a little of each

A family's cookbook

Cindy’s Chicken Salad Pizza April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:07 pm
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Ingredients

1 sheet of frozen puff pastry

¼ cup sun-dried tomatoes, finely snipped

2 cups torn mixed greens

1 ½ cups cooked chicken breast, chopped into bite-size pieces

½ cup pitted ripe olives (optional)

1/3 cup soft-style cream cheese with chive and onion

2 tsp Dijon mustard

4 tsp milk

1 ½ cups shredded provolone or mozzarella cheese

1 medium avocado, sliced into thin wedges

tomato wedges

fresh sage (optional)

 

Directions

Thaw pastry. Place on a large baking sheet. Prick entire surface with fork. Bake at 375 degrees for 12 to 15 minutes or until golden. Rehydrate sun-dried tomatoes with boiling water. Let stand two minutes and drain well. Place sun-dried tomatoes in a mixing bowl and combine with chicken, greens and olives. Toss lightly. In a small mixing bowl, stir cream cheese and mustard. Add milk and combine well. Drizzle over chicken mixture and toss lightly. Sprinkle one cup of shredded cheese over baked pastry. Bake at 375 degrees for two to three minutes, or until cheese melts. Spoon chicken mixture evenly over cheese pastry. Arrange avocado slices on top of chicken mixture. Sprinkle remaining ½ cup cheese on top. Bake for two minutes or until cheese just begins to melt. Cut into squares and serve on salad plates garnished with tomato wedges and fresh sage.

 

Chicken and Yellow Rice April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:25 pm
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Ingredients

1 whole chicken

1 cup extra-virgin olive oil

1/2 cup onion, diced

2 cloves garlic, crushed

6 oz tomatoes

1 ½ quarts water

1 bay leaf

2 tsp salt

1 pound rice

saffron, pinch

1 green pepper, chopped

 

Directions

Cut chicken into quarters and fry in oil over medium heat. Add onion and garlic. Cook until done. Add tomatoes and water. Boil five minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly. Put mixture into large covered casserole. Bake at 350 degrees for 30 minutes. Remove the bay leaf before serving.

 

Orange Roasted Chicken

Filed under: Main Dishes — alittlemoreofeach @ 10:17 pm
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Ingredients

5 to 7 pound roaster chicken

1 orange

1 onion

1 tsp rosemary

1 tsp thyme

salt and pepper

½ cup white wine

1 stick of butter

½ cup Dijon mustard

3 tsp honey

1 tsp orange marmalade

 

Directions

Rinse and pat dry chicken. Squeeze juice from orange over bird, inside and out. Put rind into bird cavity. Quarter onion and place inside of bird. Tie up legs and place in roaster pan. Rub outside of chicken with rosemary, thyme, salt and pepper. Pour wine into pan. Roast at 400 degrees for 40 minutes. In a saucepan, melt butter, mustard, honey and marmalade, stir until thickened. Spoon glaze over chicken. Roast at 350 degrees for 1 hour and 15 minutes. Baste every 15 minutes.

 

Chicken Madeira

Filed under: Main Dishes — alittlemoreofeach @ 10:12 pm
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Ingredients

4 boneless chicken breasts

¼ cup olive oil

4 cloves fresh garlic, minced

1 pound mushrooms

small Vidalia onion or shallots, chopped

½ cup Madeira wine

1 can chicken broth

1 package Knorr’s Hunter sauce

¼ pound prosciutto ham

 

Directions

Brown chicken in olive oil. Remove and set aside. Sauté garlic, mushrooms and onions; add wine, chicken broth and dry Hunter package. Stir until thick. Return chicken to pan and cook covered for 30 minutes. Cut up ham and add just before serving with pasta.

 

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.

 

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.

 

Tortilla Slaw March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:33 pm
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From Firebird’s Restaurant via Aunt Doris via Stephanie

Ingredients

4 cups shredded coleslaw veggies (combination of green, red and Napa cabbages along with carrots and green onion)
2 cups tri-colored fried tortilla strips*
1 Tbl chopped fresh cilantro
¼ cup toasted pumpkin seeds
¾ cup Cilantro Lime Vinaigrette

Combine all ingredients, tossing gently to coat evenly.  Serve immediately!

Cilantro Lime Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup cider vinegar
3 Tbl honey
½ cup chopped fresh cilantro
1 Tbl minced garlic
1 tsp salt
1 tsp pepper
½ cup olive oil
½ cup vegetable oil

In a blender or food processor combine lime juice, vinegar, honey, cilantro, garlic, salt and pepper.  Blend until well-combined.  With machine running, slowly pour in the oils and blend until emulsified.  Store in a covered container in the refrigerator.  Before serving, allow to return to room temperature and whisk or shake to re-emulsify.  Toss with slaw and serve right away.  Ole!
*  Take nine corn tortillas (use red, blue, and yellow – very festive looking) and cut into julienne strips.  Deep fry in 350 degree oil just until crisp – about one minute.  Drain well.

 

Garlic Mashed Potatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:08 pm
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Ingredients

¼ cup extra-virgin olive oil

4 large cloves garlic, peeled and minced

3 large Yukon gold potatoes

salt and pepper

 

Directions

Place olive oil in a small sauté pan on medium-low heat. Add garlic, cook several minutes or until soft. Remove pan from heat and set aside. Peel potatoes, cut into 1 ½” chunks. Place potatoes in saucepan and cover with cold water. Add 2 ½ tsp salt. Bring to a simmer over medium heat. Cook until fork tender. Drain, reserving 1/3 cup cooking water. Put potatoes and water into bowl. Using a whisk, mash potatoes until smooth. Whisk in garlic and olive oil. Season to taste.

 

Blue Cheese Green Beans

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:51 pm
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Ingredients

2 oz blue cheese, crumbled

3 tsp half and half

2 tsp white wine vinegar

1 tsp grated Parmesan cheese

½ tsp oregano

¼ tsp coarse ground pepper

1/8 tsp sugar

¼ cup olive oil

1 lb fresh green beans

¼ tsp salt

4 slices bacon, fried and crumbled

 

Directions

Combine one oz blue cheese, half and half, vinegar, Parmesan cheese, oregano, pepper and sugar in blender. Process until smooth. With blender running, add oil in a steady stream until just blended. Set aside. Prepare green beans by washing, trimming and removing strings. Steam until tender; drain. Arrange beans on a serving platter. Sprinkle with salt and pepper. Pour blue cheese dressing over beans. Top with remaining crumbled blue cheese and bacon.

 

Andrea’s Cranberry Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:47 pm
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Ingredients

1 package cranberries

2 cups sugar

1 can crushed pineapple

1 large package Jell-O, strawberry, orange or cherry

1 package of Ocean Spray cranberry relish

1 tsp cloves

1 tsp cinnamon

 

Directions

Cook the cranberries and sugar in just enough water to liquefy sugar. Cranberries will stop “popping” when done. Mix all the remaining ingredients with the cranberry-sugar mixture. Refrigerate for several hours. Add more Jell-O or plain gelatin if relish does not seem to be setting up. You may freeze.