Amy's Recipe of the Day

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Location: Texas, United States

Saturday, August 25, 2007

Oven Fried Catfish

Sorry, I forgot to take a picture. It just looks like catfish fillets coated in corn flakes... I also forgot to add the melted butter, so if you want to make it healthier, it will still taste good.

1/4 c. milk
1 tsp. minced onion
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. paprika
1/2 c. finely crushed corn flakes
1 lb. fish fillets
1/4 c. melted butter

Combine first four ingredients. Mix paprika and corn flakes together in a separate bowl. Dip fish fillets in milk mixture then roll in crumbs. Place in a shallow, greased baking dish. Pour melted butter over the fish. Bake at 500 degrees for 20 minutes.


Thursday, August 23, 2007

Cheese Enchiladas

2 cans (15 oz each) tomato sauce
1 1/3 cups water
2 Tbsp chili powder
2 garlic cloves, minced
1 tsp oregano
½ tsp cumin
16 flour tortillas, warmed (8-inch)
4 cups Monterey Jack cheese, shredded
2 ½ cups (10 oz) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 oz) sour cream (I used fat-free)
¼ cup minced fresh parsley (I used 1 Tbsp dried)
½ tsp salt
½ tsp pepper
Optional for garnish: lettuce, sliced ripe olives, additional sour cream

In large saucepan, combine first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. (Mine didn’t really thicken, but was just fine.) Spoon 2 Tbsp sauce over each tortilla.

In a large bowl, combine the Monterey Jack cheese, 2 cups cheddar cheese, onions, sour cream, parsley, salt, and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13 X 9-inch baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer until cheese is melted. Garnish with lettuce, olives, and sour cream if desired. Makes 16. (We could only eat one for each meal!)


Saturday, August 18, 2007

Oven-Baked Sweet Potato Fries

I posted a sweet potato fries recipe several months ago, but I found this one today and I like it better.

1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

Nutrition information per serving: protein: 1.73 g; fat: 3.78 g; carbohydrate: 24.1 g; fiber: 0; sodium: 295 mg; cholesterol: 0; calories: 136.


Monday, August 06, 2007

Hot Artichoke Spread

½ cup reduced-fat mayonnaise
½ cup fat-free sour cream
1 can (11 oz) artichoke hearts, drained and chopped
1/3 cup freshly grated Parmesan cheese
2 Tbsp chopped pimientos (optional)
1/8 tsp hot pepper sauce

Heat oven to 350 degrees. In bowl, whisk together mayonnaise and sour cream. Stir in artichoke hearts, Parmesan cheese, pimientos, and hot pepper sauce. Spoon into an oven-proof baking dish. Bake 30 minutes, or until hot and bubbly. Serve with crackers (I like reduced fat Wheat Thins) or French bread slices. 64 calories/serving; 4 g fat.


Sunday, August 05, 2007

Strawberry White Chocolate Cookie Pie

1 18-oz pkg cookie dough (chocolate chip or white chocolate chip, if they make it)
Your favorite cookie dough recipe (I made white chocolate chip)
1 lb fresh strawberries
1 8-oz pkg cream cheese
1 tsp vanilla
¾ tsp almond extract
¼ cup sugar
2 squares Ghirardelli white chocolate (or dark chocolate)
½ tsp shortening

In greased 9-inch pie plate, slice cookie dough and press into bottom. If you made your own, you will have too much, so arrange dough for 1 dozen cookies on a cookie sheet, then press the rest into the pie plate. Bake at 350 for about 22 minutes, until brown.

Combine cream cheese, softened, with vanilla, almond, and sugar. Spread on top of cooled cookie pie. Just before serving, cut tops off of strawberries, and place strawberries (point up) all over top of cream cheese layer. Microwave white chocolate with shortening for about 20 seconds. Stir. If not melted, continue in 10- or 15-second intervals. When melted, drizzle on top of pie.


Saturday, August 04, 2007

Crisp Potato Hash Browns

4 cups shredded peeled baking potato (about 1 1/4 pounds)
1/4 cup thinly sliced green onions
1/4 cup chopped green bell pepper
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Cooking spray

Preheat oven to 475°.
Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato, onions, and bell pepper in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat.
Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 cup potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.
8 servings (serving size: 1 hash brown)


Friday, August 03, 2007

Cinnamon Palmiers

1 box Puff Pastry (you'll use half, unless you make a double recipe)

Remove 1 pastry sheet from box and let thaw for 40 minutes. Keep covered well while thawing. When thawed, open it up cut in half lengthwise. Take one half and roll with rolling pin until it's approximately 11 inches by 17 inches. Mix about 1/2 cup sugar with about 2 tsp cinnamon (you can vary the amounts to your taste). Sprinkle 2 Tbsp cinnamon sugar on the pastry. Take the two shorter ends of pastry and fold them so they meet in the middle. Sprinkle about 2 Tbsp more cinnamon sugar on it and fold it again. Sprinkle a little more and fold again. Fold it again and press with your fingers. Cut into 16 pieces. Set them, with one of the cut sides down, onto a baking sheet covered with Reynold's Release. Repeat with other half of pastry. Bake at 425 degrees for 10-12 minutes. Makes 32.

Note: I liked these better when I made them a little thicker by cutting each roll into about 10-12 pieces instead of 16. If you need a lot of cookies, use the whole box of puff pastry. (note: Puff Pastry is NOT phyllo dough. I know the boxes look the same.)


Thursday, August 02, 2007

Cumin-Spiced Pork with Avocado Tomatillo Salsa

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon lemon pepper
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed

2 tomatillos
1/2 cup diced peeled avocado
1/2 cup chopped peeled cucumber
1/4 cup chopped fresh cilantro
1 teaspoon lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 minced seeded jalapeño pepper

To prepare pork, combine first 5 ingredients, and rub over pork. Place pork on a jelly roll pan. Bake at 425° for 25 minutes or until a thermometer registers 160° (slightly pink). Let the pork stand 5 minutes before slicing.
To prepare salsa, discard husks and stems from tomatillos. Finely chop tomatillos; place in a medium bowl. Add avocado and remaining ingredients; toss well.
4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)


Wednesday, August 01, 2007

Jell-O Pudding Chocolate Chip Cookies

2 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. light brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) chocolate instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts, optional
Combine butter, the sugars, vanilla and the pudding mix in large bowl, beat until smooth and creamy. Beat in the eggs. Gradually add flour and soda; then stir chips and nuts. Batter will be stiff.
Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.


Corn Chip Chili Pie

1 Tbsp olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
¾ pound lean ground beef
2 ½ Tbsp chili powder
1 Tbsp flour
1 tsp cumin
½ tsp salt
¼ tsp black pepper
1 can (28 oz) whole tomatoes, with juice
1 can (15 oz) black beans, rinsed and drained
½ cup water (optional)
1 ½ cups shredded Cheddar or Monterey Jack cheese
6 cups corn chips, divided
¼ cup minced red onion (I used white to eliminate trip to store)
1 Tbsp minced fresh cilantro
1 medium tomatillo, finely chopped (optional)

In large, heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add garlic; continue cooking, stirring constantly, 1 minute longer.

Add beef to skillet; cook, breaking up with a wooden spoon, until beef is no longer pink, about 5 minutes. Add chili powder, flour, cumin, salt, and pepper to the skillet; cook, stirring constantly, 1 minute longer.

Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water. (Recipe did not say to break up tomatoes, but I did.)

Preheat oven to 350 degrees. Pour 3 cups corn chips into a 9-inch pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Arrange remaining whole corn chips around the edges of pie plate to form a raised rim.

Spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 minutes. For garnish, sprinkle with onion, cilantro, and tomatillo; serve.