Slow Cooked Oodles of Noodles

Yes, I realize that it's been a few days since I visited bloggery world, but we'll forget about that and move right along, right? Thought so.

Tonight's featue recipe at Table 4 Five:

Slow Cooker Spaghetti Chicken

1 (16 oz) package spaghetti
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can diced tomatoes with green chiles
16 oz velveeta (I used 2% milk version) cut into small pieces
3 (10 oz) cans chicken

Bring a large pot of lightly salted water to a boil.  Add spaghetti and cook for 8 to 10 minutes or until al dente.  Drain and set aside

Put soups, tomatoes and cheese in crockpot.  Cook on medium heat.  Stir together until cheese has melted.

Stir chicken and spaghetti into cheese mixture and heat through.  Reduce heat to medium low and cook for about 40 minutes.

Be Careful That Plate Is VERY Hot!

Am I the only person in the world who apparently thinks that her hand is immuned from heat?  Why is it that when a restaurant server tells me "Be careful, that plate is very hot" I seem to think that I can move the plate with my bare hands.  I mean I see the oven mitt the person is wearing, but it doesn't stop me.  I can hear the plate sizzling, but it doesn't stop me.  Am I the only one that this happens to?  I made my own version of the sizzly plate, chicken fajitas -  unfortunately mine didn't sizzle.  Oh well, they still tasted good.

Tonight's feature recipe at Table 4 Five:

Chicken Fajitas

2 pkgs Fajita Style Oven Roasted Chicken
1 pkg Pepper and Onion Mix (Frozen Vegetables)
1/4 cup sliced mushrooms
1 pkg fajita seasoning
1pkg fajita tortillas

Saute Pepper and Onion Mix in a small amount of oil until vegetables are tender.  Add fajita seasoning packet, chicken and mushrooms, stir occasionally until all ingredients are thoroughly  heated.

Son of a Gun, We're Gonna Have Big Fun....

How many of you grew up watching Justin Wilson's cooking show?  I couldn't understand a word he said, but I liked to watch his show. Maybe watching his show is what made me like Cajun/Creole cooking so much - maybe it's Bourbon street - who knows?  I do know that Cajun food is some of my favorite.

Tonight's Feature Recipe at Table 4 Five:

Quick & Easy Jambalaya

1 box Spanish Rice Rice a Roni
2 cups chicken broth
1 pound cooked shrimp tails off
1 pound cooked chicken cubed
1 pound cooked andouille sausage, sliced into 1 inch pieces
1/2 cup celery
1/2 cup bell pepper
1/2 tablespoon olive oil
1 (14.5 oz) can diced tomatoes
Creole Seasoning (to taste)
Red Pepper Flakes (to taste) (optional)


In a large skillet, brown Rice a Roni rice in olive oil - according to package directions. Add Rice a Roni seasoning packet, 2 cups chicken broth and the remaining ingredients to the rice mix.  Bring to a boil. Turn down heat and simmer for 20-30 minutes.  Yum Yum!