Chicken spaghetti: such a classic recipe. It’s easy and fast. This is a great dish for beginners and something that you will find yourself making again and again. However, I’ve put my own twist on it! Spiciness. I’m a fan of heat in my food and this has just enough. 🙂
You Will Need:
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 3/4 lb. spaghetti, uncooked
- 3/4 lb. Velveeta, cut into 1/2 in. cubes
- 1 can condensed cream of chicken soup
- 1 can rotel tomatoes & green chilies, undrained
- 1/3 cup milk
- 1 can mushroom pieces and stems, drained
- 1 tsp. cayenne pepper
- Preheat oven to 350F.
- Cook spaghetti according to package, omitting salt.
- Coat chicken with cayenne pepper and cook in a large skillet on medium-high heat until there is no more pink (about 10 minutes). Add remaining ingredients; cook and stir 5 min. or util…
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2 T coconut aminos (or soy sauce)
1 T sesame oil
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
Peel the carrots. Then, to make the carrots like this, use a peeler or a mandolin. Mix the dressing together in a bowl and pour over the carrots.
Before I get started, let me just tell you that this meal was DELICIOUS. I personally do not cook with chicken thighs very often, but every time I do, I remember how tasty they can be. The chicken and vegetables were extremely tender, the seasoning was perfect, the dish was more than enough but not too heavy, and the leftovers were just as yummy as the meal was the first time. I think this will definitely become a staple in our house and I may double the recipe so that we can get some more leftovers out of it.
This time I cooked 4 chicken thighs and it was enough for two dinners and two lunches.
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 4 to 6 chicken thighs
- Ground pepper, oregano and parsley to taste
- 2 cans quartered artichokes, rinsed and drained
- 1 yellow onion, thinly sliced
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Okay, so when it comes to cooking, my most favorite thing to make is pasta. My mom taught me that you can make pasta out of pretty much anything. So whenever I have leftovers or I have food that I have no idea what to do with, I throw them all together and make pasta!
Today was an example. I had two avocados that I had not used and I bought it like three weeks ago. Luckily, I had kept it in the fridge so it was still nice and green in the inside. I was craving for some guacamole, but didn’t have chips and then I remembered that a few days ago, I came across a Creamy Avocado Pasta recipe.
Though the recipe sounded amazing, I had a few problems:
1.) I don’t have a food processor
2.) I don’t have basil
3.) We do have a Vitamix in the apartment…
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Last night I made a batch of home-made bread, with the intend of making sandwiches for today’s lunch (hubby loves home-made bread with Nutella – yummy!). However, my plan was foiled when I realized that I forgot to add the salt. So this morning I woke up and decided I would whip up something really fast since I hate wasting money on buying lunch when the fridge is full (no, really, it irks my soul). If you’re in need of quick lunch that’s ready in less than 30 minutes and have the following ingredients on hand (but you can most certainly improvise), then follow me on this delicious journey that I’ve named “Chicken and Spinach Bow Tie Pasta.” Creative, huh? 🙂
What you’ll need:
- Chicken (I used two breasts, cut into medium sized chunks)
- Spinach (I used half a bag of frozen spinach since that’s what I had on hand)
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2 cups whole milk
1/3 cup finely ground cornmeal
1/4 cup molasses
3 tablespoons unsalted butter — divided
1/4 cup light or dark brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
Preheat oven to 350 degrees. Butter a 1-quart casserole or souffle dish with 1 tablespoon of butter. Bring 2 quarts of water to a boil.
Whisk cornmeal into 2/3 cup of cold milk in small bowl. Meanwhile, bring remaining milk almost to a boil (bubbles should be appearing around the edges) over medium-high heat.
Slowly whisk cornmeal mixture into hot milk. Bring to simmer, then reduce heat and continue simmering for 15 minutes.
Remove from heat and stir in all the remaining ingredients. Pour into the buttered casserole and place the casserole in a larger baking dish with high sides. Add enough of the hot water to…
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10 free range eggs (separated)
14 tbs of sugar
500g of mascarpone cheese (room temperature)
4g of gelatine sheets
splash of marsala liquor as needed
2 cups of espresso coffee
1 cup of milk
approximately 30 savoiardi biscuits
Soak the gelatine sheets in the cold water for 10 minutes.
Beat the egg whites with a mixer until firm and place in the fridge.
Place 10 tbs of sugar in a pan and cover with water at about half inch and bring the mix to 121 degrees.
In the meantime, whisk the egg yolks with a splash of Marsala until frothy, and gradually add the heated sugar in.
Now squeeze the gelatine and add to the mixture while warm and keep mixing until it cools down.
Add the mascarpone cheese to the egg yolk mixture and mix until…
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Everyone loves a good crockpot recipe am I right? This is great for those of you that have kids and need something easy to make!
- 3 lbs. apples (Fuji, McIntosh, gala,pinklady, etc.)
- ½ cup water
What we love about this recipe is that it’s just about as easy as it gets– the only ingredients are apples and water, and all you have to do is throw them in a slow cooker. You don’t even have to peel the apples, since leaving on the peel boosts the overall nutrition content. Once cooked, the peels become ultra soft and are easily blended into the resulting applesauce. If you have one of those handy apple corer/slicer tools, the prep work takes less than 10 minutes!
Slow Cooker Applesauce (No Sugar Added)
Makes about 40 ouncesIngredients:
3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
1/2 cup water
Prepare the apples by slicing…
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Today was no cake walk.
Today was Poultry Part 1.
Excited? Yes. I’ve never cooked with poultry before. And while I don’t eat it, our recipes looked awesome.
Nervous. Yes very.
Chef Chris Douglass (from Day 4 – Sauce) was back to lead us through our first butchering lesson.
The day started off quite mellow, with an in-depth discussion about birds – the different types, the way they are raised for eating, how they are humanely killed and prepared, and how they are purchased at restaurants.
Chef Douglass bones a chicken.
Chef Douglass slowly demonstrated how to bone a chicken, expertly carving his boning knife around the sinewy carcass to partition the thighs, drumsticks, breasts, wingetts, and drumettes. He showed us how to take hold the knee with our thumb and crack the hip bone at the ball-and-socket joint, so that we could find the right place…
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- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs, plus 1 large egg white
Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not…
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