Here's the thing. I can't really be bothered to feed myself during the day. I eat a bowl of cereal...maybe a Slim Fast shake...and that is about it. So I am all about dinner, and I used to love dinner because SOMEBODY made really good dinners every night. But now that SOMEBODY doesn't cook anymore (in fairness this somebody is pretty busy), so yesterday I did the unthinkable. I cooked on a day other then Friday.
I'm just so sick of warming up my dinner out of a bag.
So I decided to make Chicken Tetazzini ala the good ol' Betty Crocker Cookbook (Thanks Mom!). The sauce was a little tricky, but overall it was a success. Here is my adapted version:
1 pkg of spaghetti, broken into thirds
1/4 cup butter or margarine (I added more to the mixture because I could not get the sauce smooth without adding more butter. If you can do it with 1/4 cup more power to you.)
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tbs sherry or water (I forgot to put this in and it turned out fine)
2 cups of cubed cooked chicken or turkey (Next time I think I wont put this in, I didn't really like the chicken in it)
1 jar of sliced mushrooms (I did not put this in either because the mushrooms I thought were still good so were not.)
1/2 cup grated Parmesan cheese
1. Heat oven to 350 degrees
2. Cook and drain spaghetti as directed on package
3. Meanwhile, in a 2 quart saucepan, melt the butter over a low heat (make sure you completely melt it and it is covering the bottom of the whole pan! Trust me! I had to do this twice!) Stir in flour salt, and pepper. Cook, stirring constantly (very important!) until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir spaghetti, sherry, chicken, and mushrooms into sauce. Pour spaghetti mixture into ungreased 2 quart casserole. Sprinkle the top with cheese (OR DUMP CHEESE ALL OVER THE TOP! :) MMMM!)
5. Bake uncovered about 30 minutes or until bubbly in center.
Voila! I even served it with a nice salad. I'm like Betty freaking Crocker reincarnated. Its sad, because I always wanted to be a political figure reincarnated. But apparently its Betty Crocker. Don't worry, Friday Cooking Experiment is still happening (Cooking twice in a week? Miracles do happen!) It is a salsa chicken in a crock pot. So yes, another chicken recipes, but at least I am breaking away from the pasta.
In dessert news, my friend Stephanie sent me two great dessert recipes. I am dying to try them, but I am trying not to have a ton of dessert oriented things in the house since I have a tendency to eat them in mass quantities...which is not good since I seem to be on a cheese and pasta cooking binge. So someone please make them and blog about them so I can live vicariously through you.
The first is a cheesecake brownie recipe that looks amazing and can be found at AllRecipes.com. Yummy!
The next was inspired by a post over on Seven Dames a Week (that fun little collaborative blog I'm a part of and you need to check out). Tinkler wrote a funny piece called Tasty Balls where she gave the recipe for Oreo truffles. Well Steph had a great recipe for chocolate balls:
1 box chocolate cake mix – I like dark chocolate cake (and whatever you need to make the cake, I think it’s oil and eggs)
1 tub chocolate frosting
¾ cup of semi-sweet choc chips
¼ cup white chocolate (I use white choc chips)
1 stick butter (or margarine/butter in tub)
Small ziplock baggie
- Bake the chocolate cake as directed on the box.
- Once cake is done (no need to let cool), scrape the cake into a large mixing bowl.
- Add the entire tub of frosting into the crumbled cake in the mixing bowl.
- Stir until the cake and frosting are completely combined. Should be a sticky mess!
- Roll new cake “batter” into small one inch balls and place on a cookie sheet covered with waxed paper. No need to space them far apart.
- I usually then place the cookie sheet with all of the balls in the freezer for about 10 minutes just to speed up the cooling process.
- Melt about ½ bag of semi-sweet choc chips with about ¼ cup butter over low/med heat. You probably won’t need this much, but I always make more just in case J
- Once the chocolate mixture is smooth (add butter as needed for consistency), decrease heat to low & dip each chocolate cake ball into the melted chocolate and replace onto cookie sheet. Continue to stir melted chocolate as it likes to burn easily.
- After all the cake balls have been dipped, again I usually place the cookie sheet into the freezer to speed up the cooling process.
- Melt the white chocolate chips with about 1 TBSP of butter (I usually do this step in the microwave).
- Stir white chocolate/butter mixture until smooth and spoon into a ziplock bag (into the corner)
- Cut off the very tip of one corner on the ziplock bag and drizzle the white chocolate over the chocolate balls.
- Allow to cool (I usually just keep the chocolate balls in the refrigerator because there is a lot of chocolate in there that could melt!)
- TA-DA! Chocolate Balls!!!