Granny Annie's Spaghetti Pie

The way food can recall a memory is so amazing to me. I can take a bite of Rice Chex cereal with sliced bananas, and suddenly I'm back in my junior year of high school, it's 6:42 in the morning, and I'm having breakfast with my wonderful dad.

When I take a bite of this spaghetti pie, it's April 8, 2009. I'm in Boerne, Texas at one of my closest friend's houses just days before her wedding. Around the table are the rest of the girls that make up the Fab 5, and we're digging in to some of the best home cooking west of the Mississippi, thanks to the mother-of-the-bride.

I loved each savory bite so much so that I begged Kristen's momma for her recipe. She showed me how she had prepped extras for the freezer--ready to pop in the oven at a moment's notice for any guests who might be dropping by during "wedding week"--and shared what a great meal it was to bring to a neighbor or friend in need. (Talk about thoughtful and hospitable!)

She gladly went and scanned a copy of the recipe from her cookbook that I have kept to this very day (and have since made numerous copies of for friends). 

Take one bite of this dish--with its perfect spaghetti and parmesan "crust," its flavorful sage sausage that's cooked in a delicious tomato sauce, then its balanced layer of sour cream with sautéed bell peppers and onions, and of course the oozing mozzarella cheese--and you will be sold.

I was so eager to share Ann's dish with my peanut and tell her about Granny Annie's spaghetti pie. We had such a sweet time making it together, and this mom was THRILLED that it got her eating veggies and meat. She loved every bite of it, and I'm sure Kristen's baby girl, Anna (Ann's namesake!), will love it just as much when she gets bigger.

Someday you may be able to throw your arms around Ann and thank her for one of the tastiest comfort foods ever when you join her in heaven... Until then, get to know the sweet, warm, wonderful momma and grandma that she was through making this special dish for your loved ones.

Granny Annie's Spaghetti Pie
From the Loving Kitchen of Ann Smith

8 oz. spaghetti
2 eggs
1/4 c. grated Parmesan cheese
2 Tbsp. margarine
1/2 c. chopped green bell pepper
1/3 c. chopped onion
1 c. sour cream (preferably room temp)
1 lb. sage seasoned sausage
1 c. water
6 oz. can tomato paste
4 oz. sliced Mozzarella cheese

NOTE: The gist of the layers will be:
1) Spaghetti mixture
2) Sour cream w/ veggies
3) Meat in sauce
4) After baking, cheese (then bake to melt)

Heat oven to 350 degrees and set out the sour cream to bring to room temp. Break spaghetti in half and cook in salted water until barely tender; drain (or you can use up that leftover spaghetti!). Beat eggs. (Ellie loves doing this for me! I ask her to keep the fork touching the bottom of the bowl when stirring, and to keep the fork in/just above the bowl when she pokes the yolks and lifts them to break them up.)

Add Parmesan cheese (I usually use the green canister one) and toss with warm spaghetti. [See earlier pic of Ellie holding recipe.] Put spaghetti mixture in greased 10-inch pie pan.

Melt margarine in medium skillet; add green pepper and onion. Sauté for 5 to 7 minutes. Do not brown. 

Add sour cream to vegetables; mix and spoon over spaghetti. 

Cook sausage; drain off grease. 

Add to sausage, the tomato paste mixed with water (I usually do this in my liquid measuring cup. I fill it with water first and then dump in the tomato paste and stir with a fork.

Simmer for 10 minutes and then spoon over sour cream mixture.

Bake for 25 minutes at 350.

Then cut cheese into strips and arrange over top. (Try to cover the whole pie with cheese. I start with the slices that come out nice and whole and then fill in the gaps with smaller slices.)

Return to oven for 3 to 4 minutes, until cheese is melted.

Mmmmm delicious... It also makes wonderful leftovers (if there is any!!)

Mexican Haystacks

This is the first dinner David ever made me, when we started dating in 2006.  It was a family favorite of his growing up, and has definitely become a staple meal in this house as well.  It's one of those meals that ALWAYS sounds good.  And it's fairly easy as far as cooking time goes.  The toppings take a little bit of time to prep, but it's definitely worth it. :)

We have a rice cooker (a wedding gift from David's best friend, Stig, and his now-wife Jess), :) so I start by just putting on 3 cups of rice.  We use Calrose rice, which is yummy sticky rice.  We've stuck with the Botan brand for years, which you should be able to find at any grocery store.

Next, cook up a pound of ground beef, drain grease, and add a taco seasoning packet with cold water.  (Cook according to packet directions.)

Now for the prep:

*dice tomatoes
*chop Romaine lettuce
*grate Cheddar cheese (we used Colby this time)
*make dressing: mix mayonnaise and ketchup in a small bowl till orangey-pinkish (do a taste test to see if needs more ketchup)
*grab your favorite salsa

And now for the yummy layering... There is a particular order David taught me that maximizes its deliciousness, so don't. deviate. ;)

The other thing, is just know that no matter how small of an amount of rice you start with on your plate, it will explode by the end.  (When this happens, do not fear--you will still eat every bite.)

Step 1: Rice.

 Step 2: Cheese.  Don't miss this.  

 Step 3: Meat. (See this--now the cheese will melt perfectly between the heat of the rice and the meat, glueing it all together.  Mmmmmm....)

 Step 4: Lettuce (this is where it really explodes!)

 Step 5: Tomatoes.

 Step 6: Drizzle sauce with a spoon.

 Step 7: Salsa

And, voila!  Absolute deliciousness.  David's other tip is to take a bite on one end and work your way through (that way you're getting everything in each bite), rather than taking a bite off the top and working down through the layers.

Our picky-eater-Ellie even takes a couple bites of her "Taco Rice" when we have this.  For the kid version I just did rice, cheese, taco meat, and a little of the sauce--all mixed together.  Add tomatoes, too if your little one eats those!  Add some whole wheat toast and a veggie or fruit for a yummy meal.

When you have your next planning day (FlyLady chooses Tuesdays), add this to your meal plan for the week and let me know how you like it! :)

You'll know why I married my guy.

Shannon's Sour Cream Chicken Enchiladas

My best friend since 6th grade gave me this incredible recipe at my bridal shower over six years ago.  (You can check out her blog here!)  I'm pretty sure she got it from her sis-in-law (correction: it was from our amazing Bible study leader/mentor-turned-friend Brandi Addington).  This dish is so awesome for prepping ahead of time during your kids' naps, or for freezing or bringing a meal to a friend.

Sour Cream Chicken Enchiladas

from the loving kitchen of Shannon Paterson

Ingredients:

3 cans cream of chicken soup
Green onions (3 to a whole bunch)
1 1/2 lb Monterey jack cheese
16 oz sour cream
7 oz diced mild green chilies (small can)
One whole rotisserie chicken
15-20 corn tortillas

Can sliced black olives (optional, for garnish)

Step by Step:

First, pre-heat oven to 325 degrees Fahrenheit. 



 Peel meat from the rotisserie chicken into small strips.  OR boil chicken breasts till cooked, then shred chicken using forks or a standing mixer (with flat beater--while still hot).

Shred Monterey Jack cheese. 

Chop green onions.  

In a large skillet put chicken soup, chilies, most of the green onions (save some for garnish), and half the sour cream.  Stir and heat on low until just slightly warm.

Dip both sides of tortilla in sauce.

Put on cutting board (or I just keep it in my hand), fill with some cheese and chicken, roll up

(should be about an inch and a half to two inches thick), and stick in casserole dish. 

Repeat until filled.

Take remaining sauce (or most of it, you don't want it too soupy) and pour on top of rolled up tortillas.  Spread so it's even.  

Next, take the remaining sour cream and stir until thin and easy to spread.  Spoon the sour cream over the sauce 

Spread sour cream until even.  

Put a good amount of shredded cheese on top.

Then put in the oven (325 degrees F) for 30 minutes.  If enchiladas were refrigerated, bake for 35 min.

When enchiladas are done, garnish with black olives and green onions. 
(Optional!  I often do half and half so everyone wins.)
Let sit 10 minutes before serving.

And enjoy!  It's always a fun guessing game trying to cut where you think the enchiladas are. 

Oh, and it is Absolutely Delicious as left overs, too.

Shout out to my Enish Leb for such an awesome dish. :) xoxo

Here's the complete recipe below:

Sour Cream Chicken Enchiladas

from the loving kitchen of Shannon Paterson

Ingredients:

3 cans cream of chicken soup

Green onions (3 to a whole bunch)

1 1/2 lb Monterey jack cheese

16 oz sour cream

7 oz diced mild green chilies (small can)

One whole rotisserie chicken

15-20 corn tortillas

Can sliced black olives (optional, for garnish)

Directions:

Pre-heat oven to 325 degrees Fahrenheit. 

Peel meat from chicken into small strips.  Chop green onions.  Shred cheese.  Set these aside.  In a large skillet put chicken soup, chilies, most of the green onions (save some for garnish), and half the sour cream.  Stir and heat on low until just slightly warm.

In a casserole dish (9x13) put a little sauce at the bottom to cover thinly.  Get tortillas, cheese, and chicken ready to assemble.  Dip both sides of tortilla in sauce, put on cutting board (I just keep it in my hand), fill with some cheese and chicken, roll up (should be about an inch and a half thick) and stick in casserole dish.  Repeat until full.

Take remaining sauce (or most of it, you don't want it too soupy) and pour on top of rolled up tortillas.  Spread so it's even.  Next, take the remaining sour cream and stir until thin and easy to spread.  Spoon the sour cream over the sauce and spread until even.  Put a good amount of shredded cheese on top.

Put in a pre-heated oven (325) for 30 minutes.  If enchiladas were refrigerated, bake for 35 min.  When enchiladas are done, garnish with black olives and green onions (optional) and let sit for 10 minutes before serving.