Ranch Dressing

The Best Ranch Dressing

In my opinion, a great Ranch Dressing is NOT going to come in a bottle. Mostly because the ingredients are so tweaked and skewed, in comparison to homemade recipes, to create a longer lasting shelf life. So you’re never going to get the flavor that is/was originally intended, if you buy into the preservatives. Fresh dairy is always going to conquer a powdered mix or a mix with just mayo in it. But, if a powdered mix is all you’re using, there’s a better way to make this dressing than just following the package instructions and I’m going to show you how to do that as well.

Ranch Dressing Recipes

First of all there are many different ways to make an amazing Ranch Dressing and, yes, it can be done with a powdered mix. The directions a package usually recommend mixing the ingredients with milk and mayo but I say that’s not enough. The base of my recipe can be applied to this as well and that means using Buttermilk, Sour Cream and Mayonnaise. Trust me. You’re dressing will be twice as good just adding those other two ingredients. But what else can you do?

If you like spicy food or dressings with a little kick to them, try adding some cayenne or dried chili flakes. It doesn’t take much to spice it up. Sometimes I’ll even dice a Jalapeno Pepper and add that, as well. And, if you really want to trick it up and make more of a Mexican Style Ranch Dressing, add an Avocado and squeeze in some lime. You’ll love it.

I while back, I posted a few salad recipes you might be interested in; Taco Salad and P.F. Chang’s Curry Chicken Salad. And if you want to really go pro, try this Dill Havarti with Seared Peppers. All three of these recipes are amazing, so be sure to check them out.

Ranch Dressing Ingredients:

1 cup Mayonnaise
1 cup Sour Cream
1 cup Buttermilk
1 tsp Dill, fresh or dried
1 tsp Parsley, dried
1 tsp Chives, dried
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
1/4 tsp White Pepper
1 tbsp Lemon Juice

Tartar Sauce

The Best Tartar Sauce Ever!

I know that I say it a lot but this truly is the best Tartar Sauce, ever! I’m a big fan of great fried fish and fish in general, if it’s prepared correctly. And breaded fried Fish, Clam strips or fried Oysters have got to have a condiment that compliments their flavors to the fullest. Whether you want it on a sandwich or served on the side with fish and chips, Tartar Sauce should be hitting on all levels of fantastic. That’s why I’ve been working, diligently, on this recipe. That pre-made store bought crap just doesn’t cut it and I’ve been disappointed every time I’ve reluctantly bought a jar. So let’s get crackin’ and show you how to make this sauce wonderful!

Traditional Tartar Sauce

In my book, Tartar Sauce is a must with fried Fish. I know that some folks like to have Malt Vinegar and that’s fine, but give me Fish and Chips or a Fish Sandwich with Tartar any day.

Traditional Tarter Sauce varies, depending on where it comes from. Some recipes have mustard, chopped boiled eggs or even olives in them. Tarter Sauce, from what I understand, comes from the french sauce Tartare, named after the Tartars. So without diving into a history lesson, whether your traditional recipe has an Italian, French, English or American descent, the ingredients are going to very. Of course, traditional for me is going to be based on what I was raised on here in the US. That means school lunch, restaurants and good old southern cooking.

This recipe, in particular, is unique unto itself because I make what some might call an unorthodox version. I have Sour Cream in this recipe. Which sounds crazy, I know, but you really need to try it before you judge. Also, I don’t add Lemon Juice because mayonnaise already has it in it. If yours doesn’t, then you should add a good squeeze.

Refrigeration is key and I talk about that in the video. This Tartar Sauce should be prepared the day before you want to serve it. Marination is key, so give it at least a good 12 to 24 hours to chill and set up properly and you’ll be dishing up an amazing sauce to compliment whatever else you’re serving.

Also, be sure to check out my Beer Batter Recipe and my Fish Fry Recipe. They can be tricky to master but both are worth the effort if you do!

Tartar Sauce Ingredients:

1 1/2 cup Mayo
1/2 cup Sour Cream
1 large Pickel, chopped
2 tbsp Capers, chopped
3 Green Onions, chopped
1 1/2 tbsp Horseraddish
1 tbsp Worcestorshirer
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Dill

Salt and Pepper to taste

Croissant Stuffing with Mushrooms

Croissant Stuffing is the Best

This Stuffing recipe, or what you might call “Dressing”, truly is amazing. Using Croissant bread, to make the dressing, really gives this dish a lot more flavor than traditional recipes because of the rich, sweet taste the butter leaves in the roll. Plus the addition of the Mushrooms just puts it over the top. I think Bacon is the only missing ingredient that could possibly make this dish any better. Other than that, this Dressing is perfect. And this recipe is a great way to kick off your holiday season, along with several other Thanksgiving Dinner recipes I’m sharing. I’ll leave links down below for some of those.

Any Dinner with Stuffing

Any great Thanksgiving feast is going to have Stuffing on the table, in the bird or both. But, much like a casserole, I would put this recipe on the table any day of the week. Just pair it up with some mashed potatoes, gravy and it’s good to go because its, absolutely, fantastic. If you don’t want to use Croissants, however, feel free to substitute with croutons or bread crumbs and stick to the traditional recipes. But, what ever you do, add those mushrooms. They add such a heavenly flavor and will ensure your dressing stays moist and doesn’t dry out.

Try my Southern Style Green Bean Casserole, Sweet Potato Casserole, Garlic Mashed Potatoes, Acorn Squash, Pumpkin Pie Turnovers, Pumpkin Pie Milkshake, Sweet & Sour Brussels Sprouts or my Garlic Parmesan Brussels Sprouts.

Croissant Stuffing Ingredients:

20 Croissants, cut or torn into bite sizes
2 tbsp Olive Oil
5 Celery Stalks, chopped
1 tbsp Italian Seasoning
20 oz Mushrooms, chopped
1/2 cup Chicken Broth
3 eggs, beaten
1/4 cup Fresh Parsley, chopped
1/2 tsp sugar, optional

Follow the instructions in the Croissant Stuffing with Mushrooms video tutorial and bake the Croissant Stuffing, covered, for 20 minutes at 400 degrees Fahrenheit and 10 more minutes, uncovered.