Lovin' From the Oven

Spaghetti Carbonara

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It’s been a while since I posted a savory recipe on here so let’s ease into it. This is a simple recipe for spaghetti carbonara and it’s a lot lighter than my normal recipe since it doesn’t have any heavy cream.

This is straight to the point- pasta, cheese, and eggs.

It’s great as a basic side dish and will go with just about everything.

I threw in some red pepper flakes for a little kick in my bowl but left it out for the kiddos.

From Ree Drummond on The Food Network.

Chicken and Bacon Grilled Cheese with Ranch

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Sandwiches are my go-to thing to make for lunch, but they can get a little boring after a while. I try to liven it up by changing the meats, the sauces, the cheese, or the bread. A little can go a long way! Especially if it’s grilled on the stove or pressed in the panini maker.

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This was a hearty sandwich– just what my DH loves. There are no veggies, just the good stuff. If it were up to me, I would’ve added some avocado. Avocado goes well in every sandwich.

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Look at that ooey gooey goodness. You really don’t need a recipe for this, but I’ll include one anyway.

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Chicken and Bacon Grilled Cheese with Ranch

Ingredients

  • 2 slices of bread
  • 2 teaspoons butter
  • 1 chicken breast, sliced into strips and cooked
  • 4 strips turkey bacon, cooked
  • 3 tablespoons shredded cheddar cheese
  • 2 tablespoons ranch

Directions

  1. Butter one side of each bread and spread ranch on the other side.
  2. Assemble your sandwich together with the butter sides facing out. On one slice of bread, put the cooked bacon, then the cheese, the chicken, and then finally your other piece of bread on top.
  3. Cook in a panini press or on your stovetop with a grilling pan until the cheese is melted and the bread is toasted.

https://lovintheoven.com/chicken-and-bacon-grilled-cheese-with-ranch/

Bacon Breakfast Bake with Eggs

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I’m working on a lot of holiday goodies coming up, but for now, I’m going to leave a quick post while Ellie is still napping. This bacon breakfast bake with eggs is everything that I’ve ever dreamed of. It’s all of your staple breakfast items baked into one.

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I made this quite a while ago when we had house guests over. I prepared it the night before and then threw it in the oven the next morning. It was such an ease to make and very fulfilling. It fed a ton of guys, too!

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I’ll have to make it again soon. Maybe for Christmas morning?! Recipe from Food and Wine

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Bacon Breakfast Bake with Eggs

Ingredients

  • 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and thinly sliced
  • One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
  • 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
  • 2 tablespoons snipped chives
  • 1 3/4 cups low-sodium chicken broth
  • Salt
  • 8 large eggs
  • Hot sauce, for serving

Directions

  1. Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
  2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
  3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
  4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
  5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.
  6. MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight.

https://lovintheoven.com/bacon-breakfast-bake-eggs/

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