Happy Tuesday Foodies. It's the beginning of the work week; meaning, Tuesday is now the new Monday. Isn't it funny how that happens? We dread Monday's, but when we have a long weekend with a Monday off, Tuesday's become the new Monday. I am looking forward to something; I don't know what it is or when it starts, but I'm looking forward to it.
That sounds weird, huh? I am not looking forward to Friday, there is no reason to look forward to the weekend. All weekends are the same and I am always equally as excited for the weekend. I am looking forward to the simplicity that life sometimes brings; especially after a chaotic personal storm. That's what I am looking forward to. I have no idea when it will happen, but I desperately await some simplicity in my life. So many things are happening to me and all I want is it to stop.
Tomorrow I was scheduled to have a procedure done to evaluate my kidney to see if there is some scarring that may be causing me pain. The procedure is not invasive, but it required me to fast all day today. I was not looking forward to that. However, I had to reschedule because I woke up feeling like a bus hit me. I'm feeling a little better now, but now there are other complications with the procedure. Sometimes I hate insurance companies. Sometimes I don't understand why their policies benefit them and not their policyholders. Sometimes I wonder why people do not boycott insurance companies, demanding better service and coverage.
Sometimes I wonder why life has to be so difficult.
The one thing about my life that is simple is cooking. I love cooking. I wish I could cook all day long. It calms me, it makes me happy, and I love the outcome. One of the most recent dishes we made was Mexican Manicotti. The recipe was passed along to me by a friend of mine - Christina. We were really close when we were in high school, but like a lot of friends, we grew apart. However, we recently reconnected with the advent of Facebook and we have been able to correspond much more. Because she is a super awesome person, she suggested I give her Mexican Manicotti a try. I am so glad that I did. I tweaked it a little bit based on the ingredients we had, but it was PERFECT and delicious. In fact, I wish I would not have sent the rest of it to work with Nick.
Serving Size: 2 stuffed Manicotti Noodles
The dish is super easy to make and even easier to eat. Believe me. So let's get started.
- Here is what you will need for my version:
- 1 tablespoon olive oil
- 1 large chicken breast, shredded
- Manicotti shells
- 1 packet spicy taco seasoning
- 1 jar hot picante
- 1 cup water
- Salt & pepper, to taste
- 1 cup Cheese, shredded
- Sour cream [optional]
- Preheat oven to 350 degrees F
- In a medium skillet, heat oil over medium heat
- Add chicken breast, season with salt & pepper and cook until no longer pink
- When the chicken is completely cooked, remove from heat and allow to cool
- When the chicken is cooled, shred into small pieces and then mix with the spicy taco seasoning
- Grease glass baking dish
- Stuff mixture into uncooked shells with the chicken mixture
- Place shells in greased dish
- Add 1 cup of water to the bottom of the dish, do not pour over the top of the shells
- Cover with picante
- Bake for 45 to 55 minutes
- Cover with cheese and bake an additional 5 to 10 minutes or until the cheese is hot, melted & bubbling to perfection!
- If you are using sour cream, add that here too!!
- Allow to cool for a couple of minutes and enjoy!
I LOVED this dish! It was super spicy, which is something that Nick and I both love. If you are not too keen on spicy dishes, just get mild picante. It will tone the spice down quite a bit; I'm positive of it!
I only used half of the box of Mancotti noodles. It was the perfect serving for us. I would say each person could eat 2 or 3 stuffed manicotti noodles, but it's really just a preference. Nick and I both ate 2 each and he took 2 to work. So that is what I am calling a serving size! I would suggest pairing a nice, hearty salad with the dish or some fresh vegetables, especially if you do not think you will be full after two pieces.
I loved this dish and cannot thank Christina enough for this recipe!! It's definitely on our permanent rotation list!
I hope you all give this a try!
Until Next Time,
Happy Manicotti Makin'