Amy's Recipe of the Day

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Location: Texas, United States

Thursday, February 28, 2008

Baked Rice

1 can condensed cream of mushroom soup
1 can beef broth
1 can condensed french onion soup
2 cups instant rice
1 stick butter, melted

Combine all ingredients in a baking dish. Bake at 350 degrees for 30 minutes.


Friday, February 22, 2008

Honey-Pecan Crusted Chicken

The chicken breasts are not pictured because they got eaten first, and therefore were not available for my photography session. We did choose to use boneless skinless breasts; I think the original recipe assumes you will use regular bone-in chicken.

1/4 tsp salt
1/4 tsp pepper
4 6-oz chicken breast halves,skinned
8 4-oz chicken drumsticks, skinned
1/4 cup honey
2 TBS dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1-1/4 cups cornflakes, finely crushed ~ (4 cups uncrushed)
1/2 cup pecans, finely chopped
cooking spray

Preheat oven to 400ºF.

Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400ºF for 40 minutes or until done.


Thursday, February 14, 2008

White Cheese Chicken Lasagna

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.


Sunday, February 10, 2008

Year Of The Rat Peanut Butter Cookies

1 cup creamy peanut butter
½ cup butter (no substitutes, softened)
½ cup sugar
½ cup packed brown sugar
1 egg
1 tsp vanilla
1 ½ cups flour
½ tsp baking soda
½ cup peanut halves
2 Tbsp green and red mini M & M baking bits
4 tsp mini semi-sweet chocolate chips
60-66 2-inch pieces red or black licorice (ropes are best; I could only find twists so I had to cut them)

In a large mixing bowl, cream peanut butter, butter, sugar, and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate 1 hour or until easy to handle. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for ears. Add one M & M for nose and 2 chocolate chips for eyes. Bake at 350 degrees for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely. Makes 5 dozen.

Thursday, February 07, 2008

Cashew Chicken

Happy New Year!
It is the Year of the Rat. Here is some Chinese food for you. I read in one source that this isn't totally Chinese--they would serve this same dish with peanuts, not cashews.

Serves 3 to 4


8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

1 egg white
1 teaspoon salt
1 teaspoon cornstarch (corn flour)
5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as garnish (if desired)


Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.

Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.

Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

Note: I could have done with a little more sauce, and maybe some minced ginger. I did add a pinch of ground ginger, as I was out of minced.


Monday, February 04, 2008

Marinated Carrot Shreds

Sorry there aren't too many in the picture. We were almost done eating them when I remembered to take a picture.

9 oz carrots
2 tsp salt, or to taste
1 tsp coriander (cilantro), chopped (I used dried, but fresh is better)
1 tsp garlic shoot, shredded or 1 tsp minced garlic
2 tsp chili oil
1 tsp sesame oil
1 1/2 tsp sugar
1 1/2 tsp vinegar (I used rice vinegar)


1. Wash and peel the carrots. Cut into 2 3/4 inch (7 cm) shreds. (Or, put on shred setting and run through food processor.) Mix with 1 tsp of the salt and place in a sieve or strainer so the excess water drains off.

2. Rinse the salt off and squeeze off the excess water. Place in a bowl with the coriander and garlic shoot. Add the chili oil, the remaining 1 tsp salt, the sesame oil, sugar and vinegar. Blend well and serve.