Buttermilk Ranch Dressing

You’re going to love this classic, home style, and flavorful buttermilk ranch dressing!  It’s perfect for all types of salads. Whether you’re throwing together a simple side or a gourmet entree, this homemade buttermilk ranch dressing is just what you need to make a memorable salad. Garlic powder, Dijon mustard, and green onion give it a complex blend of bold and fresh flavor. Trust me- once you try it, you’ll never want store-bought again.

The best part about this dressing? It’s so darn easy to make and store. You simply combine everything in the food processor, seal and refrigerate it for an hour, and voila! We like to double the recipe and store it in a salad dressing bottle. That way we always have it on hand and never have to buy it.

Ever heard of women carrying around ranch dressing in their purses? I’m pretty sure they carry around this buttermilk ranch. The buttermilk gives it such a pleasant, creamy consistency that it truly goes with everything. I totally get why some people eat ranch at practically every meal. If you like ranch, be sure to check out my avocado ranch vegetable dip– it’s one of my favorites.

This buttermilk ranch dressing is near and dear to my heart because (no exaggeration) I’m addicted to salad. I LOVE a big, green, leafy salad with lots of fresh veggies, avocado, and chicken. I’ve always been a salad lover, and this dressing definitely meets my high standards.

When you make this, consider whipping up some coleslaw, too. The two recipes contain many of the same ingredients like Dijon mustard and mayonnaise, so you might as well make them both at the same time.

Do you love salad- how about ranch dressing? Let me know by leaving a comment.

Ingredients

• 1 tbsp. Dijon mustard
• 2 tsp. olive oil
• 1 tbsp. lemon juice, freshly squeezed
• 1 green onion, chopped (green and white part)
• 2 pinches garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup mayonnaise
• 1/4 cup plain non-fat yogurt
• 1/4 cup buttermilk

Directions

1. Place Dijon mustard, olive oil, lemon juice, green onion, garlic powder, salt, and pepper into food processor. Grind until smooth, approximately 30 seconds. Add mayonnaise, yogurt, and buttermilk and grind until creamy, approximately 15 seconds.
2. Cover and place in refrigerator. Chill 1 hour before serving. Yields 1 cup of dressing.

Classic Margarita

Happy Cinco de Mayo! As a born and raised Texan I always celebrate the holiday. My favorite way to celebrate? Margaritas! Everyone should know how to make the classic 3-2-1 margarita, and that’s precisely what I’m going to share with you today.

If you don’t know about me, I’m a Texan who now lives in the Midwest. Needless to say, the Mexican food and drinks served at restaurants here are not to my standards. But no, I don’t get down about it. I simply make all my favorite Mexican dishes at home!

Recently one of my Midwestern friends invited me to go out for margaritas. I said, “Honey, you come over. I’m gonna make you the real thing!” Oh my gosh, it was so fun to see her taste a real margarita made with freshly squeezed lime juice for the first time. She loved it. And, if you’ve never tried an authentic margarita, I hope you take the time to make this classic one today.

If it’s your first time making homemade 3-2-1 margaritas, know that they are strong and contain a lot of alcohol. If the taste of alcohol is too strong for you, add additional lime juice. Also, keep in mind as the ice melts (and you start getting buzzed), you won’t taste the alcohol so much!

I hope you have a wonderful Cinco de Mayo! To keep the party going, check out my baked chicken taquitos (what I’ll be eating tonight) and guacamole.

I’m bringing this to Fiesta Friday #118 hosted by Angie and co-hosted by Kaila at GF Life 24/7 and Laurena at Life Diet Health.

Ingredients

• 3 parts tequila
• 2 parts triple sec
• 1 part lime juice, freshly squeezed
• lime wedge
• salt (optional)

Directions

1. Salt the rim of a lowball glass (optional). Shake tequila, triple sec, and lime juice in martini shaker. Pour into lowball glass over ice. Serve with lime wedge.

Cold Brew Coffee

Spring is here. The flowers are blooming, the sun is shining, and it’s the perfect time for homemade cold brew coffee! I can’t tell you what an important recipe this is at our house every Spring. We make a batch of this stuff pretty much every week starting in April all the way til October.

I loveee coffee. Love it. I don’t know what I’d do without it. My boyfriend is the same way. We are very cranky and irritable before our first cup. My mornings are nothing short of a groggy, confusing nightmare until I get caffeine in my veins.

To avoid said unpleasantness, I drink coffee from the time my eyes open in the morning until late afternoon. Since I drink so much java, I really can’t afford to buy each and every cup from our local coffee shop. That’s why this cold brew coffee recipe is such a life saver at our house! It’s so inexpensive and easy to make. I don’t know what I’d do on warm days without it.

It always feels like such a momentous occasion when I switch from regular coffee to iced coffee. And this week was the big swap! I ordered my first cold brew of the year and we made our first homemade batch.

This cold brew recipe is wonderful. It’s so flavorful and (pleasingly) strong that even without creamer it tastes like dessert. If you love coffee and its distinct flavor, you’ve got to try this cold brew. It tastes like chocolate.

Are you like me and love coffee? Do you like drinking cold brew in the Spring? Have a great weekend!

Ingredients

• 6 cups water
• 1 cup coffee grounds

Directions

1. In a large canister combine water and coffee grounds. Seal canister and leave out at room temperature overnight to brew.
2. Next day strain out coffee grounds using a cheesecloth or paper filter. Store cold brew coffee in a sealed canister in refrigerator. Serve over ice with cream (optional).

Vegetable Soup

You’re going to love this soup. It’s healthy, vegetarian, and hearty! So many vegetables are in this: carrots, celery, cabbage, onion, peas and potatoes. This is the perfect soup for when you want something healthy that won’t leave you hungry. It’s a classic vegetable soup recipe every chef should have. It’s perfect for rainy days, sick days, or days when you’re craving something warm.

Last week I was sick and right before I got sick I remember thinking, “I need to take better care of myself.” I wasn’t eating right and exercising the way I should and sure enough, I got really sick! If I had been eating more stuff like this vegetable soup, maybe I wouldn’t have gotten so sick. Has that ever happened to you? There’s nothing like getting sick to make ya realize just how dang important good nutrition is.

A lot of vegetable soups are dull, but not this one! My absolute favorite thing about this soup is how hearty it is. I wanted to create a vegetable soup with a lot of hearty bites. There are so many vegetables in this that trust me, you won’t be scraping the bottom with a spoon looking for vegetables. There are colorful vegetables in each and every bite.

If you’re a vegetarian or like this recipe, be sure to also check out:

• Red Potato and Spinach Frittata
• Roasted Brussels Sprouts
• Vegetarian Quesadillas

Okay, let’s take take care of ourselves and make some homemade vegetable soup! Yum.

Ingredients

• 2 tbsp. olive oil
• 1 large yellow onion, diced
• 1/2 tsp. garlic, minced
• 1 cup celery, diced
• 1 cup carrots, diced
• 3 cups cabbage, chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 1/4 tsp. dried rosemary
• 1/8 tsp. dried thyme
• 1 cup frozen peas
• 1 & 1/2 lbs. red potatoes, diced
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf

Directions

1. In large pot on medium heat, heat olive oil. Add garlic and onions and cook for 5 minutes. Add celery, carrots, cabbage, kosher salt, pepper, rosemary, and thyme, and cook for 5 minutes.
2. Increase heat to high and add peas, potatoes, broth, and bay leaf. Bring soup to a boil. Lower heat, cover, and let simmer until potatoes are tender, approximately 20 minutes. Serve warm.

Chocolate Chip Oatmeal Cookies

What is more comforting and perfect than a batch of warm chocolate chip oatmeal cookies fresh out of the oven?! These chewy, gooey cookies are packed with rolled oats and semi-sweet chocolate chips. These are the perfect cookies to whip up when you’re in need of a little comfort and self-care.

I’ve been sick the past few days and haven’t been able to blog. Oh my gosh, I can’t tell you how much I’ve missed you! I hated not being able to share recipes with you and keep up with things, so I’m really glad to be feeling better and able to post this.

Since I’ve been sick, I haven’t been by the store. Luckily, I had some rolled oats left over from making blueberry vanilla granola last week. I knew instantly what to make: chocolate chip oatmeal cookies!

Chocolate chip oatmeal is one of my favorite cookies. They are the perfect combination of classic and comfort: the chocolate chip cookie and the oatmeal raisin cookie. And this recipe, oh my gosh. These cookies are so chocolatey and gooey, I have to have a glass of cold milk with ’em. They are perfect for chocolate lovers (like me) with lots of semi-sweet chips in every bite. I know you’re going to love ’em.

Now that I’m feeling better, of course my sweetheart is now sick! Poor thing. No matter how careful we are…washing our hands and cleaning surfaces, if one of us comes down with something, we both get it. So, I’ll be munching on these cookies while I look after him.

What do you bake when you’re in need of some self-care? What’s your favorite cookie? Have you ever tried chocolate chip oatmeal cookies? I’m so glad to be back!

Ingredients

• 1/2 cup and 2 tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, lightly packed
• 1/4 cup white sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 & 1/2 cups rolled oats
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 325°F. Spray baking sheets with cooking spray. Yields 2 dozen cookies.
2. In medium bowl combine flour, salt, and baking soda. Set aside.
3. In standing mixer or with handheld mixer cream together butter, brown sugar, and white sugar until smooth. Beat in egg and vanilla extract until smooth. Gradually stir in flour mixture. Combine well. With spatula fold in oats and chocolate chips.
4. Place by spoonfuls onto baking sheets. Bake for 10 to 12 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to baking racks.

(Recipe adapted from All Recipes).

Blueberry Vanilla Granola

Healthy , crunchy, and sweet granola with dried blueberries, sliced almonds, vanilla extract, and a hint of cinnamon. So delicious and dessert-like, you’ll wonder “is this really healthy?.” As I said about my roasted Brussels sprouts, I believe healthy food can and should taste good. So yes, while this blueberry vanilla granola is healthy, it’s also delicious!

If you’ve never tried granola, it’s basically dry cereal. Another way to think of it is, it’s all the ingredients that go into making granola bars. In order for granola bars to hold their shape, you have to use a good amount of sugar and oil. Since granola is loose, it requires less of those things and is healthier. You can eat granola plain as a snack or over milk for breakfast.

Granola isn’t typically the type of food I drool over, but I drool over this blueberry vanilla one! The flavors are so balanced and the cinnamon and vanilla extract do a good job of making the granola sweet without being overly sugary. And, the aroma. You gotta smell this granola while it’s baking in the oven! Oh my word, it smells as good as cookies.

Granola stores well if you keep it sealed, so I like to make a big batch to keep around the house. I don’t know about you, but I’m more likely to eat unhealthy if I go too long without eating between meals. Snacking on this granola prevents me from overeating later in the day.

Alright, let’s whip up some blueberry vanilla granola! Let me know what you think of this recipe by leaving a comment.

Ingredients

• 3 cups rolled oats
• 3/4 cup sliced almonds
• 1/2 tsp. cinnamon
• 1/4 cup honey
• 1/4 cup & 2 tbsp. coconut oil, melted
• 2 tsp. vanilla extract
• 3/4 cup dried blueberries

Directions

1.  Preheat oven to 350° F. Spray baking pan with cooking spray.
2. In large bowl combine oats, almonds, and cinnamon.
3. In small bowl stir together honey, coconut oil, and vanilla extract. Pour over oats and combine. Stir in dried blueberries.
4. Pour onto baking sheet and bake in preheated oven for 15 to 20 minutes, every 3 to 5 minutes remove pan and shake granola around.

Bay Breeze

The weekend may be over, but why does the fun have to end?! I’ve got one fruity, refreshing cocktail recipe for you (which happens to be one of my favorites)- the delectable Bay Breeze! This cocktail lives up to its island name. You can’t sip on this drink without letting loose, putting your feet up, and taking some time to appreciate life itself. Made with pineapple juice, cranberry juice, and vodka and garnished with a lime wedge and maraschino cherry, you’re going to love this island inspired cocktail.

Guess when I started drinking these? Yep, college. I learned about this drink for the first time while thumbing through a martini book as a waitress. I started making it for myself and friends. You’d think since I love it so much I’d order it when I’m out at restaurants and bars, but I don’t. A lot of bartenders have to ask what’s in it, so I’d rather use my recipe and make it at home. Plus, it gives me an excuse to purchase fresh fruit and juice. I mean just look at this stuff!

(Did you see this photo over the weekend on Twitter or Instagram? If not, make sure to follow Unwed Housewife on social media so you get sneak peeks at upcoming posts!).

Have YOU ever tasted a Bay Breeze? I feel like a lot of people haven’t, and I want to change this! It’s often upstaged by the Sea Breeze (its close cousin) which is made with vodka, pineapple juice, and grape juice. I’ve never understood this. Don’t get me wrong, both cocktails are delicious, but I think cranberry juice with its tart flavor, mixed with sweet and sugary pineapple juice, make the Bay Breeze the superior cocktail.

Are you going to try this? Let me know by leaving a comment. And, if you LOVE refreshing cocktails, make sure to check out my recipe for Kansas City Ice Water and my favorite cocktails on Pinterest.

Ingredients

• 1 & 1/2 parts vodka
• 2 parts pineapple juice
• 2 parts cranberry juice
• lime (optional)
• maraschino cherries (optional)

Directions

1. Shake vodka, pineapple juice, and cranberry juice in martini mixer. Pour in low-ball glass over ice. Serve with lime wedge and maraschino cherry (optional).

Baked Chicken Taquitos

These are the best taquitos I’ve ever had. Corn tortillas stuffed with shredded chicken, sour cream, cilantro, and green salsa, and baked (not fried) to crispy perfection. These taquitos demand to be dipped into your favorite Tex-Mex condiment whether it’s sour cream, salsa, or guacamole. Yesterday I had them with sour cream, but next time I’m going to eat them with my favorite guacamole for the best…meal…EVER!

As a native Texan and food lover, I can say with confidence that I know good Tex-Mex. I’ve done a lot of research (aka eating) in my lifetime, ha-ha. I could live off quesadillas, guacamole, and tacos, and am always reaching for our stash of taco seasoning to add to my food. If you’re like me and love Tex-Mex,

A) we’re kindred spirits and

B) be sure to check out my Tex-Mex pasta salad and vegetarian quesadillas.

So, with how much I love Tex-Mex and how much of it I’ve eaten over the years, I have very high standards and boy, do these taquitos meet them! There are two things that make these taquitos amazing. First, their filling which is made with fresh ingredients. (It’s so moist and flavorful I kept eating it cold!). And second, they’re baked not fried. Grease and oil oftentimes make food heavy and less appetizing, but these taquitos get just as crunchy as fried ones but without any frying. The secret? Spraying them with cooking spray and baking ’em at a high oven temperature.

Okay, I could go on and on about how great these baked chicken taquitos are, but I think you just gotta taste ’em to know what I’m talking about! As always feel free to leave me a comment with your thoughts. Here’s the recipe.

Ingredients

• 2 chicken breast halves
• 1/3 cup (3 oz.) cream cheese, softened
• 1/4 cup salsa verde
• 1 tbsp. lime juice, freshly squeezed
• 2 tsp. taco seasoning (homemade or packet)
• 3 tbsp. cilantro, coarsely chopped
• 2 tbsp. green onions, chopped
• 1 cup Colby-Jack cheese, shredded
• 1 package (24 count) small corn tortillas

Directions

1. Preheat oven to 350°. Place chicken breasts on baking sheet and bake in preheated oven for 20 to 25 minutes, or until internal temperature reaches 165°. Shred chicken using two forks.
2. In large bowl combine cream cheese, salsa verde, lime juice, and taco seasoning. Stir in cilantro, green onions, cheese, and shredded chicken.
3. Increase oven temperature to 425°. Line baking sheets with aluminum foil. Yields 20 to 24 taquitos.
4. Put a pan on medium-high heat. Once hot grease pan with cooking spray.
5. Dampen both sides of one corn tortilla under a stream of water. Place onto pan and remove after 10 to 15 seconds. Place approximately 2 tbsp. of chicken mixture inside and roll up. Place onto baking sheet with seal facing down.
6. Repeat step 5 until all chicken filling is used, making sure to spray pan with cooking spray before each tortilla.
7. Spray outside of taquitos with cooking spray. Bake in preheated oven for 15 to 20 minutes, or until taquitos just begin to brown. Serve with sour cream, salsa, or guacamole.

Chocolate Chip Banana Nut Bread

Sure, you’ve had banana nut bread, but have you ever had a quick bread packed with fresh bananas, chocolate chips, AND walnuts?! I’ve got one unforgettable recipe for you today- chocolate chip banana walnut bread! This bread is so dense and flavorful that once you try it, you’ll never want banana nut again!

My sister asked me to create this recipe. She’s had a hard time finding a quality chocolate chip banana nut bread recipe. While some quick breads contain all three ingredients, usually one of the ingredients is down played or hardly present. My sister wanted a bread that boldly showcased all three ingredients. Not to brag, but I think I met her request- this bread is a triple ingredient knockout!

When you bite into this bread, you won’t wonder “hmm, what’s in this?” You’ll know immediately! Chocolate-y, nutty, banana goodness is packed into every bite. You’re going to love this recipe not only for its taste, but its appearance. It’s a beautiful loaf that slices easily and cleanly. And the aroma, oh my goodness, it’s worth baking for the fruity scent alone.

As you can tell, I’m crazy about this bread, but I have to be let you in on something…it’s not the healthiest recipe in the world. It’s more of a dessert/snack item than a breakfast item. If you’re looking for a fun recipe with lots of flavor that’s healthy, check out my strawberry banana nut muffins. They’re guilt-free, full of flavor, and make for a healthy breakfast.

While I usually like eating quick bread slices straight out of the oven while warm, I prefer this bread at room temperature. Try it both ways and let me know which you like best.

Alright, let’s get to it. Here’s the recipe for chocolate chip banana nut bread!

Ingredients

• 1 & 1/4 cup all-purpose flour
• 2 tsp. cream of tartar
•  1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup white sugar
• 1 & 1/2 cups (approx. 4 bananas) over-ripe bananas, mashed
• 2 large eggs, whisked
• 3/4 cup walnuts, chopped or pieces
• 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 350°. Spray a 9 x 5 bread pan with non-stick cooking spray. Yields 1 loaf (12 servings).
2. In medium bowl sift together flour, cream of tartar, and salt. Set aside.
3. In standing mixer or with handheld mixer, cream together butter and sugar until smooth. Add eggs and bananas. Mix well.
4. On low setting add dry ingredients and stir until just combined. With spatula fold in walnuts and chocolate chips.
5. Pour batter into baking pan. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted in center comes out clean. Let  cool in pan for 10 minutes before transferring to cooling rack. Serve warm or at room temperature.

I’m bringing this to Fiesta Friday #113 hosted by Angie and co-hosted by Sonal at simplyvegetarian777 and Laurie at ten.times.tea.

Puppy Chow

Embrace your inner child by making this fun, quick, and simple dessert- puppy chow! Puppy chow is arguably the most lovable dessert of all time. Everything about it is adorable from its name to its appearance. If you’ve never tried puppy chow, it’s simply Chex cereal coated in chocolate, peanut butter, and powdered sugar. But hey, just because it’s simple doesn’t mean it’s not wonderful! Sugar, chocolate, and peanut butter always go well together and puppy chow is no exception.

I was tempted to name this kitty chow since we have two adorable kitties (not puppies) as pets. I decided to stick with the name puppy chow since our cats (although fluffy, chubby, and total cutie pies) were no help whatsoever making this! They’re too busy napping and cuddling to ever help out in the kitchen. So, puppy chow it is.

It’s so fun to have a bowl of puppy chow sitting out on the kitchen table…Okay, it was fun that one hour it was sitting out. Puppy chow is so easy to grab and munch on (especially when surfing the Internet) that I had to to put it away otherwise risk eating it all! So, while I can’t enjoy leaving it out, I had fun shaking the big bag of powdered sugar and cereal. I loved doing that as a child and doing it as an adult is just as fun.

Did you make puppy chow as a kid? Do you make it now as an adult? It takes less than 5 minutes to make and (no matter  your age) it’s fun to make and eat. So, let loose and have a little fun in your kitchen by making puppy chow!Ingredients

• 6 oz. Chex cereal
• 1 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1 & 1/2 cup confectioner’s sugar

Directions

1. Melt chocolate chips on stove top or in microwave. Stir in peanut butter.
2. In large bowl combine cereal and chocolate mixture with spatula.
3. Place coated cereal in large zip-lock bag. Add confectioner’s sugar. Close bag and shake thoroughly until cereal is fully coated in sugar.

I’m bringing this to Fiesta Friday #112 co-hosted by Natalie at Kitchen, Uncorked and Hilda at Along the Grapevine.