Amy's Recipe of the Day

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Location: Texas, United States

Sunday, February 24, 2013

Lemon Chicken

This is from  I did it a little differently.  After marinating, I dumped the whole thing in a skillet and stir-fried it in the marinade.  It was a very mild flavor, which was intentional because I was serving it to kids.  If you make it for only adults, you might consider adding some more spicy seasoning.  I forgot the ginger, which was unfortunate...I was going to take minced and add it to the stir-fry.

I served it with rice and stir-fried zucchini and mushrooms.

  • 4 -5 boneless chicken breasts, cut into bite-size pieces
  • 2 slices minced ginger
  • 4 tablespoons fresh lemon juice
  • Marinade:
  • 1 tablespoon dry sherry
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • Garnish:
  • Green Onion (Spring onions, scallions)
  • Lemon wedges


Combine the marinade ingredients. Place the chicken in a bowl with the lemon juice. Add the marinade ingredients and sprinkle the ginger pieces over the chicken.

Marinate the chicken for about 20 minutes.

Steam the chicken. If using the wok to steam the chicken, place the chicken on a steamproof dish and pour the marinade ingredients over it. Steam the chicken until it turns white and is cooked through.

If using a commercial steamer, prepare according to the steamer directions. Depending on the type of steamer, you may not be able to pour the marinade over the chicken before steaming. If that is the case, reserve the marinade and steam the chicken according to the manufacturer's instructions. Bring the reserved marinade to a boil and pour over the chicken just before serving.

Serve hot with rice and stir-fried dried mushrooms. Garnish with green onion and lemon wedges.


Friday, February 22, 2013

Apple Cheddar Soup With Bacon

Food Network Magazine's Cheese issue.  The family's favorite part was the leftover bacon, but the soup is actually quite good.

3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
2 slices rye bread, toasted
2 teaspoons dijon mustard
Chopped fresh chives, for topping
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.

Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.

Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

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Wednesday, February 20, 2013

Chicken & Spinach Soup with Fresh Pesto

This was amazingly good.  From Eating Well magazine.  I used carrots instead of red peppers.

5 servings, about 1 1/2 cups each Active Time: 30 minutes | Total Time: 30 minutes


  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup carrot or diced red bell pepper
  • 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
  • 1 large clove garlic, minced
  • 5 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons dried marjoram
  • 6 ounces baby spinach, coarsely chopped
  • 1 15-ounce can cannellini beans or great northern beans, rinsed
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup lightly packed fresh basil leaves
  • Freshly ground pepper to taste
  • 3/4 cup plain or herbed multigrain croutons for garnish (optional)


  1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
  3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
  4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.


Tuesday, February 19, 2013

Pozolillo Verde: Green Chicken and Corn Pozole

Labor-intensive, but outstanding!

Commentary from La Cocina de Leslie:
For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole".  The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole.  Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.

  • 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
  • 2 cups yellow corn kernels (fresh, frozen, or canned)
  • 1 medium onion, cut in half 
  • Fresh cilantro
  • 2 cloves garlic
  • 1 large Poblano pepper
  • 8 tomatillos, husks removed
  • Shredded cabbage 
  • Finely chopped onion 
  • Thinly sliced radishes 
  • Limes
  • Tostada shells or corn tortillas

Fill a 3-quart pot with 8 cups of water.  Add the chicken, corn kernels, the medium onion, one clove of garlic, and a couple of sprigs of fresh cilantro; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.  Using a slotted spoon, remove the onion, garlic and cilantro.

While the chicken is cooking, roast the poblano pepper over an open flame for a few minutes on each side, until the skin has charred.  (You can also roast the poblano pepper on top of a griddle or comal, or in the broiler.)  Place the roasted poblano pepper in a plastic bag and let sit for 5 to 10 minutes.  (This allows the poblano pepper to "sweat", which will make removing the charred skin much easier.) 

In a medium saucepan, boil the tomatillos with two cups of water over medium-high heat until fully cooked.  Let cool slightly.

Peel the poblano pepper by removing the charred skin.  Remove the seeds and stem.  (*Important note: If you are not accustomed to working with chile peppers, please wear disposable gloves when peeling the poblano pepper. And as a precaution, wash your hands thoroughly with soap and baking soda afterwards.)

Puree the roasted poblano pepper with the remaining clove of garlic, the cooked tomatillos and about 1 cup of the water they were cooked in.  Pour the puree into the chicken soup; season with salt.  Cover and let simmer for an additional 15 to 20 minutes, or until the corn kernels are fully cooked, if using fresh.

Ladle Pozolillo Verde into bowls.  Top with shredded cabbage, chopped onion, thinly sliced radishes, and a squeeze of fresh lime juice.  Serve with tostada shells or warm corn tortillas.  Enjoy!!!