Ranch Dressing

I do NOT like bottled ranch.  But I LOVE ranch at restaurants.  I don't know how they can even call both varieties by the same name.   I have been using this super easy ranch recipe for some time now and I am in ranch heaven because every salad tastes as good as a restaurant salad to me.  

 

I usually half this recipe, but then wish I didn't, because we eat it up fast.  Even if you don't eat it right away, it can keep for at least 2-3 weeks.  

RANCH DRESSING:

2 cups mayo (I always use light)

1 cup buttermilk

1 tsp salt (I actually leave this out usually)

1 tsp onion powder

1 tsp garlic powder

1 tsp parsley

pinch of pepper

Mix in a blender, or shake in a covered jar or bottle.  (I add a little plain milk to mine to water down and thin it out to where I like it.)  Make a few hours ahead if possible.  It's better after the flavors have time to mingle.  

 

This is a very versatile recipe.  I've replaced the parsley with cilantro and a little lime for mexican meals, or  added dill or chives for something a little different. 

Chicken Broccoli Supreme

I made this recipe tonight and LOVED it. Super yummy. I have made several chicken and broccoli casserole recipes, and this one takes the cake. It is the homemade soup recipe I think that makes it so fantastic, so don't be tempted to make it any other way!! I think you could add cooked rice to this dish and it would be great too. That is usually how I do most my broccoli casseroles.

I found the recipe here: http://www.justgetoffyourbuttandbake.com/?p=984 (as well as the photo)

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
 

3 cups cooked chicken breasts  – Break up in small pieces
 

3 cups Grated Cheddar Cheese divided
 

2 tubes Ritz Crackers
 

1   stick melted butter

T1 tablespoon poppy seeds

  

SAUCE: 


1/3 C. Butter melted
 

1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
 

1/3 C. Chicken Broth


1/4 tsp. Salt
 

1/4 tsp Pepper
 

2 Cups Milk


1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. 

Baked Fried Chicken

I made this recipe last night. Of course I found it on Pinterest. It was YUMMY. Tate literally ate half a chicken breast and wanted more. It was so yummy he called it "nuggets" instead of chicken. For reals.

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.