Mixes & Marinades – Cookin’ on the Road

Italian Dressing Mix

Abigail — Fri, 25 Oct 2024 13:26:07 +0000

Italian Dressing Mix

This is a really good mix. This makes 1/2 cup of dry mix – 2 Tbsp is the equivalent of a store-bought package

Course Other

Cuisine Italian

Diet Gluten Free, Dairy Free, Egg Free

Keyword Beginner

Prep Time 5

Total Time 5

Ingredients

Dry Italian Mix Ingredients:

2 Tbsp dried oregano
1 Tbsp dried parsley
1 tsp dried basil
¼ tsp dried thyme
¼ tsp celery salt
1 Tbsp garlic salt
2 Tbsp salt
1 Tbsp onion powder
1 Tbsp white sugar
1 tsp black pepper

To Make Italian Dressing, Combine:

⅔ cup vegetable oil
¼ cup white vinegar
2 Tbsp water
2 Tbsp above dry dressing mix

Instructions

Combine the dry ingredients.

Copycat Hidden Valley Ranch Dressing or Dip Mix

Abigail — Sat, 11 Jun 2022 12:33:48 +0000

This is a great copycat Hidden Valley Ranch mix recipe.

Copycat Hidden Valley Ranch Dressing or Dip Mix

Makes: 2 cups

Course Other

Cuisine American

Keyword Beginner

Prep Time 5

Servings 10

Ingredients

Mix:

1 tsp white vinegar
2 tsp worcestershire sauce
3 Tbsp dried parsley
1 tsp garlic powder
½ tsp onion powder
1/4-1/2 tsp salt or to taste
⅛ tsp black pepper
¼ tsp dried chives optional
1 tsp dried dill optional – for a more "Hidden Valley" taste, omit.

For Dressing:

1 cup mayonnaise or 1/2 cup mayo and 1/2 cup sour cream or yogurt
1 cup milk or buttermilk

For Dip:

16 oz sour cream

Instructions

For Dressing:

In a bowl or dressing shaker, combine all of the mix ingredients plus mayonnaise and milk and stir until well blended.
Cover and chill until time to serve.

For Dip:

In a bowl or dressing shaker, combine all of the mix ingredients and stir into 16oz sour cream. Stir until well blended.
Cover and chill until time to serve

Notes

This is best if it has time to sit for a couple hours prior to serving. That way, the flavors can blend.

Gluten Free Flour Mix

Abigail — Tue, 22 Feb 2022 00:34:11 +0000

This isn’t supposed to have any different texture than regular flour would have.

Gluten Free Flour Mix

Makes: 9 1/2 cups

Diet Gluten Free, Dairy Free, Egg Free

Keyword Beginner

Prep Time 5

Total Time 5

Servings 38

Author Nancy Schmertman

Ingredients

3 cups white rice flour
3 cups brown rice flour
3 cups tapioca flour
½ cup potato starch or tapioca starch

Xantham Gum: You use a different amount, depending on what you're making.

for bread 3/4 tsp per 1 cup of gf flour
for cake 1/2 tsp per 1 cup of gf flour
for cookies 1/4-1/2 tsp per cup of flour

Instructions

Thoroughly mix all the ingredients together and keep in an air-tight container.

Notes

It helps to have additional leavening/protein in the recipe: egg whites, egg replacer, gelatin, dry coconut milk…

Fried Fish Breading

Abigail — Mon, 21 Feb 2022 14:48:19 +0000

This is a soft, light yet crispy batter breading for fried fish.

Fried Fish Breading

Makes: 12 fillets

Course Main Course

Diet Egg Free

Keyword Beginner

Prep Time 5

Total Time 5

Servings 6

Author Megan Fisk

Ingredients

12 medium fish fillets

Dry Ingredients:

1 cup all-purpose flour
¼ tsp baking powder
2 tsp salt
½ tsp onion powder
½ tsp garlic powder
¾ tsp smoked paprika
1 dash red pepper optional

Wet Ingredients:

½ cup milk
½ cup water

Instructions

In a bowl, mix together the dry ingredients.
Just before using, add the milk and water and mix well.
*For a thinner batter, add 1/4 cup more liquid.

Notes

Make Ahead: You can easily mix up the dry ingredients ahead of time for quicker prep time later on.

Marinated Greek Gyro Chicken

Abigail — Mon, 21 Feb 2022 01:49:18 +0000

This marinated chicken is a great, easy version of Gyros when you don’t have time or ingredients for traditional gyro meat.

Marinated Greek Gyro Chicken

Course Main Course

Cuisine Greek

Diet Gluten Free, Egg Free

Keyword Beginner

Prep Time 10

Cook Time 20

Marinating Time: 4

Total Time 4 30

Servings 8

Author Modern Honey

Ingredients

3 lb chicken breast boneless, skinless
1.2 cup Greek yogurt
⅓ cup lemon juice fresh is best
1 Tbsp olive oil
1 ½ Tbsp red wine vinegar
1 ½ tsp salt
1 ½ tsp black pepper
1 Tbsp oregano

Instructions

Slice the chicken into thin, bite-sized strips.
Place the sliced chicken and all the other ingredients in a gallon Ziploc bag and seal it.
Shake and mix until the chicken is thoroughly coated.
Allow the chicken to marinate for at least 30 minutes and up to 8 hours.

Cooking: The chicken can be cooked on the grill or in a skillet.

Grill: Heat the grill to medium heat, Place the chicken on kebobs and cook for 5-7 minutes per side or until the chicken is fully cooked.
Skillet: Heat the skillet to medium/high heat. Sprinkle with oil. Add the chicken and cook for 8-10 minutes or until the chicken is fully cooked and golden brown.

Notes

Make Ahead: It works super well to mix the marinade and chicken together early in the day. The acid in the lemon juice can change the texture of the chicken if it marinates too long, but anywhere between 30 minutes and 8 hours works well. You can also combine the marinade ingredients (except for the chicken) and store if for a couple of days before using it.

Chicken Fajita Marinade

Abigail — Mon, 21 Feb 2022 01:35:56 +0000

This marinade adds extra flavor to chicken fajitas.

Chicken Fajita Marinade

Course Main Course

Cuisine Mexican

Diet Gluten Free, Dairy Free, Egg Free

Keyword Beginner

Prep Time 10

Marinating Time: 8

Total Time 8 10

Servings 15

Ingredients

5 lb chicken breasts boneless, skinless
¾ cup olive oil
¾ cup lime juice
¾ cup water
1 Tbsp white sugar
1 Tbsp salt
¾ tsp cumin
6 cloves garlic minced
1 Tbsp onion powder
5 Tbsp chili powder
1 tsp black pepper

Instructions

Slice the chicken breasts into thin strips.
Place all the ingredients in a gallon Ziploc bag.
Zip closed and mix until the chicken is thoroughly coated.
Marinate the chicken for at least 30 minutes and up to 8 hours.
When the chicken is thoroughly marinated, you can cook it in a skillet, the oven, or on the grill.

Notes

Make Ahead: It works super well to mix the marinade and chicken together early in the day. The acid in the lime juice can change the texture of the chicken if it marinates too long, but anywhere between 30 minutes and 8 hours works well. You can also combine the marinade ingredients (except for the chicken) and store if for a couple of days before using it.

Homemade French Onion Soup Mix

Abigail — Sun, 06 Feb 2022 02:42:42 +0000

This is the homemade version of French Onion Soup Mix

Homemade French Onion Soup Mix

This makes the equivalent of 1 1oz package of French Onion Soup Mix.

Diet Gluten Free, Dairy Free, Egg Free

Keyword Beginner

Prep Time 5

Total Time 5

Servings 4

Ingredients

1 Tbsp onion powder
3 Tbsp beef boullion granules
⅛ tsp black pepper
⅛ tsp garlic powder
⅛ tsp paprika
1 dash salt to taste – if you are using this in a recipe with rice, the rice will soak up the salt

Instructions

Combine all the ingredients.

Notes

To use this mix as a soup base, mix one recipe with 4 cups of water and bring to a boil, stirring occasionally. Simmer on low for 5 minutes.

Homemade Cream of Chicken Soup

Abigail — Sun, 06 Feb 2022 02:32:34 +0000

This is the homemade version of canned Cream of Chicken Soup and it’s 100x better than the canned version!

Homemade Cream of Chicken Soup

This cooks and condenses down to about 10.5 oz – the same amount as a can.

Diet Gluten Free, Egg Free

Keyword Intermediate

Prep Time 5

Cook Time 10

Total Time 15

Servings 2.5

Ingredients

9 Tbsp all-purpose flour or 1 1/2 Tbsp cornstarch
1 cup milk or cream if reheating at a high temperature
2 cups chicken broth
3 Tbsp butter
¼ tsp salt omit if chicken broth is salted
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder

Instructions

In a saucepan, whisk together the flour and milk.
Add all the other ingredients and bring to a simmer over medium heat, stirring frequently to keep from scorching.
Simmer for 10 minutes until it is thick and creamy and has boiled down to 10.5 ounces.

Notes

If using cornstarch, just use half of the flour amount (instead of 9 Tbsp of flour, use 4 1/2 Tbsp of cornstarch). When I used cornstarch, it didn’t set up as thick as the canned soup, but after it was chilled it became the exact same consistency – even when it was reheated.

*Dairy-based soups will separate if reheated at too high a heat. If you are reheating this in the oven or at a high heat, using cream will help it to not separate. (It may also help to whip it in the blender before reheating.)