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Monday, March 17, 2014
Wednesday, January 26, 2011
(I will add a terrible phone quality picture when I get it off my phone)
The very first meal [at least that I remember] I had when I visited Brian's family for one of the first times was Chicken Tetrazzini. It was an instant favorite and I now consider it one of my comfort foods. Before I was learning new recipes and trying to create variety (LONG before morning sickness), this was a meal that I made at least twice a month - when I was single, it served me lunch & dinner for almost a whole week! This is a great meal to take to friends when babies are born!
2 tablespoons onion
1 tablespoon butter
10 3/4 ounces cream of mushroom soup
1/2 cup water
1/2 cup shredded cheddar cheese
1 cooked chicken, deboned & chopped (Rotisserie chickens from HEB are THE BEST)
3 cups cooked spaghetti (I don't actually measure the spaghetti, I usually cook about half to three-fourths a box of spaghetti)
2 tablespoons parsley (I use dried parsley, so I usually only use 1 tbs)
2 ounces chopped pimiento
4 ounces mushrooms, canned & drained
The recipe doesn't call for this, and I have no idea why, but I add a small can of sliced black olives. I think it just gives the meal a little extra flavor and I'm a big black olive fan!
Cook onion in butter until tender. Add soup, water, and cheese; heat & stir until cheese melts. In buttered casserole dish, combine chicken, spaghetti, parsley, pimiento, and mushrooms. Add soup mixture. Top with extra shredded cheese. Bake, covered, at 350 F. for 20 minutes or until bubbly.If mixture seems too dry, add a little milk.
Enjoy! It is one of my favorites and I know your family will love it, too!
Monday, October 4, 2010
Warning -- my camera batteries were dead and I didn't really feel like looking for Brian's amazing camera, so I pulled out my Kodak Playsport which takes decent but not wonderful still pictures. Now as far as video goes, it's amazing! AND waterproof! Highly recommend :-)
On to the point of this post. Dinner tonight was a long time favorite of my family's. I started "Full Teach Week" today and after a long night was pretty exhausted when I got home. This meal is PERFECT for a quick preparation meal -- it does take about an hour to cook/simmer, but seriously about 10 minutes to prep. AMAZING!
We used to eat pork chops all the time when I was younger. Silly me -- I seriously thought it was because we were tight with money when we were younger and I thought pork chops were cheap. They're really not "cheaper" by the pound, except for the fact that you use less pounds of pork to make a meal so in all, it really is cheaper. I'm very picky about eating pork chops and this is actually the only meal I can think of that I will eat pork chops besides grilled pork chops -- which I haven't had since I was about 12 years old. We maybe she try that soon!
Enough chitter-chatter -- on to the show!
In skillet, brown chops on both sides in small amount of hot oil (about 30 seconds on each side).
At this point I removed the pork chops from the skillet and turned off the burner until everything else was ready. Top chops with onion slices. Combine remaining ingredients in bowl. Place pork chops in bottom of skillet and pour liquid ingredients over chops.
Cover; simmer 45 to 60 minutes, or till done (when the onions are translucent).