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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for March 2012

Sage Macaroni and Cheese

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Macaroni and cheese is another one of those things you just can’t have enough of.  I mean, can you ever have too many delicious macaroni and cheese recipes?  I don’t think so!  This is another macaroni and cheese recipe that takes this classic and add a unique spin.  I love the addition of sage. 

To be honest, I had never really cooked much with sage until the past few weeks.  I must say, I love the flavor the addition of sage lends not only to the recipe but all the other recipes I’ve tried recently.  Sage has a unique flavor, it’s probably one you probably either love or hate, and it lends a very earthy flavor a dish.  I, personally, love the flavor of sage and think it dramatically enhances this dish.  However, if you don’t like the sage flavor, simply omit it from this dish and you still have a delicious and very cheesy entree or side.

This particular recipe comes together fairly quick and is perfect for a weeknight meal.  While the pasta is cooking the sauce mixture can be prepared.  It’s the simplest process of heating milk and melting butter.  Once the milk is warmed simply add the cheese to melt, toss in the pasta and combine then divide into baking dishes.  Top the pasta with more cheese (doesn’t it sound good already?), then place in the oven to melt the cheese to ooey gooey deliciousness.  You then have a perfect main dish that can be served with a nice big salad or a perfect side dish that will compliment most any main course. 

Sage Macaroni and Cheese

Ingredients:

1 Pound ditalini, or other small pasta
1 3/4 Cups half and half
3/4 Cup milk
8 Oz cream cheese
4 Tbsp unsalted butter, divided
1 1/2 Cups grated Romano cheese
1 Cup shredded parmesan cheese
3/4 Cup grated parmesan cheese
1/2 Cup shredded sharp cheddar cheese
1 Tbsp fresh sage, minced
Salt and pepper, to taste
2 Tbsp diced onions
1 Clove garlic, minced

Directions:

Preheat oven to 350.  Lightly spray 8 (4oz) ramekins with non-stick cooking spray, set aside.

Cook pasta according to package instructions, reserve 1 cup pasta water and set aside.  Drain the pasta, place in a large bowl and set aside.

To make the sauce-
Combine cream cheese, half and half, milk, and 3 tablespoons butter in a medium saucepan and place over medium heat.  Cook, stirring occasionally, until the butter and cream cheese have melted, about 10 minutes.  Remove from heat.

Meanwhile, place remaining tablespoon butter in a small skillet.  Place skillet over low-medium heat and all butter to melt.  Add the onion and garlic to the butter and saute until onions begin to turn translucent and mixture is fragarent, about 2 minutes.  Remove from heat. 

Add Romano, shredded parmesan, shredded cheddar and 1/2 cup grated parmesan cheese, as well as the onion and garlic to the hot milk mixture and stir to combine.  Pour the sauce over the pasta and stir to combine.  Season with salt and pepper and add sage, stir to combine. 

Evenly divide macaroni and cheese into the prepared ramekins.  Sprinkle with the remaining 1/4 cup grated parmesan.  Place ramekins on a baking sheet, transfer to oven and bake for 20-25 minutes, until cheese is melted and the tops are golden-brown.  

Recipe Source: slightly adapted from Country Living via Delish

Banana Cream Pie with Salty Bourbon Caramel for Pi Day

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Whew, that’s a mouth full!  Can you say that 5 times fast? 

Well, today is National Pi day, not to be confused with national pie day that takes place in December.  And, I actually remembered this year!  Every year I have the very best intentions to participate and I always forget.  Well, I forget until I open up my feed reader and see pies.  Pies, pies everywhere.  Everywhere I turn I see pies and I then realize that another Pi day has come and gone and I didn’t particpate, again.  Well, this year is different, I actually remembered!  Honestly, I’m pretty sure the only reason I remembered was because after missing last year’s I marked it on my calendar.  Yes, I’m serious.  I honestly marked it on my calendar.  I know, I have problems!   

If you’re still unsure as to what I am talking about, let me clarify.  Today is March 14, 3/14, which is also known as national Pi Day.  I’m sure you remember learning hearing something about Pi in high school.  If those days are far behind you here is a little refresher.  Pi (TT) which is the Greek letter that stands for the relationship of a circle’s diameter and circumference.  Pi, which starts with 3.14 (which bridges the connection to March 14) then continues infinitely without repeating.  Mathematicians everywhere celebrate this beloved day, as well as Albert Einstein’s birthday.  And what better way to celebrate a special day and birthday than a slice (or whole) pie?  Want to read more about this special day? Here are a couple of links to feed your brain: holiday insights or Pi Day

Okay, enough of the history/math lesson, lets talk about this pie.  The delicious, decadent, sweet and salty pie.  This pie starts out with a crust that is far from traditional; a peanut butter shortbread crust with homemade peanut butter.  The crust alone is delicious and I could honestly enjoy it by itself.  In Spencer’s words; it’s a giant peanut butter cookie, and it is but it’s so much better than any peanut butter cookie I’ve had.  Then a thin layer of rich, yet light vanilla pastry cream is spread over the crust.  That cream is then topped with a hefty layer of freshly sliced bananas.  The layering process continues with another layer of pastry cream, followed by more fresh bananas, then more pastry cream.  All of that is topped off with fresh whipped cream, chopped peanuts and if that isn’t enough then a hefty drizzle of salty, boozy caramel tops the whole things.  If that doesn’t sound like a slice (no pun intended…haha) of heave, I don’t know what does.

I’ve never had banana cream pie before, and although this was a little more of a process than other recipes I found it was so worth it.  I definitely chose the perfect recipe to introduce this dessert to not only myself, but Spencer as well.  I have found a few other variations of this recipe that I’m dying to try, but I have no doubt this will be “the one” we go to time after time.  If you’re looking for a sweet and salty pie, that is cool, light and full of flavor this is it.  I promise this will be a show stopping dessert that is perfect for any occasion.  
 
Banana Cream Pie with Salty Bourbon Caramel

Ingredients:

Peanut shortbread crust:
1 1/4 Cups lightly salted, dry-roasted peanuts
1/2 Cup flour
1/4 Tsp baking soda
1/4 Cup packed, brown sugar
1/4 Cup granulated sugar
2 Tbsp unsalted butter, room temperature
1 Large egg yolk
1/4 Tsp vanilla extract

Vanilla pastry cream:
1 3/4 Cups milk (I used 2%)
1 Cup heavy whipping cream
1/2 Cup sugar
3 Tbsp cornstarch
2 Tbsp all-purpose flour
1/4 Tsp Kosher salt
5 Large egg yolks
1/4 Cup (1/2 stick) unsalted butter, cut into 1 inch cubes
1 Tsp vanilla extract

Fresh whipped cream:
1/2 Cup heavy whipping cream
2 Tbsp powdered sugar

Salty bourbon caramel:
1/2 Cup granulated sugar
1 1/2 Tbsp bourbon, divided
1/2 Tsp corn syrup
3 Tbsp unsalted butter, cut into 1/2 inch cubes
1/4 Tsp Kosher salt
3/4 Tsp vanilla extract
1 Tbsp water

Additional ingredients:
3-4 Ripe bananas

Directions:

Preheat oven to 350.  Spray a 9 inch (deep dish) pie plate with non-stick cooking spray.

For the crust:
Place peanuts in a food processor and pulse until coarsely ground.  Remove 1/8 cup of the peanuts and set aside.  Pulse the remaining peanuts until peanut butter forms; about 2 minutes.

Place the flour and baking soda in a medium bowl and whisk to combine.  Meanwhile, combine granulated sugar, brown sugar, butter and peanut butter in a bowl of a mixer and beat on medium-high until combined (should resemble wet sand), about 2-3 minutes.  Add the egg yolk and vanilla and mix, scraping down the bowl occasionally, until well mixed, about 3 minutes.  Gradually add the dry ingredients and beat until incorporated, do not overmix.

Remove bowl from mixer and gather dough and place in the pie dish. Using hands, spread dough evenly over the bottom and up the sides of the pie plate.  Place in oven and bake for 15-17 minutes, until the middle is set and sides are golden brown.  Remove from oven and all to cool.

For the pastry cream:
Place milk and cream in a heavy saucepan and bring to a simmer, then remove from  heat.  Place the sugar, cornstarch, salt, and flour in a bowl and whisk to combine.  Add the egg yolks to the sugar mixture and whisk to combine.  While whisking continuously, slowly pour 1/2 cup of the milk mixture into the egg mixture to temper the eggs.  Slowly pour the egg mixture back into the milk mixture while whisking continuously and return mixture back to low-medium heat for 2-3 minutes, until mixture thickens.  Remove from heat and add the butter and vanilla and whisk vigorously for 1-2 minutes.  Transfer mixture to a bowl and cover the surface with plastic wrap.  Place in the refrigerator and allow to chill for at least 2 hours.

For the whipping cream:
Place the heavy cream and powdered sugar in a bowl and mix on high until stiff peaks form.  Set aside.

For the salty bourbon caramel:
Combine sugar, 1 tablespoon bourbon, corn syrup, and water in a medium saucepan and place over medium-low heat and stir until sugar is dissolved.  Once the sugar has dissolved, increase the heat and bring mixture to a boil without stirring.  Cook, occasionally swirling the pan and brushing down sides with a pastry brush that has been dipped in water to remove sugar crystals from the side of the pan.  Cook until the sugar mixture is a deep amber color, about 6-8 minutes.

Remove from heat and very carefully pour in the heavy cream, butter and salt and mix to combine.  (The mixture will bubble up violently, use caution) Let cool for 5 minutes then add remaining bourbon and vanilla.  Allow to cool slightly.  As the caramel cools it will thicken.  

To assemble:
Slice bananas into 1/4 inch slices, set aside.  Place 1/4 cup pastry cream in the pie shell and spread evenly.  Place half of the banana slices evenly over the pastry cream. Spread another 1 1/2 cups pastry cream over the banana slices, top with remaining banana slices and the remaining pastry cream.  Top the pastry cream with fresh whipped cream and garnish with peanuts.  Drizzle with salty bourbon caramel just before serving.  Serve with additional bourbon caramel, if desired.     

Recipe source: very slightly adapted Bon Appetit

Cream Cheese Chicken

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I must admit I came thisclose to not sharing this recipe with you.  Not because it wasn’t good, because it was delicious, but because it just didn’t picture well.  I know, that’s a pretty petty reason, but still looks can either pull you in or turn you off.  But don’t worry, the taste, however, won in the end and I just couldn’t hold out on you. 

This chicken was full of flavor, protien and vegetables and is the ultimate one pot meal.  How easy is it to throw all of the ingredients in one pot, even frozen chicken, turn it on and forget about it?  That alone is a huge lifesaver during those hectic days/weeks/months.  It’s even better when you can throw it all in and have the end result be a flavorful and healthy dish that is delicious.   

When you’re ready to eat, your meal is waiting on you.  All you need are tortillas, sour cream, cheese, salsa or whatever else you want to top your taco.  This is a tasty and inexpensive meal that will feed a family of 2-3 for at least 2 nights, maybe 3.  Serve this will guacomole, salsa, Spanish rice or refried beans and you’ve got an easy and tasty meal perfect for anyone.

Cream Cheese Chicken

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast (can be frozen)
1 (15oz) Can black beans, drained and rinsed
1 (15oz) can corn, drained
1 (16oz) jar salsa
1 (8oz) bar fat free cream cheese

Directions:

Place 1/4 can of beans, 1/4 can of corn and 1/4 jar of salsa over the bottom of the slow cooker.  Place chicken on top of the vegetables then pour the remaining vegetables over the chicken breast.  Cut the cream cheese into cubes and drop over the chicken-vegetable mixture.  Place crockpot on low for 8-10 hours (on high for 4-6).  Before serving, stir the chicken mixture to break up and shred some of the chicken.

Serving options:  Serve along side or over rice.  Serve in a flour or corn tortilla with desired toppings.  For leftovers, add a can of rotel along with chicken broth and simmer to make a soup.

Recipe source: Prevtion RD

Caramel Sauce

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Spring is rapidly approaching and soon after will be the warm months of summer.  With spring and summer comes cool treats to help beat the heat.  One of the most popular desserts of the spring and summer seasons is ice cream.  I know I am so ready to power up my ice cream maker, I have a plethora of ice cream recipes just waiting to be made!  Along with chocolate sauce, hot fudge, and sprinkles; caramel goes hand in hand with ice cream.  Since those warm months will be upon us shortly, we need to prepare ourselves with all the necassary add-ons for ice cream.  A rich, homemade caramel sauce is a must for ice cream, sundae’s and so much more.

Why homemade sauce?  Although the storebought stuff is good, you really don’t know what you’re missing until you’ve tasted homemade caramel sauce.  Once you taste this rich, buttery concoction you’ll never go back!  It is so amazing how a few kitchen staples can be added together to create such a delicious treat.  Odds are you already have everything in your pantry to make this sauce.  There aren’t any fancy, hard to find ingredients in this recipe; just basics.

Caramel sauce doesn’t take too long to make.  It just needs your total and undivided attention.  It can turn from the most perfect amber hue to a burnt mess in a matter of seconds.  It does take a little patience and trusting your gut and senses to know what it’s reached that perfect hue and smell.  In the end, that 20 or so minutes you set aside to make this sauce is so worth it.  Just be prepared, have patience and be careful with these incredibly hot ingredients…we wouldn’t want you coming out of the kitchen with battle wounds from homemade caramel!    

Caramel Sauce

Ingredients:

1 Cups sugar
1 Tbsp corn syrup
2 Tbsp water
1/2 Cup + 2 Tbsp heavy cream, room temperature
3 Tbsp butter, cut into 1 inch cubes
1/4 Tsp Kosher salt
1/2 Tsp vanilla

Directions:

Combine the sugar, corn syrup and water in a large, heavy saucepan and stir to combine.  Place pan over low-medium heat and stir until sugar in dissolved and syurp is bubbling.  Stop stirring, completely, and allow mixture to boil until a deep amber.  Remove from heat immediately.  Slowly and carefully add the cream and stir continuously.  (Use caution as mixture will bubble vigorously) 

Using a rubber spatula, stir the mixture and scrape down the sides of the pan.  (If any lumps develop return to heat momentarily and stir to desolve lumps)  Carefully add butter and salt and stir to combine, until butter is melted.  

Allow the sauce to cool for about 3-5 minutes.  Once the sauce has rested, gently stir in the vanilla.  Allow sauce to cool completely, transfer to jar and store.

Note and tips:

Measure all ingredients in advance.  You have to work quicly when making this sauce, so having everything ready before beginning is essential.

A candy thermometer will be helpful when making the sauce.  Don’t rely soley on the thermometer, as each thermometer may read differently.  Judge the sauce by the color, as well.  Be sure to keep a close eye on the sauce as it can burn quickly.

The sauce can be stored at room temperature for up to 3 days.  Store in the refrigerator for up to 3 weeks.  To reheat simply place in the microwave for about 30 seconds, stirring after every 10 seconds pass.  

Recipe source:  slightly adapted from My Baking Addiction

Browned Butter Banana Muffins with Streusel Topping

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By now, we all know that I have a slight obsession with browned butter.  There is just something magical about this nutty flavored butter.  I love the versatility of it; it can be added to both sweet and savory dishes.  The addition of browned butter adds so much flavor and depth to any recipe.  Who knew that something as simple as putting butter in a pan over heat and allowing it to “cook” and brown for a few minutes would make such a drastic flavor change?  I don’t know who thought of this originally, but I’m so glad they did!

Banana bread alone is delicious, add a schmear of butter, a dollop of cream cheese frosting and you’ve got a treat that is perfect for breakfast or dessert.  One day I was thinking about what I could do with some very overly ripe bananas I had.  Although I LOVE banana bread, I wanted to do something a tad different but that would still be appropriate for breakfast or a snack.  Ideas started pouring through my head and something that incorporated brown butter was at the top of my list.  No matter what concoctions passed through my mind, I couldn’t shake the addition of browned butter.  So with that, I started developing a recipe for browned butter banana muffins.

These muffins were delicious.  They were sweet, but not overly sweet, just the perfect amount of sweetness for breakfast with a nice cup of hot coffee.  The base of the muffin starts out as many banana bread recipes, but I added brown sugar to this recipe.  I think the brown sugar added a rich, almost caramel flavor to the muffin base.  Combine that caramel flavor with the earthy, nutty flavor of browned butter and you’ve got a winning muffin. The whipped egg whites lightened the texture and helped create a nice, fluffy muffin.  The addition of the streusel was not overly sweet but helped add a little sweetness to the muffin as well as a pretty topping.      

Browned Butter Banana Muffins with Streusel Topping

Ingredients:

For the muffins-
1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)

For the streusel-
3 Tbsp cold, unsalted butter
1/4 Cup flour
3 1/2 Tbsp granulated sugar

Directions:

For the streusel-

Cube the cold butter and place in a small bowl.  Add the flour and sugar, using a fork cut the ingrdients together, until small pea-sized balls form.  Set aside.

For the muffins-

Preheat oven to 350.  Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place butter in medium saucepan over medium heat.  (Butter will begin to crackle and foam as it melts.)  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown remove from heat.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen.  Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form.  Set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.  Add the sugars and stir to combine.  Add the egg yolks, vanilla and browned butter and whisk to combine.  Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined.  Add the remaining egg whites, fold gently until no white is visible. 

Spoon into prepared muffin tin and sprinkle with streusel topping.  Place in oven and bake for 10-12 minutes, until muffins are golden and set.  Immediately remove from muffin tin and transfer to cooling rack to cool completely.  Store in an airtight container.

***These freeze well too.  Individually wrap each muffin in Saran wrap and place in freezer.  When ready to eat remove desired amount from freezer, unwrap and microwave for a few seconds.

Recipe source: A Lynsey Original

Apple, Gouda and Bacon Pizza

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Can you really ever have too many pizza recipes?  I think not! 

Pizza is a staple in our house.  I crave pizza on a weekly basis and we probably have it that often.  It’s easy, quick, as well as delicious.  Honestly, it’s probably faster to make pizza at home rather than order out.  In the time it takes to determine what you want and where you want it from, order and then pick it up you could already be enjoying a delicious homemade pizza. 

As much as I love traditional flavors on pizza, I sometimes crave something different.  It’s just nice to spice things up and add a twist from time to time.  That’s exactly what this pizza did, spiced things up.  Apples, cheese and bacon.  I mean, can you really go wrong with these flavors?  I love the whole sweet and salty combo and this is another recipe that melds those flavor profiles. 

This pizza starts with a rustic, whole-wheat crust that is bursting with flavor and it’s baked off for 2-3 minutes to make the perfect based for this delicious pizza.  Next is a drizzle of honey along a sprinkle of nutmeg and cinnamon.  Then comes the good stuff; a combination of parmesan and gouda cheese, honeycrisp apple slices, and bacon.  Pop it back in the oven for just a few minutes longer, just to allow the cheese to become a layer of ooey gooey goodness and then you have the best pizza ever!  Honestly, I cannot even find the words to tell you just how good this pizza is.  The combination of the sweet and tart apple, salty and crunchy bacon, earthy sage and the rich smokey gouda.  It is truly out of this world.

Spencer typically goes for the meat pizzas.  Whether it’s homemade or takeout, he wants it loaded with a variety of meat.  Don’t get me wrong, he’s open to change and trying new things but he just wants a pizza with some substance.  I was hesitant to serve this to him at first, just because I thought it might be a little too “fru fru” for him, but I wanted to make this pizza so badly I pushed those concerns to the side.  Let me just say, I’m so glad I pushed my fear of Spencer not liking this to the back of my mind; not only did I LOVE this pizza, he literally raved about it as well.  He is constantly bringing this pizza up, so I know I have a winner and I know I will be making this again very soon.

Apple, Gouda, and Bacon Pizza

Ingredients:

Whole weat pizza dough, recipe follows (or your favorite store bought dough)
2 Tbsp olive oil, divided
1 Small red onion, thinly sliced
1 Clove garlic, minced
6 Slices thick-cut bacon
1 Large honeycrisp apple
7 Ounces (1 cup) smoked gouda cheese, shredded
1/4 Cup freshly grated parmesan cheese
8-10 Sage leaves
2 Tbsp honey
1/8 Tsp cinnamon
1/4 Tsp nutmeg
Salt and pepper
Cornmeal

Directions:

Preheat oven to 450.  Place pizza stone in oven and allow to pre-heat as well.

Cook bacon using desired method, I used the skillet.  Place on a papertowel lined plate and allow to cool.  Once bacon is cool enough to handle, cut into bite size pieces.

Place a medium skillet over medium heat.  Once skillet is hot add 1/2 a tablespoon of olive oil and onions and sprinkle with salt.  Allow the onions to caramelize, stirring occassionally.  At the end of caramelizing the oninos, add the garlic and cook for 1 minute.  Thinly slice apples and roughly chop the sage leaves.   

Place pizza dough on a floured surface.  Using your hands, gently stretch the dough into the desired shape, I formed a rectangle.  Sprinkle pizza stone with cornmeal and place streched dough on stone.  Place in oven and allow to bake for 3 minutes.

Remove dough from oven and brush with remaining olive oil, drizzle with honey, sprinkle with cinnamon and nutmeg.  Sprinkle 1/4 cup cheese over the dough, followed by a layer of apples, then onions and garlic.  Sprinkle remaining cheese, followed by bacon and the remaining apples.  Add sage, if desired.  Return to oven for an additional 12-15 minutes, until cheese is melted and the crust is golden brown.

Let stand for about 3 minutes, cut and serve.

Whole Wheat Pizza Dough-

Ingredients:

1 Package (2 1/4 tsp) active dry yeast
3/4 Cups warm water
1 Cup whole wheat flour
3/4 Cups all-purpose flour
1 Tbsp honey
1/2 Tbsp olive oil
1/2 Tsp salt

Directions:

Run steaming hot water over a small bowl to warm up the bowl.  Place yeast, warm water, honey and oil in the heated bowl, stir with spoon and allow sit (proof) for 10-15 minutes. 

Meanwhile, combine the flours and salt in a large mixing bowl and stir to combnie.  Once the yeast mixture is foamy add to the flour mixture.  Using an electric mixer with a dough hook attachment, mix the ingredients on low until just combined.  Once ingredients are incorporated increase speed to medium and knead the dough for 5-6 minutes.  If the dough seems tacky, or too sticky, add more flour, 1 tablespoon at a time, and knead until combined.

Brush or spray a large bowl with oil.  Place the dough in the well oiled bowl, turning once to coat, cover and set in a warm place to allow dough to rise until doubled in size, about 1 to 1 1/2 hours. 

Recipe source: slightly adapted from How Sweet it is via My Life as a Mrs.

Fish Tacos with Lime-Cilantro Crema

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While the rest of the country is getting bombarded with harsh, winter storms we are enjoying weather with temperatures in the upper 60’s to mid 80’s.  Yes, I had to check the calendar a time or two to see what month we were actually in.  Some people, I’m sure, are still enjoying the cozy, comfort foods of winter but I am opening my arms to welcome spring and all of the light, fresh and flavorful foods that come along with it.  I am so excited, we just planted the first plants of the season in our garden!  I can’t wait to use all of the fresh fruits and veggies that we’ll have in a matter of months.  You just can’t beat fresh vegetables straight from the garden!

So with that, I present to you the first of many spring and summer inspired meals, fish tacos with cilantro-lime crema.  As I stated previously, I was a little slow jumping on the fish taco bandwagon, but I’m on now and loving every fish taco I sink my teeth into.  There are so many recipes for fish tacos that are floating around and they all look and sound delicious.  From baked to fried and everything in between, there are so many fish taco recipes you are sure to find one that fits your taste perfectly.

These tacos are packed full of taste and flavor, they are so incredibly filling but they don’t leave you feeling weighed down once you finish.  The sauce starts off by mixing together mayonnaise and sour cream then add cilantro, lime zest and juice and green onions.  I love, love, love cilantro and this sauce is full of that earthy, bright herb.  The lime juice not only lends a tart flavor that compliments the cilantro but helps to thin the sauce a bit which makes it easier to apply.  The fish is seasoned with a mix of spices which bring a nice spicy flavor which is cut by the cool citrus sauce.  A bed of cabbage not only brings some more veggie power but also adds more texture to the dish.

These tacos are a new favorite, Spencer has already asked for these to be put back on the menu as well as make them part of the regular rotation.  I loved the mix of spice topped with the creamy, citrus cilatro sauce.  This was a simple meal that was quick enough for a week night but perfect for entertaining as well.  If you’re looking to try fish tacos for the first time or looking for a different recipe full of fresh flavors, look no further.  These are sure to please crowds of all ages!

Fish Tacos with Cilantro-Lime Crema

Ingredients:

For the sauce-
1/4 Cup (about 3) green onions, thinly sliced
1/3 Cup fresh cilantro, chopped
3 Tbsp low-fat mayonnaise
3 Tbsp low-fat sour cream
Zest of 1 small lime
Juice of 1 small lime
1/8 Tsp garlic powder
Salt and fresh ground pepper, to taste
Dash red pepper flakes

For the fish-
1 Tsp ground cumin
1 Tsp ground corriander
1/2 Tsp smoked paprika
1/4 Tsp ground red pepper
1/8 Tsp salt
1/8 Tsp garlic powder
1 1/2 Pounds mahi mahi fillets (or any other white fish)
Cooking spray
8 (6inch) Flour tortillas
2 Cups cabbage, shredded

Directions:

For the sauce-
Combine green onions, cilantro, mayonnaise, sour cream, lime zest and juice, garlic powder, salt, pepper, and red pepper flakes and mix to combine.  Cover and refrigerate until ready to serve.

For the tacos-
Preheat oven to 425.  Line baking sheet with foil, spray liberally with non-stick cooking spray and set aside. 

Combine cumin, corriander, paprika, red pepper, salt and garlic powder and mix to combine.  Sprinkle spice mixture evenly over both sides of fish and place on prepared baking sheet.  Bake for 13-15 minutes or until fish flakes easily.  (If fish is thin, check after 8-10 minutes)

Break fish into pieces with a fork.  Heat tortillas according to package directions, if desired.  Divide fish evenly among tortillas, top with cabbage and crema and serve immdediately.

Recipe source: Slightly adapted from Cooking Light, December 2006 via Prevention RD

Brown Sugar Cookies

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There are those recipes that you see that just scream “Make Me NOW!” and then there are others that look good, that you want to make but they don’t speak to you enough to move to the top of the list.  The cookie recipes that typically scream at me are those that are packed full of chocolate chunks, heath bits or candy pieces.  As of lately, some of the more simple cookies seem to be speaking to me.  Every time I make one of these cookies that seems to be more simple I am surprised how delicious and full of flavor they are, even without all those add-ins.  I have come across, yet another cookie that is not a typical cookie that speaks to me.

Brown sugar cookies.  Yes, that’s it.  A simple name, simple ingredients but full of flavor.  What can I say about these cookies?  Honestly, I cannot say enough good about them.  I saw these one day on my new addiction, AKA Pinterest, and the description simply read “they melt in your mouth”.  That sums these up perfectly.  They are perfectly light and fluffy then topped with the most delicious brown butter frosting.  They honestly do melt in your mouth and they will be gobbled up before you can turn around.  

The cookie, as the name states, is brown sugar based.  The addtion of sour cream helps not only make these cookies extremely moist but lends a tangy undertone to the cookie.  The cookie is delicious itself, but let’s talk about the brown butter frosting.  I’m slightly obsessed with brown butter.  Not only does it help enhance the flavor of savory foods but it really compliments the flavors in sweet foods as well.  It has a slightly nutty flavor that is out of this world.  In this case the brown butter is combined with powdered sugar and a splash of milk.  I could honestly get a spoon and eat this frosting right out of the pan…don’t worry, I didn’t!  The soft, sweet cookies topped by this nutty, brown butter frosting is a true treat.  

Brown Sugar Cookies

Ingredients:

For the cookies-
2/3 Cup unsalted butter, room temperature
2 Eggs
1 Cup sour cream
1 Tsp vanilla extract
1 1/2 Cups packed brown sugar
2 1/2 Cups all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt

For the frosting-
1/4 Cup unsalted butter
2 Tbsp milk
1 1/2 Cups powdered sugar

Directions:

For the cookies-
Preheat oven to 350.  Line a cooking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set aside.

In a medium bowl sift together the flour, baking powder, baking soda and salt.  Set aside.

Place butter and sugar in the bowl of a mixer and cream on medium-high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla and mix until combine.  Alternating between the flour mixture and the sour cream; add to the sugar mixture, mixing well after each addition.

Using a tablespoon, place rounded spoonfuls on prepared cookie sheet.  Repeat process with remaining dough.  Place in preheated oven and bake for 8 minutes.  Remove from oven and transfer cookies to cooling rack and allow to cool completely.

For the frosting-
Place butter in medium saucepan and place over medium heat.  The butter will begin to crackle and foam as it melts.  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown remove from heat.  Add the powdered sugar and stir, add milk 1 tablespoon at a time, until frosting is at a spreadable consistency.

Using an offset spatula, spread frosting on cooled cookies.  Return to cooling rack and allow frosting to set before placing in airtight container.  Place parchment paper between cookie layers to avoid sticking together.

Recipe source: Best Ever Cookies via Susie QT Pies Scraps of Life

Salsa Verde Chicken and Dumplings

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I don’t know about you, but the weather here has been very spiratic, to say the least.  We’ve seen 80 degree weather at the beginning of the week then been in the 30’s by the end of the week.  Not only is this weather an open invitation for colds, coughs and all that other fun stuff but it’s also a pain trying to get a meal plan together.  Our meals plans have been as extreme as grilling burgers outside one night and cuddled up in cozy clothes eating soup, stew or chili the next night.  I guess a perk to this weather is if you really have a craving for summer inspired food and a cozy, comfort food all at the same time you can plan your menu accordingly.

I came across this recipe on Pink Parsley last year.  From the moment I saw it I knew this was a must to make.  I have made it a few times and we have absolutely loved it, but I haven’t shared it with you (don’t me mad!) until now because I just couldn’t get any pictures that I just loved.  Well, I made it again during one of our many cold spells and finally got some pictures I was pleased with.  So without further or due, here is a delicious meal perfect for any day of the week the fuses together two delicious foods.

Chicken and dumplings are quickly becoming a staple in our meal plans.  Mexican food, um, yes please!  Combining the comforts of chicken and dumplings and the flavors inspired by Mexican food, simply brilliant.  That’s exactly what has been done here and let me tell you, it’s wonderful spin on a classic.  This meal brings it all to the table, the creamy soup base that is so familiar to the classic chicken and dumplings.  Then things are lived up and the flavors are truly amped up with the addition of the spicy salsa verde and the bright earthiness from the cilantro.  This truly becomes a one pot meal with the addition of vegetables and protein.

This meal is a crowd pleaser and the flavors can be adjusted to suite any taste.  This meal is quick enough for a weeknight but just as perfect for one of those lazy weekend days when you want a satisfying meal but you don’t want to be in the kitchen for hours and hours.   

Salsa Verde Chicken and Dumplings

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
1/2 Large onion, diced
2 Cloves garlic, minced
1/2 Cup + 2 Tbsp all-purpouse flour
1 Can (14 ounces) low-sodium chicken broth
2 Cups (16 ounces) salsa verde, homemade or store bought
1 (5ounce) can evaporated milk
1 Cup corn kernels
1 Rotisserie chicken, remove skin and debone meat (approximately 6 cups)
1/3 Cup chopped cilantro
2 Scallions, minced
Kosher salt and black pepper

For the dumplings-
1 Cup milk
3 Tbsp unsalted butter
1 1/2 Cups all-purpose flour
1/2 Cup cornmeal
1 Tbsp baking powder
3/4 Tsp salt
1/4 Cup thinly sliced scallion greens
1/4 Cup chopped cilantro

Directions:

Place butter in a medium, heatproof skillet.  Place skillet over medium heat and allow the butter to melt.  Once the butter has melted, add onions and cook until softened and translucent, about 5-8 minutes.  Add the garlic and cook an additional 1-2 minutes.  Add the flour and whisk to make a paste.  In a medium bowl combine the chicken broth, salsa verde, and evaporated milk.  Whisk to combine then add to the onion garlic mixture and whisk to combine.  Whisk vigorously at first, to ensure there is no clumping, once the ingredients are well mixed allow the sauce to simmer and thicken, stirring occassionally.
Once the sauce has thickened add corn, chicken, and herbs and stir to combine. Season, to taste, with salt and pepper. Keep ingredients over medium heat until heated through.  Remove from heat and cover to keep warm. 

Pre-heat oven to 400 degrees.

To make the dumplings-
Place milk and butter in a small saucepan and heat until the mixture is steaming.  In a separate bowl mix the flour, cornmeal, baking powder, salt, scallions and cilantro.  Add the milk to the flour mixture and stir to form a smooth yet firm dough. 
Using a tablespoon, scoop the dough and add to the chicken soup mixture.  Once all the dough is added, place the skillet over medium-hight heat and allow to warm. Once the mixture is heated through, cover and transfer to the pre-heated oven.  Bake until dumplings are thoroughly cooked, about 15-20 minutes.  Serve immediately. 
Recipe source: adapted from One Dish Dinners via Pink Parsley

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