Amy's Recipe of the Day

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Location: Texas, United States

Sunday, February 25, 2007

Turkey Mexicali

1 lb skinless, boneless turkey breast strips or chicken breasts, cut into thin strips
1 15.25-oz can corn, drained
1 15-oz can black beans, rinsed and drained
1 Tbsp ground cumin
1 tsp chili powder
1 onion, halved and cut into thin wedges
1 green bell pepper, cut into thin strips
1 14.5-oz can diced peeled tomatoes, undrained
1 6-oz can tomato paste
shredded cheese for garnish
sour cream for garnish

In a 3.5-quart electric slow cooker, combine all ingredients; mix well. Cover on cook on the low setting 4 ½ to 5 hours, or until turkey is cooked through. We served it on tortillas with cheese and sour cream.


Monday, February 19, 2007

Good Luck Pig Cookies

Happy Chinese New Year!
The second photo depicts Martina's creative interpretation of a pig. I think she is inspired by Picasso. Actually, it is a joint effort. She and I each put some eyes on, and I happened to put the eyes on her Picasso Pig. The piggies that she "eyed" look like Cyclops. She refused to put more than one eye on her pigs.

½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 ½ tsp vanilla
5 to 6 drops red food color
2 ½ cups flour
½ tsp baking powder
½ tsp salt
1/8 tsp nutmeg
Mini fun chips or mini chocolate chips

In large mixer bowl, beat butter, shortening, and sugar until light and fluffy. Mix in egg, vanilla, and food color until blended. In medium bowl, combine flour, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating at low speed until blended, then at medium speed until it forms a ball. Shape dough into a log about 2 ½ inches in diameter. Wrap in plastic wrap; chill about 30 minutes to firm dough. Cut 20 slices, about ¼ inch thick. Place on ungreased cookie sheets; gently pat to reshape if needed. Use remaining dough to form ears and snout. Use mini chips for eyes; make indents for nostrils. Bake in 325 degree oven for 18-20 minutes or until bottoms are very lightly browned. Cool on wire rack. Makes 20 cookies.


Wednesday, February 14, 2007

Italian-Style Deli Roll

I used 2 cans of Pillsbury pizza dough instead of the frozen bread dough because I didn't have time to thaw frozen bread dough.

2 Tbsp cornmeal
½ pound sliced provolone
½ pound sliced roast beef
1 cup sliced turkey pepperoni (4 oz)
1 jar (12 oz) roasted red peppers, drained
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg white, slightly beaten
1 Tbsp sesame seeds

Heat oven to 400 degrees. Line 15 X 10-inch jelly roll pan with foil. Coat foil with cooking spray (unless you use Reynolds Release). Sprinkle with cornmeal. Coarsely chop beef, pepperoni, cheese, and peppers. On floured surface, roll 1 loaf dough into 16 X 10-inch rectangle. Sprinkle with half the provolone, roast beef, pepperoni, and peppers, leaving ½-inch border. Starting from long side, roll up, jelly-roll style. Pinch ends of roll to seal; fold under. Place, seam side down, on prepared pan, about inches from long side. Repeat with remaining dough and chopped ingredients. Place on pan about 2 inches from other roll. Brush rolls with egg white; sprinkle tops with sesame seeds. Bake in 4000\ degree oven until bread in browned and sounds hollow when tapped, 20 to 25 minutes. Cut into ¾-inch thick slices. Serve warm or chilled. Makes 2 rolls with about 32 slices total. 129 calories, 4 g fat. (I think the nutrition info is per slice; it doesn’t specify in the recipe. You will want to eat 2-3 slices in one meal.)


Tuesday, February 13, 2007

Beef & Barley Stroganoff Stew -- Crock Pot

1 pound beef stew meat, cut into 1/2-inch cubes
1/2 cup finely chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can condensed beef broth
1/2 cup water
1/2 cup pearl barley
2 tablespoons catsup
1 teaspoon paprika
1 teaspoon salt
Dash of pepper
2 cups sliced fresh mushrooms
1/2 cup sour cream

Mix all ingredients except the sour cream in a 4-quart crockpot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream. Serve over egg noodles, or just eat as a stew like we did, since it is full of barley.


Monday, February 12, 2007

Savory Muffins

1 1/4 cups all-purpose flour
3/4 cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 cup reduced-calorie margarine, melted
1/2 cup egg substitute
1 cup nonfat buttermilk
3 breakfast sausage patties, crumbled, or the equivalent in bulk sausage
2 teaspoons grated Parmesan cheese
Cooking Instructions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
3. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

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Sunday, February 11, 2007

Mocha Rum Cheesecake

4 Tbsp butter, melted
1 ½ cups chocolate wafer crumbs or Oreo crumbs

4 Tbsp light rum
1 Tbsp instant espresso
1 pound (2 8-oz pkg) cream cheese, softened
1 cup sugar
3 large eggs, at room temperature
4 oz semisweet chocolate, melted
1 ½ tsp vanilla
3 cups sour cream at room temperature

Preheat oven to 325 degrees.
Crust: Combine butter and chocolate cookie crumbs. Press into bottom of buttered 10-inch springform pan. (I put parchment on the bottom of mine.) Bake 10 minutes. Remove from oven and cool on rack.

To make filling: In separate bowl, whisk the rum and espresso until well blended; set aside. In large bowl on low speed, beat cream cheese until very smooth. Gradually add sugar. Add eggs one at a time. Scrape down bowl periodically with rubber spatula. Beat in melted chocolate until smooth. Stir in vanilla and rum mixture until well combined. Stir in sour cream, mixing thoroughly.

Pour batter into pan and set pan on baking sheet. Bake until edges are set and center moves only slightly when pan is shaken, about 80 minutes. At the end of the baking time, turn off the heat and using a wooden spoon to keep the oven door slightly ajar, cool the cake in oven for 1 hour before removing. Cover and refrigerate at least 12 hours.

Remove cake from refrigerator at least 15- 30 minutes before serving.

No toppings should be added according to the recipe, but I wanted to decorate mine. Here is what I did:

Chocolate Ganache:
2 squares semisweet chocolate, cut up
1 ½ - 2 Tbsp butter
¾ cup powdered sugar
3 Tbsp hot water

Melt chocolate and butter in microwave for about 20-30 seconds. Stir until smooth. Stir in powdered sugar and hot water. Add more water if too thick. Pour over cake, smoothing so top of cake is covered.

Decorator frosting (not very much):
¼ cup shortening
½ tsp vanilla
1/8 tsp almond extract
1 ½ cups powdered sugar
1-2 Tbsp milk

Beat shortening and extract w/ electric mixer 30 seconds. Add half of powdered sugar, beating well. Add ½ Tbsp milk. Gradually beat in remaining powdered sugar and enough milk to make of decorating consistency.


Friday, February 09, 2007

Chocolate Rebel Bars

1 cup butter or margarine
2 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup flour
1 tsp. baking soda
2 cups quick rolled oats
2 Tbls. butter or margarine
1 14oz. can sweetened condensed milk
1 12oz. bag of chocolate chips
1 tsp. vanilla

Cream 1 cup butter and brown sugar, blend in eggs and 1 tsp. vanilla. Combine flour, soda, and oats, stir into creamed mixture. Spread 2/3 of the dough into greased 9x13 pan. In saucepan, combine 2 Tbls. butter, sweetened condensed milk, and chocolate chips. Cook and stir over low heat until butter and chocolate melt. Stir in 1 tsp. vanilla. Spread chocolate mixture over dough in pan. Drop remaining dough by teaspoonfuls on top of chocolate mixture. Bake 25-35 minutes or until brown at 350*F. Cool thoroughly, cut into 1 1/2 inch bars.


Tuesday, February 06, 2007

Wild Rice Soup

1/2 pound wild rice
2 carrots, sliced
2 stalks celery, cut up
1 large onion, chopped
1 large can mushrooms (optional)
2 cans chicken broth & water to make it soupy.
1 pound of Velveeta cheese
1 pint half and half

Boil rice for 45 minutes, then drain.
Saute vegetables in butter for a few minutes and then add to drained rice.
Add chicken broth and water. Add Velveeta cheese, cubed and simmer for 1 1/2 to 2 hours. Just before serving add half and half. Garnish with bacon bits.

Note: This is a favorite to use up left over turkey after Thanksgiving. Turkey stock can be substituted for the chicken broth. This soup freezes well. But do not allow to cook in a crock pot for extended time or the rice will swell and it will not be soup.

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Monday, February 05, 2007

Chicago Hot Dogs

Yes, there is a hot dog in there somewhere. Sport peppers not pictured. I just didn't want them. HEB didn't carry poppy seed buns, so this is a sesame seed bun. I sprinkled some poppy seeds inside.

In honor of the Super Bowl. Unfortunately, they lost.

Poppy seed buns
Celery salt
Hot dogs
Minced onion
Tomato wedges
Dill pickles
Sweet relish
Sport peppers

Put hot dogs in pot with water. Steam buns in steamer basket over boiling hot dogs. Put a hot dog in each bun, along with dill pickle spear, tomatoes, onions, relish, mustard, celery salt, and sport peppers.