Amy's Recipe of the Day

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Location: Texas, United States

Thursday, July 30, 2009

Salad On A Stick

From a magazine. Not terribly unique, but just a fun way to eat salad.

iceberg lettuce, cut in chunks
grape tomatoes
carrots, peeled and sliced
zucchini, sliced
cheddar cheese, cubed (not too small--it breaks)
your favorite dressing

Put ingredients on skewers in desired order. Add anything else you want. Maybe chunks of celery? Raw red onion? Radish slices?
Serve with dressing.


Saturday, July 11, 2009

Chicken Schnitzel

Update: this picture is chicken schnitzel. The previously posted picture of that chicken with mushrooms is still a mystery.

2 large eggs
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
Coarse salt and ground pepper
1 cup fresh breadcrumbs (3 slices white bread)
1/2 cup grated Parmesan cheese
4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup canned reduced-sodium chicken broth
1 tablespoon fresh lemon juice
  1. In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
  3. Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.


Wednesday, July 08, 2009

Sweet And Sour Pork -- Crock Pot

Here it is with the picture. I finally ran across it today. Yea! I was sure I had made it in May and I looked through all of those folders, and it wasn't there. Apparently I made it in June...

1 pound pork chops (diced into bite size pieces)
1 can tomato soup
1/4 cup vinegar
1/4 cup soy sauce
1 can water
2-3 cups frozen broccoli
Cook pork in frying pan until browned on all sides. Add all ingredients to crock pot, including pork. Cook on low for 7-8 hrs or on high for 3-4 hours.

Serve on a bed of rice.


Saturday, July 04, 2009

4th Of July Blueberry Cheesecake

17 Oreo Chocolate Double Stuff Cookies
3 Tbsp butter

3 pkg cream cheese
3 eggs
2/3 cup sugar
1/4 cup sour cream
1 tsp vanilla
1/4 tsp almond extract
1/2 cup creme de cassis (blueberry liqueur)
1/2 cup blueberries with a little water

2/3 cup sour cream
1/4 cup confectioner's sugar
1 tsp vanilla
1/2 tsp almond extract
1/3 cup fresh blueberries
3/4 cup sliced fresh strawberries

For crust: Put cookies into food processor and process until you have crumbs. Melt butter and mix into cookie crumbs. Put a sheet of parchment on the bottom of a square springform pan and press crust mixture onto bottom.

For filling: Mix cream cheese in mixer until fluffy. Mix in sugar. Add eggs, mixing between each one. Add the vanilla, almond, sour cream, and creme de cassis. Puree blueberries with a little water and mix them in too. Pour into crust.

Bake at 400 degrees for 15 minutes, and then reduce heat to 200 and bake for one hour and ten minutes.

Cool completely and refrigerate overnight.
In the morning, mix sour cream, confectioner's sugar, and vanilla and almond together. Spread over cheesecake. Arrange blueberries and strawberries into a US flag design.