Showing posts with label ranch. Show all posts
Showing posts with label ranch. Show all posts
Sunday, March 8, 2015
AD Game Day Hot Wings Bar Featuring Diablo Ranch and Cranberry Honey Mustard Dipping Sauces GameTimeHero CollectiveBias
This #GameTimeHero shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions expressed are solely mine. 
Its no big secret that were huge football fans at Casa Garcia...we never miss a big game! I also love to serve a variety of tasty snacks for us to munch on while we cheer on our favorite team. However, I like to keep my game-day menu as stress-free as possible -- I dont want to miss a big play because Im in the kitchen cooking. Thanks to my convenient neighborhood Walmart Deli, I was able to purchase a Pick 3 Bucket of pre-cooked Tyson deli wings for an easy and fun game-day hot wings bar. I selected three different flavors: the sweet and spicy Boneless General Tsos, crispy Bone-in Hot Wings, and traditional Buffalo Wing flavors. All I had to do was take the ready-to-serve wings home and set them out for everyone to enjoy! Earlier in the day, I had prepared a duo of tasty dipping sauces to pair with our wings: spicy Diablo Ranch and tangy Cranberry Honey Mustard. Making the sauces ahead saved me lots of time and stress. All I had to do before kickoff was pour some sodas and open a couple of bags of chips -- and we were ready to watch some exciting playoff football. 
Our team didnt make the playoffs this year, but we certainly enjoyed our game-day wing bar while watching all of the Wild Card playoff action! Let me show you how simple my duo of flavorful dipping sauces is to prepare -- and how I used brightly colored decor to create a festive mood. Youll be ready to throw a game-day hot wing fiesta of your own in time for the next big game. Because the Pick 3 Bucket has convenient inserts that keep each flavor of wings separate, you can simply serve the warm wings directly from the bucket -- no need to dirty a serving platter!
I had originally planned to include a third Asian-inspired dipping sauce, but the boneless General Tsos wings were so delicious and saucy on their own that I decided to focus on the other two sauces instead. The Diablo Ranch dipping sauce takes ordinary ranch to spicy new levels of flavor, and the Cranberry Honey Mustard is tart and tangy. Even better? Both sauces are ready to serve in less than 15 minutes!Diablo Ranch Dipping Sauce:
- 1/2 cup prepared ranch dressing
- 1/2 cup medium chunky salsa
- 1 tbs. taco seasoning mix
- 1 tbs. dried cilantro
Combine the ranch dressing and chunky salsa in a bowl. Add the taco seasoning and cilantro. Stir well, until all the ingredients are completely incorporated. Refrigerate until ready to serve.
Cranberry Honey Mustard:
- 3/4 cup canned jellied cranberry sauce
- 2 tbs. grainy brown mustard
- 2 tbs. honey
- 1 tbs. parsley
- 1 tsp. curry powder
Add the cranberry sauce, mustard, and honey to a bowl. Use a whisk to thoroughly combine the honey and mustard with the cranberry sauce. Add the parsley and curry powder and stir to combine. Refrigerate until ready to serve.
Both of these dipping sauces feature robust flavors that pair very nicely with the spiciness of the hot wings -- the flavors enhance each other without overpowering. My favorite combos were the Diablo Ranch on the Spicy Hot Wings...and the Cranberry Honey Mustard with the Buffalo Wings. Tip: be sure to include plenty of festive napkins and wet wipes so everyone is able to keep their hands clean -- thatll save you lots of time and stress on your post-game cleanup!! Now that youve seen how I paired these deli hot wings with dipping sauces...tell me what sauce YOU like to dip your hot wings in.
Sunday, February 1, 2015
SundaySupper Super Bowl Party Featuring All American Ranch Cheese Ball
Cheese balls are kind of retro, but theyre a classic for a reason. My family asks me to make this during the holidays, and we also enjoy it as part of our game-watching snacks. Cream cheese is flavored with ham & cheese, green onion, dry ranch dressing, and a bit of Tabasco for a kick. Roll in a ball and coat with nuts...and youve got a delicious appetizer in about 15 minutes. Let me show you how simple this cheese ball is to make!
All American Ranch Cheese Ball
a Weekend Gourmet original
Step 1: Combine the following ingredients in the bowl of a stand mixer: 12 ounces softened cream cheese (1.5 packages), 3 thinly sliced green onions, 1/2 cup chopped thin-sliced deli ham, 1 cup shredded co-jack cheese, 2 tbs. dry ranch dressing mix, 3 tbs. half and half (or milk), and 1 tbs. Tabasco.
Step 2: Combine the ingredients on low speed until everything is evenly combined. You may have to stop to scrape down the mixture to make sure there arent any white streaks of cream cheese. It takes 1-2 minutes to do this. Shape the mixture into a ball with your hands and place on a serving plate. Coat with chopped pecans. I find the easiest way to do this is to put the nuts in my hands and press them into the top and then sides of the cheese ball. Refrigerate for at least 30 minutes before serving, but overnight is best to really let the flavors develop.
An alternate serving method that I used for some of my cheese ball mixture is to make bite-sized cheese ball truffles. Simple roll the mixture in bite-sized balls and coat in chopped pecans or chopped parsley. Stick a ruffled toothpick in so theyre easy for everyone to pick up. Since the large cheese ball is being served while we watch the Super Bowl, I cut one of the cheese ball truffles in half so you can see the inside. I serve the cheese ball with an assortment of sturdy crackers.
Wait until you see all the fabulous Super Bowl treats my fellow #SundaySupper bloggers are sharing today! Were having a Tweet chat tonight at 600 CST to talk about our favorite Super Bowl treats. Ill be checking in between plays...my Texans didnt make it to the Super Bowl this year...and the Ravens are our division rivals, so were cheering for San Francisco. Of course, were geeked about all the fabulous commercials and Beyonces halftime performance too! While youre waiting for kickoff, go check out these fabulous treats:
#SundaySupper Super Bowl Appetizers & Snacks:
- All American Ranch Cheese Ball from The Weekend Gourmet
- Arancinis from My Cute Bride
- Bacon Double Cheese Burger Dip from In the Kitchen with KP
- Bacon Kettle Corn from The Girl in the Little Red Kitchen
- Baked Crab Cakes from The Meltaways
- Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
- Buffalo Chicken Pizza On A Stick from Neighborfood
- Buffalo Tofu Bites from Soni’s Food
- Buttermilk Fried Pickles from Mooshu Jenne
- Cheeseburger Bites from Momma’s Meals
- Cheesy Jalapeno Popper Dip from Daily Dish Recipes
- Chorizo and Goat Cheese Stuffed Dates in a Smokey Tomato Sauce from The Roxx Box
- Cranberry Glazed Meatballs from Curious Cuisiniere
- Easy White Queso with Chorizo from Supper for a Steal
- Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
- #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
- Gulf Coast Smoked Tuna Dip from 30A Eats
- Ham & Cheese Crescents from Masala Herb
- Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
- Little Filo Cheese Rolls from Food Lust People Love
- Mini Crab Bites from Webicurean
- Muffuletta Skewers from Magnolia Days
- Peach Jalapeno Fritters from I Run for Wine
- Philly Cheesesteak Bites from Cindy’s Recipes and Writings
- Pizza Pretzel Rolls from Cravings of a Lunatic
- Pizza Wontons from Peanut Butter and Peppers
- Refried Black Beans with Pita Chips from Basic N Delicious
- Roasted Garlic-Bacon Dip from girlichef
- Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
- Stamp & Go! from The Lovely Pantry
- Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
- Tandoori Spiced Popcorn from MarocMama
- Wonton Cones Filled with Oriental Salad from Simply Gourmet
#SundaySupper Super Bowl Main Dishes:
- Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
- Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Carolina BBQ Pulled Pork Sliders from The Foodie Army Wife
- Chicken in Passion Fruit Crunch from The Urban Mrs.
- Four Quarters “Grilled” Buffalo Chicken Sandwiches with Bleu Cheese Veggie Slaw fromMama.Mommy.Mom
- Green Chile Cheeseburgers from Juanita’s Cocina
- Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
- Ham and Cheese Sliders from Hip Foodie Mom
- Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
- Meatball Sub Sliders from Country Girl in the Village
- Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
- Pigs in Sleeping Bags from Comfy Cuisine
- Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
- Vegan “Hamburger Helper” Soup from What Smells So Good?
#SundaySupper Super Bowl Desserts:
- Marshmallow Caramel Corn from Mom’s Test Kitchen
- Shortbread Brownies from Baker Street
- Smores Blossom Cookies from Chocolate Moosey
- Sweet Little Pastries from Happy Baking Days
- Sweet Potato Cake Pops from Ninja Baking
- Toddler Truffles from In the Kitchen with Audrey
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table fromAn Appealing Plan
Baked Confetti Chicken Taquitos with Cilantro Lime Ranch Featuring Heart Healthy Mazola Corn Oil
Rather than deep frying my taquitos in oil, I simply brush them with a bit of Mazola Corn Oil and then bake them in a hot oven until they’re crispy and golden. Other heart-healthy ingredients I used in this recipe include fresh pico de gallo, fat-free Greek yogurt, and 2% pepper jack cheese. These ingredients saved both fat and calories, but they didn’t skimp on flavor or texture. The filling for my taquitos is moist and bursting with spicy flavor. This recipe makes enough filling for a dozen taquitos – plenty for a family of four. However, I made 8 taquitos since it’s just Michael and I. Bonus: I had enough of the flavorful filing left to make quesadillas the next evening. If you prefer your Mexican food on the milder side, simply use shredded cheddar or Colby-jack in place of the spicier pepper jack.
Baked Confetti Chicken Taquitos
with Cilantro-Lime Ranch
a Weekend Gourmet Original
Ingredients:
- 3 cups shredded chicken (a deli rotisserie chicken is ideal for this!)
- 1 cup shredded 2% pepper jack cheese
- ½ cup corn kernels
- 1/3 cup prepared pico de gallo
- ¼ cup fat-free plain Greek yogurt
- 1 tbs. finely chopped cilantro
- 1 tsp. cumin
- Salt & pepper to taste
- 1 dozen yellow corn tortillas
- 1/3 cup Mazola Corn Oil
- 1 tbs. chili powder
For the dipping sauce:
- 1 cup reduced-fat ranch dressing
- 1 tbs. chopped fresh cilantro
- 1 small lime, juiced
Directions:
Step 1: Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper; set aside while you prep the taquitos. Add the chicken, cheese, corn, pico de gallo, Greek yogurt, cilantro, cumin, and salt & pepper to a large mixing bowl. Stir with a sturdy spoon until the mixture is completely combined.
Step 1: Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper; set aside while you prep the taquitos. Add the chicken, cheese, corn, pico de gallo, Greek yogurt, cilantro, cumin, and salt & pepper to a large mixing bowl. Stir with a sturdy spoon until the mixture is completely combined.
Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mazola.
Friday, January 30, 2015
H E B ConAgra Meal Maker Challenge Week 3 Bacon Ranch Chicken Pizzas Featuring H E B Natural Chicken Breasts HEBMeals
Happy Sunday, everyone! Its Week #3 of the H-E-B/ConAgra Meal Maker Challenge. Im having a blast sharing my quick-cook family-friendly meals via this event! All of the featured recipes have only 7 ingredients...and they take only 30 minutes to whip up. During these busy August days, thats exactly the kind of meals that I like. Between a busy day job and morphing into The Weekend Gourmet nights and weekends, most nights I want to whip up something fast for dinner...but I dont want it to be flavorless and boring. With the right big-flavor ingredients in your kitchen, you can have a quick meal that makes your tastebuds sing in a matter of minutes!
This week, our featured ingredient is H-E-B Natural Chicken Breasts. Chicken is one of my go-to ingredientsfor quick weeknight dinners: thin-sliced chicken breasts cook up in minutes, and they are so versatile! I never get bored with chicken, because its such a great canvas to work with. For this challenge, I decided to go with pizza. Its the most family-friendly meal that I know of...everyone loves it! I wanted to do a fun spin on pizza, and two of my favorite flavors are bacon and ranch. Thats all I needed to create my super-flavorful Bacon-Ranch Chicken Pizzas. Yeah...I went there! By using pre-cooked chopped bacon and jarred alfredo sauce, these pizzas were ready in right at 30 minutes. Making them individual sized also means each person can adjust the amount of each ingredient to their preference.
This pizza combines seared chicken breast, ranch-infused alfredo sauce, pizza cheese blend, bacon and green onion...all on top of store-bought mini pizza crusts. There are only a few ingredients here, but theyre all so full of flavor that youd never know it. Youre going to make this one folks...its a keeper!!
Bacon-Ranch Chicken Pizzas
a Weekend Gourmet Original
Ingredients:
- 3/4 lb. HEB Thin Sliced Natural Chicken Breast
- 2 tbs. + 1 tbs. dry ranch dressing mix
- 4 HEB Thin Mini Pizza Crusts
- 1 cup HEB Four Cheese Alfredo Sauce
- 2 cups Pizza Blend Cheese
- 1/2 cup pre-cooked real bacon pieces
- 3 green onions, thinly sliced
Directions:
- Preheat oven to 450. Sprinkle the chicken breasts with 2 tbs. of the dry ranch dressing and salt & pepper to taste. Spray a large skillet with non-stick spray and heat over med-high heat. Sear the chicken on both sides until they are golden-brown and cooked through, about 4 minutes per side. Set the chicken aside to cool
- Thoroughly combine the alfredo sauce and 1 tbs. dry ranch dressing mix in a small bowl. Place the pizza crusts on a large rimmed cookie sheet thats topped with parchment or foil. Spread 1/4 cup of the sauce on each of the crusts.
- Top each of the pizzas with 1/2 cup of cheese. Sprinkle each pizza with the bacon and green onion.
- Chop the cooled chicken and add a quarter of the chicken to each pizza. Top with salt & pepper to taste. Bake for 8-10 minutes, until the cheese is bubbly and the crusts are golden-brown. For even cooking, turn the pan around halfway through the baking time.
This pizza is off-the-hook good...its one of my favorite recipe creations this year! If you love bacon and ranch, youll go nuts for this pizza. The creamy ranch-infused alfredo is a nice change of pace from the usual tomato sauce, and it pairs nicely with the ranch-seasoned chicken, bacon and green onions. The portion size is perfect when paired with a simple green salad on the side. This recipe is kid-pleasing...even if youre only a kid at heart like we are here at Casa Garcia!!
If you like this recipe, I sure would appreciate it if you voted for me! Its very easy to do. You can go to the H-E-B microsite OR you can go to the Meal Maker Challenge Pinterest Page and repin my recipe...each repin counts as a vote. It only takes a second to link over and vote, and I really appreciate the support. While youre there, you can also see all of the other great family-friendly meals that my fellow food bloggers are sharing!
Disclosure: I received compensation and free H-E-B and ConAgra products to participate in this promotion. The opinions expressed are all my own, however.
Subscribe to:
Posts (Atom)