Linguine with Garlic Sauce

I lovelovelove this recipe! It is so good. I love everything about it really. The sauce, the bacon, the way you get to saute stuff. I love sauteing. It makes me feel legit. Is that weird? Do yourself a favor and make this wonderful recipe. I got it from a Taste of Home cookbook we got for our wedding. This recipe is taken directly from their website so I give them all props. Enjoy!


12 ounces uncooked linguine

1/2 pound sliced bacon, diced

5 cups fresh baby spinach

1/2 cup chopped onion

1/2 teaspoon minced garlic

1-1/4 cups 2% milk

1 package (8 ounces) cream cheese, cubed

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

1/2 cup pine nuts, toasted (for me, optional. Adam doesn’t like nuts… he’s nuts)

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In the drippings, sauté spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.

{my two cents:} Like I said earlier, we didn’t serve it with pine nuts. I don’t know if that would make it totally different but it was just perfect to us without it. Also, the second time I made it, I realized I should’ve ripped the stems off of the spinach. I didn’t notice them the first time but the second time they really bugged me. So I would recommend doing that. And one more thing. I would cut off the fat from the bacon while I was cutting it up. It a. made it easier to just cut the meat instead of trying to saw through the fat, b. seemed quicker to cook and not have to wait for the gross fat and c. fat is disgusting and bubbly.

Dijon-marinated Grilled Chicken Breasts

Adam loves Dijon mustard. Which I didn’t know until I used it for some steak. So this recipe worked out great for us!

2 Tablespoons of Green Onions, chopped

2 Tablespoons of Dijon Mustard

1/2 Cup of Oil

1 Clove of Garlic, minced

2 Tablespoons White Wine Vinegar

2 Whole Boneless, Skinless Chicken Breasts

In large plastic re-sealable freezer bag combine all marinade ingredients; mix well. Add chicken and turn to coat. Seal bag; refrigerate 2-6 hours, turning occasionally. Cook chicken on grill brushing with marinade frequently. Discard any remaining marinade.

{my two cents:} I’m pretty sure I didn’t keep turning it occasionally and it turned out great. And we don’t have a grill so just broiled them instead until they were done. Also, we didn’t have any green onions on hand (and Adam claims he doesn’t like them anyways…) so I just used a regular yellow onion and it also turned out great.

So try it and add your own touches to it! It is an easy recipe to experiment with and add to your own cookbook.


New Direction

What started out as my goal to get through the “Robinson Family Cookbook” has now faced reality.

Though I am proud to say I have managed to get through almost all the Main Dish recipes in the cookbook, I am now left with a little under 2 months til the year is over and I still have 6 different chocolate cookies recipes, salad dressing  mixes and a play-doh concoction left.

So, I decided that was okay.

[Though am ashamed look like I’m backing away from my goal.]


My real purpose was to learn different meals to make for my growing family.

And I feel I have accomplished that even if I didn’t make play-doh.

In fact, I could say I went beyond my original goal. I looked up and mastered many other recipes outside of the “Robinson Family Cookbook” which have been deemed successes by my husband.

And so I decided this blog needed a new direction.

“Robinson Family Cookbook” now doesn’t mean the previous generations book of recipes anymore. It is now, “MY Robinson Family Cookbook.” As in me and Adam’s little family.

And so. I will take recipes and create my own compilation of yummy foods that I can incorporate into my family’s daily meals.

I hope you continue to follow. Because I got some good stuff in store.


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