Chicken Hatch Chile Bacon Ranch Pasta Salad

With just a handful of ingredients, our Chicken Hatch Chile Bacon Ranch Pasta Salad will be the most popular side dish at your next game day or tailgate party!


  • 2 chicken breasts boneless skinless
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons Olive & Basket Bacon EVOO
  • 4 ounces cream cheese room temperature
  • 8 ounces bacon cooked and crumbled
  • 8 ounces sharp cheddar cheese diced finely in 1/2 inch cubes
  • 1 jar Hatch Chile Bacon Ranch Dip
  • 1 pound cooked fusilli pasta


      1. Butterfly the chicken breasts open, cutting them to be the same shape but half as thick.
      2. Add salt and pepper to the chicken breasts.
      3. Add oil to your large skillet and heat on medium heat.
      4. Add to the pan and sear for 3-5 minutes.
      5. Flip the chicken and cook on the other side.
      6. Remove from the pan and let cool.
      7. Chop the chicken into 1 inch cubes.
      8. In a large bowl add the cream cheese and dip and mix well.
      9. Add the chicken, bacon, cheddar cheese, and pasta.
      10. Toss together until well coated

      Brats in a Blanket

      A quick easy recipe for game day or any get together!

      Only 3 ingredients and you have a fun appetizer to make everyone happy!



      1. Unroll crescent roll dough and spread ½ oz Honey & Habanero Bacon Jam on each section.
      2. Lay bratwurst into each section and roll dough around the sausage.
      3. Bake dough according to package instructions.


      Peach Caprese with Chopped Pistachios

      A wonderful appetizer before the peaches are gone with summer!
      The combination of flavors and fresh ingredients is the most perfect balance of sweetness, acidity, saltiness, and creaminess!


      1. Arrange the slices of mozzarella on a platter.
      2. Top with thinly sliced peaches.
      3. Drizzle with champagne vinegar, then olive oil.
      4. Sprinkle on the chopped pistachios, and garnish with fresh mint leaves.
      5. Drizzle with honey, and sprinkle with flaky sea salt to finish.

      Recipe and photo modified from Spices in My DNA blog.

      Bourbon Honey Glazed Chicken Legs

      Need an easy meal?  Try this 5 ingredient quick entree!


      1. Preheat the oven at 400 degrees Fahrenheit
      2. Wash the chicken and dry with paper towels.
      3. Rub in salt and pepper. Set aside
      4. In a small pan heat the olive oil and honey with some pepper for a few minutes.
      5. Place the chicken legs in a pan so that all chicken is close together in one layer, drizzle with the honey-oil mixture. Mix so that the mixture has covered all the chicken pieces.
      6. Place a small garlic piece under each chicken leg. Put in oven.
      7. Bake for about 25-30 minutes, until temperature of chicken reaches 165 degrees.
      8. Remove chicken from pan and set aside. You may pass it under the broiler for 1-2 minutes to get it crispy.
      9. Pour leftover honey mixture from the pan, in a small sauce pan and simmer (low heat) while stirring for about 5 minutes, until mixture reduces to about half (it will be thick).
      10. Pour sauce on top of chicken and serve

      Modified recipe and photo from Olive Tomato.

      Piri Piri Halloumi Burgers with Citrus Slaw

      A great alternative to a meaty burger!  The citrus slaw perfectly cuts through the delicious cheesiness.


      • Halloumi Cheese, 8 oz. sliced into 4
      • 3 Tbsp. Piri Piri Seasoning
      • 3 Tbsp Koroneiko Olive Oil
      • 2 Carrots, peeled and shredded
      • White Cabbage, 1/2 small head shredded
      • 1 Red Onion, sliced thin
      • 4 Tbsp Mayonnaise
      • 2 Tbsp Greek Seasoning Vinegar
      • 1 cup Cilantro, chopped
      • Arugala, or your favorite greens
      • Tomato, sliced
      • Ciabatta or Hamburger Rolls


      1. In a small bowl, combine the Piri Piri and the olive oil and mix well. Place the Halloumi slices in the marinade.
      2. In a large bowl, toss the carrot, cabbage, red onion, and cilantro. Mix in the mayonnaise and vinegar.
      3. Heat your grill to medium, oil the grates of the grill with a bit of olive oil and place Halloumi on the grill. Brown both sides.
      4. Assemble sandwiches. Place arugala, tomato, on bun. Next, place halloumi and top off with the slaw.

      Mango Salsa

      Mango Salsa is a fresh easy summer salsa!
       A perfect balance of sweetness and spiciness that goes well with favorite chips, grilled fish or pork or even as a snack!

      • large mango, peeled and diced
      • ½ cup small diced red onion
      • 1 cup fresh pineapple, diced
      • ½ cup red pepper, diced
      • 1 jalapeno, seeded and diced (optional)
      • 2 tablespoons Lime Extra Virgin olive oil
      • 2-3 tablespoons Mango Pulp vinegar
      • squeeze of fresh lime juice
      • 2-3 tablespoons cilantro
      • Sea Salt and fresh pepper to taste


      1.  In a serving bowl, combine the diced mango, diced pineapple, diced onion, diced red pepper, diced jalapeno pepper, olive oil and vinegar.
      2. Drizzle with the lime juice, thoroughly mix.
      3. Season to taste with salt and fresh black pepper.
      4. For best results, let it marinate for 30 minutes or more.
      5. Sprinkle with cilantro before serving.


      Roasted Brussel Sprouts Salad

      Brussels sprouts are the star of the salad here, and they get roasted in the oven with our Garlic Herb Salt Free Seasoning until they're perfectly charred. The whole salad is topped with a homemade creamy dressing you'll want to make a big batch of for later!


      Brussels Sprouts

      Creamy Balsamic Vinaigrette


      • ½ lb mixed greens
      • ⅓ cup carrot, shredded
      • ⅓ cup almond, sliced
      • ⅓ cup dried cranberry
      • ⅓ cup shredded Parmesan cheese


      1. Cut the stems off the Brussels sprouts, then cut into quarters.
      2. Put the Brussels sprouts into a mixing bowl and add garlic seasoning, olive oil, salt, and pepper.
      3. Lightly grease the baking sheet with oil and spread evenly.
      4. Bake for 20-25 minutes at 400°F (200°C).
      5. For the dressing, mix the Greek yogurt, vinegar, olive oil, Dijon mustard, salt, and pepper.
      6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded Parmesan, and the roasted Brussels sprouts.
      7. Pour dressing over the salad and mix well.
      8. Enjoy!

       Thank you Tasty for the recipe and photo!

      Watermelon Mojito

        Sweet juicy watermelon, tangy lime and garden fresh mint create the perfect blend for sipping on the deck!


        • 1 Lime juice
        • 2 chunks Watermelon
        • 2 tsp Watermelon Vinegar
        • 2 oz White rum
        • Ginger Ale or Seltzer Water
        • Ice


        1. Muddle watermelon chunks.
        2. Add mint and muddle to release the flavors of the mint.
        3. Add remaining ingredients.  Fill the glass with ice. Top with soda.
        4. Garnish with additional lime, mint and watermelon slices.

        Key Lime Martini

        Watch Out!!!
        This Key Lime Pie Martini is delightful!



        1. Fill a cocktail shaker with a handful of ice cubes.
        2. Add Key Lime vinegar, Vodka, Coconut Cream, Heavy Cream, and Pineapple Juice to cocktail shaker and shake to combine all ingredients.
        3. Rub rim of martini glass with lime and dip onto a plate with sugar.
        4. Garnish with a slice of lime.

        Blueberry Vodka Lemonade

        This summer cocktail is the perfect balance of tart and sweet and can also easily be made into a blueberry lemonade mocktail!


        1. In a shaker filled with ice, combine lemonade, water, blueberry vinegar, and vodka. Shake well.

        2. Pour cocktail into two glasses filled with ice. Garnish with additional blueberries and a lemon wedge.