Spicy Barbecue Ranch Recipes
SPICY BARBECUE RANCH RECIPE
Ditch Panera and make your own dressing with a spicy kick! Whether you use this as a dipping sauce or a salad dressing you'll be making this dressed up ranch over and over again!
Provided by Mindee
Categories Sauce
Time 5m
Number Of Ingredients 8
Steps:
- Whisk together the ranch and bbq sauce.
- Whisk in the smoked paprika, chili powder, garlic powder, cumin, cayenne pepper, and white pepper.
- Serve as a salad dressing or dipping sauce.
- Store in the fridge.
- Good for up to a month in the fridge
Nutrition Facts : ServingSize 4 Tbs., Calories 193 calories, Sugar 13.3 g, Sodium 642.8 mg, Fat 13.7 g, SaturatedFat 2.1 g, TransFat 0.1 g, Carbohydrate 16.8 g, Fiber 0.5 g, Protein 0.8 g, Cholesterol 7.8 mg
SUNNY'S SPICY RANCH DIPPING SAUCE
Steps:
- Combine the dressing, hot sauce and basil in a bowl and mix.
- Serving suggestion: Drizzle over pizza.
SPICY SPICY RANCH DRESSING
This is for the person looking for a spicy ranch dip. It's great served with fries, poppers, and even wings.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 10.5 mg, Fat 20.1 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 410.1 mg, Sugar 1.5 g
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- SLOW COOKER CHICKEN: Place chicken and BBQ sauce in a slow cooker and stir so the BBQ sauce coats the chicken. Cook on high for 2.5-3 hours. Then remove chicken from the slow cooker, shred with two forks and then place back in the slow cooker, stir and turn the heat to warm until you are ready to serve.
- TO GRILL CHICKEN: marinate chicken in a bowl with BBQ sauce for 1 hour, then grill chicken over medium high heat for 6-8 minutes per side, or until the meat thermometer reads 165 degrees F. Remove from grill and allow chicken to sit for 5 minutes to retain juices, then cut into strips or dice into bite sized pieces.
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- To prepare bowls: add about ¾ cup quinoa to each bowl, top with about ⅓ cup black beans, ½ cup shredded cabbage, ¼ cup corn, 1 tablespoon diced red onion, diced roma tomatoes, a few sliced jalapenos and avocado. Drizzle the bowls with 1-2 tablespoons ranch dressing. Garnish with fresh cilantro and scallions. Enjoy!
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