Howdy Folks,
I see lots of recipes coming across! Awesome!
It was suggested that members might also post what they made for
dinner...and not just what it was or a recipe but something like the following:
Last night I had worked late on the new Blind Mice web site so dinner
need to be uncomplicated and easy.
I decided to make baked Spaghetti...it is easy and a nice change
plus the leftovers are tasty too!
In my cast iron skillet, I tossed in four boneless skinless chicken
breasts...they were still frozen.
I added about a cup of water, put the lid on, and set the heat to medium high.
Then I filled my 4 quart pot about half full.
and Put it on the stove, covered, and set the temp to high.
I needed the water to boil so I could boil the pasta.
I pulled out the spaghetti and spaghetti sauce from the pantry and
set them aside.
The chicken was beginning to sizzle a little, about 5 minutes from
putting it on the stove top,
so I removed the lid and turned the chicken.
***Note:
Lift that lid off tilting it away from you and keeping the side
closest to you at the edge of the skillet, kind of making a little
shield with it.
This will keep the steam and heat from getting you.
lifted the lid
I turned the chicken with some silicon tongs we have, replaced the
lid, and let it go.
The chicken was about 3 quarters thawed so I turned the heat down to medium.
The water was heating up but not boiling.
I needed to grate some cheese to add to the dish too.
I had about a half of a block of mozzarella so I grated about 3 cups
of the cheese.
by now the water for the pasta was boiling so I tossed in the spaghetti.
It was about 2 inches of spaghetti.
This means the dry spaghetti when held together in a bundle, was
about 2 inches in diameter.
I also broke he spaghetti in half before adding to the pot.
I set my timer to 8 minutes for the spaghetti.
I wanted it not quite done...
While the spaghetti was boiling, I went back to the chicken.
I took the lid off and pulled one of the chicken breasts out.
I checked it with the talking cooking thermometer and its temp was 176 F.
Perfect!
I removed all the chicken and set it aside to cool.
Turned off the stove and waited on the pasta to finish.
When the pasta was done, I poured it into a colander and ran cold
water over it.
Turned off the heat, rinsed the pot out real quick just incase of any
strands of spaghetti that might be hanging on...much easier to get
them off now than later when they have dried on.
Set the pot aside and turned on my oven o 350 F.
The colander was one of the new collapsible ones that can be made drip less.
I did just that.
I turned the base to make it drip less and then added the jar of
spaghetti sauce to the spaghetti in the colander.
I cut up the chicken breasts...
I made 2 cuts lengthwise to cut the chicken breasts into 3 strips and
then cut across the strips to make bite size pieces...about an inch
to an inch and a half or so...
I added the chicken to the spaghetti, mixed it up well, and then
added about 2 cups of the cheese.
Once the cheese was mixed up, I poured the mixture into a 9 by 13 cake pan.
I had sprayed the pan with veggie oil.
I spread it out to level it out and then added the remaining cheese to it.
Covered it with foil and baked for 30 minutes!
I served this with a salad of romain lettuce and fresh spinach with
diced carrots, celery, and sliced grapes in it.
I used
4 boneless skinless chicken breasts
One 24 ounce jar of spaghetti sauce
About half of a package of spaghetti...about 2 inch diameter
and 3 cups, give or take, of grated cheese.
That is about it.
Very simple and very good plus a nice change!
Dale
.
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