Starchy Chicken Cesar Pasta

Chicken Ceasar salads are delicious. Especially when served with pita chips on the side or stuffed inside a warm pita pocket with a side of butter noodles. Not having access to delicious salad ingredients, a Chicken Cesar Pasta was made with a side of pan seared fresh zucchini.

Modifications Made:

Just one simple modification was made with no effects to the dish itself. Regular spaghetti was used instead of angel hair.

Scaled for Likability: No, Thank You

In reading this recipe, the opening paragraph secured my decision to make this meal. "So, the idea of Chicken Caesar Pasta is extremely enticing. That being said, the balance of flavors, amount of sauce, and the consistency of the sauce is key in order to make it work without it being overpowering."

Tender well seasoned chicken, perfectly cooked pasta, capers providing lovely bits of salt, a very rich, well coating sauce made with the absence of butter or cream.

Consistency of the sauce is KEY. Well, that is what she wrote but that is not what was achieved. What was achieved was wall putty. What went wrong? Cooking pasta in the sauce results in a gritty starchy sauce. Be it tomato sauce, milk/cream sauce, or a pesto sauce, when the noodles are cooked in the sauce the sauce will become thick due to the starch of the pasta itself. This starch then overpowers the sauce making for a paste pasta. Should have known from the start to cook the pasta on the side and created a rich, creamy sauce for the chicken to simmer in and then combined the sauce and the pasta before serving. Should have known.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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