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Bacon Ranch Pasta Salad

In Idaho right now the temperature is close to reaching 100 degrees. I know when it starts getting that hot I want something cool, tasty, quick to make and has bacon. This bacon ranch pasta salad is so good that you will absolutely come back for seconds. I mean it has bacon right?

This pasta salad is so flavorful using Life44 ranch seasoning. I am so happy that we have a dry ranch seasoning where I can actually pronounce all the ingredients. Add some bacon, cheese, olives, peas, mayo (Dukes is my favorite), and pasta and you have a great side dish or even main dish.

Use this Bacon Ranch Pasta Salad with a tasty cheeseburger, a grilled chicken breast or a perfectly medium rare rib eye. The choice is yours and you really can’t go wrong with any choice. I hope you enjoy this recipe and please make sure you let us know how it turns out. Send me your feedback.

 

The pasta may absorb some of the ranch mayo (it will) so you may want to add a little more mayo to make it a bit creamier and that is it. It is so simple to make this side dish for those hot summer days.

Bacon Ranch Pasta Salad

Course Salad
Cuisine American
Keyword Bacon, Pasta Salad, Ranch
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 16 oz box of medium shell pasta (or your choice) cooked per package directions
  • 16 oz shredded cheddar cheese
  • 6 slices cooked bacon diced
  • 1 cup mayonnaise
  • 2 tbsp Life 44 Ranch Seasoning or another ranch seasoning of your choice
  • 1 cup frozen peas thawed
  • 1 can 2.25 oz sliced black olives
  • 1 cup cherry tomatoes halved
  • Salt & pepper to taste

Instructions

  1. Combine the ranch seasoning with the mayo.

  2. Add the cooked pasta to the ranch mayo and fold.

  3. Add the remaining ingredients and combine

  4. Refrigerate for at least one hour before serving

The pasta may absorb some of the ranch mayo (it will) so you may want to add a little more mayo to make it a bit creamier and that is it. It is so simple to make this side dish for those hot summer days.

Thanks for stopping by Life 44.

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Veggie Lotion – Ranch Seasoning

$6.00

Description

No added preservatives and every ingredient you can pronounce. I love that in a ranch dressing. You just some to mayo and add a little milk and you will have the best ranch that will get your kids eating vegetables again. Life 44

Additional information

Weight 3 oz
Dimensions 6.25 × 3.75 × 2.25 in
Brand

Life44

Recipes

Bacon Ranch Pasta Salad

BEARDED BADASS INSTANT POT ROAST



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4 Delicious Instant Pot Deviled Egg Recipes

Easter will soon be upon us and we all will be left with what to do with 100 colored hard boiled eggs. Yes, you can make egg sandwiches or throw them at your teenagers but how about another idea? Deviled eggs done four different ways. Why four ways you ask? Well, because I didn’t have enough eggs to do them five or six different ways.

I really love using an Instant Pot for something like hard boiling eggs. It really does take the guess work and timing of making the perfect hard boiled eggs and that leaves you with time to come up with unique ways to devil them.

The four ways I choose to make my deviled eggs was a classic version, avocado deviled eggs, Sriracha deviled eggs and jalapeño bacon deviled eggs. If you cannot tell I really like my heat.

Instant Pot Hard Boiled Eggs

Course

Appetizer, Side Dish, Snack
Cuisine

American
Keyword

Deviled Eggs, Eggs, Instant Pot, Keto

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Servings 3

Ingredients

  • 6-12
    Eggs
  • 1
    Cup
    Water

Instructions

  1. Add water to the Instant Pot and place the metal trivet inside. 

  2. Place the eggs on top of the trivet and seal the Instant Pot. 

  3. Press the manual button and set the timer for 5 minutes. Wait for the cooking process to finish and then wait another 5 minutes. After the five minutes are up vent the Instant Pot and allow the steam to escape. Be carful during this and don’t stick your face over the valve. I learned that the hard way. 

  4. Remove the eggs from the Instant Potand place in an ice water bath for five minutes.

Well now that we have hard boiled our eggs lets get to making them even better.

Bacon Jalapeño Deviled Eggs

Sriracha Deviled Eggs

Avocado Deviled Eggs

Classic Deviled Eggs

Please feel free to play around with these recipes and let me know how you changed them and how they turned out. Thanks for stopping by Life44… live, laugh, love & learn.

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Blue Cheese Bacon Steak Salad

Sometimes you just need a good steak but you want the appearance that you are eating healthier. That’s where this recipe comes in. We make our own blue cheese dressing and let me tell you. It is amazing. I may never buy bottled blue cheese dressing again and it is so simple to make.  Bacon is also added to this salad because…well we know why.

Due to the issue of E. coli with Romaine lettuce at the time of making this salad I choose to use iceberg lettuce. Hopefully we will all be able to enjoy Romaine again without the nasty side effects of E. coli because iceberg lettuce just isn’t Romaine.

For this recipe I’m not putting in amounts for the salad. Add more onions or cherry tomatoes or add less. It is completely up to you. A ten ounce ribeye fed myself, the wife and those three pesky teenagers. So one steak will go a long way. Especially when you add more lettuce to trick those kids.

Blue Cheese Bacon Steak Salad

Ingredients

Salad

  • lettuce
  • cherry tomatoes
  • red onions sliced into half rings

Blue Cheese

  • 4 oz blue cheese crumbles
  • 1/4 cup mayonaise
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1 tsp red wine vinegar
  • 1/2 tsp sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp Worcestershire sauce
  • Salt & Pepper to taste

Bacon

  • 4 slices bacon cooked and diced

Steak

  • 10 oz ribeye
  • Salt & Pepper to taste

Instructions

Blue Cheese Dressing

  1. Add all the blue cheese dressing ingredients together and whisk. Refrigerate for two hours.

Steak

  1. Salt and pepper both sides of the steak

  2. Heat a cast iron skillet to medium high and add the steak. Cook on one side for 4 minutes then flip and cook for an additional 4 minutes for a medium rare to medium doneness. Wrap in foil and allow to rest for 10 minutes. Then slice.

Salad

  1. Add lettuce, onions, tomatoes, steak and bacon. Pour desired amount of blue cheese dressing and enjoy.

Thanks for stopping by Life44…Live, laugh, love & learn.

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Bacon Poutine

Not many Americans know about poutine and I have to say we are missing out. Poutine is a dish consisting of French fries and cheese curds then smothered with gravy. Yes I did say lip smacking gravy. Poutine originated in Quebec around the 1950s and I believe it is finally gaining traction in the US. There’s a great debate over which restaurant first served poutine but for this post it doesn’t really matter. We just get to eat it.

For our poutine recipe we are going to stray a bit from the authentic version and top ours with bacon, because bacon just makes life better. We are going to hand cut the fries and then double fry them to ensure they are crispy outside and tender inside. Then we will make the most important part of this recipe… the gravy. The gravy brings it all together and we will not use canned gravy or a gravy seasoning packet.

The bacon is baked in the oven at 375 for approximately 20 minutes. If you have not baked bacon before it really is the way to go. No grease splattering all over you and the bacon doesn’t curl. Place aluminum foil on a baking sheet and add your bacon. Make sure to start keeping an eye on the bacon after about 12 minutes to ensure even cooking and that it’s not burning.

I like to keep the skin on the potatoes, cut them into fries and then presoak them in a mixing bowl for a few hours. Presoaking the potatoes helps remove the starch and allows us to get the fries really crisp. This is important because pouring gravy over the fries will get them soggy and the crisper the fries are the less soggy they will turn out when the gravy is added. Just remember to dry the fries before adding to the hot oil.

I like a mixture of chicken and beef broth but if you only have one or the other that will work too. Ok, lets get to cooking.

Bacon Poutine

Ingredients

Gravy

  • 1/4 cup flour
  • 4 tbsp butter
  • 2 cups chicken broth
  • 2 cups beef broth
  • salt & pepper to taste

French fries

  • 5 Russet potatoes
  • oil for frying

Cheese curds

Bacon

  • 5 slices cooked and diced

Instructions

  1. Cut potatoes into 1/4 inch sticks, cover with water and let sit for 20 minutes

  2. Add 3 inches oil to a dutch oven and heat to 325. Drain potatoes and dry. Working in small batches fry for approximately 5 minutes until slightly crisp. Remove and drain and allow to cool for 10 minutes. Heat oil to 375

  3. Heat butter over medium heat in a saucepan. Once melted add flour and whisk for about 3 minutes or until smooth. Add beef and chicken broth and bring to a boil. Continue stirring until thickened for about 10 minutes. Add salt and pepper to taste and turn heat to low

  4. Working in batches fry the fries again until golden brown and delicious, about 3 minutes. Remove from oil and drain.

  5. To serve place fries in serving bowls and add gravy. Mix the fries and gravy then add cheese curds and bacon.

There you have it. Enjoy this Canadian dish of goodness and try your own spin.  Next time I may top the poutine with pulled pork. Or maybe even braised pork belly. The options are almost endless. Thanks for stopping by Life44…Live, laugh, love & learn.

Help support our site! As an Amazon Associate we earn from qualifying purchases.

If you liked this recipe, you must try this one as well:

https://life44.com/2018/09/fried-mashed-potato-bites/

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Bacon Mac & Cheese

Bacon Mac & Cheese

There is nothing better in the world than homemade mac & cheese and I mean nothing. How can you take an iconic dish such as mac & cheese and make it even better? You can’t you just can’t… unless? We all know that bacon is the greatest vegetable ever known to man or woman or child or my dog. Why not add bacon to the mac & cheese? I mean….it could work, right? Well I am willing to take that leap and show you how to make bacon mac & cheese. You will not find this anywhere else. Also, please don’t google bacon mac & cheese. You will not get any results other than mine. Just trust me on this one.

Now, before we begin I want to let you know that there a million combinations for this mac & cheese. You could add pulled pork, smoked brisket, different combinations of cheese or just leave it the heck alone. It is completely up to know. To me recipes are meant to be a starting point. We all have different tastes and you should attack each one by using what you love. On that note, let’s get cooking.

Bacon Mac & Cheese Recipe:

Bacon Mac & Cheese

There is nothing better in the world than homemade mac & cheese and I mean nothing. How can you take an iconic dish such as mac & cheese and make it even better? You can’t you just can’t… unless? We all know that bacon is the greatest vegetable ever known to man or woman or child or my dog. Why not add bacon to the mac & cheese?

Keyword

Bacon, Mac & Cheese

Author Craig Smith

Ingredients

  • 16
    oz
    Elbow Macaroni
  • 8
    oz
    Gouda cheese shredded
  • 8
    oz
    Colby Jack cheese shredded
  • 3
    tbs
    Flour
  • 3
    tbs
    Butter
  • 2
    cups
    Milk
  • 6
    Slices
    Bacon
  • Salt & Pepper to taste

Instructions

  1. Heat oven to 375 and place bacon on a sheet pan

    Bacon
  2. Cook bacon until nice and crispy (about 12-15 minutes). Allow bacon to cool and then dice

    Bacon
  3. Fill a pot with water and salt the heck out of it and then bring to a boil

  4. Cook macaroni al dente (fancy word to cook until still a bit firm to bite, not soggy) 

  5. Once the macaroni has been cooked, drain and set aside

  6. In a skillet heat butter over medium heat until melted and bubbly

  7. Add flour and whisk to incorporate, cook for another 4-5 minutes

  8. Add milk slowly and in batches whisking as you add the milk

  9. Continue whisking and cooking until milk thickens and slowly bubbles

  10. Remove from heat and add shredded cheese and S&P to taste

  11. Fold macaroni and diced bacon into cheese sauce 

This is an easy simple recipe. I think the most difficult part is making the roux. Also, please trust me on this… do not use Velveeta. I love Velveeta but it has no place in this recipe. Also, make your own cheese sauce and don’t buy that pre-shredded crap either. These simple two things will elevate your mac & cheese to heights unimaginable.  Thanks for stopping by  Life44.com… Live, laugh, love and learn.

This recipe also goes great with our Fried Chicken Recipe  

Love these collapsible colanders for draining pasta (or veggies)!!

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Bacon Cannoli

Yum

Bacon Cannoli! I was invited to a graduation party for a friend who just finished nursing school. I thought I would make her something special for this celebration. Everyone loves sweets and everyone loves bacon. Why not combine the two. In my opinion, sweet and salty are the best flavor combinations. This dessert was a big hit. Nutritional information is not included because… Well it’s bacon, cream and sugar and it is best if we just don’t know. Anyways, without much ado…I bring you bacon cannoli, Mother Nature’s greatest gift.

Ingredients:

· 2 1/4 Cup Heavy whipping cream

· 1 1/2 Cup Ricotta

· 1/2 Cup Powdered sugar

· 1/4 tsp Vanilla

· 1 1/4 tsp Cinnamon

· Pin of Nutmeg (whole is best)

· 1 1/2 Cups Mini chocolate chips

· 20 Slices Bacon

· Aluminum foil (unless you have cannoli tubes)

· Maple syrup

I will say that the first batch of cannoli filling I made turned out very gritty. You really have to strain the ricotta or this is what will happen. Well I did not have the time to let it strain for a day or two because, as always, I waited until the last few hours to make this dish. I searched into the dark underbelly of the inter-webs for a solution and I found one that worked like a charm.

3. Wrap a slice of bacon around the foil tube you just made (arts & crafts with cooking is so cool if you don’t have an actual cannoli tube). Continue with remaining bacon while I worked on the cannoli tubes. I will say the second batch turned out much smoother and creamier.

Directions:

1. Pre-heat oven to 375 degrees

2. Time to make your cannoli tubes. See image.

3. Wrap a slice of bacon around the foil tube you just made (arts & crafts with cooking is so cool). Continue with remaining bacon.

4. Coat the bacon with a thin layer of maple syrup.

5. Place your bacon into the pre-heated oven for about 18-20 minutes. My oven tends to be a bit of a @#$%@# sometimes so I rolled my bacon over mid-way through and got perfect crispiness all over. Remove from oven and allow time to cool.

6. Using a handheld or stand mixer, beat your heavy whipping cream until stiff peaks form.

7. Combine powdered sugar, nutmeg, vanilla and cinnamon into the cream.

8. Combine the pulverized ricotta and mini chocolate chips. Gently fold into the cream mixture.

9. Pipe the cannoli mixture into the bacon and add more mini chocolate chips as garnish.

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