Bacon Shells & Cheese
Ah…finally Friday! After last weeks long weekend and the kids finally going back to school, I am ready for this Mitten Movie Night. If your like me then put your feet up and dig into this delicious and creamy Bacon Shells & Cheese.
This week I made a pasta that comes together quickly. As always, enjoying with some amazing craft beer, Lagunitas Lucky 13, which is one of my husband’s favorites. Still not 100% percent set on what we’re watching but it may be Bad Grandpa. It came in our Netflix disc queue but I don’t know if I’m sold on it. What are your thoughts?
When I pulled out the bowl that I usually place my pasta in I realized that it has held up very well. It was a gift from my cousin for my wedding. That means this month it is 13 years old! It’s so beautiful and gives any pasta I put into it a beautiful presentation. So enough reminiscing let’s get into it.
When I say that this pasta comes together quickly, I’m not exaggerating. Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time. While they are both cooking chop your vegetables.
Once your pasta has cooked drain and set aside. Once bacon has cooked remove from the pan and reserve 1 tsp. of the bacon grease. Not too much but enough to keep the flavor. In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini. Soften for around 3 minutes. Add tomatoes. Sautee quickly. Over the top of the vegetables sprinkle the flour and stir. Pour in milk. Bring to a simmer and add Parmesan cheese, Italian cheese, garlic powder and pepper. Let thicken, which should take about 2-3 minutes. Put your pasta and bacon back into the pan. Transfer to beautiful serving bowl, garnish with more cheese & basil. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 8 ounces small shell pasta cooked to package directions
- 1 Tbs butter
- 12 ounces bacon cooked to package directions, reserve 1 tsp oil after cooked
- 1/2 cup shredded italian cheese more for garnish if desired
- 1/4 cup parmesan cheese
- 1 cup milk
- 2 small zucchini diced
- 1 small onion diced
- 1 small roma tomato diced
- 2 Tbs flour
- 1/4 tsp black pepper
Ingredients
|
|
- Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time.
- Dice vegetables.
- Once your pasta has cooked drain and set aside. When bacon is cooked remove from the pan and reserve 1 tsp. of the bacon grease in the pan.
- In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini. Soften for around 3 minutes. Add tomatoes. Sautee quickly.
- Over the top of the vegetables sprinkle the flour and stir. Pour in milk. Bring to a simmer and Parmesan cheese, Italian cheese, garlic powder and pepper. Let thicken, which should take about 2-3 minutes.
- Put your pasta and bacon back into the pan.
- Garnish with more cheese & basil.
Blackened Chicken Green Chili Enchiladas
Can you tell that I might have a little bit of an addiction to Creole Seasoning? I put it on everything! From my Cajun Steak & Potato Salad to these Blackened Chicken Green Chili Enchiladas.
I’ve gone through 2 containers since I found it in the store less than 3 months ago. If you like spicy without going overboard you will really love this seasoning on everything from enchiladas to burgers. So let’s get started. Gather your ingredients…..
Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes. You will also see 2 other things going on in this picture: 1) I chopped the onion and added to a pan with a small pat of butter to cook them. Taking this extra step really makes them sweet and adds to the depth of this dish. 2) I have put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8″x11″ baking dish.
Once the chicken is cooked take it out and put on a cutting board to slice. The crust that the seasoning makes when this is cooked is, in a word, AMAZING! On top of being tender & juicy. Just look at this!
Time to set up your assembly line. Take the the corn tortillas (I put mine directly on the grate of my stove for a few seconds on each side to crisp them up), add chicken, cheese (use about 1/2 the bag for the assembly then the rest on top) and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
Bake at 375 degrees for 20 minutes. The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
enchiladas
|
- 2 boneless, skinless chicken breasts
- 2 Tbs. creole seasoning
- 2 Tbs. avocado or olive oil
- 10 corn tortillas
- 1 can green chili enchilada sauce
- 1 small roma tomato
- 1 small can black olives
- 8 ounces triple cheddar cheese
- 1/2 small onion, diced
- 1 Tbs. butter
- 1 can refried beans of choice to serve on the side
Ingredients
|
|
- Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
- Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. Once it is cooked flip and cook other side an additional 8-10 minutes.
- Chop the onion and add to a pan with a small pat of butter to cook them.
- Put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8"x11" baking dish.
- Assembly: Take the the corn tortillas, add chicken, cheese and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
- Bake at 375 degrees for 20 minutes.
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