Everything is better with bacon!

I bet you're wondering if we got the house that I've been blabbering about? Well, we didn't get it. I know, I know.  I'm the bearer of bad news, but it happens. I have decided to trust that if it's meant to be, it will happen. If we don't get in a house, it just isn't the house for us. Today, I had jury duty. We sat there for an hour doing the routine first day jury stuff and then were told to go home because the trial from this morning was taking longer than expected. So, I got paid $12 for one hour of sitting in a chair. Not bad, not bad. I have to go back tomorrow morning and we shall see what happens next. 

     This is a surprisingly creamy dish, even though there isn't any heavy cream. Using an entire package of the ranch mix is a bit overpowering, so I would recommend doing this part to taste. I actually used all but 1 tablespoon of the package. It is definitely very tasty and rich, and I would suggest using a rotini or penne pasta, so all the sauce can run throughout!

Chicken Bacon Ranch Pasta

Yields: 2-3 servings

1/2 lb uncooked pasta, your choice

6 strips bacon, diced

1 Tbsp butter

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

2 Tbsp all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

salt and pepper to taste

    

Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm. 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. 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. 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.Remove from heat and stir in the cheddar cheese and bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed. Serve over cooked pasta and enjoy!

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 586.3

• Total Fat: 17.9 g
• Cholesterol: 112.0 mg
• Sodium: 643.6 mg
• Total Carbs: 56.2 g
• Dietary Fiber: 2.4 g
• Protein: 45.0 g

     Like everyone in the general public, I have to exercise self-control on a day-to-day basis. I try to find ways to make that a little easier. I don't have much of a sweet tooth. I tend to walk on the savory and salty side of life. I also REALLY love crunchy things. If you sit a bag of chips beside me (preferably kettle-cooked), I WILL eat the whole bag. 
     But, Ashley...I thought you had self-control?
                  Correct! I do, but sometimes I choose not to...and that's a bad thing!


Anyways, I thought this recipe would be a fun try. They are baked, so there isn't any frying like a potato chip. I figured they would be a good alternative to potato chips...and they're ranch-flavored! Of course, you can experiment with these and do any number of alternate seasonings (rosemary parmesan, salt and pepper, etc.).

Ranch Oyster Crackers

Disclaimer: All ingredients are to taste for this recipe.

1 tbsp. Ranch Seasoning

1 tbsp. Dill Weed

3 tbsp. Vegetable Oil

2 tsp. Garlic Powder

1/2 tsp. Salt

1 1/2 c. Oyster Crackers

Preheat oven to 250°F. In a bowl, mix the Ranch Seasoning, Dill Weed, Vegetable Oil, Garlic Powder, and Salt. Once those ingredients are well mixed, add the oyster crackers and toss to coat. 

I started with only 1 cup of oyster crackers and found that I had extra liquid in my bowl, so this is where I added another 1/2 cup of crackers. 

Pour the coated crackers onto a baking sheet (I lined mine with foil). Bake for 15 minutes, giving them a quick stir every 5 minutes. If you want them a little darker, just leave them in an additional 3-5 minutes! Remove and let cool. Then, place in a covered container for a quick and easy snack! 

Happy Cooking!