Tag: Ranch

Cheddar Bacon Ranch Crack Dip

Ingredients

  • 16 Oz Sour Cream
  • 1 Oz Ranch Dressing Mix Packet
  • 6 Bacon Slices – Crumbled
  • 1 1/2 Cup Cheddar Cheese – Thinly Shredded
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Cayenne

Directions

  1. Pre-heat the oven to 400 degrees (f).
  2. On a foil lined baking sheet, cook the bacon for 18 to 24 minutes. Ensure the bacon is crispy and then place on a paper towel to soak up the grease.
  3. Chop the bacon up into small pieces and set aside to cool.
  4. Once the bacon is at room temperature, combine all of the ingredients in a medium sized bowl and mix well.
  5. Place in the refrigerator for at least 2 hours to set before serving.
  6. Place it in a bowl to serve and enjoy with some ruffled chips or those of your choosing.

Sloppy Buffalo

Ingredients

  • 1 Lb Ground Chicken
  • 1/2 Medium Onion – Diced
  • 2 Celery Stalks – Diced
  • 1 Medium Carrot – Peeled and Grated
  • 2 Garlic Cloves – Minced
  • 3/4 Cup Tomatoes – Crushed (Can)
  • 3/4 Cup Buffalo Sauce (Your brand of choice)
  • 2 Tsp Worcestershire
  • 1/4 Tsp Paprika
  • Salt
  • Ground Black Pepper
  • Blue Cheese Crumbles
  • Buttermilk Ranch Dressing
  • 6 Buns

Directions

  1. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  2. Add the onions, celery, and carrots. Season with the a pinch of salt, black pepper, and paprika and sauté for 3 to 5 minutes. Then add the garlic and sauté for another 2 minutes.
  3. Add the chicken in the sauté pan and season with a pinch of salt and pepper. While the chicken is cooking, break it into small pieces, cooking the chicken through, about 5 to 7 minutes.
  4. Add the crushed tomato and mix, cooking for another 2 to 3 minutes.
  5. Stir in the buffalo sauce and Worcestershire. Bring to a simmer for about 20 minutes to reduce.
  6. Assemble your Sloppy Buffalo by placing the cooked chicken mixture on the bottom of the bun, top with blue cheese and buttermilk ranch dressing and enjoy!

Roasted Buffalo Cauliflower

Ingredients

  • 1 head Cauliflower
  • 1/2 Cup Buffalo sauce
  • 2 Tsp Olive oil
  • Salt
  • Ground black pepper
  • Buttermilk Ranch

Directions

  1. Pre-heat your oven to 425 degrees (F).
  2. Remove the core of the cauliflower and cut into florets.
  3. Place the florets in a medium-sized bowl and add the olive oil. Season with a pinch of salt and black pepper and toss to combine.
  4. Transfer the seasoned cauliflower onto an aluminum foil lined baking pan and roast in the oven for 15 to 17 minutes.
  5. Pull the cauliflower out of the oven, place back into the bowl and toss with the buffalo sauce.
  6. Place the buffalo cauliflower back on the baking pan and cook for an additional 5 minutes.
  7. Remove the roasted buffalo cauliflower and serve with Buttermilk Ranch or the sauce of your choice. Enjoy!

Buttermilk Ranch Dressing

Ingredients

  • 8 oz Sour cream
  • 8 oz Mayo
  • 8 oz Buttermilk
  • 2 Tsp White Vinegar
  • 2 Tsp Dried Dill
  • 2 Tsp Dried Parsley
  • 2 Tsp Dried Chives
  • 3/4 Tsp Garlic powder
  • 1/2 Tsp Onion powder
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground black pepper

Directions

  1. In a large bowl, mix the sour cream, mayo, and buttermilk. Add the white vinegar and mix well. Add the remaining ingredients, mix, place in a jar or bottle and refrigerate for at least 2 hours (overnight is best).
  2. Taste and adjust the seasoning to your preference and enjoy!

Jalapeño Popper Rangoon (Baked)

Ingredients

  • 8 oz Cream Cheese – softened
  • 2 Jalapeños – seeded and diced
  • 1 Cup Cheddar Cheese – shredded
  • 1/2 Tsp Paprika
  • 4 Strips Crispy Bacon – chopped
  • Wonton Wrappers

Directions

  1. Place your cream cheese on the counter at least 3 to 4 hours before you plan to make the rangoon in order to soften. That will allow you to mix all of the ingredients together with just a spoon.
  2. Pre-heat your oven to 350 degrees (F).
  3. Add all of the ingredients, minus the wrappers, in a medium-sized bowl and mix well to combine.
  4. Lay out your wonton wrappers in batches. This recipe makes around 26 to 28.
  5. Place 1 Tbs (.5 oz) of the cream cheese mix in the middle of each wrapper.
  6. Fold each of the four corners up and pinch together at the center of the wrapper. If they are not staying together, you can wet your fingertip and wet the corners of the wrapper before pinching them together.
  7. Place the wrappers on a baking pan lined with aluminum foil.
  8. Spray the wrappers with cooking spray to help crisp the rangoon.
  9. Bake on the center rack for 15 to 18 minutes.
  10. Serve with your favorite ranch or sauce of your choosing. Enjoy!

Pickle Spear Egg Rolls with Havarti Cheese and Sriracha-Ranch Dipping Sauce

Ingredients

Egg Roll

  • 6 Egg Roll Wrappers
  • 3 Kosher Dill Pickle Spears
  • 6 Havarti Cheese Slices

Dipping Sauce

  • 3 Tbs Ranch Dressing
  • 1 Tbs Sriracha

NOTE: Just double or triple the amounts as needed or desired

Directions

  1. Slice your kosher dill pickle spears in half lengthwise and pat them dry with paper towels. You want to remove some of the pickle juice from the spears so they do not soak through the egg roll wrappers.
  2. Lay out your egg rolls, diamond shaped, and place a single slice of Havarti cheese in the middle of the wrappers.
  3. Using water, wet the edges of the egg roll.
  4. Place a pickle spear in the bottom corner and fold the wrapper over the pickle. Roll the pickle in the wrapper up towards the top.
  5. Fold in the right and left corners of the wrapper toward the center. Lightly press down to seal the edges. Adding more water to the wrapper if necessary.
  6. Continue rolling up until the pickle is completely wrapped inside the egg roll. Press and seal all of the edges.
  7. Pre-heat your air fryer to 400 degrees F.
  8. Place the egg rolls into the air fryer and lightly spray them with cooking spray. Cook for 3 to 4 minutes, rotate the egg rolls, and repeat the cooking instructions.
  9. Meanwhile, in a small bowl mix the ranch and the sriracha for dipping.
  10. Remove the egg rolls, let them rest for a few minutes and enjoy!