Wow I haven't posted all week??
Been busy at work, plus it's been too hot & I was just plain tired!!
I need another baby quilt for Wed. night. Susan told me about it awhile back. But I forgot?? So the shower is Wed. night at the computer shop.
I got the quilt top & quilted yesterday. All I have to do is put the binding on.
My back is killing me too! Sat with ice for a bit last night & before we went to Church this morning.
I watched Rescue Chef this morning, I've never seen it before.He made this chicken looked yummy! So I made the sauce after stopping at the store on the way home. yummy! Hubby didn't try the big sissy!! Oh I cut it way down cause I wasn't cooking 7 chickens!
Grilled Chicken Piri Piri
Danny Boome, Ltd 2008
Prep Time: 10 min Inactive Prep Time: 1 hr 10 min Cook Time: 40 min Level:
20 servings Ingredients
5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish
1 head garlic cloves, peeled
4 red peppers, seeded and roughly chopped
10 chili peppers like Fresno or serrano
4 cups fresh parsley leaves
3 tablespoons paprika
1 cup red wine vinegar
2 cups olive oil
Salt and freshly ground black pepper
7 whole chickens, each cut into 6 pieces
To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later.
Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
Preheat grill to medium-high heat.
Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.) Serve with lemon wedges and the reserved piri piri sauce.
Than I totally messed up a friend's recipe! oopps
This what she made
CHICKEN STUFFED SHELLS
4 cups cooked diced chicken
1 box Chicken flavored Stuffung mix, prepare according to directions
1 cup of Mayonnaise
1 can Cream of Chicken Soup**
1/2 cup water
20 Jumbo Pasta Shells
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. Mrs. Dash, opt
1.) Preheat oven to 350*
2.) Prepare shells according to package directions and cool.
3.) In a bowl combine prepared stuffing, chicken, mayo, salt, pepper and Mrs. Dash. Set aside.
4.) Lightly coat a 9 x 13 inch pan with cooking spray.
5.) Stuff each shell with a large spoonful of chicken miixture and place in pan.
6.) Mix soup with water in separate bowl. ** may use 2 jars of chicken gravy instead of soup.
7.) Pour over the shells
8.) Loosely cover with foil and bake for 45 mins.
LOL I bought ground chicken & no stuffing just lost my mind at the store??
So this is what I made
Turkey and Artichoke Stuffed Shells
Everyday Pasta Copyright 2007
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey (I used ground chicken)
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped (left out)
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce or marinara sauce (store-bought or homemade)
1 1/2 cups grated mozzarella (about 5 ounces)
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. (I had enough filling for 40 shells!) Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella.
Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.