Posts Tagged ‘ranch’
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.
- Bananas Foster Cupcakes from Meriem
- Chocolate-Caramel Tart with Sea Salt from Joanne
- Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina
- Chocolate Mousse Mini Cupcakes from Jennifer
- Cinnamon Nut Stuffed Persimmons from Gina
- Coconut-Cream Meringue Cupcakes from Tracey
- Espresso Salted Caramel Buttercream Brownie Bites from Lauren
- Gluten-Free Cranberry Bread from Jacqueline
- Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli
- Mini Gingerbread Whoopie Pies from Julie
- Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel
- Sugar & Spice Layer Cake from Stephanie
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.
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?
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!
One year ago: Funfetti-Peanut Butter Layer Pie
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.
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
1 lb ground chicken breasts
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
- Preheat oven to 350 degrees. Lightly grease a baking sheet, set aside.
- 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.
- 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
Is there such a thing and too much mac and cheese? Can one tire of eating such a dish, no matter the additions and cheese variations? I am certain that I cannot. But can you really blame me? Just take a look at these recipes with chicken and veggies, spice, Mexican flair, and even fried leftovers. Evil? Maybe, but I am a fat kid on the inside after all (don’t let appearances confuse you) and I love my cheese and carbs!
It comes as no surprise that I would also like some Ranch thrown into the mix, quite literally. And figured it’d be a great pair with the chicken and veggie nuggets, which I dipped in more Ranch. I am sensing a trend and it may be dangerous.
Buttermilk and Ranch and Cheddar – oh my!
(…speaking of the Wizard of Oz, there have been numerous crushing tornadoes in this part of the country the past two months. Videos and images of the aftermath are only glimpses of the destruction. Somehow Memphis has escaped the worst of it so far but there was still the Mississippi River flooding to deal with.)
8 oz whole wheat pasta shells
8 oz shredded sharp cheddar cheese
1 cup buttermilk
2 Tbsp flour
2 Tbsp butter
2 Tbsp Panko bread crumbs
1 Tbsp dry ranch dressing mix
Salt and pepper to taste
- Preheat oven to 350 degrees. Butter a large casserole dish and set aside.
- In a large pot, bring three quarts of water to a boil. Add salt to season. Cook macaroni until al dente. Remove from heat and drain.
- While the macaroni is cooking, heat the butter in a pan over medium heat. Once melted, whisk in the flour until well combined. Reduce heat and gently cook, whisking constantly, until the mixture just begins to darken. Mix in 6 oz of the shredded cheese, the buttermilk, and the dry ranch dressing mix. Stir until the cheese is mostly melted and then turn off the heat. At this point the cheese should be completely melted and the ranch dressing should have flavored the sauce. Stir in the cooked pasta. Mix well to combine and season with salt and pepper to your tastes.
- Pour into a large casserole dish and top with the remainder of the cheese and the breadcrumbs. Cover loosely with foil and bake for 20-30 minutes. Remove foil to brown the top. You may want to move the dish closer to your broiler if you want, but watch it closely as the breadcrumbs can very easily burn. Allow to cool for a few minutes before devouring.
Source: Adapted slightly from Joelen’s Culinary Adventures