March 16, 2007
So the lady I work with whose husband leaves her surprises all the time brought her a big ole plate from Tim’s Cajun Kitchen for lunch.Â
I. AM. DYING.
It smells SOOOOO good. And I mean, I had a dose of cajun last night.. I finally needed some comfort food and made Rotel Chicken, a comfort dish I learned about in Louisiana. It was soo good, and I told Bryan, “I don’t care if you eat any of it, or even if you like it, I made it for me.” (So he ate some on his own, and even liked it.)
I have a big ole tupperware thing of it sitting in my fridge at home. I’m debating actually going alllllll the way home to eat it.
Cajun. Mmm.
11:09 am
That sounds good, I want the recipe.
Oh my dear Lord, it’s the easiest thing in the world. You boil 4 or 5 chicken breasts in water to which you’ve added salt and pepper. (I, personally, use half stock, half water.) Let chicken cool, then cut it up. Meanwhile, you A) boil a box of angel hair pasta in the chicken water while B) sauteeing an onion in a stick of margerine/butter. When you drain the pasta, leave a fourth of the water in there for flavor, and mix the chicken BACK in. Throw in the onion/margerine mixture, add a can of rotel tomatoes (I go spicy normally, but Bryan sweats when he eats the regular), and a brick (1 lb) of Velveeta. Mix it all together in a 9×13 pan, and heat it in a 350 degree oven until thoroughly melted.
Gotta tell you.. if I can do it, it’s damn easy.