Buffalo Chicken Stuffed Shells

Monday, June 27, 2011

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.

-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.

I decided to add a bit more chicken and cheese to the top of the shells.

Into the oven for about 10-15 minutes (that's my pizza stone underneath the dish) 

Here's what you'll end up with:

Our Thoughts:
Scott and I both really like hot wing dip so I was interested to try this recipe.  It had great flavor and the shells really added the extra texture like chips normally do.

While we do like hot wing dip, we didn't really like it as our meal.  I think this would be perfect as an appetizer but as a meal it was just a little too much.

I individually stuffed all of these shells but I think that it would be much easier to cook the shells and pour them into a baking dish.  Then, mix the rest of the ingredients per the recipe but just pour it over the shells.  You can still add extra chicken and cheese if you choose or maybe even drizzle with extra Ranch dressing.  The flavor would be the same but the process would be easier.

Hope you enjoy!

Raspberry Turkey Tenderloins

Friday, June 10, 2011

Raspberry Turkey Tenderloins
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 tsp grated orange peel
1/2 tsp minced fresh thyme or 1/8 dried thyme
4 turkey breast tenderloins
18 tsp salt

Directions:  In a small saucepan, combine the jame, vinegar, mustard, orange peel and thyme.  Cook andstir for 2-3 minutes or until heated through.  Set aside 1/4 cup for serving.

Sprinkle turkey with salt.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill turkey, covered, over medium heat or broil 4 inches from the heat for 13-18 minutes or until a meat thermometer reads 170 degrees, turnig occasionaly.  Baste with remaining sauce during last 5 miutes of cooking. 

Let stand for 5 minutes before slicing.  Serve with reserved sauce.

Here's what you'll need:

Put jam, apple cider vinegar, mustard, and orange peel in a saucepan on low.

Add the thyme.

Salt the turkey breasts and put them on the grill for 16-18 minutes or until 190 degrees in the center.  Use some of the sauce to baste the turkey.

Pull off the grill and let rest.  

Pour the remainder of the sauce of the turkey breast.

Here' what you'll end up with:

Our Thoughts:
This turkey dish was really good.  The sauce was sweet with a hint of spicy tanginess from the Dijon mustard.  The turkey was moist and the sauce gave it the perfect extra kick of flavor.

The only thing I was thinking you could do a little differently is to lessen the amount of mustard, add a little more jam, and maybe chop up a jalapeno to make it a raspberry-jalapeno sauce.

Either way, this dish was worth the effort.

Hope you enjoy!

Easy Chicken Enchilada

Monday, June 6, 2011

Easy Chicken Enchilada adapted from Taste of Home
1 small onion, chopped
2 tsp oil
3 cups shredded cooked chicken breasts
1 can (14.5oz) no-salt-added diced tomatoes, drained
1 tub (10 oz) Philadlphia Santa Fe Blend Cooking creme, divided
1/2 cup Mexican-style shredded four cheese
8 flour tortillas

Directions:  Heat oven to 350 degrees. 

Cook and stir onions in hot oil in a large skillet on medium heat 4 to 5 minutes or until crisp-tender.  Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.  Place, seam-sides don, in 13x9 inch baking dish sprayed with cooking spray; top with remaining cooking creme.  Cover.

Bake 15 to 20 minutes or until heatd through.

Here's what you'll need:

Preheat the oven to 350 degrees.

I put the chicken breasts into some water to cook.

Just thought that I would show a picture of the Philadelphia Santa Fe creme cheese blend.  I think it is a fairly new product and it is yummy!

While the chicken is cooking, chop up an onion.

Saute the onion in some olive oil for about 5-6 minutes.

Shred the chicken.

Put the chicken in with the onions.

Add a can of drained diced tomatoes.

Add 3/4 cup of the Santa Fe creme.

Add 1/2 cup of Mexican-style cheese and mix.

Put some of the chicken mixture in a tortilla and roll it up.

Put the tortillas in a greased 13x9 baking dish, seam side down.

Cover with more of the Santa Fe creme.

Add some more cheese.

Pop into the oven for about 20-25 minutes.

Here's what you'll end up with:

Our Thoughts:
I really thought the Philadelphia Santa Fe creme cheese was interesting and actually really good.  I think you could almost just use it as a veggie dip on its own. 

The Santa Fe dip and the cheese definitely made this dish creamy.  It is definitely not the best enchilada I have ever have but it was easy and tasted pretty good.

If you wanted to make it spicier, you could always add a can of green chilies or even Mexican-style diced tomatoes that have the jalapeno, onion, garlic already added in.

Hope you enjoy!