Bacon Avocado Options Sandwich Recipe

Bacon Avocado Options Sandwich Recipe

Chris Stephens

We call this the options sandwich because of all the quick and simple variations it offers. The sandwich offers great flavors in a very easy to make sandwich that is perfect for flying out the door with you on your way to work or the gym.

Ingredients
  • ½ Tsp Uncle Dan’s Classic Ranch Seasoning (unprepared)
  • OR
  • 2 Tbs prepared Uncle Dan’s Classic Ranch Salad Dressing (prepared)
  • 1 Avocado
  • 2 Slices of your favorite bread (toasted)
  • 1 Pinch of Red pepper flakes (optional)
  • 1- Egg, prepared how you like it (optional)
  • 1 Tsp chopped bacon bits (optional)
Instructions
  1. Toast bread.
  2. Pit and slice your avocado into thin slices and lay across toast.
  3. Sprinkle with Uncle Dan’s or drizzle with pre-pared Uncle Dan’s.
  4. Finish with red pepper/egg and/or bacon bits.

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Chipotle Ranch Biscuits

Chipotle Ranch Biscuits

Chris Stephens
This recipe comes to use from the website nomnerd.com and Chef Greg Kauwe.
"Most people just add a variety of dressing packets to a creamy substance (mayo, cottage cheese, buttermilk) to create *other* flavored substances, so I decided to utilize one of these packets to make it an integral part of a dish. For this dish, I used Uncle Dan’s Chipotle Ranch Seasoning and Dip Mix. For experimental reasons, I cut this recipe in half, which yielded about 3 biscuits. The above recipe will give you around 6-7."
Ingredients
  • 3 tsp Uncle Dan’s Chipotle Ranch Mix (you can use more than 3 tsp depending on how much flavor you want)
  • 2 cups of flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/3 cup butter
Instructions
  1. Put your butter in the freezer & preheat your oven to 350. GO. NOW!
  2. Put the dry ingredients together in a bowl and WHISK them together. Whisking breaks down the bits into smaller bits to create even distribution. I might even recommend sifting, but hey, lets not get crazy.
  3. Now take your butter out of the freezer and dice it. Add the butter cubes to the dry ingredients and mix it in with your hands. It’s a dough people, come on. Your great grandma didn’t have a food processor. She had two hands and a lot of time. Rub the butter into the dry ingredients making sure its evenly disbursed throughout the mixture. Now its important that the butter remain in fragments, so don’t go mushing it in all hardcore.
  4. After the butter is evenly disbursed, add the milk. Continue mixing with your hands until the dough comes together. If you see pieces of butter in there, don’t freak out, its cool. It’s supposed to be that way…
  5. Now take the dough out and wrap it in plastic wrap and toss it in the fridge for about 30 mins. Or, you can be like me and toss it in the freezer for 10 mins. The key here is to cool it down so we can build the buttery layers of the biscuit.
  6. Take the dough out now, give it a light dusting of flour and roll it out with a rolling pin.
  7. After you have rolled the dough about 2-3 times it’s size, fold it in half then repeat the process two more times. We’re building the actual layers of the biscuit when we do this. Now put it back in the plastic and into the fridge/freezer again. After 10 mins, take it out and do the roll and fold process four more times. Now roll the dough out to about 1/4-1/2 inch thick…and now you’re ready to cut the biscuits!
  8. I like to use a coffee cup to cut my biscuits because its easier and cheaper. But if you feel like blowing your money on a “biscuit cutter” that’s fine too. Lay your cut out biscuits on a cookie sheet and give them a light basting of butter (it makes them shine!!).
  9. Toss your biscuits into the oven at the standard 350 degrees for about 25 mins, or until they puff up and get golden brown.
  10. Then TADA. Done. I like to put butter on mine and top it off with a little basil, but you can cut them open and spread some jam on it or honey, all depending on how you like your biscuits and how much of the Chipotle Ranch taste you can handle. However, the jam or honey would make for a great salty/sweet contrast.
For more pictures and recipes from Nomnerd, please check out his website.

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Uncle Dan's Biscuits and Southern Style Gravy

Uncle Dan's Biscuits and Southern Style Gravy

Chris Stephens
Ingredients
  • 1 lb. Sausage
  • 2 tablespoons oil
  • 1⁄2 cup flour
  • 3⁄4 package Uncle Dan’s® Original Southern Classic Ranch Seasoning & Salad Dressing Mix
  • 1 1⁄2 cups milk
  • 1 package home-baked refrigerated biscuits
Instructions
  1. Brown sausage, reserving grease.
  2. Add flour, Uncle Dan’s® and milk to grease, stirring constantly.
  3. Bring to a boil.
  4. Turn down to simmer and add the cooked sausage.
  5. Serve over biscuits.

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Eggs Benedict with Smoked Salmon and Hash Browns

Eggs Benedict with Smoked Salmon and Hash Browns

Chris Stephens
 
Ingredients
  • 1 pkg. Uncle Dan's® Country Dill Seasoning and Salad Dressing
  • 1 pkg. Uncle Dan's® Classic Ranch Seasoning and Salad Dressing
  • Eggs
  • White wine
  • Lemon juice
  • 1/2 cup melted butter
  • Packaged smoked salmon
  • Potatoes
Instructions
Eggs Benedict and Hollandaise
  1. Separate egg yolks and put into mixing bowl. Add a splash of white wine and a squeeze of lemon juice.
  2. Using a double boiler, continuously stir the eggs, wine and lemon juice over heat.
  3. Once mixture thickens, stir in butter.
  4. Remove from heat and add in Uncle Dan's® Country Dill Seasoning and Salad Dressing to taste.
  5. Use a griddle to toast english muffins.
  6. Poach eggs (tip: add vinegar to water). Place salmon on english muffin, top with salmon, egg, and hollandaise.
Hash Browns
  1. Shred potatoes.
  2. Using a griddle, spread generous amount of melted butter and then brown potatoes.
  3. Once browned on one side, flip only once.
  4. Top with Uncle Dan's® Country Dill Seasoning and Salad Dressing

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