Cajun Ranch Chicken Sandwiches

Oh man, was this sandwich ever delicious. I already knew that Cajun flavors and ranch dressing were a delicious combination thanks to this pasta, and I was eager to try the combo again using one of my favorite vehicles: the sandwich! I generously seasoned chicken breasts with Cajun seasoning, cooked 'em up, then topped the sandwiches with Swiss cheese, bacon, and a generous drizzle of ranch. To up the ranch flavor even more, you could add some powdered ranch seasoning to the chicken breasts.

I made three sandwiches and, after devouring two, Joe told me, "I wish you'd made another one of these, because I could definitely have eaten a third." I glowed with the compliment, but what I didn't tell him was that, if I'd made another one, he'd have had to fight me for it -- because I could have certainly eaten two! Therefore, the recipe below is for four sandwiches. :)

On Wednesday I'll tell you about the simple, delicious broccoli I made to go with these sandwiches.

Cajun Ranch Chicken Sandwiches

4 strips of bacon, halved

4 boneless skinless chicken breast cutlets, pounded thin

Cajun or creole seasoning

4 slices Swiss cheese

Ranch dressing

4 sandwich buns, split and toasted

1. Add the bacon to a large skillet and cook over medium heat to desired crispness. Remove to paper towels to drain.

2. Season chicken generously with Cajun seasoning. In the same skillet you used for the bacon, cook the chicken until browned and cooked through.

3. To serve, place chicken on the bottom half of a bun and top with a slice of Swiss cheese, two pieces of bacon, and a drizzle of ranch dressing.

Chicken Cordon Bleu Pasta

So, if you follow me on Instagram and/or Twitter you already know this, but...I started running back in August. I'm on week six of a Couch to 5K program, and I'm loving it. No one is more surprised by this than I am! I'm not a gym girl, so I decided to give running a shot as a form of exercise, and it's just perfect for me. It doesn't take too long, I can do it independently without feeling like people are staring at me, and I'm building up endurance and pushing myself to do more and go further on a gradual but consistent basis. It feels great! I have a long way to go and I'm super slow, but I'll get there.

I'm also burning some calories, which means that I can occasionally indulge in meals like this one. I mean, with an entire block of cream cheese, a pint of cream, and ham and bacon, this is far from healthy eating. It is, however, absolutely delicious. A little bit goes a long way, too, so you'll have leftovers for at least a couple of days -- and when the leftovers taste this delicious, you won't mind eating them at all. I think I may actually prefer this recipe to traditional chicken cordon bleu. The weather is getting a little chillier now, which is the perfect excuse to try this hearty, comforting pasta!

Chicken Cordon Bleu Pasta

adapted from Chef in Training

1 pound penne pasta

2 cups heavy cream

8 ounces cream cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and pepper to taste

1 1/2 cups shredded swiss cheese, divided

2 chicken breasts, cooked and diced

4 strips bacon, cooked until crisp and crumbled

3/4 cup diced ham

1 tablespoon olive oil or melted butter

1/2 cup Italian-style bread crumbs

1. Cook pasta according to its package's directions. Drain.

2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic powder, and salt and pepper to taste. Stir in 1 cup of cheese until it's melted and smooth.

3. In a greased 9 x 13-inch casserole dish, layer noodles, chicken, bacon and ham. Pour the sauce over top. Sprinkle top with 1/2 cup cheese. Stir together olive oil or butter and breadcrumbs and sprinkle over the top of the cheese.

4. Bake at 350 degrees for 15 minutes until hot and bubbly.

BLT Gyros

A month or so ago, a bunch of food trucks set up shop right in front of my office building, for one day only. To say I was like a kid in a candy store is a complete understatement. I was incredibly, dorkily excited about it, and it took me forever to decide what I was going to try. New York-style pizza? Duck tacos with fresh cherry salsa? A cheeseburger with two grilled cheese sandwiches as its bun? So many options!

I ultimately decided a BLT pita from the pita truck, and I was so happy with my choice (although I still want to try that burger...). It was loaded with bacon and generously drizzled with a creamy, delicious sauce. I went home and raved to Joe about it, who told me I should try to duplicate it at home. He just confirmed what I was already thinking.

I adapted the food truck pita in a few ways. While the pita had shredded mozzarella, I chose feta instead. And I used a traditional tzatziki sauce. For the tomatoes, I used some sweet little yellow guys from a friend's garden that were just bursting with flavor. These were absolutely delicious, and such a fun new spin on a BLT.

BLT Gyros

inspired by Pitabilities

12 slices bacon

1 pint cherry or grape tomatoes, halved

Shredded lettuce

Tzatziki sauce

Feta cheese

4 pitas or flatbreads

1. Cook bacon to desired crispness; drain on paper towels.

2. Spread a layer of tzatziki sauce on each flatbread. Top each with lettuce, three slices of bacon, some of the tomatoes, and a sprinkling of feta cheese.

Creamy Succotash with Bacon and Thyme

I think lima beans are one of those vegetables that just get a bad rap. Most people just don't like them, for either their texture or taste. Take my husband, for instance. When I told him we were having succotash for dinner, he definitely made a face. He denied it later (after he tasted how delicious this was), but I saw it. He definitely wrinkled his nose in distaste. I guess I never bought into the lima bean disdain, since I used to eat them all the time at my grandma's house, sauteed with onion, butter, and lots of salt and pepper. This was the first time I'd ever made succotash at home, though, so I wasn't sure how it would turn out.

It turned out amazing. Even the boys devoured it, and Joe completely forgot about his dislike of lima beans the minute he tried it. The thyme and bacon definitely add some delicious flavorful elements to the succotash, and I loved the addition of  the cream -- not too much, just enough to give the whole dish a silky texture. This will be a staple summer side in our house from now on.

Creamy Succotash with Bacon and Thyme

adapted from Allrecipes

4 strips bacon, chopped

1 tablespoon butter

1 medium onion, chopped

1 small red bell pepper, diced

1 10-ounce package frozen baby lima beans

Salt and pepper to taste

1/2 cup water

1 10-ounce package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons fresh thyme leaves

1. Cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Reserve 1 tablespoon of bacon grease and discard the rest.

2. Melt the butter with the remaining bacon grease in the same skillet. Add onion and bell pepper, season with salt and pepper, and cook until the vegetables are softened.

3. Stir in the lima beans and water and bring to a boil. Reduce heat and simmer, partially covered, for 7 minutes. Add corn, heavy cream, and thyme leaves and cook for 5 more minutes. Stir in reserved bacon and serve.

Smoky Chicken and White Bean Chili

I know you're probably scoffing at me right now. "Chili? In July?" you're asking. And the answer is yes, folks, chili in July! I'm one of those people who enjoys soup year-round. Think about it for a minute. Soup is cooked on the stove-top, so it doesn't require an oven heating up the house. And since practically everyone eats a hot dinner, even in the summer, I don't see what the difference is between having soup in July and soup in January.

If my faultless (ha) logic hasn't convinced you, you'll be completely convinced when you try it. This chili is so good. The fire-roasted tomatoes, bacon, and smoked paprika give it such a wonderful smoky flavor. Since it's more smoky than spicy, even the boys enjoyed it. And it comes together in no time, and it's relatively healthy. I'll take a big bowl of this chili any day of the year!

Smoky Chicken and White Bean Chili

adapted from Tasty Kitchen

4 slices bacon, chopped

1 large onion, chopped

3 cloves garlic, minced

3 cups shredded chicken

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

1 quart chicken stock

2 14.5-ounce cans fire-roasted tomatoes

2 14.5-ounce cans cannelini or Great Northern beans

7 ounces fire-roasted diced green chilies

Salt and pepper to taste

Shredded cheese for topping

1. In a hot Dutch oven, cook bacon for about 3 minutes.

2. Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize.

3. Add the chicken, smoked paprika, ground cumin, and chili powder to the pot and continue to cook for 10 minutes, covered.

4. Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your preferred thickness. Top each serving with shredded cheese.

Burger and Fries Friday: Smoky Gouda Bacon Cheeseburgers with Smothered Onions

When I do something like I did this week (disappear without posting with no explanation), I feel like I owe you guys a really, really good recipe to make up for it...and here it is. I have no excuses, really; life is just very, very busy these days, and it's hard enough to cook dinner, let alone find the time to blog about it!

Anyway, back to this amazing burger. If you're a burger lover (like I obviously am; if you're getting sick of burger recipes, you might as well stop reading, because I'm not going to stop trying new variations), you're going to adore this one. It gets its deep, smoky flavor from bacon, smoked gouda, and onions smothered in steak sauce. Goodness gracious, is it ever delicious. Good for the waistline? No. Good for the taste buds? OMG YES VERY MUCH SO. You're going to love it.

Smoky Gouda Bacon Cheeseburgers with Smothered Onions

inspired by Rachael Ray

8 slices of bacon

4 hamburger patties

Salt and pepper to taste

Worcestershire sauce

4 thick slices smoked gouda cheese

4 tablespoons butter

2 onions, thinly sliced

1 tablespoon brown sugar

1/4 cup steak sauce (like A1)

Mayonnaise

Hamburger buns, toasted

1. In a large skillet, cook the bacon until crisp and remove to paper towels to drain. Drain most of the bacon drippings from the pan. Season the patties with salt and pepper and add to the same skillet. Cook over medium-high heat, flipping occasionally, until cooked to desired doneness. Drizzle with Worcestershire sauce and top with smoked gouda cheese. Remove the skillet from the heat and cover it so the cheese can melt.

2. While the burgers are cooking, melt the butter in a medium saucepan. Add the onions and season with salt, pepper, and brown sugar. Cook over medium heat, stirring frequently, until onions are tender, fragrant, and golden. Stir in the steak sauce and heat through.

3. Top each burger with a two slices of bacon, some of the onions, and mayonnaise.

Farfalle with Bacon, Roasted Tomatoes, and Cream

I’ve never been very good at pulling a dinner out of thin air, based solely on what I have on hand. Creating a recipe from scratch in my mind? Yeah, I can do that with no problem. But piecing together the puzzle of a meal with what I find in my cupboard is a lot harder for me.

During the week of the Fourth of July, I didn’t want to meal plan because I knew we’d have a lot of family things going on, and whatever I planned would inevitably not get made anyway. Because I didn’t meal plan, I didn’t go to the grocery store. And because I didn’t go to the grocery store, I found myself in the position of trying to creatively come up with dinners, based on just the ingredients in my refrigerator, freezer, and pantry. I surprised myself by coming up with a few really delicious meals, and this pasta is one of them.

It’s composed of just a handful of ingredients, just random bits of things I had in the kitchen: a few strips of bacon, bow tie pasta, a cup or so of cream, a pint of cherry tomatoes, garlic, wine (I always have wine), a tiny bit of parmesan cheese. And we absolutely loved this dinner! The salty bacon offset the sweetness of the burst tomatoes perfectly. It was delicious, and something I will definitely make again – this time on purpose!

Farfalle with Bacon, Roasted Tomatoes and Cream

1 pint cherry tomatoes

2 tablespoons olive oil

Salt and pepper to taste

12-16 ounces farfalle

6 strips of bacon, diced

1 tablespoon butter

3 cloves minced garlic

1/2 cup white wine

1 cup heavy cream

Parmesan cheese

1. Preheat the oven to 400 degrees. On a foil-lined baking sheet, combine tomatoes, 2 tablespoons of oil, and a generous sprinkling of salt and paper. Place in an even layer and roast in the oven 10 to 15 minutes, until the tomatoes burst.

2. Meanwhile, cook farfalle in boiling salted water according to package directions; drain.

3. While the pasta is cooking, cook the bacon in a large skillet until crisp. Remove to paper towels to drain and drain all but 1 tablespoon of bacon drippings from the pan. Add butter to melt, then add garlic and cook over medium heat until fragrant, about 1 minute.

4. Stir in the wine, using a wooden spoon to pick up any browned bits on the bottom of the pan. Stir in cream and heat until bubbling. Continue cooking until it’s slightly reduced and thickened, then stir in a handful of parmesan cheese, season to taste with salt and pepper, and set the sauce aside over low heat until the pasta is ready.

5. Gently combine drained pasta, roasted tomatoes, reserved bacon, and the cream sauce. Serve immediately.

Rigatoni with Bacon, Zucchini and Cream

When I told Joe about this dinner (basically conceptualizing it out loud), he heaved a massive sigh. You see, Joe is always wary of me using zucchini in a recipe, because he's worried I'm going to get obsessed with it like a did a couple of summers ago (resulting in this week of zucchini recipes, as well as several others). I think he ate more zucchini that summer than he'd ever eaten in his entire life. I had to entice him into eating this pasta by assuring him that it would contain plenty of bacon. Bacon is something that he is incapable of resisting.

He actually ended up enjoying this meal quite a bit, and the boys and I did too. The ingredients are simple, but the flavor is actually quite complex. The earthy zucchini and salty bacon pair perfectly with the sweet, creamy sauce. I didn't say anything out loud, but I was feeling pretty smug when Joe went back to the pot for seconds!

Rigatoni with Bacon, Zucchini and Cream

1 pound rigatoni

6 strips bacon, chopped

2 tablespoons butter

2 medium zucchini, sliced into half-moons

1 onion, chopped

3 cloves minced garlic

1/2 cup white wine

1 1/2 cups heavy cream

1/2 cup shredded parmesan cheese

Salt and pepper to taste

1. Cook pasta in boiling salted water to al dente; drain.

2. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain.

3. Discard all but one tablespoon of the bacon grease from the pan. Add butter, and when it's melted, add the zucchini and onion. Season with salt and pepper to taste, and cook over medium-high heat until the onion is translucent and the zucchini is softened. Add garlic; cook and stir for 30 seconds.

4. Add the wine and stir with a wooden spoon, scraping the bottom of the skillet to pick up all the drippings. When wine has reduced, reduce heat to medium and add cream. Cook until thickened, stirring occasionally, then stir in the parmesan cheese and the reserved bacon. Taste for seasoning and adjust as needed.

5. Add the sauce to the cooked pasta. Serve immediately.

Bacon Spaghetti with Tomato Cream Sauce

This is one of those dishes that just sort of came together based on what I had on hand. I had bacon, canned diced tomatoes and tomato sauce, a little cream, some whole wheat spaghetti, and of course I always have wine...and I just made this on the fly. And man, was it ever delicious. The salty bacon pairs nicely with the acidic tomatoes, and the cream gives the whole dish a welcome touch of sweetness and lushness.

The only thing I didn’t have on hand that I would have liked to use in this dish is fresh basil. That would’ve taken this meal completely over the top. Joe is slacking. He really needs to get my herbs planted!

Bacon Spaghetti with Tomato Cream Sauce

1 pound whole wheat spaghetti

6 strips bacon, diced

2 tablespoons butter

1 onion, chopped

3 cloves garlic, minced

1/2 cup white wine

1 15-ounce can tomato sauce

1 14.5-ounce can diced tomatoes

Salt and pepper to taste

1/2 to 1 cup heavy cream

Shredded parmesan cheese

1. Cook spaghetti in boiling salted water according to directions on package; drain.

2. Meanwhile, add bacon to a large skillet over medium-high heat. Cook to desired crispness; remove to paper towels to drain. Drain most of the bacon drippings from the pan.

3. Reduce heat to medium; add butter and onion. Let the onion cook until it’s translucent, then add the garlic and cook and stir for 30 seconds. Add white wine, scraping the bottom of the pan with a wooden spoon to pick up any browned bits, and cook until the wine is reduced by half.

4. Stir in tomato sauce and diced tomatoes and heat through, stirring occasionally. Taste for seasoning and add salt and pepper to taste. Stir in heavy cream and cook over medium heat until sauce is bubbling and slightly thickened. Return bacon to sauce.

5. Add sauce to pasta and top each serving with parmesan cheese, if desired.

Bacon-Wrapped Rosemary Chicken Marsala

I’ve been really excited to share this recipe with you. I created it on the fly one night when I didn’t really feel like making the meal I’d planned. I took an inventory of what I had on hand, and this recipe is what I came up with.

This recipe definitely kicks the classic version of chicken Marsala up a few notches. I wrapped the chicken in bacon, and I added rosemary to the sauce. I thought the salty bacon and the earthy rosemary would pair perfectly with the Marsala and the mushrooms, and I was right. It all just worked. Wrapping the chicken in the bacon kept the chicken so moist, and the tender, juicy chicken was nicely contrasted by the crispy bacon. I bet you could make the chicken entirely in the oven (rather than starting it on the stovetop, then transferring it to the oven like I did), but I think the drippings are essential for the Marsala sauce.

I really think you’ll love this recipe. It tastes just phenomenal.

Bacon-Wrapped Rosemary Chicken Marsala

4 boneless skinless chicken breast halves
4 strips thick bacon
2 tablespoons butter
1 shallot, finely diced
8 ounces cremini mushrooms, sliced
3 cloves garlic
2 sprigs fresh rosemary, stemmed and finely chopped
1 cup Marsala wine
1 cup chicken stock
Salt and pepper to taste

1. Preheat the oven to 300 degrees.

2. Season chicken breasts lightly with salt and pepper. Wrap a slice of bacon around each piece of chicken. Heat some olive oil in a large skillet over medium-high heat. Place chicken breasts in the skillet with the bacon’s seam-side-down. Cook on all sides until bacon is crisp. Transfer to an oven-safe dish and place in the oven while you’re preparing the sauce.

3. Add butter to the same skillet. Add shallots and mushrooms. When the mushrooms are browned, add garlic and rosemary and season to taste with salt and pepper.

4. Add Marsala to the mushroom mixture, scraping the bottom of the skillet with a wooden spoon to pick up any browned bits. Let Marsala reduce by half.

5. Add chicken stock and heat through, until stock is slightly reduced. Return the chicken to the skillet and nestle in the sauce. Serve immediately.

Bacon Caprese Sliders

Have you ever wondered what could make a caprese salad taste better? I mean, fresh mozzarella, juicy tomato, and sweet basil is a pretty delicious combination on its own -- one of the best culinary combinations, in my opinion. So what happens when you add bacon to that already amazing trifecta? Could it possibly make it taste even better? The answer, of course, is yes.

This recipe was inspired by another recipe I saw, using puff pastry as buns for sliders that were similar to these. I'd intended on using the puff pastry, but the day I was making these, I remembered the little slider buns I had in the garage freezer, which worked great.

These little sandwiches couldn't be simpler: They're composed of nothing more than bacon, tomato, mozzarella, basil, and mayonnaise. The bacon adds a wonderful smoky, crispy, salty quality to the other ingredients. It particularly compliments the sweet, floral notes of the basil.

You're gonna love these cute little sandwiches.

Bacon Caprese Sliders

inspired by Domestic Fits

8 slider buns

8 slices fresh mozzarella cheese

8 fresh basil leaves

8 slices of tomato

16 slices of bacon

Mayonnaise

1. Cook bacon to desired crispness; drain on paper towels.

2. Layer two slices of bacon, a slice of mozzarella, a leaf of basil and a slice of tomato on the bottom of each slider bun. Add mayonnaise to the sandwiches, if desired.

Cheddar Bacon Ranch Chicken Pasta

My older son is at an age now where he is extremely curious, and as a result he asks questions. He asks questions all the time. From the second he wakes up in the morning (“Mommy, where does the water that I brush my teeth with come from? What’s a water line? What’s a water company?”) to the second he goes to bed at night (“Can I sleep in my tent tonight? Why not? Can I have one more drink of water? Why not? What are we going to do when we wake up in the morning?”), he is asking questions. A lot of times, his questions leave me confounded, like when he asks me something like, “What does a machine do?” or “What’s freedom?” If you’ve never tried, let me just tell you: It’s nearly impossible to describe those things in a general way that a preschooler will understand. But I do my best.

I made this for dinner one night back in February, when the light for pictures still wasn’t great. As a result, before I ate my dinner, I carried my plate into the room we use for an office and put it on a small table in that room, right underneath the window, so I could get the maximum amount of natural light (which is also where I have my library books, which is why you can sort-of see a couple of them in the background). The whole time I was snapping photos, this chorus was going on in the background: “Hey Mommy, why you eating your dinner in there? Why you taking a picture? What’s a blog, Mommy? Can I have some pudding?”

Thankfully, as soon as he tried this dinner, all he had to say was: “This is yummy food, Mommy.” And after that, his only question was, “Can I have some more, please?”

Cheddar Bacon Ranch Chicken Pasta: Quieting Children’s Questions Since 2012.

Cheddar Bacon Ranch Chicken Pasta

adapted from Better Homes and Gardens

1 pound mostaccioli or other short pasta

6 strips of bacon, diced

1 tablespoon butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 tablespoons all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

Chicken Caesar Salad Sandwiches

I just looked through the list of recipes I haven’t posted yet, and 90% of them involve chicken. I hope you guys like chicken! I think I’ve mentioned this before, but it’s the protein of choice at Casa de Cassie, so I always stock up when it’s on sale and cook with it at least three times a week. Usually more than that.

This particular recipe takes all the flavors of chicken Caesar salad and puts them on a sandwich. As soon as I saw it, I knew I was going to love it. Back in my less-adventurous days of eating, I’d order a chicken Caesar salad at every single restaurant, every single time we ate out. To this day, chicken Caesar salad still holds a special place in my heart. Okay, I’m done waxing poetic about a salad now. :)

In this simple, mouth-wateringly delicious sandwich, chicken cutlets are breaded and pan-fried, then topped with provolone cheese, bacon, and romaine lettuce tossed with parmesan cheese and Caesar dressing. The sandwiches are served on buttered grilled buns that call to mind the crouton portion of the traditional salad. Joe loved this sandwich and declared it the best chicken sandwich I’ve ever made. I’m taking that high praise and running with it!

Chicken Caesar Salad Sandwiches
heavily adapted from Stephanie Cooks

2 boneless skinless chicken breasts, pounded thin
1 egg
1/2 cup Italian breadcrumbs
1/4 teaspoon salt
4 slices bacon
2 rolls
2 tablespoons butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
2 tablespoons parmesan cheese
1 cup romaine lettuce
Caesar dressing
2 slices provolone cheese

1. Beat the egg in a small bowl. Combine breadcrumbs and salt. Dip each chicken breast in the egg, and then in the breadcrumb mixture. Heat a thin layer of oil in a large skillet (enough to coat the bottom) over medium-high heat. Cook chicken until crispy and cooked through, about 3 to 5 minutes per side (depending on thickness).

2. While the chicken is cooking, cook the bacon until crisp. Drain on paper towels and set aside.

3. In a small bowl, combine the butter, garlic powder, and Italian seasoning. Spread generously on each roll half. Broil buttered-side up or cook in a skillet buttered-side down until the rolls are browned.

4. Toss together the romaine lettuce, the parmesan cheese, and Caesar salad dressing to taste.

5. Place a piece of cooked chicken on the bottom half of each roll. Top with a slice of provolone cheese, two slices of bacon, and a pile of the salad mix.

Chicken Bacon Ranch Crescent Bundles

There is one battle that my husband and I no longer fight in our house, and that is the Dinner Battle. I’m sure most of you who are parents know what I’m talking about: “Just eat one bite, honey. Just taste it. You’ll like it. How can you say you don’t like it when you won’t even try it?”

We fought with both of our boys about eating their dinner countless times before we just accepted that no amount of wheedling, threatening, or bargaining was going to work on them. So here’s how dinner works in our house: What’s on your plate is your dinner. If you don’t eat all of that dinner, you don’t get dessert. If you don’t want to eat any of it – okay, but you won’t be getting any snacks later. And that’s it. Dinners have been much more pleasant since I stopped trying to coerce them into eating. Granted, there are nights they just won’t eat (like last night, when I made them peanut butter and honey sandwiches, pretzels, and apples and they barely touched their plates; what kid won’t eat those things?!), but in those instances I just sigh and store the food for the next day’s lunches. My boys are not going to waste away to nothing. I constantly have to remind myself of this.

But then there are nights when I make something like these crescent bundles for dinner, and they absolutely cannot get enough of them. This is one of those dinners that elicited “Mmm” and “That’s yummy, Mommy” and “I want more, please” from both of them. I can’t give these a more rousing recommendation than that!

These bundles are so simple and flavorful, and they’re ready in no time. They’re a perfect weeknight dinner, and a hit with both kids and adults.

Chicken Bacon Ranch Crescent Bundles
adapted from Tablespoon

1 package refrigerated crescent rolls
2 cups cooked chicken, cubed or shredded
7 slices bacon, diced and cooked until crisp
1 cup shredded cheddar cheese
4 tablespoons melted butter
1 tablespoon dry ranch dressing mix

1. Preheat the oven to 375 degrees. Separate the crescent roll dough into 4 rectangles, press them together to make sure the perforations are sealed, and then cut across them to make 8 squares.

2. In a medium bowl, combine the chicken, bacon, and cheese. Place about 1/4 cup of this mixture in the center of each crescent roll square. Bring the four corners over the filling and twist to seal.

3. Place bundles on an ungreased baking sheet. Combine melted butter and ranch dressing mix and brush evenly across the top of each bundle.

4. Bake for 12 to 15 minutes, or until the bundles are golden brown.

Southwestern English Muffin Breakfast Sandwiches

I’m pretty sure I’ve written about my love of breakfast sandwiches before. Interestingly, they’re not something I typically have for breakfast (except for the occasional fast food indulgence), but I love making them for dinner. And the sandwich combinations (in addition to eggs, bacon, sausage, etc.; you know, the usual suspects) are absolutely endless.

When I made this particular sandwich, I was thinking of the avocado eggs Benedict with chipotle hollandaise I’ve made before. They’re absolutely delicious, but between the poaching of the eggs and the making of the hollandaise sauce, they’re a little bit fussy. This sandwich hits the same flavor notes with much less fuss.

The sandwich starts with crispy bacon, which is balanced out perfectly by a few slices of creamy avocado. Pepper-jack cheese adds the perfect amount of spice, and a fried egg adds a silky, luxurious texture. I spread a thin layer of store-bought chipotle mayo on the sandwiches to add some smoky heat (you could easily make your own). The English muffin, with its nooks and crannies for catching the egg yolk, mayo, and avocado, is the perfect vehicle for the sandwich. These were a big hit with both Joe and me.

Southwestern English Muffin Breakfast Sandwiches

English muffins, split and toasted
Eggs, fried to desired doneness
Bacon, cooked to desired crispness
Pepper-jack cheese
1 avocado, thinly sliced
Chipotle mayonnaise

Layer an egg, a few strips of bacon, a slice of cheese, and sliced avocado on the bottom half of an English muffin. Spread the top half of the English muffin with chipotle mayonnaise and add to the top of the sandwich, pressing slightly to break the egg yolk. Serve immediately.

Farfalle with Bacon, Onions and Gouda

My husband has a new favorite cheese. It used to be Muenster, but after these burgers introduced him to gouda, there was no going back. We always, always have gouda on hand for his sandwiches (and, thankfully, I can always find it for pretty cheap at one of my very favorite places to shop).

Recently, when I was feeling uninspired to meal plan, I was going through a folder of saved recipes on my computer and stumbled across this gem. I knew that not only would Joe love it, but that the kids and I would love it too. And, not surprisingly, we did. The onion, gouda, and bacon all complement each other perfectly with a great balance of flavors. The onions are slightly sweet, the gouda is deliciously creamy, and the bacon is crispy, smoky and salty. I served the pasta with a side of steamed broccoli, and it was a delicious dinner that came together really fast.

As Joe said, “That’s some goud-a pasta.” He’s corny. It’s one of the reasons I love him.

Farfalle with Bacon, Onions and Gouda
adapted from Tasty Kitchen

1 pound bow tie pasta
7 slices bacon, chopped
1 medium onion, thinly sliced
1 tablespoon butter
1 cup heavy cream
1 cup shredded gouda cheese
Salt and pepper to taste

1. Cook the pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large skillet over medium-high heat, cook the bacon until crispy. Remove to a paper towel to absorb some of the drippings. Drain all but one tablespoon of bacon drippings.

3. Add butter to the remaining bacon drippings. Add onion and sauté until tender.

4. Add cream to the pan. Let simmer on low heat for a few minutes, until the cream sauce begins to reduce and thicken. Stir in the reserved bacon and the gouda. Taste for seasonings and add salt and pepper to taste.

5. Add the pasta to the skillet, and stir until all of the ingredients are incorporated and the pasta is coated with the sauce. Serve warm.

Ravioli with Bacon Pesto Mushroom Cream Sauce

(Updated with a new photo in April 2013.)

When I saw this recipe for tortellini and pancetta in mushroom cream sauce on Carrie’s Sweet Life, it was a no-brainer that I’d be trying it sooner rather than later. There are so many things about that recipe that I like, and I knew it would suit my family’s tastes perfectly.

But when it came time to make it, I saw that I didn’t have tortellini on hand. I did have cheese ravioli, though, so I decided to use that instead. I knew I was going to use bacon instead of pancetta, because, duh, I always have bacon on hand. And then I thought, heck, there’s an open jar of pesto in my fridge. Why don’t I get crazy and throw some of that in there, too? The resulting dish was so luxurious and flavorful that no one in my family could get enough of it. Joe took one bite and immediately asked, “Is there any more?” That, my friends, is definitely a sign that he enjoys something. The boys both had second helpings, too, leaving me wishing that I’d doubled the recipe so we could have even more leftovers.

This sauce turned out to be similar to the sauce for one of my favorite chicken dishes, but with the addition of bacon. I loved the way the smoky, salty quality of the bacon paired with the earthy pesto and mushrooms and the sweet cream. This one is so fancy, but so quick and easy, and it is definitely a must-try.

Ravioli with Bacon Pesto Mushroom Cream Sauce
inspired by Carrie’s Sweet Life

1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
8 ounces sliced white mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/4 cup prepared pesto
Salt and pepper to taste
Parmesan or Romano cheese for serving

1. Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.

2. Add butter to reserved bacon grease. When melted, add onion and mushrooms and cook until onions are translucent and mushrooms are browned. Season with salt and pepper. Add garlic; cook and stir for 30 seconds.

3. Reduce heat to medium and add heavy cream, stirring occasionally until sauce begins to thicken.

4. While sauce is thickening, cook ravioli according to package directions.

5. Add pesto and reserved bacon to thickened sauce. Taste for seasoning and adjust as needed.

6. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.

Chicken Broccoli Bacon Ranch Foil Packets

I know, I know, again with the chicken bacon ranch stuff, right? I guess I’m becoming a bit one-note, but seriously: If this combination is my one note, I’ll sing it until you gag me! ;)

In this recipe, my favorite combo is combined with broccoli, cheese, and stuffing and wrapped up in a tidy little foil package. I love this recipe, because it’s an entire meal in one foil packet. It’s so low-maintenance: Just toss everything in foil, wrap it up, and bake it until it’s done. Your starch, veggie, and meat are all right there; you don’t even need a side dish. And with this combination of ingredients, you know it’s delicious. I don’t even need to tell you that.

Actually, my favorite part about this recipe was what happened to the broccoli as it cooked in the foil packet. I thought it would just steam in there, but it actually roasted instead, adding a deep, rich, nutty flavor to the rest of the ingredients that I thought worked really well. My boys loved watching me open the foil packets to reveal the melty, fragrant, juicy treasure inside. They loved eating them, too.

Chicken Broccoli Bacon Ranch Foil Packets
from My Recipe Box

1 package chicken-flavored stuffing mix
1 1/4 cup water
4 6-ounce boneless skinless chicken breast halves
4 cups fresh broccoli florets
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
4 tablespoons ranch dressing

1. Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.

2. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

3. Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 tablespoon of ranch dressing. Repeat with all packets.

4. Bring up foil sides and fold to seal, leaving room for heat circulation inside.

5. Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Chicken Bacon Ranch Enchiladas

With all the disappearing I’ve been doing lately, I figure I owe you guys a really, really good recipe to begin the week. So how about a big pan of these chicken bacon ranch enchiladas? I think these babies could bring about world peace.

It’s no secret by now that the chicken-bacon-ranch combo is one of my favorites, and I’ve played with it a lot in the past (in chili, on pizza, etc.). I just had to try the flavors out in an enchilada, and I’ve come up with something truly delicious here. The filling is composed of chicken, bacon, cheese, green onions, ranch dressing mix, and Mexican spices in a creamy combination of cream cheese and sour cream. The topping for the enchiladas is salsa, with some ranch dressing stirred in to highlight that flavor. These are SO DELICIOUS, and all four of us gobbled them up (yes, this was an instance in which I got my boys to eat Mexican food!).

The chicken-bacon-ranch combo lives on...Where will it show up next? (Hint: In a recipe I’ll be sharing later this week.)

Chicken Bacon Ranch Enchiladas

6 strips bacon, cooked and crumbled
2 cups chopped or diced chicken
1 tablespoon green onions
1 packet ranch dressing mix
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 8-ounce package cream cheese, softened
1 cup sour cream
3 cups shredded cheddar-jack or Mexican blend cheese, divided
1 jar salsa
1/4 to 1/2 cup ranch dressing (as much or as little as you want)
Flour tortillas

1. Preheat the oven to 425 degrees.

2. Combine bacon, chicken, green onions, and all seasonings in a large bowl. Add cream cheese, sour cream, and one cup of the shredded cheese and stir until fully combined.

3. Combine salsa and ranch dressing. Ladle about 1/2 cup of the mixture into the bottom of a greased casserole dish, spreading it evenly to coat the bottom.

4. Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 15 to 20 minutes or until browned and bubbly.

Honey Teriyaki Chicken with Bacon Fried Rice

Growing up, I never ate fried rice. Eggs in rice always just sounded strange to me. I stuck with my plain old steamed white rice whenever we ordered Chinese food. Then I met Joe, and in the early days of our relationship we ate Chinese food a lot. And he always ordered fried rice. After much pestering from him, I finally consented to trying it, and realized that I’d been a fool for so long. Fried rice is delicious! In the years since, I’ve even developed my own at-home version that we enjoy frequently.

This recipe, my friends, takes fried rice to a completely new level with the addition of bacon. Yes, bacon! It’s also loaded with tons of fresh veggies to balance out all that bacon, and it’s this wonderful, savory, salty, delicious thing with all kinds of great textures: crisp bacon, soft eggs, peas that pop and bean sprouts that crunch. I served it with honey teriyaki chicken, which was a delicious sweet counterpoint to the rice, but this rice also would have been good on its own. It was definitely the star of this meal. This recipe makes a ton, so you’ll be eating it for days, but trust me: That is definitely not a bad thing.

Honey Teriyaki Chicken with Bacon Fried Rice
chicken adapted from Rachael Ray; rice adapted from Cooking with Cristine

For the chicken:

1 pound chicken breasts, cut into thin strips
Salt and pepper to taste
1 cup chicken broth
1 tablespoon freshly grated ginger
1/4 cup honey
1/2 cup teriyaki sauce

For the rice:

1 egg, beaten
1 pound bacon, chopped
1 cup mushrooms, chopped
1 medium onion, chopped
3 cups cooked rice
1 cup fresh bean sprouts
1 cup frozen peas, thawed
1/4 cup soy sauce

1. For the chicken, heat a small amount of vegetable oil in a large skillet. Season chicken with salt and pepper and cook until browned and cook through. In a separate bowl, combine chicken broth, ginger, honey and teriyaki sauce. Pour over chicken. Reduce heat and simmer until serving.

2. For the bacon, heat vegetable oil in a wok or large skillet. Pour egg into wok. As egg sets, lift edges letting uncooked portion flow underneath. When egg is done, move to plate and set aside.

3. In same wok, cook bacon until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings.

4. Saute mushrooms and onions in bacon drippings. Stir in rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into wok and heat through.

5. Serve chicken over rice.