Family Recipe File

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

Author: Chef

  • Ham and Cheese Egg Cups

    Description
    Easy egg muffin cups with ham and cheddar for a quick breakfast or make-ahead meal.

    Ingredients

    • 10 large eggs
    • 1 to 1 1/2 teaspoons sea salt, to taste
    • 1/4 to 1/2 teaspoon black pepper, to taste
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried mustard or Dijon mustard, optional
    • 2/3 cup grated cheddar cheese, plus more for topping
    • 3/4 cup chopped cooked or deli ham

    Instructions

    1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
    2. Whisk together the eggs, salt, and black pepper.
    3. Whisk in the garlic powder, onion powder, and dried mustard if using.
    4. Stir in the ham and cheddar cheese.
    5. Divide evenly among the muffin cups, filling each about two-thirds full.
    6. Top with extra ham and cheese if desired.
    7. Bake 12 to 15 minutes, until set.

  • Zucchini Bread

    Description
    A big-batch zucchini bread that works well for standard or mini loaves.

    Ingredients

    • 3 1/4 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground nutmeg
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 3 cups sugar
    • 1 cup vegetable oil
    • 4 eggs, beaten
    • 1/3 cup water
    • 2 cups grated zucchini
    • 1 teaspoon lemon juice
    • 1 cup chopped walnuts or pecans

    Instructions

    1. Preheat the oven to 350 degrees F.
    2. In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon, and sugar.
    3. In a separate bowl, mix the oil, eggs, water, zucchini, and lemon juice.
    4. Stir the wet ingredients into the dry ingredients, then fold in the nuts.
    5. Pour into 2 standard loaf pans or 5 mini loaf pans sprayed with nonstick spray.
    6. Bake 1 hour for standard loaves or about 45 minutes for mini loaves, until a tester comes out clean.

  • Cinnamon Roll Pancakes

    Description
    Bisquick pancakes with a cinnamon swirl and cream cheese icing.

    Ingredients

    • Basic Bisquick pancake batter
    • 1/2 teaspoon vanilla
    • 1 teaspoon baking powder
    • 1/4 cup butter, melted
    • 6 tablespoons brown sugar
    • 1 1/2 teaspoons cinnamon
    • 1/4 cup butter, softened
    • 2 ounces cream cheese, softened
    • 3/4 cup powdered sugar
    • 1/2 teaspoon vanilla

    Instructions

    1. Prepare the pancake batter using Bisquick directions, then stir in the vanilla and baking powder.
    2. Mix the melted butter, brown sugar, and cinnamon for the filling.
    3. Mix the softened butter, cream cheese, powdered sugar, and vanilla for the icing.
    4. Cook 4 medium pancakes on a 350 degree flat top or griddle.
    5. While the first side cooks, swirl the cinnamon filling onto the top side of each pancake.
    6. Flip and cook through.
    7. Serve warm with the cream cheese icing poured over the top.

  • Banana Bread

    Description
    An old-school banana bread recipe that makes two loaves and uses up very ripe bananas.

    Ingredients

    • 2 cups sugar
    • 1 cup Crisco
    • 6 ripe bananas, mashed
    • 4 eggs
    • 2 1/2 cups flour
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon cloves
    • 2 teaspoons baking soda

    Instructions

    1. Mix all ingredients together until combined.
    2. Pour into a greased tube pan or 2 loaf pans.
    3. Bake at 350 degrees F for 45 minutes to 1 hour, until done in the center.

    Notes

    • The original note says this makes 2 loaves.
    • Very ripe bananas give the best flavor.

  • Pizza Dip

    Description
    A quick, cheesy pizza-style dip built from a handful of simple ingredients.

    Ingredients

    • Pepperoni
    • Pizza sauce
    • Cooked sausage
    • Mozzarella cheese
    • Half-and-half

    Instructions

    1. Combine the pepperoni, sausage, pizza sauce, and a splash of half-and-half in a saucepan.
    2. Cook until hot.
    3. Reduce the heat to low and stir in mozzarella until melted.
    4. Serve warm with fried pizza dough or flatbread chips.

    Notes

    • The original note does not list exact amounts, so this one is best adjusted to taste.
    • A little half-and-half goes a long way.

  • Salsa

    Description
    Restaurant-style blender salsa with Rotel, tomatoes, cilantro, and lime.

    Ingredients

    • Two 10-ounce cans Rotel
    • One 28-ounce can whole tomatoes with juice
    • 1/2 cup fresh cilantro
    • 1/4 cup chopped onion
    • 1 clove garlic, minced
    • 1 whole jalapeno
    • 1/4 teaspoon cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon sugar
    • Juice of 1/2 lime

    Instructions

    1. Add the Rotel, whole tomatoes, cilantro, onion, garlic, jalapeno, cumin, salt, sugar, and lime juice to a food processor.
    2. Pulse until the salsa reaches your preferred consistency.
    3. Refrigerate for at least 1 hour before serving.

    Notes

    • The original note recommends about 10 to 15 pulses.
    • Chill time helps the flavors come together.

  • Spinach and Artichoke Dip

    Description
    Creamy spinach and artichoke dip from the family stash. Good with flatbread chips or crackers.

    Ingredients

    • 8 ounces cream cheese
    • 12 ounces frozen spinach, thawed
    • 14 ounces artichoke hearts
    • Salt, to taste
    • Black pepper, to taste
    • Half-and-half, as needed to loosen
    • Mozzarella cheese, to taste
    • Parmesan cheese, to taste

    Instructions

    1. Thaw the spinach and squeeze out excess liquid if needed.
    2. Combine the cream cheese and a splash of half-and-half in a saucepan over medium-low heat until smooth.
    3. Add the spinach and artichoke hearts.
    4. Stir in mozzarella and Parmesan until melted and well combined.
    5. Season with salt and pepper and serve warm.

    Notes

    • The original note keeps the cheese amounts flexible, so adjust to taste.
    • Medium-low heat helps keep the dip smooth.

  • Bruschetta Grilled Chicken

    Description
    A family recipe for Bruschetta Grilled Chicken.

    Ingredients

    • Juice of 1 lemon, divided
    • Kosher salt
    • Freshly ground black pepper
    • 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
    • 3 slicing tomatoes, chopped
    • 2 cloves garlic, minced
    • 4 slices mozzarella
    • Freshly grated Parmesan, for serving

    Instructions

    1. 4 tbsp.
    2. extra-virgin olive oil
    3. 1 tsp.
    4. Italian seasoning or dried oregano
    5. 1 tbsp.
    6. freshly chopped basil
    7. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine.
    8. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
    9. Heat grill over medium-high then add chicken, discarding excess marinade.
    10. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
    11. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper.
    12. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes.
    13. Top chicken with tomato mixture.
    14. Garnish with Parmesan and serve.

  • Chicken Breast Lettuce Cups

    Description
    A family recipe for Chicken Breast Lettuce Cups.

    Ingredients

    • 2 Servings
    • 2 chicken breasts
    • 2 tablespoons olive oil, divided
    • Salt
    • 3 tablespoons soy sauce (from packets)
    • 2 tablespoons vinegar
    • 2 tablespoons sugar (from packets)
    • 1 scallion, sliced
    • 1 carrot, shredded
    • 1 packet mustard
    • 1/2 head iceberg lettuce

    Instructions

    1. Preheat oven to 400 degrees.
    2. Drizzle chicken with 1 tablespoon olive oil and sprinkle with salt.
    3. Add chicken to a cast-iron pan, and bake for 25 minutes.
    4. Remove from oven and let cool.
    5. In a large bowl, add soy sauce, sugar, vinegar, remaining olive oil, scallions, and carrots.
    6. Stir to combine.
    7. Cut chicken into cubes, and add to the bowl along with the mustard packet.
    8. Serve chicken mixture inside iceberg lettuce cups, topped with more soy sauce.

  • Chicken Adobo with Rice

    Description
    A family recipe for Chicken Adobo with Rice.

    Ingredients

    • 4 Servings
    • 1-pound chicken thighs (about 4)
    • ¼ cup soy sauce
    • ½ cup rice vinegar
    • 4 garlic cloves, peeled
    • 1 teaspoon chili flakes
    • 1 teaspoon ground black pepper
    • 1 bay leaf
    • 1 tablespoon canola oil
    • 1 cup jasmine rice, cook according to package
    • ¼ cup cilantro leaves chopped

    Instructions

    1. In a large resealable bag, add all ingredients.
    2. Refrigerate for minimum 2 hours, overnight is better.
    3. In a large cast iron on medium heat, add oil.
    4. Next, sear chicken skin side down, until browned.
    5. Flip chicken over, and add contents of resealable bag to skillet.
    6. Bring to a boil.
    7. Then, reduce heat to a simmer.
    8. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
    9. When chicken is cooked, remove from skillet.
    10. Turn heat to medium-high and reduce sauce until thick.
    11. Return chicken to skillet, coat with sauce.
    12. Top with cilantro, and serve with rice.
    13. Enjoy!