Crites Family Stuff

Ingredients for 4 servings

• 2 tbsp finely chopped garlic
• 1 tbsp finely chopped flat-leaf parsley
• .25 tsp garlic powder
• .25 tsp onion powder
• .25 tsp pepper
• .5 cup extra virgin olive oil
• 4 boneless chicken breast halves
• Cachapas (recipe in this book)
• Succotash (recipe in this book)
• Chimichurri sauce (recipe in this book)

Steps

1. Combine garlic, parsley, garlic powder, onion powder, pepper and olive oil. Rub this into the chicken and marinate in refrigerator at least 2 hours or overnight.
2. Preheat oven to 350F. Remove chicken from refrigerator . Heat an oven-proof saute pan over medium heat. Add chicken and saute, skin-side down until golden brown, about 1 minute. Transfer pan to oven and bake 6-7 minutes. Turn and cook for 5-6 minutes more.
3. Serve over a warm cachapa. Spoon a little succotash over and drizzle with chimichurri sauce.

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Ingredients for 4 servings

• .5 cup salt
• .5 cup sugar
• 8 boneless, skinless chicken cutlets, cut thin
• Pepper
• .25 cup flour
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp drained capers
• 1 cup chicken broth
• .5 cup white wine
• 4 strips lemon zest about 2 inches long

Steps

1. Whisk 4 cups cold water with salt and sugar until they dissolve. Add chicken and refrigerate, covered at least 15 minutes, no longer than 30.
2. Pat cutlets dry and season with pepper. Dredge one side of the chicken in the flour. Heat 1 tbsp butter in skillet and cook 4 cutlets at a time with the floured side down, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to plate and tent with foil. Repeat with additional butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook for 30 seconds, add broth, wine, and lemon zest and simmer until reduced to 1/2 cup, 8-10 minutes. Return cutlets and any accumulated juices to pan and heat through. Add lemon juice and serve.

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Ingredients for 4 servings

• 4 boneless skinless chicken breasts
• .5 cup flour
• 20 oz can pineapple chunks in juice
• .75 cup cider vinegar
• 2 tbsp soy sauce
• 1 cup sugar
• .5 tsp ginger
• 1 chicken bouillon cube
• .25 cup cold water
• 2 tbsp cornstarch
• 1 large green pepper
• 3 cups hot cooked rice

Steps

1. Preheat oven to 400F and spray a 9x13 pan with cooking spray.
2. Trim chicken and pat dry. Coat with flour and shake off any excess. Place in pan and put in oven. Meanwhile make sauce by draining pineapple juice into a saucepan. Set aside the chunks. Add vinegar, sugar, soy sauce, ginger, and bouillon in with the juice. Combine the cornstarch and water and blend until smooth. Add to the saucepan and boil for 1 minute, whisking to dissolve sugar. Boil for 2 minutes. Pour sauce over chicken and lower oven temperature to 350F. Bake 20 minutes.
3. Remove stem, seeds and white veins from green pepper. Slice into rings. Arrange rings and spoon pineapple chunks over chicken. Bake 20 minutes longer. Make a bed of rice on a serving platter and place chicken along with sauce, peppers and pineapple on top.

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Ingredients for 6 servings

• 2 broiling chickens, halved
• .25 cup shopped fresh flat leaf parsley

Lemon Sauce:

• 2 cups fresh lemon juice
• 1 cup olive oil
• 1 tbsp red wine vinegar
• 1.5 tsp minced garlic, minced
• .5 tsp dried oregano
• Salt and pepper to taste

Steps

1. Make sauce by whisking all ingredients together until well blended. Refrigerate until ready to use.
2. Preheat broiler for at least 15 minutes before using.
3. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierce with a fork, about 30 minutes. Remove chicken from broiler. Cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
4. Place chicken on sided baking sheet. Pour sauce over chicken and toss to coat well. Return to broiler and broil for 3 minutes. Turn each piece, and broil for another minute. Remove from broiler and put each serving on a plate.
5. Pour sauce into a heavy saucepan and stir in parsley. Heat and boil for 1 minute. Pour sauce over chicken. Serve with lots of crusty bread to absorb the sauce.
6. These instructions are for using a broiler, but we have always grilled this chicken outside.

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Ingredients for 4 servings

• 2 cups buttermilk plus 6 additional tbsp
• 2 tbsp salt
• 1 whole chicken, cut into 8 pieces (don't use wings and backs)
• 3 cups flour
• 2 tsp baking powder
• .75 tsp dried thyme
• .5 tsp pepper
• .25 tsp garlic powder
• 5 cups vegetable shortening or peanut oil

Steps

1. Whisk 2 cups buttermilk and salt in bowl until salt is dissolved. Add chicken and stir to coat. Cover with plastic and refrigerate for 1 hour.
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in a large bowl. Add remaining 6 tbsp buttermilk, with fingers, rub flour and buttermilk together until it resembles coarse wet sand.
3. In 2 batches, drop chicken into flour mixture and thoroughly coat, gently pressing flour into chicken. Shake excess flour from each piece of chicken and transfer to wire rack set inside a rimmed baking sheet.
4. Heat oil (should measure 3-4 inches deep) in large heavy Dutch oven to 375F. Place chicken pieces, skin side down in oil. Cover and fry until deep golden brown, 8-10 minutes. Remove lid after 4 minutes check for even browning. Adjust if necessary. When ready to turn, use tongs to flip chicken and finish cooking with lid off, 6-8 minutes. When chicken is done, transfer to plate lined with paper towel and drain for 5 minutes. Serve.

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Ingredients for 8 servings

• 12 oz spaghetti or penne pasta
• 6 tbsp butter
• 6 tbsp flour
• 3.5 cups chicken broth
• 1.25 cups heavy cream
• .25 tsp nutmeg
• .5 cup onion, chopped
• .5 cup celery, chopped
• .5 cup frozen peas
• 3.5 cups turkey, cooked and chopped
• 1 cup parmesan cheese, grated
• Salt and pepper to taste

Steps

1. Cook noodles until al dente, drain and place in greased 9 x 13 baking baking dish.
2. In a saute pan, melt butter over medium heat. Add flour and cook for about 2 minutes, whisking frequently. Gradually whisk in chicken broth and cook for 3-5 minutes until thickened. Add heavy cream, nutmeg, salt and pepper. Stir in remaining ingredients, except cheese, and heat through.
3. Pour cream mixture over pasta and sprinkle cheese over the top. Bake at 375F for 20 minutes or until bubbly and golden brown.

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Ingredients for 4 servings

• 3 tbsp kosher salt
• 3 tbsp black pepper
• 3 tbsp paprika
• 3 tbsp brown sugar

Sauce:

• 3 tbsp melted butter
• .25 tsp liquid smoke

Steps

1. Mix ingredients in a mixing bowl. Rub into chicken or ribs. Grill meat. Baste with sauce during cooking.

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Description

This is my stepdad's recipe.

Ingredients for 15 servings

• 33 slices bread, cubed
• 1 lb ground sausage
• .5 cup margarine
• 2 large onions, diced
• 5 ribs celery, diced
• 2 tbsp poultry seasoning
• 3 eggs, beaten
• Chicken stock or 1 heaping tsp instant bouillon
• 3 tbsp parsley
• Salt and pepper

Steps

1. Saute sausage in margarine until sausage turns gray. Add onions and celery. Cook until tender (about 10 minutes). Add bread and seasonings, eggs and parsley. Mix together. Add chicken stock as needed.
2. Stuff turkey and bake.

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Description

This is my stepdad's recipe.

Ingredients for 12 servings

• 1.5 cups margarine
• 2 cups flour
• Stock from giblets and turkey drippings
• 1 tsp Herbox dry chicken stock (instant bouillon)
• Salt and pepper to taste
• Canned milk or drained potato water

Steps

1. Melt margarine. Stir in flour and cook until brown-like peanut butter (will scorch easily). After browning, add the dry chicken stock and enough liquid stock from the turkey to make a gravy. Salt and pepper to taste. If it is still too thick, add water from potatoes or canned milk to get desired consistency.
2. When cooking giblets to make stock, add 1 large onion, cut up and 1 rib of celery. Remove onion and celery before using liquid.

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Ingredients for 10 servings

• 2 cups peeled, diced potatoes
• 1.75 cups sliced carrots
• .66 cup chopped onion
• 1 cup butter
• 1 cup flour
• 1.75 tsp salt
• 1 tsp dried thyme
• .75 tsp pepper
• 3 cups chicken broth
• 1.5 cup milk
• 4 cups cooked chicken, cubed
• 1 cup frozen peas
• 1 cup frozen corn
• Pastry for two double crust pies

Steps

1. Place potatoes and carrots in large saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes or until crisp tender. Drain and set aside. In a large skillet sauté onion in butter until tender. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots then remove from heat.
2. Line two 9 inch pie plates with pastry. Trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits in pastry top. Place over filling, trim and seal edges. Bake at 425F for 25-30 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
3. You can cover and freeze uncooked pies for future use. To bake frozen pie- cover pie crust edges with foil then place on a baking sheet. Bake at 425F for 30 minutes. Reduce heat to 350 and bake 70-80 minutes longer or until crust is golden brown.

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