Pesto Chicken Stuffed Shells When I'm in my cooking 'zone', creative juices tend to flow and I start throwing random things together so nothing goes to waste. This recipe is a result of using up leftover ingredients I had from other dishes I prepared for the freezer. I figured chicken, pesto and cheese would work with pasta fairly well and so I hoped for the best. We enjoyed these Pesto Chicken Stuffed Shells from the freezer and even my husband was impressed how these came out! I come from the school that any good tasting filling is versatile in different applications, whether it be stuffed into baked dough, layered or stuffed with pasta or even used as a pizza topping. This dish came about after realizing I had quite a few leftovers of pesto, cooked and shredded chicken, various cheesse and jumbo pasta shells. Pesto Chicken Stuffed Shells original Joelen recipe In a large pot over high heat, boil water and prepare pasta shells as directed on package.
Broccoli Cheddar Soup Comfort in a bowl. That is what this soup should be called. As Sugarcrafter, where I got the recipe, stated, I love the broccoli cheedar soup at Panera Bread. Not surprisingly, this soup was even better! Since I was craving this soup, I made it as soon as I saw it in a bread bowl. There was one missing step in the recipe on her site (adding in the garlic), so I added it in the recipe below. *Update* I made a bread bowl today for the leftovers of this delicious soup. Broccoli Cheddar Soupadapted from Sugarcrafter 1/4 cup butter 1/2 chopped onion 1 clove garlic 1/4 cup flour 1 cup half-and-half 1 cup milk 2 cups chicken stock (I used bouillon cubes + boiling water) 1/2 lb fresh broccoli, chopped 1 cup carrot, shredded and chopped 1/4 tsp nutmeg 1/4 tsp cardamom 8 ounces grated sharp cheddar cheese 4 ounces grated Colby jack cheese (I used Velveeta) Salt and pepper to taste Hot Sauce (optional) Sauté the onion (and garlic) in the butter over medium heat.
Epic Fish Tacos Every night this week, I have dreamt I was on a beach. White sands, clear blue water, frozen margaritas and the ultimate holiday luxury⌠fish tacos. There is honestly nothing better than sitting down to a vast table of salty, crunchy, gooey, citrusy fish tacos. Before retiring for a long snooze in the sun.I first discovered them on a trip to Harbour Island earlier this year and have been hooked ever since. Now, seeing we can't all go to the beach, I thought I'd bring the beach to us! This recipe may sound like it takes a lot of work, but honestly it really doesn't and if you're cooking this for someone special, you are defiantly getting lucky tonight! Shopping list- 4 small filets white fish coriander (cilantro) garlic 2 limes Rock salt 1 avocado 1 red onion pea shoots/watercress cherry tomatoes tortilla wraps (nice small ones) This recipe serves 2, but you can easily multiply it to feed friends & family too. If you're not sure what to buy, ask the fishmonger for a meaty, firm white fish.
Kassia Meador Tumblr Chili & Cheese Macaroni Comfort food is always welcome on the table. In our house, we love macaroni and cheese along with the different variations. To prove it, I shared 12 mac & cheese recipes along with a version using buttermilk not too long ago. So here's another version to add to our growing list of mac & cheese variations. This time, I incorporated some favorite hot dog toppings, chili and cheese. This Chili & Cheese Macaroni brings together all the spice of chili and the creamy goodness of melted cheese. Chili & Cheese Macaroni recipe slightly adapted from Cook's Illustrated table salt 1/2 pound elbow macaroni (about 2 cups uncooked pasta) 3 tablespoons vegetable oil 1 1/2 pounds ground beef (85% lean) 2 medium onions, chopped 1 red bell pepper, stemmed, seeded and chopped 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes 1 tablespoon light brown sugar 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)
Party Food! Pizza in a Bite October 20th, 2008 by katie Getting together to watch a game? Or maybe watching a different sort of game? Pizza Bites 2 recipes pizza dough (or 2 cans refrigerated pizza dough)8 oz block mozzarella cheese4 oz thin sliced pepperoni2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)1/4 cup olive oil3 tbsp grated Parmesan cheesepizza or marinara saucePrepare pizza dough and roughly chop pepperoni. I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. Basic Pizza Dough 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)1 cup warm water1 tbsp olive oil1 tsp salt2 3/4 cup flourCombine yeast and warm water, stir to dissolve.Add oil, salt, and flour. What’s for dinner this week? Don’t miss my other pizza creations: Pizza Bagels and Pizza Egg Rolls and Pizza Bread!
Cheesy Broccoli Gratin This is pure melt in your mouth goodness!!! I was so happy how this turned out. I love broccoli so I may be a little bias... 1/4 cup butter 1/4 cup flour 2 cups milk 1/8 teaspoon ground nutmeg 1/4 teaspoon thyme 8 oz cheddar cheese 24 oz frozen broccoli florets, thawed 1/3 cup panko bread crumbs 1/2 cup grated Parmesan cheese 1. 2. 3. An Interview with Kassia Meador Kassia has surely made a name for herself within the surf community with her skills on a long board, but she now has her sights firmly set on the art community and rightfully so. Photography being her main medium, Kassia has proven to be a talent behind the lens, with her work continuing to get stronger and more substantive. We sat down with Kassia a few weeks back, during a rare period when she isn’t traveling for one project or another, to talk a little about her work, fashion and what inspires her. We are happy to bring you an inside look at some of her newest prints that she will be showing over the next few months in Europe and the US. Q&A | Photography, Fashion and Beyond What was the biggest driver that helped peak your interest in photography? Who are some of your favorite photographers, past and present? Your 35mm style is fantastic, with an element of, shoot from the hip… Have you ever considered Photo-Journalism? Where do you draw inspiration from?
Lasagna Stuffed Shells Recipe | Poormet Whenever I go to an Italian restaurant I order one of two things, lasagna or some sort of alfredo. It is something I could eat everyday but am too lazy to make it at home… ever… it just takes too damn long. So, in an attempt to decrease the time it takes to make lasagna (and because I stumbled across a post somewhere) I was going to do some sort of lasagna spin-off. Well, I couldn’t find what I was looking for in the store, and these giant shells were on sale so I decided to stuff them with everything that is in lasagna. This did not save me anytime at all. I can’t really call a post mine without there being some disgusting looking mixture of ingredients. The meat mix was half ground beef half sweet sausage. Next up, I got the sauce rolling and started cooking the shells according to their box. The sauce was stole from “The Worlds Best Lasagna” on allrecipes: onions, garlic, crushed tomatoes, tomato paste, tomato sauce, and sugar. Bored of regular lasagna? Ingredients 1/2 pound Ground Beef
White Cheddar Chicken Pasta Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta For the chicken:1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces1 tsp dry mustard1 T fresh thyme1/2 tsp salt1/2 tsp pepper1 T olive oil Heat olive oil in a large skillet over medium heat. Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
Crockpot Chicken Tacos I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream.
Surfcorner.it | italian surfing portal Baked Cheesy Chicken Bake Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Be Sociable, Share!
Oven Roasted Potatoes | My Adventures In The Country When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like: