Ranch Roasted Potatoes

• ¼ cup vegetable oil
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 2 pounds small red potatoes quartered

Directions

1. 1. Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add Dressing & Seasoning Mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Read more at https://www.hiddenvalley.com/recipe/original-ranch-roasted-potatoes/

Honey Glazed Salmon

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

The easiest, most flavorful salmon you will ever make. And that browned butter lime sauce is to die for!

Ingredients

• 4 salmon filets
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons all-purpose flour
• 4 tablespoons honey
• 2 tablespoons olive oil
• Zest of 1 lime
For the browned butter lime sauce
• 6 tablespoons unsalted butter
• 2 cloves garlic, pressed
• 1 tablespoon honey
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat oven to 400 degrees F.
• To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
• Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
• Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
• Place into oven and bake until completely cooked through, about 8-10 minutes.
• Serve immediately with browned butter lime sauce and lime zest, if desired 

damndelicious.net/2014/08/18/honey-glazed-salmon/

bacon apple raspberry vinaigrette salad

2-3 romaine hearts, shredded
1-2 apples, chopped
1 pkg bacon, cooked and chopped
1 pkg walnuts
1 pkg feta cheese

Dressing:
1 C sugar
1 tsp salt
1 tsp dry mustard
1/2 C red wine vinegar
1/2 small red onion
1/2 C olive oil
1 tsp poppy seeds

Combine sugar, salt, mustard, vinegar and red onion in a blender and blend until smooth.  Slowly add in oil while blender is running.  Stir in poppy seeds. 

balsamic roasted carrots

1 small bag baby carrots
1/4 C extra virgin olive oil, divided
1 T balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 450.  In a roasting pan, combine the carrots, 2 T olive oil, vinegar, salt and pepper.  Toss to coat.  Roast for 20 - 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm.  Drizzle with the remaining oil.

tomato, mozzarella and basil bruschetta

1 (32 oz) can whole tomatoes, drained
1 C fresh basil leaves, washed and spun dry
4 T extra-virgin olive oil
6 cloves garlic, peeled (divided)
kosher salt and freshly ground pepper
2 large baguettes, sliced 1-inch thick
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preheat oven to 375.

In the bowl of a food processor, add drained tomatoes, basil, olive oil and 2 cloves garlic.  Pulse until smooth, but somewhat chunky.  Season with salt and pepper.

On a baking sheet, line up baguette slices.  Toast in oven for about 3 minutes or until light golden brown.  Working quickly, rub remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.  Place bread back in oven and melt cheese slightly, about 45 seconds.  Remove from oven and spread one T of the tomato mixture on each piece.

Grilled Tilapia with Strawberry Salsa

For the salsa:
7-8 strawberries, diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
2 T lime juice
1 T lemon juice
salt and pepper to taste

Combine the strawberries, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl.  Add the lime juice and lemon juice, and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

For the tilapia:

1/3 C extra-virgin olive oil
1 T lemon juice
1 T minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6oz) tilapia fillets

Whisk together all ingredients minus tilapia and pour into a resealable plastic bag.  Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag.  Marinade in the fridge for 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the tilapia from the marinade and shake off excess.  Discard the remaining marinade.  Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork - about 3-4 minutes per side depending on thickness.  Serve the tilapia topped with strawberry salsa.

cilantro dressing

Yield: 3-4 cups  **I halve the recipe**

1 package Hidden Valley Ranch Dressing mix
1 C Best Foods Mayonnaise
1 C milk
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
pinch red pepper flakes
1 T sugar

(A tomatillo is a green tomato-look-a-like and can be purchased at any grocery store. They are usually in the refrigerated produce section up on the top shelf.)

1. Place your milk, mayo, and ranch packet in a blender.
2. Take the husks off your tomatillos and cut them into quarters.
3. Peel your garlic and chop up your cilantro just a bit. You don't have to make things too tiny. The blender is going to do most of the work for you.
4. Add the tomatillos, cilantro, and garlic to the blender. Squeeze your lime juice into the blender as well.
5. Add the sugar and pinch of red pepper flakes. Cover your blender and let the old girl do her work. (That means blend it for about 2 minutes, folks.) Enjoy!

(Great with Sweet Cafe Rio Pork and Cilantro Lime Rice)

From Jamie Cooks it Up!