Chicken Bacon Ranch Pasta

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I’ve gotten into the habit of occasionally buying those hot roasted chickens from the grocery store.  They’re just so darned cheap and handy, not to mention tasty.  Last weekend, the Pie was out of town, and sometimes I forget to actually eat when he’s not around, so I bought the chicken to give me some incentive.  One leg at one meal, one leg at another, and I was set.  But I still had the body of the chicken left to deal with.  I dismantled the remainder of the carcass, including the breasts, and whipped up this quick pasta dish to greet the Pie when he came home.  He went back for seconds so I think I did a good job.

So.  Chicken.  You’ll need about 2 cups shredded chicken.

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About 1 cup ranch dressing.

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An onion, some garlic, and a head of broccoli.  Chop those up.

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Cook 4 slices bacon.

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Make them super crispy and then put them somewhere to drain.

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Start your pot of boiling water to make your pasta.  You’ll need enough noodles for four.  I used linguini.

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Grab a pot and chuck in a few tablespoons olive oil.  Add in the onions and cook until translucent and smelling fabulous.

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Then add in the broccoli and garlic and stir that as well.

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Next, add in a few pinches dry mustard and pepper and paprika (you’ll see the paprika added in a later photo but that’s because I had to wait for the Pie to pick it up from the store on his way home).

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Pour in about 1 cup milk, 1/2 cup cream, and the 1 cup ranch dressing.

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Chuck in the chicken, then cut up the bacon and chuck that in as well.

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Stir that to heat things up.  You’re not really going to want to cook this for a long time.

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Then add in a few tablespoons pesto.  And some more cream if you want it thicker.

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Drain the pasta and return it to the pot.  Dump the sauce over top and toss to coat.  Serve immediately, although it’s equally fantastic the next day.

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Pesto Pasta with Veg

HAPPY CANADA DAY!  Be safe and well today!

This recipe is a good and quick one if you are heading out to your local festivities today.  Of course, if you’re in Ottawa today, the third-largest party in the world (supposedly, the first-largest is New Year’s Eve in Kuala Lumpur, second is NYE in Times Square, NYC, and the third is Canada Day in our nation’s capital) is going to be extra big with the Duke and Duchess of Cambridge in attendance.  You’re going to want to make sure you eat enough to have energy for the party.

The Pie wants me to let you know that normally, we use pesto that we’ve made ourselves from scratch, but that this year is a bad one for our basil, so we went with store-bought instead.  But he wants you to know that normally we don’t stoop to such levels.

Set a pot of water a-boiling and fry up a couple (or a few) boneless, skinless chicken breasts.  If you have leftover chicken lying around, this will do as well. 

Once the chicken is cooked through, cube it up.

Leftover bacon?  I know, it’s like a mythical creature.  But we had some.  So I shredded that.

We had some asparagus and cauliflower lying around, so I cut those up into bite-sized pieces as well.  Whatever vegetables you have on hand will do, of course.  Red peppers, perhaps, or onion.

Chuck enough pasta in your boiling pot to feed four and cook it according to the package instructions, usually for 10-12 minutes.  We used whole wheat spaghetti here, but penne and rigatoni would work equally well.

For the last two minutes of your pasta cooking, chuck in your vegetables, just to get them a wee bit soft.  If your vegetables are already cooked, I would skip this part, otherwise they might get soggy.

Drain the pasta and toss in your meats, as well as about a cup of pesto (the store-bought stuff, at least.  If we’d made it from scratch we probably would have used less).

Toss well to coat the pasta and circulate the vegetables and meat, then serve, topped with grated parmesan cheese.

Utterly fantastic the next day as well.  You can serve it hot or cold!

Turkey Casserole with Broccoli and Cheese

Today is an auspicious day: my paternal grandmother turns ONE HUNDRED AND ONE.

I know, right?  She was born in 1909Happy Birthday Grandma!

Because she’s a hundred and one she’s not really up-to-date on the how-tos of internet surfing, but I figured it’s the thought that counts.  I’ll probably bake her a cake too.

Today’s post is about leftovers, which are rather inauspicious, but it’s in the spirit of the sort of thing my dad remembers his mother making for him when he was younger.

Casserole.  I’m not a huge fan of casseroles.  Believe it or not I’m not a huge fan of turkey, either.  I know, it’s shocking.  It’s always a struggle for me to figure out what to do with my leftovers once I’ve finished a major turkey holiday such as Thanksgiving or Christmas or Easter.  Sure, there’s soup, but aside from the Pie’s favourite Hot Turkey Sandwiches (*shudder*), what else are you going to do?  Turkey salad, turkey sandwiches, cold turkey … and turkey casserole.  But this one I actually like.  I pulled it off the internet a few years ago and the ubiquitous casserole dish finds its way into my refrigerator like clockwork when there’s turkey around.  The original recipe calls for asparagus, but I use broccoli because asparagus is out of season.

Get your mise en place ready, because all the steps kind of follow each other really quickly so it’s good to be prepared ahead of time.First, chop up and gently steam about 2 cups broccoli.

Chop up a bunch of green onions (I used three green onions and a shallot) and a red pepper and set all your vegetables aside.

Cook one cup penne or similar pasta according to package instructions.  Drain and set aside.

Grate one cup cheddar cheese.

Have your garlic-in-a-jar at the ready.

Have also ready the following:

6 tablespoons flour.

1 1/2 cups chicken broth.

3 cups cooked diced turkey.

1 cup soft bread crumbs.

1 tbsp melted butter, cooled.

Also you will need 2 cups milk, but I don’t have a photo of that because the chicken broth was in my only remaining measuring cup.

Preheat your oven to 350°F and grease a 9″ x 13″ glass baking dish.

In a large saucepan on medium-low, melt 6 tablespoons butter (that’s slightly less than half a cup).

Add the red pepper and sauté until tender. 

Add 2 teaspoons garlic and the onions and cook for a further minute.

Stir in the flour until well blended.It should look all mushy.

Stir in chicken broth, cooking until thickened.

Stir in milk and cook, stirring, until thickened and hot.

Add in salt and pepper to taste, together with any herbs of your choosing, such as oregano or basil, then add the broccoli and the turkey.  Heat through.

Stir in the cheese and cook until it’s all melted in. 

Stir in the cooked drained pasta.

Pour it all into a baking dish.

Mix your melted butter with your bread crumbs.

Sprinkle that over top.

Bake for about 30-35 minutes until hot and bubbly. 

Let it sit for about 5 minutes before serving.

You can keep leftovers covered in the fridge for a couple days, too.