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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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Beef Bourguignon

Beef Bourguignon, a well known French recipe, is simply beef stew that has been braised in red wine and flavored with broth, carrots, onions and garlic. Lots and lots of garlic for the wife. When done correctly and poured over mashed potatoes or buttered noodles it is one of my favorite meals for fall or winter.

Idaho decided to finish September with a taste of fall. Now I love fall. There’s a crisp breeze in the air and everything seems so new and fresh until the harsh winters show up, I begin freezing my buttocks off and the teenagers start throwing snowballs at me. 

Beef Bourguignon

Ingredients

  • 3
    lbs
    chuck roast
    cut into 2 inch pieces
  • 3
    slices
    bacon
    diced
  • 1/4
    cup
    flour
  • 1
    teaspoon
    salt
  • 1/2
    teaspoon
    pepper
  • 1
    onion
    diced
  • 3
    cloves
    garlic
    diced
  • 1
    teaspoon
    herbs de provence
  • 2
    tablespoons
    tomato paste
  • 1/2
    bottle
    red wine
  • 2
    cups
    beef broth
  • 3
    carrots
    peeled and cut into bit sized pieces
  • 5
    white mushrooms
    chopped

Instructions

  1. Using a dutch oven cook the bacon over medium heat until crispy and the fat has been rendered. Remove the bacon with a slotted spoon and set aside

  2. Place the chopped chuck roast along with the flour and salt and pepper into a container or baggie. Seal bag or container and shake until the chuck roast is covered with the seasoned flour

  3. Add the chuck roast pieces to the bacon grease and brown until a crust forms on both sides. Remove the pieces and set aside. You may need to brown the roast in batches. You do not want to crowd the pan

  4. Add the onion and saute until it has softened. Then add the tomato paste and garlic for about one minute.

  5. Add the roast, bacon, wine, herbs de provence and broth to the pot. You only want to use enough broth to cover the meat. I needed 2 cups. Bring to a boil and then lower the heat, cover and simmer for three hours

  6. Add the carrots to the beef about one hour before it is ready and add the mushrooms in the final 30 minutes of cooking.

  7. Serve over noodles or mashed potatoes for a filling meal.

I will admit that I adjusted this recipe to what I had on hand. There was no way I was going to head to the store on a early Sunday afternoon and deal with all that. So I just worked with what I had on hand and it turned out great. I do wish that I would have remembered to pick up parsley earlier but oh well. This dish does require a bit of set up but once it is all in the pot. You can go and finish watching football or anything else you wish to do.

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

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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)!!

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

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Mexican Pasta Salad

Mexican Pasta Salad

The wife came home the other night and told me that she had a pot luck at work the next day.  It was going to be a Mexican theme. After much discussion and her telling me no you can’t do that, we decided on this recipe for Mexican Pasta Salad. Well, actually she decided on the Mexican Pasta Salad. I have been married long enough now to know that I was making Mexican Pasta Salad. Being married is really easy, just do as your told, take the trash out and she is always right…always.  Love you sweetie. Now on to the pasta salad…

I really think this is going to be my go to pasta salad for those warm summer months. This pasta salad has great flavor. You can easily adjust the heat to this pasta salad by increasing the number of chipotle peppers. One more pepper would have been great in this recipe, but the wife said no more.

Mexican Pasta Salad

Ingredients

  • 16
    oz
    Rotini pasta
  • 1
    can of corn
    we are going to roast it
  • 1
    can black beans
  • 2 to
    matoes chopped with seeds removed
  • 1
    green onion sliced on a bias
  • 1
    handful chopped cilantro
  • 1
    tablespoon
    of butter
  • For the Sauce:
  • 1
    cup
    jarred salsa
  • 1/2
    cup
    mayonnaise
  • 3/4
    cup
    sour cream
  • 2
    garlic cloves minced
  • 1/2
    teaspoon
    cumin
  • 1
    chipotle in Adobo sauce chopped
  • 1
    teaspoon
    Adobo sauce
  • S&P

Instructions

  1. Begin by heating up your salted water for the pasta.
  2. Pre-heat oven to 400 degrees
  3. Combine all the ingredients for the sauce
  4. Drain the can of corn and place into a cast iron pan, Add a tablespoon of butter and S&P and place in the oven for about 20-25 minutes.
  5. Once your salted water has begun to boil empty your pasta into the water and stir and cook for 8-12 minutes. Once pasta is al dente remove and drain pasta.
  6. Cool pasta under running water and allow to drain
  7. Add roasted corn, black beans, tomatoes, green onions and cilantro to sauce and fold into the sauce
  8. Add pasta and refrigerate for at least one hour

The pasta salad was a hit at the potluck. I did get a chance to taste the pasta salad I must say it was pretty darn good. If you can allow it to mellow in the refrigerator overnight I promise it will be even better. Thanks for stopping by Life44…Live, laugh, love & learn.