Butternut Squash Carbonara

Butternut Squash CarbonaraGuys! It’s my most favourite season ever! I am a fall lover, no doubt about it. The food, the smells, the activities. I just love it. Plus, it gears up to Christmas. Our gang over a Secret Recipe Club have all gotten together to share with you some wonder full recipes! The same rules apply, we are assigned a blog, and get to choose one recipe from that blog. This time around, the narrowing down is a little easier, as it must be fall themed! I was assigned Well Dined. And aren’t I the lucky one, because she has her recipe index divided into seasons! Wow, did that ever make it easy for me! What a great idea! Obviously, I went with the Butternut Squash Carbonara, squash is certainly an ingredient that screams fall to me. I kept the recipe for the most part the same, except I could not find the wonderful long curly noodles that were used in the original, and I LOOKED! So we used spaghetti noodles, but otherwise it’s the same. Really want to get my hands on some of those fun looking noodles though! So eat , enjoy, it’s pasta, so I know you will!

  • 4 oz bacon, chopped
    1 tbsp butter
    1 cup peeled & grated Butternut squash
    2 cloves garlic, minced
    4 large eggs
    1 cup grated Parmesan cheese
    1 pound pasta of choice (long noodles are best)
    freshly cracked black pepper, salt
  1. Cook bacon until crispy. Remove with a slotted spoon to plate lined with paper towel. Cover to keep warm. Remove all but 1 Tbsp. of bacon grease. Add 1 Tbsp of butter, and cook squash and garlic for 4 minutes. Remove from heat.
  2. While bacon is pan , start your water boiling to cook pasta. Cook pasta until al dente. Remove 1/2 cup pasta water. Drain the rest.
  3. While pasta is cooking, combine eggs and parmesan cheese. Whisk with fork. As soon as you drain the pasta return to hot pot. Toss eggs mixture, with pasta, using tongs for about 4 minutes. The hot pasta will cook the eggs. Add the 1/2 cup pasta water you reserved, the squash and bacon. Toss until combined.
  4. Top with salt and pepper.
  5. Eat and enjoy!

Beef Stroganoff Hamburger Helper Style

StroganoffWhen the middle little, planned to be out for the evening, I planned to make something with mushrooms in dinner. MMM… I seriously love mushrooms. One thing I do not get enough of. Not that the rest of the family loves them, they will put up with them for me, but middle has it on her”list of three” which means we don’t ever make her eat them. I will occasionally make them as a side dish, but for the most part I like making meals that we can all enjoy together. Enter Farmgirl Gourmet. That is where this super quick, skillet meal comes from.

  • 4 large mushrooms, sliced
  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 8 ounces wide egg noodles
  • 2 cups milk
  • 1 1/2 or beef stock
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2/3 cup sour cream
  • 1/4 cup sliced green onions (I added these)
  1. Heat oil in large skillet. Fry mushrooms until just starting to brown. Remove.
  2. Add beef to skillet, and fry until completely cooked through. Drain.
  3. Add remaining ingredients, except sour cream. Simmer covered, for about 12 minutes, covered. Stir occasionally.
  4. When noodles have finished cooking stir in mushrooms and sour cream. Cook on low for 5 minutes. Sprinkle with green onions.
  5. Eat and enjoy!

One-Pot Spaghetti

SpaghettiLet’s just face the music. The family does not like when I mess with a family favourite. There are certain recipes that they hold sacred, that they believe new recipes should not even be tried. Shocking. I know. So when they asked what was for dinner, I was all like, “don’t get excited, it’s a new recipe, It’s spaghetti, but not the usual way I make, I am trying something new.” Oh, the guilt. I was all acting like a criminal, while they were all doubting my sensibilities. So I just got to the kitchen to make this recipe from Fantastical Sharing of Recipes , and let the food do the talking. We got 5 thumbs up. Tentatively. They all agreed that is was very good, but still prefer the old standards. At least there were smiles of spaghetti faced goodness, while we ate.

  • 1 lb. ground beef
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 1 can chicken broth
  • 1 (26 oz.) can spaghetti sauce
  • 1/2 cup water
  • 8 oz. spaghetti, broken into pieces
  • 1/4 cup grated Parmesan
  1. Brown beef with onion and garlic in large skillet. Drain fat.
  2. Add broth, sauce and water. Bring to a boil. Add spaghetti, and stir in. Reduce heat to a medium simmer and continue to cook for about 20 minutes, covered, stirring often. Make sure you separate noodles while stirring so they don’t stick together. When cooked through, top with parmesan cheese.
  3. Eat and enjoy!

Greek Macaroni

Greek MacaroniGood morning folks! It is getting hot, summer is certainly here. I am currently making next weeks meal plan, and trying to find recipes without the use of the stove, is proving to be a bit trying. So taking a break, to write to you all. This recipe we made on one of the cooler nights, when the oven could be used. It used so much macaroni. Truth be told, I cooked the amount required in the recipe, but I couldn’t fit it all into my pan. So I currently have a bunch of cooked macaroni sitting in my fridge waiting for another use. Shockingly, it may go in the garbage. We are not wasters, we eat everything, but that macaroni may be past its prime. This was a fun dish, our son absolutely loved it. I hope you enjoy too!

Recipe slightly adapted from Allrecipes

  • 2 pounds elbow macaroni noodles- Do not use this amount, cut it in half for sure!!
  • 2 pounds ground beef
  • 1 medium onion, peeled and chopped
  • 1 cup grated parmesan cheese
  • 1 (4 ounce) package Feta cheese- I doubled this, I recommend you do as well 🙂
  • 1 (19 ounce) can diced tomatoes
  • 2 tsp. cinnamon
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 3 cups milk
  • 3 Tbsp. cornstarch
  • 1/4 cup butter
  1. Cook macaroni until al dente. Drain.
  2. Cook beef with onion until cooked through, and onion is tender.
  3. In large casserole dish combine cooked pasta, beef mixture, cheeses, tomatoes, cinnamon and salt and pepper.
  4. Combine milk and cornstarch in saucepan. Bring to a boil, while whisking, boil for 1 minute. Remove from heat and stir in butter until melted. Pour over pasta mixture.
  5. Bake for 1 hour at 350 degrees.
  6. Eat and enjoy!