a little of each

A family's cookbook

Indonesian Ginger Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:44 pm
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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
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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
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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
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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
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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
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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
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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.

 

Roasted Carrots and Leeks March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:38 pm
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From the St Petersburg Times, November 20, 2005. Serves eight.

 

Ingredients

8 large carrots

4 large leeks

extra virgin olive oil

1 Tbl crumbled dried tarragon

salt and pepper to taste

 

Directions

Preheat oven to 375 degrees. Wash and peel carrots and cut into 1-inch chunks. Trim leeks, reserving tough parts for making stock if you wish. Split leeks in the middle lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as the carrots. Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots; toss and pan-roast until the vegetables begin to brown a little. Add the tarragon and salt and pepper. Transfer to a baking sheet and place in oven. Add a little additional olive oil to the pan and sauté leeks until they wilt and begin to caramelize. After the carrots have baked for about 1 hour, add the leeks, toss with the carrots and continue baking for about 15 minutes or until the vegetables can easily be pierced with a fork. This can be made ahead and warmed or served at room temperature.

 

Roasted Summery Vegetables

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:37 pm
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I made this constantly one semester during graduate school. It would be wonderful with warmed goat cheese on crostini.

 

Ingredients

1 red bell pepper, seeded and chopped into 1-inch pieces

1-2 yellow squash, sliced into circles, then halved

1-2 leeks, rinsed and sliced (white and light green parts only)

4 oz mushrooms, halved

1 Tbl olive oil

2-3 Tbl balsamic vinegar

1 Tbl Italian Seasonings (herb mixture: oregano, thyme, basil, etc.)

salt and pepper

 

Directions

Toss in a casserole dish. Bake at 350 for 30 minutes. Toss again and bake for another ten minutes or so. All quanities can be altered according to taste.

 

Other variation:  add fresh halved tomatoes and cilantro with a little cumin sprinkled on top. Omit the Italian Seasonings.

 

Squash Casserole

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:35 pm
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From “Paula Deen & Friends Cookbook.” Serves eight.

 

This side dish was served with the grilled pork tenderloins for Nana Betty’s birthday in 2005.

 

Ingredients

6 medium summer squash
1 small onion, chopped
1 ½ cups sharp cheddar cheese, grated
½ cup mayonnaise
10 soda crackers, crumbled

1 egg, lightly beaten

2 Tbl butter, melted

salt and pepper

 

Directions
Preheat oven to 350 degrees. Spray an 8 inch square dish with vegetable oil cooking spray. Cut the squash into ¼-inch slices. Place the squash and onion in about 2 inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until the squash is very tender, about 10 – 12 minutes. Drain the squash. In the same pot, mash the squash and onion with a fork; you should have about 2 cups of cooked squash. Add ½ cup of the cheese, the mayonnaise, and the crumbled soda crackers. Stir in the egg and butter. Taste; add salt and pepper as needed. Pour into prepared baking dish. Top with remaining 1 cup of cheese. Bake for 25 minutes, or until the cheese is melted and the casserole is bubbly.