Hey ya’ll! Whew! What a week! It’s certainly been full of blessings! Growing up, my brother had one group of close friends. They were like brothers to me, always hanging around, spending days at a time at the house, riding bikes, then four wheelers and eventually trucks, playing video games, jumping on the trampoline, terrorizing me, while I annoyed them. Now, they’re all grown up and have families, jobs, and other obligations, It’s hard for them to all get together. I’ve grown up too and while I’ve made a group of my own friends, I’ve somehow entwined myself into my brothers group of friends as well. A close friend and old co worker of mine married a close friend of my brothers and they had two beautiful little baby boys. Their youngest was diagnosed with Ewing’s Sarcoma not too terribly long ago. He’s about a year and half old now and although he’s had a long hard road to recovery, he’s done with surgery and two long phases of chemo! He’s been such a trooper! And his family, The Millers, have been so awesome and so strong throughout this long journey! They have truly been in inspiration! Never once did I hear a negative thought come from them… They were so strong in their faith and just thanked God for his many blessings! And I’m so proud of their little Nugget for KICKING CANCERS BUTT!! Another close friend of my brothers works in industrial construction and had a terrible fall at work. He had a bad break in his leg that has required surgery and will require months of physical therapy. He’s got two little ones at home and they just sold their house and had to move out not long after he got out of the hospital. They’ve managed pretty well but I know it must be painful and miserable! That being said, in true southern fashion, I had to take them a casserole! 🙂 I don’t know why our immediate response to hospitalization, illness, disease, and death is “Oh, let’s take them a casserole!” But it is and I did and I’m not ashamed 🙂 I enjoy sharing my food with others and when certain tragedies have befallen our family, I know I appreciated not having to worry about supper. Chicken Spaghetti has been a staple in our household for years and it’s the first thing that comes to mind when I’m taking a meal to a friend! When I was a kid… I hated it! HATED IT!! I would CRY if my mom tried to get me to eat it! Same thing with spaghetti, which is hard to believe! All I would eat is buttered noodles with parmesan cheese when we had any kind of spaghetti for supper! I love both of them now, not only do I love it, I crave it! It’s one of my favorite meals to cook! I’ve already told you about my aversion to tomatoes, so don’t expect to see any nasty tomatoes near my delicious, cheesy, creamy chicken spaghetti. 🙂 This is how we do it (No, I didn’t mean to reference Montell Jordan).
4 chicken breasts,
1/2 stick butter,
1 pkg. spaghetti noodles,
1 cream of chicken soup,
1 cream of mushroom soup,
1 8oz cream cheese,
1 cup cheddar cheese, softened,
1 medium onion,
1 medium green bell pepper,
Garlic salt and Black Pepper to taste.
First, cover chicken breasts with water, add butter and a little salt. Allow this to boil for 10-15 minutes or until chicken is fully cooked. While the chicken is boiling, chop the onion and bell pepper and sauté them in a pan with a small amount of olive oil. I saute mine until they are translucent. You still get the flavor of the onion and the bell pepper, but it’s not quite as strong and there’s not a big crunch. This helps the kiddos eat it without complaining too much! Once the chicken is done, pull it out of the water. Don’t drain it! Get the chicken out of the water, use a slotted spoon to skim the “foam” off the top, and bring the water to a rolling boil. Add the noodles and cook them according to package directions. This gives the noodles tons of extra flavor! Chop the chicken up while the noodles are boiling and add the cream cheese, cream of chicken, and cream of mushroom soup. Season the chicken mixture judiciously and add the bell pepper and cheddar cheese. Drain the noodles and add them, small portions at a time to the chicken mixture. This makes it easier to stir. Once the chicken and noodles are mixed well, pour the mixture into a greased casserole dish and sprinkle more cheese on top. Bake in a 375 degree oven for 20 to 30 minutes. Now, I would normally post a delicious and cheesy looking picture here, but unfortunately my blog hosting site is still messed up! I’ve been emailing someone there but they haven’t answered yet! Soooo, you’ll have to look on my Facebook page for pictures of the deliciousness that is this Chicken Spaghetti!
One of our favorite suppers has always been breakfast! My mom has never been much of a morning person and she HATED making breakfast. So we usually had cereal, a pop tart, or leftovers for breakfast. Our real breakfast was mainly at supper time. My mom would make bacon, eggs, biscuits, tomato gravy, pancakes, homemade preserves, and so much more. Sometimes, I make it for us too; but, when I make it, I try to stick with what we have on hand. Sometimes, I use left over steak and make steak and eggs. Or left over baked potatoes and make skillet hash browns. My dad loves eggs and green beans of all things. My favorite meal in college was a fried egg, bacon, and cheese sandwich. I even mix it up sometimes with some chorizo and tortillas to make a make Breakfast Burritos. They sell chorizo at Kroger by the Jimmy Dean sausage now. In fact, Jimmy Dean has a chorizo option. If you’re not familiar with chorizo, it’s a slightly more greasy, spicy Mexican sausage. Here are a couple of my favorite recipes for Breakfast!
The Best Scrambled Eggs Ever:
1 tbsp. milk or water,
1 cup cheddar cheese, shredded,
Tony Chachere’s, Garlic Salt, and Black Pepper.
Melt a couple teaspoons of butter into a skillet. Crack the eggs into a bowl, add 1 tbsp milk or water, 1 cup cheddar cheese, and seasoning and beat until all yolks are broken. Pour into the skillet and stir continuously until they’re all cooked, about 7 minutes.
Breakfast Chorizo Tacos:
1 pkg. chorizo,
1 cup cheddar cheese, shredded,
1 medium onion, chopped,
1 cup salsa,
4-6 flour or corn tortillas,
Tony Chachere’s, Garlic Salt, and Black Pepper to taste.
Crack the eggs into a bowl and add 1 tbsp. water into the eggs. Add the tony’s, salt, black pepper, and cheese to the eggs and beat together. Start cooking the chorizo, once it’s cooked, drain some of the grease off, and add the beaten eggs to the sausage. This gives the eggs the flavor of the chorizo. You can do this separately and mix it later if you want but I’m lazy 🙂 After you add the eggs, add the onions, and allow them to cook. Warm the tortillas in a wet paper towel or rag. Once everything is cooked, spoon the egg and chorizo mixture into the tortilla and top with a little more cheese and some salsa. You can add chopped up bacon or regular sausage to this as well. When we’re hunting, on the last day, I get as many leftovers out of the fridge as I can to use for this. Last year, we were leaving our deer camp and we didn’t want to haul a lot of food home with us. We didn’t have the room or the cooler space. We had a package of chorizo, a package of Jimmy Dean sausage, and half a pack of bacon. We also had left over baked potatoes. I added it all to the eggs and we loaded up our soft corn tortillas with the delightful mixture. It was heavenly!
Pigs in a Blanket:
1 pkg. Conecuh smoked sausage,
1 pkg. large Crescent Rolls,
8 slices Kraft American Singles,
scrambled eggs, optional.
Cut the sausage into 8 pieces. Open the package of crescent rolls and unroll the dough. Put one piece of cheese, one piece of sausage, and a teaspoon full of eggs (if you choose) on the large end of the crescent. Roll the sausage inwards. Repeat for the rest of the sausage. Bake at 350 degrees for 20 minutes or so. Just until the crescents are golden brown. These are great for supper or breakfast. Even for lunch. They’re also perfect for game day treats.
2 cups water
6 tbs. grits,
1/2 stick butter,
Shredded Cheddar Cheese,
Salt and Black Pepper to taste.
Bring water to a boil, add salt, grits, and butter to the boiling water. Cover and reduce heat for 15 to 20 minutes. Uncover, add a little salt and pepper, cheese, and bacon bits to the grits. Mix together well and cover until you’re ready to serve!
Apple Cinnamon Muffins:
2 cups all purpose flour,
1 1/2 tsp. baking powder,
1/2 tsp. salt,
1 cup milk,
2 cup brown sugar,
1 cup granulated sugar,
2 tsp. cinnamon,
1 cup chopped pecans,
2 sticks butter.
Mix flour, sat, and baking powder together and set aside. Cream one stick softened butter with 1 cup brown sugar and 1 cup granulated sugar until smooth. Add eggs, one at a time, waiting for the first to be well incorporated before adding the others. Add 1 tsp. of cinnamon. Alternately add flour and milk until well incorporated. Peel and chop the apples. Gently fold the apples into the batter. Pour into muffin cups and bake at 350 for 30 to 40 minutes or until golden brown. Once the muffins are done. Melt the other stick of butter. Mix together the extra brown sugar and cinnamon and pour the melted butter over it. Spoon small amounts of the brown sugar icing over the muffins and allow to completely cool. These are absolutely delicious for desserts, breakfasts, or a delectable sweet side dish for breakfast for supper!
I really hate not sharing my awesome pictures with ya’ll in this post! But I hope ya’ll make them and enjoy them as much as we have! I have a really special “relationship” with all of these recipes. They bring back so many memories of my childhood and make me excited to teach them to my nieces and nephews and my future children. Speaking of which, I have a new NIECE on the way! And I couldn’t be happier… I can’t wait to spoil her with mani/pedi’s and movie and pizza dates!! Don’t forget to go like and share my Facebook page. And I’ll be posting pictures there since I can’t post them here on this darn website!! Ya’ll have a good night now ya’ hear? 🙂