CHICKEN BACON RANCH PANINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
- To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
- On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
- Slice the sandwiches in half and gobble them down immediately.
MONTEREY RANCH PANINI
Make and share this Monterey Ranch Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lay out the bread and spread the inside of each slice with 1 tablespoon ranch dressing.
- Cover each of the four slices of bread with one of the sliced chicken breast halves, 4 tomato slices, 4 bacon slices, and 1 slice of cheese.
- Cover with remaining 4 slices of bread.
- Brush the top and bottom of each sandwich with olive oil.
- Place the panini in a large heavy frying pan; place a slightly smaller heavy pan on top of the panini to weigh them down; cook over medium heat for 4 minutes, turn the panini over, replace the second frying pan and cook for 4 more minutes or until the bread is toasted and the filling is warmed through.
- Remove from pan, slice and serve immediately.
- **Panini can also be cooked on an indoor-style grill, a stovetop grill, or a panini grill.
- **Suggestion-marinate the chicken breasts in Italian dressing for 2 hours in the refrigerator, then grill.
Nutrition Facts : Calories 539.9, Fat 41.4, SaturatedFat 13.2, Cholesterol 129.2, Sodium 880.4, Carbohydrate 5.5, Fiber 1.2, Sugar 3, Protein 35.6
CHICKEN RANCHILADAS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A twist on an enchilada, with yummy ranch flavoring throughout as well as on top of the ranchilada!!
Provided by Sirbarney
Categories Weeknight
Time 53m
Yield 6 ranchiladas, 6 serving(s)
Number Of Ingredients 12
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.
PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce.
Provided by tambocos
Categories Weeknight
Time 55m
Yield 4 chilies, 4 serving(s)
Number Of Ingredients 25
Steps:
- Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
- Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
- Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
- Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
- For the sauce:.
- Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.
Nutrition Facts : Calories 1252.5, Fat 93.6, SaturatedFat 25, Cholesterol 162.8, Sodium 1062.4, Carbohydrate 64.5, Fiber 14.9, Sugar 7.3, Protein 46.6
CRUNCHY CHICKEN RANCH PANINI #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love to make panini sandwiches for my family. The kids especially like this one because of the crunchy ranch topping on the outside. It make it very special. In fact it was so good they didn't seem to notice I slipped a "green" veggie (spinach) in there. I am always careful when cooking the panini, however, because if the heat is too high it will burn. I also love to use my panini maker that I got for Christmas but it doesn't get as much of a crunch as a regular pan does.
Provided by floridag
Categories Weeknight
Time 30m
Yield 4 Panini, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and onions; sauté for 10 minutes. Add bell peppers and shallots; cook another 5 minutes or until soft. Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
- In the mean time cut each chicken breast in half. Place each piece between two pieces of plastic wrap and pound gently to ¼-inch thickness. Season each piece with salt and pepper. Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through. Remove from heat and set aside.
- In a small bowl combine Ranch mix and mayonnaise. Place breadcrumbs and Parmesan cheese on a pie plate. Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread. Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere. Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, ¼ of the spinach, the cooked chicken, and a layer of cooked onion mixture. Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
- Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter. Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top. Gently press and cook about 2-4 minutes per side. Repeat with remaining sandwiches. Cut in half and serve immediately.
- Makes 4 servings.
Nutrition Facts : Calories 1147, Fat 52.4, SaturatedFat 15.5, Cholesterol 136.6, Sodium 2154.1, Carbohydrate 113.3, Fiber 6.3, Sugar 11.3, Protein 56.4
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