Easy and Delicious Recipes
These candied jalapenos (also known as cowboy candy) are the ideal sweet-and-spicy condiment to spice up your favorite cuisine. They are fiery jalapeno slices in a sugary glaze. Serve with cream cheese and crackers, over sandwiches and hamburgers, or even in salads, grilled meat and Read More
With the help of my in-depth instructions, you can learn how to create the most amazing Sacher Torte. The apricot jam filling and silky chocolate icing on this decadent two-layer chocolate sponge cake are both excellent. It is customary to serve whipped cream with “Sacher Read More
This handmade version of Popeye’s blackened ranch sauce will thrill you if you like the original. It tastes fantastic when paired with vegetables, chicken tenders, or even a salad.
Whenever it relates to dips or dressings, the blackened ranch is unquestionably a hit. Crispy chicken tenders drenched in flavorful ranch sauce are irresistible. The fact that this dip is simple to make at home only serves to increase its allure.
This Blackened Ranch Dressing has a great Cajun taste and is smooth and tangy. It’s great as a salad dressing and dipping sauce for chicken wings, veggies, and other foods!
Popeyes won my selection for the most excellent fast-food fried chicken. The cuisine is based on home cooking from Louisiana and includes Cajun sides, New Orleans-style fried chicken, fried seafood, and distinctive sauces to accompany your meal.
Popeyes menu offers a variety of traditional sauces, including BBQ, buttermilk ranch, chili sauce, tartar sauce, and, if you’re lucky, blackened ranch.
As a dipping for blackened chicken tenders, and Dip’n Chick’n, Rip’n Chick’n, the blackened ranch made its debut on the menu in 2011, although it now appears to be phased out at many restaurants. What a bummer! Wrong! You can quickly make your own Popeyes blackened ranch dressing at home with this recipe!
This thick, creamy sauce is the finest ever. Consider drizzling a buttermilk ranch dressing with a spicy Cajun taste on top of a crispy chicken tender. This hot sauce can be created totally from scratch or, more simply, mostly with basic ingredients.
To enjoy this spicy sauce, just follow these simple directions. It will be available to you whenever you desire!
It’s actually rather simple to prepare this copycat dish at home. You will require the following:
Mix the ingredients for the cream. In a mixing dish, combine the mayo, buttermilk, and sour cream. Stir everything together completely.
Add spices and stir. Incorporate the ranch seasoning and blackened seasoning into the dressing by adding them and whisking. Quickly taste it to see if the seasonings need to be changed.
Refrigerate before serving. Place the airtight jar with the blackened ranch dressing in the refrigerator for at least two hours to allow the flavors to meld. Enjoy!
Try the sauce: You might or might not need to add salt because different blackening seasons have different salinity levels.
Don’t forget to refrigerate: The flavors have a chance to awaken and meld together by spending a couple of hours in the refrigerator with the dressing.
To thin out your sauce to the desired consistency if it is too thick, whisk in a small amount of buttermilk at a time.
Use less buttermilk to create a ranch dip that is exceptionally thick.
You can keep this buttermilk ranch dressing in the refrigerator for up to two weeks in a tightly sealed container. Don’t freeze!
Everything you love about ranch dressing is included in blackened ranch, but with the addition of warm, earthy, and peppery tastes from blackened seasoning.
Local variations exist. Check with your local Popeyes to see if they still have it because it has been phased out in many places.
Milk combined with lemon or vinegar. One cup of milk should be mixed with one tablespoon of lemon juice or distilled white vinegar, then let to stand for five minutes. As a replacement for buttermilk, you may also add water to plain kefir, additional sour cream, or plain yogurt.
Popeyes restaurants don’t sell blackened ranch sauce in bulk like Chick-Fil-A sells their sauce, but this blackened ranch knockoff is simple to prepare and tastes just as good. Additionally, you can buy the sauce on eBay or some other online stores.
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I hope you’ve enjoyed this Popeyes Blackened Ranch Sauce as much as I did making the recipe! If you’re a fan of Popeyes recipes, be sure to check this Popeyes Chicken Sandwich Copycat recipe I made. Also, If you have any questions or suggestions regarding Blackened Ranch sauce, please let me know in the comments section, and I’ll reply as always.
This Marry Me chicken recipe is delicious, flavorful, juicy, and covered in a rich parmesan sauce. This meal, which is seasoned with delicious herbs and sun-dried tomatoes, will dissolve in your mouth and make you wish someone would propose! The taste of Marry Me Chicken Read More
Make this Jamaican curry chicken recipe if you’re planning to experience any Jamaican cuisine. Well-seasoned and simmered in a flavorful curry sauce. This mouthwatering recipe is one for chicken foodies and is bursting with flavor. If you’ve ever eaten Jamaican food in general, you already Read More
Have you ever tried the Classic Carol Chicken Salad from Chicken Salad Chick? It’s one of their most popular menu items — simple, creamy, and packed with flavor. If you’re lucky enough to live near one of their restaurants, you know exactly what I mean.
But if you don’t, no worries — this copycat Classic Carol recipe brings the same cozy, comforting flavor straight to your kitchen. It’s easy to make, perfect for family meals or holiday gatherings, and tastes just as good as the original.
What makes this recipe stand out is the little details: poaching chicken tenders in broth for extra richness, using Duke’s mayonnaise for that signature tang, and adding a touch of dry ranch seasoning for depth. Chop the celery extra fine for the best texture, and if you want to boost the nutrition, stir in some chopped hard-boiled eggs.
As for serving, the possibilities are endless. Pile it high on a croissant or sandwich with fresh lettuce and tomato, scoop it over a crisp salad, or simply enjoy it with your favorite crackers. However you serve it, this chicken salad is classic Southern comfort in every bite.
1 ½ lbs chicken tenders
32 oz low-sodium chicken stock
½ cup Duke’s mayonnaise
2 Tbsp celery, finely minced
2 tsp dry Ranch salad dressing mix
½ tsp ground black pepper
½ tsp salt
1. Poach the chicken
In a large pot, bring chicken stock to a boil.
Add chicken tenders, cover, and immediately remove the pot from heat.
Let the chicken sit in the hot stock for 20 minutes, until fully cooked and tender. Remove and let cool slightly.
2. Shred the chicken
Use a stand mixer fitted with the paddle attachment to shred quickly, or use two forks to shred by hand.
3. Mix the dressing
In a medium bowl, combine mayonnaise, celery, ranch seasoning mix, salt, and black pepper. Stir until smooth.
4. Combine
Fold in the shredded chicken until evenly coated. Taste and adjust seasoning if needed.
5. Chill & serve
Transfer chicken salad to an airtight container. For the best flavor, refrigerate for at least 2 hours before serving.
Serve on a bed of lettuce, in sandwiches, or with crackers.
Duke’s mayonnaise gives the most authentic flavor, but any rich, tangy mayo will work.
Make it ahead — the flavor improves after chilling.
For crunch, add extra celery or chopped pecans.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended, as mayonnaise separates when frozen.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
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Based in Auburn, Alabama, Chicken Salad Chick is a fast-casual restaurant brand and chicken salad franchise.
The business has more than 200 franchisee restaurants and retail locations throughout around 20 different U.S. states as of July 2022.
In 2016, Chicken Salad Chick was listed as the 37th fastest-growing U.S. company on the Inc. 5000 list.
I believe this recipe is special due to a few different components.
Only chicken tenders are needed. After cooking, chicken tenders break apart beautifully to shred.
The celery is very finely diced, so there are no noticeable huge bits.
Dry Ranch salad dressing mix also imparts a distinct taste.
I decided to cook the chicken tenders using chicken stock for this recipe. I believe this gives the dish more taste levels. Onions, carrots, and celery are used to make high-quality chicken stock. Some of this taste is absorbed by the chicken tenders.
Your best bet for a wide variety of delicious chicken salads is the Chicken Salad Chick restaurant. They provide a classic, sweet, nutty, savory, fruity, and hot chicken salad.
Are you seeking a fantastic chicken salad recipe? This salad is flavorful and just made. You’re going to start to love this recipe.
Chicken Salad Chick restaurant uses Duke’s mayo, so that’s the one we’re going to use with this recipe. If you want, you can also use Hellman’s mayo, but this is a copycat recipe after all, and to make it 100% authentic, we’re going to follow the recipe.
Yes, if you follow the recipe, it is gluten-free. Hidden Valley Ranch Original Dressing Mix and Duke’s Mayonnaise are gluten-free products. The ingredients you use to make the salad will determine this.
To be certain, you must examine the label on each one. chicken stock from the grocery store has gluten in it.
Have you ever tasted a Japanese restaurant’s Chicken Katsu? This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes rather than going out to eat! And what is Chicken Katsu without the famous Read More
All you need is a boxed cake mix, butter, eggs, and chocolate chips to make Lazy Chocolate Chip Cookie Bars. So delicious and soft! The easiest cookies you’ll ever make are these lazy chocolate chip cookie bars! Nothing beats a chocolate chip cookie with a Read More
Depending on your preference, this venison burger meal can be made on the stovetop or the grill. I gave each of them directions. I have included cooking durations and internal temperatures to assist you in achieving your ideal level of doneness!
My friend likes his venison burgers medium, which takes approximately 8 minutes, while I prefer mine medium-well, which takes about a minute longer.
After the huge success with my Elk burger recipe, it is time for this amazingly delicious Venison Burger recipe.
Also, be sure to check out these fantastic burger recipes: Authentic Mushroom Swiss Burger Recipe, Blackstone Griddle Juicy Smash Burger Easy Recipe, and this fantastic venison backstrap with marinade!
Venison burgers are similar to beef burgers, except they’re made with ground deer flesh rather than beef! Because deer is quite lean, I advise preparing them similarly to beef burgers but also adding a little more oil.
To add fat and smokey flavor to my ground venison, I prefer to add finely chopped uncooked bacon, which results in juicy and delectable deer burgers.
Bacon. Fat is required for a venison burger! The venison patties will be dry if you don’t add fat. Bacon is a fantastic addition. It adds pig fat to the dish while also providing flavor! Besides the excellent flavor, bacon cooks well into the burgers, and you won’t even notice it’s there!
Egg. Venison burgers don’t stay together as well as ground beef because of the lack of fat. One egg acts as a terrific venison burger binder, preventing the patties from falling apart.
Butter. I prefer to use butter for cooking venison burgers since it adds a lot of flavor and fat. Oil or lard might also be used.
Worcestershire. The Worcestershire’s acidity helps balance the venison’s gamey taste.
Increase the fat content! Venison is a lean cut of meat. In fact, the deer I just purchased had almost no fat. Unlike ground beef, which is typically 80 percent protein and 20% fat, ground venison is nearly all protein.
I like to incorporate raw bacon into my venison burgers to keep them moist—the bacon pairs well with the ground venison, resulting in juicy, delicious burgers.
Except for the delightful, slightly smokey flavor, you won’t even notice there’s bacon in this patty recipe!
I enjoy using mason jar rings to distribute and shape burgers equally. One pound of burger fills four mason jar rings to the brim.
Turn the rings over and stuff the meat into each one. Then, remove the ring with the ground venison inside by flipping it over. It’s fantastic!
Here are some approximate cooking times for venison burgers:
Here are some estimated temps if you’re using a meat thermometer:
For cooking venison burgers, cast iron skillets are ideal! Cast iron effectively distributes heat, allowing you to obtain a great sear on the exterior of the patties while keeping the insides well cooked.
Use the best pan you have if you don’t have a cast iron skillet. I only advise against using a nonstick pan since the burgers won’t get as great of a sear.
Burgers can be grilled just as easily as they can be cooked on the stove. For example, grilling a venison burger to medium will take around 8 minutes.
This is how you do it:
Smoky aioli is wonderfully tasty and simple to create. It goes great with this venison patty recipe, which I strongly suggest!!
All you’ll need are a few materials that you likely already have on hand.
All you have to do now is combine all the ingredients, and you’re done! Cover the bottom buns with a thick coating of aioli, then top with a venison burger and your preferred toppings!
You may keep raw venison burgers in the refrigerator for up to two days.
Cooked venison burgers may be kept in the refrigerator for 3 to 4 days.
To store venison burgers, form them into patties and layer them with parchment paper squares between them. Then, put the burgers in a Ziploc bag or a sealed container. Store for up to 3 months in the freezer.
Refrigerate the burgers overnight before cooking them according to the recipe’s instructions.
I prefer to reheat burgers on the stove. Sear on both sides for approximately 1-2 minutes each side, or until cooked through, in a pan with butter over medium heat. This will result in a well-done burger, so bear that in mind.
Yes! The uncooked burgers can be shaped into patties and kept in the refrigerator for up to two days.
Lay squares of wax paper between each raw burger to prevent them from sticking together.
When you’re ready to cook, take it out of the fridge and follow the instructions below.
Ground venison burgers stay together well with additional fat, such as bacon and one egg.
I also suggest letting the burgers sit for 10 minutes once they’ve been made into patties. This makes it easy to move them to the burner or grill without them disintegrating.
For venison burgers, any sort of cheese will do, but for extra taste, I recommend choosing a strong cheese like sharp cheddar. Smoked cheese, such as smoked cheddar or smoked gouda, would also taste delicious!
I suggest putting cheese, lettuce, pickles, and chipotle aioli on your venison burgers! The smokey taste of the chipotle aioli complements the venison nicely. Tomatoes are also a delicious venison burger addition, but they may become messy!
Due to the leanness of venison, deer burger patties are sometimes dry and chewy. Therefore, for deer burger meat, I propose a ratio of 80 percent lean to 20 percent pork fat.
Venison patties are lower in fat and higher in protein than beef, making it a healthy choice.
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Smoky Aioli
Kluski Noodles are a style of egg pasta popular in Poland. They’re produced with wheat flour dough that hasn’t been leavened and is blended with eggs before being boiled. This type of noodle is commonly seen in a variety of Polish soups. If you love Read More
