Showing posts from October, 2016

Brussels & Bacon Creamy Spaghetti

Guys! Guys!! I made this recipe the other night and it was out of this world delcious. If you like cheesy pasta, you must make this! I promise you won't be disappointed.

Recipe is adapted from


1 lb of gluten free spaghetti
6 slices of already cooked bacon, chopped (I used the precooked)
2 shallots, finely chopped
3 garlic cloves, minced
1 lb of brussels sprouts, thinly sliced
kosher salt & black pepper to taste
juice of 1/2 lemon
1/2 stick of butter
2 Tbsp of olive oil
2 Tbsp of all-purpose flour
1 cup of light whipping cream
1 cup of chicken broth
1 cup of shredded mozzarella
1/3 cup of grated parmesan cheese


In a large pot of salted boiling water, cook spaghetti until al dente.

In a large dutch oven, melt butter and add olive oil.

Cook shallots, garlic and brussels on medium heat until tender, about 10 minutes. Add salt and pepper and lemon juice.

Add flour and cook for about a minute.

Add chopped bacon.

Add cream and chicken broth …

What's Up Wednesday

Tis Wednesday and this is what's up ...

What we're eating this week:

Lately, I've been into sheet pan suppers. All the ingredients in one pan makes me a happy girl. Less mess is always a good thing.

I found these two recipes online. One I found on Instagram and one I found on Facebook. Gotta love social media. :)

I made this one last night:

Serves 4 to 6
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1­½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed
Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garli…