Spicy Sausage and Spinach Stuffed Shells

Spicy Sausage and Spinach Stuffed Shells

CopyCat Buca di Beppo Restaurant Recipe

Makes 2 full 11" Casserole dishes [ 2 full boxes of jumbo shells]- [feeds 8-10]

1 box of large pasta shells

1 pound Italian sausage
1 (32 oz.) carton of Ricotta cheese
1.5 tsp dried basil
12 ounces frozen spinach with the water squeezed out
5 cloves garlic minced [1.5 tsp garlic powder]
3 cups Italian blend shredded cheese
1 tablespoon crushed red pepper

2 quarts of your favorite pasta sauce-- or my Traditional Italian Marinara Sauce [like they serve it with at the restaurant]

Preheat the oven to 375 degrees.
Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.
In a large bowl combine the ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well. Add cooked [and drained] 1 pound Italian sausage with 1/2 tablespoon crushed red pepper already added.

Place 1 cup cup of pasta sauce into a greased 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.
Take each pasta shell individually and stuff with the cheese mixture, it will take about 3 to 4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.
Cover baking dish in foil and place into the oven. Bake for 30 minutes.

Cheesy Chicken Corn Chowder

4-6 Adult servings

1/4 cup butter

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

1 stalk celery, diced

1/4 cup all-purpose flour

1 tsp garlic powder, or 3 cloves

3 cups chicken broth

4 chicken bouillon cubes

1 medium or 2 small potatoes, diced

1 tsp spicy mustard, or mustard powder

1-2 tsp Worcestershire sauce

2–2 1/2 cups cooked chicken, shredded or chopped

15 oz whole kernel corn [frozen, canned, or fresh all work]

2/3 cup milk, cream or greek yogurt

2 cups shredded sharp cheddar

1 tsp dried thyme

1/2 tsp ground black pepper

Instructions

In a Dutch oven, heat butter until melted. Add onion, bell peppers, carrots and celery and cook until soft, about 5-7 minutes.

Add broth, 3 tablespoons flour-- stir until flour is completely incorporated.
Add potato, bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer— then simmer, covered, on medium low 45-60 minutes- stirring occasionally.

Remove from heat and stir in milk/cream and cheddar cheese. Stir to combine and serve.

Fresh Tomato Shrimp Pasta

Serves 4

INGREDIENTS:

8 ounces dry pasta of choice [cooked al dente’]

3 cloves garlic

1/2 onion, diced

2 tablespoons olive oil

2 TB butter

1/4 cup red wine of choice

4 medium tomatoes, chopped

salt and pepper to taste

1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]

1 pound cooked shrimp - peeled

and deveined

8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

DIRECTIONS:

1.

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.

2.

In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.

3.

Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4

Cook Time: 35 min.

INGREDIENTS:

1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk

1 tsp Sea salt [total]

1 clove garlic , minced

black pepper, to taste

1 medium or large vine ripe tomato , sliced thin 

DIRECTIONS:

Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.

Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.

Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 

Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 

Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.

Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**

Crunchy Baked Garlic Parmesan Breaded Chicken

4 servings

Ingredients:

4 chicken breasts [roughly 1 lb chicken]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]

1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)

Directions:
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.

[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese. 

Cook chicken for 35-40 minutes.

Chicken and Sausage File’ Gumbo

4 servings

My husband and I just got back from our first trip to New Orleans and I immediately had to hunt up a Sausage and Chicken file gumbo recipe after trying some of the authentic stuff while we were there.

1/2 pound cajun sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts [1 lb]
4 TBSP butter
1/2 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped  [I used the whole thing because I dig green pepper]
2 celery ribs, sliced
6 cups hot chicken broth, low sodium
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
1 TBSP Filé powder
1 TBSP dried parsley

Preparation
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

• Add 4 TBSP butter to drippings in Dutch oven. Add flour, and cook over medium heat, stirring constantly, about 20-25 minutes, or until roux is chocolate colored.
• Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. 
• *Gradually* add 6 cups hot water [stirring constantly], and bring mixture to a boil; add sausage, chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. 
• Remove chicken and cool, [I put mine in a bowl with cold water to speed up the process]. Shred and add back to gumbo.—  While chicken is cooling enough to handle: stir in green onions and file' powder; cook for 30 more minutes—just toss chicken back in once shredded during this last cooking phase.
• Remove bay leaves. 

Serve over hot cooked rice or with crust french bread.-- **We like to use just the bread because the rice tends to tame down the flavor. But that's just our personal preference.**
Garnish with additional green onion, if desired.

Zuppa Toscana: Tuscan Sausage, Potato, and Kale Soup

Servings: 6

So much better than Olive Garden's!

Ingredients:

1/2 lb hot Italian sausage 
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices [3 cups sliced potatoes of choice *I used baby reds, cut in half*]
1 large onion, chopped
1 TB bacon bits- turkey bacon is tasty too]
2 garlic cloves, minced
4 cups kale,( or spinach) chopped [ has a surprisingly mild flavor, so go ahead and add more for more vitamin and mineral goodness]
4 cups chicken broth

1 cup milk 2% or whole

Freshly grated Parmesan cheese. [I used a whole wedge which made about 1.5 cups shredded]

Directions:

Chop or slice uncooked sausage into small pieces. [*I boil mine in about 2 cups of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]
Brown sausage in your soup pot. Drain well.
Add chicken broth to pot and stir.
Place onions, potatoes, bacon bits and garlic in pot.
Cook on medium heat until potatoes and onion are done [about 30-40 minutes].
Reduce heat to low, add cooked bacon[*optional*] and kale( spinach), heat about 20 minutes.
Add milk.
Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.

Sour Cream [ GREEK YOGURT] White Chicken Enchiladas

Makes 8 enchiladas

3/4 lb chicken breast, shredded
1 to 1 1/2 cups refried beans
1 heaping TBSP dried onion flakes, or 1 tsp onion powder
8 flour tortillas, softened (8 inches each)[ *I use LA BANDERITA [found at Walmart] Low Carb - they are soft and easy to work with right out of the package, plus 6 grams of Fiber EACH!]
2 cups sharp white Cheddar [ or whatever kind you like]
2 TBSP butter
3 TBSP flour
2 cloves garlic, minced/crushed
2 cups chicken broth
1.5 cups sour cream [ or I **PREFER** to use non fat greek yogurt. It honestly tastes just like regular Sour Cream with no fat and considerably more Protein. WIN/WIN]
4 oz. chopped green chilies

Directions:

*if desired: Garnish with thin sliced green onion or chopped parsley.
************************
 I put the butter, 2 cups water, chicken bouillon enough for 2 cups of broth, onion powder [or dried flakes], and garlic powder, in a microwave safe bowl. Heat for 3 minutes. Add flour, whisk till smooth. Add cheese, heat another 1 minute and 30 seconds. Whisk again. Add Greek yogurt. Whisk some more. There is your sauce.

Now I like to boil a whole 3 Lb lb bag of chicken breasts at a time [about 45 minutes to an hour from frozen state] and then separate them into roughy 1 LB portions in freezer baggies, and freeze those babies.

So I pull about 2 frozen cooked chicken breasts from the freezer in the morning. when thawed, shred those babies and put them back into their baggie and back into the fridge until ready to use.
 In small sauce pan I put the green chilies, 1 cup of refried beans, and 2 heaping TBSP of greek yogurt, and the shredded chicken. Stir together and heat on low to med-low while making the sauce.

I pour a bit of the sauce into the pan before I start adding Enchiladas, then add a bit [ 1/3 cup of sauce to the filling mix]. Roll those puppies up, cover with remaining sauce and bake at 400F for 25 minutes until bubbly and lightly browning on top.

Louisiana Red Beans and Rice

I can’t think or hear the words “Red beans and Rice “ without thinking of that Sir-Mix-A-Lot hit song from the 90’s [I Like Big Butts], and how, “red beans and rice did miss her”.
Now the song is in your head isn’t it?
You are welcome.
*I made this 3 or 4 times with varying results and decided to go with the method and the sausage that gave me the tastiest results, the most like the red beans and rice we had and enjoyed so much when visiting NOLA last Fall and again this Spring, for this recipe.*

*Cooks note*: I used ham hocks a couple of times, but they mostly just made everything REALLY greasy, so if you want the ham flavor, but not the fat, just add a bit of deli ham [maybe 1/4 lb sliced whatever thickness speaks to you] - the most recent time that tasted the most like the num-num-nummy stuff we had in NOLA, was made without a ham hock at all.

INGREDIENTS:
4-6 servings

3 cans kidney or red beans, drained
2 or 3 cups water [start with 2 and add more if 2 hours into cook time, things are thickening up too much]
1/3 pound cajun sausage, sliced into rounds- or big 3 inch links depending how you like your sausage- I tried Andouille the first time I made this, but preferred just basic "Cajun" sausage I found at Public's [ and Walmart-*GASP!*]-- it tasted more like what I actually had in New Orleans]
1 stalk celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1TBSP Cajun seasoning [ http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]
2 bay leaves
1/2 tsp dried thyme
1/2 tsp ground sage
3 cups cooked rice
2 or 3 green onions for garnish, if desired*

DIRECTIONS:

1. Place the beans and water into a large pot with lid for stovetop cooking. I added all of the ingredients into the pot at one time and cooked them together for 3 hours [the first hour on medium heat, the next 2 on medium low heat, stirring every 30 minutes or so to be sure nothing sticks to the bottom of the pot.
If the bean mixture seems too watery,  set heat to medium HIGH to cook until they reach a creamy texture.

3. Garnish with thinly sliced green onions, served over hot rice and with some crusty French bread

Creole Shrimp Scampi

Makes 3 or 4 servings

1 lb. large shrimp, peeled and deveined

4 TBSP butter, sliced 

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, minced 

Juice of 1/2 lemon [1 TBSP]
1/2 cup green onions, sliced 

1/2 cup fresh parsley, chopped [1 TBSP dried]

2 tsp. Cajun seasoning  [http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]

1 can diced tomatoes, drained

1/2 cup grated Parmesan cheese  [I use more like 1 full cup]

1/2 lb  pasta of choice- cooked according to package directions.

Season shrimp with Cajun seasoning. In large skillet on medium heat, add olive oil, butter  and wine, bring to simmer, add garlic. Saute the garlic for 5 minutes. Add the tomatoes, lemon juice, parsley, green onion and cook on medium heat for 6-8 minutes, stirring frequently. Add in shrimp, and toss until shrimp turn pink [about 3 or 4 minutes.] 

Top everything with Parmesan cheese, then simmer until cheese melts. Covering during the final stage helps cheese melt, but isn't necessary.

Serve over cooked pasta.

Sooo good!

Pesto Chicken Stuffed Shells with Alfredo Sauce

Pesto Chicken Stuffed Shells

serves 5-6 adults
Makes about 20-30 jumbo pasta shells

Filling:
1 can petite diced tomatoes [drained]
2 cups grated mozzarella [Italian blend] cheese
15 oz ricotta or cottage cheese

1 egg

1/2 cup prepared pesto (homemade** or store bought)
1.5 cups shredded cooked chicken

Alfredo sauce:
1/2 stick butter
2 cups half and half 
1/2-2/3 cup grated [powdered] Parmesan cheese 
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder

Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.

**Homemade Pesto:
* 3 cloves minced garlic [1 tsp garlic powder]
* 3 TB olive oil
*1 TBSP balsamic vinegar
* 3 tablespoon dried basil - or 2 cups freshly picked young basil leaves
* 1/2 teaspoon salt
* ground black pepper to taste

*optional--add in* 1.5 cups chopped Spinach or Kale [frozen, thawed and squeezed out thoroughly]

    **if adding spinach or kale: also add 1/2 tsp salt, dash of red pepper flakes and 1 TBSP lemon juice**

1] Cook shells according to box directions, and rinse with cold water.
2] In a large bowl, combine ingredients [NOT SAUCE]. I use my hands, but a large spoon would work too.
3]Fill the pasta shells with the filling and place in a baking dish.
4]Pour Alfredo sauce over filled shells.
5]Sprinkle with Paprika for color.

I used a 9x11 glass casserole dish [sprayed with non-stick cooking spray].

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and lightly golden.

Creamy Chicken Broccoli Pie Pockets

Makes 4 pies

INGREDIENTS

• 4 oz. cream cheese [ I like to use Neufchatel, has 1/3 less fat than regular]
• 3 Tbsp. butter or margarine
• 1/4 tsp. onion powder
• 1/4 tsp. garlic salt
• 1/4 tsp salt
• black pepper to taste, abt 1/8 tsp
• 1 1/2 cups cooked and shredded chicken
• 1 1/2 cups frozen chopped broccoli, thawed
• 1/2 cup frozen corn, thawed 
• 1 box refrigerated Pillsbury Pie Crust [or 1 Pepperidge Farm Puff Pastry sheet]

INSTRUCTIONS
1. In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.
2. Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
3. Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.
4. Unroll both sheets of refrigerated pie crust dough. Cut each sheet into quarters.
5. On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture (about 3/4-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off.
6. Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing— only for crust Do NOT cut slits in Puff Pastry. Place on a greased cookie sheet.
7. Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

**Alternately: This can be baked in a 9x4 loaf pan, the only difference being an addition of 1/2-2/3 cup of chicken broth or milk added to the cream cheese mix, and breaking the pie crust up over the top of the filling in the loaf pan. Same cook time, same delicious results.**

Country Ham and Cheese Cornbread Casserole

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (or 1-1/2 cups frozen corn, thawed)
3/4 cup milk
2 cups Shredded Sharp Cheddar Cheese
4 TBSP melted butter
1 tsp onion powder , or 2 TB dried onion flakes [1 small onion , diced , but if using fresh onion, saute until soft, before adding]
1.5 cups ham, diced small
1 cup sour cream [I used reduced fat]- **Nonfat Greek Yogurt works great too!**
3 eggs, beaten

Heat oven to 350 degrees.
Combine all ingredients in a large bowl and pour into a 9 x 11 inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned and knife inserted in center comes out with no color on it [** it will likely look wet because this dish is quite moist and wonderful, as long as that wet is CLEAR then the eggs are done cooking] .

***Please keep in mind differing baking dish sizes will cause the bake time to differ. Start checking for doneness at 40 minutes and adjust accordingly.***

Barbecue BBQ Chicken Quesadillas

BBQ Chicken Quesadillas

Serves 4-6 [depending if you add more veggies]

• 8-10 tortillas [sundried tomato would be good too]
• 2 cups chicken, shredded
• 1 small vidalia onion [or white or yellow works too, vidalia are a tad sweeter]
• 1/2 medium yellow, green, or red bell pepper, diced small
• 2 whole green onions, chopped small
• *optional* 1 cup black beans, rinsed
• 1 tablespoon olive oil
• 2 cups shredded, sharp cheddar cheese
• 1/2 cup [give or take, depending how much you like] your favorite barbecue sauce
• sour cream to taste [ I like to put about 1/2 cup in a plastic zip sandwich baggie, and snip a tiny piece off of one corner, so I can squeeze drizzle lines of sour cream just where I want it]

                                                             

Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, and green pepper, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.

1. To assemble quesadillas, add some cheddar cheese on the bottom. Top with layer of chicken, a drizzle of barbecue sauce, drizzle of sour cream, caramelized onions [and green peppers], sprinkle of chopped green onions [about 1 TB per Quesadilla], and bit more cheese on top.
2. Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.

 **I also like to add some corn, and diced tomato [1 heaping TBSP of EACH per quesadilla] to these to get a nice complete meal out of the deal**

Vegetable Beef Soup, Tierney Tavern’s Own Loaded Vegetable Beef Soup

1 lb lean stew meat 

1 large onion, diced 

1 15oz can tomato sauce

1 cup diced tomato [2 medium tomatoes, or 3 small]

2 large carrots, sliced

1 or 2 Celery stalks, diced

3 or 4 cups beef broth [depending on how soupy, you like your soup] [or 1 tsp beef bouillon granules per cup water] -- **option: sub in 2 cups V8 for 2 cups broth**

1 cup dry red wine of choice

1 Tbsp dried parsley

1 tsp dried basil

1 tsp dried oregano

1 tsp dried crushed Rosemary

1/2 tsp pepper

1 tsp salt

5 cloves garlic, minced

1 can cut green beans, drained

1 can kidney beans, drained and rinsed

1 cup peas

1 small diced zucchini 

1 cup corn kernels [frozen, canned-drained, or fresh]

1.5 cups diced potatoes [2 medium sized potatoes, or 3 small]

**in place of the individual carrots, corn, peas, and green beans- I sometimes use a bag of frozen mixed veggies**

**optional add in: dash of Worcestershire Sauce to taste, [1 tsp is usually pretty good for me]

Combine everything in a Large pot. Cover and bring to a boil, stir well and simmer for about 45-60 minutes stirring occasionally.  

Top individual servings with freshly grated Parmesan or Cheddar cheese. 

Serves 6-8

Baked Bruschetta Chicken

4 boneless, skinless chicken breasts [I like to pound my to about 1/2 inch thickness, if you do this, reduce cook time to 20-25 minutes]

1/2 cup grated parmesan cheese

2 tsp garlic powder
1 cup Panko bread crumbs
1/2 tsp salt

3 tablespoons butter, melted


*Topping*
2 large tomatoes, sliced or diced

2 TB dried basil

1 teaspoon garlic powder

1 tablespoon olive oil

 1/2 tsp salt
pepper to taste

*Optional* 1 cup [at least] Mozzarella cheese

Preheat oven to 400 degrees. Grease 9x13 baking dish. Place chicken into baking dish. Combine parmesan cheese, Panko, garlic powder, & melted butter then sprinkle on chicken. 30 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last 4 ingredients. Spoon mixture over chicken, and return to oven for 7-10 minutes or until tomato mixture is heated through.
*I like to add a nice layer of shredded or sliced Mozzarella cheese over the pesto tomatoes in the final step* Nom,nom,nom!

Crispy Baked Chicken Chimichangas

Servings: 4-6

Chicken filling:

2 large skinless, boneless chicken

breast halves

2 cups water

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper or red pepper flakes

1 (7 ounce) can chopped green

chilies, divided [ I use about 2 TB]

1/2 cup diced onion [1 tsp onion powder]

3 large cloves garlic, minced [1 tsp garlic powder]

4 (8 inch) flour tortillas

2 cups shredded Monterey Jack cheese [ I used sharp white cheddar]

sour cream

shredded lettuce

DIRECTIONS:

1.

Place the chicken breasts into a large saucepan. Pour in the water, and seasonings. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 35 minutes.
2.
Remove the chicken, shred, and return to the onion mixture.

3.

Remove Chicken from liquid with slotted spoon [don't worry if a little juice comes along for the ride]. Roll up about 2/3 cup portions in tortilla and spray with cooking spray, or lightly brush with oil [canola/vegetable/ or EVOO]. Place on foil-lined baking pan that has been lightly sprayed with non stick spray. Bake at 450 degrees for 15-20 minutes--until golden in color.

4.
Remove pan from oven and immediately sprinkle [read: LOAD] with cheese while hot. [ replace back in oven if you want to help melt the cheese more quickly.] Then top with sour cream just prior to serving.

** Or** 

I made a white cheese sauce [see below] and served the chimis on a bed of shredded lettuce, covered in the sauce, with refried beans [also with a bit of the sauce], and mexican rice as sides. Soooooo GOOD!

WHITE CHEESE SAUCE:

1 cup milk

1 TB butter

1 TB flour 

1 cup shredded sharp white cheddar

1/2 grated or shredded Parmesan

1. In microwave safe bowl or 32oz. glass measuring cup stir milk and flour until smooth then add butter and heat for 2 minutes in microwave.

2. Stir well, then add 1 cup shredded sharp white cheddar [or whatever cheese you prefer]

 plus 1/2 cup grated or freshly shredded parmesan.

3. Stir well [again] and heat for 1 or 2 more minutes.

4. Stir until smooth [again] when thoroughly heated. Pour over goodies.

Chinese Lion's Head Meatball Soup

Servings: 4-6

INGREDIENTS:
Meatballs:
1 pound ground pork or ground turkey
1 egg
1/2 cup bread crumbs [or Panko]
1 TBSP sesame oil
1 tablespoon minced fresh ginger root [1 tsp ground ginger powder]
2 green onions, chopped

1 tsp garlic powder
1 TBSP low sodium soy sauce

1/8 tsp black pepper

Soup:
1 head napa cabbage, cored and cut into chunks
5 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 clove garlic, crushed
1 green onion, chopped
Optional add-ins I highly recommend: 2 sliced or grated carrots, and 1.5 cups broccoli florets

DIRECTIONS:
1.
Mix the ground pork, egg, bread crumbs, 2 teaspoons of sesame oil, ginger, 1 TB soy sauce, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2.
Put chicken broth and soy sauce in large pot, bring to a boil, then lower the heat to medium.
3.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes.
4. Add bok choy or cabbage, additional 1 or 2 thinly sliced green onions, crushed garlic, [carrots and broccoli] and a bit more soy sauce — DON'T SKIP THE SESAME OIL, this is key to the flavor. Simmer for 10 more minutes.

The meat filling and broth would also be good for wonton soup!

**Serve over rice, or with noodles** [or not, up to you!]

Asian Meatballs with Bok Choy

serves 6-8

*This makes a gumbo type stew.*

My sister in law, Cele, introduced my husband and I to this dish recently, and IT. IS. AWESOME!

For Stir fry:

1 bunch bok choy, well rinsed and patted dry, then sliced in 1 inch pieces

2 carrots medium size, cut thin on the diagonal

1/2 head of savoy cabbage, sliced into strips

2 cloves garlic, mashed 

1 tsp fresh minced, or 1/2 tsp ground— ginger 

1/4 cup soy sauce

1 medium onion, diced or sliced thin

celery 2 stalks, cut on the diagonal

 Broccoli—1 fresh crown, or 2 cups frozen florets

green onions and sesame seeds for garnish

optional veggies: mushrooms, water chestnut, bamboo shoots, green beans...the possibilities are endless. 

for the sauce: 

1.5 cups chicken stock [or 1.5 cups water and 1.5 tsp chicken bouillon granules]

2 TB corn starch

1/4 cup Soy sauce

1 tsp rice wine vinegar 

1 tsp dry sherry [or any dry wine will work fine]

1TBSP toasted Sesame oil 

1 tsp white sugar

1/2 tsp powdered ginger 

1 tsp garlic powder

*optional*: 2 tsp sirachi or asian chili sauce [or 1/4-1/2 tsp red pepper flakes]

mix all ingredients well with a whisk-- adding the corn starch last while whisking. 

for the meatballs: 

in large mixing bowl mix: 

1 pound ground turkey, or grass fed beef, or pork

1/2 cup regular fine bread crumbs

1 egg

1 TB soy sauce

1/4 cup finely chopped green onions

2 cloves garlic, minced [1 tsp powdered]

1/2 tsp ground black pepper

1/2 tsp ground ginger

1 TBSP. sesame oil

**I also add 1 cup —finely chopped— cole slaw— or just cabbage)

mix well and form into meatballs about 1.5-2" in diameter 

**Cooking the meatballs:

1. in a hurry?—Heat 2 tablespoons vegetable oil over high heat in a wok or large skillet. Add meatballs and cook, turning, until lightly browned and just cooked through, about 8 minutes. Remove with a slotted spoon or spatula and set aside.

~ OR~

2. have a few more minutes? BAKE them: line large baking pan with parchment paper [or aluminum foil sprayed with cooking spray]

Bake at 400 degree-- for 20-25 minutes.

(These will also go into the pot with the sauce and veggies to simmer, so any residual cooking can be completed then) 

Now onto more veggies!

In a large deep dish skillet or wok, heat 2 TB. of veg oil. add add onions. Season with pinches of salt, pepper and sugar. Cook until just barely translucent. Add garlic, carrots, broccoli, and celery; cook about 1 minute. Add bok choy and stir-fry about 2 minutes [ until bright green]. 

Add the sauce and meatballs and simmer for about 5 minutes on low heat. 

* OPTIONS! OPTIONS!* Serve over quinoa, jasmine rice, brown rice, or egg noodles [cooked according to package directions] 

Garnish with chopped green onion and sesame seeds 

Nana Hank's Mexican Lasagna

My wonderful mother in law made this fantastic lasagna for my birthday dinner last weekend, and I loved it so much I am making it again for my family tonight.

Ingredients

• 1 pound ground turkey
• 2 TB chili powder
• 2 tsp ground cumin
• 1 cup onion, chopped [or 1 tsp powder, or 1 TB dried, minced]
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed, or fire roasted tomatoes
• 1 cup frozen corn kernels
• 1/2 tsp garlic powder
• 8 (8 inch) spinach flour tortillas, [yep, the green ones!]- the multi-grain ones are good too!
• 3 cups shredded Sharp Cheddar
• 3 or 4 scallions, finely chopped

Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add turkey and season with chili powder, cumin, and onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Spray 9 X11, or whatever similar sized baking dish you have, with cooking spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 15 minutes until cheese is brown and bubbly. Top with scallions and serve.

This Cook's Notes: ok, I added about 1/2 cup worth of the white part of the scallion, thinly sliced, to the meat mixture [in addition to the onion powder listed above] and saved the dark green parts for on top.

I also added 1 large tomato, diced, just because I wanted to!