Dougherty Family Recipe Box

Category: Sauce

  • Black Bean and Pineapple Salsa

     Ingredients

    • 1 can (15 oz.) black beans, drained and rinsed
    • 1 1/2 cups diced pineapple
    • 1 avocado, diced
    • 1 red pepper, diced
    • corn, cut off one whole cob
    • 1/3 cup fresh chopped cilantro
    • 1 tablespoon lime juice
    • splash pineapple juice
    • salt to taste

    Method

    1. Combine all ingredients in a bowl, stir. 

          Source

        1. Pineapple Salsa

          Ingredients

          • 1 whole pineapple, skin and core removed, roughly chopped
          • 2 jalapenos, cored and diced
          • 1 red onion, diced
          • 1/4 cup fresh cilantro, diced
          • juice of 1 fresh lime
          • 1 tablespoon honey
          • 1 teaspoon salt

          Method

          1. Combine all ingredients in a bowl.
          2. Stir well and serve the same day.

          Source

          New recipe.

        2. Linguine with Chicken and Mushrooms

          Ingredients

          • fresh pasta, cut into linguine noodles, uncooked
          • 1 tablespoon butter
          • 4 boneless, skinless chicken thighs cut into thin strips
          • 8 ounces sliced white mushrooms
          • 1/2 cup heavy cream
          • 2 tablespoons chopped fresh parsley
          • 1/4 cup grated parmesan cheese
          • 1/2 teaspoon salt
          • fresh ground black pepper

          Method

          1. Melt butter in a sauce pan over medium heat.
          2. Add chicken and cook.
          3. Add mushrooms to chicken and cook.
          4. Add cream and reduce heat to low.
          5. Bring a large pot of salted water to a rolling boil and cook pasta for 60 seconds.
          6. Stir a splash of pasta water into the sauce.
          7. Stir parsley, cheese, salt, and pepper into sauce.
          8. Serve sauce warm over pasta.

          Source

        3. Tandoori Chicken Kabobs with Yogurt Dip

          Ingredients

          Marinade

          • 1 cup plain non-fat Greek yogurt
          • 2 tablespoons olive oil
          • 2 tablespoons lemon juice
          • 6 garlic cloves, peeled
          • 1 tablespoon ginger
          • 2 teaspoons cumin
          • 1 1/2 teaspoons coriander
          • 1 1/2 teaspoons paprika
          • 1 teaspoon cayenne
          • 1 teaspoon salt
          • 1/2 teaspoon cardamon
          • 1/2 teaspoon cinnamon
          • 1/2 teaspoon turmeric
          • 1/4 teaspoon nutmeg

          Yogurt Dip

          • 3/4 cup plain non-fat Greek yogurt
          • 1/4 cup reserved marinade
          • 2 tablespoons dried parsley
          • 1 teaspoon honey

          Kabobs

          • 4 boneless skinless chicken breasts, cut into 2 inch cubes
          • 2 cups cherry tomatoes
          • 2 red bell peppers, cut into 2 inch square pieces
          • 1 red onion, cut into 2 inch square pieces

          Method

          Marinade

          1. Add all marinade ingredients to a blender and process until smooth.
          2. Remove 1/4 cup of the marinade and put aside in a small bowl.
          3. Combine chicken and marinade in a large shallow dish and toss to coat.
          4. Cover chicken and marinate in the fridge for 2-4 hours.

          Dip

          1. Add rest of dip ingredients to reserved marinade and mix together.
          2. Cover dip and keep in fridge until ready to serve.

          Kabobs

          1. If using wooden skewers, begin soaking in water about 30 minutes before preparing the kabobs.
          2. Let excess marinade drip off chicken.
          3. Thread chicken, peppers, onions, and tomatoes on skewers.
          4. To grill, oil grill and pre-heat to medium-high heat. (Can be cooked in the oven using high broil and a baking pan).
          5. Grill kebabs until chicken is cooked through (internal temperature of 165°F), nicely browned, and lightly charred, rotating a few times.
          6. Serve with dip and naan.

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        4. Raspberry Sauce

          Ingredients

          • 12 ounce bag frozen raspberries
          • 3/4 cup white sugar
          • 1/2 cup water
          • 1/2 teaspoon vanilla extract
          • 2 teaspoons corn starch
          • 2 tablespoons water
          • 1 tablespoon butter

          Method

          1. In a saucepan over medium-high heat, stir together raspberries, sugar and water until the sugar is dissolved. 
          2. Cook until boiling, stirring often. 
          3. Reduce heat to medium and add the vanilla.
          4. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
          5. Pour cornstarch slurry into the raspberries. 
          6. Stir and boil over medium-low heat until the mixture has thickened a bit (about 4 minutes).
          7. Remove the pan from the heat.
          8. Add butter and mix until the butter has completely melted.
          9. Keep refrigerated.

          Source