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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Margarita Dip

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Oh, margaritas.  Where do I start?

Who doesn’t love a good margarita.  A cold, citrus-y drink served in a glass rimmed by coarse salt granules.  The perfect combination of sweet, sour and salty.  This little thing is the beverage of choice for girls nights, fiestas and accompanying Mexican food.

Did you know this meager little beverage even has it’s own holiday?  BUT, it’s not just limited to a day.  Something of this drinks power has to have a whole weekend.  The third weekend of February is National margarita weekend!

In honor of this amazing holiday, I’ve got a whole week of margarita inspired goodies to share with you this week.  While we all love to drink a delicious margarita, I thought it would be fun to share some margarita inspired treats with you too.

First up, margarita dip.  This dip is easy to make, comes together quickly and packs a punch of flavor.  It’s thick, creamy, tangy and slightly tart.  Perfect on salty pretzels, fruit, vanilla wafers or even graham crackers.

While this dip is alcohol free, you could make this an adult only version by adding a splash of tequila or lime liqueur.  Either way this dip is delicious and incredibly addicting.

Margarita Dip

Ingredients:


1 (8oz) Bar Greek yogurt cream cheese, or 1/3 less fat cream cheese, room temperature
1/2 Cup heavy whipping cream
3/4 Cup powdered sugar, plus more if needed
3 Tbsp salted butter, room temperature
1 Tbsp orange juice
3 Tbsp lime juice
1 Tbsp orange zest

Directions:


Place whipping cream in a bowl and beat on high until stiff peaks form.  Set aside.

Place cream cheese in a large bowl and beat on high until smooth, about 1 minute.  Add the butter and beat until smooth and incorporated, an additional 30 seconds.  Add the powdered sugar, orange juice, lime juice, and orange zest and mix until incorporated and smooth.  If mixture is extremely runny add more powdered sugar, 2 tablespoons at a time.  Once the mixture is semi-thick, gently fold in the whipped cream.  Transfer to serving dish, garnish with additional zest if desired, serve with fruit, pretzels, graham crackers and/or vanilla wafers.

Recipe source: A Lynsey Original

Ginger Beer Cupid Floats

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Valentines day is less that a week away!  Can you believe it?  2016 has rolled around and we seem to just be cruising on through!

I’m dedicating this week to all things Valentines!  Whether you celebrate with your special someone or cozied up on the couch with a glass of red and your favorite movie, I’m sure there will be a recipe or that you can enjoy!

While most people consider Valentines day a celebration strictly between you and your sweetheart, that doesn’t mean kids can’t join in the fun.  Since Tucker has come into the picture, Valentines is a day we all celebrate together.  Tucker gets a card, a few presents and ALWAYS joins us in the kitchen to cook our special celebratory meal.

These floats are another fun way to involve your kids in the celebration. They can help scoop the ice cream, pour the fizzy beverage and garnish with as much whipped cream as they want!
This cupid float is so easy to make and would make a great addition to your special meal, dessert afterwards or even as a quick afternoon snack.  Instead of traditional soda, I used a cherry ginger beer.  Before you keep scrolling because you think this isn’t kid friendly, let me tell you, the ginger beer is alcohol free.  It gets it’s name because it’s made more like a beer to help yield a more crispy, ginger flavor.

Anyway, so ice cream gets to take a swim in this incredibly crisp ginger beer that has a slight bite and a subtle cherry flavor.  A splash of maraschino cherry juice lends another element of cherry flavor as well as a fun pink color to the mix.  Whipped cream and a cherry bring it all together for a fun presentation! Annnd, if you want to make it an adult float then just add a splash of your favorite vodka.

This is a delicious float like no other.  So go ahead and grab some ginger beer, ice cream and cherries and make this fun float for you and your special someone(s).

Oh, and be sure to enter my giveaway for a $75.00 pre-paid American Express.

Cupid Floats

Ingredients:

6 Scoop vanilla ice cream
2 Tbsp maraschino cherry juice
1 Bottle Cock n Bull Cherry Ginger Beer

For serving-
2 tall, skinny glasses
straws
Whipped cream, optional
Maraschino cherry, optional

Directions:

Place 3 scoops of ice cream in each glass, followed by 1 tablespoon of cherry juice in each, then top off with ginger beer.  Garnish with whipped cream and a cherry and serve.

Recipe source: A Lynsey Original

Ghirardelli Chocolate and Josh Cellars Wines #asweetpairing

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I’ve got two words for you.  Chocolate.  Wine.  Both of these things are amazing on their own, but combine the two and well, you’ve got a match made in heaven.  Guys, I have a suggestion for you.  If you’re still looking for a gift for that special someone, may I recommend a bouquet of her favorite flavors, a bottle of Josh Cellars wine and some Ghirardelli chocolate? Chocolate and wine truly is #asweetparing perfect for Valentines day…or any day of the year.   Our sponsors are making this Valentine’s even more sweet by offering a $75.00 gift card to one Lynsey Lou’s amazing readers.  Continue reading for more details. 


February is here and Valentines day is right around the corner.  Our Valentines usually consists of a good bottle of wine and making one of our favorite, special meals.  As for gifts, Spencer and I typically don’t exchange gifts, sometimes he’ll get me flowers, some of my favorite cupcakes or maybe some chocolate; but for the most part we tend to keep gifts simple and to a minimum.

Whether you celebrate big or small there are two things that we can all enjoy and that will fit any budget; a bottle of wine and some amazing chocolates.  So when I was at Wal-Mart the other day I decided to scout out their wine selections and their Valentine’s section to see what all they had to offer.  I ended up snagging a bottle of Josh Cellars‘ and a bar and package of Ghirardelli Chocolate.

I’ve never met a piece of chocolate I didn’t like, but I have to give it to Ghirardelli, they know their chocolate.  Ghirardelli is a company that is over 150 years old and is deeply rooted in tradition.  In 1867 a Ghirardelli employee discovered a way to treat cocoa bean that enhanced that chocolaty flavor and this process soon became the industry standard.

A prestigious chocolate, such as Ghirardelli, deserves to be served along side a wine that is just as distinguished.  Josh Cellars wine was created by California vintner Joseph Carr.  Josh Cellars wine was named in honor of Joseph’s father who was a volunteer firefighter and also served in the U.S. Army.  Made in California and available from retailers all of the United States, Josh Cellars offers 6 varieties of wines with bold, complex flavors.

So, while you’re running around getting all the finale pieces for your Valentine’s celebration be sure to stop by Wal-Mart to get a bottle of Josh Cellars wine and some Ghirardelli chocolates. *Not all Wal-mart stores carry wines, so if that’s the case with your local store just get your chocolates then head to the nearest liquor store.  

I am giving away one $75.00 pre-paid American Express credit card to one lucky reader.  To enter, leave a comment on this post telling me your favorite chocolate and wine.  The winner will be announced on February 13, 2016.  This giveaway is open to all readers within the Unites States.

Good luck and cheers!

Thank you to Ghirardelli and Josh Cellars for sponsoring today’s post.  All opinions expressed in this post are mine.

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Cinnamon Coffee Cake with Streusel

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There’s something about the smell of cinnamon permeating the entire house that makes you feel all warm and cozy.  That feeling is welcomed at all times, but even more so during these cooler months.

There are several recipes that come to mind when I think of cinnamon, but one that truly jumps out at me is coffee cake.  And a coffee cake isn’t a coffee cake without streusel topping.  Can I get an amen?

Amen!

If we get right down to it, the coffee cake is just a plater for the streusel.  Because, in my humble opinion, the streusel is the best part of a coffee cake.

What is it that is sooooo enticing about that streusel layer? Oh, I know!  The crunchy, buttery, sugar that is piled high on top of the cake.

The coffee cake has it all.  A soft, moist, buttery cake with a healthy dose of cinnamon-brown sugar swirled through the center.  Oh…and that swirl has some coffee mixed in as well, bringing a whole new meaning to coffee cake!  And then the streuseel.  Tons of sugary, cinnamony, streusel piled thick atop the entire cake.

This cake pure perfection! In my opinion, there is no better way to start the day than with a mug of hot coffee and a warm slice of this coffee streusel cake.

And nothing says you have to limit this cake just to breakfast, it is good enough to be served at brunch or even for dessert!

Cinnamon Coffee Cake 

Ingredients:


For the cake-
10 Tbsp unsalted butter, room temperature
1/4 Cup brown sugar
1 Cup granulated sugar
2 Eggs
2 Tsp vanilla
1 Tsp salt
1 1/2 Tsp baking powder
1/2 Tsp baking soda
2 1/4 Cup flour
1/2 Cup sour cream
1/2 Cup buttermilk

For the Streusel-
10 Tbsp unsalted butter, chilled and cubed
1 Tsp salt
1/2 Tbsp roasted Siagon cinnamon
1 1/2 Cups flour
3/4 Cup brown sugar
1/2 Cup granulated sugar

For the filling-
2/3 Cup streusel mixture
1/3 Cup brown sugar
1 Tbsp instant coffee grounds*
1 Tsp cinnamon

Directions:


For the streusel-
Combine salt, cinnamon, flour, and both sugars in a bowl and whisk to combine.  Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs.  Transfer 2/3 of a cup to a separate bowl for the filling.

For the filling-
Add brown sugar, coffee grounds and cinnamon to 2/3 cup of streusel topping.  Mix to incorporate and set aside.

For the cake-
Preheat oven to 350.

Spray a 9 inch springform pan with non-stick cooking spray and lighting dust with flour.  Set aside.

Combine flour, salt, baking powder, and baking soda in a bowl and whisk to combine.  Set aside.

Place butter in a large bowl and beat on high until smooth, about 30-45 seconds.  Add both sugars and beat on high until combined, about 2 minutes.  Add the eggs and beat on high until light and fluffy, about 5 minutes.

Add a third of the flour mixture to the butter mixture and mix to combine.  Add the sour cream and mix until incorporated, add half of the remaining flour mixture and mix until combined.  Add the buttermilk, mix thoroughly and then the remaining flour mixture and mix until just incorporated.

Pour half of the batter in the prepared pan, top evenly with the filling then pour the remaining batter evenly over the filling and spread into an even layer.  Using knife, gently swirl the mixture (making sure the knife touches the bottom of the pan) to swirl through the batter.  Top with the streusel topping and place in the preheated oven.

Bake for 50 minutes to an hour, until streusel is set and toothpick inserted in the center of the cake comes out clean.  Remove from oven and allow to cool for 10 minutes.  Remove the outside of the pan and allow to sit for at least one, if not two hours before serving.  Store in an airtight container.

*Best if enjoyed within 2-3 days of baking.
*Can be made ahead of time, cooled completely, wrapped tightly in plastic wrap and freezer paper and frozen.  Thaw for a day, or at least overnight before serving.
*The coffee not only lends a bold, brown color to the filling, it also adds a nice coffee flavor to the cake.  If you aren’t a coffee enthusiast simply reduce or eliminate it all together.

Recipe source: A Lynsey original

Brown Sugar Bourbon Apple Cider

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While I love my fun in the sun, splashing in the pool, and toes in the sand, there is part of me that longs for the weather to turn cooler.  Soups and stews and everything comforting are some of my favorite things that come along with cooler weather.  But apples and cinnamon might possibly be my most favorite things that come along during this time of year.

Apples are readily available year around, but this time of year is apple season.  This is when apples are truly the best and this is also the time of year that those bottles of apple cider start lining the shelves of the market.  Oh, and do you know I discovered a new cider this year?!?!

Honeycrisp cider.

A cider made from my all time FAVORITE apples.  Those deliciously tart and sweet apples.  YUM.  I could barely contain my excitement when I saw it in the store.  It’s like the heavens opened up, the angels were singing and the lights got a little brighter.  Okay…maybe that didn’t really happen, but my excitement meter was through the roof!  And it’s just as delicious as the apples themselves.

Anyway…sorry about the detour.  Back to the recipe at hand.

I LOVE, LOVE, LOVE apple cider.  I can’t tell you how many times I make the stuff once the winter weather hits.  Now, most people pop the top off, heat it up and sip as is and that’s perfectly fine.  But, I do a little extra flavoring before I start my sipping.

I pop it in a saucepan along with some cinnamon sticks, red hots and a splash of orange juice and let it simmer till those candies are nothing but a bright red memory.  Aside from this making a deliciously flavored drink with the perfect balance of sweet and spicy, it also makes the entire house smell like cinnamon apples.  YUM!

I decided to take my basic cider recipe, change it up a touch and spike it!

It still has the sweet cider, spicy red hots and cinnamon but I’ve added a bit of brown sugar to give it an almost caramel note.  I also added a splash of lemon juice for some acidity and balance and then a healthy glug of bourbon.  Your house still smells amazing and you’ve got a delicious cocktail perfect for cooler weather!

Brown Sugar Bourbon Apple Cider

Ingredients:


1 Cup apple cider
1 Tbsp red hot candies
1 Cinnamon stick
1/2 Tsp brown sugar
1 Tsp lemon juice
1 1/2-2 Oz bourbon

Directions:


Combine apple cider, red hots, cinnamon stick and brown sugar in a small saucepan.  Place over medium-low heat.  Stir to combine ingredients, then continue stirring frequently until the sugar has dissolved and the red hots have melted.  Remove from heat and allow to steep for about 5 minutes.

When ready to serve, add lemon juice and bourbon to a mug and stir to combine.  Top off with the warm cider mixture, stir, garnish with an apple slice and enjoy.

*I drizzled the inside of the glass with salted caramel sauce.  I love the addition of flavor the salt brings, but this step is totally optional.

Recipe source: A Lynsey Original

SRC: Hot Toddy

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It’s the last Monday of the month, so we all know what that means.  Right?  It’s reveal day for The Secret Recipe Club.  This month I had Wendy’s blog, A Day in the Life on the Farm.  Wendy is a retired police officer who now lives on a farm with her husband, also a retired police officer.  Wendy keeps her plate full with gardens, chickens, dogs, hosting exchange students, scuba diving, painting, quilting and of course cooking.  Whew, I’m tired just typing all that!

Wendy has a ton of recipes on her blog that sound amazing.  Bacon waffles (can you say YUM!), rhubarb berry coffee cake, pull apart pizza bread, key lime coconut bundt cake, and Tagalong bundt cake are just a few of the very drool-worthy recipes that caught my eye while perusing her blog. I was torn by so many recipes, but ultimately ended up deciding on a beverage.

A warm beverage, because well….it’s down right frigid outside.

I decided to make her husband, Frank’s, infamous hot toddy recipe.

I stuck pretty close to the original recipe, really only straying from the type of liquor that was recommended.  Frank swears the secret to the perfect hot toddies are true Polish brandy.  BUT I’m not really a brandy kind of girl, so I strayed a little and used a blackberry bourbon rather than blackberry brandy.  And I must say, this version is pretty darn delicious.

I have always been a huge lover of black tea and I believe it’s the perfect base for this cozy beverage.  The blackberry bourbon, tart lemon juice and sweet honey balance one another perfectly and create a smooth and delicious hot toddy.

Grab a blanket, plop on your couch and cozy-up with this warm hot toddy.

Hot Toddy

Ingredients:


1 Cup hot black tea
1 Oz blackberry bourbon
1 1/2 Tsp honey
1/2 Tsp fresh squeezed lemon juice

Directions:


Add bourbon, honey and lemon juice to a mug of hot black tea.  Stir to incorporate all the ingredients and enjoy.

Recipe source: barely adapted from A Day in the Life on the Farm

French Hot Chocolate

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I think it’s safe to say that we’ve all heated up a mug milk, stirred in that packet of cocoa mix complete with mini marshmallows.  Right?  It was a staple in my house when I was growing up, and even now.  My only complaint was it wasn’t chocolaty enough just using one packet.  And my mom felt my pain, so she would ALWAYS double the cocoa to milk ratio to add a little more chocolate flavor.

I sat by the fire and sipped on that warm mug of cocoa intently.  It was the best thing after a busy day playing in the snow…well, mostly ice in our neck of the woods!

While that cup of hot chocolate, with extra marshmallows of course, was always a welcomed treat on those cold days my mom and I both realized that more chocolate flavor was essential.  And I think it’s safe to say that I’ve finally got a recipe that checks off all the requirements for a rich, silky mug of cocoa.

Chocolate chaud.  OR French hot chocolate.


See, I’ve heard about the stuff.  About how decadent, rich and chocolaty it is.  And how it’s so thick you actually need a spoon to indulge.  Oh, and that fresh whipped cream is served along side and it’s main purpose is to “thin it out” to make it sippable (is that even word?).

Doesn’t that sound divine?

But, I’ve never been to France so I’ve never had the chance to actually try it.  So, what’s a food blogger to do?  Well, make their own at home.  I brought France and the French chocolate chaud shop to me!

I read up on the stuff.  Did my research and then starting playing around with different recipes until I came up with what I thought was a close resemblance of what they might serve in Europe.

All I have to say is that I’ve NEVER had a mug of hot chocolate like this.  Silky smooth, deep dark chocolate that’s not overly sweet and intensely chocolaty.

It’s amazing fresh off the stove but even better if it’s allowed to cool and then reheated.  Perfect with a big dollop of fresh whipped cream or a sprinkle of coarse sea salt.  This hot chocolate is the perfect accompaniment for these cold winter days ahead.

Enjoy!

French Hot Chocolate

Ingredients:


1 1/2 Cups whole milk
1/2 Cup heavy cream
4 Oz good quality (at least 60%) bittersweet chocolate, roughly chopped
2 Tbsp cocoa powder
2 Tbsp powdered sugar
1 Tsp instant coffee powder

Directions:


Combine milk and cream in a saucepan and place over medium-low heat.  Once the milk starts to bubble around the edges, not boil, add the sugar, cocoa powder and coffee powder and whisk until completely incorporated.  Leave over heat until bubbles begin to return to the edges of the pan then remove from heat.  Add the chopped chocolate and whisk until completely melted and the mixture is smooth.

Divide between 2 large or 4 small mugs and serve with a side of freshly whipped cream.

Recipe source: A Lynsey original

Apple Cider Whiskey Sour

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Whiskey sours are a classic cocktail that have been around since long before my time.  People from all over have long enjoyed sipping on this classic cocktail.   If you’re a whiskey person, odds are you’ve had at least one or two of these cocktails.

Although I could I could sip on the original version of this cocktail throughout the year, it’s always a little fun to dream of seasonal variations.  Since we’re in the dead of winter; apples and cinnamon are some of the first things that come to mind.

Incorporate those into this classic cocktail and you’ve got a delicious spiced apple cider whiskey sour.

Instead of traditional simple syrup, this version is sweetened with a cinnamon brown sugar simple syrup.  It adds just the right amount of spice and caramel-like flavor to the cocktail.  There’s also a good dose of fresh lemon juice and a splash of orange juice which add a burst of tartness and help to balance the sweetness from the cider and simple syrup.

This is the perfect balance of flavors and such a fun, seasonal take on the classic.

So build a fire, shake up this cocktail, cozy under a warm blanket and enjoy!

Cheers!

Apple Cider Whiskey Sour

Ingredients:


For the cinnamon brown sugar simple syrup-
1 Cup water
1/2 Cup granulated sugar
1/2 Cup brown sugar
2 Cinnamon sticks

For the Whiskey sour:
2 Oz bourbon (or more depending on taste)
6 Oz apple cider
1/2-1 Oz lemon juice
1 Oz simple syrup
Splash of orange juice

Directions:


For the simple syrup-
Combine water and both sugars in a saucepan and place over medium heat.  Allow mixture to come to a simmer, and stir until the sugar dissolves.  Once the sugar has dissolved remove from heat, add cinnamon sticks and allow to steep until cooled.

Once cooled, place in a well sealed container and refrigerate.

For the whiskey sour:

Combine all ingredients in a shaker and shake to combine.  Taste, add more bourbon or lemon juice if needed.  Divide mixture between two ice-filled glasses and enjoy.

Recipe source: A Lynsey original

{Baked} Hot Chocolate French Toast

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I am beyond excited to be sharing this recipe with you today!

This is the first breakfast recipe I’ve shared not only this year, but in a long time.  And I have to say, this recipe is super indulgent and so worth the wait!

I have four words for you.  Hot. Chocolate. French. Toast.

That is right my friends, that infamous chocolate drink we sip on to warm us up has gotten paired with a beloved breakfast treat.  This is like hot chocolate and french toast got together and had a love child.  And oh, what a delicious thing it is.

Thick pieces of bread get torn apart, tossed in a pan then get doused in a chocolate, egg and milk batter.  It soaks all that goodness up, gets popped in the oven and when it’s almost finished baking marshmallows get sprinkled over the top until the baking process is finished.


What comes out of the oven is nothing short of pure awesomeness.  Chocolate bread topped with chocolate chips and toasted marshmallows.  How could this not make you happy?

I believe it goes without saying that this is a very indulgent recipe.  This is a fun recipe that is great for a special occasion or occasional breakfast treat for the family.  But, if you just can’t justify serving it for breakfast I also think it would be an awesome dessert.

We love everything about this.  The chocolate soaked bread.  The mini chocolate chips sprinkled throughout.  And, of course, the roasted marshmallows.  This french toast is moist and full of flavor which means there’s no syrup, sauce or glaze needed.  But if you must have a little something drizzled over the top a little powdered sugar, milk and vanilla would compliment it wonderfully!

Spoil your family this weekend with a pan of this hot chocolate french toast.  They will be singing your praises all weekend long!

{Baked} Hot Chocolate French Toast

Ingredients:


12 Slices day old white bread*
7 Eggs
1 1/2 Cups milk
1 1/2 Tsp vanilla
3 Tbsp granulated sugar
2 1/2 Tbsp cocoa powder
1 Tsp instant coffee grounds
1/4 Cup mini chocolate chips
3/4 Cup marshmallows

Directions:


Preheat oven to 350.

Spray a 9×9 pan with non-stick cooking spray.  Rip the pieces of bread apart and drop in the pan.  Once 6 pieces of bread have been placed in the pan, sprinkle half of the chocolate chips over the bread.  Rip the remaining pieces of bread and place in the pan.  Sprinkle the remaining chocolate chips over the top of the bread.

Place milk in a microwave safe bowl and heat for 20 seconds, add the coffee grounds and cocoa powder and whisk until smooth and incorporated.

In a separate bowl combine the eggs, vanilla, and sugar and whisk to combine.  Pour the chocolate mixture into the egg mixture and whisk vigorously to combine.  Slowly pour the mixture over the bread mixture, cover with plastic wrap and allow to soak for at least 30 minutes or overnight.  If soaking overnight, place in the refrigerator.*

Uncover the toast and place in the preheated oven and bake for an hour, until the top is slightly crispy and the toast is set.  When there is about 5 minutes left on the timer, remove toast and sprinkle marshmallows over the top and return to oven until the marshmallows are toasted and golden.  Remove from oven and allow to sit for about 5 minutes before serving.

*If the bread is fresh, place in a single layer on a sheet pan and place in a 250 degree oven for about 10 minutes, rotating halfway through.  This should dry the bread out a bit.


*If soaking the bread overnight when ready to cook, remove pan from fridge, uncover and allow to come to room temperature before placing in the preheated oven.  OR remove from fridge, uncover and place in the oven while preheating, this will allow the pan to heat up with the oven.


Recipe source: A Lynsey original

Mushroom and Chicken Tart

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The holiday breaks are over, school and sports are gearing back up and there’s really no true break until spring break.  So, quick and easy meals are needed now more than ever.  While it’s so easy to drive thru somewhere or call in take-out, let’s face it, it’s not the answer for every night of the busy week.

Take-out gets expensive.  Sometimes we don’t choose the healthiest of options when we pull up to the drive-thru window.  We do what we’ve gotta do though.

So during the busy weeks, I love when I come across a meal that is easy, requires very little prep and utilizes simple ingredients.  That’s just what we’ve got here with this mushroom and chicken tart.  A few simple ingredients and a little less than an hour is all you need for this deliciously satisfying meal.

A pie or puff pastry crust, some rotisserie chicken, garlic, mushrooms, and cream cheese along with a few other ingredients is all you need.  If you’re making this a vegetarian meal then omit the chicken and double the mushrooms.  Heck, even it’s it not vegetarian double the mushrooms if you want because you can never have too many mushrooms!

This tart is simple but big on flavor.  Tender chicken, hearty mushrooms and a tangy cream cheese topping all held together by a buttery, flaky crust.

It’s a simple yet impressive tart, so it would be ideal for guests.  Serve with a nice green salad and a glass of white and viola.  It also makes great leftovers; reheat or enjoy a slice cold for lunch the next day.

Mushroom and Chicken Tart

Ingredients:


2 Tbsp butter
1 Small onion, diced
8 Oz baby bella mushrooms, sliced
1 Clove garlic, minced
1 Tsp dried oregano
1 (8oz) Package greek yogurt cream cheese (or any cream cheese)
2 Eggs
1 1/2 Cups shredded rotisserie chicken
1/3 Cup shredded Monterrey jack cheese
1 Sheet puff pastry or 1 pie crust (store bought or homemade)
Salt and pepper, to taste

Directions:


Preheat oven to 350.

Line the bottom of a tart pan with parchment paper. Spray the bottom and sides with non-stick cooking spray.

Roll the puff pastry or pie crust out until it’s big enough to cover the bottom and sides of the tart pan. Lay the pastry out in the prepared pan, gently press the bottom and sides of the crust, and cut off any excess.

Place the tart pan in the freezer while preparing the filling.

Place butter in a large skillet and allow to melt over medium heat.  Once the butter is melted add the onion and cook until they are translucent, about 3-5 minutes.  Add the mushrooms, garlic, and a pinch of salt and  cook until the mushrooms have released their juices, continue cooking until most of the liquid has again been absorbed.  Remove from heat, taste, adjust seasonings if needed and set aside.

Place cream cheese in a medium bowl and beat on high until creamy.  Add the eggs and mix until combined.

Remove the tart pan from the freezer.  Spread the cooled mushroom mixture evenly over the bottom of the pan, add the chicken, sprinkle the cheese over the chicken, then gently spread the cream cheese mixture over the top.

Place in the preheated oven and bake for 40-45 minutes, until the bop begins to brown and the egg mixture is set.  Remove from oven and allow to cool for about 5 minutes before cutting.

Recipe source: slightly adapted from  The Good Hearted Woman

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