Amy's Recipe of the Day

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Location: Texas, United States

Saturday, September 20, 2008

Cream of Broccoli Chicken Soup

1 ½ tsp butter
¼ cup flour
¾ cup fat-free half and half
2 cups water
2 tsp chicken bouillon
1 leftover cooked chicken breast
1 handful fresh or frozen broccoli, thawed
1 handful shredded mozzarella cheese
1 tsp minced garlic
Salt and pepper

Prep: Chop up chicken breast. Finely chop broccoli. I use my Pampered Chef chopper. Steam broccoli with a little water in the microwave until it’s as tender as you like it.
Put butter in saucepan and melt over medium or medium high heat. Add a few teaspoons of the flour while stirring. Add half of the half and half and stir quickly. Then put the rest of the flour and half and half together in a container with a lid and shake. Add mixture to saucepan and stir. Stir in half of the water with half of the bouillon. Bring mixture to a light boil, and stir frequently while it thickens. Once it is thick, add the rest of the water and bouillon and stir. Let thicken a little more, and stir in chicken, broccoli, garlic, and cheese. Season with salt and pepper. Do you want it thinner? Add more water. If that dilutes it, add more bouillon. Serve when chicken and broccoli are heated through. Serves 2.

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Wednesday, September 17, 2008

Wild Rice Salad

This is from Simply Recipes. There were no pine nuts to be had in Wal-Mart, so I had to use sunflower seeds. (Worked just fine.) I bought the peas, but didn't realize until several days later that I forgot to add them to the salad.

1 cup long grain rice
1 cup wild rice
4 cups chicken broth
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
Salt and pepper

1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp dark sesame oil

1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.

2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.

3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.

Chill completely before serving. Serves 8-10.

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Sunday, September 07, 2008

Butterfinger Cookies

1 cup butter, softened
1 cup peanut butter, smooth or crunchy
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3 bars (2.1 oz each) Butterfinger candy, finely crushed
1 oz milk chocolate, melted (If you want it to drizzle well, use the Ghirardelli baking chocolate)

In large mixer bowl with electric mixer at medium speed, beat together butter, peanut butter, and sugars until very smooth and light in color. Beat in eggs and vanilla. In small bowl, combine flour and baking soda. Stir into peanut butter mixture until evenly mixed. Chill dough for 30 minutes. Roll walnut-sized pieces of dough between hands to make even balls. Roll in crushed Butterfingers and place on parchment-lined baking sheets. Bake in 3500 oven for 8 to 10 minutes until puffy (do not overbake). Cool 2 minutes on baking sheets, Cool completely on wire racks. Drizzle melted chocolate over cookies. Makes about 4 dozen.