Last of the Garden & Confetti Pasta

It's hot in Texas finally.  After a mild summer with tons of rain and low temperatures, the humidity and heat has set in.  Our garden that produced so well for us this year is now on it's last leg and veggies are not producing as much as I'd like.

This past weekend I picked some of our last banana and bell peppers from our garden and along with the basil we've grown in large quantities, I created this simple pasta dish.  As my daughter's friend Ashley said, it had a fresh taste to it using the peppers and especially the basil.  The added sour cream, Real Mayonnaise, Rotel Tomatoes and cream cheese made the pasta creamy and delicious too.  If you still have fresh tomatoes, by all means replace the Rotel Tomatoes and use them instead with a sprinkling of cilantro. If you like a little heat, then add a chopped jalapeno to it as well.

                            Click here for the recipe for Confetti Pasta.

Confetti Pasta is just so bright, fun and colorful! 

If you serve this pasta outside, be sure to keep the bowl on top of another bowl of ice to keep this pasta chilled.  I think adding cooked chicken, tuna, salmon or even pepperoni would easily turn this side dish in to a main dish for dinner or a light lunch.

This recipe would be perfect for a church or work potluck or large family gathering or reunion.

If you have similar pasta dishes, please consider sharing them on The Ranch Kitchen Share a Recipe Section of my recipe site.  I love new recipes and would love to share yours on the blog with fellow followers.

Enjoy the rest of your July, try to stay cook and let me know how you like this Confetti Salad!

Alise
The Ranch Kitchen 

The Ranch Kitchen's Dinner for Two & Shrimp Parmesan

As our girls grow older and they are off to their own lives or activities, sometimes it's just my husband and I.  We realize that all too soon, it will just be us and 'dinner for two' will have a whole new meaning.  It's hard when you are used to cooking for a crowd or just for a family of five to begin to convert that cooking in to smaller batches. 

 

 
Last night while our youngest was at church, I quickly created this easy Shrimp Parmesan that we really enjoyed.  I used precooked shrimp that I thawed quickly in the sink in a colander and along with some squash cooked in 1/4 cup Zesty Italian Salad Dressing and water from last year's garden  we had a impressive looking dinner that didn't cause me to spend too much time in the kitchen.  On weeknights and especially when I get to spend some quality adult time with my husband, I would rather not be over a hot stove.

 

 

So whether you're cooking for one, two or even three because last minute Audrey just had to have some when she got in from church . . . this meal is a snap to throw together!  It's also easy enough for the newest cook to make to impress that boyfriend or husband! Hint, hint!

And remember, who said cooking had to be hard?

Alise - The Ranch Kitchen!

Fort Worth Stock Show, National Hereford Show Weekend & Sure Champ's 'Sweet Treats' Blog Post

Our January was full once again this year and we love it that way.  It's completely exhausting and we miss a little bit of school and work, but the memories we make will be priceless one day. 

It's all business in the ring for our girls and especially Audrey!

Starting out with with the Fort Worth Jr. Livestock Show, our Audrey showed her Hereford heifer NH Miss Anabelle to much success.  Fort Worth has never been the easiest show for us to even place well in.  We've had some last, second to last, and more fourths, thirds and fifth places than I'd like to remember.  But with those finishes are the learning curve and realization that we don't win them all and it's one judges opinion for one day in the ring.  I want to make a tshirt one day that simply states.... 'Different Judge...Different Day.  Today I was second, tomorrow Grand Champion!' 

Showing NH Miss Anabelle to a Division Championship!

That exact qoute pretty much sums up my middle daugther Bethany's freshmen year when a second place heifer in Fort Worth garnered a Grand Champion win in Houston. Different judge, different day for sure and we realize with each show that this is just how it is.  It's not about the ribbons, but how you got there with your family in tow.

So this year we were thrilled with our first Division Championship in the Senior Hereford Heifer with Audrey's heifer.  It'll be Anabelle's last show as she is heavy bred, but she has been the type of heifer we felt confident in Audrey showing win or lose because of her temperment. 

Audrey at the Fort Worth Jr. Hereford Livestock Show.

A bit weary and with the 'Fort Worth Crud' (that's the term for a cold from the show barn), we turned around the next weekend and returned to Cowtown for the National Hereford Show weekend with a full line up of our Texas Hereford & Polled Association, Texas Hereford Auxiliary, and Texas Pollette meetings.  Audrey serves this year as our Texas Hereford Sweetheart and got to assist with the Commercial Heifer Show, Replacement Heifer Sale, Cowtown Select Sale and our annual meetings all weekend long. 

I was extremley honored and humbled to be asked to be the speaker at my Texas Hereford Auxiliary Annual Meeting and tell about the process I went through beginning my The Ranch Kitchen Blog and adding my additional recipe site.  It was fun to get to tell about my recent Chobani Greek Yogurt  - #Delicious Bowl challenge for the Super Bowl and to also thank them all for their support over the years for my blog and site.  Special thanks goes to Tonya Perez and Nia Hill of Agtown for helping me created my additional recipe site to seamlessly merge with my blog.  These families, our events and their impact on my cooking is undeniable.  It's the truest compliment when a Hereford junior like Ryon Cox continually tries my recipes while off at Texas A&M and messages to let me know.  And to my daughter's added surprise when their friends tell them, 'Hey, I made your mom's recipe!' 

It's also fun each year to know that my Chicken Spaghetti for a Crowd has become a favorite and expectation on Sunday for lunch.  It's certainly not the easiest thing to plan and cook to feed the mounds of people we do on this day, but it's filled hungry kids and dad's tummies and made memories we wouldn't trade for.

This batch of Chicken Spaghetti weighed seriously 60 pounds. Thank you Ryon for not dropping it!
As you said, you would have NEVER have lived it down!

 

This momma also enjoyed dolling up her newest teenager  Audrey in her new blazers, hat with crown and sash this weekend as Texas Hereford Sweetheart.  It's not always easy getting ready in a barn, but we've learned to adapt over the years and pull it off.  I'm so glad daddy doesn't mind all the 'hair and makeup' over these last 27 yeards of marriage and kuddos to him for being the most wonderful example of a husband, dad and friend. We celebrated 27 years the Thursday he left to go back up to the Open Show and I'm looking forward to many more ahead with God's will.

We loved having Ilissa's friend Stewart with us for the weekend! 

Hannah Schneider our Texas Hereford Queen and Audrey as our Texas Hereford Auxiliary Meeting. Hannah has been so great with Audrey!

Each Grand & Reserve winner this weekend
received this beautiful Henry rifle specially made for the
Texas Hereford Association.

All our Texas Hereford and Polled Queen's, Sweethearts and Princesses along with Katie Nolles our National Hereford Queen holding the National Hereford Women's Original Oil by Bud Snidow which
was auctioned off at the Cowtown Select Sale.

National Hereford Show Texas Hereford Royalty

 

Thanks for Jack Chastain for this family shot during the Texas Hereford Social.

Happily, we closed our weekend with a Reserve Division in the National Hereford Bull Show with our newest bull NH Bam Bam with half interest while there sold to Langford Hereford Ranch of Oklahoma.  Audrey loves her bull Bam Bam (can you tell she named him) and was not very happy with her father for the partnership until she realized she couldn't show him at our state and Jr. National Hereford Expo this summer. 

As a ranch we are very excited to have our bull show this next fall at the National Hereford Shows and are excited about our newest partnerships with Langford Herefords. 

NH Bam Bam recieves a first in class and Reserve Division at the National Hereford Show shown by Langford Herefords.

Had to snap this of my husband Scott.  Very rarely will you find him without
dirt or God knows what else on him. Hard working for sure and this picture
taken just after getting the cattle show ready!







Holding those Grand and Reserve banners.







Grand Champion Drive - with NH Bam Bam to your front far left.  Proud, proud moment!


This Monday, as soon as we arrived home and Audrey began to catch up on her homework and came down with the 'vicious virus' as I hate to call it, I sat down finally to finish my Sure Champ Blog for February.  I decided to share dessert recipes that we take to our stock shows each year that everyone seems to enjoy.  These are also recipes that I have made for Valentine's Day parties, and are easy to transport and keep well for the week in my big black 'meal' box on wheels.  Years ago my husband surprised me with my box for all my cooking aparatuses and home baked goods.  Because of it I'm more organized at shows and can do my part in serving our family and friends over a cookies or my Chicken Spaghetti for a Crowd. 

My Chicken Spaghetti for a Crowd with Bam Bam looking on. 

So now as I sit here blogging about my week, I realize yet again how very lucky we are to be a part of the agriculture and Herford family.  It's full of work, we spend probably way too many weeks and weekends away from home, but it's afforded our girls a work ethic and friendships that will carry them through their lives ahead. 

Friend Eric Debord, Scott and Steve our Ranch Manager
looking on as their kids show in the National Hereford Show.

Our next big show will be the Houston Livestock Show and Rodeo and I'm already planning toward it.  Warmer weather and spring break looks pretty good to this true southern girl who's a little tired of the cold winter we've experienced so far. 

Before the Grand Champion drive...one last moment to visit.



It was great having Katie Nolles back in Texas as our National Hereford Queen.  She did a wonderful job all weekend and always represents the Hereford breed so well!

 

So enjoy February and Valentines Day.  And if you are knee deep in stock show season like us, best of luck! 

And we hope you'll try some of the sweets on the Sure Champ blog Recipes from the Ranch post for this month entitled 'Sweet Treats for Your Sweetheart'.  None of these recipes are difficult to make and we promise you'll love them as much as we do.  It's been a lot of fun blogging for Sure Champ VitaFerm this last year! 

Click here for the Sure Champ's Recipes from the Ranch 'Sweet Treats for Your Sweetheart' February Blog post!

Happy Valentines Day from our ranch to yours!

Alise - The Ranch Kitchen

One of the very newest additions to our Hereford family is Bode, son of dear family friends Jason and Jaci at his first National Hereford Show in Fort Worth!  He was a trooper and slept through much of the show. 

Pasta with Sweet Banana Peppers and Cubed Cheese

 

 

My girls and I love a good pasta salad. We make our pasta salad a lot in the summer and have several differing variations.  This one calls for fresh, sweet banana peppers and cubed, sharp Cheddar cheese.  I make a large batch of this usually a few times a month and we can take it out for dinner a few nights over the course of that week. It's great as a light lunch with a sandwich or alone.

It's also great for camping trips and is always a huge hit.  You really can put just about anything in this pasta according to what you like.  I've added not only the peppers and cheese, but olives, green or red bell peppers, red onions, sweet tomato relish and cherry tomatoes.  The possibilities are endless.   

 

 

Pasta with Sweet Banana Peppers and Cubed Cheddar Cheese

 

1 box spiral, bow tie, or elbow pasta, cooked, drained and cooled (I run the hot pasta in the colander under cold water and allow to drain)

4 banana peppers, seeded and chopped fine or in large chunks

1 sweet onion, chopped (red or Texas A&M 1015 - sweet white onion)

1 cup Real Mayonnaise

1 cup sour cream (do not use light as it alters the flavor)

1 package Ranch Dressing powdered seasoning mix

1 teaspoon garlic salt

 

Boil pasta according to package directions. Place in a colander to drain running cold water over it to cool down pasta.  You do not want to fix this pasta while the pasta is hot as it will curdle the mayonnaise and sour cream.  Make sure all your pasta is room temperature before you add your milk products.

Combine Real mayonnaise, sour cream, Ranch powdered dressing seasoning packet, garlic salt and mix well. Add to this your onion and sweet banana peppers.  Last add pasta, cheese and combine well.  Chill covered with plastic wrap before serving for flavors to come together.

If serving outdoors make sure to serve on top of a bowl with ice and place in the refrigerator as soon as you are finished serving it.

Enjoy!

Alise @ The Ranch Kitchen

 



Sausage, Onion and Pepper Spaghetti

As a young cook I tried to experiment when I could.  As I have said before, I could not have lived without my mom's home written cookbook those first years, but I also think you have to step out on a limb from time to time.  Thank goodness my husband has always been daring with my creations and always honest.  

I think spaghetti sauce is under utilized in many kitchens.  You don't have to just use it for standard meat (beef) spaghetti.  I use several different varieties in my Chicken Spaghetti for a Crowd, and routinely serve it with the quick and easy dish I'm sharing with you today.  

My Sausage, Onion and Pepper Spaghetti is one of those dishes where you look in your refrigerator and realize the  bell peppers need to be cooked, the onions in your bin would be a nice addition, and that turkey or beef link Kielbasa sausage would be really tasty along with it!  Then with a can of 4 Cheese Spaghetti Sauce that most companies such as Hunt's or our local Brookshires grocery store brand Food Club carry, dinner is served in literally under thirty minutes.  Served with a green salad and some garlic toast, you have a dinner even the pickiest eaters like my youngest daughter love.  

If your a young cook or an experienced one, you can be creative with this recipe adding fresh zucchini, yellow squash, or even fresh cherry tomatoes to spice up this dish.  Also, if you prefer white or brown rice over noodles, this is fantastic over that as well.  

I hope you'll try it soon.  It's husband and kid approved around our ranch!  

Sausage, Onion and Pepper Spaghetti

1 package of Kielbasa Sausage, pork or turkey, cut in to 1/2 inch wide rounds
1 onion, quartered and sliced 
1 green bell pepper, cleaned of membrane and sliced
1 red bell pepper, cleaned of membrane and sliced
3 cups spaghetti or egg noodles, prepared according to package directions

Cook sausage in 1/2 cup of water over medium heat.  Water will cook out and sausage will brown evenly after about ten minutes.  ***Make sure you stir and turn sausage frequently until the rounds are browned on both sides.  Take out your sausage and drain on paper towels to reduce excess oil.  Saute onion, green bell peppers in the pan you cooked the sausage in along with one to two teaspoons of Canola, vegetable, or Grapeseed oil.  Cook vegetables until they are slightly limp, but still crisp.  Add back into the pan the cooked/drained sausage.  Add one can of spaghetti sauce on top of sausage/vegetable mixture.  Cook on low until mixture is bubbling.  Turn off and serve over prepared spaghetti  or egg noodles.  

Alise