a little of each

A family's cookbook

Lemony Seafood Risotto April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:43 pm
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2 tsp olive oil

¼ cup finely chopped shallots or green onions

2 cloves garlic, minced

1 cup uncooked short-grain white rice

½ cup dry white wine or chicken broth

2 (14 oz) cans chicken broth

2 tsp olive oil

½ lb bay scallops

½ lb uncooked medium shrimp

1 tsp grated lemon peel

2 Tbl fresh parsley, chopped



Heat two tsp olive oil in skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are tender-crisp; reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour ½ cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding ½ cup of broth at a time, stirring occasionally until rice is tender and creamy. Meanwhile, heat two tsp. oil in skillet on medium heat. Cook scallops and shrimp in oil for four to five minutes, until shrimp are pink and firm. Remove from skillet and gently stir into rice mixture with the lemon peel. Sprinkle with parsley.


Lemon-Dill Mayonnaise

Filed under: Main Dishes — alittlemoreofeach @ 8:24 pm
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This is a wonderful condiment for grilled or broiled fish.



¾ cup mayonnaise

3 Tbl buttermilk

2 Tbl fresh dill or 2 tsp dried

1 Tbl fresh chives

½ tsp lemon zest

2 tsp lemon juice



Mix all ingredients together in a plastic bowl. Cover and chill for one hour.


Chicken Piccata April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:15 pm
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Ingredients and Directions

Flatten chicken breast fillets and dip in flour. Lightly brown on both sides in batter and olive oil. Add ¼ cup dry white wine. Simmer for five minutes. Add lemon and 6 tsp. capers. Season with salt and pepper.


Italian Roaster Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:58 pm
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This recipe was discovered on the plastic wrapping of a Perdue chicken. It is excellent served with yummy rice, using the drippings as a sauce.



1 oven roaster chicken (5-7 lbs)

1 lemon

½ cup parsley

2 to 3 cloves garlic

1 Tbl. fresh rosemary or 1 tsp. dried

2 Tbl. olive oil

½ tsp. salt

¼ tsp. pepper



Rinse the chicken and pat dry. Remove zest from lemon. Cut lemon in half and place in the cavity of the roaster. Finely chop zest, parsley, garlic and rosemary. Combine with 1 Tbl. olive oil and half the salt and pepper. Separate the skin from the chicken and put mixture under the skin. Rub outside with the remaining oil and salt and pepper. Roast at 350 degrees for two to three hours.


Vietnamese Lemon Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:55 pm
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Steamed rice and the cucumber salad combine with this for the perfect light and refreshing chicken dish. Fish sauce is scary and stinky but absolutely essential to this recipe.



1 ½ lbs boneless, skinless chicken breast

1 Tbl plus 1 tsp lemon juice

2 tsp garlic, pressed

1 Tbl plus 1 tsp Splenda

2 tsp fish sauce (nuoc mam)

½ tsp pepper


Nuoc Cham dipping sauce



Flatten chicken breasts and place on a plate. Mix together the lemon juice, garlic, Splenda, fish sauce and pepper and pour the mixture evenly over the chicken breasts, making sure all sides get coated. Heat a Tbl of oil in a skillet over medium-high heat and sauté the chicken breasts for 4 to 5 minutes per side. While the chicken is sautéing, mix together the Nuoc Cham sauce. In the last minute of cooking time, pour the lemon juice mixture remaining on the plate into the skillet, turning the breasts to ensure all sides are coated. Heat for one minute and remove to plates. Serve with dipping sauce.


Nuoc Cham Dipping Sauce

Combine in a small dish:

2 Tbl fish sauce

2 Tbl lime juice

1 ½ tsp rice vinegar

3 Tbl Splenda

1 clove garlic, pressed

1 tsp chili garlic paste


Mama Pappas’ Greek Lemon Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:07 pm
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Nana Hazel’s favorite version. She often used four to five cans of chicken broth and two boneless chicken breasts instead of a whole chicken. She found it much easier and just as tasty. Nana also added grated carrot to this soup.



1 (3 lb) whole chicken

3 quarts water

4 eggs

½ cup lemon juice

½ box orzo pasta

salt and pepper to taste



Cook chicken in water (covered) for two hours. Let cool. Remove chicken from broth and pick meat from bones. Set aside. Add water to chicken broth to make three quarts. Bring to a boil and add orzo pasta. Simmer for 30 minutes or until tender.*  Beat eggs with one tablespoon water until light. Add lemon juice. Add some hot broth to this mixture and pour entire egg mixture into broth. Add chicken to soup if desired. Salt and pepper to taste.



Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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photo 2

Bright fresh lemon, clean parsley, bright bits of carrot, smooth broth, and hearty chicken and rice.  We may not be Greek in any way, shape, or form, but we make a mighty tasty, if nontraditional, Greek lemon chicken soup.



2 cups milk

2 Tbl cornstarch

6 egg yolks, beaten

2 quarts chicken broth

½ cup rice

1 cup grated carrots

2 chicken breasts, cooked and cut into bite-sized pieces

½ stick butter

fresh parsley

1 cup fresh lemon juice

lemon zest

salt and pepper


Stir milk and cornstarch together, then beat in the egg yolks. Set mixture aside. Bring broth to a boil and add rice and carrots. Cook covered, until the rice and carrots are tender. Remove soup from heat and carefully add milk and egg mixture. Return to heat and continue to cook until it thickens. Remove from the heat and add chicken, butter, parsley, lemon, and salt and pepper and serve.


photo 1



Lemon Souffle Pancakes with Raspberry Sauce January 9, 2013

Filed under: Breakfast — alittlemoreofeach @ 3:44 pm
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These were a traditional Christmas Morning breakfast at the Yellen house. The sauce can be prepared the night before to speed things up.

1 cup + 2 Tablespoons all purpose flour
3 Tablespoons sugar
1 1/2 teaspoon baking powder
1/4 tsp ground nutmeg
grated zest of 5 lemons
¾ cup ricotta cheese
6 Tablespoons buttermilk
6 Tablespoons melted butter
2 Tablespoons fresh lemon juice
¾ tsp vanilla extract
3 eggs, separated

In large bowl, stir flour, one Tbl of sugar, baking powder, nutmeg and lemon zest. In small bowl, combine ricotta cheese, buttermilk, melted butter, lemon juice, vanilla extract and egg yolks and whisk until smooth. Add the yolk mixture to the flour mixture and whisk until smooth. Batter will be quite dense. In a bowl, use mixer on medium speed to beat egg whites until soft peaks form. Add two Tbl sugar and beat until stiff peaks form. Using spatula, fold about ¼ of egg whites into batter, then fold in remaining egg whites. Don’t attempt to make batter completely uniform; streaks of egg white are fine. Cover and refrigerate for up to one hour. Lightly coat griddle with cooking spray and preheat over medium heat for two to three minutes. For each pancake, spoon about ¾ cup of batter into pan to form pancakes about five inches in diameter. Cook until large bubbles form (three to four minutes), turn with spatula and cook on second side. Place on warmed individual serving dishes and top with raspberry sauce. Sprinkle with confectioners sugar. Enjoy.

Raspberry sauce:
1 ½ cups corn syrup
1 ½ cups raspberries
1 ½ Tablespoons fresh lemon juice

To make the raspberry sauce: combine raspberries, corn syrup and lemon juice in small saucepan over medium heat. Bring slowly to boil. Reduce heat and continue to simmer until light, crimson colored syrup forms, about 20 minutes. Remove from heat and strain through fine-mesh sieve into bowl. Press berry pulp with spoon to extract as much liquid as possible.


Lemon Rosemary Turkey Meatballs December 24, 2012

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

MeatBall Army (Photo credit: Mr. Usaji)


  • 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


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.

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Lemony Potato Salad December 21, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:29 pm
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English: Golden Flesh Yukon Gold Potato

English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)


Ingredients (serves 6 to 8)

  • 3 pounds Yukon gold potatoes
  • 5-6 ounces pancetta (or bacon)
  • 4 large celery stalks, thinly sliced
  • Handful of fresh parsley, chopped
  • 2/3 Cups olive oil
  • 1 Tablespoon fresh rosemary
  • 1 lemon, zested and juiced
  • 1 clove garlic, pressed
  • Salt and pepper


Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.

It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.

Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.

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