My Halloween themed Chicken Spaghetti, aka "Tricken Boo-sghetti"

There are two great loves in this Texas girl's kitchen that will never change, fancy  culinary degree or not, and they happen to be the romantic combo of..Rotel and Velveeta. 

Too many great things can happen in a pinch with this combo, and number 1... is Chicken Spaghetti. ( or in today's case "Tricken Boo-sghetti)

I've been working on this recipe for YEARS, but the original recipe came from my beautiful Mother. I hope this recipe will do hers justice.

 Love you beautiful Mom.... And away we go!

Shopping list-

1 Whole chicken

1 pound barilla spaghetti 

2 cans Rotel ( one regular one hot?) I added a bonus can for heat 

2 cans cream of chicken soup

1 can cream of mushroom soup

Velveeta 

Onions 3 large 

2 Bell Peppers

Celery 4 stalks

A head of garlic (BAM)

Cheddar cheese for topping ( I use tillamook only- medium or sharp) 

Tony's seasoning

Salt and pepper to taste 

Stick of butter (half for veg sauté, half for chicken boil)

Directions -(read through before you start- it might get tricky)

-Boil Whole chicken with 1 stalk celery,1 onion cut in half , a few garlic cloves, pepper, salt, half butter, a little Tony's, pepper and salt. (no need to chop veg, leave large to skim out before you add pasta. Take out when done and let cool then chop chicken. (This will make an awesome broth!)

-1 pound of spaghetti cooked in broth (Cook until almost done, it will finish in the oven) reserving a cup or 2 of pasta water/broth to add to sauce!

In a Dutch oven or very large skillet

1/2 stick butter 

Tony's seasoning

Some kosher salt

1 large onion (or 2 medium) chopped (I use food processor for all)

2 or 3 stalks celery chopped 

2 bell peppers chopped 

5 cloves garlic chopped 

Sautéed until onions are clear 

Add in 2 or 3 cans of Rotel (I use at least 1 hot in this combo) 

 Sauté 2 minutes then add...

1 can cream of mushroom

2 cans cream of chicken

1/2 block velveeta

Simmer until creamy

Add pasta with a couple of cups of pasta water/broth 

Mix in chopped chicken 

Transfer to casserole dish, top with cheddar cheese (medium or sharp tillamook)

Bake at 350 till golden and bubbly

Peace, Love, and Trickin..

Julie

Mom and I with out ears in full sparkle... Disneyworld, June 2015

My boo-tiful niece and I ain't afraid of no ghost...(just kidding, we are terrified)

Stuffed Bell Peppers

"The Best Super Cheesy Stuffed Bell Peppers"

2 pounds ground chuck 

1 large onion diced

1 green bell pepper pepper

4 garlic cloves minced 

2 cans tomato soup

1 can Rotel

1 large block medium cheddar cheese; grated ( I am all about Tillamook medium cheddar, it's the best!!!)

Deli Deluxe American cheese slices -optional (top peppers with this first and cheddar on top of American)

4 cups cooked rice 

(or omit rice and add 4 cups of your favorite steamed veggies, beans, or other grains. I love steamed squash and zucchini instead of rice, but make sure to drain all the water out before adding into the mix)

Pat of butter

Creole seasoning to taste 

Salt and white pepper 

(A dash of Tabasco never hurt anybody)

6-8 Assorted color bell peppers 

(Poblanos are very tasty in this recipe) 

Cut tops of bell peppers and hollow out. Submerge in a pot of water and boil for 15-20 minutes to soften.

*poblanos only need around 5 minutes 

(This would be the time to cook your rice, or do the boil the bag, or whatever) 

In a large skillet, set to medium heat, throw in butter, ground beef, onion, and bell pepper, garlic, season with creole seasoning, and cook until beef is brown.

After beef is nice and brown, drain most of the fat off, and then add soups and rotel. Season with some more seasonings, salt and pepper, and TASTE. 

Bring to medium high heat and simmer for 5 minutes. Taste again!

Add rice, stir, then add 2 handfuls of grated cheese. Taste, and adjust seasonings as needed. 

In a casserole dish or large cast iron pan, stuff peppers and stand them up side by side. (If I have extra filling, I scoop it into the dish to help the peppers stand up) 

Top with cheese and bake at 350 until cheese is golden and bubbly. 

-I have also changed my own life and served these on top of cheesy green cheese grits. 

This is a super quick version adapted from a favorite recipe from Texas' best chef, Chef John Bonnell. (Bonnellstexas.com)

1/2 cup minced onion

3 garlic cloves 

Half stick of butter (yep)

Creole seasoning to taste 

Sauté until onions are clear 

Add 1 can green chiles 

Add 1 cup chicken broth

Add 1 cup heavy cream (oh yeah)

Bring to *ALMOST* boil (don't ruin the heavy cream) 

Add 1/2 cup quick cooking grits, a couple pinches of salt, (and a dash of Tabasco never hurt anybody;) and whisk for 5 minutes. Turn off heat. 

Add 1 cup medium cheddar cheese.

Stir and serve hot. 

You will want to jump in the pan when you taste these!

Stuff yourself and think of me,

Chef Julie 

 Me and Bae 

NOLA 

November, 2014

Garden Fresh Tomato Love

                 From farm to table in a flash!

Freshly picked homegrown tomatoes from Uncle Ron's garden, to this, in 10 minutes! 

Sliced tomatoes sprinkled with kosher salt, toasted panko, garlic grated on microplane, fresh chive and parsley, smokey provolone, and a drizzle of olive oil. 

Pop in broiler till golden and bubbly.  So simple, so perfect! 

Great side dish for a grilled steak! 

Garden fresh tomato love,

Julie 

Lazy days of summer

                    "Grill It Up Ya'll"

Howdy y'all! 

I'm celebrating summer for 2 reasons. I am feeling much better, and it's backyard grilling season! 

This super simple, and super easy, dish is a great way to use those summer veggies from the garden.   

(These veggies came fresh from my Dad's garden. Thank you Dad!)

This recipe is a 3- step wonder. 

Cut up veggies, season, and grill...but the flavor is outta control!

Here is what you have to do...

1. Cut large chunks of zucchini, yellow squash, smaller chunks of onion, and a few smashed garlic cloves on a large sheet of foil. 

 2. Sprinkle Creole seasoning (of course), a quick dash of freshly ground black pepper, a few pats of butter, a few drizzles of any vinaigrette or Italian salad dressing (I always have a stash of homemade lemon vinaigrette in my fridge), and a drizzle of extra virgin olive oil.

MY BIG TRICK- I soaked a couple of handfuls of pecan and oak wood for 15 minutes, and popped the chips on the grill in a foil packet with a few wholes punched in. Fire up the grill, and add the packet. Once the packet started smoking- you're ready to rumble!! This is a game changer folks!

On a hot grill- add the foil pan of veggies , MINUS the tomatoes.  

Cook until the squash is crisp-tender, then add the tomatoes. Cover and cook a few more minutes, until the tomatoes start to burst. 

The result is the greatest and EASIEST smoky summer vegetable side ever, and NO CLEANUP!

Yeah baby!

Keep it peachy,

Julie 

THE BEST Red Beans and Rice Recipe EVER!

     "Red Beans n' Rice tastes SO nice"

Anyone who knows me, knows I'm obsessed with cajun/creole cuisine. New Orleans is my foodie heaven. I belong there. 

Mondays in New Orleans, are made for red beans and rice. 

It's a simple dish, but all the recipes I have tried have missed something. I decided to give it a try, without a guide, channeling some of my favorite NOLA eateries, on Fat Tuesday. 

No pressure. Lol 

But thankfully, I nailed it... Here we go y'all!

1 pound bag red beans ( I use Camilla brand)

1 very large or 2 small ham hocks (when in doubt, use 2)

2 onions; chopped

2 stalks celery; chopped 

2 bell peppers; chopped 

6 cloves of garlic minced

1 (or 2) jalapeño; minced (deviened and deseeded)

2 bay leaves 

8-10 shakes of your favorite Louisana hot sauce ( or 5 if your a weenie;)

( I also add 4 shakes Tabasco)

Creole seasoning of your choice 

A couple dashes of white pepper

And my secret ingredient- 1 tablespoon bacon grease (optional of course)

Added at the end-

1 package andouille sausage (I use Holmes smokehouse) sliced 

Salt and WHITE pepper to taste 

Soak beans overnight in the fridge. 

Rinse and double check beans for any bad beans or rocks, rinse again, and add to crock pot. 

Add all ingredients except the sausage. Cover with enough water to cover by 2 inches. Cook on high 4-6 hours (adding sausage in the last hour) or low 8-10 hours (adding sausage in the last 2 hours), depending on the heat of your crockpot. 

*make sure to check your beans and make sure there is enough water to cover.  

When beans are done, take out the ham hock and bay leaves. Check seasonings. Adjust if needed. 

Grab a potato masher and mash some of the beans to create a creamy consistency. 

I serve mine in a bowl with a scoop of steamed rice, and freshly sliced green onions... and always a bottle of your favorite lousiana hot sauce!

Let the good times roll!!!

Put a Little "PEP" In Your Step!

It's busy BUSY times over here in Texas 

Dinner Belles land!

   Our private chef business is booming, and I haven't had a weekend off from cooking since before the new year. 

I'm not complaining.....

          

             I'm bursting with food joy!  

               

             

It's been party central, so I thought I would post an easy recipe to add some WOW to your next shindig. 

  My Texas Dinner Belles stuffed peppadew peppers with a whipped goat cheese mousse, balsamic glaze, and crushed pistachios, were a huge hit! The peppers are the perfect balance of sweet and tangy. 

 I plated this batch with a balsamic reduction and rolled the top with crushed pistachios, for a nice "crunch". 

They are the perfect little 2 bite wonders....

"Chef Julie's Stuffed Peppadews"

20 peppadew peppers (you can find them in jars or in the antipasti sections at HEB or Central Market)

1 small log of goat cheese. ( I use plain but feel free to experiment with different flavors 

2 packages cream cheese 

Salt to taste ( a pinch will do)

1 tablespoon fresh herbs ( I love chives, thyme, or Italian flat-leaf parsley)-experiment away

2 tablespoons milk or cream (whatever you have) 

Crushed toasted nuts ( pistachios and pecans are my fav)

Directions:

1. Add all ingredients, EXCEPT peppers and nuts, in a food processor and whip until fluffy. 

2. Pipe mixture into your peppers, roll the tops in the nuts. 

3. Drizzle with your best balsamic (the sweeter, the thicker, the better;)

Super fast, super easy, and super wowza...

Enjoy!

Keep it peppy peeps,

Julie  

The Diet Starts Tomorrow Macaroni and Cheese

 

                                                               "Return Of The Mac"

When you think of the ultimate comfort food, what comes to mind? I have around 1,000 things that sound great to me, I have a never ending appetite. Never. Ending. Appetite.

     

My beautiful niece, Miss Isabella Jane, is a macaroni and cheese connoisseur! Our Aunt Lydia always makes mac for every family event, at Izzy's request. Lydia makes the most amazing mac and cheese, so I haven't had made it in years….until….

My beautiful friend Tiffany asked our little private chef business, "The Texas Dinner Belles", to cater her baby shower. Tiffany is an amazing person, and she was a mentor to me all throughout culinary school. For her shower, she requested one specific dish, you guessed it, MACARONI AND CHEESE. I knew I was on a mission! I had to perfect, to the best of my ability, the perfect version. I channeled my inner Paula Deen, I traveled far and wide, I had a motto- WWLD. (what would Lydia do) 

I wanted it to be perfect for her. 

After several (7 or 9- I lost count) attempts, I nailed it!

Beware, once you prepare this dish you will never look at mac and cheese the same way again. You will long for it, you will block out the fact that you use a stick and a half (or more, who cares) of Butter. Beautiful, creamy, yellowy, blissful butter. I love butter. My dog's name is Butter. You get the picture.

So don't judge me, because this recipe will NOT help you get back into your skinny jeans. 

This is a stage 6 cheese alert!

"The Diet Starts Tomorrow Macaroni and Cheese"

1 pound farfelle pasta (the tuxedo bowtie -I did it for a baby boy baby shower theme) or pasta of your choice

2 cups half and half

1 1/2 sticks of butter ( plus some extra pats for the top before you bake, if you wanna)

8 or 9 ounces Velveeta cheese - cut in tiny cubes

1/8 tsp Lawry's Seasoning mix 

Salt and pepper to taste

1 tablespoon olive oil

3/4 cup of the following cheeses;

FRESHLY GRATED, NOT THE ALREADY SHREDDED IN THE BAG! PLEASE! I BEG!

Monterrey Jack

Mild Cheddar

Medium Cheddar

Sharp Cheddar

Muenster- (this sends it to the moon!)

and, if you want, but I didn't, you can add 1 whisked egg to the end of Step 4.

*this recipe is SO easy if you prep everything, and have it sitting on the counter waiting for you- or as we learned in culinary school "mise in place". You will feel like you deserve your own cooking show when you realize how easy it becomes..

Directions:

1.Cook your pasta in boiling salted water until it's al dente. (or take a minute or 2 off of the box directions)

2. Mix all of the grated cheese together in a large bowl. (no velveeta yet…)

3. When your pasta is ready, drain into a colander and turn the burner off. Toss your pasta with the tablespoon of oil. (this is very easy to forget) Give your empty pot a minute or so to cool and return your pasta pan to the stove and throw in your butter. 

4. Throw your drained pasta back in the pan with the butter that is slowly melting. Add the Velveeta cubes, half and half, Lawry's seasoning,  and 2 cups of the reserved shredded cheese into the pasta, and turn the burner on warm. Stir until the cheese gets all melted together. (This is like a cheese romance) Add salt and pepper to taste, a little at a time. You will have to taste, taste, and taste. 

5. Preheat your oven to 350 degrees

6. Butter or spray nonstick cooking spray on your casserole dish, then pour in your cheesy mac and cheese. Top with remaining cheese. (And those couple of pats of butter if you are feeling naughty)

7. Bake at 350 for 30-35 minutes until your beautiful creation is golden and bubbling. 

Disclaimer:  Just in case I get any "haters" because I technically used farfelle pasta, instead of traditional macaroni, I am sorry. Farfelle and cheese doesn't have the same "ring" to it. 

Peace, Cheese, and yes please, 

Julie

"Fifty Shades of Sante Fe"

                              

                                   "Fifty Shades of Sante Fe"

November is finally here!!  With an overdue cool breeze blowing in, us "Texans" can at last do something we haven't been able to do in months......USE OUR OVENS! The cool fall breeze has not only whet my appetite for cooking, but also put my holiday themed mind on full blast. Instead of making the usual Ghoul-ash , Tricken-Boo-sghetti, orMummy-dogs, I got in the kitchen to see what I could find to whip up in a flash.


The key player....
Leftover smoked pork shoulder, thank you Uncle Ron;), quickly turned it into pork carnitas - with fresh roasted poblano peppers, sauted onion, and a couple canned chipotle peppers in adobo sauce.

I wanted to make a blog with a recipe without specific amount or quantaties, so I grabbed a few key kitchen staples and was on my way to making one of the best dishes I have ever created! (I was in the mood for Sante Fe style stacked cheese and onion enchildas, so I kicked it up a notch)

*and yes, I took a shortcut.. I used my 2 favorite store-bought enchilda sauces. I happen to LOVE them, and they are great in a pinch! (but of course I love homemade). T minus 30 minutes utnil showtime people!

                                
                                "My Sante Fe Stacked Enchildas"

                         Read the entire recipe first, so you can create your own enchilada masterpiece!!


1 or 2 pounds of meat (depending on how many your making)
I used my leftover pork carnita creation, but I already have plans for beef, chicken, turkey, or roasted fall veggies. Do stacked cheese and onion if you like. Keep the creative juices flowing!

1 small onion, chopped and sauteed in a little oil or butter

4 cups or 10 ;) grated cheese- I used a mix of colby jack, muenster, and some Deli Deluxe sliced American cheese

1 can green enchilda sauce
1 can red enchildada sauce- Old El Paso Medium is my favorite  (I wanted New Mexico "Christmas Style" red and green enchildas) I also liked to warm the sauce on the stovetop or micowave first, just because.

Corn Tortillas- softened ( I dredge mine in hot oil for a few seconds until soft)


Preheat oven to 400 degrees...Grab a baking sheet, covered with foil  ( <-- trust me), grab your assembly line of ingredients and start stacking...

Mine went a little something like this....

tortilla
cheese and sauteed onion
tortilla
Meat layer- pork and muenster cheese
tortilla
cheese and onion
tortilla
spoon of red on one side, spoon of green sauce on the other side

I hear sleigh bells already....

Top with cheese. This is where I get carried away....

Pop the stack in the oven until they are hot and bubbly and serve with your favorite toppings!

Hello Lover...

 my favorite topping just happened to be a drizzle of sour cream on the bottom and a beautiful fried egg on the top.

                                                                Hang your STACKings by the chimney with care!!