Posts Tagged ‘ranch’

Oven-Fried Mac and Cheese Ravioli Salad

Before I get into this recipe, I just have to say that I am super stoked about Taco Bell’s breakfast menu. I don’t eat fast food very often but when I do it’s typically Taco Bell or occasionally breakfast from one of the main-stream burger joints. To join those two together is a dreamland. Admittedly, I have eaten regular Taco Bell menu items for breakfast more times than I can count but now I’ll have the option of actual breakfast food. Glory and celebration!

Now that I’ve warmed you up to atypical meal options, how do you feel about macaroni and cheese on top of a salad? Let me explain before you run away thinking I’ve lost my mind completely.

Oven-Fried Mac and Cheese Ravioli Salad 1

After hearing about Mac and Cheese Mania, hosted by Rachel and Brandy, I knew I had to jump on board. An entire event dedicated to carbs and cheese? Heck yea I want to participate in that celebration! As an added bonus there are prizes involved. In order to win you have to link up a mac and cheese recipe (up to 4, old or new) and link back to their pages. I already submitted an old one but decided to whip up something new for another entry. And because I’ve been trying to eat more salads O:-).

Oven-Fried Mac and Cheese Ravioli Salad 3

This event just so happens to be occurring at just the right time as I have been meaning to use a bag of frozen mac and cheese ravioli for quite awhile. I know you are familiar with fried ravioli, but this time I used those mac and cheese stuffed ravioli, oven-fried them, and then threw them on top of a salad! You could skip the salad and serve them as an appetizer with Ranch dipping sauce, but it’s so much more fun to put unhealthy things on top of a healthy salad because everyone knows that a salad negates anything bad you eat with it. This is science people, the science of denial.

Come join Mac and Cheese Mania at Rachel Cooks and Nutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!

Oven-Fried Mac and Cheese Ravioli Salad 2

One year ago: Baked Banana-Pecan Oatmeal
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Southwestern Oven-Fried Chicken Salad with Avocado Dressing

If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?

Southwestern Chicken Salad with Avocado Dressing

One year ago: Bacon-Cheddar Cauliflower Chowder
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Spicy Cheddar Ranch Dip for One

Alright folks today is my last day in Memphis, for real. I’ve said many tearful goodbyes and there will be a few more of those today, but it’s okay because I will come back! If for nothing else other than Music Fest or BBQ fest, or one of the many other fantastic festivals that occur in and around Memphis in May. Heck it’s my birthday month, what better way to celebrate than how I’ve been doing it the past 7 years? And there’s always the chance I’ll find a job here. Or anywhere else in the country…

Moving on to what you probably care most about today: The Superbowl. However, maybe you are not gathering up with the masses for a viewing. But of course you still need some grub of course so make this Ranch dip with some added spice and cheddar because it serves one (or maybe two if you are willing to share). Mix it, dip it, enjoy it until it’s gone.

Spicy Cheddar Ranch Dip for One

Two years ago: Reese’s Stuffed Chocolate Chip Cookies

Three years ago: Homemade Taco Bell Beefy 5-Layer Burrito
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Spicy Ranch Seasoned Hard Pretzels

I’m not the biggest snacker. Mostly because I resist buying snacky things in an effort to prevent snacking. But sometimes you need a good snack around and after first trying these pretzels I was hooked. Using a spicy Ranch seasoning mix, popcorn oil, and a bag of pretzels, these Spicy Ranch Seasoned Hard Pretzels are easy to throw together.

Spicy Ranch Seasoned Hard Pretzels 1

I brought these to the movies with my parents and my dad and I managed to eat nearly the entire bag. You would be correct in assuming that they are highly addictive. And perfect for munching on while watching the BCS National Championship game tonight! If you are making these for a large group, you may want to double or triple the recipe. You’ll be glad you did!

Spicy Ranch Seasoned Hard Pretzels 2

Two years ago: Cheddar Baked Potato Soup

Three years ago: Homemade Hot Cocoa Mix
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Homemade Spicy Ranch Seasoning Mix

Need ranch seasoning/dressing/dip for your holiday party or dinner, but don’t feel like venturing to the store? Then I am here to rescue you! (Assuming you have all these ingredients in your pantry.) This ranch seasoning mix can be made to use immediately or stored for later use. I decided to make it spicy, but if you prefer a non-spicy, traditional version then omit the red pepper.

Homemade Spicy Ranch Seasoning Mix

One year ago: Apple Pecan Pie

Two years ago: German Pancakes

Three years ago: Chocolate Gingerbread Sandwich Cookies
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Sausage and Cheese Wonton Cups

As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the awesome lineup.

Cocktails:

Small Bites:

Desserts:

audra-baby-shower

Don’t you just love that picture of her??

When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious.

The recipe came from my friend Brandi. The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.

These wonton cups are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.

Sausage and Cheese Wonton Cups

One year ago: White Chocolate Peppermint Covered Pretzels
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Chicken Taco Salad with Quesadilla Strips

Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?

Chicken Taco Salad with Quesadilla Strips

Two years ago: Zucchini Bread
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Baked Chicken Bacon Ranch Taquitos with Avocado Ranch

After the quesadillas I posted earlier this week, I had to make something else with the avocado ranch. Judging from your responses I don’t think you’ll have any complaints about it’s reappearance today. This time you get to dip taquitos in it! I made these for my friend’s house-warming party and they were a huge hit. Guess it shouldn’t come as a surprise since they contain cream cheese, bacon, and ranch. They can do no wrong!

In case another recipe featuring this avocado ranch wasn’t exciting enough, I am also off to NYC for some serious food blogger action tomorrow! I’ll be teaming up with Tara (Chip Chip Hooray), Tracey (Tracey’s Culinary Adventures), Joanne (Eats Well With Others), Lauren (Keep It Sweet Desserts), Kayle (The Cooking Actress), and Jennifer (Bake or Break) starting with brunch and then we are following our bellies from there!

P.S. Kita (Pass the Sushi), Carolyn (All Day I Dream About Food), Audra (The Baker Chick), Miriam (Overtime Cook), Samara (Deconstruct the Girl) – you will be missed!

Baked Chicken Bacon Ranch Taquitos

One year ago: Funfetti-Peanut Butter Layer Pie

Two years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
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Chicken Salad with Grapes, Apple, and Pecans

For some reason chicken salad is never something I really want to take on a dance with my taste buds on a regular basis. Not that I don’t like the taste, it’s just not visually appealing. Guess it makes me think of tuna salad, and if you haven’t noticed from the minimal amount of seafood on my blog I don’t really enjoy it.

But when my friend Brandi made a version of chicken salad with chopped up apples, grapes and nuts, it was both visually and texturally satisfying. I love the little bits of crunch that the apples and nuts and reminds me of a Waldorf chicken salad.

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Buffalo Chicken Meatball Subs

So far this week has been dedicated to what I ate on college game day this past Saturday. Why stop now when there are so many other delicious things to share?

Buffalo chicken wings have been the inspiration for many appetizers and meal concoctions, and one of them always seems to pop up at every party. One of my favorites is buffalo chicken dip, made with ranch instead of blue cheese. But I decided that after the baked crazy feta, I probably shouldn’t make another dip. Is a plate-full of dips a well rounded meal? How about a meatball sub? Nevermind don’t answer either of those questions. Just make these meatballs, because they are easy to make and ready to eat in under 30 minutes. And of course, freaking delicious!

This is what happens when Brent makes his own sandwiches. Apparently I exercise a little more restraint when it comes to condiments (not that I didn’t drool over his sandwich). P.S. This was his second helping.

BUFFALO CHICKEN MEATBALL SUBS

Makes 5 sub sandwiches, or approximately 20 meatballs

Ingredients:

1 lb ground chicken breasts

1 egg

3/4 cups bread crumbs

1/2 cup + 2 Tbsp of your favorite wing sauce

Pinch of salt and pepper

5 sub sandwich rolls

4 oz sharp cheddar cheese, shredded

Ranch or blue cheese dressing

Directions:

  1. Preheat oven to 350 degrees. Lightly grease a baking sheet, set aside.
  2. Place ground chicken in a large bowl, add in egg, breadcrumbs, 2 tablespoons wing sauce, and salt and pepper. Mix it all up well with your hands. Form into 20 meatballs and place on a lightly oiled baking sheet. Bake for 15-20 minutes.
  3. In a large bowl, add the remaining wing sauce. Once meatballs are out of the oven, add them to the sauce and toss to coat. Serve on a lightly toasted sub roll topped with the cheddar cheese and either ranch or blue cheese dressing.

These meatballs could also be served alone as an appetizer if you would like.

Source: Adapted from Tasty Kitchen

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