What's for dinner?

I guess if I title my blog What's for dinner? I need to actually tell you about our dinner. Tonight I cooked an old stand-by that we ate so often in years past I kind of did-away-with it. This evening it was born again (or "saved" as we Bible belters refer to it). My little sister Ashley will remember it because she swore it off after a horrible bacon grease mishap. My Penne with Brussels Sprouts and Crisp Bacon is adapted from a Cooking Light magazine (November 2005) recipe. Although my version is a little different than the Cooking Light version (more bacon, more noodles and a little less chicken broth), I think the cookers (Sissy's word) at Cooking Light would still approve...I think. Here goes my version:

Penne with Brussels and Bacon

1 lb. uncooked penne pasta (Cooking Light calls for only 12 oz)
3 cups trimmed, halved Brussels (about 1 lb.)
salt
4 slices bacon (C.L. calls for only 2 slices...add even more if you'd like)
1 cup 1% milk
2 T. flour
1 cup chicken broth (C.L calls for 14 oz.)
1 T. butter
1 cup Parmesean Cheese (the good stuff. the real stuff.)
fresh ground black pepper (I think this is very important to the overall quality)


1. Cook pasta al dente according to package. Make sure to use salted water. Drain. Set aside.

2. Steam brussels, covered, for about 7 minutes. Drain.

3. Cook bacon in Dutch oven over medium heat. Remove from pan. Crumble. Set aside. Reserve 1 teaspoon drippings in pan.

4. Add Brussels to bacon drippings, saute 5 minutes until lightly browned. Stir in cooked pasta. Cover and keep warm.

5. Combine milk, flour and broth stirring well with a whisk. Melt butter in medium sausepan over medium heat. Gradually add milk mixture, stirring constantly until well blended. Cook until thickened (at least 6 minutes). Mix in 1/4 cup cheese. Pour sauce over pasta mixture and toss to coat. Use the remaining cheese, bacon crumbles, salt sprinkles and lots of fresh ground black pepper to top each individual serving.

The kiddies will like this recipe too. I keep the pot on the stove and serve each person individually so they never even have to see the Brussels sprouts. I just pray that some of the good-for-you green stuff has leaked into their pasta noodles. Tricky. Tricky. My kids love bacon and cheese so I keep Real Bacon bits on hand to sprinkle extra on theirs.

Let me know if you try it (except you, Ashley. You just stay away from the bacon frying).

Are you there world? It's me, Kristy.

Hello. Is anyone there? It's Kristy and I am posting my first blog entry. Are you listening world? I'll be back later; I've got to do some laundry. Bye now.