a little of each

A family's cookbook

Chicken Enchiladas April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 7:55 pm
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photo (3)

Ingredients

3 cups chicken, cooked and chopped

2 cups Monterey jack cheese, shredded

½ cup sour cream

1 (4 ½ oz) can green chiles, chopped

1/3 cup fresh cilantro, chopped

8 flour tortillas

8 oz sour cream

8 oz green taco sauce

 

Directions

Stir together the first five ingredients. Spoon chicken mixture evenly over tortillas and roll up. Arrange in a lightly greased 13 x 9 baking dish. Coat tortillas with vegetable cooking spray. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Stir together sour cream and taco sauce in a bowl. Spoon sour cream mixture over hot enchiladas. Sprinkle with desired toppings: fresh cilantro; fresh chopped tomato, avocado, green onion.

 

Chicken and Yellow Rice April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:25 pm
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Ingredients

1 whole chicken

1 cup extra-virgin olive oil

1/2 cup onion, diced

2 cloves garlic, crushed

6 oz tomatoes

1 ½ quarts water

1 bay leaf

2 tsp salt

1 pound rice

saffron, pinch

1 green pepper, chopped

 

Directions

Cut chicken into quarters and fry in oil over medium heat. Add onion and garlic. Cook until done. Add tomatoes and water. Boil five minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly. Put mixture into large covered casserole. Bake at 350 degrees for 30 minutes. Remove the bay leaf before serving.

 

Chicken Paprikash with Spaetzle

Filed under: Main Dishes — alittlemoreofeach @ 10:24 pm
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Leslie wasn’t sure about the exact ingredients for this recipe. An old German lady taught her how to make it years ago, and it’s cooked by memory now.

 

Ingredients and Directions

Coat chicken breasts, either boneless or bone-in, with paprika. Then brown in vegetable oil. Drain off the excess oil, and add one chopped onion and enough water to almost cover the chicken; simmer for 45 to 60 minutes. Remove chicken from pan and whisk in two to three cups of sour cream and cook over low heat. Add flour to thicken the sauce for gravy.

 

Spaetzle:

4 eggs, in a two-cup measuring cup, beaten

add enough milk to measure two full cups

4 ¼ cups flour

salt and pepper

pinch of nutmeg

 

Pour milk/egg mixture into flour and spices. Mix well. Dough will be stiff. Take a large spoon of dough and cut small pieces into salted boiling water. Boil for five minutes once all the dough is in water.

 

Triloty’s Chicken

Filed under: Main Dishes — alittlemoreofeach @ 10:23 pm
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This recipe came from a widowed gentleman that Rosalie used to look after. Now and then he would make this for her. This dish is good the next day right out the fridge,

 

Ingredients

Chicken parts

1 loaf of French bread dried out

½ cup parsley

½ shaker (2 oz) of Jane’s Mixed Up salt (found at Italian stores)

1 cup milk

½ stick butter, melted

 

Directions

Dry out the loaf of bread and crush it in a bag until it’s quite fine. Add the parsley and the salt and mix thoroughly. Remove the skin of the chicken and wash and dry the meat. Dip the meat into the milk and then into the bread crumb mixture and place in a 9×13 pan. Drizzle the melted butter over all the pieces. Bake for 25-35 minutes at 350 degrees.

 

Chicken Alfred

Filed under: Main Dishes — alittlemoreofeach @ 10:22 pm
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Ingredients

½ cup butter

2 – 2 ½ lbs chicken, split

2 large onions, finely chopped

1 lb mushrooms

2 Tbl parsley

1 cup sweet sherry

Salt and pepper to taste

 

Directions

Preheat broiler. Melt butter in large skillet. Arrange chicken on broiler pan and brush well with butter. Broil chicken about eight minutes each side. Turn oven temperature to 350 degrees. Arrange chicken in a greased roaster pan. Sauté mushrooms and onions until tender. Remove from heat. Stir in parsley and sherry. Season to taste with salt and pepper. Pour over chicken and bake for 40 minutes, basting frequently.

 

Sesame Chicken

Filed under: Main Dishes — alittlemoreofeach @ 10:21 pm
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Ingredients

2 large eggs

1 cup milk

1 cup flour

1 tsp baking powder

2 tsp salt

¼ tsp pepper

½ tsp paprika

½ cup sesame seeds

6 chicken breasts, skinned

3 tsp butter, melted

 

Directions

Whisk together the eggs and milk in a shallow dish; set aside. Stir together flour and next five ingredients in a shallow dish. Dip chicken in egg mixture and dredge in flour mixture. Place in lightly greased 13 x 9 baking dish and drizzle with butter. Bake covered at 400 degrees for 20 minutes. Uncover and bake for 20 to 25 minutes more or until done

 

Chicken Francese

Filed under: Main Dishes — alittlemoreofeach @ 10:20 pm
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Ingredients

2 eggs

¼ cup flour

2 tsp vegetable oil

4 boneless, skinless breast halves

½ tsp salt

½ cup chicken broth

½ cup white wine

¼ cup lemon juice

¼ cup butter, cut up (no substitutes)

1 tsp fresh parsley, chopped

pepper, to taste

 

Directions

Heat oven to 300 degrees. Beat eggs with a fork in a shallow pan or plate. Spread flour in another plate. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken three minutes per side, until golden. Transfer chicken to a plate; place in oven to keep warm. Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Boil six minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper.

 

Roasted Chicken with Balsamic Vinaigrette

Filed under: Main Dishes — alittlemoreofeach @ 10:18 pm
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From “Everyday Italian”

Ingredients

½ cup balsamic vinegar

¼ cup fresh lemon juice (about 1 lemon)

¼ cup Dijon mustard

3 cloves garlic, minced

1 tsp salt

1 tsp fresh ground black pepper

½ cup olive oil

4 lbs chicken, cut into 6 pieces

1 Tbl fresh flat-leaf parsley – chopped

1 tsp grated lemon zest (about 1 lemon)

Directions

In a 13 x 9 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt and pepper to blend. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least two hours and up to 1 day. Preheat the oven to 400 degrees. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the sauce reduces by about half and thickens slightly, about 8 minutes. Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken and serve. If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

 

Orange Roasted Chicken

Filed under: Main Dishes — alittlemoreofeach @ 10:17 pm
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Ingredients

5 to 7 pound roaster chicken

1 orange

1 onion

1 tsp rosemary

1 tsp thyme

salt and pepper

½ cup white wine

1 stick of butter

½ cup Dijon mustard

3 tsp honey

1 tsp orange marmalade

 

Directions

Rinse and pat dry chicken. Squeeze juice from orange over bird, inside and out. Put rind into bird cavity. Quarter onion and place inside of bird. Tie up legs and place in roaster pan. Rub outside of chicken with rosemary, thyme, salt and pepper. Pour wine into pan. Roast at 400 degrees for 40 minutes. In a saucepan, melt butter, mustard, honey and marmalade, stir until thickened. Spoon glaze over chicken. Roast at 350 degrees for 1 hour and 15 minutes. Baste every 15 minutes.

 

Chicken Piccata

Filed under: Main Dishes — alittlemoreofeach @ 10:15 pm
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Ingredients and Directions

Flatten chicken breast fillets and dip in flour. Lightly brown on both sides in batter and olive oil. Add ¼ cup dry white wine. Simmer for five minutes. Add lemon and 6 tsp. capers. Season with salt and pepper.