Noodles, Uncategorized

Lo Mein


My husband loves lo mein. Who am I kidding, all my boys love Asian food…lo mein. My idea is to make it healthier. I could have used some egg noodles, but when you don’t have them, you improvise. I used spaghetti noodles.

It’s been a day. I am actually a little upset. First off, we went to look at a house. I walked in and I knew right off I hated the whole house. The next thing Coop calls me at 1230 telling me he needs to come home. I thought he was just being dramatic and really wasn’t sick. I mean yeah, he’s coughing a lot….so I thought I’d tech him a lesson, but he taught me one….that leads us to the next thing. I took him to the doctor and come to find out he needed prednisone. I got him the meds and now I’m waiting for him to stay awake all night now…sigh. The last thing that I have a problem with is that I found out that his teacher made him sit in the hallway because he was coughing. I’m pretty upset, because all I can think of….if he is coughing that  much, CALL ME and let me deal with my child. You have no idea what’s going on with him. I knew he was coughing a lot at night, but I had no idea it was that bad during the day. I’m not sure what I’m going to say yet, but I have to address it.

I box spaghetti noodles or egg noodles

1 bag mixed veggies

1 bag frozen broccoli florets


4 tablespoons soy sauce

4 tablespoons honey (or sugar)

2 teaspoons sesame oil

1 teaspoon ground ginger

1/2 to 1 teaspoon sriracha

Cook spaghetti or egg noodles. Cook veggies according to the bag. Mix all the sauce ingredients together and pour with noodles and veggies. Serve.

Noodles, Uncategorized

Parmesan Couscous


It’s been exactly 30 days since my life started turning upside down. Today has been the first day I’ve felt like cooking or anything. I feel very blessed to have an amazing, loving, caring husband. My mother stayed with me in the hospital and gave my hubby a break, and helped me through various procedures… and my mother in law she kept Coop for us so that I wouldn’t be alone at the hospital. It dawned on me…this is family. This is love. I never knew how much God has blessed my little family!

I came home and I rested like they said, but I still was having a hard time just getting motivated to do anything. Fear probably. I was scared of where I’d been. One day my husband and I were talking and it dawned on me…I’m ok! I was determined. I was going to get up and do stuff…and I did!

2 cups couscous

2 cups chicken broth

2 tablespoons olive oil

3 tablespoons butter, divided

1 teaspoon garlic powder

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup Parmesan cheese

1 tablespoons parsley

Add pepper, salt, garlic powder, 1 tablespoon butter, olive oil, and chicken broth to a sauce pan. Bring to boil. Add couscous. Cover. Let set for 5 minutes. All liquid will be absorbed. Add remaining butter, parmesan, and parsley. Fluff with a fork.


Noodles, Uncategorized

Bacon Chicken Alfredo


I love alfredo. I’ve always loved it….but as a teen I’d use the jar alfredo sauce, or pasta roni. I started cooking when I was about 10. It started by burning toast and scorching eggs. I got those down and I decided to try my hand at other foods. By the time I was 13 I’d spend every Friday night at my grandparents house, with my cousin Mandy. After everyone settled down….usually about 8pm…they were all asleep and Mandy and I would watch pay per views.  It’s where I developed a weird taste for alfredo….even though it came from a box and we had chicken that had been put in a seasoning that was premade. My grandmother would always get up right when it was done. I guess she’d smell the yummy flavors. She’d sit with us and eat dinner. It’s the best times I could remember. It’s a time that I wish could have lasted forever. I close my eyes and I see it! Forever I’ll have it in my mind.


3 pieces of bacon, diced

1-1 1/2 cups frozen peas

shredded chicken

1 cup chicken broth

16 oz Penne noodles

2 containers alfredo sauce (Bertolli is great!)

Cook noodles, per package directions. Fry bacon. Keep grease, add chicken. Toss around for a minute. Add broth.  Add peas. Cover with lid until most of the liquid is gone. Add sauce. Add pasta. Serve topped with parmesan!

Noodles, Uncategorized

Mac and Cheese


I have a serious problem with Mac and Cheese recipes. I’m always on the hunt for new pasta recipes in general. I do have a few pasta recipes I make on a normal basis, but I’m not sure what happens when I find a new one. It’s like the one I have isn’t enough. My hands get sweaty, my eyes light up, my heart beats faster and I just have to try the cheesy starchy yum-ness. Ok, that’s a total exaggeration.  Or is it!?!?!? 😛

Seriously now….

So…my husband has a serious issue. I’m talking about stuff now. About 6 months ago he ran into a deal where he was able to get two boats for free. He decided the boats weren’t fixable, but he wanted to keep the trailers because they are of value. He originally was going to make himself a trailer, but then he started getting offers he couldn’t pass up. One of the offers was a smoker. This guy he worked with a few years back makes these really cool smokers. I’m pretty excited to get it. I’ll be able to post a bunch of my smoker recipes. I haven’t been able to yet, because our smoker had broken. I really didn’t think I’d get another one, because we didn’t want to buy another one. Then suddenly this popped into our lap for a trade! YAY! We can’t wait! I like to make a bunch of stuff in the smoker and freeze it for later. It really makes it easy to have quick meals when you’re in need!

8 oz elbow macaroni

1 tablespoon unsalted butter

4 tablespoons butter

1/3 cup all purpose flour

3 cups milk

2 cups shredded cheese

1 cup shredded mozzarella

3.4 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon mustard powder


In a pot bring water to a boil. Add noodles. Cook until al dente. Drain. add back to pot and add 1 tablespoon butter. In a saucepan melt butter. Add flour cook for one minute. Add milk. Stir. Once mixture becomes thickened add cheese and seasonings. Add pasta.


Noodles, Uncategorized

Ham and Cheese Tortellini


One of my most favorite things in this world is alfredo. I could sit and eat this all day every day. I actually found this particular recipe while surfing pinterest. I adore pinterest. This recipe came from a site called Yellow Bliss Road. I must tell you, I love this recipe. I’m not sure where they found it, but it’s truly heavenly. I changed a few things here and there, but overall the credit truly goes to them.

My boys ate the WHOLE PAN. I didn’t even try to stop them. I sat back and watched and it was like two wild, starving dogs fighting for the last scrap of food.  You’d hear grunts every once in a while, mmm, yum, rooorr roor roooooor. No just kidding, they weren’t acting all savage. They did enjoy it though

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups diced ham

1 20-ounce package fresh or frozen cheese tortellini

1 3/4 cups low-sodium chicken broth

1/2 cup heavy cream (since I added extra cheese, I did add more. 1/2- 1 cup)

1 1/2 cups fresh shredded Mozzarella cheese (I added a bit more)

1/4 cup fresh shredded Parmesan cheese (I used about 1/8 cup more)

Fresh chopped parsley

Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and cook, stirring often, until softened. Add diced ham and garlic and cook for several minutes, until browned. Add chicken broth, tortellini and heavy cream. Stir until combined and bring to a boil. Cook for about 8-10 minutes or until most of the liquid is absorbed and tortellini are tender. Meanwhile, heat the broiler on your oven (place the rack in the center of your oven). Remove from heat. Stir in half of the Mozzarella and all of the Parmesan cheese until melted. Top with remaining Mozzarella and place under the pre-heated broiler for about 3-5 minutes, until golden and bubbly (watch closely to avoid burning). OR if you prefer not to use the broiler, cover and let sit for 5-7 minutes, or until cheese is melted. Garnish with fresh, chopped parsley and serve immediately.

Noodles, Uncategorized

Basil Broccoli Pasta


I sat today and reflected on the last 11 years of my life. It’s hard to believe I was pregnant with a little bit twelve years ago. Today I sat and watching him leave elementary school. My years are flying by so quickly and I’m not able to blink. Every time I do, another year or five is gone. I’ve also forced myself to come to terms with things that I can’t control. This is something I have struggled with for my whole entire life. I’ve always liked things to feel manageable, controlled, rounded. Some of this is doable, but not everything. Isn’t it funny how it takes a long time to be able to come to terms with things? Accept things…

I’ve known that Coop has had issues with one of his classes this year. I really thought it was because he rushes and he’s bored easily. I thought it was silly mistakes. Turns out he really is struggling. All the other subjects he does great in. He makes fantastic grades.  I just couldn’t understand. I’m slowly getting that he really just needs the extra help. I’ve been working on lining up a tutor for him. Hopefully this will help next year. I hate that I have to pay for one, but I don’t want him to fall behind.

6 tablespoons olive oil

2 tablespoons butter

4 cloves garlic, sliced

1 bunch broccoli florets

1 cup chicken broth

16 oz rigatoni pasta, cooked

1 teaspoon dried basil or 1 tablespoon fresh chopped basil

pepper to taste

grated parmesan

Cook Pasta according to directions on the package. Set aside. Heat oil and butter in a skillet over medium heat. Add garlic. Cook until lightly golden. Add broccoli. Increase heat. Cook and stir gently until broccoli is tender, 3 to 4 minutes. Add broth. Reduce heat and simmer until broccoli is tender. Add cooked pasta to skillet. Mix thoroughly to allow pasta to absorb flavor. Transfer to a serving dish, top with remaining ingredients.

Noodles, Uncategorized

Slow Cooked Mac and Cheese


I’ve posted several recipes for mac and cheese, so clearly you know I love it! This is also one of the recipes from the Gooseberry Patch cookbooks that I currently am venturing through. My husband has a birthday soon. I decided to give this recipe a try so that I can maybe make this for him.

I don’t know why gift giving has to be so hard sometimes. For some reason I find it incredibly difficult to buy for my husband sometimes. He doesn’t really have a ton of interests. He has a few little interests, but he has all the stuff for those hobbies already. I’ve tried giving him other interests, but they don’t go over so great. At first he has huge plans to do it, but then he just looses interest. I guess it’s hard for me to understand that part of him. I’m one of these people give me a paint brush and I will do my best to paint the world. At least no matter what happens I can encourage him, love him, and walk with him just as he does me. I’m lucky like that…He’s a fantastic man and a fantastic father.


8 oz elbow noodles

2 eggs, beaten

12 oz can evaporated milk

1 1/2 cups milk

3 cups shredded cheese, cheddar

1/2 cup butter, melted

1 teaspoon salt

pepper to taste

Mix all together. Pour into a lightly greased crockpot. Cover and cook on low for 3-4 hours.