Beef/Noodo Bake

Posted: November 9, 2011 | Author: | Filed under: Everyone Will Eat It | Tags: | Leave a comment

This recipe is adapted from Pioneer Woman’s Sour Cream Noodle Bake. And by “adapted” I mean I left out the green onions and changed the name. It’s very comforting and very tasty. I described to to Mr. J as an American take on an Italian-style dish. It’s a great way to remix spaghetti for something a little different. Head over to P Dub’s for the recipe. It’s pretty darn good, and she has great process photos.

There is one more difference from PW’s. I used these egg noodles in lieu of the ordinary kind. They tasted like homemade. Make the switch, if you can find these noodles. You won’t regret it.

One more thing… instead of making a 9 x 13 casserole, I made two 8 x 8s. I baked one for dinner and froze one to be baked later. This really helps on nights when I don’t have any energy to cook, I don’t have any time, or I’m out of inspiration. Both versions turned out great. I think this recipe makes a great addition to a frozen meal plan, and I really liked this method of half and half. I think I’ll do it again.

Quesadilla Pie

Posted: November 5, 2011 | Author: | Filed under: Everyone Will Eat It | Leave a comment

Another serving suggestion for your fajita chicken: Quesadilla Pie! Or this one is shown with left-over taco meat:

Fajita Chicken

Posted: November 3, 2011 | Author: | Filed under: Everyone Will Eat It, Kitchen Tools, Try Something New | Tags: , | Leave a comment

Say you make the Veggie Fajitas from yesterday, but you live with carnivores. Make Fajita Chicken!

This chicken is so easy, and it’s quite tasty. All you need is a little time.

Take 3 or so chicken breasts (1.5 – 2 lbs) and lay them out horizontally in front of you on a cutting board. Cut strips vertically every 1.5 inches. The width of your strips will determine the length of your shred later on. Bust out the crockpot and load in the chicken for the adventure. Add 2 cups or so of water or chicken broth (just enough to cover the chicken), 3 T white vinegar (for tenderness, baby), and 3 T fajita seasoning. Season with S&P. Add some garlic (3 cloves, finely chopped) and onion (1 medium, chopped), if it floats your boat. Cook on low for 3 hours.

Remove the chicken from the cooking liquid. On a dinner plate or in a glass cooking dish (like a Pyrex) or on your countertop, take two forks and shred the chicken. Or (this is the best thing ever!!!)…stick the chicken in the bowl of a Kitchen Aid stand mixer with the paddle attachment and turn it on low. Turn it up a notch or two once it gets going. Ta da! Shredded chicken in 30 seconds. (Disclaimer: this is not my idea, but I don’t remember where I read it. I think I saw it on Pinterest. They are a genius though! It works great!)

Now, the cooking liquid can be reduced on the stove top for a tasty sauce. Or you can store your shredded chicken in it to increase the flavor. Make a double batch and freeze in 1.5 cup portions in plastic bags.

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