Cheddar Bacon Ranch Chicken Pasta

This is some good stuff!!  But how can you go wrong with chicken, bacon and cheese!!

 Felix taking his place at the dinner table.  He is so spoiled!!

The recipe

Cheddar Bacon Ranch Chicken Pasta

adapted from Better Homes and Gardens

1 pound mostaccioli or other short pasta

6 strips of bacon, diced

1 tablespoon butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 tablespoons all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

Note: I added 1 bag of broccoli to the pasta once it was almost done cooking and I mix everything together and then place in serving bowl.  

My family LOVES this.  It makes a lot so there will be leftovers.

I hope you enjoy this one as much as we do!

Krissy  

I have changed the name of my blog

Since I  resigned from work due to health issues I have been trying all sorts of of new recipes and want to share them with you.  So since my creations are no longer paper only I took it out of the title.  Here is the first of many recipes to come.  And I will try to blog more often.  :)

The Perfect Chimichanga 

I was watching Cooks Country one afternoon (LOVE this show!) and this was one of the recipes they were making.  These were so good!

Ingredients 

You can find the original recipe here 

• 1 1/4 cups low-sodium chicken broth
• 1 tablespoon minced canned chipotle chiles in adobo sauce
• 1/2 cup long-grain white rice
•   Salt and pepper
• 2 (6-ounce) boneless, skinless chicken breasts, trimmed
• 1 tablespoon plus 3 cups peanut or vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can pinto beans, rinsed
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 1/3 cup chopped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 tablespoon water
• 4 (10-inch) flour tortillas

Instructions

• 1. Whisk broth and chipotle together in 2-cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
• 2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 cup chipotle broth, parcooked rice, and beans and bring to boil.
• 3. Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board and rest for 5 to 10 minutes. Cut chicken into 1/2-inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.
• 4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one-quarter or chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.
• 5. Heat remaining 3 cups oil in clean pot over medium-high heat until 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until chimichangas are deep golden brown, about 2 minutes per side. Drain on wire rack set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.

Glue and Fold

The usual burrito-style wrapping method left us between the devil and the deep blue sea: Either the filling leaked out in the pot of oil or the ends of the tortilla never crisped. Our new chimichanga folding technique solves both problems.

GLUE Place the filling in the middle of the tortilla. Brush the tortilla’s circumference with a flour-and-water paste. The paste will act as a glue, letting you securely seal the chimichanga.

FOLD After you’ve folded two opposing sides toward the center and pressed them to seal, brush the open flaps with more paste. Fold the flaps in and again press firmly to seal the chimichanga shut.

I also made a southwest ranch sauce to go with them and oh the were so GOOD!!  Hope you enjoy them!

   

Anniversary Card

 

My parents wedding anniversary is this month and my dad asked me to make a card to give to my mom.  My dad does not get out much by himself any more because of some spinal cord issues a few years ago.  I normally buy cards for mothers days and birthday for him to give to mom.  But for their anniversary he asked me to make one and of course I was happy to.  

 

The finished card is 4x8.  

 

 

Thanks for stopping by!

Krissy

Fathers Day Cards

It's just around the corner and I finally got them made.  I still have to make one for the hubby. 

  These are for my dad, step dad and my hubby's dad.  

Thanks for stopping by!

 

Another non paper project

 

Since I stopped working I have got to keep busy or I am bored to tears!  So I am refinishing some furniture we have had for a while but have not been using it because it was ugly.   Here is a dresser I plan to put in my dinning room.

 

   It looks white but it is actually a beautiful cream color and the top and hardware is chocolate.  I love the way it turned out!  

The Monday after...

So it's done, our little girl has graduated from high school.  I have mixed feelings about it.  Anyway, I forgot to take pis'c of the table setting.  So here are pic's of the favors I made.  The schools colors are black and orange.

 

Happy Friday!!

The past week has been CRAZY!!  My daughter is graduating from high school tomorrow and I have been crafting my tail off!  LOL!!  I don't have pics yet but once I get the table set for dinner, in Victoria's honor of course, I will get them posted.  

I do want to share a pic of some table leaves I re-purposed.  Our neighbors across the street are doing some remolding and they put 2 table leaves in the trash and I took them out.  I have been looking for something to put on this wall.

 I think they turned out great!!  I painted them the same color as the wall.  I love them!  

 

Ok, I have been up since 3am, so I'm going to bed.  I have prep cooking for 20 to start tomorrow.  

 

Thanks for stopping by, 

Krissy