Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.
To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.
Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.
RANCH CRUSTED BURGERS WITH AVOCADO RANCH SAUCE
Servings: 4
Avocado ranch sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon well-shaken buttermilk
1/2 teaspoon Hidden Valley Ranch Seasoning
Kosher salt
Freshly ground black pepper
3 green onions, thinly sliced
2 avocados, peeled, pitted and diced
Ranch spice crusted burger:
1 1/2 teaspoons Hidden Valley Ranch Seasoning
1 teaspoon paprika
Kosher salt
Freshly ground pepper
1 1/2 pounds ground chuck (80 percent lean)
2 tablespoons canola oil
8 slices American cheese
1/4cup water
4 brioche buns, split in half
Avocado ranch sauce
RANCH SEASONED CHICKEN AND MUSHROOM QUESADILLAS WITH TOMATO SALSA AND SOUR CREAM
Servings: 4
Tomato salsa:
4 plum tomatoes, seeded and finely diced
1/2 small red onion, finely diced
1/2 jalapeno, finely diced
1lime, juice only
2 tablespoons olive oil
3 tablespoons fresh basil, finely chopped into ribbons
Kosher salt
Freshly ground black pepper
Quesadillas:
2 tablespoons canola oil
1 1/2 pounds cremini or button mushrooms, thinly sliced
2 teaspoons Hidden Valley Ranch Seasoning, divided
12 flour tortillas (6 inches)
2 cups shredded Monterey Jack cheese
16 ounces roasted or rotisserie chicken, shredded
Kosher salt
Freshly ground black pepper
Canola oil
1/2 cup sour cream
Tomato salsa
2 tablespoons fresh basil, chopped
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 37 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.