The Secret Recipe Club is coming to an end, you guys. This is both very sad and a huge relief to me, as I have had so much fun exploring other blogs, but also felt a lot of pressure to meet the timeline. There will be one more seasonal post at the end of this month, and one more regular post in November. I was assigned Cheese Curd in Paradise this month, written by Ashley.
I actually couldn't find a bio page on this blog, sorry Ashley! But I could discern that Ashley lives in Wisconsin, has a son, and loves comfort food! I found a ton of yummy looking stuff while scrolling through the archives.
And pasta recipes, like Homemade Beef-a-Roni, Bacon Cheeseburger Gnocchi Skillet, Creamy Chicken Pesto Gnocchi Skillet, BLT Tortellini Skillet, and Ham and Cheese Gnocchi Skillet (loving these skillet meals).
And some special occasion recipes, like Maple and Shallot Spaghetti Squash, Roast Duck with Wild Rice and Sausage Stuffing, Rack of Lamb with Caramelized Shallot and Thyme Crust, and Seared Scallops with Prosecco Herb Beurre Blanc.
I didn't even get to the desserts, y'all!
In the end, I was torn between this Slow Cooker Cheesy Chicken Tater Tot Casserole and this Chicken Bacon Ranch Tater Tot Casserole. So I decided to combine them! By which I mean, use ranch seasoning instead of the seasoning mix in the slow cooker casserole.
It is hard to take good photos of casseroles, y'all, especially in the slow cooker. But the slow cooker was what I loved about this. Throw frozen tater tots, raw chicken, cooked bacon, onions, cheese, ranch seasoning, and milk into the insert and forget about it until dinner time. Perfect. I did feel like it was missing a bit of a creamy element, but I don't know how sour cream would do in the slow cooker.
For ease an comfort, this just can't be beat! Enjoy!
Some girlfriends and I have been taking turns making macaroni and cheese (after we got tired of soup). I had been wanting to do something chicken, bacon, and ranch flavored for a while, and found a one-pot stovetop recipe that looked easy. It used velveeta and powdered ranch mix, which I wouldn't normally use, but I knew it would be easy to make early in the morning when I was tired.
It turned out so good! It was creamy and salty, with bacon and ground chicken in every bite. This is really good as a once-in-awhile indulgence. (But now I have 3/4 of a log of velveeta to deal with, hmm... More on that later.) Next time, I would definitely try making my own ranch mix instead of using the packet; but I would keep the velveeta - it provides a totally different texture from a bechamel/mornay sauce. Enjoy!
Chicken, Bacon, Ranch Mac and Cheese
adapted from What's Cooking Love
1 lb ground chicken
3 cups water
1 1/2 tsp garlic powder
2/3 cup bacon, cooked and diced
2 cups of elbow macaroni (or other short pasta), uncooked
1 packet ranch dressing mix (dry)
1/2 lb (8 oz) of Velveeta Cheese, cut into 1/2 inch cubes
1/4-1/2 cup of shredded cheddar cheese (optional)
Brown the ground chicken in a large skillet or wide pot on medium heat, adding 1/2 tsp of garlic powder to season the meat. Once the meat is browned, drain the fat.
Then add the water, bacon, ranch dressing seasoning, and remaining garlic powder to the chicken, mixing well.
Bring to a boil, then stir in the macaroni and cover. Simmer on medium-low heat for 10 minutes, or until the pasta is tender.
Stir in the Velveeta and cook until melted, stirring occasionally. If the sauce is too thin, add shredded cheddar cheese until it is thick enough to your liking.
Cruising around on Pinterest I found two very similar recipes for crescent rolls stuffed with chicken, and another two for a casserole made with hashbrowns. In each case, I couldn't decide which recipe I preferred over the other; so I decided to settle it with a recipe showdown. I would make one pair of recipes one week, and the other the next, in order to decide the winners. (Note that none of these recipes are particularly healthy...)