Stuffed Shells

Florida Grillin Girl

I smoked some chicken legs and thighs for 2 1/2 hours, using apple wood, dusted with Tsunami Spin.



I flipped them over near the end to crisp them up:



I served a couple of pieces for dinner and then made some filling for some stuffed shells with the rest.

I sauteed some chopped portabella mushrooms in some EVOO, along with some fresh garlic and white wine. Added in 1 package of fresh spinach, S & P.



Added in the chicken:


Mixed in some ricotta cheese and crushed red pepper, basil and oregano:





Stuffed up 1 lb. of large shell pasta - it made enough for 2 dishes.



Covered with sliced mozzarella cheese:



Egged them at 325 degree dome for 45 minutes, using some cherry wood - sorry, no egg cooking pic - I forgot my camera inside and it was getting late.



I love it when the cheese gets that nice smoky taste.
This seems like alot of steps, but it is really simple and a nice way to use egged chicken.

Faith

AZRP

Faith that looks absolutely delicious! -RP

Di

Looks yummy! I love anything with tomato sauce and cheese!

Ripnem

Faith,

Looks fantastic. Great use of planned overs.

What is the red sauce?

Florida Grillin Girl

Adam, I used GIA Russa Tomato and Basil sauce. I really like it.

Faith

Mickey

Faith you hit that "out of the park" good

Gator Bait

 
Looks absolutely yummy, Faith. That sounds like real comfort food. Great job with the photos and a great post, thanks for sharing.

Have a great day,

Gator

Ross in Ventura

That looks very tasty Faith

Ross

Richard Fl

Great looking meal. Want to trade for some of my stuffed shells tomorrow??LOL

Bacchus

Beautimous, my friend.

BENTE

the last three times i have egged some thighs and legs i thought i was going to have leftovers. but with a thirteen yo boy leftovers is a forgotten term in my house..


looks great though

Frank from Houma

Looks yummy Faith

Lawn Ranger

Man! That looks great! Did you do anything else to the chicken to get it crispy like that? Great idea!

Beli

Faith...your creativity is way above my reach :ohmy: :laugh:

Hoss

I LOVE IT! I got a bag of JUMBO shells in the pantry and been wonderin how to use them.Thanks for sharing.

Florida Grillin Girl

Lawn Ranger,

I left the chicken on longer than I usually do (cause I was on the phone!) but I knew the dark meat could take the extra time. The cook was done at 275 dome, but when I flipped them at the end, I cranked open both vents, and since it was a well established fire, the temp flew up. I only left them on a few minutes. They were really good plain, and with a great smokey taste.

No one asked this, but, yes, you could definitely taste the smoke from the chicken inside the filling of the shells. Also, the smoke flavor that the mozzarella picked up was a great addition to the dish.

Thanks for the compliments, everybody.

Faith

Kenny 13

That really looks great. I gotta try something like that!