Campbell Soup Carbonara

I’ve been watching lots of cooking shows lately, but this recipe came from watching Sunday football. Who knew. We love casseroles. We love one-pot dinners. So I thought we’d give it a try. Plus, G thought it looked really good.

So, how did it go? G loved it He liked the bacon flavor and the texture. Me? Not so much. Remember, I’m one of the few people on the planet not a bacon fan. I love regular carbonara, but this one actually tasted extra salty. I know! Whatever. Bottom line, it tasted Campbell soupy. Not that that’s a bad thing, but my Pasta Scassi puts this to shame.

I doubt if I’ll make this again even though G thought it was a hit.

  • 4 slices bacon, chopped
  • 1 large shallot, chopped (about 1/2 cup)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 3 1/2 cups Swanson® Natural Goodness® Chicken Broth
  • 1/2 cup grated Parmesan cheese
  • 8 ounces uncooked spaghetti
  • 1 cup frozen peas, thawed
  • Step 1 Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.
  • Step 2 Stir the soup, broth and cheese in the saucepot and heat to a boil.  Stir in the spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally.  Stir in the peas and sprinkle with the additional cheese just before serving, if desired.

*****From the Recipe Box:

For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.

Sometimes easy is the way to go.

and remember: If women took up arms to defend their reproductive rights, the GOP would ban assault rifles yesterday. Big Kiss, Lynn

Fried Oatmeal

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G and I live near a really cute town here on Whidbey Island called Langley. The shops are fun and the seafood is extraordinary. Right before the Pandemic I took G’s sister to breakfast at the Braeburn. Numm.

Besides my ubiquitous Bloody Mary, I saw something on the menu I had never seen before….Fried Oatmeal. Raise your hand if you have ever seen that menu item. I usually eat corned beef hash there; it’s the bomb diggity. Needless to say I had to give it a try.

It was served with an apple compote, sour cream and a few fresh berries. I didn’t take a picture of the fried oatmeal (I can be such a maroon). but this is basically how I recreated it.

I occasionally have leftover oatmeal and this is the perfect use. Remember how I like using up leftovers. In a good sized bowl, add a cup or 2 of cooked oatmeal. I add a couple tablespoons o milk. Give it a good mix. You want it firm, but not stiff. Melt a couple tablespoon of butter on medium heat. Form the oatmeal into patties. Brown on both sides until warmed through.

I heat up applesauce to top the oatmeal pancakes. I happened to have some oatmeal N the Great made, so I was in business.

*****From the Recipe Box:

You are going to be totally surprised with this breakfast. Give them a try and get back to me. I’m sorry I don’t have actual ingredient amounts, but you look pretty smart and very able to figure it out.

and remember: Never be bullied into silence.  Never allow yourself to be made a victim.  Accept no one’s definition of your life; define yourself. Big kiss, Lynn

Dump Cake

Grandma Olson used to put out a lot of desserts. I found this one in her recipe box. How do I say this? I was totally disappointed. I haven’t decided if I screwed up or not? Maybe I overbaked it. Well, I know that’s true. I kind of forgot it in the oven. The other problem is I used canned peaches. A good fresh peach dripping with juice is a joy, but I never see those any more.

Basically you start with a 9 by 13 inch pan. Literally dump a 28 ounce can of fruit, juice and all into the pan. As I said, I used peaches but you can use any fruit or pie filling. On top, sprinkle a dry cake mix. I always use Pillsbury or Betty Crocker. No matter what it calls for I use white or yellow.

I know admitting to a cake mix habit is not good, but I like cake mix. And, after years of trying different brands, those 2 are my favorite. Don’t tell anyone, but I like brownie mix as well. Shoot me!

Sorry, I digressed again. Next cut up a cube and a half of butter and distribute over cake. Bake at 350 degrees for approximately 45 to 50 minutes.

I think it should be a little goopier than it was. G said it was fab with ice cream on top. I’m not a huge fan of ice cream on cake. It gets too soggy.

*****From the Recipe Box:

I’m going to try this again, but I’m reserving judgement.

and remember: I love lists. Start thinking of your own, i.e., what are your top 10 favorite movies, top 10 songs, etc. You get the picture. Big kiss, Lynn

Chicken Pot Pie Attempt # 1

I’m currently housebound, so I’ve been catching up on cookbooks and cooking shows. I love, love, love chicken pot pie, so I’ve been focusing on that. Several ideas were totally different, i.e., shredding chicken and placing it in the serving dish and putting white gravy over the top. I didn’t see a recipe that rocked my world, but I will persevere.

I’m trying to change my cooking habits a bit. If I roast a chicken on Monday, I could make this on Tuesday. Same works for Pork Tenderloin, Salmon, Steak, etc. I love cooking with leftovers. I’ll keep you posted as the ideas progress.

Currently, I’m working on this idea using my cute Lodge cast iron pans. Pictures will follow.

My pans are 6 1/2 inches in diameter, so I’m using that much chicken

I’m using precooked chicken

White gravy:

Make a white roux using

1/4 cup of butter melted

1/4 cup flour stirred in and cooked until flour taste is gone.

1/2 to 1 teaspoon dried mustard.

Add S & P to taste.

2 cups milk, added slowly and cooked.

I like vegetables, so I add peas and broccoli. Add your choice or leave them out.

Pour over the top of the chicken.

Bake at 350 degrees for 20 to 30 minutes.

*****From the Recipe Box:

We eat much chicken, so this is a nice addition to the rotation.

Add a bullion cube to the gravy if you want a more intense flavor.

If you like a lot of gravy, double the milk amount.

****From the Recipe Box:

McCormick even makes gravy packets if you’re feeling lazy.

Panko and melted butter mixed together add a nice crunch if added before baking.

and remember: Sometimes memories sneak out of my eyes and roll down my cheeks. Big kiss, Lynn