So, Ree Drummond, has a great blog. Have you all seen it? I aspire to have one only half as awesome as hers one day… One day.
Schools over now (can I get an AMEN!) so one of my goals is to work on, as diligently as I can muster, my much neglected blog. Right now, it’s just about food… why? Because I love food. I love everything about food.
One of Ree’s recipes is for something called Chicken Spaghetti… oh, yum. I have adapted it just a little bit to suit me and my family… so I thought this would be a great first entry for the New Year!
Players
• 3-4 boneless chicken breasts, cooked and chopped (and I add a can of chicken for good measure)
• 1 box whole wheat elbow macaroni (yes, I use WW to hopefully make up for the rest of the bad, bad stuff in here…lol)
• 1 can Cream of Chicken soup
• 1 can Cream of Onion soup
• 2 cups shredded cheese (I use Cheddar here)
• 1 jar (4 Ounce) diced pimentos, drained
• Fresh or frozen (and thawed) peppers, diced (I have used both… sometimes I grab a couple handful of frozen mixed peppers and dice those if I have no fresh ones handy)
• Some seasoned salt
• Some cayenne pepper
• Some salt and pepper
• Some garlic powder
• 1 cup (or more) shredded Taco Cheese
And, go!
Preheat your oven to 350 degrees. Grill the chicken on your stove top or outside, or boil it or cook it however you like in order for it to be considered cooked. =] While the chicken cools (trust me, you want it to cool some because on top of cutting it, you may want to shred it a little with your fingers), cook your pasta until it’s done, but don’t cook it too long… we don’t want squishy noodles!
Now for the fun part… OK, maybe it’s only fun for me, but, eh, to each his own… You want to have a really big bowl handy because everything except the shredded Taco cheese needs to go into that bowl. Once it’s all in there, you need to mix it up… really, really well. I use my hands—yes, I said it… I use my hands! And, since I don’t measure seasonings, it’s all about taste to me… I will add as I go which means lots of tasting and hand washing! You may want to add about 1/2 can (from one of the soup cans) of water if it seems to dry... that's what I typically do. You want to make sure it's nice and moist.
Good, now that it’s all mixed and yummie… spray a baking dish with non-stick spray and pour it all in there, top with the taco cheese. Cover with foil and bake for 35 minutes.
Now. Go eat. Trust me; you’ll be thanking me later. =]
Schools over now (can I get an AMEN!) so one of my goals is to work on, as diligently as I can muster, my much neglected blog. Right now, it’s just about food… why? Because I love food. I love everything about food.
One of Ree’s recipes is for something called Chicken Spaghetti… oh, yum. I have adapted it just a little bit to suit me and my family… so I thought this would be a great first entry for the New Year!
Players
• 3-4 boneless chicken breasts, cooked and chopped (and I add a can of chicken for good measure)
• 1 box whole wheat elbow macaroni (yes, I use WW to hopefully make up for the rest of the bad, bad stuff in here…lol)
• 1 can Cream of Chicken soup
• 1 can Cream of Onion soup
• 2 cups shredded cheese (I use Cheddar here)
• 1 jar (4 Ounce) diced pimentos, drained
• Fresh or frozen (and thawed) peppers, diced (I have used both… sometimes I grab a couple handful of frozen mixed peppers and dice those if I have no fresh ones handy)
• Some seasoned salt
• Some cayenne pepper
• Some salt and pepper
• Some garlic powder
• 1 cup (or more) shredded Taco Cheese
And, go!
Preheat your oven to 350 degrees. Grill the chicken on your stove top or outside, or boil it or cook it however you like in order for it to be considered cooked. =] While the chicken cools (trust me, you want it to cool some because on top of cutting it, you may want to shred it a little with your fingers), cook your pasta until it’s done, but don’t cook it too long… we don’t want squishy noodles!
Now for the fun part… OK, maybe it’s only fun for me, but, eh, to each his own… You want to have a really big bowl handy because everything except the shredded Taco cheese needs to go into that bowl. Once it’s all in there, you need to mix it up… really, really well. I use my hands—yes, I said it… I use my hands! And, since I don’t measure seasonings, it’s all about taste to me… I will add as I go which means lots of tasting and hand washing! You may want to add about 1/2 can (from one of the soup cans) of water if it seems to dry... that's what I typically do. You want to make sure it's nice and moist.
Good, now that it’s all mixed and yummie… spray a baking dish with non-stick spray and pour it all in there, top with the taco cheese. Cover with foil and bake for 35 minutes.
Now. Go eat. Trust me; you’ll be thanking me later. =]
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