Amy's Recipe of the Day

My Photo
Location: Texas, United States

Tuesday, June 21, 2011

Spanakopita Bake

From First for Women. This was much better than we thought it would be. Yum. Even the kids ate it. Definitely a keeper. However, the meatball pasta alfredo from the same article did not make the blog.

The phyllo dough was an absolute mess. I should have guessed something was amiss when all the boxes in the frozen food section were warped--obviously they had thawed and was refrozen before being put in the freezer case. So the phyllo was very broken and brittle. I piece a little together as best I could, and covered the bottom with a bunch, along with the butter and cheese, then the sides a little, pressing it against the sides with the butter and cheese, then put in the beef mixture, then I pieced more together for the top. Still was awesome. So if your phyllo is all torn up, or if you are not talented with phyllo, don't worry. A makeshift phyllo job will not affect flavor.

I used a square springform pan, in case you're wondering why the one in the picture isn't round.

1 lb lean ground beef
1 onion, peeled and chopped
2 tsp vegetable oil
1 10-oz box frozen chopped spinach, thawed and drained
1 Tbsp Greek seasoning (I used McCormick Perfect Pinch Mediterranean)
1 pkg (4 oz) crumbled feta
2 eggs
10 sheets phyllo dough, divided
5 Tbsp melted butter, divided
1/4 cup grated Romano cheese, divided

Heat oven to 350 degrees. Cook beef and onions in skillet in vegetable oil until browned and onions are tender, stirring occasionally, about 8 minutes. Season with salt and pepper if desired. Drain.

In bowl, combine beef mixture, spinach, and seasoning. Let cool 5 minutes. Stir in feta cheese and eggs.

Place 5 sheets phyllo dough on work surface. Using 2 Tbsp butter, brush each sheet. Sprinkle 1 tsp Romano over each sheet; stack sheets and set aside. Repeat with remaining phyllo sheets, 2 Tbsp butter, and 5 tsp Romano. Place sheets crosswise over first stack. Place sheets in greased 9" springform pan with extra dough hanging over the rim. Spoon beef mixture into pan, folding dough over filling to cover. Brush top with remaining butter, sprinkle with remaining cheese. Bake 45 minutes, or until golden brown. Let cool 10 minute. Serves 8.


Monday, June 20, 2011

Melon Salad

* 1/2 small red onion, thinly sliced
* 1 2-inch piece ginger, peeled and finely grated
* 1/4 teaspoon sugar
* 1/4 cup extra-virgin olive oil, plus more for brushing
* Kosher salt
* Freshly ground pepper
* 1/2 honeydew melon, seeded and peeled (I used cantaloupe)
* Juice of 1 lime
* 1/4 cup roughly chopped fresh mint or cilantro (I used mint)
* 1/4 cup roughly chopped salted roasted cashews or peanuts (I used peanuts)


Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.

Thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.

Labels: ,

Saturday, June 18, 2011

Cowboy Cookies a la Martina and Evan

Jon calls these City Slicker cookies because what cowboy eats premium white chocolate?
Martina and Evan prefer vanilla chips to chocolate chips (I have no idea why) and prefer toffee chips to nuts. So this is the Food Network's recipe with their requested changes.

1 cup shortening (recommended: Crisco)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup toffee chips
1 cup white chocolate chips
1/2 cup shredded coconut


Preheat oven to 350 degrees F.

In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.


Friday, June 17, 2011

Sweet Onion Casserole

Cooking Light.

1 tablespoon canola oil
4 cups chopped sweet onion (about 1 3/4 pounds)
1/2 cup uncooked long-grain rice
2/3 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
Cooking spray
1/3 cup (1 1/3 ounces) grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional) (I used dried)


1. Preheat oven to 325°.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.
3. Cook rice in a large pot of boiling water 5 minutes. Drain.
4. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.


Thursday, June 16, 2011

Honey-Lime Vinaigrette

Similar to my Honey Garlic dressing, but subbing lime for garlic.

1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup canola oil

--In a blender. Add everything except the 2 oils to the blender and mix until combined. With the blender running, add the oils in a thin stream through the hole in the blender lid. Blend until well mixed.
--In a bowl. Whisk together everything except the 2 oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

Labels: ,

Saturday, June 11, 2011

Pork Chops With Cider Sauce

From Redbook. Exceeded our expectations. We cooked the pork chops a little longer than they said to, and not all of ours were as thick.

Olive oil
4 (about 1 1/2 pounds) boneless pork chops, 3/4 to 1-inch thick
1/4 cup(s) minced onion or shallot
1 clove(s) garlic, minced
1 cup(s) apple cider
2 teaspoon(s) cider vinegar
1 teaspoon(s) Dijon mustard
Coarse salt


Heat some olive oil in a large, heavy skillet over medium-high heat. Add pork chops and cook 4 to 5 minutes per side, turning once, until cooked through. Place on a serving platter; keep warm.
Put onions and garlic in the skillet and cook, stirring constantly, 1 minute. Add cider, increase heat, and cook 4 to 5 minutes, scraping up browned bits on bottom of skillet, until cider is reduced and slightly thickened.
Add vinegar, mustard, and coarse salt and pepper to skillet, stirring to combine. Pour over pork chops.


Friday, June 10, 2011

Fig-A-Licious Pork Burgers

We recommend making this without the fig sauce (then you'll eliminate the figs, the white wine, and the walnuts). It was overpowering, but the meat with the red-wine-soaked onions and gorgonzola was rather yummy! Taste of Home.
I do have a picture of a few of the previous recipes, and I haven't downloaded them yet.

2 cups dry red wine
1 medium onion, finely chopped
10 ounces dried figs, quartered
2 cups white wine
3/4 cup chopped walnuts
1/3 cup dry bread crumbs
6 fresh sage leaves, thinly sliced
1-1/2 teaspoons salt
1 teaspoon pepper
1-1/2 pounds ground pork
3/4 cup crumbled Gorgonzola cheese
6 hard rolls, split
2 cups fresh arugula or baby spinach

In a large saucepan, bring red wine and onion to a boil; cook until liquid is reduced to 2 tablespoons, about 20 minutes. Set aside to cool.
In another large saucepan, bring figs and white wine to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until figs are plumped and tender. Cool slightly. Transfer to a food processor; cover and process until blended. Stir in walnuts.
In a large bowl, combine the bread crumbs, sage, salt, pepper and red wine mixture. Crumble pork over mixture and mix well. Shape into six patties.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with Gorgonzola cheese; cover and grill 1-2 minutes longer or until cheese is melted.
Grill rolls, cut side down, on medium heat for 30-60 seconds or until toasted. Spread each roll with 1 tablespoon fig mixture; top with a burger and arugula. (Save remaining fig mixture for another use.) Yield: 6 servings.


Thursday, June 09, 2011

Fried Apples

Evan sure ate this up fast. And he had seconds and thirds. Martina didn't eat it, but she is rather picky. I thought it was yummy. From

8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.


Saturday, June 04, 2011

Happy Hot Dog Relish

From Taste of Home. Rather addictive. We ate it with turkey dogs.

1 medium onion, chopped
1 tablespoon olive oil
1 cup whole-berry cranberry sauce
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/2 cup sauerkraut, rinsed and drained

In a small saucepan, saute onion in oil until tender. Add the cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through. Yield: 1-1/2 cups.


Friday, June 03, 2011

Mexican Rice With Corn

From I thought it was even better the second day.

2 cups white long grain rice, uncooked
1 TB Light Butter
2 TB olive oil or vegetable oil
1/2 cup white onion, chopped
1 cup frozen yellow corn kernals
1 can (14.5 oz) diced tomatoes
3 cloes garlic, finely chopped
1 ts salt
2 TB fresh cilantro, chopped
2 cups water
In a large non-stick skillet (preferably cast iron), heat oil and butter.

Add rice and saute until rice is a nice toasty color and all butter/oil is absorbed (rice will smell sort of like popcorn). Stir this quite often so the rice does not burn.

Add onions, garlic, diced tomatoes, frozen corn, and water. Stir in salt.

Bring to a boil, stirring occassionally. Cover tightly and reduce heat to a simmer. Simmer for 20 minutes or until rice is tender and fluffy.

Stir to fluff, sprinkle cilantro on top, and serve.

Note: You could add diced carrots and frozen peas to this as well.

Number of Servings: 8


Thursday, June 02, 2011

Rich And Creamy Tortellini

A little too rich for me, but Martina would like me to make this every day.

1 package (9 ounces) refrigerated cheese tortellini or ravioli
2 garlic cloves, minced
4 teaspoons butter
4-1/2 teaspoons all-purpose flour
1 cup 2% milk
1 jar (15 ounces) marinara sauce
4 ounces cream cheese, cubed
2 green onions, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper


In a large saucepan, cook tortellini according to package directions.
Meanwhile, in a small saucepan, cook garlic in butter for 1 minute.
Stir in flour until blended; gradually add milk. Bring to a boil;
cook and stir for 2 minutes or until thickened.
Add marinara sauce, cream cheese, onions, salt and pepper; cook and
stir until cream cheese is melted and sauce is heated through. Drain
tortellini; serve with sauce. Yield: 6 servings.