August 23, 2012

Baked Chicken Spaghetti

True comfort food, so don't pretend this is healthy. I have zero desire to ever make this "healthy" since it's a rare dish in this house for when we need it. Recently we've had a sick house and this hit the spot for my miserable husband!

1 whole chicken
2 cans of cream of chicken soup
1 pound of spaghetti pasta
3 cups grated sharp cheddar cheese (2 cups + 1 cup)
1 tablespoon garlic powder
1 tablespoon onion powder
salt and pepper, to taste (I usually got light on salt, heavy on pepper)

Rinse the chicken, making sure there's nothing hiding inside. Fill a stock pot with water. Add chicken (yep, I don't even bother cutting it up!). Bring to a boil and let cook for 40-60 minutes (depends on size of chicken - I usually go for smaller ones). Once cooked, remove from pot and remove all the meet off the bones and skin making sure the pieces are bite sized. SAVE THE CHICKEN WATER.
While I'm tearing apart the chicken I boil the spaghetti pasta. I usually break the spaghetti strands into thirds or fourths. Drain right before it hits al dente. You do not want to cook this all the way since it will finish cooking in the oven and we don't want mush!
In an extra large mixing bowl mix together the chicken, mostly cooked spaghetti pasta, 2 cans of cream of chicken, chicken water (2 cans worth!), 2 cups of the cheese, garlic powder, onion power, salt, and pepper.
Pour mixture into a tall sided 9x13 dish (or two smaller baking dishes). Top with remaining cheese.
Bake at 350ยบ for 40-50 minutes. This meal freezes VERY well, just cover and freeze before baking.

I did two dishes this time since one 8x8 is enough to feed my family of 3. Do note that since I wanted a complete meal without a veggie on the side I did add a bag of frozen mixed veggies. My husband was not impressed. Ha ha. 
Left is before cheese was added.

Yummy! Sorry the picture is awful - zero natural light was available. Plus I took this with my phone. :p

When boiling the chicken you can add seasonings and veggies to the water to make it a lovely broth to save and use for later. I always do. No need to buy canned or carton for future meals. :)

Easy Pumpkin Waffles

We're talking the throw in one bowl, whisk, and cook kind. The kind I need right now at 28 weeks pregnant with a toddler who likes to help me cook! And apparently I'm already in the fall mood despite it only being August. And I live in the south currently so I can't claim the weather called me. lol

And yes, I keep canned pumpkin around 365 days a year, though I can't wait for fall to make some more homemade!

Original recipe from Cuisinart. Slightly changed for my preferences.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup pumpkin puree
1 3/4 cup milk
6 tablespoons (3 oz) vegetable oil
2 large eggs

Add dry ingredients to a mixing bowl. Whisk to combine well. Add wet ingredients. Whisk till well blended, but it's okay if it's not perfectly smooth.
Cook according to your waffle iron directions.

My pumpkin waffle topped with pumpkin creamed honey. Yummy!
The waffles don't have a strong pumpkin flavor at all, but definitely adds interest to basic waffle.

August 20, 2012

If I knew....

....why blogger hated me and why none of my posts are showing up pretty y'all would have lots of posts. *sigh*

And now why the heck is this one showing up fine but not the others I've tried?! :p