Anne McAlpine: May 15, 2019

I had a request for a good pasta recipe that is served hot. I have made this bacon-linguine recipe before and it always turns out great. The first time I made it I used regular bacon and then I tried it with chicken bacon and I was pleased with that result. I used grape tomatoes and found that some of them were quite large, so I simply halved them. I didn’t have any shallots on hand so I used a medium onion and just chopped it fairly fine. I also used dried linguine and simply cooked it as the package directed.

I love vegetables, but I never seem to find great ways to serve eggplant or Brussels sprouts. This chicken with Brussels sprouts and apple cider sauce is a great way to enjoy both the chicken and sprouts. When using Brussels sprouts, trim the ends well as the stem end is quite coarse. If you have any great eggplant recipes, please send them along.

My friend (and one of our editors), Jillian, had a can of crescent rolls in her fridge that was just past the best before date and she decided to use them up. She wanted to use the recipe from a few weeks ago for the apple roll-ups but didn’t have any cream cheese. She had a leftover piece of cheesecake which she cut up and rolled with the apple slice. She defined the end result as “super”. Great idea, Jillian.

In my May 2 column, a section for the peanut butter balls was accidentally omitted. It is included below.