Mexican Stuffed Shells or Manicotti

 

Taco Tuesday becomes Manicotti Monday! Thank you chefsavvy.com Jovial gluten-free pasta does not make a shell, so I made manicotti. This recipe easily can be tailored. For the protein sub out ground chicken or ground turkey for ground beef. I used spicy Italian sausage, half pork and half chicken sausage. For the enchilada sauce I used my homemade green chili sauce and jarred roasted salsa. Shredded cheese use whatever you have on hand, cheddar, etc. I used pepper jack. I find it easier to stuff the manicotti with the filling that has been made and placed in the refrigerator overnite, plus I feel the flavors meld, allowing it to sit. I did double the recipe, as I wanted to use the entire 8-ounces of cream cheese. Made for 2 packages of manicotti. 3-4 manicotti per serving.

Ingredients for Meat Filling:

• 1 tablespoon EVOO
• 1 pound spicy Italian sausage
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 4 ounces cream cheese, softened
• salt and pepper to taste

Directions for Meat Filling;

Heat EVOO in a large skillet over medium heat.

Add the Italian sausage and onion and cook until sausage is no longer pink.

Add the seasonings, garlic powder, onion powder, chili powder, oregano, paprika, cumin and salt and pepper. Toss to coat the meat.

Stir in the softened cream cheese and stir until melted.

Adjust salt and pepper.

At this point I cooled, refrigerated overnite.

Ingredients for Sauce:

• 1 cup homemade green chili 
• 1 cup salsa

Directions for Sauce:

Combine sauce ingredients.

Ingredients for Toppings:

• 1-1 1/2 cups shredded pepper jack cheese
• chopped fresh cilantro
• sour cream

Directions for Assembly:

Cook manicotti according to package directions.

Preheat oven to 375-degrees.

Lightly grease a 13x9-inch pan with canola oil and place 1/2 sauce mixture in the bottom.

Stuff the manicotti and place in the prepared baking pan.

Top with the remaining sauce and sprinkle with shredded cheese.

I did cover with foil, due to gluten-free pasta, and baked for 15-20 minutes and removed foil another 5 minutes.

Serve with fresh cilantro and sour cream.

Buffalo Chicken Burgers

 

Photo and recipe courtesy of Ree Drummond. The grocery store was out of ground chicken, so I used ground turkey. I would like to see how ground chicken compares next time. The recipe made 5 burgers. I followed recipe except added some finely chopped scallions and celery to the burger mixture. For the dressing. I used gorgonzla cheese instead of blue cheese and a small container of plain Greek yogurt in place of 1/2 cup of sour cream. I did not garnish with the thinly sliced celery, I made a salad that included the celery. These were tasty.

Ingredients for Burgers:

• 9 tablespoons butter
• 9 tablespoons Frank's Hot Sauce
• 1 1/2 pound ground chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil ( I did not see the need for this, as used a non-stick skillet)
• hamburger rolls
• celery, thinly sliced

Ingredients for Dressing:

• 1/2 cup mayonnaise
• 1 small carton plain Greek yogurt
• 1/4 cup gorgonzola cheese
• splash of white vinegar
• salt and pepper to taste

Directions for Burgers:

Melt the butter in a pan and then pour into a measuring cup.

Combine the ground chicken with 1 tablespoon of the melted butter and 1 tablespoon of the hot sauce. Add the salt and pepper. Mix and form into 5 patties.

Set a non-stick skillet over medium heat. Add the patties and cook until browned on the first side; about 4 minutes.

While burger are cooking on first side, combine 8 tablespoons of Frank's Hot Sauce into the remaining melted butter.

Flip the patties and put 2 tablespoons of butter mixture on each. Cook another 4 minutes.

Flip the patties again and add another 2 tablespoons of butter mixture on each. Cook about 2 minutes or until instant-read themometer reaches 165-degrees.

Directions for Dressing:

Add all ingredients to a bowl and combine thoroughly. 

To serve: Toast hamburger buns, place burger on toasted bun and top with dressing.

Tagliatelle with Peas, Sausage & Ricotta Cheese

 

Recipe and photo courtesy of Giada De Laurentiis. Extremely easy and extremely delicious. I used Jovial Tagliatelle cause gluten-free. Reheats well, just add hot water to loosen the sauce and heat in microwave. Serve with olive oil drizzled bread and a salad. Perfect! 6 servings

Ingredients:

• 1 pound tagliatelle pasta or other wide, long pasta  (16 ounces)
• 2 tablespoon olive oil
• 2 cloves garlic, chopped
• 2 links hot Italian sausage ( I use Lucky's homemade)
• 1/2 cup frozen peas, thawed
• 1 cup whole milk ricotta cheese
• fresh parmesan, to serve
• fresh basil, chopped, to serve
• salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup pasta water.

In a large skillet, heat olive oil and garlic over medium heat and add sausage. Break up the sausage into bite-size pieces. When the sausage has browned, add the peas.

Turn off the heat and add the cooked pasta, ricotta cheese and pasta water (1/4 cup at a time).  Heat gently to desired temperature to serve. Adjust salt and pepper.

Place in bowls and top with parmesan and basil.