Chicken Spaghetti

I have always heard of but never made Chicken Spaghetti or Chickenetti, if you smoosh the words together. It's funner to say. Plus that's what Anna Duggar calls it. I also love the Pioneer Woman (who doesn't? I dare you to say out loud that you don't) who has a recipe for it. I took into account my family's tastes and adapted the two recipes into one and this is what I ended up with. My kids gave it a thumbs up so that's that.

2 c. cooked chicken, cut up

1 lb. package of spaghetti noodles

1 c. chicken broth

1 can cream of chicken soup

3 c. grated cheddar cheese (I use mild) divided

1 can diced tomatoes, optional

1 can green chiles

Cook noodles according to package directions. Boil the chicken until done. Toss together in a large bowl. Add cream of chicken soup, green chiles, and tomatoes, and 2 c. cheese. Pour all into a 9x13 casserole dish.

Top with 1 c. cheese. Bake at 350 degrees until bubbly.

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I linked this to Gooseberry Patch

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Friday Eye Candy: Farmers' Market, Strawberries, and a Peek at My Beach Path

Organic strawberries make gluten-free luscious and beautiful.

I have been sitting here in my chair, as bone quiet still as a nun in a pew at midnight, with nary a poetic turn of phrase in sight. I am trying to conjure words for strawberries. And summer. And the newly minted sensation of actually, finally, living by the sea. I keep thinking about breathing- because the ionized ocean air is so sexy gorgeous you could eat it with a spoon. And because for the first time in a long, long time I can feel myself uncoil a bit and allow a long, soft exhale to trail into the stream of salty wind that whistles through the crack of an open window above my bed as I blink awake to the whoop of a sunrise surfer ripping his way down a foamy curl. His joy is infectious. And I smile. And yawn.

The word gratitude comes to mind.

Not to mention, abundance. This week's farmers market was indeed abundant, tumbling wild with the jewels of summer. Boxes and boxes of fragrant strawberries. Buckets of cherries. Crates of plums. Potted herbs and June blooms- peonies and Japanese iris. So I offer you eye candy today. The gift of color. And ten gluten-free strawberry recipes to inspire your weekend and get you in the mood to whoop.

It's summer. Live a little. Get juicy.


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Sausage Corn & Broccoli Bake {Totally Tasty Tuesdays}

So I'm not completely sure what this is. It tastes like breakfast, but I don't eat broccoli in any of my breakfast foods. It has sausage and corn in it, too. I made this for dinner and it just confused me. It was absolutely tasty, but my mouth wasn't expecting such a breakfasty taste at dinner time. Don't get me wrong. I love making breakfast foods for dinner. Pancakes are so good in the evening! But I'm expecting that. I plan that. This dish surprised me. To add to my confusion, a serving suggestions says to serve this with a leafy green salad. See? That's not breakfast, for sure! So now that I know it tastes like a breakfast dish, I can be prepared for the next time I eat it. Do with it what you will. I ate it straight up. My husband, as usual, added hot sauce.

1 can crescent rolls or 1 can flaky dough sheet

8 oz. bulk pork sausage

2 c. frozen broccoli florets, thawed

3 eggs

1 Tbsp. flour

1 tsp. seasoned salt

1 can cream style corn

1 c. shredded cheddar cheese

Preheat the oven to 325 degrees. Grease a 11x7 (2 qt.) baking dish. Unroll dough the baking dish; press on bottom and 1/2 inch up sides of dish. 

In a skillet, cook sausage stirring until no longer pink. Drain. Spoon evenly over dough. Top with broccoli. In a large bowl, beat eggs, flour, and salt until well blended. Stir in corn. Pour over broccoli and sprinkle with cheese.

Cover and bake 30 minutes. Uncover and bake 25-35 minutes more or until knife inserted in center comes out clean.

Printable Version

I linked this to This Chick Cooks, Made it on Monday, Gooseberry Patch

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Baked Cheese Sandwiches

More cheese comin' at ya! Last time I posted an Easy Cheesy Chicken Casserole that is a pleaser. Well this cheesy sandwich will be as well. I found them on Pillsbury.com. The best part is that you can adapt it pretty much any way you please. Use this as starting point and just add whatever you want: deli ham, deli turkey, or change up the cheeses. My kids loved it just with the cheese, but I'm sure they'd like it with some lunch meat in it as well. I sprinkled mine with sesame seeds, but next time I will try Parmesan cheese. And I'll be dunking them in tomato soup.

1 can crescent rolls or 1 can seamless dough sheet

4 (1 oz.) slices cheddar cheese

4 (1 oz.) slices mozzarella cheese

1 Tbsp. butter or margarine, melted

1 Tbsp. sesame seeds

Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal).

Place cheeses on one side of each rectangle. 

Fold dough over cheeses; press edges with fork to seal.

 Place on ungreased cookie sheet. Brush tops with melted butter; sprinkle with sesame seeds.

Bake at 375°F 12 to 15 minutes.

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Gluten-Free Baked Donuts

Gluten-free cake donuts with powdered sugar and cinnamon.

Apparently it is National Donut Day. But don't be grumpy, my celiac lovelies. I've got a gluten-free donut recipe for you, from the friendly archives of Gluten-Free Goddess.

For those of us born and raised on the East Coast- specifically, near Boston, Massachusetts- a certain coffee BF with a hole in the center is spelled donut. Not doughnut. Why so not-snobby casual, you might wonder? Why switch the ough to o when Boston's rep is more of a Paul Revere and cobblestones conservative town than say, oh I don't know-- maybe, rainbow flag flying West Hollywood? Dunkin Donuts is the culprit, I suspect- that ubiquitous New England coffee and doughnut chain from Quincy, MA, infamous for the tag line, Time to make the donuts! muttered by Fred the Baker in television ads for a good fifteen years.

I have fond memories of the Double D, as we liked to call it. For two reasons. They made the best cup of dark roast coffee east of the Mississippi. No fancy skim foam or steamed soy milk offered. Just coffee. Strong and rich. I took mine with cream and sugar. And a donut. Usually a blueberry cake donut, or an old fashioned cake donut scented with nutmeg. The second reason? My first rendezvous with a certain individual sixteen years ago was a meet at the Double D. Yep. Coffee and donuts to go. We parked at the beach and sipped our Joe and talked with our mouths full, our laps dusted with sugar and crumbs, the car radio crooning Crowded House against the salty gusts of April wind.

Romantic? Hell yeah. My heart was pounding. And it's a good thing I was snug in a bucket seat. Because my knees were quivering Jello. You see, romantic doesn't need to be fancy. Or expensive. Not if you're with the right person. The person who makes you feel golden and voluptuous and awake. Who raises your game just by sitting there. Smiling at you. Who listens with their whole body- not to mention, their killer keen eyes. The person who feels slightly dangerous because your soul is at last being seen. And there is nowhere to hide.

So, Steve Baby?

This recipe's for you.


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Easy Cheesy Chicken Casserole {Totally Tasty Tuesdays}

I made this dish and my children really liked it. My daughter said it tasted like these Chicken Rolls except with noodles instead of crescent rolls. I got the recipe from Gooseberry Patch. Enough said. Plus it has the words Easy & Cheesy in the title. Can't really go wrong there.

Printable Version

Ingredients

3-4 chicken breasts, chopped and cooked or 1 (14 oz.) can chicken

16 oz. egg noodles, cooked

24 oz. sour cream

2 cans cream of chicken soup

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

1 sleeve Ritz crackers, crushed

1/4 c. margarine, melted

2 Tbsp. Poppy seeds (optional)

Directions

• Combine chicken, sour cream, soup & cheeses in a large bowl; stir to combine.
•  Add the noodles and gently stir till coated. 
• Pour into a greased 9x13 baking dish. 
• Mix crackers and margarine; sprinkle over the top. 
• Sprinkle with Poppy seeds. 
• Bake at 350 degrees for 25-30 minutes or till crackers are crispy and golden brown and cheese is melted.

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Old Fashioned Donuts

I have never made homemade donuts. I needed a treat to bring to my book club and was flipping through some Taste of Home magazines. Then I found one I had marked and it was for these donuts (or doughnuts if that's how you spell it). I thought, "why not?" and they were so good! They are a cake donut, so if you can make cut-out cookies and you can fry food, you can make these. I got about 18 out of my batch. I didn't use the donut holes, though. I just kept making more donuts instead by smooshing the dough back together. I will make holes next time. I used cinnamon and sugar as my coating. You could try powdered sugar and baking cocoa, or make a glaze like Cider flavored or Maple or fruit.

2 Tbsp. butter, softened

1 1/2 c. sugar, divided

3 eggs

4 c. all-purpose flour

1 Tbsp. baking powder

3 tsp. cinnamon, divided

1/2 tsp. salt

1/8 tsp. nutmeg

3/4 c. 2% milk

oil for deep frying

In a large bowl, beat butter and 1 c. sugar until crumbly, about 2 minutes. Add eggs. Combine the flour, baking powder, 1 tsp. cinnamon, salt, and nutmeg.Add to butter mixture alternately with the milk, beating well after each addition. Cover and refrigerate for 2 hours. 

Turn onto a heavily floured surface; pat dough to 1/4 inch thickness. Cut with a 3" donut cutter. (Or use a cookie cutter and a water bottle lid for the hole.) Fry donuts a few at a time to golden brown on both sides. Drain on paper towels. Combine the remaining sugar and cinnamon; roll warm donuts in mixture.

Just look at all that sugary goodness!

Optional Toppings...

Cider Glaze:

2 Tbsp. apple cider

1 Tbsp. cream 

1 c. powdered sugar

Mix.

Maple Glaze:

1 c. powdered sugar

3-4 Tbsp. maple syrup

Mix.

Fruit Topping:

2 Tbsp. fruit jam

1 c. powdered sugar

2 tsp. milk

Mix.

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