Stuffed Skillet Ranch Cornbread Rsc Recipes

PARMESAN GARLIC RANCH BEER BREAD #RSC

Steps:

• Preheat oven to 375°F.
• In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool.
• In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan.
• Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.

RANCH CUMBERLAND PIE #RSC

Steps:

• Preheat oven to 375°F.
• Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
• Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
• Bake pie for 20 minutes or until heated through and golden brown.

RANCH CORNBREAD

Steps:

• Combine dry ingredients; add milk and beaten eggs, stir just to combine.
• Add cheese, green pepper, pimentos and ham or bacon, if using; stir gently.
• Heat the 3 tabl;espoons butter until melted in a 9 inch cast iron skillet (a baking dish can be substituted) at 400°F.
• Remove and pour batter into hot skillet; do not stir.
• Increase oven temperature to 425°F and bake for 25-30 minutes or until golden brown.

STUFFED CORNBREAD

Steps:

• Preheat oven to 425°.
• Grease a 10-inch iron skillet and set aside.
• In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
• In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
• Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
• Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.

STUFFED FIESTA PORK TENDERLOIN #RSC

Steps:

• Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
• Preheat oven to 400 degrees.
• Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
• Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
• Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
• Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.

CHICKEN RANCHILADAS #RSC

Steps:

• Preheat oven to 375 degrees. Spray a 9" x 13" x 2" baking dish with non-stick cooking spray; set aside.
• Heat spinach in microwave oven according to package directions, just to thaw it out, not heat it through. Place spinach into a clean kitchen towel and squeeze dry; set aside.
• Heat the vegetable oil in a medium non-stick skillet over medium-high heat. Add in the shallots, garlic and 1/2 teaspoon salt and cook until they begin to soften, approximately 2 - 3 minutes. Add in the reserved spinach, mix to combine; set aside.
• Place the yogurt into a medium bowl, add 4 teaspoons of the ranch seasoning mix; mix to combine; set aside.
• Place the enchilada sauce into a medium bowl, add in the remaining ranch seasoning mix, mix to combine; set aside.
• Place the chicken into a large bowl, add in the reserved spinach mixture, 6 ounces of the cheese, remaining 1/2 teaspoon salt, black pepper and 1/2 cup of the ranch yogurt sauce, mix to fully combine; set aside.
• Lay the tortillas in a single layer onto work surface. Evenly divide the chicken mixture between the tortillas, placing it down the center of the tortillas. Start rolling up the tortillas, by folding over an empty end of the tortilla over the filling, then rolling up cigar style. Follow this process for all 6 tortillas.
• Spread 2 - 3 tablespoons of the enchilada sauce into the bottom of the prepared baking dish. Place rolled tortillas, seam side down, into baking dish. Pour remaining sauce over tortillas, being sure to cover them entirely in sauce. Top with remaining 2 ounces cheese. Cover dish with aluminum foil, place in preheated oven and bake until heated through, approximately 30 - 35 minutes.
• Serve ranchiladas with remaining ranch yogurt sauce on the side.