, minced
1-28oz can crushed tomatoes
salt & pepper to taste
crushed red pepper flakes to taste
fresh basil, chopped fine
in a saucepan heat oil over medium high heat, add garlic, cook for 1 minute to flavor oil. Turn down heat, add remaining ingredients bring to simmer for 15 minutes.