Mexican Chicken Manicotti

I came across this delicious recipe over at That Skinny Chick Can Bake.  Please do head over to her site to check out her vast array of recipes!

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Prep time: 30 mins Cook time: 1 hour 15 mins Total time: 1 hour 45 mins Serves: 6-8 servings


1 (16-ounce) package manicotti shells

1 onion, chopped

3 cloves garlic, minced

1-2 jalapeño peppers, minced

2 tablespoons butter

2 cups shredded cooked chicken (can use a rotisserie chicken)

1 (8-ounce) package cream cheese, at room temperature

¼ cup sour cream

1-1/3 cups salsa, divided

1 (8-ounce) can enchilada sauce

¾ cup shredded Monterey Jack cheese

¾ cup shredded sharp cheddar cheese

¼ cup shredded Parmesan cheese

See a Quick Sausage Alfredo Recipe


Preheat oven to 350 degrees F. Spray a 13″ x 9″ pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.

In large skillet, cook onion, garlic, and jalapeños in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add ⅓ cup salsa.

Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.

In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place ½ cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.

Bake for 35-40 minutes until mixture is bubbly and cheese is browned.

Shepherd’s Pie Soup

Shepherd's Pie Soup
Shepherd’s Pie Soup


I had some leftover Roast Beef but didn’t want to make a traditional Shepherd’s Pie; found this recipe over at Canadian Living  for a soup version and went with it.

Bannock on the side was a delicious addition! Bannock



Peach Crisp

peach crips
Simple Peach Crisp…nothing better!

Recipe for this Peach Crisp was adapted from my Apple Crisp Recipe; simply subbed in Peaches for the Apples…okay, truth be told? I doubled the Crisp mixture! What can I say? I love that stuff!

The link to my Apple Crisp:

Gingerbread Pancakes

During the busy work week I try to squeeze in a breakfast that I can eat out of hand so when the weekend rolls around, if I have the energy, I like to make up a stack of pancakes or waffles.  I usually double pancake/waffle recipes so I can stash some in the freezer allowing me to have Toaster Waffles or Pancakes any day of the week!

We are finally getting some Fall-like weather here so I was craving something pumpkin-y but, bah, all my pumpkin is frozen….Gingerbread invokes all those lovely Fall feelings, too! And it makes the house smell absolutely wonderful!

gingerbread pancake
A beautiful Fall Pancake!

3 cups  (750 ml) Flour
2  teaspoons (10 ml)  Baking Powder
1/2teaspoons (2.5 ml)  Baking Soda
1/2 teaspoon  (2.5 ml)  Salt
2  Tablespoons (30 ml)  Brown Sugar
2 teaspoon (10 ml)  Ground Cinnamon
1  teaspoon (5 ml)  Ground Ginger

2 large Eggs, lightly beaten
2 teaspoons (10 ml)  Vanilla
1/2 cup (125 ml) Molasses
1/3 cup  (75 ml) Butter, melted, cooled slightly (2.5 oz Butter* )
2 1/2 cups  (725 ml) Milk – I use Almond Milk – ** or to desired consistency

Preheat Griddle to 350F (175C)

In large mixing bowl whisk together flour, baking powder, baking soda, salt, brown sugar, cinnamon and ginger.
In small mixing bowl combine beaten eggs, vanilla, molasses, melted butter and milk.
Pour liquid ingredients, all an once, into dry ingredients and stir just until all the flour mixture is moistened; a few small lumps are okay.
Lightly spray griddle with vegetable oil.
Drop 6 ladlefuls of batter, evenly spaced, onto griddle.
Cook until bubbles form and the edges are dry.
Flip and continue cooking until golden brown.
Remove cooked pancakes to serving platter.  ( if I am not serving them straight away I place them on a wire rack in a  low oven  175F {80C] until ready to serve. )
Repeat with remaining batter.
Serve with a dollop of Plain Greek Yogurt,  lightly sweetened with a splash of vanilla,  a pinch of cinnamon and a bit of powdered sugar.

Yield: 15 – 18 medium sized Pancakes

* I hate packing butter into measuring spoons or measuring cups; I prefer to weigh it on my kitchen scale!

** Sometimes I add a little more Almond Milk, sometimes a little less; you want a thickish batter…too runny and you will get flat pancakes…too thick and they won’t be cooked through when they are a lovely golden brown.

Oven Baked Crispy French Fries

Ah,  Crispy French Fries…why doth though forsake me?

No more! I think I have found a way to make yummy, crispy, fresh outta the oven French Fries! That’s a big thing for me because sometimes I get this mega-huge craving for the dang things and, yea, try and find a fryer out there that is not cross contaminated with poultry or seafood! Impossible! Except New York Fries but they seem to have gone the way of the Dodo bird.

The thing that worked for me was to par boil the cut fries, drain ’em and let ’em lay on a clean kitchen towel for about 15 minutes before throwing them in a bowl, tossing ’em with some olive oil, turning ’em out onto a parchment lined baking tray and firing them into a HOT oven for 20 minutes, stirring after the first 10 minutes.

When I took the hot lil babies outta the oven I tossed them into a bowl, sprinkled with coarse salt and a lil chopped parsley, and voila! Crispy on the outside and yummy on the inside!

crispy oven baked french fries
Crispy Oven Baked French Fries

6 Yukon Gold Potatoes, scrubbed and cut into 3/8″ x 3/8″x 3″ 8mmx75mm strips
2 Tablespoons (30ml)  Olive Oil
Salt, to taste
Parsley,  a few sprigs, chopped

In large pot of boiling water, par boil french fry-cut potatoes for 2 – 3 minutes.
Preheat oven to 450F.
Line two baking trays with parchment paper.
Drain in colander and turn out onto clean kitchen towel to dry completely, blotting with another clean kitchen towel if necessary.
In medium size mixing bowl, combine dry, par boiled french fry-cut potatoes with olive oil and toss to coat all potatoes.
Turn out, in a single layer onto prepared baking trays.
Bake for 10 minutes; remove baking trays from oven and stir fries.
Return to oven and continue baking for another 10 minutes or until a lovely golden brown.
Remove from oven, tip fries into large mixing bowl, sprinkle with coarse salt and chopped parsley; toss to coat all fries.
Serve immediately.

Serves 4 – 6