Soups/Salads

Taco Pasta Salad

  • 1 lb small pasta (such as elbow, cavatappi) cooked and then drained
  • 2 chicken breasts, cooked and cubed
  • 1/4 cup each diced red and green bell pepper
  • 1/4 cup sliced olives
  • 1/2 cup fresh corn kernels
  • 1/2 cup pinquito beans (chili mix), rinsed and drained

Mix the above ingredients together in a serving bowl.

For the dressing:
1/2 cup mayonaisse
1/4 cup sourcream
1/4 cup ranch dressing
2 tbs. taco seasoning from packet (more can be added for taste)

Mix the dressing ingredients thoroughly and add to the pasta mixture.  Consistency should be creamy.

BLT Pasta Salad

(Disclaimer: there is no actual “L” in this recipe. I use peas. They’re green.  Like lettuce.  Besides, BPT Salad does not have the same ring to it and I think ultimately would confuse a lot of people.) 

  • 1 (16 oz.) pkg small pasta  – I used baby bow ties.
  • 1 pkg grape tomatoes (or several homegrown)
  • ½ cup peas
  • 1 lb sliced bacon
  • 1 cup ranch dressing (can use bottled or prepared from packet)
  1. Cook pasta according to package.  Drain and rinse under cold water.
  2. Meanwhile, cook bacon until browned and crispy. (I actually microwaved mine and it turned out perfectly.)  Drain on paper towels.  Once cooled, crumble into small pieces.
  3. Add ½ cup crumbled bacon to 1 cup ranch dressing. Allow to sit and marinate for full bacon flavor.   
  4. Mix together cooked pasta, sliced grape tomatoes, peas and bacon ranch dressing.  Refrigerate for several hours or overnight.  Pasta will absorb some of the ranch dressing so more or less could be added for taste.
  5. Right before serving, sprinkle remainder of bacon over the top. 

Potato and Bacon Cheese Soup

  • 3 cups diced, peeled potatos (Yukon gold or Russet)
  • 1/3 cup diced celery
  • 1/3 cup finely diced onion
  • 5 slices cooked, crumbled bacon
  • 3 cups chicken broth
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 4 tbs. butter
  • 4 tbs. flour
  • 2 cups milk
  1. In  large pot, combine potatoes, celery, onion, crumbled bacon, chicken broth, salt and pepper.  Bring to a boil and cook until vegetables are tender, approximately 10-15 minutes.
  2. In a separate saucepan, melt butter over medium heat.  Whisk in flour and stir, cooking, for about 1 minute.  Slowly, whisk in milk, avoiding lumps.  Continue stirring over medium-low heat until milk has thickened, about 4 to 5 minutes.
  3. Add the milk mixture into the pot and cook soup until heated throughout.  
  4. Serve immediately with biscuits, french bread or rolls.
  5. Okay, you don’t have to serve it with bread, in case you’re all “aren’t the potatoes enough starch?”  But there ain’t nothing better than dipping your bread in this soup.  It’s slap yo’ mama good.  Unless of course she slaps you back.