Our favorite salad dressing around here is ranch, but most homemade ranch dressings have fallen short of my expectations, either in flavor or texture. Well, I've finally come up with a scratch recipe I like. I may fiddle with it a little more in the next few batches, but so far, this one is the keeper.
Homemade Ranch Dressing
1/2 cup mayonnaise (can use Miracle Whip, but dressing will be much sweeter if you do)
1/4 cup sour cream
1/4 cup buttermilk
1 Tablespoon apple cider vinegar
1 teaspoon dry parsley leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dry dill weed
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon sea salt
Combine all until smooth. Let chill for several hours for best flavor.
Tangy Ranch Chicken
I clipped this recipe from the coupon section of the newspaper a few weeks ago. It comes from the French's Company. This chicken recipe comes out a bright yellow color. The sauce tastes like honey-mustard, although there is no honey in it. It may look a little odd, but it became a family favorite right away.
2/3 cup ranch dressing (store bought or homemade)
1/3 cup yellow mustard
3 Tablespoons brown sugar
4 to 6 boneless skinless chicken breast halves (I cut them into tenders)
Mix dressing, mustard and brown sugar; set mixture aside.
Heat 1 Tablespoon of oil in nonstick skillet. Saute chicken until lightly browned on all sides, about 10 minutes.
Stir in reserved sauce. Cook, stirring often, until chicken is coated and sauce has thickened.
Makes 4 to 6 servings.