Crites Family Stuff

Ingredients for 6 servings

• .5 cup butter, melted
• .25 cup lime juice
• .25 cup soy sauce
• 2 pkgs Good Season's Zesty Italian salad dressing mix
• 6 chicken breasts

Steps

1. Place chicken in 9 x 13 pan. Combine first 4 ingredients in a small bowl. Pour over chicken and bake at 350F for 90 minutes.

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Ingredients for 6 servings

• 1 lb ziti or penne pasta
• 15 oz ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 3 cups spaghetti sauce, divided
• .5 cup grated Parmesan cheese
• .5 tsp garlic powder
• Dash nutmeg
• .75 tsp basil

Steps

1. Cook pasta until tender. Drain and set aside. In a large bowl, combine ricotta, half the mozzarella cheese, and spices together. Add the pasta to the cheese mixture. Stir well. In a greased 9x13 pan, pour 1 cup of spaghetti sauce. Spoon pasta into pan. Cover with remaining sauce. Sprinkle with Parmesan cheese and top with remaining mozzarella cheese. Bake 20-30 minutes or until bubbly and cheese is melted.

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Ingredients for 4 servings

• 4 chicken breast halves
• 1 tbsp oil
• 2 tbsp butter
• Salt
• Pepper
• Paprika
• 8 slices bacon, cooked
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 2 tsp chopped parsley

Marinade:

• .5 cup dijon mustard
• .5 cup honey
• 1.5 tsp oil
• .5 tsp lemon juice

Steps

1. Mix together the marinade ingredients. Blend well. Pour about 2/3 of the marinade over the chicken and marinate for 2 hours. Chill the remaining marinade. Preheat oven to 375F. Brown chicken. Brush chicken with the reserved marinade. Season with salt, pepper and paprika. Stack 2 pieces of cooked bacon, crosswise, on each piece of chicken. Spread 1/4 cup of monterey jack cheese on each, followed by 1/4 cup cheddar cheese. Bake until chicken is bubbly and done. Garnish with parsley.

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Ingredients for 4 servings

• 2 boneless, skinless chicken breasts, cut into small pieces
• .5 cup flour
• .25 cup cornstarch
• 1 tsp baking powder
• .5 tsp baking soda
• .5 cup cold water

Sauce:

• .25 cup water
• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .5 cup sugar

Steps

1. Mix everything together except the chicken. Add cubed chicken and stir. Drop in hot oil and cook until golden brown and meat is cooked. Drain on paper towels. (Keep warm in oven if making a lot.)
2. Make sauce. Combine cornstarch and water in a saucepan. Add remaining ingredients and cook over medium heat. Bring to a boil and simmer till thick. Serve over rice and chicken. Garnish with green peppers and pineapple.

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Ingredients for 6 servings

• 2 tbsp curry powder
• 1.5 tsp salt
• 3 tbsp butter
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 lbs chicken, cubed
• 1 cup coconut milk
• 1 tbsp tomato paste
• 4 cups water
• 2 cups peeled and cubed potatoes
• 2 cups cubed zucchini

Steps

1. Saute onion and garlic in butter for 2 minutes. Stir in spices and cook 1 minute. Add chicken and cook for 5 minutes, until almost done. Stir together coconut milk, tomato paste and water. Add to chicken. Simmer for 10 minutes, Add potatoes and zucchini. Simmer until potatoes are soft and sauce thickens, about 15 minutes. Serve with rice.

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Ingredients for 6 servings

• 2.5 cups cooked cubed chicken
• 12 oz sour cream, divided
• 3 tsp taco seasoning, divided
• 1 can cream of chicken soup
• 1.5 cup shredded cheddar cheese, divided
• 1 small diced onion (optional)
• .5 cup salsa
• 16 oz can refried beans
• .25 cup sliced olives
• 10 small flour tortillas

Condiments:

• Shredded lettuce
• Tomatoes, chopped
• Guacamole

Steps

1. Combine chicken, 1/2 cup sour cream, 1 1/2 tsp taco seasoning, half can of soup, 1 cup cheese, half can of beans, onion, salsa, and olives. Place 1/2 cup filling in each tortilla, roll up and place seam side down in a greased 9x13 pan.
2. Mix together the remaining sour cream, taco seasoning, and soup. Pour over tortillas, cover and bake at 350F for 30 minutes. Remove from oven, uncover and put a small dollop of the remaining beans on each roll up , sprinkle with remaining cheese and return to oven for 5 minutes. Serve with additional condiments.

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Description

It's a tradition in our house, to make this every St. Patrick's Day. We all love it!

Ingredients for 6 servings

• 1 loaf bread
• .25 cup thousand island dressing
• .5 lb corned beef or pastrami
• 8 slices Swiss cheese
• .5 cup sauerkraut, well drained
• Caraway seeds (optional)

Bread Dough:

• 1 cup and 2 1/2 tbsp water
• .33 cup oil
• 2 tbsp yeast
• .25 cup sugar or honey
• .5 tsp salt
• 1 egg
• 3.5 cups flour

Steps

1. Make dough by mixing the water, oil, sugar and yeast and allow to rest for 15 minutes. Add salt, egg, and gradually add flour. Use enough flour to roll out dough, it is quite sticky. Roll out to a 9x13 inch rectangle. Transfer to a greased baking sheet. Using kitchen shears, make cuts along the 13 inch side that are 1 inch wide and about 3 inches deep on both sides of the rectangle. This will leave a 3 inch width in the center where you will spread thousand island dressing and top with cheese, meat, and sauerkraut. Starting at one end, take two of the 1 inch widths, twist together at the center and tuck ends under. It will look like a little knot shape. Roll up the end of the dough loaf and seal it up so that the sandwich filling won't come out during baking. Sprinkle the caraway seeds over the loaf if you want to add a rye bread flavor. Bake at 350F for 30-35 minutes or until golden brown and the center is cooked through. Allow to cool a few minutes before slicing. Cut and serve with extra thousand island dressing.

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Ingredients for 4 servings

• 2 chicken breasts, cubed
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 tbsp garlic, minced
• 9 sweet mini peppers, sliced (or use 1 red and 1 orange bell pepper)
• Broccoli and carrots (or any other vegetables), steamed
• 16 oz pkg linguini or spaghetti

Sauce:

• 1.5 cup cold water
• .5 cup brown sugar
• .5 cup soy sauce
• 1 tsp garlic powder
• 3 tbsp cornstarch
• 2 tsp sesame oil

Steps

1. Heat oil in skillet. Add garlic, onions, and chicken. Cook until partially done, then add peppers and cook until crisp tender. Remove from skillet. Mix all the sauce ingredients and pour into the hot skillet, cooking till thickened, about 5 minutes. Meanwhile, cook pasta according to package directions. Drain the noodles and mix with the sauce and steamed veggies, and chicken. Serve immediately.

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Ingredients for 4 servings

• 4 chicken breasts
• 1 cup seasoned flour (1 cup flour, 1 tsp salt, 1/2 tsp pepper)
• 5 cloves minced garlic
• 1 tbsp dried parsley or 1/2 cup chopped fresh parsley
• 2 tbsp freshly squeezed lemon juice
• 3 eggs
• .33 cup grated Parmesan cheese
• 1 tbsp olive oil
• 5 tbsp butter

Steps

1. Place seasoned flour in large gallon sized ziploc bag. Set aside. In shallow pie plate, beat eggs until mixed and add parmesan cheese. Whisk to combine. Set aside.
2. In large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Let it begin to heat and sizzle while preparing the chicken. Make sure to not burn butter.
3. Put chicken in the bag of flour, shake to coat. Dip in egg/Parmesan mixture. Place chicken in the oiled skillet. Let chicken cook on one side for 1-2 minutes until a nice golden crust has formed. Carefully flip the chicken and let cook for 1-2 minutes on other side. Remove the chicken and place in a 9 x 13 pan and set aside.
4. In the same skillet, melt the remaining 4 tbsp butter. Add garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
5. Pour the sauce evenly over the chicken and bake for 35 minutes, until chicken is cooked through.

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Ingredients for 4 servings

• .33 cup cream cheese, softened
• .25 cup green salsa (I like it hot!)
• 1 tbsp fresh lime juice
• .5 tsp cumin
• 1 tsp chili powder
• .5 tsp onion powder
• .5 tsp granulated garlic
• 3 tbsp chopped cilantro
• 2 tbsp sliced green onion
• 2 cups shredded cooked chicken (fabulous cooked in adobo)
• 1 cup grated pepper jack cheese
• Small corn tortillas
• Salt

Steps

1. Heat oven to 425F. Line baking sheet with foil and lightly spray with cooking spray.
2. Combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and add cilantro and green onions. Add chicken and cheese and stir well.
3. Place 2-3 tbsp of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll up as tight as possible. Place seam side down on baking sheet. Spray tops lightly with cooking spray and sprinkle salt on top. Bake for 15-20 minutes or until crisp and ends start to turn golden brown. Serve with salsa, sour cream, and guacamole.

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