Category Archives: greek yogurt

Homemade Ranch Dressing the Healthy Way

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My son loves Ranch dressing. He will literally put it on everything! We used to go through Costco sized bottles in a week at times. 
Well in my quest to try and lighten up recipes, I became very determined to come with up a ranch dressing that was healthier but didn’t lose any flavor. I mean we all have a certain way we expect ranch dressing to taste right?
I have been trying for a couple years, but have come up with things that work ok and tasted good but just not “the” ranch dressing. I was beginning to get a little discouraged until I started working with Greek yogurt a lot. I sub it for sour cream most of the time now. I love the fact that I am not only reducing fat and calories but adding protein to whatever I put it in. I decided that was one of my missing ingredients in this recipe. Between that and adding more fresh herbs I nailed it this time! I will never go back to any other dressing!

I decided to give the step by step photos a try. So let’s see how it goes OK?
The cast of characters
Add your low fat mayo
Then that tangy Greek yogurt
Now all of those fab herbs. Kevin says it looks like I mowed the yard *eyeroll*
Some minced garlic
It can’t be buttermilk ranch without the buttermilk right? Low fat of course.

OK in our house we have to add the Sriracha. A little bit just gives it a tang so don’t be afraid, give it a shot!!
And of course some good ol’ kosher salt and cracked black pepper.
You can throw it in a food processor, blender, or one of these handy dandy attachments that come with an immersion blender. Have I mentioned how much I love this gadget?!
Then you end up with a fabulous dressing for salads and veggies. I leave mine rather thick, like a dip. Then it can be mixed with some more buttermilk or even milk to thin it out for salads.
Homemade Ranch Dressing the Healthy Way
  • 1 cup low fat mayonnaise
  • 1/2 cup plain Greek yogurt 
  • 1/4 cup Italian flat-leaf parsley leaves, minced ( a good handful)
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon minced fresh chives
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon white vinegar
  • Dash hot sauce (Recommended Sriracha)
  • 1 lemon, juiced 
  • 1/2 cup low fat buttermilk 

In a food processor or blender combine all of the ingredients and pulse until thoroughly blended. Adjust seasoning as needed. Pour into an airtight container and chill for 1 to 2 hours before using. 

Thin with more buttermilk if needed.

ENJOY!!!

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Cheesy Poblano Chicken for #SundaySupper

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I was so excited when I found out the theme this week for #SundaySupper was favorite celebrity chefs! If you know my story you know that this whole journey into cooking and blogging came from my love of Rachael Ray. She made cooking seem easy and I didn’t feel overwhelmed  watching her. She specializes in comfort food that is quick and easy to make. That was right up my alley!! So I jumped into my kitchen and haven’t left. That was about 7 years ago.
In November of 2010 I was diagnosed with breast cancer and ended up having to have surgery the following January. During my healing process I was not allowed to push, pull, lift, etc. In other words I was bored out of my mind! My kids had pushed me to start a blog a few years back but I thought there was no way anyone would be interested in reading what I had to say, but with all of my spare time I thought “What the heck, if no one reads it no one reads it but it will keep me sane (somewhat)”. I started my first blog and called it Bobbi Renee and Rachael Ray. My plan at that time was to cook my way through her 365 No Repeats cook book. With Kevin’s help chopping and lifting the blog was started and I was hooked.
I have since gained the courage to start writing my own recipes, something I would have never thought I could do, and can’t imagine doing anything else! All thanks to Rachael Ray!! I sure would love to give her a hug!

 Cheesy Poblano Chicken
adapted from a recipe by Rachael Ray
Serves 2

  • 2 medium poblano peppers, seeded and stemmed, chopped 
  • 1/2 cup chicken stock
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano
  • A small handful cilantro leaves plus a few leaves for garnish 
  • Salt and pepper
  • 2 tablespoons butter 
  • 1 1/2 tablespoons flour
  • 1/2 cup milk
  • 1/4 cup Greek yogurt
  • 3 tablespoons olive oil
  • 2 boneless, skinless chicken breast
  • 1 cup shredded Monterey Jack cheese

In a blender or food processor, combine peppers with stock, onions, garlic, cumin, oregano, cilantro, salt and pepper; purée. 
In a saucepot over medium heat, melt butter and whisk in flour. Add milk and yogurt, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375ºF.
While the sauce is cooking, place a large skillet over medium-high heat and add the olive oil. Season chicken breasts with salt and pepper and brown 3 to 4 minutes on each side then transfer to casserole dish. Pour poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces. Dish should be brown and bubbly on top.



Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days – Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious – Ina Garten’s Grown Up Mac & Cheese
Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken
Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese
Chris from Sustainable Dad – Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork


Amazing Sides:
Elizabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate
Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto
Sweet Endings:
Kim over at Cravings of a Lunatic – Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites – Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen – Southern Tea Cakes
Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Wine Pairings: 
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chatAll you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Maple Bourbon Pork Chops and Whipped Potatoes with Apples and Onions

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Maple Bourbon Pork Chops and Whipped Potatoes with Apples and Onions

Do you ever have those moments when you are doing something and out of the blue ideas for something else just pop into your head? This has been happening to me quite often lately. When I am driving ideas for a recipe will just BANG hit me,which is awesome right? Well it would be if my ADD wasn’t so dang bad. I mean just driving is a serious challenge for me at times. I have been known to be driving somewhere that I have been to a million times before, and at some point take the wrong exit on the freeway or turn down a wrong road. It is bad enough when I am alone, but when someone is with me it is a tad bit embarrassing! SO when these ideas pop into my head I have to say the ingredient list out loud over and over to try and help me remember. Again, not so bad when you are alone but if you have passengers they really think about exiting the car once it slows down to about 30 MPH!!

This idea started out because when we went shopping the other day, Kevin picked up a couple packs of buy one get one free center cut pork loin chops. He loves pork chops but I don’t make them very often, A-because he constantly complains that the pork chops now aren’t as good as the old ones were. He loved big fatty pork chops and hasn’t seemed to accept the health news that fat is bad for you. Although the fat is pretty darn tasty!! And B- well I just haven’t been that moved by pork. My Dad wasn’t a big pork fan and neither were my kids so unfortunately Kevin was out numbered. Now that it is just the two of us he gets his way much more often. In fact I think he is getting a little spoiled. I had better make sure he doesn’t too cocky about getting his way!
Now, due to my lack of pork cooking, I was a tad clueless as to what I wanted to do with them. I can make a mean roast but my extent of chop cooking was, regretfully a throw back to the old days of smothering them in a can of pork and beans, or frying them. I know that is OK once in a while (p.s. I will be frying the other batch soon!) but I wanted to make them special

After racking my brains for a while I just put it to rest and went off to run some errands. In mid drive the light bulb went off in my head BING I knew what I wanted to do with them. The true test was to remember the plan and then run it past Kevin to see what he thought. Since the chops really were for him I wanted them to be something he would really enjoy. In other cooking he doesn’t get as much of a vote. So I was pleasantly surprised when his face lit up with a smile when I ran down my game plan. He even got into the kitchen with me to help get everything together. 
The result was one fantastic meal. The sauce for the chops was so tasty, sweet with that little bite of bourbon flavor, and the mashed potatoes with the onions and apples? YUM! Mixed with the sauce from the pork chops they were heavenly. I had made 3 chops and it is a good thing because Kevin went back for seconds, after cleaning my plate!!
Maple Bourbon Pork Chops and Whipped Potatoes with Apples and Onions
Served 2
3 1/2″ inch center cut pork loin chops 
1/4 onion, minced + 1 onion, chopped
2 cloves garlic, minced
4 strips of bacon, chopped
4 tablespoons butter, separated

1/2 cup bourbon
1/4 cup Maple Syrup (can add more if you want a sweeter sauce)
1/4 whole grain mustard 
salt and pepper

2 large Idaho potatoes, peeled and cut into chunks
2 apples (I used honey crisp), peeled, cored, and chopped into chunks
1/4 cup Greek yogurt (if you want a bit of tang in the potatoes)
1/3 cup corn starch
1/3 cup warm water


Place chopped potatoes apples and onions in a large pot and add enough water to cover them. Boil until potatoes are fork tender. Drain in a colander and return the potato mixture back to the hot pot. Add 3 tablespoons of butter and whip the mixture with a hand mixer until smooth. Salt and pepper to taste. Add the Greek yogurt if desired.

Meanwhile, salt and pepper chops and set them aside. Cook bacon in a large skillet over medium-high heat until the fat renders. Remove the bacon with a slotted spoon and set aside. 

Cook the pork chops in the skillet, about 3 to 5 minutes per side depending on the thickness of the chops  and the doneness you desire(we like our chops a bit pink in the middle now that it is safe to do so). Remove chops to a plate and tent with foil to keep warm. 

Add 1 tablespoon butter to the pan and once it has melted add the minced onion. Cook onion until translucent, about 5 minutes. Add the garlic and cook another minute. Return the bacon back to the pan and continue to cook another minute or so. Add the bourbon to the pan (remove pan from heat while adding then return to heat), then add the maple syrup and mustard. Mix completely and bring the sauce to a simmer. Adjust seasoning adding more syrup if desired. 

Stir the cornstarch into the warm water and pour into the sauce. whisking until the sauce thickens. Remove from heat. Carefully place sauce into a blender or use and immersion blender to blend the sauce and break down the onions, garlic, and bacon. 

Place a scoop of potatoes on a plate, top with a pork chop and pour sauce over them both.

ENJOY!!