Amy's Recipe of the Day

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Location: Texas, United States

Tuesday, July 27, 2010

Crab Quiche

I didn't want to mess with finding shallots in Seguin, so I used green onions instead.
I had to bake it at 375 because I had another quiche in there at the same time that required that temp, and it turned out fine.
Also, I accidentally left out half the cheese. I didn't even notice until now, as I'm typing the recipe. So, still plenty good with half the cheese. I lightened it even more by using skim milk in place of the half and half.

* 1 pastry shell (9 inch), partially baked
* 1 tablespoon butter
* 2 tablespoons shallots, minced
* 1 cup crabmeat
* 1 tablespoon flour
* 1 1/2 cups Swiss cheese, shredded/divided
* 3 eggs
* 1 cup half and half
* 1/2 teaspoon salt
* dash white pepper or hot pepper sauce
* dash nutmeg
* minced parsley

Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.
Serves 6 to 8.

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Tuesday, July 13, 2010

Quick Italian Chicken And Pasta

8 oz vermicelli (I used one small box which was a little less)
1 box frozen peas
1 8-oz bottle Italian dressing
4 boneless skinless chicken breasts, cooked and chopped
1/2 to 3/4 cup Parmesan cheese
12-14 cherry tomatoes, halved

Cook vermicelli and peas in boiling water, 10-12 minutes, to desired doneness.
Drain. Heat salad dressing in saucepan; add chicken and heat through. (If you are cooking chicken for the first time, chop and saute, then just add salad dressing once it's cooked and it will heat up in a second.)

Toss chicken and salad dressing mixture with vermicelli and peas. Sprinkle with cheese and tomatoes. Gently toss mixture well.


Monday, July 12, 2010

Blueberry-Peach Cobbler

From Cooking Light. I made a half recipe in a square dish.

* 5 pounds peaches, peeled, pitted, and sliced
* 2 tablespoons fresh lemon juice
* 1 cup granulated sugar, divided
* 3/8 teaspoon salt, divided
* 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
* Cooking spray
* 1 teaspoon baking powder
* 1/2 cup butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups fresh blueberries
* 2 tablespoons turbinado sugar


1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.


Sunday, July 11, 2010

Stir-Fried Crunchy Chicken

The crunch is supposed to come from the asparagus. I substituted sugar snap peas, thinking it would go over better with the family, and I'd do it again. Worked well.
I added the scallions before the end because I was in a rush, but that was not a good idea. They wilted.

1 cup white wine vinegar
1/2 cup honey
1/4 cup soy sauce
2 garlic cloves
2 tsp minced fresh ginger
1/2 tsp crushed dried red chili pepper
1 lb chicken breast, boned, skinned, and cut into strips
2 cups 2-inch asparagus pieces (or 1 small bag sugar snap peas; you could also use snow peas, but I prefer the sugar snap)
1 cup thickly sliced mushrooms
8 scallions, green parts only, quartered lengthwise

In a large skillet over medium high heat combine the vinegar, honey, soy sauce, garlic, ginger, and chili pepper. Bring to a boil and cook, stirring occasionally, until reduced by about half. Taste and adjust the seasonings.

Stir in chicken, asparagus and mushrooms, and cook over medium-high heat for 3-5 minutes, until chicken is cooked through. If you are subbing the peas, like I did, you can add them after the chicken is cooked. Remove from heat and stir in scallions. Taste and adjust seasonings. Serve immediately.

I served over rice the first night and ate it plain for lunch the next day. Both were good. :)


Thursday, July 01, 2010

Fish Tacos With Pico De Gallo


**I used tilapia because the mahi mahi wasn't fresh at our grocery store. I also had to use a green jalapeno; no red ones.**

o 1 pound fresh mahi mahi, cut into 4-ounce fillets
o 2 tablespoons finely chopped fresh cilantro
o 1 garlic clove, finely chopped
o 2 tablespoons olive oil
o Sea salt and freshly ground black pepper
o 1 tablespoon (about) canola oil, for brushing grill
o 8 corn tortillas
o 1/4 head green cabbage
o 2 avocados, peeled, pitted, thinly sliced
o 1/3 cup crema mexicana or stirred sour cream
o 1/3 cup fresh cilantro leaves
o 4 lime wedges
o 2 ripe tomatoes, chopped
o 1/2 white onion, chopped
o 1 red jalapeño chile, seeded and finely chopped
o 2 tablespoons fresh cilantro, chopped rough
o 2 tablespoons (about) fresh lemon juice


Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.

To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.

To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.

Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.

Meanwhile, thinly slice the cabbage.

Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.

Top with the cabbage, avocados, pico de gallo, and crema.

Scatter the cilantro leaves over the tacos. Serve with the lime wedges.


Meatball Soup With Orzo And Mushrooms

Using up what I had in the house. Leftover meatballs, orzo, and frozen seasoning mix.

2 cups frozen meatballs
1 32-oz box beef broth, low sodium and low fat
3/4 cup uncooked orzo
2 c water
1 8-oz carton fresh mushrooms
olive oil
1/2 cup frozen seasoning mix (chopped onions and peppers)
Monterey Steak Seasoning to taste (contains salt and pepper)
1/4 tsp oregano

Cook orzo with beef broth for 8 minutes or until done. Meanwhile, saute mushrooms and seasoning mix in olive oil. When orzo is done, add 2 cups water and return to boil. Simmer while adding mushroom mixture. Microwave meatballs according to package directions. Cut in half and add to soup. Season with steak seasoning (or whatever you'd like) and oregano.

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