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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for April 2015

Blackberry Mojito

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The past few days have been picture perfect.  Bright sun shining, a light breeze rustling the trees and temps reaching the mid 70’s.  The kind of weather we’ve been looking forward to for quite some time.  The type of weather that makes you want to grab a drink, slip on those flip flops, and got outside to soak up some of that sun.  Simply perfect.

Yesterday, today and this weekend.  Well, the weather isn’t quite as perfect.  Strong winds, severe rain and warnings all over the state.  This weather has me longing for the sunshine and a cool drink in my hand.  A mojito to be more specific.

Mojitos are one of my favorite cocktails ever.  Such a simple cocktail.  Basic ingredients.  But it just works.  Works to make a delicious and refreshing cocktail.  Plus, it’s makes for quite a pretty presentation with the fresh mint, lime wedges,and bubbly soda.

Since I need to incorporate a little color and cheer into my cocktail to overcome the dreary day, and since I just happened to have some fresh berries on hand.  Aside from enjoying fresh fruit as a snack, I love  having fresh fruit on hand to incorporate in my cocktails.

Anyway.  I had fresh berries on hand and those blackberries were calling my name.  I quickly grabbed a handful and added them to the mix.  They paired wonderfully with the tart lime, fresh mint and bubbly soda. and they also added a pop of color to make this cocktail that much more appealing.

This drink will have you chasing those rainy day blues away in no time.

TGIF and Cheers!

Blackberry Mojito

Yields: 2 Cocktails

*Note: I pureed the blackberries, but did not strain the mixture before adding it to the cocktail mixture.  The seeds didn’t bother me, but if you want a smoother cocktail then strain the blackberry mixture before adding it to the cocktail.


Ingredients:


1 Cup fresh blackberries
1 Tsp water
Juice of 2 1/4 limes
Zest of 1/4 lime
1/4 Cup loosely packed mint leaves
3 Tsp sugar
3 Oz clear rum, divided
6 Oz club soda, or sprite if making a mocktail, divided

Directions:


Place blackberries and eater in a blender and, puree until smooth.

In a cocktail shaker combine mint leaves, sugar and lime juice from 1/4 lime.  Using a muddler, firmly press the ingredients to muddle or mash them together.  Add the remaining lime juice, zest and blackberry puree.  Place the lid on the shaker and vigorously shake to incorporate.

Fill two large glasses with ice, equal amounts of rum and club soda.  Divide the blackberry mixture evenly between the two glasses.  Gently stir, garnish with additional blackberries and a lime wedge and enjoy.

Recipe source: A Lynsey original

Pimento Cheese Deviled Eggs with Pickled Okra

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It’s three days after Easter and I’m still up to my eyeballs in hard boiled eggs.  Although, if my little guy had it his way we’d be swimming in hard boiled eggs.  Needless to say, he loves the egg dying part of the holiday and two and half dozen eggs simply weren’t enough!

While he faced the dilemma of not having enough eggs in the dying process, I was facing another.  What in the world was I going to do with all these hard boiled eggs.

Well, one simple yet obvious option was deviled eggs.  My entire family is obsessed with them.  Little egg white boats filled with a creamy, tangy mixture comprised of egg yolks, pickles, a little mayo and various other seasonings.  It’s no surprise that they disappear as soon as they enter the room.

I knew we would be devouring deviled eggs, not only because the Easter holiday was right around the corner but also because we’d have an abundance of hard boiled eggs to use.  But, it wasn’t until a few days before Easter that the pimento cheese deviled egg came into my life.

I was watching a local morning show, which features recipes from various local chefs around the city, and a few days before Easter one of the chefs from The Capitol Bar and Grill was demoing their pimento cheese deviled eggs and they looked amazing.

So, it was set, for Easter we were going to give them a try.  But, you can’t have pimento cheese deviled eggs without pimento cheese.  And since this recipe was from the Capitol Bar and Grill I thought it only appropriate to use their pimento cheese in the mix, which is what spurred Monday’s post for their pimento cheese.

These eggs were simple and a delicious twist on the classic deviled egg.  Unlike most recipes for deviled eggs, this one didn’t call for mustard or pickles.  Instead it used the flavors from the pimento cheese to add to the creaminess and taste, along with a variety of fresh herbs.  And, instead of pickles being mixed into the egg yolks, thinly sliced pickled okra was placed on top for a garnish.  Not only adding a visual appeal, but that crunch and saltiness we’re accustomed to from the pickles.

These deviled eggs were nothing short of amazing.  The taste of the pimento cheese was subtle but still evident.  The consistency of the egg yolk mixture wasn’t too creamy, which I think was partially due to the cheese in the mixture.  The lemon zest, which I’ve never used in my recipes, added a nice brightness without adding too much citrus and it really helped to elevate the taste of the egg.  And the garnish of okra.  Not only did the okra add a pop of color, it also brought that salty crunch we expect from the pickles in the yolk mixture which really pulled the whole thing together.

I garnished part of the eggs with okra and part with bacon.  They were both delicious, but after everyone had tried one of each it was unanimous.  They all liked them both, but the eggs with okra edged out the ones with bacon…just barely.

These eggs, like all deviled eggs were a hit with my family.  I showed up to my brother and sister-in-law’s with a platter full and they disappeared before I could blink!  

Pimento Cheese Deviled Eggs with Pickled Okra

Ingredients:


6 Hard boiled eggs, halved and yolks removed and saved
2 Tbsp mayonnaise
2 1/2 Tbsp pimento cheese
Zest of 1/2 lemon
Dash hot sauce
1/8 Tsp fresh parsely
1/8 Tsp fresh tarragon
1/4 Tsp chives
Salt and pepper, to taste
1 Pickled okra, thinly julienned
Bacon, for garnish, optional
Paprika, for garnish

Directions:


Using a zester, or small grater, grate the egg yolks into a bowl.  Add the mayonnaise, pimento cheese, lemon zest, hot sauce and herbs and mix to incorporate.  Season with salt and pepper.  Taste, adjust seasonings if needed.

Spoon into the egg white halves.  Top with okra and/or bacon and sprinkle with paprika.

Serve immediately or place in the refrigerator until ready to serve.

Recipe source: adapted from Capitol Bar and Grill via KATV

Capitol Bar and Grill’s Pimento Cheese

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My uncle was the semi-homemade guru before Sandra Lee ever thought about it.  He wasn’t above picking up a can of beans, chili, container of potato salad or pimento cheese from the store.  However, when he got home and before anyone ever had the chance to pop the top or cut the can open he had to doctor it up.

After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that.  He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.

I always remember him bringing in those large containers of pimento cheese spread.  It was a staple; he and the rest of “the boys” as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers.  So there was always a container, or two, in the fridge ready to enjoy.

But, before anyone could ever dig in my Uncle always had to add his touch.  Some salt and pepper, a little hot sauce and a few other ingredients.  Then, and only then was it okay to dig in.

I had never tasted a pimento cheese that was the equivalent of my Uncle’s “semi-homemade” version, until now.  This recipe from The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.

This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne.  The apple cider vinegar adds a bit of brightness which helps pull the mixture together.  This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt…oh my goodness, it’s out of this world.

This, my friends, is an amazing pimento cheese recipe and will convert those who aren’t true fans of the store-bought stuff.  I can honestly say that, because it’s converted me!

This is for all you semi-homemade pimento cheese lovers.  Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.

Capitol Bar and Grill’s Pimento Cheese

Ingredients:


1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste

Directions:


*Gently pat the peppers dry with a paper towel before chopping or pulsing.  Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.

Combine all ingredients in a medium bowl, stir to combine and mix thoroughly.  Cover and refrigerate at least 24 hours before serving.

Recipe source: barely adapted from Capitol Bar and Grill via KATV

15 Peeps Recipes

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Aside from the Easter bunny and eggs, the other craze this time of year is Peeps.

It’s Peeps mania.

People around the world go crazy for the colorful, sugar coated marshmallows.  A simple candy that started out with a few colors, only one flavor and appeared only at Easter is now a phenomenon that is readily available year around.  It’s also progressed from one flavor to sever; watermelon, green apple, and birthday cake just to name a few.

The peep’s at Peeps are busy coming up with goodies for us to enjoy for each holiday but it seems like they are still the most busy during the Easter season.

What’s an Easter basket without at least one brightly colored, marshmallow chick or bunny?  Whether you love ’em or hate ’em, it’s just not complete!

So, since this shelves are filled with those brightly colored treats and you’ll more than likely find at least one package in your home, I wanted to share some amazing treats that star the infamous Peeps.

Love from the Oven Easter Peeps Pops

Inside BruCrew Life Peeps Eclair Cupcakes

Kid’s Activity Blog Peeps play-dough

Yellow Bliss Road Layered Peeps Bars

Home is Where the Boat Is Easter Peeps Garnish

Domestic Rebel Peeps Candy Bars

Bubble Crumb’s Bunny Brownies in a Jar

Food on Fifth’s Peeps s’mores

In Katrina’s Kitchen Peek A Boo Peeps Cookies

Yesterfood’s Peep’s Houses

Family Food Find’s Easter Bunny Dirt Cake

Cookies and Cups’ Rice Krispie Treats Pizza

What’s Cooking Love’s Peep marshmallow popcorn eggs

The Hungry Mouse’s Peep topiary

Love and Sugar’s Bunny Peeps in a Blanket Brownies

So, what will you do with your Peeps?

Happy Good Friday!

Need more Peeps:
*Love from the Oven has a round-up of over 80 Peeps sweet treats and fun ideas
*Totally Awesome Peeps activities from Lemon Lime Adventures

One Pot Spaghetti

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For as long as I can remember spaghetti has been a staple in our meal rotation.  It’s one of those meals that I always have the makings for, it comes together very quickly and it’s a family favorite.  Let’s face it, it’s the type of recipe that everyone likes to have in their repertoire.  Could anything really make it better?

Well, I thought not.  Until a few weeks ago.

That’s when I saw a recipe for a one pot spaghetti.  I mean we’re talking the meat, homemade sauce, and pasta all cooking in one pot.

Was it a meal that was too goo to be true?  It sounds like it, right?

I’m here to tell you it’s not.  This one pot spaghetti is the real deal.  It only takes one pot, a few simple ingredients and about 30 minutes and you’ve got an amazing, homemade spaghetti.

The thing that makes this spaghetti so special is the cooking of the noodles right in the tomato sauce.  The starch from the noodles combines with the tomato sauce and yields an extremely thick, almost creamy tomato sauce.  Add the meat, fresh basil and a little spice and you’ve got a meal that will have the whole family coming back for seconds.

Twirl strands of pasta coated with creamy tomato sauce on a plate and top with freshly grated parmesan cheese.  Add a slice of garlic bread and a side salad and you’ve got a delicious and satisfying meal that is ready in 30 minutes.

So the next time you need a simple meal that only dirties one pot, look no further.  One pot spaghetti is where it’s at!

One Post Spaghetti

Ingredients:


1 Pound ground beef
1 Tbsp olive oil
1 White onion, diced
1 Clove garlic, minced
1 Tbsp oregano
1/2 Tsp red pepper flakes
2 Cups vegetable broth
24 Oz tomato sauce
1 Can tomato paste
1 Pound spaghetti
1 Pint grape tomatoes, halved
1/4 Cup fresh basil
Parmesan, shaved
Salt and pepper, to taste

Directions:


Place a large stock pot over medium heat.  Once the pot add the olive oil and then the meat.  Cook for 7-9 minutes.  Add onions, garlic, oregano, red pepper flakes, and salt and pepper.  Continue cooking for about 2-3 minutes.  Pour vegetable stock, tomato sauce and tomato paste, stir to combine and bring to a boil.  Add spaghetti, tomatoes and basil.

Reduce heat to a simmer.  Cover with the lid and simmer for about 17 minutes, until noodles are cooked al dente.  Place in serving dishes and top with parmesan.

Recipe source: barely adapted from Rachel Shultz

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