Hidden Valley Guacamole Rsc Food

SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC

Scrumptious Hidden Valley Ranch Potato Casserole #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Using a variation in the type of potatoes and onions I usually use to prepare this dish, I developed this recipe based on my choices listed in the rules. I tend to use Hidden Valley products often in my recipes, therefore it was easy to experiment and come up with this "scrumptious" tasting potato casserole. I do substitute low-calorie and add vegetables when I can, to get my family to eat more vegetables.

Provided by chefpattisue

Categories Potato

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

Ingredients

8 -12 red potatoes, rinsed and diced
2 shallots, bulbs chopped small
10 fresh spinach leaves, chiffonade cut
1/2 cup frozen corn
4 minced garlic cloves
1 1/2 cups Hidden Valley® Original Ranch® Dressing
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1 cup crushed potato chips
2 tablespoons chives, chopped

Steps:

In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
*Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.

Nutrition Facts : Calories 1311.9, Fat 85.6, SaturatedFat 21.8, Cholesterol 89.1, Sodium 1682.1, Carbohydrate 117.6, Fiber 12, Sugar 9.7, Protein 26.8

HIDDEN VALLEY GRILLED CORN #RSC

Hidden Valley Grilled Corn #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a fun twist on Mexican street style grilled corn. Kicked it up HIdden Valley style...sooooo good. Can't beat the flavor of this with the Hidden Valley dips mix.

Provided by Chef Adam Hegsted

Categories Weeknight

Time 1h

Yield 6 corn cobs, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 ears corn, with husks
3/4 cup mayonnaise
1 ounce Hidden Valley Original Ranch Dips Mix
2 cups parmesan cheese, grated
3 tablespoons fresh cilantro, chopped
3 tablespoons Italian parsley, chopped
5 teaspoons chili powder
black pepper, to taste
2 tablespoons lemon juice

Steps:

Working with one ear of corn at a time, peel back the husks and leave attached at the base so it gives you a sort of handle.
Remove any silk strands. If desired, tie string around husks to keep them together better. Transfer corn to a large bowl and let soak for 30 minutes.
Grill over medium-high heat. Cook, turning occasionally, until lightly charred and cooked through, approximately 20 minutes. While cooking, combine Dips mix and mayonnaise. Place cheese onto a plate.
Remove corn from grill and brush with mayonnaise. Roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, parlsey, chile powder, and black pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Drizzle with lemon juice after plating.

Nutrition Facts : Calories 379.8, Fat 21.5, SaturatedFat 7.5, Cholesterol 37, Sodium 758, Carbohydrate 34.7, Fiber 3.7, Sugar 7.8, Protein 17.5

HIDDEN VALLEY WARM CHICK & VEG SALAD #RSC

Hidden Valley Warm Chick & Veg Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Textures and contrasts abound in this delightful combination of roasted vegetables, vibrant greens and crispy red pepper rings. But be careful with the pepper rings, they are so yummy, it's hard to save some for the salad!

Provided by Boyce Anne

Categories Weeknight

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

12 small red potatoes, larger ones quartered
12 Brussels sprouts, halved
12 baby carrots
2 tablespoons olive oil
2 tablespoons Hidden Valley Original Ranch Dips Mix
1 cup hidden valley original ranch dressing
2 boneless skinless chicken breast halves
2 tablespoons Greek yogurt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon olive oil
1 (6 ounce) bag fresh spinach
3 red bell peppers, seeded, deveined, sliced into 1/4 inch rings
1/2 cup flour
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 teaspoon cayenne pepper
2 eggs
1 teaspoon water
2 cups Italian seasoned breadcrumbs
2 cups canola oil

Steps:

Pre-heat oven to 400? F.
Place chicken breasts in freezer - partially freeze and slice into ½ inch medallions. Combine Greek yogurt, rosemary, thyme, sage and salt. Add chicken medallions and allow to marinate while veggies roast.
For vegetables, whisk Hidden Valley Ranch Dip Mix into Olive oil and toss with vegetables. Place on sheet pan and roast, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes.
Add 1 Tbsp oil to skillet and bring to high heat. Sear chicken medallions in hot skillet 3-4 minutes per side until juices run clear.
Toss warm veggies with Hidden Valley Ranch Original Dressing.
For the salad:.
Heat canola oil in deep skillet to 360°F Lightly beat the eggs with 1 tsp water. Dip pepper rings into egg mixture, then into flour, then into egg mixture and toss with Italian seasoned bread crumbs. Fry 3-4 minutes until lightly browned and crisp.
Assemble the salad by placing ¼ of the fresh spinach onto each of 4 plates. Top each bed of spinach with ¼ of the roasted, dressed vegetables, then ¼ of the chicken medallions. Top each with fried red pepper rings and serve.

Nutrition Facts : Calories 2165.6, Fat 159, SaturatedFat 16.6, Cholesterol 151.2, Sodium 2276.5, Carbohydrate 153.1, Fiber 18.3, Sugar 18.1, Protein 40.2