Buffalo Chicken Stuffed Shells

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I love any excuse to use Franks Red Hot Sauce in a recipe.  These are a delicious twist to the stuffed shell.

Buffalo Chicken Stuffed Shells

  • 3 cooked diced chicken breast
  • 2 celery stalks chopped, keep leaves on for appearance and more flavor
  • small onion chopped
  • 3/4  cup Franks Red Hot Sauce
  • 1 smaller size container ricotta cheese, I use part skim
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • 1 10 ounce package jumbo pasta shells
  • 8 ounces shredded reduced-fat mozzarella cheese
  • Ranch dressing to drizzle over cooked shells

Directions:

Preheat oven to 350°F. Cook pasta in boiling water according to directions on box, cook to al dente, rinse with cold water when done.

In a large skillet over medium heat, place 1 table spoon olive oil in the pan, cook the diced chicken until browned and cooked through,  Add vegetables and cook until the onions are translucent.

In a large bowl mix together chicken and veggies, ricotta cheese, hot sauce, egg and half the shredded mozzarella cheese

Grease a 9X13 pan, in each cooked shell, place a spoonful of chicken mixture in shell, place in baking dish and repeat until you fill all shells. Place the remaining cheese on top of shells and place in oven for 15- 20 minutes or until cheese is browned and bubbling 

For presentation, when shells are done, drizzle with ranch dressing and extra hot sauce. 

Enjoy!!

Swedish Meatballs

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My family loves this very filling recipe.  Its a great meal to make and you can double the recipe to make for pot lucks. 

Swedish Meatballs

1 small onion diced

1 pound ground pork

1 pound ground beef

1/2 cup panko bread crumbs

1/3 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon all-spice

For the broth:

2 cans beef broth

1 teaspoon Worcester sauce

1 1/2 cup heavy whipping cream, divided

1/2 cup flour

1 teaspoon Dijon mustard

Egg noodles or mashed potatoes, cook per directions

Directions: 

Finely dice one small onion

in a large bowl add 1 pound ground pork and 1 pound ground beef

add 1/2 cup Panko bread crumbs

add 1/3 cup milk

1/2 teaspoon salt

1/2?teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon all spice

Now in a lined cookie sheet roll 1 inch meatballs. Place in a 350 degree oven for about 25-30 minutes or until a meat thermometer reads 165 degrees

next make sauce in stovetop in a large stock pot.
Add to stock pot 2 cans beef stock

1 teaspoon Worcester sauce

1 cup heavy whipping cream

1 teaspoon Dijon mustard

add cooked meatballs to the sauce.

add 1/2 cup of flour to a 1/2 cup heavy cream.

Whip to combine. Add to pot. This will thicken the sauce.
leave the pot simmer until sauce thickens.
serve with mashed potatoes or egg noodles.
Enjoy!

 

Cannoli Dip

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This is a great spring or summer recipe to make, no oven needed.  Just be sure to keep cool and you have a great treat.

 

Cannoli Dip

Ingredients:

  • 2 cups ricotta cheese, I used part skim
  • 1 (8 ounce) package cream cheese, I used less fat version, slightly softened
  • 1 ½ cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips

Directions:

  • In a kitchen aid mixer, or large bowl and hand mixer, beat ricotta cheese and cream cheese together in a bowl until smooth, add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Mix in the chocolate chips.

    Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Loaded Dip

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I was excited to make Loaded Baked Potato Salad for dinner when I placed my grocery pick up order.  This was back in August of 2020 and things were out of stock like potatoes.  I had everything else I needed but no potatoes.  After a week and 1/2 of waiting to see if they were available they were still out of stock.  I needed to use up my other ingredients so this is where this dip came a thing.  I am not mad though because this was absolutely delicious.

Loaded Dip

10 slices bacon, cooked and cut into 1/2 inch pieces

1 green onion, for garnish

1 small sweet onion

salt and pepper to taste

8 ounces shredded cheddar cheese

1 container sour cream (16 ounces)

2 teaspoons oil

Directions:

cook bacon set aside

add oil and diced sweet onion to a fry pan cook until translucent.

In a bowl add the sour cream, diced cooked onion and bacon, cheese, salt and pepper to taste.

mix well taste for proper spice level.

serve in a nice bowl with green onion as garnish, and serve with fries, crackers or vegetables.

Enjoy!!

Greek Pizza

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I was missing restaurants the summer of 2020 and I was trying new recipes to get my favorite flavors at home.  I bought a ton of ingredients to make souvlaki and decided to use up my ingredients with a twist.  One thing I loved was the Greek pizza.  This was fun and easy to make.  Enjoy!!

Greek Pizza

1 refrigerator pizza crust

2 boneless skinless chicken breast

3 tablespoons Greek dressing

tzatziki sauce

feta cheese, one small container

1 can jumbo black olives, any size is fine

1 tomato

1 English cucumber

1 small red onion

Directions:

Start by dicing the chicken, put in a zip top bag and add Greek dressing, marinate 1 hour

dice the onion, cucumber, tomato and slice olives

after the hour marinating time, add crust to a pan, spread the crust over pan and add 1/2 the feta cheese. bake per instructions

while that is baking pan fry the chicken.  cook until done.

When crust is cooked add the cooked chicken veggies and spread sauce on top. add remaining feta to top.

enjoy!!

 

Chicken and Arugula Pesto Pasta

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It is so hard to find new recipes.  I have been enjoying my fresh pasta with pesto sauce, but wanted something different.  After 2020 we are being very creative with our food.  This tastes great and its a great way to get a new flavor introduced to your weekly meal plan.

Chicken and Arugula Pesto Pasta

2 chicken breast, diced

1 tablespoon olive oil

1/2 can chicken broth, about one cup

1 cup heavy whipping cream

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup parmesan cheese

1/2 pound dry noodles. cooked per directions

4 ounces mozzarella cheese

1/2 jar arugula pesto, I found this at Target, if you cant find regular pesto is fine to use

1 teaspoon corn starch

Directions:

In a large sauce pan cook noodles per directions

Dice the chicken and add 1 tablespoon oil to the fry pan, fry the pieces up until cooked through and browned.

remove chicken from fry pan, add the cornstarch to the bottom of the pan along with the broth and heavy cream, whisk to combine.  Add the pesto can cheeses. Add the spices and the 1/2 jar pesto sauce.  Mix well.  Add the cooked chicken and noodles to pot, mix to coat.

Serve with cherry tomatoes.

Enjoy!!

 

 

 

Flan Cake

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I really enjoy flan, but some people find it a difficult dessert.  In my opinion this recipe makes it seem so much easier to make.  Its a creamy delicious dessert.  Great for any occasion.

Flan Cake

Ingredients

For the Caramel

  • 1 cup sugar

For the Flan

  • 4 large eggs
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1/2 can table cream
  • 4 oz cream cheese
  • 1 tsp Mexican vanilla extract, regular can be used if you can’t find the Mexican vanilla

For the Chocolate Cake

  • 1 box devils food cake mix
  • Ingredients from the box of cake mix

For the Caramel

  • In a large non stick pan add the 1 cup of sugar
  • Move the pan around until the sugar starts melting.  You can mix it a bit, but it will get lumpy, just keep turning pan to prevent burning when it starts melting.
  • Being sure to use pot holders to prevent burning yourself, Pour the caramel mix into greased bundt pan making sure you pour it so it evenly fills bottom of pan. 
  • Let the caramel cool for at least 10 minutes before adding the flan mixture. 
 

For the Flan

  • Combine all of the ingredients in a blender and blend until smooth. 
  • Add the flan mixture to the bundt pan.
  • Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375 degrees.
  • Remove from the oven and remove the aluminum foil

For the Chocolate Cake

  • Prepare the cake mix according to the box instructions. 
  • Pour the batter into the bundt pan on top of the flan. 
  • Bake at 375, uncovered 40 minutes, or until a toothpick comes out clean. 
  • Let cool for 4 hours in fridge, or overnight
  • After cooled, place the pan into a hot water bath for about two minutes to release the caramel from pan then remove cake from pan and flip onto a large plate.
  • Enjoy!!

 

 

Air Fryer Potato Wedges

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I love my air fryer and I love making these quick sides that you can have air drying while you prep an entree. This recipe is easy and adds a dash of this and that to a potato. Enjoy.

Air Fryer Potato Wedges

3 medium potatoes

salt

pepper

garlic powder

chili powder

paprika

1 tablespoon canola oil

Directions

Wash the potatoes thoroughly and slice into wedges

In a large bowl add potato wedges oil and a good shake or two of all spices

add to air fryer at 400 degrees for 15-20 minutes

shake every 5 minutes and test for done with a fork

enjoy

 

 

Sausage Breakfast Casserole

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A great recipe for serving to kids before school.  Make this and freeze portions, heat it up in microwave and your ready to go.

Sausage , Hash browns and Egg Breakfast Casserole

 

Ingredients

  • 2 packs breakfast sausage links
  • 1 medium white onion, peeled and diced
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • 8 eggs
  • 1/3 cup milk
  • 1 (20 ounce) bag frozen hash browns, thawed
  • 2 cups shredded taco cheese, or you could use cheddar or mozzarella, or your favorite combo
  • 1/4 teaspoon salt
  • ¼ teaspoon pepper
  • Green onion for garnish (optional)

Directions

Heat oven to 375 degrees

Add the sausage to a medium pan. Cook the sausage until brown.  Remove sausage from pan and add sausage to a greased 9X13 baking dish. Using the same fry pan add onions and peppers, cook about 3 minutes until they become soft. When the onions and peppers are cooked place them in the baking dish over the sausage.

Add the hash browns and 1 1/2 cups cheese to the 9X13 pan and stir in the pan until combined.

In a medium mixing bowl add 8 eggs, 1/3 cup milk salt and pepper, until combined. Then add them to the 9X13 baking dish stir everything in the pan to combine.  Add remaining ½ cup cheese to top of casserole.

Cover with foil and bake 20 minutes,  Then remove foil and bake an additional 10-15 minutes.  Until the casserole has slightly browned.

After you remove the pan from the oven let it sit about 10 minutes to rest.

Slice & serve

Enjoy!!!

Rae

Buttermilk Pancakes

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My family loves waking up to the smell of buttery pancakes.  These are easy to whip up and taste so much better then anything you get from a box.

Buttermilk Pancakes

2 cups all purpose flour

2 tablespoons granulated sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

8 tablespoons, (1  stick) butter

2 cups buttermilk

1 teaspoon vanilla extract

2 eggs

Syrup for serving

In a large bowl mix together flour, sugar, baking powder, baking soda and salt.

melt 1/2 stick butter (4 tablespoons) in a separate bowl mix together butter, buttermilk, vanilla and eggs, whisk the buttermilk mix into the flour mixture. mix as little as possible to make a thick lumpy batter, do not overmix.

Heat a skillet and grease pan pour a few tablespoons of batter into heated pan, when bubbles form, flip pancake.  cook until golden brown.  repeat until you have cooked all pancakes, you may need more cooking spray or butter in pan to cook up remaining pancakes.  serve with syrup