Fertile Ground.....

So, lots of people have what they call their "signature dish". I really didn't think I did, but last night I realized otherwise. Our Sunday School class at church has been jokingly referred to as "fertile ground". There never seems to be a shortage of babies and we keep the nursery thriving...we like to call it, building the church of tomorrow. But I digress, back to the signature dish. So whenever a class member welcomes a new baby, we take turns and deliver meals for the first few weeks. Last night as I was talking to a friend, she told me she would like the recipe I brought her when she had her daughter and that she had contemplated having another baby just so she could have it again ! Wow, I never knew my chicken spaghetti had that kind of effect on people! Coincidentally, I had already planned to make the exact same dish for yet another family today so decided I would share as it seems to have become my signature dish, at least if you're having a baby. So before anyone does anything "drastic", here my friends is the "famous" chicken spaghetti. Enjoy !

CHICKEN SPAGHETTI
1/2 pkg cooked spaghetti
1/2 lb Velveta 2% cheese
1 small can sliced mushrooms (drained)
1 can diced tomatoes (drained)
1/2 green pepper diced fine
3-4 baby carrots diced fine
1/2 small can pimento
1 can cream of chicken soup
3 chicken breast, cooked and chopped.

Mix all well, put in a 9 x 13 greased casserole dish and bake 25-30 minutes at 350 degrees. I like to put a little extra melted Velveta on top and cover the casserole with foil while baking.

Imagining is FUN....

Imagine with me Ralph Macchio marries Jennifer Lopez and they decide to collaborate on a cookbook combining their rich family heritages...what would you get ? How about an Italian Lasagna with a little Spanish kick ?! Sounds too good to be true doesn't it ? And yet, this is what my family feasted on tonight. So yummy !

CHICKEN TORTILLA LASAGNA

3 cups chopped cooked chicken breast
1 tsp fresh chopped jalapeno peppers
2 TB minced garlic
2 tsp dried basil
1 tsp onion powder
1 tsp dried oregano
2 cups Classico Tomato and Basil sauce
2 cups tomato sauce
1/2 cup salsa
16 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
15 (6 inch) corn tortillas

Disclaimer: I halved this recipe for my picky family.
Preheat oven to 350 degrees.

Simmer together chicken, seasonings, peppers, garlic, and sauces for 10 minutes over low heat.

In a lightly greased 9x13 baking dish place a little sauce in the bottom then a layer of corn tortillas, then a layer of chicken/sauce, and a layer of mozz cheese. Repeat layers twice topping the casserole with cheddar cheese. Bake for about 40-50 minutes until the cheese is bubbly.

sHorT & sWeeT

Ever have one of those days where you REALLY want something sweet, but you REALLLY don't want to ruin your "diet", healthy eating lifestyle, your run of making good choices, etc, etc? Well fret no more my health conscious friends....how about a recipe for a small batch of brownies? How small are they you ask ? They are SO small that they bake in a 9 x 5 loaf pan and easily cut into 4-5 portions. The End. Sweet tooth satisfied, temptations conquered.

SMALL BATCH BROWNIES

2 TB butter
1/2 oz semi-sweet chocolate
1 egg
1/4 tsp vanilla
2/3 cup sugar
1/3 cup all purpose flour
1/4 tsp salt
1/4 cup baking cocoa

In a microwave, melt butter and chocolate; stir into smooth and cool slightly.

In a small bowl, whisk egg and vanilla; gradually whisk in sugar. Stir in chocolate mixture. Combine the flour, cocoa, and salt; gradually add to the chocolate mixture.

Transfer to a greased 9 x 5 loaf pan. Bake at 350 degrees for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Julia would be proud....

Food Network, Food TV, and The Cooking Channel, could there BE anything better to watch? (don't answer that if you disagree with me!) I like them all and my passion started early. Growing up, I remember watching Julia Child's cooking show on PBS and I absolutely adored the whole cooking process and the way recipes came together for a beautiful final product. Now if you've been following this blog, you KNOW the Perry's are a picky bunch so French cuisine is not exactly in our repertouire....and "Oui" I'm feeling rather fancy to even attempt anything of the French persuasion. The word "cassoulet" is a French dish of beans, sausages, and meat that's covered and slowly cooked. This recipe sounded good to me (and plain enough for my family) so I decided to give it a try....which is why I hope Julia would be proud. It's one small step for this cook, one giant LEAP for the persnickety Perrys.

The only real substitution I made was to use 1 tsp of Italian seasoning instead of the 1 1/2 tsp of dried thyme it originally called for. I'll admit, I'm not a huge thyme fan so thought that might be a little overpowering. The verdict: Overall I liked this dish, although I will definitely do something different with the seasoning. It just tasted out of place. I'm thinking a more garlicky approach next time. My family did not like it at all and informed me once again, they DO NOT like casseroles to which I explained, that's fine cause this ISN'T a casserole, it's a CASSOULET ! (they still weren't impressed) Sorry Julia...I gave it a shot.

Sausage and Chicken Cassoulet

1 16 oz pkg smoked sausage, sliced
1 lb uncooked chicken breast strips, chopped
1 15 oz can great northern beans, rinsed and drained
1 14.5 oz can diced tomatoes with garlic and olive oil
1 14 oz can chicken broth
1 tsp Italian seasoning (original recipe called for 1 1/2 tsp dried thyme)
1 (6 oz) pkg buttermilk cornbread mix
2/3 cup low fat milk

Cook sausage over medium heat until browned. Remove sausage and drain on paper towels, reserving drippings in skillet. Cook chicken in hot drippings until cooked through, drain.

Mix sausage, chicken, beans, tomato, broth, and seasoning all together and bring to a boil. Pour into a greased 13 x 9 casserole dish.

Mix cornbread mix with milk and pour evenly on top of casserole.

Bake at 400 degrees for 30-35 minutes or until golden. Let stand 10 minutes before serving.
(note: I cooked this in two separate 8 x 8 pans and shared one with my sister)