Bacon Ranch Pea Salad

I saw this on Pinterest HERE - and just looking at the picture I was hooked!! My girls gobbled this up. Like - no salad left on their plates - gobbled up. Goo-oo-ood. Peas have never been popular in our house (although veg in general is) peas are not up there on the list - this recipe changes that for my kids.

Bacon Ranch Pea Salad
4 slices bacon*

1 quart water

1 (16 ounce) package frozen green peas

1/3 cup chopped onions

1/2 cup Ranch dressing

1/2 cup shredded Cheddar cheese

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.

Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.

In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.



*I used Kirkland's crumbled bacon bits in a pinch. And I used cheese cubes instead of shredded b/c that's what I had on hand. 

Updated Chicken Roll-Ups

My backdoor neighbor is so sweet. We had her over for a BBQ a few months ago and she's been trying to bring our family dinner ever since. Although I told her several times that wasn't necessary, I gave in today - what a treat for me!!

She brought over Chicken Roll Ups - there are several versions of this recipe that I've had, notably this recipe. Or another similar one my sister makes with a lemon sauce. Anyway, my apparently my kids haven't had chicken rolls ups and I just have to say: My. Kids. Were. In. Love.

My 9 year old (pickiest eater on the planet) always rates dinner on a scale of worst, medium and best - the list is kept safely in his head. He said - "Mom, I thought this would rate as medium - but I'm rating these BEST!" My 7 year old foodie and I dressed ours up with a little Fischer & Wieser Roasted Raspberry Chipotle Sauce (Costco). Mmm Mmm delicious.

Chicken Roll Ups
Pillsbury Crescent Rolls (in the tube)
Cream Cheese
Shredded Chicken (your own, or from the can)
Garlic Powder
Salt & Pepper

Mix cream cheese and shredded chicken together - think about the ratio you'd want when making chicken salad. As creamy (or not) as you want. Then, salt, pepper and garlic powder to taste.

Lay out the crescent rolls as the package directs and put a scoop of the chicken mixture on the fat end of the crescent. Roll up as you would normally roll a crescent and bake according to the package directions. Serve!! 

Cafe Rio House Dressing

I am making Cafe Rio Pork Salad for dinner tonight and went to double check the ingredients for the dressing that goes with it and WHAT?? I've never posted my absolute favorite dressing of all time. Shocking. Abomination.

So sorry for keeping this gem to myself all this time!!

Cafe Rio House Dressing

1 pkg dry Hidden Valley Ranch dressing (original or buttermilk)

1 c mayo

1 bunch cilantro

2 cloves garlic

3 tomatillos (I use salsa verde instead)

1/3 c buttermilk or sour milk*

1/2 t cayenne pepper

1/2 T sugar

Put all ingredients in blender and blend until smooth. Refrigerate at least 30 minutes before eating.

*Since I very rarely have buttermilk on hand - I make sour milk. Combine 1/3 c milk with 1 T lemon or lime juice.

Alice Springs Chicken

There was a phase in my life where every single time we went to Outback Steakhouse, I would order the Alice Springs Chicken. I was obsessed with it. Damn Skippy...

Alice Springs Chicken

3 chicken breasts

1/2 lb bacon

1/2 lb mushrooms, sliced

1/2 yellow onion, sliced

cheddar cheese*

salt and pepper to taste

Schultz gourmet premium seasoning and rub** (or your fav seasoning)

EVOO

Butter

Honey Mustard Sauce

Prep chicken with EVOO, seasoning, salt & pepper on both sides. Grill - medium heat about 8 minutes a side depending on your grill and the size of your chicken breast. The internal temperature for a properly cooked chicken breast is 165 degrees.

While the chicken is on the grill, cook the bacon and sauté the mushrooms and onion in a pat of butter. Last night, we planned ahead and actually cooked the bacon on the stovetop and THEN sautéed the mushrooms and onion in the leftover bacon fat instead of butter - woah baby.

In the last minute of cooking your chicken on the grill, top the chicken with 2 slices of bacon and cover with cheese slices on top. Cook until the cheese is melted.

At Outback Steakhouse, they serve the chicken breast smothered w mushroom & onions, bacon and topped with cheese. At my house, we serve it just as I stated above with the sautéed mushrooms and onions on the side - because my kids freakin' love it that much. Yes, mushrooms. MUSHROOMS. An item that I would've rather gone to be without dinner when I was growing up - but prepared this way - my kids will eat them all day long.

*Pictured, we used both cheddar and muenster cheese (b/c that is what we had on hand). You can really use any cheese you like.

** Schultz gourmet premium seasoning and rub can be found at Costco - or online

Honey Mustard Sauce

I made this Honey Mustard Sauce to go with the Alice Springs Chicken copycat recipe. Deeeelish.
Honey Mustard Sauce

1/2 c mayonnaise

2 T dijon mustard

1 t garlic powder (less if your not a fan)

1 T white vinegar

5 T honey

salt and pepper to taste

Mix all ingredients together and refrigerate about 30 min before serving.