Buttermilk Ranch Dip Joy Bauer Recipes
CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE
Steps:
- Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
- When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
- Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
- Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
- Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
- Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
- Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
- In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.
EASY RANCH DIP
Provided by Trisha Yearwood
Categories appetizer
Time 5m
Yield about 3 cups
Number Of Ingredients 10
Steps:
- Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.
BUTTERMILK RANCH VEGGIE OR CHIP DIP
My husband loves to dip his veggies and chips in Ranch Dressing but prefers his dip to be thicker than dressing. We didn't care for the Hidden Valley Ranch Dip Mix so I decided to try using the dressing mix to make a dip and he loved it. I now keep both ingredients on hand at all times so I can whip up some dip whenever we need it. It is wonderful with both veggies and chips. We prefer Breakstone sour cream, especially if using the Fat Free or Lite variety.
Provided by Marg CaymanDesigns
Categories Brunch
Time 5m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Mix dry dressing mix into container of sour cream.
- Can be eaten immediately but best if chilled for at least 1 hour.
- Serve with raw vegetables of your choice or potato chips. We love it with zesty French fries too!
Nutrition Facts : Calories 64, Fat 6.3, SaturatedFat 3.9, Cholesterol 13.2, Sodium 15.8, Carbohydrate 1.3, Sugar 0.1, Protein 0.9
BUTTERMILK RANCH DIP (JOY BAUER)
This is a reduced calorie ranch dressing for lettuce. You only want to use about 2 tablespoons for an entree sized salad or 1 1/2 tablespoons for a side salad. I usually use olive oil mayonnaise, which gives it a slightly higher calorie count (about 10 calories). This recipe is adapted from "Slim & Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love" by Joy Bauer.
Provided by threeovens
Categories Salad Dressings
Time 10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients in a bowl and stir to combine.
- Alternatively, place all ingredients in a jar, with a tight fitting lid, and shake.
Nutrition Facts : Calories 30.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 2.9, Sodium 100.7, Carbohydrate 3.4, Fiber 0.1, Sugar 1.6, Protein 1
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