Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon.
Slow Cooker Creamy Bacon ChickenSlow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.

Also try my slow cooker teriyaki chicken.

Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 332kcal

Ingredients

  • 2 pounds chicken breasts boneless, skinless
  • 2 8 ounce cream cheese cubed
  • 2 1 ounce packets Ranch dressing seasoning
  • 1/2 pound bacon cooked, crumbled

Instructions

  • Place chicken into your slow cooker.
  • Top with the cheese and dressing seasoning.
  • Cover and cook on low for 8 hours or until the chicken is tender.
  • Remove the chicken and shred with a fork.
  • Return the meat to the slow cooker. Stir in the bacon.
  • Serve as a dip or on buns with extra sharp cheddar cheese as sandwiches.

Nutrition

Calories: 332kcal | Carbohydrates: 1g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 452mg | Potassium: 635mg | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Grilled Creamy Shrimp and Mushroom Pasta

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Creamy Grilled Shrimp and Mushroom PastaDon’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

Also try my creamy Cajun sausage ravioli and my Caribbean shrimp pasta.

Grilled Creamy Shrimp and Mushroom Pasta

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Course Main
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 635kcal
Author Mike

Ingredients

For the grilled shrimp

  • 6 tablespoons unsalted butter melted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried marjoram
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • kosher salt
  • freshly ground black pepper
  • 1 pound shrimp large, 20-24 count, peeled and deveined

For the mushrooms and pasta

  • 8 ounces pasta fettuccine, linguine or angel hair
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Notes

I throw the shrimp onto the grill while the mushrooms are sauteeing.

Nutrition

Calories: 635kcal | Carbohydrates: 9g | Protein: 28g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 2g | Cholesterol: 430mg | Sodium: 1352mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2230IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg

Nutritional values are approximate.

Crab Grilled Cheese Sandwiches

Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
Crab Grilled Cheese SandwichesThe crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.

Also try my mushroom grilled cheese and my white pizza grilled cheese sandwiches.

Crab Grilled Cheese Sandwiches

The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. 
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 456kcal
Author Mike

Ingredients

  • 6 ounces lump crab meat picked over for shells
  • 2 tablespoons mayonnaise plus more, perhaps
  • 4 tablespoons green onions chopped
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bread I used 6 small slices of Vienna bread
  • 4 slices Swiss cheese
  • 1 tablespoon butter

Instructions

  • In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
  • Heat a large skillet over medium-high heat or turn a panini press on high.
  • Slather one side of each piece of bread with butter.
  • Lay two slices of bread-butter side down in the skillet or onto the panini press.
  • Add a slice of cheese to each, then divide the crab mixture between them.
  • Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
  • Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
  • Remove from skillet or panini press and slice and serve.

Nutrition

Calories: 456kcal | Carbohydrates: 31g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1166mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 3mg

Nutritional values are approximate.

Creamy Pasta Salad

Whenever Anita and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
Creamy Pasta SaladFor a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.

This salad is even better (I wouldn’t have thought it could be any better!) the next day.

Also our try our amazing old fashioned macaroni salad.

Creamy Pasta Salad

Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
Course Side
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 338kcal

Ingredients

  • 2 cups elbow macaroni
  • 2 cups peas frozen
  • 1 7 ounce extra sharp cheddar cheese diced
  • 1/2 cup sweet pickles diced
  • 1/2 cup sweet onion diced
  • 1 4 ounce pimentos drained
  • 1 cup mayonnaise
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper

Instructions

  • Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
  • Add the peas, cheese, pickles, onion and pimento and fold to combine.
  • In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
  • Season with salt and pepper and serve.

Nutrition

Calories: 338kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 685mg | Potassium: 174mg | Fiber: 3g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Creamy Dill Broccoli Slaw

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
Creamy Dill Broccoli SlawYou can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.

Creamy Dill Broccoli Slaw

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it.
Course Salad
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 231kcal

Ingredients

  • 4 cups broccoli slaw a small bag
  • 3/4 cup mayonnaise
  • 1 lime lime zested and juiced
  • 1 tablespoon olive oil
  • 1/4 cup dill chopped
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin I used slightly less
  • chile pepper sliced, for garnish (optional)
  • chives sliced, for garnish (optional)

Instructions

  • Place the slaw mix in a medium resealable container.
  • In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
  • Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

Moore’s Creamy Ranch Buffalo Wings

I do love eating chicken wings. They might be my favorite food. I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. Not so thick that it was gloppy, the sauce stuck to the wings just as you want it to. And flavor? Oh man. A nice mellow Ranch flavor that definitely does not overwhelm, with just a hint of spiciness. This sauce is perfect for a party because it’s sure to please all of your guests.
Moore's Creamy Ranch Buffalo WingsIf I’d known just how fantastic Moore’s Creamy Ranch sauce was I would’ve definitely left the Ranch dressing off my plate. You seriously don’t need anything else with these sauced up wings. Just grab a big ole handful of them and a lot of paper towels and get to eating!

Also try Moore’s Buffalo Wing sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Check out my new website, just for chcken wings! Visit For the Wing.

Moore's Creamy Ranch Buffalo Wings

I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. 
Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 312kcal
Author Mike

Ingredients

Instructions

Notes

Nutritional values do not include seasoning or sauce.

Nutrition

Calories: 312kcal | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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