Featured Spice: Ranch Dressing Spice Mix
Handmade and hand-mixed, Chef Cherie’s Ranch Dressing mix is the perfect addition to any pantry. Our Ranch Dressing mix contains pure spices including; cayenne powder, smoked paprika, onion, garlic, buttermilk powder and more. Our Ranch Dressing mix is superior to any store bought mix. We are cheaper! Tastier! And Pure! We do not add fillers or extenders. You can trust Chef Cherie for the best spices on the web.
Here are some recipe recommendations to inspire you when using Chef Cherie’s Ranch Dressing spice mix. And if you are interested in “spice’n” things up a bit, try adding a little Sriracha Powder to these recipes. Just remember, a little bit goes a long, long way.
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Ingredients
- 4 1/2 lbs ground beef lean
- 1 1/2 lbs ground pork
- 12 oz onion chopped
- 6 oz breadcrumbs
- 3 oz Ranch Dressing Mix Chef Cherie Brand
- 2 cups bbq sauce
- 3/4 cup fresh parsley chopped
- 6 eggs
- 1/3 cup dijon style mustard
- 1 tbsp black pepper
Servings:
Instructions
- In large bowl, combine beef, pork, onions, bread crumbs, dry ranch dressing mix, 1 cup, bbq sauce, parsley, eggs, mustard, salt and pepper; mix well. Into a 9x5x3-inch loaf pan, place meatloaf mixture; pack well. Bake in preheated 350°F oven for 30 minutes. Spread top of each meatloaf with ⅓ cup barbecue sauce. Continue baking for 30 minutes. Remove from oven; keep warm. Slice each meatloaf into 8 equal slices.
- To serve: portion 1 slice meatloaf.
Recipe Notes
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Ingredients
- 1 lb chicken breasts boneless
- 1 oz Ranch Dressing Mix Chef Cherie Brand
- 3 cup orange juice
- 1 tbsp sage
- 2 eggs beaten
- 1/2 cup flour
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs dry, plain
- 1 cup cornflake crumbs
- 3 oz clarified butter
- DIP
- 1 cup sour cream
- 2 oz orange marmalade
- 1 tsp Ranch Dressing Mix Chef Cherie Brand
Servings:
Instructions
- Cut chicken breast meat into 16 strips and place in a Glad® Zipper Storage Bag. Combine one packet of the dressing mix with the orange juice and sage, and add to the bag. Seal and marinate overnight.
- Combine dip ingredients together. Reserve and refrigerate overnight.
- In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour, pepper and breadcrumbs with cornflake crumbs. Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients. Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 minutes per side). Serve with reserved dip.
Recipe Notes
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Ingredients
- 1/2 cup melted butter
- 1/2 cup Hot Wing Dings spice blend Chef Cherie Brand
- 1 oz Ranch Dressing Mix Chef Cherie Brand
- 24 chicken drumettes
- 1 cup Ranch Dressing prepared
- 1 bunch celery washed, cut into 3-inch pieces
- 1/2 tsp paprika
Servings:
Instructions
- Preheat oven to 350°F.
- Place the Hot Wing Dings spice blend and melted butter in a shallow dish. Mix well.
- Coat the drumettes evenly in the spice butter mixture, then dredge the drumettes in the Ranch Seasoning mix until evenly coated.
- Arrange the drumettes in a single layer on a parchment-lined baking sheet.
- Bake the drumettes for 30 to 40 minutes, turning once, or until the drumettes are crispy and golden.
- Sprinkle the paprika over the drumettes and serve with the dressing and celery on the side.
Recipe Notes
Featured Spice;
Recipe inspiration: Ranch Buffalo Wings
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Ingredients
- 1 oz Ranch Dressing Mix Chef Cherie Brand
- 1 tbsp Gorgonzola Powder Chef Cherie Brand
- 1/4 tsp black pepper
- 1 cup beer
- 2 tbsp pomegranate balsamic vinegar bottled
- 2 tsp roasted garlic puree
- 1 cup canola oil
- 1 beef loin tri-tip trimmed
- 4 whole portobello mushrooms stems removed & cleaned
- 12 large button mushrooms or cremini, cleaned
- 2 large yellow onions peeled, cut into 1/2" thick slices
Servings:
Instructions
- To prepare marinade, whisk together dry ingredients, beer, vinegar, garlic and then oil. Reserve 1½ cups for basting meat, mushrooms and onions while cooking.
- Pierce entire surface of meat with fork before pouring marinade on meat. Marinate meat, covered and refrigerated, for 1 hour. Remove meat and discard excess marinade. Do not reuse marinade. Grill or broil tri-tip over medium-high heat about 7 minutes per side or until seared. Move to coolest part of grill. Cover and cook about 30 minutes longer or until internal temperature reaches 135°F for medium rare. Baste meat occasionally with reserved marinade. Let rest 10 minutes before cutting.
- Place vegetables in sheet pan and brush with half of the reserved marinade. Grill or broil until tender and lightly browned. Cut vegetables into quarters and serve with thinly sliced tri-tip.
Recipe Notes
Featured Spices:
Recipe source: Blue Cheese Tri-Tip with Mushrooms and Onions
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