Lemony Herbed Shrimp Gyros With Ranch Tzatziki Rsc Recipes

Steps:

• Whisk together 1/2 cup Hidden Valley Original Ranch Dressing, yogurt, lemon juice, and mint; if desired, in small bowl. Fold in cucumber. Refrigerate until needed.
• Whisk together remaining 1/2 cup Hidden Valley Original Ranch Dressing, olive oil, and lemon zest in large bowl. Fold in shrimp; turning to coat. Refrigerate 20 minutes.
• Preheat grill or broiler to high heat.
• Arrange shrimp on oiled grill rack or broiler pan. Grill or broil shrimp until just cooked through, 1-1/2 to 2 minutes per side.
• To serve, place a warmed pita bread on each serving plate and spread generously with Ranch Tzatziki sauce. Top each with spinach leaves, 1/6 of the shrimp, tomato, and onion. Sprinkle with feta cheese. Fold to enclose the filling and serve immediately.

Steps:

• For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.
• One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
• Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
• Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions. Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
• Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
• Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.
• Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

Steps:

• For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.
• For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use.
• For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.
• Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.
• Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.

Steps:

• Prep:.
• Combine the olive oil, garlic powder, oregano, lemon juice, salt and pepper in a a bowl and pour into a freezer bag with the chicken marinade between 30 mins and 4 hours.
• Tzatziki Sauce.
• Combine the garlic clove, olive oil, vinegar, salt and pepper in a bowl. In another bowl after straining the greek yogurt, mix in the ranch dressing and feta. Then stir in the olive oil garlic mixture. Finally, add the cucumber.
• Preheat the oven to 425 degrees.
• Chicken:.
• Take the chicken out of the bag. Put on a baking sheet and put in the oven for 25-30 minutes After cooking cut the chicken into cubes and then put in a casserole pan. Mix in the tzatziki sauce and spinach once it is thoroughly mixed cover with aluminum foil and bake in the oven for 15 minutes. After that take the pan out , take off the foil and put the topping on the casserole and bake for another 5 minutes or until the topping is golden brown. Take out, let sit for 5-10 minutes then enjoy.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
• Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
• Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
• Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.

Steps:

• Start a large pot of water on high, for the egg noodles.
• Meanwhile in a mixing bowl, blend salad dressing mix and salsa.
• Stir in tomatoes, oil and garlic.
• Remove as much rind as possible from brie and discard. Cut Brie into bite sized pieces and stir into tomato mixture.
• Cook noodles according to package directions, and drain. Return noodles to same pot that you cooked them in and over medium heat, pour tomato mixture over noodles, stirring just to heat and melt cheese.
• Serve immediately.

Steps:

• Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.