I’m struggling these days with dinner. My husband is pretty strict paleo and I know the paleo diet would be good for my kids, but I feel bad inflicting it on them. I mean, I did about 5 months of paleo when my husband was deployed and well, that was enough for me. I no longer feel the need to deny myself the amazingness that is cheese. Or froyo. Or margaritas.

For the past few months I’ve been making a paleo meal one day, nonpaleo the next… and just repeating that pattern. The kids would eat sandwiches or cereal on the paleo days and my husband was on his own on the nonpaleo.

I finally figured out that all I have to do to keep everyone happy is cook a ton of meat and just use half of it in something delicious, like pasta or tacos or whatever. I am ashamed that it took me this long to figure it out.

So I made these for my kids last night and my husband had the remaining pork on a salad. The kids gobbled these up and they are complained that the sauce was too spicy but they kept right on eating.

The pork is slow cooked so it’s hands-off for the most part. At the end of the day all you have to do is shred it and roll it into tortillas with some tasty cheese. Mmm.

Two years ago: Bang Bang Shrimp
Three years ago: Funnel Cakes
Four years ago: Pumpkin Turtle Cupcakes

Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce
adapted from Iowa Girl Eats
  • 3 – 3.5lb boneless pork loin
  • 2 cups chicken brother
  • 1 onion chopped
  • 6 cloves garlic peeled
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 8 ounces queso fresco shredded (or Monterey Jack)
  • 18 corn tortillas
  • guacamole and salsa for serving
For the Chipotle-Ranch Dipping Sauce:
  • 1 cup ranch dressing
  • 1 Chipotle Pepper in Adobo Sauce + 1 teaspoon sauce
  1. Put pork loin in slow cooker. Add chicken broth, onion, garlic, chili powder, cumin, and salt. Cover and cook on low for about 7 hours. At least point pork should be falling apart. Remove it to a plate and shred with two forks.
  2. Preheat oven to 425F. Line a large baking sheet with aluminum foil or spray with oil.
  3. Wrap 6 tortillas in damp paper towels and microwave for about 30 seconds to soften them. Place a heaping spoonful of pork on each tortilla followed by a spoonful of queso fresco. Roll and place seam side down on the baking sheet. Repeat using the remaining ingredients. Spray the tops of the taquitos with oil.
  4. Bake for 13-15 minutes or until golden and crunchy.
  5. While the taquitos are baking, make your sauce by combining the ranch, chipotle pepper in adobo and adobo sauce in a blender and blend until smooth.


Ranch is one of my favorite things in the entire universe. I like it with on salads, with chicken nuggets, with french fries, and especially with buffalo wings.

When I was asked to create a recipe using Hidden Valley Ranch, my mind went immediately to buffalo! I didn’t really feel like frying wings so meatballs seemed like a good compromise.

These turned out super delicious. I put some of the Hidden Valley Ranch mix into the meatballs and then served it with extra ranch on the side. I was in ranch heaven. The meatballs themselves are nice and juicy and have so much flavor going on. My kids don’t really love spicy things so I left the sauce off their portions (there’s still sauce in the meatballs) and they ate them up! Definitely a winner around here!


  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 1 clove garlic, minced
  • 1 pound ground chicken
  • 3/4 cup bread crumbs
  • 1 egg
  • 3 tablespoons Hidden Valley Ranch powdered salad dressing mix
  • 3 tablespoons buffalo wing sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1/4 cup buffalo wing sauce
  • Hidden Valley Ranch, for serving


Preheat oven to 400F. Spray a 9×13-inch baking pan with oil.
Heat olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until veggies are soft. Add garlic and cook for another 30 seconds or until fragrant. Remove from heat and set aside to cool slightly.
Put ground chicken, bread crumbs, egg, Hidden Valley Ranch salad dressing mix, 3 tablespoons buffalo wing sauce, salt, and pepper in a mixing add. Once veggies are cool, add those as well. Combine with either a wooden spoon or your hands. Shape into 1-inch balls and place in prepared pan.
Bake for 20-25 minutes or until cooked through.
While they are baking, heat the 3 tablespoons of butter and 1/4 cup buffalo wing sauce over low heat until butter is melted. Stir to combine.
Once the meatballs are baked, place a heatproof bowl and pour the butter/buffalo sauce mixture over top. Toss gently to make sure the meatballs are covered.
Serve with Hidden Valley Ranch and celery sticks.


Hidden Valley Original RanchSalad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click hereto find more classic recipes remixed with Hidden Valley Ranch.  Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.



Slow Cooker Mississippi Roast – only 5 ingredients for this delicious, kid-friendly, crockpot meal! Serve over mashed potatoes or rice. 

Slow Cooker Mississippi Roast - only 5 ingredients for this delicious, kid-friendly, crockpot meal! Serve over mashed potatoes or rice.

You know those weeks months where nothing you cook turns out?

I’m having one of those right now.

I told y’all about all my cookies spreading but didn’t mention that it’s everything I cook. I don’t know what’s up with me but I’m sick of it!

In an effort to make something my kids wouldn’t spit out (yeah, that bad) I decided to make this super easy Mississippi Roast that I knew they would love.

Click for the full recipe


Ranch dressing, chicken, fresh tomatoes, and 3 types of cheese makes this Chicken Ranch Pizza a favorite of everyone who tries it!

Pizza night is always a favorite around here.

The boys love it because, well, who doesn’t love pizza?!

I love it because it’s fast and easy and no one whines about having to finish what’s on their plate.

I have been trying to branch out for the usual pepperoni and definitely found a winner in this Chicken Ranch Pizza!

Click for the full recipe


It’s been really cold in my neck of the woods lately. Like really cold. So cold that I went out and bought boots. And I don’t wear boots! There’s even snow on our mountains! Proof:

I think the thing I’m most sad about when it comes to the cold weather is the fact that we’re quickly running out of time to use the grill. Which means I’ll have to resume all of the cooking. Bleh. So how about one more grill recipe? It’s a good one, I promise!

I bookmarked this Rosemary Ranch Chicken Kabobs recipe without really reading it so when I saw that it actually used bottled ranch dressing, I was pretty grossed out. That just doesn’t sound good at all! How wrong I was. This is seriously the best chicken I’ve had all summer! You can’t really pick out the ranch taste but all the herbs and spices in it makes the chicken so flavorful and delicious. This is one I’m definitely going to remember for next summer and every summer after.

Rosemary Ranch Chicken Kabobs
Prep Time
45 mins
Cook Time
12 mins
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper or to taste
  • 1 tablespoon white sugar or to taste (optional)
  • 5 skinless boneless chicken breast halves - cut into 1 inch cubes
  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.