Chicken and Cheese Stuffed Jumbo Shells

Well it's been a little while since I posted a Cooking with the Crump's... this time it was the youngest Crump (Mack) and myself preparing this evenings meal.  Here are a few pictures of our fun in the kitchen.

Test tasting the shells

Shells with the stuffing 

It was amazing!

Chicken and Cheese Stuffed Jumbo Shells

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 4 skinless, boneless chicken breast halves - cubed (I prefer shredded)
• 1 onion, chopped (I omitted the onions)
• 1 egg
• 1 cup dry bread crumbs (used italian bread crumbs)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 8 ounces shredded mozzarella cheese
• 8 ounces shredded Cheddar cheese
• 1 (29 ounce) can tomato sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
2. In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
3. Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

6-Layer Mexican Dip

Well it's been a little while since we've posted any Cooking with the Crump's recipes so here's what's on the menu for tonight:

6-Layer Mexican Dip

Ingredients

• 12 oz 96% lean ground beef
• 16 oz fat-free refried beans
• 2 cups shredded cheese
• 8 oz low-fat sour cream
• 1/2 cup guacamole
• 1/2 cup salsa
• 1/2 cup black olives
• 1/4 cup tomatoes
• 1/4 cup green onions
• 1/4 cup romaine lettuce

Preparation

1. In a large skillet, brown 12 ounces of 96% lean ground beef. Drain and set aside to cool.
2. Spread 16 ounces of fat-free refried beans on the bottom of a 9 x 13-inch glass baking dish.
3. Top with 1/4 cup of shredded romaine lettuce.
4. Sprinkle 2 cups of shredded cheddar-Monterey jack cheese blend over the beans.
5. Next, place the drained beef over the cheese and spread flat.
6. Add an 8 ounce layer of low-fat sour cream followed by 1/2 cup of guacamole and 1/2 cup of salsa.
7. Top with 1/2 cup of black olives, 1/4 cup of diced tomatoes, and 1/4 cup of green onions.
8. Sprinkle any leftover cheese on top.
9. Serve immediately or place it in the fridge over night and serve cold.
10. Use tortilla chips for dipping.

And for dessert:

Homemade peanut butter cups

Ingredients

• 2 cups milk chocolate chips
• 2 tablespoons shortening
• 1/2 cup butter
• 1/2 cup crunchy peanut butter
• 1 cup confectioners' sugar
• 2/3 cup graham cracker crumbs

Directions

1. In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2. Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
3. In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
4. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

Chicken with Lemon Sage Sauce

On the menu with cooking at the Crumps was Chicken with Lemon Sage Sauce (recipe compliments of Olive Garden), asparagus with cashews and mashed potatoes.  It was one of the best meals I think I've ever had. If you're up for it this is definitely one you should try.  

Chicken with Lemon Sage Sauce 

Prep Time:	45 minutes
Cook Time:	45 minutes
Serving Size: 8

Ingredients
PICCATTA BATTER
12 eggs, whole
1/2 cup fresh parmesan cheese, grated
1/2 cup fresh Romano cheese, grated
4 Tbsp fresh parsley, chopped (or 4 tsp dry)
4 Tbsp fresh basil, chopped (or 4 tsp dry)

CHICKEN
8 ea 6oz. chicken breasts, boneless/skinless, split
2 cups flour, seasoned with salt and black pepper
1 cup olive oil (or as needed)

LEMON SAGE SAUCE
1/2 cup shallots, finely chopped
2 Tbsp garlic, chopped
4 Tbsp fresh sage, finely chopped
4 Tbsp parsley, chopped (or 4 tsp dry)
1/4 cup lemon juice
2 Tbsp lemon zest
1 cup white wine (we omitted this ingredient)
2 cups heavy cream
12 Tbsp unsalted butter, cold
Salt and pepper to taste

Procedures
Pre-heat oven to 350ºF.

PICCATTA BATTER

1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.

CHICKEN

1. POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
2. HEAT olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan.
3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

SAUCE

1. DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
2. REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.

SERVE

1. POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Crispy Skin Salmon Salad w/Roasted Cherry Tomatoes

During our Sunday night planning, Micah found this recipe by Curtis Stone:

CRISPY SKIN SALMON SALAD WITH ROASTED CHERRY TOMATOES 

Serves 4 

Ingredients 

16 cherry tomatoes on the vine 

2 teaspoons plus ¼ cup extra-virgin 

olive oil 

Salt and freshly ground black pepper 

4 6-ounce / 180 gram salmon fillets, 

skin on 

1/2 cup fresh lime juice 

1/4 cup grapeseed oil 

4 ounces / 125 grams mixed baby 

lettuce leaves 

Method 

1. Preheat the oven to 375°F / 180°C. 

2. Place the tomatoes on a small baking sheet and drizzle with 2 

teaspoons of olive oil. Sprinkle with salt and pepper. 

3. Roast the tomatoes in the oven for about 8 minutes, or until they begin 

to split. Remove the tomatoes from the oven and cool slightly. 

4. Meanwhile, sprinkle the salmon with salt and pepper. Place the salmon skin side down in a large heavy nonstick sauté pan. 

5. Place the pan over medium-low heat. Increase the heat to high and cook the salmon for 2 to 3 minutes, or until the skin of the salmon is golden brown. 

6. Turn the salmon and cook for 1 to 2 minutes longer, or until the salmon is just pink in the middle. 

7. Place the lime juice in a bowl and slowly whisk in the grapeseed oil and the remaining 1/4 cup of olive oil. 

8. Season with salt and pepper. 

9. Mound the lettuce leaves into chef rings on 4 plates or stack the lettuce in the center of the plate. 

10. Arrange the crispy skin salmon and roasted tomatoes over the salads. 

11. Drizzle some of the vinaigrette over the salmon and salads and serve. 

I love taking a recipe and putting my own twist on it (or sometimes I just have to make do with what I have on hand). We didn't have grapeseed oil so I substituted peanut oil, we also used spinach instead of the mixed baby lettuce leaves.  Then we added a few cashews, slivered almonds and a pinch of parmesan cheese. Here's our finished product - in Micah's words, "Sunday night planning taste good!"

Full of Flavor

On the menu tonight (remix of Donna's excellent cooking)... 

Asparagus sauteed in olive oil and peanut oil with minced garlic and cashews

Bar-b-q chicken (it's better baked, but didn't have the time tonight)

We also had a baked sweet potato and let me just say this meal was full of flavor!

Food & Fellowship

Anytime there was a holiday or some occasion to celebrate Micah and I would naturally have our family (Master's Commission) over to the house.  Well now that Master's Commission is over we've decided to broaden our family circle to encompass the youth leaders that work with us in Axis.  So we're having a few couples over to the house... I just love when we have company because I get to cook a nice meal and I get to bake some sort of dessert:) 
Here's what's on the menu:

Lasagna/Bread/Salad
Ingredients

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

I figure after a heavy meal like Lasagna we need something a little lighter for dessert so we're gonna try this (made my own tweeks so we'll see how it turns out):

Strawberry Pizza

Ingredients

• 1 pkg of Betty Crocker Sugar Cookie mix
• 1 stick of butter
• 1 egg
• 
  
• FILLING:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 cups sliced fresh strawberries
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups crushed fresh strawberries

Directions

1. Preheat oven to 350 degrees F.  Put butter in a microwave safe bowl and melt.  Once melted, crack egg in the butter and whip. Next pour it over the sugar cookie and mix well.  Spread in a pizza pan.  Cook for 14-16 minutes. Cool completely.  
2. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over cookie. 
3. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over cream cheese mixture then arrange sliced strawberries on top. Refrigerate until serving.

Looking forward to our food and fellowship!