Shell Stuffed Shells {recipe #84}

I just thought this recipe was cute. Tiny pasta shells in big pasta shells... what's not to love. The recipe ended up being pretty darn good and pretty darn easy as well. It's also pretty kid friendly. Best of all, it's versitile! You can use whatever cheeses or sauces you have on hand!

Shell Stuffed Shells

Serves 6

Ingredients

24 dried jumbo shell macaroni

8 oz. dried tiny shell macaroni (2 cups)

2 cups Gryere cheese, shredded (8 oz) - Expensive! So you can sub whatever you'd like. But it is tasty!

2 cups shredded sharp cheddar (8 oz)

3/4 cup half and half or light cream

1/8 tsp of white pepper or regular

1 24 oz. jar of vodka sauce or any pasta sauce or more if you are more a sauce person than a cheese person like me! :)

4 oz. of brick cheese or mozzarella cheese, shredded (1 cup)

Fresh basil leaves, optional

1) Preheat oven to 350 degrees Fahrenheit. Cook jumbo shells according to package. Using a slotted spoon transfer to a colander. Rinse with cold water and drain well. In same pan/water cook tiny shells according to package. Drain and set aside.

2) Meanwhile in a saucepan, combine Gryere , cheddar and half and half with pepper. Heat over medium-low heat until cheese is melted and smooth. Mine did not smooth. It was kind of stringy but it makes sense since Gryere is similar to swiss cheese. Stir in tiny shells.

3) Spread 1/2 a cup of the pasta in a rectangular baking dish (3 qt). Spoon cheesy shell mixture into jumbo shells.Place the stuffed shells into the baking dish. Repeat and top with remaining pasta sauce. I am a sauce person and not a cheese person so I would add more sauce next time, plan accordingly.

4) Bake uncovered for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered for about 15 minutes until heated through. Let stand 10 minutes before serving. Top with fresh basil if desired.

Enjoy! 

I would suggest serving it with something light like a salad as it is pretty heavy and cheesy!

All for now,

Alexandra

Breakfast Quesadillas {Recipe #75}

This recipe was both easy and tasty. 

I modified it a bit, so I am just going to write my own recipe.

Breakfast Quesadillas

Serves 6

Ingredients

2 T. Olive Oil

1 Red Bell Pepper, diced

1/2 a can of black beans, drained and rinsed

garlic salt, cajun seasoning to taste

8 eggs {or any combo of eggs/egg whites}

A splash of half and half, milk or water depending on preference

1 big handful of fresh cilantro, chopped

2 Cups of shredded cheddar cheese

6 whole wheat tortillas

1) Saute diced pepper in olive oil until tender. Then add beans and cook for a few more minutes. 

2) Meanwhile, whisk eggs with a splash or two of your chosen liquid and spices to taste. Add the egg mixture to the skillet and scramble. 

3) Heat another skillet over medium heat. Place a tortilla in the pan and put a bit of cheese {as much as you'd like} on the tortilla. Top one side with part of the egg mixture and then with the cilantro. Close and flip over until tortilla is browned. Repeat with the remaining tortillas. 

4) Serve with salsa, sour cream or guacamole.

Enjoy!

What is your favorite Mexican flavored breakfast dish?

All for now, 

Alexandra

Ranch Chicken {recipe #60}

This recipe was super easy and very yummy!

Ranch Chicken

 Borrowed, Enjoyed and Adapted From, Taste of Home Busy Family 

Favorites.

Serves 4.

Ingredients:

4 boneless skinless chicken breasts (we actually just used 4 halves and it worked out fine)

1/4 cup milk

1/2 tsp. minced garlic

1/4 cup flour

1 T. ranch salad dressing mix

1/8 tsp. pepper

1 T. olive oil

1 T. butter

1) Flatten chicken with meat mallet and set aside. In shallow bowl combine milk and garlic. In another bowl combine flour, salad dressing mix and pepper. Dip chicken in milk, then coat with flour mixture.

2) In a large skillet, cook chicken in oil and butter over medium heat for 6-8 min on each side or until no longer pink. We used a stainless steel skillet so ours got a little more done, but did not taste burnt. I am sure that either type of breading would be good.

I served it with a ciabatta roll and a baby spinach salad with ranch dressing. I also like to add grape or cherry tomatoes as well. Kyle loved this and even enjoyed the salad! :)

What is your favorite way to dress up a chicken breast?

All for now,

Alexandra

Jerk Pork Chops with Chipotle Mashed Potatoes {recipes #46 & 47}

Pork is not a meat that we eat a lot. So once I tried to switch it up a little by looking specifically for pork recipes.

I stumbled upon this pork chop and mashed potato recipe and it was pretty good! 

Jerk Pork Chops & Chipotle Mashed Potatoes

Ingredients:

Pork Chops

4 green onions

2 jalepeno peppers

2 cloves garlic

2 T. fresh lemon or lime juice

1 tsp. salt

1 tsp. allspice

1/4 tsp. ground cinnamon

4 thick cut pork chops

Mashed Potatoes:

2 lbs russet potatoes (4-5)

2 cloves of garlic

1/4 cup butter

1/2 cup milk

1 chipotle pepper in adobo sauce

salt and pepper (found in the ethnic or Mexican section of your supermarket)

Pork Chops:

1) Thinly slice the green onions (both parts). Halve and seed the jalepenos. Peel and finely chop the garlic. Put the onions, jalepenos, garlic, lemon juice, salt, allspice, and cinnamon in a bowl, stir until combined. 

2) Spread the mixture over both sides of the pork chops and put them in a baking dish. Refrigerate for at least 2 hours or up to 8 hours.

3) Preaheat a grill or grill pan on high heat. Put the pork chops on the grill and cook for 4 to 5 minutes on each side, or until the middle is no longer pink.

Chipotle Mashed Potatoes:

1) Peel the potatoes and cut them into chunks. Put the potato chunks in a large sauce pan of salted water. Add the garlic and cook over medium high heat for 20 minutes or until the potatoes are tender.

2) Drain off the water and return the pan to the stove. Add the butter and milk to the pan and cook over medium heat until the milk comes to a boil. Smash the potatoes and garlic with a fork or potato masher until fairly smooth. Finely dice the chipotle pepper and stir it into the potatoes. Season with salt and pepper and keep warm.

Serve together and Enjoy!

*to make it prettier, I would suggest setting aside some of the green topping to put back on in the end!*

What is your favorite way to spice up pork chops or mashed potatoes?

All for now,

Alexandra

Apricot Chicken Paninis {recipe #43}

This is a recipe that we found in Pioneer Woman's newest cookbook. It sounded strange, but for some reason I wanted to try it. Plus, I had just found a jar of organic apricot preserves on clearance at Target. So we went for it! Thank goodness we did! This recipe was AMAZING! :)

Apricot Chicken Paninis

Ingredients:

Chicken Breasts (flattened if you'd like and cut to a good size for your bread)

French Bread

Mayo

Apricot Preserves

Fresh Sage Leaves

red onion slices (thin)

Oil

Butter

1) Pan fry chicken breasts in oil. Fry the fresh sage leaves also, take out before they turn brown.

2) mix mayonnaise and apricot preserves to make a spread.

3) Cut up the bread into slices. Spread with mayo-apricot mixture. Put the fried sage leaves on one side and the onion slices on the other. 

4) Put the sandwich together with the chicken in the middle and spread butter on both pieces of bread. 

5) Put in panini press, grill pan or skillet. We used our cast-iron grill pan with a smaller cast iron skillet on top. It worked out great! If using the grill pan or skillet. Flip and cook on other side as well.

6) enjoy this messy messy DELICIOUS sandwich! :)

Enjoy!

What is your favorite panini recipe?

All for now!

Alexandra

Sausage Skillet Hash {recipe #42}

We had some sausages leftover from when we made jambalaya so I searched for a recipe that included that type of sausage and this is what I found. 

I was a little hesitant at first because I really really dislike the taste of apple cider vinegar. But the picture looked good and I liked the other ingredients. It turns out that you can't even taste the vinegar and that this makes a delicious and easy meal! + it is all in one pan! Always a plus in my book! :)

Sausage Skillet Hash

{borrowed and enjoyed from: taste of home busy family favorites}

Serves 4 {maybe..?}

Ingredients:

1 lb red potatoes, cubed

3 T. water

3/4 lb smoked kielbasa or polish sausage cut into 1/4 inch slices

1/2 cup chopped onion

1 T. olive oil

2 T. brown sugar

2 T. cider vinegar

1 T. Dijon mustard {we used grey poupon - it gives it a little zing!}

1/2 tsp. dried thyme

1/4 tsp. pepper

4 cups baby spinach {it cooks WAY down!}

5 bacon strips, cooked and crumbled {we skipped this to save our bacon :)}

1) Put potatoes in a covered microwave safe container and microwave on high for 4 minutes or until tender, drain.
2) In a large skillet, saute kielbasa and onion in oil until onion is tender.

3) Add potatoes and cook for 3 to 5 more minutes or until potatoes and sausage are lightly browned.

4) Combine the brown sugar, vinegar, mustard, thyme and pepper in a bowl. Stir into skillet and bring to a boil.

5) reduce heat and simmer uncovered for a few minutes or until heated through.

6) Add spinach and bacon, cook and stir until spinach is wilted.

What is your favorite all in one pan meal?

All for now,

Alexandra

Jambalaya {recipe #35}

Sometimes you just need a meal that is a little something out of the ordinary!

Why not try this jambalaya recipe to spice things up a little?!?

Jambalaya

{Borrowed, Adapted and Enjoyed from: Country Woman Magazine}

This recipe serves 9, so I am sharing the recipe cut in half. That's all the more food we need!

Ingredients: 

6 fully cooked sausages or one polish sausage, sized sausage{any kind, spicy, mild.. chicken etc}

1/2 lb chicken tenderloin cut into small slices 

1 T. olive oil

3 celery ribs, chopped

1 large onion, chopped
1 bell pepper

2 3/4 cups chicken broth

1 (14 1/2 oz) can of diced tomatoes, undrained

1 1/2 cups uncooked long grain rice

1 tsp dried thyme

1 tsp. cajun seasoning

1) In a large pot {we use our dutch oven} saute sausage and chicken in oil for 5 minutes. Add the veggies and saute again for 6-8 minutes.

2) Stir in broth, tomatoes, rice and spices.

3) Bring to a boil. Reduce heat and cover. Simmer for 15-20 minutes or until rice is tender. Make sure to stir often so it doesn't stick to the bottom!

4) Let stand for 5 minutes! Its HOT! :)

Enjoy!

What is your favorite recipe to spice up your weekly menu?

All for now,

Alexandra

*this recipe is also wonderful for mardi gras season!*

Recipe #1: Garlic-Basil Shrimp

Hi Everyone. How is 2012 going for you so far?

For me its been pretty great.

Busy honeymooning, moving in and doing LOTS of cooking! :)

As you might know, one of my resolutions for the year is to try 100 new recipes. {that's a little over 8 per month!} I thought I would blog about them for you! {at least the good ones ;)}

Recipe #1

Garlic-Basil Shrimp

{borrowed and enjoyed from Better Homes and Gardens}

{see notes at the bottom! This was incredible! Its really adaptable as well, for veggies or those who don't like seafood!}

Serves 4

Ingredients:

6 oz dried whole wheat fettuccine or linguine {we used basil linguine from Target, Archer Farms brand}

2 T Olive Oil

1 1/4 lbs. frozen large shrimp {THAWED, peeled, de-veined}

Tip: buy the shrimp already cooked, peeled and de-veined, then all you have to do is thaw and cook with the rest of the meal.

3 cloves of minced garlic

1/8 tsp. crushed red pepper {or more if you like spice}

3/4 cup of dry white wine

1 1/2 cups grape {or cherry} tomatoes, halved

1/4 cup finely chopped FRESH basil

sea salt and freshly ground pepper

1) Cook pasta according to instructions on package; drain and keep warm.

2) Meanwhile, heat oil in large skillet over medium-high heat until hot. Add the shrimp and cook until cooked/heated through. Turn the shrimp over once during this process. 

3) Transfer shrimp to bowl with slotted spoon. {Leave oil in skillet}

4) Place garlic and crushed red pepper flakes into skillet with remaining oil. Cook until fragrant {not long at all!}. Add the wine and cook over high heat for a few minutes, stirring occasionally. Stir in the tomatoes and the basil. Season with sea salt and fresh ground pepper. Return shrimp to pan and heat through. Serve over the pasta. {make sure to spoon over a lot of the sauce! Its the best part!}

Notes/adaptations:

This recipe is incredible! It was sort of a quick decision but it is incredible! We gave it 7/10 {granted we have nothing to go off of since it was the first}.

If you are a vegetarian, or if you don't like seafood this recipe is very adaptable. In my opinion the sauce is the best part! So you could make it veggie and serve it over pasta. You could add tofu or cooked chicken and it would be delicious as well.

Enjoy! 

All for now!

Alexandra