The Beam's: October 2012

Wednesday, October 31, 2012

Chicken Tetrazzini

If you want a lot of leftovers or need to feed an army, this is the recipe for you! I made this dish the other night, and we have been eating and eating and eating on it. The only thing that could make it ~~better for you~~ better would be to add a veggie or two. I think the next time I make it I will be adding some broccoli to it. I don't love broccoli, but if it is in a delicious casserole it won't be as noticeable to my taste buds :)

Chicken Tetrazzini

(adapted from Plain Chicken)

Ingredients
1 whole rotisserie chicken
16 oz vermicelli (or whatever you have on hand) pasta, cooked according to package directions
24 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp garlic powder
1/2 cup grated Parmesan cheese

Options to add in:
broccoli
peas
onions
celery

Directions
Preheat oven to 350.

Boil pasta while you remove meat from the chicken and chop.

Whisk together soups, chicken broth, and garlic powder.

Lightly spray a 9x13-inch pan with cooking spray. Layer 1/2 vermicelli, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the Parmesan cheese on the pasta. Repeat layers and top with remaining Parmesan cheese.

Cover with foil and bake for 45 minutes.

Wednesday, October 24, 2012

Chicken & Cheese Taquitos

These taquitos are perfect for a night when you don't have much time to cook. Plus it makes plenty of food so you can have leftovers for the next couple of days :) This recipe is from one of my favorite blogs to stalk, Keeping up with the Joneses. Kendall is such an inspiration with working full time at a marketing firm and still keeping a Southern Living style home and making delicious dinners for her dentist husband.

Ingredients:

8 oz cream cheese, softened
1/2 cup green enchilada sauce
2 Tbsp fresh lime juice
1 tsp cumin
1 tsp oregano
2 tsp chili powder
salt and pepper
2 cloves minced garlic
1/3 cup chopped cilantro
4 green onions, sliced (green and white parts)
3 cups shredded cooked chicken (I used a rotisserie)
2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
1 large package flour tortillas

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil. Spray with cooking spray.

In a large bowl, mash together the cream cheese, lime juice, spices, garlic and green onions. Stir in enchilada sauce. Season with salt and pepper.

Add the cheese, cilantro and shredded chicken. If mixture is still too wet, add a bit more cheese.

Spoon some of the mixture on to the tortilla and roll up.

Place on the baking sheet seam side down. Once all are prepped and ready, spray with more cooking spray.

Bake for about 10 minutes or until the tortillas are brown and crispy.

Serve with some homemade guacamole and chips.
Don't let the picture fool you, I could barely finish one of these taquitos!

Friday, October 12, 2012

Wedding in Arkansas

Well I'm a little late on this post, but I wanted to post some pictures from last weekend. Our friends Nick and Jenni got married this past weekend and it was some kind of party :) Brian was in the wedding so we were invited to the rehearsal dinner which was held at the Fort Smith Museum of History (such a great venue since you could tour the museum). The wedding and reception were held at The Church of the Immaculate Conception in downtown Ft. Smith.

Nick & Jenni played a game where they had to answer questions about each other..
Mostly their answers didn't coincide and were hilarious!

this started the slew of pictures of me and Scarlett
as we toured the museum together

We finally made it back to where the rest of the party was happening..

all the guys with the bride

Love these two

long time buddies

we love the Duke!

creeper

Kopper Kettle caramel apples!

What do two girls with too much time on their hands do?
Hit the mall to try on outrageous leopard pants
No, we didn't buy them! But we did do pretty well at Francesca's