Amy's Recipe of the Day

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Location: Texas, United States

Monday, October 31, 2011

Jack-O-Lantern Chicken Pot Pies

When I'm on the other computer, I can post a picture. From Woman's Day.

2 Tbsp olive oil, plus more for the dishes
1 lb sweet potatoes (about 2), cut into 1/2-in. pieces
1 large onion, chopped
Kosher salt and pepper
1/4 cup all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten

Recipe Preparation

Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about 3/4 cup each). Place the ramekins on a rimmed baking sheet.
Using a 3 3/4-in. pumpkin cookie cutter and a 3/4-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.


Wednesday, October 26, 2011

Pumpkin Corn Soup

From Taste of Home online. THe kids weren't too fond of it because it's a touch spicy (they have asked me to make PLAIN corn soup) but Jon and I loved it. I like the way it's not sweet. I would expect a pumpkin or a squash soup to be sweet, and I'm not a big fan of sweet soups. I exchanged the butter for olive oil to make it more healthful, and exchanged the red pepper for celery because it agrees with me more.

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 tablespoons butter
• 2 cups fresh or frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 teaspoon salt
• Dash cayenne pepper
• 2 tablespoons lime juice
• In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.
• Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice. Yield: 7 servings.


Tuesday, October 11, 2011

Pulled Pork Sliders (Slow Cooker)

Martina's new favorite. She eats like a bird and she ate three sliders this evening. We might have to start making this for her birthday every year. Hawaiian rolls are a must. The Walmart brand worked well. From Woman's Day.
* 1/2 cup apricot preserves
* 1 Tbsp cider vinegar
* 1 red onion, sliced
* 2 1/2 lb boneless pork shoulder, trimmed
* 2 tsp ground cumin
* Kosher salt and pepper
* 8 small rolls, split
* 8 leaves green-leaf lettuce
* Potato chips, for serving

Recipe Preparation

1. In a 5- to 6-qt slow cooker, whisk together the apricot preserves and vinegar; stir in the onion.
2. Season the pork with the cumin and 1/2 tsp each salt and pepper. Nestle the pork among the onions and cook, covered, until pork is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
3. Using 2 forks, shred the pork and stir it into the cooking liquid. Form sliders with the rolls, lettuce and pork. Serve with potato chips, if desired.


Monday, October 10, 2011

Creamy Potato Salad with Celery, Radishes & Herbs

From Woman's Day. I left out the radishes. I used fresh flat leaf parsley (I made this recipe so I could use up flat-leaf parsley), and dried tarragon. A nice change--very herby.

* 3 lb small new potatoes (about 24)
* Kosher salt and pepper
* 1/2 cup lowfat sour cream
* 1/4 cup mayonnaise
* 3 Tbsp white wine vinegar
* 4 stalks celery, thinly sliced
* 1 bunch radishes (about 6), thinly sliced
* 3/4 cup fresh flat-leaf parsley, roughly chopped
* 1/4 cup fresh tarragon, chopped (optional)

Recipe Preparation

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.

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Wednesday, October 05, 2011

Chicken Stir-Fry

I usually make this kind of stuff without a recipe, but the kids gobbled it up so fast, I figured I better try to remember how I made it. I was just trying to use up leftover chicken and rice.

olive oil
4 cups leftover rice (I use jasmine)
1/4 to 1/2 of a leftover rotisserie chicken, shredded
1/2 of a sweet onion, chopped
1/4 to 1/2 cup shredded carrots
2 garlic cloves, minced or chopped
5-6 green onions, cut in long pieces
1/2 cup frozen corn
3 Tbsp soy sauce
1 Tbsp sesame oil

Saute onion, garlic, and carrots in a little olive oil until tender. Add frozen corn. Saute until warm. Add rice and chicken, stir until warm. Mix soy sauce and sesame oil. Pour in and mix. Add a little minced ginger if desired. I would have but I forgot.