Folks, in this post we’re sharing a full ranch meal. We recently traveled to a historic ranch in Northern Nevada and had a good time visiting the area with Merilyn Sustacha who also helped put this feast together.
We invite y’all to watch the video below to view the beautiful scenery and listen to Merilyn share some stories.
Garlic Parmesan Green Beans
These are roasted up with a perfect blend of garlic and of course bacon! We recommend seasoning with our Red River Ranch Original Seasoning, to really enhance the flavors. Top this off with some fresh Parmesan cheese and it’s the perfect side to the family meal.
Garlic Parmesan Green Beans - Cowboy Kent Rollins
- 1 lb. fresh green beans
- Olive oil
- 3 garlic cloves minced
- 5 slices thick-cut bacon cooked and chopped
- 1 cup shredded Parmesan cheese
- Preheat the oven to 425 degrees F.
- Add the beans to a large mixing bowl. Toss with olive oil to lightly coat.
- Arrange the beans on a baking pan. Evenly top with the garlic and bacon. Season to taste.
- Roast for about 25 minutes or until the beans are fork tender.
- Remove the pan from the oven and turn the oven off. Top the beans with the Parmesan cheese and serve.
Buckaroo ‘Taters | Fried Potatoes
This easy dish is best made in cast iron to really bring out the flavors. Sliced ‘taters fry in with green bell pepper, onions and bacon for a classic ranch dish that will create a stick-to-your-ribs side dish.
Ranch Fried Potatoes - Cowboy Kent Rollins
- 6 slices thick-cut bacon
- 2 tablespoons cooking oil
- 4 russet potatoes thinly sliced into rounds
- 1 green bell pepper chopped
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- Cut the bacon into about 1-inch pieces and add to a large cast iron skillet over medium-high heat. As the bacon begins to cook, add the cooking oil. Stir in the potatoes, bell pepper and onion.
- Cover and let cook about 15 minutes, stirring occasionally.
- Stir in the garlic and season to taste. Replace the cover and continue cooking 10 more minutes or until the potatoes are fork tender.
Raspberry Apple Crumble
This is a pairing made in heaven. I prefer to use a sweet apple (Gala or Fuji), which couples perfectly with the tartness of the raspberry Jell-O. Sprinkle with a butter and brown sugar crumble mixture and you’ll have a dessert that can stand alone. Or make it really special and serve with ice cream.
Raspberry Apple Crumble - Cowboy Kent Rollins
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1 stick butter softened
- 4 sweet apples peeled, cored, and sliced
- 1 3- ounce package raspberry Jell-O
- Vanilla ice cream for serving optional
- Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch Dutch oven.
- In a medium bowl, combine the flour, sugar, and brown sugar. Cut in the butter with a fork until crumbly.
- Place the apples in the pan. Sprinkle the Jell-O packet evenly over the apples, then sprinkle with the crumble mixture.
- Bake for about 40 minutes, or until bubbling slightly around the edges and the crumble begins to brown. Serve warm alone or as a warm topping over vanilla ice cream.