Amy's Recipe of the Day

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Location: Texas, United States

Tuesday, April 29, 2008

Shrimp Boil

1 lb medium shrimp, in shell
4 corn cobbettes (or more if you like more corn than one cobbette)
1 lb small red potatoes, cut in fourths (or eighths if not too small)
Optional: one onion, peeled and cut in four pieces

4 bay leaves
1 tbsp. black peppercorns or coarse pepper
1 tbsp. salt
2 tsp. cayenne pepper
1 tsp. celery seed
1 tsp. whole cloves
1 tsp. mustard seed
1 tbsp. allspice
1 tsp. dry thyme leaves

Boil a big pot of water on the stove. Three quarts is good. I think I used more. Once it boils, add spices and then add potatoes. Add onion if you choose to use onion. Boil 10 minutes. Add corn. Boil 5 minutes more. Add shrimp. Boil 3 minutes.
Drain and serve. (Make sure shrimp come out pronto.) Add salt and pepper to taste. Broth can be strained and reserved in fridge or freezer to do another shrimp boil.
Serves 4.


Sunday, April 20, 2008

Celery Seed Dressing

1 medium onion, or 2/3 big sweet onion
1 tsp mustard
1 tsp salt
1 tsp celery seed
1/3 cup red wine vinegar
2/3 cup sugar
1 cup oil

Chop onion into 4 pieces and put all ingredients in food processor and process until smooth.

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Monday, April 14, 2008

Crunchy Buttermilk-Coconut Chicken Fingers

1 pound skinless, boneless chicken breasts
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes
3/4 cup flaked sweetened coconut, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
Cooking spray

1. Cut chicken into 20 (1/4-inch-thick) strips. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
2. Preheat oven to 475°. Place baking sheet in oven.
3. Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
4. Working with 1 chicken strip at a time, dip into egg mixture; dredge in cornflake mixture. Repeat procedure with remaining chicken, egg mixture, and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 475° for 6 minutes or until done. Serve immediately.
4 servings (serving size: 5 chicken fingers)