1 cup dry quinoa, cooked according to package directions, cooled
1 avocado, divided
1/4 cup plain greek yogurt
1/4 cup Hidden Valley® For Everything Topping & Dip Salsa Ranch®
1/4 cup water
large pinch kosher salt & freshly ground black pepper
2 T blackening spice
1 T extra-virgin olive oil
1 lb shrimp, peeled and deveined (51-60 count; adjust cooking time if you use larger shrimp)
black beans, quartered cherry tomatoes, diced avocado for topping
chopped parsley, for garnishing
Preheat oven to 400F.
Place 1/2 avocado, yogurt, Hidden Valley Salsa Ranch, water, salt and pepper into a blender or food processor. Blend until very smooth.
Toss sauce with quinoa and set aside. (Taste and season the quinoa after mixing in the sauce)
Place shrimp on baking sheet and toss with extra-virgin olive oil. Sprinkle blackening spice over and toss well. Roast shrimp for approximately 5 minutes, until just cooked through (remove shrimp from hot baking sheet or they will continue to cook). Set aside.
Divide quinoa into four bowls. Top each with black beans, quartered cherry tomatoes and diced avocado, then top each with 1/4 of the shrimp.
½ stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
more pepper to taste
*salt only if desired after tasting
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix. Stir in well.
Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.
Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty.
8oz large pasta shells
1 C cooked crumbled bacon
⅓ C ranch dressing
⅓ C mayo
½ C diced English cucumber
½ tbsp ranch dressing seasoning mix
1 tbsp diced pimento
2 tbsp fresh chives, chopped, plus more for garnish
Cook the pasta according to package directions. Drain and cool. I cool mine quicker by leaving the pasta in my colander and putting some ice in the colander.
Once the pasta is cooled, place it in a large mixing bowl with the remaining ingredients. Mix well. Garnish with fresh chives, if desired.
6 jalapeno peppers
4 yellow chili peppers
2 1/2 cups water – divided
2 tsp. oregano leaves
1 oz. packet ranch dressing mix
1 lrg. onion – diced
1/2 tsp. black pepper
2 Lbs. ground beef
1 Lb. ground pork
7 cloves garlic – crushed
3 Tbls. vinegar
1/2 cup chili powder
1 Tbls. ground cumin
1 tsp. cayenne pepper
2 tsp. granulated sugar
(2) 8 oz. cans tomato sauce – divided
15 oz. can stewed tomatoes
4 oz. can diced green chilies – drained
2 cups beef broth
salt – to taste
1 lb. chorizo OR spicy garlic sausage
27 oz. can kidney beans – drained
29 oz. can pinto beans – drained
Remove stems and seeds from chili peppers. Roast on skewers over a grill until skins are lightly browned. Chop into small pieces. Set aside.
Combine 1/2 cup water and oregano leaves and bring to a boil. Strain, reserving liquid and discarding oregano. Set aside.
Mix ranch dressing mix, onions, black pepper, ground beef, and ground pork in skillet. Brown mixture, stirring to break up meat. Drain.
In large pot, combine roasted peppers, oregano water, browned mixture, garlic, vinegar, chili powder, cumin, cayenne pepper, granulated sugar, 1 can tomato sauce, stewed tomatoes, canned green chilies, beef broth, 1 cup water, and salt.
Cover and simmer 1 hour, stirring occasionally.
While chili is simmering, brown chorizo in a skillet, stirring to break up meat. Drain. Add chorizo to chili pot.
After chili has simmered for 1 hour, add 1 can tomato sauce, beans, and 1 cup of water.
Simmer for 30 minutes.