a little of each

A family's cookbook

Chicken Satay with Spicy Peanut Sauce April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:50 pm
Tags: , ,

From “The Soup Mix Gourmet.” Serves eight.

 

Ingredients

½ cup soy sauce

flavor packets from 2 packages chicken flavor ramen noodles (reserve the noodles for another use)

4 cloves garlic, minced

2 Tbl fresh lime juice

1 tsp fresh ginger, peeled and grated

3 Tbl light brown sugar, firmly packed

1 lb chicken tenders

Spicy Peanut Dipping Sauce

 

Directions

In a large mixing bowl, combine the soy sauce, ramen flavor packets, garlic, lime, ginger and brown sugar, stirring until the mixture is well combined. Add the chicken tenders and marinate them, covered with plastic wrap, in the refrigerator for at lest two hours and for up to six hours. Preheat the broiler or barbeque grill. Thread the chicken onto skewers and broil or grill them until they are cooked through, about three minutes on each side. Remove the skewers from the heat and serve two skewers per person with the dipping sauce on the side.

 

Spicy Peanut Dipping Sauce:

1 ½ cups chicken broth

1 cup smooth peanut butter

¼ cup light brown sugar, firmly packed

3 Tbl soy sauce

2 Tbl fresh ginger, peeled and grated

¼ tsp red pepper flakes

 

In a 3-quart saucepan, whisk the chicken broth into the peanut butter. Add the remaining ingredients and cook over medium heat until the sauce is smooth and thick, six to ten minutes. The sauce can be refrigerated for up to three days. To serve reheat the sauce, thinning it with additional chicken broth as necessary.

 

Indonesian Chicken Satay

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

 

From allrecipes.com

 

Adam likes to use creamy peanut butter instead of the chunky that the recipe calls for.

 

Ingredients

3 Tbl soy sauce

3 Tbl tomato sauce

1 Tbl peanut oil

2 cloves garlic, peeled and minced

1 pinch ground black pepper

1 pinch ground cumin

6 skinless, boneless chicken breast halves – cubed

1 Tbl vegetable oil

¼ cup minced onion

1 clove garlic, peeled and minced

1 cup water

½ cup chunky peanut butter

2 Tbl soy sauce

2 Tbl white sugar

1 Tbl lemon juice

skewers

 

Ingredients

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

 

Indonesian Ginger Chicken

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.

 

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.

 

Chicken Lasagna March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:02 pm
Tags: , , , ,

 

 

Ingredients

10 uncooked lasagna noodles

1 lb boneless, skinless chicken breasts

1 (14 ½ oz) can diced tomatoes, undrained

1 (12 oz) can tomato paste

1 ½ cups sliced fresh mushrooms

¼ cup chopped onion

1 Tbl dried basil

1 ¾ tsp salt, divided

1/8 tsp garlic powder

3 cups 2 % small curd cottage cheese

½ cup egg substitute

½ cup grated Parmesan

1/3 cup minced fresh parsley

½ tsp pepper

2 cups (8 oz) shredded part-skim mozzarella

 

Directions

Cook noodles according to package directions. Meanwhile broil chicken six inches from heat until juices run clear; let stand 15 minutes to cool. Shred chicken with two forks. Drain noodles; set aside. In a large skillet, combine the shredded chicken and the next seven ingredients (through garlic powder, but only using ¾ tsp salt). Bring to a boil. Reduce heat; cover and simmer for 25 to 35 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan, parsley and remaining salt and pepper. In a 13 x 9 baking dish sprayed with nonstick cooking spray, place half the noodles, overlapping them. Layer with half the cheese mixture, half the chicken mixture and half the mozzarella. Repeat layers. Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover and bake five minutes longer. Let stand 15 minutes before cutting.

 

Chicken Piccata Pasta Toss

Filed under: Pasta and Grains — alittlemoreofeach @ 1:57 pm
Tags: , , ,

From a Rachael Ray recipe. Serves four.

 

Depending on your tastes, extra lemon juice or even some zest is recommended.

 

Ingredients

2 Tbl extra virgin olive oil

1 1/3 lbs chicken breast tenders, cut into one-inch pieces

salt and pepper

1 ½ Tbl butter

4 cloves garlic, chopped

2 shallots, chopped

2 Tbl all-purpose flour

½ cup white wine

1 large lemon, juiced

1 cup chicken broth or stock

3 Tbl capers, drained

½ cup flat leaf parsley, chopped

1 lb rigatoni, cooked al dente

fresh chives, snipped

 

Directions

Heat a deep nonstick skillet over medium high heat. Add 1 Tbl extra-virgin olive oil and chicken to pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return skillet to heat. Reduce heat to medium. Add another tablespoon of extra-virgin olive oil and 1 tablespoon of butter, garlic and shallots to skillet. Sauté garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk in lemon juice and broth into sauce. Stir in capers and parsley. When liquid comes to a bubble, add remaining ½ Tbl of butter to sauce to give it a little shine. Add chicken back to pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper to taste. Top with fresh snipped chives.