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I recently discovered the Secret Recipe Club, brain-child of Amanda Formaro, of Amanda’s Cookin’, and decided to join the fun in June. Every month, participating blogs are assigned another foodie blogger’s website. They browse the recipes on their assigned site and select one to prepare for that month’s secret recipe club, putting their own creativity, [...]
I recently discovered the Secret Recipe Club, brain-child of Amanda Formaro, of Amanda’s Cookin’, and decided to join the fun in June. Every month, participating blogs are assigned another foodie blogger’s website. They browse the recipes on their assigned site and select one to prepare for that month’s secret recipe club, putting their own creativity, flair and nuances into the mix. At the exact same time, on the exact same day, all the recipes are posted and the secret recipe blogs are revealed. It’s a fun way to find new recipes and meet other foodie bloggers. For June, I was assigned Debbi Does Dinner…Healthy and Low Calorie.
So, what was the recipe post that made my tastebuds dance, just looking at the picture? I visited Debbi’s site and the recipe on her homepage, that day, was calling my name. I definitely put our own family’s spin on it, but Debbi was my inspiration for this absolutely delicious and easy recipe. The recipe that inspired my June Secret Recipe Club submission is her Buffalo Chicken Stuffed Shells. I incorporated my family’s love of Mexican and southwest flavors and created these heavenly Mexican Chicken Stuffed Shells. You’re gonna want them for dinner, tonight!
You could definitely cut this recipe in half, if you’re cooking for a smaller crew. We had company for dinner and I made 38 stuffed shells. The recipe left me with about 1 1/2 cups of extra filling, which was promptly devoured for lunch the next day in tortillas!
Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party!
Ingredients
- 4 cups chicken breast, cooked and chopped
- 1 can black beans, rinsed and drained
- 6 green onions, diced
- 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
- 3 (8 oz.) blocks cream cheese, softened (not melted)
- 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
- 1/4 - 1/2 cup chicken stock
- 1 tsp cumin
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup of picante sauce
- 38 large pasta shells, cooked al dente
Instructions
- Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
- Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
- To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
- In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
- Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
- Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
- When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
- Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
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http://busy-at-home.com/blog/mexican-chicken-stuffed-shells-my-secret-recipe-club-entry-for-june/Here’s how to make them.
- Boil pasta shells to al dente, then drain and cool them while you mix up the filling.
Drained and cooled shells, ready to be stuffed.
- Dice the chicken, peppers and green onion. (My chicken was pulled from the freezer, pre-cooked and diced. Freezer cooking is a great time-saving idea for recipes like this.)
Diced onions and peppers
- To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
Chicken, beans and veggies mixed.
- In a separate bowl, mix the cream cheese, chicken stock and undrained diced tomatoes w/chiles (Rotel). When thoroughly combined, pour it over the chicken mixture and mix well.
Mix the softened cream cheese with the undrained diced tomatoes and chiles to create a delectable sauce for your chicken and veggie mixture. Blend the sauce with the chicken and veggies.
Creamy, spicy, delicious sauce for your filling. If you have trouble incorporating the tomatoes and cream cheese, you could heat it slightly in the microwave.
- Spread 3/4 cup of picante sauce in the bottom of a large baking pan.
Spread a thin layer of the picante sauce over the bottom of your baking pan and reserve the last 1/4 cup of sauce for later.
- Stuff each of your cooled shells with the delicious chicken, cheese and veggie filling you just created and arrange the shells over the picante sauce in your baking pan.
- Drizzle remaining 1/4 cup of picante sauce over filled shells.
Filled shells, drizzled with remaining 1/4 cup picante.
- Sprinkle shredded cheddar over the entire pan of stuffed shells. Cover tightly with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.
Close up of baked shells.
These were a huge hit and went quickly. We did end up with a few leftovers at the end of the meal, which heated beautifully in the microwave the next day. There was also a little of the chicken/veggie/bean filling left over, which we used in tortillas shells. Yum!
Every new recipe needs its official taste testers. These girls are tough critics and gave a combined 4 thumbs (and two forks) up to this yummy dish!
Check out all the other delicious Secret Recipe Club entries for June.
They’re going to make you SOOOOO hungry!
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This page will grow over time. It’s going to be a place for excellent ideas and tidbits that don’t really merit their own full blog, but are too good not to share. #1 Green Onion Tops for Free! I saw this tip on the Food Network (my secret obsession). They were having a competition to [...]
This page will grow over time. It’s going to be a place for excellent ideas and tidbits that don’t really merit their own full blog, but are too good not to share.
#1 Green Onion Tops for Free!
I saw this tip on the Food Network (my secret obsession). They were having a competition to find the next Food Network Star and the woman who won in the end, Melissa D’Arabian, shared this most amazing tip. It was blowing my mind that this might actually be possible, so before I proclaimed it as gospel to all of you, I tested it in my own kitchen. It absolutely works!
Cut the tops from your green onions and use them for cooking, but place the root ends in a glass of water in your kitchen. In a couple days, the roots will generate brand new green tops. I’m not sure how long this can go on, but I am on my second “sprouting” and having good success. Change the water every day or two, so it doesn’t get cloudy and enjoy fresh green onion tops to season all your favorite dishes.
#2 Bulk Cooking Rice in Your Crockpot and Freezing Successfully
I love fresh rice, but I don’t always remember to start it early enough to be done with the rest of the meal. I could buy the “minute” varieties, but they are SO much more expensive. You can make fluffy, delicious rice (white or brown) in your crockpot and large quanties of it are only pennies. The average 2 cup bag of rice is around 50¢ and will yield about 5-6 cups! Cooking it ahead and freezing in recipe portion sizes, means you will always have time to add rice to a “quick-fix” meal.
Start by rubbing a tablespoon of butter over the complete inside surface of your crockpot. This will help to prevent sticking and add a slight bit of flavor. Add 8 cups of water, a teaspoon of salt and 4 cups of the rice of your choice. Cover crockpot and set on high. Your rice will take 1½ to 2½ hours to cook as crockpots can vary somewhat. After the first 1½ hours, check at 30 minute intervals to see if it is done. Mine almost always takes the full 2½ and it will seem like it isn’t cooking at all until the last half hour or so.
When all the liquid is absorbed and the rice is tender, immediately dump it into a large strainer and rinse it with cold water to stop the cooking. This step is critical if you plan to freeze it for future use. Forgetting to rinse it cool, now, will result in sticky rice, later.
Drain the rice thoroughly. Divide into zip-top freezer bags, pressing them flat as you seal them, so your bags store neatly in a small amount of space.
I freeze rice in quart-size bags. To use the frozen rice, I put the zip-top bag in the microwave for about 5 minutes. The bag puffs up as the steam builds and the rice reheats, perfect and ready to serve. If you don’t want to use the bag for reheating, any microwaveable dish with a tight-fitting lid should work great.
