In a prior life - about 20 years ago - I was actually contemplating a catering career. I would pour over the monthly Gourmet and Bon Appetit magazines, vowing to make at least one recipe from each new edition. At that time, Martha Stewart was my hero (heroine - ?) and I would often read her books on Entertaining, Hors d'oeuvres, and Desserts from cover to cover. I would slave in the kitchen for over a week to produce the table fare for our annual Christmas party. I would think nothing of spending 3 hours on a dinner for two. Not any more.
Once I had kids and they indicated their preference for the blue box of macaroni and cheese to my homemade variety, I put up my oven mitts in exchange for microwavable dinners. But now that the kids are grown (2 are out on their own and the youngest is a junior in high school), I am beginning to rekindle a desire to get back into the kitchen and experiment a bit. While my teaching job keeps me busy (and tired), I do try to prepare more meals at home, and I am hoping to re-ignite that passion for cooking once I fully retired.
As I posted two weeks ago, I was privileged to attend a book signing for the Pioneer Woman's new cookbook. She is a hoot and a half (and if you don't know who I am talking about - you simply must take the time to visit her blog), and her cooking style is down home comfort food. While there are many recipes that I would like to try, I have planned to make her Chicken Spaghetti this weekend with the leftover Thanksgiving turkey. The recipe sounds easy, filling, and delicious.
Chicken (Turkey) Spaghetti a la Pioneer Woman
adapted by Molly in order to use leftovers
- 1 pound thin spaghetti, broken into 1 inch pieces
- leftover chicken/turkey broth
- one 4 oz jar diced pimentos, drained
- 1 small onion - diced
- 1/4 cup finely diced green pepper
- 2 cans cream of mushroom soup
- 2.5 cups grated cheddar cheese
- salt - pepper - cayenne to taste
- chicken meat from one fryer (or approximately 2 cups turkey leftovers)
- Cook spaghetti in broth until al dente. Drain and place in large mixing bowl.
- Add to the spaghetti the cream of mushroom soup, 2 cups of grated cheese, diced vegetables, seasonings, and leftover turkey.
- Stir together and mix thoroughly. Taste to check the seasonings.
- Pour mixture into large baking dish and top with remaining 1/2 cup of cheese.
- Bake at 350 degrees for approximately 35 - 45 minutes (until bubbly).
This sounds yummy to me - and quite a nice change from those leftover turkey sandwiches.