a little of each

A family's cookbook

Indonesian Ginger Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:44 pm
Tags: , , ,

 

Ingredients

1 cup honey

¾ cup soy sauce

¼ cup minced garlic (8 to 12 cloves)

½ cup fresh ginger root, peeled and grated

2 chickens (3 ½ pounds each) quartered, with backs removed

 

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until the juices run clear and the sauce is a rich, dark brown.

 

Golden Honey-Glazed Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:43 pm
Tags: , , ,

 

Ingredients

3 to 4 pounds chicken breasts

½ cup Lea and Perrins white wine Worcestershire sauce

3 tsp honey

 

Directions

Rinse chicken well and pat dry. Place in shallow baking pan. Combine sauce and honey well. Pour over chicken. Bake at 350 degrees for 45 minutes, basting occasionally.

 

Ginger Plum Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:41 pm
Tags: , , , ,

 

From Harriet Roth’s Deliciously Healthy Jewish Cooking!

 

This sweet and spicy chicken recipe works in the slow cooker and makes wonderful leftovers.

 

Ingredients

Juice of 1 lemon

2 tsp garlic powder

2 tsp onion powder

2 lbs chicken, breasts work well

1 (17 oz) can purple plums, drained, pitted and diced small or pureed

1 (6 oz) can frozen lemonade concentrate

1/3 cup chili sauce (I used a Thai chili-garlic sauce for a little extra spice.)

1 Tbl soy sauce

3 tsp fresh ginger, grated

1 tsp Worcestershire sauce

2 tsp Dijon mustard

 

Directions

Wash the chicken and pat dry. Arrange the chicken pieces in a shallow roasting pan coated with cooking spray. Coat with the lemon juice, onion and garlic powders. Roast in a preheated 350 degree oven for about 35 minutes on each side, more or less depending on your chicken choice. While the chicken is roasting, combine the sauce ingredients in a saucepan and simmer for 10 to 15 minutes. When the chicken is browned and cooked through, brush generously with the ginger plum sauce and roast for 15 minutes more. Serve with steamed white rice. To prepare this dish in the slow cooker, simply brown the chicken in a pan, and add all of the ingredients to the slow cooker. Cook on High for about 2 to 2 ½ hours. The sauce will thicken when it cools a little. The leftovers of this dish can be prepared by shredding the chicken and combining with the sauce; it is reminiscent of barbeque.

 

Chicken Marsala

Filed under: Main Dishes — alittlemoreofeach @ 9:39 pm
Tags: , , , ,

chicken marsala

 

Ingredients

4 boneless chicken breasts

4 tsp butter

4 shallots, finely chopped

½ pound mushrooms, sliced

¼ cup dry Marsala

½ cup heavy cream

1 tsp lemon juice

salt and pepper to taste

Parmesan cheese for garnish

 

Directions

Pound chicken breast with mallet until thin. Lightly brown in 2 tsp. butter. Remove and set aside. Melt remaining butter in same sauté pan. Add shallots and mushrooms and cook until lightly browned. Add Marsala and bring to a boil, scraping up any brown bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan and continue cooking until done, turning chicken as needed. Serve with cooked pasta and garnish with freshly grated Parmesan cheese.

 

Ham Sauce

Filed under: Main Dishes — alittlemoreofeach @ 9:32 pm
Tags: , ,

 

 

Obviously this sauce is intended for ham, but over the years it has found its way onto The Potato Salad, and we wouldn’t have it any other way!

 

Ingredients and Directions

Mix together equal parts currant jelly and French’s yellow mustard in a saucepan over medium-low heat.

 

 

Coca-Cola Barbecue Sauce

Filed under: Main Dishes — alittlemoreofeach @ 9:31 pm
Tags: , , , ,

Ingredients
2 Tbl unsalted butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 cups ketchup
6 oz Coca-Cola
1 Tbl Worcestershire sauce
1 tsp Dijon mustard
2 tsp wine vinegar

Directions

Melt the butter in a pan over medium-low heat. Add the onion and cook one minute. Add the garlic and cook four minutes longer until translucent but do not brown. Stir in the remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, one hour. Makes 12 ounces.

 

Smoky Spanish Chicken April 2, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:23 am
Tags: , , , ,

According to Emily:
This recipe has very unassuming origins (the Philadelphia Cream Cheese cookbook, which my mom gave me after finding it on sale somewhere), but is delicious and very easy to make.  Last year, during my LL.M. program, my roommate and I made it at least once a month, and it always receives rave reviews from anyone who tries it.  Generally, I pair it with mashed potatoes and veggies, but rice (yellow, brown, or white) is also a good alternative.

From the Kraft website.

Ingredients
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 large onion, slivered
2 cloves garlic, minced
1 Tbl flour
2 tsp smoked paprika
1 cup chicken broth
1/2 cup canned crushed tomatoes
1/2 cup cream cheese
2 Tbl chopped fresh chives

Directions
Heat half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.

Heat remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).

Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.

 

Honey Horseradish Chicken March 27, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:47 am
Tags: , , , , ,

If you are invited to my house for a meal, you will be experimented on. As much as I want to stick with tried and true standbys, I can’t resist the urge to try new recipes on unsuspecting palettes. Even at times like Thanksgiving and Passover when a dud could really put a damper on things.

Last night’s seder had no duds. Not even close. The dilled matzo ball soup turned out well, the salmon was tasty, the haroset was tweaked nicely, the roasted root vegetables were perfect in their simplicity and not al dente as I feared, but the stars were this roasted chicken dish and an unusual salad.

I am a sucker for sweet and hot or sweet and tangy or other somewhat unexpected flavor combinations. So when I saw the recipe for Honey Horseradish chicken come through my inbox (via Kveller.com), I pounced. I used an oven bag (a really useful tip from my mother-in-law that has never let me down), and reduced the amount of garlic to one bulb (honestly, I don’t know how five bulbs of garlic could even think about fitting inside a five-pound chicken…). Next time I might reserve some of the honey and horseradish blend, or make a slightly thicker version, to use as a condiment.

 

Honey Horseradish Chicken

from The Nosher

 

Ingredients

1, 5-pound whole chicken, rinsed well and with innards removed
½ lemon
5 bulbs garlic (I reduced this to one bulb of garlic.)
½ white onion
5 fresh rosemary springs
¼ cup kosher for Passover prepared horseradish
¼ cup kosher for Passover honey
¼ cup extra virgin olive oil
1 Tbsp salt
1 tsp ground black pepper
Parsley for garnish

Directions

Preheat the oven to 350 degrees F.

Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.

Stuff chicken with the lemon, garlic, onion, and rosemary sprigs.

In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.

Place in oven bag, if desired.

Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F).

Let chicken rest for 20 minutes. Garnish with parsley if desired.

 

Lemon Rosemary Turkey Meatballs December 24, 2012

Filed under: Main Dishes — alittlemoreofeach @ 10:06 am
Tags: , , , , , ,
MeatBall Army

MeatBall Army (Photo credit: Mr. Usaji)


Ingredients

  • 1 medium onion, cut into chunks (I omitted)
  • 2 large cloves garlic, smashed and peeled
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
  • 1 pound ground turkey
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 egg
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/4 cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine (or substitute more chicken broth)
  • 1 (14 oz) can chicken broth
  • 4 teaspoons lemon juice
  • 1 tablespoon butter

Instructions

Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).

Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, egg, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)

Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.

Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.

Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.

Powered by Recipage
 

Greek Frittata December 20, 2012

Filed under: Main Dishes — alittlemoreofeach @ 9:06 pm
Tags: , , , , ,

Ingredients (serves 6)

  • 2 large red potatoes
  • olive oil
  • 5 eggs
  • 1 cup milk
  • 1/3 cup mayonnaise
  • 4 oz feta cheese
  • 1-2 Tbl Penzeys Greek Seasoning

Instructions

Slice the potatoes into 1/4-inch slices. Layer them in the bottom of a casserole or deep-dish pie plate. Overlapping is fine. Drizzle a little olive oil on the potatoes and cook at 350 for about 10 minutes.

While the potatoes are cooking a little, whisk together the eggs, milk, and mayonnaise.

Separately, chop up the feta cheese.

Remove the potatoes from the oven and sprinkle them with a generous sprinkling of Penzeys Greek Seasoning.

Pour the egg mixture over the potatoes, sprinkle the feta cheese evenly into the egg and bake in a water bath (I used a baking dish for the water) at 350 for about 45 minutes.

Powered by Recipage