Bacon Ranch Pasta Salad

Bacon and ranch belong together . . . it's indisputable.  Rich and smoky bacon makes the perfect match for a sauce that's both tangy and packed with the flavors of fresh herbs.  This combo offers the perfect indulgent coating for pasta and some cherry tomatoes.  

10 slices of bacon

1 cup sour cream

1/2 cup mayonnaise

1 tsp apple cider vinegar

1 (0.4 oz) pkg ranch seasoning

1/4 tsp garlic powder

12 oz cooked cavatappi or elbow pasta

1 cup shredded Parmesan

1 cup cherry tomatoes, halved

2 tsp freshly chopped dill, plus more for garnish

Preheat the oven to 400 degrees.  Line a baking sheet with several layers of aluminum foil.  Place bacon on baking sheet and transfer to oven until bacon is brown and crisp, 25 minutes.  Transfer bacon to a paper towel lined plate to drain.  Discard bacon grease and aluminum foil.  Chop bacon; set aside.  

In a large bowl, stir together sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder.  Add pasta, chopped bacon, Parmesan, cherry tomatoes, and dill.

** Note:  It's important to heavily salt the boiling water before you cook the pasta, as this seasons the pasta while it cooks.  

 

Mini Potato Skins

This five-ingredient recipe makes a bite-sized appetizer that every guest will rave about, and it will feed a crowd.  This is not only a great recipe for a home dinner party, but will work as a great tailgate recipe -- it's easily portable.

1 1/2 lbs Baby potatoes (about (20) 2" potatoes
1 Tbsp olive oil
4 oz cheddar cheese, shredded (about 1 cup)
6 bacon slices, cooked and crumbled
1/2 cup sour cream
2 Tbsp chopped fresh chives

Preheat your oven to 425 degrees.  Scrub potatoes, and pat dry thoroughly.  Place potatoes in a large bowl, and drizzle with olive oil; toss to coat.  Arrange potatoes in a single layer on a baking sheet lined with parchment paper.  Bake in preheated oven until tender, 17 - 20 minutes.  Cool potatoes completely on baking sheet, about 30 minutes.  

Slice potatoes in half lengthwise.  Increase oven temperature to 450 degrees.  Place potato skins, flesh side down on baking sheet lined with parchment paper.  Bake for 10 minutes.  Flip potatoes over and bake until crispy, 8 - 10 minutes.  

Top potatoes evenly with cheese and bacon crumbles.  Bake at 450 degrees until cheese melts, 1 -2 minutes.  Top each potato skin with a dollop of sour cream, and sprinkle evenly with fresh chopped chives.  

BBQ Burnt Ends

We, in the Midwest, sure do love our BBQ.  A few years ago I had my first taste of burnt ends in a Kansas City BBQ restaurant.  I was hooked from the first bite!

Brisket:

1 1/2 Tbsp kosher salt

1/2 Tbsp freshly ground black pepper

2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 tsp granulated garlic

1 tsp dry mustard powder

5 lbs brisket, fat cap trimmed

BBQ Sauce:

6-oz can of tomato paste

1/4 cup dark brown sugar

2 Tbsp apple cider vinegar

1/2 tsp kosher salt

1/4 tsp liquid smoke

1/4 tsp cayenne pepper

1/4 tsp granulated garlic

1/4 tsp dry mustard powder

For the brisket:  Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl.  Sprinkle the brisket on all sides with the spice rub.  Place the brisket into a slow cooker and cover with the lid.  Set the slow cooker to high and cook until tender, about 6 hours.  

Remove the brisket from the slow cooker and set aside until cool enough to handle.  Pour the liquid from the slow cooker into a fat separator.  Discard the fat.  

For the BBQ sauce:  Pour the cooking liquid into a stockpot and place over medium heat.  Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard.  Bring to a simmer, then reduce the heat to medium-low.  Simmer, stirring occasionally, until thickened, at least 20 minutes.   

Slice the brisket into 1" chunks.  Remove and discard any large pieces of fat.  Spread the brisket in a 9" x 13" pan and pour the sauce over the meat.  

Turn the broiler on high.  Broil until crispy and slightly charred on the edges, about 5 minutes.  Serve warm with white bread or rolls.  

Citrus BBQ Chicken

Bright, tangy flavors of orange and lemon come together with an easy barbeque sauce base to pull triple duty as a marinade, glaze, and sauce.  Thank you, Food Network, this is a good one!

4 chicken thighs (skin on)
4 chicken legs (or wings could work too)
1 1/3 cups ketchup
2 Tbsp brown sugar
Juice and zest of 1 orange
Juice and zest of 1 lemon
3 cloves garlic, minced
1 Tbsp Dijon mustard

2 Tbsp Worcestershire sauce

2 tsp ground cumin

1 1/2 tsp smoked paprika

Kosher salt and freshly ground black pepper

Put the chicken in a large resealable plastic bag. 

Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 tsp salt, a few grinds of black pepper together in a 4 cup measuring cup until combined.  

Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken.  Seal and toss the bag to evenly coat the chicken.  Marinate the chicken in the refrigerator for 1 hour and up to overnight.  

Meanwhile, add the remaining sauce to a small saucepan.  Bring the sauce to a boil over medium-high heat.  Reduce the heat to low and simmer until the sauce thickens, about 10 minutes.  Reserve reduced sauce for glazing and serving.  

Prepare a grill for medium-high heat.  **

Remove the chicken from the marinade and allow any excess marinade to drip off.  Arrange the chicken skin-side down on the grill, leaving some space between each.  Cook until deep grill marks form and releases easily from the grill, about 4 minutes.  Flip the chicken skin-side up.  Cover the grill and cook until the thickest part of each thigh is 165 degrees, 20 - 25 minutes more.  

Brush the skin side of the chicken with some of the reduced sauce.  Flip the chicken pieces and brush the other side with the sauce and continue to cook, sauce-side down, for an additional minute.  Flip and grill for 1 minute more.  Transfer the chicken to a platter and let rest for 5 minutes.

Serve the chicken with the remainder of the sauce.  

Note **   In the event you can't use a grill to prepare this chicken you may substitute a large cast iron skillet and finish in an oven preheated to 450 degrees.

Homemade BBQ Sauce

 Have you ever found yourself without a needed ingredient to finish your dish?  Well, me too.  I've used this homemade BBQ sauce recipe more than once.  It's awesome!!

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 Tbsp brown sugar

5 Tbsp sugar

1/2 Tbsp fresh ground black pepper

1/2 Tbsp onion powder

1/2 Tbsp ground mustard

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

In a medium saucepan, combine all ingredients.  Bring mixture to a boil, reduce heat to simmer.  Cook uncovered, stirring frequently, for 1 hour and 15 minutes.  

Slow-Cooker Cinnamon Roll Casserole

Looking for a little something sweet to serve for your next brunch?  This is the perfect choice.  It could be breakfast too, but I don't like to get up early, so brunch it is at our house.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon

2 (16.3 oz) cans refrigerated southern homestyle biscuits (separated and cut into fourths)

1/2 cup salted butter, melted plus 2 Tbsp softened

4 large eggs

1/4 tsp kosher salt

2/3 cup plus 2 - 3 Tbsp half and half, divided

2 tsp vanilla extract, divided

1/2 cup chopped toasted pecans

3 oz cream cheese, softened

2 1/4 cups powdered sugar, divided

Line the bottom and sides of a 6-quart slow cooker with aluminum foil; lightly coat foil with cooking spray.  Stir together granulated sugar, brown sugar, and cinnamon in a small bowl.  Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.  

Working in batches, add biscuits to granulated sugar mixture and toss to coat; transfer biscuits to prepared slow cooker.  Sprinkle any remaining sugar mixture over biscuits in slow cooker.  

Whisk together eggs, salt, 2/3 cup of the half and half, and 1 tsp of the vanilla in a bowl until well combined; pour over biscuits in slow cooker.  Sprinkle with pecans.

Beat cream cheese and 2 Tbsp softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds.  Add 1 cup of the powdered sugar and remaining 1 tsp vanilla; beat until smooth, about 1 minute.  

Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 Tsp of the half and half, beating on high speed until frosting is smooth, creamy and a little loose, about 1 minute, adding remaining 1 Tbsp half and half, 1 tsp at a time, if needed to reach desired consistency.

Drizzle half of the frosting over biscuit mixture in slow cooker.  (Cover remaining frosting and set aside until ready to serve.)  Cover slow cooker; cook on low until center of casserole is set and biscuit bottoms are browned, 3 1/2 - 4 hours.  Drizzle casserole with remaining frosting; serve warm.

 

French Onion & Mushroom Soup

I was a Pampered Chef consultant for more years than I can count.  I have a kitchen that is Pampered Cheffed out!  This is a Pampered Chef recipe that I absolutely love.  Give it a try.  It will not disappoint.

6 Tbsp butter, divided

6 oz French bread, sliced into 1/2" slices

8 oz Cremini mushrooms, quartered

5 large sweet onions

3 garlic cloves, minced

1 Tbsp sugar

1 cup dry red wine (such as Cabernet Sauvignon)

3 Tbsp flour

8 cups unsalted beef stock

2 tsp salt

1 tsp ground black pepper

3 sprigs fresh thyme, plus 1 Tbsp of leaves

6 oz Gruyere cheese, shredded (1 1/2 cups)

Melt 1 Tbsp of the butter in a 4-quart Dutch Oven over medium heat.  Toast the bread 1 - 2 minutes per side or until light golden brown, remove bread and set aside.

Add 1 Tbsp of the butter and the mushrooms to the Dutch Oven; cook, uncovered 8 - 9 minutes, or until mushrooms are deep golden brown, stirring occasionally.  Remove mushrooms.

Meanwhile, slice onions into 1/4" rings.  Add remaining 4 Tbsp of butter, onions, garlic and sugar to Dutch Overn.  Cook uncovered for 25 - 30 minutes or until onions are dark brown.  Stir occasionally.

Add wine; cook uncovered for 5 - 7 minutes or until liquid is no longer visible, but onions are still moist.  Stir in flour; cook one minute.  Stir in the stock, salt, pepper and mushrooms.  Add the thyme sprigs.  Increase the heat to medium-high.  Cook, covered, 8 - 10 minutes or until the soup comes to a gentle boil.  Remove from heat and remove the Thyme sprigs.

Preheat the broiler.  Arrange toasted bread over soup and sprinkle evenly with cheese.  Place Dutch Oven 2 - 4" from heating element; broil 2 - 4 minutes or until cheese is bubbling.  Remove from oven, sprinkle with thyme leaves.

Enjoy!

 

Crispy Chicken Thighs

I went searching for a new recipe that included chicken thighs and shitake mushrooms and I ran across this one . . . it definitely did not disappoint.  The skin on the chicken thighs was super crispy and the flavor was fantastic!

1 Tbsp olive oil

1 cup thinly-sliced shallots

Kosher salt

6 bone-in, skin-on chicken thighs

3 oz Monterey Umami Stir Fry sliced shiitake, oyster and baby bella mushrooms

6 garlic cloves, peeled and minced

1/4 tsp freshly ground black pepper

1 cup chicken stock

1 tsp fish sauce

1/4 cup sliced green onions

1/4 cup roughly chopped fresh parsley

Preheat the oven to 450 degrees.

Heat a 12" oven-safe heavy skillet over medium heat.  Add the olive oil and sliced shallots and a sprinkle of salt.  Cook until the shallots are softened, stirring occasionally, 5 - 10 minutes.  

Sprinkle kosher salt liberally (about 2 tsp) on both sides of the chicken thighs.

Thinly slice the mushrooms.

Once the shallots have wilted, add the sliced mushrooms and garlic to the pan.

Stir-fry for about a minute or until aromatic.  Transfer the vegetables to a plate.  

Return the pan to the stovetop, wipe out any remnants with a paper towel and increase the heat to medium-high.  Sear the chicken thighs, skin-side down, in the hot pan until nicely browned and crispy, about 5 minutes. 

While the skin is crisping, add freshly ground pepper to the meaty side.  

When the skin is golden brown, flip the pieces over and cook for 2 minutes more. 

Stir the fish sauce into the broth and pour it into the pan, making sure to avoid pouring the liquid on the crispy skin.

Add the reserved shallots, mushrooms and garlic back to the pan, tucking them in between the chicken pieces.  Make sure not to cover the skin.  

Transfer the pan to the hot oven and roast the chicken for 15 - 20 minutes or until the internal temp of the chicken is165 degrees.  

Slice the scallions and parsley.

Remove from the oven and garnish with sliced scallions and parsley.

Sweet-Tea Ribs with Lemony Potato Salad

I'm always on the lookout for new ways to prepare foods I love.  Ribs are a favorite of mine, and I found this recipe on Food Network and it does not disappoint.  

6 bags black tea (any kind)

1/4 cup plus 2 Tbsp packed brown sugar

Kosher salt and freshly ground pepper

1 orange

2 racks baby back ribs (about 2 lbs)

2 lbs russet potatoes, peeled and cut into 3/4" chunks

1/2 cup mayonnaise

1 Tbsp chopped fresh parsley

1 lemon

Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 tsp salt and 1/4 tsp pepper.  Grate in the orange zest.  Pat the ribs dry and trim the membrane from the underside.  Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes. 

Preheat the oven to 275 degrees.  Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes.  Discard the bags and stir in the remaining 2 Tbsp brown sugar and the juice of half the orange.  Pour the mixture around the ribs in the pan.  Cover with foil and roast until tender, about 1 1/2 hours.  

Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes.  Drain and cool slightly.  Mix the mayonnaise and parsley in a large bowl.  Grate in the zest of half the lemon; add the juice of the lemon half.  Fold in the potatoes and add 1 1/2 tsp salt, adn pepper to taste.  Refrigerate until ready to serve.  

Remove the ribs from the oven and increase the temperature to 450 degrees.  Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat.  Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 - 30 minutes.  

When the remaining liquid in the saucepan is syrupy, add lemon juice to taste.  Brush the ribs with the glaze.  Cut the racks into pieces and serve with potato salad.  

 

Broccoli, Grape, and Pasta Salad

It's just hot outside lately and I'm always looking for minimal cooking recipes this time of year.  This one is delicious and won't heat up the house.  

1 cup of honey roasted sliced almonds

1 lb fresh broccoli, cut into small pieces

1 cup mayo

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Prepare pasta according to package directions

Meanwhile, cut broccoli florets from stems and separate florets into small pieces.  

Whisk together mayo, sugar, onion, vinegar, and salt in a large bowl.

Add broccoli, pasta, and grapes.

Stir to coat.

Cover and chill 3 hours.  

Stir bacon and almonds into salad just before serving.