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  • 21 Feb, 2013
  • Comments Off on Crusted Ranch Chicken

Crusted Ranch Chicken

4 chicken breast halves
1/2 cup mayonnaise
1 packet of Scratch Ranch Seasoning Mix
3/4 cup seasoned breadcrumbs
1/2 tsp salt
1/2 tsp crushed black pepper

Preheat the oven to 400 degrees.
In a shallow bowl, mix the mayonnaise with Scratch Ranch Mix. In a second shallow bowl, place the breadcrumbs and 1/2 tsp salt and 1/2 tsp crushed black pepper. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs and evenly coat . Place on a baking sheet lined with foil or parchment paper.  Bake until chicken is cooked through, about 25 minutes.


Goes great with Tri Colored Pasta Salad

  • 7 Feb, 2013
  • Comments Off on Scratch Pot Roast

Scratch Pot Roast

2 Tbs Olive oil

1 boneless chuck roast  (2-4lbs)

1 T kosher salt

Couple of turns of freshly ground black pepper

Scratch French Onion Dip

1 cup dry red wine* or water

1 less-sodium beef broth (14-16 oz)

1 bay leaf (optional)

2-4 large carrots peeled and nicely chopped  (you can also use baby carrots)

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces



  1.   Preheat oven to 350º.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5-7 minutes, turning to brown on all sides. Add Scratch Onion Dip to pan.
  3. If using Red Wine add it now along with beef broth, and bay leaf; bring to a simmer. Cover pan and bake in the oven at 350° for 1 1/2 hours or until the roast is almost tender.
  4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender.
  5. Remove bay leaf from pan; discard.
  6. Shred meat with 2 forks or slice neatly. Serve roast with vegetable mixture and cooking liquid.



*red wine will make this dish very rich in flavor and give it a sophistication that the whole family will enjoy.