PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce.
Provided by tambocos
Categories Weeknight
Time 55m
Yield 4 chilies, 4 serving(s)
Number Of Ingredients 25
Steps:
- Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
- Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
- Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
- Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
- For the sauce:.
- Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.
Nutrition Facts : Calories 1252.5, Fat 93.6, SaturatedFat 25, Cholesterol 162.8, Sodium 1062.4, Carbohydrate 64.5, Fiber 14.9, Sugar 7.3, Protein 46.6
SO GOOD RANCH STUFFED PEPPERS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. These peppers are so good! I am always asked to bring them to any church potluck and never have any leftover. Great finger food.
Provided by JABHOOK
Categories Weeknight
Time 40m
Yield 30 peppers, 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook chopped shallots and ground pork in large skillet, drain grease. Add cheeses and all other ingredients expect jalapenos and combine until well blended. Spoon mixture into pepper halves, fill completly. Bake for 20 minutes or until golden brown in a 350 degree oven.
Nutrition Facts : Calories 256.2, Fat 20.9, SaturatedFat 10.1, Cholesterol 68.1, Sodium 237.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.8, Protein 12.8
POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Popcorn shrimp and avocado on sushi rice which is seasoned with lemon juice instead of rice vinegar. For sauce, Hidden Valley Ranch dressing, soy suce and parmesan cheese. Easy to make because this is like a Scop Sushi. No need to shape or roll up.
Provided by Hidemi
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
- 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
- 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
- 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
- 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
- 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
- 7. Halve avocado, remove seed and slice each halved avocado thinly.
- 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.
Nutrition Facts : Calories 677.7, Fat 25.2, SaturatedFat 4.4, Cholesterol 166.2, Sodium 1380, Carbohydrate 90.6, Fiber 7.7, Sugar 11.7, Protein 22.7
AVOCADO STUFFED PORK CHOPS RECIPE - (4.3/5)
Provided by á-6416
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Cut a deep pocket into the side of the pork chops, making a small entrance hole and moving the knife back and forth to enlarge the pocket. Be careful you don't poke through the other side. Sprinkle with salt and pepper. In a bowl, combine mashed avocado, lemon juice, butter and garlic and mix well. Stir in diced avocado. Using a small spoon, fill the pockets in the pork chops with this mixture. Secure with toothpick and sprinkle chops with flour. Melt butter with olive oil in a large ovenproof skillet and add chops; brown on both sides. Transfer to oven. Bake for 20-30min until a meat thermometer registers 155. Let stand for 5min, then serve.
PORK MEATBALLS WITH ALFREDO SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Pork meatballs with spinach, portabella mushrooms, and pasta in a creamy Alfredo sauce.
Provided by Chef B Koss
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Meatballs:.
- In a bowl mix the first 5 ingredients.
- Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
- In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
- Cook pasta according to the package directions.
- Meanwhile prepare the sauce:.
- In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
- In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
- Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
- Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
- Serve with salad and bread. Enjoy!
Nutrition Facts : Calories 1527.3, Fat 122.9, SaturatedFat 62.6, Cholesterol 365.4, Sodium 1526.2, Carbohydrate 58.7, Fiber 5.7, Sugar 5.6, Protein 50.8
STUFFED FIESTA PORK TENDERLOIN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry Stuffed Fiesta Pork Tenderloin has major flavor after being marinated in ranch dip mix and lemon juice. Stuffing it with fiesta flavored vegetables and covering I already had in my kitchen elevated it to a juicy meal we will never forget.
Provided by karieja
Categories Weeknight
Time 50m
Yield 1 Stuffed Tenderloin, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
- Preheat oven to 400 degrees.
- Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
- Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
- Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
- Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.
JAMBALAYA STUFFED POBLANOS WITH RANCH REMOULADE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Prepared jambalaya mix is combined with chopped smoked sausage and chicken, then stuffed into roasted poblano peppers, then topped with Creole seasoned sauteed shrimp and a ranch remoulade sauce. I just Zatarains jambalaya mix.
Provided by JulieDM41
Categories One Dish Meal
Time 40m
Yield 1 piece, 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together all ranch dressing, yogurt, chili sauce mustard, lemon juice and Tabasco in a small bowl and refrigerate until needed. Heat broiler and line broiler pan with foil.
- Place poblanos on pan and broil until blackened all over, turning frequently. Place in a plastic bag a few minutes to steam. Meanwhile, prepare jambalaya mix according to package directions. Stir in the sausage and chicken. Cut a slit lengthwise in each poblano. Carefully remove ribs and seeds. Stuff with jambalaya mixture, using about 3/4 cup for each. Place in a sprayed baking pan and bake until heated through, 10 to 15 minutes.
- Meanwhile, toss shrimp with Creole seasoning. Heat oil in a large nonstick skillet and cook shrimp until opaque throughout, 3 to 4 minutes. Place poblanos on 8 serving plates. Top each with 2 shrimp and drizzle with remoulade.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 2.2, Cholesterol 88.6, Sodium 590.7, Carbohydrate 11.3, Fiber 4.1, Sugar 0.9, Protein 14.4
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