Amber Hurst Phelan

Amber Hurst Phelan of Germantown and formerly of Bruce did most of the cooking at home from about age 10, while her mother went to school and then after she began teaching. Amber was the “family cook” until she left for MS?School of Math and Science  at age 16. “She spoiled us,” said her mother, Debbye. Amber made chicken pot pie when she was little. It was her favorite to make and something she was most proud of.  A recipe she created that is now made more by mom than her is the  Chicken and Mushrooms over rice.

Amber and husband, Mike, enjoy tailgating with college friends at Ole Miss home games and she usually takes artichoke dip with crackers, chips or vegetables for an afternoon or night game, and monkey bread or pigs in a blanket for an early game.

She “has her staples”, but she does try new things.  She plans meals a week ahead, and likes using www.allrecipes.com. She likes the internet for recipes because you can get ratings and people’s comments about a recipe that “you can’t get from a cookbook.”  They have two children, Jack, 8,  and Halle, 5. One of their family’s favorites is salmon, which they usually eat weekly. She serves it over rice. They also like beef, but Mike, who is very health conscious, has a favorite of tuna steak. During “a health kick”, she discovered roasting chopped sweet potatoes and carrots, sprinkled with olive oil, salt and pepper, about 30 minutes on 400°.

She likes desserts, but doesn’t make them too often, sometimes on weekends and special occasions. She once made an apple/butterscotch crisp that her dad, Paul, really liked. Her staple dessert is banana pudding, and “the kids know the bowl!” At holiday time she makes ginger snaps, fudge and pretzel turtles for the family. “They are addictive!” she said about the ginger snaps, commenting that she sometimes halves the recipe.

Amber says their kids are “pretty adventurous” about eating because they have exposed them to so much food. On a recent trip to Ireland, Halle ate braised beef, Bangers and mash (a sausage and potato dish), and Jack tried mussels, and ate a lot of salmon and cod. Jack also likes chili and barbecue, and Halle is their pasta eater who doesn’t like spicy things because “it’s got hot on it,” she says.

Jalapeno Artichoke Dip
1 cup marinated and drained artichoke hearts
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
Salt and pepper
2 Tbsp. chopped jalapenos
Pulse artichokes in food processor until coursely chopped. Add all but jalapenos. Pulse in short bursts until everything starts to blend. May add splash of water. Stir in chopped jalapeno by hand. Serve with pita crackers, tortilla chips, veggies, etc.

Balsamic Glazed Salmon
Glaze:
3/4 cup balsamic vinegar
2 Tbsp. maple syrup
1 Tbsp. Dijon mustard
1 clove garlic, peeled and smashed or chopped
Salmon:
Four 6 oz. center-cut salmon fillets, skinned
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
Vegetables:
2 Tbsp. olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 oz.), thawed
2 cups sugar snap peas (6 oz.), halved
Glaze: In a small saucepan, bring vinegar, maple syrup, mustard and garlic to a boil over medium heat.  Reduce heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for five minutes. Salmon: Position a rack in the center of the oven and preheat  oven to 400. Line a small baking sheet with parchment paper. Arrange salmon on baking sheet. Drizzle both sides of salmon with olive oil and season with one teaspoon salt and 1/2 teaspoon pepper. Roast until salmon is cooked through and flakes easily with a fork, 8-10 minutes. Set aside to cool 10 minutes. Vegetables: In medium skillet, heat olive oil over medium-high heat. Add shallots, one teaspoon salt and 1/4 teaspoon pepper, and cook until shallots are softened, about three minutes. Add garlic and cook until aromatic, about 30 seconds. Add edamame and snap peas and cook until warmed through, about three minutes. Season with salt and pepper.  (She serves the salmon over rice, topping it with the vegetables, then pouring the glaze over.)

Gingersnaps
1 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground nutmeg
Additional sugar
In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate one hour or until dough is easy to handle. Roll into 1” balls; roll in sugar. Place 2” apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until puffy and lightly browned. Cool one minute before removing to wire racks.

Chicken Pot Pie
Boil, then shred four chicken breasts. Combine frozen mixed vegetables with a can of cream of chicken soup, salt and pepper, and garlic powder with chicken. Fill two deep dish pie shells, and top each with a regular pie shell. After cutting excess crust from the sides, bake at 350° until done. (One pie can be frozen.)

Chicken and Mushrooms Over Rice
Cube chicken and saute in olive oil. Remove chicken and saute fresh mushrooms in soy sauce and butter in that same skillet. Add cream of mushroom soup and 1/2 can milk and stir. Add chicken. Serve over rice, with salad or a side of carrots and broccoli.

Fruit Dip
1/2 cup whipping cream
8 oz. cream cheese
1 1/2 cups powdered sugar
1 1/2 tsp. almond extract
1 tsp. poppy seeds
Beat whipping cream until soft peaks form. Mix in cream cheese until smooth. Mix in powdered sugar and almond extract. Stir in poppy seeds. Refrigerate.