TCCGJH Beets Eats Ranch Stars Cover

Ranch Stars

March is just around the corner and I’ve started thinking of the many gatherings that are about to take place. With two of my roommates having birthdays next month, a visit from my mom, and at least one going away party for a good friend moving to Georgia, I decided on one of my mom’s go-to party recipes to celebrate the forthcoming events: Ranch Stars. They were always a crowd favorite at my elementary school, church functions, and impromptu gatherings and continue to impress in our western locale. I’ve made them several times since moving to Jackson seven years ago and they continue to be a hit, (I can barely keep them on the serving plate)! They’re easy to prep, quick to bake, and full of flavor. I’ve even adapted the recipe for some of my vegetarian friends by simply separating a portion of the ingredients and leaving out the sausage. Add some hot sauce for a kick.

Enjoy!

 


— ★Ranch Stars★ —

Ingredients:

1 lb pork sausage (cooked, crumbled and drained)

1 ½ C sharp cheddar cheese

1 ½ C Monterey Jack cheese

1 C Ranch Dressing

1 can sliced ripe olives

½ C chopped red pepper (I had a variety of little peppers so I just used those)

3 – 4 green onions

1 package wonton wrappers

Spices like smoked paprika, cayenne, chili powder, Italian seasoning to taste if desired

Directions:

  1. Lightly grease muffin tins and press in wonton wrappers, making sure they form a nice open center. Spray with cooking spray then bake at 350 degrees for about 5 minutes, until golden brown. Make sure they don’t get too dark but you also want to make sure they aren’t raw on the bottom.
  2. Mix together all other ingredients.
  3. Fill cups with mixture and bake for 5 minutes or until bubbly.

*I typically bake my wonton wrappers and mix the ingredients in advance. That way once it’s party time, all you have to do is step 3. It is important to not fill the bake wontons too far in advance as they can get a little soggy.





tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

TCCGJH Beets Eats - White Chilli Zoomed

White Chili

Another great year has come and gone and with the new year comes a renewed focus on eating better and increasing exercise in an effort to make this the best year yet! Embracing this trend while keeping with the savory “Beets Eats” recipe switch-up, I chose to feature a healthy soup this month.

Each winter, my mom always made two staple soups: Canadian Cheese Soup and White Chili. While the Canadian Cheese Soup is amazing, as you may have guessed, the main element is cheese, and while delicious, isn’t the healthiest ingredient so I decided on the chili. Unlike most chili recipes, this one is broth based so it isn’t as thick and hearty however it is still quite filling. The recipe comes from one of our dear family friends, Debbie Taylor. She and her husband Ken are like my second parents. My family spent many great summer days at their lake house; boating, jet skiing, and learning to fish.

Enjoy with some avocados or oyster crackers on top!

Soup’s On!

 


 

 

— White Chili —

 

 

Ingredients:

  • 1 package of ground turkey
  • 1 small white onion
  • 1 glove garlic, minced
  • 1 green pepper
  • 1 can of white beans, don’t drain
  • ½ cup raw macaroni noodles
  • 2-3 cups chicken stock
  • ½ tsp sweet basil, dried
  • ½ tsp tarragon, dried
  • Salt and pepper to taste

Directions:

  1. Brown turkey with onion, pepper, and garlic.
  2. Add chicken stock, beans, spices, and cooked noodles.
  3. Simmer for 15 minutes.

In my variation of the recipe, I used egg noodles and added a few handfuls of spinach for even more green veggies. I also used low sodium chicken stock to keep with the health theme and added some Italian seasonings I had on hand.

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tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

TCCGJH Beets Eats Breakfast Cover

Breakfast In A Blanket

The holidays are here which means extra time spent with friends and family, snow (at least in Jackson), and of course, scrumptious treats! With sweet foods receiving much fanfare during the holiday season, it seemed appropriate to switch things up for the next few posts: Welcome to Beets Eats where I will shift recipes from the sweet to the savory.

Breakfast in a Blanket was a go to item in our household, especially when entertaining larger groups. It is a crowd pleaser, simple to make, and can easily be prepared the night before. My mom always made it with the three simple ingredients below but over the years I have adapted the recipe, making this items transition from not just morning fare but something that can be enjoyed any time of day. The first alteration was adding red onion and spinach along with the ingredients below which gave the dish a little more depth and flavor. About a year ago I made this before skiing with a group of friends and we starting talking about all the different filling options. Not long after I made a supreme pizza version with pepperoni, sausage, onions, green peppers, pizza sauce, and of course cheese. This one went over just as well and inspired me to start thinking of more options for the last meal of the day. Buffalo chicken was the most recent and I think it is the top pick! It featured cooked chicken that I had marinated in hot sauce, ranch dressing, cream cheese, more hot sauce, and shredded cheddar. The filling options are really endless and can be tailored to the occasion and group. Serve with orange juice, a glass of wine, or a beer.

Enjoy!

 


 

— Breakfast in a Blanket —

 
Ingredients:

    1 loaf bread dough, I typically get Rhodes from the freezer section
    ½ lb ground sausage, browned and drained
    5 – 6 eggs, scrambled
    ¼ lb cheddar cheese, shredded
    Melted butter or olive oil

Directions:

  1. Pull dough from freezer at least one day before you plan to use it, wrap in saran. If you plan to make more than one, wrap loaves individually
  2. Roll out thawed dough into an oblong shape about 3/8” thick.
  3. Layer sausage, egg, and cheese in the center of the dough, making sure to leave space between toppings and edge of dough.
  4. Make slashes about 1” apart on each side of the dough then pull these pieces up and over the toppings to form a braid.
  5. Wrap each end of dough to make sure it is sealed.
  6. Brush top with melted butter or olive oil.
  7. Place on a greased baking sheet and bake at 400 degrees for 25 minutes. Allow to rest 5 minutes before slicing.

*As I mentioned, you can prep everything the night before to make the morning more streamline and less messy! Do steps 1 – 5 then place dough on cooking sheet, cover it is saran, and place in the fridge. Once you are ready to bake it, follow steps 6 and 7.

*If you plan to use other ingredients, make sure that anything that should not be eaten raw is cooked before placing it into the bread dough. If you are adding items like spinach, peppers, onions, or mushrooms those will cook during the baking process.

 
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tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!