Hi there. It’s been a while since I last posted. Four weeks ago today I broke my wrist (dominant hand) or as the orthopedic surgeon so delicately said, “I obliterated it”. He said he’ll put it back together with a plate, screws, and protect it with a cast for six weeks. This has pretty much curtailed any typical day-to-day activities. My manservant (aka Mr. S) has been an absolute trooper around the house. Chief cook and bottle washer has taken on a new meaning. 🙂 So, today I feel as though I can crank out a post. Starting with something simple. I think you’ll like this ranch dressing recipe. Ranch dressing dates back to 1949 in Alaska. The dressing has been used in salads and as a dip for french fries, crudités, tortilla chips, and chicken wings. The original recipe was a dry dip mixed with buttermilk and mayonnaise.
you will need
1/2 cup powdered milk
1 tablespoon dried parsley
2 teaspoons dried dill
1 tablespoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon dried mustard
1 tablespoon dried onion powder
In a bowl combine all ingredients.
Store in an airtight container. When ready to make the ranch dressing, mix half a cup of buttermilk (or you could also use Greek plain yogurt) with half a cup of mayonnaise. Stir to combine. Grab the container with the dry ranch ingredients. Add one tablespoon of the dry seasoning mix to the buttermilk mixture. Stir and do a taste test to see if more of the dry mix is needed. And, that’s it.
the culinary chase’s note:
Making your own dry seasoning mix allows you the freedom to choose the ingredients you want without additional preservatives. Enjoy!