BUFFALO CHICKEN STUFFED SHELLS

Buffalo Chicken Stuffed Shells Adapted from Sugar Crafter
1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Directions:  Prepare pasta shells as directed on package. Mix all the ingredients except for the shells in a large bowl. Stuff each shell with as much filling as it will hold. Preheat oven to 350 degrees.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole. Top with green onions if desired.

Modifications:
-I used Frank’s Buffalo Wing Sauce
-I added extra chicken and cheese on top of the shells.

Here’s what you’ll need:
  • Put the chicken in water to cook.  Also, cook the shells according to the package directions.
  • Preheat the oven to 350 degrees.
  • Mix together the wing sauce, cream cheese, ricotta, and cheeses.
  • Take the chicken out and shred it.  Add it to the wing sauce mixture.
 
  • Drain the shells and place them in a greased baking dish.
  • Spoon the mixture into the shells.
  • Into the oven for about 10-15 minutes (that’s my pizza stone underneath the dish)  
I decided to add a bit more chicken and cheese to the top of the shells.
Here’s what you’ll end up with:
PHILLY CHEESE STEAK SANDWICHES
Philly Cheese Steak Sandwiches
1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water
Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.
Here’s what you’ll need:
Modifications:
-I used 2 containers of pre-packaged deli style roast beef
-I used the left over Provolone cheese that I had from last week’s Baked Ziti.
Wipe off the mushrooms with a paper towel and cut them up.  Cut up the onion and green pepper, too.
Put 2 cups of water in a sauce pan and add 4 beef bouillon cubes.
Melt 2 tablespoons of butter in a pan. 
Slice open the bread while the butter is melting.

Saute the mushrooms, green peppers, and onions in the butter.

After the mixture has cooked for a bit, ladle in 1 cup of the beef bouillon stock into the onion mixture.

After the mixture has cooked for a while and onions were soft, add the prepackaged deli roast beef and seasoned the pan with Home Seasoning.

While the mixture cooks, slice up the meat into smaller slices.  Fill in the rolls with meat and veggies and then cover it with a slice of cheese.  

Pop the sandwiches in the oven for about 5-7 minutes so the cheese can melt.  

Here is what you’ll end up with:

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Peanut Butter Strawberry Pancakes aka Peanut Butter & Jelly Pancakes
The following recipes were inspired by a recent impulse purchase by hubby of Strawberry Peanut Butter M&M’s which were actually pretty good. I figured with Strawberry season is on the way, it would be a good time to try these out.
 
Peanut Butter Feather Pancakes
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder (this is what makes them feathery)
1/2 teaspoon salt
1 large egg
1/3 cup JIF Peanut Butter
1 cup milk
1 tablespoon butter, melted
  • In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
  • In a small bowl, beat egg with Jif until blended. Stir in milk and melted butter.
  • Add all at once to the dry ingredients, beating until blended. Add more milk to thin batter if necessary.
  • Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

 

 

 

 

 

 

 

 

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

  • Combine all ingredients in a medium saucepan.
  • Bring to a slow boil.
  • Simmer gently 5 minutes.
  • Remove from heat and cool 5 minutes.
  • Store in refrigerator.

Peanut Butter Pancakes
1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 egg
¼ cup peanut butter
3 tablespoons butter, melted

  • Combine flour, sugar, baking powder and salt.
  • Beat milk with egg.
  • Add peanut butter and butter until smooth.
  • Add to dry ingredients and beat just until well moistened. Add more milk to thin batter if necessary.
  • Lightly butter hot griddle.
  • Spoon by ¼ cupfuls onto griddle.
  • Cook until golden brown on both sides.

Peanut Butter Strawberry Pancakes
aka Peanut Butter & Jelly Pancakes



1¼ cups Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup JIF Creamy Peanut Butter
2 tablespoon sugar
2 large eggs
1¼ cups milk
1 teaspoon vanilla
1/4 cup Strawberry Jam

  • Combine flour, baking powder and salt in large bowl.
  • In separate bowl, whisk together peanut butter, sugar, eggs, milk, and vanilla.
  • Stir wet mixture into dry ingredients, stirring until just combined.
  • Heat non-stick skillet over medium heat; brush with oil. Swirl half of jam into pancake batter.
  • Pour about ¼ cup of batter for each pancake into skillet.
  • Cook for 1½ to 2½ minutes or until underside is golden and bubbles break out on top. Turn and cook for 1 to 2 minutes or until underside is golden.
  • Repeat with remaining batter, spooning remaining jam into batter, and brushing skillet with more oil as necessary.
Meatloaf with a BIGGER Kick, & Avocado Stufffed Cheddar Jalapenos
MEATLOAF WITH A BIGGER* KICK
2 pounds hamburger
2 Jaapenos, chopped fine
1 bunch green onions, sliced thin
3 cloves minced garlic
1 jumbo egg
1/4 cup chili sauce
1 tablespoon Better than Bouillon Beef Base
1 Tablespoon creamy horseradish
1 sleeve Townhouse crackers, crushed
1 teaspoon sea salt
1/2 teaspoon white pepper
  • Mix all ingredients together thoroughly
  • Use a tall loaf pan
  • Bake 45 minutes at 350 degrees or until edges are browned and crisp
  • Immediately pour off excess grease
  • Enjoy

*You can see my original Meatloaf with a KICK recipe here.

AVOCADO STUFFED CHEDDAR JALAPENOS
12 large Jalapenos
2 ripe avocados
1/3 cup sour cream
salt and pepper to taste
12 slices aged cheddar

  • Preheat oven to 350 degrees.
  • With gloved hands clean and seed the Jalapenos
  • Mash avocados.
  • Mix avocados, sour cream, salt and pepper until well blended.
  • Fill each Jalapeno.
  • Bake 30 minutes.
  • Top with Cheddar and bake 5 minutes more.


TIP: The chemical capsaicin, the component that makes peppers and chiles hot, is a tricky one. Drinking water does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are your best antidote. If you’re cutting chiles you can prevent irritation by coating your skin with oil before you start working with the chiles, or wearing gloves for chopping.
Chicken Enchiladas & Refried Beans
Recently FIL wanted chicken enchiladas. He said 2 different granddaughters would come up and make them in the past and then freeze them so he’d have them later. So I made a big batch and froze them in 2 packs for him.



OOPS there is no picture with the sauce poured over them, but don’t forget this very important step.

CHICKEN ENCHILADAS SUIZA
2 pounds boneless chicken breasts (or bone in if your prefer), cooked & shredded*
2 cloves garlic, finely minced
1 teaspoon white pepper
1/2 cup sour cream +
4 oz. can chopped green chiles, drained
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
1 14 oz. can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
corn tortillas
Avocado slices
  • Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.
  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.
  • Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with avocado slices and home made refried beans.

*Tonight I used rotisserie chicken

Texas Caviar ~ Simply Delicious Sunday

While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.

Texas Caviar

TEXAS CAVIAR
1 pound black eyed peas
2 cups Italian salad dressing
1 cup grape tomatoes, quartered
1 large shallot, chopped
1 bunch finely chopped green onions (tops too)
finely chopped jalapeno peppers to taste
3 cloves finely chopped garlic
Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
Tortilla chips
  • Soak peas in enough water to cover overnight.
  • Drain well. Pick out bad beans.
  • Transfer peas to saucepan. Add enough fresh water to cover.
  • Over high heat bring to boil.
  • Let slow boil until tender, about an hour or so, but do not overcook.
  • While peas are cooking chop remaining ingredients and mix well with dressing.
  • Drain peas well.
  • Blend into dressing mixture and let cool.
  • Chill several hours.
  • Serve with tortilla chips.

Originally native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

Italian BBQ Chicken & Corn Casserole
With the big move I was reaching for recipes that would work around the things I had on hand. I came up with this recipe and it was a huge hit and sooooooooo easy, not that I’ll let hubby know that LOL.


ITALIAN BBQ CHICKEN and CORN CASSEROLE
2 pounds chicken tenders
2 cans whole kernel corn, drained well
salt & pepper
1/4 cup butter
1/2 cup finely chopped Vidalia onion
1 teaspoon minced garlic, jar
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
1/2 teaspoon fresh ground pepper
2/3 cups apple cider vinegar
1/2 cup water
1/2 cup dark brown sugar, packed
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 cup Classico sun-dried tomato pesto

  • Preheat oven to 325 degrees.
  • Arrange chicken tenders in the bottom of a buttered glass baking dish.*
  • Salt and pepper well.
  • Spread corn over chicken.
  • In a saucepan, melt the butter until frothy.
  • Add the onion and garlic and cook a few minutes until translucent.
  • Whisk in the remaining ingredients and simmer over medium high heat until thickens.
  • Pour over the chicken and corn.
  • Bake 45-60 minutes.
  • Serve with Beer Bread for a yummy cold night meal.

*If you want to cut down baking time, brown the chicken first and decrease baking time by 30 minutes.

Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits




CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

  • Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
  • Fold in grated cheese
  • In a large skillet cook over low heat until it all melts together.
  • Add frozen hash browns and saute’ until golden brown.
  • Add onions and celery. Cook until translucent.
  • In a large saucepan whisk the bouillon into the hot water.
  • Add the carrots, potatoes, celery, broccoli pieces and onions.
  • Simmer on low 1 hour until all vegetables are soft and tender.
  • Mash vegetables.
  • Add cheese and blend well.
  • Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

  • Preheat oven 450 degrees
  • Mix all ingredients together.
  • Drop evenly into muffin tins.
  • Bake for 15 minutes.
  • Makes 12 biscuits.
Meat & Bean Tostadas

What I really love about this recipe is that all the parts can be made ahead and then you can assemble them cold one at a time or all at once.

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Meat & Bean Tostadas
2 pounds ground beef
1 large Vidalia onion, chopped and divided in 1/2
1 can Rotel original tomatoes
1 small can chopped green chiles
1 recipe Taco seasoning
1 batch Refried beans
grated cheddar cheese
1 tomato, chopped
chopped olives
taco sauce
sour cream

  • Brown ground beef with 1/2 of the chopped onion.
  • Drain off fat.
  • Add Rotel tomatoes, green chiles and Taco seasoning. Simmer over low heat for about 15 minutes until liquid is absorbed.
  • Layer tostada shells with a layer of Refried beans, a little cheese, meat, tomatoes, olives and a little more cheese.
  • Bake 10 minutes until heated through.
  • Top with taco sauce and sour cream.
  • Enjoy.

 

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Shirred Eggs ~ Simply Delicious Sunday


SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.