Dougherty Family Recipe Box

Recipes

  • Oatmeal Chocolate Chip Cookies

    Ingredients

    • 1 cup unsalted butter
    • 1 cup packed brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 3 cups quick-cooking oats
    • 2 cups chocolate chips

    Method

    1. Preheat the oven to 325°F.
    2. Line cookie sheets with parchment paper.
    3. Cream together butter and sugars in a stand mixer with paddle attachment.
    4. Beat in eggs and vanilla.
    5. In a separate bowl, mix together the dry ingredients.
    6. Add the dry ingredients to the butter mixture and stir until just combined.
    7. Mix in the chocolate chips.
    8. Drop cookies onto pans.
    9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
    10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

    Source

  • Triple Chocolate Cakey Brownies

    Ingredients

    • 1 cup unsalted butter, melted
    • 2 1/4 cups white sugar
    • 1 1/4 cups cocoa powder
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 tablespoon vanilla extract
    • 1 teaspoon espresso powder
    • 5 large eggs
    • 1/2 cup water
    • 1 1/2 cups all-purpose flour
    • 2 cups chocolate chips

    Method

    1. Preheat oven to 350°F.
    2. Line a 9×13 pan with parchment paper.
    3. Combine the melted butter with the sugar, stirring until smooth.
    4. Stir in the cocoa, salt, baking powder, vanilla, and espresso powder.
    5. Beat in the eggs one at a time.
    6. Scrape the bowl.
    7. Add the water then stir until smooth.
    8. Add the flour and chocolate chips, stirring until combined.
    9. Spoon the batter into the pan.
    10. Bake until centre is set and a toothpick inserted in the centre comes out clean (about 30 minutes).
    11. Remove from oven and allow to cool.
    12. Ice with fudge frosting.

    Source

  • Spinach Dip

    Ingredients

    • 2 tablespoons olive oil
    • 1/2 cup shredded carrot (about 1 medium carrot)
    • 1/2 cup yellow onion, finely diced
    • 2 cloves garlic, finely diced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 20 ounces baby spinach, washed
    • 2 medium scallions, finely chopped
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon lemon juice

    Method

    1. Heat the oil in a large frying pan over medium heat.
    2. Add the carrot, onion, garlic, salt, and pepper to the oil and stir to combine.
    3. Cook, stirring occasionally, until vegetables are soft (about 6 minutes).
    4. Put the vegetables in a bowl and set aside.
    5. Return the pan to medium heat and add the spinach a bit at a time, cooking until wilted (about 7-8 minutes total).
    6. Put the spinach in a strainer and press as much liquid out as possible.
    7. Place the spinach on layered paper towels, cover with more paper towels, and press out as much additional liquid as possible.
    8. Discard the paper towels.
    9. Finely chop the spinach and add it to the bowl with the other vegetables.
    10. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice to the vegetables and stir to combine.
    11. Cover and refrigerate for at least 2 hours before serving.

    Source

  • Oven-cooked Pulled Chicken

    Ingredients

    • 4 pounds boneless skinless chicken thighs
    • olive oil
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 2 teaspoons smoked paprika
    • 2 teaspoons salt
    • freshly ground black pepper
    • 1 1/2 cups barbeque sauce

    Method

    1. Preheat oven to 325°F.
    2. Pat chicken dry with paper towel.
    3. Heat oil in a dutch oven on the stove over medium heat.
    4. Add onion and garlic to oil, cook until soft (about 5 minutes).
    5. Add paprika to the vegetables and stir.
    6. Add the chicken to the vegetables one piece at a time, stirring well.
    7. Stir in the salt and pepper.
    8. Pour in the sauce and bring to a simmer.
    9. Remove from heat.
    10. Cover the dutch oven with a lid, then put in the oven.
    11. Cook until chicken is very tender (about 90 minutes).
    12. Remove from oven.
    13. Transfer meat to a large bowl.
    14. Once meat is cool, shred with two forks.
    15. While shredding meat, put dutch oven with sauce back on the stove over medium-high heat.
    16. Cook sauce until reduced by half.
    17. Pour thickened sauce over shredded chicken and serve.

    Source

  • Porchetta

    Ingredients

    • 5 pounds boneless skin-on pork belly
    • 3 pounds boneless pork loin roast
    • 10 cloves garlic, crushed
    • 2 tablespoons coarse salt
    • 2 tablespoons fresh rosemary, chopped
    • 1 tablespoon olive oil
    • 1 teaspoon dried chilli flakes
    • 3/4 cup white wine

    Method

    1. Combine seasoning ingredients into a smooth paste.
    2. Place the pork belly on a clean, flat surface, skin side down.
    3. Score the meat with a knife, then rub the seasoning paste in.
    4. Sit the loin long-side parallel to the shorter side of the belly, then roll up tightly.
    5. Tie up the roll tightly with butcher’s string every 2 inches.
    6. Put roast, uncovered, into the fridge for at least 8 hours.
    7. Remove roast from fridge and allow to warm up to room temperature.
    8. Preheat oven to 325°F.
    9. Pat the meat as dry as possible with paper towel.
    10. Put the meat on a rack in a roasting pan and then into the oven.
    11. Roast for 4 hours.
    12. Turn up the oven as high as it will go, then roast until the crackling is golden brown (about 30 minutes).
    13. Remove from oven and allow to rest uncovered for 30 minutes.
    14. Carve the roast and serve on soft white buns.

    Source