Skip to content

Type what you have

Cook with

ranch dressing ×
Garlic Ranch Chicken
Dinner American

Garlic Ranch Chicken

4.2

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
  2. 2 Preheat grill to medium heat.
  3. 3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

By Trudi Davidoff

Bacon-Wrapped Pickles
Dinner American

Bacon-Wrapped Pickles

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
  3. 3 Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

By France Cevallos

Sausage Stuffed Jalapeños
Dinner American

Sausage Stuffed Jalapeños

4.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Place sausage in a skillet over medium heat. Cook and stir until evenly brown; drain.
  4. 4 Mix sausage, cream cheese, and Parmesan cheese together in a large bowl.
  5. 5 Spoon about 1 tablespoon of sausage mixture into each jalapeño half; arrange stuffed halves in baking dishes.
  6. 6 Bake in the preheated oven until bubbly and lightly browned, about 20 minutes. Serve with ranch dressing.

By MERLOT_58

Bacon Ranch Chicken Skewers
Dinner American

Bacon Ranch Chicken Skewers

4.6

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
  4. 4 Thread one piece of onion about 1 1/2-inches down one skewer.
  5. 5 Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer, then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded, using 4 to 5 cubes of chicken.
  6. 6 Thread one piece of onion onto the end of the same skewer.
  7. 7 Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
  8. 8 Cook skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

By John Mitzewich

Best and Easiest Chicken Nuggets
Dinner American

Best and Easiest Chicken Nuggets

4.7

Prep
15 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
  2. 2 Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
  3. 3 Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
  4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

By Samantha

Buffalo Chicken Totchos
Dinner American

Buffalo Chicken Totchos

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potato nuggets in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
  4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
  5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
  6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
  8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Spicy Flank Steak
Dinner American

Spicy Flank Steak

4.1

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
  3. 3 Remove steak from marinade; place on the prepared baking sheet.
  4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Air Fryer Ranch-Breaded Mushrooms
Dinner American

Air Fryer Ranch-Breaded Mushrooms

5.0

Prep
15 min
Cook
7 min
Total
22 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Set up a breading station with 4 shallow dishes. Add milk to the first dish. Mix flour and seasoning blend together in the second dish. Add ranch dressing to the third dish. Mix panko bread crumbs and dry ranch dressing in the fourth dish.
  3. 3 Dip each mushroom first into milk, then flour, shaking off excess flour. Dip in ranch dressing, followed by panko bread crumbs. Set mushrooms in a shallow air fryer pan or the air fryer basket and spray with nonstick cooking spray.
  4. 4 Air-fry until mushrooms are golden, about 7 minutes.

By thedailygourmet

Buffalo Chicken Spaghetti Squash
Dinner American

Buffalo Chicken Spaghetti Squash

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
  2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
  3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent

Isaac's Juicy Chicken
Dinner American

Isaac's Juicy Chicken

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  2. 2 Beat the eggs and ranch dressing together in a bowl; set aside. Stir together the bread crumbs, garlic powder, paprika, salt, and pepper in a large bowl until evenly combined. Dip the chicken thighs into the egg mixture, then press into the breadcrumbs to coat all sides; place the chicken onto the prepared baking sheet.
  3. 3 Cook the chicken thighs until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Joycie

Instant Pot Buffalo Chicken Dip
Dinner American

Instant Pot Buffalo Chicken Dip

4.7

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
  3. 3 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.

By bdweld

Cheesy Buffalo Chicken Casserole
Dinner American

Cheesy Buffalo Chicken Casserole

4.7

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
  3. 3 Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
  4. 4 Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
  5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.

By AddisonsMommy

Rockfish Tacos
Dinner American

Rockfish Tacos

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with ranch mixture.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
  4. 4 Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
  5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
  6. 6 Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

By thedailygourmet

Corn Rings
Dinner American

Corn Rings

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine butter, chili powder, garlic powder, onion powder, and Cajun seasoning in a microwave-safe dish and cook in the microwave until butter is fully melted, about 1 minute. Remove from microwave and stir.
  3. 3 Use tongs to dip a corn ring into the spiced butter, making sure to coat it thoroughly in the spices. Transfer to a plate and continue until all of the rings have been dipped. There will be butter remaining.
  4. 4 Heat an oven-safe skillet over medium heat. Once heated, place corn rings into the skillet, season them individually with sea salt, and let them sizzle away until a nice sear has developed, about 3 minutes. Flip and use a basting brush to brush remaining butter onto the seared sides of the rings. Season again with salt and continue to cook for 2 more minutes.
  5. 5 Transfer the skillet into the preheated oven and cook for 10 minutes. Carefully flip the rings and cook for 5 more minutes.
  6. 6 Remove from the oven and transfer to a serving platter. Sprinkle chives over top and serve with ranch dressing, along with corn skewers for picking up individual rings.

By Jonathan Charbz

Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing
Dinner American

Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing

5.0

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
  2. 2 Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
  3. 3 Toss to combine. Season with salt and pepper if desired.

By thedailygourmet

Guilt-Free Air Fryer Ranch Zucchini Chips
Dinner American

Guilt-Free Air Fryer Ranch Zucchini Chips

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
  2. 2 Combine flour, salt, and pepper in a bowl. Pour ranch dressing into a second bowl. Combine bread crumbs, Parmesan cheese, and garlic powder in a third bowl.
  3. 3 Working with as many zucchini slices as will fit in the air fryer basket in a single layer, dredge zucchini in flour mixture, then shake off excess. Dip into ranch dressing, then shake off excess. Finally, press into bread crumb mixture to coat both sides. Place into the prepared air fryer basket in a single layer.
  4. 4 Air-fry until browned, 5 to 6 minutes. Repeat with remaining batches.

By fabeveryday

Chicken Ranch Dijon
Dinner American

Chicken Ranch Dijon

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
  2. 2 Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
  3. 3 Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
  4. 4 Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
  5. 5 Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

By Abbey Atkinson

Amy's Barbecue Chicken Salad
Dinner American

Amy's Barbecue Chicken Salad

4.6

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the grill for high heat and lightly oil the grate.
  2. 2 Cook chicken on the preheated grill until the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat, cool, and slice.
  3. 3 In a large bowl, mix lettuces, tomato, cilantro, corn, and black beans. Top with grilled chicken slices and French fried onions.
  4. 4 In a small bowl, mix ranch dressing and barbecue sauce together. Serve on the side as a dipping sauce or toss with the salad to coat.

By AMYEH

Creamy Almond Chicken Bake
Dinner American

Creamy Almond Chicken Bake

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
  3. 3 Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
  4. 4 Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
  5. 5 Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
  6. 6 Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Linda Rutkowski

Buffalo Chicken Quesadillas
Dinner American

Buffalo Chicken Quesadillas

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
  2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
  3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
  4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
  5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

By Diana71

Rosemary Ranch Chicken Kabobs
Dinner American

Rosemary Ranch Chicken Kabobs

4.7

Prep
20 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a large bowl; let stand for 5 minutes. Add chicken to the bowl and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
  4. 4 Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Theresa Spencer

Buffalo Chicken and Potato Casserole
Dinner American

Buffalo Chicken and Potato Casserole

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  2. 2 Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
  3. 3 Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
  4. 4 Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
  5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  6. 6 Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
  7. 7 Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

By krisgo

Spicy Jalapeno Chicken Sliders
Dinner American

Spicy Jalapeno Chicken Sliders

4.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
  4. 4 Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.

By Christy Wandling Van Scoyoc

Baja-Style Fish Tacos
Dinner American

Baja-Style Fish Tacos

4.6

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
  2. 2 Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
  3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Combine beer and batter mix in a bowl. Dip cod into batter to coat.
  5. 5 Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
  6. 6 Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
  7. 7 Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

By Nancy Kopperud

Baked Parmesan Tilapia
Dinner American

Baked Parmesan Tilapia

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C).
  2. 2 Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
  3. 3 Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.
  4. 4 Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
  5. 5 Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
  6. 6 Transfer crumb mixture to a large resealable plastic bag.
  7. 7 Gently press tilapia fillets into the flour to coat, and shake off the excess flour.
  8. 8 Dip the fillets into the ranch dressing mixture.
  9. 9 Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
  10. 10 Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.
  11. 11 Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.

By Mike

Actually Delicious Buffalo Turkey Burgers
Dinner American

Actually Delicious Buffalo Turkey Burgers

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat a George Foreman Grill or an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Combine ground turkey, onion, panko bread crumbs, ¼ cup Buffalo wing sauce, parsley, egg, garlic, salt, celery seeds, black pepper, cayenne pepper, and paprika in a large bowl; form into 12 patties.
  3. 3 Cook patties on the preheated grill for 3 minutes; flip. Continue cooking until cooked through, about 2 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  4. 4 Place each burger inside a bun; top each burger with 1 slice Monterey Jack cheese.
  5. 5 Combine ranch dressing and 6 tablespoons Buffalo wing sauce in a bowl; divide and spread onto each burger.

By I hearts allrecipes

Fried Fish Tacos with Chipotle-Lime Salsa
Dinner American

Fried Fish Tacos with Chipotle-Lime Salsa

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
  2. 2 Heat oil in a large skillet over medium-high heat.
  3. 3 Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
  4. 4 Heat tortillas in a separate skillet over medium-low heat.
  5. 5 Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
  6. 6 Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

By Nurjahan Boulden