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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Giveaway Winners

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Thank you so much to everyone who has followed my blog, your support is amazing and incredibly appreciated.  I enjoy making food and sharing it with others, and the simple fact that you enjoy reading my ramblings and seeing what I have to say from day to day is very humbling.  I can’t believe it’s been 4 years already.  I honestly feel like I’ve come along way, but I still have a ways to go.  I enjoy sharing not only my triumphs with you but my mess-ups, stumbles and failures as well.  I hope it’s not only myself that learns from my mistakes, but I hope you learn something as well.  I honestly do find the most joy in sharing my passion and food with others.  I hope to inspire you to get in the kitchen and play with your food.  I want you to love what you eat and eat what you love!

Now, lets get onto the winners.  I know that’s what you’re really waiting for!

The winner of Monday’s giveaway, a Silpat baking mat, is: Just Baked By Me (comment 1) who said: “Thick and chewy chocolate chip cookies. Nothing better than the classic:D”

The winner of Tuesday’s giveaway, a double mezzaluna, is: Dorothy of Shockingly Delicious (comment 26) who said: ” I enjoyed getting your blog in the SRC this month. Love those chicken gyros!”

The winner of Wednesday’s giveaway, a King ArthurFlour gift card, is:  Branny (comment 4) who said: “I like you on FB”.

The winner of Thursday’s giveaway, winner’s choice, is: Eva of Eva Bakes (comment 8) who said: “I would love the cookie dough cookbook!”

Congratulations to all of the winners, and thanks so much to everyone who entered!  You have helped make Lynsey Lou’s what it is today! 

To the winners: you have 5 days to contact me to claim your prize!  If a prize hasn’t been claimed within 5 days a new winner will be chosen.

Full disclosure: All of these giveaways have been sponsored soley by Lynsey Lou’s.  Winners were chosen randomly using Random.org.  

BLT Biscuits (and a giveaway)-Closed

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BLT‘s are one of my all time favorite sandwiches.  I just love the taste of fresh tomatoes, crisp lettuce, and salty crunchy bacon.  It’s incredibly satisfying, yet doesn’t weigh you down.  I also love that there are many different variations for this simply classic sandwich, and that the compenents of this sandwich can be used in various other recipe to create a spin on this classic!

These BLT biscuits do exactly that; it takes all the freshness of the vegetables and the crisp, salty bacon and makes into a more appetizer-friendly meal.  I love that basil is incorporated for the “L” part.  The flavor of the basil really amps up the flavor and dresses this appetizer up a bit.  The combination of the mayonnaise and sour cream make the perfect base to really hold everything together and it adds so much flavor; creamy and tangy! The tomatoes are not only a bright and refreshing splash of color but add a wonderful amount of flavor as well.  They are large enough to have a piece in every bite but small enough to not be awkward when trying to take a bite.  The addition of fresh lemon juice really helps to pull everything together while adding a bright, fresh flavor to this already flavorful dish.

I made this for breakfast but they would be perfect for appetizers or a brunch.  They are incredibly easy to assemble and take no time to bake.  They are light, full of flavor and perfect for entertaining and, not to mention, a great way to highlight those fresh garden tomatoes and herbs.

Today is the last day of my blogiversary giveaways!  Today you get to choose!  I am going to give you 3 cookbooks to choose from; 2 of them I already own and love and the other one I have been eyeing since it’s release!

Junior League of Little Rock’s Big Taste of Little Rock: I love this cookbook for so many reasons.  It has a multitude of recipes from breakfast to brunch to dessert and everything inbetween.  It even features the recipe I shared with you today!  Another reason I love this book is because it features so many recipes from my town; both from individuals and renowned chefs from the area.  Each and every recipe from this book with give you a true taste of the south!

America’s Test Kitchen’s Best Simple Recipes: This is a new addition to my collection and I instantly fell in love with this book.  It guarantees over 200 delicious and family friendly meals that can prepared in about 30 minutes, or less!  This is the perfect cookbook to have on hand for all of those busy and hectic weeknights.  As I do with every cookbook, I’ve read it from cover to cover and I’ve bookmarked about 99% of the recipes.  I’m telling you, it’s that good!  And since it’s America’s Test Kitchen, you know it’s going to be good!

The Cookie Dough Lover’s Cookbook: This book was recently released by a very talented fellow food blogger and graphic designer.  Lindsay Landis is the brilliant and talented author of Love and Olive Oil and the mastermind of this ingenious cookbook about everything cookie dough.  I haven’t met her personally; but I have thoroughly enjoyed her blog over the years.  She’s incredibly talented and completely passionate about food.  I know if I ever had the privilege to meet her, we would get along wonderfully…I mean we already have a complete obsession love for cookie dough! 
*All cookbook photos from Amazon

To enter:


Leave a comment telling me:
“what cookbook you would like if you won?“


*US residents only, please.


For an additional entry:


Leave a comment telling me:
“what you would like to see more of in the next year on Lynsey Lou’s?”
For example: more cookies, more cakes, more appetizers, or even a series of some sort!  All ideas are welcomed!


The Fine Print:


*All entries must be received by midnight on Saturday, June 30.



*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to checkout the rest of the weeks giveaways and enter for your chance to win:
Monday’s giveaway- Silpat baking mat
Tuesday’s giveaway- Mezzaluna
Wednesday’s giveaway- $20.00 gift card to King Arthur Flour


Good luck to all the entrants, and thanks so much for taking interest in Lynsey Lou’s!


Full disclosure: This giveaway is sponsored soley by Lynsey Lou’s

BLT Biscuits

 Ingredients:

1 (10 count) package refrigerated biscuits*
3 Tbsp mayonnaise
1/4 Cup sour cream
1/2 Tsp fresh lemon juice
8 Slices bacon
1/4 Cup basil, roughly chopped plus additional for garnish
Salt and pepper, to taste
1/2 Cup grape tomatoes, halved

Directions:

Preheat oven to 375.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Cook bacon until crisp.  Remove bacon to a paper towel lined plate and allow to cool.  Once bacon is cool enough to touch, crumble and set aside.

Flatten each biscuit into 4 inch circles and place on prepared baking sheet.  Place in preheated oven and bake for 6 minutes.

Meanwhile, combine the mayonnaise and sour cream and stir to combine.  Add the basil and bacon and stir.  Season with lemon juice, salt and pepper and stir to incorporate.

Remove biscuits from the oven and spoon the bacon mixture over the tops of the biscuits.  Return the biscuits to the oven and bake an additional 6 minutes.  Remove from oven and top with tomatoes, and season with salt and pepper.  Garnish with additional basil, if desired and serve. 

*This recipe has been tested by using both store bought and homemade biscuits and works perfectly with either.
*This recipe has also been tested by using both full fat and low fat sour cream and works perfectly with either.

Recipe source: adapted from Junior League of Little Rock, Big Taste of Little Rock

DB: Battenberg Cake (and a giveaway)-Closed

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Before you start asking yourself “what the heck is battenberg?”  Let me explain!  Here’s a brief history of battenberg cake and how exactly it became popular.

Battenberg cake is a light sponge cake. When cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The cake is covered in marzipan and, when sliced, the characteristic checks are exposed to view. It was originally invented by the chefs of the British Royal household to celebrate the marriage of Princess Victoria of Hesse and by Rhine and Prince Louis of Battenberg.


The chefs of the British Royal Family were introduced to the German style of cake making during Queen Victoria’s reign. This included the use of bright colours and marzipan.[1] The first Battenberg cake was made in that German style to celebrate the wedding of Queen Victoria’s granddaughter, Princess Victoria of Hesse and by Rhine, and was named after her husband to be, Prince Louis of Battenberg.
Due to anti-German resentment in Britain during the First World War, Prince Louis anglicised his name from Battenberg to Mountbatten; however the cake named after him continued to be called a Battenberg.
Source: quoted from Wikipedia

Now that you have a better knowledge of the cake and how it earned it’s name, let’s move forward with the challenge.  This month Queen Elizabeth celebrated her Diamond Jubilee, 60 years on the throne!  In honor of her Jubilee, the daring bakers went British with a Battenberg Cake.  The inspiration of the recipe, the namesake and even the creator of this recipe are all British.  What an exciting time in the Queen’s reign and life, and what a fun way to help her celebrate!

I loved making this cake, it was an incredibly fun challenge.  This challenge takes two separate flavored cakes and combines them in a fun and festive, almost checkerboard pattern.  There aren’t too, terribly many components to this cake but the end result is a beautifully fun and festive cake that is perfect for any celebration.

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

Now, for today’s giveaway!
One lucky reader with receive a $20.00 gift card to King Arthur Flour!

Picture source: King Arthur Flour  
From fine chocolates, various types of flours, baking pans, and icing tips; King Arthur Flour is your one-stop-shop for all of your baking and cooking needs.  I am so excited to be able to give one of you a $20.00 gift card to help stock your pantry or baking toolbox!  Good luck!
To enter:



*Please leave a comment on this post stating:
“What your favorite cake recipe is?”


*US residents only, please. Sorry for all of those overseas readers, I still love ya!


For additional entries:
*Subscribe to Lynsey Lou’s via RSS or email. Return to this post and leave a comment and tell me you subscribed, or already subscribe by leaving another comment.


*Become a fan of Lynsey Lou’s on facebook. Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment. If you are already a fan then leave a comment telling me you’re already a fan.


*Share this giveaway on http://www.facebook.com/. Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.


The fine print:
*You can earn a total of 4 entries.
*All entries must be received by midnight on Saturday, June 30.
*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to check out Monday’s giveaway and enter to win a Silpat baking mat and Tuesday’s giveaway and enter to win a Mezzaluna with chopping block .

Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Coffee and Walnut Battenberg

Ingredients:

For the cake:
¾ Cup (1½ sticks) unsalted butter, softened and cubed
¾ Cup sugar
1¼ Cups self-rising flour
3 Large eggs, room temp
½ Cup ground almonds (ground rice can be substituted)
3/4 tsp baking powder
3 tsp milk
½ tsp vanilla extract
1½ tsp instant coffee powder or granules
3 Tbsp walnuts, roughly chopped

For the buttercream:
½ Cup unsalted Butter
2 Cups powdered sugar
½ tsp instant coffee
1½ tsp milk or cream

To finish:
1 Cup (8 oz) Marzipan, natural or yellow

Directions:

Preheat oven to 350.
Grease an 8×8 cake pan and line with parchment paper, creating a divide in the middle of the pan using either parchment paper or foil (or prepare Battenberg tin by brushing the tin with melted butter and flouring).  Set aside.

In a large bowl combine the flour, ground almonds, and baking powder and stir to combine, set aside. Place butter in a large bowl and beat on high for 2-3 minutes, until light.  Add the sugar and beat on high an additional 1-2 minutes, until the mixture is combined and fluffy.  Add the flour mixture to the butter mixture and mix until just combined.  Evenly divide the mixture in two separate bowls.  In one bowl add the vanilla, 1 1/2 teaspoons milk and the chopped walnuts and stir to combine.  Spoon the walnut mixture into the one side of the prepared baking tin.  Dissolve the coffee in the remaining 1½ teaspoon milk and add to the remaining batter, stir until just combined.  Spoon the coffee batter into the other half of the prepared baking tin.  Smooth the batter with a spatula, making sure batter is in each corner

Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean.  Once baked completely, remove from oven and allow to cool in the pan for 5 minutes, then remove from pan and transfer to a wire rack to allow to cool completely.
For the frosting:
Place butter in a large bowl and beat on hight for 2-3 minutes, until light and creamy.  Slowly add the powdered sugar, 1/2 cup at a time and mix until combined.  Reduce mixing spead to low and slowly pour in the coffee and milk.  Once all the liquids are added, increase speed to high and beat for an additional 1-2 minutes until mixture is combined and light and fluffy.

To assemble:
Once the cake has cooled completely, trim the edges serrated knife.  Cut each cake in half, lengthways, so that you are left with four long strips of sponge.  Clean the strips and trim as necessary so that your checkered pattern is as neat and even as possible.

Spread a thin layer of buttercream onto the strips of cake to stick the cake together in a checkered pattern (one vanilla next to one coffee cake. Then stack one coffee on top of the vanilla, next to the vanilla place the coffee).  Dust a large, clean surface with powdered sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake.  Spread the top of the cake with a thin layer of buttercream.  Place the cake on the marzipan, buttercream side down.  Spread buttercream onto the remaining three sides.  Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over.  Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate.  Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

Recipe source: Mary Berry, Baking Bible

SRC: Pico De Gallo (And a giveaway)-Closed

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By now I’m sure you’re aware of my fondness of any and all Mexican food.  As much as I enjoy my entree, I honestly enjoy the cheese dip, salsa, pico de gallo and chips just as much.  I could probably make a meal out of all those alone.  I do try to refrain myself, at least a little, so I can enjoy my meal and not leave the restaurant completely miserable!  Unfortunately, I fail at that goal more times than not.  Ha!
Pico de gallo is one of my all time favorite dips, and it’s perfect for summer.  I love making this dip in the summer because I’m able to use fresh vegetables and herbs from my garden.  There’s nothing much better than walking out to the garden and getting a few tomatoes, jalapenos, onions and chopping some fresh cilantro and coming in and making a fresh batch of pico.  I love it!  It’s so easy to put together too, and it’s one of those that develops more flavor the longer it sits.  Pico is also perfect for this hot weather that has come upon us; no cooking required and this dip can be enjoyed cold or at room temperature. 
As I stated before, I’ve enjoyed this several times but for some reason or another this simple yet delicious dip hasn’t made it to the ol’ blog.  Well, the wait is over!  Thanks to this round of the secret recipe club, I’m finally making this delicious dip to share with you.  For this month’s swap I was given Nicole’s blog, I Am Honey Bee.  Nicole’s blog features not only food, but crafts and round-ups of her week and different activities she’s enjoy.  She has a fun personality and her blog truly showcases that.  She has a great selection of recipes, making it difficult to choose just one.  I finally settled on the pico since I had a craving for it and some fresh veggies to use!

Pico de Gallo

Ingredients:

4 Large tomatoes, seeded and chopped
1/2 Large red onion, finely diced
1-2 Cloves garlic, minced
1 Jalapeno, seeded and diced
1/2 Cup fresh cilantro, chopped
Juice of half a lime, more as needed
Salt and pepper, to taste

Directions:

Combine the tomatoes, onion, garlic, and jalapeno in a bowl and stir to combine.  Add the cilantro and lime juice and toss.  Once ingredients are incorporated, season with salt and pepper and stir.  Taste, adjust seasonings as needed and serve or cover and refrigerate until ready to serve.

Recipe source: I Am Honey Bee

Now, on to the giveaway.  The next thing up for grabs for my blog’s birthday is a double mezzaluna with chopping block.

 Image from Amazon
   

I absolutely love my mezzaluna.  It’s perfect for finely chopping all those fresh herbs, that are typically difficult to cut using a plain cutting board and knife.  The custom bowled cutting board makes it incredibly easy to perfect cut and mince herbs and various other items.  What I love about this particular mezzaluna is it is stored directly in the cutting board; keeping the set together and the blade covered for safety.

To enter:
*Please leave a comment on this post stating:
“What your favorite summer dip is?”


*US residents only, please. Sorry for all of those overseas readers, I still love ya!


For additional entries:


*Subscribe to Lynsey Lou’s via RSS or email. Return to this post and leave a comment and tell me you subscribed by leaving another comment.


*Become a fan of Lynsey Lou’s on facebook. Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment. If you are already a fan then leave a comment telling me you’re already a fan.


*Share this giveaway on facebook. Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.


The fine print:
*You can earn a total of 4 entries.
*All entries must be received by midnight on Saturday, June 30.
*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to check out yesterday’s giveaway and enter to win a Silpat baking mat.


Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Four Years of Lynsey Lou’s (Closed)

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I can’t believe that 4 years ago today, I was sitting down to wright my very first post here on Lynsey Lou’s.  When I first started my blog I honestly had no idea what direction to go and how much this would impact my life.  Blogs were a new concept to me; I don’t think I had ever read a blog and the thought of writing my own blog dedicated to food was intimidating and a foreign concept.  June 25, 2008 I took the leap and joined the blogasphere!  Wow, where does the time go? 

I’m not really sure what prompted me to start this little blog.  I’ve always enjoyed being in the kitchen; and some of my fondest childhood memories take place with my parents and grandparents in the kitchen.  I guess my goal when firsting starting my blog was to utilize this as a place to document recipes for myself.  The very thought that people would get on the internet and visit my blog to read the things I had to say never even occured to me.  Everybody has their hobby, that special thing they do that lets them escape and be transported to their own little world.  My hobby happens to be cooking.  That hobby then grew to not only cooking, but photographing that food, and writing about the journey of that particular dish.  I never thought that hobby would become such a large part of my life, not to mention yours.  Not only do I enjoy making different recipes and pushing the boundaries, but I enjoy sharing them with you.       

Wow, 4 years!  I could have never imagined how much blogging would truly affect me, inspire me and help me grow.  I’ve always loved being in the kitchen, but my love has turned into a passion.  My meals were very basic when I first started and the thought of straying from the original recipe was inconceivable.  Now my skills for both cooking and baking have improved immensely.  I’m no where near perfect, but my knowledge is ever growing.  Practice definitely helps get me closer to perfect.  I try to make every experience, success or failure, a learning experience.  I can now adapt recipes, as well as develop my own.  I never in a million years thought I would be developing original recipes, and then have other people make those particular recipes and enjoy them.  What a humbling experience.  
I never thought I would be the person that anyone came to for a specific type of advice, let along cooking and baking advice, but I am.  My friends and co-workers come to me with questions or asking for recommendations, but they also come to me with excitement to share recipes that they have attempted and conquered.  Now it’s time limited to just my friends and co-workers but so many of you.  I can’t tell you how much I enjoy and looking forward to hearing from everyone and hearing about your experiences in the kitchen.  I never thought one of my goals would be to get others in the kitchen and help them to enjoy cooking and baking as much as I do.  What a blessing it is to be able to inspire others to get in the kitchen and overcome their fears.  
The kitchen doesn’t have to be an intimidating place.  It can be a place where people go to escape and create deliciousness.  It’s also a place where memories can be made.  Some of my fondest memories took place in the kitchen.  Get your kiddos and the rest of your family in there together, spill some flour, make a mess, play with your food and make some memories.  I have had a blast over the past 4 years.  I’ve come quite a ways and I can’t wait to see what the next 4 years hold!
Now, it’s not a party without favors, right?  So, to celebrate my blogs 4th birthday I’ll being doing a series of giveaways this week.  Be sure to check back everyday for a new giveaway.  
Today’s giveaway will be a Silpat baking mat.
                  
I can’t even begin to tell you how much I adore my Silpat baking mat.  It’s definitely a lifesaver when baking all of those delicious cookies for you and your family to enjoy.  It prevents your baked good from sticking, and you never leave a partial cookie on the baking sheet.  It’s also ideal to prevent the waste of using foil and parchment paper; plus it’s incredibly easy to use.     
To enter:
*Please leave a comment on this post stating:
“What your favorite cookie is?” 

*US residents only, please.  Sorry for all of those overseas readers, I still love ya!

For additional entries:
*Subscribe to Lynsey Lou’s via RSS or email.  Return to this post and leave a comment and tell me you subscribed by leaving another comment.

*Become a fan of Lynsey Lou’s on facebook.  Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment.  If you are already a fan then leave a comment telling me you’re already a fan.

*Share this giveaway on facebook.  Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.

The fine print:
You can earn a total of 4 entries.  
All entries must be received by midnight on Saturday, June 30.
The winner will be announced on Monday, July 2.  The winner will have 5 days to respond to claim their prize.  If the winner has not claimed their prize within 5 days a new winner will be chosen. 
  
Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Beef and Vegetable Fajitas

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So the newest addition to my cookbook repertoire is a fabulous book from America’s Test Kitchen, The Best Simple Recipes.  This cookbook promises over 200 delicious recipes that can be prepared and cooked in about 30 minutes, making this a perfect “go to” resource for weeknight meal planning.  This book not only promises quick and delicious meals, but it delivers!  I have tried a few recipes from this particular book that I’ve seen on various blogs and I’ve enjoyed them immensely.  First and foremost they are delicious, my entire family enjoys them and it takes very little time to get a healthy and tasty meal on the table.  I finally decided it was time to add this book to my ever growing collection.

I was so excited when I finally brought this book home.  I immediately sat down and started reading; page after page is filled with recipes that sound amazing and the pictures are even more captivating.  I believe I’ve marked 99% of the recipes in this cookbook and I can’t wait to make them.  If only there were more weeknights in the week…ha.  The hardest part about reading this book is choosing which recipe I want to make first!  If you’re anything like me, then your weeknights are hurried and your time is precious and any cookbook that offers tasty and healthy meals is welcomed.

Since I love Mexican food, one of the first recipes I made from this cookbook (once I bought it) was the fajitas.  I am a sucker for fajitas.  Juicy, tender meat that is cooked perfectly and accompanied by those tender and flavorful vegetables.  Wrapping all that goodness up in a fresh flour tortilla is pure goodness.  I loved this particular recipe because it’s incredibly simple to prepare plus full of flavor, veggies and packed full of fun colors.  The vegetables in this meal were not only the traditional bell peppers and onions; but corn, tomatoes and lime.  Oh my goodness, it was so good and added so much to this meal.  This meal captured all of the goodness we enjoy at the restaurant but in the comforts of home.  We will definitely be enjoying this recipe over and over again!     

Beef and Vegetable Fajitas

Ingredients:

1 (1 1/2 pound) flank steak
2 Tbsp vegetable oil
4 Tbsp fresh squeezed lime juice (about 2 limes)
2 Tsp lime zest
1 Small red onion, halved and thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Cup grape tomatoes, halved
1/2 Tsp chili powder
1 Tsp taco seasoning
Salt and pepper, to taste
1 Cup frozen corn, thawed
8 (6 inch) flour tortillas
1/2 Cup fresh cilantro, chopped

Directions:

Heat 1 tablespoon in a large skillet over medium-high heat until just smoking.  Using a paper towel, pat the steak dry and season liberally with salt and pepper.  Place the steak in the heated pan and cook until well browned, about 5 minutes per side.  Once cooked to desired wellness, transfer to a plate and drizzle with 2 tablespoons of the freshly squeezed lime juice.  Place a piece of tented foil over the steak and allow to rest for 10 minutes.

Meanwhile place the remaining 1 tablespoon of oil in the pan and heat over medium heat.  Add the onion, bell pepper, tomatoes, taco seasoning and chili powder and cook until just soft, about 5 minutes.  Add corn and stir to combine, add the remaining lime juice and cook until heated through, about 1 minute.  Transfer to a shallow bowl and top with lime zest.

Remove foil from steak and slice thinly on bias, against the grain.   

To assemble:
place sliced steak and vegetable mixture on a warmed tortilla and top with cilantro and enjoy!

Recipe source: slightly adapted from America’s Test Kitchen, The Best Simple Recipes

3 Bean Salad

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After scouring the internet and reading various recipes it’s become quite evident to me that bean salads (both 3 and 4 bean salad), of all kinds, have been around for years and year.  In the past the popular bean salads consisted of waxy green and yellow beans, kidney beans and lima beans.  I guess recipes like this were appealing then for many reasons; they were fairly inexpensive to make, it makes a lot and it’s one of those recipes that can be served chilled or at room temperature making it perfect for family gatherings and reunions.  I know for a fact these bean salads with yellow, green, kidney and lima beans are still fairly popular because I see quite a few of them at church gatherings and family reunions. 
If the bean salad that I just described to you doesn’t sound all that great, wait just a minute before you click away.  I have a revamped, updated bean salad that is sure to please!  This salad is slightly sweet, tangy and full of flavor.  However, instead of the combination above it’s packed full of nutrients from black beans, white beans and kidney beans as well as various other vegetables.  I absolutely loved this salad.  It’s the perfect side dish to accompany anything that comes of the grill.  Another thing I love about this salad is that is takes practically no time to assemble and it can be assembled ahead of time.  The flavor enhances as it sits so it can be made a few hours or even the day before.  It’s the perfect side for any cookout or family get together because it makes a lot, cost a little and doesn’t have to be constantly chilled.  This was a hit with my family.  I know this will be a popular side that we enjoy with many meals this summer!

3 Bean Salad

Ingredients:

1 (14.5oz) Can black beans
1 (14.5oz) Can kidney beans
1 (14.5oz) can white beans
1/4 Cup roasted red bell pepper, finely diced
1/2 Medium red onion, finely diced
2 Green onions, sliced (whites and greens)
1/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
3 Tbsp Balsamic vinegar
3 Tbsp honey
Fresh cracked black pepper and sea salt, to taste

Directions:

Drain all beans and rinse thoroughly.  In a large bowl combine the honey, balsamic vinegar, red wine vinegar and olive oil and whisk to combine.  Add the drained and rinsed beans, bell pepper, green onions, and red onions and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour before serving.*

*Can be made earlier in the day or the day before.  Store in the refrigerator until ready to serve.

Recipe source: adapted from Food Network Magazine

Strawberry Buttermilk Cake

by 2 Comments

I absolutely adore strawberries.  There’s nothing much better than the sweet, juicy, deliciousness that a strawberry at it’s peak has to offer.  This tasty little fruit is one of natures best gifts to us. 
I have to admit, I’ve make countless trips to the grocery store and farmer’s market and each time I’ve left with an abundance of strawberries.  For every container of strawberries I’ve bought, I’ve had several recipes in mind.  Well, the thought of the recipe is about as far as I’ve gotten most of the time because I typically end up cleaing the strawberries and enjoying every. single. one of them in all their natural glory.  Between myself and my little man, Tucker, we have enjoyed our share of strawberries this season and we honestly can’t get enough! 

Although we’ve enjoyed a multitude of strawberries in their natural form, I have managed to actually do some baking with them, as well.  When I saw this cake on Love and Olive Oil it immediately caught my attention.  It’s not one of those multi-tiered cakes with the smooth frosting and detailed piping; it’s a simple, single-layer cake topped with fresh whipped cream and an additional berry or two.  I love the simplicity of this cake; neither the preparation or the presentation are too involved or over the top but the taste is out of this world.  The cake is light and fluffy, not overly sweet and truly highlights the fruit that is scattered over the top.  The lime lends a slight tang to the cake that compliments the sweetness from the strawberries.  This is definitely a new favorite in our house.  I can’t wait to try this cake with various other fruits; the possibilities are endless!    
Strawberry Buttermilk Cake

Ingredients:

1 Cup all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Stick (4 tablespoons) unsalted butter, room temperature
2/3 Cup sugar
1 Tsp vanilla extract
2 Tsp grated lime zest
1 Large egg
1/2 Cup buttermilk
2 – 2 1/2 Cups fresh strawberries
1 1/2 Tbsp lemon sugar or granulated sugar

Directions:

Preheat oven to 400.  Spray or butter an 8 or 9 inch pan then dust with flour, set aside.

In a medium bowl sifter together the flour, baking powder, baking soda and salt and set aside.  In a separate bowl combine the butter and sugar and beat on medium-high until light and fluffy, about 3 minutes.  Add the vanilla and lemon zest and mix to combine.  Add the egg and beat well.

Decrease the speed to low and add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk.  Once the mixture is combined, transfer to the prepared pan.  Place the strawberries evenly in the cake batter then sprinkle with the lemon sugar.

Place the cake in the oven and allow to bake until golden, about 20-25 minutes.  Remove from oven and allow to cool in the pan for about 10 minutes.  Remove from pan and transfer to a wire rack and allow to cool completely.  Top with fresh whipped cream, additional lime zest and strawberries and serve.

Recipe source: adapted from Gourmet, June 2009 via Love and Olive Oil

White Chicken Enchiladas

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I honestly think I could eat Mexican food on a daily basis.  I love it!   The chips.  Salsa. Cheese dip.  Wonderfully seasoned food.  What’s not to love?  We probably have Mexican food at least once a week; whether we go out or I cook, we do enjoy this cuisine on a weekly basis.  I could honestly make a meal out of the chips and salsa alone, but I know Spencer needs something a little more substantial than that.  For our weekly Mexican food fix, I decided to make these white chicken enchiladas.

I was so excited about these!  Delicious flour tortillas stuffed with a creamy, flavorful and cheesy chicken mixture.  That mixture is then topped with a cheese sauce and baked till bubbly and golden brown.  Doesn’t that sound amazing?  Even better; these were a cinch to put together.  You can most certainly use chicken that you’ve prepared at home, that’s what I did, but you can also use a rotisserie chicken to cut down on the prep and cooking time.  A quick saute of onions and garlic is all it takes before mixing all the ingredients together and stuffing your flour tortillas.  Next up; melt some butter and mix in flour then milk and stir in cheese for that perfeclty creamy, cheesy topping sauce. These enchiladas were more on the mild side since I did want Tucker to be able to enjoy them but you could definitely spice them up by adding jalapenos and maybe even a dash or two of chili powder.  Either way I know you will enjoy these, they have quickly become a favorite in our house.  Serve with refried beans and rice and you have the perfect meal!

White Chicken Enchiladas

Ingredients:

For the enchiladas-
1/2 Cup Greek yogurt
1/2 Tsp cumin
1/2 Medium onion, chopped
1 Clove garlic, minced
1 Tsp olive oil
1 Can chopped green chiles
1/2 Cup pepper jack or monterey cheddar, shredded
1 1/2 Cups cooked chicken, roughly chopped (rotisserie or cooked at home)
Salt and pepper, to taste
6-7 Small flour tortillas

For the sauce-
1 Tbsp butter
2 Tbsp flour
1/2 Cup milk
1 Cup shredded monterey jack cheese
Salt and pepper, to taste

To serve-
Seeded, chopped tomatoes
Scallions
Sour Cream
Parsley
Cilantro
Salsa

Directions:

For the enchiladas-
Preheat oven to 350.  Lightly spray a shallow, 2 quart baking dish with non-stick cooking spray and set aside.

Place a medium pan over medium heat.  Add oil along with onions and cook until tender, about 2-3 minutes.  Add the garlic and cook until fragarent, about 30 seconds.  Remove pan from heat and set aside. 

Meanwhile, combine Greek yogurt, cumin, and green chiles in a bowl and stir to combine.  Add the cooled onions and garlic, along with the shredded cheese and chicken and stirl until combined.  Taste and adjust seasonings, if needed.  Place a scant 1/4 cup in each tortilla and roll up.  Place the filled enchiladas in the prepared baking dish; repeat process with remaining ingredients.   

Place butter in a small saucepan and place over low-medium heat.  Once butter has melted and the flour and stir until a paste has formed.  While continuously stirring, slowly stream in the milk and bring to a simmer.  Allow ingredients to simmer until thickened, stirring occassionally, about 2-3 minutes.  Remove from heat and season with salt and pepper.  Add cheese and stir until cheese has melted.  Spoon the mixture over the prepared enchiladas.  Cover with foil and bake for 15 minutes.  Remove foil and bake an additional 5-10 minutes. 

Sprinkle with desired toppings and enjoy.

Recipe source: A Lynsey Original

Snickers Magic Bars

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What is your favorite candy bar?  My favorite tends to vary with my mood.  I have a handful of favorite candy bars; so depending on the day and my mood I could name off one of three: Take 5, Almond Joy, or Snickers.  That’s not to say that there’s not an occasional Hershey’s bar, Milky Way Midnight or Butterfinger thrown in the mix every now and then.

Have you ever had one of those days where you wanted a specific type of candy bar but you also wanted some other type of dessert as well?  One of those days where having just one or the other won’t cut it?  The only way that craving will be satisfied is if you have both of those sweets; and bonus points if those two separate items can be combined to form one mega dessert that will completely, 110% fulfill that craving.  Well folks, you guessed it!  I had one of those days.  One of those days where I wanted a Snickers bar but I also wanted to bake.  Decisions decisions.  Eat a candy bar or bake?

And then these bars were born.  Why not make something involving Snickers.  Then it hit me instantly; Snickers Magic Bars.  Perfect!  They are sweet, salty, gooey, chocolatey, crunchy and chewy all in one.  The perfect combination to quench my craving.  Plus they are bars.  I love bars because they are effortless to assemble and they can be ready to enjoy in no time.  I not only used an actual Snickers candy bar in this recipe; but I also amped up that wonderful Snickers flavor by adding dry roasted peanuts, homemade caramel, caramel candies and chocolate chips.  How good does that sound?  In my book it sounds pretty darn tasty.  And let me tell you, it was oh-so -good.  We loved them.  The caramel was melted and gooey, the peanuts added the perfect amount of crunch, and the chocolate chips just melted into pure chocolate perfection.  These would be perfect to enjoy at you next cookout, gathering or even if your just craving something with a little bit of sweet and salt.    

Snickers Magic Bars

Ingredients:

1 1/4 Cups graham cracker crumbs
4 Tbsp unsalted butter, melted
1 Can sweetened condensed milk
2 Tbsp caramel sauce, homemade or store bought
3/4 Cup caramel candies; unwrapped and cut in fourths
1 1/4 Cups chocolate chip
1/3 Cup dry roasted peanuts, roughly chopped
1 Snickers bar, roughly chopped and chilled

Directions:

Preheat oven to 350.  Line a 9×13 pan with parchment paper and set aside.

Combine graham cracker crumbs and melted butter and stir to combine.  Press the mixture evenly along the bottom of the prepared pan.  Pour the can of sweetened condensed milk over the cracker layer and spread to evenly coat.  Evenly sprinkle the chocolate chips, chilled Snickers pieces, peanuts and caramel candies over the condensed milk.  Drizzle with caramel sauce.

Place the bars in the oven and bake for 30-35 minutes.  Remove from oven and allow to cool completely, cut and store in an airtight container.

Recipe source: inspired by the original Magic Bars

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