a little of each

A family's cookbook

Waldorf Salad March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:18 pm
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Mary Kay grew up with this side dish as a Thanksgiving staple made by her mother, Josephine. She continued the tradition by bringing it to Thanksgiving at Debbie and Ken’s in 2004. The amounts can be altered depending on personal tastes.

 

Ingredients

2 apples, cored and diced

1 cup seedless red grapes, can be sliced in half

½ cup celery, sliced thin

½ cup walnuts

¼ – ½ cup Hellmann’s mayonnaise

A little milk

1 tsp sugar

 

Directions

Combine the first four ingredients in a bowl. Mix the mayonnaise, a little milk to thin in and the sugar together and toss over the salad.

 

Spinach Salad with Apples

Filed under: Soups and Salads — alittlemoreofeach @ 9:08 pm
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Ingredients

¼ cup balsamic vinegar

¼ cup olive oil

¼ cup pure maple syrup

1 (10 oz) bag of baby spinach

½ Granny Smith apple, thinly sliced

1-2 cups sharp cheddar chesse, grated

¼ cup pecans, chopped and toasted

 

Directions

Mix together the first three ingredients to create the dressing. In a salad bowl, toss spinach with the prepared dressing. Add remaining ingredients.

 

Mid-Summer Italian Bread Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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Ingredients

1 lb loaf Italian bread

1 cup tomatoes, chopped

1 cup cucumber, peeled, seeded, and chopped

½ cup onion, blanched

1-2 cups asparagus, steamed and cut

1 clove garlic, minced

1-2 cups fresh basil, chopped

1/8 cup fresh thyme, chopped

¼ cup olive oil

2 Tbl balsamic vinegar

 

Directions

Pull apart or cube the bread into bite-sized pieces. In a salad bowl combine the bread, tomatoes, cucumber, onion, asparagus, garlic, basil and thyme. Add enough olive oil and vinegar to coat. Toss and serve.

 

 

Lara’s Buffalo Chicken Salad

Filed under: Soups and Salads — alittlemoreofeach @ 8:59 pm
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Lara invented this salad when she discovered that she’d forgotten to serve the pound of boneless buffalo wings she’d bought for her housewarming party in October 2005. All amounts have been omitted; simply make as needed for the number of servings and to taste.

 

Ingredients

Butter lettuce

Sliced carrots

Sliced celery

Tomato wedges

Cooked boneless buffalo wings (can be found in the frozen food section of the grocery store)

Chunky blue cheese dressing

 

Directions

Top the lettuce with the veggie slices and buffalo wings. Drizzle with blue cheese dressing and enjoy!

 

Homestyle Ranch Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:38 pm
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From Parade Magazine April 2004

 

Ingredients

1/3 cup mayonnaise

1/3 cup plain nonfat yogurt or sour cream

½ cup buttermilk

2 tsp minced shallot

1 clove garlic, pressed

1 tsp fresh chives, snipped

 

Directions

Combine the ingredients. Refrigerate, covered, until ready to use.

 

Greek Salad and Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:34 pm
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This is my absolute favorite Greek salad, and the dressing has become a staple in our house.

 

Iceberg lettuce, shredded

Cucumber, sliced

Tomato, in small wedges

Roasted red pepper, cut into bite-sized pieces

Feta cheese crumbles

 

Combine these ingredients in a bowl. The ratios depend on your tastes. Then top with the dressing.

 

Dressing

3 bl olive oil

3 Tbl red wine vinegar

1 Tbl anchovy paste

1 Tbl fresh oregano or 1 tsp dried oregano

2 large cloves of garlic, minced

1/8 tsp pepper

 

Put all ingredients into a screwtop jar or cruet and shake.

 

Thai-Inspired Vinaigrette Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:29 pm
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This goes well with any simple salad. But try it on mixed greens, diced apple and mango, julienned carrots, bean sprouts, and a few ground peanuts. Yum!

 

Ingredients

1 cup olive or salad oil

½ cup cider vinegar

½ cup white balsamic vinegar

2 tsp dried basil

2 cloves garlic, pressed

1-inch piece of fresh ginger, peeled and pressed

½ tsp sugar

dash of fish sauce (nuoc cham)

salt and pepper

a few red pepper flakes to taste

 

Directions

Combine all ingredients in a jar or cruet and shake.

 

Chipotle Chicken Stew March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 10:14 pm
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Ingredients

3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbl olive oil

3 cups onion, chopped

6 cloves garlic, minced

2 cups red potatoes, peeled and cubed one inch thick

1 ½ cups carrots, one-inch-thick slices

¼ cup tomato paste

1 ½ tsp cumin

3 (16 oz) cans chicken broth

1 ½ chipotle chiles in adobo sauce, drained and finely chopped

1 tsp salt

2 Tbl cilantro leaves, chopped

 

Directions

In a large Dutch oven over medium-high heat coated with cooking spray sauté the chicken for seven minutes or until browned. Remove the chicken; keep warm. Add the oil to the pan. Add the onion, sauté for seven minutes or until browned. Add the garlic, sauté for one minute. Add the potatoes and the next six ingredients (potatoes through chiles) and bring to a boil. Reduce the heat and simmer for 25 minutes or until vegetables are tender. Add the chicken and salt. Cover and cook for ten minutes. Stir in the cilantro and serve. A dollop of sour cream is a nice, cooling garnish.

 

Narragansett Bay Shrimp Bisque

Filed under: Soups and Salads — alittlemoreofeach @ 9:55 pm
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From “Soup Mix Gourmet.”

One of our favorites!  It’s easy and fast, but tastes like it took all day. Although the recipe doesn’t call for it, half a pound of scallops makes a nice addition.

 

shrimp bisque

 

Ingredients
2 cans Cream of Shrimp Soup (condensed)

1 ½ cups half and half

¼ cup shallots, chopped

½ lb shrimp, peeled and deveined

½ stick butter

2 Tbl sherry

Directions
Melt butter and sauté shallots until soft. Add shrimp and toss for about two minutes. Stir in soup, half and half and sherry. Simmer and serve immediately.

 

Crab Bisque

Filed under: Soups and Salads — alittlemoreofeach @ 9:53 pm
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Mary Kay served this when she hosted a luncheon for eight friends at the holidays. It received rave reviews and many recipe requests. Mary Kay said she was nearly embarrassed to reveal how easy the recipe is. A dollop of white wine or sherry is optional.

 

Ingredients

1 can Cream of Mushroom soup

1 can Cream of Potato soup

1 can Cheddar Cheese soup

1 ½ cans of milk to dilute

Cayenne pepper to taste

Crab, either canned, flaked, or imitation

 

Mix the soups, milk, and pepper together and heat. Add the crab just before serving.