Spicy Thai Salad Serves/ Yield: 4 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: Romaine Lettuce, 1 bunch chopped 1 bunch Cilantro, chopped Oil Shredded carrots, one bag 1 red bell pepper, seeds and membranes discarded, thinly […]
Ranch mix is a versatile condiment to have in your culinary arsenal. Add or use less coconut milk to adjust the thickness. To add a little zip thin with up to 2 Tbsp. apple cider vinegar. Another great variation is to blend the dip with an avocado, puree until smooth. The dip and dressing can be stored covered in the refrigerator for up to a week.
I like mine heavy on the dill and garlic!
Ranch Mix/ Dressing/ Dip
Serves/ Yield: misc.
Prep Time: 3 minutes
Cook/ Assembly Time: 2 minutes
Total Time: 5 minutes
- 2 Tbsp. dried parsley
- 2 Tbsp. dried dill
- 2 Tbsp. dried garlic powder
- 3 tsp. dried onion powder
- 3 tsp. dried chives
- 1 ½ tsp. sea salt
- 1 ½ tsp. ground black pepper
- ½ c. Legit Mayonnaise
- ¼-½ c. full-fat canned coconut milk (shake the can before you open it)
Mix the dry ingredients and store in an airtight container. It will make about a ½ cup.
When you are ready to make Ranch dressing or dip whisk together mayonnaise, coconut milk, and dry ranch mix, to taste. At least 4 teaspoons. Whether you are making dressing or dip will determine how much coconut milk you use to thin the mixture.
Chill for at least 30 minutes before serving.
How about we put some real food on here already?!
Let’s start controversial – Crab Salad Stuffed Peppers.
I know crazy, but here we go.
I loved these, my head taste tester did not. I’m going to say different strokes for different folks. Or maybe bell peppers.
For whatever reason, when I went to make these red bell peppers looked like gnarly little half-formed versions of their usual vibrant Rubinesque selves. So, I made them with green. There’s nothing wrong with green. Loads of people love green and green tends to be more budget-friendly anyway, so I made them with green. I did make two, what could only be described as slider versions, on my little mutant reds but they weren’t pretty enough for the Internet (don’t you wish people could edit themselves that way too, sometimes? But, then I guess Daniel Tosh wouldn’t have a show). Moral of the story, if you like red bell peppers use them. If you like green, get crazy on that too.
Crab Salad Stuffed Peppers
Prep Time: 5 minutes (10 if you need to whip up some Mayo)
Assembly Time: 5 minutes
Total Time: 10-15 minutes
- 1 lb. can of lump crab meat
- 2 scallions thinly sliced
- 2 T. Italian parsley, chopped
- 1 T. lemon juice
- 1-2 T. mayonnaise
- salt and pepper, to taste
- 4 bell peppers, sliced lengthwise & seeds removed
- Optional toppings: Avocado, finely diced red onions, cilantro
Chop, dice, and prep your ingredients. Make mayo, if you need to.
Open the can of crab, drain if necessary, and put in a medium-sized bowl.
Mix in the scallions, parsley, salt, and pepper. Next, incorporate the mayonnaise and the lemon juice.
Taste. Adjust flavors as needed.
Scoop it into the pepper halves. Add toppings if desired.
Options: If you don’t want a super crunchy raw feeling to your peppers you can soften them a bit with a quick parboil. Bring a pot of water to a boil. Put pepper halves in the water for no more than five minutes. Drain, dry, and stuff. You could also give them a quick grill for something a little different.