Amy's Recipe of the Day

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Location: Texas, United States

Sunday, February 22, 2009

Chicken And Basil Calzones

Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.


Thursday, February 19, 2009

Lisa's Caramel Puffcorn

We never can remember to take a picture of this.

It looks like caramel corn, but puffier and with no kernels.

I haven't found the Okee Dokee puffcorn yet in Texas, so I've been bringing it back from Missouri. By the way, Lisa is my parents' neighbor.
We've always made a full recipe, but I'm sure you could cut it in half. It makes a ton.

2 cups brown sugar
1/2 cup dark Karo syrup
1 cup butter
1/2 tsp baking soda

2 packages of Okee Dokee puffed corn (Dierberg's carries it)
1 pound of nuts, peanuts, mixed or whatever you want

1. Put puffs in large roaster with nuts. I usually use 2 containers--a roaster and large mixing bowl. It helps to have a double oven too.

2. Melt brown sugar, butter and Karo syrup. Bring to a boil and simmer 5 minutes.
Add the baking soda and stir well.

3. Pour the mixture over the puff corn and nuts and stir, stir, stir. It works well with a pancake turner to lift stuff up from the bottom.

4. Bake for 1 hour at 325 degrees, stirring every 10-15 minutes.

5. Turn out on wax paper and cool.


Sunday, February 08, 2009


Recipe from the Asian Festival

Dumpling Dough:
My way: Purchase package of dumpling skins from nearest Asian grocery store. No Asian grocery store in my town, but I found one 15 minutes from where I work! :)

The real way:
2 cups flour
1 cup boiling water

8 oz vegetables, finely chopped (carrots, Napa cabbage, regular cabbage, onions, etc.; whatever you want. I used carrots and regular cabbage)
3 tsp salt, divided
1 lb lean ground pork (or any other meat or tofu, or just use more veggies)
1/4 cup finely chopped green onions with tops
1 Tbsp white wine (optional)
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper or black pepper
(Not in recipe, but I added 1 1/2 tsp bottled minced ginger)

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil

2-4 Tbsp vegetable oil for frying (I used more)

Prep: Cut cabbage into thin strips (if you're using cabbage) and mix with 2 tsp salt. Set aside for 5 minutes. Squeeze out excess moisture. (I forgot to do this, but I didn't use Napa cabbage, so I don't know if you need to.)

In large bowl, mix vegetables, pork, green onions, wine, cornstarch, remaining 1 tsp salt, sesame oil, white pepper, and ginger if you're using it.

In a bowl, mix flour and boiling water until soft dough forms. Knead dough on a lightly floured surface about 5 minutes or until smooth.

Divide dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2 inch slices.

Roll 1 slice into a 3-inch circle and place 1 Tbsp pork mixture into center of circle. (or grab first skin off of stack of storebought ones do the same.)

Lift up edges of circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough/storebought skins and filling.

Heat a wok or nonstick skillet until very hot. Add 1 Tbsp vegetable oil, tilting the wok to coat the sides. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. (Check by cutting into one to make sure meat is done, if using meat.) Repeat with the remaining dumplings.

For dipping sauce, mix soy sauce with sesame oil. Serve with the dumplings.


Broccoli Cheese Soup

1 can family size Cream of Chicken Soup
3 tablespoons grated onion
2 tablespoons butter
2 cups shredded Cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed until very tender

You can do this from start to finish in just a few minutes, and it tastes TOTALLY homemade! Good enough for company! We serve in a bread bowl! (Comment from original author; I've never tried a bread bowl. Sounds good though...)

In a large pot, sauté onion in the butter. Over low heat: Add can of soup (undiluted) to pot and stir.

Add cheese and stir until thoroughly melted. Add milk and whisk until smooth. Add the broccoli and stir. Simmer until bubbly.

This is also even better using a package of mixed broccoli and cauliflower, steamed.

I did use both. Steam it in the microwave first so it's as soft as you like it.

After sautéing the onion, you can put all the ingredients into a Crock-Pot if you prefer, and cook, stirring occasionally, until bubbly.

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Saturday, February 07, 2009

Chocolate Chip-Peanut Butter Bread Pudding

6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk

Place the buttered bread cubes in a 9x9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.

Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.

**From It said to cream peanut butter and sugar and there is no sugar listed in the recipe. I used 1/4 cup regular sugar, and it turned out fine.


Friday, February 06, 2009

Mexican Corn-Shrimp Soup

From Mary Schlueter.

1 medium bell pepper (half red, half green)
2 cans whole kernel corn
2 cans creamed corn
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp thyme
1 tsp garlic powder
2 onions, chopped
3 cups milk
2 (1-lb) mild jalapeno Velveeta
2 Tbsp chicken bouillon granules
1 lb shrimp, shelled

Saute onion and green pepper. Add all other ingredients except shrimp and simmer gently until cheese is melted, being careful not to scorch. Add shrimp 10 minutes before serving.

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Thursday, February 05, 2009

Tomato Rice Soup

3 Tbsp unsalted butter
1 small onion, chopped
1 small clove garlic, minced
2 tsp dried oregano
2/3 cup white rice, uncooked
1 tsp salt, plus more to taste
½ tsp pepper, plus more to taste
1 15-oz can tomato sauce (or 1 16-oz box strained tomatoes)
3 cups low sodium chicken stock
2 cups milk

Melt butter in medium stockpot. Add onion and garlic; cook, stirring, until onion is translucent and fragrant, about 3 minutes. Add oregano, rice, salt, and pepper; continue to cook, stirring constantly, to coat the rice with butter. Add tomatoes or sauce and stock; bring to a boil. Immediately reduce heat and simmer until rice is tender, about 25 minutes. Stir in milk and cook until soup is hot, about 3 to 5 minutes. Adjust seasoning to taste with salt, pepper, and oregano.


Wednesday, February 04, 2009

Andrea's Turkey or Chicken Chili

1 small turkey (or chicken)
6 cups chicken broth
1 bag great northern beans
Lawry's seasoned salt

Soak beans according to package directions. Roast turkey in oven according to package directions. Put soaked, drained beans in pot with chicken broth (I always make my own with chicken bouillon: boil 6 cups water with 6 cubes bouillon or 6 tsp bouillon granules, but you can buy canned too, or if you are a wonder-cook, boil a chicken). Add cubed turkey. Add seasoned salt to taste. Simmer until beans are done. Check bean package for recommended time, approximately 1 1/2 to 2 hours.

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Tuesday, February 03, 2009

Tex-Mex Corn Chip Chili

From Rachael Ray

2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 10-ounce can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 ounces pepper jack cheese, shredded (about 3 cups)
One bag (about 10 ounces) corn chips, such as Fritos

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over mediumlow heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.

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Monday, February 02, 2009

Tortellini Soup

2 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed and chopped
Salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese. Yield: 8 servings (2-1/2 quarts).

From Taste of Home


Sunday, February 01, 2009

Baked Potato Soup

4 medium potatoes (2 lbs)
1/4 cups butter or margarine
2 Tbsp flour
3 cups milk
1 Tbsp instant chicken bouillon
Dash ground cayenne pepper
1/2 cup sour cream
1/2 cup finely shredded sharp cheddar cheese
1/3 cup thinly sliced green onion
1/4 cup real bacon bits
Freshly ground black pepper

Scrub potatoes; pierce with fork. Bake until tender (about an hour or so) OR microwave on high for 14-16 minutes, checking every few minutes; cover and let stand. Meanwhile, in large saucepan over medium-high heat, melt butter and whisk in flour. Cook, stirring constantly for 2 minutes or until bubbly. Slowly whisk in milk, bouillon, and cayenne pepper. Cook, stirring frequently, until thickened and bubbly, about 8 minutes. Cut potatoes into cubes (do not peel). Stir into saucepan; heat for 2-3 minutes until thickened. Ladle soup into serving bowls; top with remaining ingredients. Makes 4-6 servings.