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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Homemade Blue Cheese Dressing

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I am a ranch girl through and through; but lately I’ve been enjoying blue cheese dressing as my dip of choice when I have hot wings.  I’m slowly growing to enjoy it on certain salads, as well.  I have noticed a pattern with bottled dressings versus homemade or those enjoyed in a restaurant; I just really don’t care for bottled dressings.  I’m not sure what it is about those bottled dressings but they just lose something; I’m guessing it’s the added preservatives to expand the shelf life that make the difference?  Again, just guessing but that’s what I’m going with!  So, since I’m not a fan of most bottled dressings I make my own at home.  And, since my palate has matured and I enjoy blue cheese not only in various dishes but as a dressing I thought it was about time to make my own blue cheese dressing. 

I enjoy making my own dressings because you control the ingredients that go into each and every dish from appetizers, to main courses, and even the condiments.  Another perk to making your own sauces, dips and dressings is they can be adapted and adjusted to fit your specific liking.  You can’t beat that!  Another thing I’ve discovered since making my own sauces and such is that it doesn’t take long at all and most of the time they consist of simple ingredients that can usually be found right in your pantry. 

I can’t tell you how much I enjoyed this blue cheese dressing.  It is full of a variety of flavors, it’s creamy and rich and full of blue cheese crumbles.  This dressing is so simple to make and can be prepared within a matter of minutes.  While it can be enjoyed immediately, it is definitely one of those things that is better after sitting a while.  Allowing this dressing to sit a few hours or overnight allows the flavors to enhance and really meld together, making this incredible dressing that much better.  I think this is my new favorite blue cheese dressing recipe.  The lemon juice adds a slight tartness while the comlexity of the worcestershire adds a variety of flavors that only it can deliver.  The added sugar isn’t too much but adds a slight sweetness, while the chives add a wonderful earthy, onion flavor.  The spice for the fresh cracked pepper adds another depth of flavor to this dressing.  If you’re a blue cheese fan, this is the dressing for you!  If you’re not sure about it or haven’t found a bottled dressing that’s for you, then look no further.  I know it’s not bottled but it’s well worth the (little) effort to make this delicious dressing.  Use it on your next salad, as a vegetable dip or a delicious way to cool down those delicious hot wings!     

Homemade Blue Cheese Dressing

Ingredients:

1/4 Cup mayonnaise
1/2 Cup Greek yogurt
1 Tbsp milk
1 Tbsp lemon juice
1/4 Tsp Worcestershire Sauce
1/2 Tsp sugar
1/4 Tsp salt
1/4 Tsp fresh cracked pepper
1 Small garlic clove, minced
2 Tbsp fresh chives, chopped
1/2 Cup (2oz) crumbled blue cheese

Directions:

In a small bowl combine mayonnaise, greek yogurt, and milk and stir until smooth.  Add the lemon juice, worcestershire, sugar, salt, pepper, garlic and chives and stir to combine.  Fold in the blue cheese. 

Transfer to a container with a tight fitting lid and store in refrigerator until ready to serve.  Stir before serving.

Recipe source: a combination of recipes My Baking Addiction, Cooking Light, and A Cook at Heart

Monster Magic Cookie Bars

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So we’ve all heard of the classic dessert known as Magic Bars.  You know, the bars with a graham cracker crust that’s topped by condensed milk, chocolate chips, chopped nuts and coconut?  Yes, you know know what I’m talking about.  Well, as much as I love this classic, I have a deliciously rich new spin to share with you.
I now present you with Monster Magic Bars.  In my mind, these are what would come about if Monster Cookies (or kitchen sink cookies) met Magic bars and they had babies.  Brightly colored, rich, chocolatey, sweet babies.  Pure heaven in a bar.  This dessert has a little bit of everything, so it’s sure to fit any taste.  Plus it’s somewhat healthy too; I mean it does have oats.  Oats are a healthy breakfast food; therefore making this dessert both healthy and a perfeclty realistic option for breakfast!  Haha.  I’m just kidding.  Maybe.  No, really.  Just kidding. 

These bars are delicious and incredibly easy to put together, making this the perfect dessert for any occassion.  Something else I love about these bars is that they are easily customizable for any taste.  The original, classic magic bars consist of a few simple ingredients that combine to make one delicious dessert.  This recipe starts with the same graham cracker base, topped by condensed milk and then a plethora of toppings from candy, to oats, to peanut butter.  There are so many flavors and textures going on in this dessert; sweet, salty, crunchy, and chewy.  This bar has it all.  As you can see, the topping options are endless.  I already have a few other flavor combos that I can’t wait to try!   

Monster Magic Cookie Bars

Ingredients:

1 1/4 Cups (about 9 full crackers) graham cracker crumbs
4 Tbsp butter
1 Can sweetened condensed milk
3/4 Cups quick cooking oats
3/4 Cups M&M’s
3/4 Cups chocolate chips
1/2 Cup sweetened, shredded coconut
1/4 Cup creamy peanut butter

Directions:

Preheat oven to 350. 

Line a 9×13 pan with parchment paper and set aside.

Place butter into a microwave safe bowl, place in microwave and heat to melt.  Add the cracker crumbs and stir until completely combined.  Pour the crumb mixture into the prepared baking pan.  Using your hands, spread the crumbs evenly over the bottom and press to pack down. 

Place the peanut butter in a heat safe bowl and microwave until the consistency is runny, and easily drizzled, about 15-25 seconds.

Meanwhile, pour the condensed milk over the packed cracker crumbs.  Spread to form an even layer.  Sprinkle the oats, m&m’s, chocolate chips, and coconut over the condensed milk.  Drizzle the softened peanut butter over the chocolate and candy mixture.  Place the bars in the preheated oven and bake for 30 minutes, until browned and edges are pulling away from the sides.

Remove bars from oven and allow to cool in the pan for 5-10 minutes.  Tightly grab the excess parchment paper and remove the bars from the pan.  Allow to cool completely, cut and serve.

Recipe source: slightly adapted from Something Swanky  

Jalapeno-Cream Cheese Rice

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I am so excited to share this recipe with you!  This particular recipe has been a long time coming.  I know, I know, you’re thinking a little rice, cheese and few other ingredients; what’s so special about that?  Well, it’s so special because it’s so delicious.  I was first introduced to this side when I visited a local restaurant and had their shrimp enchiladas that was paired with garlic-jalapeno black beans and this deliciously rich, creamy and cheesy jalapeno-cream cheese rice.

This rice is simple yet delicious and pairs wonderfully with various entrees.  It starts out by combing cooked rice, cream cheese, sour cream, and diced jalapenos and mixing until incorporated.  The rice is then evenly spread in a baking dish, topped with shredded cheese and baked to achieve a creamy, yet slightly crunchy dish.  The rice is perfectly creamy, with a hint of spice from the jalapenos, and slighty tangy from the cream cheese and sour cream.  The cheese is rich, sharp and ooey gooey satisfaction.  We’ve enjoyed this as a side with multiple Mexican inspired meals and it has quickly become a household favorite.  I know once you try this it will become a favorite in your house, as well!

Jalapeno-Cream Cheese Rice

Ingredients:

1 Cup rice
4 oz cream cheese, room temperature
1/2 Cup sour cream
2-3 Tbsp pickled jalepeno slices, diced
1-2 Tbsp pickling juice from the pickled jalapenos
1/2-3/4 Cup colby jack cheese

Directions:

Cook rice according to package directions.

Preheat oven to 350.  Lightly spray a shallow 2 quart casserole dish with non-stick cooking spray.

Combine cooked rice, cream cheese, sour cream, diced jalapenos, and 1 tablespoon pickling juice.  Taste, add more pickling juice, if desired.  Spread evenly in prepared baking dish.  Top with shredded cheese and bake for 15-20 minutes, until cheese is melted and slightly bubbly.  Remove from oven, allow to cool for 5 minutes then serve.

Recipe source: inspired by Trio’s Restaurant

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

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Salads have to be one of my favorite foods.  First, and foremost, they are delicious.  They are light, healthy and can be topped and adorned to fit any taste.  Even the tastes of the pickiest eaters.  They can even quench the hunger of those “meat and potatoes” guys, aka my husband.  Although, I can have a salad filled with plenty of vegetables, and sometimes, fruit, Spencer needs a little more heartiness to bed of veggies.  So to give him the same healthy benefits of a salad with a little more heartiness, we’ll typically add a grilled chicken breast. 
We have been on quite the salad kick lately, and each salad has been out of this world.  Now that I am incorporating more salads in our weekly menu, I and finding more and more recipes that are an intruiging mixture of flavor combination and textures.  My archive of salad recipes is rapidly growing and I now have a plethora of recipes I can’t wait to try.  This recipe is one of the first recipes I came across that really wowed me.  Chunks of fresh fruit and vegetables, which is right of my alley, topped with a seasoned, grilled chicken breast which is perfect for Spencer.

This salad starts out with chicken that is flattened to desired thinness; seasoned and then grilled to perfection.  The dressing is a combination of fresh pineapple, pepper, garlic, orange juice and vinegar and is blended to create a beautifully vibrant and flavorful dressing.  This dressing hits all notes; sweet, spicy, tangy and savory.  The vegetables and remaining pineapple are given a light toss in this delicious dressing to make sure every ingredient is evenly coated.  Once plated the chicken is then placed on a bed of lettuce and given an additional drizzle of the perfectly sweet and spicy dressing.  This salad has something for everyone and is sure to be a crowd pleaser.  This salad is perfect for utilizing all the fresh fruits and vegetables summer has to offer.  It’s also perfect for a hot, summer day.  Plus, all the vibrant colors make for one beautifully plated meal! 
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients:

1 Pound boneless, skinless chicken breast
1 tsp chili powder
1/2 Tsp salt
1/2 Tsp pepper
1 1/4 Cups fresh pineapple, cubed (about 8 oz) and divided
3 Tbsp fresh cilantro, finely chopped
2 Tbsp orange juice
4 Tsp apple cider vinegar
1/2 Serrano pepper, seeded and diced
1 Large garlic clove, minced
1/4 Cup extra virgin olive oil
2/3 Cup red bell pepper, thinly sliced
1/2 Cup sliced red onion, thinly sliced
1 (5oz) package baby spinach (about 8 cups)
Non-stick cooking spray

Directions:

Preheat grill pan over medium heat.  Place chicken between 2 pieces plastic wrap and lightly pound with a meat tenderizer or heavy pan.  Season chicken with salt, pepper and chili powder.  Spray heated grill pan with non-stick cooking spray, place chicken on the hot pan.  Cook chicken 3-5 minutes per side, until cooked through.  Once thoroughly cooked, set aside.

Combine half of the pineapple, cilantro, orange juice, cider vinegar, serrano pepper, and garlic in a blender or food processor.  Pulse until mixture is combined and smooth.  With blender, or food processor, on slowly stream in the olive oil until combined and blended.

Cut, diagonally, across the grain into thin pieces.  Place the remaining pineapple, red onion, bell pepper, and spinach in a large bowl.  Drizzle with 3/4 cup of the dressing and toss to coat.  Divide evenly among 4 plates, top with equal amounts of sliced chicken.  Drizzle the salad evenly with the remaining dressing.

Recipe source: slightly adapted from Cooking Light, July 2010

SRC: Homemade Granola

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This is my third round in the Secret Recipe Club, and I am really enjoying it.  It’s exposed so many other blogs to me that I would not have otherwise come across.  I thoroughly enjoy perusing over the blog I’m assigned every month.  It’s so much fun to see what types of recipes they enjoy, and learning about new foods, cultures and techniques.  This month I was assinged a blog called Veggie Wiz, which is a blog written by Apeksha, who is from India, and enjoys vegetarian cuisine.

Apeksha had many recipes that looked amazing, and I have bookmarked many of them to try in the future.  The recipe I decided to make for the Secret Recipe Club reveal was simple, yet something I’ve been wanting to make for quite some time, homemade granola.  I am so glad that I came across this recipe for the challenge, because I finally had some motivation to make it.  Not that you really need motivation to make homemade granola, or a lot of time for that matter.  It has just been one of those things that has gotten pushed further and further down on my list of things to make.  Well, I finally got around to making it and I’m so glad!

This granola was incredibly easy to make, quick to put together, and delicious.  This recipe uses quick cooking oats, rather than the rolled oats which cuts down the cooking time drastically.  I love the idea of making homemade granola, because it can be customized to suit your taste; add more fruit, less fruit, chocolate or whatever your heart desires.  Granola is so versatile; it can be enjoyed alone as a snack, on yogurt, fruit or whatever else you can dream up.  Your imagination is your limit!   

Homemade Granola

Ingredients:

2 Cups instant oats
1/2 Cup walnuts, roughly chopped
1/2 Cup almonds, chopped
3 Tbsp raisins
1/4 Cup dried cranberries
1/4 Cup dried apricots, roughly chopped
1/4 Cup brown sugar
1 Tsp cinnamon
1/4 Tsp salt
1 Tsp vanilla
1/4 Cup honey
2 Tbsp vegetable oil

Directions:

Preheat oven to 300.  Line a baking sheet with parchment paper and set aside. 

Place oats, walnuts and almonds in a large bowl and stir to combine.  Add the salt, sugar and cinnamon and stir again to combine.

Pour the honey and vegetable oil in a small saucepan and place over low-medium heat.  Stir occassionally, until the mixture has thinned and come together.  Remove from heat and stir in vanilla extract.  Pour the heated mixture over the oat mixture and toss to combine and coate.  Spread the coated oat mixture evenly onto the baking sheet and bake for 15 minutes, tossing/stirring the mixture every 5 minutes.  Remove from oven and add the raisins, cranberries, and apricots and toss to combine.  Allow granola to cool for an hour, store in an airtight container.

Recipe source: slightly adapted from Veggie Wiz

Blueberry Grilled Cheese

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April is national grilled cheese month!  How awesome is that?  A whole month that is strictly dedicated the amazing sandwich we all know and love, the grilled cheese.  Not that I ever need a reason to indulge in a grilled cheese sandwich, but it’s always nice to have an excuse every now and then.  Right?  Right!  Now, you didn’t think I would let the month of grilled cheeses April pass by without sharing some type fabulous grilled cheese recipe, did you?  Of course not! 

Again, not that I have to have a reason to indulge in foods, but it’s always nice to have an excuse and food holidays present that perfect opportunity to get in the kitchen and bake, broil, fry, saute or grill some wonderfully delicious food.  I mean, it would be an insult not to acknowledge a particular food during it’s special day or month.  We are going to end this week with a bang…and on a sweet note.  Yes, a sweet note.  A dessert grilled cheese!

In February we went to visit my brother-in-law and sister-in-law.  They had mentioned something about a restaurant that offered a menu full of grilled cheeses.  Yes, such a place does exist and we went there!  You know me, I love my ooey gooey, cheesy goodness; and trust me, my meal was delicious.  But as much as I like my savory, I LOVE my sweets.  When I opened the menu I saw a picture of a dessert grilled cheese; a rich yet light and sweet blueberry-mascarpone filling sandwiched between two layers of pound cake, grilled to perfection then dusted with powdered sugar and drizzled with honey.  I knew I HAD to have this. I NEEDED this. So I got it.  Not only did it meet my expectations; it succeeded them.  The outside of the bread is slightly crunchy and toasted, while the inner layer of bread is soft, moist and fluffy.  The filling is sweet, but not overly sweet, and light and the fresh, sweet blueberries scattered throughout add a natural sweetness that compliments the filling perfectly.  The light dusting of powdered sugar lends another layer of sweetness, and the drizzle of honey pulls everything together, making this dessert perfect.  It’s sweet and indulgent, but surprisingly light. 

I thoroughly enjoyed the original blueberry grilled cheese I had at the restaurant, but I knew my enjoyment would be shortlived since we don’t have one of these fabulous restaurants in our town.  So what does every foodie do to ensure they are able to enjoy an appetizer, meal or dessert anytime they want?  Why take notes and re-create the dish, of course.  That’s exactly what I did with this dessert grilled cheese and I have to admit, I think my version is just as good as the original!  Now go ahead, go make you a meal full of grilled cheese goodness; being sure to end with this sandwich, of course!

Blueberry Grilled Cheese

Ingredients:

4 Thick slices pound cake, homemade or storebought
1/4 Cup blueberries
2 Tbsp unsalted butter, room temperature
1/4 Cup mascarpone cheese
3 Oz cream cheese
1/2 Tbsp milk
4 1/2 Tbsp powdered sugar, plus more for topping
Honey, for drizzling

Directions:

Place mascarpone cheese and cream cheese in a medium bowl, using an electric mixer on medium beat the ingredients until light and fluffy, about 2-3 minutes.  Add the powdered sugar and continue beating until incorporated.  Then add milk and beat until combined.  Mixture should be light and fluffy, spreadable but not runny.  If the mixture is too thin add more powdered sugar, 1/2 tablespoon at a time, if it’s too thick gradually add more milk until desired consistency is achieved.  Place in refrigerator and allow to chill.

Meanwhile, place a large skillet over low heat.  Spread butter on one side of each slice of pound cake.  Place cake, butter side down, on the hot pan and toast until until golden and slightly crispy.  Remove from pan, place 2 pieces of bread ,toasted side down, and then place desired amount of filling on the bread.  Sprinkle 1/8 cup blueberries onto the filling.  Top each sandwich with remaining toasted bread, dust with powdered sugar and drizzle with honey.

Recipe source: inspired by  Hammontrees 

Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce

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I have a recipe to share with you just in time for spring and summer, and all those wonderful, fresh garden vegetables!  It’s  a dish that is easy and so quick to put together  This chicken was filling, deliciously juicy and full of so much flavor.

This recipe starts off with a perfectly cooked juicy chicken breast.  I love using this technique to cook chicken, it results in crispy, yet tender chicken every time.  This method simply consists of heating a skillet, adding oil, lightly seasoning the chicken then cooking the it for a few minutes on each side.  It’s nothing special or high tech, just simple ingredients and a simple technique that yeilds a perfectly juicy piece of meat every time.  This lightly crispy and completely tender chicken serves as a palate for what’s to come.  A sauce that is incredibly flavorful, creamy and full of flavor.   
This sauce starts out by roasting onions, peppers and tomatillos.  This process adds so much flavor to the vegetables and the overall taste of the sauce.  The slightly charred vegetables are then placed in a food processor and accompanied by buttery avocados, bright and earthy cilantro (I LOVE cilantro), and last but not least lime juice that adds a slight tartness that helps pull the sauce together.  Once blended to perfection; half and half is streamed in to create the perfectly creamy sauce you see pictured.  You’ve got flavors in this sauce that hit every note; tart, tangy, buttery, smoky and creamy.  Simple perfection!  This sauce, although a delicious topping on this chicken, would be a perfect dip addiction to any appetizer bar or taco bar.

This meal was a crowd pleaser in my house, that resulted in three very clean plates.  I’m talking spotless plates, not a chicken crumb or drop of sauce was to be found!  This is nice enough to serve to dinner guests, but also quick enough to put together for a week night meal.  Serve along side a tomato, onion and cilantro salad, green salad or
black bean, corn and tomato salad.  You have a meal that is perfect for summer, light and refreshing and filling.  I was so excited to try this meal and I’m even more excited to be sharing it with you today!  I promise, you won’t be disappointed.

Chicken with Creamy Green Chile, Tomatillo and Avocado Sauce

Ingredients:

1 Small onion, peeled and quartered
1 Jalapeno, stemmed, seeded and halved
1 Poblano pepper, stemmed, seeded and quartered
1 Cloved garlic, peeled
2 Medium (3 small) tomatillos, husk removed, cored and quartered
1-2 Tbsp canola oil, divided
1 Avocado, peeled and seed removed
1/4 Cup cilantro
2 Tbsp fresh lime juice (about 1 lime)
1/4 Cup half and half
4 (5oz)Small chicken breasts

Directions:

Preheat broiler.  Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.  Place onion, jalapeno, poblano pepper, tomatillos and garlic in the prepared, broiler safe pan.  Drizzle the vegetables with about 2 teaspoons of canola oil and place under broiler.  Broil for 3-5 minutes, until vegetables begin to char and soften.  Remove from broiler and place in food processor and allow to cool slightly.

Meanwhile, place a medium skillet over medium heat.  Season chicken breasts with salt and pepper.  Add 2 tablespoons of vegetable oil to the hot pan then add chicken.  Cook chicken 4-5 minutes on each side, until chicken is cooked through and golden-brown in color.

Once the roasted vegetables have cooled add the avocado, cilantro, lime juice to the food processor.  Turn the food processor on and allow foods to process until well blended.  Once combined, slowly stream in the cream until desired consistency is achieved.  Season with salt and pepper.

Place chicken on serving dish and top with sauce.  Store any remaining sauce in an airtight container in the refrigerator for up to 2 days.

Recipe source: adapted from Food and Wine Annual Cookbook 2010, via Our Life in Food as seen on Elly Says Opa

Skillet Macaroni and Cheese with Broccoli

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Macaroni and cheese is one of my all time favorite comfort foods.  I mean, just the sound of it is comforting; mac and cheese.  Don’t you think?  I’m glad we agree!  As much as I love a dish of classic mac and cheese, I am always eager to try new variations of this delicious classic.  

 I love this recipe for many reasons, the main reason being it’s mac and cheese!  I have been craving a pasta recipe that incorporated broccoli, and this met and exceeded my expectations.  This dish is wonderful because it is perfect to throw together on a week night, as it comes together relatively quickly.  Another plus, it only dirties up one dish!  It incorporates a vegetable.  And most importantly, it’s full of cheesy goodness.  There are multitude of flavors going on in this dish that compliment each other wonderfully.  I love the sharp tang from the cheddar, the ooey gooey goodness from the Monterey Jack, a hint of spice from the hot sauce and the red pepper flakes.  Once all these flavors are combined, you’ve got a dish that is a crowd pleaser for both young and old.  Plus it’s good for you since broccoli is incorporated!   

Skillet Macaroni and Cheese with Broccoli

Ingredients:

4 Cups water, plus more as needed
10-12 oz broccoli florets, cut into bite-size pieces
3 Tbsp unsalted butter
1 (12oz) can evaporated milk
1/4 Tsp hot sauce
3 Garlic cloves, minced
1/4 Tsp red pepper flakes
3/4 Tsp cornstarch
1/2 Tsp dry mustard
Salt and pepper
12 oz pasta
6 oz extra sharp white cheddar cheese, shredded (about 1 1/2 cups)
6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)

Directions:

Place a 12 inch skillet over medium-high heat, add 1/2 cup water and bring to a boil.  Add broccoli and season with a dash of salt, cover and cook until broccoli is tender, about 5 minutes.  Drain broccoli and set aside.

Wipe any remaining broccoli out of skillet and return to low-medium heat.  Add butter and allow to melt.  Add the garlic and pepper flakes, cook until fragrant, about 1 minute.  Add the remaining 3 1/2 cups water, 1 cup of evaporated milk, 1/2 teaspoon of salt and the pasta and stir to combine.  Bring the mixture to a fast simmer, and cook.  Stir mixture frequently, until pasta is tender and the sauce has thickened, about 9-12 minutes.

In a separate cup whisk together the remaining 1/2 cup evaporated milk, dry mustard, hot sauce, and cornstarch.  Stir the mixture into the pasta mixture and continue to simmer for an additional 2-3 minutes, until sauce has thickened.

Remove from heat.  Add the sharp cheddar and Monterey Jack to the pasta and stir to melt the cheese.  If the mixture seems too thick, add and addtional 1-2 tablespoons of water.  Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper.  Allow to rest 5-10 minutes before serving.

Recipe source: adapted from America’s Test Kitchen’s Pasta Revolution, via Pink-Parsley

Roasted Tomatillo, Onion, and Poblano Guacomole

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I am a condiment girl.  I love dips, sauces and dressing.  Honestly, I could very easily make a meal out of salsa, cheese dip and guacomole.  There is just something completely satisfying and delicious about that tasty trio.  Since I’m such a huge fan of condiments and dips, it’s no surprise that I can never get enough guacomole.  I love trying new variations of this classic dip, previously I made goat cheese and roasted poblano guacomole and it was amazing!  When we had tacos a few nights ago I wanted to make guacomole as a side but I wanted to give it a little twist, so I decided to roast some of the vegetables before combining all the ingredients.

This dip starts out by roasting tomatillos, white onion and a poblano pepper.  I love the deep rich flavor that is achieved by roasting the vegetables.  It adds a nice smokiness to the overall flavor of the dip.  The cilantro helps add a bright earthy flavor to the dip, while the lime lends brightness and slight tartness to the dip.  Fresh, grape tomatoes not only add a bright splash of color but a refreshing burst of flavor to this already refreshing dip, making this a dip that will not only be addicting but a a crowd pleaser!

Roasted Tomatillo, Onion, and Poblano Guacomole

Ingredients:

4 Avocados
3 Small tomatillos
1 Poblano pepper
1/2 White onion
1/4 Cup grape tomatoes, quartered
1 1/2 Tbsp fresh squeezed lime juice
3 Tbsp cilantro
1/4 Tsp garlic powder
1/8 Tsp cumin
Salt and pepper, to taste
Dash of hot sauce

Directions:

Heat broiler.

Line a baking sheet with aluminum foil and spray with cooking spray.  Cut the poblano pepper in half and remove the seeds, place cut side down on baking sheet.  Thickly slice half a white onion and place on baking sheet.  Remove husks from tomatillos, cut in half and place on baking sheet.  Place baking sheet under broiler and allow to cook until skin on pepper is blistered and onions are slightly brown.  Remove from broiler and allow to cool slightly.

Place avocados, cilantro, roasted pepper, onion, and tomatillos in a food processor and pulse until mixture combines, about 8-10 quick pulses.  Season with garlic powder, cumin, salt and pepper, hot sauce and lime juice and pulse an additional 5-7 times, until mixture is smooth and seasoning is incorporated.  Refrigerate until ready to serve.

Recipe source:  Inspired by Goat cheese and roasted poblano guacomole

Brown Butter Banana Caramel Muffins

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A few weeks ago I shared a recipe for brown butter banana muffins with streusel,  honestly didn’t think anything could top those muffins.  Or even come close to topping them, for that matter.  All that changed when I decided to make those muffins again, except this time I eleminated the streusel and added a layer of homemade caramel in the center of the muffin. Yes, I did!  And let me tell you these were delicious.

These muffins were still full of the earthy, nutty flavor from the brown butter.  They were still light and fluffy from the egg whites that were folded into the batter.  They not only had the slight caramel flavor from brown sugar, but they were also given a punch of flavor from the layer of caramel that is baked between the layers of the muffin.  We’re talking two types of caramel here folks.  Don’t tell me that’s not exciting!  You not only have a layer of caramel sauce but a caramel candy as well.  WOW.  Is your mouth watering yet?  And as much as this may sound like a dessert with brown sugar, vanilla and caramel sauce, I promise it’s still a legitimate breakfast item.  Although I’m sure your tummy, family and friends wouldn’t mind if you tried to pass them off as dessert to top off a delicious meal you prepared! 

You MUST enjoy one of these while they are still warm from the oven.  Biting into one of these muffins while the caramel is still warm and gooey is amazing.  It transports you to your happy place.  And, if only for a moment, you have no worries in the world…except making sure that every ounce of that delicious caramel makes it into your mouth.  These are the perfect way to start of any day, so be sure to make these for you and your family soon.  Even this weekend!

Brown Butter Banana Caramel Muffins

Ingredients:

1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)
Caramel sauce, homemade or store bought
12 chewy caramel candies

Directions:

Preheat oven to 350. Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place butter in medium saucepan over medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen. Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form. Set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt. Add the sugars and stir to combine. Add the egg yolks, vanilla and browned butter and whisk to combine. Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined. Add the remaining egg whites, fold gently until no white is visible.

Spoon 2-2 1/2 tablespoons batter into each liner. Place 1 caramel candy in the center of the batter, spoon 1 tsp caramel sauce over the batter, then top the caramel with an additional 2-21/2 tablespoons batter, each muffin should be a little over 3/4 full.  Place in oven and bake for 10-12 minutes, until muffins are golden and set. Immediately remove from muffin tin and transfer to cooling rack to cool completely. Store in an airtight container.

Recipe source: A Lynsey Original

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