Tag: easy side dish recipe

Recipes and Cooking

Loaded Chicken Caesar Salad Pasta Recipe

Brandi C

Loaded Chicken Caesar Salad Pasta Recipe

Loaded Chicken Caesar Salad Pasta Recipe

I was cleaning out my fridge and pantry, one day, and had a lot of little thing I had to use up. So, here is my take on Loaded Chicken Caesar Salad Pasta Recipe. It was loved by my 15 mth old grandson to my 50 year old husband. The leftovers were just as good! This is just what I used, so substitute as you want!

Ingredients

2 cans of chicken, drained (can totally boil you up some chicken)

2 T. butter

Bacon grease (I used 2 T)

Seasoning

Chicago seasoning

Bag of bacon bits (or fry up your own)

1 bag of Croutons

Bottle of Caesar dressing

Romaine, cut up

Shaved parmesan

Chopped green onions

Bowtie pasta (cooked to al dente, drained, and refrigerated)

Directions

In small sauce pan, add butter, bacon grease, both cans of chicken, bacon bits, and seasoning. I heated this through to get the canned chicken taste out and add some flavor.

In large bowl, add 1/2 the COLD cooked pasta, 1/2 the chicken and bacon mixture, chopped green onions, 1/2 the romaine, a good handful of shaved parmesan, chicago seasoning, 1/2 the bag of croutons, and 1/2 the jar of caesar dressing. I used tongs to mix this well.

Repeat the layers and serve. Honestly, I was shocked at how good this was when I tried it. Actually, I made my son-in-law and daughter eat it first in case it was awful LOL. She added a bit more chicago seasoning, which is fine by me and can totally be eliminated if you don’t like it.

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Recipes and Cooking

Roasted Ranch Potatoes with a Twist

Brandi C

Roasted Ranch Potatoes with a TwistRoasted Ranch Potatoes with a Twist

In our quest to eat better, I pulled this little Roasted Ranch Potato with a Twist concoction.  Now, I did not tell my family what I did.  Guess what?  They never noticed!  Score!

I will say I could sort of tell the difference because there was a little twang, occasionally.  So, I added parmesan, and that just was what I needed.  I will make this again!

Honestly, I have heard that parsnips can be a substitution for potatoes.  I would always go 1/2 radishes, parsnips, or turnips and 1/2 potatoes to ease my crew into better eating.

The addition of parmesan really took the dish to the next level, enhancing the flavor and giving it that perfect cheesy touch. The potatoes and turnips cooked up wonderfully crispy on the outside and soft on the inside, with just the right amount of seasoning. Honestly, the combination of ranch and parmesan added a depth of flavor that was both savory and satisfying. I think next time I might experiment with adding a bit of garlic or onion powder to give it a little more kick. The family didn’t even notice the turnips mixed in with the potatoes, which made it a great sneaky way to introduce a healthier vegetable into their meals. Overall, this Roasted Ranch Potato with a Twist is definitely a keeper for any busy weeknight dinner!

Ingredients

Five potatoes washed and cubed

Seasoning

A packet of dry ranch

Olive oil

Parmesan

Three turnips washed and cubed

Directions

Wash and cube the potatoes and turnips—place in a large bowl.  Add a bit of olive oil, seasoning, and the ranch packet.

I cooked them at 350 for about 40 minutes.  At about 1/2 in the cooking process, I flipped them to try and brown both sides.  Next time, I may cook them in my big electric skillet.

Of course, I added parmesan cause, you know, parmesan.

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Recipes and Cooking

Cauliflower Rice

Brandi C
Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
Voila!
It can be frozen!
Cooking methods courtesy of this fabulous website.

COOKING TIPS:

If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!

FRYING PAN METHOD:

  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.

Servings:  8

Calories:  18

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Recipes and Cooking

A Spin on Plain Ol Green Beans

Brandi C

A Spin on Plain Ol Green Beans

A Spin on Plain Ol Green Beans

A Spin on Plain Ol Green Beans is a small addition to a regular vegetable. It is nothing fancy; however, sometimes, side dishes are bland—green beans with a bit of pizzazz.

2 bags of frozen green beans (about 24 ozs.)

Seasoning

1 small bag of sliced almonds

4 slices of bacon, cooked

A splash of oil

Directions

The frozen green beans that I bought were the type that you can steam, in the bag, in the microwave. I did that. You can also use fresh green beans, canned, french cut, or whatever tickles your fancy.

While the green beans were cooking, I poured a splash of oil into a saucepan along with the bacon. Cook the bacon until done. Lay on a paper towel to drain.

In the bacon grease (yes, I know), pour the steamed green beans into the saucepan and add seasoning. Throw in the sliced almonds and the crumbled bacon. Stir and let it all meld together cause it tastes better.

If you do not have bacon to cook, you could also use REAL bacon bits (no imitation).

My Big Daddy thought I was a rock star 🙂 I’m fantastic.