Tag Archives: cheese

Tuscan Ravioli Salad

Recently my Mom was laid up for a few weeks. It was hard on her because she is incredibly active here on the ranch. There really wasn’t much I could do to help her with Dr. ordered rest, but I could make her comfort food. There was a lot of tomato soup, grilled cheese, broccoli bacon salad and this little gem of a recipe. There are about a million versions of this floating around the internet, this one happens to be our favorite. I think next time I might switch it up a little and add some sweet purple onion. It’s always a crowd pleaser so think about making it for your next pot luck.

Yum.

Yum.

Tuscan Ravioli Salad

1 lb. cheese ravioli
1/4 c. extra-virgin olive oil
3 tbsp. good balsamic vinegar
1 tbsp. honey
Dash of red pepper flakes
salt
ground black pepper
1 cup cooked bacon or pancetta, crumbled
1 cup baby spinach
1/2 cup sun-dried tomatoes, chopped
1/2 cup freshly grated Parmesan

I like this salad because it has lovely colors. Makes me happy.

I like this salad because it has lovely colors. Makes me happy.

 

Cook ravioli according to package directions. Drain and transfer to large serving bowl.
Meanwhile, mix olive oil, vinegar, honey and season with salt and peppers to taste.
In the large serving bowl add bacon, spinach, sun-dried tomatoes, parmesan and dressing, toss until well combined.

I had to add a picture of bacon. Had to.

I had to add a picture of bacon. Had to.

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Bacon Broccoli Salad

This is a deathrow food for me (you know, if I ever have to request a last meal, this will be it). It’s simple, no frills – yet absolutely delicious. If it had carbs and chocolate all my favorite food groups would be represented. People have been know to hide bowls of this in the refrigerator from other family members. I love to take it to potlucks because it is always a hit. It’s also really easy to change depending on your tastes and preferences. You can use raisins instead of grapes, omit the onion, etc. I also enjoy using flavored vinegars. Fruity flavors such as pineapple or mandarin work well. Just go make this, and hide a bowl for yourself…

Here it is, in all it's glory - Bacon Broccoli Salad

Here it is, in all it’s glory – Bacon Broccoli Salad

Bacon Broccoli Salad

  • 2 cup seedless red grapes
  • 1 pound good bacon strips, cooked and crumbled
  • 2 cup fresh broccoli florets
  • 1 cup chopped red onion
  • 1.5 cups sharp cheddar cheese
  • 1 cup sunflower seeds
  • 2/3 cup mayonnaise
  • 1/3 cup sugar
  • 3 tablespoons vinegar  (I like to use a mix of a fruity and a balsamic)

    I like it because it's colorful too, almost makes it seem healthy!

    I like it because it’s colorful too, almost makes it seem healthy!

In a large bowl, combine  grapes, bacon, broccoli, onion, cheese and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat.

Cover and chill for at least 1 hour. Stir before serving.

Bacon

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Roasted Broccoli

Growing up, I always liked broccoli. My Mom steamed it and served it with mayonnaise. I never cared for the mayo, because I liked how broccoli tasted! It’s delicious! But just TRY and make me eat onions, I’ll have a temper tantrum, to this day! I can safely say, I loathe onions and the more that people give me a bad time about that, the more I hate onions.

Speaking of, as I’ve gotten older, I’ve enjoyed learning new and different methods of preparing my favorite foods and avoiding those I loathe. Roasting has quickly become my new favorite way to eat broccoli! And the good news? NO ONIONS IN SIGHT!

This recipe will change the way you feel about broccoli.

This recipe will change the way you feel about broccoli.

Roasted Broccoli

1 head of broccoli, washed and chopped into bite size pieces (about a pound)

4 cloves of garlic, minced (you could use less, I really like garlic)

2 tablespoons olive oil (use lemon infused for a real treat)

1/2 cup grated parmesan cheese

salt and pepper to taste

Broccoli, olive oil and garlic, yum.

Broccoli, olive oil and garlic, yum.

Preheat your oven to 400 degrees. Mix the broccoli, chopped garlic, oil and salt together in a bowl, making sure to evenly coat. Spread on a cookie sheet, in a single layer.  Roast for about 15 minutes, until tender. Then place the cheese and pepper on the broccoli and roast for 5 more minutes or until your cheese is golden.

YES!!!!

YES!!!!

I’ve also made this recipe with bacon, citrus zest and juice, and all different kinds of finishing salt. If you omit the cheese and add bacon, it’s paleo! If you add cheese and bacon, it’s a main dish! There are so many variations with this recipe, it’s easy to keep it interesting.

Enjoy!

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Funeral Sandwiches

My Mom made me these sandwiches this past summer to take with me to the summer ranch. You see, my Dad is notorious for making us work all day, by his side, then when it comes to dinner, he expects us to cook it for everyone.  My Mom did her best to mitigate this for me by sending casseroles, sandwiches and other lovely and delicious pre-cooked food so I wouldn’t flip out when my Dad expected me to cook for the camp after doing the same work he did.

I LOVE King's products!  I'm sorry this is a crap picture! But it's all I had!

I LOVE King’s products! I’m sorry this is a crap picture! But it’s all I had!

This is one of the recipes I asked her to make again and again, because it was really easy and sooooooo gooooood. She assembled everything for me, I took it with me to the summer ranch, and popped it in the oven when we got hungry.

For the sauce.

For the sauce.

Funeral Sandwiches

1 package of Kings Hawaiian rolls
1 lb deli ham (thin sliced)
1 lb havarti cheese, thinly sliced
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons mustard
2 tablespoons brown sugar
Dash of onion soup mix

It already looks good!!

It already looks good!!

Slice the rolls in half, place in a 9x 13 dish. Fold the ham and cheese and place on top of your sliced rolls. Cover with the top half of your rolls.

MMMMMmmmm....sauce.

MMMMMmmmm….sauce.

Mix the sugar, butter, Worcestershire sauce, mustard, and soup mix together until smooth. Cover your sandwiches with that awesome sauce.

It's hard not to eat one now.

It’s hard not to eat one now.

Cover tightly, refrigerate, and let marinade anywhere from 4-24 hours.

Sweet, sweet, cheesy, meaty, saucey goodness.

Sweet, sweet, cheesy, meaty, saucey goodness.

Bake at 350 degrees for 20 minutes or until they are crispy and melty to your liking. Enjoy!
P.S. You can also use turkey and swiss, beef and cheddar, I mean, go crazy!

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Another Awesome Ag Parody!

OK, in real life friends, my musicians, my actors, we should do this! I promise people will love it!
Until then, I’m just going to have to re-create the burlesque butt picture…. (stay tuned!)

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