Dairy-free Avocado Ranch Dressing

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I absolutely love salads!  It’s the versatility of the thing.  From pasta salads, to taco salads, to tossed salads, the possibilities are endless!!  All you gotta do is through together a bunch of veggies of your choice, add meat, don’t add meat, add a carb, don’t add a carb-it’s up to you.  You can totally make it your own unique yummy creation.  However, we all know that the star of the show is the dressing!  Sweet, tangy, spicy whatever your tickles your fancy, just make sure it’s yummy and it’ll certainly be an easy breezy crowd pleaser.

I have to admit, this was inspired by the Chik-fila Avocado Lime Ranch dressing.  So far this Spring/Summer I’ve been addicted to their Spicy Southwest Salad with that dressing.  But, of course it contains egg and dairy, so it’s not allergy-friendly for us.  So I got to thinkin’, like I often do, “how can I recreate this safely at home?” And the light bulb went off!  It’s soooo easy!  Seriously, this was a no-brainer…pondering time was like 30 seconds flat.

I made this Avocado Ranch dressing by simply taking Hampton Creek’s Just Ranch and throwing in some “special additions”.  It was quick, easy, safe, and turned out Delicious!  Try this.  Trust me-you won’t be disappointed!

What’s your favorite summer salad? Leave a comment and let me know!

 

 

Dairy-free Avocado Ranch Dressing – serves a variable amount

 

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Ingredients:

  • 1/2 bottle of Hampton Creek Just Ranch
  • 1/2 ripe avocado
  • 1 clove of garlic
  • 1 lime
  • 1 tsp. apple cider vinegar
  • 1 tsp. black pepper
  • 1 tbsp. honey
  • dash of salt

 

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Add Just Ranch to blender.  Slice avocado in half and remove pit.  Scoop the flesh from one half of the avocado and add to blender.  Add remaining ingredients and blend until smooth.  If it’s too think just add some water a little at a time until you get the right consistency for you.  We liked it thick and creamy.  Enjoy!

 

 

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Roasted Chicken w/ homemade seasoning mix

I don’t know about y’all, but I LOVE the rotisserie chickens from Sam’s Club. You know…the one’s that are already cooked and juicy, seasoned to perfection, just waiting for the after-church crowd of hungry worshippers to swoop in after service and grab one for a quick Sunday supper.   Yeah, those chickens.  They really are delicious, and so convenient.  And truthfully, not just Sam’s Club….Food Lion has them, too, as well as other places.  I love the blend of rotisserie seasonings cooked perfectly into the crispness of the skin…hmmmmm…so. good.

However, I dare not feed one to my son.  I just don’t know if they’ve used butter (dairy) or some other ingredient that is not safe for him.  So, I decided I would try my hand at making my own “rotisserie chicken” or just roasted chicken, really.  Well, I got it right!!!!  The first time too, actually-to my surprise.  I searched, and searched for a rotisserie recipe online, and liked different parts of different recipes.  I took a little from here and a little from there.  Finally, I decided to just throw together some different seasonings and it turned out great!  I’ve coined it “Mommy’s Meat Seasoning”.  Needless to say, I’ve incorporated roasted chicken into the weekly dinner rotation, usually on Sundays.  With no argument from my household.

This recipe is really great, and easy.  I’ve even decided to put my seasonings into a cleaned, used seasoning container, so that it is at the ready when I need it, just like salt or pepper.  I really have begun to use it on all my meats.  It’s perfect, with just a slight sweetness to it (of course, you know how I do *wink*).

Give it a try, and don’t be intimidated by how high of a heat I use when roasting my chicken.  Trust me, it won’t burn if you turn the meat at least 3 times throughout the cooking process.  And it will be so juicy, and wonderful !  Really !  See that beautiful chicken breast below!!  Mmmm, mmmm, good !

 

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Roasted Chicken w/ homemade seasoning mix– serves (depends on how many pieces of chicken you cook, and how hungry you are)

Chicken pieces ( I use an assortment of pieces. But, our favorite is the wings.)

Vegetable oil (enough to lube up your chicken pieces)

Seasoning mix- “Mommy’s Meat Seasoning” : (I use Simply Organics brand of seasonings)

-8 tbsp. Season Salt

-4 tbsp. white sugar

-1 & 1/2 tbsp. onion powder

-1 tbsp. garlic powder

-1 tbsp. paprika

-1/2 tbsp. black pepper

 

Mix the seasonings all together in a bowl or Ziploc bag to be used at your discretion.  I put mine in a used seasoned salt container that I cleaned out.

 

allergiesandall.com

allergiesandall.com

 

Preheat oven to 425 degrees.  Wash and pat dry your chicken pieces.  Spread them out onto a foil lined baking sheet.  Rub each piece with some oil. Don’t have the chicken swimming in the stuff, just enough to moisten the chicken.  Now sprinkle on your seasonings.  Front and back of the pieces.  The amount you use will be to your taste.  We like well seasoned meat in our house, so I am sure to add a good amount.  But, do whatever works for you.  The sugar in the mix will make a sticky sweet caramelization on the meat.  It is soooo good.

 

allergiesandall.com

allergiesandall.com

 

Roast in oven for 1 hour. Turning every 20 minutes.  Trust me, this works.

 

allergiesandall.com

allergiesandall.com

 

Voila !  Enjoy !!!

 

 

 

 

 

Milk-free, Egg-free Homemade BBQ Sauce

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Let’s admit it, not many things say summer like Bar.be.cue !!!! I mean it.  The sizzle of the meat as it hits the grill.  Corn on the cob dripping with butter, sweet baked beans,  creamy potato salad, fresh watermelon….mmmmmmmmmmhmmm…don’t get me started!  Just the thought of charcoal gets me excited!!

But, family gathered around the grill for a cook-out can be not only extremely fun, but also extremely stressful for those with food allergies. Actually any family gathering can be stressful if the proper precautions are not taken to ensure the food-allergic child/adult is safe amidst all the festivities.

A particular concern can be bottled barbecue sauce. I’ve learned to make my own, since finding a safe one can be a bit challenging. Before my son’s food allergies, I wouldn’t have thought twice about going to the store and picking up a bottle of my favorite barbecue sauce to slather over those porkchops, or steaks. Or hotdogs. .. or hamburgers… or chicken wings. .. You get the point.

My mouth is starting to water.…let’s just get into the recipe.

 

 

Milk-free, Egg-free BBQ Sauce   -makes about 1 1/4 cups

 

Ingredients:

  • ¾ cup ketchup (I use Annie’s Organic because it’s vegan)
  • 2 tbsp. yellow mustard (I use Annie’s Organic-it is not vegan, but is still milk and egg-free)
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 tbsp. honey
  • 1 ½ tbsp. Worcestershire sauce ( I use Annie’s Organic because it’s vegan)
  • ¼ tsp. apple cider vinegar
  • Pinch of salt and pepper

 

Here we go….

 

Combine all ingredients in saucepan and bring to a boil stirring often. Remove from heat. Use when you’re ready. It’s that simple!

 

Before…..                                                                                               After….

grilledporkchops                                                           porkchopswithsauce

 

 

 

Adapted from Taste of Home