Tuesday, March 27, 2012

Tasty Tuesday: Mexican stuffed shells


I saw this recipe on pinterest a few weeks ago and knew that Steve would love it. Mexican stuffed shells! Anything with cheese, and he's a happy man.

I would have made it sooner, but discovered that jumbo pasta shells are not too common at grocery stores in DC! I looked at half a dozen, I think, and never saw them, until this past weekend. Oddly enough, I was at a store that I rarely go to, because I find it so disorganized, yet they had the jumbo shells I needed! So, win!

Here is the original recipe, found at a blog called The Way to His Heart. Cute name, eh?


Mexican Stuffed Shells

Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

My edits:

First, I used ground turkey instead of beef.

I used the entire block of cream cheese, so 8 oz, instead of half of it. It made it super creamy!

I forgot to buy the green onions.

You can see from my photo that I baked them in a round dish, I think it's nine inches. It's Boleslawiec, a Polish pottery that I collect. It has handles!

I also didn't pour the taco sauce over them before baking- I just used salsa in the dish, and placed the stuffed shells over the salsa. I baked them for about 20 min, then took the foil off, and sprinkled the cheese over them, baking for another five or eight minutes.

They were delicious, Steve was a big fan!








Hmmm, it doesn't look as pretty in the pictures, but I feel like most pasta/cheesey dishes don't photograph well! I guess I should work on my food photography skills, eh?

What's cooking in your kitchen this week? Want to share a recipe with us?


Tuesday, March 13, 2012

Tasty Tuesday: Butternut Squash Curry Chili

I've been looking for some new recipes to try and our friend Fay graciously obliged by sending me some new food for thought! :) It might get added to the short list of dishes that we make regularly, too!

-- From Fay --

Here's a recipe I've adapted slightly from PaleOMG. My husband and I make this meal every other week because we enjoy it so much!!

Butternut Squash Curry Chili

Ingredients
- 2 lbs Ground Beef
- 2 lg butternut squash, cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 1 (14) oz can tomatoes, diced
- 1 (14) oz can tomato sauce
- 1 c. chicken or beef stock
- 1/2 c. canned coconut milk
- Spices -
- 2 tbsp curry powder
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp cinnamon
- 2 tsp cocoa powder
- 4 tsp gram masala
- Salt and Pepper to Taste

Instructions

1. Heat up a large pot over medium-high heat with a tablespoon of some kind of fat (olive oil, coconut oil, etc). Add the beef and brown
2. While the meet is cooking, chop all of your veggies and squash.
3. Once the meat is cooked, remove with a slotted spoon and set aside in a bowl.
4. Cook chopped veggies and squash (about 10-15 minutes)
5. Add chicken stock, tomato sauce, diced tomatoes, and coconut milk to the pot. Mix together. Cover and cook until the butternut squash is tender.
6. Add spices and beef back to the pot. Stir to combine.
7. Decrease heat and left simmer to let all the flavors combine.
8. Then consume.

-- --

No pictures this time. You will just have to use your imagination, which isn't very hard for this recipe. :) It sounds absolutely delicious and I can't wait to get home this afternoon. I will let you know how my rendition turns out!

E

Wednesday, March 7, 2012

Wordless Wednesday: ST Jewelry

What? ST launched a jewelry line? This is Wordless Wednesday, you will have to wait until Thankful Thursday to get the rest of the story.


Swirled Horn Earrings - $12.