Spanish Rice

I found a spanish rice recipe that I love!

2 cups long grain rice
3 TBSP oil
One small diced yellow onion
1 TBSP minced garlic
4 cups water
approx 4 TBSP tomato bouillon
1 Poblano pepper, diced
1 small handful of cilantro

Start by toasting the rice on high heat with the onion, garlic and 3 TBSP of oil, just until it is starting to brown a little. Add the water and bring to a boil. Add the bouillon and stir. Next add the diced pepper and the handful of cilantro.  Turn to a medium/low heat and cover. Rice will take approx 15-20 minutes to cook.

Bourbon Chicken

www.jamiecooksitup.blogspot.com Time: 15 min. prep + 30-40 min. cooking time Yield: 5 servings Recipe from Big Oven via Pinterest 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice. Enjoy! Comments _displayNameOrEmail_ - _time_ - Remove _text_

Hot Ham and Cheese Pinwheels

www.jamiecooksitup.blogspot.com
Time: 45 minutes start to finish
Yield: 24 pinwheels
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
6. After the dough has rested roll the old girl out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. 
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Grilled Bruschetta Chicken

From Jamie Cooks It Up!

It's not very often that I please everyone at dinner, but this one did!  I didn't serve it with the pasta, just a salad.


4-5 boneless skinless chicken breasts
1 C Kraft Light Zesty Italian Salad Dressing
1 pint grape tomatoes
3 cloves of garlic
1 T olive oil
2 t balsamic vinegar
freshly cracked salt and pepper
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
 
8  oz. spaghetti noodles
2 T butter
salt and pepper
 

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized zip loc freezer bag. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. Then pat yourself on the back for getting your act together and having a plan for dinner....right in the middle of the summer. Good for you. I'm so proud to know ya.
2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.
3. Peel your garlic and chop it into rough pieces.  
Then chop up your basil. If you have some growing fresh in your garden....bless your beautiful hide. You are a better woman (or man) than I am. If you live within 25 miles of here, I sure hope you like to share.
4. Pour in your balsamic vinegar and drizzle the olive oil over the top.
5. Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. Yes...dig right in. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed. 
6. Get your mozzarella cheese grated. 
7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.
8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta. 
9. Sprinkle it with the Mozzarella cheese and then cover the grill. 
Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.
10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Be sure to get all of the yummy juices from the pan as well. Sprinkle it with Parmesan cheese and serve immediately.

Snickerdoodle Bread

Snickerdoodle Bread

found here

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

Instructions

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

** I left out the cinnamon chips because I couldn't find them and it was still really good!

MONTEREY CHICKEN

MONTEREY CHICKEN
found here

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits- I just cooked and crumbled bacon
1 c. colby and jack cheese, shredded- I used cheddar
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Slow Cooker Sweet and Sour Chicken

From Real Mom Kitchen

 

Ingredients

• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup white vinegar
• 3 Tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 3 boneless skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
• 1/3 cup water
• 1/3 cup cornstarch
• 3/4 cup diced pineapple chunks (use fresh or canned chunks)
• 1/4 medium onion cut into 1 inch pieces
• 1/2 green pepper, cut into 1 inch pieces
• cooked rice

Instructions

1. Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
2. Add the chicken pieces and stir to coat. Cook on low for 5 hours.
3. In a small bowl combine the 1/3 cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
4. Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
5. Serve over cooked rice. Makes 4-5 servings.

**This was good. I also added celery, yellow squash and carrots. The carrots DID NOT COOK in the crock pot in 45 minutes, so I'd leave those out next time.

Buffalo Chicken Sliders with Ranch Slaw

Buffalo Chicken Sliders with Ranch Slaw

Found on Real Mom Kitchen

 

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup water
• 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
• 1 1/2 cup brown sugar (use less if you want it more on the hot side)  **I only used 1 cup and it was SWEET!
• 1/4 cup water
• 5 1/2 cups coleslaw mix
• 2 stalks of celery, cut into thin slices
• 1/3 cup ranch dressing
• 3 Tbsp mayonnaise
• 2 tsp sugar
• 1/4 tsp lemon juice
• 16 slider size buns or rolls
• butter

Instructions

1. Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
10. Serve each roll topped with some of the chicken mixture and some of the slaw.

**This was delicious!  I did regular coleslaw dressing (not the ranch)  I ate it on iceberg lettuce and it was so yummy. ALL MY KIDS ate it on a bun.  

SLOWER COOKER CILANTRO LIME CHICKEN

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.


I would like to add that I froze the left overs and made them again a few weeks later. Hubbie said they were even better than the first time. We ate them corn tortillas the 2nd time.

found at http://tried-and-truecookingwithheidi.blogspot.com

Chewy Chocolate Cookies

• 1 ¼ cups butter or 1 ¼ cups margarine , softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.)

Directions:

1. Heat oven to 350°.
2. In large mixer bowl; cream butter and sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
6. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

We added frosting and made them oreo style! Yum

Read more: http://www.food.com/recipe/chewy-chocolate-cookies-5049#ixzz1lMBBbnHk

Chicken Parmesan Casserole

Here is a link to the original recipe

As it was a video tutorial, I'll just write out the recipe here.

Coat the bottom of a casserole dish with Olive Oil, then some garlic and crushed red pepper. I went heavy on the red pepper and it had some heat. Lay chicken breasts on the oil mixture and cover with Spaghetti sauce. Top with mozzarella cheese and parmesan cheese lightly, then cover with Garlic croutons, then more mozzarella and parm. Bake at 350 for 35minutes to an hour. Mine took approx 45 minutes. I kept it covered until the last 15 minutes or so. This was so good!

Sausage Tomato Pasta

From See Jane in the Kitchen

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Wonton Chicken Tacos

From See Jane in the Kitchen

1 can chicken

3 ounces cream cheese

1/4 cup salsa

1/4 tsp garlic salt

1/4 tsp cumin powder

1 package won tons

oil for frying

Drain chicken and mix with cream cheese, salsa and seasonings. Place about 2 teaspoons of mixture on wonton and fold into a triangle (wet the edges and seal by pinching or running your finger along edges) Fry in hot oil until light golden brown, they are done fast. Serve with salsa, sour cream and/or guacamole.

Cheesy Au Gratin Potatoes

from Mel's Kitchen Cafe

Cheesy Au Gratin Potatoes
Printable Version with Picture
Printable Version

*Serves 6-8

Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup light sour cream

Topping:
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

Baked Chicken-Bacon Alfredo

Recipe by Our Best Bites

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.


Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.


When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

"Berry Best" Muffins

Recipe from Cooking with Chopin, Living with Elmo

Makes 12 muffins

Streusel Topping:

1/2 cup brown sugar, firmly packed

1/3 cup flour

Zest from 1/2 a lemon, grated (about 2 teaspoons)

1/2 cup pecans or walnuts, chopped (I LEFT OUT)

2 TBSP butter, softened

Muffins:

1 1/2 cup flour

3/4 cup sugar

2 tsp baking powder

Zest from 1/2 a lemon, grated (about 2 teaspoons)

1 tsp cinnamon

1/4 tsp salt

1/2 cup milk

1/2 cup butter, melted and cooled slightly

1 large egg

1 cup berries (thawed frozen blueberries, raspberries, blackberries or a combo all all 3 would work good) -(I LEFT OUT)

Preheat oven to 350 degrees

For Streusel Topping: mix brown sugar, flour and lemon zest together in a bowl. Stir in nuts and butter. Mix together until butter is evenly distributed and mixture is crumbly. Set aside.

For Muffins: combine flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl. Make an indention in the center. Add milk, butter and egg to the indention and mix until smooth. Fold in the berries.

Spoon into 12 greased or paper-lined muffin cups, filling each only 2/3 full. Top with 1 TBSP of struesel topping. Do not overfill the muffin cups or topping will run over into pan. Bake on middle rack in oven for 20-25 minutes (20 MIN WAS PERFECT FOR ME), until toothpick inserted in center comes out clean. Place on a rack and cool for 5 minutes, then remove muffins from tin and serve warm.

Note: These were delish! I even left out the berries so my kids didn't freak out. I'm not sure if I did something wrong with the streusel topping, because it wasn't really crumbly like it should have been but more like a carmely, crusty, goodness on top. It was YUMMY!

Cowboy Quesadillas

Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")

Dipping Sauce
equal parts bbq sauce and ranch dressing (here's our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Pesto Chicken Pasta by Andrea

This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles.
Ingredients:
1 package (16 ounces) pasta
6 cups shredded cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Hashbrown Quiche

Hash Brown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Chinese Noodles with Ground Beef and Rice

1 lb. lean ground beef
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles

Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.

from Stone Creek Market

**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!