Why another cooking blog?

I decided to create this blog as a way for family and friends to see what I'm cooking and to share interesting food related tidbits I come across.
I'm frequently asked for recipes so I thought this would be a good place to start collecting the old, new, and funky recipes that I have.

Thursday, August 16, 2012

Chicken Cannelloni with Roasted Red Pepper Sauce

This is part of my cooking for a month series...
I love roasting bell peppers. Roasted red bell pepper sauce is just amazing.... so when I found this recipe on Pinterest I had to try it. This was tasty but I think I can improve on the filling for the cannelloni and you really need two boxes of manicotti/cannelloni instead of one. I ended up making two full pans of this and doubling the sauce.
1 (8-ounce) package cannelloni or manicotti shells
4 cups finely chopped cooked chicken $
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup (8 ounces) shredded mozzarella cheese $
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
Roasted Red Bell Pepper Sauce
Garnish: chopped fresh basil or parsley

Cook pasta according to package directions; drain.
Stir together chicken and next 6 ingredients.
Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour roasted red bell pepper sauce evenly over shells.
Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Southern Living
2 (7-ounce) jars roasted red bell peppers, drained
1 (16-ounce) jar creamy Alfredo sauce $
1 (3-ounce) package shredded Parmesan cheese

Process all ingredients in a blender until smooth, stopping to scrape down sides.
Note: For testing purposes only, we used Bertolli Five Brothers Creamy Alfredo Sauce.

Southern Living

I know these are shells, I ran out of manacotti noodles...

 My notes
I had my reservations about this one...chive and onion sour cream? Really? But I gave it a shot. It turned out well. I followed the recipe for the cannelloni but the roasted red bell pepper sauce I just had to deviate. I don't see the point of buying roasted peppers when I can do it myself. Same thing for the alfredo sauce and the pre-shredded parm. As always I used fresh spinach for the filling and I ground up 2 good sized chicken breasts and cooked with some Italian seasoning.
I can't tell you if it was kid-approved as she got herself excused from the table before she had the opportunity to taste it, but if I had to guess I would say that it would be kid-approved.

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