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It’s been 5 weeks

Oh how depressing it has been 5 weeks since my last post. I am experiencing the blue screen of death on my laptop, so no pretty pictures of food or Marc eating my lunch, but I do have some recipes I tried from The Pioneer Woman. I could steal borrow her pictures, but I will just put a link to her very nice, very helpful photos.

Chicken Spaghetti

First thing to point out about this recipe is that the name for this is not so good. Sorry Pioneer Woman, but the hubby was not excited when I told him we were having Chicken Spaghetti. His brain went to ground turkey and then to turkey spaghetti. This meal almost didn’t make it.

So here’s whatcha do.

Ingredients:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 finely diced onion
1-4 oz jar dice pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth form pot
1 teaspoon salt
1/4 teaspoon Cayenne pepper
Salt and Pepper to taste
1 additional cup grated sharp cheddar cheese

Preheat oven 350 degrees.

Cook up chicken and pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake for 45 minutes. If the cheese on top starts to get too cooked, cover with foil.

Crispy Yogurt Chicken

Here is another one where we need to work on the name, I don’t know, I guess I am just not a yogurt person, but someone told me to try this. Despite yogurt in the name, it is really good.

Ingredients:
Chicken legs
2 cups plain, unflavored yogurt
2-3 cloves Garlic
Parsley
Juice of 1 lemon
Salt
Butter
2 cups (approx.) bread crumbs

Begin by pouring 2 cups of plain yogurt into a mixing bowl. Peel and mince a couple of cloves of garlic and add them to the yogurt. Next chop up a small amount of fresh parsley and add it to the yogurt. To this add the juice of one lemon. Mix together to combine.

Rinse your chicken and pat it dry. Then give it a nice sprinkling of kosher salt.

In another bowl place the bread crumbs. Give them a sprinkling of salt too and then stir.

Butter a baking dis. With a pair of tongs place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.

Finally, place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350 degree over for 1 to 1 1/4 hours, removing foil for the last 15 minutes of cooking.

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