Buffalo Boneless Wings ... And Ranch

Ok ... let's start with the Ranch recipe. I got this from Shay and it is delicious !

I'm going to cut and paste from the email she sent me ....

My freaking favorite ranch
I don't worry too much about which herbs to use but I always use fresh dill. That makes it. I like a lot of dill. You can play around with this one. All to taste and texture.
I like to double but that makes a good bit-this is for one batch.

1/2 c. mayo
1/2 c. buttermilk, shaken
1 tbsp. dijon mustard
2 tbsp. apple cider vinegar
4 scallion chopped
1 garlic, minced
2 tbsp. dill
2 tbsp. chives
1 tbsp. tarragon, or 1/2 tsp. dried
2 tbsp. parsley
dash worchestershire
dash hot sauce
1/2 tsp. salt, plus more to taste

whisk all

I did this in the afternoon and put it in the fridge until dinner time ....

For the 'wings'.

I did 1 kilo of chicken breast. Cut into chunks (see photo above). I put some whole wheat flour in a ziplock bag, added the chicken, shook it around then then shallow fried these in olive oil til golden brown.

For the hot 'buffalo sauce"

If you're in the States, you'll use Franks but I can't get that here ! BUMMER ! But, I found this Louisiana hot sauce the other day. It was a darn good substitute !! Not a cheap substitute though ! This bottle cost $9.99 and it was just under a cup of hot sauce !

So ... melt 2 TBSP of butter in the microwave. Add 1 cup hot sauce. Mix. Put back in the microwave and make it hot. Add 'wings' and mix to coat.

For the Garlic Parmesan "wings"

Melt 1/2 a cup butter. Then add to it 2 tsp (3?? ... to taste) garlic powder, 1/2 tsp onion salt, 1/4 teaspoon freshly ground black pepper, 1/2 cup grated Parmesan cheese. Put back in microwave and make it hot. Add 'wings' and toss to coat !

Buttermilk Ranch

We love Ranch. Unfortunatly, the store bought one is laced with preservatives ... and who knows what else !? So ... I have been on the lookout for one to make at home. I found a Ranch Dressing recipe in a Donna Hay cookbook ... it was a bit runny as a dip ... yet tasty ... so I modified it to make it more dippish ...

Here's what I did ...

3 Tablespoons Buttermilk
1/2 cup (or more if not thick enough) of sour cream
2 tablespoons vinegar
2 tsp dijon mustard
A handful of chopped chives and parsley
Salt and Pepper

I think all add some garlic and possible a bit of onion powder to it next time ...

Mix all ingredients and dip raw veggies into it. We love cauliflower, broccoli, cucumber, carrot and yellow capsicum (bell pepper) !