Basic Ranch Dressing Recipe
Super easy to put together, which I did just over 24 hours before I planned to serve it. The flavors really developed in the time it sat in the fridge, and it is quite good. I substituted plain yogurt for the sour cream just because that’s what I had on hand. This is a thinner ranch dressing, so if you want the really thick stuff you’ll want to look elsewhere.
Broccoli & Potato Nuggets
Served with the above ranch dressing. I used Penzey’s Mural of Flavor instead of Old Bay, because that’s what I had on hand. These went over well at a party, served cold/room temperature. Personally I thought they were a little better while warm. I divided the labor over two days, so that once I was ready to make them all I had to do was start forming the balls and set up the breadcrumb assembly line. They reheated best in the oven or toaster oven, as that crisped up the coating.
Asian Noodles with Shrimp and Edamame
Very fast and easy dinner. I took a shortcut and didn’t bother using a blender for the sauce, and it didn’t seem to make a big difference – but I also didn’t use Sriracha in it, I subbed about half the amount of tabasco, which I already had on hand. So, this was a very different flavor profile but I really liked it. I’m not sure I’m convinced you need to separate the sauces, though, especially if you’re just making one portion. The second night I made this, I cut down the amount of edamame and used some broccoli as well, which was a nice addition.
Chicken with Artichokes and Angel Hair
Not a groundbreaking recipe by any means, but this was a quick and tasty meal. Naturally I didn’t cook it as written, though, and in fact I messed around with the proportions in several ways. I had one huge chicken breast that weighed just over 3/4 pound, or half of what the recipe calls for. I also knew I wanted to end up with three servings. I sliced the breast into several cutlets and tenders, and proceeded to cook the chicken as written, adding some lemon zest to the flour mixture. Meanwhile I boiled up 6oz of pasta. I decided to use the entire can of artichoke hearts, and had meant to make the full amount of sauce but halved it instead. I also added a teaspoon or two of lemon juice with the broth, and a handful of halved kalamata olives with the artichoke hearts, and shaved a little parmesan on top after I plated it. This was great for dinner and hopefully will reheat well for lunch! As a side note, this is a great way to cook chicken. The cutlets pan fry much more quickly than a chicken breast on its own, especially the monster one I had. I so rarely cook cuts of meat like this that it was a nice reminder.