Coleslaw

I had some left over cabbage in the refrigerator a couple of days ago and decided to make some coleslaw to go with my BBQ Chicken. 

Coleslaw:

1 head cabbage, shredded
2 carrots, peeled and cut into thin strips or shredded
1/4 cup light mayonnaise
2 tablespoons ranch dressing
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Take the shredded cabbage and carrots and put them in a bowl.  Add the mayonnaise and ranch dressing and stir to combine.  If it looks a little dry add some more.  

In a small bowl mix together the apple cider vinegar, brown sugar, garlic powder, onion powder, salt and pepper.  Stir together until the sugar and spices are dissolved.

Pour the vinegar mixture on top of the cabbage mixture and toss to combine.  Let sit in the refrigerator for a couple of hours or over night. 

Ranch Oven Fries

I had some potatoes to use up this week and I don't have the best track record with homemade french fries.  It was time for me to make a comeback!    These turned out really good too and were really easy.














Ranch Oven Fries:(Inspired by Tyler Florence)

Ingredients:
2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 packet ranch dressing powder
1/4 cup freshly grated Parmesan cheese

Directions:

Preheat the oven to 425 degrees F.

While the baking sheet is heating, toss the potatoes with the olive oil, ranch dressing, and 3/4 teaspoon salt in a ziploc bag. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. When the fries are finished toss them with the cheese and the rest of the salt.

Chicken Bacon Ranch Pizza

I made this pizza for my Grandma's birthday last year.  It was a huge hit so we decided to make it again.

Chicken, Bacon, Ranch Pizza:


1 ball of pizza dough.  I get mine from the grocery store bakery.
2 cups cooked chicken breast halves (chopped and seasoned; I seasoned mine with garlic and italian seasoning)
8 slices cooked bacon, thick sliced is best, cut up
1/4 cup red onion, thinly chopped
Chopped tomato
2 garlic cloves
½ cup shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1/2 cup ranch dressing
1/4 cup butter
1 1/2 ounces cream cheese
1/2 pint heavy whipping cream
1/2 teaspoon garlic powder
1/3 cup grated Parmesan cheese
salt and black pepper to taste

Directions:
Preheat oven to 425.

Roll out pizza dough onto your pizza pan or cookie sheet. Prepare sauce.

In saucepan over low heat, melt butter. Mix in the cream cheese and stir until melted. Stir in the whipping cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If sauce is too thin, sprinkle in some flour 1 teaspoon at a time. Stir in the Parmesan cheese and season with salt and pepper. It should be creamy.















Spread the ranch dressing on your dough first then spread the Alfredo sauce on top.

Sprinkle some of the mozzarella cheese on the pizza. Add your chopped chicken, bacon, tomato, and sliced onion. Sprinkle with remaining cheese.  I like to have most of my toppings under the cheese but if you like your toppings on top lay all of the cheese down first.















Bake at 425 on the bottom rack of oven for 20 minutes or until crust appears done on the bottom.

Print Me Out

Buffalo Chicken Dip

I don't know where I first found this dip recipe.  I think everyone in my social circle has had this dip at some point in their lives.  It's fantastic and really easy to make.


This has become my go to dish when someone tells me to bring something for a party.

Buffalo Chicken Dip:
(Frank's Red Hot)

1 8-oz package of cream cheese, softened
1/2 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1/2 cup buffalo sauce
2 cans chicken breast, drained

Mix softened cream cheese, shredded cheese, ranch dressing, and buffalo sauce.














Add 2 drained cans of white chunk chicken, mix it all in, and add more shredded cheese on top.

Stick it in the oven at 350 degrees for 20 minutes or put it in the crock pot.

Bacon-Ranch Potato Salad

Confession: I'm not the biggest fan of cold potato salad.  I think i'm the only person in the south that feels that way.  I'm learning to love it.  My family on the other hand loves it.  I decided to compromise.  I'd make a potato salad for them and add bacon and ranch for me.

Bacon- Ranch Potato Salad:

Ingredients:

2 pounds red potatoes, scrubbed
1 (12 ounce) package sliced bacon
1 ½ cups sour cream
½ cup + 2 tablespoons light mayonnaise
2 tablespoons yellow mustard
1 bunch green onions, chopped
¼ red onion, minced
1 pinch Italian seasoning
2 tablespoons ranch salad dressing

Directions:

Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.

Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.

In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, red onion, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all.  Stir gently until everything is evenly distributed.

Refrigerate over night for the best flavor.

For reals... this is amazing.  I love it and I have spread the bacon-ranch potato salad love to my friends and family.   :)