Spaghetti Casserole

This casserole is seriously amazing. Comfort food at it's finest. The recipe calls for spaghetti but I have been making it with spaghetti squash and it is sooo yummy! Plus lower in calories and carbs, and higher in fiber.

8 oz uncooked spaghetti or 1 spaghetti squash
1 lb ground beef
1 jar spaghetti sauce
1 tbsp butter
1/2 c chopped green pepper
1/2 c chopped onion
8 oz cream cheese, softened
2 tbsp milk (I leave this out if I'm using spaghetti squash, it makes it less watery)
Grated parmesan cheese
French Fried Onions

 Preheat oven to 350.

Cook spaghetti or spaghetti squash and set aside. (For spag squash, cut in half, scoop out the seeds, put face down in a 9X13 pan with a little water. Either bake in the oven, 350 for 1 hour, or I usually microwave it for 15-20 min and it turns out great.) I let the spag squash cool while I prep the rest so it will be easier to scoop out.

Brown ground beef, add spaghetti sauce and heat. (I usually use a marinara but any kind would work.) 

Combine green peppers, onions, and butter in a bowl and microwave for 4 minutes until tender.

Add cream cheese and milk to the veggies and stir until smooth.

Put the spaghetti in a 9x13 baking dish, or scoop out the spag squash into the baking dish and even it out.

Put the cream cheese/veggie mixture on top of the spaghetti/spag squash and spread evenly.

Put the spag sauce/meat mixture on top of the cream cheese.

Sprinkle parmesan cheese, however much you want, on top. Bake at 350 for 25 min.

Take out and sprinkle with french fried onions (I don't always have these, it's still awesome) and bake for 5 more minutes.

ENJOY!!

Honey Lime Chicken Enchiladas

I found this when I was perusing my friend's family recipe blog, and I concur with her description: MIND BLOWING. Probably because of all the cheese and cream. :)

Courtesy Linda Peterson courtesy of Krysta Whitmore courtesy of Paola Jellings courtesy of The Sisters Cafe.

6 tbl honey
5 tbl lime juice (or 1 medium lime)
1 tbl chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded (about 3 small breasts; I boiled them with salt, pepper, and another 1/2 tsp garlic powder)
8-12 flour tortillas (soft taco size, not burrito size - we made ours, thank you to Alex for showing us how!)
1 lb Monterey Jack cheese, shredded
2 (10 oz) cans green enchilada sauce
1 cup heavy whipping cream (ohhhh yeaaahhhh)

Mix first four ingredients and toss with the shredded chicken in a plastic bag. Let marinate for at least a half hour.
Pour about 1/2 cup enchilada sauce on bottom of a 9x13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving 1 cup cheese to sprinkle on top. Place filled tortillas in the 9x13 pan. It might be a tight fit!
In a bowl, mix the remaining enchilada sauce with the cream and leftover marinade, if any. Pour mixture on top of tortillas, then sprinkle with cheese.
Bake at 350 degrees for 30 minutes, or until a little browned and crispy on top.

Panang Curry with Chicken

I figure the best place to start is with what I had for dinner tonight.  I dub this my Amazon meal, simply because I had to order most of the ingredients from amazon.com (we suffer from a shortage of legit Asian markets in our area).  If you don't like spicy food...don't make this.  Or just go light on the curry paste.  If you do like spicy food...you're welcome.

Recipe is courtesy of wiley from allrecipes.com. (Click link to see original - there are some helpful comments with substitutions in case you aren't feeling all purist like I was with the ingredients.)

You will need:
5 T panang curry paste
Cooking oil
4 cups coconut milk
2-4 pounds skinless, boneless chicken breast, cubed
2 T palm sugar
2 T fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers
Thai basil

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.  Stir the coconut milk into the curry paste and bring to a boil.  Add the chicken; cook and stir until the chicken is nearly cooked through, 10-15 minutes.  Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.  Taste and adjust the saltiness by adding more fish sauce if necessary.  Garnish with sliced red chile peppers and Thai basil leaves to serve.