Amy's Kitchen

Welcome to my kitchen! This is a blog that is evolving as my life does. I like food, but I don't have all the time in the world to cook. So lately, I'm going with simple, easy recipes. I may switch that up occassionally and post something time-intensive, but that isn't what I'm about these days. If that sounds like you - I hope you enjoy some of these recipes.

Friday, April 20, 2018

Asparagus and Turkey Bacon Quiche

This was my first quiche and I have to say I like quiche!  It's such an easy and portable breakfast food too.  I made this for a work potluck and it was devoured!  I loved the combination of asparagus and bacon, but you could use ham and broccoli, asparagus and tomatoes, chicken and roasted red pepper-whatever you're feeling!

Asparagus and Turkey Bacon Quiche
source: Allrecipes, slightly adapted by Amy's New Kitchen
serves 8 per quiche, makes 2 full quiche!  :)


  • 2 unbaked deep dish pie shells
  • 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
  • 10 slices turkey bacon
  • 1/4 cup diced green onions
  • 5 eggs
  • 1 1/2 cups half-and-half
  • 1/4 tsp ground nutmeg
  • salt, to taste
  • pepper, to taste
  • 2 cups shredded colby & monterrey jack cheese
Preheat oven to 400.  Pre-bake pie crusts for 10 minutes.

Blanche asparagus by placing in a microwave safe container in a single layer and just covering with water.  Cook on high for 2 minutes.   Remove from water and set aside and let cool.

Cook bacon in a skillet until browned.  Cut into smaller pieces and set aside.

Place asparagus, bacon pieces, and green onions evenly between the 2 pie shells.  Sprinkle cheese on top.  In a bowl beat together eggs, half & half, nutmeg, salt and pepper.  Pour egg mixture evenly on top of cheese.

Bake uncovered for 30-40 minutes until egg mixture is firm and set.  Make sure to check with a toothpick.

This was such a pretty quiche and plates really nicely.  I loved all the colors and flavors in it.  I would highly recommend it if you're feeding a group!

Sunday, November 7, 2010

Ina Garten's Macaroni and Cheese

Sorry for the delay in posting... I haven't been cooking too much lately, other than quite bland foods that sound good to me at the time.  Because - I'm pregnant!  :)  Yay!  Although it doesn't inspire my palate in the least so I have had to cut back on the posting.  I will try my best to keep up better these next few months.

Onward to my first post in 2 months!

Because I had heard such great things, and because I love mac n' cheese.... I had to make this recipe for my own peace of mind.  And let me tell you - it's good people.  I loved the flavor of the Gruyere cheese and thought it added a twist to your regular mac n' cheese.  The cheese was creamy, and the topping added just enough crunch.  The tomatoes were perfectly cooked and I loved them, but if you didn't they're easy enough to pick out.

Barefoot Contessa Mac and Cheese
source:, slightly adapted by Amy's New Kitchen
Serves 8

  • Sea salt
  • 1 lb elbow macaroni
  • 1 qt milk
  • 1 stick unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 oz Gruyere, grated (4 cups)
  • 8 oz extra-sharp Cheddar, grated (2 cups)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground nutmeg
  • 4 small fresh tomatoes
  • 1/2 cup bread crumbs or Panko
Preheat oven to 375.

Cook pasta according to directions in salted water.  Al dente is my preference.

While the pasta is cooking, heat the milk in a small saucepan, be careful to keep it from boiling.  Melt 6 Tbsp butter in a large pot and add the flour.  Cook on low heat for 2 minutes and continually stirring with a whisk.  Continue whisking then add in the hot milk and cook until thickened slightly and smooth.  Remove from heat and add the cheeses, 1 Tbsp salt, pepper, and nutmeg.  Add in the cooked macaroni and stir well.  Pour into a baking dish.

Slice the tomatoes and arrange on top of the mac.  Melt the remaining 2 Tbsp of butter and combine with the breadcrumbs and sprinkle evenly over the mac and tomatoes.  Bake for 30 minutes until the cheese is bubbly and the breadcrumbs are slightly browned.

So this is healthy because it has tomatoes in it, right?  :)  Doesn't matter -it's worth all those delicious calories. 

Tuesday, September 7, 2010

Zucchini Pesto

Oh man, when I saw this recipe I knew I had to try it!  And since so many people at my work have green thumbs and grow giant zucchini, I needed more recipes just like this to keep my palate happy.

Zucchini Pesto
source: somewhere on the internet...but not really sure where.

3 medium zucchini (or 1 gigantic homegrown one)
2 tsp sea salt
2 garlic cloves, minced
1/4 cup basil, shredded
1/2 cup almonds, toasted and finely chopped
1 Tbsp thyme leaves, chopped
1/2 cup finely shredded parmesan cheese
Juice from one lemon
1/2 tsp fresh lemon zest
3-4 Tbsp extra virgin olive oil
freshly cracked black pepper
extra sea salt if necessary

Using a box grater, coarsely grate the zucchini.  Place the shredded zucchini on a fresh kitchen towel and sprinkle with salt.  Allow to sit for 5 minutes.  Squeeze the towel to remove all excess moisture that you possibly can.

Put zucchini in a medium sized bowl.  Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest and 3 Tbsp olive oil.  Stir until well combined.  Add pepper and taste.  Add more salt and olive oil, a little at a time, if necessary.  Refrigerate for at least an hour before serving. 

Serve with pita, pita chips, toasted ciabatta bread, crackers, etc.