Sep 25, 2012

How to Make a Man Happy

Last week I did not have a lick of food in the house. Every grocery store run I managed to pick up items for Miss Priss, but neglected to get myself anything to eat for supper.  Don't you hate when you spend a bazillion bones at the grocery store and come back with nothing to eat?  Hubs was gone for work all week,  leaving me absolutely zero motivation to even make an omelet.  Then I remembered my freezer!

In a fit of anxiety at the tail end of my maternity leave during the first breath of spring, I stocked my freezer with stews, soup, and casseroles.  Then it got hot.  Real hot, real fast, leaving us with little appetite for beef stew or tamale pie.

But now, with the crisp mornings and cloudless skies of game-days upon us? Those freezer favorites are coming out!

Even more exciting?  I am going to sit my fanny down at the computer, and write these recipes down for y'all (and myself!).  Sitting down has not been a facet of my life as of late, and I need to incorporate a little restful activity into my routine.

So first up, a recipe which was a huge hit with Hubs (which unlike my easy-to-please father and brother, is no small feat).  It's also a wonderful choice to bring to a family with a new baby, which is exactly what I did Sunday.  Now, a casserole chock full of cream of whatever soup always has a place in my heart (poppyseed chicken, I'm talking to you, Missy).  However, I prefer my concoctions to be cream of sodium and preservative soup free.  This wonderful Chicken Tetrazinni is my favorite incarnation of the dish ever.  I am like a Chicken Tetrazinni detective, always looking for the perfect one which doesn't rely on too many processed items, yet isn't overly complicated.  This one is a winner.  And like I said, Hubs wholeheartedly approved.  I swear, this is near impossible.  Yet he eats McDonald's and Asian buffets.  You just never can tell.

Adapted from Taste of the South's Southern Suppers recipe mag- this is on shelves now.  BUY IT!  I have made about 6 of the recipes so far, and they have all been divine!


Man (and woman) Pleasing Chicken Tetrazzini:

1/4 cup butter (I used unsalted- if you use salted, I would reduce the amount of salt you add in later)
1/4 cup all purpose flour
1/2 teaspoon of salt
1/2 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy whipping cream
3/4 cup 2% milk
1/2 cup sour cream
2 tablespoons chopped fresh Italian flat leaf parsley
2 tablespoons curry powder (now, I love curry- especially in this dish, to add depth.  However, the original recipe called for just a teaspoon, so if you aren't a fan, reduce it to that amount)
3-4 cups chopped cooked chicken (I used 2 small rotisserie and shredded the meat with my fingers)
1 box angel hair pasta, cooked to package directions
1 carton of sliced white mushrooms
1 cups freshly grated Parmesan cheese

1.  preheat the oven to 350 degrees.  Lightly spray either one 9x13 baking dish, or 2 8x8's with cooking spray.  Sauté the mushrooms in a little butter or olive oil until they're cooked.
2.  Ina  large saucepan, melt the butter over low heat.  Slowly whisk in the flour, salt and pepper.  Stir constantly until it's smooth and bubbly- about 3-5 minutes.  Remove from heat.
3.  Stir in broth, cream, milk, sour cream parsley and curry.  Simmer of medium heat for a couple minutes, stirring constantly.  Add the chicken, pasta, cheese and mushrooms and mix well.    Pour into the prepared baking dish(es).
4.  Bake uncovered, until bubbly, about thirty minutes.

Serve with a simple green vegetable or salad and rolls.

I brought this up the street to my neighbor and friend, Anne, and got to see her precious boys who are 2 and a half and brand new.  Everyone enjoyed the dish (besides the newborn, obviously).  Hubs was thrilled because I made some for us as well- perfect birthday dinner!

(Also, if you make 2 8x8's stick one in the freezer.  It's a perfect thing to pull out in the coming months- serve with warm French bread and some roasted brussell sprouts for a delightful winter supper.)

11 comments:

  1. and now i'm craving pasta for breakfast! I love tetrazzini but my husband will eat anything with the exception of mushrooms and I have yet to come up with a substitution...any suggestions?

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  2. Meme, I think sauteed asparagus pieces would be an excellent substitute!

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  3. this sounds yummy!!! i am almost positive i pulled a similar recipe from southern living and have it in my recipe book...i need to make this ASAP!

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  4. yum… I'm pinning all your recipes :)

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  5. Definitely going to make this so I have some in the freezer when my baby girl arrives.

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  6. Hello, How long would you recommend baking the dish after it has been frozen?

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    1. I would bake it for 60 minutes at 350 from frozen, Heidi. Thanks for asking!

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  7. And… one more question.. do you bake it before you freeze it, and then just warm it up, or do you just add the ingredients to the pan, freeze it, and bake later?

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    1. I bake before freezing, then cover when reheating.

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    2. Thank you so much for the quick reply! I've just taste tested it and it is excellent!

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