Chicken Stuffed Shells

I have had this recipe for several years now.  I use this dish when I entertain.  It can be made ahead, and held in the refrigerator, and requires only a few simple ingredients.  I promise that your guests are going to love this.  Some variations of this recipe call for peas to be added to the stuffing mixture, but I prefer it without the peas.

Ingredients:

3 boneless, skinless chicken breasts
2 bay leaves
1 c. mayonnaise (do not use salad dressing)
1 box large shells (you will need 18 shells)
16 oz. box stuffing mix (any brand)
3 - 10 3/4 cans Campbell's soups: cream of chicken, cream of celery, and cheddar cheese
14 oz. can chicken broth
2 c. shredded cheese (I use cheddar-jack)

Rinse and place chicken breasts into pot of cold water.  Add two bay leaves and bring to a boil.  Turn down, cover, and simmer for 10-15 minutes.  Remove chicken and place on a plate to cool.  Cover with plastic wrap.  When cool enough to handle, shred with fingers and set aside.

In a large pot, add cold water and 1 T. oil.  Bring to a boil and add shells.  Cook until al dente.  Remove and allow to cool on a cookie sheet.  Cover with plastic wrap.

Make stuffing mix according to package directions, and allow to cool.

In a large bowl, mix chicken, stuffing, and mayonnaise together.

Stuff each shell with stuffing and chicken mixture.

Place shells in a greased 9x13 inch baking dish.  If you are making this ahead, cover and refrigerate; do not add soup until you are ready to bake.

Mix all three soups with one can of chicken broth, and pour over stuffed shells.

Place into a 350º oven and bake for approximately 30-45 minutes.  Remove pan and top with grated cheese.  Return to the oven and bake for an additional 15 minutes, or until cheese is melted.

Hummingbird Cake

The other day I was holding my 2 year old granddaughter at the living room window, and we were watching
the little tiny hummingbirds, visiting our feeders.  It reminded me of a recipe that was given to me several years ago, by a friend.  The ingredients are modest and everything gets mixed together in the same bowl.  It is easy and delicious.  I hope you will make a hummingbird cake for your family.




Ingredients:

2 c. sugar
2 c. flour
1 c. oil
3 eggs
1 tsp. baking soda
1 tsp. vanilla extract
2-3 mashed bananas
3/4 c. chopped walnuts
3 T. cinnamon
¼ tsp. nutmeg
8 oz. can crushed pineapple, drained

 
Put sugar, eggs, and oil into bowl and stir with a wooden spoon, until blended.

In a separate bowl, peel and break apart bananas (by hand).  Using a fork, mash them and add them to the mixture.

Add spices, baking soda, and vanilla extract to the bowl.

Drain the pineapple and add to the bowl, along with walnuts; mix thoroughly.

 
Add half of the flour to the mixture, and combine.  When completely incorporated, add the rest of the flour and mix.

 
Butter and flour a bundt or tube pan.

Pour cake batter into the pan.

Bake at 350º for 50 minutes, or until toothpick comes out clean.

When cake has cooled, dust with powdered sugar.

Tomato-Dijon Pork Chops with Capers

These moist delicious pork chops are always a crowd pleaser.   Serve over rice, noodles, couscous, or quinoa.


Ingredients:

4 pork loin or rib chops (3/4 inch thick)
salt and pepper, to taste
1 T. olive or vegetable oil
14½ oz. can diced tomatoes with basil, garlic, and oregano (undrained)
½ c. dry red wine or beef broth
1 T. dijon mustard
chopped fresh parsley
4 oz. capers, drained

 Season meat with salt and pepper.  In a large skillet, over medium-high heat, brown chops in hot oil (about 3 minutes per side).

 

Remove from skillet; drain all but 1 T. fat from the skillet.  Add tomatoes, wine, and mustard to the skillet.  Cook over high heat, stirring occasionally, for 5 minutes or until thickened.

Add capers then return meat to skillet.  Spoon tomato mixture over meat.  Cover and cook over low heat for 3 minutes or until meat is no longer pink.

Garnish with chopped parsley and serve over one of the items listed above.