Archives for July 2013

BTB: Homemade Hummus

July 31, 2013 by Lynsey Leave a Comment

Hummus is one of those foods that’s been taking the food industry by storm over the past few years. I think one of the biggest reasons it’s become such a hot commodity is because the health craze. Everyone is jumping on the health food bandwagon, but they want to still have tasty and flavorful options. Hummus delivers in every way. It’s full of flavor, there are many options, and it’s a delicious and healthy snack.

While there are plenty of prepackaged options out there, I like to make my own hummus for a variety of reasons. It’s incredibly easy, almost effortless, and takes hardly any time to make. I also like making my own because I control the ingredients that go into it and I can develop the flavor profile that I like. If I want a little more garlic flavor, I just simply add it. A little more lemon flavor? Just add another squeeze or two of juice. It’s all up to you, adjust the seasonings as you like.

This recipe is a basic recipe. It’s simple yet full of flavor. I love that the garlic and lemon are the stars of this dip. But the options don’t stop there, for a little different flavor try adding roasted red peppers to the mix, drizzling balsamic vinegar over the top of the hummus before serving, or add some fresh herbs after purreeing to add a nice, fresh flavor and a burst of color. The options and add-ins are endless.

Hummus is great as a side but also for an appetizer. A big batch can me made quickly and a variety of things can be served along side. I’ve enjoyed my hummus not only with crispy, lightly salty pita chips, but also with sliced veggies such as: bell pepper strips, carrots, cucumbers, tomatoes, olives, broccoli and cauliflower. This also makes a great dip alternative to add in lunch boxes for both kids and adults. So what are you waiting for, go make some hummus! You’ll love it.

Hungry for more hummus? Check out these recipes-

Ambitious Kitchen-Garlic White Bean Basil Hummus
Big Girl Small Kitchen- Spicy Chipotle Hummus
Gimme Some Oven- Avocado Hummus
Gimme Some Oven- Spinach Artichoke Hummus
Nibble Dish- Lemon Parsley Hummus
The Sweets Life- Lemon Basil Hummus
The Sweets Life- Cilantro Lime Hummus

Homemade Hummus

Ingredients:

2 Large (3 small) cloves garlic, skin removed
1 Can chickpeas (garbanzo beans)
1/4 Tsp kosher salt
3 Heaping Tbsp tahini (sesame paste)
Juice of half a lemon
4-6 Tbsp water or reserved liquid from chickpeas
A few dashes of hot sauce, if desired
Fresh parsley, chopped-for topping, if desired

Directions:

Place garlic in the bowl of a food processor fitted with the blade attachment. Pulse a few times until the garlic is minced. Add the chickpeas, salt, tahini, lemon juice and liquid and pulse until coarsely pureed. Add hot sauce, if using, and pulse to combine. Taste, adjust seasonings, and add a little more liquid if it’s too thick. Pour in a serving bowl, top with parsley and serve or refrigerate until ready to serve.

Recipe source: A Lynsey Original

Cobb Salad-in a Jar

July 30, 2013 by Lynsey Leave a Comment

Growing up, I stayed with my Grandma and MaMaw after school and through the summer. Both of them made lunch daily and their kids would stop by on their lunch breaks, have a bite to eat and visit before heading back out for the afternoon. My MaMaw was from the south so all of her recipes were family style, family favorites with a heavy southern influence; Mexican casserole, sausage rice casserole, the list could really go on and on. Oh, and each meal wasn’t complete without something sweet at the end; a piece of homemade pie, a scoop of ice cream, Nutty Bars, Peanut Butter Bars, or even a vanilla wafer. My Grandma was from England, so her meals consisted of some traditional British foods but she also like to make some classic American meals, as well.

My aunts and uncles on my mom’s side, my Grandma’s kids, didn’t have the same lunch times so Grandma tended to make things that could be popped in the oven or prepared quickly when the kids were on their way or when they walked through the door. Sometime she would make meals that could be made in advance, popped in the fridge and pulled out when ready to eat. One of her “go to” make ahead meals was salad. Now, my Grandma’s salads weren’t your typical salad. They were works of art, literally. Honestly, you could take a camera and do a photo shoot with each and every salad that walked out of her kitchen. They were full of fresh, delicious ingredients and they were bursting with color. She grouped each food in their own section, making it look like a painter’s paint tray; a splash of bright red tomatoes here, a cluster of yellow and white boiled eggs there, vivid pickled beats on the other side. Each item was arranged and placed on the plate with much thought and care.

Now, when I make salads for me and my family I can’t help but think of my Grandma and the time and thought she put in to placing each and every ingredient. I have not yet mastered the art of the picture perfect salad, and I’m not sure that I ever will, but I do try to take the time and make sure that I present a pretty and colorful plate. Now when I make a salad to take with me for lunch, that time and effort tends to go to the way side because it gets tossed around and doesn’t always stay upright, so by the time I open it and get ready to eat it, I have a jumbled mess. Not that it really matters, but I do like a pretty plate. So what do you do when you want something pretty and transportable? How about stack it, layer it and put it in a jar to stay in place?

That’s exactly what I’ve done with this salad, I’ve put it in a jar. Everything is layered, nice and neat and stays in place until I’m ready to eat it. I love this idea of the salad in a jar, you can layer whatever ingredients you like, starting with the toppings first and then finishing with the lettuce. Starting with the toppings that hold the most liquid working up to the dryer ingredients. Now here’s where the genius comes in, when you get ready to eat simply unscrew the lid, place a plate or bowl over the top of the jar, turn over and viola, your salad comes out with your lettuce on the bottom and all the toppings on top! How neat is that? Just bring a little bag of croutons and/or bacon bits, if desired, and a little container of dressing and you’re set.

This is a great, make ahead lunch that can be assembled in a matter of minutes. I was able to make five days worth of lunches in about 10 minutes. For a busy mom, dad or kid on the go you really can’t beat that. Pair this salad with a container of yogurt and maybe some granola and you’ve got a healthy and satisfying lunch that is perfectly portable!

Cobb Salad

Ingredients:

2 Medium (1 large) tomato
1 Medium cucumber
1 1/2 Slices of honey ham, thickly sliced
1 1/2 Slices of roasted turkey, thickly sliced
3/4 Cup shredded cheddar cheese
3 Hard boiled eggs
1 (5oz ) Bag lettuce (I used the spring mix)
5 (8oz) glass jars

Directions:

Remove seeds from tomatoes and finely chop. Set aside. Finely chop cucumber, set aside. Cut ham and turkey in bite sized pieces, set aside. Slice eggs, set aside.

To assemble-

Place about two and half tablespoons of chopped tomatoes in the bottom of the jar, followed by two and a half tablespoons of cucumbers. Next, place chopped ham and turkey on the cucumbers, then about two to two and a half tablespoons of shredded cheese. Top cheese with three to four slices of eggs. Gently press the ingredients down, and top with 1/3-1/2 cup of packed lettuce. Place lids on each jar, seal and place in the refrigerator.

Recipe source: A Lynsey Original

SRC: No-Knead Bread

July 29, 2013 by Lynsey 8 Comments

Bread, glorious bread. I have a weakness for this stuff. I love everything about it. There’s nothing better than a hot piece of bread, straight from the oven that’s shmeared with a little butter. Simple yet oh. so. good! Probably the thing that intrigues me the most is watching very few, basic ingredients come together, double in size, bake and then what comes out of the oven is a delicious, buttery and fluffy bread. It’s like magic. Even better, I get to create that magic each and every. single. time I bake bread. I love it. I love the entire process, especially the kneading. There’s just something about taking that raw dough in your hands, kneading it to the perfect consistency and texture, it’s relaxing and almost therapeutic.

As much as I love the whole kneading process, I’m intrigued by no-knead breads. Since kneading is such an essential process of bread making, it fascinates me that a delicious and fluffy bread can be made with no kneading required. Is it possible? I was skeptical, but I’m a believer now. Thanks to this month’s secret recipe club I found a tried and true recipe that I just had to try.

For this month’s secret recipe club I was assigned K & K Test Kitchen. Now, since I joined SRC I’ve eyed K & K Test Kitchen. Not only is it a blog filled with recipes that will make your mouth water just reading about them, but I think my favorite part about this particular blog are the writers. Kelsey and Kim are a mother-daughter duo that enjoy cooking; both trying new recipes (either their own or one they came across in a cookbook, magazine or on the ol’ web) as well as those tried and true family favorites. The blog, that was started as a way to pass the time is now so much more than that. The blog is filled with classics, basics, as well as the occasional rest recipe or two. One thing is common throughout all the recipes on their site, each recipe features common ingredients that are typically located in your pantry or fridge, ensuring that you won’t have to make a run to Timbuckto to get an ingredient. As I browsed through their site, one thing after another jumped out at me. (side note-don’t browse through their site while you’re hungry. If you do you’ll end up coating your arem in chocolate and gnawing it off). From sweets like caramel peanut popcorn (you know I’m a sucker for sweet and salty), to flatbread pizzas and freezer jam, they have something on their site for everyone. My decision was rather hard this month, but after much debate I finally decided on their no-knead bread for this month’s challenge, but with all intent to re-visit the above mentioned recipes and then some.

Can I just say how happy I was that I made this bread? It’s delicious. The process is incredibly easy, and requires very little work. The rising process is the most time consuming part of this recipe, requiring an initial resting period of about 18 hours. But let me tell you, it’s worth the wait! The bread has a thick, crunchy exterior while yielding a fluffy, springy and perfectly moist interior. This is the type of bread that dreams are made of, people. It’s beautiful while rustic. The flavor is simple, yet amazing. This bread is the perfect thing to accompany any family dinner, or to just make and enjoy itself. It’s life changing, I promise. We enjoyed this bread for the first time with a delicious roasted chicken and vegetables, and used it to soak up every last ounce of the lemon sauce. But I promise, this bread will be making regular appearances at our table. So good!

No-Knead Bread

Ingredients:

3 Cups bread flour
1/4 Tsp dry yeast
1 1/4 Tsp salt
1 5/8 Cups water

Directions:

In a large bowl combine the flour, yeast and salt and stir to combine. Add the water and stir until blended and incorporated, the dough will be a bit sticky. Tightly cover the bowl with plastic wrap and allow dough to rest for 12 to 18 hours at room temperature.

The dough is ready when the top is dotted with bubbles. Lightly flour a clean work surface and turn dough onto it. Sprinkle the top with flour and fold the dough over on itself twice. Cover loosely with plastic wrap and allow to rest for 15 minutes.

Turn dough back out on a lightly floured surface and gently shape dough into a ball. Generously coat a cotton towel with flour and put dough seamed side down on the prepared towel, lightly dust the top with more flour and gently cover with another towel. Allow the dough to rise for an additional 2 hours, or until doubled in size.

Half an hour before the dough is ready, preheat oven to 450. Place an enamel coated cast iron in the oven while preheating. When the dough is ready, carefully remove pot from the oven and lightly drizzle the bottom of the pan with non-stick cooking spray. Slide your hand under the towel and turn dough over into the pot, seam side up. Slightly shake the pan, if needed, to reshape. Cover with lid and return to the oven and bake for 30 minutes, remove lid and bake for an additional 15-30 minutes. Remove from pan and allow to cool on rack.

Recipe source: As seen on K & K Test Kitchen, originally from New York Times

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DB: Chocolate and Caramel Tart

July 29, 2013 by Lynsey Leave a Comment

In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

And boy was it a big challenge. There are so many previous challenges that I’ve “bookmarked” in my little noggin that I wanted to re-visit for one reason or another, but to this day still haven’t go back and try them again. Well, this month we were given that opportunity for the challenge. Even after all the notes I made and recipes I saved this month was still particularly difficult to figure out what I wanted to make.

After much debate, I ended up settling on a recent challenge. Not because I had failed or didn’t like the outcome, but because it was fresh on my mind and I had difficulty choosing which particular recipe to make that month. So this month I decided to revisit the pie challenge and make the chocolate and caramel tart. That recipe jumped out at me when I saw it initially, but the “Crack Pie” won in the end and I ended up making that recipe for the June challenge.

The Crack Pie was delicious and indeed addicting, but this tart was just as delicious. This was a tart, rather than a pie and this one involved chocolate whereas the other one did not. The pastry was perfectly buttery and flaky and baked to perfection. The filling, oh my, the filling. A smooth, creamy layer of rich, golden caramel topped by a decadent and rich layer of dark chocolate mousse. Oh my. This combination of flavors was absolutely unbeatable. Each bite was amazing and a little bite of heaven in my mouth.

There were a few different steps, none of which were too difficult, just a matter of waiting for the elements to cool before combining. But oh, were all these steps worth it. This tart may look simple but, the simplicity of the looks are made up for by the delicious caramel and chocolate filling. Top with a dollop of fresh whipped cream and you’ve got a dessert that will please any and everyone.

Chocolate and Caramel Tart

Ingredients:

For the pastry-
1 Large egg yolk
5 Tbsp granulated sugar
1 3/4 Cups all-purpose flour
pinch salt
9 Tbsp (1 stick + 1 tablespoon) cold butter, diced
3 Tbsp+ 1 Tsp cold water

For the caramel-
7 Tbsp granulated sugar
7 Tbsp heavy cream, heated

For the Chocolate Mousse-
2 Large eggs
7 Tbsp whole milk
1/3 Cup powdered sugar
3/4 Cup + 1Tbsp (13 Tbsp) whole cream
1 Cup + 3 Tbsp dark chocolate, broken into pieces

Directions:

For the pastry-

Preheat oven to 350.

Lightly spray a 9 inch (removable bottom) tart pan with non-stick cooking spray and set aside.

Combine egg yolk and sugar in a small bowl and whisk to combine. Add one teaspoon of water and whisk until fluffy and pale in color. Set aside.

On a clean work surface, or in a large bowl, sift together the flour and salt. Add the diced, cold butter and cut into mixture until combined, the texture to resemble bread crumbs. Continue the process until the texture resembles sand.
it resembles breadcrumbs. Keep repeating the operation until it has the consistency of sand.

Gather the flour mixture into a mound and make a well in the center. Pour the egg mixture and remaining water into the prepared well. Using fingertips, incorporate the wet ingredients into the dry ingredients, mix until just incorporated but do not overwork.

Gently gather the dough and roll into a ball. If the mixture stays together then it’s moist enough, if it doesn’t stay together, add more water a little at a time until the mixture stays together.

Using the palm of your hand, gently press the mixture away from you on the clean work surface. Gather the mixture up and repeat. This process, similar to kneading, will help develop the gluten. The ball of dough shouldn’t spring back when pressed.

Lightly flour a clean work surface and roll the dough into a circle that’s about 3 mm thick. Gently place the dough in the pan and lightly press along bottoms and sides of the pan. Using a fork, gently prick all over the bottom.

Place parchment paper over the pie crust and fill with pie weights or dried beans. Place in oven and bake until set, about 9 minutes. Remove from the oven and remove pie weights and parchment paper and return to oven for an additional 6 minutes.

Remove from the oven and set aside. Leave the oven on.

For the caramel-

Place a heavy-bottom saucepan over low-medium heat and evenly sprinkle sugar across the bottom of the pan. Stir the sugar until t starts to melt and it starts to become a liquid. Once about a quarter of the sugar has melted, gently and continuously stir with a wooden spoon until it has developed an amber color. Do not leave unattended as it will go from amber to burned quickly.

Remove the pan from heat and very carefully and slowly pour the hot cream into the mixture. During this process stir continuously. Keep stirring until the bubbling has stopped and the ingredients are well incorporated. Set aside and allow to cool.

For the chocolate-

Combine eggs and milk in a medium bowl and whisk to combine. Add the powdered sugar and whisk to incorporate.

Place cream in a small saucepan and bring to a boil. Remove from heat and add the chocolate bits. Stir the mixture until the chocolate has completely melted and the mixture is smooth. Set aside and allow mixture to cool for 5 minutes.

Pour the chocolate mixture into the egg mixture and stir gently until smooth and creamy.

To assemble-

Pour the cooled caramel into the cooked tart shell.

Very carefully, and gently, pour the chocolate mousse over the caramel.

Place the tart in the oven and bake for 30 minutes, or until the filling has set but is still slightly giggly in the center.

Remove from oven and allow to cool completely.

Chocolate Sheet Cake

July 26, 2013 by Lynsey Leave a Comment

Sheet cake. It’s comfort food. It’s one of those recipes that immediately transports me back to my childhood. The days where my worries consisted of who was going to come over and play, whose house I was going spend the night at, and the days not lasting quite long enough for me to fit all that swimming and playing in. Now those were the days! Can I press rewind? If it were only that easy!

Even though I can’t press the rewind button and go back to the good ol’ days, I can make recipes that bring back all those warm, cozy feelings! Sheet cake is one of those recipes that is simple. Basic. And some would even it’s kind of boring. It’s definitely not one of the most impressive looking cakes that screams “come to me, I’m pretty, frosted and fancy”, it’s more of a humble cake that sits to the side and whispers “I’m here, come have a bite if you want”. The whisper is all it needs to have the crowds gather, it is one of the best tasting cakes I’ve ever sunk my teeth into. It’s also one of the most popular desserts at any “pot luck” or gathering, it’s always the first to disappear.

As much as I love baking cakes that are stacked, filled and embelished, I love making simple, basic cakes that are delicious and big in flavor. There is just something so comforting and unbeatable about those good ol’ recipes. This cake is incredibly simple to assemble; no mixer or special equipment needed. All you need is a sauce pan, bowl and sheet pan. A few simple steps and you’re on your way to enjoying the best chocolate cake ever. Another plus about this cake, you don’t have to wait for it to cool before frosting. You’re acutally supposed to frost it warm, that’s what gives the frosting that perfect texture. Pour the hot frosting over the hot cake, allow it to set and then the top of the frosting forms an ever-so-slight crisp layer that holds in a layer of fudgy goodness that sticks to your teeth the moment it hits your mouth. This cake is life changing, I tell ya.

If you can’t wait for the cake to cool completely before you dig in, that’s quite alright. The only consequence you’ll have is the top won’t be smooth, but who cares about looks when you have something this good? Not me! Upon cutting yourself a (large)piece of this cake, be sure to pour youself a giant cup of ice cold milk. Plop yourself on the couch, get cozy and be transported to the good ol’ days!

Chocolate Sheet Cake

Ingredients:

1 Stick (8Tbsp) unsalted butter
1/2 Cup vegetable or canola oil
1 Cup water
5 Tbsp cocoa powder
2 Eggs
1/2 Cup buttermilk
2 Cups flour
2 Cups sugar
1/2 Tsp salt
1 Tsp baking soda
1 Tsp vanilla

For the frosting-
1 Stick (8 Tbsp) unsalted butter
4 Tbsp cocoa
6 Tbsp pet milk (or regular milk)
1 Tsp vanilla
4 Cups powdered sugar, sifted

Directions:

For the cake-
Preheat oven to 350.

Spray a sheet cake pan (jelly roll pan) with non-stick cooking spray and set aside.

Place butter, oil and water in a sauce pan and place over medium heat. Bring the mixture to a boil, allowing to boil for 15 seconds and remove from heat. Set aside.

In a large bowl sift together cocoa powder, flour, salt, and baking soda. Add sugar and salt and stir to combine.

In a separate bowl combine eggs, buttermilk and vanilla and whisk together. Add to the flour mixture and whisk to combine. Add the butter mixture and whisk until just incorporated, being sure not to over mix.

Pour in the prepared pan, place in oven and bake for 20-25 minutes.

For the frosting-
Place butter, cocoa and milk in a medium sauce pan and place over medium heat. Bring the mixture to a boil then remove from heat. Combine butter mixture and powdered sugar and whisk to combine. Add vanilla and stir to combine. Pour over hot cake and spread evenly. Allow to sit for frosting to harden. Serve.

Recipe source: My mom

Baked Halibut with Chorizo Butter

July 24, 2013 by Lynsey 4 Comments

I saw this recipe on Climging Grier Mountain back in April, and from the moment I saw it I knew I had to make it. Flaky fish over creamy polenta, topped with spicy, rich chorizo butter. Yes please! I can’t tell you how many times I’ve had this recipe on my menu, and for some reason or another each and every time I’ve planned to make it I haven’t been ablt to. Well, all that finally changed about a week ago. I had everything I needed to make this recipe! Halibut? Check. Arugla? Check. Cheesy, creamy polenta? Check. Chorizo? Check. And butter? Having this on hand is never an issue, so check!

I set out in the kitchen and fired up my stove top and started preheating my oven. I started on my polenta and got that well on it’s way. Once the polenta was doing it’s thing I prepared the fish and popped them in the oven. Then it was time to start on the chorizo butter. I think I was actually most excited about this element of the recipe. I love love love chorizo and the hint of spice it brings to any dish. And butter. Well, butter just makes everything better. I couldn’t wait to combine this sauce and taste the goodness of the rich, buttery sauce that was seasoned with the spicy chorizo! Oh my!

Can we talk about the chorizo butter for just a second? This chorizo butter is incredibly simple to put together. No special tools or techniques needed. It’s a simple process of melting cubes of butter, slowly, in the same pan the chorizo was cooked in (to get all that great chorizo flavor in the actual butter base), then once all the butter has been melted, the chorizo is added and stired into the butter. The simple, yet flavorful sauce is done and then ready to adorn that beautiful piece of fish…or whatever else you decide to top off.

So back to the recipe. Once the assembly of this meal started, I could hardly contain myself. I was giddy with excitement. A base of creamy, smooth polenta, topped with peppery, fresh arugula, followed by a beautiful piece of flaky halibut, then it’s all topped off with that buttery, perfectly seasoned chorizo butter. Folks, can I tell you. It was love at first bite. Each and every element worked together and complimented each other beautiful, just making an explosion of flavor and textures in your mouth. This meal is filling and perfect in every way. Next time you need an impressive dish to entertain guests with, or a meal to make your hunny feel special then look no further. This is the meal for you!

Baked Halibut with Chorizo Butter

Ingredients:

for the fish-
4 (6oz) halibut fillets
1 Tbsp olive oil
salt and pepper
2 Cups polenta, cooked
2 Cups arugula

for the chorizo butter-
10 oz chorizo
1 1/2 Sticks (12 Tbsp) unsalted butter, cubed

Directions:

For the fish-
Preheat ove to 400.

Spray a baking sheet with non-stick cooking spray. Place the halibut fillets on the prepared baking sheet. Drizzle each fillet with a bit of olive oil and season with salt and pepper. Place halibut in the preheated oven and bake for 13-15 minutes, or until golden brown.

For the chorizo butter-
Place a skillet over medium heat to preheat. Place the chorizo in the preheated pan and cook for 5-7 minutes, until fully cooked. With a slotted spoon, remove the chorizo from the pan and set aside. Return skillet to low heat, add a tablespoon of water and gradually add the cubes of butter, gently whisking to combine. Once all the butter has been added and is melted, return the chorizo to the pan and stir to combine. Remove the mixture from the heat.

To assemble-
Divide polenta evenly among four shallow bowls, about 1/4 cup of polenta in each. Top the polenta with 1/4 cup of arugula, followed by the halibut fillet. Ladel desired amount of chorizo butter over each fillet.

Recipe source: Climbing Grier Mountain
Chorizo butter originally from Food & Wine Magazine

BBQ Chicken French Bread Pizza

July 23, 2013 by Lynsey 2 Comments

While I enjoy making new recipes and meals that involve different methods and procedures, some that are labor intesive and take quite a bit of time to cook, I also enjoy making basics as well as favorites I enjoyed from my childhood. I also enjoy the company of the cutest sous chef ever, so when he wants to accompany me in the kitchen I jump at the opportunity to involve him. On those regular occasions, I try to choose a recipe that isn’t labor intensive, but has enough going that it keeps my little man’s interest.

French bread pizza is one of those recipes that requires very little work. It’s acutally a matter of cutting and stacking the ingredients, then popping it in the oven to melt the cheese. The cooking time is rather short, as well, since all the ingredients are already cooked. Now you can’t beat that when you’ve got a hungry bunch to feed and a young helper assisting you. Another thing I love about french bread pizzas is that they are so versatile. You can’t spread, stack and layer any combination of ingredients to suit your taste. These are also great when you have a house full and they all have different tastes, make everyone their own personal pizza!

BBQ chicken pizza has always been one of my all-time favorite pizzas. Now don’t get me wrong, I love the traditional pepperoni, supreme and sausage, but when I want a little something different bbq is one of my “go to’s”. On one of our weekly pizza nights I decided to twist things up; not only by making a bbq chicken pizza but by putting the toppings on a loaf of french bread. It’s quick, easy and gives you just a little something different by enjoying your pizza toppings on top of a thick, crusty loaf of bread. French bread pizzas are great for those nights where you need a satisfying meal in little time. All the great tastes of bbq on a pizza. Tangy bbq sauce, savory chicken, zesty red onions, and melted, tangy sharp cheddar. Yum!

For this pizza I used some bbq sauce from one of my favorite bbq restuarants, rotisserie chicken and some shredded cheddar. There was hardly any prep time involved in this and the cook time consisted of about 10 minutes, just long enough for the cheese to melt! You can’t beat that for a quick fix meal! This pizza was not only a winner for me but a hit with my two guys, as well!

BBQ Chicken French Bread Pizza

Ingredients:

1 Loaf french bread
1/4-1/2 BBQ sauce, homemade or store bought
1/4 Cup red onion, finely chopped
1 Cup rotisserie chicken, pulled or roughly chopped
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet. Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes.

Remove bread from oven. Spread two tablespoons of the bbq sauce on one half of the bread, and 2 tablespoons on the other half. Top both slices of bread with a little over half of the chicken, followed by 2 1/2 tablespoons of red onion, half of the shredded cheese. Top with remaining chicken, red onions, sauce and more cheese, if desired. Return to oven and bake about 10-15 minutes, until cheese has melted. Remove from oven, allow to set for 5 minutes then serve.

Recipe source: A Lynsey Original

Frosted Triple Coconut Brownies

July 19, 2013 by Lynsey Leave a Comment

Lately I’ve been a coconut craving fool. I don’t know what my deal is, but every single time I think about or see coconut I can’t help myself. I start scouring my cookbooks, Pinterest boards, and various blogs I follow trying to find a coconut laden recipe to make to quench my ongoing craving.

In my ongoing quest to fill this coconut craving, I thought why not incorporate the shredded, sweet stuff in some gooey, fudgy chocolate brownies? Sounds good, right? I think so! I wanted a thick, gooey brownie filled with that coconut goodness. Then I thought, what about a thick, gooey, coconut filled brownie topped with a fluffy, light frosting with more coconut? And hey, lets top it of with more, both toasted and raw. Now, that’s what I’m talking about. Coconut goodness!

These brownies are amazing, and they definitely hit the spot. The perfect item for all of those chocolate and coconut lovers out there. Thick, rich and chocolaty and full of coconut. The frosting is an awesome addition; not too rich or too sweet, but the perfect compliment to the rich, chocolate brownies. I love the addition of the coconut on every layer, it adds flavor as well as a little different texture.

Speaking of coconut. Have you tried the coconut M&M’s? Umm, they are awesome and addicting. They are my weakness, to say the least. If I can actually get a bag in my house long enough, I can’t wait to whip up some sweets with these bad boys in them. Yum! Anyway, back to the brownies. These are amazing and will definitely quench that sweet tooth. If you’re a coconut lover or know a coconut lover, these are the brownies for them!

Frosted Triple Coconut Brownies

Ingredients:

For the brownies-
3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp coconut extract
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks
1/3 Cup shredded, sweetened coconut

For the frosting-
1 Cup milk
5 Tbsp flour
2 Tsps coconut extract
1 Cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (not powdered sugar)
1/4 Cup + 2 Tbsp shredded, sweetened coconut
1/4 Cup toasted, shredded coconut

Directions:

For the brownies-
Preheat oven to 350.

Line a 9×9 square baking pan with parchment paper. Spray with non-stick cooking spray and set aside.

Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.

In a large bowl combine eggs, sugar, coconut extract and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and coconut and stir to combine.

Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.

Once the brownies are cooled completely, frost and sprinkle with toasted and raw coconut. Cut into squares and enjoy. Store in an airtight container.

For the frosting-
Place milk and flour in a medium saucepan over medium heat. Whisk continuously until the mixture begins to bubble lightly. Keep mixture over heat, continuing to whisk until mixture thickens. After about 7 minutes the mixture should be finished cooking, it should be the consistency of thick cake batter. Add coconut extract, stir and set aside to cool completely.

Place butter and sugar in a large bowl, using an electric or stand mixer, beat on high until light and fluffy and almost white in color, about 3 minutes. The shugar should be completely incorporated into the butter.

Once the milk mixture has completely cooled, combine it with the butter mixture and beat on high until all ingredients are incorporated, about 1 minute. The texture should resemble whipped cream. Add 1/4 cup of the shredded coconut and stir to combine.

Recipe source: Brownies-adapted from Baking Illustrated
Frosting- barely adapted from Can You Stay For Dinner
originally from Missy Dew on TastyKitchen

Semi-Homemade Refried Beans

July 17, 2013 by Lynsey Leave a Comment

Mexican food is a weakness of mine. I mean, I think I could eat it every. single. day and never get tired of it. Give me some thin, crispy chips, cold salsa and some cheese dip and I’ll be beyond happy. Add a meal to the mix and hey, that’s an added bonus.

Now when Spencer, Tucker and I frequent our “regular” Mexican restaurant, Tucker gets his trusty cheese quesadilla and Spencer and I typically split a meal. We rarely stray from our norm which is either mixed fajitas (with a side of shredded cheese) or a sizzling bowl full of fajita chicken, steak cooked to perfection, assorted veggies, grilled pineapple and grilled cheese sticks. Yum! Both of these things, along with pretty much every other menu item is served with beans of some sort and rice.

Refried beans are a staple when it comes to Mexican food fare. I’ve tried various recipes for homemade refried beans and they’ve all been delicious, but several of them are somewhat time consuming. I think this recipe has to be at the top of my list right now, not only because because it’s quick, but it’s simple, requires few ingredients and it’s got bacon flavor too!

These beans call for a few basic ingredients, all of which are typically in my pantry on a regular basis. There are no special ingredients or techniques required, meaning you can have a delicious and tasty side of refried beans in a matter of minutes. Another thing I love about these beans is you can customize the texture to your liking; if you like them a bit chunky then simply mash a little less, if you want them a bit more smooth then mash them a little more to get a smoother and somewhat creamy consistency. This recipe is easily adaptable to customize to your own taste. These beans are amazing and full of flavor and perfect side for any Mexican inspired meal you can dream up!

Semi-Homemade Refried Beans

Ingredients:

3 Tbsp bacon drippings
1/4 Cup diced onion
3 Cloves garlic
2 (15oz) Cans pinto beans
Salt and pepper, to taste

Directions:

Place bacon drippings in a large skillet and place over medium heat. Add onion and saute until translucent, about 2 minutes. Add garlic and saute until fragarent, about 30-45 seconds. Add the beans, and their liquid, and stir to combine. Once the beans have become slightly tender, after about 2 minutes of cooking, then begin to smash with a potato smasher (or fork or wooden spoon). Continue stirring and mashing until desired consistency is achieved. Season with salt and pepper. Remove from heat and serve immediately.

Recipe source: adapted from Pinch My Salt, originally from Mexican Made Easy by Rick Bayless

Mozzarella, Prosciutto, and Peach Sandwiches

July 10, 2013 by Lynsey Leave a Comment

Sometimes simple is best, and less is definitely more. As much as I love good ol’ comfort food, there are times, especially during the summer months, that I tend to gravitate towards those recipes that are simple, light and quick.

I can’t count how many times I’ve said that I love all the fresh fruits and vegetables that are avaiable during the summer months, and how much I love to utilize all those fresh fruits and veggies, but it’s the truth. I love fresh produce. So during the summer I keep all types of fresh fruits and veggies on hand, both for snacking and to incorporate in meals.

Enter these sandwiches. I love fresh, in season peaches. They are sweet, juicy and bursting with fresh flavor. There’s truly nothing better than a fresh peach. I’ve kept these in stock in our fruit bowl as of late. While I love eating them by themselves, I like to incorporate them into various types of recipes. I love the idea of fresh peach slices between two pieces of crispy, buttery bread.

These sandwiches were so incredibly simple with very few ingredients, but they were packed with tons of flavor. The crispy, fresh bread, sweet fig preserves, fresh mozzarella, salty prosciutto and sweet, ripe peaches. It all makes for a perfect sandwich. It took no time to assemble, making it perfect for those weeknight meals but it is definitely impressive enough for entertaining.

Mozzarella, Prosciutto and Peach Sandwiches

Ingredients:

2 Tbsp fig preserves
1 Cup baby spinach
1/2 Package prosciutto
1/2 Pound fresh mozzarella, thickly sliced (about 6 slices)
1 Peach, washed and thinly sliced
4 Slices Ciabatta bread
1 1/2 Tbsp butter, room temperature

Directions:

Place a griddle or grill pan over low-medium heat. Spread butter, evenly on one side of each piece of bread the place on the pre-heated grill pan. Toast until lightly golden on the edges, about 5 minutes, flip and cook an additional 1 minute. Remove toasted bread slices and place on a plate.

To assemble the sandwich, evenly spread half a tablespoon of fig preserves on the unbuttered side of each bread. Place half a cup of baby spinach on 2 pieces of bread, topped by 3 slices of mozzarella, followed by roughly torn proscuitto, and lastly peach slices. Finally place the other piece of bread on top of the peaches. Enjoy

Recipe source: A Lynsey Original

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