The Ranch Renaissance: My Journey from Childhood Craving to Homemade Creamy Perfection

Today we're diving deep into a topic that's near and dear to my heart (and my taste buds): Ranch Dressing. If you're anything like me, you've probably got a special place in your heart for that creamy, tangy goodness. As a former waiter and bartender, I can confidently say that about 90% of the folks I served salads and pizza to were absolutely head-over-heels for it. So, you're in good company!

My journey with salad dressing started a little differently. Growing up, my mom made our dressing from "scratch," though, to be fair, "scratch" meant a Good Seasons Italian Dressing packet. And let me tell you, to this day, I haven't tasted an Italian dressing that beats Mama's. I'm still not sure what her secret ingredient was, but it was pure magic. I honestly thought all dressing was like that, aside from the Roka Bleu Cheese, which was a hard pass for me, smelling suspiciously like stinky feet.

Then, one fateful day, we had dinner at our neighbor's house and everything changed. They served a salad with this creamy, white dressing that didn't taste like vinegar or, thankfully, stinky feet. It was Wishbone Ranch Dressing, and I was instantly, utterly, completely in love.

From that moment on, I was obsessed. Every trip to Delchamps or Food World became a mission to get that Wishbone dressing. The problem was, I didn't know it was called "Ranch." I just knew it was the "Wishbone" dressing. So, there we'd be, standing in the dressing aisle, and my mom, bless her heart, had already lost her patience with me before we even got into the store (I might have thrown a fit about not getting to ride the coin-operated carousel). Tired of me scrutinizing every white dressing bottle, she threw a bottle of creamy Italian dressing in the shopping cart and headed for checkout. It was not the same, not at all, but I'll admit, it wasn't bad either. Thankfully, my brilliant sister finally cracked the code and figured out what dressing we'd had at the neighbor's house. On our very next trip to Delchamps, we got the real deal, and we were officially hooked. It was the complete opposite of the two types of dressings we'd known and it was glorious.

Over the years, my ranch adventures continued. I’ve tried so many different types that I could actually distinguish the subtle flavor nuances between brands and restaurants. Remember Cracker Barrel's delicious peppercorn ranch? Or Chili's? Pure perfection. Chuy's served up a fantastic buttermilk ranch made from Hidden Valley packets, which is pretty solid. But my absolute, all-time favorite was Golden Corral's ranch.

It took me years, and I mean years, of trial and error, tasting and tweaking, but I finally created a recipe that captures all of my favorite elements of the ranch dressings I’ve loved throughout my life. And today, I’m so excited to finally share it with you! For those of you who aren't big fans of a little kick, feel free to omit the cayenne pepper or hot sauce. But trust me, a little warmth really brings out the flavors.

This isn't just any ranch dressing; it's the kind of ranch dressing even the cows would come home for. Seriously.

Adrian's Homestyle "Cows Come Home" Ranch Dressing Ingredients:

• 1 cup buttermilk

• 1 cup mayo

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/2 teaspoon dried parsley

• 1/4 teaspoon dried dill

• 1 teaspoon dried chives

• Salt to taste

• Coarse ground pepper to taste

• Louisiana hot sauce or ground cayenne pepper to taste (start with a few dashes or a tiny pinch and add more to your liking!)

Instructions:

1. Pour the buttermilk into a mixing bowl.

2. Add all the dry ingredients (garlic powder, onion powder, dried parsley, dried dill, dried chives) to the buttermilk and mix well until everything is combined.

3. Now, blend in the mayo until the mixture is completely smooth and creamy. No lumps allowed!

4. Finally, add salt, pepper, and your hot sauce or cayenne pepper. Start with a little, taste, and then adjust to your liking.

5. This is the hardest part: refrigerate your masterpiece overnight, or at the very least, for 4 hours prior to serving. This chill time is crucial; it allows all those amazing flavors to meld and deepen, making it absolutely irresistible.

6. This homemade ranch will keep beautifully in your refrigerator for up to 2 weeks, though I doubt it'll last that long!

There you have it! My secret recipe for ranch dressing that’s been years in the making. I truly hope you love it as much as I do.

Now, I'd absolutely love to hear from you! What's your favorite type of ranch dressing? Do you have any secret ingredients you add to yours? Drop a comment below and share your ranch wisdom! If you enjoyed this recipe and want to help me continue sharing more kitchen experiments and culinary adventures, consider showing some love – every little bit helps me keep this passion project going! Thanks for stopping by and happy dipping!

You can also find me on the following social media platforms:
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Cooking with Dolly and Rachel: A Taste of Country Life in "Good Lookin' Cookin'"

There are few things more delightful than immersing oneself in a book that not only nourishes the soul but also tantalizes the taste buds. As a lifelong admirer of Dolly Parton, I eagerly anticipated the release of "Good Lookin' Cookin'," co-authored by Dolly and her sister Rachel Parton George. Though I held off on buying the book before Christmas, hoping it would appear under my tree, I eventually purchased it a few weeks ago—and let me tell you, it was worth the wait. This cookbook is a treasure trove of heartfelt stories, mouthwatering recipes, and stunning photos.

From the moment I opened "Good Lookin' Cookin'," I was enchanted by the warmth and charm that radiate from its pages. Dolly Parton has always been a beacon of positivity and kindness, and this book is no exception. The stories shared by Dolly and Rachel provide a glimpse into their family life, filled with love, laughter, and cherished memories. It felt like I was sitting at their kitchen table, listening to tales of their childhood and the traditions that have shaped their lives.

The recipes in this cookbook are nothing short of amazing. Each dish is crafted with care, offering a taste of Southern comfort that is both nostalgic and delicious. From hearty breakfasts to decadent desserts, the Parton sisters have curated a collection of recipes that are sure to become family favorites. The step-by-step instructions are easy to follow, making it accessible for cooks of all skill levels.

What truly sets this cookbook apart are the beautiful photos that accompany each recipe. The images capture the essence of the dishes, making my mouth water and inspiring me to get into the kitchen and start cooking. The visuals add an extra layer of enjoyment, allowing readers to fully appreciate the artistry and effort that went into creating this book.

As someone who has adored Dolly Parton since I was a child, I can confidently say that "Good Lookin' Cookin'" is a reflection of her angelic persona. Dolly's warmth, generosity, and genuine love for her fans shine through in every page. This cookbook is a testament to the bond between Dolly and Rachel, and their shared passion for food and family.

If you haven't yet added "Good Lookin' Cookin'" to your collection, I highly recommend doing so. It's a delightful read that will bring joy to your heart and deliciousness to your table. Whether you're a longtime Dolly fan or simply someone who loves good food, this book is a must-have.

I hope you find my review of "Good Lookin' Cookin'" helpful and inspiring. If you've had the chance to try out any of the recipes or read the book, I'd love to hear your thoughts and experiences—please leave a comment below. Your feedback helps build our wonderful cooking community.
If you feel inclined to support this ongoing effort, your contributions are greatly appreciated.

Additionally, if you'd like to show some love and support in other ways, feel free to do so—every little bit helps in continuing this delightful journey. Thank you!

Revamped Tex-Mex Chicken & Rice Bake: From Bland to Flavorful Delight

While rummaging through my mama's treasure trove of recipes, I stumbled upon a card for Campbell's One Pan Chicken and Rice Casserole. Intrigued by its simplicity and the fact that I had all the ingredients on hand, I decided to give it a whirl. Mama must have saved it because she tried it and found it worth keeping.

After the casserole came out of the oven and cooled a bit, I gave it a taste. To my dismay, it was bland and unexciting. I doubt my mama ever made this, no fail, failure of a recipe. My Plan B was to order Chinese food for the night, which turned out to be the right call.

Now, I'm not one to throw away food unless it's truly inedible. I figured I could add some salt, freeze portions, and save it for times that I sick and needed something bland and easy on the stomach. However, I decided to take it a step further and transform this failed casserole into something delicious. I was pleasantly surprised by how simple it was to elevate this dish into a new favorite, and even Terry loved it. So today, I want to share my revamped recipe with you.

Tex-Mex Chicken and Rice Bake with Sour Cream

Ingredients:

• 1 can (10.5 ounces) Condensed Cream of Mushroom Soup (or 98% Fat-Free, or Unsalted Cream of Mushroom Soup)

• 1 cup water (for creamier rice, increase to 1 1/3 cups)

• 3/4 cup uncooked long grain white rice

• 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)

• 1/4 teaspoon paprika

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

• 1/2 cup salsa

• 1/2 cup sour cream

• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the Cream of Mushroom Soup, water, uncooked rice, black beans, corn, diced tomatoes with green chilies, salsa, chili powder, cumin, garlic powder, onion powder, and paprika. Mix well.

3. Spread the mixture evenly in a 9x13-inch baking dish.

4. Place the chicken breasts on top of the rice mixture. Sprinkle with additional paprika if desired.

5. Cover the baking dish with foil and bake for 45 minutes.

6. Remove the foil, top with shredded cheese, and return to the oven for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

7. Once out of the oven, let the casserole cool for a few minutes before topping with sour cream.

8. Serve warm and enjoy!

I hope you find this revamped recipe as delightful as I did. It's a great way to turn a failed dish into something new and tasty. If you try it out, I'd love to hear your thoughts and experiences—please leave a comment below. Your feedback helps build our wonderful cooking community.

If you feel inclined to support this ongoing effort, your contributions are greatly appreciated. Additionally, if you'd like to show some love and support in other ways, feel free to do so—every little bit helps in continuing this delicious journey. Thank you!

From Mama's Kitchen: The Story and Recipe—Celebrating My Mama's Spaghetti

Hello, dear readers! (and my sister, Becki),

Today, I want to share a special entry dedicated to my mama's spaghetti, a dish that was loved by many in our family, even though it wasn't my personal favorite due to my aversion to tomatoes. This story is meant to highlight the uniqueness of my mama's cooking and to clarify that her spaghetti was truly cherished by those who enjoyed it.

A few days ago, I wrote about my humorous journey with spaghetti and how it was never really my thing. If it seemed like I was making fun of my mama's cooking, I want to set the record straight, that was not my intent. The story was not about her cooking, but rather my general dislike for the dish, no matter who cooks it. While I may have a love-hate relationship with spaghetti, I have great respect for my mama's culinary skills. She excelled in Home Economics during her junior high and high school years, and many of her recipes were based on what she learned during the 1950s and 1960s. Her spaghetti sauce was homemade, and though ketchup was added sometimes, it was never the main ingredient. This addition of ketchup was likely due to the occasional absence of tomato paste, adding a bit more acidity and texture to the final product.

To be fair, my dislike for spaghetti somewhat stems from my dislike of tomatoes, bell peppers, and onions—all of which my mama loved and used generously in her cooking. Despite my distaste for these ingredients, there were some dishes my mama cooked that I absolutely loved, like her fried pork chops, tuna casserole, and even liver and onions, which I enjoyed despite my usual dislike of onions.

Back to the tomato thing—although I didn't like tomatoes, I did love lasagna and pizza, both of which my mama and my sister were amazing at making. My sister, Becki Manning Dannelly, especially loved our mama's spaghetti. This post is dedicated to her.

Pheroldine “Dee” Manning Lyons' Spaghetti Sauce

Ingredients:

• 1 pound of ground beef (the ratio doesn’t matter because we got whatever was on sale or cheapest)

• 1 cup chopped onion

• 1 cup of bell peppers, diced

• 2 cloves garlic, minced (she usually just used minced garlic from a jar or garlic powder)

• 1 14-ounce can of whole tomatoes, drained and cut up

• 1 14-ounce can stewed tomatoes, cut up, reserve the liquid to add to sauce

• 1 6-ounce can tomato paste

• 1/4 cup parsley (I don’t think she ever had any on hand and since you don’t taste it, it’s not important)

• 1 tablespoon brown sugar (dark or light, she used whatever was on hand)

• 1 teaspoon salt

• 1 1/2 teaspoons dried oregano, crushed

• 1/4 teaspoon dried thyme, crushed

• 1 bay leaf

Instructions:

1. In a saucepan, combine onion, bell pepper, meat, and garlic; cook until meat is browned and onion is tender.

2. Skim off excess grease; add the rest of the ingredients along with 2 cups of water.

3. Simmer, uncovered, until sauce is thick, which usually takes a few hours. Your house will have a distinct tomato-ish smell; stir occasionally.

4. Remove bay leaf.

Serve over hot spaghetti pasta, or like my mama would do, just dump the hot spaghetti into the pot as a one pot wonder and stir it all together then serve on a plate…with a squirt of ketchup on top or grated parmesan cheese if we had it (and if the container wasn’t empty from my sister and I randomly eating handfuls of it).

Don't forget the garlic bread! Mama would use whatever bread we had on hand for garlic bread—hot dog buns, hamburger buns, sandwich bread, and if we were lucky, she made some from her delicious homemade sourdough bread.

This sauce recipe was sort of the same she used for her lasagna but without the bell pepper, which we didn’t get often because it involved a bit more work. But when we did, it was basically party night for our family. Especially since she doubled the ingredients to ensure she had enough meat sauce to fill her 9x13 baking pan that she used for everything from cake to casseroles. I’ll share her actual recipe for lasagna in the future, but for now, enjoy my mama’s spaghetti and feel free to make your own tweaks.

Thank you for taking the time to read this post. I'd love to hear your thoughts and memories about your own family recipes in the comments below. If you enjoyed this story and recipe, feel free to share it with your friends. Your support, whether through comments or contributions, means the world to me and helps keep this blog going!

Happy cooking!

Whataburger my favorite burger spot since as far as I can remember

Whataburger is a classic Texas staple that stretched into Louisiana, Mississippi, Alabama and northwest Florida and has never failed to hit the spot every single time I walked through their doors. Imagine cruising through the parking lot, greeted by the iconic orange and white logo, knowing you’re about to dig into something truly satisfying. What really sets Whataburger apart for me is the attention to detail with toppings and sauces. You don't get a pathetic handful of shredded or a lone leaf of lettuce, you get real chopped lettuce. There's no reconstituted or sliced onions like other burger places, they have real onions chopped in chunks, so you actually taste what you are eating. They don’t just give you a standard ketchup—they have Spicy Ketchup and Fancy Ketchup. The Spicy Ketchup has this kick that’s perfect for those who like a bit of heat, while the Fancy Ketchup is a bit sweeter and richer, making your fries taste even better.

Now, let's talk burgers. They live up to their name with juicy, generously-sized patties that you can customize with a range of toppings with an oversized 5 inch bun. Whether you're grabbing a classic Whataburger or branching out to a Monterey Melt or Honey BBQ Chicken Strip Sandwich, the flavors are consistently on point. They even offer an array of sides like onion rings, my personal favorite, and taquitos that keep things interesting. The overall vibe of Whataburger is this chill, laid-back place where you can get good food without any pretense, and that's a rare find these days.

Since I moved to Atlanta almost 30 years ago, there was never any burger places that actually hit the spot for me and I just settled for whatever though I do love me some McDonalds. During the occasional trip to visit my family, I would treat myself to a few Whataburgers but it didn't happen too often. For years, there was just one lonely location in south Georgia but the closest to Atlanta was about 120 miles to the west, until locations began to pop up around the suburbs of Atlanta. I watched the building and progress of the location in Fayetteville, Georgia, patiently waiting for it to open. I was there opening day and it was so very worth it and now that they deliver, I am in some serious trouble, especially being allergic to beef but still loving beef.

Though it's a burger place, one can't sleep on their breakfast menu, either. If you’re an early bird (or a late-night owl), they’ve got you covered with options like the Honey Butter Chicken Biscuit and their Breakfast on a Bun. The honey butter is just the right mix of sweet and savory, a little piece of breakfast heaven. And if you’re a fan of classic breakfast flavors, their taquitos with egg, cheese, and sausage wrapped in a warm tortilla are a solid choice. Whataburger doesn't just serve food; it serves up nostalgia, comfort, and a sense of home with every bite.