Family Recipe File

It's like your mom's recipe index card box, but digital.

Author: Chef

  • Josh’s French Toast

    Description
    Rich custard-style French toast with extra yolks, cream, and warm spices.

    Ingredients

    • 3 eggs
    • 2 egg yolks
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon fine sea salt
    • 1 1/2 tablespoons light brown sugar
    • Pinch of freshly grated nutmeg
    • 1/2 cup heavy cream
    • 3/4 cup whole milk
    • Bread of choice
    • Butter for the pan
    • Maple syrup for serving

    Instructions

    1. Whisk together the eggs, egg yolks, cinnamon, salt, brown sugar, and nutmeg.
    2. Whisk in the heavy cream and milk and pour into a shallow dish.
    3. Dip slices of bread into the custard and let them soak briefly.
    4. Cook in a buttered skillet over medium heat about 3 minutes per side, until toasted and cooked through.
    5. Serve with a little butter and maple syrup.

  • French Onion Soup

    Description
    Homemade French onion soup built on a simple bone broth and topped with bread and cheese.

    Ingredients

    • For the broth: 1 pound bones, 1 yellow onion, 2 carrots, 2 celery stalks, 2 tablespoons apple cider vinegar, 1/2 bunch parsley, 4 cloves garlic, 2 teaspoons black pepper, 6 cups water, and 1 tablespoon kosher salt
    • For the soup: 4 tablespoons butter, 3 large onions thinly sliced, 1 teaspoon kosher salt, 2 tablespoons soy sauce, 1 teaspoon black pepper, 4 slices French bread, 4 slices provolone cheese, and 1 cup grated Swiss cheese

    Instructions

    1. Simmer all broth ingredients together 2 to 4 hours, then strain and season to taste.
    2. For the soup, melt the butter in a large pot and cook the sliced onions with the salt until soft and caramelized, 15 to 25 minutes.
    3. Add the broth, soy sauce, and black pepper and simmer about 30 minutes.
    4. Ladle into oven-safe bowls, top with bread and cheese, and broil until melted and browned if desired.

  • Chicken Chipotles Soup

    Description
    A smoky chicken soup with chipotles, tomatoes, beans, and corn.

    Ingredients

    • 4 large boneless skinless chicken breasts
    • 1/2 medium onion, chopped
    • 3 celery stalks, chopped small
    • 1 can black beans, drained
    • 1 can corn, drained
    • 1 can diced tomatoes with juices
    • 3 cloves garlic, minced
    • 2 chipotle chiles, chopped, plus 1 tablespoon adobo sauce
    • 1 teaspoon chili powder
    • 4 cups chicken or vegetable broth
    • Salt and pepper, to taste
    • Cilantro, lime wedges, tortilla strips, and sour cream or Greek yogurt for serving

    Instructions

    1. Cook the chicken and shred or dice it.
    2. Saute the onion and celery until softened.
    3. Add the garlic and chipotles and cook briefly.
    4. Add the broth, tomatoes, beans, corn, chili powder, and chicken.
    5. Simmer until the flavors come together.
    6. Season with salt and pepper and serve with your choice of garnishes.

  • Gumbo

    Description
    A long-simmered gumbo with shredded chicken, shrimp, sausage, and a dark roux.

    Ingredients

    • 2 small bell peppers, diced
    • 1 head celery, chopped
    • 2 medium onions, diced
    • 1 bunch green onions, chopped
    • 5 small chicken breasts, boiled and shredded
    • 1.5 pounds shrimp
    • 1 smoked sausage, sliced
    • 1 cup oil
    • 1 cup flour
    • 12 cups chicken broth
    • Creole seasoning
    • Cooked rice for serving

    Instructions

    1. Heat the chicken broth in a large stockpot.
    2. In a separate saucepan, cook the oil and flour over medium heat to make a dark brown roux.
    3. Add the diced vegetables to the roux and cook until softened.
    4. Stir the roux mixture into the hot broth.
    5. Add the chicken, shrimp, sausage, and Creole seasoning.
    6. Simmer 5 to 7 hours.
    7. Cool and refrigerate overnight if desired.
    8. Reheat gently the next day and serve over rice.

  • Hamburger Soup

    Description
    A hearty beef and vegetable soup with potatoes, peppers, and tomato broth.

    Ingredients

    • 2 1/2 pounds ground chuck
    • 1 large onion, diced
    • 2 stalks celery, diced
    • 3 cloves garlic, minced
    • 1 can diced tomatoes
    • 3 cups beef stock or broth, plus more as needed
    • 1 yellow bell pepper, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 4 carrots, sliced
    • 5 red potatoes, cut into chunks
    • 3 tablespoons tomato paste
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 teaspoons dried parsley
    • 1/2 teaspoon oregano
    • 1/4 teaspoon cayenne

    Instructions

    1. Brown the beef with the onion, celery, and garlic in a large pot over medium-high heat.
    2. Drain off excess fat.
    3. Add the remaining ingredients and stir to combine.
    4. Bring to a boil, then reduce the heat, cover, and simmer 15 to 20 minutes until the potatoes are tender.
    5. Add more broth or hot water if you want a looser soup.
    6. Taste and adjust the seasoning before serving.

  • Chicken Wing Sauces

    Ingredients

    • Teriyaki: soy sauce, rice wine vinegar, honey, and grated ginger
    • Cilantro Lime: lime juice, olive oil, cilantro, garlic, and cumin
    • Chili Garlic: soy sauce, olive oil, chili garlic sauce, and lime juice
    • Honey Dijon: olive oil, soy sauce, whole-grain Dijon, and honey
    • Balsamic: balsamic vinegar, honey, whole-grain mustard, garlic, and red pepper flakes
    • Paprika: olive oil, rice wine vinegar, garlic, paprika, and thyme

    Instructions

    1. Choose one sauce variation.
    2. Whisk the listed ingredients together until combined.
    3. Toss with cooked wings or use as a glaze near the end of cooking.

  • Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

    Description
    A hearty bean salad with grilled corn, charred onion and jalapeno, cilantro, lime, and avocado.

    Ingredients

    • 1 cup halved grape or cherry tomatoes
    • 1 teaspoon salt, divided
    • 3 ears corn, shucked
    • 1 medium white onion, sliced
    • 1 jalapeno
    • 1 tablespoon olive oil
    • 1/3 cup chopped cilantro
    • 1/3 cup lime juice
    • 1 can pinto beans, rinsed and drained
    • 1 can black beans, rinsed and drained
    • 1 can kidney beans, rinsed and drained
    • 2 avocados, diced

    Instructions

    1. Sprinkle the tomatoes with half the salt and let stand 10 minutes in a large bowl.
    2. Brush the corn, onion, and jalapeno with the olive oil and grill until lightly charred.
    3. Cut the corn from the cob, chop the onion, and finely chop the jalapeno.
    4. Add the grilled vegetables to the tomatoes.
    5. Add the remaining salt, cilantro, lime juice, and all three beans and toss well.
    6. Top with the avocado before serving.

  • Dinner Salad

    Description
    A simple side salad with chopped vegetables, ranch, cheddar, and croutons.

    Ingredients

    • 1 bag 50/50 salad mix
    • Ranch dressing
    • Carrots, chopped
    • Celery, chopped
    • Croutons
    • Salt and pepper
    • Grated cheddar cheese

    Instructions

    1. Add the salad mix to a bowl.
    2. Toss with the carrots, celery, ranch, salt, and pepper.
    3. Add the cheddar and croutons just before serving.

  • Homemade Carrot Cake

    Description
    A moist carrot cake with pineapple, optional pecans and raisins, and cream cheese frosting.

    Ingredients

    • 1 1/2 cups granulated sugar
    • 2/3 cup light brown sugar
    • 1 cup vegetable oil
    • 1/2 cup buttermilk
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1/2 cup crushed pineapple
    • 2 1/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 2 1/2 cups finely grated carrots
    • 1 cup chopped pecans, optional
    • 1 cup golden raisins, optional
    • For the frosting: 16 ounces cream cheese, 4 ounces butter, 2 teaspoons vanilla, and 3 to 4 cups powdered sugar

    Instructions

    1. Preheat the oven to 350 degrees F and prepare two or three round cake pans.
    2. Beat together the eggs, sugars, oil, buttermilk, vanilla, and pineapple.
    3. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
    4. Mix the dry ingredients into the wet ingredients.
    5. Fold in the carrots, pecans, and raisins.
    6. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 to 40 minutes depending on pan size.
    7. Cool completely.
    8. Beat the frosting ingredients together until smooth and spread between the layers and over the cake.

  • Chocolate Chip Cookies

    Description
    Classic chocolate chip cookies from the family notes.

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup butter, room temperature
    • 1/2 cup white sugar
    • 3/4 cup light brown sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • Chocolate chips

    Instructions

    1. Preheat the oven to 350 degrees F.
    2. Sift together the flour, baking soda, and salt.
    3. Cream the butter with the white sugar and brown sugar until light and fluffy.
    4. Beat in the vanilla and eggs.
    5. Gradually mix in the dry ingredients until a smooth dough forms.
    6. Fold in the chocolate chips.
    7. Bake about 12 minutes for chewy cookies or up to 15 minutes for crispier cookies.