Crispy Ranch Chicken

August3

Crispy Ranch Chicken

Recipe: Crispy Ranch Chicken

Ingredients

  • 1 bag Ranch Dressing & Dip Mix
  • 1 cup Instant Mashed Potato Flakes
  • 1 large Egg, beaten
  • 6 bone-in Chicken pieces (breasts, legs, and/or thighs)

Instructions

  1. Preheat oven to 400°F
  2. Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish
  3. Place beaten egg in a separate shallow dish Dip chicken pieces in the egg, then coat with potato flake mixture
  4. Bake chicken on an un-greased baking pan for 40-50 minutes or until no longer pink in the center and juices run clear
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Corn on the Cob

August3

Recipe: Corn on the CobCorn on the Cob

Ingredients

  • Corn
  • Butter
  • Salt, Pepper, or other seasoning

Instructions

  1. Shuck the corn & set aside
  2. Here are several ways to cook the corn:
  • Bring the water to a boil – Place in a steamer basket and steam for 8-10 minutes
  • Bring the water to a boil – Reduce the water to a simmer and add the corn cobs for about 8 minutes
  • Bring the water with corn up to a boil, turn heat off, cover, let steam for 20 minutes
  • Another option is to steam, boil, or grill the corn by keeping on the husks, which can intensify the flavor

Quick Notes

Slice corn from the cobs after steaming or boiling. Toss with butter or the Olive Oil & a Blend of salt or other seasonings, such as Chipotle.

Grilled Vegetables

August3

Recipe: Grilled Vegetables

Ingredients

  • Zucchini
  • Yellow Squash
  • Red Onions, cubed
  • Mushrooms
  • Red Pepper
  • Bottled Italian Dressing

Instructions

  1. Slice zucchini & squash 1/8 – 1/4 inch thick
  2. Cut the red peppers into about 1/2 inch chunks
  3. Toss into a ziploc bag or bowl and toss with the marinade to coat
  4. Put in the fridge until ready to grill
  5. Slide onto skewers or bamboo skewers that you have soaked in water for a bit
  6. Grill on a hot grill, turning occasionally until desired doneness

Quick Notes

After I cut the red onion into chunks, I do not actually place them in the marinade, where they will tend to fall apart. Instead, I wait & place them on the skewer as a chunk & then drizzle any remaining marinade over the entire kabob, onions get a little extra drizzle.

Kelle’s First Watermelon Basket

August3

Watermelon Basket

Ingredients

  • Watermellon
  • Strawberries
  • Blueberries
  • Bananas
  • Other ideas: Cantloupe – Honeydew Mellon – Pineapple – Peaches – Raspberries or other Berries

Instructions

  1. Cut off a little less than half of the watermellon with a good chef’s knife
  2. Cut triangle shapes along the edge of the mellon
  3. Use a scoop to form watermellon balls
  4. Slice the fruits & gently toss in the watermellon basket
  5. Refrigerate, and add banana slices just prior to serving

Microformatting by hRecipe

Tortellini Kabobs

August3

Recipe: Tortellini Kabobs

Ingredients

  • 1 (8 ounce) package spinach tortellini
  • 1 pint grape tomatoes
  • 1 (7 ounce) package fresh baby mozzarella
  • 20 wooden skewers
  • 1/3 cup jarred Basil Pesto
  • 1/4 cup warm water
  • 1/2 cup ricotta cheese
  • 2 tablespoons sour cream

Instructions

  1. Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente.
  2. Drain and rinse under cold water to cool off enough to handle with your hands.
  3. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball.
  4. For the dipping sauce Pour Basil Pesto into a bowl. Then add ricotta and sour cream. Stir to blend.

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Sarita’s Pasta Salad

August3

Sarita's Pasta Salad

Ingredients

  • 1 14.5 oz can Stewed Tomatoes
  • 4-6 Roma Tomatoes, diced
  • 1 tsp Kosher Salt
  • 1 small package Pine Nuts
  • Garlic to taste
  • Fresh Basil
  • Wildtree Basil Pesto Grapeseed Oil, #10224 or Butter Grapeseed Oil, #10282 or Olive Oil
  • Farfalle – (Bowtie Pasta)

Instructions

  1. Put the canned tomatoes in a bowl, dice them or break them up by hand
  2. Refill the can with diced fresh tomatoes, & add that to the bowl
  3. Meanwhile, toast the pine nuts in a small dry pan on the stove
  4. When cooled, add to the tomatoes
  5. Add salt, chopped garlic & basil and add to the bowl
  6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
  7. Serve over hot or cold Farfalle pasta

Quick Notes

My friend served this fabulous, but simple, pasta recipe of her mother’s, Sarita. My family was delighted with it…

Microformatting by hRecipe.




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