Angel Chicken

So, did I chase you all away after my last post? Sometimes I'm not in the best mindset for blogging. I think I was in a rambling mood that day. Surprising you even got a recipe out of that! Anyway, I'm back {sort of} and trying to figure out how to make my computer time more effective so that I can share recipes more often. 

I found this recipe in a Kraft recipes magazine I got ages ago. I think it was a 2009 magazine. But I only just recently got around to trying it out. So so tasty! And the best part is this recipe is perfect for doing in the crock pot so it can be a make-ahead, too. I love those!

Angel Chicken
Recipe from Kraft

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, very soft
1 can  cream of mushroom soup
1/4 cup Italian Dressing
1/4 cup  chicken broth
2 chicken breasts, cut into bite sized pieces
1/2 lb.  angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley OR 2 tsp dried parsley

Directions:
Put your chicken pieces into a frying pan with a small bit of oil. Cook on medium heat for 3-5 minutes, or until chicken is done. Turn heat down to low and cover while completing next part.

Beat first 4 ingredients with whisk until well blended; pour over chicken in pan. Simmer on medium/low for 10-15 minutes to let the flavors blend. {Alternate cooking method: put the chicken in a crock pot; cover with the cream cheese mixture. Cook on low 4 to 5 hours or on high 2 to 3 hours.}

Cook pasta as directed on package; drain. Serve topped with chicken mixture and parsley. {Note: if using the dried parsley, mix it into the chicken mixture just before serving.}

Mulligan

Okay, let's talk for a minute. The topic of discussion: life.

Now wait! Don't run away just yet.

I know it's not the most fun of conversation topics and it's really easy to get all Debby Downer on the subject. But here, I'll make it better - let's talk about my life.

Not better?

Okay, never mind.

Wait. Not never mind. Ah, what a quandary this post seems to be. You see, I want to tell you how busy I've been. I want to tell you about how I just don't ever feel like cooking in the summer. I want to show you pictures and brag about everything that's been accomplished this summer. That, my friends, is life. And sometimes, life starts a sprint race and forgets to tell you about it.

Life hasn't ever done that to you?

Oh.

Well, that's what it feels like has happened to me this summer. Never in my life have I had a busier summer. I am still trying to figure out what everyone means when they talk about summer being the perfect time to get all that reading in. I haven't hardly picked up a book in a couple months! {Okay, so this isn't entirely true. I have actually finished a few books in the last couple months. However, it feels like it's not much because it's less than normal. I'm a read-aholic. :D As if that's a real thing.}

Anywho, as I've been busy catching up to the life that took off without me, this little 'ole blog has taken the back, back burner. The one that isn't even on. It's cold and lifeless. I'm sure glad Tierra has been around to keep it going the last couple weeks. But now I'm back {hopefully!} - and with a recipe that will surely help with your "I don't feel like cooking in this hot summer weather" attitude.

Huh? That's just me, too? Okay, never mind again. Maybe I should just shut up now.

Or not! Tricked ya! Can't hush up until I've posted the recipe. And then the next time I'm back, I'll try to make sure I make sense. Thanks for sticking it out with me! I hope you've all been having a great summer!

Mulligan
Recipe from Mary Bingham

1/2 lb ground beef or turkey {I like a mix}
1 large onion, finely chopped
1/2 tsp garlic powder or 2 garlic cloves, minced
4 large potatoes, scrubbed and cut into bite-sized pieces
1 Tbsp oil
1 can sweet kernel corn, drained or 1 cup frozen sweet corn
Salt and pepper to taste {I actually really like seasoned salt with this}

Directions:
In a large skillet on medium heat, brown the ground beef; drain and transfer to a bowl or plate. Add the onion and garlic powder and mix well. In the same skillet you used to brown the burger, add the potatoes and oil; cook on medium low heat until tender, about 20-25 minutes. Once potatoes are done, add the ground beef and the corn. Cook on low for 5 minutes, or until corn in warmed through. Salt and pepper to your liking. Enjoy!