Amy's Recipe of the Day

My Photo
Location: Texas, United States

Sunday, August 31, 2008

Creamy Dill Dressing

We found this in Grandma Eckhardt's recipe box. I had three helpings of salad at both lunch and dinner today so I could keep eating this dressing. It is a little salty, so I might add just a touch less salt next time. I also doubled the recipe. We have a picture but it's not downloaded yet.

1/4 cup mayonnaise
1/4 cup evaporated skim milk
2 Tbsp wine vinegar (we used white wine vinegar)
1 1/2 tsp catsup
1/2 garlic clove
1/2 tsp celery salt
1/4 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
1-2 drops hot sauce

Combine all ingredients in a blender. Process until smooth. Makes 6 servings.


Monday, August 25, 2008

BLT Turkey Burger Clubs

This is a Rachael Ray recipe. I used buns instead of the toasted bread because I had buns to use up. We also made them normal-sized and got 4 servings.

* 2 tablespoons extra virgin olive oil (plus extra for drizzling)
* 5 slices smoky bacon
* 1 small leek
* 3/4 lb ground turkey breast
* 1 tablespoon McCormick's Montreal Brand steak seasoning
* 6-8 soft sun-dried tomatoes, chopped
* 1 vine-ripe tomato, thinly sliced
* salt
* 6 slices white bread
* 1/2 cup soft cheese spread with herbs (such as Alouette or Boursin)
* 1/4 cup cream or half-and-half
* black pepper
* 4 lettuce leaves (green leaf or bibb)


1. Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
2. Chop one slice of bacon and add it to the pan.
3. While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
4. Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
5. Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
6. Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
7. Return skillet to stove over low heat; add in 2 tablespoons oil.
8. Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
9. Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
10. Increase heat under oil; add in the patties; cook for 6 minutes on each side.
11. Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
12. Season sliced tomatoes with salt.
13. Place the sliced bread under the broiler; toast for 1 minute on each side.
14. In a food processor, combine the herbed cheese, cream, and pepper.
15. Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.

Friday, August 22, 2008

Carrot Sandwiches

From the Gruene General Store Cookbook. I put the ingredients (except for bread) in the food processor, but you can make it chunky too and just mix them together by hand. I forgot to take a picture of this when I made it last, but they looked like tea sandwiches with a pate filling.

1 (8-oz) pkg cream cheese (I use fat-free or reduced fat)
1 large carrot, grated
1 cup chopped pecans
1 tsp garlic salt or garlic powder + some salt
1 Tbsp lowfat mayonnaise
1 loaf health nut bread

Blend together cream cheese, grated carrot, chopped pecans, garlic salt, and mayonnaise. Spread on health nut bread for sandwich.

Labels: ,

Thursday, August 21, 2008

Parmesan Risotto

5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated

In a small saucepan, bring stock to a boil and reduce heat to a simmer.
In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown. Add minced garlic, rice and stir. Turn heat to medium high and stir in 1/2 cup broth
Bring the stock to a simmer in a saucepan.
Stir in the rice.
Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously.
As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time.
It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot.
It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender.
When rice is done, stir in the butter and cheese, then serve warm. Sprinkle with chopped parsley for a garnish, if desired.
The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan.


Sunday, August 17, 2008

Cupcake Pops

Here's something fun and unique.  The recipe is long, and having the pictures helps, so I am posting the link for you:


Tuesday, August 12, 2008

Nacho Chicken

8 boneless skinless chicken breast halves
1 can whole green chilies, drained
1/4 lb Monterey Jack cheese
1/2 cup butter or margarine, melted
1 package nacho-flavored tortilla chips, finely crushed

Pound chicken breasts 1/4-inch thick; set aside. Slice chilies in half lengthwise and remove seeds; cut into 8 pieces total. Cut cheese into 1-1/2 X 1-1/2 inch sticks. Place 1 piece chile and 1 stick cheese on each chicken breast (I think this would taste better if you pat each chicken piece with a little salt and pepper before doing this). Roll up jelly roll fashion to enclose filling; secure with toothpicks. Dip each roll in butter, reserving remainder; coat with crushed chips. Place seam-side down in 9 X 13-inch baking dish. Drizzle with remaining butter. Refrigerate at least 1 hour or up to 24 hours. Bake, uncovered, in 400 degree oven for 20-25 minutes or until chicken is done. Serve with salsa. Makes 8 servings.


Wednesday, August 06, 2008

Shrimp Scampi

We used smaller frozen cooked shrimp (it was what we already had on hand) and just heated them up in the skillet.

1 ½ lbs large shrimp (16-24)
1/3 cup clarified butter
4 Tbsp minced garlic
6 green onions, thinly sliced
¼ cup dry white wine
2 Tbsp lemon juice
2 Tbsp chopped fresh parsley
salt and pepper to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1-2 minutes until softened but not browned. Add shrimp, green onions, wine, and lemon juice; cook until shrimp are pink and firm, about 1-2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 servings. (We got about 3-4 servings – since when is 2-3 shrimp a serving??)


Friday, August 01, 2008

Microwave Pralines

I am working on how to best get these off the wax paper. They stuck pretty bad. Reynolds' Release might work. Also, when we refrigerated these overnight and then took them out, and left them out all day, they came off ever-so-slightly easier at the end of the day.

1 lb brown sugar
2 cups whipping cream
2 Tbsp butter
2 cups pecans

In large bowl, combine sugar and cream, stirring well; microwave on high 14 minutes, stirring after 7 minutes. Add butter and pecans; microwave on high 1 to 2 minutes. Working quickly, drop by large tablespoons on wax paper. If necessary, return bowl for a few minutes to soften mixture; let stand to harden, about 30 minutes. Makes about 30.