Amy's Recipe of the Day

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Location: Texas, United States

Saturday, September 30, 2006

Cinnamon Mini-Muffins

These aren't overly sweet. The last time I made them (this evening), I added an extra quarter cup or so of sugar, and I liked them better. If you're not a sugarholic, you may like the original recipe (below) better.

1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
1 egg, slightly beaten
1/2 cup skim milk
1/3 cup margarine, melted


2 Tbsp sugar
1/2 tsp cinnamon
1/4 cup margarine, melted

In large bowl, combine flour, sugar, baking powder, salt, nutmeg, and allspice. Combine the egg, milk, and margarine; mix well. Stir into dry ingredients until just moistened. Spoon into greased or paper-lined mini-muffin cups. Bake at 4000 for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush tops of warm muffins with margarine; sprinkle with cinnamon sugar. Yield: 2 dozen.

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Friday, September 29, 2006

Guadalajara Burgers

1 tsp chipotle chili powder
½ tsp kosher salt
1 pound ground round
Cooking spray
4 (2-oz) Kaiser rolls
1 1/3 cups Tequila-Spiked Salsa

Tequila-Spiked Salsa:
2 cups chopped seeded tomato
1 cup chopped onion
½ cup chopped fresh cilantro
1/3 cup chopped peeled avocado
2 Tbsp fresh lime juice
1 tsp tequila
½ tsp kosher salt
2 garlic cloves, minced

Prepare salsa by combining all ingredients (tomato through cloves) in a bowl and tossing gently. Chill. Prepare grill. Combine chili powder, salt, and beef. Divide the mixture into 4 equal portions, shaping each portion into a ½-inch thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill one minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/3 cup Tequila-Spiked Salsa and top half of roll. Makes 4 servings. 405 calories, 15.9 g fat.


Thursday, September 28, 2006

Edible Playdough

The photograph illustrates Martina using the playdough cell phone she created.

1 cup peanut butter
2 cups powdered sugar
1/2 cup honey

Mix all ingredients. Store in airtight container.


Wednesday, September 27, 2006

Wasabi Horseradish Tilapia

The picture could be better--I'm not very neat when it comes to putting the fish on the plate with a plastic spatula.

4 tilapia fillets
1 bottle Gourmayo Wasabi Horseradish Mayonnaise (you won’t use it all)
2 cups cornflakes, crushed

Spread Gourmayo on both sides of each fillet, then coat with cornflakes. Bake at 4250 for 15 minutes or until fish flakes easily with fork.


Tuesday, September 26, 2006

Chocolate-Cinnamon Bread Pudding

2/3 cup sugar
3 large eggs
2 ½ cups 2% milk
½ cup cocoa
3 squares (1 oz each) semisweet chocolate, finely chopped
2 tsp vanilla
½ tsp cinnamon
Dash nutmeg
12 oz cubed French bread (about 10 cups, but bread is different in terms of fluffiness, so using ounces to measure is better for this recipe. I bought a 16-oz loaf and used ¾ of it.)
2 Tbsp sugar

Preheat oven to 3500. Combine 2/3 cup sugar and eggs in large bowl, stirring with whisk. Heat milk over medium-high heat in small heavy saucepan, until tiny bubbles form around edges (1800). Do not boil. Remove from heat and add cocoa and chocolate. Stir until chocolate is melted and cocoa is dissolved. Gradually add chocolate mixture to sugar and egg mixture, stirring constantly with whisk. Stir in vanilla, cinnamon, and nutmeg. Add bread, tossing to coat. Let mixture stand for 30 minutes, tossing occasionally.

Spoon bread mixture into 8-inch square baking dish coated with cooking spray. Sprinkle 2 Tbsp sugar on top. Bake for 40 minutes or until set. Serve warm. Makes 8 servings. 327 calories and 8.4 g fat.

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Monday, September 25, 2006

Vegetable Noodle Soup

You can substitute vegetable broth for the chicken broth if you need a vegetarian soup.

1-2 Tbsp olive oil
1 onion, chopped
1 ½ tsp minced garlic
2 stalks celery, chopped
6 cups chicken broth
1 roma tomato, coarsely chopped
½ cup frozen corn
½ bag frozen yellow squash
1 dash ground thyme
3 dashes dried tarragon
½ tsp dill
1-2 dashes garlic pepper
¾ tsp salt (reduce if your broth is not low-sodium)
¼ tsp pepper
3 oz uncooked thin spaghetti (you can estimate)

Saute onion, garlic, and celery in olive oil in small soup pot until translucent. Add broth and bring to a boil. Add everything else except spaghetti. Simmer until celery and onion are tender, about 15-20 minutes. Add spaghetti. Cook until spaghetti is done according to package directions, about 8-9 minutes. If you prefer, you may reserve corn and tomato to add at the end. I chose to add mine earlier because I tend to forget all of the stuff I am supposed to add at the end. Serve with crackers.


Sunday, September 24, 2006

Apple Pecan Baked Pancakes

4 apples - peeled, cored, and sliced
1 cup butter
6 eggs
1-1/2 cups pancake mix
2 Tablespoons cinnamon
1 cup water
1/2 cup chopped pecans
2/3 cup sugar

Preheat oven to 450 degrees. Combine pancake mix, water, eggs, and 2 tablespoons of sugar. Mix well. Saute apples in butter. Spray a 9 x 13-inch pan with non-stick cooking spray. Put apples in pan with nuts. Pour batter evenly over the apples and nuts. Mix remaining sugar and cinnamon and sprinkle over batter. Cover with foil and bake for 30 to 35 minutes. Slice and serve. Garnish with syrup and powdered sugar.


Saturday, September 23, 2006

Cheddar-Asiago Potato Bread

3 cups cubed peeled baking potato (about 1 pound)
1 package dry yeast (about 2 1/4 teaspoons)
5 1/2 cups all-purpose flour, divided
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded extrasharp cheddar cheese
3/4 cup (3 ounces) grated Asiago cheese
Cooking spray

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 1/4 cups cooking liquid. Cool liquid to 110°. Mash the potato with a potato masher to measure 2 cups; set aside.

Combine warm cooking liquid and yeast in a large bowl, and let stand 5 minutes. Stir in the mashed potato. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir in 5 cups flour, salt, and pepper to form a stiff dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Gently knead in cheddar and Asiago.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with one portion at a time (cover the remaining dough to prevent drying), roll each portion into an 11 x 7-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place dough rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 3750. Uncover dough; bake at 375° for 1 hour or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on a wire rack.
Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice)
Calories 151; Fat 2.8g(sat 1.5g,mono 0.8g,poly 0.3g)


Friday, September 22, 2006

Corn Dip

1 (11 or 12-oz) can Mexicorn, drained
1 (4 oz) can chopped chilies, drained
3/4 cup sharp cheddar cheese, grated
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup chopped green onion
2 chopped jalapenos
2 Tbsp picante sauce
1/2 tsp salt
1/2 tsp cumin

Mix and refrigerate. Serve with tortilla chips. Yield: 16 oz.


Thursday, September 21, 2006

Slow-Cooker White Chili

3 cans Great Northern beans, drained
2 cups shredded cooked chicken (we used half a rotisserie)
1 cup chopped red bell pepper (optional)
1 cup finely chopped onion
4 cloves garlic, sliced
1 can (4 oz) chopped green chiles, with liquid
1 Tbsp ground cumin
2 tsp dried oregano
½ tsp salt or 1 chicken bouillon cube
2 can (14.5 oz each) low sodium chicken broth
2 cups tortilla chips
Lime wedges, fresh cilantro sprigs, and reduced fat sour cream, for serving. We also garnished w/ shredded cheese.

Place beans, chicken, bell pepper, onion, garlic, chiles, cumin, oregano, salt, and broth in a 4 ½ to 6-quart slow cooker. Stir to combine. Cover the cooker and cook the chili until bubbling, the ingredients have cooked down, and the liquid has thickened. This should take 4-5 hours on high, or 8-10 hours on low. Tortilla chips can be crushed, added to chili, and stirred till they soften, or used as a garnish. Spoon chili into bowls and serve with lime wedges, cilantro, and sour cream on the side.

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Wednesday, September 20, 2006

Cheddar Meat Loaves

1 egg
3/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 lb lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 tsp prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 x 9 x 2 inch baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350o for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160o. Makes 8 servings.


Tuesday, September 19, 2006

Ambrosia Fruit Salad

Although this is great with just strawberries and pineapple, I've added other fruit too.

1 fresh pineapple, cut into bite-size pieces
1 container fresh strawberries, sliced
Confectioner’s sugar
1 cup orange juice

Layer one third of fruit, alternating colors, in glass bowl. Sprinkle with confectioner’s sugar and coconut. Repeat. After the last layer of fruit, make sure the top layer is a solid color. After sprinkling with confectioner’s sugar and coconut, garnish with a few strawberries. Pour orange juice evenly over salad.


Monday, September 18, 2006

Sweet Potato Fries

These weren't too crispy when I made them, but they were very good anyway. I might try baking them on stoneware next time.

4 sweet potatoes
1 Tbsp olive oil
½ tsp cumin
½ tsp oregano
½ tsp paprika
¼ tsp salt
¼ tsp pepper

Cut sweet potatoes into small wedges or julienne strips. Leave skins on. Toss on cookie sheet with olive oil. Combine remaining ingredients and sprinkle over potatoes, tossing to coat. Bake at 4500 for 25 minutes or until crispy.


Sunday, September 17, 2006

Parmesan-Crusted Asparagus with Balsamic Vinegar

40 thin asparagus
1 Tbsp extra virgin olive oil
1 oz Parmesan cheese curls, shaved off a large chunk of cheese with a vegetable peeler
Freshly ground pepper, to taste
Balsamic vinegar, for serving

Preheat the oven to 4500. Place the asparagus in a single layer on a nonstick baking sheet. Drizzle with the olive oil and toss well, coating the asparagus completely. Spread the Parmesan curls over the top half of the asparagus spears.

Bake in the top 1/3 of the oven until cheese is melted and the asparagus is barely tender, 12-15 minutes. Season with pepper to taste. Using a metal spatula, transfer asparagus to warm plates. Serve immediately with a cruet of balsamic vinegar, allowing guests to sprinkle their asparagus with vinegar to taste.


Saturday, September 16, 2006

Coconut Coleslaw

1 lb shredded cabbage (coleslaw mix)
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tsp lemon juice
1/4 cup coconut
2 Tbsp sugar

Mix all ingredients and store in refrigerator.

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Friday, September 15, 2006

Skunk Casserole

This recipe got its name when Grandma E asked if anyone smelled the skunk, but the only thing everyone at the lake cabin could smell was Amy's chicken casserole baking in the oven… Hmmm…. I promise it doesn't taste like skunk.

1/2 roasted barbecued chicken, shredded, or whatever amount you have left over
2 cans cream of mushroom soup
1/2 cup sour cream
1 can whole kernel corn, drained
1 cup shredded mozzarella cheese
1/2 package cavatappi pasta, cooked (or whatever pasta you have)
3/4 cup mushrooms
3/4 cup onions, chopped
1 clove garlic
1/2 to 1 tsp salt (approximate)
Freshly ground pepper
1 tsp Mrs. Dash original (approximate)
3/4 cup breadcrumbs
3 Tbsp butter

Combine shredded chicken, mushroom soup, sour cream, corn, and cheese. Set aside. Drain pasta and add to chicken mixture. Saute onions, mushrooms, and garlic until soft. Add to chicken mixture. Add salt, pepper, and Mrs. Dash to taste. Pour into 9 X 13" casserole dish. Melt butter in microwave and mix with breadcrumbs. Sprinkle on top. Bake at 3500 until warmed through, about 45 minutes.


Thursday, September 14, 2006

Carrot Sandwiches

1 (8-oz) pkg cream cheese (I used fat-free)
1 large carrot, grated
1 cup chopped pecans
1 tsp garlic salt or garlic powder + some salt
1 Tbsp lowfat mayonnaise
1 loaf health nut bread

Blend together cream cheese, grated carrot, chopped pecans, garlic salt, and mayonnaise. Spread on health nut bread for sandwich. I did this in the food processor until it was smooth; you can make it smooth or chunky.

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Wednesday, September 13, 2006

Cheese Enchilada Casserole

1 cup shredded reduced fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsp chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (we prefer green)
1/4 cup shredded Monterey Jack cheese

Preheat oven to 3750. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 X 7 inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 3750 for 20 minutes or until cheese melts. Makes 4 servings. 299 calories, 6 g fat.


Tuesday, September 12, 2006

Cilantro Salsa

1 large bunch cilantro (4 oz), tough stems trimmed
2 green onions, cut into 2-inch pieces
1 Tbsp malt vinegar or red wine vinegar
1 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp hot pepper sauce
1/8 tsp salt
2 Tbsp water
1 loaf French bread, sliced in small rounds and baked until crisp, or tortilla chips

Rinse cilantro; drain but do not spin dry. In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small serving bowl. Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and water. Cover and refrigerate salsa up to 2 days if not serving right away. Serve salsa with bread. 5 calories and 1 g fat per teaspoon.


Monday, September 11, 2006

Chocolate Rice Pudding

The recipe calls for chocolate chips, but I'm sure it would be even better with good-quality chocolate instead.

¾ cup cooked rice
1 cup milk
¼ cup sugar
2-3 Tbsp chocolate chips
½ tsp vanilla
Dash salt
1/8 to ¼ tsp cinnamon

Combine rice, milk, sugar, and chocolate chips in a pan over medium heat. Cook, stirring frequently, for 20 minutes or until thick and creamy. Remove from heat. Stir in vanilla. Let cool for 10 minutes. Add salt to taste, and add 1/8 tsp cinnamon. Taste again, and add another 1/8 tsp if you’d like more cinnamon. Serve warm or cold. Makes 2-3 servings.

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Sunday, September 10, 2006

Breakfast Pizza

I don't always use fat-free cheese. This recipe is supposed to be reasonably healthy, but it's impossible to eat only one slice, so the calories will add up.

1 (8-oz) can reduced-fat crescent rolls
Cooking spray
12 oz turkey breakfast sausage
1 cup frozen shredded hash browns, thawed.
1 cup (4 oz) shredded fat-free cheddar cheese
¼ cup fat-free milk
½ tsp salt
1/8 tsp black pepper
1 carton (8 oz) egg substitute
2 Tbsp freshly grated Parmesan

Preheat oven to 3750. Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain. Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pout milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 3750 for 25 minutes or until crust is browned. Makes 8 servings. Serving size: 1 wedge. 203 calories; 6.4 g fat.


Pineapple Salsa

1 fresh pineapple, cored and diced
3 green onions, chopped
2 jalapenos, seeded and diced
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
3/4 tsp salt
½ tsp ground cumin

Combine all ingredients in a bowl. Cover and chill 1 hour.


Friday, September 08, 2006

Black Bean Chicken Tostadas

I made these tonight to use up our leftover rotisserie chicken.

30 ounces canned black beans (2 cans)
1 jalapeno pepper -- diced
3 cloves garlic -- minced
1 teaspoon salt
1/2 cup green onion -- sliced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro -- chopped
1 teaspoon cumin
4 tostada shells
4 cups iceberg lettuce -- sliced thin
8 Boneless Skinless Chicken Tenderloins
4 tomatoes -- diced
2 avocados -- diced
1 cup cheddar cheese -- shredded

Cook chicken in medium-high skillet until juices run clear. Keep warm.

Slightly drain the beans and pour into a large mixing bowl. Add the next seven ingredients and mix well. From this mixture, remove 1 1/2 cups, draining off as much liquid as possible, and place into bowl and mash to a paste consistency. Mix paste back into the remainder of the beans.

To assemble, spread 1/4 of bean mixture onto each tostada, then sprinkle each with I cup of lettuce, followed by 2 sliced chicken tenderloins and 1/4 of the tomatoes. Top with avocados and cheese.

Makes 4 tostadas. We made smaller ones, and got about 7 tostadas out of the recipe. After eating one and a half each, we were stuffed. If you make 4 tostadas, they will be big.

You can make this hot instead of cold:
Preheat oven to 350 degrees. Put tostada shells on cookie sheet. Spread with bean mixture, then top with chicken and cheese. Bake for 7-10 minutes, or until cheese is melted. Since we were using leftover chicken, it was cold when we put it on the tostadas, so we baked them for the whole 10 minutes. Have each person top tostadas with tomatoes, avocados, and lettuce. I also added sour cream.


Thursday, September 07, 2006

Rocky Road Ice Cream

I thought we needed a good ice cream recipe before the summer was over. This makes about ½ gallon. You can substitute 1 cup milk and 1 cup half and half for the 2 cups milk if you want a richer ice cream. You will need an ice cream freezer for this.

3 squares semisweet baking chocolate
2 cups whole milk
1 cup sugar
½ Tbsp vanilla
¼ tsp salt
2 cups whipping cream
½ cup egg beaters or 2 eggs, beaten
½ cup coarsely chopped pecans
1 cup mini marshmallows
1 cup chocolate chips (not mini)

Melt the three squares chocolate in the milk on low heat. If desired, put chocolate milk mixture through small strainer to get out grainy bits. My strainer is not small enough for this, so I don’t do it. Add sugar, vanilla, and salt. Put some of warm mixture in beaten eggs to heat them up a little and then stir eggs into chocolate mixture. If you are using real eggs, cook mixture over medium low heat until you think the eggs are cooked enough for your liking. If you’re worried about using the eggs, just use egg beaters instead.

Cool mixture an hour and a half, or until it is at room temperature. Add whipping cream. Freeze in ice cream freezer. While ice cream is freezer, freeze marshmallows, pecans, and chocolate chips so that when you add them to the ice cream, they won’t heat it up.

When ice cream looks done, put in medium bowl and carefully fold in cold marshmallows, nuts, and chocolate chips. Put in freezer several hours or overnight.


Wednesday, September 06, 2006

Cheese Tortellini in a Spinach and Ginger Broth

6 cups low-sodium chicken broth
1 tsp pre-chopped ginger or peeled, chopped fresh ginger
1 9-oz pkg refrigerated cheese tortellini
1 7-oz pkg fresh spinach, washed
Black pepper
2 scallions, green parts only, chopped
¼ cup pre-grated Parmesan cheese (optional)

Place chicken broth and ginger in a 4-quart saucepan and heat over medium-high heat. Cover the pan and bring to a boil, then add the tortellini. Reduce the heat to low, and let simmer until the tortellini are plump and nearly done, 5 minutes. Add the spinach and season with pepper to taste. Cover the pan and let the broth simmer until the spinach is wilted and the tortellini are soft but the cheese centers are still firm, about 2-3 minutes longer. Ladle the soup into serving bowls. Garnish each serving with scallions and Parmesan, if desired.


Tuesday, September 05, 2006

Chicken Salad

1 10-oz can chicken breast
1/3 cup red seedless grapes
1/4 cup celery
2 Tbsp chopped onion

2 Tbsp dried cranberries AND 2 Tbsp golden raisins OR 4 Tbsp mixed dried golden raisins and cherries

1/3 cup lowfat Miracle Whip

Almond slices or lettuce leaves for garnish

Combine ingredients; garnish with almonds or lettuce leaves.
Serves 3.

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Monday, September 04, 2006

Flan Cake

Cajeta is a Mexican caramel sauce. Our grocery stores here in Texas carry it. If you don’t have it where you live, you could try caramel sauce for ice cream, but it has a slightly different flavor.

1 box Duncan Hines Moist Deluxe Cake Mix
1 box (4 servings) vanilla instant pudding
4 eggs
1 cup water
1/3 oil

(the above are the ingredients for the cake mix)

1 small jar cajeta (you’ll use about ¼ cup unless you want more for garnish)
4 eggs
1 can Eagle brand sweetened condensed milk
1 small (5 oz) can evaporated milk

Prepare cake mix according to package directions for a pound cake. If you didn’t buy the Duncan Hines brand and don’t have the pound cake recipe, you just mix the eggs, water, oil, and cake mix together for about 2 minutes. Spray bundt pan well with cooking spray. Pour about ¼ cup of cajeta at the bottom of the bundt pan. Pour cake mix into bundt pan. Prepare flan topping in separate bowl: blend together evaporated milk, sweetened condensed milk, and eggs. Pour this evenly over cake batter. This will eventually end up at the bottom of the pan to become flan. Bake for approximately 40-50 minutes in a 3500 oven. Check with toothpick. Some ovens take longer. When done, let cool for about 5 minutes; loosen with knife, and turn over on a plate.


Sunday, September 03, 2006

Gooey Butter Cookies

They are best after they have cooled. It says to bake until they are golden brown; it is best not to bake them that long (once they start to turn, take them out). Their yummy texture goes away if they are overbaked.

½ cup butter, softened
¼ tsp vanilla
1 egg
1 (8-oz) pkg cream cheese, softened
1 box butter recipe cake mix
nonstick cooking spray
powdered sugar for dipping

Beat butter, vanilla, egg, and cream cheese until light and fluffy. Mix in dry cake mix. Cover and chill for 30 minutes. Preheat oven to 3500. Lightly coat cookie sheet with cooking spray. Drop dough by teaspoonful into bowl of powdered sugar; roll into balls and place on cookie sheet. Bake for 12 minutes or until golden brown. Makes 4 dozen.


Saturday, September 02, 2006

Moist Garlic Chicken

The coating in the picture above is a little lighter in color because mozzarella cheese was used instead of cheddar.

1/3 cup butter or margarine, melted
2 garlic cloves, minced
1 tsp garlic powder
¼ tsp salt
½ cup seasoned bread crumbs
¼ cup finely shredded cheddar cheese
2 Tbsp grated parmesan cheese
Dash pepper
6 boneless skinless chicken breast halves

In a shallow bowl, combine butter, garlic, garlic powder, and salt. In another bowl, combine bread crumbs, cheeses, and pepper. Dip chicken in butter mixture, then coat with crumb mixture. Place in a 13 X 9 baking dish coated with cooking spray. Cover and bake 45-50 minutes at 3500 or until chicken juices run clear.


Friday, September 01, 2006

Butternut Squash Gratin

1 butternut squash (about 2 lbs)

salt and pepper to taste

6 oz white cheddar cheese, shredded (1 ½ cups)

1 cup heavy cream

1 sprig fresh rosemary

Peel and seed squash; cut into thin slices. Arrange half of the slices in shallow 2-quart casserole that has been coated with cooking spray. Season with salt and pepper. Sprinkle half of the cheese over the top. Arrange remaining squash over cheese. Season with salt and pepper. Top with remaining cheese. If desired, cover and refrigerate overnight. Combine cream and rosemary in 2-cup glass measure. Microwave on high for 2 minutes; let stand 15 minutes. Remove rosemary. Pour rosemary cream over casserole. Cover tightly. Bake in 4000 oven for 10-15 minutes or until squash is tender and cheese is lightly browned. If desired, garnish with additional sprig of fresh rosemary. Makes 8 servings.