An Evening Out with Chicken Spaghetti

Happy Tuesday, everyone! Yes, no matter where you are or what you're enduring, it is a great day because, "This is the day the Lord has made. I will rejoice and be glad in it." (Psalms 118:24)

We've had some beautiful spring days here on the coastal plains of Texas. Low humidity is always a treat around here. Throw in warm temps and a gentle breeze and we're talking practically perfect. Couple that with weeks of social distancing and hubby and I were ready to gather with others. So, we invited some friends out to dinner.

They met us at our house, then followed us down the road, 'round the bend and through the pasture. Some of the locals couldn't help themselves. They had to stop and stare. 

Two of them even got into a little tussle. Somebody need to tell them about the six-foot rule.

For the next couple of hours we explored the ranch and shot some skeet. Then we enjoyed a simple meal of salad and Chicken Spaghetti. 

Chicken spaghetti has been a long-time favorite of mine and, like most casseroles, everyone has their favorite recipe. I've tried a few different ones, then worked to create my own. One that had all the flavor my taste buds craved. And given our stay-at-home status, this was the perfect recipe because everything I needed was already in my fridge, freezer or pantry.

Here's what you'll need:

• 2-3 cups diced chicken (this is a great way to use leftovers, a store-bought rotisserie chicken or you can boil a fryer chicken in about 35 minutes - you can even use canned chicken, but the results/texture isn't as good)
• 1 lb spaghetti, broken into smaller pieces
• 2 cans cream of mushroom soup
• 1 can tomatoes and green chilies, regular or mild (aka Ro-tel)
• 1 small onion, diced
• 1 cup chicken broth or reserved water chicken was cooked in 
• 2 1/2 cups grated sharp cheddar cheese, divided
• 1 tsp seasoned salt
• 1/8 tsp cayenne (optional)
• salt and pepper to taste (optional)

Preheat oven to 350 degrees.

If you choose to cook your chicken, reserve the water to boil your spaghetti in. Otherwise, cook spaghetti pieces in salted water or chicken broth until al dente.

While the pasta is cooking, mix together the chicken, soup, diced tomatoes and green chilies and onion.

Add 1 1/2 cups cheese.

Stir to combine. 

Once the pasta is cooked, add it, the seasonings and the reserved water/broth and mix well.

Spread into greased 9x13 baking dish and top with remaining cheese.

Bake 45 minutes, or until golden and bubbly.

This dish can also be made ahead and frozen or stored in the fridge overnight to cook the next day. Another option I really like now that there are only two of us in the house is to divide it into two pans, bake one and freeze the other. Then, when I need a meal but don't feel like cooking, I simply put it in the oven.

We enjoyed our chicken spaghetti around the campfire that night. And it as a perfect night for star gazing.

After weeks of social distancing, I can't tell you how nice it was to come together with friends, talk face-to-face, laugh and enjoy each other's company without putting anyone at risk. It truly is the little things in life that make us happiest. 

During this time of social-distancing, what do you find yourself missing the most?

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Cabbage, Beef & Cheese Casserole

Jan here, with another low-carb discovery.

This recipe was delicious!

There's just something about sauteed cabbage (NOT boiled-to-death cabbage) that is so good. Think of it in stir-fries - doesn't it add bulk and flavor at the same time? And in this dish you sautee it in butter and bacon grease...ambrosia. As the cabbage cooks in the butter or oil, it caramelizes a bit and sweetens just enough to make you come back for more.

Cabbage, Beef & Cheese Casserole

ingredients:

4 slices bacon (I like Wright's Apple Smoked Thick Cut)
2 Tablespoons butter
1 bag three-color coleslaw mix (or 1/2 head cabbage, shredded)
1 pound ground beef
1/4 cup chopped onion
1 teaspoon each garlic powder, thyme, oregano, and basil
1 cup shredded cheddar cheese

In a large frying pan, cook and crumble the bacon (or cut it in 1/2" pieces first and then cook it,) reserving 2 Tablespoons of the bacon grease. In the same pan, add the 2 Tablespoons butter to the bacon grease.

When the butter is melted, add the shredded cabbage. Add the bacon bits and cook for a couple minutes on medium heat, stirring and tossing the cabbage until it is slightly wilted and coated with the butter/bacon grease. Place the cabbage in the bottom of a greased casserole dish (I used a 9" x 9".)

In the same frying pan, cook the ground beef until it is no longer pink. Add the onion and herbs and continue cooking until the onion is softened. Spread the ground beef mixture on top of the cabbage in the casserole dish.

*Note: The next time I make this, I'll stir the ground beef and cabbage together.

Sprinkle the shredded cheese on top.

Cook for 15-20 minutes in a 350° oven, or until the cheese is melted and beginning to brown.

I should have taken this photo from the other angle so you could see the cabbage/bacon layer.

I served it with celery sticks and avocado. Lettuce isn't on the menu yet - not until spring. But that will be soon!

And I know you've been waiting for a couple gratuitous puppy pictures!

With a new buddy in the house, it's hard to catch Jack holding still! I had to wait until he was getting a drink to get a photo. He loves the new toy we brought home last week.

Big news for Jack - he graduated from his Basic Manners class on Saturday. He did so well on his final exam, excelling in "walking on a loose leash," "coming when called," and "paying attention to his handler." All important things for a well-mannered dog to know!

And here's Sam, Jack's new toy. Yes, at nine weeks old he's still a little goofy-looking. He's a puppy! What do you expect?

But he has potential...every once in a while, we catch him doing the classic border collie crouch and stare (at Maggie-Cat!), and he is very responsive to our voices. It's early days yet, but I think agility might be in our future...

Watch this fabulous dog who won at Westminster this year!

Have you ever seen a dog having so much fun???

Actually, I have. Thatcher and I did agility together for several months and had a blast. But as much fun as he had, I ended up quitting when I signed a new contract (training dogs takes time!) However, if Sam has the potential to do well, I might be persuaded to put the time into the sport again.

If nothing else, it will keep me active!






Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com

Crab Casserole

Merry Christmas week!

Okay, I have a confession to make: One of my weaknesses is a good Chinese Buffet. I love Chinese food in general, but when I get to sample small helpings of all my favorites, I'm in my happy place!

However, I'm the only one in our household that feels that way. So when we go out to eat, we choose somewhere that we both enjoy. The result? It's been a while!

But earlier this month, when I was visiting my dad in Indiana, we went to his favorite buffet for lunch one day.

Guys, they had this new dish I had never seen before! (I'm sure you already know all about it, LOL!) It was a casserole made with fake crab (aka surimi) and cream cheese. It was like crab rangoon, but with more crab and less rangoon! I had two helpings!

And you guessed it, once I got home I started craving it... So I went hunting for a recipe. When I searched on-line and found dozens of recipes for "Chinese Buffet Crab Casserole," I realized that I was the only one in the world who hadn't known about this delicacy.

The main ingredient in this dish is seafood (of course,) but the recipes went from all surimi, to combinations of canned crab meat and fresh shrimp. The cheeses varied too, as well as other seasonings.

I came up with a combination I thought sounded like the casserole I had enjoyed so much and I made it for a Christmas party with the ladies from church.

Jan's Crab Casserole

ingredients:

about a pound of surimi (aka fake crab)
1 Tablespoon lemon juice
1/2 cup sour cream
1 (8 ounce) package cream cheese, softened
1 clove garlic, minced
1 Tablespoon minced onion
1/4 cup mayonnaise
1 1/2 teaspoons Worchestershire sauce
1 1/2 cups shredded mozzarella cheese (reserve 1/4 cup)

Mix all the ingredients together in a large bowl (except the reserved 1/4 cup cheese.)

Spoon it into a greased casserole dish. I used my 8"x 12", but a 9" x 13" will work great.

Bake in a 350° oven for about 30 minutes, or until the casserole is bubbly and the cheese is beginning to brown on top.

This casserole is delicious hot, but I had leftovers, so I tried them cold, too. Delicious both ways! And it's a great topping for a cracker or pita chip!

And I'm definitely going to save this recipe for future special occasions.

Since this is the day before Christmas Eve, I want to wish you and yours a very special, peace-filled Christmas!

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com

King Ranch Casserole Macaroni and Cheese Mash-up

Y'all, King Ranch Casserole has been a long time favorite of mine. And macaroni and cheese is more than a just favorite, it's a staple. But what happens when you combine the two? You end up with one of the most amazing dishes ever.

Here's what you'll need:

• 8 oz elbow macaroni (the boxes are usually 16 oz, so half a box)
• 2 Tbsp. butter
• 1 medium onion, diced
• 1 green bell pepper, diced (optional)
• 1 (10 oz) can diced tomatoes and green chilies (aka Rotel)
• 1 - 8 oz pkg. pasteurized prepared cheese product, cubed (aka Velveeta)
• 3 cups chopped cooked chicken
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/2 cups shredded sharp cheddar cheese 

Preheat oven to 350 degrees.

Cook pasta according to the package directions. 

Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender.

 Stir in your tomatoes and green chilies and Velveeta.

And cook, stirring constantly, until the cheese melts.

Now, stir in your chicken, the soup, sour cream, chili powder, and cumin.

Obviously, I need to keep stirring.

 

Then we'll add in our pasta and stir until blended.

This is smelling SOOOO yummy.

 

Spoon mixture into a lightly greased oblong baking dish or cast iron skillet and sprinkle with shredded cheese.

Bake at 350 for 25-30 minutes, or until bubbly.

And serve.

There you have it, two favorites in one dish. I call that the ultimate comfort food. And we needed some comforting this week as we said goodbye to our beloved Golden Retriever, Dixie. 

I'll never forget the first time I saw her, just hours after she was born. One of thirteen puppies. Over the following weeks, we watched the puppies grow and saw their personalities emerge. Five weeks after she was born in our neighbor's closet, sweet Dixie came to live with us. 

She loved our family unconditionally and she's left a big hole in our hearts. Rest in peace, Dixie. Or better yet, tree those squirrels I know you're chasing in heaven. 

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.