Recipe: Sassy Stanton Pasta Salad

🥓Sassy Stanton Pasta Salad

Remember the recepe before this (chicken salad) when we used half a packet of ranch dip? Now we’ll use the other half of the packet. This pasta salad is baby approved— she yelled for more bites!

What you’ll need:

•Gluten free penne (or any 8 to 10 oz. pasta of choice)

•5 tbsp real bacon bits (in the salad topping section of the grocery store)

•1/2 of a 1.0 oz. packet Hidden Valley Ranch DIP mix (will use 0.5 oz)

•1/4 cup mayo

•1/4 cup sour cream

•1 tbsp milk

•1/2 cup of veggie 1

•1/2 cup of veggie 2

•Veggie ideas: chopped white mushrooms, finely shredded carrots, chopped zucchini, finely chopped eggplant, diced red onion

Let’s make it:

1. Boil pasta according to the box directions to cook to al dente. Once cooked, drain and rinse the pasta with cool water to stop the cooking process.

2. Mix mayo, sour cream, and dip mix. Add milk a little at a time to get desired consistency.

3. Mix in the bacon bits and veggies, then mix in the pasta.

Put in the fridge for at least 8 hours for the flavors to develop and for the veggies to soften a bit. Make this at night to have lunches ready to go the next day!

Recipe: Sassy Stanton Chicken Salad

 🥓Sassy Stanton Chicken Salad

We have a chain restaurant in our town that specializes in chicken salad. I had one of their varieties and knew I had to figure out how to recreate it. Here’s my take on their “sassy” chicken salad.

What you’ll need:

•1.25 lb of chicken (weight before cooking)

•5 tbsp real bacon bits (in the salad topping section of your store)

•1/2 of a 1 oz. packet of Hidden Valley Ranch DIP mix (will use 0.5 oz)

•1/2 cup mayo

•1/2 cup sour cream

•1 cup shredded cheddar cheese

•1 to 2 tbsp milk

•Bread or crackers

I like Canyon Bakery Gluten Free Country White Bread

Let’s make it:

1. Boil and then shred cooled chicken in a food processor. You could also use rotisserie chicken, leftover grilled chicken, or canned chicken if you’re in a hurry.

2. Mix mayo, sour cream, and dip mix. Add milk a little at a time to get desired consistency.

3. Mix in the bacon bits and cheese.

4. Then mix in the chicken.

Let this sit in the fridge for at least 8 hours to give the flavor time to develop! Make this on Sunday night to have lunches ready to go for a few days. Serve with your favorite bread, croissant, or crackers!

Hope this chicken salad makes your taste buds feel sassy! 😋

In the next recipe (spoiler: pasta salad), I’ll show you how to use the other half of the ranch dip packet!

If you're in an EasyBins delivery area, shop the recipe and get $5 off with code MARLA5 at checkout.

Recipe: Jalapeño Fauxminto Cheese

 🧀 Jalapeño Fauxminto Cheese

I call this fauxminto, because you won’t be buying a jar of pimentos to make this pimento cheese recipe! I’ve been making this Jalapeño Fauxminto Cheese for a year now, and it’s a family favorite.

What you’ll need:

•4 cups of shredded sharp cheddar cheese

I think it elevates the flavor and texture when I shred a block of cheese, but most times I just buy the cheese already shredded. I’ve also done half yellow cheddar and half white cheddar to mix it up! Just be sure not to buy finely shredded.

•1/4 cup of chopped jalapeños

I use a fork to hold the jalapeños while I chop them so I don’t touch them with my hands. This keeps me from getting jalapeño juice on my hands and then touching my eyes or my kids’ faces. I learned that lesson the hard way. You could also wear gloves.

•1/2 cup of chopped jarred roasted red pepper

This is your pimento substitute!

•3/4 to 1 cup of mayo (depending on how “dry” or “wet” you like your pimento cheese)

•1 tsp of Tabasco

You can omit this if you don’t want the added spice, but I think it’s a needed touch!

•Bread or crackers

I like Canyon Bakery Gluten Free Country White Bread

Mix all of the ingredients together, except the cheese. Then add the mixture to the cheese, making sure to stir it well but not to mush the cheese. LET IT SIT for at least 8 hours. Trust me— it gets better with time.

You can make sandwiches or serve it as a dip with crackers. I’ve also heard that some people just eat it with a fork. I may be some people. This is great to make ahead for when you need a dish to have ready to go. I made it before leaving on a camping trip, and it made mealtime so easy. You could make it at night and have it ready for lunch, or throw it together in the morning to have dinner waiting on you.

If you're in an EasyBins delivery area, you can view the recipe and order the ingredients here. Use code MARLA5 at checkout for $5 off your order.

If you're in an EasyBins delivery area, shop the recipe and get $5 off with code MARLA5 at checkout.

Recipe: Peaches & Cream French Toast with Peach Berry Float

🍑Peaches & Cream French Toast w/ Peach Berry Float🍹

Wow your guests with this easy brunch hack. They’ll think you’re a gourmet chef!

The infamous Jacques Pepin makes French toast with vanilla ice cream. Let’s take it up a notch with peach ice cream!

1. Grab your bread (I used Canyon Gluten Free Country White).

2. Soak it in melted ice cream (I used Breyer's Peach).

3. Cook it in a skillet with butter.

Ta-da!

You could have a buffet of toppings for your guests to personalize their toast. I topped mine with canned peaches, fresh strawberries and blueberries, pecans, a drizzle of syrup, and a generous dusting of powdered sugar.

Since there’s no such thing as too much ice cream and anything goes at brunch, serve scoops of ice cream to the side.

For a refreshing drink, make floats with scoops of ice cream topped with La Croix Black Razzberry sparkling water.

🌞This brunch screams summer!

Get all you need to host your brunch in your next EasyBins order with free delivery. Use code MARLA5 at checkout for $5 off!

Video: I Made a Sun Hat

 

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