Ranch dressing Archives - Baked Chicago

Entrees

Mediterranean-Inspired Fish Tacos

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch

The key to Mediterranean food is fresh ingredients. And these Fish Tacos are filled to the gills with fresh veggies, like baby spinach, cucumbers, tomatoes, sweet peppers, red onion and black olives. It’s like a mini farmer’s market in every flour tortilla!

In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.

Then bake your fish tenders (I like to use tilapia, but any white fish would be equally delish) according to package directions. About 5 minutes before the fish is done, start warming your flour tortillas according to package directions.

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing

1 cup sour cream

1 cup cucumber, diced

1 cup black olives, halved

1 cup sweet peppers, diced

1 medium red onion, diced

2 cups baby spinach, shredded

2 cups tomatoes, diced

1/2 cup Zesty Italian Dressing

2 cups shredded Cheddar cheese

14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)

8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

In a mixing bowl, combine cucumber, black olives, sweet peppers, red onion, baby spinach, and tomatoes. Drizzle with Italian dressing and gently toss to coat. Cover with plastic wrap and let vegetables marinate in the refrigerator while cooking fish tenders, according to package directions.

Heat six flour tortillas, according to package directions. Place one fish tender on each tortilla and top with Zesty Italian vegetable mixture and a generous dollop of the Ranch dressing-sour cream mixture. Serve immediately.

http://bakedchicago.com/mediterranean-fish-tacos/

Entrees/ Events & Entertaining

We’re Celebrating National Cheeseburger Day 2017 with the One-and-Only Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

slice of crusty rye bread
slice of Swiss cheese
turkey burger patty
one-fourth of the sautéed onions
two tablespoons ranch dressing
another slice of Swiss cheese
another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side. Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature

1 large yellow onion, skinned, halved and sliced

1 1/4 pounds ground turkey (93% lean)

8 dashes Worcestershire sauce

1 teaspoon sea salt

1/4 teaspoon ground black pepper

8 slices Swiss Cheese

8 slices crusty rye bread

1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/celebrating-national-cheeseburger-day-2017-one-ranch-patty-melt/

Entrees

Mediterranean-Inspired Fish Tacos

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing

1 cup sour cream

1 cup cucumber, diced

1 cup black olives, halved

1 cup sweet peppers, diced

1 medium red onion, diced

2 cups baby spinach, shredded

2 cups tomatoes, diced

1/2 cup Zesty Italian Dressing

2 cups shredded Cheddar cheese

14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)

8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

http://bakedchicago.com/mediterranean-inspired-fish-tacos/

Entrees/ Events & Entertaining

Celebrating National Cheeseburger Day with a Sizzling Ranch Patty Melt

Ranch Patty Melt

You’re going to assemble each Ranch Patty Melt as follows:

slice of crusty rye bread
slice of Swiss cheese
turkey burger patty
one-fourth of the sautéed onions
two tablespoons ranch dressing
another slice of Swiss cheese
another slice of crusty rye bread

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature

1 large yellow onion, skinned, halved and sliced

1 1/4 pounds ground turkey (93% lean)

8 dashes Worcestershire sauce

1 teaspoon sea salt

1/4 teaspoon ground black pepper

8 slices Swiss Cheese

8 slices crusty rye bread

1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/national-cheeseburger-day-ranch-patty-melt/

Entrees

Salad Dressing Recipe Mash-up Goes Swimmingly With Fish Tacos

I’m always on the lookout for new ways to use pantry staples. When you use the same brands year after year, you can take for granted all its uses. Specifically, I was looking for a salad dressing recipe that would bring a bold and zesty flavor – yet creamy texture – to my Mediterranean-inspired Fish Tacos. My #FoodDeservesDelicious, so I was prepared to find just the right salad dressing that would inspire a Mediterranean flavor. After lots of tasty trials, the answer wasn’t a single salad dressing but a mash-up of Kraft’s Classic Ranch and Zesty Italian dressings.

The new Kraft Pourables have been reinvented with a new, better taste. This blend definitely gives an extra zing to my fish tacos. Kraft’s Classic Ranch is creamier, with more buttermilk (yum!) and savory herbs. On this #shop for #CollectiveBias, I discovered that it blends extremely well with sour cream to balance with Kraft’s Zesty Italian dressing, which has even more herbs and spices. I found Kraft Zesty Italian and Classic Ranch dressings in the Salad Dressings Aisle at my local Walmart.

After getting all of my ingredients mise en place, I combined the Kraft Classic Ranch dressing and some sour cream. It goes in the fridge until we’re ready to eat.

In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Kraft Zesty Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra Kraft cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

And I highly recommend trying your hand at mashing up your favorite Kraft Pourables to create your own custom salad dressing recipe. What Kraft dressing flavors would you choose to mash-up?

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing

1 cup sour cream

1 cup cucumber, diced

1 cup black olives, halved

1 cup sweet peppers, diced

1 medium red onion, diced

2 cups baby spinach, shredded

2 cups tomatoes, diced

1/2 cup Zesty Italian Dressing

2 cups shredded Cheddar cheese

14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)

8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

http://bakedchicago.com/salad-dressing-recipe-for-fish-tacos/