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Pat's North Carolina's Meat Dish Recipes
From The Coast To The Mountains
Pat’s Grilled Chicken Breast
This recipe can be cooked for 1 to 100 people
Take as many skinless/boneless chicken breasts as
desired. They can be frozen or thawed.
Put in a dish or pan
Marinate with Low Fat Zesty Italian Dressing
Salt and Pepper to Taste
Tony Chachere's Original Creole Seasoning to Taste
Use a fork to put holes in the chicken so the
marinate sauce will go down into the chicken
Let marinate at lest one hour if thawed
Let Marinate until the chicken is defrosted if frozen.
Put chicken on pre-heated grill with temperature
between medium and low heat and cook for about 20 to 30 minutes until
chicken is white and flakey in the inside.
Pat’s Microwave Chicken Breast
This recipe can be cooked for 1 to 100 people
Take as many skinless/boneless chicken breasts as
desired. They can be frozen or thawed.
Put in a microwave safe dish or pan
Marinate with Low Fat Zesty Italian Dressing
Salt and Pepper to Taste
Tony Chachere's Original Creole Seasoning to Taste
Use a fork to put holes in the chicken so the
marinate sauce will go down into the chicken
No marinating time needed.
For 4 chicken breast thawed
Cook 10 minutes turn over and cook another 7 minutes
Checked to see if done
If not cook additional 2 minutes and check again
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For 4 frozen chicken breast
Cook for 15 minutes on high
Turn over and cook 10 minutes more on high.
Check to see if done.
If not cook additional 2 minutes and check again.
Remember time may vary according to your microwave
Pat’s Mexican Casserole
1 cup of grated cheese
12 tortillas
1 can Ro-Tel tomatoes
1 ½ lb. Ground beef
Salt and pepper to taste
1 cup chopped onion
1 can cream of chicken soup
1 large can Ranch Style Beans
Brown ground meat; season with salt and pepper. Drain and place in bottom of
casserole. Sprinkle ½ of onion and cheese over meat. Cover with 6 tortillas. Add
beans and remainder of tortillas. Mix soup and tomatoes; pour over casserole.
Sprinkle with remaining onion and cheese. Bake at 350 degrees for 1 hour,
covered.
Pat's Cheesy Chicken Spaghetti
*5 to 10 serving, according if you cook both casseroles*
8 chicken breasts, boiled
1 medium onion, diced
1 medium bell pepper, diced
2 tablespoons of butter
1 tablespoon of Worcestershire sauce
1/2 to 1 teaspoon of cayenne pepper (if desired)
1 large pkg of Velveeta Cheese
12 ounces spaghetti
1 can mushrooms, diced
1 or 2 cans of tomatoes
*If you want it Cajun, use Rotel Tomatoes*
Boil chicken and cut the breast into bite-sized pieces and set aside. Cook spaghetti in chicken broth, drain. Sauté onion and bell pepper in butter until lightly browned. Add cheese and Worcestershire sauce. Add cooked spaghetti to other ingredients. Drain dices tomatoes and mushrooms and add these ingredients as well as the chicken. (Make dish Spicer by adding a little of cayenne pepper. Make cheesier by adding more cheese, if desired) Mix well and put into 2 large greased casserole dishes. You may cook both, or freeze one for a delight later on, when you need something quick. Bake 30 minutes at 350 degrees.
Pat's Chicken and Vegetable Entree
Serves 10
4 - medium carrots
6 - celery stalks
2 - medium zucchini
10 - boneless chicken breast halves
4 - garlic cloves, minced
8 - tbsp. Corn Oil
5 - cups of chicken broth
2 - tsp. dried thyme leaves
1 - tsp of salt
1 - tsp of pepper
2/3 - cup of Thickener (Knorr Veloutine Light - Corn Starch)
10 - cups of rice or pasta (Which ever desired)
Cut carrots, celery and zucchini in 1/4" by 2" sticks. Remove skin from chicken. In large skillet heat oil. Add carrots, celery, zucchini, and garlic, stir fry about 5 minutes or until tender-crisp. Remove vegetables and set aside. Brown chicken in hot oil on both sides. Lower heat and add chicken both, thyme, salt and pepper. Cover and simmer 20 minutes or until cooked. Remove chicken and keep warm. Gradually sprinkle thickener into simmering liquid, stirring constantly. Boil 1 minute; return vegetables and chicken to sauce, stirring until hot. Serve chicken on a bed of vegetables with cooked rice or pasta.
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