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!

Spaghetti and Meatball Soup

Spaghetti and Meatball SoupI have many, many kitchen appliances. I love having a wealth of options when it comes to cooking. I seem to go through fazes where I will use one in abundance. The popcorn machine, is one that gets used a lot. Possibly too much. We go through one every couple of years, before it burns out and we must purchase another one. This however, is not a popcorn post. This is all about soup. Soup for our cold and rainy summer. My crock pot is getting all the love this season. I am not only loving the warm and hearty meals that are being made, but also, the low prep work. More time for me to read, or hang out with my lovely kids. A delicious supper is still waiting for us at dinner time.

Recipe found at Plain Chicken


  • 1 (20oz) package frozen meatballs
  • 1 (24 to 26oz) jar of spaghetti sauce
  • 4 cups beef broth
  • 3 cups water
  • 1 tsp dried basil
  • 1/4 cup grated parmesan cheese
  • 8 oz angel hair pasta, broken into 1-1/2 inch pieces

1. Place first 5 ingredients in crock pot and turn heat to low. Cook for 6-8 hours. ( I only cooked mine for about 5. My crock pot seems to be very hot and usually over cooks food when I use recipe times.

2. Add pasta. Turn heat to high and cook for 20 minutes.

3. Top with parmesan cheese. 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!

Creamy Broccoli Cheese Soup

Broccoli Cheese SoupBroccoli Cheese has long been a family favourite. Both in soup, and as a vegetable side dish. A restaurant here in town, has some amazing soup that is always ordered when we go (Want a hint?) , it’s Moxie’s. I have tried many recipes as well, and they are always hearty and satisfying, this one though got the thumbs up. It got the seal of approval, and the official title of ” best broccoli and cheese soup” I have made. I guess the search is over and I’ll just stick with this one. Nah, who am I kidding, a new recipe is something I can’t resist even when I have a lovely recipe already. BUT this could be YOUR new recipe. Try it out!

Recipe very slightly adapted from Little Spice Jar

  • 5 tablespoons salted butter
  • 1 cup white onion, diced (about ½ a large onion)
  • 2 cloves garlic, finely minced
  • ¼ teaspoon dried thyme
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth (or vegetable broth)
  • ¼ teaspoon nutmeg
  • 2 cups milk
  •  1 1/4 cup half and half
  • 3½ cups fresh broccoli pieces, chopped small
  • 2 carrots, grated
  • 2 cups freshly grated cheddar cheese
  • 3 tablespoons parmesan cheese, freshly grated
  • salt and pepper to taste, be generous
  1. Melt butter in large skillet or soup pot and add onion. Cook until tender. Add garlic, and thyme and cook for one minute.
  2. Add flour cook one minute. Add broth , nutmeg, milk and half-and-half. Bring to a boil. Reduce to a medium simmer and cook for 6 minutes. If your flour made onion chunks break against side of pot while stirring.
  3. Add broccoli and carrots, continue to simmer for 8 minutes.
  4. Remove from heat. Stir in cheeses, and salt and pepper.
  5. Eat and enjoy!