Homemade Ranch Seasoning Mix


HOMEMADE RANCH SEASONING MIX
Ingredients

  • 1/3 cup dry buttermilk
  • 2 Tablespoons dried parsley
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoons ground black pepper
  • 1 teaspoons dried chives
  • 1 teaspoons salt

Preparation

  1. Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  2. Store in an airtight container in the refrigerator for up to 3 months.

To Make Ranch Dressing

  1. Combine 1 Tablespoon seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine.
  2. Cover and store in refrigerator up to 1 week.

Notes

  • You can also substitute Greek yogurt for the mayo.

Cook’s Notes

  • You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.
  • 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

Old Bay Shrimp Salad


Old Bay Shrimp Salad
Ingredients

  • 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
  • 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
  • 1-1/2 teaspoons Old Bay seasoning
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup finely diced celery
  • 1/4 cup finely sliced scallions, white and green parts

Preparation

  1. Bring a large pot of water to a boil over high heat.
  2. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking.
  3. Shell the shrimp and devein if necessary.
  4. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
  5. Stir in the cooked shrimp, celery and scallions.
  6. Taste and adjust seasoning if necessary.
  7. Chill in the refrigerator until ready to serve.

Cook’s Note

  • If using cooked PEELED shrimp, you’ll need just 1 pound.
  • The salad will keep for 2 days, covered, in the refrigerator.

Dill Pickle Lovers Pasta Salad


Dill Pickle Lovers Pasta Salad

Ingredients

  • 1/2 lb dry shell pasta (about 3 cups)
  • 3/4 cup sliced pickles
  • 2/3 cup cheddar cheese, diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • 1/2 cup pickle juice

Dressing

  • 2/3 cup mayonnaise
  • ⅓ cup sour cream
  • 1/8 tsp cayenne pepper
  • 4 tablespoons pickle juice
  • salt & pepper to taste

Dill Pickle Lovers Pasta SaladPreparation

  1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
  2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  3. Combine all dressing ingredients in a small bowl and mix well.
    Toss all ingredients in a large bowl. Refrigerate at least 1 hour before servin

Shrimp and Mandarin Orange Ceviche


Shrimp and Mandarin Orange Ceviche
Ceviche! Everyone craves a delicious ceviche this time of year, a cool, light appetizer (or main course) for the summer heat. A wonderful way to satiate those cravings is with a yummy and easy-to-make shrimp ceviche.

Ingredients

  • 1 Pound Uncooked Shrimp Cleaned and Deceined
  • 12 Limes Juiced
  • 1 Red Onion, thinly sliced
  • 1 Small bunch Cilantro, finely chopped
  • 2-3 Mandarin Oranges
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • Plantain Chips as accompaniment

Preparation

  1. Place the shrimp on a shallow glass container. Sprinkle the lime juice liberally over them and refrigerate for at least 30 minutes or until the shrimp turn pink and acquire an opaque appearance. (It may need extra time depending on the size of the shrimp).
  2. While shrimp are marinating, combine onion, cilantro, olive oil, salt and pepper. Reserve.
  3. Next, peel the mandarin oranges over a small bowl so you catch all juices and drips. Cut out sections of the orange, leaving the membrane intact, and squeeze all the juices out.
  4. Once shrimp are ready, season with salt and pepper and combine with the onion mixture, mandarin oranges and its juices. You may marinate for an additional 10 more minutes at room temperature. Serve with the plantain chips.

The BEST Egg Salad


imageIngredients

  • 9 Eggs
  • 5 Tablespoons Whipped cream cheese
  • 2 Tablespoons Mayo
  • 1 Tablespoon Mustard
  • 1 teaspoon Garlic powder
  • 1/8 teaspoon Pepper
  • 1/4 teaspoon Celery seed
  • 3 Tablespoons Green onions, diced

imagePreparation

  1. Start by boiling your eggs.
  2. In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasoings and mix together well.
  3. Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
  4. Serve on bread, croissants, or on a salad.

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil


Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil
If you can’t find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

Ingredients

  • 1 generous handful fresh thyme sprigs (about 3/4 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
  • 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
  • 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
  • 6 zucchini blossoms, halved or quartered if large
  • 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
  • Pinch of red-pepper flakes
  • 1/4 teaspoon coarse salt
  • Coarsely ground pepper
  • 3 ounces fresh ricotta (1/3 cup)

Preparation

  1. Place thyme on a cutting board, and bruise with the dull edge of a knife.
  2. Place thyme and oil in a small saucepan.
  3. Cover, and heat over medium heat until small bubbles appear.
  4. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil.
  5. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
  6. Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt.
  7. Season with pepper, and toss.
  8. Divide half the salad between 2 plates, and dot with half the ricotta.
  9. Top with remaining salad and remaining ricotta.
  10. Drizzle with remaining dressing, and sprinkle with basil.

White Cheddar-Chive Pimiento Cheese


White Cheddar-Chive Pimiento Cheese
Here’s the secret to nice pimiento-cheese texture: Grate the cheese by hand, half on the large holes of a box grater and half on the small holes. Choose an aged sharp Cheddar cheese for extra bite. Chopped chives and Dijon mustard add piquant punch in place of grated onion.

Ingredients

  • 1 (12-oz.) block aged sharp white Cheddar cheese
  • 1/3 cup plus 2 Tablespoons mayonnaise
  • 1 (4-oz.) jar diced pimiento, drained and rinsed
  • 1/3 cup thinly sliced fresh chives
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Grate half of cheese using the large holes of a box grater; grate remaining half of cheese using the small holes of box grater.
  2. Stir together mayonnaise and next 6 ingredients.
  3. Stir in Cheddar cheese until well blended.
  4. Let stand 15 minutes.
  5. Serve immediately, or cover and chill up to 3 days.