(The long way)
2 Tablespoons olive oil
2 cloves of garlic
1 lb thawed chicken breasts
4 cups pasta (I like shells)
4 chopped tomatoes
2 chili peppers
splash lime juice
salt and pepper to taste
1 lb Velveta
1. Fry chicken in olive oil and garlic till gold on both sides.
2. Start cooking pasta.
3. Add tomatoes, chilies, cilantro, lime, salt and pepper to chicken. Cover and simmer till chicken is cooked through, about 8-12 minutes.
4. Rest chicken till it's cool enough to cut. Cut chicken into bite sized pieces.
5. Add cooked pasta, chicken and tomato mixture. Put a layer of this mixture in the bottom of a 13x9" pan. Top with slices of Velveta. Add another layer of the pasta mixture and top with more Velveta.
6. Bake at 400° till cheese is melted, about 10 minutes.
(Fast and ease way)
1 lb fully cooked Tyson fajita chicken
4 cups pasta (I like the shells)
1 can Rotel Mexican Festival
1 can regular Rotel
1 lb Velveta
1. Start cooking pasta.
2. Cut chicken into bite sized pieces.
3. Add cooked pasta, chicken and tomato mixture. Put a layer of this mixture in the bottom of a 13x9" pan. Top with slices of Velveta. Add another layer of the pasta mixture and top with more Velveta.
4. Bake at 400° till cheese is melted, about 10 minutes.
Basically this dish is glorified mac-n-cheese. But it is so good. This recipe will feed 4 to 6.
Tuesday, March 23, 2010
This is my all time favorite breakfast dish. The recipe is easy to change and contains just a few ingredients.
1 can (8 oz) refrigerated crescent dinner rolls
1 package (8 oz) deli ham, chopped
1/2 cup milk
1/2 teaspoon pepper
1 cup cheese
Heat oven to 350 degrees.
Unroll dough in 13x9" pan, press to cover bottom of pan, firmly press holes and seams together to seal.
Sprinkle ham over crust.
Beat eggs, milk, and pepper with wire whisk; pour over ham and eggs.
Top with cheese.
Bake for 20-25 minutes until center is set.
I like this recipe because I can use whatever meat I have in the fridge; ham, bacon, turkey, or sausage. It's great reheated the next day.
I'm toying with making this into a dessert with cherries. I'll let you know how that goes.