Down On the Ranch Supper

In 1954 at a dude ranch outside Santa Barbara, California Ranch Dressing was born. By 1992, Ranch Dressing outsold all other dressings, including Italian. Yet if you aren’t from America or Canada, Ranch Dressing just might be unknown to you.

In our house, we keep bottles in the pantry. Kiddo drinks the stuff. I love it on potatoes. And now that you can buy the dry mix in bulk, it goes into just about everything. Want to change up your cheese ball recipe? Add some dry Ranch Mix. Looking for an easy dip to serve with veggies or even potato chips? Try adding the dry Ranch Mix to a pint of sour cream. The possibilities are endless. So it should come as no surprise that an entire day in March has been dedicated to all things Ranch Dressing.

Hope you enjoy down on the home style cooking. I know we sure do.

Down Home Chicken Supper
Buttermilk Ranch Oven-Fried Chicken
Simple Ranch Mashed Potatoes
Chicken Stock Gravy
Sweet Corn on the Cob

Buttermilk Ranch Oven-Fried Chicken
3-1/2 lb Chicken Fryer
3 tablespoons Ranch Seasoning Mix
2 cups Buttermilk
1 (8.5 oz) box Corn Muffin Mix
Salt to taste
Fresh Black Pepper to taste
Pinch Paprika
Cayenne Pepper to taste

Turn chicken over, back side up. Remove the backbone. Crack breastplate. Cut fryer into legs, thighs, breasts and wings. Cut breasts in half for uniformed size. Discard back or reserve for making stock if desired. Place chicken into a gallon size zip-log bag. Lay flat.

Whisk Ranch Seasoning Mix into buttermilk. Pour Ranch Buttermilk marinade over the chicken pieces. Seal bag, turn several times to ensure pieces are well coated in buttermilk mixture. Place in a casserole dish to catch any leaks, place in the refrigerator for at least several hours or a day for best flavor.

Heat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray, set aside.

In a shallow bowl or pie tin, mix muffin mix, salt, pepper, paprika and cayenne pepper.

Remove chicken pieces, one at a time, from the buttermilk marinade, allowing excess to drip back into the bag. Roll the chicken pieces in the muffin mixture for even coating. Place pieces, skin-side up, on the prepared baking sheet. Lightly spray the tops of the chicken with cooking spray to help skins brown and crisp up.

Place chicken into the heated oven, bake undisturbed for 30 minutes. Turn pieces over, continue to bake another 10 minutes or until chicken is cooked through and juices run clear.

Note: If chicken appears to be browning too quickly, cover loosely with a piece of foil.

Simple Ranch Mashed Potatoes
3 lbs Russet Potatoes
1/4 cup Milk
4 tablespoons Butter
1 tablespoon Ranch Dressing Mix
Kosher Salt to taste
Black Pepper to taste

Peel potatoes, if desired. Cut into 1-inch cubes. Place potatoes in a large pot with just enough water to cover the potatoes. Sprinkle water with a little salt if desired.

Bring potatoes to a full boil. Lower heat to maintain a rolling boil without boiling over. Cook for about 10 to 15 minutes, or until potatoes are tender.

Drain well. Return potatoes to the pot, dry potatoes of excess moisture over low heat, about 2 minutes, shaking pan to keep potatoes from sticking.

Heat milk in the microwave or in a small pan. Add half of butter, one tablespoon at a time, blend until melted into the hot milk.  Whisk in the Ranch Dressing Mix until smooth. Set aside.

Using a masher, mash potatoes until smooth. Season with salt and pepper as desired.

Pour warm buttery milk over the potatoes. Whip until smooth.

Transfer mashed potatoes to a serving bowl. Top with remaining 2 tablespoons of butter. Sprinkle with a little course pepper if desired. Serve immediately.

Chicken Stock Gravy
1/4 cup Butter
1/4 cup Flour
2 cups Chicken Stock
Salt to taste
Fresh Black Pepper to taste

Cut butter into chunks. Place butter in a small stock pot over medium heat. Once butter has melted and is foamy, sprinkle with flour.

Reduce heat to medium-low, continue to cook roux until aromatic and the color of creamed coffee, about 8 minutes.

Add chicken stock in a slow, steady stream, whisking constantly. Let simmer for about 10 minutes longer. Season with salt and pepper.

Pour gravy into a small serving bowl. Serve with mashed potatoes and chicken to use as desired.

Sweet Corn on the Cob
4 ears Corn on the Cob
Water as needed
2 teaspoons Sugar
1 cup Milk
1/2 cup Salted Butter
Butter for serving
Salt as desired

Shuck corn, remove discard husks and silks. Trim ends. Set cleaned corn aside.

Fill a large pot about halfway with cold water. Add sugar, stir until dissolved. Bring water to a full boil over high heat.

Add milk and butter. Reduce heat, add corn. Partially cover the pot, let corn simmer four about 8 minutes or until tender.

Remove corn from cooking liquid. Serve with butter, season with salt if desired. Enjoy.