Dougherty Family Recipe Box

Recipes

  • Chicken Black Bean Chili

    Ingredients

    • 2 tablespoons olive oil
    • 1 head garlic minced
    • 1 white onion minced
    • 3 red chilli peppers minced
    • 1 tablespoon dried cilantro
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 4 cups white mushrooms sliced
    • 1 3/4 pounds boneless skinless chicken thighs
    • 1 (14 ounce) can black beans drained and rinsed
    • 2 ears uncooked corn kernels cut off the cobs
    • 2 (30 ounce) cans crushed tomatoes
    • 1/2 cup lime juice
    • 1/4 cup masa harina
    • salt
    • hot sauce

    Method

    1. Heat oil in a nonstick dutch oven over medium heat on the stove.
    2. Add garlic, onion, peppers, cilantro, chili, and cumin.
    3. Cook, stirring occasionally, until spices are fragrant and onions begin to turn transparent.
    4. Add mushrooms.
    5. Continue cooking until onions soften and begin to brown.
    6. Cut the chicken into small pieces.
    7. Add the chicken to the mushroom mixture and cover.
    8. Cook, stirring occasionally, until chicken is fully cooked (keep dutch oven covered).
    9. Stir in beans, corn, tomatoes, lime juice, and masa harina.
    10. Reduce heat to medium low.
    11. Simmer until sauce is reduced (may take a couple of hours).
    12. Add salt and hot sauce to taste.
    13. Cover and reduce temperature to low until ready to serve.

    Source

    New recipe.

  • Strawberry Mango Salsa

    Ingredients

    • 1 cup strawberries diced
    • 1 cup mango peeled and diced 
    • 1/2 cup chopped fresh cilantro
    • 1/4 cup red onion finely diced
    • 1 jalapeno finely diced
    • 1/4 cup lime juice
    • 1 tablespoon honey

    Method

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

    Source

  • Potato Pancakes

    Ingredients

    • 1 3/4 pounds potatoes coarsely grated
    • 1 onion coarsely grated
    • 1 egg yolk
    • 2 tablespoons all purpose flour
    • 3/4 teaspoon salt
    • dash of pepper
    • 2 tablespoons minced parsley
    • 1 egg white beaten to stiff peaks

    Method

    1. Press out as much liquid as possible from grated potatoes and onion using paper towels.
    2. In a large bowl, mix together potatoes, onion, egg yolk, flour, salt, pepper, and parsley.
    3. Beat well.
    4. Fold in egg white.
    5. Oil a heavy skillet and heat over medium-high heat.
    6. Drop in 1 tablespoon batter for each pancake.
    7. Press down on pancake with spatula to flatten.
    8. Cook until crisp and browned.
    9. Flip and finish cooking.
    10. Serve hot.

    Source

  • Lefse

    Ingredients

    • 2 cups potatoes peeled and quartered
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 2 cups all purpose flour

    Method

    1. Boil potatoes.
    2. Drain and mash.
    3. Add butter and milk.
    4. Beat potatoes until fluffy.
    5. Mix in flour to make a uniform dough.
    6. On a floured surface, roll out dough into very thin 8 inch circles.
    7. Fry one at a time on a lightly oiled griddle over medium heat until lightly browned.
    8. Flip and finish cooking other side.
    9. Remove from pan.
    10. Keep in a stack on a plate covered with a tea towel.

    Source

  • Honey Baked Lentils

    Ingredients

    • 2 1/3 cups lentils
    • 5 cups water
    • 2 tablespoons salt
    • 1 cup water
    • 1/2 cup chopped onions
    • 1 tablespoon soy sauce
    • 1 teaspoon dry mustard
    • 1/4 teaspoon ground ginger
    • 4 slices bacon
    • 1/3 cup honey

    Method

    1. Combine lentils, 5 cups water, and salt in a dutch oven.
    2. Bring to a boil over medium heat.
    3. Cover, reduce heat, and simmer 30 minutes.
    4. Preheat oven to 350°F.
    5. In a separate bowl, combine 1 cup water, onion, soy sauce, mustard, and ginger.
    6. Add onion mixture to lentils.
    7. Cut bacon into 1 inch pieces.
    8. Stir bacon into lentils.
    9. Pour honey over top.
    10. Cover tightly and put dutch oven in oven.
    11. Bake 50 minutes.
    12. Uncover and bake 10 minutes longer.
    13. Remove from oven and serve hot.

    Source