Ranch Chicken Burgers

Posted on May 8, 2024 by Emily

{originally published in 2012 and updated in 2024}

These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.

Ranch Chicken Burgers
Ingredients: (for 4)
1 pound ground chicken
1 packet dried ranch dressing/dip mix (~2 teaspoons)
3 tbs ranch dressing
4 rolls

Directions:
Preheat the grill.
Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping.
Form into 4 patties.

Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle.
Serve on buns with more ranch and any toppings you like!
Enjoy!

We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.

May Recap 2023

Posted on May 31, 2023 by Emily

May is full – we come to life when spring is here. We’re back full-swing into baseball (see what I did there?) and we were kept on our toes for our first dance recital (haha, I can’t stop!).

In the kitchen, I was obsessed with these taco beans and they’ll be on repeat for sure.

I made a dairy-free lasagna because I’ve somehow become the go-to person for recipes accommodating dietary restrictions for my volunteerism at Lasagna Love and this option is so cheap and easy without unfamiliar ingredients.

The Three Bite Rule - Dairy-free Lasagna

We went with lots of toppings on Sesame Noodle Bowls as a new way to see pulled pork.

Sesame Noodle Bowls - The Three Bite Rule

Again with the beans, what can I say…these Greek Beans were a fun dish and good alternative to a lettuce-based salad.

I have been thrilled to have comfortable weather and get outside more. Work has been very busy with reunion. We got to see Thomas’ art at the school art show. I wish some of these cool school events fell in March or April too. There’s a culture night, fun run, parent-teacher conferences, a book fair, and so many end of the year festivities. I’m off for a girls weekend and cannot wait. June will bring a special birthday burger!

The big kid:
He had a field trip (and did not get carsick…winning!), and several more birthday parties, and baseball. He took an after school class for building with all different materials. He’s thoroughly into Plants versus Zombies. He followed along with NBA playoffs and it really makes me love the juxtaposition of imaginary play seeming so cute and little with a mature knowledge of pro basketball player names.

The little one:
Her dance recital was so cute! She loved the rehearsal and did so great. Then the recital night came and she was so worried – tears! – and I was shocked. We watched the video clips I had from the night before, talked about what it would be like, and made a plan that we’d get ready and go but if she decided not to do it, we’d just clap for her class. She was all set when we got there. They were very long nights, but she loved it and wears the ballet costume regularly. The tap one was tight and harder to get on so we haven’t played in that one.

Goals:
Year of workwear! I got a 3/4 length sleeve shirt which helps bridge the spring workwear gap. Working all weekend for Reunion at work was a good reminder of what other clothes I’m looking for!
Salads or side-dishes: Greek bean salad!
prep ahead bfasts or lunches for weekdays: I made some savory waffles and they’re one of my fav on-the-go breakfasts. During a busy week at work I had quiche ready which was so helpful.
Monthly dates: We didn’t really make this happen.
Declutter/cleaning: I bagged up lots of tiny 18 month shorts and 2T swimsuits.
Workouts as a routine: Yes! I did a Sweat & Sculpt series that has been great.
What I’m reading: I read Coronation Year which was only ok, especially after how amazing I thought her book ‘The Gown’ was. I enjoyed a memoir Fatty Fatty Boom Boom by Rabia Chaudry. The best one I read was The Measure by Nikki Erlick.

Greek Bean Salad

Posted on May 11, 2023 by Emily

This bean salad is filling but bright and crunchy. Add more or less of your favorite parts. Continue reading →

Pickle Ranch Salad

Posted on April 5, 2023 by Emily

Salad kits are so fun, though rarely enough for a family meal so I made our own. I love love love pickles so seeing the pickle inspired ones are close to my heart. Pickle Ranch SaladIngredients: 1 packet “Restaurant Style” … Continue reading →

What I Ate: Ramen Coleslaw

Posted on August 31, 2012 by Emily

I was trying to think of an easy side I could literally throw together. I was lacking motivation recently and somehow this came out of nowhere. I’ve made it a few times, but not once this summer yet. My twist is using broccoli slaw instead of cabbage or slaw mix.

This is so easy and takes 5 minutes to prep and goes with everything. It isn’t vegetarian but it is delicious! It is probably the cheapest side-dish ever. I dare you, find a cheaper one.

Ingredients:

1 bag broccoli slaw
1 pack ramen noodles, chicken flavor
3/4 cup oil
4 tbsp apple cider vinegar
4 tbsp sugar
sprinkle of pepper
1 of the chicken pack flavorings in ramen noodle package

Directions:

Boil the ramen noodles for about 5 minutes then drain.
Whisk or shake in a jar the oil, vinegar, sugar, pepper, and ramen flavor pack.

Mix noodles, slaw, and dressing.

Refrigerate at least 30 minutes before serving. I should have thrown in sunflower seeds. That crunch on top is delicious. I like how oil-vinegary this is. There is so much flavor from the ramen. My Mum and mother-in-law both make it with grapes & nuts. I like this salad when you keep the noodles raw too. They’re super crunchy.

Let’s break it down:

1 pkg chicken ramen: $0.24 (12 pack @ $2.99)
1 pkg broccoli slaw: $2.99
very little oil & vinegar
total = $3.23 and serves about 6, or $0.53 per serving.

Can you believe that pricing? It’s a crowd pleaser that won’t break the bank.

What I Ate: Cobb Salad Lettuce Wraps

Posted on August 24, 2012 by Emily

Cobb Salad and Chef Salad united for my dinner. This isn’t really a recipe, but it is more of an idea you can happily capitalize on. I went with a everything-but-the-kitchen-sink method for a salad for dinner. It was definitely a dinner plan that was low on actual cooking but was hearty and fun.

We don’t eat tons of salads as dinner, so during a hot few days I took advantage of a low-cooking meal. This felt like a fun meal to serve when it is hot, or especially if you aren’t a confident chef! Serve this next time you’re the host or for a potluck and everyone will be happy.

Ingredients:

2 grilled chicken breasts
4 hard boiled eggs
avocado
carrots
cucumber
tomatoes
corn
shredded cheddar
broccoli
head Boston Bibb lettuce
croutons
blue cheese dressing

Directions:

Fry bacon, boil eggs, and grill the chicken.
Chop everything except the lettuce.
Mix the “fillings” and serve in lettuce wraps.

These were really fun! I liked that there were so many interesting textures and bright flavors. I went with the normal cobb salad as though it was a chop salad. I figured if the lettuce didn’t really work, then we could always drop the toppings on a bed of lettuce. It worked well as wraps though.

It takes time to chop and prep everything but I made enough for two of us to have for dinner and then for lunch again the next day. I didn’t dress the salad so besides the avocado, it packed up well for lunch too. The only cooking was the bacon, eggs, and grilled chicken.

We were eating and that’s when I realized I had forgotten the chicken. Ohh well. It truly felt like a dinner meal even without that. The eggs, bacon, and avocado makes this a hearty one.

Croutons are such an easy item to make at home and I never buy them anymore. Whenever I do buy them they seem to disappear as snacks before they appear on many salads.

Cut some bread into squares, drizzle with olive oil, salt, pepper, rosemary, and some grated parmesan. Toast a few minutes on each side and voila! Croutons made-to-order!

What I Ate: Salad Bar

Posted on August 3, 2012 by Emily

Well, we’ve made it to Friday! Somehow it always seems like an accomplishment. A wise gal, Ms. D, told me “I like to call it big Friday. Thursday is like little Friday.” I like that.

I’ve been really into salads for dinner so I wanted to throw this idea your way. We like salad bar dinner to each customize and because it’s all the fun stuff at the salad bar that make it fun food. Toppings to a sundae.

There’s nothing super crazy in this bar, but it’s a good use for leftovers!

What I Ate: Antipasto

Posted on July 27, 2012 by Emily

The Italian salad ‘antipasto’ itself means before the meal. Well, this was THE meal. I chose some meats, cheeses, and paired them with veggies. I made my own croutons and drizzled a balsamic reduction.

This was a perfect dinner on a hot night. I’m trying to be conscious about adding some easier, less strenuous meals. Sometimes I burn myself out by trying to one-up my own meals

every.
single.
day.

This is really where this What I Ate series came from. Easy things that aren’t worth blogging are good too. I always have a soft spot for an easy meal that can just highlight quality ingredients. I feel like Joey eating Rachel’s trifle/shepard’s pie. Fresh mozzarella? good! gouda? good! english cucumbers? good! pepperoni? good!
Rachel’s Dessert

This is also a great belated tribute to my Dad’s bday. He can’t cook much but his antipasti are out of this world!

Fontina and Prosciutto Pizza with Arugula

Posted on April 10, 2012 by Emily

Ahhhhrugula! I think I’ve decided that if I were going to eat one food for the rest of my life it’d be pizza. I love all sorts of crazy toppings and I have learned a thing or two.

I was partially inspired by the last pretty authentic neopolitan pizza I’ve had lately (Antico Forno) when I dreamed this one up. I also was feeling a salad-y topped pizza for a change too. It’s nicely springy and would even be a good vehicle for any leftover Easter ham you have kicking around!

Ingredients:

pizza dough
1 tbs chopped garlic
3 tbs olive oil
2 cups shredded fontina
4-6 slices of prosciutto
3 cups arugula
drizzle of truffle oil
¼ cup with shaved Parmesan

Directions:

Pre-bake the crust for 15 minutes at 425 degrees.

Top with cheese and garlic/olive oil mixture brushed on crust. Return to the oven until melted (about 5 minutes)

Once out of the oven, top with slices of prosciutto

Then top with arugula tossed with truffle oil

It was good, and different. I liked the few quality ingredients. The prosciutto was salty and the fontina was googy and nutty. By not cooking the prosciutto, it kept it really soft and bite-able.

I actually didn’t top the whole thing since obviously it was going to be lunch the next day. It reheated well too!

Hail Caesar

Posted on February 15, 2012 by Emily

My sis was coming over for dinner and I was trying to think what would be a good idea for her first meal from my new kitchen. I thought of her love of chicken Caesar salad and decided to tweak it a bit. I made it into a pizza!

It didn’t come out perfectly but I’m still getting acclimated to my new oven. It went from not done to quite crispy in just a minute. I made the Caesar dressing earlier in the day and marinated chicken breast pieces in some dressing.

Caesar Dressing:

Ingredients:
4 garlic cloves
2 tbs mustard
1 tbs white vinegar
2 tbs mayo
2/3 cup olive oil
1 tbs lemon juice
¼ tsp ground black pepper
1 tbs Parmesan cheese

Directions:

Combine garlic, mustard, vinegar, and mayo in a blender.
Slowly stream in olive oil and lemon juice until blended completely.

Transfer to a jar and mix in pepper and cheese by hand.

Refrigerate at least 2 hours before serving.

Caesar Pizza

Ingredients:
1 pizza dough ball
¼ cup pesto
1 cup mozzarella shredded
1-2 hearts of romaine
2 chicken breast (marinated in Caesar dressing), grilled and sliced
¼ cup Parmesan cheese
1 cup croutons (optional)

Directions:

Preheat oven to 400 degrees.
Stretch pizza dough out onto a greased and floured baking pan or pizza stone and top with pesto (I used sundried tomato pesto).

Add mozzarella and grilled chicken slices.
Bake for 15 minutes, or until golden brown (not torched like mine)

While pizza is baking, chop romaine and toss with dressing.

Allow pizza to cool for a minute or two and top each slice with lettuce mix.

I drizzled some dressing over the pizza since mine was overdone (and pretty dried out) before adding the lettuce.

I made some croutons just for fun by just toasting some bread cubes with olive oil and some seasonings.

Overall, it was good and I’d probably make it again. I have since tried an alternative pizza technique to ensure I get the crust crispy without massacring everything else. Stay tuned for that one and just wait till you see what our office Valentine’s Day Potluck was!