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Bacon Ranch Potato Salad

1 1/2 pounds potato chopped into cubes and boiled Until tender do not over cook.
1/2 of a large green bell pepper chopped
2 stalks of scallions chopped
3 large eggs boiled peeled and chopped
6 strips of bacon cooked and chopped
2/3 cups mayo
3 tbsp grainy Dijon mustard
1/4 cup sweet relish or sweet pickles chopped
The juice of 1/2 of a lemon
1 packet hidden valley ranch original
Salt and pepper to taster

In a bowl combine the mayo,mustard,relish,lemon juice, hidden valley ranch packet, salt and pepper mix to combine. In a larger bowl combine the bacon,  potatoes,peppers,scallions,eggs and pour over the dressing, gently folding until combined. For best results allow to chill in the refrigerator 4-6 hrs before serving !! Enjoy!

chipotle bacon mac and cheese

1 pound elbow macaroni noodles
1 stick melted butter
2 cups cubed sharp cheddar cheese(MORE IF NEEDED OR PREFERRED)
1 cup muenster
16 ounces shredded sharp cheddar cheese
8 oz ounces mozzarella
4 large eggs
12 ounces carnation evaporated milk
1 cup whole milk
1/3 cup sour cream
1 whole package of bacon
3 tbsp chipotle pepper salsa(or the juice from the chipotle peppers in a can)
garlic powder (to taste)
salt and pepper(to taste)

For video direction check out my channel

Chipotle Bacon Mac and Cheese

One 12 oz package bacon (cooked and chopped)
4 cups heavy whipping cream
1 whole head of garlic chopped
2 tbsp butter
3 tbsp reserved bacon fat(from when you cooked your bacon)
3-5 tbsp of chipotle adoba liquid from the chipotle can
1/2 cup mozzarella cheese
1/2 cup Monterey Jack cheese
1 cup Parmesan cheese
Salt and pepper to taste
1 pound elbow macaroni noodles
1 cup Panko breadcrumbs
1/2 cup chopped fresh parsley


Easy Chicken and Rice Bake

4 slices of thin bacon, cut in half
2 cup of long grain,uncooked rice
6 chicken thighs
Couple pinches of Kosher salt, or to taste
8 turns of the pepper grinder
2 tablespoons smoked paprika
2 tablespoons all purpose seasoning
1/2 diced red bell pepper
2 tablespoons garlic powder
1 can of cream of chicken soup
2 cup of water
1 teaspoon of garlic salt
Pinch of nutmeg
1 teaspoon of oregano
2 tablespoon fresh thyme


Preheat the oven to 300 degrees.

Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and pepper and onion and season with the salt, pepper, paprika, thymeIn a separate bowl add the cream of chicken soup, water and all the spices and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours – allow to rest and enjoy!

Chipotle Meatloaf


1/4 pound applewood-smoked bacon, coarsely chopped
1 3/4 pounds ground beef chuck
1 cup chopped onion
1 cup heavy cream
1 cup panko (Japanese breadcrumbs)
3 large eggs, beaten to blend
1/2 cup chopped celery
1/3 cup roasted red peppers finely diced
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
1 1/2 teaspoons minced flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons minced fresh thyme
1 1/4 teaspoons ground ancho chiles
1 1/4 teaspoons smoked paprika
3/4 teaspoon freshly ground black pepper
3/4 cup plus 2 tablespoons ketchup
2 tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)

1/3 cup roasted red peppers finely diced
Preheat oven to 400°. Coat the bottom and sides of a 13x9x2″ baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 14 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12×5″). Smooth loaf all over.
Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.
Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.
Caramelized Onions – optional
6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar
In a skillet melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat if bottom of pot begins to scorch).
When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.