Although I don’t consider myself a true foodie, I will say that I love to cook, bake, and eat. I have a lot of fun in my kitchen and tend to be the kind of cook who throws things together that seem likely combos and hope for the best, rather than following recipes. I think I learned that from my grandmother, who only used recipes for baking, and even then only sometimes. So, I figured I was up for the challenge when I was contacted by the folks at Hidden Valley with an invitation to participate in their Ranchify Your Recipe challenge.
This challenge leads up to Hidden Valley Ranch’s participation in the Calgary Stampede, along with celebrity chef Ned Bell from Vancouver’s Four Seasons Restaurant. This is the third year of their collaboration, and Ned has created a collection of yummy recipes to share at the Stampede. The winner of this challenge will have their own recipe printed and distributed to thousands of visitors at the 2013 Calgary Stampede! How cool would that be? (They will also receive a professional blender, and 3 runners-up will receive $150 giftcards.) Of course, the judging will be done by Chef Ned Bell himself.
The guidelines for this challenge – use fresh ingredients, and include one of the offerings in the Hidden Valley Ranch line. I received three different flavours to try, plus a gift card to purchase other ingredients. After sampling the flavours, and while enjoying a really hot and humid summery week, I decided to go with a fresh and delicious summer salad, that also involved the BBQ. I am all about the BBQ at this time of year especially.
Without further ado, here is my entry …
What do you think? I found that the Hidden Valley Spicy Ranch was a perfect fit for the grilled corn and black beans. The recipe has a nice Tex-Mex flavour to it. Let me know if you try it out, and wish me luck!