Hidden Valley Ranch Crusted Scallops With Spinach Rsc Recipes

HIDDEN VALLEY RANCH CRUSTED SCALLOPS WITH SPINACH #RSC

Steps:

• 1) In a cool skillet, start cooking your bacon over medium/low heat until crispy. (The lower the heat, the more bacon fat you'll render out, which is good.).
• 2) In a small plastic sealable bag, combine 1/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan cheese, and scallops. Gentle mix/coat the scallops in the mixture.
• 3) Once the bacon is crispy, remove from skillet, and turn heat up to medium. Keep ALL the fat in there. Sear the scallops on one side, roughly 2-3 minutes. Do not move them until they have cooked about halfway through. Then flip to the other side and sear another 1.5-2 minutes. Then remove from the pan.
• 4) Add the garlic, shallots, butter, and other half of Hidden Valley Original Ranch Seasoning Mix to the pan. Sauté for 2-3 minutes, and then add you spinach and allow it to steam and wilt, stirring after about 1-2 minutes. Then add the lemon juice and crumble up the bacon into the spinach.
• 5) Create a small bed of spinach on your plate and place your scallops on top of it. Enjoy!

HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

CANYON RANCH SCALLOPS

Steps:

• In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish.

GRILLED POTATOES & SHRIMP WITH SPINACH MOUSSE #RSC

Steps:

• Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch. Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender. Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool. Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes. Drain and squeeze out as much water as possible. Set aside and allow it to cool enough to handle.
• Prepare the green onions by cutting the tender green bottoms of one diagonally on the bias to make thin elongated rings to be used as garnish and the remaining two onions by mincing finely using both the white bottoms and green tops.
• Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with ½ package Hidden Valley Original Ranch Dips Mix, ¼ cup Parmesan Cheese, lemon juice and mix until well blended with an electric mixer for about 1 minute. Fold in the black pepper, lemon zest and minced green onions. Mix until evenly blended. Place this Spinach Mousse in the refrigerator until ready to plate the appetizers.
• Cut the slightly cooled potatoes into thick rounds about 1/3 inch thick and dip this in the melted butter and then roll them in a bowl holding a mixture of ¼ cup Parmesan Cheese and ½ cup bread crumbs. Place the potatoes slices on a hot griddle and brown on each side for about 5 minutes. Remove to a plated lined with a paper towel.
• Season the raw shrimp with the reserved 1 Tablespoon of the Hidden Valley Original Ranch Dip Mix and freshly ground black pepper (about 2 twist). Place the seasoned shrimp on the hot griddle and cook for 6 minutes turning over at 3 minutes. Shrimp should be cooked through and nice and pinkish red in color.
• Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
• When ready to serve, remove the yogurt-spinach mixture from the refrigerator. Take the grilled potatoes and put them on a serving platter and top with a heaping round teaspoon full of the Spinach Mousse. Top with a opened grape tomato and then crown each stack with one grilled shrimp with a inserted chive garnish. Serve and Enjoy!

SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC

Steps:

• In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
• *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

HIDDEN VALLEY RANCH WHITE PIZZA WITH SPINACH AND CHICKEN #RSC

Steps:

• Sautee diced chicken chunks in a pan, set aside.
• Prepare pizza dough mix according to directions on the box. Brush dough with olive oil.
• In a separate bowl, mix Greek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza dough according to how much sauce you like on your pizza. You can use any leftover sauce for dipping!
• Spread parmesan cheese over pizza.
• Spread spinach over cheese.
• Place tomatoes on pizza. As many or as little as you like, or none at all.
• Sprinkle cooked chicken on top of all the other toppings.
• Cook according to temperature and time on the pizza dough box, or until browned.
• Remove pizza from oven and allow to cool for 5 - 10 minutes.
• Sprinkle with lemon zest, optional.
• Cut into 6 or more slices, depending on size.
• Serve and enjoy!

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

Steps:

• Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.