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Lynsey Lou's

Enjoying Life One Bite at a Time!

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S’mores Saltine Bark

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So we’re all familiar with the saltine bark that is so popular around Christmas.  The stuff that is infamously called “Crack Bark” for a very good reason.  If I know there is a container anywhere in the house I can’t knowingly pass by it without getting a piece or two.  But why do we save this incredibly delicious and tempting stuff just for Christmas?  If for no other reason than to save our waistline!

Well, I’m going against all good practices and braking all the rules and making this stuff after the new year.  So put those resolutions to the side, get out those stretchy pants and help bend the rules with me!  Cause I’m in the bark making and eating mood and I need some company.

The base of the bark is so simple and basic.  It’s simply saltine crackers, butter and brown sugar.  It’s baked to make a slightly crunchy caramel, after immediately being removed from the oven it’s topped with chocolate chips and then that melted chocolate is spread over the entire tray of crackers.  From there the toppings are all up to you.  Leave it plane, top with nuts, more chocolate or your favorite candy.

This time around I wanted a s’mores bark.  So after removing the crackers from the oven and spreading the melted chocolate over the top I topped it with graham cracker pieces, mini marshmallows and mini chocolate chips.  This has to be one of my favorite barks yet.  I love this stuff and I love s’mores so this is a delicious fusion of the two.  Forget the campfire, fire up your oven and make this s’mores bark today!

S’mores Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/2 Cup mini chocolate chips
1/2 Cup graham cracker pieces
1/2 Cup mini jet puffed Mallow bits

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. 

Sprinkle the mini chocolate chips, graham cracker pieces and mallow bits over the bark and allow to set.  Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

Brown Butter Caramel Nutella Chunk Skillet Cookie

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I’m so excited!  Why?  Well, today is “World Nutella Day”.  A day dedicated to that magical chocolate hazelnut spread.  A concoction so delicious I could simply eat it off a spoon, and sometimes do.  But I know you’re not here today to read about me eating Nutella off a spoon.  You’re here because it’s world Nutella day and you want to know of a delicious way to use it in order to celebrate the occasion!

 

Well, Nutella can be used in a variety of ways.  Spread it on a piece of toast, on top a waffle, as a filling in delicious nutella rolls, on a spoon, in baked goods, on a sandwich, I mean the list just goes on and on.  One of my favorite ways to enjoy the stuff is in baked goods.  I mean chocolate and baked goods go together like peanut butter and jelly. 


So after I made these Nutella chunks I started thinking about all the different ways I could use them in baked goods.  There’s the ever so popular chocolate chunk cookies, but use Nutella chunks instead.  There are bars, cake and brownies.  But I opted for the good ol’ skillet cookie.  You know me and how much I love the skillet cookies, and it’s been a while since I’ve made one so you know it was due time. 

I took my skillet cookie recipe and tweaked it a bit.  I used brown butter, because, well we all know how much I LOVE brown butter.  Then I added a hefty serving of Nutella chunks, filled it with more Nutella, melted caramel, topped with the remaining cookie dough and more Nutella chunks and caramel bits.  This cookie is gooey, nutty, caramel-y, and most of all filled with tons of Nutella goodness. 

I’ll be celebrating the day with a big ol’ slice of this skillet cookie!  What about you?

Brown Butter Caramel Nutella Chunk Skillet Cookie

Ingredients:

1/2 Cup (1 stick) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 1/2 Cup Nutella chunks
1/3 Cup + 2 Tbsp caramel bits, divided
1/4 Cup Nutella
1/2 Tsp Kosher salt

Directions:

Preheat oven to 350.

Place butter in a cast iron skillet and place over low-medium heat.  The butter will begin to melt and then start to crackle and foam.  Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat.  Add both sugars and stir to combine.  Add vanilla and stir once more.

Add the flour, baking soda and 1/4 teaspoon salt and mix to combine.  Add the egg and mix.  Add 1 cup of nutella chunks and mix until evenly mixed. 

Place 1/3 cup of the caramel bits in a small microwave safe bowl and add 1/2 teaspoon water.  Place in the microwave and heat in 15 second intervals, stirring after each, until caramel is smooth and melted. 

Place half of the dough in the bottom of the cast iron skillet and press into an even layer.  Pour the melted caramel over the dough and spread into an even layer.  Drop Nutella by the spoonful over the melted caramel.  Sprinkle the caramel bits over the Nutella and melted caramel.  Drop the remaining dough, by the spoonful, over the melted caramel and Nutella layer.  Sprinkle the remaining Nutella chunks over the cookie and sprinkle with Kosher salt. 

Place in the preheated oven and bake for 15 minutes. 

Recipe source: A Lynsey Original

Nutella Chunks

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I am always looking for new cookie recipes to try.  The ultimate in cookie recipes.  The best cookie that ever touched your lips.  The chewiest, the gooeyiest.  Hands down, the best darn cookie you ever put in your mouth.  I can’t tell you how many recipes I’ve tried, pinned and still have in my archives to try.  Because, honestly, you can never try or have too many ultimate cookie recipes.

But it seems like when a search is done for the ultimate cookie, chocolate chips are always the ones the pop up.  When a search is done for the ultimate cookie there are thousands upon thousands of chocolate chip cookies recipes that show up in that search.  And don’t get me wrong, I bookmark A LOT of them.  But the other day when I was doing one of those infamous searches for the best ever cookies something popped up that I had never seen or thought of before.   It was like magic coming across the screen.  “Nutella chunk cookies”.  You read right, Nutella Chunk, just like chocolate chunks but instead of plain ol’ chocolate (which I love deeply) it’s chunks of that deliciously addicting Nutella. 

Once I read those words I was intrigued and had to find out more about the magic that is Nutella chunks.  Could they be bought?  If so, where?  I’d never seen them so I needed to know more.   When I clicked on that recipe it took me to a blog called The Ivory Hut.  I quickly read over the link and made my way down to the recipe and her step by step directions for homemade Nutella chunks.  Pure genius. 

It was only a matter of a day before I was in the kitchen to attempt making those little morsels of goodness for myself.  I couldn’t practice self restraint with this one.  I had to make these and make them NOW.  I’m so glad I did.  They are so easy to make and only 2 ingredients.  Yes, 2 ingredients.  I think this may be the shortest recipe I ever shared with you, but it’s 2 ingredients that will leave you with pure goodness.  So I won’t keep going on and on, I’ll just urge you to get up, go in your kitchen and make some of these now.  You may want to make a double batch, because like chocolate chips, these are so delicious and easy to pop into your mouth.  So make a big batch, some to snack on and the rest to bake with.        

Nutella Chunks

Ingredients:


6.5 Ounces (half a small jar) Nutella spread
2 1/2 Tbsp Unsalted butter

Directions:


Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside.

Place nutella and butter in a microwave safe dish and microwave in 20 second intervals, stirring after each, until smooth and glossy.  Be careful not to overcook the chocolate.  Stir the mixture until smooth and combined.  Pour onto the prepared baking sheet.  Spread in an even layer that is about 1/4 inch thick. 

Place in the freezer for at least 2 hours.  Remove and cut into chunks.  Place in a freezer bag or airtight container and return to freezer until ready to use.


Recipe source: Slightly adapted from the Ivory Hut

Baked Lemon Pepper Wings

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It’s probably been at least 10 years since the first all-wing restaurant opened in our city.  We had places that served wings among other items, but we didn’t have a place that served wings, and wings only.  So when they opened Spencer, myself, his brother and then girlfriend (now wife) were beyond excited.  Before going our first time we did our research; we looked them up, read about them and studied the menu thoroughly.  We didn’t want to be overwhelmed our first time there.

We enjoyed the wings so much, that we made it a weekly thing.  At least one evening every week we would all meet there; we’d order our wings (a variety so everyone could have a bite of this flavor and that flavor), get our fries, dips and drinks and scarf them down.  That was a ritual until his brother and sister-in-law moved out of town.  We still have our wing nights but they typically consist of either picking them up and bringing them home, or just making them at home.  But even though things have changed, Spencer’s love for one flavor in particular hasn’t.  He is obsessed with lemon pepper wings.

Any time we have wings there’s no question about one of the flavors he will order.  Lemon pepper, always.  I think if there came a day that he didn’t order them I would probably faint!  So the other night when I was playing around with some different variations and flavors of wings I knew that lemon pepper had to one of the flavors.  There were no questions.

So when Spencer got home and I was making the wings his face lit up when he saw the plate with lemons on it.  He immediately dug in, after getting the okay that pictures had already been taken, and he was over the moon.  He said they were hands down the best lemon pepper wings he had ever eaten.  He even liked them more than the original, and let me tell ya, that’s saying something!  These wings are baked, but don’t let that deceive you, they still have all that crispy crunchiness your accustomed to.  They are then tossed in a mixture of lemon zest, fresh lemon juice, salt, pepper and pinch of garlic salt.  These wings will leave you loving all the lemon pepper taste and not missing the fact they aren’t fried.

Baked Lemon Pepper Wings

Ingredients:


12 Bone-in chicken wings
2 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
Zest of a lemon
Juice of half a medium lemon
1/2 Tsp salt
1/2 Tsp pepper
1/8 Tsp garlic powder

Directions:


Preheat oven to 375.

Place a wire rack on a rimmed baking sheet.

Place chicken wings, olive oil, salt and pepper in a large bowl and toss to coat.  Place the coated wings on the wire rack.  Place in the oven and bake for 45-55 minutes, turning halfway through, until skin is crispy.

When there is about 5 minutes left on the wings start the sauce.  In a medium bowl combine zest, lemon juice, salt, pepper and garlic powder and stir to combine.  Remove the crisp, cooked wings from the oven and transfer to the bowl, toss to coat.  Serve immediately.

Recipe source: A Lynsey Original

Sticky Honey Soy Baked Wings

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Okay folks, we are on the downward stretch to Super Bowl Sunday.  The date is set, teams are picked, commercials are scheduled, Bruno Mars is getting ready to perform the half time (yay!) and the menus are being finalized!  No matter what team you’re rooting for, one thing can be agreed upon by both Broncos and Seahawks fans; food is a must for the big day.  Did you know that Super Bowl Sunday is the second biggest food consumption day of the year?  So, needless to say, food plays a huge role on the big game day.

What food is a must at your game day spread?  Pig in a blanket, nachos, salsa, guacamole, chili, wings?  There are tons of foods to choose from; the hard part is narrowing down the options and finalizing the menu.  To me, wings are one of those things that go hand in hand with football.  They are a staple to any game day celebration.

We are definitely wing fans at my house.  We love any and everything involving wings.  Now I must say, I’m a traditional hot person myself, but there are times where I like to change things up and try new flavors.  Mango habanero, garlic parmesan, lemon pepper, and the list goes on; I’ll try most flavors at least once.  What about you?  Do you like different wing flavors?  If so, then I’ve got some wings for you.  Honey soy baked wings.  These were so good that me and my husband were literally licking the plate clean to ensure we had every bit of that sticky sweet sauce!

These wings, even though baked, are crisped to perfection.  They are tossed in a combination of olive oil, salt and pepper and then baked.  Once removed from the oven they are tossed is a sticky, sweet and slightly salty sauce.  It’s just the right amount of sweet and salty and the flavors work together wonderfully.  These are oh. so. good.  All the deliciousness of a traditional wing, but baked, so that means you can eat twice as many with half the guilt!  These are so easy to make and require very few ingredients, so be sure to add these to your spread.  You and your guests will be so glad you did. 

Sticky Honey Soy Baked Wings

Ingredients:


12 Chicken wings
3 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
2 1/2 Tbsp unsalted butter
1 Clove garlic, minced
2 Tsp soy sauce
3-4 Tbsp honey
Pinch red pepper flakes

Chopped green onions, for garnish, optional

Directions:


Preheat oven to 375.

Place a wired rack on a rimmed baking sheet and set aside.

Place wings, olive oil, salt and pepper in a large bowl and toss to coat.  Place the coated wings on a wired rack and place in a preheated oven.  Bake for 45-55 minutes, turning half way through, until very crispy.

When the wings have about 10 minutes left, start working on the sauce.  Place butter in a small sauce pan over medium-low heat.  Once the butter is melted, add the garlic and sautรฉ until fragrant, about 45 seconds.  Add the soy sauce, honey and red pepper flakes and stir to combine.  Allow the mixture to cook until slightly thickened, about 3-5 minutes.  Pour sauce in a medium bowl, add wings and toss to coat.

Transfer wings to a shallow bowl or serving dish and garnish with green onions.  Serve immediately.

Recipe source: A Lynsey Original  

SRC: Lunch Lady Peanut Butter Cookies

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The Secret Recipe Club took the month of December off in order to allow everyone to enjoy the Christmas season and time with family and friends.  As much as I needed that down time I must say, I couldn’t wait for reveal day to come.  I received my January assignment in November, so I’ve been checking out page after page of delicious recipes over at The Spiffy Cookie.  Do you know how many times one can change their mind in a month?  A lot!

Erin is the genius behind The Spiffy Cookie.  She just recently completed her PhD in microbiology, so along with being spiffy, she’s also one smart cookie!  When she’s not hard at it in the books or labs, she’s busy in the kitchen.  Food is her love, passion and outlet.  And like me, her favorite foods are baked goods!  I’ve been in love with Erin’s blog for quite some time now, so when I found out I had it for this month’s exchange I was beyond ecstatic.  Now came the hard part; trying to determine exactly what to make to share with you all.  Meyer lemon curd cupcakes, peanut butter cup oatmeal cookies, Nutella chunk cookies, german chocolate brownies, strawberry-banana colada smoothie, and the list goes on and on…those are just a tiny glimpse into what she’s got on her blog and this doesn’t even begin to cover the savory and main dishes.  I’m telling you folks, she’s got it all which made my decision quite difficult.

After looking through numerous recipes I decided to get my boys to weigh in on the options.  With Tucker, it was a no brainer, he wanted sweet.  So I named off a few and when I said peanut butter cookies loaded with Reese’s Pieces; well Spencer was sold.  He’s a lover of peanut butter anything, so give him a fresh peanut butter cookie straight from the oven and he’ll be in heaven.

These cookies not only met our expectations, they exceeded them.  These cookies are definitely whoppers.  They are huge, I mean we’re talking about 1/4 of a cup of dough for each cookie.  Now that’s a cookie folks.  Cookies of this magnitude won’t leave you feeling then need for one or two more; one will be more than enough.  And these, well they’re not your typical peanut butter cookie.  They are cookies with a base of butter, sugars and the “magic ingredient” a peanut butter spread mixture.  Then that perfectly peanut buttery dough is loaded with even more peanut butter in the form of Reese’s Pieces candies.  I mean, a true peanut butter lover’s dream, right?  I had a taste, or two, of the dough before I decided I needed to plop it on the pan in order to avoid getting spoon and finishing the entire bowl!  These cookies bake up to be thick, chewy, full of peanut butter flavor with Reese’s candies in each bite.  These cookies would definitely make your kids happy if they found one or two packed in their lunch box.  But let’s face it, they’d bring a smile to anyone’s face. So bake up some smiles!

Lunch Lady Peanut Butter Cookies

Ingredients:

3 Cups flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 Cup unsalted butter, room temperature
1 Cup granulated sugar
1 Cup packed brown sugar
2 Eggs
1 Tsp vanilla
Peanut butter spread, recipe follows
2 Cups Reese’s Pieces

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 the flour, baking soda, baking powder, and salt and whisk to combine.  Set aside.

Place butter and both sugars in the bowl and beat on high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and peanut butter spread and mix to incorporate.  Add the flour mixture, one cup at a time, and mix on low to combine.  Add the Reese’s and fold in with a wooden spoon or spatula until evenly distributed. 

Using a cookie scoop that is about 1/4 cup, or using a 1/4 cup measuring cup, scoop the dough and place it on the prepared cookie sheet, leaving about 2 1/2 inches between each cookie.  Place the cookies in the preheated oven and bake for 11 minutes, being sure not to over bake.  Allow to cool on the pan for about 3 minutes then transfer to a cooling rack and allow to cool completely.

For the peanut butter spread-
1 Cup crunchy peanut butter, creamy can be used if desired
1/2 Stick (4 tablespoons) unsalted butter, room temperature
1/4 Cup honey

Directions:
Place peanut butter, butter and honey in a medium bowl and beat on high until all ingredients are well combined.  Set aside.

Recipe source: slightly adapted from The Spiffy Cookie who adapted it from Elle’s New England Kitchen

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Deep Dish S’mores Cookies for 2

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When I think of a decadent dessert, one of the first things that crosses my mind is chocolate.  There’s just something about chocolate anything that screams rich, delicious and pure decadence.  Basic cookies, however, typically don’t fit the bill when I think of a show stopping dessert.  But, what about deep dish cookies?  We’re not talking a cookie that’s scooped onto a baking sheet and baked.  No way.  We’re talking about a cookie so massive that it needs a container to control it.

Now, a cookie that is served in it’s own, personal vessel.  Yes, that’s a show stopper.  A cookie that is so massive that it dawns the name “deep dish”.  Deep dish, a title that was once only associated with pizza or maybe a pie has now crossed over to the cookie world.  A deep dish s’mores cookie…for 2.

A dessert that makes the perfect portion for 2 people.  One that would make the perfect end to the perfect evening with you and your special someone.  I can’t think of any way that I would rather end a meal than with this ultimately, rich chocolate cookie hot out of the oven.

This, my friends, isn’t just a regular ol’ cookie.  This is a cookie that is a rich chocolate cookie base.  But that’s not all, it’s studded with mini chocolate chips, miniature marshmallow bits, and chunks of graham crackers.  All the goodness of a s’more packed into a deliciously huge cookie.  Once it’s baked it’s pure perfection; slightly crunchy on the outside and deliciously fudgy and chewy on the inside.  What would make it better?  Topping it with a small scoop of ice cream and a drizzle of chocolate syrup.  Now this cookie would be a show stopper, in my opinion!  So this Valentine’s day (or any time you’re planning a special meal for that special someone) add this to the menu!

Deep Dish S’mores Cookies for 2

Ingredients:


6 Tbsp unsalted butter, melted
2 1/2 Tbsp brown sugar
3 Tbsp granulated sugar
1 Egg
1/4 Tsp vanilla
1/4 Tsp salt
7 Tbsp flour
3 Tbsp cocoa powder
6 Tbsp mini chocolate chips
4 Tbsp Jet Puffed Mallow Bits
3 Tbsp graham cracker chunks

Directions:


Preheat oven to 350.

Spray 2 ramekins with non-stick cooking spray and set aside.

In a medium bowl combine melted butter, brown sugar, granulated sugar and the egg and whisk to combine.  Add vanilla and stir to combine.  Add salt, flour and cocoa powder and whisk until incorporated.  Add the chocolate chips, marshmallows and graham crackers and fold until evenly incorporated throughout the batter.

Divide the dough between the two ramekins.  Place in the preheated oven and bake for 12-15 minutes.

Remove, top with ice cream and a drizzle of chocolate syrup, if desired and eat immediately.

Recipe source: A Lynsey Original

Creamy Clam Chowder

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Before I go any further, I have a confession.  I’ve never had clam chowder.  I’ve never had the canned stuff, a bowl from a restaurant, or any at a friends house.  I’m not really sure why I haven’t had any before now.  Now Spencer, on the other hand, LOVES clam chowder.  He is, however, picky when it comes to the chowder.  He’ll taste it at restaurants, if available, but he’s kind of a snob when it comes to clam chowder.

So, the other day when I asked if he’d like me to make clam chowder for supper his eyes lit up like a kid in a candy store. I instantly had my answer, so then it was a matter of finding a recipe that would be good enough for this chowder snob.  We looked a several different recipes before we came across “the one”.  And with one glance of the ingredients he was sold.

The base of the chowder is thick and creamy and full of so much flavor.  The pieces of bacon not only add a salty element but also adds a layer of crunchy texture.  It’s packed full of tender chunks of potatoes and perfectly sized pieces of clam.  There are so many flavors and textures going on in this soup and they all work together to make a deliciously rich chowder. 

This clam chowder gives you that big, bold, rich taste of a soup that has simmered all day but actually requires very little prep and cook time.  It comes together so quickly, making it perfect for a weeknight meal but that big bold taste that makes it ideal for entertaining or an appetizer before a delicious seafood meal. 

Creamy Clam Chowder

Ingredients:


3 Strips thick bacon, cut into 1/4 inch pieces
2 Tbsp vegetable oil
1 Medium onion, finely chopped
2 Tbsp + 1 Tsp flour
1 (8oz) bottle clam juice
3 1/2 Cups whole milk
1 Large potato, peeled and cut into 1/2 inch chunks
2 (6.5 oz) cans chopped clams, drained
Dash of hot sauce, optional
Salt
2 Tbsp minced parsley

Directions:


Place bacon and oil in a large stockpot and place over medium heat.  Cook until the bacon begins to crisp, stirring occasionally, about 4 minutes.  Add the onion and cook until softened, about 4 minutes.  Add the flour, and stir continuously for about 2 minutes.  While stirring continuously, slowly pour in the clam juice and bring to a boil.

Once the clam juice is incorporated add the milk, potatoes and hot sauce (if desired) and stir to combine.  Season with salt and pepper.  Increase the heat to medium-high and bring to a boil.  Reduce to a simmer and cook until the potatoes are fork tender, about 10-12 minutes.  Taste, adjust seasonings, if needed.

Ladle the chowder into bowls or cups, garnish with parsley and serve.

Recipe source: slightly adapted from All You

Salmon Salad with Candied Pecans

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When it comes to salads, what kind of person are you?  Are you the type that would be content with a hefty pile of leafy greens, piled with cheese, eggs, fruit and or various other veggies?  OR, are you the type that has to have meat, in some form or fashion somewhere on the plate?

I would fall in the first group.  Place a big ol’ salad full of fruits and veggies in front of me and I am one happy girl.  Now, Spencer, on the other hand has to have meat with his salad.  No, it’s not a mind thing, believe it or not, it’s a matter of needing the food to stay with him longer than 2-3 hours.  Although, a few years ago, it would have been a matter of being a mind thing because in his head a meal wasn’t complete unless there was meat on the plate.  He’s grown out of that thought process but still needs a hearty meal.

So when I make salads for supper I make sure that it’s a hearty salad packed full of all the good stuff, and even if I don’t want a piece of protein with mine I make sure there is some on his plate.  But, this is one of those salads that I don’t forgo the protein.  This is one of my all-time favorite salads.  I first had this salad at Carinos, and let me say, it was love at first bite!  Ever since that first taste, I crave this salad on a weekly basis.  But, we all know that eating out on a regular basis can get kind of costly.  And, secondly, the Carinos that was all of 2 minutes from my house has closed. 

So, in an attempt to save money both in the food bill and gas bill I’ve actually made my very own version of my favorite salad from Carinos, honey pecan crusted salmon salad.  A bed of mixed greens, topped with red onion, sun dried tomatoes, capers, feta and a beautiful filet of salmon that’s topped with candied pecans and dressed in a lemon balsamic vinaigrette.  Yes, my mouth waters at the thought of this salad.  It’s the perfect combination; fresh fish, sweet, salty, tangy and crunchy.  This is a salad that will leave your taste buds singing and your stomach full and content.

Salmon Salad with Candied Pecans

Ingredients:


12 Oz Salmon filet, or 2 (6oz) salmon filets
4 Cups mixed lettuce, divided
1/4 Large red onion, thinly sliced
1/4 Cup sun dried tomatoes, roughly chopped
3 Tbsp capers
1/4 Cup Feta cheese crumbles

For the candied pecans-
3/4 Cup pecan halves, roughly chopped
1 Tbsp unsalted butter
1 1/4 Cup brown sugar

For the lemon balsamic vinaigrette-
1/4 Cup lemon white balsamic vinegar
1/2 Cup extra virgin olive oil
1 Tbsp honey
Pinch salt

Directions:


Preheat oven to 375.  Line a rimmed baking sheet with parchment paper and spray with non-stick cooking spray.  Place the salmon filet(s) on the prepared baking sheet, drizzle with olive oil and season with salt and pepper.  Place in the preheated oven and bake for about 10-12 minutes, until cooked through.  Remove from oven and set aside.

For the pecans-
Meanwhile, place butter in a large saucepan over medium heat.  Once the butter has melted, add the pecans and brown sugar and toss or stir continuously to coat, about 3-5 minutes, until the sugar has coated the pecans.  Transfer to a baking sheet into a single layer and set aside.

For the balsamic vinaigrette-
Combine lemon white balsamic vinegar, olive oil, and honey in a bowl and whisk to combine.  Add a pinch of salt and whisk once more. 

To assemble-
Divide lettuce evenly between two plates.  Divide the red onions, sun dried tomatoes, capers and feta between the two plates.  Top each bed of lettuce with a salmon filet.  Evenly divide the pecans over each piece of salmon.  Drizzle with the vinaigrette and serve.  I served mine with toasted garlic bread.

Recipe source: Inspired by Honey-Pecan Crusted Salmon Salad from Carinos

Single Serve Chocolate Chip Cookie

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Okay, so have you ever found yourself in dyer need of a cookie but there’s not one to be found.  Or, you really don’t need to bake an entire batch…because let’s face it, you’ll sit around and eat every single one in one sitting?  (or maybe that’s just me, but no one’s judging here) Or you’ve created incredibly picky cookie connoisseurs who will only eat cookies warm, straight from the oven?  Because, yeah, I’ve done that at my house.
So, if you find yourself shaking your head in agreement, or you just need one little cookie to get you through then I have something amazing for you!  A single serve cookie.  That’s right; one cookie.  No need to sit in the kitchen scooping one ball of dough after another.  This, my friends, is simply a matter of mixing a few ingredients and baking it up.
And let me tell you, this isn’t just any cookie or a cookie that is for the faint of heart.  This is a hefty cookie for the most avid of cookie lovers.  Thick, chewy, gooey and full of chocolate chips.  This puts your average cookies to shame; this is the type of cookie you want to indulge in when you’re sitting up by yourself watching re-runs of friends at 1:00 in the morning.  Or, well anytime you need that cookie fix.
So the next time you find yourself in need of an indulgent treat; forgo the pint of ice cream in your freezer, the candy bar sitting in your candy jar, or the 2 pound bag of M&M’s that’s taunting you and make one of these delicious cookies and treat yourself.  After all, you deserve it!
Single Serve Chocolate Chip Cookies
Ingredients:

2 Tbsp unsalted butter
1 Tbsp brown sugar
1 Tbsp granulated sugar
1/8 Tsp vanilla
1/8 Tsp salt
4 Tbsp flour
1/2 Tbsp cornstarch
2-4 Tbsp chocolate chips, depending on taste
Directions:

Preheat oven to 350.  Line a baking sheet with a silicon baking mat and set aside.
Place butter in a medium microwave safe bowl.  Place in microwave and heat for 30-45 seconds, until completely melted.  Add both sugars and vanilla and whisk vigorously for about 45 seconds, until sugars are dissolved.  Add the salt, flour and cornstarch and whisk until combined.  Add the chocolate chips and stir to incorporate.  
Form the cookie into a round, disk shape and place on prepared baking sheet.  Bake for 15-18 minutes; depending on how gooey you like the center.  Remove and enjoy with a tall glass of mil!
Recipe source: A Lynsey Original
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