dill pickle ranch

 THIS!

https://allinthefamilyrecipes.com/dill-pickle-ranch-dressing/#recipe

easy to modify for low fodmap :) 

• ½ cup mayonnaise
• ½ cup sour cream
• ¼ cup buttermilk
• ¼ cup dill pickle juice
• ⅓ cup dill pickles finely chopped
• 3 tablespoons fresh dill finely chopped
• 1 clove fresh garlic minced
• 1 teaspoon onion powder
• Salt and pepper as needed/to taste

INSTRUCTIONS

 

• In a medium mixing bowl, whisk the mayonnaise, sour cream, and buttermilk together until smooth and well-blended. 
• Stir in the dill pickle juice and finely chopped pickles.
• Add the fresh dill, minced garlic, and onion powder. Season with black pepper and salt, keeping in mind that pickles are already salty, so taste before adding more salt. Stir until the dressing is completely smooth.
• Transfer to a mason jar or other airtight container. Refrigerate for at least 1 hour before serving for best flavor, which allows flavors to meld. 

NOTES

Tips:

• ​If you don't want to chop your own pickles, use dill relish. 
• Always shake your ranch before serving to help mix any ingredients that might have settled. 
• You can substitute dried dill for fresh - you'd need to use 1 tablespoon of dried dill. 
• If you prefer a thinner dressing, add more buttermilk or pickle juice. 
• If you want a thicker dressing, reduce the buttermilk or add more mayo. 
• Substitute plain Greek yogurt for sour cream for a tangier flavor. 
• Substitute buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5 minutes before using.

basil vingerette

 https://www.eatingwell.com/recipe/263354/basil-vinaigrette/

italian dressing

 homemade italian dressing 

https://www.eatingwell.com/recipe/8049438/italian-dressing/

• 6 tablespoons extra-virgin olive oil

• 3 tablespoons water

• 3 tablespoons red-wine vinegar

• 1 teaspoon fresh lemon juice

• 1 teaspoon dried basil

• 1 teaspoon garlic powder

• ½ teaspoon dried oregano

• ½ teaspoon onion powder

• ¼ teaspoon salt

• Pinch of crushed red pepper

1. Combine oil, water, vinegar, lemon juice, basil, garlic powder, oregano, onion powder, salt and crushed red pepper in a medium lidded jar; cover tightly and shake until smooth and combined.

   

   PHOTOGRAPHER: MORGAN HUNT GLAZE, FOOD STYLIST: RUTH BLACKBURN, PROP STYLIST: CHRISTINE KEELY

To make ahead

Refrigerate in an airtight container for up to 1 week; shake to combine before using.

buttermilk ranch dressing mix

 dried buttermilk ranch dressing mix to try :) 

https://www.foodfaithfitness.com/homemade-ranch-dressing-mix/

• 2 tablespoons powdered buttermilk
• 2 1/2 teaspoons dried parsley
• 1 teaspoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt

Combine 

Mix all dry ingredients in a bowl to create your ranch base.

Store or Use 

Use the mix for your recipes or store it in the fridge in an airtight container.

Enjoy 

Use your homemade mix to enhance your dishes.

greek yogurt ranch

 https://showmetheyummy.com/homemade-greek-yogurt-ranch-dressing/#recipe

• 1 tablespoon dried parsley
• ▢1/2 - 2 teaspoons garlic powder
• ▢1/2 - 2 teaspoons onion powder
• ▢1/4 teaspoon ground black pepper
• ▢1/2 - 1 teaspoon salt
• ▢1 tablespoon fresh chives
• ▢1 cup non fat plain greek yogurt
• ▢1/3 cup buttermilk
• ▢1 teaspoon Dijon mustard
• ▢1 teaspoon lemon juice

I didn't have buttermilk so i made it with fat free milk and a drizzle of vinegar 

it was too tart so i added low fat mayo as well :) 

i didn't read the directions so i just wisked it together 

:) 

• Place the spices (dried parsley - fresh chives) into a food processor and pulse a few times, until the spices have been ground up a bit.
• Scrape down the sides.
• Place the remaining ingredients - greek yogurt, buttermilk, Dijon, and lemon juice - into the food processor and pulse until the ingredients have been fully incorporated.
• Scrape down the sides, if needed, and pulse again.
• Transfer into a sealable container (like a mason jar) and place in the fridge until you're ready to use it!

cilantro lime vinaigrette

 my recipes 

https://www.myrecipes.com/recipe/cilantro-lime-vinaigrette

• ¼ cup fresh lime juice
• 2 tablespoons sugar
• 3 tablespoons rice wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons finely chopped fresh cilantro
• 1 garlic clove, minced
• 1 shallot, minced
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground pepper

wisk together

copy cat qdoba chicken

ummmmm amazing!!!!!!!
this chicken was AWESOME!

we grilled it instead of cooking it on the stove
i served it two ways--

• over rice (could do cilantro lime rice) with avocado, cheese, tomatoes, black olives and black beans, jalapenos
• over baby lettuce with avocado, cheese, black beans, pickled red onions and pickled jalapenos! with a tangy home made vinaigrette (see below) 

Teresa's Tangy Lime Vinaigrette

shake together

• lime juice
• olive oil
• canola oil
• rice wine vinegar 
• salt
• sugar (smidge) 
• cholula!

taste and adjust

Qdoba Copycat Chicken Breasts

Spicy copycat grilled chicken is charred, tender and is great on burrito bowls, burritos, or salads. This home-made version tastes 1000x better for a fraction of the price! 

 CourseMexican

 Keywordadobo, chicken, chipotle,, grilled,, mexican,, qdoba,, recipe

 Prep Time30 minutes

 Cook Time10 minutes

 Total Time40 minutes

 Servings4

 AuthorLayla

Ingredients

• 2 lbs boneless skinless chicken breasts pounded thin
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons adobo sauce from a small can of Chipotle peppers
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Combine chicken garlic, olive oil, adobo sauce and seasoning in a large bowl (or ziplock bag), cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days.
• Preheat about 1 tablespoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per side.
• Remove the chicken ontop large cutting board and allow to rest for at least 5-10 minutes then Slice or chop. Serve in a burrito, in a salad, or on its own!