Family Recipe File

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Category: Main Dishes

  • Chipotle Chicken Chili

    Description
    A family recipe for Chipotle Chicken Chili.

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 whole Onion, Diced
    • 4 cloves Garlic, Minced
    • 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
    • 1 bottle (12 Ounce Bottle) Good Beer
    • 1 can (14 Ounce Can) Diced Tomatoes
    • 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
    • 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
    • 1 can (14 Ounce Can) Black Beans, Drained And Rinsed
    • 1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
    • 1 Tablespoon Chili Powder
    • 1 Tablespoon Ground Cumin
    • 1 teaspoon Salt, More To Taste
    • 1/4 cup Masa Harina
    • 1 Lime, Juiced
    • Sour Cream, For Serving
    • Grated Sharp Cheddar Cheese, For Serving
    • Cilantro, For Serving
    • Lime Wedges For Serving

    Instructions

    1. Heat olive oil in a large pot over medium heat then add the onions and garlic.
    2. Cook for a few minutes until onions soften.
    3. Add the chicken and cook until lightly browned.
    4. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
    5. Add the tomatoes, chipotles, beans, chili powder, cumin and salt.
    6. Stir to combine, then cover the pot and cook for 1 hour.
    7. Combine the masa harina with the rest of the beer and stir to make a paste.
    8. Add this into the chili, along with the lime juice.
    9. Stir and cook for 10 more minutes or until thick.
    10. Serve with sour cream, cheese, cilantro, and another squeeze of lime!

  • Chicken Curry

    Description
    A family recipe for Chicken Curry.

    Ingredients

    • Spice blend
    • 1 1/2 tsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • 1/2 tsp fennel seeds, crushed in a small bag with a meat mallet
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground black pepper
    • 1/4 tsp ground mustard
    • 1/4 tsp ground cloves
    • Curry
    • 2 Tbsp olive oil
    • 1 small yellow onion, chopped (1 cup)
    • 4 garlic cloves, minced (1 1/2 Tbsp)
    • 1 Tbsp peeled and minced fresh ginger
    • 1 cup low-sodium chicken broth
    • 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
    • Salt
    • Cayenne pepper, to taste
    • 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
    • 1 tsp cornstarch mixed with 2 tsp water (optional)
    • 1/3 cup heavy cream
    • 2 Tbsp chopped cilantro
    • Recipe source: Cooking Classy

    Instructions

    1. In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
    2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
    3. Add in onion and saute until slightly golden brown, about 4 – 6 minutes.
    4. Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.
    5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
    6. Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
    7. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
    8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.
    9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 – 12 minutes.
    10. During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
    11. Stir in cream then serve warm with cilantro over basmati rice.

  • Garlic-Chipotle Chicken Tacos

    Description
    A family recipe for Garlic-Chipotle Chicken Tacos.

    Ingredients

    • Serves 4
    • 40 minutes
    • 1 Tbls Chopped fresh garlic
    • 1 Tbls minced chipotle chili, canned in adobo sauce
    • 2 Tbls canola oil, divided
    • 1 pound chicken cutlets
    • 3/4 tsp kosher salt, divided
    • 3/4 tsp black pepper, divided
    • Cooking spray
    • 2 tsp chili powder
    • 1 small red bell pepper, quartered
    • 1 small green bell pepper, quartered
    • 1 small vidalia onion, cut into 1/2″ rings
    • 8 6″ corn tortillas
    • 1/2 cup shredded green leaf lettuce
    • Preheat grill to medium-high heat
    • Avocado and Orange Salad

    Instructions

    1. Combine garlic, chipotle, and 1 tbls oil; rub evenly over chicken.
    2. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
    3. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
    4. Remove from grill; keep warm.
    5. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl.
    6. Add bell peppers and onion; toss gently to coat.
    7. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred.
    8. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred.
    9. Thinly slice chicken.
    10. Divide chicken, bell peppers, onion, an lettuce among tortillas.
    11. Combine 1 Tbls minced garlic, 1 tsp olive oil, 1/2 tsp black pepper, and 1/4 tsp kosher salt in a medium bowl.
    12. Peel and section 1 orange; squeeze membranes to extract juice into bowl.
    13. Stir garlic mixture with a whisk.
    14. Add orange sections, 1/2 cup halved grape tomatoes, 1/4 cup thinly sliced red onion, and 1 sup sliced avocado to garlic mixture; toss gently.

  • Chicken and Carrots with Lemon Butter Sauce

    Description
    A family recipe for Chicken and Carrots with Lemon Butter Sauce.

    Ingredients

    • Serves 4
    • 32 minutes
    • 1 Tbls canola oil
    • 4 (6 ounce) skinless, boneless chicken breast healves
    • 3/4 tsp salt, divided
    • 3/8 tsp black pepper, divided
    • 12 ounces (1/2″ thick) diagonally cut peeled carrot (about 2 cups)
    • 3 Tbls minced shallots
    • 1 Tbls chopped fresh thyme
    • 1/2 cup dry white tine
    • 1 cup unsalted chicken stock
    • 2 Tbls unsalted butter
    • 2 Tbls chopped fresh flat leaf parsley
    • 1 1/2 tsp lemon juice

    Instructions

    1. Preheat oven to 400 degrees.
    2. Heat a large ovenproof skillet over medium -high heat.
    3. Add oil to pan; swirl to coat.
    4. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper.
    5. Add chick to pan.
    6. Cook 4 minutes or until browned on one side.
    7. Turn over; place pan in oven.
    8. Bake at 400 degrees for 8 minutes or until a thermometer registers 160 degrees.
    9. Remove chicken from pan; keep warm.
    10. While chicken cooks, arrange the carrots in a vegetable steamer; steam for 7 minutes or until tender.
    11. Remove from steamer; sprinkle with 1/4 tsp salt.
    12. Return skillet to medium-high heat.
    13. Add shallots and thyme; saute 1 minute.
    14. Add wine.
    15. Bring to a boil; cook until reduced by half.
    16. Add stock.
    17. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup.
    18. Reduce heat to low.
    19. Add butter, stirring constantly with a whisk until butter melts.
    20. Remove from heat.
    21. Add remaining 1/4 tsp salt, remaining 1/8 tsp pepper, parsley, and juice, stirring with a whisk.
    22. Divide carrots evenly among 4 plates; top with chicken.
    23. Spoon sauce over chicken and carrots.

  • Chicken with Brussels Sprouts and Mustard Sauce

    Description
    A family recipe for Chicken with Brussels Sprouts and Mustard Sauce.

    Ingredients

    • Serves 4
    • 40 minutes
    • 2 Tbls olive oil, divided
    • 4 (6 ounce) skinless, boneless chicken breast halves
    • 3/8 tsp salt, divided
    • 1/4 tsp black pepper
    • 3/4 cup chicken broth, divided
    • 1/4 cup unfiltered apple cider
    • 2 Tbls while-grain dijon mustard
    • 1 Tbls chopped flat-leaf parsley
    • 12 ounces Brussels Sprouts, trimmed and halved
    • Preheat oven to 450 degrees
    • For rosemary potatoes:

    Instructions

    1. Heat a large ovenproof skillet over high heat.
    2. Add 1 Tbls oil.
    3. Sprinkle chicken with 1/4 tsp salt and pepper; add to pan.
    4. Cook 3 minutes or until browned.
    5. Turn chicken; place pan in oven.
    6. Bake at 450 degrees for 9 minutes or until done.
    7. Remove chicken from pan; keep warm.
    8. Heat pan over medium-high heat.
    9. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits.
    10. Reduce heat to medium-low; simmer 4 minutes or until thickened.
    11. Whisk in mustard, 1 Tbls butter, and parsley.
    12. Heat remaining 1 Tbls oil and 1 Tbls butter in a large nonstick skillet over medium-high heat.
    13. Add Brussels sprouts; saute 2 minutes or until lightly browned.
    14. Add remaining 1/8 tsp salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
    15. Serve sprouts with chicken and sauce.
    16. Preheat oven to 450 degrees.
    17. Combine 1 Tbls olive oil, 1 tsp chopped fresh thyme, 1/2 tsp minced fresh rosemary, 1/4 tsp salt, 1/4 tsp black pepper, and 12 ounces quarted red potatoes in a bowl.
    18. Spread potatoes on a jelly-roll pan.
    19. Bake at 450 degrees for 25 minutes or until golden brown and tender.

  • Glazed Chicken and Szechuan Noodle Salad

    Description
    A family recipe for Glazed Chicken and Szechuan Noodle Salad,

    Ingredients

    • Serves 4
    • 30 minutes
    • 1 Tbls grated peeled fresh ginger
    • 3 Tbls hoisin sauce
    • 1 tsp olive oil
    • 1 tsp soy sauce
    • 8 skinless, boneless chicken thighs (about 1 1/2 lbs)
    • Cooking spray
    • 6 ounces uncooked udon noodles
    • 1/4 cup bottled Szechuan sauce
    • 1 Tbls creamy peanut butter
    • 2 tsp soy sauce
    • 2 tsp lime juice
    • 1 cup matchstick-cut carrots
    • 1/2 cup matchstick-cut green onion
    • For the Sesame Broccoli:

    Instructions

    1. Preheat grill to medium-high heat.
    2. Combine first 4 ingredients in a medium bowl; stir will.
    3. Add chicken; toss to coat.
    4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
    5. Remove from grill; cover.
    6. Cook noodles according to package directions, omitting salt and fat.
    7. Drain and rinse with cold water; drain will.
    8. Comnine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl.
    9. Stirring with a whisk.
    10. Add noodles, carrots, and green onions; toss and serve immediately with chicken.
    11. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan.
    12. Bring water to a boil over high heat.
    13. Add 1 (12 ounce) package broccoli florets to steamer.
    14. Steam broccoli, covered, 4 minutes or until crisp-tender.
    15. Place broccoli in a medium bowl.
    16. Add 1 Tbls toasted sesame seeds, 1 Tbls dark sesame oil, 1/4 tsp salt, 1/4 tsp pepper to broccoli; toss well.

  • Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Description
    A family recipe for Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream.

    Ingredients

    • Serves 4 people (2 tacos each)
    • 20 minutes
    • 1 pound skinless, boneless chicken breasts, cut into 1/4″ strips
    • 3/4 tsp ancho chili powder
    • 1/2 tsp garlic salt
    • 1/4 tsp ground cumin
    • Cooking spray
    • 1/8 tsp grated lime rind
    • 2 Tbls milk
    • 1/2 ripe peeled avocado, diced
    • 2 cups packaged angel hair slaw
    • 1/2 cup thinly sliced green onion
    • 1/4 cup chapped fresh cilantro
    • 1 Tbls canola oil
    • 1/4 tsp salt
    • 8 6″ corn tortillas

    Instructions

    1. Heat large skillet over high heat.
    2. Sprinkle chicken evenly with chili powder, garlic salt, and cumin.
    3. Coat pan with cooking spray.
    4. Add chicken to pan; cook 4 minutes, stirring frequently.
    5. Remove chicken from pan.
    6. Combine rind, 1 Tbls juice, and next 3 ingredients (through avocado) in a blender or food processor until smooth.
    7. Combine remaining 1 Tbls juice, slaw, onion, oil, and salt, tossing to coat.
    8. Heat tortillas according to directions.
    9. Divide chicken mixture evenly among tortillas.
    10. Top each tortilla with about 1 Tbls avocado mixture and 1/4 cup slaw mixture.

  • Frosted Meatloaf

    This recipe comes from America’s Test Kitchen and can be found here.

    If you think “frosting” is just for cake, think again. This homey, World War II–era dish coats traditional meatloaf with a layer of mashed potatoes before baking. Making a free-form meatloaf instead of using a loaf pan allowed us to easily cover the top and sides of the loaf. We found that we had to bake the meatloaf before applying the mash, and to keep the mash from sliding off, we broil the meatloaf twice: first naked to create a crust and then coated with a tangy glaze for flavor. After we frost the loaf, a final stint under the broiler turns the fluffy crown of potatoes beautifully brown.

    Before you begin: If you don’t have a ricer or a food mill, just mash the potatoes thoroughly.

      Ingredients

      • 1/4 cup ketchup
      • 1 Tablespoon brown sugar (packed)
      • 1 Tablespoon apple cider vinegar
      • 1/2 teaspoon hotsauce
      • 8 Tablespoons unsalted butter
      • 1 onion, finely chopped
      • 3 cloves garlic, mince
      • 17 square or 19 round saltine crackers
      • 1 cup milk
      • 1 pound ground pork
      • 2 eggs
      • 1/3 cup parsley
      • 2 teaspoons Dijon mustard
      • 2 teaspoons Worcestershire sauce
      • salt
      • black pepper
      • 1/2 teaspoon thyme
      • 1 pound ground beef
      • 2 pounds russet potatoes

      Directions

      1. Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with aluminum foil, set wire rack in sheet, and place 14 by 6-inch piece of foil in center of rack. Whisk ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.
      2. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add onion and cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set aside off heat.
      3. Combine saltines and 1/3 cup milk in large bowl and mash with fork until chunky paste forms. Add pork, eggs and yolk, parsley, mustard, Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion mixture and knead with your hands until mostly combined. Add beef and knead until combined.
      4. Transfer meat mixture to foil rectangle on wire rack and form into 9 by 6-inch loaf. Broil on upper-middle oven rack until well browned, 5 to 7 minutes. Brush glaze over top and sides of meatloaf, return to upper-middle rack, and broil until glaze begins to brown, 3 to 5 minutes. Move meatloaf to lower-middle oven rack, adjust oven temperature to 350 degrees, and bake until meatloaf registers 160 degrees, 40 to 45 minutes. Remove from oven.
      5. Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes; drain potatoes thoroughly in colander. Set ricer or food mill over now-empty pot and press or mill potatoes into pot. Stir 1 teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk into potatoes until combined.
      6. Using offset spatula, spread mashed potatoes evenly over top and sides of meatloaf. Heat broiler and return meatloaf to lower-middle oven rack. Broil until potatoes are browned, about 15 minutes. Using foil as sling, transfer meatloaf to carving board and let rest for 15 minutes. Slice and serve.