Simple Woman's Daybook

FOR TODAY... Monday, January 25, 2010

Outside my window... Still inky black, up early today

I am thinking... of how I really enjoyed my weekend, even tho I had to work

I am thankful for... My job, even if it does drive me bonkers most days

I am wearing... pink bunny pajamas and a sweater - it's gotten COLD outside

I am remembering... such sweet kisses from my little Gwennie pig

I am going... to be staying home today until my Honey gets home this evening - then to Wal-Mart for a few things and out to eat

I am currently reading... A Sherlock Holmes story

I am hoping... to watch the rest of Return to Cranford today

On my mind... organizing everything around here

Noticing that... I have been really lax in keeping this blog up!

From the kitchen... Leek and Potato Soup, lemon pie. Later on in the week - Green Chili Beef Burritos, chicken tetrazzini, teriyaki pork tenderloin

Around the house... sweep and mop - again! Otherwise, organizing my cabinets

One of my favorite things . . . food magazines! I am hopelessly addicted!

From my picture journal...


It's CAT TV! Honey put up a bird-squirrel feeder just outside the living room window. Constant, non-stop entertainment for the kittie!

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Chicken Tetrazzini

1 (16 ounce) package thin spaghetti (I like to use cavatappi)
1/3 cup butter
1 large onion, chopped
1-2 tablespoon fresh minced garlic
2 cups sliced fresh mushrooms (or use 1-2 cans sliced drained mushrooms)
1/4 cup whipping cream
3 cups chopped cooked chicken or cooked turkey
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can condensed cream of celery soup, undiluted
1 (8 ounce) container sour cream
1/2 cup grated parmesan cheese
2 1/2 cups grated cheddar cheese, divided
1 cup frozen peas
fresh ground black pepper (to taste)

Preheat oven to 350. Butter a 13 x 9-inch casserole dish (or a large oval casserole dish). Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl. Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas, toss well to combine. In a large skillet melt butter; add in the mushrooms and saute until done. To the skillet with the mushrooms, add in onions and garlic; sauté until onions are soft; add to the soup mixture. Mix all ingredients together until well combined. Season with seasoned salt and pepper (I use Morton's Nature's Seasoning). Transfer to prepared baking dish. Cover with foil and bake about 30-35 minutes (or until hot and bubbly); uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).

I also top this with some french fried onions. Sliced almonds are a very welcome addition as well. You can use whatever cheese you like. This makes quite a large dish, will serve 8.

Recipe originally from Kittencal on Recipezaar. I modified just a tidge.

Well, Honey is off to work now, time for me to get busy doing all the myriad of little things that need doing. Wishing you all a warm and productive day!