Family Recipe File

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

Author: Chef

  • BBQ Drumsticks

    Description
    Oven-and-broiler barbecue drumsticks served with cauliflower mash and slaw in the source notes.

    Ingredients

    • 8 drumsticks
    • 2 scallions, chopped
    • For the spice rub: kosher salt, black pepper, sugar, paprika, garlic powder, onion powder, and cayenne
    • For the sauce: ketchup, molasses, brown sugar, mustard, white vinegar, onion powder, garlic powder, and sriracha

    Instructions

    1. Preheat the oven to 425 degrees F.
    2. Mix the spice rub ingredients together.
    3. Toss the drumsticks with a little oil and coat with about 3 tablespoons of the spice rub.
    4. Bake 25 minutes.
    5. Meanwhile simmer the barbecue sauce ingredients for 3 to 5 minutes.
    6. Brush the chicken generously with sauce and broil 5 to 8 minutes until charred in spots.
    7. Garnish with scallions and serve.

    Notes

    • The original source includes cauliflower mash and slaw on the side; this recipe focuses on the drumsticks themselves.

  • Chicken Parmesan

    Description
    Breaded chicken cutlets fried until crisp, finished with tomato sauce and melted cheese.

    Ingredients

    • 2 eggs
    • 1 tablespoon minced garlic
    • 2 tablespoons chopped parsley
    • Salt and pepper
    • 3 large chicken breasts, halved into fillets
    • 1 cup panko breadcrumbs
    • 1/2 cup breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder or onion powder
    • Olive oil for frying
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 2 teaspoons minced garlic
    • 14 ounces tomato puree
    • 1 teaspoon dried Italian herbs

    Instructions

    1. Season the chicken.
    2. Make a breading mixture with the panko, breadcrumbs, Parmesan, and garlic or onion powder.
    3. Dip the chicken in beaten eggs mixed with garlic and parsley, then coat in the breadcrumb mixture.
    4. Fry in olive oil until golden and cooked through.
    5. For the sauce, cook the onion in olive oil until softened, add the garlic, then stir in the tomato puree and Italian herbs and simmer until flavorful.
    6. Top the cooked chicken with sauce and finish with cheese if desired before serving.

    Notes

    • The original file cut off before the cheese-finishing details, but it is clearly a standard chicken Parmesan format.

  • Grilled Lemon-Rosemary Chicken and Leeks

    Description
    Quick grilled chicken cutlets with foil-cooked leeks, garlic, and lemon.

    Ingredients

    • 1 tablespoon lemon zest
    • 2 tablespoons lemon juice
    • 2 teaspoons chopped fresh rosemary
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil, divided
    • 4 chicken breast cutlets
    • 4 large leeks, trimmed and halved
    • 1 tablespoon butter
    • 2 garlic cloves, sliced
    • 1 lemon, halved

    Instructions

    1. Preheat a grill or grill pan to medium-high heat.
    2. Combine the lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a bag or bowl.
    3. Add the chicken and coat well.
    4. Brush the leeks with the remaining oil and grill cut-side down until marked.
    5. Transfer the leeks to foil with the butter and garlic and seal the packet.
    6. Grill the chicken, lemon halves, and foil packet until the chicken is cooked through and the leeks are tender.
    7. Serve with the grilled lemon squeezed over the top.

    Notes

    • If you cannot find cutlets, slice boneless skinless chicken breasts horizontally and pound lightly.

  • Hurry Up Chicken Pot Pie

    Description
    A shortcut casserole-style chicken pot pie topped with a Bisquick batter.

    Ingredients

    • 2 cups cooked chicken breast
    • 1/2 cup thinly sliced carrots
    • 1/2 cup frozen green peas
    • 1 can cream of chicken soup
    • 1 cup chicken broth
    • Salt and black pepper
    • 1 1/2 cups Bisquick
    • 1 cup milk
    • 1/2 cup butter, melted

    Instructions

    1. Heat the oven to 350 degrees F.
    2. Layer the chicken, carrots, and peas in a greased 2-quart casserole dish.
    3. Mix the soup and chicken broth, season with salt and pepper, and pour over the chicken and vegetables.
    4. Stir together the Bisquick and milk and pour over the casserole.
    5. Drizzle the melted butter over the top.
    6. Bake 30 to 40 minutes until the top is golden.

  • Creamy Chicken-Tomato Skillet

    Description
    A quick chicken skillet dinner served over lemony spinach rice.

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon black pepper, divided
    • 1 cup grape tomatoes
    • 1/2 cup sliced white onion
    • 1 garlic clove, grated
    • 1 teaspoon chopped fresh rosemary
    • 1 1/2 cups unsalted chicken stock
    • 2 tablespoons all-purpose flour
    • 1 package ready rice
    • 3 cups chopped baby spinach
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice

    Instructions

    1. Heat the olive oil in a skillet over medium-high heat.
    2. Season the chicken with half the salt and pepper and cook until it begins to brown.
    3. Add the tomatoes, onion, garlic, and rosemary and cook until the onion softens.
    4. Whisk the stock and flour together, then pour into the skillet and scrape up the browned bits.
    5. Cook until the sauce thickens, 3 to 4 minutes.
    6. Heat the rice and toss it with the spinach, lemon zest, lemon juice, and remaining salt and pepper.
    7. Serve the chicken mixture over the rice.

  • Instant Pot Boiled Eggs

    Description
    A dead-simple pressure cooker method for easy peeled eggs.

    Ingredients

    • 1 1/2 cups water
    • Eggs

    Instructions

    1. Add the water to the Instant Pot and place the eggs on a rack.
    2. Cook on high pressure for 8 minutes.
    3. Let sit 2 minutes, then quick release the pressure.
    4. Transfer the eggs to a cold bath before peeling.

  • Bacon, Arugula, and Egg Wraps

    Description
    Breakfast wraps with bacon, potatoes, scrambled eggs, arugula, and a quick sriracha mayo.

    Ingredients

    • 1 1/3 cups refrigerated diced potatoes
    • 6 center-cut bacon slices, chopped
    • 1/4 cup diced shallot
    • 6 eggs
    • 2 tablespoons mayonnaise
    • 2 teaspoons sriracha
    • 4 whole-wheat tortillas
    • 1 1/2 cups baby arugula
    • 2 tablespoons water
    • Salt, to taste

    Instructions

    1. Microwave the potatoes until almost tender, about 2 minutes.
    2. Cook the bacon in a skillet over medium-high heat until it begins to brown.
    3. Add the shallot and potatoes and cook until the bacon is done and the potatoes are browned and tender.
    4. Transfer the potato mixture to a bowl and keep warm.
    5. Whisk the eggs with 2 tablespoons water and a little salt.
    6. Cook the eggs in the same skillet, stirring constantly, until almost set.
    7. Stir together the mayonnaise and sriracha.
    8. Spread the sauce over the tortillas, then fill with the potato mixture, eggs, and arugula.
    9. Fold burrito-style and serve.

  • Sourdough Bread Mom

    Description
    A straightforward sourdough French bread style loaf built from a small amount of starter.

    Ingredients

    • 1 packet active dry yeast
    • 1 3/4 cups warm water (110 to 115 degrees F)
    • 1/4 cup sourdough starter
    • 2 tablespoons canola oil
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 4 1/4 cups all-purpose flour
    • For the cornstarch wash: 1/2 cup water and 1 1/2 teaspoons cornstarch

    Instructions

    1. Dissolve the yeast in the warm water in a large bowl.
    2. Add the sourdough starter, oil, sugar, salt, and 3 cups of flour and beat until smooth.
    3. Stir in enough of the remaining flour to make a soft dough.
    4. Turn out onto a floured surface and knead gently 20 to 30 times.
    5. Place in a greased bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
    6. Preheat the oven to 400 degrees F.
    7. Punch down the dough, divide in half, roll each half into a rectangle, and roll up jelly-roll style.
    8. Place seam-side down on greased baking sheets, cover, and let rise about 30 minutes.
    9. Slash the tops.
    10. Cook the cornstarch wash until thickened and brush some over the loaves.
    11. Bake 15 minutes, brush with the remaining wash, then bake 5 to 10 minutes more until lightly browned.

    Source
    Source note credits Delila George

  • Sour Dough Starter Mom

    Description
    A basic family starter method meant to be kept in the refrigerator and refreshed regularly.

    Ingredients

    • 2 cups flour
    • 1 packet yeast (2 1/4 teaspoons)
    • 2 cups warm water (110 to 115 degrees F)

    Instructions

    1. In a covered 4-quart glass container, mix the flour and yeast.
    2. Stir in the warm water until smooth.
    3. Cover loosely with a kitchen towel and let stand 2 to 4 days, until bubbly and sour-smelling with a clear liquid on top.
    4. Discard if it smells bad or develops mold.
    5. Cover tightly and refrigerate until needed.
    6. To replenish after using 1/2 cup starter, stir in 1/2 cup flour and 1/2 cup warm water, let stand 1 to 2 days loosely covered, then refrigerate again.
    7. To nourish, remove half the starter and stir in 1 cup flour and 1 cup warm water, then let stand 1 to 2 days before refrigerating.

  • Artisan Bread

    Description
    A crusty no-fuss loaf with a long cold rest for better flavor and texture.

    Ingredients

    • 3 1/4 cups bread flour, plus more as needed
    • 2 teaspoons instant yeast
    • 2 teaspoons coarse salt
    • 1 1/2 cups water, about room temperature
    • Cornmeal, optional

    Instructions

    1. Whisk together the flour, yeast, and salt in a large bowl.
    2. Pour in the water and stir until a shaggy sticky dough forms.
    3. Cover and let rise at room temperature for 2 to 3 hours.
    4. For best flavor, refrigerate the dough 12 hours to 3 days.
    5. Turn the cold dough onto a floured surface, divide in half, and shape into 2 loaves.
    6. Place on a floured or cornmeal-dusted baking sheet and let rest 45 minutes.
    7. Preheat the oven to 475 degrees F.
    8. Score the tops and bake 20 to 25 minutes until golden and hollow-sounding when tapped.
    9. Cool at least 20 minutes before slicing.

    Source
    Adapted from a method credited in the source notes to King Arthur Flour, Red Star Yeast, and Jim Lahey