Ranch Dressing and Seasoning Mix

1/2 cup dry buttermilk
1 tablespoon dried parsley, crushed (3/4)
1 teaspoon dried dill weed (1/4)
1 teaspoon onion powder (1/4)
1 teaspoon dried onion flakes (1/4)
1 teaspoon salt (1/4)
1/2 teaspoon garlic powder (1/8)
1/4 teaspoon ground pepper (1/16)
Directions:

1
Combine all ingredients in a blender.
2
Blend at high speed until smooth.
3
If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
4
Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.
Food.com



8 Saltine Crackers
1 c. Dry Parsley Flakes
1/4 c. Minced Onion (Dried)
1 T. Dill Weed (dried)
2 T. Onion Salt
2 T. Garlic Salt
2 T. Onion Powder
2 T. Garlic Powder

In a blender, grind the saltines, add the remaining ingredients and give it a couple whirls until incorporated but not pureed. Store in a Jar, makes about 1 1/2 c. of Seasoning or 12-14 packets of Seasoning Mix.

This makes a LOVELY Ranch Seasoning for Dip, Dressing, French Fries, etc

To make Ranch Dip use 1 1/2 c. Sour Cream and 2 Tablespoons of Ranch Seasoning.

To Make Ranch Dressing use 1 1/4. Sour Cream, 1/4 C. Milk and 2 T. Ranch Dressing Mix. Add more milk to reach desired dressing consistency, if needed.

For Fiesta Ranch: Use 2 T. Ranch Mix, add 3/4 tsp- 2 tsp McCormick Chipotle Pepper Seasoning, depending on the level of hotness your family prefers. (We used 1 tsp.)


Read more: GroceryBudget101.com- - Copycat Hidden Valley Ranch Dressing & Fiesta Ranch Mix | Copycat Recipes http://www.grocerybudget101.com/content.php/110-Copycat-Hidden-Valley-Ranch-Dressing-Fiesta-Ranch-Mix#ixzz3IbCKiHhS

Peppery Dijon Parsley Rub

1/4 cup chopped fresh parsley (omitted)
2 tablespoons Dijon-style mustard (Dijonaise)
1 tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper (1 1/2t coarse black pepper)
2 large cloves garlic, minced (store bought pre-minced)
1 teaspoon salt

Combine all ingredients in small bowl; press evenly onto beef steak(s) both sides
Grill, pan-broil or broil steaks
Put mine in a covered skillet with a cup of water on medium heat for 30 minutes then put on low until tender.

Recipe from txbeef.org

Tomato & Watermelon Salad

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes (omitted)
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro (basil and the dark green end of a green onion)
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil (1.5T)
3 tablespoons aged balsamic vinegar (1.5T)
Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Recipe from epicurious.com

Tomato Salad with Red Onion, Dill and Feta

serves 4
1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
1 clove garlic, minced
Flaky sea salt and freshly-ground black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 red pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup pitted kalamata olives
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup barrel-aged feta, crumbled

Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Place on a large platter and serve immediately.

recipe and picture from thekitchn.com

Grilled Zucchini and Grape Tomato Salad

serves 4
1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.

(If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)

Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Enjoy!
recipe and picture from thekitchn.com

Herbed Sweet Corn and Tomato Salad

serves 6
6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup (or small handful) fresh mint leaves
1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage
1 tablespoon olive oil
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled

Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool.

Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.

When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.

Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!

recipe and picture from thekitchn.com

Rosemary-Honey-Balsamic Marinade

1/2 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon garlic, minced
2 tablespoons fresh rosemary needles (2t dry)
1/2 teaspoon ground black pepper (fresh is best)
Marinate steak in this mixture for up to 24 hours before grilling

Coriander and Garlic Marinade

4 cloves garlic, smashed
1 tablespoon ground coriander seeds
1/4 tablespoon black pepper, ground (fresh is best)
2 1/2 tablespoons low-sodium soy sauce
Use a mortar and pestle to grind the garlic, coriander and pepper into a paste (you can use a food processor if that's easier for you). Whisk in the soy sauce until well-combined. Pour into a plastic bag with the filet, and marinate for a minimum of two hours and preferably overnight.
Remove steak, discard marinade, and grill to your liking. Garlicky!

Mexican Cucumber Salad

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn,
drained
1 (16 ounce) can stewed tomatoes, drained and sliced (can of diced tomatoes)
1 green bell pepper, chopped
1 red bell pepper, chopped
4 green onions chopped (cut off ends, use entire onion)
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes (omitted)
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro (omitted)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Allrecipes.com

Chinese Cucumber Salad

1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
Dash of sesame oil
1 teaspoon red pepper flakes
2 cucumbers, peeled, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
Directions

In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the cucumbers and red bell pepper. Chill before serving

www.foodnetwork.com

Dry-Rub for Pork Tenderloin

3/4 teaspoon whole coriander seed
1 1/4 teaspoon whole fennel seed
1/2 teaspoon red pepper flakes (1/4t)
1 1/2 tablespoons fresh rosemary, minced (1t plus a bit dried rosemary)
3 cloves garlic, minced
1 1/2 teaspoons kosher salt (1t)
3/4 teaspoon freshly ground black pepper (3/4t black pepper)
1 tablespoon olive oil
1 1-lb pork tenderloin

In a mortar and pestle, combine coriander, fennel and red pepper flakes.
Use the pestle to crack and grind the spices in the mortar, until the spices are crushed and fragrant.
In a small bowl, add the rosemary, garlic, salt, pepper and crushed spices.
Stir to combine.
Place the pork on a baking sheet.
With your hands, rub the olive oil over the pork.
Sprinkle spice mixture over the pork and rub it in with your hands.
There should be enough spice to liberally cover the entire tenderloin.
Cover loosely with plastic wrap and refrigerate at least one hour or up to 8 hours.

GRILLING - heat your grill to a medium high heat (about 425-450 degrees).
Grill pork, turning occasionally, 12-15 minutes for medium. or until desired doneness is achieved.

OVEN - preheat oven to 425 degrees. Place pork on a baking sheet and roast for 18-20 minutes, until desired doneness is achieved.

recipe and picture from garlicandzest.com

Pork Roast Dry Rub

2 - 2 1/2 pound pork loin roast, boneless (2 lb)
1 1/4 cups brown sugar (1/2c)
2/3 cup sugar (omitted)
3 tablespoons black pepper, coarsely ground (1T regular black pepper)
2 tablespoons kosher salt, OR 1 tablespoon salt (1T)
2 tablespoons ground ginger (1T)
4 1/2 teaspoons garlic powder (2 1/4t)
4 1/2 teaspoons onion salt (2 1/4t)
1 tablespoon dry mustard (1/2t)
1 1/2 teaspoons cayenne pepper (3/4t)
1 1/2 teaspoons ground cumin (3/4t)
1 1/2 teaspoons paprika (3/4t smoked paprika)
3/4 teaspoon dried thyme, crushed (1/2t)
Recipe makes about 3 1/2 cups dry rub (1 1/4c)

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup (all) of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, 40-60 minutes (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.
Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling.

www.porkbeinspired.com

Onion Marmalade

4 medium red onions, halved and thinly sliced (1)
3 sprigs rosemary, leaves chopped (about 1 tablespoon) (1/4 t)
1/2 cup balsamic vinegar (2 T)
1/3 cup extra-virgin olive oil (1/4 C + 1 T)
3 tablespoons dark brown sugar (1T)
2 teaspoons kosher salt (1/2 t)
1/2 teaspoon freshly ground black pepper (1/8 t)
[measurements for one onion in ( )]
{1 T of fresh herbs = 1 t of dried}

On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients.

Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes. (I used a stovetop grill)

(from Food Network)

London Broil Marinade

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 pounds top-round London broil

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.