Busy Brunette Bakerista

We eat a lot of pasta in our family…a lot. So I like to find ways to change it up adding vegetables, different sauces, pasta sizes, etc. This is one of our favorites because the flavors taste more like a steak dinner than Italian pasta. The key is to use real bacon and fry it…bacon substitute or others will not taste the same. I adapted this from one of Rachael’s early recipes. Make a large pot and serve with a green salad and dinner is ready!   Campfire Spaghetti 1 box of spaghetti (16 oz.) olive oil for the pan 4 slices of good bacon 1 pound of ground turkey 1 yellow onion, chopped 4 cloves of garlic salt and  pepper to taste 2 Tablespoons of Worcestershire sauce 1 (14 oz.) can of diced fire roasted tomatoes 1 (8 oz.) can tomato sauce 1 to 2 cups of sharp cheddar cheese, grated 4 green onions, chopped Cook spaghetti in a large pot of boiling water according to directions on the box. Drain and set aside. Heat skillet ove...

Stove Top Macaroni-n-Cheese-n-Sausage Casserole It’s that time of year for Spring gatherings and brunch events. Here is an easy mac-n-cheese recipe that will "wow" everyone!  Cooking spray ¼ teaspoon black pepper 12 ounces large elbow macaroni 2 – 4 cups shredded extrasharp cheese 1 package chicken-apple-sausage 2 egg whites 1 (12oz.) can evaporated low-fat milk 1/8 cup prepared breadcrumbs 4 Tablespoons butter **roasted cherry tomatoes Pre-heat oven to 350 degrees.  Cook macaroni in boiling water 7 minutes and then drain.  While pasta is cooking, slice sausage into 1 inch pieces and sauté for a few minutes in a pan until soft.  Set aside.   Place pasta in a large pan over medium-low heat and stir in cheese, sausage, egg whites, and evaporated milk.  Cook for 4 minutes until cheese melts stirring constantly.  Spray 9” x 12” casserole dish with cooking spray. Pour macaroni and cheese mixture into dish....

beef stroganoff [stro-ge-nof] noun {cookery} 1. a dish of thinly sliced meat sautéed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms, often served on a bed of noodles or rice. Created by chef Charles Briere who cooked for Count Paul Stroganoff, a 19 th -century Russian diplomat, in St. Petersburg, Russia. My mom would make beef stroganoff from scratch sautéing and stirring at the electric stove from the 1970’s. I don’t have as much time to prepare dinner, so I made up this creamy shortcut version which my children love! You can double the recipe and always freeze half to defrost later. Meatball Stroganoff 1 bag of frozen turkey or beef meatballs 2 (10.75 oz.) cans of cream of chicken soup 2   (14.5 oz.) cans of beef broth 1 pint of sour cream {regular, not non-fat} ½ yellow onion 2 T. butter 1 lb. bowtie pasta {I find it holds the sauce well} Defrost meatballs by taking them out of the freezer bag, and place i...

This is one of my husband’s favorite dishes not only because it’s delicious, creamy, and a true comfort food, but mostly because it reminds him of our years at our alma mater Santa Clara University ! Back in the day when we attended college, there was one, huge cafeteria for all of our meals… Benson Center . Imagine an up-scale dining hall with an occasional bout of food fights - similar to the scene from Animal House. Benson served a bland, carb-loaded, thick turkey tetrazzini that filled our stomachs.  My recipe a little healthier and has more flavor. For my fellow Broncos from Santa Clara, this one is for you!! Not-Benson’s Turkey Tetrazzini   Santa Clara University Benson Center dining room circa 1963 10 ounces uncooked vermicelli or thin pasta 2 tsp. vegetable oil (enough to cook turkey in the pan) 1 pound of turkey breast cutlets (you can also substitute and use chicken tenders) ¼ tsp. onion powder ½ tsp. salt, divided ½   ts...