Ham Carbonara

It’s an easy, hearty recipe that is loaded with ham and bacon and can be thrown together in a flash.  Meaty, creamy, and satisfying! IMG_0228

I am currently sitting in my Colorado home, wishing it was one of our “300 days of sunshine”.  But it isn’t.  It’s kinda gloomy out!

Things are pretty quiet around here today because my partner in crime is a under the weather,  He actually has pneumonia.  Bleh!

I’m being his caretaker and practicing my “I mean business” face this week.  I have to force him to lay on the couch and REST.  He is a real busybody and likes to work hard, so this has been a little challenging for him.

He usually just smiles and shakes his head when I’m “being firm” because no matter how hard I try, I just can’t do it.  I literally stare at him, furrow my brow, and clench my teeth.  Try to picture that ….yeah, exactly.  That usually makes me seem more funny than ferocious.

I guess that’s not the worst thing, right?  IMG_0237 Are any of you like that?

Like, I am so nice sometimes that I wish I could be mean.  I always think of Sandra Bullock’s character in the movie The Blindside.  She has that firm, direct, tough demeanor.  I wish I could be firm and direct and tough like that.  IMG_0244

 

Ham Carbonara

  • Servings: Feeds 2-4
  • Difficulty: Easy
  • Print

What you need:

  • 1 fully cooked ham steak, cubed (any ham will work)
  • 1/4 cup of crumbled bacon bits (I chopped 3 slices of cooked bacon)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup of milk (any milk)
  • garlic powder
  • onion powder
  • salt and pepper
  • package of spaghetti noodles (any noodles, really)
  • 1/2 cup grated parmesan cheese
  • bag of frozen peas

What to do:

  1. Cook pasta according to package instructions, strain, and set aside.
  2. Heat a large skillet on medium-high heat.
  3. Place cubed ham steak and bacon into skillet and top with garlic and onion powder.
  4. Brown cubed ham steak and bacon until heated through and sizzling.  Stir often.
  5. Add can of cream of mushroom soup, milk, parmesan cheese, salt and pepper to skillet and stir to combine.
  6. Heat soup mixture on stove for 3-5 minutes, add 1 cup of frozen peas, cook another 2 minutes.
  7. Add strained noodles to skillet and toss to combine.  Toss until noodles are well coated.  Heat through.
  8. Top with extra parmesan cheese, serve immediately.
  9. ENJOY!

 

 

Advertisements

Flourless Peanut Butter Chocolate Chip Cookies

If you’re gluten free, you’ll love this recipe.  Even if you’re not, you will love this recipe! The peanut butter flavor is exploding out of these crumbly, delicate, little cookies.  It’s like eating peanut butter from a jar…well, minus that awkward stuck-to-the-roof-of-your-mouth feeling.  Peanut butter, sugar, and mini chocolate chips.  NO FLOUR! Gluten Free Peanut Butter Cookie 2 Are any of you guys angry eaters?

Like, okay, we have all heard of emotional eaters.  But I am not going to call myself an emotional eater because A) that sounds like a horrible condition, and B) I don’t get hungry with every emotion I feel.  If I am sad, I’m sad.  Don’t shove a hot dog in my face–I want a hug, sheesh.  If I am exceptionally happy, I am happy and I want to buzz around and be energetic and productive and maybe even a little annoying. I don’t have time to think about eating.

I do a pretty good job watching what I eat throughout the day.  I have a pretty balanced diet and try to not to overdo it.

Wellllll…make me angry…and that’ll all change reeeaaal quick.Gluten Free Peanut Butter Cookie 1

I had a long, crazy day at work and I just wanted to come home and relax for five whole minutes before I had to make dinner.  I walk in the front door, and the first thing I see is my husband and he is up to his elbows in WORK.  He brought work home with him…grrr.  So there’s that.  Then, I realize he has already eaten something for dinner so now I can’t make what I was planning on anymore.  A handful other things bug me on my way to our room; my totally not leak proof water cup tips over as I am carrying it under my arm and water seeps out all over me and I trip on my way into the closet as I am trying to kick off my heels.  Game…OVER. Gluten Free Peanut Butter Cookie 3I am ticked.  Hangry at this point.  I don’t want to make anything.  I am scrounging through the cupboards and opening the fridge again and again in my attempt to find a quick fix.  I grab the caramel corn.  I eat a handful of that.  I see the bag of mini marshmallows and shove some of those down, too.  I’m pacing around the kitchen blowing off some steam.  Finally, I walk to our tall cabinet and I just stand there staring into it, processing everything that has just occurred.  Then something catches my eye…it’s Cap’n Crunch.  Crunch Berries, of course.  I ate it.  And, it wasn’t even that good.

FYI: I DO NOT EAT CEREAL.  LIKE, EVER.

What have I become?

Gluten Free Peanut Butter Cookie 6

Well, my emotions got the best of me.  I am certainly an angry eater.

I am an angry eater who had nothing but sugar for dinner tonight.

Let’s hope this warm spearmint tea can make me forget.

Flourless Peanut Butter Chocolate Chip Cookies

  • Servings: Makes 3 dozen
  • Difficulty: You cannot mess this up
  • Print

What you need:

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips (optional)

What to do:

  1. Preheat oven to 325 degrees (F).
  2. Line ungreased cookie sheet with parchment paper (optional)
  3. Mix all ingredients together in a medium-sized mixing bowl
  4. Form about 1 inch round balls (one tablespoon dough) and place on cookie sheet
  5. Using a fork, press and flatten each ball just slightly
  6. Bake cookies for 8-10 minutes.*
  7. Let cookies cool completely before transferring from pan
  8. ENJOY with a glass of cold milk!

 

*Note: the cookies should still look semi-fluffy and on the verge of not being done.  10 minutes is typically the longest I have gone.  Be sure to let them cool, otherwise, they’ll fall apart!  I did try to make them in a mini-muffin tin, but they need to cook a bit longer and cool MUCH longer before you can successfully transfer them from the tin.  Perhaps cook them the day before you transfer them?  Let me know if you get creative with this recipe!

 

Karlie

 

Gluten Free Peanut Butter Cookie 4