PUT-IT-ON-ALLTHETHINGS CILANTRO RANCH DRESSING

https://www.blessthismessplease.com/put-it-on-allthethings-cilantro-ranch-dressing-and-sauce/

Jenn made this dressing when we were in Washington.  It was so delish!  We were dipping it with Taquitos.  Would be good on salad, burritos, quesidallas, burgers etc.

Put-It-On-Allthethings Cilantro Ranch Dressing And Sauce

Makes 2 cups

• 1 cup bottled salsa verde
• 1 (0.4 oz) packet buttermilk ranch dressing mix (or the homemade equivalent)
• 1/3 cup chopped fresh cilantro
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 teaspoon minced garlic, about a clove
• 1/2 teaspoon coarse salt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 2 tablespoons sugar or honey
• Few shakes of your favorite hot sauce (optional)

1. Add all the ingredients to the jar of your blender and blend until smooth. Store in a covered air-tight container in the fridge for up to a week (a mason jar works great for this!). Enjoy on everything.

SWEET PORK BURRITOS & CILANTRO RANCH DRESSING

For my Mom & Dad's 50th Jill's family made these for dinner after the reunion.  We also had homemade ice cream.  It was so yummy!

Put following in a burrito - can do beans as well and of course cheese.

Sweet pork burritos:
3 lbs. pork loin
cup of salsa
cup of brown sugar

Cook on low all night in crock pot. Shred an hour before eating and add a little more brown sugar (against Jimmie's wishes :) and sprinkle with garlic salt.


Cilantro ranch dressing for burritos:

UPDATE: My family didn't like this as much as I thought they would - 1/2 recipe

3/4 cup mayo
3/4 cup sour cream
1/2 cup buttermilk
1 package of ranch dressing
bunch of cilantro (don't add too much and chop up little)
lime

TACO CHICKEN

TACO CHICKEN
This can be used for nachos, burritos, quesadillas or anything else.  Took it the taco auction dinner (YW) on 5/2/15.  I had cooked two whole chickens from Costco (cooked one a time).  Rinse - pat dry - top with 1 T papirika 3 T steak seasoning (didn't do) salt and pepper.  Cook on high 4 - 4.5 hours.  They also suggested wadding up some tin foil and putting on the bottom so the chicken wasn't sitting on the bottom of cooker. Then I shredded and the day of dinner put in crockpot with below ingredients for about four hours on low.  I doubled the below ingredients.

1 small can enchilada sauce
1 pkt ranch
1 T taco mix
1 c chicken broth
6 chicken breast

Cook on low for 6 hours and shred meat.

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
---
dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
---
marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
---
pepper
---
1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

CREAM CHEESE CHICKEN CHILI

Cream Cheese Chicken Chili
adapted from Tried and Tasty
(Printable Recipe)

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html
We liked this - very easy to put together.  Doesn't make lots - one little bowl left over.  Had it with a green salad and homemade bread.

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

PROTEIN RANCH

PROTEIN RANCH
This actually taste pretty close to ranch.  The kids didn't like it as well and I didn't like it the older it got, but did the first couple of days.  I liked how it was blended so Scott doesn't know it is cottage cheese (heehee).  Saw it on Pinterest.
http://fabulouspinterestfinds.blogspot.com/2012/02/protien-ranch.html

1 Cup Cottage Cheese (Watch your label, sometimes low fat doesn't mean low calories and the regular cottage cheese is only a few cal. more)
3-4 tsp. Buttermilk Ranch Dressing mix (I used the DIP - did 1 T next time use less)
1/4 C. water (or milk if you prefer: Milk will add more calories) add more water if the consistency is too thick for your liking.

Add ingredients to blender and blend until smooth. (About 3 min.) Enjoy! 

CAFE RIO RECIPES (NOT THE PORK)

Cilantro Lime Rice

WE TRIED CINCO DE MAYO 2012 - WE LIKED
2 cups rice
1/2 cup butter
1/2 cup onion, chopped
3 cups chicken broth (vegetable broth also works well)
1/2 cup water
1/2 tsp salt
1 lime, juiced
1/2 cup cilantro leaves (with stems removed), snipped into small pieces

1. Preheat your oven to 350 degrees F.
2. Melt butter in a large skillet over medium heat.  Add onions and rice, and saute, stirring, until it starts to get golden brown.  Remove from heat, and stir in broth, water, and salt.
3. Pour the mixture into a 9x13 baking dish, and spread it all out evenly in the pan.  Cover with aluminum foil, and bake for 1 hour.  When I made this, I was running late, so I just upped the temperature to 375 and baked it for 45-50 minutes, and it turned out just great.  
4. Meanwhile, juice your lime.  When the rice is finished baking, stir in the lime juice and cilantro.  Serve immediately (hopefully as part of your amazing sweet pork salad--recipe to come!).

 Cafe Rio Dressing

1 1/3 Cup sour cream

3/4 cup mayonnaise

1 Bunch of cilantro (leaves not the stems)

1 package ranch dressing mix

4 tbsp. salsa Verde (green salsa)

2 cloves of garlic

1/8 tsp. Tabasco sauce

juice of one lime

Mix together in the blender 

Creamy Tomatillo Salad Dressing

(from Kalyn's Kitchen)

1 small bunch cilantro (stems removed)

2 large or 4 small tomatillos

1/2 tsp minced garlic

2 Tbsp fresh lime juice

1 jalapeno pepper, seeded and diced (optional)

2 cups prepared ranch dressing (if you don't have any handy, you can use this recipe for homemade ranch dressing)

1. Wash and dry cilantro leaves.  You can use a salad spinner or just pat them with paper towels.  Chop cilantro leaves into small pieces (or throw them in a food processor and pulse for a few seconds).  Roughly chop tomatillos.

2. Combine cilantro, tomatillos, garlic, lime juice, and jalapeno (if using) in a food processor or blender.  Pulse until finely pureed.  Add prepared ranch dressing and pulse until combined.  If the dressing isn't quite the right balance for you, try adding another tomatillo.

3. Chill for 1-2 hours, then shout hooray and eat your delicious salad.

CRISPY CHICKEN

CRISPY RANCH CHICKEN
http://fabulesslyfrugal.com/2012/04/crispy-ranch-chicken.html
We all LOVED this!  Went perfect with smashed potatoes.  Jackson had a great idea that we could do this with fish as well.

• 8 boneless, skinless chicken breasts
• 2 c rice crispy cereal 
• 1 packet Ranch Dressing mix (or try 2 tsp. each of onion & garlic powder, plus salt & pepper)
• 3/4 c grated Parmesan
• 1/2 c melted butter (or try using 4 egg whites, beaten) I used 2 eggs
• flaxseed meal - approx 3 T
• 
  

Pour the cereal into a zip-lock bag and use a rolling pin to crush it a little bit, leaving some bigger pieces. Combine the cereal, Parmesan, and dressing mix. Dip chicken in the butter, then cover thoroughly in the dry mixture. Place chicken in an ungreased 9×13 baking dish and bake for 45 minutes at 350°, or until it is cooked through.

CRISPY CHICKEN

from Martha Stewart magazine

• 1 quart buttermilk
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons plus 2 teaspoons coarse salt
• 1 teaspoon ground pepper
• 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
• 4 cups crisp puffed-rice cereal

Directions

1. In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
2. Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

TINA'S DIP & MOM VEGGIE DIP

TINA'S DIP

This is from Tina Marchant. It is really good. Goes good with chips or veggies.

Mix and refrigerate:

1 packet of dry ranch salad dressing

1 carton of sour cream

1 carton of cottage cheese

(sour cream & cottage cheese should be the same size)

VEGGIE DIP

My mom gave me this recipe.

Mix all the below ingredients together:

2 c sour cream

2 c mayo (Best Foods is the best)

1 bunch green onions

2 c grated cheese

1 packet of Hidden Valley's Ranch Dressing Mix (NOT the dip mix)

BREADED RANCH CHICKEN

BREADED RANCH CHICKEN

This was so easy and very yummy!

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (4 oz. each)

1/2 cup butter, melted

In a shallow bowl combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter then roll in cornflakes mixture to coat. Place in a greased 9x13. Bake uncovered at 350 for 45 minutes.