Amy's Recipe of the Day

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Location: Texas, United States

Friday, May 29, 2009

Wine-Glazed Chicken

From Southern Living. I used skinless, boneless thighs instead of legs.

1 tsp salt
1/2 tsp ground nutmeg
8 chicken legs
1/4 cup butter or margarine
1 1/3 cups dry white wine (or sparkling white grape juice)
1 cup sliced fresh mushrooms
1 red bell pepper, thinly sliced
3 green onions, chopped
2 Tbsp chicken broth
4 tsp cornstarch
Hot cooked rice

Sprinkle salt and nutmeg over chicken
Melt butter in a medium-size skillet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.

Stir in wine and next 3 ingredients; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.

Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened. Serve drumsticks over rice; spoon glaze over chicken. Garnish with parsley if desired.


Thursday, May 28, 2009

Raspberry-Rhubarb Pie

If you, like me, have to use frozen rhubarb because your store doesn't carry fresh, I recommend softening it in the microwave beforehand. Mine was a little hard. You will NOT need to do this with frozen raspberries. I think in both cases, fresh is better if you can find it. I could find only one container of non-moldy raspberries at the store, so I had to mix with frozen. From Cooking Light.

2 tablespoons uncooked quick-cooking tapioca
4 1/2 cups fresh raspberries (about 24 ounces)
3 1/2 cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons crème de cassis (black currant–flavored liqueur)
1/8 teaspoon salt
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
6 tablespoons all-purpose flour
1/4 cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1/4 teaspoon almond extract
1/8 teaspoon salt


1. Preheat oven to 350°.

2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.

3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.

4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.

5. Increase the oven temperature to 375°.

6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.


Wednesday, May 27, 2009

Stuffed Croissants

From my Texas Morning Glory cookbook. Don't bake it on the bottom oven rack. Mine burned on the bottom. It's hard to tell when it burns because 2 Tbsp of cinnamon is a lot, and it makes the egg mixture very dark. The vanilla isn't mentioned in the directions, but I assume you mix it with the eggs, so that's what I did.

7 medium croissants
1 cup honey ham, diced
1 cup cream cheese
3/4 cup apricot preserves
10-15 eggs
1/3 cup cream
2 Tbsp cinnamon
2 Tbsp vanilla extract
4 Tbsp sugar

Preheat oven to 350. Slice croissants in half lengthwise. Grease a 12 X 15-inch casserole dish and then line with bottom halves of the croissants. Sprinkle diced ham over the halves. With a spoon, apply dollops of cream cheese (I softened it) on the layer of croissant halves. Then apply dollops of preserves.

In a bowl, beat the eggs lightly. Blend in cream, sugar, and cinnamon. Place croissant tops over the filled bottoms. Pour egg mixture on the croissants. Cover with foil. Bake at 350 for 45 minutes. Serves 15.


Saturday, May 23, 2009

Salmon with Red Wine Butter Sauce and Fresh Basil

We used half the salmon and made half the sauce. It still made a lot more than we could use. It was so good, but we didn't have anything in the house to eat it with the next day. I used onions instead of shallots and milk instead of cream. It says to poach the salmon. Uh, no.

We ate up the salmon way too fast to take a picture.

3 lbs. boneless and skinless salmon filet
1/2 lb. butter, cut into pieces
1 c. red wine
2 shallots, chopped
2 tbsp. red wine vinegar
Juice of 1 lemon
1/2 c. cream
1/3 c. chopped basil
Salt and pepper to taste

Put the salmon on nonstick foil on a cookie sheet. Sprinkle with butter, a little minced garlic, and a squirt of lemon. Bake at 400 degrees until salmon flakes with fork, about 15-20 minutes. While the salmon is cooking, prepare the sauce. In a saucepan, add the red wine, shallots and vinegar. Bring to a boil. Reduce to almost 1/4 of its volume and add the cream. Bring to a boil for a few seconds. Whip in the butter piece by piece until the sauce is smooth. Add lemon juice and chopped basil. Adjust seasoning. Pour into a sauce boat.


Monday, May 11, 2009

Green Chilies Casserole

From my Texas Morning Glories cookbook.

10 eggs
2 cups cottage cheese
2 cups Monterey Jack cheese (or cheddar)
2 cans (4.5 oz each, or 1 7-oz) chopped green chilies
1/2 cup flour
1 tsp baking soda
1/2 tsp salt
Salsa and sour cream for garnish

Preheat oven to 350 degrees. In large bowl, beat eggs until light. Add remaining ingredients, blending thoroughly. Pour into well-greased 9 X 13 pan. Bake at 350 for about one hour or until casserole is browned and center is firm. Serve with salsa and sour cream.