Bacon and Tomato Pasta

bacon and tomato pasta done

I cooked up a bunch of bacon the other night, intending to put it all back in the freezer for another time.  My youngest son was begging to eat it for dinner though.  Since I wasn’t in the mood for breakfast for dinner, I decided to add it to a pasta dish.  We ate every last bit of this.  There were no leftovers at all.  I guess they liked it 🙂 [Read more…]

Bowtie Festival

Bowtie Festival done

I was going for a copy cat version of Johnny Carino’s Bowtie Festival when I created this.  Several months ago, I created Penne Gorgonzola, which came very close to the restaurant dish.  This Bowtie Festival was excellent, but it was not exactly like the restaurant version.  Something was missing, but we couldn’t quite place it.  That said, I will make it again.  How can you go wrong with pasta, parmesan and bacon?  Wonderful stuff. [Read more…]

Camarones Con Arroz – Shrimp with Rice

shrimp and rice done fork

I had a fear of raw shrimp.

All those specifications – deveined, tail-on, tail-off – a little too creepy!

But, I’m happy to say I’ve conquered my fear with this recipe.  It was easy and delicious, which is everything I hope for in a dish.

[Read more…]

Chicken Broccoli Picnic Pita Pockets

My kids love these and have even been known to ask for them for birthdays. I like that the filling can be made ahead of time and is ready to be stuffed into a pita whenever someone needs to eat. If you need to pack it up, it’s a welcome change from lunch meat sandwiches.

I pulled the recipe from a 1999 Taste of Home magazine.

Here’s what you’ll need:

I didn’t measure any of the ingredients, but I’ll give you the actual recipe.

10 oz package of frozen broccoli florets

2 cups cooked, shredded chicken

1 cup shredded cheddar cheese

1 medium tomato, chopped (I used grape tomatoes, because that’s what I had handy)

1/4 cup mayonnaise

2 Tbs. mustard

salt and pepper

pita bread

4 bacon strips, cooked and crumbled (I never put this in)

Cook the broccoli until tender. Drain and run cool water over it to stop the cooking process. In a large bowl combine the broccoli, chicken, cheese, and tomato. In a small bowl stir together the mayo, mustard, salt and pepper. I always end up having to make more of the sauce than what the recipe calls for. Stir the sauce into the chicken mixture and stuff into pitas.

We like to eat these with Sun Chips.

Taco Soup

This is a great recipe! First of all, it tastes wonderful. Secondly, the ingredients can be changed up and substituted as needed. I’ve used pork sausage and ground turkey instead of the ground beef. I’ve used chicken broth instead of beef broth. Often, I find that I don’t have any tomatoes and green chilis and I throw in salsa instead. I’ve even used a can of chili beans in sauce instead of the kidney beans.

The recipe makes a very big batch of soup. It’s enough for my family of 6 to have two dinners and a lunch. Sometimes I put the leftovers in the crockpot to heat for our second day of soup. (A whole recipe is too much for the crockpot.) The soup freezes well too, if you want to save it for another time.



Taco Soup

Serves: Serves 12-14

  • Large package of hamburger (2 lbs. or so)
  • Large onion, chopped
  • 2 cans Black Beans, drained and rinsed
  • 2 cans Dark Red Kidney Beans, drained and rinsed
  • 2 cans Corn, drained (you could use frozen)
  • 1 can Tomatoes with Green Chilis (Rotelle)
  • 1 can Diced Tomatoes
  • 1 15oz can Tomato Sauce
  • 1 can Beef Broth
  • 2 packages of Taco Seasoning
  • 2-3 cups of Water
  1. Brown the meat and onion together. I like to rinse the hamburger under very hot water to get rid of the extra fat.
  2. Add in all the other ingredients and cook until it’s hot.
  3. Serve with cheddar cheese and corn chips or with corn bread.
I usually put half of this in the freezer for another meal. I dump it frozen, into a 6qt. slow cooker and cook it on low all day.
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