Archive for the 'family recipe' Category

Nana’s Rice Stuffing

1 1/2 cups cooked white rice
3 medium potatoes mashed, with butter, milk, salt, and pepper
Chopped cooked bacon, gizzard, liver, and onion – sauteed
Grated parmesan cheese
Bake 350 for 30ish minutes.

Nana’s Chicken Scampi (Paleo)

Another favorite, this one is also simple and delicious! Nana’s recipe below, I omit the bread crumbs for a paleo friendly meal.

Nana’s Chicken Scampi
1 lb. boneless skinless chicken breast
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1/4 cup chopped parsley
1/4 tsp oregano
2 tsp chopped garlic
1/4 tsp basil
2 Tbsp lemon juice
1/2 cup olive oil
1/2 cup bread crumbs
1 1/2 cups chicken broth

Mix all ingredients together except bread crumbs and chicken broth. Marinate at least 2 hours.  Preheat the oven to 350. Place the chicken and marinade in 9×13 baking dish in single layers and add chicken broth. Sprinkle bread crumbs on top. Bake 20-30 minutes or until chicken is cooked through.

Nana served over bow-tie pasta, I eat mine with a large side salad.

Nana’s Spanish Saffron Chicken Soup (Paleo)

This is a  bowl of nostalgia! The first time I made this I was nervous about using just water and not adding some broth but I wanted to follow Nana’s recipe so I didn’t change it. I’m so glad! It is perfect as is. Exactly as I remember it as a child. Spanish saffron is pricey but so worth it.

Nana’s Spanish Saffron Chicken Soup

1 lb of chicken pieces
1 clove minced garlic
olive oil
2 pinches of Spanish saffron
salt and pepper to taste
parsley

Saute the garlic in pasta pot. Fry chicken in garlic and olive oil. Put enough water in pan to cover the chicken (about a quart or so). Add salt, pepper, parsley, and 2 pinches of dried saffron. Boil about 1 hr 15 minutes and serve broth and chicken over cooked spaghetti.

Chicken Cacciatore (Paleo)

I was ecstatic to find a locally raised, organic, pastured chicken at Whole Foods and knew I wanted to make cacciatore. I asked my butcher to cut the chicken into pieces for me and he gladly did. This is simmering on the stove now and it smells so good in here, I can’t wait to dig in later. I’ve always preferred my cacciatore over rice rather than pasta. To keep mine primal I’m serving it over cauliflower rice.

Chicken Cacciatore

1 whole chicken, cut in pieces
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large bell pepper, chopped (I used red)
1 ( 28-ounce) can crushed tomatoes
2 cups chicken broth (I used organic, free range)
1/2 cup large green olives, cut in half
1 tsp dried oregano
1 Tbsp dried parsley
pinch red pepper flake
a few splashes of red wine vinegar
a few leaves of fresh chopped basil

Directions

Season the chicken pieces with salt and pepper. In a large heavy saute pan, heat the oil. Add the chicken pieces saute just until brown, about 5 minutes per side. Set the chicken aside. Drain some of the fat out of the pan leaving just enough to saute the vegetables. Add the bell pepper, onion and garlic and saute over medium heat until the onion is tender. Add the tomatoes, broth, olives, oregano, parsley and red pepper flake. Bring to a simmer. Return the chicken pieces to the pan and continue simmering for about a half hour.

Place chicken in a large serving bowl. Add a few splashes of red wine vinegar and cook for about 3 more minutes. Turn off the heat and add the basil to serve.

Auntie’s Anise Cookies

I remember these at Christmas!

Anise Cookies

2 1/2 cups flour
1 tsp baking powder
4 eggs
1 cup canola oil
1 cup sugar
2 tsp anise extract

Preheat oven to 400 degrees.

Mix the eggs, oil, sugar, and anise extract.  Add: the flour and baking powder

When combined, scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.

Bake at 400 degrees for 10 minutes

Make icing:
Powdered sugar
milk or water
a touch of anise extract

Drizzle the icing on and add little round sprinkles!

Amy’s Auntie’s Zucchini Squares

Simple but delicious and good served at room temperature!

Amy’s Auntie’s Zucchini Squares

3 cups thinly sliced zucchini
1/2 cup chopped onions
2 Tablespoons parsley
1/2 tsp. oregano
1 clove minced garlic
4 eggs slightly beaten
1 cup Bisquick
1/2 cup shredded cheddar cheese
1/2 tsp salt
dash of pepper
1/3 cup canola oil

Preheat oven to 350. Mix everything together and place in sprayed 13×9 pan. Bake for about 30 mins or until cooked through.

Recipe: Nana’s Artichokes

Artichokes are one of those foods that I grew up eating. They were a staple at Sunday suppers and it never occurred to me that it was a food that most 8 year olds didn’t crave. I craved them. I still do.

Unlike a restaurant presentation, we never dipped them in anything and we scrape the leaves completely clean: no just pulling the tender tip off the top. Here’s how my Nana made them.

Nana’s Artichokes

4 artichokes
1 lemon
3 Tbs kosher salt
3 cloves garlic, minced (fresh from a bulb, not pre-minced from a jar)
dried parsley
olive oil

Trim the pointy edges off the leaves with kitchen shears and cut the stem to about an inch long. Cut the lemon in half and rub the juice all over the outside of the artichokes.

In a small bowl combine the salt, garlic, and parsley. Use fresh garlic because minced from a jar adds too much moisture to the salt mixture. Stuff the salt mixture into as many of the leaves as you can (pull them back to “open” the artichoke”).

When all the leaves are well seasoned place the artichokes in a big pot, arranged so that they are all standing up. Fill water to about the half way point. Drizzle olive oil all over the tops.

Cover with a lid and cook on medium high for about 20-30 minutes, or until the leaves are very tender.

Here’s a good guide for how to eat an artichoke.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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