Dinner Thursday (Until I Think of a Better Title...)

This week I made a recipe which I found on this website.  I've found this website to be an incredible resource.  Both in terms of yummy recipes (have I ever told you about the mocha icing brownies?) as well as cooking techniques and just feeling more comfortable with "ad libing" on a recipe.  Tonight I tried out her "Chicken Spaghetti," which is actually a lot more exciting than the name suggests.  And speaking of ad libing, I made a few alterations to the recipe tonight.  I'll try to remember them all and include them below.  I'm not sure if I've already addressed this on here, but I often feel like I am cooking at a grocery store.  When I first looked at this recipe I saw "1 jar diced pimentos" and thought "Who has those?"  Then I went to the cupboard and there it was.  What a joy it is to have the privilege of cooking here!

Chicken Spaghetti

Ingredients

• 2 cups, Cooked Chicken (I used boneless skinless chicken breasts rather than a fryer chicken)
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot (I pulled out some of the chicken bullion for this before cooking the spaghetti)
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper (I didn't have any Cayenne Pepper so I used chili powder instead)
• Salt And Pepper, to taste (I actually didn't need to add any salt or pepper)
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente (I used chicken bullion to cook the spaghetti in). 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. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Serves 8.

And voila!  

Dinner is served.:o)

Speaking of Undeserved Blessings...

Over the last couple of weeks I have been eating really well.  A little too well maybe. Which is part of the reason why all recent pictures have been of my surroundings, and not of me.:o)

Last week I made Mexican Rice Casserole (recipe complements of my wonderful friend Kristen!).  She made it for Rebecca and I when we were in Seattle and we really enjoyed it.  It was a big hit here as well, and we finished off all leftovers last night.:o)

I had a really fun time making it, but right about the time I finished I began to remember why I typically try to clean up as I go along.

Thankfully my aunt was out working in the yard for most of the time, and by the time she came in she said, "Wow!  It smells delicious and the kitchen looks great.":o)

Then last Sunday Rebecca and I had our first "official" Sunday Sister Afternoon.  (We'll come up with a better name eventually.:o)  We made yummy banana muffins and then topped them with some cream cheese frosting and fall sprinkles.  Nutritious and delicious!;o)  Then we sat on her couches and talked, laughed, and ate our muffins while sipping chai tea.  Did I mention this was the absolute highlight of my week???

And last, but not necessarily least, I made scones yesterday.  I got out of my psych clinical early and came home ready to bake before going to a friend's high school play.  This particular baking adventure may not sound overly significant, but it was.  For whatever reason I've always been intimidated by scones.  They just seemed too challenging to attempt.  It turns out (like many things in my life) all the apprehension was for nothing.  They were incredibly easy, and delicious.  We had them with breakfast this morning, and the consensus was that they are a keeper.  What has the cooler weather inspired you to bake recently?