REAL Ranch Dressing

Are you like me? Did you always just assume that it was impossible to make your own – completely from scratch – homemade ranch salad dressing?

I mean, who does that? Right?

You know – with any level of success.

Sure – we all know folks who make “their own Ranch” – but the taste? Um, yeah… Not so yummy.

Are you a Ranch snob like me?

You don’t want it watery or super milky, or overwhelmed by one spice or another? But every recipe you try comes out – well – gross.

For a while I was buying the packet of mix on the shelf – yes, it was expensive, but it beat the barfy stuff on most shelves nowadays that have that overwhelming chemical-y smell and taste. But dang – it nearly killed me to fork out $2 to $3 for that little envelope of spices to mix up the Ranch I wanted.

I mean – cause if we’re gonna be honest here – I’m a cheap-o at heart.

And a bit of a food snob, too.

I can admit it.

I want good food.

Affordably.

So sue me.

And maybe the whole Ranch conundrum wouldn’t have been such a big deal if I didn’t have this rip-roaring addiction to it going on. I was using the packet of dry mix to make salad dressing AND dip – weekly. And that added up to WAY too much pocket change.

So – me being me – I started experimenting.

Does your experimenting start here, too?

Okay – it’s true!

I have a love affair going on with the bulk foods section of a couple of my local grocery stores. What I can’t find at WinCo I can for sure find at New Season’s – gosh, I love that they’re just a stone’s throw from one another!

I can also admit there were some results on the road to yumminess that certainly deserved to be forgotten.

However, what really matters is that we have a winner, ladies and gentlemen – and it’s FABULOUS, and AFFORDABLE, and EASY to do. Well, and good for you, too.

Pepper Ranch Salad Dressing Mix (ßclick on hyperlink to download PDF of recipe)

Ingredients
2 Tablespoons Black Pepper, Finely Ground
2 Tablespoons Black Pepper, Coarsely Ground
1.5 cups Dried Parsley Flakes
1/2 cup Garlic Salt
2 Tablespoons Kosher Salt
1/4 cup Granulated Garlic
3/4 cup Granulated Onion
2 Tablespoons Dill Weed
2 Tablespoons Celery Salt
  1. Add all ingredients to a Quart Sized canning jar. Shake until thoroughly mixed together. Store in airtight container.

Yield: about 4 cups of dry mix.

Ingredients
1 cup Mayonnaise
1 cup Bulgarian buttermilk
1 cup Sour Cream
1 Tablespoon Dry Pepper Ranch Dressing Mix
  1. To make dressing, combine mayonnaise, buttermilk, sour cream and 1 Tablespoon of mix. Whisk together until completely incorporated.
  2. Refrigerate dressing for several hours – until chilled through.

Yield: 3 cups dressing.

Notes:

To alter this to make a dip, simply omit the buttermilk.

Want a spicier dressing? Add some chipotle chili pepper powder, or add a few shakes of Tobasco sauce.

For an amazing dip? Add a cup of diced celery and a cup of diced onion and allow to sit overnight in the fridge before serving.

Here’s the blow-by-blow in photos:

A fairly decent representation of the ingredients and equipment needed.

The coarse and fine ground pepper:

The parsley goes in next:

Now the garlic salt:

Kosher salt:

Granulated garlic:

Granulated onion. Okay – if you’re paying attention to the colors here, you’ll see I actually snuck in the celery salt before the granulated onion.

And lastly – the dill weed:

As you can see – that’s a REALLY full jar. There ain’t no way you’re gonna get that to mix up by shaking this jar, so this is where I take the entire contents and dump it into a larger jar – just for mixing purposes:

Don’t be afraid to spend a little time making sure this gets good and mixed up. Also, if you find that you feel the need to throw in some dehydrated celery flakes (:ahem: – you do find the need to do that sometimes, right? I’m not the only one, right?) now would be the time.

Then, once everything is all mixed up – transfer back into your Quart sized canning jar. Voila! Even if it was overflowing and wouldn’t all fit before you mixed it up – it will once you get it all mixed up and transfer it back. Magic!

Here’s the super amazing part. It only takes 1 Tablespoon of this mix to make 3 cups of Ranch salad dressing. Here’s what you need:

You pretty much can’t convince me that any buttermilk other than the Bulgarian Buttermilk is worth using. It’s cultured, it’s thick, it’s wonderful to work with, it tastes better, and when you use it for cooking and baking – just a better result. LOVE the stuff.

I’m also snobby about the sour cream – there should be one ingredient: sour cream. Got it?

Now – if I had more eggs available right now and more time, it would be homemade mayo – but I don’t, so this is gonna have to do.

Do you have a 4 cup glass measuring cup? I use mine probably every single day. It’s a wonderful thing to have on hand – especially when you’re mixing up salad dressings and dips!

I always start by pouring the buttermilk in the cup first.

Next, add the mayo – by putting the liquid in first, you’ll know when you’ve got the right measurement, when the liquid displacement gets to the next cup measure. Cool, huh?

Then, add the sour cream. 3 cups measure total – 1 each of buttermilk, mayo, and sour cream.

Now add 1 Tablespoon of the Ranch Mix:

I use a wire whisk and start mixing.

It’ll take just a few minutes and then you’ll have a lovely, smooth, thick, wonderful Ranch salad dressing!

Ta da!

This will keep in the refrigerator for a week or two. You know – if it doesn’t get slurped up before then.

To make this into a dip – simply omit the buttermilk.

SO easy.

SO yummy.

SO worth the time.

This Quart sized canning jar worth of mix will keep for months. I make salad dressing and dip weekly – and my last batch lasted just shy of 6 months… (Oh, and I throw a little in my Taco Soup, and Potato Salad, and a few other things!)

So whatcha waiting for? Go make some ranch dressing mix – you won’t regret it!

Dina’s Tex-Mex Stew

I’ve been very, very busy lately.

Longing for a good home-made soup or stew.

Too many meals that have been a grab of something out of the fridge as I’m racing out the door.

I don’t like that.

What I do like is this: Tex-Mex Stew.

Just what I needed this day – a chance to throw together a pot of yummy stew while I wait for my girl to get home from college tonight!

I probably should have gotten a shot of all of the ingredients corralled up – but I didn’t even think of doing that until now – so – yeah, didn’t happen! 🙂

Let me just start by saying this: use a big stockpot. At least 8 quart. Really. I hate it when I start making soup in a pot that’s too small and then I’ve got to transfer everything into a bigger pot and it’s such a hassle. So – got it? Make sure the pot is big enough. And you should know: this makes enough for dinner for the family with some leftovers to boot. If you don’t want that much: cut the quantities in half!

All that being said – I thinly slice ribbons of sweet onion, and then sauté them in a bit of olive oil in the bottom of a large stockpot over medium-high heat.

Next, add some sliced celery. I like celery – a lot – and believe in using as much of the leaves as possible. If that bugs you, then adjust accordingly.

Now add in the ground beef, making sure to break it up until it’s a pretty fine consistency as it browns.

You might think this is a little bit wacky – but believe me, it’s fabulous. You’ll thank me later for this next step.

Add taco seasoning mix, ranch dressing mix to the meat mixture, stirring until thoroughly combined.

Doesn’t it smell amazing?!

(Normally I wouldn’t be semi-brain dead and gotten the order of adding things in mixed up – not that it’s the end of the world or anything – but if you print out the recipe and then compare my photos – you’ll note a bit of a disparity in the order of stuff. Sorry – I’m tired!)

Now add in the minced garlic, making certain to keep it from scorching.

Next I added the carrots. I want them to get a bit of a brown before going on to the next thing…

As you may recall, we can our own beans here. Love ’em. Will never go back to the store bought variety. SO much better. This would be a great opportunity to use a jar of mixed beans, or use smaller jars of a variety of beans. But – if you’re feeling kinda lazy (like I am today), then just pick a variety you like and throw them in. This time I used red beans.

A little note about one of the ingredients here. I’m allergic to bell peppers. Don’t know why – but they blister the heck out of my mouth. BUT… I can handle fire roasted canned peppers – go figure! And not only can I handle, I kinda love ’em! I particularly love the red and yellow mixed variety. What’s not to love?

Once most of the moisture in the bottom of the pan has been absorbed/cooked off, add diced tomatoes and the rough chopped fire roasted peppers. Use the juice from the tomatoes to deglaze the pan, making sure to loosen up any bits that have adhered to the bottom of the pan.

I use home-canned chicken stock and typically a quart of it is gonna do you. But every now and then I like this a bit thinner and will add a bit more. And – I can’t extol the virtues of tomato juice enough. It’s GREAT for stuff like this, or pasta casseroles, etc. You’ve got some in your pantry, right?

Add chicken stock and about half of the can of tomato juice, stirring to make certain everything is well incorporated and nothing is sticking to the bottom of the pan

Another ingredient I have a little love affair going on with here:

You may not know it – but you need this stuff. Yes, it’s worth the work to find it. Just get it, you’ll thank me later.

Add in chipotle chili powder and chili powder, adding more or less to your preference.

Turn heat to medium-low and add in corn, zucchini, and rice. Make sure to stir the rice in thoroughly. Allow to simmer for 20 to 30 minutes, taking care to scrape the bottom to prevent the rice from sticking and scorching.

Now – all you need to do is eat some of this fabulousness.

YUM!

Hurry up and get home, Jessica! Soup’s on!