Amy's Recipe of the Day

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Location: Texas, United States

Wednesday, July 25, 2007

Stack-The-Deck Chicken Mozzarella Sandwich

2 pkgs crescent rolls
2 cups cooked chicken, chopped fine
1 8-oz pkg cream cheese
2 tsp Worcestershire sauce
1 ½ cups mozzarella cheese
8 oz sliced or chopped mushrooms
1 zucchini, chopped OR 1 crown broccoli, chopped fine
1 egg
salt and pepper

Saute mushrooms and zucchini. Soften cream cheese. Add Worcestershire sauce. Mix with chicken, mushrooms, and zucchini. Mix in mozzarella. Salt and pepper to taste (optional; depends on how good your chicken is!) Set aside. Spray springform pan with cooking spray. I usually cut a circle out of parchment paper and put it on the bottom; that’s optional. Open 1 pkg crescent rolls and press onto bottom of springform pan. Press filling on top of crescent roll dough. Open second package of crescent roll dough and separate into triangles. Arrange in an overlapping fashion over filling. Mix egg with 2 tsp water; brush on top of dough. (I used about half of egg) Bake at 350 degrees for 30-40 minutes, until top is browned. Makes 6 servings, or 4 giant ones.


Thursday, July 19, 2007

Sloppy Cubanos

A Rachael Ray recipe. We used Provolone cheese, and ate pickle spears on the side. Chopped pickles on the sandwiches didn’t sound so good. We also substituted lemon juice for lime juice to eliminate another trip to the store.

1 tablespoon extra-virgin olive oil (EVOO)
1/4 to 1/3 pound chorizo, casing removed, finely chopped (about 1 cup)
1 pound ground pork
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
2 teaspoons paprika (about 2/3 palmful)
2 teaspoons ground coriander (about 2/3 palmful)
1 teaspoon allspice (about 1/3 palmful)
Salt and pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce (eyeball it)
Grated peel and juice of 1 lime
1 cup chicken broth
One 8-ounce can tomato sauce
4 Portuguese rolls or submarine rolls, split
4 deli slices Swiss cheese
3 to 4 large dill or half-sour pickles, chopped

1. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, stirring, until browned, 2 minutes. Add the pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander and allspice; season with salt and pepper to taste and cook for 5 minutes. Add the brown sugar, Worcestershire sauce, lime peel and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
2. Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sammies, cover with the roll tops.


Sunday, July 15, 2007

Homemade Ice Cream

3/4 cup Egg Beaters
3/4 cup sugar
1 1/4 cups milk
1 1/4 cup heavy cream
1 tsp vanilla

Mix sugar and Egg Beaters. Add milk and cream. Mix again. Add vanilla. Mix again. Put in ice cream freezer and freeze according to your machine's directions. For thicker consistency, keep frozen overnight before eating.

You can add any flavor you want. (chocolate chips; cinnamon; mint extract; etc.) Makes 1 1/2 quarts.

If you have no time to freeze the ice cream, find a chemist with access to liquid nitrogen (see above). You can freeze your bowl of ice cream batter in about a minute.


Tuesday, July 10, 2007

Balsamic Vinaigrette Dressing

The olive oil solidifies in the fridge, so get the dressing out of the fridge at least 15 minutes before you plan to use it.

2 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 tsp brown sugar
½ tsp garlic, minced
½ tsp salt
¼ tsp black pepper
¾ cup olive oil



Monday, July 09, 2007

Chinese Chicken Noodle Soup

1 (3 lb) broiler fryer chicken
1 8-oz can mushroom pieces, undrained
6 green onions with tops
2 large carrots, cut diagonally
¼ cup soy sauce
1 Tbsp sugar
1 tsp ginger root or ½ tsp ground ginger
3 ½ oz uncooked vermicelli
5 cups water (approximately)
1 tsp salt

Heat chicken, salt, and enough water to cover; bring to a boil. Reduce heat, cover, and simmer 40 minutes. Remove chicken from broth and cool both in refrigerator. When cooled (1 hour), skim fat from broth. Remove skin from chicken and cut into bite sized pieces. Place chicken pieces, broth, and remaining ingredients (except vermicelli) in a pot. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes. Stir in vermicelli. Simmer until vermicelli is tender, 5 to 10 minutes. Serves 10.


Wednesday, July 04, 2007

Moo Shoo Pork

3/4 lb boneless pork chops cut into thin strips (1 1/2" X 1/8" X 1/8”)
3 large cloves of garlic, minced
2 Tbsp dark Asian sesame oil
8 scallions, trimmed and sliced
1 bag (10 oz) preshredded coleslaw
1 bag (8 oz) preshredded carrots (or 4 large shredded carrots)
1/2 cup hoisin sauce, plus more for brushing tortillas
3 Tbsp reduced sodium soy sauce
10 flour tortillas

Saute the pork and half the garlic in 1 Tbsp sesame oil in large nonstick skillet over medium-high heat., until cooked through, about 3 minutes. Place in bowl. Wipe out skilled with paper toweling. Heat remaining oil in skillet. Add scallions, carrots, slaw, and remaining garlic; cook, stirring occasionally until softened. Add hoisin sauce; heat through, about 2 minutes. Add pork. Gently heat through, about 2 minutes.

Spread more hoisin sauce on a tortilla. Add a large spoonful of pork filling, wrap, and eat. Dip in more soy sauce if necessary.