Amy's Recipe of the Day

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Location: Texas, United States

Sunday, November 17, 2013

Catfish Amandine

2 large (if one is big enough for 2 serving) or 4 small fillets catfish
1 Tbsp butter
1 Tbsp + 1 1/2 Tbsp olive oil
1/4 cup sliced or slivered almonds
3 sliced garlic cloves
1 egg
1/2 cup milk
1/3 cup flour
1/2 tsp salt
1/2 tsp cayenne
2 Tbsp lemon  juice
Fresh parsley for garnish, optional

Melt butter with 1 Tbsp olive oil in small skillet. Add garlic and almonds.  Toss over medium to low heat until almonds are toasted.
Mix egg with milk and put in shallow dish.
Mix flour, cayenne, and salt in another shallow dish.
Heat remaining 1 1/2 Tbsp olive oil in larger skillet.  Dip fish in egg mixture and then dredge in flour mixture.  Place in skillet and fry fir 4-6 minutes per side until fish is done.
Heat almond mixture with 2 Tbsp lemon juice until heated through.  Pour over fish and serve.  Garnish with parsley if desired.  (I was going to use dried parsley sprinkled on top, and I completely forgot.)


Friday, November 15, 2013

Copycat Panera Bread Black Bean Soup

This isn't quite enough for 4 people.  Next time I might make more.  Our two kids eat about a half serving each, and we were scraping the bottom, as they both wanted seconds.

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

In a pot, combine the first six ingredients; simmer for 10 minutes.
Add half a can of beans, salt and cumin; cook for 5 minutes.
Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
Add the rest of the beans to the soup.
Combine the cornstarch with 1 1/2 tablespoons of water.
Add the lemon and the cornstarch to the soup; cook until thickened.

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Monday, November 11, 2013

Strawberry Salad

One plastic container spinach and baby spring mix
1 container fresh strawberries, sliced
2 stalks celery, sliced
1 cup pecans
2 tsp sugar
2 tsp butter
2 teaspoons raspberry jam
1 Tbsp balsamic vinegar
3 Tbsp olive oil (EVOO)

Melt butter in skillet.  Add pecans and sugar.  Stir until covered and pecans are toasted.  Set aside to cool.
Mix jam, vinegar and olive oil.  Set aside.
Toss greens with celery and strawberries.  Toss with dressing and pecans.  Serve immediately.