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

 



Ultimate Taco Pie

 

 

The Ranch Kitchen's Ultimate Taco Pie

 

 

Taco pie is a dish I haven't fixed in years.  Years ago as I'm known to do, I made a recipe I found and tried it out on the first try for a party.  It was a huge hit and  sadly I've long since lost the recipe.  Tonight as I drove home I questioned just what we would have for dinner?  With two pounds of prepared frozen taco meat left over from the week before, I knew that meat would either turn in to taco soup or a really spicy spaghetti with meat sauce! 

 

Thank God for the defrost button on my microwave because in under 10 minutes the meat was thawed and I started to piece together my newest 'creation' or recipe for my Ultimate Taco Pie. From a recipe for a tomato pie and separate taco pie I found on the Internet, this recipe was born. My husband, daughter and her sweet friend ate it up and I have one extra pie to have for leftovers tomorrow night! 

 

When possible I always cook times two for the next nights meal.  I've found over the years to freeze what meat I can to reinvent in recipes at a later time.  It saves me huge amounts of time and money in the long run, and most importantly helps me get a healthy meal on the table for my family.

 

 

Ultimate Taco Pie

 

 

2 lbs. prepared taco meat

1 - 6 ounce can of chopped green chili's

1 small onion, chopped fine

2 prepared pie shells, uncooked

2 cups crushed tortilla chips

1 can,  7 ounce Herdez Salsa Verde

2 tomatoes, cored and sliced 1/4 inch thick

garlic salt to taste

2 cups REAL Mayonnaise

2 cups Fiesta Blend Cheese (Monterrey Jack, Cheddar, Queso Quesadilla and Asdero Cheeses

1 teaspoon Tony Chachere's Original Creole Seasoning

 

 

Cook hamburger meat until browned. Drain excess from meat , add water, taco seasoning packet according to package directions.  Add chopped onion and can of chopped green chili's to taco meat and set aside. 

 

In a separate bowl mix 2 cups Real mayonnaise, 2 cups grated cheese with  Creole Seasoning and set aside. 

 

 

Place crushed tortilla chips in the two uncooked pie shells.  On top of the crushed tortilla chips pour Herdez Salsa Verde evenly as possible on top. 

 

Next pour meat mixture on top crushed tortilla chips.  Layer sliced tomatoes and sprinkle with garlic salt to taste. 

 

Spoon mayonnaise and cheese mixture on top of the tomatoes as evenly as possible.  Place in a 375 degree oven, uncovered and bake for 45 minutes or until cheese topping and crust are browned. 

 

Slice my Ultimate Taco Pie and serve along side refried beans, salsa or taco sauce, salad and a dollop of sour cream!

 

Enjoy as we sure did!

 

Alise @ The Ranch Kitchen!

 

 

 

 

White Chocolate Banana Pudding

 

 

 

Oh my!  Spring break and all I can think about is food, food, and more food! Work keeps me grounded and away from the pantry, but this home all day stuff makes me think of what to cook next and EAT!  But thank God for the rest, time at home and time with my girls!  It truly is well needed this year.

 

Being overly industrious over my spring break and trying to use up some instant pudding packages I have had for over a year in my pantry, I created this easy White Chocolate Banana Pudding.  This dessert was a little overkill after the huge pot roast I made on Sunday, so we didn't eat it until Monday! 

 

The pudding actually was sugar free, but with the addition of sweetened condensed milk, I think I cancelled out any diabetics eating this!  Sorry!  Just make this your one sweet exception when your sugar level is a bit low!

 

 

White Chocolate Banana Pudding

 

2 packages White Chocolate Pudding, prepared according to package directions

2 cups milk (to make pudding with)

1 can sweetened condensed milk

1 box Vanilla Wafers

6 - 8 bananas cut into 1/2 inch rounds

 

Prepare White Chocolate Pudding with milk according to package directions.  Once pudding is made, add the one can of sweetened condensed milk and mix well with your blender.  Prepare bananas and set aside.

 

In a glass trifle bowl or dish begin by layering bananas, then pudding, then a row of vanilla wafers.  Repeat all three layers again ending with remaining vanilla wafers. 

 

Cover with plastic wrap and chill for an hour or two in your refrigerator and cut into squares or spoon out in large rounds.  This will keep for at least 4 - 5 days in refrigerator.

 

I think the addition of sweetened condensed milk made this banana pudding especially good!

 

Enjoy!

 

Alise @ The Ranch Kitchen

 





The Ranch Kitchen's Country Pot Roast

 

Sundays afternoons are pretty special to us.  It's our time to unwind and get ready for the week ahead.  It's a slower moving day that is pretty well needed after the fast and furious weeks we have. 

Lunch or supper are usually bigger productions than our usual meal during the week.  If we cook lunch, then I make sure to have enough for leftovers that night and vice versa for the next days meal on Monday.

Sunday afternoons are usually spent at our barn working the heifers, in our garden, or fishing in our ponds.  And some times it's just catching up with the family and grandparents or paying them a visit.  I can remember Sundays being the day we always went to my grandfathers and played Spite and Malice.  We'd play for hours and always had the best time.  He'd usually surprise us with a watermelon or my step-grandmother would have a fabulous dessert to eat or cooked a big lunch. 

This past weekend I cooked a large pot roast with vegetables that was right up there with the best of the meals I've cooked most recently.  The cut of the beef was the most important factor in making this pot roast. You must always make sure when you can to choose a roast to make sure it's a 'select or prime grade' of beef that has the USDA (US Department of Agriculture) shield on the package label.  Many meat markets can fool you with a labeling of choice or prime.  If it doesn't have the USDA label, you simply are taking a risk at purchasing a lesser cut of meat thereby cooking one tough roast.  I've sadly made this mistake before and it's really disappointing to sit down to a great looking meat that is as tough as a piece of leather strap to eat! 

For more information on great cuts of beef I have linked three sources below that has a wealth of information. 

Certified Hereford Beef  - What we proudly raise and serve our family!
http://www.herefordbeef.net/

Prime Steakhouses - great information on all cuts of high grade beef! 
http://www.primesteakhouses.com/how-usda-grades-beef.html

Follow this link for the USDA's recommendations for safe temperatures for beef .
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index


I cooked this roast in my large Le Creuset 5 1/2 quart round French Oven that Scott got me one year for Christmas.  He told me after he choked on the price that I'd better use it A LOT!  I can safely say we have and it was well worth the price and he has reaped the benefits from it. 

Honestly, you can use any type of pan to cook a roast in though.  I've used large metal pans from the grocery store, wrapping several roast together when cooking for large crowds.  And I've used glass baking dishes like the Pyrex 13 x 9 brand rectangular dishes wrapped with foil as well.  Although I didn't use foil of course with my Le Creuset, I highly suggest it with the metal pans and Pyrex as it makes cleanup so much easier. 

In discussing this recipe with my mom, she reminded me how she always put green bell peppers in her pot roast along with the other vegetables.  I know that would make it even better and the smell coming out your oven would be even better! 

Many people braise their roast before that place the vegetable on top or in the oven to cook.  Braising is simply cooking the roast on a medium high heat to seal in the juices.  I, however have rarely done that and find my roast are still great by simply roasting it.

This roast took right at 2 1/2 hours to cook.  It's perfect meal to place in your oven when you have other things to do on a Sunday afternoon!

***I laughed out loud at my husband as he walked in as I was taking pictures of our meal (my girls are now used to me taking pictures of food - all the time) As he walked in he was like,  "that's not my plate is it?!"  He thought the large roast picture at the top of this post was his plate! 


The Ranch Kitchen's Country Pot Roast

1 large Prime or Select Beef Chuck Roast
2 onions, sliced and quartered
8 - 10 red potatoes, quartered
8 carrots, cleaned and chopped 2 inch sections
1 package of brown gravy mix, powdered
4 tbsp. Tony Chachere's Spice N' Herb Seasoning  http://shop.tonychachere.com/spice-n-herb-seasoning-5-oz-p-21722.html
1 tbsp. Original Mixed-Up Pepper Marinade & Seasoning by Jane's Krazy Mixed Up Seasonings

***chopped celery, green bell peppers would be great additions to this roast.

Place roast in your pot seasoning generously with Tony Chachere's Spice N' Herb Seasoning and Jane's Krazy Original Mixed-Up Pepper Marinade.  I used the Spice N' Herb to the point that it's covers every square inch of the meat.  Gently pepper the roast with the Mixed-Up Pepper Marinade.

Place cubed potatoes, carrots, and onions in layers on top of your roast.  Top with package of brown gravy powdered mix on top of vegetables.  This will steam and cook along with your roast and vegetables and help you have the most amazing pan juices! 

Gently against the side of your pot pour in enough water (about 3 - 4 cups) to come up the sides of your roast and pan by 3/4.  Place  the roast in an oven that has been preheated to 350 - 375 degrees for 2 1/2 hours.   I usually cook a little higher than most in my oven at 375 degrees.  We personally like our roast cooked to a internal temperature of 165 degrees if you use a thermometer or when sliced it has a slight pink center. 

Place your lid on your roast and go have some fun!  In 2 1/2 hours you'll have a great meal that will smell heavenly as you go about your afternoon of relaxation. 

***Make sure that before you slice your roast that you allow it to sit for at least five minutes so that the juices can 'seal' in your meat and not all run out. This is a really important step. 

I like to serve my pot roast with a side salad, fresh purple hull peas, and bread of some kind. 

 

Scott's plate!

Country Pot Roast Leftover Stew

 

 

Quick Recipe:

 



Sometimes I'll take my left over roast, shred it, and along with the left over vegetables make a quick stew the next day.  I'll add one can each of beef broth, drained whole kernel corn, green beans, Lima beans, juice left in can stewed tomatoes, extra seasoning, an extra onion, and couple of cups of water. Bring it all to a boil and another great dinner is on the table in no time! 

 

Enjoy! 

Alise @ The Ranch Kitchen



The Lost Art of Cooking Meatloaf!

Yes.  I think making meatloaf is considered one of those recipes that is dying out on American tables.  Too few people consider this an easy meal to make and with the misconceptions about beef and all the great lean cuts that are out there, meatloaf is a great protein packed meal to prepare!   Honestly it's suffered and it couldn't be anything but easy to make. Leftovers are even better and if you've never had a meatloaf sandwich then well, you're missing out!

So, last night, I prepared on of my husbands favorite, which is really my mom's rendition of her homemaking teacher's Mrs. Bonnie Rob's meatloaf back from 1960's. To me nothing says Sunday night at home than meatloaf, mashed potatoes, and purple hull peas we shelled from the summer before. 

You'll find the recipe below has most everything that you'll find in your refrigerator or pantry.  I get creative sometimes with my seasoning and God knows I love my Tony Chachere's Creole Seasoning, but I've discovered a new pepper seasoning called Jane's Kazu Original Mixed-Up Pepper Marinade and Seasoning.  It's so, so good!  You have to try it! Great on steaks and especially in this meatloaf!

I like to bake my meatloaf until well - well done.  So you'll see a slight burnt crust to mine from the combination of the extra cooking time and ketchup on top because sometimes it's how momma likes it that hits the table! 


Mom's Homemaking Class Meatloaf

4 lbs. ground hamburger meat, not totally lean
1  - 2 onions, chopped (we love onions so I use 2)
1 green bell pepper, chopped
4 eggs, beaten
2 tsp. steak seasoning or salt and pepper to taste
1 cup ketchup for inside meatloaf
1/2 cup for the top of meatloaf
1/4 cup Worcestershire Sauce
10 sliced of day old bread, crumbled up by hand or shredded by hand.

In a large bowl place hamburger meat, chopped onion, bell pepper, three beaten eggs, ketchup and Worcestershire Sauce. Blend well by hand (take off your rings or they'll get messy).  Once your meat mixture is together well, add the crumbled bread and seasonings continuing to blend together by hand.  You do not want to work with the meat too much as it can make it tough after it's cooked.  Blend until the meat and bread are together well. 

Place the meat loaf mixture in a 9 x 13 inch Pyrex dish that has non-stick foil or has been sprayed with cooking oil like Pam Cooking Spray.  You'll want to do this as the cleanup can be a complete mess if you don't! 

Bake at 375 degrees for 1 1/2 hours or until meatloaf has no remaining pink. You can use a meat thermometer and the recommended degrees for this is 145 - 164 degrees when it is stuck in the center.  Remember that the thicker your meatloaf is, the longer it will take to cook.  That is why I like to cook mine in a 9 x 13 inch Pyrex dish.

And one last note!  Certified Hereford Beef or CHB as we call it is the best beef to use with this recipe!  After a day at a cattle sale I thought it appropriate to make sure this recipe got on my site!  Enjoy!

Alise @ The Ranch Kitchen!