Feta And Herb Stuffed Shells Food

PASTA SHELLS WITH FETA AND HERBS

Steps:

• In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
• In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
• Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven to 350 degrees F.
• Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
• Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

BULGUR, HERB, AND FETA STUFFED CORNISH HENS

Steps:

• Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
• Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
• Preheat the oven to 450 degrees F.
• Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
• Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
• Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
• To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
• Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
• Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.

PASTA SHELLS FILLED WITH FETA AND HERBS

Steps:

• For sauce:
• Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
• For filling:
• Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

FETA CHEESE AND BACON STUFFED BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
• Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

FETA AND HERB STUFFED SHELLS

Steps:

• For sauce, heat oil in heavy large saucepan over medium heat.
• Add onion and saute 5 minutes.
• Add garlic and saute until onion is tender, about 5 minutes.
• Add crushed red pepper and saute 30 seconds.
• Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
• Remove from heat and mix in basil.
• For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
• and the chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool.
• Drain thoroughly.
• Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.
• Fill 30 shells and divide between dishes.Top with remaining sauce.
• Sprinkle with remaining feta.
• Bake shells until heated through, about 30 minutes.
• Garnish with basil sprigs and serve on a nice platter.
• Enjoy, lets see if you can have only 3 or 4.lol.

CHICKEN, SPINACH AND FETA STUFFED SHELLS

Steps:

• Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
• In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
• Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
• Stuff shells with mixture and place on top of sauce in casserole dish.
• Spoon remaining sauce over shells. Top with remaining feta.
• Bake at 350 degrees for 20 minutes or until heated through.