Dry Ranch Dressing Mix

That is the question for you ranch dressing lovers!  My husband and I love ranch dressing.  We dip in it, use it for salad sometimes, and I have even marinated in it.  You can use the dry packets of seasoning to mix in with breading, spice up chicken or roast or use to just make great dressing, now you can stop buying those packets and make your own!

Again, on my "make it myself" spree.  I decided to find a great dry mix recipe for ranch dressing.  Well I found one.  I usually like to write my own recipes.   I found one and decided to just try it, but to me it needed more of some things and less of some things.  I went to my local Dollar Tree and got a medium sized jar with a pop on lid to store it in.  You could use a regular jar but, what fun is that?!?!  Again, utilize your dollar store for SO many of these ingredients.  It may seem pricey but I am still working on the original batch I made 3 months ago.  Its not even half gone and for the first week after I made it my husband made ranch dip or dressing every single night!
I use this to sprinkle on chicken, I sprinkle it in breadcrumbs if I am breading something.  I have used it in turkey meatloaf, and dip for sour cream and onion chips!

Ranch Dressing Dry Mix Recipe

15 saltine crackers (squares)

2 1/2 cups dried parsley flakes

1/2 cup dried minced onions

3 tbsp dill weed

1/4 cup onion salt

1/4 cup garlic salt

1/4 cup onion powder

1/4 cup garlic powder

2 tbsp black pepper

Put crackers in your food processor or blender and process until they are dust!  Add the rest of the ingredients in and give just a quick process or blend (about 5 seconds worth) and place mixture into an airtight container.

For salad dressing, combine, 1 cup buttermilk, 1 cup sour cream and 1-2 tbsp of the mixture. 

For dip, combine, 1 1/2 tbsp of mix in 1 cup sour cream.

FOR LOWER SODIUM: replace "salts" with "powders"! 

Remember, it is up to you how much you put in. Start with some and add more if you like! Make it how YOU like it!

You can't see in the photo but I have the directions written right on the jar with a sharpie marker.  

Your "dip it, drizzle it,dipping queen" Chefwannabe

Chris

Almost Like Mom's Coleslaw

Happy Labor Day Weekend! 

 

 For so many this means school is about to start (or has started) and the fall weather is coming soon!  Since I didn't start this blog until after the summer, I decided to hurry and post a recipe for something maybe you could use for your Labor Day weekend picnics!  COLESLAW! 

Can I be honest?  I hate coleslaw.  To me, its always some various shade of dingy white, or appears to have no dressing on it at all.  Raw cabbage isn't my favorite thing, so it just seemed unnecessary to even eat it.  Oh but I forgot, at all diners, EVERYTHING comes with a damn side of mystery cabbage in a cup.  Have you ever stopped to think how long its possibly been in their walk in fridge?  Gross.  

Many years ago my husband informed me of one of his food indulgences, ready?  A slice of ham, topped with a pile of coleslaw.  Only thing is, it has to be "like my mom made it".  I have one word.  SWEET.  Everything she made him was, sweet!  He gave me some random ingredients he thought she put in it and I went to town.  I used sugar the first couple of times but it was to grainy, so I went to a simple syrup.  I think I have mastered the coleslaw my husband claims is the ultimate coleslaw.  It has mayo in it, that alone is enough to keep me away like its the plague.  I even have to buy the shredded cabbage mix and then food process it until its basically unrecognizable as cabbage.  I have found however, many people who like it this way.  Here it is....

Almost like Mom's Coleslaw

2-14ounce bags of shredded coleslaw.  Use a regular head if you like, shredded was on sale.

Dressing
1 cup of Hellmans Mayo
Simple Syrup  (1/2 cup sugar and 3 tbsp water dissolved in a small saucepan then let cool completely)
2 tbsp vinegar of your choice (I have also used pickle juice!)
1/4 cup milk
salt and pepper to taste

Put shredded cabbage in your food processor and process until it is in smaller bits.  Place into a large bowl.  Prepare dressing and add to cabbage, mix thoroughly.   

Refrigerate at least an hour before serving.  I like making it the day before.  I just made a batch for Sunday supper tonight and it will have been in the fridge only 3 hours.  

Like I said, this is on the sweet side.  I never had to pay attention to how much of anything I was putting in food until this blog.  I feel so grown up.  It scares me.  

So my husband says this slaw is awesome on top of burgers and BBQ sandwhiches but ham RULES. Whatev....


I know this is short but I wanted to get it posted quickly.  Look for a new blog tomorrow......

LET THERE BE SLAW!

Your "Labor Day Slaw" chefwannabe,

Chris