Tag Archives: mason jar

Redneck Ranch

Ok..I love ranch dressing.   Whether it’s on the obvious salad, a french fry dip, tacos, on pizza…a spoon.  You name the food and ranch dressing is likely a great add-on!

However, one day we apparently ate our fridge worth of bottled ranch and I had to come up with something quick to satisfy our need of fried chicken tender dip, and that I did.  

The below ingredients can be altered (of course) to your specifications, but they do make a great ranch substitute (Hidden Valley) with a bit of a fun tang.  That same tang is excellent with fried chicken, on burgers & fries…and yes, even vegetables..

*I took pictures of both the whisking/bowl “technique” or the mason jar “technique”.  I do hope that the word, technique, is more comical than anything.  You either stir or shake people.

The Starting Lineup

  • 1/2 cup mayonaisse
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard (spicy brown would work too)
  • 3 Tbsp of pimiento peppers
  • Juice of 1 lemon
  • Pinch of cayenne pepper
  • Hefty pinch of ground pepper and salt

Optional

  • Mason Jar (to shake..looks great and keeps the dressing fresh)  

Like I mentioned above, this is silly easy.  You combine all of the ingredients into either a bowl or into a mason jar (with lid) and whisk or shake till combine. 

  

  I prefer to then place the dressing into the refridgerator for at least 30-60 minutes to blend the flavors, but if your’e in a hurry, go ahead and dig in!  Enjoy!  

  

Easy Escabeche (pickled jalapeños)

We eat A LOT of Mexican food around here and frequent quite a few taqueria’s  (taco, burrito, etc shop for my English only speaking friends) for authentic grub, where we also load up on their escabeche.

Since I do make spicy dinners so very often I thought I’d try my hand at making my own pickled jalapeños.  Dang, it’s so simple!  I also realize I’m not actually “canning” the escabeche here, but these will last a LONG time in your fridge, if you don’t munch them all up first!

The Starting Lineup

  • 1 cup white vinegar
  • 1 cup water
  • 6 jalapeños
  • 2 carrots
  • 1 white onion
  • 1 bay leaf
  • 2 Tbsp kosher salt
  • 2 tsp whole black peppercorns
  • 5 cloves garlic, peeled  

First we’ll peel and cut our carrots into thick slices a bit on the diagonal, peel the 5 cloves of garlic, cut the white onion into wedges and thickly slice the jalapeños.  *you’re more than welcome to leave them whole too.  

I like our jalapeño escabeche to be pretty dang spicy, so I do NOT remove the seeds or pith.  However, if you want a more mild version, than do just that!  They’ll still be flavorful, but a tad less burn-your-face-off hot. 😉 *if you have sensitive hands, wear gloves! 

 

In a large pot, combine every single ingredient listed above and bring to a low boil/simmer for about 10 minutes.  The jalapeños will turn from a bright green shade to almost a drab army green.  Remove pot from heat and set aside to cool. 

  

Careful of enhaling the steam off of this…trust me. 😉

  

Once this has cooled a bit, transfer to a clean jar.  Seal tightly and place in the refrigerator for at least 24 hours.  *I took ours out to sample at the exact 24 hour mark and they were perfect! 

  

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