Amy's Recipe of the Day

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Location: Texas, United States

Monday, January 31, 2011

Breakfast Nachos


I had this at Ibiza on the Riverwalk and I decided I could make it at home. If I'm not mistaken, Ibiza had some hash browns in there too, but I didn't do that. It was good, but it is more Southwestern without them, I think. I used 2% cheese. That's why it's not perfectly melted.

1/2 bag tortilla chipa
6-7 eggs, scrambled
1 can refried beans
7 slices bacon
1 cup cheese (you can use more)
2-4 Tbsp salsa, plus more for garnish
4 scallions. sliced
1 tomato, chopped
sour cream for garnish

Preheat oven to 350 degrees. Line a jelly roll pan with foil. (That's optional--you don't have to use foil. I like toreduce mess.) Spread tortilla chips along bottom of pan. Sprinkle on warm scrambled eggs. Microwave refried beans until soft and warm and drizzle/spread/dollop over the eggs. Sprinkle with bacon, and then cheese. Bake for 5-7 minutes, just until cheese melts. Drizzle with salsa and sprinkle with scallions and chopped tomato. Serve with sour cream and extra salsa.

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Friday, January 21, 2011

Sauteed Chicken With Sage Browned Butter


Cooking Light. We used thin chicken breasts so we didn't have to pound it.
Ingredients

* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Cooking spray
* 1/2 cup all-purpose flour
* 3 tablespoons butter
* 2 sage sprigs
* 1 tablespoon minced shallots
* 1 teaspoon chopped fresh thyme
* 2 tablespoons lemon juice
* Fresh sage leaves (optional)

Preparation

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

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Sunday, January 16, 2011

Mac and Cheese Soup


Food Network Magazine. Martina begged me to make this for her, so I did. She and her brother both gobbled it up and asked for more. For adults, it might need something more--like hot sauce. :) Great kid recipe. I love tomatoes in my mac and cheese, but the toasted tomatoes with the baguettes didn't give it a better flavor for some reason. Might leave it out next time, or put in non-toated tomatoes.

Ingredients

* Kosher salt
* 4 ounces elbow macaroni (1 cup)
* Cooking spray
* 2 plum tomatoes, sliced 1/2 inch thick
* 4 1/2-inch-thick slices baguette
* Freshly ground pepper
* 3 shallots
* 1 carrot, cut into 1-inch pieces
* 1 stalk celery, cut into 1-inch pieces
* 1/4 cup all-purpose flour
* 3 3/4 cups fat-free low-sodium chicken broth
* 1 1/4 cups 2% milk
* 6 ounces shredded cheddar cheese (about 1 1/2 cups)
* 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g

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Double Chocolate Gooey Butter Cake


From Paula Deen (Food Network Magazine).
I come from the land of Gooey Butter Cake (St. Louis) so I had to try the chocolate version.
Good for chocoholics. More like a molten chocolate brownie cake than a traditional gooey butter cake. Martina loved it because she does not like cake, but does like gooey brownies. Difficult to cut. Supposed to be served w/ whipped cream, but we couldn't NOT eat ice cream with it.

* 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
* 1 (18.25-ounce) package chocolate cake mix
* 1 egg, plus 2 eggs
* 1 (8-ounce) package cream cheese, softened
* 3 to 4 tablespoons cocoa powder
* 1 (16-ounce) box powdered sugar
* 1 teaspoon vanilla extract
* 1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

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Monday, January 10, 2011

Garlic Chicken Fried Brown Rice


I substituted mushrooms for the red pepper, because that's what I had on hand. I found this recipe on allrecipes.com when I had leftover brown rice to use up.

* 2 tablespoons vegetable oil, divided
* 8 ounces skinless, boneless chicken breast, cut into strips
* 1/2 red bell pepper, chopped
* 1/2 cup green onion, chopped
* 4 cloves garlic, minced
* 3 cups cooked brown rice
* 2 tablespoons light soy sauce
* 1 tablespoon rice vinegar
* 1 cup frozen peas, thawed

Directions

1. Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
2. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

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Sunday, January 09, 2011

Pimiento Cheese Chicken


I had to cook this longer than it called for. Next time I will saute thin chicken breasts until done and spread on pimiento cheese filling as a topping. The filling was good enough to warrant making this again. Cooking Light.

* 1 slice applewood-smoked bacon
* 3/4 cup shredded cheddar cheese
* 2 tablespoons minced green onions
* 1 1/2 tablespoons diced pimientos
* 1 tablespoon canola mayonnaise
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon hot sauce
* 1/2 teaspoon salt, divided
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon black pepper
* 1 tablespoon canola oil

Preparation

1. Preheat oven to 350°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

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Wednesday, January 05, 2011

Cincinnati Turkey Chili


From Cooking Light.

* 4 ounces uncooked spaghetti
* Cooking spray
* 8 ounces lean ground turkey
* 1 1/2 cups prechopped onion, divided
* 1 cup chopped green bell pepper
* 1 tablespoon bottled minced garlic
* 1 tablespoon chili powder
* 2 tablespoons tomato paste
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 (15-ounce) can kidney beans, rinsed and drained
* 1 (14.5-ounce) can diced tomatoes, undrained
* 2 1/2 tablespoons chopped semisweet chocolate
* 1/4 teaspoon salt
* 3/4 cup (3 ounces) shredded sharp cheddar cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.

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