Friday, January 6, 2012

Friday Foodday

Happy Friday lovebugs! Here are some of my favorite recipes for the week.

Bacon Ranch Chili
c/o Cassie Craves

1/2 pound bacon, cut into small pieces
1 pound chicken breasts, cut into small chunks
1 large onion, chopped
3 cloves garlic, minced
2 jalapenos, seeded and minced
1 tablespoon chili powder
1/2 tablespoon cumin
1 packet dry ranch dressing mix
Salt and pepper to taste
2 cups chicken stock
1 14-ounce can crushed tomatoes
1 can white beans (Great Northern or cannelini), drained and rinsed
Ranch dressing
Shredded cheddar cheese
Flour tortillas

1. In a Dutch oven, cook bacon until crispy; set aside on paper towels to drain. Remove all but 1 tablespoon of bacon grease from the skillet and reserve.

2. To Dutch oven, add chicken and cook over medium-high heat until browned and nearly cooked through. Stir in onion, garlic, and jalapeno; cook until vegetables are slightly softened. Season with chili powder, cumin, ranch dressing mix, and salt and pepper. 

3. Add chicken stock and, with a wooden spoon, release the browned bits from the bottom of the pan. Stir in tomatoes, beans and reserved bacon and simmer over medium-low heat until heated through, bubbly, and slightly thickened.

4. While chili is cooking, heat reserved bacon grease in a shallow skillet over moderate heat. Add flour tortillas, one at a time, and cook until browned and crispy. Set aside on paper towels to drain. Cut tortillas into strips.

5. To assemble chili, ladle into bowls. Top with a sprinkling of shredded cheese, a pile of tortilla strips, and a generous drizzle of ranch dressing.

Pasta Pancetta & Vodka Sauce
c/o Table for Two Blog
16 oz. penne pasta
2 tbsp. unsalted butter
4 oz. pancetta, diced 
1/3 cup of vodka
1/2 cup of heavy cream
1 1/2 cup of homemade marinara sauce or jarred
1/4 cup freshly grated Parmesan cheese for serving

  • Bring a large pot of salted water to a boil for your pasta.
  • Using a nonstick skillet and brown your pancetta on medium heat.
  • Once your pancetta is browned, add in the vodka and let it cook with the pancetta until it’s reduced by half. Takes about 2-3 minutes.
  • Add in the marinara sauce and whisk in the heavy cream.
  • Let the mixture simmer for 10 minutes.
  • While the sauce is simmering, add in your pasta to the boiling salted water.
  • When pasta is done, drain it, and add it to the vodka sauce. Toss to coat well.
  • Serve with freshly grated Parmesan cheese.

  • Brownie Batter Pancakes
    • 1/4 cup Bob's spelt flour (or all-purpose or for gluten free use Bob’s gluten-free ap flour)
    • 1/4 tsp baking powder
    • 1 tbsp Hershey’s Special Dark unsweetened cocoa powder (or dutch cocoa)
    • 1 1/2 packets nunaturals stevia or 1 tbsp + 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet)
    • pinch of salt (optional)
    • 1 1/2 tbsp unsweetened applesauce
    • 1 tsp pure vanilla extract
    • 5 1/2 tbsp nondairy milk of your choice

    Mix dry ingredients very well, then add wet. Make pancakes! There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!!


    1. yeah, I'll take one of each! ;) yum!

    2. You've made me very hungry! Can't wait to try these!


    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.