RECIPES – Page 296 – Chasing MY Life WHEREVER it Leads ME

Stuffed Shells for Simple Supper Saturday

I chose one of my favorite recipes for today and ironically it is a ‘re-print’ that when I looked closely was originally posted one year ago today – must be an omen!

STUFFED SHELLS

15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
1 teaspoon minced garlic, jar
2 tablespoons Classico tomato pesto
1 cup shredded cheese

Brown meat and onion, Drain.
Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
Stuff shells with meat mixture.
Pour 1/2 of remaining sauce on bottom of the baking dish.
Put shells on top of sauce.
Pour remaining sauce over shells.
Top with remaining cheese.
Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

Modified from weight watchers stuffed Mexican shells recipe
3 weight watchers points each shell or 1/2 cup of casserole

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Simple Supper Saturday – Slow Cooker Pulled Pork

Welcome to Simple Supper Saturday! You know it doesn’t get much more simple than letting your slow cooker do the work for you! I originally found this recipe at Problem Solvin’ Mom. My version is adapted just a teeny tiny bit.

What you’ll need
Pork loin, cut into large pieces to fit into your slow cooker
Beef broth, enough to cover the meat
BBQ sauce (optional)

How to make it
Place pork loin into slow cooker – go ahead stuff it full! (I usually use about a 5 pound loin). Cover with beef broth. Cook on low heat 6 hours. Remove pork and shred using 2 forks. Place your shredded pork into a baking pan(s). Add some beef broth if you are serving it plain or add BBQ sauce – if you’re like me you’ll make a lot and make a pan of each! Bake at 350 uncovered for 20 minutes. Serve and enjoy!

Note – The pulled pork freezes great for some quick BBQ sandwich nights! Serve with coleslaw and corn on the cob – or even just with some chips on the side for a great quick and easy meal!

I’m also linking this to Debbie’s all new Crock Pot Wednesdays. Check it out for lots of great slow cooking recipes 🙂

You Scream, We Scream, We All Scream for Ice Cream

July 31st is Joy’s Ice Cream Round Up over at Joy of Desserts so in preparation I am doing a bit of an ice cream review if you will covering the basics and a few yummy recipes too will soon follow.

Ice cream at its most basic is sweetened, frozen cream and milk. The amount and type of butterfat used will determine the richness and creaminess of the ice cream. Adding eggs increases the creaminess. The butterfat chart ranges from using skim milk at less than 1/2% butterfat through low fat milk, whole milk, evaporated milk… to heavy cream at 36% butterfat.
You can use sugar, maple syrup or honey to determine the sweetness. Each sweetener has its own specific flavor. The darker the syrup or honey the stronger the flavoring.
Eggs or egg yolks are used as emulsifiers to bind the butterfat and tend to make a richer, creamier ice cream. This ice cream also stores longer. Many commercial companies use Polysorbate 80 in place of “real” eggs.
Air is a hidden ingredient in ice cream and necessary to some extent to prevent ice cream from being a block of ice, but a little goes a long way and the less air the creamier the ice cream.
One of the keys to a good ice cream is using COLD ingredients. All ice creams start out soft. It can become icy if allowed to ‘harden” too long.
You always start with a sweet cream base and the flavor is then determined by the additives. Some of the basic flavorings such as vanilla or chocolate are added in the beginning of the freezing process while your ‘chunkier’ additives (chocolate chips, bits of heath bar, fruit pieces, etc…) are added towards the end, but before the freezing process is completed.
Salt is added in very small amounts to enhance flavors by many, but is a personal preference.
If you are using liqueurs in your ice cream the freezing time will be extended and always be a soft ice cream. Less is more when it comes to adding liqueurs. If you add to much, it will never freeze.
When using fruits, use a HIGH butterfat sweet cream base to counteract the additional moisture found in fruits. Also when using fruits chop them and toss them with a bit of sugar several hours or a day or so in advance, keeping them totally COLD.
A few basic fruit to sugar ratios to remember are: bananas 1:no sugar, raspberries 2:1, apricots, cherries or blackberries 3:1, peaches or strawberries 4:1

BASIC BASE for a rich and creamy ice cream
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.

TUNE IN THIS WEEK AS I POST MORE ICE CREAM RECIPES. Hubby really looking forward to being a taste tester over the next couple weeks!

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Grandma’s Old Fashioned Brownies ~ What did You bake Today?

GRANDMA’S OLD FASHIONED BROWNIES

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
2 JUMBO eggs, room temperature
1 1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup chopped walnuts
6 ounces milk chocolate, coarsely chopped

Preheat the oven to 325 degrees F.

Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.

Whisk the flour, cinnamon and salt together.

Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.

Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.

Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.

Turn the brownies out onto a rack and then invert onto a cutting board.

Cool completely before cutting into squares.

Frost if you like or sprinkle with powdered sugar.

Grandma’s old fashioned Brownies ~ Vintage Recipe Thursday

Vintage Recipe Thursday is hosted by Joy of desserts
Don’t forget to visit Joy of desserts for the Ice Cream Round-Up on July 31st.

GRANDMA’S OLD FASHIONED BROWNIES

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
2 JUMBO eggs, room temperature
1 1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup chopped walnuts
6 ounces milk chocolate, coarsely chopped

Preheat the oven to 325 degrees .
Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
Whisk the flour, cinnamon and salt together.
Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
Turn the brownies out onto a rack and then invert onto a cutting board.
Cool completely before cutting into squares.
Frost with chocolate butter cream if you like or sprinkle with powdered sugar.

♥ ♥

Healthy Helpings – Stuffed Chicken with Vegetables and Lemon Basil Pasta

I tried this recipe last week, and it got a thumbs up from my mom and my 12 year old. Tara had her pasta the “normal” way, but she loved the stuffed chicken.

Stuffed Chicken with Vegetables and Lemon Basil Pasta
From Clean Eating
Serves 4, Hands on Time: 20 min, Total Time – 1 hour

Ingredients

Olive oil cooking spray
1/2 c onion, chopped
1 c loosely packed spinach, chopped
3 cloves garlic, minced, divided
3 Roma tomatoes, seeded, cored & diced, divided
2 tbps bread crumbs
1/2 pkg whole wheat spagetti (I used Barilla Plus Angel Hair)
4 4 oz boneless chicken breasts, pounded thin
4 tbps fresh basil, finely minced
1 tbsp extra virgin olive oil
1 lemon, juice and zest
1 1/2 tbsp parm cheese grated
Salt and pepper to taste… I found it needed salt when I served.

Instructions
Heat a large non stick or cast iron skillet over medium-high heat for 2 minutes. Mist with cooking spary and add onion, spinach ONE garlic clove and ONE tomato. Saute for 5 min or until just cooked. Remove from heat, mix in bread crumbs, set aside.

Bring a pot of water to boil over high heat and cook pasta according to package directions.

To stuff chicken, place 1 1/2 to 2 tbsp vegetable-bread crumb mixture in the middle of each piece of chicken. Fold chicken over filling and secure with toothpicks.

Heat a large nonstick or cast iron skillet over medium high heat for 2 min. Mist with cooking spray. Place stuffed chicken into pan and cook until golden brown on each side (about 3-4 min per side)

Drain pasta when finished cooking, then put back in the pot and toss with basil, oil, lemon juice and zest, add remaining 3 cloves of garlic.

To serve garnish pasta with remaining tomatoes and parmesean cheese.

(my rolls are a little “messy”, I had picked up chicken tenders instead of breasts, so I was working with small pieces of chicken!)

Do you have a healthy recipe to share? Post it to your blog, and be sure to come back here and add it to Mcklinky! Thanks for stopping by!

Wednesday wish list

I love to dream and wish. This also creates a great list for family and friends for gift ideas. Want to play along?

I love this Cuisinart combination food processor and blender from Overstock.com.

Cooking Enthusiast has some fun items. This stainless steel extra large scoop and mesh flavor infuser would both be so helpful.

With the summer season upon us I want to be grilling more, but also grilling healthy so this stainless steel grid for the grill form Sur la Table would be sooooooooooooo helpful.

Williams Sonoma is also one of my most favorite cooking stores. I found this electric griddle over there and I really need a new one. Mine is a hand me down from my grandmother that has been on its last legs for years!

Caramelized Onion Bacon Frittata ~ Simply Delicious Sunday

CARAMELIZED ONION & BACON FRITTATA

1 medium Vidalia onion, sliced thin
10 slices thick bacon
3 tablespoons brown sugar
1 tablespoons cider or balsamic vinegar
8 eggs
1/4 cup milk
3 tablespoons butter
1/2 cup grated Gruyere cheese
salt and pepper to taste

Preheat oven to 400 degrees.
Whisk together the brown sugar and vinegar.
Toss onions and bacon slices in the mixture, packing it onto the slices.
Layer bacon and onions on grilling rack.
Bake 15-20 minutes or until crisp.

Increase oven to broil.
In a medium* cast iron skillet, heat the butter. Make sure to coat the sides also with the butter.
Whisk the eggs, milk and salt and pepper together.
When the butter foams, pour in the egg mixture and cook, stirring until eggs begin to scramble and are still quite moist.
Top with the onions, bacon and cheese.
Broil about 2 minutes until the cheese is melted and the eggs are done.
Slice and serve.

*I used a large (the only one I have) and it would have looked better as a medium size.

♥ ♥
Simply Delicious Sundays will be moving next week to ThE KraZy KiTcHeN. Be sure to follow us there.

You Scream, We Scream, We all scream for ice cream!

Join Joy at Joy for Desserts for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes! Ice cream, sherbet, parfait, ice milk, Sundaes … if it’s frozen treats, let’s roundup all those scrumptious recipes.

Post your recipes anytime until Friday, July 31, 2009;
Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

♥♥ ♥♥

You Scream, We Scream, We all scream for ice cream!

Post your recipes anytime until Friday, July 31, 2009;
Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

HUGE HELPFUL HINT!

The next time you’re painting or staining and the directions call for turpentine or paint thinner as a cleaner – STOP & DON’T use it!

With all the home remodeling and rebuilding we’ve been doing around here, my skin has taken a huge beating and in an effort to take the sting out of clean-up, I finally tried this idea that I had read somewhere, but always forgot to try, BUT IT WORKS!!!

Instead of the turpentine or paint thinner, use vegetable oil. Yes, you read that right, plain old vegetable oil. It easily removes the paint or stain from your skin and leaves the skin soft and supple instead of dried out and flaking. Not to mention it’s environmentally friendly and the cost is much better.

Braised Garlic Tomato Chicken

Slow Cooking Thursday is hosted by Sandra
at Diary of a Stay at Home Mom

BRAISED GARLIC TOMATO CHICKEN
2-6 boneless, skinless chicken breasts*
2 tablespoons olive oil
sea salt & pepper
1 large bunch green onions, sliced thick
2 heaping tablespoons minced garlic, jar
2 tablespoons sun dried tomato pesto
1 teaspoon tarragon
2 cups chicken broth
1 large tomato, chopped + a handful of grape tomatoes, halved
2 tablespoons cornstarch
Prepared pasta or mashed Parmesan potatoes.

Heat olive oil in skillet.
Generously salt and pepper chicken breasts and sear on all sides. Remove chicken and set aside.
Add onions and garlic. Saute’ until fragrant, well done and oil has been absorbed. Be sure and scrape all the bits from the bottom of the skillet when you add onions and garlic to the slow cooker.
In a slow cooker whisk the chicken broth and sun dried tomato pesto together. Add tarragon and blend well.
Add the chicken breasts*, top with onions, garlic and tomatoes.
Cook on low 2-3 hours.
Remove chicken and shred it.
Remove 1 cup of sauce and whisk cornstarch into it. Return to slow cooker and blend well.
Return chicken pieces to sauce.
Serve over pasta or mashed Parmesan potatoes

*This recipe makes enough sauce for 2-6 chicken breasts. For just the 2 of us I make 2, but use any remaining sauce over potatoes or pasta later in the week.

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Category: RECIPES