Chicken and Shrimp Alfredo Stuffed Shells

This was by far one of my favorite recipes.  It did not take me that long to prepare and the entire family (and even the neighbors) enjoyed them.  My stuffed shells fascination started when I went to my friend Diane's house.  We had a potluck dinner and her husband made some for our main course.  I had never had a stuffed shell before and was pleasantly surprised at how delicious they were.  Ever since then, I have been coming up with ideas that I think would be great in a stuffed shell.  Nick (my husband) has been trying to stay away from pasta dishes with red sauce, so it was great when I came across a recipe on "Like Mother, Like Daughter."  Now you all know that I like to add to recipes to make it my own and that's what I did with this one.  The original recipe is for Chicken Alfredo Stuffed Shells, however I made some modifications and made it Cajun chicken and shrimp Alfredo stuffed shells.  If you don't like seafood, you can easily still make a Cajun chicken Alfredo stuffed shell.  I hope you enjoy this recipe as much as we all did.  

Recipe: Cajun Chicken and Shrimp Alfredo Stuffed Shells

Ingredients:

1 pound of shrimp

1 small package of chicken tenderloins (uncooked) OR 2 cups of cooked chicken

15oz of ricotta cheese

1 large egg

1 tsp of basil 

1 tsp of oregano

1 cup of Parmesan cheese (divided)

15oz of Alfredo Sauce of your choosing

1/2 cup of shredded mozzarella cheese

1/2 cup of Italian 5 cheese shredded cheese

Seasonings: season all, garlic powder, black pepper, creole seasoning, crushed red pepper flakes

Directions:

1. Preheat your oven to 350 degrees.
2. Bring a pot of water to boil and cook your large shell noodles according to package directions (about 10-12 minutes)
3. When cooking your chicken: 1st- Cut it into chunks (1/4 inch).  2nd- season it with the garlic, black pepper, season all, and the creole seasoning (season to taste).  Place about 1/4 cup of olive or canola oil in a skillet.  3rd- When the oil is heated, add in the chicken and cook until no longer pink. 4th- You can either shred your chicken with a fork or place in a food chopper.  Then set aside.  
4. When cooking your shrimp: 1st- Season with the same seasonings you used for your chicken.  2nd- Heat 2 tablespoons of butter in a skillet. 3rd- Add shrimp and cook for about 5 -7 minutes. 4th- Chop the shrimp into pieces (not huge pieces....bite size). Then set aside. 
5. In a large bowl mix together the ricotta cheese, egg, basil, oregano, and ½ cup Parmesan cheese.
6. Stir in your chicken and shrimp.
7. Spread about ¾ cup of Alfredo sauce into the bottom of a 9x13 pan (this is so your shells do not stick).  
8. Put a ice size helping of the chicken/shrimp/cheese mixture into the middle of each shell and place into your Alfredo sauce in your pan.
9. Spread remaining Alfredo sauce over the top of your noodles.
10. Top noodles with mozzarella cheese, Italian five cheese, and the remaining 2 cup of Parmesan cheese.
11. Cover pan with foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10 minutes until cheese on top is melted.
13. When you remove from the oven, let it stand for about 5 minutes.  Serve with salad and your favorite garlic bread.
14. ENJOY!!!!!

Smothered Pork Chops

Last week, I made smothered pork chops and many people wanted step by step directions, so here you go!  

Recipe: Smothered Pork Chops

Ingredients:

1-1/2 cup Flour
1 teaspoon Seasoned All
1 teaspoon Lemon Pepper Seasoning
1/2 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1/4 teaspoon of black pepper

6-8 whole Bone-in Breakfast Pork Chops
1/4 cup Olive Oil or canola oil
1 stick of butter

1 whole Large Onion, Peeled And Sliced
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Yellow or Red Bell Pepper, Seeded And Sliced
3 Tablespoons Flour
2 cups Chicken Broth
2 Tablespoons whipping cream

Directions: 

1. Mix together the flour, season all, lemon pepper, cumin, cayenne pepper, salt, and black pepper in dish/bowl. 

2. Rinse your pork chop off thoroughly.  Lightly season the pork chop with season all, garlic powder, and black pepper.  

3. Dredge the pork chops in the flour mixture.

4. Heat the olive oil/canola oil and 4 tablespoons of butter in a heavy skillet over medium heat. 

5. Fry the pork chops in batches until well browned on both sides.  Remove the chops from the skillet place in something that can go on the stove or in the oven to keep them warm.  

6. Drain some of the excess oil in a bowl (do not pour oil down your drain).  Add the onions, peppers, and a tablespoon of minced garlic to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a dish and set aside. 

7. Time to make your roux: To the same skillet, add 4 tablespoons of butter.  Let it melt and then slowly whisk in 3 tablespoons flour. It will become pasty. Keep stirring/whisking until it becomes a dark brown color (not burnt).   Whisk in the chicken broth a little at a time, getting out all the lumps.  When it is a nice consistency, add the cream. Add more broth if the gravy is too thick. 

8. Taste your gravy and if need be, add more season all, garlic powder, and black pepper.  Add the onions and peppers, stirring them into the sauce. 

9. Place the pork chops in a large baking pan.  Pour the gravy, onions all over the pork chops.  Place in a preheated (350 degrees) oven for 15-20 minutes covered (with aluminum foil).  

Serve pork chops over a bead of rice with something green (asparagus, salad, etc) and of course bread!  Enjoy!!!

Grilled Chicken Alfredo Casserole

Hello fellow food lovers.  I told you all, I am all about great tasting, long-lasting meals.  As much as I LOVE to cook and try new recipes, by the time I get home after work, all I want to do is get things prepared for the next day, spend some time with my husband/kids, and go to bed.  I do not want to spend my whole evening in the kitchen, so having meals that can stretch are ideal to me.  Last weekend, I made a casserole and it turned out better than I thought it would.  It lasted our family of five for three days.  What made it even better was the 5 cheese Peppridge Farm Five Cheese Garlic Bread.  I posted a picture of the finished product on social media and many requested the recipe, so here you go!  I hope yours comes out just as great as mine did!

                         Recipe: Grilled Chicken Alfredo Casserole

Ingredients:

• 1 (12oz box) of penne pasta (you can use any pasta you like)
• 1 package of chicken tenders
• 2-3 table spoons of canola or olive oil
• Cooking Spray
• 1/4 tsp of tyme
• season all, garlic powder, black pepper, and paprika
• 1 stick o butter
• 3 tsp of minced garlic
• 4 tbsp of flour
• 3 cups of half and half
• 3 cups of milk
• 3 cups of Italian Five Cheese
• 1/2 cup of mozzarella cheese
• 1/2 cup of any shredded other white cheese
• Italian seasoning for garnish

Instructions:

1. Marinate your chicken the night before if you can in Italian dressing or some type of marinade. Season it with the seasonings listed above to taste 
2. Preheat the oven to 350 degrees. 
3. Cook the penne pasta according to the box directions
4. In the meantime, get a grill ready (George Foreman, large grill, whatever you have on hand.  Oil the plates up/the grill with the olive oil/canola oil.  Grill your chicken on both sides until it is done (about 10-15 minutes).   
5. When your chicken is done and has cooled off, cut it into chunks and set aside. 

Sauce Instructions: 

1. Melt the butter in a large skillet/sauce pan.  Add the minced garlic to the butter and cook for about 3 minutes.  

2. Using a wire whisk, slowly mix in the flour and stir until it is starting to bubble. Add the half&half and the milk to the flour/butter/garlic.  

3. Bring all of this to a boil and then reduce your heat to to low.  Let this simmer for about 5 minutes.  Don't be afraid to taste your sauce.  If you want to add some garlic powder, black pepper, or seasoning, do so.  

4. Add 1 1/2 cup of the Italian five cheese to the sauce.  Cook for another 5 minutes until the sauce starts to thickens.  Make sure you are continually stirring.  When your sauce has thickened, removed from heat. 

Instructions Continued

1. In a large bowl, add the cut up grilled chicken chunks, then add the pasta, and finally add the sauce.  Mix everything up well.
2. Spray a large casserole dish with cooking spray.  Add the pasta pix to the pan and then start to sprinkle all the remaining cheese on top (the mozzarella, the other white cheese you have chosen, as well as the rest of the Italian five cheese).  
3. Sprinkle with black pepper and garlic powder.  Then place it in the oven that is already preheated for 30-40 minutes.  It should be a golden brown and your kitchen should smell divine!  
4. When it comes out of the oven, let it stand for about 5-10 minutes.  Serve with your favorite garlic bread. 

Enjoy!