Ingredients:
1/2 packet Hidden Valley Original Ranch Dips Mix (0.5 oz)
1 cup plain non-fat Greek yogurt
1 cup light sour cream
1 box (10 oz) frozen chopped spinach, thawed and well-drained
1/3 cup chopped walnuts (or consider using pecans or water chestnuts)
Preparation:
1. Combine Ranch Dips Mix, yogurt, sour cream, spinach, and walnuts.
2. Chill 30 minutes or until just before serving.
3. Serve with whole wheat crackers and raw vegetables.
Chill Time: At least 30 minutes
Preparation:
1. Combine 1/2 packet Ranch Dressing and Seasoning Mix with yogurt; refrigerate.
2. Combine remaining Ranch Dressing and Seasoning Mix with buttermilk; refrigerate.
3. Rinse chicken and thoroughly pat dry on paper towels.
4. Combine chicken and buttermilk mixture together in a food storage zipper bag.
5. Refrigerate 6 to 24 hours.
6. Heat oven to 425°F.
7. In a food processor, combine breadcrumbs, almonds, garlic powder and pepper.
8. Coat chicken in breadcrumb mixture.
9. Set a wire rack on baking sheet and coat with cooking spray.
10. Lay chicken pieces on wire rack and spray with more cooking spray.
11. Bake 16 to 18 minutes until no longer pink (internal temp at least 170°F).
12. Use yogurt mixture as a dipping sauce.
WINE SUGGESTION: Carmel Road Monterey Chardonnay 2010 Suggested by Stefan F. Gitschner.
Available at Gosling’s Stores.
This Month ENTER TO WIN Chef Livio Ferigo’s Amore Bermuda cookbook!!
Simply try out the recipes provided here from Hidden Valley Ranch OR submit your own favorite snack recipe, and comment/email to tell us about it. We will choose from the comments who wins!
A delicious and hearty soup made dried green split peas, ham or hocks, and seasoned with thyme, allspice, and bay leaves. Using a leftover, meaty ham bone from the holidays makes this soup perfect for serving on New Year’s Day. If you don’t have leftover ham, simply substitute ham hocks to add a smoky flavour. Don’t use leftover ham that has been cooked or basted with anything sweet like honey, maple or brown sugar as it adds an unpleasant flavour to the soup.
Prep time: Cook time: Total time: Serves: 8
Ingredients
1 pound dry green split peas
2 quarts water
1 meaty ham bone, or 3 ham hocks, rinsed
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
2 bay leaves
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
Instructions
Pick over the peas and remove any stones. Wash and drain peas.
In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone or ham hocks, chopped onion, garlic powder, marjoram, thyme, bay leaves and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally.
Remove ham bone or ham hocks from soup. If using ham bone, remove meat from bone; dice and return to pea soup with chopped celery and carrot. If using ham hocks – cut away the outer skin and remove the meat from the bones and return meat to soup with celery and carrots.
Simmer split pea soup slowly for an additional 45 minutes, stirring occasionally. Taste the soup and add salt as desired.
December’s recipe is from Executive Chef Livio Ferigo
INGREDIENTS For the crust
2 ½ cups all-purpose flour
2 tbsp sugar
¼ tsp salt
½ cup cold butter, broken into small pieces
5 tbsp cold vegetable shortening
8 tbsp ice water For the filling
8 medium apples (1 medium apple = approx. 1 cup)
1/3 to 2/3 cup sugar
¼ cup all-purpose flour
½ tsp ground nutmeg
½ tsp ground cinnamon
Pinch of salt
2 tbsp margarine (more…)
With so many ways to use, rich, creamy lemon curd makes a wonderful homemade gift for giving at Christmas. Delicious spread over buttery shortbread, scones and English muffins, for topping pancakes, spooned over berries, or for filling tarts and layer cakes.
Ingredients
4 eggs
4 egg yolks
7oz granulated sugar
6 lemons, juice and zest of 3
5oz unsalted butter, cut into small cubes
5 sterilized jam jars
Decorations and labels, if desired
Directions:
Sterilize the jam jars. Wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 275°F. Dry the jars, upside down, on a rack in the oven for 30 minutes.
Using the top bowl of a double boiler, whisk the eggs and egg yolks until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over the lower pan of very gently simmering water, making sure the bowl doesn’t touch the water.
Stir the mixture with a wooden spoon for five minutes until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes. The lemon curd should be the consistency of custard. When the curd is ready, it will thinly coat the back of the wooden spoon and the sides of the bowl. The curd will continue to thicken in the jars.
Pour the hot lemon curd into warmed, sterilized jars and leave to cool. Cover the curd with a disc of waxed paper or baking parchment and seal with a lid. Add a festive label with date and recipients name, and decorate if desired. Store in the fridge and plan to give within a few days as lemon curd should be used within two weeks.
PREP. TIME: Less than 30 mins COOKING TIME: 10 to 30 mins YIELD: Makes 5 jars
This recipe couldn’t be easier. Whip up a batch for Santa today!
Ingredients
½ cup sugar
½ cup butter
1 egg
1-½ cups flour
½ tsp. baking powder
¼ tsp. McCormick Vanilla, Almond
or Lemon Extract
¼ tsp. Dri Pak salt
Cake Mate Red or Green Festive Fixings
Directions
1. Heat oven to 375°F
2. Cream butter, sugar and egg. Mix well.
3. Add flour, baking powder, vanilla and salt.
4. Roll into marbles. Place on lightly greased cookie sheet. Press flat with the sugared bottom of a glass.
5. Sprinkle with Cake Mate Red or Green Festive Fixings.
6. Bake for 10 minutes. Cool on wire rack.
Recipes from Hidden Valley Ranch Kitchens
Baked Chicken Tenders
WINE SUGGESTION: Carmel Road Monterey Chardonnay 2010
NTER TO WIN Chef Livio Ferigo’s Amore Bermuda cookbook!!
A delicious and hearty soup made dried green split peas, ham or hocks, and seasoned with thyme, allspice, and bay leaves. Using a leftover, meaty ham bone from the holidays makes this soup perfect for serving on New Year’s Day. If you don’t have leftover ham, simply substitute ham hocks to add a smoky flavour. Don’t use leftover ham that has been cooked or basted with anything sweet like honey, maple or brown sugar as it adds an unpleasant flavour to the soup.
This recipe couldn’t be easier. Whip up a batch for Santa today!
Soft, moist gingerbread flavoured with spices and molasses is a favourite Christmas treat.
