Central Park Chicken Spaghetti Casserole

Jun 17, 2013 by Lindsey

 

 

 

This week, I have been practicing a little bit of mindfulness. Trying to be productive while trying not to rush is a learned skill. I learned that part of being truly happy as a young professional is to build in a little bit of each day that is authentic to you. As Jon Acuff said in his latest book, Start, we all have to build our own Central Parks amid the urban sprawl of our professional lives (read that book!). Chicken Spaghetti Casserole was my Central Park today.

 

After spending my Sunday at work and exercising (super productive, right?), I decided that my husband and I needed a good, comforting supper. None of the turkey burger diet food I have feeding us lately! We needed cheese and spaghetti! So, I created this wonderful Chicken Spaghetti Casserole, inspired after the one my Dad’s new wife, Ann, made several weeks ago at his house. The cayenne pepper adds the perfect, smoky spice to balance out the creamy mushroom soup, tender chicken, and perfect pasta. It was so good that we both had seconds!

So, build a little Central Park into your busiest day. This no-fuss Chicken Spaghetti Casserole is sure to bring authentic comfort you and your loved ones any time.

Ingredients

• 2 cups shredded cooked chicken
• 1 package whole wheat spaghetti, cooked al dente
• 1/4 cup diced white onion
• 2 cups of reduced-sodium Campbell’s cream of mushroom soup
• 2 cups of shredded cheddar cheese
• 1/4 cup milk (optional)
• 1 tsp salt
• 1 tsp seasoning salt, like Lawry’s
• 1/2 tsp pepper
• 1 1/2 tsp cayanne pepper
• 1/2 cup shredded cheddar for topping

Instructions

Preheat to 350.

Chicken and Pasta: For the chicken, you can use leftovers or parts of a shredded rotisserie chicken from the store. However, as a casserole purist, I always insist on poaching at least 3 chicken breasts in water and shredding them with forks. That always creates the perfect casserole chicken for me. Save the broth from the poached chicken breasts to cook your pasta until it is al dente.

When the pasta is done, mix together the chicken, pasta, and all ingredients into a large mixing bowl. Stir until thoroughly combined. Mine seemed very dry, so I added about a quarter cup of milk to ensure the noodles would not dry out in the oven.

When the ingredients are combined, place in a large casserole dish and bake for 30 minutes.

Serve, and enjoy! We ate ours while watching Downton Abbey. I am so glad that skinny girl and Matthew finally got married! What a great show.

I hope you enjoy this delightful, one-dish dinner that will give you leftovers for days. I am already looking forward to it.

Lots of Love,

Lo

 

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Funfetti Snack Mix

Jun 8, 2013 by Lindsey

I do not hide the fact that I love Funfetti cake. I love it so much that my own wedding cake was made to taste like my favorite Pillsbury boxed cake mix. This cake reminds me of my best friends, of low-budget college celebrations, and some of my favorite memories. But, despite my affection for Funfetti cake, sometimes the idea of having a whole piece of cake just turns me off. Instead, I will reach for a handful of something sweet, like gummy bears or peanut butter M&M’s to satiate my sweet tooth. Today, though, I realized a way to combine Funfetti into a handful-size snack portion that I can enjoy without all the guilt. Funfetti Snack Mix!

This recipe is a nice go-to if you need a treat in less than 30 minutes. I whipped it up while knitting a project for a friend’s baby and snacked away while “Love It or List It” played on TV. I hardly felt guilty as my week has been full of runs, bike rides, yoga classes, and healthy foods. Sometimes a girl’s just gotta treat herself!! Here is how you can make my favorite Funfetti Snack Mix.

Ingredients:

5 cups Rice Chex cereal
6 squares of vanilla almond bark
1 tbsp shortening
1/2 cup powdered sugar
1 1/2 cup Funfetti cake mix (no substitutes!)
3 tbsp multi-colored sprinkles

Instructions:

This is a very complex recipe. Just kidding…

In a microwave-safe bowl, melt the almond bark and shortening according to package instructions. Then, in a very large bowl, mix all ingredients together.

Ta-da! You have a full supply of happiness-inducing snack mix ready to enjoy. Share it with your friends, take it to a neighbor, or just treat yo’ self with a handful or two. I know you’ll love it.

Lots of love,
Lo

My latest knitting project. A baby cocoon for football season.

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Cheesy Beef-a-Roni (from scratch!)

Jun 8, 2013 by Lindsey

Do you remember eating the cans of Chef Boyardee beef-a-roni when you were little? Something about this childhood staple sounded so appealing this week, but of course I knew I could pull something together that was better than the canned original. So, I tinkered together this little recipe for homemade cheesy beef-a-roni from scratch. It was so good the husband had two helpings, two nights in a row!

Ingredients:
- 1 box whole wheat macaroni
- 1 lb hamburger meat
- 2 small cans of tomato sauce
- 2 garlic cloves, minced
- 1 tablespoon of dried oregano
- 1 tsp sugar
- 1 tsp pepper
- 1 1/2 tsp salt, to taste
- 1 cup freshly shredded cheddar cheese

Instructions:

Preheat the oven to 350 degrees.

Begin boiling water for your pasta. Cook your pasta while making the meat sauce (below).

Heat 1 tsp olive oil and sautee the garlic until golden. Add the hamburger meat and cook until no longer pink (7-8 minutes).

Add the tomato sauce and seasonings to the pan. Stir well and let simmer for 3-5 minutes.

When the pasta is done, stir together the macaroni noodles and meat sauce. Place in a large baking dish and top with cheddar cheese. Cook for 20 minutes, or until the cheese is golden and bubbly on top.

Enjoy one helping, or two

Happy day!
Lindsey

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Oatmeal Cream Pies

Apr 21, 2013 by Lindsey

A rare, but wonderful, series of circumstances caused both me and my husband to move into new offices this month at our same jobs. Despite the marvelous technology that  allow us to remain connected to our jobs from anywhere, it is still hard work to stop our momentum and transfer our whole businesses to a new location. We have both experienced growing pains and joys in the last month due to the changes. Suffice to say though, we are absolutely giddy over the shiny, new feeling of each of our new digs. It makes getting up in the morning thismuch easier, if you know what I mean!

This morning is Jason’s first day at his new office. To give him and his colleagues a little pep while they enjoy their new surroundings, I baked them a batch of oatmeal creme pies with maple filling. Nothing says “welcome” on a sunny morning like homemade oatmeal cream pies, right?

These are better than the Little Debbie version you can buy in your local grocery store. Not only are they made with whole oats and fresh ingredients, but the high-grade maple syrup in the cream will knock your socks off. These oatmeal cream pies are crowd-pleasers in our tiny home. I’m sure they will have the same effect in yours too! Here is how you do it.

Ingredients

• 1 and 1/2 sticks butter
• 1/2 brown sugar
• 1/4 cup sugar
• 2 eggs
• 1tsp vanilla extract
• 1 1/2 cup rolled oats
• 3/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 cups powdered sugar
• 1tbsp milk
• 3 tbsp pure, high-grade maple syrup

Instructions

Preheat to 350.

First, you will make the cookies. In a mixer, beat together 1/2 stick of butter, 1/2 cup of brown sugar, and 1/4 cup sugar until fluffy.

Next, add in eggs and vanilla until thoroughly mixed. Set aside. (not pictured)

Take out your food processor. Pulse 3/4 cup of oats until it resembles a fine flour-like powder. This gives the cookies a smoother, more refined texture.

 

In a separate bowl, whisk together the contents of the food processor the remaining whole oats, flour, baking soda, cinnamon, and salt, until evenly mixed. When baking, always mix the “dry” ingredients separately to ensure that the baking soda, salt, and seasonings are equally distributed throughout the batter.

Slowly pour the contents of the food processor into the mixer bowl with the sugar, eggs, and butter. Beat together until just combined.

Place exactly one tablespoon of dough on a lined cookie sheet, two inches apart. Bake for 12-14 minutes until set.

The cookies will come out perfectly golden brown. Let them cool while you bake the next batch.

Next, prepare the maple filling. In a mixer bowl, beat together the remaining 1 stick of butter, 2 cups of powdered sugar, milk, and maple syrup. Beat until very fluffy.

When the cookies have cooled, you are ready for the final product: Spread one tablespoon of filling onto one cookie, and top with another cookie. Repeat.

This recipe creates about 16 cookies, or 8 cream pies. I recommend making the cookies very small since they will be enjoyed two-at-a-time.

 

Yum I know you are going to love these delightful oatmeal cream pies. They are a perfect pick-me-up for the 3:00 slump, or a welcome treat to share with your friends.

I enjoyed my fresh-from-the oven oatmeal cream pie on the patio, finishing up my latest book, Proof of Heaven by Eban Alexander. Thought-provoking books like this one make me want to join a book club! Any takers?

Happy spring!

Lindsey

 

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Chipotle Cheddar Corn Chowder

Feb 20, 2013 by Lindsey

This chowder makes me feel like the best cook ever.

 

It is tasty.

It is cheesy.

It is spicy.

It has hominy in it. Hominy is such a great food word.

It is cheesy.

It will make you want to share my blog with everyone. Hopefully.

Got the point? All in all, I have been tooting my own horn ever since I made this amazing chowder. I wish I could say it was my dazzling cooking skills, but really, this is just a great recipe that anyone can enjoy. I put some adobe and bell peppers, cream, broth, 3 different kinds of corn, spices, potatoes, cheddar, then topped it all with some avocado. Words cannot describe how amazing this turns out. Thick, sweet, spicy, and good to the last spoonful.  I am excited for you to try it!

Here is how you make my Chipotle Cheddar Corn Chowder (a.k.a. Lindsey Soup around here)

Time: 45 minutes (including prep)

Serves: 4-6 bowls

Ingredients

• 4 table­spoons unsalted butter
• 1 tea­spoon cumin
• 1/2 tea­spoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• a dash of pepper, to taste
• 2 chipo­tle chili’s–diced with 2 tablespoons of the adobo sauce (I would say this is a “medium” heat level for those who are not used to the distinct kick of adobo sauce – adjust with more or less sauce to taste)
• 3 celery stalks, sliced into half-moons
• 1 green bell pepper–diced
• 4 large cloves garlic–minced
• 4 table­spoons flour
• 2 cups 1/2 & 1/2
• 3 or 4 cups chicken stock/broth
• 1/2 tea­spoon kosher salt
• 2 large rus­set potatoes–diced medium
• 2 cups sharp cheddar
• 1 (16oz.) can hominy 
• 1 small can cream style corn
• 1/2 cup frozen sweet white corn kernels
• 1 avocado–diced (for garnish)

Instructions

1. In large, heavy pan, heat but­ter over medium-high heat.
2. Add cumin, oregano, and paprika. Stir for one minute until butter is melted.
3. Add chipo­tle chilis. Let sweat until they turn a bright color. 
4. Add celery and pep­per. Sauté until they begin to soften.
5. Add gar­lic. Sauté 1 minute while stirring.
6. Add flour and stir to make roux.
7. When it clumps together, slowly stir in liquids. You will need to keep stirring every 3-5 minutes to prevent the cream from developing a film on top.
8. Add diced pota­toes and let sim­mer until pota­toes are tender. (20 minutes)
9. In the last 10 minutes, add grated cheeses in small hand­fuls, stir­ring until melted. I turned the heat down low for this.
10. Add drained hominy, frozen corn, and cream style corn.
11. Serve with avocado garnish.

Little else needs to be said in favor of my chipotle cheddar corn chowder. I have never had soup this delicious in all my life. Spicy, sweet, savory, and oh-so-satisfying. You don’t even need a side dish. The avocado garnish balances perfectly with the spicy chipotle peppers and cheesy broth. Go make yourself a bowl!

Lots of love,

Lindsey

 

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