Chicken Stuffed Shells

Stolen from - Now that's What's Cooking

Chicken Stuffed Shells

15 uncooked jumbo pasta shells
2 teaspoons oil
2-4 cloves garlic, finely chopped
8 ounces cooked chicken
1(15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
1 tsp parsley
Parmesan cheese for topping

1. Heat oven to 400 degrees.

2. Spray large baking dish with nonstick cooking spray.

3. Cook pasta shells according to directions and drain.

4. Boil chicken and shred.

5. Heat oil in a large nonstick skillet over medium heat.

6. Combine chicken and garlic, cook for 3-5 minutes

7. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.

8. Spread 1/2 cup sauce in the bottom of the baking dish.

9. Fill cooked shells with chicken mixture and place filled sides up in baking dish.

10. Pour remaining sauce over shells.

11. Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.

12. Sprinkle with Parmesan cheese and serve.

Cream Cheese Chicken

Cream Cheese Chicken
(Source: MaryEllen - found on Now that's What's Cooking Blog)

3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
2 tsp white wine

Optional: chopped red and green peppers or 1 chopped jalapeno

1. Put chicken in large pan with a little bit of olive oil

2. Add red pepper flakes and pressed garlic

3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them

4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm

5. Mix flour with remaining broth and add to pan; mix

6. Add cream cheese, mix until thick and bubbly

Jack Daniels Sauce

Stolen From - CD Kitchen

Jack Daniels Sauce (just like TGI Friday's)

• 1/3 cup diced red onions
• 1/2 teaspoon finely diced garlic
• 1/2 cup water
• 1/2 cup brown sugar
• 1/3 cup teriyaki sauce
• 1/4 cup soy sauce
• 1/3 cup white grape juice
• 1/2 cup Jack Daniel's Black Label Bourbon
• 1/2 teaspoon Tobasco Sauce

Blend all ingredients in medium sauce pan and bring to a boil. Simmer for 35 - 45 minutes. Remove from heat.

Potato Candy

Stolen From: Nestie Ashleighl

Potato Candy

½ of a medium potato, peeled and mashed ( then cooled)

1 tablespoon butter

1 teaspoon milk

2- 2 1/2 cup confectioners' sugar

1 cup peanut butter

DIRECTIONS

Mix together potato, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.

Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

French Baguettes

These are really easy and really yummy. The last time I made them I also threw some rosemary into one of the batches which was a nice addition.

The only downside to these is that if you're puppy happens to get a hold of one of the rising loaves your screwed and can expect a $750 vet bill. Yes our wonderful little Puddles ate one, got drunk and shit her brains out at the emergency vets office at 2 am. It was going to be expensive anyway, but in the interest of not getting shit on while we slept Greg and I decided to have them watch her overnight. Of course the poop isn't really why we left her, she was drunk and we wanted to make sure she was going to be ok.

Stolen from Allrecipes.com

French Baguettes

INGREDIENTS

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast
• 1 egg yolk
• 1 tablespoon water

DIRECTIONS

1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Spicy Garlic Lime Pasta

Stolen from Amber's Delectable Delights

This was really yummy! I marinated the chicken overnight and it tasted great. My one complaint along with Greg and Ry's was that it was a little too peppery, but that was my fault, I accidentally put way too much cayenne pepper into the mix because I forgot how big the holes are ... oopsies. I also didn't have any garlic power so I used a garlic and herb spice that I had and it worked out just fine.

Spicy Garlic Lime Pasta

Ingredients:
1 cup chicken broth
1.5 tbls lime juice
1 tsp corn starch
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried parsley
2 boneless skinless chicken breasts
1 tbls butter
Few drizzles of olive oil
8 oz pasta (I used whole wheat rotini)
1-2 cups broccoli florets
Optional - Parmesan cheese for topping

Directions:
1) Mix all marinade ingredients (chicken broth through parsley) together in bowl or ziplock bag. Cut chicken into bite size pieces and toss into the marinade. Let chicken marinate in fridge a minimum of one hour.
2) Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain.
3) Meanwhile, heat butter and olive oil in saucepan over medium heat. Remove chicken pieces from marinade (setting marinade to the side) and place in heated pan. Cook chicken until no longer pink. Pour the marinade into the pan with the chicken and bring to a simmer. Let simmer until thickened.
4) Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve.

BBQ Baked Biscuits

Stolen from nestie Bakingblonde

BBQ Baked Biscuits
1/4 cup brown sugar
2 TBS low sodium soy sauce
1/4 cup ketchup
2 TBS BBQ sauce (a slightly sweet one works best)
1 TBS water
2-3 garlic clove, minced
3-4 pork chops or chicken breasts (I used pork)

1 TBS water
1 TBS cornstarch
1 TBS EVOO
1 half onion, chopped
1 TBS BBQ sauce (a slightly sweet one works best)
1 TBS low sodium soy sauce
1/4 cup brown sugar
2/3 cup low sodium beef or chicken broth
1 large can Plain (not buttered) Pillsbury Grands refrigerated biscuits

Preheat the oven to 375º.
Line a baking or broiler pan with foil
In a large mixing bowl wisk together brown sugar, soy sauce, ketchup, BBQ sauce, water and garlic until combined.
Rub on both sides of meat very liberally. Reserve remaining sauce. Place the meat in the prepared pan and bake for 20-25 minutes. Baste the meat with the remaining sauce (and flip meat over and baste the other side) Bake for another 10-15 minutes or until no longer pink. Shred the meat and allow to sit in the juice in the pan.

While meat is resting, In small bowl, combine cornstarch and water wisk well and set aside.
In a medium pan over high heat, heat the EVOO. Cook onion for 2-3 minutes just until beginning to brown. Turn down heat to medium. Add soy sauce, BBQ sauce and brown sugar. Stir to combine. Slowly add the broth and cornstarch mixture. Cook until the sauce thickens a bit. Stir in the shredded meat. Turn off heat.

Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into about 5-inch diameter circles. Divide the BBQ meat mixture among the biscuits and place in the center of each biscuit.

Gathering up edges, twist and pinch to seal. Place, seam side down, on ungreased baking sheet.

In a small bowl wisk together
1 tsp sugar
1tsp water
1 egg white

Brush tops of biscuits with the mixture

Bake at 375º for 12 to 15 minutes or until golden brown.