Mexican Stuffed Shells

These stuffed shells have all of the flavors of a taco, but are in stuffed into pasta shells rather than taco shells! Yum! 

To make 3 to 4 servings of these Mexican stuffed shell you will need:

• 1 lb. GROUND BEEF
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp PAPRIKA
• 1/4 tsp CAYENNE
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 4 oz. CREAM CHEESE
• 14-18 JUMBO PASTA SHELLS
• 1 cup SALSA
• 1 cup TACO SAUCE
• 1 cup CHEDDAR CHEESE, shredded
• 1 cup MONTEREY JACK CHEESE, shredded
• 3 chopped GREEN ONIONS, to garnish
• SOUR CREAM, to garnish

Start off by preheating the oven to 350 degrees. Start boiling a pot of water to cook the jumbo shells in. Once it comes to a boil, cook the shells until they are just under cooked. (They will finish cooking in the oven.) Drain the shells and then spread them out on a clean surface so they don't stick together.

While the pasta is cooking, brown the ground beef in a skillet. Drain any excess liquid and then add all of the spices and the cream cheese. You can cover the pan to help the cream cheese melt faster, then mix it into the beef. Once mixed in, set the skillet aside to cool.

Pour the salsa in the bottom of a 9 in. x 13 in. pan.

Then, stuff each shell with the beef mixture and place them (open side up) on top of the salsa in the baking pan.

Pour the taco sauce over the top of the shells making sure to get an even coating over all of the shells. Cover with aluminum foil and bake for 30 minutes.

After 30 minutes, take the pan out of the oven and sprinkle the cheddar and monterey jack cheese over the top. Bake uncovered for another 15 minutes.

Once it is done baking, serve it up and top with green onions, sour cream, and more salsa!

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Mexican Stuffed Shells

Ingredients:

• 1 lb. GROUND BEEF
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp PAPRIKA
• 1/4 tsp CAYENNE
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 4 oz. CREAM CHEESE
• 14-18 JUMBO PASTA SHELLS
• 1 cup SALSA
• 1 cup TACO SAUCE
• 1 cup CHEDDAR CHEESE, shredded
• 1 cup MONTEREY JACK CHEESE, shredded
• 3 chopped GREEN ONIONS, to garnish
• SOUR CREAM, to garnish

Directions:

1. Start off by preheating the oven to 350 degrees. Start boiling a pot of water to cook the jumbo shells in. Once it comes to a boil, cook the shells until they are just under cooked. (They will finish cooking in the oven.) Drain the shells and then spread them out on a clean surface so they don't stick together.
2. While the pasta is cooking, brown the ground beef in a skillet. Drain any excess liquid and then add all of the spices and the cream cheese. You can cover the pan to help the cream cheese melt faster, then mix it into the beef. Once mixed in, set the skillet aside to cool.
3. Pour the salsa in the bottom of a 9 in. x 13 in. pan. 
4. Then, stuff each shell with the beef mixture and place them (open side up) on top of the salsa in the baking pan. 
5. Pour the taco sauce over the top of the shells making sure to get an even coating over all of the shells. 
6. Cover with aluminum foil and bake for 30 minutes. 
7. After 30 minutes, take the pan out of the oven and sprinkle the cheddar and monterey jack cheese over the top. Bake uncovered for another 15 minutes. 
8. Once it is done baking, serve it up and top with green onions, sour cream, and more salsa!

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I found the recipe of the following blog: http://apinchofthisandthat.wordpress.com/2009/01/02/mexican-stuffed-shells/

Christmas Sugar Cookies

I just opened a shop on Etsy and these beautiful Christmas cookies are for sale!!

These scrumptious sugar cookies are perfect for holiday parties, gifts, or just to create a little extra holiday cheer! Each cookie is hand decorated with vanilla royal icing and range in height from 3.25'' to 3.75''. For more information go to: https://www.etsy.com/shop/TheHungryHood

Please message me if you have any questions about the cookies, or special requests!

Scroll down for some close up shots of the cookies!

Snowman:

Christmas Stocking #1:

Christmas Stocking #2:

Christmas Tree:

Candy Cane:

Stars:

Another shot of all the cookies!

Chicken Enchiladas with a Green Chili & Sour Cream Sauce

I love Mexican food! When I say 'I want Mexican food' that actually means 'I want enchiladas!!!!' so let me start over. I love enchiladas! When I get a craving for enchiladas that used to mean I would have to go to a Mexican restaurant, but since I have found this recipe, I have been able to make delicious enchiladas from home that satisfy my cravings!

To make these craving satisfying enchiladas you will need:

• 6-8 FLOUR TORTILLA (depending on how big you like your enchiladas to be), sometimes when I'm feeling ambitious I make my own and they are wonderful! Click here for the recipe!
• 2 CHICKEN BREASTS
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 3 Tbs BUTTER
• 3 Tbs FLOUR
• 2 cups CHICKEN BROTH
• 1 cup SOUR CREAM
• 1 (4 oz.) can GREEN CHILIES
• 1 & 1/2 cup FIESTA BLEND SHREDDED CHEESE

Start off by preheating the oven to 350 degrees F. Mix up the cumin, chili powder, garlic powder, and salt in a small dish.

Spread the spice mix on both sides of the chicken breasts (I split the breasts in half so they would cook faster). Then bake the chicken for 30 minutes or until they are cooked through.

While the chicken is cooking make the sour cream sauce. In a medium saucepan melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour and cook for 1 minute whisking constantly.

Add 2 cups of chicken broth while continuing to whisk. The sauce with start to get thick and bubbly.

Add 1 cup of sour cream and 4 oz. of diced green chilies. Continue whisking over the heat until the sauce is well mixed and hot, but do not let it come to a boil! Turn off the heat and set the sauce aside.

Once the chicken has cooked through, shred it into small pieces using two forks. Then mix in 1 cup of the cheese.

Here is a picture of the delicious tortillas I made! Ok, I'll move on...



Wrap the chicken and cheese mixture in your tortillas and place them into a baking dish.

Pour the sour cream sauce over the top of the enchiladas!

Sprinkle the remaining 1/2 cup of cheese over the top and then bake the enchiladas (at 350 degrees F) for about 22 minutes. They should look something like the picture below! Yummmmmm!

Yummmm!

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Chicken Enchiladas with a Green Chili & Sour Cream Sauce

Ingredients:

• 6-8 FLOUR TORTILLA (depending on how big you like your enchiladas to be), sometimes when I'm feeling ambitious I make my own and they are wonderful! Click here for the recipe!
• 2 CHICKEN BREASTS
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 3 Tbs BUTTER
• 3 Tbs FLOUR
• 1 cup CHICKEN BROTH
• 1 cup SOUR CREAM
• 1 (4 oz.) can GREEN CHILIES
• 1 & 1/2 cup FIESTA BLEND SHREDDED CHEESE

Directions:

1. Preheat the oven to 350 degrees F. 
2. Mix up the cumin, chili powder, garlic powder, and salt in a small dish.
3. Spread the spice mix on both sides of the chicken breasts (I split the breasts in half so they would cook faster). Then bake the chicken for 30 minutes or until they are cooked through.
4. While the chicken is cooking make the sour cream sauce. In a medium saucepan melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour and cook for 1 minute whisking constantly. Add 2 cups of chicken broth while continuing to whisk. The sauce with start to get thick and bubbly. Add 1 cup of sour cream and 4 oz. of diced green chilies. Continue whisking over the heat until the sauce is well mixed and hot, but do not let it come to a boil! Turn off the heat and set the sauce aside.
5. Once the chicken has cooked through, shred it into small pieces using two forks. Then mix in 1 cup of the cheese.
6. Wrap the chicken and cheese mixture in your tortillas and place them into a baking dish.
7. Pour the sour cream sauce over the top of the enchiladas!
8. Sprinkle the remaining 1/2 cup of cheese over the top and then bake the enchiladas (at 350 degrees F) for about 22 minutes. 

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Chicken Tortilla Soup

Last week we made some chicken tortilla soup and it was delicious! It made somewhere between 6 & 8 servings so we ate some last week and then froze some in baggies for later!

To make it you will need:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 1 (15 oz.) can WHOLE KERNEL CORN
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Start by preheating your oven to 375 degrees F. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 

While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. (The onion in the picture below is closer to a puree than 'chopped' because my husband got a little overexcited with the food processor...haha but we just went with it!)

When the chicken is done baking they should look something like this!

After the chicken is cooked through, shred the chicken using 2 forks...

Then add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.

Next, add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 

After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). Then turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.

When the soup has cooled down a bit, serve it up and add your desired toppings!

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Chicken Tortilla Soup

Ingredients:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Directions:

1. Preheat your oven to 375 degrees F. 
2. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 
3. While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. 
4. After the chicken is cooked through, shred the chicken using 2 forks.
5. Add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.
6. Add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans to the pot. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 
7. After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). 
8. Turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.
9. When the soup has cooled down a bit, serve it up and add your desired toppings!

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White Chicken Chili

I got this recipe from a friend last year when we entered a chili cook off. It’s a great dish to make in the winter or on a rainy day when you just want something warm and yummy!

You’ll need:

• 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
• 1 medium ONION chopped
• 1 Tbs CANOLA OIL
• 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
• 2 cans (14.5 oz each) CHICKEN BROTH
• 2 cans (4 oz each) CHOPPED GREEN CHILIES 
• 1.5 tsp GARLIC POWDER
• 1 tsp SALT
• 1 tsp GROUND CUMIN
• 1 tsp DRIED OREGANO
• 0.5 tsp PEPPER
• 0.25 tsp CAYENNE PEPPER

Toppings:

• SOUR CREAM
• SHREDDED PEPPER JACK CHEESE
• TORTILLA STRIPS

In a large pot, saute the chicken & onion until the chicken is cooked.

Next add the beans, broth, chilies, and seasonings.

Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.

Remove from heat, add the toppings, and enjoy!

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White Chicken Chili

Ingredients:

• 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
• 1 medium ONION chopped
• 1 Tbs CANOLA OIL
• 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
• 2 cans (14.5 oz each) CHICKEN BROTH
• 2 cans (4 oz each) CHOPPED GREEN CHILIES 
• 1.5 tsp GARLIC POWDER
• 1 tsp SALT
• 1 tsp GROUND CUMIN
• 1 tsp DRIED OREGANO
• 0.5 tsp PEPPER
• 0.25 tsp CAYENNE PEPPER

Toppings:

• SOUR CREAM
• SHREDDED PEPPER JACK CHEESE
• TORTILLA STRIPS

Directions:

1. In a large pot, saute the chicken & onion until the chicken is cooked. 
2. Next add the beans, broth, chilies, and seasonings. 
3. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.
4. Remove from heat, add the toppings, and enjoy!

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