Recipes by Vicki:
Honey Mustard Chicken
4 skinless boneless chicken breast halves
1/2 cup honey
1/2 cup dijon mustard
1 Tablespoon curry powder
2 Tablespoons soy sauce
Place chicken breasts snugly in flat baking dish in one layer. mix other ingredients and pour over chicken. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350
When ready to bake, turn chicken, cover dish with foil and bake one hour. Remove foil, baste well, and bake uncovered an additional 15 minutes.
Fried Fish Fillets
4 white fish fillets(flounder or sole)
Olive oil cooking spray
Cracker meal
Paprika
Preheat Broiler.
Spray olive oil cooking spray on fillets. Lay fillets on a cookie sheet sprayed with olive oil spray. Sprinkle lightly with cracker meal and paprika. (I strongly urge you to add more spices!!)
Place fish under broiler and cook about 10 minutes, or until light golden brown and flakey.
Note: Dont salt before cooking, as salt toughens fish.
Italian Chicken Pasta Toss
6oz bow tie pasta, cooked according to package directions
2 medium tomatoes, seeded and chopped
1 small onion chopped
1 med zuchinni sliced
1 small red bell pepper, cut into strips
2 tsp olive oil
2 lg garlic cloves pressed
1/2 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1/2 cup frozen peas
1 tsp salt
1 tsp dried italian seasoning
1/4 cup parmesan cheese, grated(fresh)
heat oil in skillet over medium heat until hot. Add pressed garlic into skillet; add chicken. Stir fry 5 minutes, turning with spatula. Add onion, zuchini, red bell pepper, peas, and seasonings; stir fry 2 minutes. Add tomotoes; heat 1-2 minut4es, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with parmesan cheese. Serve immediately.
Honey Mustard Chicken
1 cup carrots, sliced
1/2 cup onion chopped
1/2 cup celery, thinly sliced
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 can (46 ozs) chicken broth
1 cup dried cheese filled tortellini uncooked
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1 bay leaf
2 tablespoons fresh parsley, snipped
Lightly spray large saucepan with non stick cooking spray. Cook chicken over medium heat 5-7 minutes or until chicken is no longer pink. Add remaining ingredients except parsley. Bring to a boil over medium heat. Cover, reduce heat. Simmer over medium-low heat 20 minutes or until pasta is tender. Just before serving remove bay leaf and stir in parsley.
Cheesy Chicken Spaghetti
4 boneless skinless chicken breasts
1/4C margarine
1 onion chopped
1 green pepper seeded and chopped
1lb velveeta cubed
2 cans Rotel
1 4oz can mushrooms(optional)
16oz spaghetti
Boil chicken in water till juices run clear and no pink remains, remove and let cool. Boil spaghetti in same water as chicken. Meanwhile melt margarine in large saucepan, sautee onion and green pepper in margarine until tender. Add velveeta and stir frequently till melted. Add both cans of Rotel, and mushrooms(drained). Shred chicken and add to velveeta mixture. Drain spaghetti and mix the spaghetti and cheese sauce together. Place in a 3qt casserole (or a 9x13 baking dish) and bake covered at 325 for 30 minutes.
Vicki's Crockpot Roast
Cut up vegetables and lace in bottowm of crock pot. (I use potatoes, carrots, and onions) Place roast on top of the vegetables. Mix one cup water with 3-4 tablespoons beef boullion granules, 1 tablespoon worstershire sauce, and 1-2 teaspoons basil. Pour over roast and cook on low for 8 hours.
Vicki's Enchiladas
1 pound ground beef, browned
6 flour tortillas
1 package taco seasoning
1 can rotel
2-3 cups cheese
(optional)Olives, lettuce, tomato, sour cream...anything you would nomally eat on an enchilada or taco.
Heat oven to 350. Brown grond beef and drain excess fat, add taco seasoning but instead of adding water as per package directions, add rotel. Mix and heat thoroughly. Place 1/3 cup of meat mixture in each tortilla, sprinkle with a little cheese, and roll it up. place seam side down in a 9 x 13 pan. Cover top of all meat filled tortillas with remainder of cheese. Cover with foil....trying not to let the foil sink down on top of the cheese so it wont stick to it. And bake for 20-30 minutes. I heated mine for 20 and it was wonderful. With the foil on the tortillas dont dry out. Anyway then just top with whatever you would like. (Olives, sourcream, guacomole, etc...) Enjoy!
Crockpot Pizza
1 lb. ground beef, browned
3/4 box rigatoni pasta, cooked and drained
2 c. mozzerella cheese
1 can cream of chicken soup
2 jars pizza sauce
1 small onion, chopped
sliced pepperoni
Alternate layers of hamburger, pasta, cheese, soup, onion, sauce, and
pepperoni in a crockpot until you run our of food or space, whichever comes
first.
Cook on low for 4 hours or high for 3 hours.
Fantasy Island Cake
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unpacked brown sugar
1 tsp baking powder
1 tsp baking soda
1 cup crushed pineapple in juice
1/3 cup mashed banana (ripe!)
1 egg
2 egg whites
3/4 tsp vanilla
1/2 cup mini chocolate chips
1/3 cup chopped walnuts
1 tbsp all purpose flour
Preheat oven to 350
Combine flour, sugar, brown sugar, baking powder, and baking soda in a medium bowl. Mix well and set aside.
In a large bowl, blend together cushed pineapple (and juice), banana, egg, egg whites, and vanilla using an electric mixer on low speed. Do not over beat. Gradually add flour mixture and beat on medium-high speed until all flour has been incorporated.
In a small bowl, mix together chocolate chips, walnuts, and 1 Tablespoon flour. Fold into batter.
Spray an 8X8 inch baking pan with non-stick spray. Pour batter into pan. Bake for 40-45 minutes, until wooden pick inserted in center comes out clean. Let cake cool completely in pan. Cut into 12 pieces and store at room temperature in an air tight container. (Note: I didnt have an 8X8 pan so I made this into 17 cupcakes and baked for 20-25 minutes.)
Double Cheese Casserole
1 (12 ounce) package uncooked egg noodles
1 pound ground beef
1 large onion, diced
1 (15 ounce) can tomato sauce
1/4 pound cream cheese
3/4 pound cottage cheese
1 (8 ounce) container sour cream
salt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook egg noodles according to package directions.
3. While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste.
Rigatoni Al Forno
7 tablespoons butter
2 cups finely chopped onion
1 pound mushrooms
1 pound ground pork or Italian sausages
1 teaspoon finely minced garlic
3/4 teaspoon fennel seeds
1 tablespoon finely chopped fresh basil , or 1 teaspoon crushed dried
3/4 teaspoon crushed sage
3/4 teaspoon crushed oregano
1 dried red pepper, chopped (optional)
6 cups canned peeled Italian plum tomatoes
salt and freshly ground black pepper
1 cup water
1 cup chicken broth
1/4 cup finely chopped parsley
2 tablespoons olive oil
1 pound pasta - rigatoni or ziti
1/2 pound mozzarella cheese, cut into 1/2 inch cubes
2 cups grated parmesan Cheese
1. Heat 3 tablespoons butter in a heavy large casserole and add the onion. Cook, stirring, until wilted.
2. If the mushrooms are tiny, leave them whole. Otherwise, quarter them or slice them, depending on size. Add the mushrooms to the onions and cook, stirring frequently, until the mushrooms give up their liquid. cook further until the liquid evaporates.
3. In a separate skillet, add the pork. or if sausages are used, split and pull off the skin. Add the sausage meat to the skillet. Cook, using a kitchen spoon to break up any lumps. Cook until the meat has rendered its fat. Pour off the fat. Add the meat to the mushroom mixture and stir it in. sprinkle with garlic, fennel (omit the fennel if sausages are used), basil, sage, oregano, and red pepper. Cook about 3 minutes, stirring. add the tomatoes, salt, pepper, water, and chicken broth. Simmer 1 hour, stirring frequently.
4. Add the chopped parsley and simmer 15 minutes longer. Stir in the olive oil and set aside to cool.
5. Drop the pasta or ziti into a large quantity of boiling salted water and cook, stirring rapidly to make certain that the pieces of pasta float freely and do not stick to the bottom. Stir from the bottom. Cook about 8 minutes. Do not cook longer, for the pasta will be baked later. Immediately drain the pasta into a colander and run cold water over it. Drain well.
6. Preheat the oven to 400 degrees.
7. Spoon a thin layer of sauce into a 13 1/2 - by 8 3/4 by 1 3/4 inch baking dish. Add a single layer of rigatoni, scatter over it half the mozzarella and sprinkle with a tablespoon or so of Parmesan cheese. Continue making layers of sauce, pasta, mozzarella and Parmesan, ending with a layer of sauce and parmesan for the dish. The remaining Parmesan will be served with the dish.
8. Dot the casserole with the remaining butter and bake, uncovered, for 30 minutes or until bubbling hot throughout. Run the dish briefly under the broiler to give it a nice brown glaze. Serve the dish cut into squares with Parmesan cheese on the side.
Vicki's Mexican Dip
8oz cream cheese
2C cottage cheese
Garlic powder
salt&pepper to taste
Mix with mixer until well blended. Then layer, lettuce, cheddar cheese, tomato, black olive, green onion
Pizza Burgers
1lb ground beef
1 can pizza sauce
1 package hamburger buns
16 slices of mozzerella
Preheat broiler on oven.
Brown hamburger and drain excess grease. Add enough pizza sauce to
cover the hamburger.(I never use the whole can because it makes it
too soupy). Let simmer for flavors to blend for about 5 minutes. Spoon
enough hamburger on half of a hamburger bun to cover it. Place one
slice of cheese over meat and broil until cheese is browned and
bubbly.