Stars, Stripes & Smoky Bites: Bacon Cheddar Ranch Burgers

Celebrate the Fourth of July with Stars, Stripes & Smoky Bites: Bacon Cheddar Ranch Burgers! These juicy, ranch-seasoned burgers are loaded with melted cheddar and crispy bacon—perfect for your summer BBQ.

Stars, Stripes & Smoky Bites: Bacon Cheddar Ranch Burgers

There’s something magical about a sizzling grill, a backyard full of laughter, and the unmistakable scent of burgers in the summer air. And when the Fourth of July rolls around, it’s time to bring out the big flavor. These Bacon Cheddar Ranch Burgers are my go-to when I want something festive, satisfying, and guaranteed to please a crowd. I love a good burger—if you’ve been around the blog for a while, you know I’ve shared quite a few! But this one’s a true standout: juicy ground beef seasoned with tangy ranch and a dollop of sour cream for that rich, tender texture, topped with sharp cheddar and a sprinkle of crispy bacon. It’s bold, it’s smoky, and it tastes like summer.

Best of all, these burgers come together with almost no fuss, making them perfect for easy entertaining. Pair them with my crispy oven fries (pro tip: toss those with a little ranch seasoning too for a flavor match made in heaven) and you’ve got a kid-approved, guest-friendly meal that practically shouts “holiday weekend.” Whether you're gathering with friends for fireworks or just keeping things low-key with the family, this is a crowd-pleasing, all-American dinner you’ll want to bring back all season long.

Enjoy!

What Ingredients do I need?

Meat

• Ground beef
• Bacon

Dairy

• Sharp cheddar cheese slices
• Sour cream

Pantry & Seasonings

• Ranch seasoning mix
• Ketchup
• Mustard
• Mayonnaise

Produce (optional)

• Lettuce 
• Tomatoes

Bakery

• Hamburger buns

Substitutions and Variations

Substitutions

• Ground beef → Ground turkey, chicken, or plant-based ground meat

• Sour cream → Plain Greek yogurt or mayo

• Cheddar cheese slices → Colby Jack, American, pepper jack, or provolone

• Bacon → Turkey bacon, pancetta, or crispy fried onions for a vegetarian crunch

• Hamburger buns → Brioche buns, sandwich rolls, lettuce wraps, or gluten-free buns

• Ketchup/Mustard/Mayo → BBQ sauce, ranch dressing, or chipotle aioli

Variations

• Spicy Ranch Burgers – Add chopped jalapeños or a dash of hot sauce to the meat mixture. Swap cheddar for pepper jack for an extra kick.

• BBQ Ranch Burgers – Mix a tablespoon of BBQ sauce into the beef and top with crispy onions instead of bacon. Serve with extra BBQ sauce on the bun.

• Ranch Turkey Burgers – Use ground turkey instead of beef for a lighter option. Add a splash of Worcestershire or a bit of grated onion to keep them juicy.

• Southwest Style – Add a pinch of cumin and smoked paprika to the burger mix. Top with avocado slices and a spoonful of salsa or chipotle mayo.

• Blue Ranch Burgers – Skip the cheddar and add blue cheese crumbles after cooking. Serve with caramelized onions for a gourmet twist.

• Slider Style – Form into smaller patties and serve on mini buns—great for parties, kids, or appetizer-style serving.

Kitchen Tips and Notes

• Don’t Overwork the Meat: Gently mix the beef, sour cream, and ranch seasoning just until combined. Overmixing can lead to dense, tough burgers.

• Use an Indent for Even Cooking: Press a shallow thumbprint in the center of each patty before cooking—this prevents them from puffing up in the middle and ensures even grilling.

• Toast Those Buns:  A quick toast on the grill or in a skillet keeps the buns from getting soggy and adds that satisfying crunch.

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Summer Fresh Recipe Series: Chicken and Mango Salad with Mint and Bacon Vinaigrette

Juicy chicken and mango bites atop a bed of baby arugula offer a light meal, finished with a bacon warm vinaigrette.  

Chicken and Mango Salad with Mint and Bacon Vinaigrette

Keeping with out summer fresh produce theme today we are spotlighting arugula and mangos.  Arugula is available all year round, but is especially fresh and tasty in the early summer from a spring/early summer harvest.  You may have seen it called 'rocket' and this vegetable is known for it's fresh, bitter and peppery flavor.  Mangos are a wonderful tropical stone fruit that is considered a superfood due to the many nutrients it contains.  

Today we are going to use arugula as a base for our light summer salad which is topped with chicken and mango bites and bacon.  This dish is great for lunch or a light dinner served with some crusty bread.  During the summer we like to eat lighter foods but still want a little substance so chicken is great as a protein.  This salad is all about the dressing and the bacon, so don't skip those!  It's best when served warm.  Hope you enjoy this as much as we did!

What Ingredients do I need?

• bacon
• olive oil
• sherry vinegar
• mint
• Dijon mustard
• peach preserves
• garlic
• arugula
• butter
• boneless skinless chicken breasts
• mangos

Substitutions and Variations

• Scallops or shrimp would be a great substitution for the chicken
• Use apricot or pineapple preserves for the peach
• Use spinach or spring green mix for the arugula
• Chicken tenders for the breasts
• Red wine vinegar for the sherry vinegar
• Leave out the fresh mint or use basil or oregano
• Whole grain mustard instead of Dijon will work perfectly
• Peaches or nectarines would be a great substitute for the mango

Kitchen Tips and Notes

• Cook the bacon first so you make dripping for the vinaigrette.
• Don't wipe your skillet clean after cooking the bacon.  Cook the chicken in any leftover drippings still in the pan.

• A mason jar is handy for making vinaigrettes.
• To store arugula, wrap leaves in a cloth or paper towel and place them in an open plastic bag in the vegetable crisper

• Fresh mango is best.  Cutting a mango is a little different as the pit runs vertically along the middle of the fruit.  Cut off either side to avoid the pit and then slice in to cubes. 

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• Mediterranean Style Lentil Salad

• Spinach and Watermelon Salad with Feta and Walnuts

• Thai Chicken Skewers with Grilled Pineapple

Chicken and Mango Salad with Mint and Bacon Vinaigrette

serves 3

3 strips of thick-cut bacon
1/4 cup finely chopped fresh mint
2 Tablespoons sherry vinegar
1 Tablespoon whole grain Dijon mustard
1 Tablespoon peach preserves
1 clove of garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

olive oil to make 1/4 cup
4 cups baby arugula
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 Tablespoon unsalted butter, divided

In a large skillet, cook bacon over medium heat until brown and crispy.  Remove bacon and drain on a paper towel.  Pour any bacon drippings into a measuring cup and reserve.  Crumble bacon when cooled.

In a small bowl or mason jar add the chopped mint, sherry vinegar, mustard, peach preserves, garlic, salt, and pepper.  To the reserved bacon dripping add enough olive oil to create 1/4 cup of oil, and mix together.  Slowly add the oil mixture to the dressing ingredients and whisk until combined.

To the skillet that the bacon was fried in, add the chicken bites and 1 tablespoon of butter.  Cook over medium-high heat stirring the chicken (stir fry style) often until browned and no longer pink inside.  About 5-6 minutes.  

Arrange arugula among 3 plates.  Place chicken bites over the arugula.  Top with crumbled bacon and drizzle with the warm vinaigrette.  Serve immediately.

Roasted Broccoli Salad with Bacon

A twist on a favorite side dish takes on new depth of flavor with roasted vegetables and the addition of bacon all tossed in a flavorful sauce!

I wanted to bring you a quick post with a great recipe for a side dish.  I've had a heavy heart over the past several weeks with all that is happening across the county and one way I like to comfort and nurture those around me is through my love of cooking.

It's the first week in June and the unofficial start of summer, and with that comes lots of outdoor dining.  We love to grill and eat outdoors and today I wanted to share with you a great side dish that goes along any sort of main dish.  We often overlook the side dishes but they are equally important and should balance your meal.

ROASTED BROCCOLI SALAD WITH BACON

This is a simple dish of roasted broccoli and onions, that is topped with pieces of bacon for a smokey flavor.  Roasting your vegetables brings out deeper flavors which make this dish pop. And who can't resist bacon? Everything's better with bacon as they say and this dish is no exception.  Top this with a creamy sauce bursting with flavor and you have a winner of a side dish.

We ate this with some grilled chicken, crusty bread, a green salad and whit wine.  It would be equally perfect with fish, beef or pork.  It's also a great potluck treat, so keep that in mind once we are able to enjoy parties again.

This does require you to turn on the oven for about 30 minutes. You might want to try this dish now before the summer heat hits full force and the oven is a no-no!  Remember, simple, fresh ingredients is all it takes to make a wonderful dish.

Enjoy and be safe!











Roasted Broccoli Salad with Bacon

serves 6

1/4 cup olive oil
2 bunches broccoli, florets separated
1 small red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons whole milk
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees F.

Toss the broccoli florets and red onion with the olive oil.  Season with salt and pepper and place on a sheet pan.   

Roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.

Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.

For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, seasoning with salt and pepper and stir until blended.

Add the bacon and the remainder of parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. (You will have left over dressing!) Serve at room temperature.

adapted from: Foodnetwork.com

Bacon Ranch Chicken Alfredo

The ultimate comfort pasta dish is made into a quick and easy weeknight meal, bursting with gooey cheese and bacon!

Yum

This creamy Bacon Ranch Chicken Alfredo is a dish for all those weeknight days when nothing but a creamy pasta will do. It’s totally indulgent, and loaded with all the goodness you can get from food– gooey cheese, Alfredo sauce (cream=yum!),  chicken and BACON. With very little prep, this can be on the table in less than 30 minutes!

BACON RANCH CHICKEN ALFREDO

This is a great dish to make when you have some leftover cooked chicken and you want some comfort food to fill your tummy on a cold autumn evening.  With the help of a pre-made sauce and your leftover chicken this comes together in a flash.  All you need to do is cook the pasta and throw this in a pan and bake until hot, bubbly and gooey!

The flavors of ranch and BACON give this chicken Alfredo pasta bake some extra zip.  This is a dish you can really sink you teeth into and one the whole family will love!  It's the perfect weeknight meal.

Enjoy!

Bacon Ranch Chicken Alfredo



Serves: 4


4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups whole wheat penne noodles (cook according to directions)
2 cups Alfredo sauce
1/2 cup plain Greek yogurt
2 Tablespoons ranch dressing mix
5 slices bacon, cooked and chopped
1/2 cup shredded Mozzarella cheese

Preheat the oven to 350 degrees.

Spray a 9 x 9 inch baking dish with non-stick cooking spray. 

Add the shredded chicken and penne pasta to the baking dish. Mix together to evenly distribute the pasta and chicken.  In a medium bowl combine the Alfredo sauce, yogurt and ranch dressing mix.  Stir until combined.  Pour over the chicken and past and spread so that everything is covered.  Sprinkle with cheese and bacon.  

Place in the oven and bake for 15-20 minutes until cheese is melted.  Switch oven to broil and broil for about 1 minute or until the cheese starts to brown.  Remove from the oven and serve warm.   

A Wonderful Technique: Baked Bacon

Have you tried making your bacon in an oven yet?

So many people have picked up on this technique as it is the perfect way to make bacon for a crowd. Plus who wants to stand over a hot stove trying to dodge splattering bacon grease?  Not I.  Not anymore!

Crispy, smoky bacon it one of life's guilty pleasures.  I love it, MGG loves it...and I'm sure you do to. What ever you call this method, roasted bacon, oven bacon, baked bacon, or oven roasted bacon, this is a hassle free and hands free to cook that wonderful breakfast item.  

I was a skeptic at first but then I tried it.  It's wonderful for big batches, plus there's no flipping!  You could possibly cook 1 pound of bacon at a time using a large pan. Or just use two pans.  How great is that?  You can just lay the bacon on a baking sheet but for crispy bacon I suggest that you place a cooling rack on the sheet to elevate the bacon and this will create the crisp bacon we love.

Simple, easy, crispy, smokey bacon!

Enjoy!





Baked Bacon

serves 2

Ingredients:
6 slices of applewood smoked bacon (or your favorite)


Directions:
Preheat oven to 400 degrees F.

Lay the bacon on a rack placed on a sheet pan.  Baked for 15 to 20 minutes until the bacon is crispy. Drain on paper towels and serve.

BLT Pizza

One of our favorite foods is pizza.  I mean who doesn’t love it?

All that saucy and cheesy goodness.  Yum!  I think my love of it started in at the pizza parlors going with my parent. Then in my teens it’s where we would all gather to hang out and eat pizza after the football games or on a Friday night with a pitcher of rootbeer.

A definite staple throughout the years.  But I’ve also found that as our age increases so does our palate, and our health concerns and we tend to not eat pizza as often as I’d like.  I know that MGG doesn’t go for all that melted cheese any more.  “Light cheese” or cheeseless pizzas are becoming the norm with him.  I still crave my standard pepperoni and mushroom, I just can’t give that up!

Still, we find that we are now eating pizzas with salad on it!  Some wonderful spicy greens topped with some fresh tomato chunks and some shavings of Parm, with a sprinkle of lemon.  Another great way to eat pizza, if I must say.

One of my mom’s most beloved sandwiches is the BLT.  Something quick to put together and you still get some protein and veggies. She loved it.  So in honor of my mom, MGG and I decided to put together BLT Pizzas.  (jazzed up a bit).

These are perfect as a lunch entree or even as a snack.  Taking a twist on the original pizza dough I’ve used toasted English muffins which lend a crunchiness to the crust and really support the toppings.  Swap out the lettuce for some spicy arugula, add turkey bacon, tomato, and a little marinara sauce, and a tiny bit of cheese and you have the makings of a BLT Pizza!  MGG loved this without the cheese and saved some fat and calories.

We thought these turned out great.  Healthy enough to eat a little more often!  Pizza yeah!

BLT Pizzas


serves 4

1/4 cup marinara sauce
2 whole grain English muffins, split and toasted
1/2 cup arugula leaves
1/4 cup chopped, seeded tomato
1 slice turkey bacon, crisp-cooked and chopped
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Preheat broiler. Spread marinara sauce evenly over English muffin halves. Top with arugula, tomato, and bacon. Sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted.

One Pot Meal: Chicken and Asparagus Skillet Supper

 

Hi there!  I hope you all had a wonderful holiday.  Ours was filled with pretty decorations, great food, and lots of love.

But, the party season isn't over yet!  New Year's is just around the corner.  Not sure about you but we're expecting lot of friends popping in over the weekend and into the new year.  

One thing I like to do after a big holiday spread is to cook some easy dishes. This chicken dish is a one pot wonder, done all in your skillet.  Don't you just love one pot meals?  Simple, good quality ingredients make for one tasty dish...plus the clean up is a breeze!

Chicken, asparagus and summer squash go great together, and when cooked in a wonderful broth you get that comfort feeling.  I would add a little white wine to the broth next time for added flavor, but it's wonderful as it is.  Then to top it off...we have BACON!  Just a touch for that extra something special.  Everything's better with bacon as they say...I do agree!

So when you need a quick meal on the table over the next couple of days, reach for your skillet and put this one together.  It's something the whole family will enjoy.

Happy Holidays!

Chicken and Asparagus Skillet Supper

Serves 4

4 boneless, skinless, chicken breasts

salt and ground black pepper

4 slices bacon, coarsely chopped

1 pound asparagus spears, trimmed

1 small yellow summer squash, halved crosswise and cut into 1/2-inch strips

1/2 cup chicken broth

2  tablespoons flour

1/2  teaspoon  finely shredded lemon peel

Lemon wedges 

Pound chicken between plastic wrap until they are even.  Season chicken with salt and pepper. In a large skillet cook bacon over medium heat until crisp.  Remove and drain on a paper towel.  Add chicken to dripping and cook for 8 minutes, turning half way through.  Remove chicken from skillet; keep warm.

Add asparagus and squash to the skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender.   In a small bowl stir together broth, flour and lemon peel.  Add to the skillet.  Cook and stir until thick and bubbly, several minutes.   Add chicken  and cook an additional 5 minutes more or until chicken is completely done.   Sprinkle with bacon and serve.