Father’s Day Recipe: Bacon Avocado Penne

With Father’s Day right around the corner I thought I’d take a break from my blogging seclusion to share this awesome pasta dish I cooked up last week. I’m not a big fan of tomato sauces, so I’m always looking for alternative ways to spice up my pasta and this simple, hearty, manly main course will be sure to please the dad in your life!


  • ½ pound penne pasta, cooked
  • ½ pound bacon, cooked and cut into 1/2 inch bites
  • 2 tbls reserved bacon grease
  • ½ onion, sliced
  • 2 cloves of garlic, minced
  • 1 avocado, pitted, peeled, and cubed
  • 2 tbls parsley flakes
  • salt and pepper


  1. Saute onion in reserved bacon grease until slightly carmelized. Add minced garlic and cook 1 minute.
  2. Mix onion, garlic, bacon, avocado, and parsley with warm penne; salt and pepper to taste.

Makes approximately 4 servings; easily doubled if you have a larger family (like ours!). Pairs great with a Caesar salad!

Recipe: New Year’s Ham and Black Eyed Pea Soup

I first tried this recipe last New Year’s, using the leftovers from our Christmas ham, and was  surprised  both by the flavor (the ham bone gave the broth a subtle sweetness) and the children’s reactions (very positive). Here’s to a blessed and happy New Year!


  • 1lb dry black eyed peas
  • 8 cups of water
  • 1 tsp salt
  • 1 ham bone
  • 4 carrots, sliced
  • ½ head of red cabbage, cut into chunks
  • ½ onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp dry mustard
  • 2 cups ham, diced


  1. Rinse the black eyed peas and remove any discolored beans.
  2. Place the beans in a large stock pot with the water and salt; bring to a boil, cook for 2 minutes, then reduce heat to low. Add the ham bone and simmer, covered, for one hour.
  3. Remove the ham bone and add the carrots, cabbage, onion, garlic, cumin, and mustard. Cook on low for another hour.
  4. Add the diced ham and cook for 30 minutes.
  5. Serve with warm bread.

Original photo by michelle@TNS/flickrCC

Lenten Recipe: Three Cheese and Beer Soup

This is probably my most favorite soup recipe, ever. It’s simple, easy, and really tasty on a cold, Lenten Friday night. If you’re feeling particularly adventurous, add a cup of crab meat and/or shrimp with the potatoes.


  • 2 Tbls butter
  • 1 onion, finely diced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 green onions, finely chopped
  • ¼  cup flour
  • ½  tsp dry mustard
  • 4 cups vegetable stock
  • 1 cup dark ale (I like to use Boulevard Unfiltered Wheat)
  • 1 cup heavy whipping cream
  • 2 potatoes, cubed to ½  inch
  • 1 cup cheddar cheese, shredded
  • 1  cup white cheddar cheese, shredded
  • ¼  cup Parmesan cheese, shredded
  • ¼  tsp pepper sauce
  • ¼  tsp Worcestershire sauce


  1. In a dutch oven melt butter. Add vegetables (except potatoes) and cook 8-10 minutes, stirring occasionally.
  2. Stir in flour and mustard; cook 1 minute.
  3. Add stock and cook until bubbly.
  4. Add beer, cream, and potatoes. Cook until potatoes are tender (10-12 minutes).
  5. Slowly whisk in cheeses until melted, then add pepper sauce and Worcestershire sauce.
  6. Serve with crusty rolls and a salad.