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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Go Green: Earth Day 2014

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Growing up, I remember my dad always stressing the importance of recycling.  Whether we separated the different plastics, cardboard, paper, aluminum and put it in the different bins to take to the recycle station or we simply re-purposed an item that could just as easily been thrown away.  It’s no surprise to me that he knew the importance of making the most of items around the house, because that’s something his mother did and re-enforced in her kids.  That made an impression on my dad, and in turn an impression on me.

Today, my parents still have a huge recycle bin that all of the plastics, paper, cardboard, and aluminum go into.  Every week they empty it and take it to their local recycle station.  That’s something that has stuck with me, as well.  Where I live, we don’t have to separate each item, we simply throw it all in the recycle bin and the recycle truck comes and picks it all up every couple of weeks.

Tucker, even as young as he is, recognizes the importance of recycling.  One of his favorite things is separating the trash from the recycle and he takes so much pride in that.  He knows with these small acts he’s helping to keep the earth happy and healthy.

Since I started staying at home Tucker and I have been able to enjoy more outside time than we previously have, as well as take various trips around our beautiful state and country.  Through our various travels we have enjoyed our time not only at conventions about keeping America beautiful and the different things we can do to protect our earth for generations to come, but we’ve also enjoyed time hiking, fishing, and seeing the beauties of nature.

Since we’ve been able to really enjoy nature more, going green, and helping the earth has become that much more important to me.  This earth day I am taking some time to reflect on what we are already doing in order to help the environment, as well as the areas that could use improvement.

One area that is so simple is plastic grocery and produce bags.  You don’t realize just how many of those plastic bags you use on a weekly basis; just take a step back and look at how many sacks you pull from the back of your car.  Once small way is to use those handy green bags.  Those are readily available at all of the grocery stores as well as on-line.  Some communities even off free reusable bags, that they will gladly exchange when the bags get worn out.  Along with the grocery bags, we also use tons of produce bags.  I know there are times when I’ve come home with about 10-15 produce bags.  Luckily I have tons of the re-usable grocery bags and produce bags that I use all the time.

Another area that we’ve worked on over the past year is reducing paper waste.  Grabbing a paper napkin or paper towel to use for a meal, clean up a mess or wipe the counters is so easy, it’s like second nature but, like the plastic bags, if you just take a step back and look at how quickly you go through napkins and paper towels it will make you think twice the next time you go to grab one for a quick spill.  We’ve purchased reusable versions that have help us drastically cut down our paper waste.  I am beyond happy about this change.

One thing I would like to focus on more this year is using local produce.  We have a garden, and in the past I’ve tried my best to utilize all the fresh vegetables and herbs but never really had the time to use them to the fullest extent or to preserve any of them for future use.  This year I am going to try to get the most out of our garden; using the items while they are fresh as well as preserving some for future use.  We also have several farmer’s markets that will soon be popping up, and I want to try to utilize that fresh produce as well as support our local farmers.  There are other areas that could use improvement, but I need to step back and look at these areas and figure out the best way to improve them.

One small change at a time is all it takes to help make the earth a better place.  If you try to make too many changes all at once it gets very overwhelming and discouraging.  Don’t get discouraged, just take baby steps.  Look at one thing you do now that you want to change or improve.  Focus on that one area, work on ways you can improve it and make it stick.  Once that is mastered move on to another area.  You can make a difference, I guarantee it.  Maybe when others see you changing they’ll follow suite.

Small things you can do to make a difference:

  • Use reusable grocery and produce bags.  The amount of plastic grocery and produce bags that leave the store everyday is unfathomable.  Invest in reusable produce and grocery bags and keep them in your car.  When you come home from the store, unload them and immediately place them back in your car for the next use.  (be sure to wash them on a regular basis)
  • Pack your own lunch for work or school.  Taking your own lunch, or packing or kids lunches, not only cuts down on unnecessary waste but it’s also a healthier alternative than running out for some fast food or buying something in the lunch line.  Take an extra 5 minutes at night, pack your lunch and pop it in the fridge.  
  • Reduce paper use.  Purchase clothe alternatives.  They will cost a little more initially, but they will last a while and cut the paper waste immensely.
  • Plant a garden.  It doesn’t have to be huge; even if you don’t have a back yard you can you various size pots.  Plant a few of your favorite fruits, vegetables and/or herbs and eat local and fresh.  
  • Utilize the farmer’s markets.  This not only ensures you are eating fresh and local fruits and vegetables, you are also supporting your locals farmers. Not sure if there are farmer’s markets in your area?  Check out this list to find one’s near you.  
  • Recycle.  This is something so small and so easy, but makes a huge difference.
  • Don’t use plastic water bottles.  Find a cute insulated cup or mug, take it with you and refill it.  
  • Give up your morning stops at the coffee shop.  Brew your own coffee and flavor it according to your preference.  This will not only cut down on wastes, it will also give your wallet a break!
  • Can and preserve.  It’s nearly impossible to use up all the fresh vegetables and herbs from your spring and summer garden.  Don’t waste those excess vegetables; preserve them and put them up for later use.

 Now for the fun part, a couple of giveaways!  There will be two giveaways; one winner will receive a set of 5 reusable produce bags, and another winner will receive a set of 5 RuMe reusable shopping bags.  To enter, use the rafflecopter below to enter.  The giveaway starts today and will go through Sunday, April 27th.  The winners will be announced on this post the following week, so be sure to check back!  If the winners have not responded within 48 hours a new winner will be chosen.

a Rafflecopter giveaway

Browned Butter Mashed Potatoes

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If you’ve been reading for any length of time now, then you know that I’m slightly obsessed with brown butter.  It’s one of my favorite things to cook with.  If something tastes good with plain butter, then brown butter will make it even better…and that’s a fact!  Well, in my opinion at least.

While I love using brown butter in sweets; I just think it adds another layer of flavor and a slight nuttiness.  I enjoy it just as much in savory dishes.  It lends a slightly different flavor to a recipe, giving it that slight change you just might be looking for.

Mashed potatoes are a classic, and hands down, one of my favorite sides.  I love dressing them up by adding cheese, sour cream, bacon and various other add-ins; but sometimes classic, buttery mashed potatoes are just what the doctor ordered.  There’s just something so comforting, so satisfying about creamy, buttery mashed potatoes.  Don’t you agree?

But what about jazzing them up just a bit.  No crazy add-ins, just my tweaking the butter just a little bit.  And when I say tweak I mean make browned butter.  Sign me up and count me in.  I was sold from the words browned butter! 

Deb Perelman, over at Smitten Kitchen, is a genius when it comes to taking the classics and updating them just a bit with clever, yet simple ingredients.  And she’s done that with various recipes in her cookbook; she takes basic ingredients that are typically pantry staples and makes delicious meals for her and her family.  And these browned butter mashed potatoes are one of the delicious recipes you’ll find in her book.

Something so simple but so delicious.  Brown butter plus mashed potatoes is a match made in heaven.  I’m not sure why I haven’t thought of this before, but I’m glad she did and I’m so glad I made them.  Next time you need mashed potatoes, take a minute longer to make browned butter to add to them.  You’ll love them and you’ll never look at mashed potatoes the same again!

Browned Butter Mashed Potatoes

Ingredients:

2 Lbs Yukon Gold potatoes
8 Tbsp (1 stick) unsalted butter
1 Cup buttermilk
1-2 Tsp salt
Freshly ground black pepper, to taste

Directions:

Place the potatoes in a large pot and cover with cold water.  Place over high heat and bring to a boil.  Once a roaring boil is reached, reduce heat to medium and allow to simmer for 20-30 minutes, until potatoes are fork tender.  Remove from heat, drain and wipe the potatoes to dry.  Once the potatoes are cool enough to handle, remove the skin (if desired).  Run through a food mill, potato ricer or mash with a potato masher. 

For the browned butter-
Meanwhile, place the butter in a small saucepan and place over medium-low heat.  Once the butter has melted, it will begin to crackle.  Swirl the butter around the pan and leave over the heat allowing to cook and brown.  Swirl occasionally until the butter is brown and fragrant.  Remove from heat.

Transfer the potatoes to a large bowl and add the browned butter and buttermilk and mix to combine.  Add salt and pepper, stir to incorporate.  Taste, adjust seasonings, if needed.  Serve immediately.

Recipe source: The Smitten Kitchen Cookbook

Carrot Cake Monkey Bread

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It is not news to you all that myself and my family have a thing for monkey bread.  Plain, salted caramel apple, and even samoa; I don’t discriminate.  We love it for breakfast, a snack or dessert.  Another thing that I enjoy immensely is carrot cake.  That deliciously moist cake studded with bits of shredded carrots and amazing spices like cinnamon, cloves and allspice and it’s all wrapped up in a delicious cream cheese frosting.  Oh. My. Goodness.  Yum!

So, since we are smack dab in the midst of carrot cake season, I decided to combine two of my loves; carrot cake and monkey bread.  The end result is a delicious monkey bread with candied carrots and cream cheese drizzle.  My knees go week just thinking about this stuff.

This idea popped in my head and I started playing around with the recipe but I was skeptical at first, and kind of  nervous too.  See, the last few monkey breads I’ve made have been out of this world amazing, so the pressure was on in a serious way.  But after a few trials and tweaks I finally nailed it and came up with a concoction that I was beyond happy with.

For the coating I started out with a brown sugar base but then added the typical spices that you find in carrot cake.  For the carrots I decided to try to candy them; not only to add a little sweetness but also to dry them out a bit.  I then added a layer of carrots to the middle of the monkey bread and to the top.  For the finale; I made a cream cheese drizzle and topped it with chopped pecans.  Oh. my.

This would be a perfect addition to your Easter breakfast or brunch.  But it doesn’t only have to stick around for Easter, this can be enjoyed any time you get a hankering for carrot cake!

Carrot Cake Monkey Bread

Ingredients:

For the candied carrots-
1 Cups shredded carrots
3 Tbsp sugar

For the coating-
1/4 Cup brown sugar
2 Tbsp sugar
1 Tbsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp allspice
Pinch nutmeg

2 Cans Pillsbury Jr. Biscuits

For the cream cheese drizzle-
3 Oz cream cheese
1-2 Tbsp milk
1/3 Cup + 2 Tbsp powdered sugar

1/4 Cup chopped pecans

Directions:


Preheat oven to 350.  Spray a bundt pan with non-stick cooking spray and set aside.

Place the shredded carrots in a small skillet and sprinkle with the sugar.  Place over low heat and leave for about 5 minutes.  After 5 minutes, stir and leave on heat.  Allow the onions to cook over low to medium-low heat for about 15 minutes.

Meanwhile, combine the brown sugar, sugar, cinnamon, ground cloves, allspice and nutmeg in a bowl and stir to combine.

Cut the biscuits in quarters.  Toss the biscuits in the sugar mixture and place about half of the pieces in a single layer in the prepared pan.  Sprinkle over half of the carrots over the biscuits, and sprinkle with some of the coating mixture.  Coat the remaining biscuits and place in the pan.  Top with the remaining carrots and sprinkle the remaining coating mixture over the bread.

Place in the preheated oven and bake for 30-40 minutes.

Remove from oven.  Use a knife and slide down the sides of the pan, invert the monkey bread on a platter or plate and allow to cool.

Place the cream cheese in a bowl and beat on high for 30 seconds.  Add the powdered sugar and beat to combine.  Add a little milk and mix.  If the mixture is still not able to be drizzled, add a little more milk and mix.

Drizzle the cream cheese mixture over the cake and top with pecans.

Recipe source: A Lynsey Original

Oreo Truffle Bunny Tails

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Oreo truffles are not new to the scene by any means, but they are still as addicting as ever.  I can’t remember the first time I actually tasted one, but the first time I made a batch was for Tucker’s 1st birthday party.  Once I figured out how incredibly simple they were to make I knew I was in trouble.

I’ve made these countless times for different parties, events and gifts.  Just a few simple ingredients, that I typically always have in my pantry, a little time and that’s all it takes before  you have an abundance of delicious little truffles.  They can be easily customized to fit any holiday or even.  Coat them in red with some white or green sprinkles for Christmas, shape them in hearts and coat in pink for Valentines, green for St. Patrick’s day, the options are endless.

Since Easter is a little over a week away I thought it would be fun to make a Easter version of these ever so tempting truffles.  I decided to make them look like little bunny tails; to resemble a little bunny jumping down in it’s hole.  I coated them in white chocolate and added a marshmallow for the tail.  For the feet, I cut a mini marshmallow in half and dipped the cut sides in sprinkles to make it look like the bottom part of the bunnies feet.  That’s it.

These are so much fun to make and so easy that you can even get your kiddos involved.  Tucker jumped all over the dipping of the marshmallows and sticking the feet and tails on.  These would make a fun treat for Easter parties or a fun addition to your dessert table at your Easter lunch.  To really dress up the presentation, crumble up some Oreos or chocolate cookies, spread it along the platter and make it look like dirt.  Set the truffles on top and it will look like little bunnies all trying to jump in the dirt!

Oreo Truffle Bunny Tails

Ingredients:


1 Package Oreo cookies
1 (8oz) package cream cheese, room temperature
3 1/2-4 Cups white chocolate melting chips
96 Mini marshmallows
Pink sprinkles

Directions:


Line a cookie sheet with wax paper and set aside.

Place Oreos and cream cheese in a food processor and pulse until the Oreos are crumbled and incorporated with the cream cheese.  Once incorporated, remove blade from the bowl. 

Roll the mixture into 48 (1 inch) balls and place on the prepared baking sheet.  Place in the refrigerator and chill for at least 30 minutes, or freeze for 10 minutes. 

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring between each, until chocolate is smooth and melted. 

Dip the truffles in the melted chocolate and return to the baking sheet.  If you can still see the cookies through the chocolate a second coat will be required.  Once the truffle is completely coated in chocolate, return to the cookie sheet and allow to set for 30 seconds then place on whole marshmallow at the top, and one marshmallow that has been halved and the cut side dipped in sprinkles directly under the whole marshmallow.  This should resemble a bunny tail and feet.

Salted Caramel Chow Mein Bird’s Nest

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These chow mein noodle bird’s nest have been around as long as I can remember.  When Spring appears and Easter is around the corner these nest start making appearances.  They are so cute, delicious, filled with colorful eggs and scream spring.

I know there are a multitude of varieties floating around out there; some just like rice krispie treats but with the chow mein noodles instead of the rice krispie cereal, some coated in a combination of peanut butter, chocolate and butterscotch, and some coated in the white candy bark.  The options and variations are endless.

I opted for a variation that more resembles the classic rice krispie treats.  While I LOVE my chocolate, this kind is my favorite.  Simple, light and packed with delicious marshmallows.  Instead of the traditional butter and marshmallow combination, I decided to twist things up and make a salted caramel mixture to coat those crunchy noodles.  Yum.  Right?

These are so simple to make, and please to be afraid of the word caramel in the title, it’s easier than you think.  Along with being simple, these only require a few simple ingredients that are probably staples in your pantry (assuming you have chow mein noodles in your pantry).  So this is a win win. 

And if you like to play with your food, then this is definitely the recipe for you.  Coat your hands, heavily, in shortening to avoid the caramel marshmallow mixture from sticking to your hands.  And as an added bonus, you’ll have super soft and smooth hands once you’re done!  Then end result are some super cute, delicious salted caramel nests that are filled with colorful Easter candy!

So what are you waiting for?  Head on in your kitchen and made these for your family, your kid’s class party or your Easter celebration.  Whatever you do, just make sure you make these!

Salted Caramel Bird’s Nest

Ingredients:


4 Tbsp unsalted butter
1/4 Cup light brown sugar
2 Tbsp heavy cream
3 Tsp corn syrup
1 Tsp coarse salt
3 Cups mini marshmallows
3 1/2-4 Cup chow mein noodles
54 Egg shaped candies

Directions:


Pour 3 1/2 cups of the chow mein noodles in a large, heat proof bowl.  Line a work surface with wax paper. 

Place butter in a large saucepan and place over low heat and allow to melt.  Once the butter has melted add the sugar, cream and corn syrup and cook over medium-low heat until the mixture has thickened, stirring frequently.  Once the mixture has thickened, add the salt and stir to combine.  Remove from heat and add the marshmallows and stir until completely melted and incorporated. 

Pour the mixture over the noodles and stir to combine.  If the mixture seems a little too gooey add the remaining noodles and stir to combine.  Once all the noodles are completely coated in the marshmallow mixture, coat your hands in shortening (not butter).  Take golf ball sized portions of the noodles and from into nests, set on the wax paper and continue the process, reapplying the shortening as needed. 

Once the nests are set, place egg shaped candies in each nest.

Yields approximately 18 nests.

Recipe source: A Lynsey Original

Bird’s Nest Chocolate Stirring Spoons

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Tucker always enjoys helping my in the kitchen.  It doesn’t matter if it’s scooping flour, pouring vanilla, or making pigs in a blanket; he loves it all.  As much as he enjoys those different tasks, I am always trying to think of different ideas and activities to let him take the reigns in the kitchen.  There’s nothing better than seeing his face light up after he finished a fun project.  He is beyond proud.

So while this is not really much of a recipe, it is a fun and festive activity that you can do with you kids and helped them get involved in the kitchen and the Easter season.  The process of these spoons is really simple; dip the spoon in chocolate, add some sprinkles and then put some eggs in the center.  Viola!  You have a fun stirring spoon that is so cute and so simple.

These spoons are covered in dark chocolate, but you could easily substitute milk, semi-sweet or white chocolate to suite your tastes.  These spoons are fun and festive option that can be wrapped in cellophane and tied with a cute ribbon for classroom treats or party favors.  But they can also serve as décor as well as serving spoons on the beverage table at your Sunday brunch or meal.  These are the perfect thing to stir your coffee, hot chocolate or the kiddos chocolate milk with. 

It doesn’t get much better than dipping a spoon covered in chocolate, sprinkles and chocolate eggs in your drink.  This is a fun treat that will bring out the kid in all of us this Easter!

Bird’s Nest Chocolate Stirring Spoons

Ingredients:


1/2 Cup dark melting chocolate
Brown sprinkles
36 Mini Cadbury chocolate eggs
12 Plastic spoons

Directions:


Spread wax paper over a clean, flat work surface.

Place chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.

Dip spoon in the melted chocolate, completely coating the top and bottom sides of the spoon.  Place on the wax paper, coat the edges with sprinkles and place three eggs in the center of the spoon.  Allow to dry completely. 

Wrap in plastic bags and tie with a cute, festive ribbon or store in an airtight container.  When ready to serve, place the handle in a cup or container filled with eggs, jelly beans or other candy.

Recipe source: A Lynsey Original

Crispy Baked Buffalo Wings

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By now you know that wings are a staple in our meal plans.  While I love playing around with new flavors, I would have to say that the traditional buffalo wing dipped in a cold, delicious blue cheese is my all-time favorite.  I can’t make wings without making sure that buffalo is one of the options of the night.

Some of the first buffalo wings I had were fried and they were amazing!  The tender chicken, crispy skin tossed in a vinegar based hot sauce.  There’s nothing better.  But let’s face it.  Setting up that deep fryer, filling it with oil, cooking and then cleaning it all up.  Well.  It’s just a pain.  And the lingering smell of fried whatever seems to stay around longer than anyone desires.

So say so-long to deep fried hot wings and hello to crispy, better-for-you, baked wings.  And honestly, I don’t miss the fryer at all.  Actually, I love these baked wings even more.  I still get all the taste and texture of the fried wings without the guilt and extra added fat.  It’s a win win!

So whether you are preparing food for a big game, need some appetizers or are just in need of a wing night.  Try these crispy baked buffalo wings out, you’ll be in-love.  Guaranteed!

Crispy Baked Buffalo Wings

Ingredients:


15 Bone-in chicken wings
2 Tbsp Olive oil
2 Tsp Salt

For the sauce-
1/4 Cup unsalted butter
1 1/2 Tsp cayenne pepper
1/4 Tsp garlic powder
1/4 Cup hot sauce
1 Tbsp worschestshire sauce
Dash of soy sauce
Salt and pepper, to taste
1 Tbsp mayonnaise

Directions:


Preheat oven to 375.  Place a wired rack on a rimmed baking sheet, spray with non-stick cooking spray and set aside.

In a bowl combine olive oil, salt and wings and toss to coat wings.  Place the wings on the prepared baking sheet, place in oven and bake for 45-55 minutes, turning half way through, until wings are crispy.

Meanwhile, assemble the sauce.  Place butter in a microwave safe bowl and heat to melt.  Once melted add the remaining ingredients and whisk to combine.  Taste and adjust seasonings if needed.

Once the wings are cooked remove and immediately place in the bowl of sauce and coat to combine.  Serve and enjoy.

*Your favorite buffalo sauce can be used instead of making the sauce.

Recipe source: A Lynsey Original

SRC: Chocolate Chip Granola

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It’s no surprise that we are a granola loving family.  It’s one of those items I love having on hand at all times.  It’s perfect to top yogurt, accompany cereal, have a delicious parfait or just a quick and easy snack on the go.  More times than not you can guarantee I have a bag in my purse for those times I need a quick pick-me-up while I’m running errands.

Granola is so easy to make and it’s so much fun to customize.  I’ve made various types of granola from white chocolate cranberry, tropical, and even a simple brown sugar version and they have all been amazing.  The flavors and tastes can easily be changed by adding different fruits and nuts to the mix.  Granola is also one of those items that is fun to get the kids involved with too.  It’s just a matter of combining and stirring a few different ingredients, pouring them on a baking sheet and popping them in the oven for a few minutes.  When it’s all said and done you’ve got a delicious snack that the kids will love and they’ll be so proud because they helped make it.


So when it came time for this month’s secret recipe club assignment, I was perusing Erin’s blog, our table for seven, and I came across her recipe for chocolate granola and I instantly knew what I wanted to make.  This combines two of my favorite things; granola and chocolate.  Yum!  This is a girl after my own heart; Erin and her family sound about like me and my family, we both are addicted to granola…and chocolate.

Erin is a fun-loving wife and mother of 5.  She is an incredibly strong woman who grew up with 4 siblings, has a large family, loves cooking and photography.  She has her hands full with 5 kids so she knows how important it is to be able to make a healthy meal that can please 5 kiddos and her husband and she also knows that it needs to be done quickly.  Quick, easy and healthy is the name of the game; with a few splurges here and there.  She has an abundance of tempting and mouthwatering recipes on her blog that I can’t wait to try.  I tried my best not to go for the granola for the swap, but it just looked and sounded so good I just couldn’t help myself!  So be sure to head on over to Erin’s blog and check her and her recipes out!

Chocolate Chip Granola

Ingredients:


3 Cups rolled oats
2 1/2 Tbsp packed brown sugar
Pinch of salt
1 Cup almonds, roughly chopped
1/4 Cup + 2 Tbsp honey
2 Tbsp vegetable oil
3/4 Cup mini chocolate chips

Directions:


Preheat oven to 325.  Spray a baking sheet with non-stick cooking spray and set aside.

Place oats, brown sugar, salt, and almonds in a bowl and toss to combine.

Place honey and vegetable oil in a microwave safe bowl and heat for 25-30 seconds, until honey is thin. Stir and pour over the oat mixture.  Stir the mixture to ensure all the ingredients are covered in the honey mixture.  Spread on the prepared baking sheet and place in the preheated oven and bake until golden and the oats start to get crunchy, about 25 minutes.  Remove from oven and allow to sit, untouched for about 5 minutes.  Once the mixture has cooled slightly, using a spatula, gently move the granola around to ensure it hasn’t stuck to the pan.

Allow the mixture to cool completely, gently transfer to a bowl and add the chocolate chips and toss gently to incorporate.

*This method allows some of the granola to form little chunks, which I love.  If you prefer a granola without chunks then stir the mixture throughout the baking process.

Recipe source: slightly adapted from Our Table for Seven

The Daring Bakers: Chocolate Nougat

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When I think of nougat, my mind instantly goes to candy bars that are filled with the soft, delicious and airy nougat.  I also think of it being an addition to a candy rather than the base or main part of a candy bar.  But with this month’s daring baker’s challenge I learned that nougat can be the star of the show and spruced up by adding different nuts, candy and dried fruits.  The March 2014 Daring Bakers’ challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.

We were given a few recipes options along with the freedom to use a favorite nougat recipe, if we had one.  Since I had only heard of the stuff that fills my favorite candy bars I decided to use one of the recipes that were provided for us so I could get accustomed to this recipe.  One of our options was chocolate, so it was a no-brainer, I had to make the chocolate one!

This nougat is  delicious but it’s definitely a different texture than the nougat I’m accustomed to.  It’s a little more chewy and sticky.  Instead of topping being poured over it, ingredients are actually mixed in.  This chocolate variation was amazing, I especially enjoyed the various types of nuts in each bite.  Next time I’ll try a variation that has been dipped in chocolate!  The options, however, are endless and pretty much anything can be added into the nougat.  So go ahead, go make some nougat!

Chocolate Nougat:


Ingredients:


For the syrup-
2 1/2 Cups granulated sugar
1/2 Cup water
2 Tbsp corn syrup

For the meringue-
3 Large egg whites, room temperature
3/4 Cup + 1 Tbsp clover honey
2 Tbsp corn syrup

Add ins-
3 Oz 100% chocolate, finely chopped
7 Oz 72% chocolate, finely chopped
1/2 Cup pistachios, toasted
1 1/2 Cups almonds, toasted
1 1/3 Cups hazelnuts, toasted

Directions:


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

Place the toasted nuts in a heat safe bowl and place in a 250 degree oven until needed.

Place sugar and 1/4 cup of corn syrup, and water in a 2 quart saucepan and stir to combine.  Set aside.

Place the egg whites in a bowl, but do not mix yet.

Combine the honey and 2 tablespoons of corn syrup in a medium saucepan (giving the mixture room to grow) and place over medium-high heat.  Attach a candy thermometer.  Once the mixture reaches 248 F remove from heat.  Immediately place the pan with the sugar and corn syrup over medium-high heat.

Meanwhile, start beating the egg whites until stiff peaks begin to form.  Slowly stream the hot honey mixture down the inside of the bowl and into the whites.  Do not pour directly on the whites or they will collapse.  Continue beating on medium high speed.

As the sugar mixture beings to bubble, dip a pastry brush in water and brush down the sides to remove sugar crystals.  Attach a candy thermometer and once the mixture reaches 310 F remove from heat. Turn the mixer back on high and slowly stream the syrup down the inside of the bowl and mix to incorporate.

Once the sugar syrup is incorporated, continue beating for 3-5 minutes until the whites feel warm, but not hot.  Add both chocolates to the bowl and beat on high until the chocolate is combined.

Using a spatula, fold in the nuts.

Pour the mixture into the prepared pan and spread in an even layer.  Allow to sit uncovered for 24 hours.  Remove the set nougat from the pan and remove parchment paper.  Cut as desired.  Store in an airtight container for up to 2 weeks.

Recipe source:  Adapted from Chocolate Epiphany by Francois Payard

Mexican Lasagna

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A few weeks ago I featured a week of slow cooker meals and one of those dishes featured during the week was ground turkey and chipotle taco filling.  When I shared that recipe with you I also told you that I would soon be sharing a dish that you could use the filling in.  So without further or due, I present you with this Mexican lasagna!

With this particular recipes most of the work is done for you since the filling is made in the slow cooker.  Which means it can be prepared ahead of time and even frozen if desired.  So when you’re ready to make this meal it’s a matter of combining a few simple pantry staples, layering them with cheese and tortillas and baking it until bubbly and golden.

We loved this lasagna; it’s packed full of flavor with the chipotle filling, tomatoes, sweet corn and earthy cilantro.  Since this is packed full of vegetables and herbs it provides a fulfilling and satisfying meal without weighing you down, which is perfect for those beautiful sunny, spring days that you’re craving a little Mexican food.

This meals comes together in no time making it perfect for a delicious and quick weeknight meal.  Since it’s full of meat and vegetables it can be served alone; but would also be great with chips, salsa and cheese dip, rice, re-fried beans or pico and of course a delicious margarita.  Another plus is the actual lasagna can be assembled ahead of time.  Simply make it the night before, cover with plastic wrap and refrigerate.  Since the cheese is a part of each layer it helps to keep the tortillas from getting soggy.  So whether you’re looking for a delicious Mexican inspired meal or a quick fix meal for a busy weeknight, look no further!

Mexican Lasagna

Ingredients:


2 Cups Ground turkey and chipotle taco filling
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5oz) can diced tomatoes, drained
1 Cup frozen corn
1/2 Cup fresh minced cilantro, plus more for garnish
1 1/2 Tbsp lime juice
Salt and pepper, to taste
9 (6 inch) flour or corn tortillas
Vegetable spray or oil
1 3/4 Cups shredded colby jack cheese

Directions:


Place oven rack in the middle of the oven and preheat to 350.

Combine taco filling, beans, tomatoes, and corn in a microwave safe bowl and warm for 3-4 minutes, stirring occasionally.  Add 1/3 cup cilantro and lime juice and season with salt and pepper and stir to combine.  Taste and adjust seasonings if needed.

Coat both sides of the tortillas with the vegetable oil and arrange in a single layer, barely overlapping if needed, on a rimmed baking sheet.  Place int eh oven and bake until tortillas are soft and pliable, about 2-4 minutes.

Once the tortillas are warmed, remove from the oven and increase the temperature to 450.  Spread a third of the filling along the bottom of an 8×8 or 9×9 square baking dish.  Place 3 of the tortillas on top of the filling and sprinkle with 1/2 cup of cheese.  Repeat with a third of the filling, 3 tortillas and half a cup of cheese.  Spread the remaining filling over the top.  Cut the remaining tortillas in quarters and scatter over the filing.  Sprinkle with the remaining cheese.

Place in the preheated oven and bake until bubbly and golden, about 15 minutes.  Remove from oven and allow to set for 5 minutes.  Sprinkle with remaining cilantro and serve.

Recipe source: barely adapted from Slow Cooker Revolution

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