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.

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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
Directions
• 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.

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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.

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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.

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