ranch

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Homemade Ranch (and Chipotle Ranch) Dressing and a Trick for “making” Buttermilk

Published February 13, 2014 by jenmatteson

I make a lot of salad dressing, mainly vinaigrettes, which are generally pretty simple.  However, one dressing I’ve never attempted to make before was ranch.  We always just buy it in the bottle – basically the only dressing I buy in the bottle.

Ranch Dressing

I’ve always been a vinaigrette girl, but when I first met Nate, he put ranch on everything.  And I seriously mean everything (pizza, sandwiches, cereal…okay, maybe not cereal).  Being that it was always around, it sorta turned me into a ranch person, too.  But just on my salad 😉  One thing I have a severe weakness for is anything with a chipotle ranch.  Any salad or sandwich with this on it, and it’s a sure bet that’s what I’m going to order.  So, in deciding to make homemade ranch dressing, I thought I better throw in a chipotle ranch, too.  Good thing I did, because it’s soooooooo good.  The ranch is great, too, but man, the chipotle ranch is the bomb!  Try it on tacos instead of Greek yogurt or sour cream.  It’ll knock your socks off!

Play around with the seasonings, and feel free to substitute fresh for dried or dried for fresh, depending on what you have in the fridge.

Homemade Ranch Dressing

TIP: Oh, and a quick tip about buttermilk.  I don’t usually have this in my fridge, and I hate buying some to only use a few tablespoons and let the rest go to waste.  So whether you’re in a pinch or you’re like me and hate buying the stuff, you can easily make your own at home with things you probably already have, milk and white vinegar.  To a liquid measuring cup, add one tablespoon vinegar, then fill with milk to the 1 cup line.  Let the mixture sit for at least 5 minutes before using, and viola!  Buttermilk.

Homemade Ranch Dressing

Homemade Ranch Dressing

Source: Adapted from Pioneer Woman
Servings: Makes about 1 cup

Ingredients:

1/4 cup non-fat plain Greek yogurt
1/2 cup low-fat mayonnaise
dash of Worcestershire sauce
1 clove garlic
1/2 tsp dried oregano
1 tsp fresh dill
1/4 cup fresh parsley leaves
1 tbsp. fresh chives, chopped
salt and pepper to taste
1/4-1/2 cup buttermilk (see tip above if you don’t have any)

Directions:

1. Combine all ingredients in food processor, except buttermilk.  Slowly add buttermilk to desired consistency.  Adjust seasonings to taste.  This will last in your fridge in an airtight container for about a week.

To make chipotle ranch dressing, add 1/2-1 tsp (depending on preference) McCormick chipotle chili pepper.

Fried Green Beans with Wasabi Ranch Dipping Sauce

Published February 28, 2013 by jenmatteson

While I was sorting through all of our pictures and trying organize them a bit, I came across the pictures of these fried green beans. I realized I never posted them.  So here goes…I don’t frequent many large chain restaurants, but I really do love Friday’s fried green beans.  My parent’s and I went to lunch after visiting my niece after she got her cast on, and ordered this appetizer.  It reminded me how much I like them, and how simple they (probably) are to make.  After a little research, I found a copy-cat recipe (love those) and recreated them at home for our Super Bowl Party (which only consisted of Nate and myself, plus three kitties) :p

My adorable niece, Grace, with her cast

I pan-fried these, instead of deep-frying, mostly just to conserve a little oil (and possibly a few calories).  They turned out super great; just like Friday’s!  I felt like I couldn’t get the dipping sauce perfect, but it was still tasty with the green beans.  It just wasn’t as good as Friday’s sauce.  Oh well.  It makes a ton, so I would probably cut this in half for next time, or plan to make a lot more green beans!

Fried Green Beans with Wasabi Ranch Dipping Sauce

Fried Green Beans with Wasabi Ranch Dipping Sauce

Source: Adapted from GoodVeg
Servings: 4

Ingredients:

For the dip:
1/2 cup bottled ranch dressing
1/4 cup cucumber, peeled, seeded and minced
1 tbsp milk
1 1/2 tsp prepared horseradish
1 tsp cider vinegar
1 tsp wasabi powder
1/8 tsp salt
1 pinch cayenne pepper

For the green beans:
1 egg, beaten
1 cup milk
4 cups chicken broth (I just used water)
6-8 oz fresh green beans
1 cup flour
1 cup plain breadcrumbs (I used a combination of panko and regular breadcrumbs)
3/4 tsp salt
3/4 tsp black pepper
1/4 tsp onion powder
1/8 tsp garlic powder
vegetable oil for frying

Directions:

1. Place all dip ingredients in a food processor.  Blend until smooth, and adjust seasonings to taste.  Place in bowl, cover, and refrigerate until ready to use.  Dip will thicken as it chills.

2. Place beans in broth (or water), and boil until just tender, about 8-10 minutes.  Place in cold water to stop cooking.  Drain and pat beans dry.

3. Add flour to shallow dish.  Combine eggs and milk in another shallow dish.  In a third shallow dish, combine bread crumbs, salt, pepper, onion powder and garlic powder.  Coat beans with flour, shaking off excess, then dip one at a time into the egg mixture.  From egg mixture, tap off excess on the edge of the dish, and dip in breadcrumbs.  Roll around to evenly coat each green bean.  Transfer to platter.

4. Heat oil to 350 in a heavy skillet (or deep fryer).  Fry green beans in batches until golden brown, abou 1 1/2 minutes each. Transfer to paper towel to cool.  Serve with wasabi ranch dipping sauce.

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