Chicken Carbonara

My standard cooking schedule for the week is to make something on Sunday that takes a little longer and gives us leftovers for a couple nights. Then on Tuesday or Wednesday, I make something quick in 20-30 minutes. It’s hard finding great recipes that only take that long, but I recently found this one and it quickly got added to our list. Deeeelicious and easy.

• 1 package (7 ounces) spaghetti
• 3/4 pound of bacon, cut into 1/2-inch pieces
• 1 medium onion, chopped (1/2 cup)
• 1 garlic clove, finely chopped
• 2 cups cut-up cooked chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup whipping (heavy) cream


1. Cook and drain spaghetti as directed on package.
2. Cook chicken.
3. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
4. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
5. Stir in spaghetti, chicken, cheese and whipping cream.
6. Cook, stirring occasionally, until heated through. Toss with bacon.

Graham Cracker Brownies

grahamcrackerbrowniesMy mom always made a bunch of delicious Christmas cookies, but my favorite were graham cracker brownies. They’re so good! The recipe is really simple but it’s a good arm workout because of how thick and gooey the batter is. And the fun isn’t done after you pull them out of the oven. Getting them cut and removed from the pan is a workout too! But when you’re done… mmm…. a friend at our recent party said, “What is in these crack brownie things?!?!” Enjoy!


  • 4 cups finely crushed graham cracker crumbs. (it is about 1 package of graham crackers from a box. Or you can buy already crushed graham crackers. You usually find them in the baking section by the graham cracker pie crusts.)
  • 1 package of chocolate chips
  • 2 cans sweetened condensed milk (not evaporated milk) (found in the baking aisle.)
  • 2 teaspoons vanilla



Mix all together. Bake in a 9×13 pan for 25-30 minutes at 350 degrees. It’s easier to remove the bars if you use a glass pan. You’ll want to let them cool a bit before removing them from the pan because they will probably be too gooey at first.

Other versions of this recipe have you had baking powder which would probably make it a little fluffier when it’s done, but I really like the dense result.

Chicken Pot Pie Stew

chickenpotpiestewChicken pot chicken pot chicken pot pie!

Last week I made an effort to cook only recipes that I’ve never cooked before. Sunday was crock pot day and I somewhat randomly picked this recipe. It ended up being delicious! Our crock pot finished it perfectly right at the 5 hour mark. It’s important to keep your chicken and potato pieces big so that they don’t melt away.

• 2 large skinless, boneless chicken breast halves, cut into cubes
• 5 medium red potatoes, quartered
• 1/2 (8 ounce) package baby carrots
• 1/2 cup chopped celery
• 1 (26 ounce) can condensed cream of chicken soup
• 3 cubes chicken bouillon
• 1 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1-1/2 teaspoons ground black pepper
• 1/2 (16 ounce) bag frozen mixed vegetables
• 1 roll of buttermilk biscuits

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
3, Make biscuits!

Chicken Kabobs

One of my favorite YouTube channels is Cook With Meat. He recently had a video about some marinated chicken kabobs that looked so delicious and easy that I had to try them. Instead of boring you with my own poor photos, check out this beautiful video that also includes the recipe:

Easter Recap

For my entire life, major holidays have always been celebrated at someone else’s house. This Easter was the first time that the big holiday meal happened at our house. What to cook?

I wanted to have a full table but also not stretch myself too thin so the plan was:

  • Ham
  • Green bean casserole (simple recipe from the back of the French’s onion container)
  • Stuffing (simple recipe from the back of the box, baked with celery and onion)
  • Gravy (from a packet)
  • Mashed potatoes (homemade with garlic, butter, milk and salt)

My plan was to focus on the ham and keep the other stuff simple. Mom gets credit for finding a good ham recipe that used a grill. I liked this because grilling is fun and it kept the oven free. In retrospect, the stuff that went in the oven would have been fine at the same temperature as the ham so I think next time I’d do it there.

It was raining for much of the cooking time and it was a little tricky keeping the grill at the right temp as the rain came and went. It took a little longer than I thought, but eventually the ham made it up to the right temperature and I ran out of basting juice. The result was pretty good, but I think most of the credit there goes to the butcher who sources some great ham. There were plenty of people around to help with the side dishes and everything came together nicely. It was a full house with Don, Nancy, Logan, Megan, Ken, Dad, Mom, Tyla, Elijah and myself.

Oh, and dessert? Homemade rum cake!

easter2016 hamgrill2016