Amy's Recipe of the Day

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Location: Texas, United States

Friday, November 25, 2011

Green Bean Casserole With Tomatoes

From Southern Living
Sorry about the blurry photograph.

* 1 1/2 pounds fresh green beans, trimmed
* 2 tablespoons butter
* 1/4 cup all-purpose flour
* 1 1/2 cups 2% reduced-fat milk
* 1/2 cup nonfat buttermilk
* 1 tablespoon Ranch dressing mix
* 2 teaspoons chopped fresh thyme
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 teaspoon butter
* 1 (8-oz.) package sliced fresh mushrooms
* Vegetable cooking spray
* 1 cup French fried onions, crushed
* 1/2 cup panko (Japanese breadcrumbs)
* 2 plum tomatoes, seeded and chopped


1. 1. Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
2. 2. Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.
3. 3. Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.
4. 4. Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.
5. 5. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.


Thursday, November 24, 2011

Mississippi Sin Dip

Wendy made this on Thanksgiving and got the recipe from pinterest. I have not been successful finding her exact recipe, but this one looks about right. It's from

16 oz sour cream
2 c cheddar cheese, shredded
1/2 c chopped ham
1 green onion, chopped
1/4 tsp hot sauce
1 tsp worcestershire sauce
salt and pepper to taste
1 french bread loaf
8 oz cream cheese softened

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.

Bake dip at 350° degrees for 50 minutes. Serve with reserved bread cubes, crackers,Fritos, or potato chips.


Thursday, November 17, 2011

Spinach, Pasta, and Pea Soup

From Cooking Light. It's not too lemony. I reduced the lemon but that wasn't necessary.


1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 thinly sliced green onions $
4 cups fat-free, lower-sodium chicken broth $
2 cups water
3/4 cup uncooked orzo
1 tablespoon grated lemon rind
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (6-ounce) package fresh baby spinach
1/3 cup grated Parmesan cheese


1. Heat a large saucepan over high heat. Add olive oil to pan; swirl to coat. Add garlic and onions; sauté 30 seconds, stirring constantly. Add chicken broth and 2 cups water; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach). Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.


Saturday, November 12, 2011

Banana Blondies

I left out the pecans by mistake. Next time I'd definitely use the pecans.


Unsalted Butter - 5 tbsp (melted); reduce to 4 tbsp next time.
Brown Sugar - 1 cup
Egg - 1
Vanilla Extract - 1 tsp
Bananas - 2 medium = 2/3 cup (mashed)
Salt - 1/8 tsp
All Purpose White Flour - 1/2 cup
Whole Wheat Flour - 1/2 cup
Pecans - 1/2 cup (roughly chopped); you can use walnuts instead.

1. Preheat oven to 350 degrees.
2. Grease your baking tray with butter or cooking spray.
3. In a small pot, melt the butter over a stove top on medium heat.
4. Once melted...
5. Add brown sugar to a mixing bowl.
6. Pour the melted butter.
7. Blend until well combined.
8. Add egg and vanilla extract. Blend until well combined and smooth.
9. Add mashed bananas, about 2/3 cup. Blend until well combined.
10. Add salt, white, and whole wheat flours. Combine, but DO NOT OVERMIX.
11. Roughly chop pecans. Dust with 2 tsp of flour. This will prevent the pecans from sinking to the bottom.
12. Add pecans to the batter.
13. Combine, but DO NOT OVERMIX.
14. Pour batter into the greased tray.
15. Bake for 20-25 minutes. I baked mine for 25 minutes.
16. Cut into 16 bars.