Tuesday, March 2, 2010

Cincinnati Chili with Cheesey Garlic Naan Bread In Less than 20 Minutes - SERIOUSLY!

This is one of Jay's favorites (of course if he gets a meal that is warm and not topped with milk, he's pretty impressed). I prefer the chili ("Cincinnati style") that  I made from scratch but since he says he can't tell the difference, and that I make it too "thick," I figured why bother? So, even though I am not a big fan of the chili, I am a huge (ok, no pun intended) fan of cheese, pasta and this awesome cheese bread that I came up with from some items I had on hand. Hope you enjoy!
First, prepare the bread because it takes the longest:
Start with

Notice it's the "Garlic" one (saves you more work)
place on a pan and smear with

then add some cheese of your choice, I happened to have some 
leftover mozarella, parmesean and cheddar...

now sling this into the toaster/convection oven (is there any other kind of oven?) at 350 degrees for about 12 minutes

While this is cooking, 
do the spaghetti (hey now, you know what I mean)

Start by boiling a pan full of water and once it's boiling, toss in some spaghetti, I used

Cook until al dente (about 6 to 7 minutes) because it will continue to cook after you take it off the stove (nothing worse than a floppy noodle).

During this same 7 minutes, place this

in the microwave for 7 minutes (yes it's THAT simple) and I don't know why it has to take a whole SEVEN minutes! I'm starving here!

Now, look at the bread, it should be nice and toasty and melty like this

Now put it all together,
pasta, topped with chili, topped with cheese 
bread on the side

If you really want to feel better about this meal, please add a green salad. I did. Then I finished off the bread (in my opinion, the best part of any meal).

1 comment:

anthony7 said...

I'll have to show Denise this. Looks great.