Spicy Mesquite Chicken Fettuccini
8 ounces uncooked fettuccini
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp ground red pepper
2 tsp veg oil
1 pound mesquite marinated chicken breasts, cut into bite sizes
1) Cook pasta according to package directions, omitting salt. Drain set aside.
2) Combine chili powder, cumin, paprika and red pepper in a small bowl; set aside.
3) Heat oil in large non stick skillet over medium-high heat until hot. Add chili powder mixture; cook 30 sec, stirring constantly. Add chicken; cook and stir 5 to 6 minutes or until cooked through and lightly browned. Add pasta to skillet; stir. Cook 1 to 2 min or until heated through. Sprinkle with additional chili powder, if desired. ( I ended up adding Soy Sauce to give it some taste. I don't know what my problem was. Could have been my taste buds. Thought for sure this was going to be one spicy dish.. but to me was bland and dry and flavorless) Let me know what you would change or add to make it more appealing.. or try this recipe and let me know if you like it or not)
Recipe from Incredibly Easy Chicken book
Ranch Baked Quesadillas
1 C shredded cooked chicken
1 C (4ounces) shredded Monterey Jack Cheese
1/2 C Hidden Valley the Original Ranch dressing
1/4 C diced green chilies, rinsed and drained
4 (9 inch) flour tortillas, heated
Salsa and guacamole (optional)
Combine chicken, cheese, dressing and chiles in a medium bowl. Place about 1/2 C chicken mixture on each tortilla; fold in half. Place quesadillas on a baking sheet. Bake at 350 for 15 minutes until chees is melted or until tortilla is crispy. ( We prefer till its crispy so maybe a bit longer depending on your oven) cut into thirds, if desired. Serve with Salsa and quacamole, if desired.
(from the recipe book Incredibly Easy Chicken i bought at Barnes and Nobles)
Caesar Pasta Salad with Grilled Chicken
2 Tbsp Caesar Dressing
4 (4 ounce) boneless skinless chicken breasts
2 C multi grain or penne pasta, cooked, rinsed with cold water and drained
1/2 C Caesar dressing
2 C Sargento Bistro Blends ( i used parmesian that i grated)
Shredded italian Pasta Cheese ( didn't use, i forgot to get it)
3 C packed torn romaine lettuce leaves
1 1/2 C halved cherry or grape tomotoes
1/2 prepared garlic or herb croutons
freshly ground pepper
1) Brush the 2 tbsp dressing over both sides of chicken. Grill. 4 -5 min per side or until chicken is no longer pink. Transfer to carving board. let cool for about 15 min. Cut chicken into bite size pieces.
2) Meanwhile, combine pasta and remaining 1/2 C dressing in a large bowl. Add chicken and 1 1/2 C cheese, toss well. Add lettuce and tomatoes; toss well and transfer to serving plates. Top with remaining cheese and croutons. Serve with pepper.
Spicy Orange Beef
2 Tbsp vegetable oil ( i use way more than that)
1 pound round steak cut into thin strips ( i did about 2 pounds)
1/4 C orange peel, cut into slivers
1 clove garlic
1/2 tsp ground ginger
2 tbsp cornstarch
1 C beef broth
1/4 C soy sauce
1/4 C Sherry
1/4 C orange marmalade
1/2 tsp crushed red pepper flakes
1) in a Wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
2) Return all the beef to the Wok. Stir in orange peel, garlic, ginger; stir fry for 1 minute.
3) In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for one minute. Serve hot.
Cajun Grilled Chicken
2 Tbsp Mrs. Dash Extra Spicy Blend
4 (4ounce) boneles skinless chicken breasts
Juice of one lemon
2 tsp brown sugar
cooking spray
1)Score the chicken on both sides with a sharp knife
2) Mix together in a bowl, Mrs Dash, brown sugar and lemon juice
3)Heat girll or cast iron plate. Spray with cooking spray
4) Grill chicken on each side for 6-8 minutes. Put on plate, cover, and let rest 3-4 minutes. Spoon remaining juices over top of each chicken breast.
Grilled Sesame-Ginger Chicken
2 Tbsp teriyaki sauce
1 tbsp sesame seed toasted
2 tsp ground ginger ( i used fresh and grated it)
4 boneless chicken breasts
1) Heat grill. In a small bowl. Mix teriyaki, sesame seeds, and ginger.
2) Carefully brush grill rack with vegetable oil. ( I spray pam on the grill ) Place chicken on the grill over medium heat. Cover grill: cook 15 to 20 minutes, brushing frequently with sauce mixture and turning after 10 minutes. Discard any remaining sauce mixture.
Salsa Chicken Rice Casserole
1 1/3 C Uncooked white rice
2 2/3 C water
4 Skinless boneless chicken breasts
2 C shredded Monterey Jack Cheese
2 C shredded Cheddar Cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion chopped ( I left that out)
1 1/2 C mild salsa
1) Place rice and water in saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 min
2) Meanwhile, place chicken into large saucepan, and fill the pan with water. Boil for about 20 min or until done. Remove chicken from water. When cool enough, cute meat into bite size pieces.
3) Preheat Oven to 350 degrees. Lightly grease 9 x 13 baking dish
4) In a bowl, combine Monterey Jack Cheese and Cheddar Cheese. In a separate bowl mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
5) Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture. Repeat layers, ending with Cheese.
6) Bake for about 40 minutes or until bubbly
Asain Orange Chicken
1 1/2 C water
2 tbsp orange juice
1/4 C lemon juice
1/3 C rice vinegar
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 C packed brown sugar
1/2 tsp minced fresh ginger root
1/2 tsp minced garlic
2 tbsp chopped green onion
1/4 tsbp red pepper flakes
3 tbsp cornstarch
2 tbsp water
2 boneless skinless chicken breasts cut into 1/2 in pieces
1 cup all purpse flour
1/4 tsp salt & pepper
3 tbsp olive oil ( I used more than that though)
1) Pour 1 1/2 C water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil, Remove from heat, cool for 10 to 15 min.
2) Place chicken pieces into a resealable plastic bag. When contents have cooled in saucepan, pour 1 C of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for at least 2 hrs.
3) In another resealable bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4) heat the olive oil in a large skillett over medium heat. Place chicken in to the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5) Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tbsp water; stir in to the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occassionally.
Oven Baked Garlic & Parmesan Fries
4 large unpeeled potatoes, cut into 1/4 inch strips
1/4 C Olive Oil
3 cloves garlic, minced ( I don't have any so i just used garlic powder)
1/2 tsp ground dried thyme
1/4 tsp season salt
1/2 C grated parmesan cheese
1/4 C chopped fresh parsley (didn't have fresh so i used dried)
1)Preheat Oven to 425 degrees
2)Plave potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 tsp season salt. Toss until evenly coated. Spread fries onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
3)Bake for 30 minutes, flipping the fries halfway through baking.
4)Return the fries to the bowl with the olive oil, sprinkle 1/2 C Parmesan Cheese and parsley. Toss to coat, then spread again onto baking sheet. Bake until Parmesan melts, about 10 min. Sprinkle fries with the remaining 1/4 parmesan cheese and 1/4 tsp season salt to serve.
3 Cheese Pasta Bake
1 Can Campbells Cream of Mushroom Soup
1 (8 ounce) Package shredded two cheese blend
1/3 C grated parmesan cheese
1 C Milk
1/4 Tsp black pepper
4 C COOKED corkscrew shaped pasta
1) prepare pasta
2) Mix soup, cheeses, milk and black pepper in 1 1/2 quart casserole dish. Stir in pasta.
3) bake at 400 degrees for 20 min or until hot!
Anniversary Chicken
2 Tbsp Veg Oil
6 skinless, boneless chicken breasts
1/2 C Teriyaki basting sauce
1/2 C Ranch-style salad dressing
1 C shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 Tbsp chopped fresh parsley, for garnish
Preheat Oven 350 degrees
In large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 baking dish. Brush with teriyaki sauce, spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 min, or until chicken is no longer pink and juices run clear.
Garnish with Parsley.
Sausage & Egg Sandwich
1 Sarah Lee English Muffin (toast it)
1 Jimmy Dean Sausage ( I prefer buying raw and cooking it yourself, tastes Fresher)
Cook 1 egg thoroughly unless you like yoke
1 small slice of cheese
smear a little bit of Mustard on the English Muffin
Stack ontop of eachother and you have one yummy breakfast sandwich
Pasta Primavera
1 (8 ounce) package dry pasta
1/4 Cup Margarine
1 envelope dry vegetable soup mix
1 1/2 Tsp all-purpose flour
1 1/2 Cups Milk
2 Tbsp grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a sauce pan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 mintues. Stir in cheese. Toss with cooked pasta.
(I recommend adding a bit of milk after you toss all the ingredients together. I found it got dry quickly)
Home Made Scalloped Potatoes
6 to 8 medium potatoes. Peeled and thinly sliced
( I used the cheese grader with the one slot that you can slide the potatoe easily on)
1/4 C finely chopped onion (I left that out, no one in my fam likes onion)
1/3 C all purpose flour
1 1/2 Tsp salt
1/8 Tsp pepper
2 cups milk
Place half the potatoes in greased 2 quart casserole. Add half the onion. Sift half the flour over; sprinkle with half the seasonings. Repeat layers. Pour milk over all. If desired, sprinkle top with 3 tablespoons butter fine dried bread crumbs. Cover and bake 350 degrees for 1hr 15 min or 1 hr 30 minutes. Uncover, bake 15 minutes.
(Better Home and Gardens New Cook Book)
Seasoned Red Potatoes
Melt Butter 3/4 Tbsp
Canola Oil 3/4 Tbsp
1 bag Red potatoes
1 Tbsp Season Salt
1 Tbsp Garlic Powder
1/2 tsp Pepper
1 Tbsp Mrs Dash (yellow lid)
1) Dice Potatoes
2) mix butter and oil in a bowl with potatoes, coat well
3)mix ingredients together in a small container
4)mix all ingredients in with potatoes tossing and turning with hands or spatula. Mix well.
5)put aluminum foil on baking sheet so potatoes don't stick to baking sheet.
6)lay potatoes flat on baking sheet
7) preheat oven to 400 degrees
8) bake till crisp, tender and golden brown
