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.


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.

* 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)


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.


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.


* 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


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


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.


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 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


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.


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


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.


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


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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