BLT Pasta Salad

The BLT Pasta Salad is a fun twist on a BLT and a salad! It is the combination of bacon, lettuce, and tomatoes paired with a creamy dressing. This salad is paired with bowtie pasta to give it a fun twist.

I love having a BLT sandwich in the summer when I'm craving a light, simple meal. Put it in pasta salad form and you have the BLT Pasta salad!

Every bite of this BLT Pasta Salad makes me think of summer! But even if it isn't summer, it still is oh so good with an explosion of flavor and one that we like to make again and again. I always love a nice fresh salad and also BLT sandwiches. So this is a win win everytime!

Use fresh tomatoes and lettuce from the garden if you have it makes for another great meal using garden fresh produce. Or of course make it any time of the year with produce readily available at your local grocery store. Then paired with the homemade dressing that has just a great punch of flavor.

Just so fresh tasting! 

This salad is super simple to make and can be ready in just about 15 minutes. Enjoy a light, simple summer salad for lunch or dinner in no time to make.

So if you love BLTs, you have to try this delicious summer pasta salad idea....the BLT Pasta Salad! Bacon, lettuce, tomatoes with bowtie pasta and a creamy dressing with a little zip. All your favorite BLT sandwich toppings in a single bowl!

BLT Pasta Salad

PRINTABLE RECIPE HERE

Ingredients for BLT Pasta Salad

For the dressing: 

3/4 cup mayonnaise

1/4 cup sour cream 

1 Tbsp milk

1/2 tsp pepper

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp crushed red pepper

For the salad: 

8 oz. bowtie pasta

3-4 cups chopped romaine lettuce

1 pint grape tomatoes - cut in halves

1 1/2 cup shredded cheddar cheese

1 lb bacon, cooked and crumbled

Directions for BLT Pasta Salad 

1. First prepare the dressing for the salad by mixing together all the dressing ingredients and mix together until well combined and smooth. Set aside.

2. Prepare the pasta according to the package in a medium size pan. Drain and transfer to a large salad bowl when the pasta is done cooking. 

3. Meanwhile, prepare the other salad ingredients. chopped lettuce, halved grape tomatoes, cheddar cheese, cooked bacon crumbles. 

4. Add the prepared dressing to the salad ingredients. Toss all the salad ingredients together until everything is evenly coated with the dressing. 

5. Ready to serve.

Try these other pasta salads:

Garden Pasta Salad

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Grilled Herb and Garlic Pork Chops

Grilled Herb and Garlic Pork Chops are a perfect simple summer dinner.  Tossed in a simple herb marinate these pork chops are full of flavor and delicious served with your favorite sides.

During the summer months, and even into fall, we are always looking forward to cooking out on our firepit grill. We love grilling anything for meals, steak, burgers, hot dogs, vegetables, bacon, you name it....even toast! Grilling out on the firepit grill is something that we always do while camping, so we also enjoy that when we are at home too.

We have our firepit grill in our back yard, some nights we sit out around the fire as a family and toast marshmallows, or just sit and relax. Other nights we have the fire going, and put our meat on the grill, and work outside, all the kids are outside playing and we keep check on the meat on the grill. It's just a nice time to all be outside!

No worries, these Grilled Herb and Garlic Pork Chops can be made on a standard grill too!! Any grill will do.

For these Grilled Herb and Garlic Pork Chops, you start with a little prep chopping the delicious herbs; parsley, sage, thyme, and rosemary. Also mincing the garlic. Then combine them all together with the oil.

Place the pork chops in a 9x13 baking dish and coat each side with the herb/garlic mix and let them marinate for 6 to 8 hours or overnight. When ready to cook, scrape off the big chunks of herbs and garlic.

Place on the grill and cook for approximately 30 minutes, flipping occassionally to cook both sides evenly. When they are done, let them rest for 10 minutes before serving and cutting, so they stay nice and juicy.

These Grilled Herb and Garlic Pork Chops are flavorful and juicy and pair great with a variety of sides for a delicious summer grilled meal.

Grilled Herb and Garlic Pork Chops

PRINTABLE RECIPE HERE

Instructions for Grilled Herb and Garlic Pork Chops

1/4 cup olive oil

6 garlic cloves, minced 

4 Tbsp finely chopped flat leaf parsley 

1 Tbsp finely chopped sage leaves

2 Tbsp finely chopped thyme 

1 Tbsp finely chopped rosemary

6 pork chops 

Directions for Grilled Herb and Garlic Pork Chops 

1. Finely chop the parsley, sage, thyme, and rosemary and add all to a medium bowl and combine all together. 

2. Mince the garlic and add to the bowl of herbs. Then add the olive oil and mix until well combined together. 

3. Place pork chops in a casserole dish in one later and spoon the marinade evenly over each pork chop. Flip pork chops over and repeat on the other side with the remaining marinade. 

4. Cover and refrigerate for 6 to 8 hours or overnight. Before placing on the grill to cook, scrape off all the big chunks of herbs and garlic. 

5. Cook over grill or fire for approximately 30 minutes, flipping intermittently, to cook evenly on both sides. Cook until the internal temperature of the pork chop is 145F. 

6. Let pork chops rest for 10 minutes. Serve with your favorites sides and enjoy.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own

Instant Pot Italian Beef

Italian Beef is a sandwich favorite of the Midwest! This Instant Pot Italian Beef is super easy to make! There is absolutely no prep work that needs to be done beforehand, which I love! Sandwiches are great for summer get-togethers, picnics, as well as a dinner idea for the family.

My Instant Pot has become a favorite kitchen gadget of mine! It helps make meal time so much easier, especially during the busy times for my family. Summer is always busy with the kids in sports, prepping for our county fair, keeping up the garden, as well as all our usual activities.

This Instant Pot Italian Beef is considered a "dump and go" recipe. You literally just dump all the ingredients into your Instant Pot and push start and your set for the main dish for dinner.

You'll love having this as part of your dinner rotation.

Instant Pot Italian Beef

PRINTABLE RECIPE

Ingredients for Instant Pot Italian Beef

2 Tbsp olive oil

2.5 to 3.5 lb. beef roast, preferably chuck, rump, etc)

12 oz. jar sliced pepperoncini, drained

2 Tbsp minced garlic

2 cups beef broth. 

Directions for Instant Pot Italian Beef

1. Place all the ingredients into the Instant Pot, including half of the pepperoncini juice if you like it to have more of a "kick"

2. Lock the lid in place and make sure the pressure valve is turned to sealing. 

3. Press the 'Manual" button and adjust the time to 80 minutes. 

4. The Instant Pot will beep when it's finished cooking, release the steam valve to let the pressure out. Then unlock the lid and remove. 

5. Shred the meat and stir into the juices. 

6. Enjoy Italian Beef sandwiches on buns or pretzel rolls with sharp cheddar, provolone, or mozzarella cheese. Reserve some Italian Beef juices from the pot if you like to dip your sandwich.

Barbecue Ribs

Grilling season is here!! Don't you just love it when you're driving or working outside and can smell the amazing aroma of someone grilling out? One thing that screams summer in our house is cooking on the grill! Many nights for dinner and on the weekends we are making meals on the grill.

I am a big fan of ribs as well as barbecue. Actually, when my husband and I travel, we like to find different BBQ restaurants to try out. We have been to so many awesome ones!

We like to make different kinds of barbecue meals at home too and on the grill! Barbecue ribs are definitely a family favorite in our house! All of our kids like them, so ribs go over very well.

This recipe for barbecue ribs gives you fall-off-the-bone ribs that are deliciously packed with the smoky, barbecue flavor of summer.

Barbecue Ribs 

PRINTABLE RECIPE HERE

Ingredients for Barbecue Ribs

4-5 lb. baby back pork ribs (approx.)

Your favorite rub (I use Dairy Good BBQ Rub)

1 cup red wine vinegar

1/2 cup hot water

1/2 cup brown sugar

1 Tbsp Dijon mustard

1 Tbsp Worchestershire sauce 

1 Tbsp papirika

1/2 tsp black pepper

1 tsp salt

2 Tbsp ketchup 

1/4 tsp cayenne pepper

2 Tbsp Clabber Girl Corn Starch mixed with 1/2 cup cold water

-Recipe makes about 2 cups of barbecue sauce. 

Directions for Barbecue Ribs

1. Put ribs out on a large baking sheet. Generously apply rub to both sides of the ribs. 

2. Place the ribs on the grill and cook until tender, but not falling apart, about 1 to 1.5 hours, make up the barbecue sauce, while they are cooking. 

3. Mix the Clabber Girl Corn Starch with the cold water and set aside. 

4. In a medium sauce pan, combine the water and brown sugar and stir until dissolved. 

5. Bring the mixture to a boil over medium heat and cook for 3 minutes. 

6. Add the remaining ingredients, including the corn starch mixture, and mix together well. 

7. Bring the mixture back to a boil, then reduce heat and simmer for 5 minutes uncovered. 

8. Remove from heat and cool at room temperature. The sauce will then thicken. 

9. About 20 minutes before the ribs are cooking, brush the barbecue sauce to both sides of the ribs. Layer on a heavy amount for extra barbecue flavor. 

10. Remove ribs from grill and enjoy.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Chocolate Cream Nectar, A Rumford Complete Cookbook Recipe

Summer days just got more fun with a flavorful iced coffee!!

A perfectly mocha flavored beverage, this Chocolate Cream Nectar drink has just the right blend of chocolate, coffee, and vanilla flavors mixed together!

This is a delicious iced that can be made right at home! Save yourself a trip to the coffee shop.

The Chocolate Cream Nectar recipe is super easy! The hardest part is waiting for it to chill! I like to make it the night before and then it's ready to go the next morning. A delicious cafe coffee that you can make at home.

The Chocolate Cream Nectar recipe is on page 215 of the Rumford Complete Cookbook!

Here is my version of the recipe

Chocolate Cream Nectar

Ingredients:
1 chocolate square (about 2 oz.)
1/2 cup liquid coffee
3 cups water
1 cup sugar
1 tsp vanilla extract
whipped topping

Directions:
In a medium saucepan, melt the chocolate square over a low heat. Add the liquid coffee and cook for two minutes, stirring with a whisk continuously. Add the sugar and water and cook for an additional five minutes. Chill completely. Add vanilla and stir together well. Pour into glasses over ice, each containing a tablespoon of whipped topping. Makes 4 cups.

PRINTABLE RECIPE HERE

I have loved enjoying it on mornings relaxing outside!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer.....fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze,

....and who doesn't love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don't think I will want to buy store bought ice cream again, when I can simply make it at home.

The best part....it's NO CHURN! So you don't need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream  - delicious!

Blueberry Cheesecake No Churn Ice Cream

Ingredients:
1 1/2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tsp Clabber Girl cornstarch
6 oz. cream cheese, room temperature
1/2 cup brown sugar
2 tsp vanilla extract
2 cups whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries become juicy, about 5 minutes. Then add the cornstarch to the saucepan and continue cooking for another minute while stirring continuously. Remove saucepan from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

Add the cream cheese and brown sugar to a large mixing bowl and mix and press together with a wooden spoon until smooth and well blended. Add 1/2 cup whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

Now is time to mix the cream and the berries for the ice cream to form. In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then use a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

PRINTABLE RECIPE HERE

The great thing about the no churn ice cream recipes is simply that! The mixture doesn't need to churn to form the ice cream. No ice cream maker necessary! How great is that!

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own