a little of each

A family's cookbook

Perfect White Sangria May 15, 2013

Filed under: Drinks — alittlemoreofeach @ 2:39 pm
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This sangria is so delicious, it became Emily and Jeff’s signature cocktail at their wedding in October 2012.

white sangria


4 ounces brandy
6 ounces Monin White Sangria Mix*
1 bottle Pinot Grigio
Slices of oranges, lemons, and limes
Fancy ice (in a bag)


Fill a pitcher with ice.  Add all ingredients and stir.  Pour into ice-filled glasses and garnish with fresh citrus slices.  Serves four (or one in Stephanie’s case).

*If you cannot find the Monin mix, make a simple syrup with equal parts sugar and water, and add a couple cinnamon sticks for flavor.


Special Raspberry Lemonade

Filed under: Drinks — alittlemoreofeach @ 2:31 pm
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special raspberry lemonade


1 ounce Bacardi Limon
1 ounce Chambord (raspberry liqueur)
3 ounces fresh squeeze lemonade


Fill a martini shaker with ice.  Add all ingredients and shake well.  Pour into a Champagne flute or martini glass.  Serve immediately.  Makes one.  Caution:  these go down too easy!


(But I Don’t Like) Pimento Cheese

Filed under: Appetizers,Sandwiches — alittlemoreofeach @ 2:23 pm
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Adapted from a recipe from the Biltmore Estate in Asheville, North Carolina.


8 oz block white cheddar, shredded
8 oz cream cheese, softened
1/2 cup mayonnaise
2 – 4 oz chopped pimento (depending how much you like or dislike the red stuff)
1 – 2 teaspoons freshly ground black pepper


Mix all the ingredients together, by hand or with a mixer.  Chill.  bring to room temp before serving.  Serve on thinly sliced pieces of sour dough bread, toasted if desired.  Can also be used as a sandwich spread, with crackers, on top of a hamburger, in grilled cheese, and as a facial masque.  (Just kidding about the last one.)


Biltmore Macaroni and Cheese

Filed under: Main Dishes,Pasta and Grains — alittlemoreofeach @ 2:18 pm
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While Stephanie is not a big fan of macaroni and cheese, she does like this rich version adapted from a Biltmore recipe.


2 cups elbow macaroni, cooked
2 1/2 cups heavy cream
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup Panko breadcrumbs


Place cooked macaroni into a baking dish.  In a sauce pan, heat cream and add Gouda and half of the Parmesan.  Whisk vigorously over low heat, making sure the bottom does not scorch.  When cheese is melted into cream, pour mixture over macaroni.  Sprinkle Panko and rest of Parmesan cheese on top and bake at 350 for 20 minutes until golden brown.  Serves four.


Shrimp Feta April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:46 pm
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2 cups chopped onion

2 cloves garlic, minced

2 Tbl butter

2 Tbl olive oil

4 cups fresh tomatoes, peeled, seeded and chopped

1 Tbl fresh dill weed, minced

1 Tbl fresh basil, minced

1 tsp dry mustard

1 tsp sugar

½ cup parsley, chopped

1 tsp salt

½ tsp black pepper

2 lbs shrimp, peeled and deveined

½ cup white wine

½ lb feta cheese, crumbled


In a large skillet with cover, sauté the onion and garlic in olive oil and butter until golden. Stir in the next eight ingredients, tomatoes through black pepper. Simmer for five minutes. Add shrimp and wine. Continue simmering and stirring about three minutes or until shrimp is cooked through. Don’t overcook. Turn off heat. Sprinkle cheese over mixture. Cover with lid and let sit two minutes or until the cheese has slightly melted. Serve from the skillet with crusty French bread and a green salad. Note: to make the recipe more like Bonefish’s, use crushed tomatoes instead of chopped and add some cream to make a thicker sauce.


Shrimp Creole

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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½ cup vegetable oil

2 cups onion, chopped

1 cup green pepper, chopped

3 cloves garlic, crushed

4 cups crushed tomatoes, drained

1 cup wine

2 bay leaves

1 tsp paprika,

½ tsp cayenne pepper

1 tsp salt

3 lbs shrimp, shelled and deveined

2 tsp cornstarch and 1/4 cup cold water

6 – 8 cups cooked white rice



Heat oil. Sauté onion, green pepper and garlic for five minutes. Stir in tomatoes, wine and spices. Bring to a boil; turn down heat and simmer for 30 minutes. Add shrimp to tomato mixture. Cook five minutes or until shrimp turns pink. Stir in cornstarch and water to thicken. Serve over hot rice.


Cindy’s Chicken Salad Pizza

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



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.