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Potato Rolls

March 24, 2014 by Lynsey Leave a Comment

So I have to start out by saying sorry. I know I was MIA last week here on the blog,
facebook, twitter, and instagram and really the only excuse I have is that I was taking a little time off. I’ve been on the go the past several weeks and I’ve really been enjoying some much needed quality time with my little man and the rest of my family. So in the midst of all the going and quality time the blog and social media got placed on the back burner. But I’m back and happy to be here. For those of you who are flustered, I’m sorry, and for those of you who have been patiently awaiting the next post, thank you!

I love cooking, experimenting and trying new recipes. I love the entire process of preparing meals. I also enjoy taking pictures of delicious food and sharing them with all of you. But there are times that it seems to take all of my time and energy leaving none for my family. I want to continue loving to cook, taking pictures and sharing tons of delicious recipes with you, so in order to avoid burnout sometimes a break is needed. That’s not to say that during those breaks cooking isn’t happening; because it is. We still have to eat, I still want to cook, and I still take pictures so I can share with all of you. But I want to make sure I stay fresh, interesting and that my passion for cooking and telling you about it still comes through. So, last week was a simple break.

So for those of you who are still with me, I have a delicious recipe to share with you today! Potato rolls have always been a favorite of mine. Anytime my mom cooked a big meal I always started eyeing the counters and drawers for that big bag of deliciously fluffy and buttery rolls to go along with our meal. Whenever I finally spotted them my heart just fluttered with happiness. To this day I’m still filled with excitement when we go visit my parents and I spot a bag of those infamous rolls. I just love them.

It seems though, they they are easier found in my small hometown than they are in the larger city I live in now. A few weeks ago I got a major craving for that potato roll goodness so I ran to my grocery store of choice, went to the bread isle and scoured it up and down and to my dismay there was no potato roll to be found. My heart sank. So I went to another store, then another before finally giving up on my search.

Although my search had ended my craving hadn’t. So, I did the next best thing. Did a quick recipe search, ensured I had everything I needed and headed home to start making the rolls. I don’t know why the though of making my own potato rolls hadn’t entered my mind before; I mean I love making breads and my own rolls but I had never thought about these potato rolls. I guess I thought I needed a special flour or something. But to my surprise, it just calls for basic flour!

So, if it just calls for basic flour what makes them a potato roll? Well, it calls for an actual potato to go in the dough. Yes, just microwave a potato, peel it and mash it and then add it to the dough. Believe it or not, that one little potato makes all the difference in the world.

These rolls are amazing. And I must warn you, if you make these prepare to be addicted, because they are that good. They are slightly sweeter than traditional bread and little more doughy than what you may be accustomed to. But I believe that’s what makes these oh. so. good! This recipes makes two, 9 inch pans of rolls and I promise you’ll need to make both pans. But maybe make one for your family and stash the other pan back for yourself!

Potato Rolls

Ingredients:

1 Medium baking potato
1/2 Cup hot water
2 Large eggs, room temperature
2/3 Cup sugar, divided
2 1/4 Tsp yeast
1 Tsp salt
4 1/4- 4 1/2 Cups all purpose flour
1/2 Cup (1 stick) unsalted butter, room temperature, plus more for brushing

Directoins:

Prick the potato several times with a fork. Place in the microwave and heat on high until it’s soft and squeezes easily, about 10-15 minutes. Once the potato is cool enough to touch, remove the skin and either use a food mill, potato ricer or fork, mash it until it’s a fine consistency. This should yield about 1 cup.

Add the hot water, eggs, yeast and half the sugar to the potatoes and stir to combine. Add 2 cups of flour and salt, using a wooden spoon mix to make a dough that will be sticky. Cover the bowl with plastic wrap and set aside allowing the dough to rise until it’s doubled in volume, about 1 to 1 1/2 hours.

Add the butter and remaining sugar in to a large bowl and beat until light and fluffy. If you have a stand mixer, attach the dough hook and combine the sugar mixture along with the dough and mix on low until the dough and butter have come together, about 1 minute. If you do not have a stand mixer, then do this process by simply using your hands. Once the dough and butter have come together, slowly add the remaining flour, 1/4 a cup at a time, until the dough becomes shaggy and pulls away from the sides of the bowl. Continue the kneading process until the dough is smooth and tacky, about 3-4 minutes.

Turn the dough out onto a clean and floured surface, using your hands, knead until the dough is smooth and no longer tacky, about 1-2 minutes. If the dough is still tacky, gradually add 1/4 cup of flour. Shape the dough into a ball and place in a large, bowl that has been brushed with butter. Turn the dough to coat. Cover the bowl once more with plastic wrap and allow to rise until it has doubled in size, about 1 1/2 hours.

Generously butter 2, 9 inch round (or square) cake pans. Turn the risen dough out of the blow and pat into a 16×8 inch rectangle. Using a pizza cutter or bench scraper, divide the dough into 32 equal pieces, about an ounce each.

Form each piece into a ball by tucking the edges of the dough under and pinching the dough. Place seam-side down in the prepared pan, being sure to leave a little space between each piece of dough. Once all the rolls have been formed, cover the pans loosely with plastic wrap and allow the rolls to rise until almost to the rims of the pan, they should have more than doubled in size, about 45 minutes.

Position the rack in the center of the oven and preheat to 375.

Place the rolls in the preheated oven and bake until the center roll registers to 190, about 40 minutes. Remove the rolls and immediately brush with butter. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack and either serve immediately or at room temperature.

*The dough can be made a day in advance. Once the rolls are formed and placed in the prepared pans, cover with plastic wrap and place in the refrigerator. When ready to cook, remove the rolls from the refrigerator and allow to rise for 1 1/2 hours.

Recipe source: Food Network

Irish Coffee and Whiskey Brownies with Chocolate Whiskey Frosting

March 14, 2014 by Lynsey Leave a Comment

We’re t-minus 3 days till St. Paddy’s day. Irish brews and whiskeys will be flowing through the pubs like water through a stream. And to soak up the booze, there has to be fest foods. Foods with green tint, rainbows, and tons of booze are required on St. Paddy’s day.

For any celebration there has to be sweets. My go to sweet is the classic brownie. Gooey, fudgy brownies are my all time favorite. Definite bonus points for the kind that are so gooey that they stick to your teeth. Yum.

So, to get the classic brownie all jazzed up for St. Paddy they need a little booze. Chocolate. Coffee. Whiskey. I honestly couldn’t think of a better combination. Could you? The coffee enhances the chocolate flavor immensely, which we all can agree is a great thing. But then a hefty dose of Irish whiskey is added to the mix with blends so well with the other two.

These brownies will knock your socks off. On the gooey, stick-to-your-teeth meter, these are a definite 10. But the boozy chocolate goodness doesn’t stop there. On top of that perfect brownie is a delicious, chocolate-coffee-whiskey frosting. Making these go off-the-charts. This is the perfect blend of coffee, chocolate, and whisky that will wake you up while giving you your whiskey fix.

Now you don’t have to choose between chocolate, whiskey or coffee, you can have all three is a deliciously decadent dessert. These would be a delicious way to end your St. Paddy’s day celebration or just to end a rough day! Either way, make these boozy fudgy brownies soon and enjoy with a big glass of ice cold milk or Irish coffee!

Irish Coffee and Whiskey Brownies

Ingredients:

For the brownies-
2 Oz Semisweet chocolate, roughly chopped
3 Oz Bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, cut in tablespoon slices
1 Cup sugar
1/4 Cup strong brewed coffee
1/4 Cup Irish whiskey
2 Eggs
1 Tsp vanilla
1/3 Cup +2 Tbsp flour
1/4 Tsp salt

For the chocolate whiskey frosting-
2 Tbsp unsalted butter
1/3 Cup cocoa powder
1 Cup +2 Tbsp powdered sugar
2-3 Tbsp coffee
1-2 Tbsp Irish whiskey
Pinch of salt

Ingredients:

Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside.

Place both chocolates and butter in a medium sauce pan and place over medium low heat, stirring often, until the mixture has melted. Add the sugar and whisk to combine. Set the chocolate mixture aside and allow it to cool to room temperature.

Once the mixture has cooled add the coffee and whiskey and whisk to combine. Add the eggs, one at a time, and stir to incorporate. Add the vanilla and stir. Add the flour and salt and whisk until just combined.

Pour in the prepared pan and bake for 35-45 minutes, until the sides are set and the center is no longer runny. Remove from oven, leave in the pan, and allow to cool.

For the glaze-
Place the butter in a microwave safe dish and heat in the microwave until melted, about 15-20 seconds. Add 2 tablespoons of coffee, cocoa powder and powdered sugar and stir to combine. Slowly add the whiskey, one tablespoon at at time stirring to mix thoroughly. If the mixture is still too thick, add more coffee or whiskey a teaspoon at a time, according to your taste preference and stir until it’s still thick but able to be poured and easily spread. Add the salt and stir to combine.

Slowly pour over the cooled brownies, that are still in the pan, and allow the frosting to set. Remove from pan, cut and serve.

Recipe source: A Lynsey Original

Cheesecake Batter Dip

March 14, 2014 by Lynsey Leave a Comment

I think you could probably put batter or dough in the title of almost any dessert and everyone would be intrigued enough to peruse the recipe. Even though there’s always been the rule “don’t eat raw dough because it contains raw eggs” I believe everyone is guilty of sneaking at least one bite of dough or batter at some point. Me, I’m guiltier than others, because I constantly find myself propped up by the mixer sneaking one bite after another. It’s just so addicting.

Now, what’s better than raw dough or batter? Well, how about an eggless batter that is actually meant to be eaten raw? `But not just any raw batter. What about a cheesecake batter. And I didn’t stop there. It’s actually cheesecake batter dip.

Oh my gosh, right? And as if that isn’t fun enough, this dip is packed full of colorful sprinkles, making it fun and easy to look at.

Just when you thought things couldn’t get any better. This dessert is no-bake and comes together in under 10 minutes. Making this a ideal option for a quick dessert for an unexpected guest, a sweet treat to crave that sugar craving, girl’s night out, showers, birthdays, and St. Patrick’s day.

This fun dip has all the colors of the rainbow in it making it a perfect dessert for your St. Patrick’s day celebration. The flavor can be customized to your taste by simply changing the cake mix flavor. To make this extra festive, a drop or two of green food coloring would do the trick.

Serve this with graham crackers to get the full cheesecake experience, but it’s also terrific with pretzels, fresh fruit, and vanilla wafers.

Cheesecake Batter Dip

Ingredients:

1 Stick cream cheese
1 Cup plain Greek yogurt
1 2/3 Cup cake mix of you choice
1/3 Cup powdered sugar
1 Tsp vanilla
1/4 Cup fresh whipped cream
1/4 Cup sprinkles

Directions:

Place cream cheese in a medium bowl and beat on high for 30 seconds. Add the Greek yogurt and beat to incorporate. Add the powdered sugar and mix until just combined, followed by the cake mix and beat until mixed. Add the vanilla and mix to combine. Fold in the fresh whipped cream. Once the whipped cream is incorporated, fold in the sprinkles and mix until evenly incorporated.

Serve with fresh fruit, pretzels, graham crackers or vanilla wafers.

Recipe source: A Lynsey Original

Irish Coffee

March 12, 2014 by Lynsey Leave a Comment

I am a coffee person. I mean, I have to have at least one cup of coffee every morning to get me up and going. Most of the time I’ll add a splash of half and half and a little sugar and I’m a happy girl. I don’t need a whole lot of extras in my coffee, but it is fun to change it up from time to time.

Sometimes I’ll use a flavored creamer, add a sprinkle of cinnamon or just go full force and make it Irish. While Bailey’s has done a terrific job with their line of creamers, giving you all the taste without the alcohol making it a perfect option for your morning cup of joe, there are times where you need the real deal. Just a little splash of something to take the edge off. And when that time comes, it’s time for a delicious cup of Irish coffee.

So whether it’s been a long day and you need to take the edge off or you just want a little relaxing, after dinner drink to sip on, Irish coffee is an easy and ideal option. There’s nothing better than a strong brewed cup of coffee, sweetened with a touch of brown sugar, and stiffened up with a shot of Irish whiskey. But, the part I love most about this coffee is how you drink it. Instead of stirring in your cream, you actually float the cream in the coffee and then add a healthy dab of whipped cream and you drink the coffee through the cream and whipped cream. I couldn’t imagine any better way to end the day.

So whether you’re looking to unwind after a delicious St. Paddy’s meal or needing to take the edge off, make this Irish coffee this St. Patrick’s day or any day you need a little change up from your traditional coffee.

Irish Coffee

Ingredients:

1 Cup of your favorite coffee
1-2 Tbsp brown sugar, depending on your sweetness preference
1 Oz Irish whiskey
2 Tbsp cream or half and half
2-3 Tbsp fresh whipped cream
Sprinkle of cinnamon

Directions:

Brew your favorite coffee. Add brown sugar and stir until sugar is dissolved. Add whiskey and stir to incorporate. Holding a spoon over the coffee, rounded side up, slowly pour the cream or half and half allowing the cream to float throughout the coffee, do not stir. Top with fresh whipped cream and sprinkle with cinnamon.

Do not stir the cream or whipped cream into the coffee, drink the coffee through the whipped cream.

* To make this a mock Irish coffee, omit the cream and whiskey and use your favorite flavor of Bailey’s creamer.

Recipe source: A Lynsey Original

Guinness Stout Float

March 11, 2014 by Lynsey Leave a Comment

About a year ago Tucker discovered the deliciousness of coke floats. It was a hot summer day, he wanted something to drink along with something sweet so I decided it was time to introduce him to the classic goodness that is the coke float. It was a hit, to say the least. Not only did he down the first one, he proceeded to get the ice cream container, scoop and bottle of coke and scoop, poured, and drank about 3 more times. So after that first experience, the coke float has been a staple in our house.

The other day Tucker asked for another coke float and that got me to thinking. What would be a fun, adult spin on the classic coke float? Then I thought about St. Patrick’s day and how it was right around the corner and thought a stout float would be the perfect adult twist on the classic float.

After making Tucker his coke float, I got another glass out and plopped a few scoops of vanilla ice cream in there and drizzles some chocolate syrup over the ice cream and then added some stout. And for good measure, I added another little drizzle of chocolate syrup. After the first sip, I was hooked. Stout, ice cream and chocolate syrup. Talk about a combination that is meant to be.

So this St. Patrick’s day, treat yourself and your friends to an adult float. Make these stout floats to celebrate. While I love this with the classic vanilla, coffee ice cream is also a delicious alternative to vanilla. So twist things up with this stout float!

Guinness Stout Float

Ingredients:

2 Scoops vanilla ice cream
1 1/2 Cups stout beer ( I used extra stout Guinness, but a chocolate stout would be delicious too)
Chocolate fudge sauce

Directions:

Place scoops of ice cream in a glass. Drizzle with chocolate syrup, pour beer, slowly over the ice cream and syrup. Drizzle with more syrup, if desired. Serve.

Recipe source: A Lynsey Original

Slow Cooker Week: Ground Turkey and Chipotle Taco Filling

March 6, 2014 by Lynsey Leave a Comment

Day 4 of Slow Cooker Week and I can’t wait to share this recipe with you. By now you all know that I could live on Mexican food alone, it’s a weakenss. So this is a mix of two of my favorite things; Mexican food and the handy dandy slow cooker.

America’s test kitchen has always impressed me with their endless amounts of knowledge, tips, tricks and flawlessly executed recipes. I love that they test recipes until they are perfect, and then along with sharing the recipes they share why they work. I love all their cookbooks, and lately I’ve been infatuated with their slow cooker ones. They have proven that there are no limits when it comes to what you can make in your slow cooker. What tool some people may have once limited to soups, stews and big cuts of meat has now been proven to be tool to cook appetizers, desserts, casseroles, and fillings.
In their cookbooks dedicated to slow cooking, not only are all the recipes prepared in the slow cooker but they also focus on ease of preparation. They focus on quick prep, that requires little to no pre-cooking or sautéing. If there is a little pre-cook preparation they have perfected the are of using the microwave, so do you don’t have to worry about turning the stove on and bringing out pots and pans.

This fillings utilizes those quick preparation tips; like heating the onions and seasonings in the microwave to tenderize the vegetables before adding them to the slow cooker. Once the onions are tender the mixture is added to the slow cooker and is combined with the meat and remaining spices. It’s cooked until the meat is cooked through and then green onions, cilantro and lime is added to the mixture.

This filling has an amazing flavor. It’s got a little kick from the chipotle in adobo, some sweetness from the brown sugar, acidity from the tomatoes, brightness from the cilantro and lime juice. From there the filling can be used in burritos, tacos or even a Mexican inspired casserole. It makes a lot which means there will be plenty to use as well as freeze for later use. So the next time you’re craving Mexican, make a batch of this filling and enjoy.

Ground Turkey and Chipotle Taco Filling

Ingredients:

2 Yellow onions, minced
1/4 Cup chili powder
2 Tbsp vegetable oil
8 Cloves garlic, minced
1/2 Tbsp cumin
2 Tbsp minced (canned) chipotle chile in adobo sauce
1 Tsp dried oregano
1 (8oz) Can tomato sauce
1 Tbsp brown sugar
2 Slices good quality sandwich bread, roughly torn
1/4 Cup milk (I used 2%)
2 Pounds ground turkey
Salt and pepper, to taste
1/3 Cup minced fresh cilantro
3 Scallions, thinly sliced
1 Tbsp fresh lime juice

Directions:

Combine onions, chili powder, oil, garlic, chipotles and oregano in a microwave safe bowl and stir to combine. Place in the microwave and heat for 5 minutes, stirring occasionally, until the onions are tender. Transfer to the slow cooker and add tomato sauce and sugar and stir to combine.

In a medium bowl combine the milk and bread and using a fork, mash together to form a paste. Using hands, mix in the ground turkey, 1/2 teaspoon salt, 1/2 teaspoon pepper. Add the turkey mixture to the slow cooker, and break up any large pieces of the turkey, being sure not to over mix. Place the lid on the slow cooker and cook until the turkey is tender, about 4-6 hours on low.

Once the turkey is cooked through allow the filling to settle for about 5 minutes, then skim any fat from the surface using a large spoon. Break up any large pieces of turkey with a spoon. Add cilantro, scallions and lime juice and stir to combine. Taste, adjust seasonings if needed.

This filling will refrigerate for up to 3 days or can be frozen for up to one month.

This is terrific in tacos, burritos, over nachos, or even in Mexican Lasagna (recipe to come soon)!

Recipe source: slightly adapted from Slow Cooker Revolution

Slow Cooker Week: Japanese Pork and Ramen Soup

March 5, 2014 by Lynsey 1 Comment

There’s something so enticing about Asian food, particularly the soups. While I love a good fried rice, ramen, or lo mein (just to name a few), I’m really a sucker for the soup. Hot and sour from the typical Chinese restaurants and then the Miso soup from the Japanese/Hibachi restaurants, are my favorites. But give there are those times where I crave nothing more than a slurp-worthy, broth-y soup filled with thin noodles and pieces of tender meat.

I’m not sure what it is about the thin liquid that draws me in, but it sure does. Like this Japanese pork and ramen soup from Slow Cooker Revolution. When I was thumbing through the book making my meal plan this soup literally jumped off the page. The picture alone was enough to real me in, but then the list of ingredients was a second confirmation that I needed this soup.

It lived up to all me expectations and then some. The broth was incredibly flavorful and definitely slurp-worthy. The fresh chopped vegetables were incredibly tender yet still gave a depth of texture to the thin broth. Then the noodles; I love the starchy deliciousness they add to the soup. There’s just something so irresistible about the thin strands of pasta goodness running through the thin, flavorful broth. Last, but not least, the pork. It’s soaked and simmered in the chicken broth for several hours allowing the meat to become incredibly tender while staying so moist.

This soup hit all the marks. A thin, brothy base filled with tender meat, long strands of noodles and fresh vegetables. And all this goodness wasn’t made in a pot on the stove top, it was made in the slow cooker. Meaning that everything was combined, added to the slow cooker and left to cook away while you were away. Serve this soup with a side of fried egg noodles or egg rolls and you’ve got a delicious, Asian inspired meal that beyond satisfying. The next time you have a craving for Asian food, pop this in the slow cooker and enjoy!

Japanese Pork and Ramen Soup

Ingredients:

2 White onions, minced
6 Cloves garlic, minced
3 Tbsp fresh ginger, minced or grated
1 Tbsp vegetable oil
12 Oz shitake mushrooms, stemmed and thinly sliced
8 Cups chicken broth
1 1/2 Lbs boneless country style ribs
2 (3oz) packages ramen noodles (flavor packets discarded)
6 Oz baby spinach (about 6 cups, loosely packed)
3 Tbsp white miso, plus more for serving
3 Tbsp low sodium soy sauce, more for serving
1 1/2 Tsp sesame oil
2 Scallions, thinly sliced
1 Tbsp toasted sesame seeds

Directions:

Combine onions, garlic, ginger and oil in a microwave safe bowl and stir to combine. Place in microwave and heat until onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker.

Add the chicken broth and mushrooms to the slow cooker and stir to combine. Season the pork liberally with salt and pepper and nestles into the slow cooker. Place the lid on the slow cooker and cook until pork is tender, about 6-8 hours on low or 5-7 hours on high.

Remove the pork from the slow cooker and transfer to a cutting board and allow to rest and slightly cool. Once cool enough to touch shred into bite-sized pieces. Meanwhile, allow the soup to settle for about 5 minutes. Once the soup has settled, skim the fat off the top with a large spoon and discard. Stir in the noodles and spinach and cook on high until noodles are tender, about 3-8 minutes.

Add the shredded pork, miso, soy sauce, and sesame oil and stir to combine. Allow the mixture to cook until warm through, about 5 minutes. Taste, adjust seasonings with additional miso, soy sauce, salt and pepper if needed. Ladle into bowls, top with green onions and serve.

Recipe source: barely adapted from Slow Cooker Revolution

Slow Cooker Week: Pork Loin with Cranberries and Orange

March 4, 2014 by Lynsey Leave a Comment

Who loves using their slow cooker? I’ve said it before, the slow cooker is one of my best friends in the kitchen. It can cook a variety of foods: soups, stews, roasts, desserts, appetizers, the list just goes on. Even better, it takes food, cooks it to perfection and has a hot and delicious meal waiting on you when you get home.

I talk to several people, a lot of them being working moms, and it seems like the biggest issue they have with cooking is the time it takes to get a decent meal on the table for their family once they get home from work. I understand, I’ve been there. It’s hard fighting the rush hour traffic, getting home and cooking as well as spending quality time with the family. While there are meals that take very little time to assemble, I believe the slow cooker is another tool to utilize to get a delicious and healthy meal on the table with very little work once you walk through the door. So in honor of the slow cooker and the burden it takes of us on those busy nights I present you with the second recipe of slow cooker week.

The combination of cranberries and orange have always been a favorite of mine. Typically I enjoy those flavor combinations in baked goods, but when I saw this recipe in ATK’s Slow Cooker Revolution it went on the menu immediately. I’ve cooked different savory recipes that include oranges and cranberries, but never a recipe that included them together.

To say we liked this meal would be an understatement. The combination of the cranberries and oranges came together wonderfully. The addition of the cinnamon added a little bit of unique spice without overpowering the rest of the flavors. The seared pork loin was juicy and moist and had a wonderful texture, slightly crispy on the outside and perfectly tender on the inside.

We enjoyed this pork loin with homemade rolls, roasted brussel sprouts and garlic mashed potatoes. But it will go well with a variety of sides; a green salad, roasted asparagus, baby potatoes tossed in a little butter and salt and pepper. Just keep everything simple and you’ll have a delicious, no-fuss meal the entire family will enjoy.

Pork Loin with Cranberries and Orange

Ingredients:

1 (4 1/2-5 lb) boneless pork loin, trimmed and tied in one inch intervals
Salt and freshly ground black pepper
1 (14 oz) can whole berry cranberry sauce
1 Tbsp vegetable oil
1/2 Cup dried cranberries
1/2 Cup orange juice
Zest of one orange
1/8 Tsp ground cinnamon

Directions:

Remove the pork tenderloin from the packaging and pat dry with a paper towel. Season with salt and pepper. Place oil in a 12-inch skillet and place over medium-high heat. Once the oil is lighting smoking, place the pork in the hot oil and brown well on all sides, about 7-10 minutes.

Meanwhile, combine cranberry sauce, cranberries, orange juice, orange zest, and cinnamon and stir to combine. Pour the mixture in the slow cooker and nestle the browned pork loin in the mixture. Place the lid on the slow cooker and turn on to low. Cook until the pork is tender and the internal temperature registers 140-145, about 4 hours.

Transfer the pork to a cutting board and tent with a piece of foil and allow to rest for 10 minutes. Allow the cranberry braise to set for 5 minutes, skim the fat from the surface and discard. Transfer the braising liquid to a sauce pan and simmer until reduced to about 2 cups, approximately 12 minutes. Taste, and adjust seasonings if needed.

Remove the twine from the pork. Slice into 1/2 inch thick slices and arrange on the serving platter. Spoon 1 cup of sauce over the pork loin, and serve the remaining sauce with the pork.

Recipe source: America’s Test Kitchen; Slow Cooker Revolution

Slow Cooker Week: Texas Chili

March 3, 2014 by Lynsey Leave a Comment

Just when we thought the winter was coming to a holt, pretty much the entire country gets bombarded with another coating of winter weather. Yesterday the weather changed immensely; the temperature dropped 15 degrees in less than two hours. The drizzle turned to rain, then to ice and then snow. Last I looked we had at least an inch of ice accumulation. So, we have a choice. We can either wine, be aggravated and hate this cold weather. Or, we can look at the weather as a way to enjoy one last bowl of hearty soup, stew or chili before we break out the spring and summer recipes.

I’m choosing to do the later of the two. This year Spencer can’t seem to get enough chili. It seems like he asks for it at least once a week. While he loves my traditional chili, I do try to change things up from time to time and try different recipes.
This time around I wanted to try a true slow cooker variation. A version that doesn’t require browning meat before adding it to the slow cooker. So, I turned to one of my favorite cookbooks, Slow Cooker Revolution by America’s Test Kitchen, and decided to make their Texas chili.

This doesn’t require using a pan or stove to prepare the ingredients before they enter the slow cooker. It’s a simple act of chopping the onions, adding some spices and canned tomatoes and heating them in the microwave until the onions are tender. From there the onion mixture and remaining ingredients are combined in the slow cooker and the chunks of meat are nestled into the spicy, bean and vegetable mixture. The slow cooker is turned on and the magic begins.

This chili was everything I imagined it would be. The chunks of beef were incredibly tender, there was just enough spice from the chipotles in adobo and the tomatoes added a slight sweetness along with a little acidity. This chili was a true hit with the entire family. We topped it with a little sour cream and some chives and I served it with some Fritos. Because, what’s chili without Fritos?

Even though there is little preparation, it still might be a little much to do in the morning before heading out the door. I’ve made this a few times, once doing the preparation and adding it straight to the slow cooker to cook, and another time I did the prep work the night before, still adding everything to the slow cooker but I placed it in the refrigerator. The next morning, I removed it from the refrigerator, placed it in the slow cooker base and turned it on. Both times it turned out perfectly. So what are you waiting for? You have another week of cold temperatures, so enjoy another batch of chili before spring!

Texas Chili

Ingredients:

3 Large onions, minced
1/4 Cup chili powder
1/4 Cup tomato paste
3 Tbsp vegetable oil
8 Cloves garlic, minced
2 1/2 Tbsp cumin
1 1/2 Tbsp fresh oregano, minced
2 (15oz) cans dark red kidney beans, drained and rinsed
1 (28oz) cans crushed tomatoes
2 Cups low sodium chicken broth
3 Tbsp soy sauce
3 Tbsp minced canned chipotle chile in adobo
2 Tbsp brown sugar, plus more if needed
2 Bay leaves
1 (5lb) boneless beef chuck roast, trimmed and cut in 1 1/2 inch chunks
Salt and pepper, to taste
3 Scallions thinly sliced

Directions:

Combine the onions, chili powder, tomato paste, oil, garlic, cumin and oregano in a bowl and stir to combine. Place in the microwave and heat for about 5 minutes, stirring occasionally, until onions are tender. Transfer the mixture to the slow cooker

Add beans, tomatoes, broth, soy sauce, chipotles, sugar and bay leaves to the slow cooker. Stir to combine. Season the beef, liberally, with salt and pepper and nestle in the slow cooker. Place the lid on the slow cooker and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Once the beef is tender, turn the slow cooker off and allow the chili to settle for 5 minutes. Skim the fat from the surface using a large spoon. Remove and discard the bay leaves. Taste, and adjust seasonings if needed. Ladle the chili into bowls, top with scallions and serve.

Recipe source: barely adapted from America’s Test Kitchen:Slow Cooker Revolution

THE Big, Fat Chew Chocolate Chip Cookie

February 28, 2014 by Lynsey Leave a Comment

I have been on a serious cookie kick lately. I mean, it’s to the point that I literally need a cookie on a daily basis. But not just any cookie. A thick, chewy, gooey, chocolate chip cookie. One that my teeth will just sink into and the cookie almost sticks to my teeth. And this has been going on for about the past few weeks.

I’ve tried this cookie or that cookie, and while they have been good that have been it. They haven’t been The One I’ve been craving. The type of cookie I wanted was one that had some substance. Some umph, if you will. It couldn’t be too thin, too crispy, or too cakey. So you see, I had a predicament.

All that recipe searching and testing finally came to an end about a week ago. I found The One I had been searching for. It was the perfect recipe; the cookie was thick. Check. Gooey. Check. and Chewy? Yes, even that was checked off the list.

This my friends, is THE chocolate chip cookie. I mean, it’s so good that I’ve made 2 batches of them in less than a week and yes, the second batch is just about gone. I know what you’re thinking…I haven’t devoured them all on my own, I’ve had help from my two cookie monsters. Spencer comes through the door looking forward to sinking his teeth into one of these delicious chocolate chip cookies.

This is a simple chocolate chip cookie recipe but it’s got the perfect amount of all the right things. The big difference in the recipe versus others, is the butter has to be melted before the mixing process starts. The melted butter helps give the cookie that chewy, gooey, sticky texture I was going for. The rest of the ingredients; the sugars, vanilla, flour and chocolate chips are all pretty standard. Then the next big difference that helps to yield the thick cookie I was in need of is the way it’s placed on the cookie sheet. The dough is rolled in a ball, ripped in half and the two halves are stacked on top of one another and they stand at attention like little soldiers. Then the hard part. Waiting on them to bake.

But I promise, it’s soooo worth it. When they come out of the oven, practice self restraint and let them stay on the cookie sheet for about 5 minutes then you can dive in and gorge yourself on one of the best cookies you’ve put in your mouth. So go ahead, go right now and make these cookies. Seriously. Go. You’ll thank me!

THE Big, Fat, Chew Chocolate Chip Cookie

Ingredients:

2 Cups flour
1/2 Tsp baking soda
1/2 Tsp salt
3/4 Cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 Cup brown sugar
1/2 Cup granulated sugar
1 Tbsp vanilla
1 Large egg
1 Egg yolk
2 Cups semi-sweet chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

In a medium bowl combine flour, baking soda and salt. Stir to combine and set aside.

Place the butter and bowl sugars in a large bowl and beat on high until well combined, about 2-3 minutes. Add the vanilla, egg and egg yolk and beat until light and fluffy. Add the flour and mix until just combined.

Using a wooden spoon, stir in the chocolate chip cookies. At this point, if your dough is a little on the wet side allow it to rest for a few minutes.

Scoop a scant quarter cup of dough, roll into a ball and pull in half. Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together. Place the dough, rough side up, on prepared baking sheet. Leave 2 inches between cookies.

Place the cookies in the preheated oven and bake for 11-14 minutes, until the centers are set and the edges are lightly golden. Be sure not to over bake. Allow to cool on the cookie sheet for 5 minutes. Transfer to a cooling rack and allow to cool completely.

Recipe source: All Recipes

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