Chicken in a Biskit Ranch Crackers

This recipe came about when I couldn't find the oyster crackers I usually use. My Dad likes to use captain's wafers, but the store was out of them too. I grabbed a box of Chicken in a Biskit Crackers. I figured what the heck. I'll try it. Well, the hubby was impressed. He wants them made like this from now on! I've made them twice this past weekend. They are that good! 

Chicken in a Biskit Crackers 7.5 oz box
1/4 cup oil
1 package Ranch Dip Mix*
1/4 tsp dill weed

Mix ingredients in a plastic container with an airtight lid. Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set. No baking necessary, and they are still crunchy! 

*I use the big shaker bottle of ranch mix. 3 tablespoons for this recipe. You can use more for your taste. (or less) We like them coated well. 

Salmon with a Browned Butter Dill Sauce

Tonight, I wanted Salmon, and no one else here likes salmon! So, I made it special for myself!!! This is Salmon with a Browned Butter, Lemon Dill Sauce.On a funny note... The hubby ate half of my salmon... that he doesn't like! Humph! I guess it was pretty good then! But what do I know?!?! LOL

Browned Butter Dill Sauce

2 Tbsp Butter
1/4 tsp dill weed
1 1/2 tsp lemon juice
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

*You can substitute a little garlic powder.

Heat a frying pan, sprayed with cooking oil, to medium high heat. Salt both sides of the fish. Place salmon, skin side down, in the hot pan. Do not try to move the fish. It cooks pretty fast. When the skin releases from the pan, it's ready to turn. If you like the skin 'blackened' a little leave it a little longer before turning.

Remove the fish and plate it. De-glaze the frying pan with the lemon juice. Add the butter, dill, garlic. Let the butter brown a bit. (This happens pretty quickly in the hot pan, so watch it closely.) Add salt and pepper, to taste. Pour the sauce over the fish. Enjoy!

Dill Pickles... Easy Canning!

I got inspired when we visited Old McCaskills Farm when I peeked in their canning room...

I stopped and bought about 15 pickling cucumbers...

Dill Pickles

30 pickling cucumbers
1 pickling mix package (I use MrsWages dill mix)
7 1/3 cups water
3 1/3 cups white vinegar
1/8 tsp dill weed per jar
1 tsp chopped garlic per jar
Boil mixture. Pack jars with dill, garlic and sliced pickles. Pour mixture over cucumbers leaving 1/2 inch. Then follow canning instructions.

My son is such a pickle expert. LOL  He loves them and eats at least a gallon jar full each week. He kept asking me when they'd be ready. I kept telling him in 24 hours! I went to town, and when I got back (before the 24 hours were up!) this is what I found!
He also adds extra garlic to his!

I guess they are good! LOL

Dilly Ranch Crackers

I changed these up a bit the usual recipe is...

Oyster Crackers (12oz bag)
1/4 cup oil

1 package Ranch Dip Mix

1/2 tsp garlic powder
1/4 tsp dill weed

I added 1/2 tsp lemon pepper for a kick!

Mix ingredients in a plastic container with an air tight lid.  Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set.

Round Acacia Wood Salad Bowl, 12" (Google Affiliate Ad)

Gametime Snacks

 

Teriyaki Wings, Lemon Pepper Wings, Stuffed Mushrooms, Spicy Corn Dip, Sausage & Cheese Meatballs, Dilly Ranch Crackers and Chocolate Peanut Butter Cheeseball...

 From the other end of the table...

Teriyaki Wings

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Heat until thickened. Toss wings in sauce and serve.

Lemon Pepper Wings

Lemon Pepper Sauce

1/2 cup butter or margarine

1 tsp lemon juice

1 tsp minced garlic

lemon pepper to taste

Combine ingredients in a sauce pan and simmer for a couple of minutes. Toss wings in sauce and serve.

I made Melissa's Melissa's Supreme Pizza Stuffed Mushrooms. Click here for her recipe. BTW... hers are much prettier than mine!!! ;-)

I made Amiee's Jalapeno Corn Dip. I didn't have the jalapenos so I added Cayenne Pepper instead. :-)

Pizza Tarts

Dilly Ranch Crackers

I changed these up a bit the usual recipe is...

Oyster Crackers (12oz bag)
1/4 cup oil

1 package Ranch Dip Mix

1/2 tsp garlic powder

I added 1/2 tsp lemon pepper for a kick!

Mix ingredients in a plastic container with an air tight lid.  Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set.

To change this Chocolate Chip Cheeseball up, I added some peanut butter to the original recipe! I left out the vanilla because I had vanilla wafers to go with it.

Tablecraft 2-Pk. Appetizer Cones (Google Affiliate Ad)

Dilly Ranch Dip for Popcorn Chicken

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1 envelope of Hidden Valley Ranch Dip Mix
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

You can follow the recipe for Oven Fried Chicken for the popcorn chicken. You just cut some skinless/boneless chicken into small bite-size pieces. It's your call to bake or fry the chicken! :-)

Paula Deen Signature Porcelain 12-In. Chicken Fryer (Google Affiliate Ad)

Salmon with Dill Sauce

Salmon with Dill Sauce

Dill Sauce

1/2 cup mayonnaise
1/2 cup sour cream
1 tsp dill weed
1 1/2 tsp lemon juice
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

After chilling the sauce, heat a frying pan to medium high heat. Salt both sides of the fish. Place salmon, skin side down, in the hot pan. Do not try to move the fish. It cooks pretty fast. When the skin releases from the pan, it's ready to turn. If you like the skin 'blackened' a little, leave it a little longer before turning.

Pan Fried Tilapia with Dill Sauce

• Fish... catfish, brim, etc (This time I used Tilapia)
• 1/4 cup Oil for frying
• 1 tablespoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1 cup flour

Preheat oil in a shallow frying pan on medium-high heat. Mix flour and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in one at a time and carefully shake. Remove fish and fry until golden brown. It only takes a couple of minutes per side. Serve with Dill Sauce or Cocktail Sauce. I love both!

**One secret is for the pan and oil to be hot. This way the flour stays on the fish and it fries crisp rather than boiling in the oil and becoming soggy.

Dill Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1/3 cup milk
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice (about 1 small lemon)

2 tablespoons prepared horseradish

dash Worcestershire sauce

few drops hot sauce

salt to taste

Combine and blend all ingredients well.

I rounded out the meal with a Caesar Salad!

Tzatziki

I love the idea from Betty Crocker for Greek Salad Kabobs! I would rather have a tzatziki sauce to go with it than a honey yogurt sauce. But that's just me... I never follow the rules! Tzatziki usually is finished off with mint... me? I use basil! Yeah! I'm twisted that way! :-)

1 (8 ounce) container sour cream, plain yogurt or Greek yogurt
1 cucumber

Pinch of Kosher Salt
1 tablespoon olive oil
1/4 lemon, juiced and zest
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled
5 basil leaves, chopped fine
salt and pepper to taste

At least 8 hours before making the Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge 8 hours or even  overnight. This makes the yogurt the perfect consistency. This step is not necessary if using Greek yogurt, but check the consistency to insure that it is thick enough.
Peel and seed the cucumber. Place the cucumbers on a tea towel sprinkle with Kosher salt. This will leech out a lot of the water and help assure you have a thick sauce. After the water has leeched out, squeeze the towel and ring out the water.
In a food processor or blender, combine all ingredients. Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.

My Little Garden's Progress

For those of you who remember my post about my goat and needing a solution for a garden this year, you'll remember My Little Garden on Stilts! This is an update on the progress it is making.

 Basil is progressing slowly...

 Cilantro is all up, finally!

 Cucumber plants have new growth...

 Little worried about the dill...

it looks a little brown.

 Grand Rapids Leaf Lettuce!

 Ooooookra!!!

 Radishes-es-es-es...

Think I need to thin them? LOL

A view from up top while watering :-)

If you didn't see the first post, click on the link at the top of the page. That will take you to the post of when we first built and planted the garden :-)

Dill Dressing/Sauce

This dressing is so good and so versatile! You can use it on salads, as a dip for veggies, on roasted vegetables even as a sauce on fish or seafood.

Dill Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1/3 cup milk
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Do you throw away the heels off your loaves of bread? Why not use them for home-made croutons? It's easy and only takes minutes!




Home-made Croutons 


Cube leftover or day old bread and arrange on a cookie sheet. Spray with olive oil or vegetable oil and sprinkle with salt, pepper, garlic powder and dried basil. Bake at 275 degrees until dried and lightly browned.

Fried Mushrooms

These are so yummy! I could make a meal of them. Try one or both of the sauces with them too! Mmmmmmm!

1 to 1 1/2 lb fresh Mushrooms
2 cups Bisquick Mix
2/3 can of beer (or 8 oz Club Soda)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp chili powder


Clean mushrooms with a dry paper towel. Mix together dry ingredients with a whisk. Add beer (or soda) until batter is about the consistency of pancake batter. It should be just thick enough for dipping. Dip dry mushrooms in the batter and fry in a deep fryer or electric skillet until golden brown, about 3-4 minutes. Drain on paper towels and keep warm in a 170 degree oven until ready to serve.

Dill Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

2 tablespoons dried dill weed

1/4 teaspoon garlic powder

Salt & Pepper, to taste

In a small bowl combine mayonnaise, Worcestershire sauce and seasonings; mix well. Chill for 1 hour. Refrigerate until ready to serve.

Spicy Cocktail Sauce

1 cup ketsup

1 T hot sauce, or to taste

1 T Worcestershire sauce

2 T Horseradish sauce

splash of lemon juice

salt and pepper, to taste

In a small bowl combine ingredients; mix well. Refrigerate until ready to serve.

Sauces and Marinades

I made this teriyaki sauce to go with the pork tenderloin eggrolls I made the other day! Delicious!

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Heat until thickened.


Steak Marinade

1 cup vegetable oil

1/2 cup soy sauce

1/3 cup red wine vinegar

1/4 cup fresh lemon juice

3 tablespoons Worcestershire sauce
2 tablespoons A1 steak sauce 

1 tablespoon freshly ground black pepper

2 tablespoons Dijon-style prepared mustard

1 onion, sliced

2 cloves garlic, minced

Mix together well, and use to marinate your favorite meat.

Baja Sauce

1/4 red bell pepper, seeded and chopped

1 jalapeno pepper, sliced

2 tablespoons diced onion

1 cup mayonnaise

1 tablespoon vinegar

1/4 teaspoon cracked black pepper

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Place jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Dill Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

2 tablespoons dried dill weed

1/4 teaspoon garlic powder

Salt & Pepper, to taste

In a small bowl combine mayonnaise, Worcestershire sauce and seasonings; mix well. Chill for 1 hour.

Great on burgers and sandwiches.