Mexican Stuffed Jumbo Pasta Shells

Happy Sunday everyone, I hope you're rested and ready for a short work week.  I am also looking forward to Thanksgiving and seeing our family.  I'm making appetizers for this Thanksgiving and have been creating some great appetizer boards on Pinterest. Here is what Bill and I had for dinner tonight..I didn't feel like going to the store and had a lot of things on hand so here is what I came up with.  I had bought the pasta shells awhile back to make an Italian dish but I had more of the ingredients for a Mexican theme. We loved them and you will too with the countless variations you can create. They are a repeat meal! (And a freezer meal)

Mexican Stuffed Jumbo Pasta Shells 

Mexican Stuffed Jumbo Pasta Shells

Source: The Girl Who Ate Everything

preheat oven to 375
boil 1 large pot of water
Serves 8 

Ingredients:
1 Box Jumbo Pasta Shells
1 lb cooked lean ground beef or turkey
1 package taco seasoning
4 oz cream cheese
1 1/2 cups red salsa
1 cup taco sauce (or enchilada sauce works too)
1 chopped chipotle pepper in sauce (optional)
2 cups shredded Mexican cheese
9X13 greased baking dish

Garnish:
Woodall's Secret Sauce ( 1/2 c salsa, 1/2 c mayo, 1/2 sour cream)
Chopped Cilantro
Chopped Avocado
Limes


Directions: 
1.  Boil a large pot of water and cook jumbo shells according to package directions.

2. Drain pasta and place on a non-stick surface so shells wont stick together. 

3. While pasta is cooking start cooking your ground meat, drain fat, add taco seasoning and cook according 

to instructions on package, then add cream cheese and blend into meat. Add chipotle pepper if using at this time too.   

4. Pam your baking dish, Dump 1-2 cups of salsa into the bottom of the dish and begin to stuff 1-2 tablespoons mixture into each shell arranging standing up in the dish.

**Total 30 pasta shells  20 fit in the baking dish. I used an extra baking dish 8X8 for the extra 10 shells and froze them**

5. Finally add cheese:

6. Bake for 30-40 mins until cheese is melted and browning

7. Garnish on individual plate and enjoy!

 

Baked Chicken Taquitos

I am pretty excited about this post.  Taquitos have always been something I seek out on a menu regardless if it's a Mexican restaurant or a bar appetizer. I will also admit when I'm shopping at Costco and hungry, I sneak in a box of frozen taquitos into the cart.  I love taquitos! When I saw this recipe on The Girl Who Ate Everything's blog I thought about it for a week before I made it.  ( I am still thinking about them)  This recipe was fun, versatile and not fried! Delicious results, creamy, flavorful and easy! I made these with 20 flour tortillas and a few of  corn ( gluten free option, but the flour was better :) 

Baked Chicken Taquitos 

Recipe and Tutorial 
Make 20 Taquitos 
Prep time 30 mins 
bake time 
1 package cream cheese ( I used reduced fat) 
1 cup salsa ( green or red)  
1  fresh lime juice
1 teaspoon cumin
2 teaspoon chili powder
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup chopped cilantro
1/2 cup Tablespoons sliced green onions
3 cups shredded cooked chicken ( about 3 cooked chicken breast or 1 rotisserie chicken) 
2 cup grated pepperjack cheese ( or cheddar) 
1 small can fire roasted jalapenos peppers 
about 24 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

1. Preheat oven to 425. Line baking dishes or cookie sheets with Pam or a silpat. Start by mixing cream cheese, salsa, lime, cumin, chili powder, onion powder, garlic powder together in your mixer. 

** I used red salsa**

2. Add in cilantro, onions, chicken and cheese - until mixed 

** Do not over-mix**

3.  Next put tortillas in microwave for 20 sections with a wet paper-towel over them to make them easy to work with ( Work in batches of 5-6). Spray Pam on one side of tortilla then place 4 tbls mixture on one side and tightly roll. 

Roll then place in baking dish ( Do not let them touch) Place seam side down.   Pam side will be on the outside. 

4. Bake in oven until golden brown at 425 for about 25 - 30 mins ( check after 20mins) Some mixture will fall out but you can easily stuff back in. 

let cool on cooling rack. 

5. Plate and serve!  Or store in fridge and warm for 10 mins in oven to reheat. These also freeze beautifully too! 

Serve with salsa, sour cream and guacamole!  Enjoy. 

Love Lydia  

Spicy Orange Chicken with Rice

I love Asian food and so does Bill (and Hannah).   This is a repeat for sure and hopefully you can add it to your list. I first saw this recipe on Pinterest last week and I have made this recipe twice.  Modified from Sweet Pea's Kitchen Blog  I added green beans the first time and red bell pepper the second.  

Recipe and Tutorial 

Cook time: 30 mins   Prep Time:20 mins  Marinate time:40-60 mins

Ingredients:

3/4 cup low-sodium chicken broth

3/4 cup freshly squeezed orange juice

2 tablespoons finely grated orange zest
6 tablespoons white vinegar

1/3 cup soy sauce
1/2 cup  brown sugar

3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cayenne pepper

1 1/2 pounds boneless chicken breasts ( I used 3 breasts)

1 tablespoon plus 2 teaspoon cornstarch

2 tablespoon cold water

8 small whole dried red chiles (optional)

8 thin strips orange peel
1 tablespoon any kind of oil
Optional : 1 thinly sliced red bell pepper or 2 cup fresh green beans 

Directions:

1.                   Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes. 

I doubled the recipe and froze one but made
two bags like above

2.                  While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.  This takes about 20 mins on high to reduce. I started in my dutch oven but it my fry pan got hotter so I would suggest using a fry pa

Reduction (not effective)

Reduction Effective - 20-25 mins on high heat should be thick 

I added in the vegetable here to the sauce after i turned the heat off. 

3.                 

3. Heat  oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.

Prior to cooking 

Dinner last night with red bell peppers

Dinner last week with green beans

Enjoy!

Modified from: I have been in love with http://sweetpeaskitchen.com  blog and that is where I found this recipe. I found her on Pinterest and have been obsessed with the fun recipe she cooks and finds.  This recipe I modified for