Sunday, March 14, 2010

Ham-Stuffed Shells with Basil Cream Sauce


serves 4

Ingredients:
16 jumbo pasta shells
2 tablespoons chopped onion
1/2 cup finely chopped ham
1 tablespoon butter
10 ounce package frozen peas, thawed
3/4 cup Ricotta cheese
1 egg yolk
1/2 cup grated Parmesan cheese
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon salt
Dash black pepper
Grated Parmesan cheese

Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
1 cup milk


Instructions:
1. In large skillet, saute onion and turkey ham in butter until tender.
2. Drain peas in sieve.
3. Combine peas with sauteed onion mixture, Ricotta cheese, egg yolk, Parmesan cheese, basil leaves, salt and pepper.
4. Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well.
5. Lightly stuff shells with ham mixture, divided equally.
6. Prepare Cream Sauce. Spoon a little on bottom of 7 by 11 inch baking dish. Arrange filled shells in dish.
7. Spoon on remaining sauce. Sprinkle with Parmesan cheese.
8. Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling.

Garnish with fresh basil leaves, if desired. Serve.

Cream Sauce: In 2 cup micro safe measuring cup, microwave 2 tablespoon butter at High power for 45 seconds until melted. Stir in flour, 1/2 teaspoon salt and dash pepper. Add milk, stirring to combine. Microwave at High power for 3 to 5 minutes until thickened, stirring every minute until sauce begins to thicken.

Grilled Bruschetta Chicken


You can make this in the oven on a foil lined cookie sheet.
Just brown chicken in saute pan with a little olive oil and then place on cookie sheet and add toppings. Bake at 350 for 25-40 minutes depending on thickness of chicken
Makes: 4

Ingredients:
4 small boneless skinless chicken breasts (1 lb./450 g)
1/4 cup Sun-dried Tomato and Oregano Dressing, divided
1 tomato, finely chopped
1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Directions:
Place large sheet of heavy-duty foil over half of barbecue grate; heat barbecue to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag discard bag and dressing.

Grill chicken on uncovered side of barbecue 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

Turn chicken over; place, cooked-side up, on foil on barbecue. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (170ºF).

Mexi Shells


I used pasta suace in place of the salsa and it was okay!
Make an easy pasta dish pepped up with salsa, beans, chilies and cheese.
Makes: 6 serving's

18 uncooked jumbo pasta shells
1 lb lean ground beef
1 small onion, chopped
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon ground cumin
1 can (4.5 oz) chopped green chilies, drained
1 can (14 oz) Heinz original beans in tomato sauce
2 jars (16 oz each) Thick 'n Chunky salsa
1 cup shredded Monterey Jack cheese

Heat oven to 350°F. Cook and drain pasta shells as directed on package.
Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chilies and beans.

In 13x9-inch glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.