Amy's Recipe of the Day

My Photo
Location: Texas, United States

Wednesday, December 25, 2013

Cornflake Cookies

I only had time to make one kind of cookies this year.  :)

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 325.
Cream butter, sugars, vanilla and egg.
Add oil.
Mix in dry ingredients.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped in water.
Bake for 10- 12 minutes.
Cool on pan for a minute or two, then transfer to a rack to cook.

Read more:

Wednesday, December 11, 2013

Meatball Stroganoff

  • From Cooking Light.  We made a little extra so we could use the whole pound of ground beef.  Probably wasn't terribly light because I think we ate way too much of it!

  • 6 ounces uncooked egg noodles
  • 4 teaspoons canola oil, divided
  • 1 1/4 cups diced yellow onion $
  • 12 ounces ground sirloin (90% lean) $
  • 1/3 cup chopped fresh flat-leaf parsley, divided
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 3 tablespoons 2% reduced-fat milk $$
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray $
  • 12 ounces cremini mushrooms, sliced
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon paprika
  • 1/4 cup dry white wine $
  • 1 tablespoon all-purpose flour $
  • 1 cup unsalted beef stock (such as Swanson)
  • 1/3 cup sour cream $
  • 1 teaspoon Dijon mustard
  • Dash of nutmeg
  • 1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).
  • 2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
  • 3. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.
  • 4. Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.

Sunday, December 01, 2013

Roasted Poblano-Asiago Cheese Soup

From the San Antonio Express-News
The leftovers got very thick, so this is best the first day.  My store didn't have asiago, so I used a blend of asiago, parmesan and romano.

5 tablespoons flour
4 tablespoons butter, at room temperature
2 poblano chiles, roasted, peeled and seeded
1 medium onion, peeled and chopped
12 ounces tomatillos, husked, rinsed and chopped
3 cloves garlic, chopped
11/2 cups chicken stock
1/2 cup heavy cream
2 cups milk
1 cup spinach, cleaned
10 ounces Asiago cheese, grated
1 bunch cilantro, leaves only, chopped
Salt, to taste
Pepper, to taste
For Serving:
4 corn tortillas, cut into 1/2-inch strips and fried until crisp
Pico de Gallo (optional; recipe follows)
Pico De Gallo:
3 finely diced tomatoes
1 tablespoon chopped cilantro
1 clove minced garlic
1/2 cup minced onion
Juice of 1/2 lime
2 small serrano chiles, seeded and minced
For Soup: In mixing bowl, combine flour and butter with a fork to incorporate. Place poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in flour and butter mixture and continue to whisk until all lumps disappear. Cook over medium heat until the mixture thickens and vegetables are tender, about 10-12 minutes.
Add spinach, asiago cheese and cilantro, and continue to cook for 30 seconds, while stirring. Transfer to blender in batches, and blend until completely smooth. Strain through a medium strainer back into heavy pan, season with salt and pepper, and keep warm.
For Serving: Ladle soup into warm bowls and garish with tortilla strips and Pico de Gallo, if desired.

For Pico de Gallo: Combine tomatoes, cilantro, garlic, onion, lime juice and serrano chiles; let stand 30 minutes before serving.