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Mushroom-Sausage Ragu

May 31, 2012 by Lynsey Leave a Comment

It’s not surprising that I love being in the kitchen. Some people have their retail therapy, others get massages and manicures, but I cook and bake. The entire process; preparation, cooking and decorating and plating is my therapy. As much as I enjoy preparing meals that are packed full of different steps and processes, during the week I just don’t have that kind of time. I need to be able to get a well balanced meal on the table in a short period of time so we can eat at a decent hour.

I know this isn’t the typical recipe for ragu, but this is the perfect version for a quick weeknight meal. This was a dish that was incredibly easy to assemble, and took practically no time to get on the table. It’s packed full of so many flavors and textures; from the sweet sausage, meaty mushrooms to the robust tomato sauce. Can we all just agree here that mushrooms and sweet Italian sausage were made for one another? I don’t know what it is, but it’s a magical combination. The tomatoes not only added a slight sweetness to the sauce, but a slightly smokey undertone, as well. All of the flavors combined made the perfect topping to spoon over starchy rice or buttery polenta. I’ve enjoyed this dish using both the rice and polenta and each were equally delicious and satisfying.
Mushroom-Sausage Ragu

Ingredients:

2 Tbsp olive oil
1 (14.5oz) can fire roasted tomatoes
2 Tbsp unsalted butter
2 Sweet Italian sausages, casings removed
2 Cups baby bella mushrooms
1 Garlic clove, mined
1 Small onion, thinly sliced
Salt and pepper, to taste
Chopped fresh parsley, for serving (optional)

Directions:

Place a large skillet over medium heat. Add 1 tablespoon of oil and allow to heat. Once the oil is warm add the sausage and allow to cook until cooked through. Using a slotted spoon, remove the sausage from the pan and place on a paper towel lined plate.

Return pan to medium heat, add butter along with mushrooms and onions. Allow to cook until tender, and onions begin to turn translucent, about 5 minutes. Onces the vegetables are almost cooked through add the garlic and cook an additional 30 seconds. Return the sausage to the pan, and stir to combine with onions and mushrooms. Add the fire roasted tomatoes and season with salt and pepper. Bring the mixture to a simmer, cover and allow to simmer for 5-10 minutes, until mixture has thickened slightly.

To serve-
Spoon ragu over prepared rice or polenta, sprinkle with fresh parsley.

Recipe source: adapted from Food and Wine via Delish

DB: Challah Bread

May 31, 2012 by Lynsey Leave a Comment

Making bread is a process that honestly never ceases to amaze me. Honestly, there is truly something magical about combining a few simple ingredients and watching it transform to a fluffy, light, buttery bread. As much as I love bread of any sort, there is just something about homemade bread that takes it to another level. I enjoy the process, controling the quality of ingredients and of course, getting to enjoy the end product fresh from the oven.
I am truly excited to share this month’s Daring Baker’s challenge with you because it not only involves one of my favorite weaknesses, bread, and because I was finally able to make a bread that I’ve been wanting to conquer for quite some time,challah. Challah bread is one of those breads that has captivated me from the first time I saw it; it’s beautiful. It is so impressive that it could honestly be used as decoration. I learned so much through this challenge, not only about the process of making the bread but about the history behind it.

What is the significance of challah?
According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.[4] This “double loaf” (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath.[5] Each single loaf is woven with six strands, both loaves have twelve which represent each tribe of Israel.
Recipe source: Wikipedia

May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

White Honey Challah Bread
Ingredients

For bread-

1 ½ cups warm water
1 Tbsp sugar
2 Tbsp dry active yeast
½ Cup honey
1 Tbsp oil
4 Large eggs
1 ½ Tsp salt
5 Cups all-purpose flour, plus more as needed

For egg wash-
1 egg beaten with 1 tsp. water

Directions:

Preaheat oven to 325. Line baking sheet with parchment paper and set aside.

In mixer bowl/large mixing bowl combine ½ cup warm water, 1 tablespoon sugar and 2 tablespoons yeast. Allow to proof approximately 5 minutes until foamy. Add the remaining water, honey, oil, eggs, salt and 5 cups of flour to the yeast mixture and knead until smooth, about 10 minutes, adding flour as needed.

Transfer dough to a clean, well oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a clean kitchen towel and allow to rise until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide it into two even pieces. Use one half to make each loaf (shaped or braided as desired)

Place loaves on prepared baking sheet, cover with a towel and allow to rise 30 minutes. Brush the tops of the loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.) Bake loaves 30-40 minutes until done. Remove from oven, transfer to wire racks and allow to cool.

SRC: 3 Ingredient Ice Cream-With Brownies and Caramel

May 28, 2012 by Lynsey 7 Comments

Today is another reveal day for the secret recipe club. This is only my third round, but I thoroughly look forward to every month’s blog assignment. I am constantly introduced to new blogs that are packed full of recipes that look and sound absolutely amazing. This month I was given Kelli’s blog, Ambition’s Kitchen. This actually wasn’t the first time for me to come across her blog; Kelli had my blog for a previous round and I was captivated by her blog, pictures, and recipes. While looking through her blog last time I found quite a few recipes that I knew I needed to make, and she’s kept the delicious recipes coming. Let me just start by saying Kelli sounds like a woman after my own heart; she’s all about family and delicious food.

This recipe actually wasn’t the one I had originally planned on making for the reveal day, but when she posted it the other day I knew I had to make it, and sooner rather than later. See, I’ve ~~kind of~~ been on an ice cream kick; and not just any ice cream kick, a kick that involved delicious ice cream that was packed full of brownie pieces. But the brownie had to be perfect; not too dry, not too cake-y, but perfectly chocolatey, gooey and rich. And if they had a good caramel sauce that could be added, that would be a total bonus. So, you see with all those stipulations I knew that I would be hard put to find a place that would be able to present me with a dessert that not only would quench but completely satisfy my craving.

Well, this ice cream was not only delicious but the perfect canvas to add any type of candy or dessert that you like to make the ice cream of your dreams. I loved this ice cream for various reasons; first of all it’s good. But how could cream, vanilla and condensed milk be bad? Those ingredients bring me to my second reason I love this; it’s only 3 ingredients; yes 3! All of which I have on had at all times…which that could be a good thing or bad thing…I’ll just stick with it being a good thing though! It’s incredibly easy to put together; there’s no boiling or precooking a custard base before it goes in the ice cream maker. Just pour all the ingredients in the maker, turn it on and walk away. After it churns, put it in the freezer, allow it to set and then you have the perfect, easy homemade ice cream! Another perk, you can customize it according to your taste; the add-in options are endless!

Thanks again for this easy and oh-so-good ice cream, Kelli! My and my family love it.

3 Ingredient Ice Cream
(AKA-the most dangerous ice cream ever)

Ingredients:

2 Cups heavy whipping cream
1 Can sweetened condensed milk
1 Tsp vanilla

Add-ins, if desired

Directions:

For ice cream maker-
Place all ingredients in a large bowl and mix to thoroughly combine. Pour into ice cream maker and churn according to machine directions. Combine the add-ins, if desired, to your ice cream and stir to combine. Transfer ice cream to a well-sealed container and place in freezer.

Without an ice cream maker-
Place heavy whipping cream in a large bowl and whip until stiff peaks form. Add condensed milk and vanilla and fold in to combine. Add you add-ins, place in well-sealed container and freeze for at least 6 hours then serve!

Recipe source: Ambition’s Kitchen

Thick and Chocolatey Brownies

May 26, 2012 by Lynsey 1 Comment

It’s no mystery how I feel about chocolate. To say I love it would be an understatement, at the least. Now, you probably also know how I feel about brownies and that my favorite type of brownies are those ooey, gooey, chocolatey, stick-to-your-teeth kind. If you need to read an in-depth recap of my love and fondness of this type of brownie, here it is. Now, if you just want to move onto the good stuff I promise I won’t deter you much longer.

These brownies were ooey and gooey like my fudgy brownies. The difference between these brownies and the others is that these brownies are quite a bit thicker. I’m talking a very hearty brownie. And if the thickness of these brownies isn’t enough for you; they are full of chocolate. We’re not talking about using only baking chocolate or cocoa powder; we’re talking chocolate on two different levels. This brownie starts out with with a cocoa powder base and once the brownie batter is made a hefty helping of semi-sweet chocolate morsels are then added to the rich chocolatey batter. Pop these bad boys in the oven, bake to perfection then enjoy the richest, most ooey gooey, chocolatey brownie that you have ever sunk your teeth into. This brownie is not one for the faint of heart. So be forwarned before you take on this monster of a brownie! I recommend enjoying warm from the oven with an extra cold glass of milk.

If this isn’t enough of a treat for you, check back here on Monday. I’ve got the perfect concontion for you that utilizes these bad boys in a dessert that will be perfect to beat the heat at your Memorial Day festivities!

Thick and Chocolatey Brownies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
1 1/4 Cups cocoa powder
1 Tsp sea salt, plus more for sprinkling over the top (optional)
1 Tsp baking powder
1 Tsp espresso powder
1 Tbsp vanilla
4 Large eggs
1 1/2 Cups all-purpose flour
2 Cups semi-sweet chocolate chips
Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350. Line a 9X13 pan with parchment paper, lightly spray with non-stick cooking spray and set aside.

Place a small saucepan over low heat. Place butter in the pan and allow to melt. Keeping the butter over the heat, add the sugar and allow to cook for 1-2 minutes, but do not allow mixture to come to a boil. Pour the mixture into a large bowl, or the bowl of an electric mixer, and beat in cocoa powder, salt, baking powder, espresso powder, vanilla and eggs until combined. Add the flour and stir until well combined. Add the chocolate chips and stir to incorporate.

Pour the batter into the prepared pan. Sprinkle the top with addition sea salt, if desired. Place in oven and bake for 30 minutes, or until toothpick inserted in center comes out clean. Remove from oven and allow to cool slightly before serving.

Recipe source: Buns in my Oven

Crispy Oven Chicken Tenders

May 23, 2012 by Lynsey 2 Comments

I believe chicken tenders are a staple in every 2 year old’s diet and Tucker is no exception. Although his he has a very mature palette for his age, and he eats a multitude of different foods chicken tenders are hands down one of his favorites. They are my “go to” for him when he shows absolutely no interest in any of the options I give him. You know, we all have those days where nothing sounds good, right? Well our kiddos are no different.
Since chicken tenders seems to be making multiple appearances in Tucker’s meal regimen, I thought it would be a smart idea to make my own version. A version that wasn’t deep fried and a version where I could control the quality of the ingredients I was feeding him. I also like the idea of homemade chicken tenders because the flavor variations are endless and can be altered and adapted to fit everyone’s taste. This recipe is a very basic version; a mild egg-based precoating before the seasoned panko dredge. These were a hit with the whole family; Tucker espeically. They were incredibly easy, quick to put together and our meal was on the table in about 30 minutes. Talk about perfect for the weeknight!

I can’t wait to try other flavor variations. Marinade the chicken in honey mustard, ranch dressing, or a sirracha based sauce before coating in bread crumbs to add another depth of flavor to the chicken. My imagination is already going wild with the flavor possibilities.

And since I’ve spent this post talking about my little man, here is a picture of him after supper and dessert!

Notice the chocolate around his mouth. This boy loves his food!

Crispy Oven Chicken Tenders

Ingredients:

1 Pound chicken breast cut into 3/4inch -wide strips, or chicken tenderloins
1-1 1/2 Cups panko bread crumbs
1/4 Cup Italian bread crumbs
1 Tsp pepper
1/2 Tsp salt
1 Tbsp ranch dressing mix
1 Egg
1/3 Cup milk

Directions:

Preheat oven to 400. Spray a cooling rack with non-stick cooking spray and place on a baking sheet and set aside.

Set up a breading station. In a shallow dish combine the panko bread crumbs, Italian bread crumbs, salt, pepper and ranch dressing mix and stir to combine. Taste and adjust seasonings as needed. Place the egg in a separate bowl and lightly whisk. Add the milk and whisk to combine.

Working with one piece at a time, place chicken in the milk mixture, shake off any excess liquid, then roll in the bread crumb mixture to coat. Place the coated chicken on the prepared baking sheet and continue the process until all chicken has been coated. Place the prepared chicken tenders in the preheated oven and bake for 8-10 minutes; increase heat to 450 and allow to bake for an additional 5-10 minutes, checking the tenders after the 5 minute mark. Once chicken is cooked through and golden brown, remove from oven and serve.

Recipe source: A Lynsey Original

BLT Pasta

May 23, 2012 by Lynsey 1 Comment

Summer is unofficially, officially here. We have been experiencing record high temperatures, already. Since we haven’t even hit the primetime for extreme temperatures and heatwaves, I’m somewhat leary to see what’s in store. Oh well, I guess that just means my ice cream maker will be getting a real workout this summer!
If you’re anything like me, when it’s hot outside the last thing I want is some heavy, hot dish that’s going to weigh me down. Don’t get me wrong, I enjoy a good burger, hot dog, kabob, and various other grilled dishes; but I also enjoy light and refreshing meals too. I think that pasta salads are one of my favorite things to make during the warmer months; they are so quick to put together, the house doesn’t become a furnace while preparing it, they are perfect for the main course or a side dish, and the options of add-ins are endless.

This particular pasta combines two of my favorite things; pasta salad and BLT’s. A BLT sandwich is a weakness of mine. How can you possibly go wrong with thick cut bacon, fresh lettuce and fresh, sliced tomatoes? So simple yet so good. Combine a classic sandwich with pasta and you have the perfect meal or meal accompaniment for these hot, summer days that are rapidly approaching. This dish is complete in no time, it’s full of incredible flavors and it’s sure to be a hit with everyone! I know I’m looking forward to making this many more times throughout the summer.

BLT Pasta

Ingredients:

12 Ounces small pasta
1/2 Cup milk
1/4 Cup mayonnaise
1/2 Cup sour cream
1 Tsp lemon juice
1 Cup grape tomatoes, quartered plus more for serving
2 Cups arugula
3 Scallions, greens and whites, chopped
1 Large clove garlic, minced
1 Tbsp fresh thyme, chopped
12 Ounces bacon
Kosher salt and pepper, to taste
2 1/2 Tbsp ranch dressing mix
1/3-1/2 Cup freshly grated parmegiano-reggiano

Directions:

Cook pasta according to label instructions. Reserve 1 cup of cooking liquid and drain pasta. Return to pot and toss with 1/2 cup milk, set aside.

Meanwhile, heat a large skillet over medium-high heat. Place bacon in heated skillet and cook until crisp, transfer to a paper towel lined plate. Repeat process with remaining bacon. Reserve 3 tablespoons of the bacon drippings and discard the rest. Once the bacon is cool enough to handle, cut into bite size pieces and set aside. Reserve 1/4 cup of bacon for serving.

Return the reserved bacon drippings to the pan and add the tomatoes, thyme and garlic and cooke until fragarent and warm. Season to taste with salt and pepper. Combine the tomato mixture, bacon and pasta to combine.

Combine the mayonnaise, sour cream, lemon juice, ranch dressing mix and salt and pepper and mix to combine. Stir in chives until just combined. Combine the mayonnaise mixture and the pasta mixture and toss. Right before serving add the arugula and toss to combine, top with remaining bacon, whole grape tomatoes, and parmegiano-reggiano and serve.

*This dish can be prepared ahead of time. Refrain from adding the arugula, cheese and bacon until ready to serve. It can be served fresh with hot bacon, room temperature or cold.

Recipe source: adapted from Food Network Magazine

Devil’s Food Cake with Chocolate Frosting

May 18, 2012 by Lynsey 3 Comments

Putting it quite simply, this cake is a chocoholic’s dream come true. Devil’s Food Cake, where have you been all my life? I’ve tried various chocolate cake/cupcake recipes and none have compared to the pure chocolate goodness that is devil’s food cake. Don’t get me wrong, they’ve all been good. I mean, they were chocolate, of course. But this cake trumps them all, if I do say so.
Warning! This cake isn’t for the faint of heart. It’s a rich, moist cake that is packed with an intense chocolate flavor. The cake alone is enough to impress. It’s honestly one of the most moist cakes I’ve ever had. The addition of coffee in this cake really helps to intensify the chocolate flavor, and really takes it to a whole new level. The cake is then topped with a rich, fluffy, buttery frosting that is out of this world. I had to excersize complete selfcontrol, because I could have eaten the whole bowl of frosting. I’m talking sitting on the couch with a spoon, frosting and cold glass of milk and let me be. But, I managed to restrain myself and frost the cake instead!

I honestly think I’ve found my “go to” chocolate cake recipe. I can’t wait to make this again. I’m literally searching for any excuse whatsoever to make this cake again. Yes, it was that good! So, if you’re anything like me and could subsist on chocolate alone, these are for you. I loved it and I know you will too!

I’m not quite sure who enjoyed it more, me or Tucker!

Devil’s Food Cake

Directions:

For the cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee

For the frosting-
3 3/4 Cups confectioners sugar
1 Cup good quality, unsweetened cocoa powder
1 Stick (8Tbsp) unsalted butter, room temperature
1 Tsp vanilla
1/2-1 Cup heavy cream, as needed

Directions:

For the cake-

Preheat oven to 350.

Spray two 8-inch cake pans with non-stick cooking spray. Place parchment paper in the bottom of each pan then flour the pan. Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer. Pour equal amounts of batter into prepared pans.

Place cakes in preheated oven and bake for 35-40 minutes, until edges begin to pull away from the sides of the pan and the middle is set. Once completely baked, remove from oven and allow to cool in pans for about 15 minutes. Remove cakes from pans and transfer to wire cooling racks and allow to cool completely.

For the frosting-

In a bowl of an electric mixer, sift together the confectioners sugar and cocoa powder. Add the butter to the mixture, turn mixer on low and mix until crumbly. Add vanilla and beat until incorporated. Gradually beat in the heavy cream, adding just enough to make the frosting a spreadable consistency.

To assemble-

Place a tablespoon of frosting in the center of the serving platter or cake board then place 1 cake layer on the prepared platter or board. Place a generous amount of frosting on the top of the cake layer, about 1/2 cup, and spread evenly across the top of the cake. Place the second layer, top side down, on top of the frosted cake. Spread the remaining frosting over the top and sides of the cake.

Recipe source: adapted from Williams-Sonoma

Spicy Sausage Casserole

May 17, 2012 by Lynsey 1 Comment

If you were to write a play by play of your weeknight routine what would it look like? Here’s a glimpse into my typical routine, it can get quite hectic. After work I trudge through rush hour traffic, pick up my cute little man, then tolerate more rush hour traffic and finally make my way to my house. Once I get home the race is on; it’s time to play, prepare supper, feed my family, get Tucker ready for bed, relax for a minute (maybe) and then get myself in bed. Can you relate?

If your weeknights are anything like mine then I know you appreciate meals that can be prepared and on the table in about 30 minutes. Well, this meal definitely delivers and I love it for many reasons. It’s a one-pot meal, so there’s not a ton of dishes to clean up. That fact alone is probably enough to sell it to some of you! It tastes good, it’s packed full of flavor and, the best part, it really is on the table in 20-30 minutes.

This tasty little dish is incredibly easy to put together. Even better, it consists of ingredients that you probably already have on hand! This meal starts out by cooking the sausage and onions, next the garlic is added along with the liquids and pasta. The pasta cooks right along with the meat, in the same pan, after the pasta is done, part of the cheese is stirred into the mixture to coat all of the ingredients. The remaining cheese is then sprinkled over the top and the entire dish is placed in the broiler to make the cheese all nice, golden and bubbly. Then your done! Enjoy this incredibly creamy, slightly spicy, and delicious dish. Then look at the clock, notice how early it is? Enjoy some more time with your family! This meal has quickly become a favorite for my family and I’m sure it will be with yours, as well.
Spicy Sausage Casserole

Ingredients:

1 Tbsp olive oil
1 Pound smoked turkey sausage
1/2 Large onion, diced
2 Cloves garlic, minced
2 Cups low-sodium chicken broth
1 (10oz) can Rotel
1/2 Cup milk
8 oz penne pasta, or small
Salt and pepper, to taste
1 Cup shredded Monterey Jack cheese
1/3 Cup scallions, thinly sliced

Directions:

Slice smoked sausage, making slices 1/4 inch thick. Set aside.

Place a large, oven-safe skillet over medium heat. Add the olive oil, along with sausage and onions and cook until onions are translucent and sausage has begun to brown, about 4-5 minutes. Add garlic and cook until fragarent, an additional 30 seconds.

Add the tomatoes, chicken broth, rotel, and cream and stir to combine. Add the pasta and stir, season with salt and pepper and bring the mixture to a boil. Cover the pasta mixture and reduce to a simmer, medium-low heat. Allow mixture to simmer until pasta is tender, about 15 minutes.

Meanwhile, preheat broiler.

Remove skillet from heat and add half of the cheese, stir to melt. Top with remaining cheese and sprinkle with sliced scallions. Place pasta dish under broiler until cheese is melted, golden and bubbly. Serve.

Recipe source: America’s Test Kitchen, The Best Simple Recipes via Kevin and Amanda

Bean and Cheese Burritos

May 15, 2012 by Lynsey Leave a Comment

When I was younger my Grandma would always have an afternoon snack of some sort ready for me once I got out of school. One of my favorites was bean burritos. It was pure goodness with creamy beans and gobs of cheese. It’s been quite some time since I prepared one of those bean burritos for myself but they still hold a special place in my heart. When I came across this recipe for bean burritos on Josie’s blog all those memories of that wonderful afternoon snack rushed back. Her description of her bean burritos sounded exactly like the one’s my Grandma had made me countless times. It didn’t take long at all to determine that I ~~needed~~ HAD to make these very soon! Once I discovered them I actually put the on the menu for the next week.

All I can say is WOW! These burritos hit the spot and were so good. The beans are cooked down; creating a thick yet creamy base. The jalapenos and their juices added a lot of flavor and a nice amount of heat to the dish. The cumin added a smoky undertone and melded well with the rest of the spices and flavors. Once all the ingredients are cooked they are then stirred together and tons of cheesy goodness is added to create an even creamier filling for these burritos. Once assembled they are topped with more cheese then placed in the oven to heat everything through and to create a cheesy layer over the top of the these creamy burritos.

This meal is delicious and simple to throw together making it perfect for the weeknight. It’s also a vegetarian meal which is perfect for us, since I am constantly trying to incorporate more meatless meals into our menu. It’s completely satisifying and fulfilling and the perfect comfort food. I promise you can’t go wrong with these. Who doesn’t like bean and cheese burritos, topped with more cheese? To make this meal somewhat “healthy” I topped the burritos with fresh, chopped tomatoes, scallions and cilantro. Not only adding a few vegetables but also a splash of color!

Bean and Cheese Burritos

Ingredients:

2 Tsp vegetable or olive oil
1 Medium onion, finely diced
1-2 Tbsp pickled jalapenos, chopped
1 Tbsp chili powder
1 Tsp cumin
Salt and pepper, to taste
2 (15oz) cans pinto beans, undrained
1-2 Tbsp jalapeno pickling liquid (depending on heat tolerance)
1 (4oz) can diced green chiles, drained
1/2 Cup salsa
1/2 Cup fresh cilantro, chopped
1 Cup shredded cheddar cheese
1 Cup shredded pepperjack cheese
12 (6inch) flour tortillas

To serve:
1 Cup tomatoes, seeded and diced
2-3 Scallions, minced
Sour cream
Salsa

Directions:

Preheat oven to 375. Lightly spray a 9×13 pan with non-stick cooking spray and set aside.

Place both cheeses in a bowl and toss to combine. Set aside.

Place a large skillet over medium heat, add oil and allow oil to get hot. Add onion to the heated oil, allow to cook stirring frequently. Once onions are translucent, about 5-6 minutes, add the jalapenos, chili powder, cumin and salt and pepper and stir to combine. Cook an additional 1-2 minutes.

Add the undrained beans, along with the diced chiles to the onion mixture and bring to a boil. Once mixture has come to a boil reduce to a simmer and add pickling liquid and salsa and allow to cook until thickened. Once the mixture has thickened, remove from heat and use a potato masher (or the back of a wide spoon) to mash the beans until desired consistency is achieved. Taste the mixture and adjust seasonings accordingly. Add the cilantro and stir to combine. Add half of the cheese mixture to the beans and stir until melted.

Place a scant 1/3 cup of the bean mixture into each tortilla and roll up. Place the filled burrito in the prepared baking dish. Repeat the process with remaining ingredients. Once all burritos are filled, sprinkle with remaining cheese. Cover the pan with foil and bake for 15 minutes. Remove foil and continue cooking for 5-10 minutes, until the cheese has melted. Remove from oven and allow to cool for 10 minutes. Sprinkle desired toppings over the burritos and serve.

Recipe source: Pink-Parsley

Fudgy Brownies

May 11, 2012 by Lynsey 2 Comments

Let’s talk brownies for a second, shall we? What type of brownie person are you? Do you enjoy brownies that are more cake-like? Or do you prefer brownies that are ooey, gooey, fudgy and chewy? I am a fudgy brownie girl, myself. I love sinking my teeth into a fresh-from-the-oven, chewy brownie. There is just something about it that is so deliciously satisfying. The brownie is warm, gooey, fudgy, and full of rich chocolate goodness. Is there really anything better?

So, I know what type of brownie person I am, what about you? If you answered fudgy, then this is the brownie for you! This recipe has been my “go to” recipe for quite a few years now. Every time I get a craving for a chocolate, fudgy brownie I make a batch of these and my craving is soon quenched. This recipe is so easy to put together and consists of ingredients that are staples in most pantries; making this dessert dangerous on multiple levels! These brownies are perfect fresh from the oven; but you can also add vanilla ice cream, fudgy, caramel, nuts or a variety of other toppings to jazz it up a bit. Now that I’ve finished telling you about these brownies and just how good they are, I need to go whip up a batch myself…because I am now craving them!

Fudgy Brownies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
2 Oz unsweetened baking chocolate, roughly chopped
1 Oz bittersweet baking chocolate, roughly chopped
2 Eggs
1 Tsp vanilla
1 Cup sugar
1/3 Cup all-purpose flour
1/4 Cup heath bits
1/4 Tsp sea salt

Directions:

Preaheat oven to 350. Spray an 8×8 pan with non-stick cooking spray and set aside.

Place butter and both chocolates in a saucepan and place over low heat. Stirring the chocolate and butter until melted, to prevent burning. Once the ingredients have melted remove the chocolate mixture from the heat. Add the sugar and stir until combined. Add the vanilla and stir to combine. Add the eggs and mix. Stir in the flour, heath bits and salt and stir until incorporated.

Pour the batter into the prepare pan. Place in preheated oven and bake for 30-35 minutes, until edges are slightly pulling away from the sides and the center is set. Allow to cool before cutting. Store in an airtight container.

Recipe source: A Lynsey original

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