Tag Archives: hidden valley ranch

Day 16: Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce

Standard

Day 16 of the Pinterest Project is already upon us and I have decided to make Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce for dinner! When I saw this recipe on Pinterest, I knew I wanted to try it. I love jalapenos and everything spicy for that matter. The spicier the better, if you ask me! This recipe uses Jalapeno Kettle Chips, which are so good. I don’t eat potato chips often, but when I do Jalapeno chips are one of the few kinds I really like to eat.

This recipe is a little different from the one that was originally posted on Pinterest from the blog “My life as a Mrs.”  If you look at her recipe, you’ll see that I made my chicken into strips instead of keeping it as breasts. I thought it was be easier to dip the chicken in the homemade jalapeno ranch sauce, then to drizzle it on top of the breasts.

Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce

Ingredients:

Jalapeno Ranch Dipping Sauce:

  • 1/4 cup mayo
  • 1/4 cup low fat sour cream
  • 1/4 cup (plus 2 tablespoons) low fat buttermilk
  • 1 tablespoon Hidden Valley Ranch Dressing (the powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash of cayenne
  • 5-6 hot pickles jalapeno slices, finely chopped

Chicken:

  • 4 chicken breasts or tenders (about 1 3/4 – 2 pounds total)
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup low fat buttermilk
  • 1 teaspoon salt
  • dash cayenne

Directions:

Jalapeno Ranch Dipping Sauce:

Mix all ingredients together (adding additional buttermilk until desired consistency). Set aside and refrigerate until ready to use.

Chicken:

Preheat oven to 375 degrees. Grease baking dish or baking sheet for chicken. In a bowl, whisk buttermilk, salt and cayenne. If using chicken breasts, pound out chicken breasts to 1/2″ thickness and cut into strips. Add chicken to buttermilk mixture, tossing well.

Place crushed Kettle chips in a shallow baking dish or bowl. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess buttermilk. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place chicken in oven and bake for 25-35 minutes or until chicken is cooked through. Serve hot with jalapeno ranch dipping sauce.

35 minutes later and the chicken was done. Honestly I don’t know how I feel about this recipe. I was a little frustrated while making it. The chips weren’t sticking to the chicken as well as I had assumed it would and since I cooked my chicken on a baking sheet, the bottom wasn’t as crispy as the top. Also, for some reason chicken looks pink in these pictures, but it was fully cooked!

My favorite part of the recipe was the homemade ranch dipping sauce. It gave the chicken a completely new flavor which was good because I thought the chicken was too bland. I could hardly taste the jalapeno chips and instead it just tasted like baked chicken with a few crunchy things on it. I’m not going to lie, I was a little disappointed with this recipe and I probably won’t make it again. Maybe it would have turned out better if I had followed the directions exactly and cooked chicken breasts, but who knows. The only thing I  for sure will make again is the dipping sauce. I think it would be really good with some buffalo wings or even over a salad – it would give it a really good kick! The pickled jalapenos in it made all the difference.

Let me know if you try this recipe out and get a better result!

Advertisements

Day 1: Ranch Turkey Burgers and Oven Baked Parmesan Seasoned Fries

Standard

Today is officially day 1 of the Pinterest Project! For my first official project, I am making Ranch Turkey Burgers with Oven Baked Parmesan Seasoned Fries courtesy of the blogs ‘laaloosh’ and ‘playing with sugar.’  I’ve got my girl, Adele, playing on my itunes in the background, so let the cooking begin.

Ranch Turkey Burgers – For all you healthy eaters or weight watcher participants, this buger is only 3 points.  If you add a bun, then obviously you add more points. Although I’m not a point counter myself, 3 points doesn’t seem that bad, right? Below is the original recipe.

Ingredients:

As you can see, everything I used I got from Trader Joes except for the Hidden Valley Ranch Mix. TJ’s is the best store on the face of the earth – the prices there are ridiculously cheap and everything is fresh and amazing.

 Once you have all your ingredients, combine everything into a bowl. The only thing I did differently is I used a garlic press and pressed the garlic as opposed to mincing it. I LOVE garlic and wanted to have a stronger garlic taste in my burgers.

Directions:

Once the ingredients are mixed, form four patties. Spray a frying pan with cooking spray or use olive oil to coat the pan. Cook the patties until they are completely done. It took about 20 minutes total to cook the patties. I had the burner on low as I did not want to burn the patties.

Oven Baked Parmesan Seasoned Fries – Since you typically eat fries or onion ring with burgers, I figured I would try these baked fries. They were really simple and easy to prepare, but they took a little while to cook.

Ingredients:

  • 1 pound of medium russet potatoes (approx 3 medium potatoes)
  • 1 1/2 TBSP of Extra Virgin Olive Oil
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Oregano
  • 1/8 tsp Dried Rosemary
  • 1/4 tsp of Garlic Powder
  • 1/4 tsp of Old Bay Seasoning
  • 2 TBSP of Kraft Parmesan Style Grated Cheese

I changed up this recipe a little bit. First off, I did not have Rosemary and honestly I don’t really like it in food unless I’m eating italian, so I omitted it completely. Instead of Old Bay Seasoning I used Don’s speciality meats seasoning from Louisianna! My good friend, Amy introduced me to this. For those of you from the south, Don’s is a cajun seasoning, kind of like Tony Chachere’s, but better! I also used 4 potatoes, instead of 3. I don’t have a peeler, so I cut the skin off the potatoes and added an extra potato since I knew I would be wasting some of it. Also, I tried to find potatos that were relatively flat and rectangular like to make it easier to cut the skin off.

Directions:
Preheat the oven 425 degrees. Wash, peel and cut the potatoes into 1/8ths and place them on a cookie sheet that has been lined with aluminum foil. Mix all the spices and parmesan cheese together in a bowl. Take a large, freezer size ziploc bag and put all the potatoes in it. Add the spices mix and the oil to the bag. Seal the bag tightly and shake all the ingredients up, making sure that everything is distributed evenly. Dump the potatoes onto the cookie sheet and spread them out in a single layer. Bake for 30-45 minutes. I baked them for 20 minutes and then flipped them and baked them for 20 more minutes. I did not have aluminum foil, so I coated the cookie sheet with cooking spray and my fries turned out a little darker because of that, but they were still really good. Also, after they were done, I sprinkled a little more Don’s on top of them.
For the burger I used Martin’s potato bread buns and I topped my burger with avocado slices, grilled onions and bar-b-que sauce! Being from Texas, I can’t have a burger without some good old fashioned bar-b-que sauce.
The burger and fries were amazing – especially the burger. That recipe will definitely become a staple in my recipe book. Day was a success! Stay tuned for what tomorrow brings…