Gluten-Free Salmon Cakes with Dill Aioli Video Recipe

Gluten-Free Salmon Cakes with Dill Aioli Video Recipe

Chris Stephens
Ingredients
  • Ingredients for the salmon cakes:
  • 1 Lb salmon filet, cooked & cooled
  • 1 Lb mashed potatoes, cooked & cooled
  • 2 T chopped parsley
  • 2 T lemon Juice
  • 1 t Uncle Dan’s Country Dill Seasoning and Salad Dressing
  • 1 t paprika
  • ¼ t cayenne pepper
  • 1 egg
  • 2 C gluten-free bread crumbs
  • ¼ C oil for frying
  • Ingredients for the aioli
  • ¾ C mayonnaise
  • 2 T lemon juice
  • 1 T Uncle Dan’s Country Dill Seasoning and Salad Dressing
  • 1 T dill, dried or fresh chopped
Instructions for the salmon cakes:
  1. Gently flake cooked salmon into a large bowl, add mashed potatoes, chopped parsley, lemon juice, Uncle Dan’s Country Dill Seasoning, paprika, cayenne pepper and egg and mix thoroughly.
  2. To form cakes take a golf ball size bit and roll into a ball then gently flatten ball and place on a wax paper lined plate or pan.
  3. Place cakes in refrigerator while making aioli.
Instructions for the aioli:
  1. Place mayonnaise, lemon juice, Uncle Dan’s Country Dill Seasoning and dill in a medium size bowl and mix with a wire whisk until well incorporated and set aside.
  2. To cook cakes heat the ¼ cup oil in a large frying pan on medium-high heat, once hot place half the in the pan and reduce heat to medium, cook until golden brown on bottom (about 5 minutes). Flip cakes and cook on the other side for another 5 minutes.
  3. Repeat with second half of cakes.
  4. Serve with the aioli and enjoy.

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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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Bleu Cheese Cake with Blueberry Compote and Walnut Crust Recipe

Bleu Cheese Cake with Blueberry Compote and Walnut Crust 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 Kylan Mckee from Bistro on Spruce in Coeur d'Alene.

 

Ingredients
  • Ingredients for Cheesecake
  • 3 Lbs cream cheese
  • 3 C sour cream
  • 2 C sugar
  • 1 C lemon juice
  • 3-5 C eggs
  • 1 Pkg Uncle Dan's Bleu Cheese Seasoning and Salad Dressing
  • Ingredients for Crust
  • 1 1/2C walnut (ground)
  • 1/4 C sugar
  • 4 T butter
  • Ingredients for Bluebyerry Compote
  • 2 C blueberries
  • 1/2 C sugar
  • 1/2 C port wine
Instructions for Cheesecake
  1. Soften cream cheese until smooth
  2. Add sugar and sour cream
  3. Add Uncle Dan's Bleu Cheese
  4. Slow down mixer speed and slowly add eggs
  5. Pour cheese mixture into pan
Instructions for Crust
  1. Mix ingredients well
  2. Line crust in spring form
  3. and bake 10 min
  4. Bake at 300 degrees for about 1 hour to 1 hour 15 min

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Whiskey Marinated Rib Eye Steak with Succotash & Chipotle Ranch Grilled Polenta Cake

Whiskey Marinated Rib Eye Steak with Succotash & Chipotle Ranch Grilled Polenta Cake

Chris Stephens
 
Ingredients for the Marinade
  • 1 C whiskey
  • 1 1/2 C oil
  • 2 T Uncle Dan's Mediterranean Garlic
Ingredients for the Succotash
  • 3/4 C small diced red bell pepper
  • 1/2 C small diced red onion
  • 2 T minced jalapeño
  • 1 C corn
  • 1 C lima beans
  • 1 1/2 T Uncle Dan's Zesty Ranch Seasoning
Ingredients for Polenta
  • 3 C polenta
  • 6 C water
  • 1 Pkg Uncle Dan's Chipotle Ranch Seasoning and Salad Dressing
  • 1 C parmesan, shredded

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Roasted Tomato Bisque with Ranch Creme Fraiche Recipe

Roasted Tomato Bisque with Ranch Creme Fraiche Recipe

Chris Stephens

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

 

This video was shot and produced by Focus First Media. 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 Kylan Mckee from Bistro on Spruce in Coeur d'Alene.

Ingredients
  • 6 Large fire roasted tomatoes
  • 1 Yellow onion
  • 1 C heavy cream
  • 4 C tomato juice
  • 2 T sugar
  • 1 T Uncle Dan's Italian Seasoning and Salad Dressing
  • Ingredients for Crème Fraiche:
  • 1 C sour cream
  • 1/4 C cream
  • 3/4 Pkg Uncle Dan's Creamy Ranch Seasoning and Salad Dressing
Instructions
  1. Bring all ingredients to a simmer using either a blender or immersion blender, Puree all ingredients, leave chunks if desired.

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Mediterranean Salmon Cakes Recipe

Mediterranean Salmon Cakes Recipe

Chris Stephens

Welcome to Season 2, Episode 1 of "Afternoon with Uncle Dan." This video was shot and produced by Focus First Media. 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 Kylan Mckee from Bistro on Spruce in Coeur d'Alene.

Ingredients
  • 1 Lb Wild Sockeye Salmon
  • 3/4 C finely diced red onion
  • 1 1/2 C finely diced red bell pepper
  • 3 T capers
  • 3 T Uncle Dan's Mediterranean Garlic Seasoning and Salad Dressing mix
  • 4 Dashes Tabasco (to taste)
  • 1 T Worcestershire Sauce
  • 4 C Panko bread crumbs
  • 1 T Dijon mustard
  • 3 Eggs, beaten
Instructions
  1. Chop salmon into 1/2 inch pieces.
  2. In a mixing bowl, combine all ingredients EXCEPT Panko crumbs.
  3. Add Panko 1/3 Cup at a time until a formable consistency (reserve remaining Panko).
  4. For Tzatziki dressing: (Mix all ingredients).
  5. /2 packet of Uncle Dan's Country Dill dressing mix.
  6. cucumber seeded and finely diced.
  7. C Greek yogurt.
  8. T lemon juice (fresh).

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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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Dill Salmon Dip Recipe

Dill Salmon Dip Recipe

Chris Stephens
Easy to make salmon spread!

Ingredients
  • 8 oz. softened cream cheese
  • 8 oz. sour cream
  • 8 oz. smoked or regular salmon
  • 1 pkg Uncle Dan’s® Country Dill Seasoning and Salad Dressing mix
Instructions
  1. Mix everything together and enjoy as a dip or spread on crackers.

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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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Potato Pie Recipe

Potato Pie Recipe

Chris Stephens
Ingredients
  • Crust
  • 1 cup water
  • 1/2 cup milk
  • 1 egg
  • 2 tsp margarine
  • 1-1/4 cups instant potato flakes
  • 1 cup prepared Uncle Dan’s® Classic Ranch (Original Southern) Dressing
  • Filling
  • 1 lb. ground beef or turkey
  • 1 tsp. Worcestershire sauce
  • 1 egg
  • 3/4 cup packaged stuffing mix
  • 1/2 cup pearl onions
  • 1 cup small mushroom caps
  • Topping
  • 1 cup shredded Cheddar cheese
  • 1 cup prepared Uncle Dan’s® Classic Ranch Seasoning and Salad Dressing
Instructions

Crust
  1. In small saucepan bring water & margarine to a boil.
  2. Add milk, stir in potato flakes.
  3. Stir in egg & seasoning mix dressing.
  4. Spread in well-greased 10” pie pan, building up sides - set aside.
Filling
  1. Brown meat and drain.
  2. Sauté mushrooms & onions until tender.
  3. Combine egg & Worcestershire sauce.
  4. Mix all of the above together with stuffing mix and place into potato shell.
Topping
  1. Pour dressing over top of meat mixture.
  2. Sprinkle with cheese.
  3. Bake at 350 degrees for 30 minutes.
  4. Let cool for 5 minutes before cutting.

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