Don Diego
Chef Diego and guests share a table of food on Daytime
Recipes

Don Diego · Daytime on KFOX14

KFOX
Recipes

High-Protein Ranch, Queso, Chicken Tenders, Louisiana Buffalo Sauce & Prices-Style Elote.

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Chef Diego and guests share a table of food on Daytime

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Recipe 01

High-Protein Ranch

Ingredients

  • 2 ranch seasoning packets
  • ½ cup Price's buttermilk
  • 1½ cups cottage cheese
  • ⅓ cup packed cilantro
  • 2 pinches salt

Directions

  1. 1Blend the cottage cheese until smooth.
  2. 2Add the buttermilk, ranch seasoning, and salt. Mix on low for 10 seconds.
  3. 3Add the cilantro. Pulse until finely chopped.
  4. 4Chill for 30 minutes. Serve.

Recipe 02

High-Protein Queso

Ingredients

  • 2 cups Price's cottage cheese
  • 1 container Price's green chile sour cream
  • 16 oz shredded extra-sharp cheddar cheese
  • 2 tablespoons cornstarch

Directions

  1. 1Blend the cottage cheese and cornstarch until smooth.
  2. 2Transfer to a pot. Stir in the sour cream and heat until steaming.
  3. 3Slowly add the cheddar, stirring until melted.
  4. 4Serve warm. Buen provecho!

Recipe 03

Chicken Tenders

Ingredients

  • 1 lb chicken thighs
  • 2 cups Price's buttermilk
  • 2 tablespoons sea salt
  • 1 teaspoon pepper
  • 1 tablespoon smoked paprika
  • 2 cups unbleached, unenriched flour
  • Oil, for frying

Directions

  1. 1In a large bowl, mix the buttermilk, pepper, and smoked paprika.
  2. 2Cut the chicken into 1-inch-thick strips. Season both sides with salt.
  3. 3Add the chicken to the buttermilk mixture. Marinate for 30 minutes.
  4. 4Heat oil in a small pot to 350°F.
  5. 5Place the flour in a deep bowl. Remove one chicken strip from the marinade and let excess liquid drip off.
  6. 6Coat the strip in flour, dip it back in the marinade, then coat it in flour again. Shake off excess flour.
  7. 7Fry until the thickest part reaches 165°F. Repeat with the remaining strips. Buen provecho!

Recipe 04

Louisiana Buffalo Sauce

Ingredients

  • ½ cup chopped onion
  • 1 cup butter
  • 3 garlic cloves
  • ⅔ cup Louisiana hot sauce

Directions

  1. 1Melt the butter in a small pot over low heat.
  2. 2Add the onion and whole garlic cloves. Cook for 11 minutes at a light simmer.
  3. 3Add the hot sauce and bring to a boil. Remove from the heat and let cool.
  4. 4Blend until smooth. Buen provecho!

Recipe 05

Prices-Style Elote

Ingredients

  • 4 ears corn, with husks
  • ⅓ cup Price's Jalapeño Crema
  • 1 cup cotija cheese
  • 2 tablespoons Tajín

Directions

  1. 1Remove the husks and clean the corn.
  2. 2Boil for 7 minutes, then lightly char on a burner or grill.
  3. 3Brush with the crema. Coat with cotija and sprinkle with Tajín.
  4. 4Buen provecho!