Mini Ranch Pizza Appetizers

[This is my first of two entries being submitted to the Hidden Valley Ranch™ Recipe Challenge.  I hope you enjoy the flavours!  My second entry will be posted tomorrow.]

As soon as my box of Hidden Valley Ranch™ samples (full sized bottles) arrived for the Hidden Valley Ranch™ Recipe Challenge, I had an idea for a recipe.  Well, actually I had three so I started experimenting in the kitchen.  In the end, I had four nice recipes that were delicious keepers according to my taste testers and two that were good but needed more tweaking.  So here is one of the keeper recipes that I decided to use for my first entry in the recipe challenge.

Yesterday, I told you how I made the  charcoal grilled jerk seasoned chicken that I would be using for my first entry in the challenge.  I use a lot of Greek style pocketless pitas when entertaining.  Cut into four or eight wedges they are perfect for appetizers.  At the same time, these pitas are perfectly sized for a child's meal and they would be a tasty, easy treat for a child's birthday party.  My goal when creating this recipe was a bit rustic, flavourful, easy to make mini pizza that would appeal to both adults and kids.

If you are making them for kids, place various vegetable toppings and let them assemble their own pizza.  Guaranteed they will choose more vegetables than expected!  Of course a little taste testing of the ingredients while making their pizza always helps.  We did this with our kids when they were young.  Even though they were and are still veggie lovers, it always amazed me how letting them choose made a such a difference. 

Ranch® really is the new flavour of the day.  It's not just for dressing and dips anymore!  I used the new Hidden Valley® The Original Ranch® Cheese Creamy Dressing & Dip as a blending base flavour for this recipe.  The flavour works nicely with the other flavours, giving a creamy element to the pizza.  We liked the flavour so much, the Ranch® Cheese has earned a place in our pantry. 

Mini Ranch Pizza Appetizers
recipe by: Garden Gnome

3 Greek style pocketless pitas
1 cup (250 ml) prepared charcoal grilled jerk seasoned chicken
4 slices Provolone cheese*
2 tbsp (30 ml)sweet peppers, red and yellow
3 tbsp (45 ml) Sweet Baby Ray's® Barbecue Sauce
3 tbsp (45 ml) Hidden Valley® The Original Ranch® Cheese
2 tbsp (30 ml) brocoli, chopped
2 tbsp (30 ml) green onions, sliced
⅓ c (75 ml) seared mushroom slices
1 tbsp (15 ml) butter
3 tbsp (45 ml) chopped tomatoes (optional)

Slice the mushrooms and pan sear in a little butter.  Drain and set aside.  Chop broccoli and sweet peppers.  Slice the green onions thinly.  Brush the tops of the pitas with Sweet Baby Ray's® Barbecue Sauce.  Tear the cheese slices into thirds and distribute even over top of each pita.  Divide chicken into thirds and place on pitas.  Squeeze in a circular motion about 1 tbsp of Ranch® Cheese dressing over each pita.  Top with mushrooms and then the prepared vegetables.  Bake at 350ºF/175ºC in oven or outdoor grill on Silpat lined baking sheet until cheese is melted and just turning golden on the edges.  Remove from oven.  Cut into 4 or 8 wedges as desired using a pizza cutter.

*I could only find sliced Provolone cheese here so used it as that is the flavour and texture I wanted.  Grated Provolone cheese can be substituted.

Charcoal Grilled Jerk Seasoned Chicken

I am currently tweaking the final two Ranch recipes I will be submitting for the Hidden Valley Ranch™Recipe Challenge.  When I received my box of five delectable Hidden Valley Ranch™chicken immediately popped into my mind and I already had a idea in mind.  The recipe would used chicken but not any chicken.  My creation would use charcoal grilled jerk seasoned  chicken to give a unique flavour that would go nicely with the Ranch.  Before I post that recipe to be submitted for judging, I wanted to share with you exactly how I make the chicken.

When I took these pictures for the first run of the recipe we were using charcoal briquettes.  We ignite them using an electric starter rather than use lighter fluid.  Briquettes are wonderful and used properly you can get some amazing results.  They add a smokey note that you can't get using propane or natural gas grills.  We have since switched to using old fashioned lump charcoal in favour of briquettes.  Briquettes burn hotter than lump charcoal and they are cheaper but they produce a lot of ash.  Lump charcoal is all natural.  It lights quickly, burns hotter with little ash production but it burns faster and is more expensive.  Still, we are finding we are getting better results using lump charcoal in terms of flavour and performance.  Whether you use charcoal briquettes or lump charcoal, the method for grilling the chicken is the same.

The Hidden Valley Ranch™ Recipe Challenge specified using fresh ingredients with a strong emphasis on fresh vegetables and kid friendly.  I picked up two fresh whole chickens to start creating.  The reason being, I knew I would have to recreate my recipe a few times to get it the way I wanted.

Pictured is one of the fresh chickens.  I removed the fatty portions around the cavity opening as they would cause flare-ups on the grill.  They went into the freezer bag of chicken parts for stock making.    Once the chicken was clean-up, I cut in in half, butterfly style.

For this purpose, it didn't matter whether I cut along the rib cage (butterfly) or breastI cut from end to end along the breast line.  The cut really didn't matter as all the meat would be cut from the bones. Leaving the chicken somewhat whole gives a juicier result than cutting it into individual pieces.  Leaving as many bones in the chicken gives nice stock bones.

I used Cool® Runnings Jerk Seasoning to lightly season both sides of the chicken.  I reasoned the seasoning would compliment the smokiness of the charcoal without over powering it.

I put the chicken on the grill when the briquettes were covered with white ash.  The heat can be adjusted by lowering or raising the coal bed or the chicken can be moved to the upper shelf to cook slower.

When cooking on charcoal, it is important to avoid flare-ups much the same as any other types of grilling.  Flare-ups cause heavy charred or burned parts on the food.  The standard trick of using water or beer to douse the flames doesn't work with charcoal as that causes ash to rise and stick to your food.  Keep a close eye on the food and move it to another part of the grill when flare-ups occur.  Be sure to adjust the coal tray level to reduce flare-ups and add fresh coal if necessary especially if you are doing a slow cook.

The chicken is cooked when the juices run clear and the meat is no longer pink.  Note the smoke surrounding the almost cooked chicken?  This adds an amazing flavour that permeates the meat without overpowering.  It is mouthwatering!  This is my current favourite way of cooking chicken on the grill.

Once the chicken is cooked, remove it from the grill and allow to rest 10 minutes before deboning.  The meat will fall from the bone rather nicely.  Cut larger pieces into strips or you can cube if desired.  Make sure you leave bits of the skin on as it really does add flavour.  Most of the fat has dripped off anyway.  Cool the chicken pieces.  Reserve bones for stock.  When the chicken pieces are cooled they are ready to be used in sandwiches, salads or you can freeze for a taste of summer during the winter months.

Kitchen Quick Tips - Bacon Grease

Save bacon grease to use for frying eggs or cabbage or brussel sprouts, flavouring corn bread or soups.  It can also be used to add a bit of extra flavour when frying chicken.

Ranch Potato Salad

A few days ago I announced that I was one lucky Canadian blogger chosen to participate in the Hidden Valley Ranch™ Recipe Challenge.  That means I have been having a bit of fun experimenting with Ranch!  I have three specific recipes I am still tweaking for the final submission prior to July 1.  Of these recipes, I will be submitting two but will not share them here until after the judging.  Hopefully, one will be a winner!

Our kids and grandkids were home last weekend for a family pool party and BBQ.  I made a ranch potato salad to accompany the charcoal grilled jerked chicken breasts and corn on the cob.  I love packing as much nutrition as possible into salads and that means extra vegetables.  My potato salad is no different.  What was different about this potato salad was the addition of homemade bacon bits and Hidden Valley Ranch™.

Everyone enjoyed the upscale flavour of the ranch potato salad.  It was very easy to make and I liked that I managed to get a few extra vegetables into a dish.  Now I will admit our kids and grandkids love their vegetables so I really don't need to use any tricks to get them to eat more.  This is a keeper recipe that I'm sure you will enjoy.  It is not one I am submitting for the contest but it still is quite good!

Ranch Potato Salad
source:  Garden Gnome

10 medium waxy potatoes
1 lg stalk celery
½ English cucumber
4 - 5 radishes
1 small onion
1 green onion
¾ c Miracle Whip or mayonnaise
⅓ c Hidden Valley The Original Ranch®
 ½ c homemade bacon bits

Wash and peel the potatoes.  Cut into bite sized pieces.  Steam until tender.  Remove from heat and allow to cool.  Cut about 4 slices of bacon to form pieces.  Fry until crispy.  Remove from heat and drain.   Place in mixing bowl.  Cut the celery stalk down the centre then thinly slice and pour into bowl with bacon.  Cut the English cucumber into quarters then cut into bite sized pieces.  Add to bacon bowl.  Cut the radishes into quarters and slice, add to bacon, vegetable bowl.  Slice the green onion thinly and add to bowl.  Chop the onion finely and add to bowl.  Mix vegetables and bacon together.  Stir into cooled potatoes.  Mix the Hidden Valley The Original Ranch® and Miracle Whip or mayonnaise together.  Pour over the vegetables.  Use a wide, slotted spoon to mix.  Add a little extra of either if the mixture is too dry.  Spoon into serving bowl.  Refrigerate 1 hour before serving to allow the flavours to blend.