Chicken Mushroom Spaghetti Casserole

My love for comfort food casseroles and one pan dinners led me to try this very simple casserole recipe with simple ingredients. It turned out well and was a satisfying meal. Easy to make and hard mess up for beginners.

Ingredients

1 whole chicken, cut up, or 8 chicken thighs

1 lb(s) thin spaghetti, broken into 2 inch pieces

2 cans cream of mushroom soup

2 ½ cups sharp cheddar cheese, grated

¼ cup green bell peppers, finely diced

¼ cup red bell peppers, finely diced

1 tsp seasoned salt

⅛ - ¼ tsp cayenne pepper

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

1. Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for about 30 minutes (a bit longer if you think it's needed) . Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
2. Preheat the oven to 350°F.
3. Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
4. Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
5. Place the mixture in a casserole pan and top with the remaining 1 cup cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.) Note: The uncooked casserole can be covered and refrigerated for up to 2 days.


Enjoy ... compliments accepted.

Brisket with Smoked Paprika ------------- Slow-Cooker

Save time and oven space and use a slow-cooker for brisket that's tender when pierced, with a rich, velvety sauce. Start in the morning and you'll have brisket by dinnertime.
Serves 6           Total time: 6 Hours, 45 Minutes

1          3- to 3-1/2-lb. piece beef brisket (preferably the point cut)
1           tablespoon vegetable oil
1           tablespoon butter
1           tablespoon smoked paprika
1           tablespoon Worcestershire sauce
1-1/2     cups finely chopped onions
1           cup diced carrots
1           teaspoon black peppercorns
1           dried bay leaf
1/2        teaspoon dry mustard
About 1/2 teaspoon  salt
2-1/2       cups low-sodium beef or chicken broth
1/4        chopped flat-leaf parsley

1. Trim outer fat of brisket to about 1/4 in., then pat dry. Heat oil in a large frying pan over medium-high. Add brisket and brown all over, 10 to 15 minutes. Place in a 5- to 6-qt. slow-cooker.

2. Swirl butter into frying pan, then add onions and carrots. Cook, stirring often, until onions are lightly browned, about 10 minutes.

3. Stir in paprika, Worcestershire sauce, peppercorns, bay leaf, mustard, and 1/2 tsp. salt. Pour in broth, increase heat to high, and scrape up browned bits. Reduce heat and simmer 5 minutes to combine flavors.

4. Pour vegetables and broth over meat. Cover. Turn heat to low (meat should simmer gently but not boil) and cook until meat is tender when pierced with a fork, 6 to 8 hours. Lift meat to a platter, cover with foil, and let rest 15 minutes.

5. Pour sauce into a large frying pan and boil over high heat until reduced to about 1 cup. Slice brisket across the grain, top with parsley, and serve with sauce.
TIP: Wine pairing: A structured red like Louis M. Martini 2012 Cabernet Sauvignon (Alexander Valley; $35), with ripe, spicy fruit that punches up the smoked paprika. 
Heart Healthy

Thanx           Jerry Anne Di Vecchio

Meatball Soup the Mexican Way

Zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

1       tablespoon cooking oil
1       small red onion, chopped
2       jalapeño peppers, seeds and ribs removed, chopped
1       zucchini (about 1/2 pound), cut into 1/2-inch dice
2-1/4     teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
1/2     teaspoon ground cumin
1        quart canned low-sodium chicken broth or homemade stock
2        cups water
1-1/2     cups drained canned diced tomatoes (one 15-ounce can)
1-3/4     teaspoons salt
3/4     teaspoon fresh-ground black pepper
1/2     pound ground beef
2        cloves garlic, minced
2-1/2      tablespoons dry bread crumbs
1        egg, beaten to mix
1        cup fresh (cut from about 2 ears) or frozen corn kernels
1        tablespoon lime juice

1 .  In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2 .  Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3 .  Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4 .  Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

SUGGESTED PAIRING :
The oregano, jalapeños, and cumin here would give most wines a run for their money, but a lusty red Zinfandel is spicy and rich enough to face those powerful ingredients without flinching.

Heart Healthy

Chicken with Potatoes and Carrots

The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.
Makes 6 to 8 servings             Total time: 1 Hour, 10 Minutes

8          bone-in, skin-on chicken thighs (about 4 pounds)
2          tablespoons olive oil, divided
2          teaspoons kosher salt
1          teaspoon freshly ground black pepper
1          teaspoon finely chopped fresh rosemary
1          (24-ounces) package fingerling potatoes, halved
8          ounces small carrots with tops
1          large sweet onion, cut into 8 wedges
Vegetable cooking spray

1.    Preheat oven to 375°. Rub chicken thighs evenly with 1 tablespoon olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 teaspoon  salt mixture.

2.    Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 tablespoon  olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.

3.    Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.

4.    Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.
Heart Healthy

Maxy sez: 4 Ways Diabetes Support Groups Can Change Your Life

By Athena Philis-Tsimikas, M.D.
When you’re living with type 2 diabetes, you know how important it is to check your blood sugar, eat the right foods, and stay active. But being aware of these actions and actually doing them consistently can be two very different things.

This is where a diabetes support group can go a long way toward successfully managing your diabetes. Connecting with other people who have diabetes can help you stay motivated to take care of yourself by offering both practical and personal support. According to a study published in the January 2012 issue of Diabetes Research and Clinical Practice, people with type 2 diabetes who attend support groups are more successful at maintaining — or even improving — their health.

Here are just a few of the benefits diabetes support groups offer:

1. Community Means You’re Never Alone

It’s common for people living with diabetes to feel isolated, especially if you’ve been recently diagnosed or don’t have any family or friends with the disease. A diabetes support group can help you realize you’re far from alone. You’ll meet an entire group of people who understand what you’re going through and are happy to offer guidance and encouragement.

2. Practical Advice Makes Managing Blood Sugar Easier

Support groups can provide a wealth of information and ideas on ways to make managing diabetes easier, such as diabetes-friendly recipes the whole family can enjoy, tips for eating right at holiday parties and work events, and local resources for people with diabetes. Plus, you may meet new friends to exercise and do other activities with.

3. Personal Connection Is What Makes Diabetes Support Groups So Effective

When you’re living with diabetes, taking care of yourself is a priority. If you are caring for a family, have a demanding job, or have other responsibilities, you may feel overwhelmed at times — and caring for yourself may fall by the wayside. Support group members often have the same challenges and can help you through the tough times and keep you on track.

4. Guest Speakers and Special Events Connect You to New Research, Therapies, and Community

Some diabetes support groups feature guest speakers such as physicians, researchers, and other experts who talk about the latest findings in diabetes management or share their perspectives. Additionally, groups may have special events such as potlucks, group walks, or fundraisers.

Most larger cities offer in-person support groups that meet regularly and are led by a facilitator, but there also are a number of online groups available 24/7 for people who live in smaller towns or who may not have the time or transportation to attend in person. Your physician or diabetes care manager may be able to recommend a group; the links below may also be helpful. It’s a good idea to check out several groups if possible to find the right one for you.

Find a diabetes support group near you via the Defeat Diabetes Foundation.org
For a list of national online support groups, visit the American Diabetes Association.

Watercolor: Diana Ong



Have a fun birthday party and
a great day
 
Love from Batman and Aunt Jeannie

Creole Chicken with Field Pea Succotash ---slow cooker

Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
 Makes 6 servings              Total time: 5 Hours

1         (16-ounces) package frozen field peas with snaps, thawed
1         (10-ounces) package frozen vegetable gumbo mix, thawed
1         (16-ounces) package baby gold and white whole kernel corn, thawed
2         teaspoons chicken bouillon granules
4         teaspoons Creole seasoning, divided
1-1/2   teaspoons paprika
6        skinned, bone-in chicken thighs (about 2-1/2 pounds)

1. Stir together first 4 ingredients and 2 tsp. Creole seasoning in a lightly greased 6-qt. oval-shaped slow cooker.

2. Combine paprika and remaining 2 tsp. Creole seasoning; rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cook on LOW 5 to 6 hours or until chicken is done.
Heart healthy