Tag: ranch dressing

Buffalo Chicken Salad

A few days of warm weather has me longing for days that we can be outside. I know some work outside, no matter the weather, my husband included. On the other hand, I choose to stay indoors except when necessary during the bitter cold days.

However, getting my grandson out and letting him play for hours last week was lovely. He is never happier than when he is mowing grass and plowing fields!

The warm weather inspired me to have a picnic. I made Bentley’s favorite, peanut butter and jelly, and some homemade chicken salad for myself.

On this particular day, I was out of several grocery items, so my plain chicken salad became Buffalo Chicken Salad out of necessity. With no mayonnaise, I went for some homemade Ranch dressing instead, which led me to the buffalo sauce and celery, and one thing led to another.

I am a plain chicken salad person. I do not want pickles, eggs, or fruit! I usually like it the way I like it, and that’s it. However, it turned out amazing. Because I ran out of buffalo sauce while preparing it, the salad wasn’t very hot and spicy, making it perfect for Bently.

When making chicken salad of any kind, I prefer to cook my chicken in a slow cooker. It’s fall-off-the-bone tender! Then, place your warm chicken in the bowl of your mixer and mix briefly with your paddle attachment. The chicken will be perfect for chicken salad, or a casserole for that matter!

Now to my newspaper readers, writing articles and sharing my love of cooking with you has been a pleasure! You have graciously allowed me to share my life with you, including graduations, kids moving away from home, marriages, births, deaths, and many other moments. Seasons change, and so do we. Now, my life is leading me down a different path that I must pursue. I will forever be grateful that you welcomed my fumbling words and recipes into your homes. Hopefully, my recipes and stories have brought a few smiles and happy memories as you shared meals with your friends and family. Happy Cooking!

For those of you that access my recipes via the blog.  Please keep coming back.  I will continue to post new recipes and want to thank you for visiting Not Just Sunday Dinner.    

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Buffalo Chicken Salad

Course Salad
Author Amye Melton

Ingredients

  • 4 cups cooked, shredded chicken
  • 1/2 cup Ranch dressing
  • 1/3 cup buffalo sauce or to taste
  • 1/2 cup thinly sliced celery
  • 1/3 cup sliced green onions

Instructions

  • In a large bowl, add chicken, dressing, buffalo sauce, celery and onions. Stir to combine. Refrigerate.

Blue Balsamic Chips

 

Blue Balsamic Chips

Who out there plans their party menus weeks ahead of time? I have started my list of Super Bowl recipe contenders. Appetizers are the ultimate crowd-pleasers and what we will be serving this year. We seldom order them when we go out. That is unless we decide to split a few for our meal. Which is one of my favorite things to do!

I have been working on my recipe plans. I have a massive stack of cookbooks beside the couch with sticky notes everywhere. I know it’s old school, but I love a cookbook. A book that I can hold, rather than my iPad or computer, has so much appeal to me! If you ask Greg, my obsession with cookbooks is probably a little over the top. Oh well, it’s a cheap habit, and it makes me happy.

Here’s an oldie but a goodie that I will be making this year. Homemade crispy, crunchy potato chips topped with alfredo/blue cheese sauce, drizzled with balsamic glaze, and sprinkled with bacon and green onions. If that does not make your mouth water, I’m not sure what would!

Blue Balsamic Chips
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Blue Balsamic Chips

Course Appetizer
Author Amye Melton

Ingredients

  • 4 medium potatoes scrubbed
  • peanut oil for frying
  • salt to taste
  • 1 cup prepared Alfredo sauce
  • 6 ounces blue cheese crumbles plus more to spinkle over the top
  • 1/4 cup Ranch dressing
  • 4 strips bacon fried crisp, drained and chopped
  • 3 green onions green part only, chopped
  • 1 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch

Instructions

  • Slice scrubbed potatoes thin. Soak in ice water for about 10 minutes. Drain and dry well.
  • Heat oil to 350℉ - 375℉.
  • While oil is heating, pour 1 cup alfredo sauce in a saucepan. Heat to boiling then reduce to a simmer. Add 6-ounces blue cheese crumbles and 1/4 cup Ranch dressing. Stir to combine. Remove from heat and allow to rest.
  • In another saucepan combine vinegar and water. Bring to a boil. Reduce heat to a simmer annd stir occasionally. Make a slurry by adding 1 teaspoon water to the cornstarch. Add to the balsamic mixture and stir. (You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough, make up a little more.). Set aside.
  • Fry potatoes to desired crispness. Drain well on paper-towel lined pans. Salt to taste.
  • Place chips on a serving plate. Drizzle chips with blue cheese sauce, then drizzle with some balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.

Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
Author:
Serves: 6
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Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.

 

 

Savannah’s Buffalo Chicken Wrap

Buffalo Chicken Wrap

Visit the Melton house any day of the week and chances are you will be here when we are serving something with buffalo sauce. Savannah is the buffalo sauce queen. It works out well for me, especially when I tell her that I’m craving one of her specialities and SHE cooks dinner! Because even though I enjoy cooking, I love a night off every once in a while.

These awesome buffalo chicken wraps are one of my favorites! On nights that we are grilling, we like to throw a few boneless skinless breasts on the grill to refrigerate and have later in the week.

When ready to assemble wraps, take the chicken out of the refrigerator and cut into cubes, then reheat in a skillet.  Savannah assembles the wraps and then toasts them on a skillet or a panini press. They are delicious served with Ranch or Blue Cheese dressing.

Make sure your tortilla is large enough for its contents because you don’t want a “blow out” as you are eating dinner. A good rule of thumb is to buy tortillas that are at least twice as big as the contents you plan to put in it.

 

5.0 from 1 reviews
Savannah's Buffalo Chicken Wrap
 
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Ingredients
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
Instructions
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.