Posts Tagged ‘ranch’
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
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?
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.
Two years ago: Reese’s Stuffed Chocolate Chip Cookies
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.
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!
Two years ago: Cheddar Baked Potato Soup
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.
One year ago: Apple Pecan Pie
Two years ago: German Pancakes
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.