Chicken Bacon Ranch Pasta

 Almost every time I make a new recipe for the kiddos I always get the same comments over and over again. 

They go something like this:

"That looks gross" or "I don't like [insert whatever I happen to be making]" or "I'm sure I'm not going to like that" and the list goes on.

Most of the time I try to have something nice to say to them about it or just ignore it but sometimes that is the frosting on the cake and mom goes over the edge. Several weeks ago we had a particularly bad week with it.

I finally told them, "do you really think I try to make things you don't like?" And to give them credit almost every single time they try something new they actually like it .

Heck I have several kids that realized they like asparagus and cauliflower and bacon all because they tried something new. So to get over our bad week I decided to make something "new" that I knew that all of them would love. 

They loved this pasta. It was simple and easy to throw together but had a fantastic combination of flavors. I didn't get one negative comment which totally made my day!

Chicken Bacon Ranch Pasta

(click here for printable version)


10-12 oz  pasta (like penne)
2 cups chicken, cooked and chopped (canned works awesome)
3/4 cup bacon, cooked and crumbled
1/4 cup butter
1/3 cup flour
2 cups heavy cream
1 tsp onion powder
1 tsp garlic salt
1/3 cup ranch dressing
3/4 cup shredded cheddar cheese

1. Cook pasta according to its package's directions. Drain and toss in cooked chicken and bacon.

2. To make the sauce, melt butter in medium saucepan over medium heat.  When completely melted add flour and stir to combine.  Slowly pour in heavy cream and stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.

3. Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine. Add shredded cheddar cheese and stir until completely combined. Pour into a 9x13 baking dish and bake at 350°F for 15 minutes or until bubbly. Serve and enjoy!

Source: Chef-in-Training

Cowboy Spaghetti by Seth

Did you enter the GIVEAWAY already? Don't forget!!

 My oldest child, Seth, has quite the sense of humor. It's just like his fathers' and I haven't decided if that's a good or bad thing. It all depends on the day!

Seth has a really good friend that comes over quite often. And we love having him over mostly because he tames Seth down and gets his quirky sense of humor (and that means Seth isn't trying it out on us for several hours--hahaha...). This boy also makes dinner and breakfast for his family quite often.

Now I have this thing about my kitchen. If anyone is making a recipe in there it takes all my willpower, not kidding, to leave them alone. The hubs doesn't really appreciate me telling him all sorts of ways to do things better, so it's just best for me to stay out of there.

Anyway, this boy convinces Seth that he should make dinner for us.  Now I have been wanting to try this recipe (because my girls L.O.V.E. spaghetti and would have it every night if I let them) just to have a little change of pace. 

Seth decided this was easy enough for him to do so off he went. I found something that would keep me mostly occupied and out of their hair and besides a few pointers--which resulted in this conversation:

Friend: How can she (meaning me because I am several rooms away from the kitchen) hear us all the way in there?

Seth: She's a mom. She has radar hearing.

Friend: Good point!

I thought it was hilarious. Well this is the masterpiece that turned. They did an awesome job and it even met the approval of our spaghetti connoisseurs. Fast, easy, yummy, and perfect for a quick night meal.

Cowboy Spaghetti

(click here for printable version)

1 lb. spaghetti noodles, cooked and drained

6 slices bacon, diced (doesn't matter what kind)

1 lb. lean ground turkey or beef

1 small onion, chopped 

1 tsp salt

1/2 tsp pepper

2 garlic cloves, finely minced

1 28 oz can crushed tomatoes

1 8 oz can tomato sauce

1/2 tsp dried oregano

2 tbsp Worcestershire sauce

1/4 tsp liquid smoke, optional but totally delicious

1/4 cup BBQ sauce 

Toppings:

Sliced olives

Shredded cheddar cheese

Sliced green onions

1. In a medium nonstick skillet, cook bacon over medium heat until crisp. Scoop the bacon onto a plate lined with paper towels and drain the grease, if needed, reserving a teaspoon in the skillet for cooking beef or turkey. Return the skillet to medium heat and cook the ground turkey or beef with the onion, salt and pepper, breaking the meat into small pieces as it cooks. Cook until meat is cooked all the way through and a little crispy, about 6-8 minutes. Then, stir in the minced garlic and cook for another minute. Drain any excess grease.

2. To the meat mixture, stir in the cooked bacon, crushed tomatoes, tomato sauce, oregano, Worcestershire, liquid smoke (if using) and BBQ sauce. Bring the mixture to a simmer and cook for 10-15 minutes or up to an hour.

3. Boil the spaghetti noodles according to package directions and serve the sauce over hot noodles and sprinkle with toppings of your choice. This spaghetti is fabulous with these French Bread Rolls. Enjoy!

Source: Mel's Kitchen Cafe

Italian Meatball Subs

There is nothing quite like a warm, messy, all over your hands, sandwich.

Sometimes you just need one or two.

Anytime we got to a sandwich shop I always have them melt the cheese and get it all toasty and delicious. This sandwich fits right along those lines and I loved it.

My kiddos also love meatballs. My 9 year old keeps asking for me to make her some "North African Meatballs" a sweet old lady let us try around Christmas (haven't made them yet--oops!). So I knew they would loved this sandwich.

I think we all almost died and went to heaven. This is on our regular recipe list now because everyone loved them that much. They were super easy (and even easier if you buy some buns from the store) and full of wonderful flavor. The boys in our house loved them probably more than the ladies but how can you resist such a hot, messy, delicious sandwich.

Italian Meatball Subs

(click here for printable version)

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tbsp dried oregano
3 cloves garlic, finely minced
1 1/2 tsp salt
2 tsp ground black pepper
2 tsp dried basil
1/2 tsp red pepper flakes, optional
2 pounds ground beef or ground turkey
1 1/2 cups flour in a shallow baking dish (like a pie tin)

Sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 tsp dried basil
2 tsp dried oregano
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt

1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat and flour. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the beef or turkey and mix well with your hands until all the ingredients are completely combined.

2. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly grease the foil with non stick cooking spray. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

3. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish and pour hot tomato sauce over the top of the meatballs.

4. To make the tomato sauce, while the meatballs are cooking, combine all the ingredients in a medium saucepan and bring to a simmer over medium low heat. Simmer until meatballs are finished baking and then keep warm until ready to use.

5. To assemble the sandwiches, slice the buns in half. Lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees or until the buns are toasted and cheese is melted. Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately. Enjoy!

Source: Mel's Kitchen Cafe

Easy Fish Tacos with Roasted Corn Salsa

Now that gardening season is starting upon us we have been so busy outside. 

There is just something about the sun shining and your hands getting dirty.

Must be the farm girl in me. I instantly get happy when I go outside and even happier when I get to start messing around in my garden. This week we are on to planting potatoes, peas, carrots, onions, and beets. So exciting!

But because we are spending so much time outside I am so about quick, yummy, easy meals. This meal  is the complete cheater way to make fish tacos. Plus my kids love fish sticks so this makes them much happier then "real" kind. The roasted corn salsa and avocado sauce dress it up for a delicious, quick easy meal.

Easy Fish Tacos with Roasted Corn Salsa

(click here for printable version)

Tacos:
1 18oz box fish tenders (or fish sticks)
8 corn tortillas
2 cups tri-color cole slaw mix
queso fresco
Roasted Corn Salsa:
1 12 oz bag frozen corn
1/3 cup red bell pepper, diced
1/4 cup red onion, diced
2 limes, juiced
1 roma tomato, diced
3/4 cup cilantro, chopped
salt and pepper to taste
Creamy Avocado Sauce:
1 ripe avocado
1/4 cup sour cream
1/2 lime, juiced

1. Pour the bag of corn onto a baking sheet, lined with a silpat liner, in an even layer and broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden. Remove from oven and in a medium bowl combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate until ready to use.

2. Place fish tenders in the oven and bake according to instructions on box. While fish tenders are cooking, in a small bowl mash avocado and combine with sour cream and lime juice. Transfer to a ziploc bag and refrigerate until needed.

3. To assemble tacos, warm tortillas in microwave for 30 seconds at half power, then layer cole slaw mix, fish tenders, and roasted corn salsa. Snip the corner of the avocado bag and drizzle on top. Sprinkle crumbled queso fresco on top and serve immediately. Enjoy!

Source: Mom on Timeout