Chipotle Ranch Cauliflower Bites Recipe

Chipotle Ranch Cauliflower Bites Recipe

Chris Stephens
A delicious, healthy, crunchy snack for veggie lovers and spice lovers alike! Uncle Dan's Chipotle Ranch Cauliflower Bites are sure to please.

Prep time:
Cook time:
Total time:

Ingredients:
  • 1-2 Heads Cauliflower
  • Two Packets Uncle Dan’s Chipotle Ranch (Or one packet Chipotle Ranch, one packet desired Ranch Flavor)
  • Grape Seed Oil (Or preferred cooking oil)
  • 1 Cup Mayo
  • 1 Cup Sour Cream
Instructions:

Cauliflower Bites
  1. Cut cauliflower into florets
  2. Coat florets with several tablespoons grapeseed oil, mixing thoroughly
  3. Sprinkle with Uncle Dan’s Chipotle Ranch seasoning to taste.
  4. Pile High in an oven-safe dish.
  5. Bake at 350 Degrees for 20-25 min.
  6. Serve with Uncle Dan’s Ranch Dip and enjoy!
Dipping Sauce
  1. ***Note: The great thing about Uncle Dan’s is you can mix it to taste. We will be giving FULL package mixing instructions here but you can alter these to your taste. TIP: Make Uncle Dan’s the day before.
  2. In a bowl mix Uncle Dan’s Chipotle Ranch (or your favorite UD flavor) with 1 cup artisan mayo and 1 cup Sour Cream. Set Aside

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Seasoned Oyster Crackers Recipe

Seasoned Oyster Crackers Recipe

Chris Stephens
 
Ingredients
  • 1 Pkg Uncle Dan's Original Southern Classic Ranch, or
  • 1 Pkg Uncle Dan's Chipotle Ranch
  • Oyster Crackers
  • 3-4 Tbs Olive oil
Instructions
  1. Open oyster crackers and put into large mixing bowl.
  2. Add in oil.
  3. Season with Uncle Dan's to taste.
  4. Mix with a spoon.
  5. Bake at 350 degrees for 10-15 minutes.

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Bistecca Italian Style Steak Recipe

Bistecca Italian Style Steak Recipe

Chris Stephens

Welcome to Season 2 of "Afternoon with Uncle Dan."

This video was shot and produced by Focus First Media: http://www.focusfirstmedia.com/

Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. T

his video features Chef Angelo Brunson from Angelo's Ristorante.

Ingredients
  • Ingredients for steak and salad:
  • 1 Ribeye Steak
  • 1 Pkg Uncle Dan's Chipotle Seasoning and Salad Dressing
  • 1 Zucchini, sliced in Half
  • 1 Red onion, large chop
  • 1 Red bell pepper, large chop
  • 8 Mushrooms
  • 2 Roma tomatoes cut in half
  • 1 Pkg Uncle Dan’s Italian Seasoning and Salad Dressing, sprinkle to taste
  • 2 Tbsp olive oil
  • Salt and Pepper, sprinkle to taste
  • Arugula
  • Ingredients for vinaigrette:
  • Extra Virgin Olive Oil 2 Tbsp
  • Red Wine Vinegar 1 Tbsp
  • Pinch of Uncle Dan’s Italian
  • Lemon Juice 1 Tsp
  • Ingredients for horseradish cream
  • Whole Milk 2 Cups
  • Horseradish 2 Tbsp
Instructions
  1. Season steak with Uncle Dan’s Chipotle seasoning and let sit for 5 minutes.
  2. Toss veggies up with seasonings, garlic and olive oil and grill on BBQ.
  3. Meanwhile make horseradish cream by using a hand held foamer or buerre mixer till frothy and thick.
  4. Cook steak till desired doneness.
  5. Toss up grilled veggies when done with vinaigrette and arugula and slice steak and fan over top and add horseradish cream
  6. Sliced baguette is optional.

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Pan Sautéed Calamari Recipe

Pan Sautéed Calamari Recipe

Chris Stephens

Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Angelo Brunson from Angelo's Ristorante.

Ingredients
  • 7 Ounces baby calamari, thinly sliced
  • 2 T Uncle Dans Chipotle Ranch Seasoning and Salad Dressing
  • ¼ C flour
  • 3 T Olive Oil
  • 3 Peperoncini, diced
  • 1 T chopped garlic
  • 2 T fresh parsley
  • 2 Pinches of chili flakes
  • 1 T capers
  • ¼ Roasted red pepper, diced
  • 2 T fresh basil, finely chipped
  • 2 Ounces water
  • 1 Lemon, squeezed
  • 2 T Butter
  • 1 Baguette
Instructions
  1. Preheat sauté pan on medium high for a few minutes.
  2. Meanwhile, place the peperoncini, garlic, parsley, chili flakes, and capers in a small cup.
  3. Mix flour and Uncle Dan's Chipotle Ranch Seasoning together.
  4. Place calamari in a strainer and sprinkle flour and shake the strainer to coat.
  5. Place olive oil and cup of ingredients in sauté pan carefully and shake with tongs to perfume.
  6. Place calamari in pan and sauté for 30 seconds.
  7. Add water, butter, roasted red peppers, lemon and basil.
  8. Serve over bed of arugula with lemon and extra virgin olive oil and baguettes.

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Corn on the Cob with Cotija Cheese Recipe

Corn on the Cob with Cotija Cheese Recipe

Chris Stephens
 
Ingredients
  • Corn on the cob
  • Cotija cheese
  • 1 pkg Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
Instructions
  1. Roast the corn on the BBQ to your taste.
  2. Brush all around with butter (olive oil or plain will work).
  3. Sprinkle to taste with chipotle ranch.
  4. Top with generous amounts of Cotija cheese

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Gluten-Free Southwest Chipotle Burger Recipe

Gluten-Free Southwest Chipotle Burger Recipe

Chris Stephens
 
Ingredients
  • 1 Lb ground beef
  • 2 Pkg Uncle Dan’s Chipotle Ranch Seasoning and Salad Dressing
  • 1 ½ C sour cream
  • ½ C mayonnaise
  • 4 Tomato slices
  • 4 Lettuce leaves
  • 4 Slices red onion
  • ½ C black bean & corn salsa
  • 4 Gluten-free hamburger buns
Instructions
  1. Preheat grill
  2. Divide ground beef into four equal pieces and form into patties, sprinkle one package of Uncle Dan’s Chipotle Ranch Seasoning over top and bottom of patties and set aside.
  3. To make the dip empty contents of 2nd package of Uncle Dan’s Chipotle Ranch Seasoning into a medium size bowl, add the sour cream and mayonnaise mix with a wire whisk until well incorporated and set aside.
  4. Cook burgers to desired temperature.
  5. While burgers cook toast buns, to top bun add 1 tablespoon Uncle Dan’s Chipotle Ranch dip, 2 tablespoons black bean and corn salsa, lettuce, tomato and onion.
  6. When burgers are done place on bottom bun, top and enjoy.

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BBQ Pork Loin and Corn on the Cob

BBQ Pork Loin and Corn on the Cob

Aly Sofie
Ingredients
  • Pork loin
  • Corn on the cob
  • Cotija cheese
  • 1 pkg Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
Instructions

This recipe is as easy as they get.

Pork Loin
  1. Just rub the pork loin with Uncle Dan’s® Chipotle Ranch to taste.
  2. BBQ until cooked through.
Corn on the Cob
  1. Roast the corn on the BBQ to your taste.
  2. Brush all around with butter (olive oil or plain will work).
  3. Sprinkle to taste with chipotle ranch.
  4. Top with generous amounts of Cotija cheese

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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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Chipotle Ranch French Fries Recipe

Chipotle Ranch French Fries Recipe

Chris Stephens

Simple yet delicious French fry recipe!

Ingredients
  • 1 pkg Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
  • 1 bag frozen French Fries
Instructions
  1. Sprinkle Uncle Dan’s® Chipotle Ranch Seasoning & Dip Mix over French fries. Cook according to package.

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Chicken Risotto with Pineapple and Edamame Recipe

Chris Stephens
Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Brett Fontana from the Hayden Lake Country Club. This recipe was designed to use left overs from the fridge. Top with pineapple, mango, green onions and cashews.


Ingredients
  • 1 package Uncle Dan's® Chipotle Ranch Seasoning and Salad Dressing
  • 1 package Uncle Dan's® Country Dill Seasoning and Salad Dressing
  • cooked chicken shredded
  • 2-6 oz vanilla yogurt
  • 2 C steamed white rice
  • 1 C edamame
  • 1 pineapple
  • 1 mango sliced
  • Couple of green onions grilled
  • Crushed toasted cashews
  • 1 tbs whole butter
  • 1 lime squeezed
  • 3 tbs orange marmalade
  • 3 tbs honey
  • 1/4 C soy sauce
Instructions

Chicken
  1. Combine honey, orange marmalade, soy sauce, fresh lime and the left over cooked chicken in a frying pan and caramelize.
  2. Cut up the pineapple and season with the Uncle Dan's® Chipotle Ranch.
  3. Caramelize the pineapple with the whole butter in a frying pan.
Risotto
  1. In a mixing bowl, combine yogurt, white rice, edamame and Uncle Dan's® Country Dill.
  2. Microwave to soften.
Plate a spoonful of risotto and the caramelized chicken.

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