a little of each

A family's cookbook

Honey-Glazed Salmon April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:32 pm
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I made this for a Valentine’s dinner when Ken and I were living in our miniature (550 square feet) apartment in Altamonte Springs.

 

Ingredients

2 Tbl minced shallots

1 Tbl chopped fresh or 1 tsp dried thyme

3 Tbl honey

1 Tbl Dijon mustard

½ tsp salt

¼ tsp ground red pepper (or red pepper flakes)

4 (6 oz) salmon fillets

 

Directions 

Combine first six ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray, and cook six minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs if desired.

 

Tilapia with Chili-Lime Butter

Filed under: Main Dishes — alittlemoreofeach @ 8:26 pm
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From the St. Petersburg Times, June 2004

 

Ingredients

6 (6 oz) pieces skinless tilapia fillet

½ tsp salt

2 Tbl vegetable oil

 

For the Chili-Lime butter, stir together in a bowl:

½ stick unsalted butter, softened

1 Tbl finely chopped shallot

1 tsp finely grated fresh lime zest

1 tsp minced serrano chili

½ tsp salt

 

Directions

Heat one Tbl oil in a skillet over moderately high heat until just smoking, then sauté three pieces of fish, turning over once with a spatula until golden and just cooked through, four to fie minutes total, and transfer to a plate. Sauté remaining three pieces of fish with the remaining oil in the same manner. Serve with a dollop of chili lime butter.

 

 

 

Grilled Pork Tenderloin

Filed under: Main Dishes — alittlemoreofeach @ 8:21 pm
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From “Paula Deen & Friends Cookbook.” Serves six.

 

We served this for Nana Betty’s birthday party. It was delicious! You could cut the pork with your fork. A keeper!!

 

Ingredients

2 ½ pounds pork tenderloin

¼ cup soy sauce

2 Tbl dry red wine

1 Tbl honey

1 Tbl brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, minced

½ tsp ground cinnamon

2 green onions, chopped

 

Directions

Place pork tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup and whisk to combine. Pour the marinade over the tenderloin and seal the bag. Marinate overnight in the refrigerator. Preheat an outdoor grill, or preheat the oven to 350 degrees. Remove the tenderloin from the marinade and pat dry. Reserve the marinade. Grill the meat for about 35-40 minutes over medium heat or roast in the oven for 45 minutes. Allow the meat to sit for about 10 minutes before cutting into two-inch pieces for serving. While the meat is grilling, gently simmer the reserved marinade in a small saucepan until reduced to about 2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each serving of meat.

 

Chipotle Meatballs

Filed under: Main Dishes — alittlemoreofeach @ 8:19 pm
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From “Mexican Everyday.” Serves four.

 

These are quite spicy and best accompanied by something cool: sour cream and salad. It has been added to our list of new favorites.

 

Ingredients

3 slices bacon in 1-inch pieces

3 garlic cloves, peeled

2 large eggs

½ cup bread crumbs

Salt

1 ¼ lbs ground pork

½ cup (loosely packed) coarsely chopped mint leaves, more for garnish

1 (28-oz) can diced tomatoes (preferably fire-roasted), drained of all but ¼ cup juice

1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved

1 teaspoon dried oregano

About 1½ cups beef or chicken broth.

 

Directions

Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes. While meatballs bake, combine tomatoes, ¼ cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ½ teaspoon salt in a blender or food processor. Process to a smooth purée. When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

Meatloaf

Filed under: Main Dishes — alittlemoreofeach @ 8:16 pm
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This recipe started as a Cook’s Illustrated recipe, but Adam tweaked and tinkered until he came up with this version. He likes to double the glaze and reserve half of it. He then reduces the reserved half over low heat while the loaf is cooking to serve as a sauce with the loaf. The curry powder he uses is a sweet Middle Eastern variety.

 

Ingredients

Meatloaf Ingredients:

6 oz box of Caesar/Garlic croûtons

¼ tsp cayenne pepper

¼ tsp chipotle pepper

½ tsp black pepper

1 tsp chili powder

1 tsp dry thyme

1 small onion, roughly chopped

1 small red bell pepper, seeded and roughly chopped

1 carrot, peeled and roughly chopped

3 cloves garlic

1 russet potato, partially cooked and cubed

3 lbs lean ground beef

1 ½ tsp salt

1 egg, slightly beaten

 

Glaze Ingredients:

½ cup ketchup

1 Tbl curry powder

1 Tbl honey

1/8 tsp Worcestershire sauce

1/8 tsp hot sauce

 

Directions

Preheat oven to 325. Combine croûtons, cayenne, chipotle, chili, black pepper, and thyme in a food processor until powder. Set aside. Combine onion, bell pepper, carrot, and garlic in a food processor until mashed. In a large bowl combine ground beef, salt, dry mixture, wet mixture and egg. Add potato until just incorporated. Place mixture on a rimmed cookie sheet, molding to form a somewhat flat loaf. Cook at 325 for 15 minutes. Meanwhile thoroughly combine the glaze ingredients in a small bowl. After 15 minutes, remove loaf from the oven and apply the glaze. Insert meat thermometer and return to the oven. Cook until center of loaf reaches 155F.

 

Beef Burgundy

Filed under: Main Dishes — alittlemoreofeach @ 8:11 pm
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From Margaret Ann’s. Serves four to six.

 

Ingredients

3 slices bacon, chopped

3 Tbl butter, divided

8 oz mushrooms, sliced

1 cup frozen pearl onions, defrosted and drained (Bird’s Eye)

salt and pepper

2 lbs lean sirloin, 1” thick, trimmed and cut into 1” cubes

3 Tbl flour

1 cup burgundy wine

1 ½ cup beef stock

bouquet of 3 sprigs each of sage and thyme tied with kitchen string

 

Noodles:

12 oz wide egg noodles, cooked

2 Tbl butter

¼ cup fresh parsley leaves, about 2 handfuls

12 blades fresh chives, snipped or finely chopped

 

Directions

Add bacon to a skillet and cook until crispy. Remove the bacon with a slotted spoon. Add 1 ½ Tbl butter to the skillet. Add mushrooms and season with salt and pepper. Add onions and cook for about 5 minutes. Remove from pan to a plate. Add the remaining 1 ½ Tbl butter and melt. Add the meat and brown evenly. Add flour to the browned meat and cook for about two minutes. Add the wine and cook slowly, stirring. When the wine comes to a bubble add the stock and herb bouquet. Cover the pan and reduce the heat to medium. Cook covered for about 5 minutes. Remove lid and add the bacon, mushrooms and onions back to the pot. Simmer with top off until sauce thickens a bit. Season to taste and remove herb bouquet. Toss drained egg noodles with butter and herbs. Place in a shallow bowl or platter and top with beef burgundy.

 

Scalloped Chicken Casserole

Filed under: Main Dishes — alittlemoreofeach @ 8:04 pm
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This recipe came from Robin’s friend Ruth Salb.

 

Ingredients

½ package stuffing

2 cups shredded chicken, or boneless, skinless pieces

¼ cup butter

¼ cup flour

2 cups chicken broth

3 eggs, slightly beaten

 

Sauce:

1 can of condensed mushroom soup

¼ cup milk

1 cup sour cream

 

Directions

Prepare the stuffing per package instructions and spread in a lightly greased casserole. Top with the chicken. In a large saucepan, melt the butter; blend in flour, salt and pepper and, adding the broth gradually, cook until thick like gravy. Stir a small amount into the eggs and then add the eggs to the hot mixture. Pour over chicken and bake at 350 degrees for 40 to 45 minutes. Let stand for five minutes before serving.

 

Creamy Baked Chicken Breasts

Filed under: Main Dishes — alittlemoreofeach @ 7:57 pm
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Ingredients

 

4 whole chicken breasts, boned

8 slices swiss cheese

1 can cream of chicken condensed soup

¼ cup dry white wine

1 cup herb seasoned stuffing mix, crushed

1 cup butter, melted

 

Directions

Arrange chicken in a lightly greased 9” x 13” baking dish. Top with the cheese. Combine soup and wine, stirring well; spoon over the chicken, then sprinkle with stuffing. Drizzle with butter. Bake at 350 degrees for 45 to 55 minutes

 

Triloty’s Chicken April 3, 2013

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.

 

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.