Becky Jane's Recipes?

[Victoria]

Becky Jane,

What are some of YOUR favorite family meals. Could you please share with us a couple or two? THANKS. You're AWESOME!!!

[Becky Jane]

Hi Victoria! :)

I have so many "favorite" recipes! :lol: Cooking is probably my favorite thing to do and I love food. :yum: Here are just a few of our stand-by favorites...or new favorite finds.

Yogurt-Marinated Chicken


Serves 4-6

8 chicken thighs or 4 chicken legs (skin on, bone in)
(I tried it with both and I prefer just thighs)

Marinade:
2 cups plain yogurt
3 garlic cloves, coarsely chopped
2 inches ginger, peeled and coarsely chopped
1 cup cilantro or mint
2 1/2 tsp kosher salt or to taste (Please note that the original version of this post incorrectly called for 2 Tbsp of kosher salt. Thanks to Grace for testing this recipe and finding my mistake.)

Spice rub:
1 Tbsp coriander
1 Tbsp cumin,
1 tsp cinnamon
1 tsp cardamom
2 tsp kosher salt (whether you need to add this depends on how salty your marinade was -- use your best judgment and skip if you are sensitive to salt)
1/2 tsp black pepper

Olive oil for grilling or broiling.

1. Combine all the marinade ingredients in a blender and process until smooth.
2. Put chicken in a large zip-lock bag, pour in the marinade. Close the bag and refrigerate for 1-3 days.
3. Remove the chicken from the marinade and dry well on paper towels before cooking.
4. Combine all the spice rub ingredients together and rub all over chicken.
5. Coat the chicken with a thin layer of oil.

grilling method:

1. Preheat the grill to medium. Brush with a wad of paper towel dunked in oil.
2. Place the chicken on the grill skin side down, cover, and cook until browned, 5-6 minutes.
3. Flip, and cook covered another 4-8 minutes or until done.

Scallops Provencal

1# scallops
kosher salt/pepper
flour for dredging
4 Tbs unsalted pepper
1/2 C chopped shallots
1 garlic, minced
1/4 chopped flat leaf parsley
1/3 C dry white wine
1 lemon, halved

Heat 2 Tbs add scallops in 1 layer. Brown lightly on 1 side, turn on the other side. 4 minutes total. Melt rest of butter, add shallots, garlic, parsley...saute 2 more minutes. Add wine, cook 1 more minute. Serve hot.

Summer Spinach Gratin

Blend together:
3 or 4 eggs
3 ounces softened cream cheese
1/2 tsp salt

Add and mix well
1 cup grated cheddar cheese (other cheeses work nicely also)
1 10 ounce package frozen chopped spinach, thawed, well drained
1/4 cup chopped scallion (green onion)
2 Tbsp. dried or 4 Tbsp. fresh chopped parsley
(I also add garlic powder to taste)

Pour into buttered casserole (or unbaked pie shell). Top with
Thin slices of fresh, ripe tomato and 1/4 cup grated Parmesan cheese (spread evenly yet generously on top! I even sprayed the cheese with a little Pam cooking spray - which made for a delicious crispy golden topping for the the gratin.)

Bake at 450° for about 20-25 minutes. Serve warm.

Honey Garlic Grilled Eggplant

Note: Aleppo chili that this recipe calls for is available in Middle Eastern markets. It’s not spicy at all, but sweet and musky. If you don’t have it, substitute it with a pinch of Spanish smoked paprika, or skip it all together.

Serves 2-3 (I make a double batch)

1 eggplant (2 if using small Italian eggplants)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
1 tsp aleppo chili (optional)
2 tsp balsamic vinegar
Salt and pepper

1. Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into ½ inch thick circles.
2. Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
3. In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
4. Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
5. Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
6. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.


This is SUCH an amazing recipe. The slices are fabulous alone or on crusty-grilled bread (layered with melted brie). A sandwich that will truly make you weep it's so good.

Tonight, I'm making Pear & Zucchini Soup and Baked Acorn Squash Galettes w/ a tossed green salad for dinner. I can share those recipes too, if you like. :) Great cozy, fall fare...

[Becky Jane]

One more favorite and stand-by recipe for many years...just made this again Monday night for some dear friends. :yum:

Chicken Marbella

4 chickens, 2 1/2 lb. each, quartered
1 head of garlic, pureed
1/4 c dried oregano
salt and pepper to taste
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes (I use 1/2 C prunes, 1/2 dried apricots)
1/2 c Spanish green olives
1/2 c capers with a bit of juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped parsley
Combine all ingredients except brown sugar and white wine, and marinate overnight.

Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine.

Bake 50-60 min at 350 degrees, basting often.

Eat! (Serves 10+, or the leftovers make great chicken salad and sandwiches.)

[Jody in PA]

Becky Jane,
I think you should collect your recipes and do collection like your mom did with the Fall book. I know in your spare time! You have really healthy dishes which are alot to do with fresh foods. :yum: I love your cooking style. It sure isn't Lancaster County food with all the starches. LOL! :eek:

Here in our area most folks would be happy with plain meat, potatoe, and veggie. That works really easy for an easy meal, but I like alot of taste in my food like you add.

Thanks for sharing! :clap:

[Becky Jane]

Thanks Jody! If I ever get any "spare" time I'll do just that! :lol: ;)

Jessica Vega, our webmaster and my dear friend, is also an amazing cook and is always making something fresh, healthy and innovative that makes my mouth water. :) Her marinated grilled skirt steak w/ orange crema sauce is another one of our summer favorites around here! :thumb:

[Lisalyn]

Becky,

I have no idea what took me so long, but I wanted to let you know that the Italian Beef was a HUGE hit in our home! :yum:

In fact, I made it hoping to have leftovers for the stroganoff--NO leftovers! :lol:

Two days later, DH came home with another roast and said, "make those sandwiches again." :D

I made home fries the second time and did have enough left over to try the stroganoff. :yum:

So, all that to say.....THANK YOU!!!! :kiss:

[Becky Jane]

Lisa, I'm so glad ya'll enjoyed it! :yes: :thumb:

[Victoria]

:clap: Becky,

Wow!! Thank you so much for being so generous. I cant wait to try those recipes. Thanks for taking the time to do that. Could I ask one for more wee favor? Could you post your italian beef recipe if you have it handy?

I think you should do a cookbook too!!! Looking at the responses your recipes stir, it sounds like it would do really well. Anyway, thanks again::kiss: :kiss:

[Gitel in nj]

I just wanted to say to everyone--Try the Chicken Marbella--you will not regret it! :yum:

Chicken Marbella is one of my favorites--I am making it to take to a friend and her family next week. She had brain surgery last week and all her friends are covering their meals for 1 month!


Oh and Becky Jane--you do have some very awesome recipes!

[Victoria]

Becky,

I hate to bother you again :lol: but what sides to you make with the Marbella Chicken? I have to admit the ingredients sound a little different. Not that it won't be great, I'm just not real adventurous when it comes to recipes. What kind of ethnic dish is it? I think I will give it a try anyway.