Stop whatever it is you’re doing and make these lemon chicken stuffed shells. Legitimately, stop. Print this recipe, pick up the ingredients, which includes an already done rotisserie chicken. I love pasta, but who am I really fooling? I love food in general. But this mix of, pasta, cheese, and shredded rotisserie chicken is nothing short of divine. The pasta filling reminded me a lot of my grandmother’s chicken croquettas that she’d make completely from scratch. She’d grind the rotisserie chicken with an old school meat grinder, clamped onto the corner of her counter top. It was surely one of those moments where the flavor took me back to my childhood. It’s just like the movie Ratatouille where, Anton Ego, the food critic get’s taken back to his childhood upon taking a bite of the Ratatouille. Either way, this meal is sure to appease to your family and it will surely be on regular, heavy rotation! Enjoy!

Lemon Chicken Stuffed Shells

Ingredients

2 dozen jumbo pasta shells (a 16 oz. box will suffice)
2 cups shredded cooked chicken e.g. rotisserie chicken
8 ounces cream cheese, softened
Juice of 1/2 lemon (about 1 tbsp)
1/2 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese
Salt & pepper, to taste
1/2 tablespoon olive oil
1 cup grated mozzarella

Prepare

1.Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
2. Preheat oven to 400F and move the rack to the middle position.
3. Add the chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper (I’m quite generous with it) to a bowl and stir it together until you’ve got a smooth mixture.
4. Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
5. Drain the shells once they’re cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
6. Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn’t burn). Serve immediately.

Notes: I fit about 20 jumbo shells into my 10 1/4″ cast iron skillet. It’ll vary depending on what you use to bake them in.

Lemon Chicken Stuffed Shells

2018-01-11 11:09:58

Serves 6

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Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Ingredients

1. 2 dozen jumbo pasta shells (a 16 oz. box will suffice)
2. 2 cups shredded cooked chicken e.g. rotisserie chicken
3. 8 ounces cream cheese, softened
4. Juice of 1/2 lemon (about 1 tbsp)
5. 1/2 teaspoon garlic powder
6. 1/2 cup freshly grated Parmesan cheese
7. Salt & pepper, to taste
8. 1/2 tablespoon olive oil
9. 1 cup grated mozzarella

Instructions

1. Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
2. Preheat oven to 400F and move the rack to the middle position.
3. Add the chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper (I'm quite generous with it) to a bowl and stir it together until you've got a smooth mixture.
4. Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
5. Drain the shells once they're cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
6. Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn't burn). Serve immediately.

Notes

1. I fit about 20 jumbo shells into my 10 1/4" cast iron skillet. It'll vary depending on what you use to bake them in.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Lemon Chicken Stuffed Shells appeared first on Florida Girl Cooks.

In that daily madness I try to plan a weekly menu that includes meals that are healthy, and that I definitely want to try/eat, kid approved, and no I haven’t forgotten…husband approved too…which is really next to near impossible to disappoint my husband when it comes to my cooking. I recently purchased the Daniel Plan cookbook (not to be confused with the Daniel Fast…they’re two totally different plans), which if you haven’t picked yours up yet then get crackin’. Currently, mine looks like it is being held hostage by a sticky-note army as I have tabbed most every single recipe in the cookbook. So I tab this one in particular, that took priority over all recipes in my never ending and always growing queque of recipes to make, and this gluten free venetian style arugula pizza is that recipe. It had my mouth watering with it’s photo. The original recipe calls for honey wheat pizza crust. Now, I am not a gluten-free strict cook but I do like to leave out the gluten on occasion so I substituted gluten free pizza crust mix from Bob’s Mill. If you’re local to wherever shopping is a pleasure…A.K.A. Publix, just know that most of them carry this mix now too. I further adapted the recipe to use Asiago cheese instead of mozzarella…just for variety sake since I’ve made and had Margherita pizza way too many times.

Also, a highly recommend baking this, and any pizza for that matter, on this pizza stone from Pampered Chef. My mother-in-law is always getting me super snazzy kitchen gadgets and this is one of the those that I use the most.

Gluten Free Venetian Style Pizza

Ingredients

1 16 oz. package of Bob’s Red Mill Gluten Free Pizza Crust Whole Grain Mix
1 1/2 cups warm water
Yeast packet (enclosed in pizza crust packet)
2 eggs
2 tbsp olive oil
3/4 cup organic pizza sauce (I used Mia’s Kitchen Organic Tomato and Basil Pasta Sauce)
1 vine tomato, thinly sliced (I used a mandoline)
1/4 cup sliced black olives (6 oz.)
12 fresh basil leaves
1/2 cup shaved asiago cheese (plus additional for serving)
1 cup arugula
1/4 cup shaved parmesan
Mama Francesca’s Basil & Oregano Basil for Serving

Prepare

1. Preheat oven to 425 degrees Fahrenheit.

2. In a large bowl combine water and yeast and let stand for about five minutes.

3. Add oil and eggs to mixture and blend briefly, add whole bag of GF pizza crust mix and blend on medium speed, until well combined.

4. Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.

5. Place dough on pizza stone.

6. Using wet hands, spread out dough to cover the full pizza stone.

7. Bake dough for 9 minutes without toppings.

8. Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.

9. Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.

10. Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza. Sprinkle with additional Asiago cheese and grated parmesan cheese to taste.

Gluten Free Venetian Style Arugula Pizza

2015-08-26 16:21:53

Serves 6

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Prep Time

25 min

Cook Time

27 min

Total Time

52 min

Prep Time

25 min

Cook Time

27 min

Total Time

52 min

Ingredients

1. 1 16 oz. package of Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix
2. 1 1/2 cups warm water
3. Yeast packet (enclosed in pizza crust packet)
4. 2 eggs
5. 2 tbsp olive oil
6. 3/4 cup organic pizza sauce (I used Mia's)
7. 1 vine tomato, thinly sliced (I used a mandoline)
8. 1/4 cup sliced black olives (6 oz.)
9. 12 fresh basil leaves
10. 1/2 cup shaved asiago cheese (plus additional for serving)
11. 1 cup arugula
12. 1/4 cup shaved parmesan

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a large bowl combine water and yeast and let stand for about five minutes.
3. Add oil and eggs to mixture and blend briefly, add whole bag of GF pizza crust mix and blend on medium speed, until well combined.
4. Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.
5. Place dough on pizza stone.
6. Using wet hands, spread out dough to cover the full pizza stone.
7. Bake dough for 9 minutes without toppings.
8. Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.
9. Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.
10. Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza. Sprinkle with additional Asiago cheese to taste.

Adapted from Daniel Plan Cookbook

Adapted from Daniel Plan Cookbook

Florida Girl Cooks http://floridagirlcooks.com/

The post GLUTEN FREE VENETIAN STYLE ARUGULA PIZZA appeared first on Florida Girl Cooks.

Creamy Pappardelle with Leeks and Bacon

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Prepare

1. Heat oil and butter in a large heavy pot over medium heat.
2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
3. Add leeks and season with salt.
4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
5. Add cream, thyme, and 1/2 cup water.
6. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain pasta, reserving 2 cups pasta cooking liquid.
9. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
10. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Creamy Pappardelle with Leeks and Bacon

2015-08-25 20:07:42

Serves 6

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 2 tablespoons olive oil
2. 1 tablespoon unsalted butter
3. 4 slices thick-cut bacon, cut into 1/2-inch pieces
4. 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
5. Kosher salt
6. 3/4 cup heavy cream
7. 2 teaspoons chopped fresh thyme
8. 1 pound pappardelle or fettuccine
9. 1 cup finely grated Parmesan or Grana Padano

Instructions

1. Heat oil and butter in a large heavy pot over medium heat.
2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
3. Add leeks and season with salt.
4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
5. Add cream, thyme, and 1/2 cup water.
6. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain pasta, reserving 2 cups pasta cooking liquid.
9. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
10. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

By Sara Jenkins

Adapted from Bon Appetit

Adapted from Bon Appetit

Florida Girl Cooks http://floridagirlcooks.com/

The post CREAMY PAPPARDELLE WITH LEEKS AND BACON appeared first on Florida Girl Cooks.