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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Merry Christmas

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We hope you have a very Merry Christmas and best of new year’s.  We are truly blessed and we count our blessings every single day.  We have had a blast with our little man over the past year, I can’t believe he’s 2 now!  We are looking forward to more fun, adventures and memories in 2012.  I can’t wait to see what God has in store for us this next year. 

Here’s to lots of yummy food, many memories, and tons of quality time with family and friends. 

May God bless you and your family.  And remeber, JESUS is the reason we have this wonderful season. 
Merry Christmas and happy new year,
Spencer, Lynsey and Tucker

Gingersnaps

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Gingersnaps are one of my favorite cookies.  I have always been a fan of them.  As a little girl, I remember standing by the oven waiting on my Grandma to pull out a fresh batch and it was all I could do to restrain myself to let them cool enough for me to touch.  There was just nothing better than having a gingersnap fresh from the oven, while they were still warm and having a large glass of cold milk to accompany it.  It’s still the same for me today, I can’t wait to have one…or two or three…fresh from the oven.  There’s just nothing like it. 

For me, it seems like the Christmas season hasn’t officially begun until I’ve had gingersnaps, chocolate crinkle cookies, and a few other delicious treats.  To me, these cookies scream Christmas and winter.  The flavors fit perfectly with this time of year.  I love the combination of sweet paired with the warm spices in this cookie.  There’s just something so comforting about these cookies.  The would make the perfect gift for any sweet lover in your life and Santa would enjoy a plate of these with a tall glass of milk on Saturday night!

Gingersnaps

Ingredients:

3/4 Cup unsalted butter, room temperature
1/2 Cup dark brown sugar
1/2 Cup granulated sugar
1/2 Tsp baking soda
1/2 Tsp salt
2 Cups all-purpose flour
1 1/2 Tsp smoked Siagon cinnamon
1 1/2 Tsps ground ginger
1/2 Tsp cloves
1/4 Cup molasses
1 Large egg, room temperature
1/2 Tsp vanilla
1 Cup Sugar in the Raw, for rolling

Directions:

Line baking sheets with silicon mat or parchment paper and set aside.

In a medium bowl sift the baking soda, flour, cinnamon, salt, ginger and cloves together and set aside.

Place the butter and sugars in the bowl of an electric mixer and mix on medium-high until light and fluffy, about 2 to 3 minutes.  Add the molasses, egg and vanilla to the butter mixture and mix to incorporate.  Add the flour mixture to the butter mixture and mix until combined.  Cover the dough and refrigerate for at least an hour.    

When ready to bake, preheat ove to 350.

Place the sugar in the raw in a bowl and set aside.  Remove the dough from the refrigerator and roll into 1 inch balls.  Roll each dough ball in the sugar and place on the prepared baking sheet, spacing the cookies approximately 2 inches apart.  Using the bottom of a glass, gently press each cookie to flatten slightly.  Continue the process with the remaining dough.

Bake the cookies for 11-14 minutes, or until the cookies feel dry and firm*.  Move the cookies to a wire rack and allow to cool completely.

*the longer they cook the more crispy they’ll be

Recipe source: very slightly adapted from Joy of Baking

Fleur De Sel Caramels

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I am a huge fan of caramel.  Caramel apples.  Caramel candy.  Caramel syrup.  If it involves caramel you can count me in!  There is just something irresistable about the rich, chewy, butteriness of chewy caramel candy.  Pair that with a sprinkle of fleur de sel and you’ve got the perfect combination of sweet and salty.  These caramels not only have fleur de sel in them but they are garnished with some as well, which adds a touch of sparkle to this treat. 

Caramels may not be the most fancy or snazzy candy for the holiday season, but in my opinion you just can’t beat a really good caramel.  It doesn’t get much better than making your own candy, I honestly think I’m getting addicted!  It’s so gratifying to make your own caramel.  This process starts with a few simple ingredients, that are probably staples in every pantry, and then ends with a delicious, chewy candy. 

There really isn’t a lot to these caramels, a little patience and a candy thermometer is all you need.  Watching the granulated sugar transform to a rich, amber colored syrup is so fun and exciting because after that your just a few simple steps away to having a delicious candy.  I believe these would make a perfect addition to any Christmas goody basket.  Oh, and be sure to make extra so you can enjoy some yourself!   

Fleur De Sel Caramels

Ingredients:

Vegetable oil
1 1/2 Cups sugar
1/4 Cup light corn syrup
1 Cup heavy cream
5 Tbsp unsalted butter
1 Tsp fine fleur de sel, plus extra for sprinkling
1/2 Tsp pure vanilla extract
1/4 Cup water

Directions:

Line an 8 inch baking pan with parchment paper and brush with oil.  Allow the paper to drape over 2 of the sides.  Set aside.

Combine water, sugar, and corn syrup in a deep sauce pan and bring to a boil.  Boil until the mixture is golden brown.  Do not stir the mixture, just swirl the pan to mix the ingredients.  Watch carefully, it will easily burn close to the end.

Meanwhile, in a small sauce pan, combine the cream, butter, and 1 teaspoon of fleur de sel and bring to a simmer over medium heat.  Once the butter has melted, remove from heat and set aside.

When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture.  Be careful as it will bubble up violently.  Stir in the vanilla with a wooden spool and cook over medium-low heat for about 10 minutes, or until a candy thermometer reaches 248 (firm ball).  Very carefully pour the mixture into the prepared pan and refrigerate a few hours, until firm.

When the caramels are cold, remove the sheet from the pan and place on a cutting board.  Cut the sheet in half.  Starting with the long side, roll the caramel tightly into an 8 inch long log.  Repeat with the remaining caramel.  Sprinkle both logs with the fleur de sel, trim the ends and cut each log into 8 pieces.  Cut parchment paper into 4×5 inch pieces and wrap individually, twisting the ends.  Store in the refrigerator and serve chilled. 

Recipe Source: Barefoot Contessa

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

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The past few weeks have been incredibly busy.  Not only am I preparing for Christmas, but I had the privilage of making a wedding cake for a co-workers daughter, and I have also been preparing for Tucker’s 2nd birthday (there will a post about that soon!).  If you’re wondering, the wedding cake turned out wonderful.  The bride wanted a simple cake; white cake with buttercream, and wanted a very simple desing.  The end result was simple, elegant and beautiful.  I will post pictures soon.  So needless to say the past few weeks have been complete chaos, but an absolute blast.  Since I’ve been so wrapped up in wedding cakes and birthday planning, my blog has suffered a little bit.  So for all of you still out there, waiting on the next delicious dish to be posted, I appreciate your patience.  I am back and I think this recipe is the perfect recipe to start back with!

Cranberries are typically associated with the holidays, and mostly thought of as being served as a side.  Well, in this dish they are still a side but they are so much more than that canned jellied stuff that is placed on your Thanksgiving or Christmas table.  This cranberry-pecan salsa is amazing!  It’s sweet, tangy, spicy and crunchy.  The quesadillas are just as amazing.  The meaty, butteriness of the mushrooms with flavors of both the goat cheese and the pepper jack cheese make for a delicious and hearty meal.  Topping the quesadillas with the salsa is the perfect combination of multiple flavors.  I think each bites hits every sensor on your palate.

I can honestly say that this has been one of my favorite meals lately.  It’s something different and out of the norm for us.  While the flavor combinations are different, and something I don’t think I would personally pair together, they marry so well together and make for a delicious and healthy meal!  Spencer enjoyed this as well as Tucker.  He’s wasn’t a huge fan of the salsa but he had his share of quesadillas and then some.  While we enjoyed this as a main dish for supper one night, this would make a wonderful appetizer. 

This would be a perfect and festive appetizer to add to your Christmas spread of appetizers.  The quesadillas are easy to eat and the cranberry-pecan salsa would add a festive touch of color to any table. 

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Ingredients:

Cranberry-Pecan Salsa-

1/2 Cup whole pecans
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1/3 Cup sugar
1 Tbsp dijon mustard
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper
2 Cups fresh cranberries
1 Shallot, diced
1 Jalapeno, seeded and minced (optional)

Wild Mushroom and Goat Cheese Quesadillas-

6 Tbsp unsalted butter
1 Yellow onion, coarsly chopped
1 1/2 Pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 Pound cremini mushrooms, sliced
4 Cloves garlic, minced
1 Tsp Kosher salt
2 Tbsp Worcestershire sauce
2/3 Cup dry white wine
1/2 Tsp ground white pepper
8 8-in flour tortillas
2 Cups (8 ounces) shredded monterey jack cheese
3 Cups (15 ounces) crumbled fresh goat cheese

Directions:

For the cranberry-pecan salsa-

Combine the vinegar, olive oil, salt and pepper, sugar, mustard, orange zest and juice in a food processor and pulse to combine, about 30 seconds.  Add the cranberries, shallots, and jalapeno and pulse to coarsley chop.

Transfer to a bowl, cover and refrigerate until ready to serve.  Fold in pecans before serving.

For the Wild Mushroom and Goat Cheese Quesadillas-

Preheat oven to 350.

Melt butter in in a sauce pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt and worcestershire sauce and saute an additional 5 minutes.  Add the white wine and pepper and cook until most of the liquid has been absorbed, about 5 minutes.

While the mushrooms cook, coat a grill pan, griddle or skillet with cooking spray and pre-heat on high.

Lay a tortilla flat on the cooking surface and sprinkle with 1/4 cup monterey cheese over the whole tortilla.  Top half of the tortilla with 1/3 cup of the mushroom mixture, then sprinkle with thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until lightly browned and crunchy, then flip and cook until the other sided has browned.

Transfer to an oven-safe plate or pan and place in oven to keep warm until serving.  Repeat with remaining tortillas.  To serve, cut each tortilla into 3-4 wedges and serve with salsa.

Recipe source: Pink Parsley originally from The Pastry Queen Christmas

Sweet Potato Soup

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Thanksgiving has come and gone along with all of that delicious food.  I know I enjoyed every bite and I hope you did too.  Now Christmas is just days away!  Can you believe it?  Don’t worry, I’m not even going to ask you about how much shopping you’ve done.  I do have to brag on myself though; I started my shopping earlier than I ever have before and I’m 99.9% done!  I can’t believe it!

Now that Thanksgiving is over, do you still have some leftover ingredients sitting around that never got used for the big meal?  I just happened to have a few large sweet potatoes leftover that were just itching to be used up.  Since they didn’t make their appearance on Thanksgiving day I thought I would use them for this soup I saw on Amy’s blog, sing for your supper.  As soon as I saw this recipe it started calling my name.  I love all things sweet potato and this soup sounded like it would be right up my alley.  She got the inspiration for this soup from a traditional Thanksgiving side, sweet potato casserole.  That comparrison along was enough to make me want to give it a try, but if that’s not enough for your then take a peek at this list of ingredients.  Go ahead.  Now, tell me if this soup doesn’t sound good? 

This soup was delicious.  The sweet potato base paired with brown sugar, butter, sweet and tangy orange juice and a hint of spice from the cayenne pepper made for a perfectly flavored soup.  I topped it with some spicy candied pecans and paired it with a smoked cheddar and apple grilled cheese.  I have to say that this was one of my favorite meals I’ve made recently.  Simple yet delicious.  If you’re still needing your sweet potato casserole fix then look no further.  This is the dish for you and to make it better, as if it could get any better, it doesn’t take as long to make as the casserole!  Enjoy this soup soon.  You’ll be glad you did!

Sweet Potato Soup

Ingredients:

4 Large sweet potatoes, peeled and cut into large cubes
2 Cups chicken broth, plus more as needed
2 Cups water
Salt and pepper, to taste
2 Tbsp butter
1/3-1/2 Cup brown sugar, depending on the desired sweetness
Splash of orange juice
1/8 Tsp cayenne pepper

Directions:

Place the sweet potatoes, chicken broth and water in a large stock pot and bring to a boil.  Cook for about 20-30 minutes, or until potatoes are fork tender.  Using an immersion blender, puree the soup until smooth and free of lumps.  Add the salt, pepper, butter, brown sugar, orange juice, and cayenne pepper and stir to combine.  Adjust seasonings and add broth if soup is too thick.  Once soup is to your desired taste and consistency ladle into bowls, top with toasted or candied pecans and enjoy.

Recipe source: Sing for your Supper

Sauteed Andouille with greens and polenta

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When I came across this recipe on Elly’s blog I was instantly drawn in and after reading her post I knew this was a recipe that I had to try for myself.  Not only did the beautiful picture of the colorful meal draw me in but the list of ingredients, themselves, won me over as well.  When Elly initially made this dish she made a few adaptations for various reasons, but mainly because she didn’t have some of the ingredients on hand.  I made this recipe using Elly’s modifications, since I had everything in her version already in my pantry.

To me, this recipe seems like it’s a true, cozy and comforting meal.  There is just something about the earthy greens, vibrant red peppers, sausage and polenta encompasses all the flavors of fall and winter.  This meal is one that is full of many different flavors and textures and when combined it’s the perfect mix of crunchy, chewy, creamy, salty and cheesy. 

The simplicity of this meal only made it that much more appealing.  If you’re like me, you can never have too many meals stashed away that are not only delicious, but healthy and quick as well.  This is definitely one meal that I will make over and over and that will be stashed with my “go to” quick, week night meals.  Not only was I please with the outcome, but Spencer and Tucker were as well.   

Sauteed Andouille with Greens and Polenta

Ingredients:

1 large bunch collard greens, thick stems removed, chopped into 1″ pieces

3/4 lb. andouille sausage, sliced
1 Small onion, halved and thinly sliced
1 Red bell pepper, thinly sliced
2 Cloves garlic
1/4 Tsp crushed red pepper
2/3 Cup cornmeal
3/4 Cup milk
1 1/2 Cups chicken broth, divided
3 Oz sharp white cheddar, shredded
1 Tbsp butter

Directions:

Bring a large pot of salted water to a boil. Add the collards and simmer until tender, about 6-8 minutes. Drain well.

Place a large sauté pan over medium-high and add the sliced andouille sausage directly to the hot pan. Cook until nicely browned, about 4 minutes. Remove from pan with a slotted spoon. Stir in the onion and bell pepper, and cook until tender. Add the garlic, crushed red pepper, sausage, and the cooked collards. Stir until the collards and sausage are reheated.

Meanwhile, make the polenta. Place the milk and 1 cup of chicken broth in a medium suacepan and bring to a boil over medium heat. Slowly add the polenta, whisking to incorporate and prevent any clumping. Reduce the heat to low and continue cooking until the mixture has thickened and the cornmeal is soft, stirring frequently. If the mixture gets too thick, add additional chicken broth.

Once the polenta is cooked remove from the heat.  Stir in the cheese and the butter. Season the polenta with salt and pepper to taste.

Spoon the andouille sausage and greens over the polenta and serve.
 
Recipe source: Elly Says Opa originally from Real Simple

Smokey Bean Soup with Ham and Bacon

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I mentioned previously that a fellow blogger unexpectedly lost her father on Thanksgiving morning.  In the blogging world you make connections with people from all over the place and develop relationships with others who have the same passion and interest as you.  I don’t personally know Annie or her family, but my heart goes out to her and her family during this time of grief and struggle.

On Thanksgiving morning she suffered a tragic loss.  A loss that was sudden.  A loss that was unexpected.  She suffered one of the worst kind of losses.  She lost her father.  Her father that was only 59 years old.  A loss of anyone at any time is a tragedy, but a loss that comes so unexpectedly is the worst.  Although I don’t know Annie personally, when I learned of the loss of her father I wanted to do something for her.  We don’t live in the same town or state, we are actually miles and miles apart but that doesn’t mean I can’t do something for her to let her know I’m thinking of her.

So what does one food blogger do for another to show them they are thinking of them, praying for them and hurting for them?  They cook something for them.  Something delicious.  Something comforting.  Soup.  I don’t know about you, but soup is so home-y and comforting.  It’s one of those foods I turn to during those times I need to feel comfort.  There’s something about a big pot of soup simmering on the stove that brings a sense of comfort and normalcy to those times that when there is nothing normal or comforting in your world.  Letting that soup simmer until it’s just perfect is a type of therapy, almost.  Although cooking isn’t therapy for all, there are many who find comfort not only in food but in the cooking process and just being in the kitchen. 

So, Annie, this big pot of soup is for you and your family during this time of loss and tragedy.  My heart goes out to you, your brother and your entire family.  I hurt for you and I am praying for you.  I know this isn’t much in the grand sceme of things but I just wanted you to know I’m thinking of you, praying for you and I’m here for you.  I know the road of healing will be a long and rocky one, to say the least, but you have overcome so much already and I know you will get through this as well.

Smokey Bean Soup with Ham and Bacon

Ingredients:

8 Slices bacon, plus an additional slice or two for garnish if desired
1 Cup chopped onion
3 Cloves garlic, minced
8 Oz diced smoked ham (about 2 cups)
2 Red potatoes, diced into bite size pieces (about 2-21/2 cups)
2 Cans great northern beans, drained and rinsed
1 1/2 Tsp smoked paprika
1/2 Tsp Kosher salt
1/8 Tsp black pepper
3 (14oz) Cans chicken stock
1/2-1 Tsp liquid smoke (optional)

Directions:

Slice bacon into bite size pieces and cook in a large stock pot until crisp.  Remove bacon and place on a paper towel lined plate and set aside.  Reserve 1 tablespoon of bacon drippings and dispose of the rest.

Place the onion and garlic in the stock pot with the bacon drippings and saute for about 2 minutes.  Add the diced ham, beans, paprika, salt and pepper to the pan and stir to combine.  Add the broth and potatoes.  Bring to a boil then reduce to a simmer.  Allow the soup to simmer for about 15 mintues, or until the potatoes are fork tender.  Remove from heat and add the liquid smoke and bacon and stir.   

Remove 3 cups of soup and place in a large bowl and puree with an immersion blender until smooth.  (A blender may be used in place of the immersion blender.)  Add the blended soup back to the pot and stir to combine.  Add additional salt and pepper if needed.  Ladle soup into bowls and top with extra bacon, if desired.

Recipe source: Our Best Bites

Chicken Club Sandwiches

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Lately I have been craving a chicken club sandwich something fierce.  I don’t know where this craving has come from but it’s here.  I have searched high and low for a chicken club that sounds like it would quench my craving but I have yet to find something that sounds like it would hit the spot.  So what’s a foodie to do when they can’t find the perfect sandwich to end their cravings?  Make one that will, of course!   So I did exactly that.

This sandwich, although nothing fancy, is probably one of the. best. sandwiches. Period!  The ingrdients were simple, and even better they are things that you probably already have around the house.  The chicken had the perfect amount of flavor, the sweet and tanginess of the honey mustard is a perfect combination.  Not only did the chicken have the perfect flavor it was incredibly moist, as well.  The sweetness of the Hawaiin buns added that much more to the taste of this sandwich.  Dress with a little mayonnaise, lettuce, tomato and salty bacon and you’ve got the perfect sandwich.


Chicken Club Sandwiches

Ingredients:


2 Chicken boneless, skinless chicken breast
1 Tbsp Dijon mustard
1 Tbsp spicy brown mustard
1/2 Tbsp yellow mustard
1 1/4 Tbsp honey
4-6 Slices bacon, cooked
Lettuce
Tomato
Mayonnaise
Hawaiin King Buns


Directions:


Preheat oven to 350.

Line a baking sheet with a silicone baking mat (or foil) spray lightely with cooking oil and set aside.

Combine the dijon, spicy, and yellow mustards with the honey and stir together.  Pour the mixture into a zip top bag along with the chicken.  Coat the chicken with the mustard mixture and allow to marinate for 30 minutes.

Place the chicken on the prepared baking sheet and bake for 20-30 minutes, depending on the thickness of your chicken breasts.

To prepare the sandwiches spread the desired amount of mayonnaise on each slice.  Place the chicken breast on the bottom part of the bun, top with lettuce, tomato and bacon and top with the top part of the bun.

Recipe source: A Lynsey original

Buttermilk Pie

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It’s National Pie Day!  Yes, pie has it’s own special day.  How fun is that?  I used this special day as inspiration to try a pie that I’ve heard a lot about but that I’ve never tried myself.  Buttermilk pie.  Have you heard of it?  I’m sure most of you have, and I’m sure a lot of you have even had one. 

If you are still unsure about this pie, here is a bit more information.  This is a pie that has been around for generations, and it’s a traditional southern style dessert.  This is nothing fancy; just eggs, butter, sugar, buttermilk and a few more ingredients comprise this pie.  It’s a simple, custard based pie that is made with buttermilk (just as the name indicates).  This is a pie that can be baked in a pie shell, but can be baked in just a pie dish as well (this is ideal for my mom since she just uses the crust as a utensil to hold the filling).  This would even be fun to put in mini pie dishes or ramikins for easy, individual serving portions.

Now if you’re still not too sure about this pie, wait before you switch pages or decide that this isn’t the pie for you.  Spencer was skeptical of this pie as well.  He turned his nose up at the name alone, and basically looked at me like I was crazy for even wanting to make this.  It only took an hour to change his mind, as soon as the pie came out of the oven (and after I took my pictures, of course) he dug into the pie not once but twice!  I second Spencer’s new found enthusiam for this pie.  I now can honestly say I see what all the hype is about.  Don’t be fooled by the simplicity of the ingredients, this is one delicious pie.  A crunchy, brulee-type top, smooth, custard like filling and the soft, flakiness of the crust makes for a simple but award winning pie.  This pie doesn’t need anything else, but a sprinkle of powdered sugar or a scoop of fresh whipped cream would add a simple, but finishing touch.

Buttermilk Pie

Ingredients:

2 Cups granulated sugar
1 Tbsp flour
1/2 Tbsp cornmeal 
8 Tbsp (1 stick) unsalted butter, room temperature
3 Large eggs, beaten
Pinch of salt
3/4 Cup buttermilk
1/4 Tsp baking soda
1 Tsp vanilla extract
1 Tsp white vinegar
1 Pie crust

Directions:

Preheat oven to 350.

Bake the empty pie crust for 10 minutes, remove from oven and set aside.

Meanwhile, combine the sugar, flour, and cormeal in a small bowl and set aside.  Place the butter in a bowl and cream using an electric mixer.  Add the sugar to the butter and mix until light and fluffy.  Add the eggs, buttermilk, baking soda, salt, vanilla and vinegar and stir (or mix on low) until incorporated.

Poor the filling into the partially baked pie shell.  Place the filled pie shell on a baking sheet (to catch any filling that bubbles over), place in the oven and bake, uncovered, for 45-50 minutes or until the filling is set.

*a pinch of ground cinnamon or nutmeg may be added to give a little more flavor to the custard.  Also, lemon is used is some variations of this recipe as well.  I think I will try adding a little lemon zest and juice next time!

Recipe source:  Homesick Texan  (P.S. This talented Texan is not only a blogger but she has a cookbook that was recently published.  Be sure to check it out and keep it in mind for the cook on your Christmas list.)

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