Hello, friends! I am sitting on our comfy couch on this Saturday evening, relaxing and chilling out after a day of celebrations. Julia's birthday was today and she turned 20! It's really been a couple weeks of celebrations in our home. My birthday was first (I turned 23), then we had my dad's big day, and of course, today was all about Julia. We even had three of our pets' birthdays thrown in there, too. It's been so fun!
Today I thought I would share a few pictures from our two-weeks-of-birthdays as well as a family favorite recipe. I hope you enjoy!
As I mentioned, my birthday was first, at the end of July. My day was filled spent antique shopping, which I love, and hanging out with my mom and sister. That night, Julia cooked a lovely meal at home (just what I like!) and baked my most favorite cake....hot fudge strawberry shortcake. I'm telling you, it was heaven on a plate {{smiles}}
Today (Saturday) was Julia's birthday and it was just a chilled out day at home. We are real homebodies, can you tell?!?!?! I cooked a meal of her choice (recipe below!) and I even got to try a brand new cake recipe that she picked out. She and I really, really love cookie dough, and this recipe just called out to us! It was divine!
Yes, that is cookie dough as the filling...and no, it did not have raw eggs in it, though I can't say that's stopped me from eating a spoonful in the past {{winks}}
I had such fun playing around in the kitchen and getting to try a new recipe. I had a specific vision in my head as to how I wanted it to turn out, and I must say I was very pleased with the results. I felt just like I was on The Great British Bake-Off!
The recipe I'm sharing with you today is the meal that Julia chose for her birthday. Comfort foods are one of life's little pleasures, and there's nothing like them. Two comfort foods that come to mind are chicken pot pie and pasta, so what's better than to combine the two? I created this recipe about three year ago on Mother's Day, and it's been a favorite ever since. I hadn't made it in over a year, so I forgot how delicious they were...home comforts at their finest!
Chicken Pot Pie Stuffed Shells
3 chicken breasts, cooked and chopped
12-ounce bag frozen mixed vegetables
2 cups milk
1 cup half and half (you can use all milk if you prefer)
6 tablespoons butter
6 tablespoons flour
3/4 teaspoon salt
3/4 teaspoon pepper
12-ounce box large shell pasta (cook, drain, rinse and cool)
4 ounces shredded cheddar cheese (I don't measure this, I just sprinkle a little on top.)
In a saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper once the butter is melted. Gradually pour in the milk and half and half, whisking until smooth. Bring to a boil and continue whisking as it thickens. Once thickened, pour in the mixed veggies and chicken. Cook over low heat for about 8 minutes.
To fill the shells: Spoon a couple tablespoons of the filling into each shell. Place in a prepared 9x13 inch pan. Sprinkle shredded cheddar cheese over top. (You can add as much or as little as you like. I prefer just a little sprinkling, but if you really love cheese, or want to go all out, use as much as you like.)
Bake at 350 F for about 20-25 minutes, or until hot and bubbly. Serve and enjoy!
May your Sunday be a lovely and relaxing day!!
Blessings on your week ahead ♥