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Thoughts and prayers for Annie

November 27, 2011 by Lynsey Leave a Comment

As we end a month of thanks, celebrations of giving thanks, and embark on the Christmas season please keep Annie of Annie’s Eats in your prayers. Thanksgiving morning instead of finalizing her Thanksgiving feast, as she had planned, she learned of the passing of her father who was only 59 years old.

The loss of anyone is difficult, even more difficult around the holidays and unbearable when it’s a parent. I can’t imagine what Annie is going through right now, but I’m sure she is struggling at this time. Please keep her and her family in your thoughts and prayers during this trying time. Pray that she has the strength, not only to overcome this herself, but to be there for her 2 young kids who won’t understand what is going on, and to be there for her family.

Give thanks for all you have. Take advantage and cherish each moment spent with your family. And most importantly, tell your loved ones how much you love them each and every day.

God Bless you, Annie.

Desserts for your Thanksgiving Table

November 22, 2011 by Lynsey Leave a Comment

Thanksgiving is just a few days away. Can you believe it? Where does the time go? I’m sure you all are looking forward to spending time with your family, I know I am, as well as eating all of that delicious food, and reflecting on all that we are thankful for. I look forward to the meal itself, but what really gets me excited is all of the desserts. I mean a Thanksgiving meal isn’t complete without dessert, am I right?

If you’re like me, then you have that one dessert that you wait for all year long, the one that you “unofficially” always have first dibs on. For me, it’s my dad’s pecan pie. He only makes it twice a year; Thanksgiving and Christmas and I crave it the other 363 days of the year. Yes, I have the recipe and yes, I’ve made it but it’s just not the same. Maybe you’re a person who likes to change it up a bit and try something new each year. If this is you, then don’t worry because I have a few desserts that will be at home at any Thanksgiving celebration.

Pumpkin snickerdoodles– these cookies are perfect for the young, or young at heart, they are sure to please crowds of all ages. These fluffy cookies encompass all that is fall. The subtle flavor of pumpkin with underlying tones of fall spices would be the perfect end to any meal.

Brown butter pumpkin latte cupcakes– these little pieces of heave are like Starbuck’s Pumpkin Spice Lattes in the form of a cake. I love the earthy, nutty flavor the brown butter brings to this cake. Drizzle with caramel sauce and dust with cinnamon for a fun and festive addition to the dessert table.

Pumpkin coffee pound cake– pumpkin, coffee and all the spices of fall are what comprise these pound cake. No extra frostings or glazes are needed for this cake, just sprinkle with powdered sugar for an elegant and delicious dessert.

Chocolate bourbon pecan pie-this twist on a pecan pie gives this classic a fresh perspective. Add chocolate to any dish and it’s sure to please any dessert lover.

Pumpkin chocolate cheesecake– combine cheesecake and pumpkin pie and you get this rich and delicious pie. A spin on a Thanksgiving classic will wow your guest and be the perfect accompaniment to a nice, hot cup of coffee.

To all of my wonderful readers, I hope you have a wonderful Thanksgiving. I hope you use this day to reflect and remember all you’re thankful for. I try to do this daily, but I will take special effort on Thanksgiving to note each and every thing I have to be thankful for. I am truly blessed. Happy Thanksgiving to you all.

Pumpkin Snickerdoodles

November 18, 2011 by Lynsey Leave a Comment

We have reached the end of the “Week of Pumpkin”. It’s been a good week, I think! There have been a variety of recipes this week, from breakfast, to chili to desserts, we’ve covered it all. Last but definitely not least, we have pumpkin snickerdoodles. I think these cookies are the perfect way to end a fabulous week of pumpkin recipes!

Snickerdoodles, to me, are one of the more underrated cookies out there. I’ll be real honest with you and make a confession. They aren’t a cookie I long for, and I don’t really deem them irresistable. While there are some people out there that love these cookies, and prefer them over any other sweet out there, I’m not one of them. I, personally, would rather have a cookie with a little more to it; like chunks of chocolate or candy pieces or something like that. But that’s just my personal preferance. I mean that is why they make vanilla and chocolate, right? So everyone can enjoy a treat that appeals to THEIR tastes.

So I’m sure you thinking to yourself, “if you don’t like them then why did you make them?” Well, to answer your question I think my opinion of the Snickerdoodle is slowly but surely changing. Sometimes simple is better. That is definitely true with these cookies. There really isn’t a lot to these cookies; but the end result is a soft and fluffy cookie with the subltle flavors of pumpkin and warm fall spices. I coudn’t help but enjoy one of these cookies right out of the oven; the smell was so enticing, I just couldn’t resist. These tasted so good; pumpkin, sugar, cinnamon, spice, all of the good things about fall are baked in this wonderful little cookie.

I must confess, I think I’m addicted to these cookies now. After I made these delicious little treats, I found myself craving them and just having to have one after I walked through the door every day. They are simple, soft and fluffy and perfect for a fall day. This recipe makes a lot of cookies, but don’t havle it, instead make the full batch and share with friends, families, neighbors and co-workers. I get so much joy out of baking for others and this is the perfect way to spread some joy to others in your life and to officially welcome fall.

Want a recap of everything that’s been made this week? Click here for all of the recipes that were posted this week. Need even more pumpkin?
Here are a few links that will quench your craving:
Pumpkin penne with arugula
Brown butter pumpkin latte cupcakes
Cranberry, white chocolate, pumpkin muffins

Pumpkin Snickerdoodles

Ingredients:

For the cookies-
3 3/4 Cups all purpose flour
1 1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
1/4 Tsp ground cloves
1/8 Tsp ground nutmeg
1 Cup (2 sticks) unsalted butter, room temperature
1 Cup sugar
1/2 Cup brown sugar
3/4 Cup pumpkin puree
1 Large egg
2 Tsp vanilla extract

For the coating-
1/2 Cup sugar
1 Tsp ground cinnamon
1/2 Tsp ginger
1/4 Tsp allspice

Directions:

In a large bowl sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.

Place butter in the bowl of a stand mixer and beat on high to cream, the butter should be aerated. Add the sugars to the butter and beat on medium-high until light and fluffy, about 3 minutes. Add the pumpkin and mix to combine. Add the egg and vanilla, scraping down the sides of the bowl to ensure all ingredients are incorporated.

Gradually add the flour mixture to the butter mixture, beating well after each addition. Once all the ingredients are combined and well mixed, cover and chill for at least one hour, or until dough is firm.

When you are ready to bake, preheat the oven to 350. Line cookie sheets with a silicone baking mat, or parchment paper.

In a small bowl combine sugar, cinnamon, allspice and ginger for the coating mixture. Stir to combine and set aside.

Remove the cookie dough from the refrigerator. Use a medium cooking scoop (1 1/2 Tablespoons), or a large spoon, to scoop the dough. Form the scooped dough into balls, roll liberally in the sugar mixture and place on the baking sheet. Place cookies on prepared baking sheets at least 2 inches apart. Dip a heavy glass with flat bottom into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass with the sugar mixture as needed.

Bake for 10-14 minutes, or until cookies are just set and thoroughly baked. Allow to cool on cookie sheet for 5 minutes, then transfer to cooling racks to allow to cool completely.

Store in an airtight container.

* These cookies freeze well too.

Recipe source: slightly adapted from recipe girl, originally from dlyn

Baked Pumpkin Oatmeal

November 17, 2011 by Lynsey 1 Comment

Baked oatmeal is quickly becoming our of my family’s favorite breakfasts. Not long ago I posted another recipe for baked oatmeal that truly was love at first bite! Now that fall has rolled around I thought it would be fun to incorporate some fall flavors into one of our new favorite meals. This is a hearty oatmeal that is made up of two kinds of oats, steal and old fashioned. The addition of the steal cut oats not only adds heartiness to the dish but adds another layer of texutre. Caramelized bananas are layered underneath the oatmeal before baking. These add a rich and buttery flavor to the oatmeal, and pairs surprisingly well with the pumpkin. A dash of cinnamon, nutmeg and cloves helps to pull these flavors together as well as make your home smell like all the goodness of fall.

This is a meal that is so quick to assemble, waiting for it to bake is the most time consuming part. I enjoy these types of meals though, it gives me a chance to spend some quality time with my family and some well needed playing time with Tucker while we wait. It’s nice being able to serve your family a delicious and filling meal that didn’t have you standing over the stove for an hour or two.

This makes quite a bit so there will be leftovers which are perfect for quick breakfasts throughout the week. Add a touch of milk when reheating to ensure it’s just as moist and delicious as it was the first time. I can’t wait to try more flavor combinations and variations. This oatmeal has endless possibilites!

Baked Pumpkin Oatmeal

Ingredients:

1 Cup steel cut oats
3 Cups old fashioned rolled oats
6 Tbsp unsalted butter
3/4 Cup + 2Tbsp brown sugar, divided
1 Tsp salt
2 1/4 Tsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg
4 Cups very hot water
1/2 Cup pumpkin puree
1/2 Cup milk
2 Tsp vanilla extract
1/4 Cup maple syrup
3 Medium bananas, sliced

Ingredients:

Preheat oven to 350.

Place steel cut oats in a large bowl, add the hot water and butter and cover. Allow to stand for 20 minutes.

Meanwhile, for the caramelized bananas, place 2 tablespoons of butter in a medium saute pan and allow the butter to melt. Add the bananas, 1/4 tsp cinnamon and 2 tablespoons brown sugar to the pan and toss gently to coat the bananas. Allow to cook for 2 minutes, until the bananas are caramelized. Removed from heat and allow to cool.

In a small bowl, or liquid meauring cup, combine the milk, pumpkin puree and vanilla and whisk to combine. After the oats have finished soaking add the old fashioned oats, maple syrup, remaining 1/2 cup of brown sugar, salt, remaining 2 teaspoons cinnamon, nutmeg and cloves and stir to combine. Stir the pumpkin mixture into the oat mixture.

Spread the bananas over the bottom of a greased 2 quart baking dish. Pour the oatmeal mixture over the bananas and place in the preheated oven. Bake for 35-40 minutes and allow to cool for about 5 minutes before serving.

Combine the maple syrup, milk, egg,

Recipe source: adapted from Becky Bakes, originally from King Arthur Flour Whole Grain Baking

Turkey, White Bean, Pumpkin Chili

November 16, 2011 by Lynsey Leave a Comment

We’re half way through the “Week of Pumpkin”. I hope you are enjoying this as much as I am! What’s on docket today? Turkey, white bean, pumpkin chili!

One of the main things I love about soups and chilis is you can make a big batch that can be served for days. To me, soups are usually better the day after they are cooked because they flavors have had time to meld together and intensify. Soups are a one pot wonder, in my opinion. All these different ingredients and seasonings are added to a big pot and simmered for a while and the end result is something fabulous.

This chili is another (almost) one pot, wonder! What’s even better? It’s a slow cooker chili too! As you well know, I love my slow cooker. It’s the best feeling to turn it on in the morning and walk through the door after work to a supper that is cooked and waiting to be enjoyed.

This chili is perfect for kids and adults alike. There is little to no spice in this dish, so it’s perfect for those delicate little palates. If you do desire a more spicy chili, simply add a dash (or two) of cayenne pepper or top with jalapenos. The addition of pumpkin helps to thicken the chili base as well as add beautiful orange tint. The pumpkin flavor isn’t too evident, in fact, if pumpkin wasn’t in the name you wouldn’t even know it was in the chili. This chili was a crowd pleaser in our house, Tucker even had seconds! That boy loves to eat. Alone, the chili is very good and flavorful but play around with different toppings. This not only helps to enhance the flavor and add a different texture to the dish but it also freshens it up when enjoying the leftovers! I personally enjoyed the addition of cilantro one night and sharp white cheddar another.

Crock Pot Turkey, White Bean, Pumpkin Chili

Ingredients:

2 Pounds lean ground turkey meat
1 Small onion, chopped
3 Cloves garlic, minced
2 (15oz) cans great northern beans or navy beans, rinsed
1 (15oz) can pumpkin puree
1 (4.5oz) can chopped green chile
2 Cups low sodium chicken broth
Cooking spray, if needed
1/2 Tsp olive oil
1 Tsp chili powder
2 Bay leaves
2 Tsp cumin
1 Tsp oregano
Salt and pepper, to taste

*Optional toppings-
Sour cream
Cilantro
Chives
Scallions
Jalapenos
Cheddar

Directions:

Place a large pan over medium-high heat, spray with cooking spray if desired. Place the turkey meat in the pan and cook thoroughly. Once the meat is cooked, removed from heat and drain.

Return the pan back to the stove and place over low-medium heat. Add the olive oil to the pan along with the onion. Saute onion until translucent, about 3 minutes. Add the garlic and saute for 1 to 2 minutes. Add the cumin and saute for another minute. Remove from heat.

Add the turkey, beans, chile, sauteed onions and garlic, the remaining seasonings and the chicken broth to a crock pot. Stir to combine the ingredients. Season with salt and pepper.* Cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasonings before serving.

*All of the prep can be done the night before. Place all of the ingredients in the ceramic insert of the slow cooker, cover and refrigerate. The next morning remove from the refrigerator and allow to sit at room temperature for a few minutes. Place the ceramic insert in the slow cooker base and cook.

Recipe source: Gina’s Skinny Recipes

Pumpkin Coffee Pound Cake

November 15, 2011 by Lynsey Leave a Comment

Thanksgiving is a little over a week away. I can’t believe it! The time is drawing near for turkey, sweet potatoes, dressing and all of the other scrumptious dishes that go along with this holiday. I can’t wait. But before we sit down to eat, give thanks and visit with loved ones; last minute planning is heavily underway to ensure that everything goes off without a hitch. This planning is not only important for the meal itself, but for the dessert as well. For me, dessert is just as important to Thanksgiving as the turkey and dressing.

If you are still looking for the perfect dessert to take to your holiday gathering, look no further. This pumpkin coffee pound cake with fit the bill perfectly. It’s the perfect combination of sweet, spice and pumpkin. The addition of coffee is minimal, but it enhances the overall flavor of the cake. This cake is simple, delicious, moist and encompases all of the flavors of fall. A sprinkle of powdered sugar is all this cake needs before being served. Enjoy as a dessert or even with coffe as breakfast! Just like any sweet treat, this is delicious straight from the oven, but it’s also a perfect dessert to make ahead of time to ensure your precious oven space is available for the big day!

Pumpkin Coffee Pound Cake

Ingredients:

1 ¼ Cups granulated sugar, divided
1 ¼ Cups brown sugar, divided
1 Cup canola oil
3 Eggs
1 (15 oz) can pumpkin puree
¼ Cup hot espresso*
3 Cups all-purpose flour
2 Tsp baking soda
1 Tsp ground cinnamon
1 Tsp ground nutmeg
¼ Tsp ground allspice
¼ Tsp ground cloves
½ Tsp salt
1 Package instant vanilla pudding
Powdered sugar, for dusting

Directions:

Preheat oven to 350.

Grease and flour bundt pan and set aside.

In a large bowl sift the flour, soda, cinnamon, nutmeg, allspice, cloves, salt and pudding together and set aside.

Place one cup of each, sugar and brown sugar in a mixing bowl along with the oil and blend until combined. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and pumpkin puree to the egg mixture, alternating between the two and mixing well after each addition.

Place the hot coffee in a small bowl, add 2 tablespoons of sugar and stir to dissolve. Place 1 cup of the cake batter in the coffee and stir to combine. Set aside.

Pour half of the cake batter into the prepared pan. Next, pour in the coffee batter. Sprinkle 2 tablespoons of granulated sugar and 3 tablespoons-1/4 cup of brown sugar over the coffee batter. Spoon the remaining cake batter into the pan and sprinkle with an additional 1-2 tablespoons granulated sugar.

Bake for 50 minutes to 1 hour, until cake begins to set and pull from sides or until a toothpick inserted comes out clean.

*If you aren’t a coffee lover you can easily omit the coffee portion of this cake and still have a delicious and satisfying dessert.

Recipe source: adapted from Taste of Home

Pumpkin Spice Waffles

November 14, 2011 by Lynsey Leave a Comment

Welcome to the “Week of Pumpkin”! I am so excited about this week and all of the wonderful recipes I have to share with you. We are in the midst of fall, baking season and of course pumpkins! I thought it would be fun have a week completely dedicated to pumpkin and post recipes that incorporate pumpkin in some form or fashion. So welcome to the week of pumpkin. I am so excited about this first recipe, pumpkin waffles!

So, it’s that time of year again. Fall is in the air and the pumpkin recipes are in abundance. I anything with pumpkin and spice, not only does it taste good but it makes my house smell divine. I am constantly marking new pumpkin recipes to try; sweet, savory, breakfast, or supper, I’m not prejudice. If it’s got pumpkin in it, I will try it! Most of the pumpkin recipes I’ve made in the past have been in the form of cupcakes, muffins, and bars and now there’s a recipe that incorporates pumpkin into a breakfast dish! This means you could actually have pumpkin incorporated into every meal of the day.

These waffles are the perfect way to start off a fall day. They are also the perfect way to use up half a can of leftover pumpkin from other baking endeavors…it’s a 2 for 1! There is so much flavor in the batter alone, so these don’t need to be topped with much. Just a sprinkle of cinnamon and sugar and a small drizzle of maple syrup is all it takes to make this meal complete. If you want a richer topping, or you really want to indulge, try cinnamon whipped cream or even ice cream!

This recipe could easily be doubled or trippled to have leftovers for those mornings that you just don’t have time to cook. These freeze well too. Make a big batch initially, cook, cool then wrap and put the in the freezer. The next time you have a craving or need a quick meal, take one out of the freezer, pop in the toaster and breakfast will be served in a matter of minutes!

Pumpkin Spice Waffles

Ingredients:

1 1/3 Cup all purpose flour
1 Tbsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ground nutmeg
1/2 Tsp ground allspice
1/4 Tsp ground cloves
Dash of salt
1/2 Cup brown sugar
1/4 Cup granulated sugar
5 Tbsp unsalted butter
1 Cup pumpkin puree
2 Eggs
1/2 Cup Greek yogurt
1 1/4 Cup milk

Directions:

Preheat waffle maker to 200.

Place butter in a microwave safe dish and heat until melted. Set aside.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt and stir to incorporate.

Place the sugars and eggs in a bowl, using an electric mixer, mix on medium-high to incorporate. Add the milk, yogurt and pumpkin and mix until just combined. Slowly add the flour mixture to the pumpkin mixture and mix to combine. Lastly, gently fold in the butter.

Spray waffle maker with non-stick cooking spray. For a Belgian waffle maker, spoon 2/3-3/4 cup of batter on the grids and spread batter over the grids evenly and close to cook. Cook about 2 1/2 minutes or until golden.

Recipe source: adapted from Williams-Sonoma

Brown Butter Banana Strawberry Bread

November 10, 2011 by Lynsey 1 Comment

Banana’s. Strawberries. Brown butter. On their own, each of these are delicious and have a very distinct flavor. They are wonderful in baked goods, breakfast dishes and perfect for a snack. But lets talk about dessert for a minute. First and foremost, I love dessert, I mean anything sweet but we’re going to get kind of flavor specific for just a second. I am a huge fan of banana bread, banana milkshakes, banana whoopie pies, strawberry shortcake, strawberry cake and strawberry ice cream…just to name a few. Honestly, I’m a fan of anything that incorporates any of these flavors.

What is the common element in all of these? They just incorporate one of these three ingredients. So what could be better than just a banana dessert or just a strawberry dessert? What about a dessert that not only includes bananas, but strawberries and brown butter? To me, that sounds absolutely divine and that’s what been done with this bread!

I’ve been a brown butter fan for a long time…if you haven’t tried it you must and I promise you will be addicted to! Browned butter adds so much flavor to any dish, and it goes well with both sweet and savory dishes. I love the nutty flavor it adds to this bread. It gives it so much depth and adds a hint of caramel flavor as well. This pairs well with the tartness of the strawberries and the sweetness of the bananas.

This bread is definitely sweet enough to be served as a dessert, but could easily be enjoyed as a snack or even breakfast. I think this would also be wonderful as a muffin, and perfect for breakfast on the go. I can’t wait to make some more!

Brown Butter Banana Strawberry Bread

Ingredients:

6 oz (1 1/2 sticks) unsalted butter
1/4 Cup plain Greek yogurt
1 1/4 Cups mashed bananas, about 3 ripe bananas
3/4 Cup chopped strawberries
1/4 Cup sliced strawberries
1 Tsp pure vanilla extract
2 Large eggs
2 Cups all purpose flour
3/4 Cups brown sugar
1 Tsp baking soda
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg

Directions:

Preheat oven to 350.

Grease and flour a 9 x 5 loaf pan and set aside.

For the brown butter-

Place butter in a small saucepan over medium heat. The 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 and begins to smell nutty, remove from heat and pour into a small bowl and set aside to cool.

For the bread-

Wash, chop and slice strawberries and set aside. Mash the bananas and set aside.

In a large bowl, sift together the flour, salt, nutmeg, cinnamon, and baking soda. Stir in the brown sugar and set aside.

In a medium bowl, whisk together the eggs, yogurt and vanilla. Add the cooled, brown butter and whisk together. Fold in the mashed bananas. Once combined, add the flour mixture and mix the ingredients together. Fold in the diced strawberries, do not over stir.

Spoon half of the batter into the prepared pan. Place half of the sliced strawberries on the battter in the pan. Spoon the remaining batter into the pan, and top with remaining sliced strawberries.

Place the bread in the oven and bake for 50 minutes (or 1 hour), until bread is golden brown and a skewer inserted into the center of the loaf comes out clean. Let bread rest in the pan for 15 minutes; then invert on a wire rack to allow to cool completely.

Place in an air-tight container to store.

***This bread also freezes well.

Recipe source: slightly adapted from Joy the Baker who’s recipe was inspired by Amateur Gourmet

Chicken Taco Soup

November 9, 2011 by Lynsey 1 Comment

We love all foods with Mexican flavors. Honestly, I think I could eat Mexican food everyday and never get sick of it. Give me a platter of chips and salsa and I’ll be content for days. We’re also huge fans of soup. So the marriage of Mexican flavors and soup was a perfect match, and made for the perfect meal.

So what can I say about this soup? Although taco soup is nothing new in the food world, I’ve never made it. I enjoy it every time I have it but for some reason beyond me we’ve never enjoyed a batch of homemade taco soup, until now. This was such an easy soup to put together, it was only a matter of mintues before everything was in the pot and simmering. The sweetness of the corn and tomatoes added so much natural flavor to the soup and help counteract the spiciness of the rotel and cayenne. The cilantro added earthy and bright flavors and really helped brighten the flavors as well as add a splash of color. And let me tell you, it’s always good to have a colorful plate…it’s just more appealing to the eyes(my MaMaw’s philosophy). My MaMaw was a huge fan of color, not only in her wardrobe but on her plate as well. A meal wasn’t complete without a splash of color!

We really enjoyed this soup, and it paired nicely with jalapeno cheddar cornbread. This also reheats nicely for subsequent throughout the week, and I honestly think it may be better the day after it’s made just because the flavors have had more time to develop. This soup freezes well, so you could make a big batch and put half in the freezer for future meals (or for one of those days you just don’t feel like cooking!). The next time you have a craving for Mexican food, keep this soup in mind. It’s a meal you’re entire family will enjoy.

Chicken Taco Soup

Ingredients:

3 Cups rotisserie chicken
1 (14.5oz) can stewed tomatoes
1 Can Rotel
1 (14.5oz) can black beans
1 (12oz) bag frozen corn
3 1/2 Cups chicken stock
1 Medium onion, chopped
1 Package taco seasoning
1/2-1 Tsp cumin
1 Tsp garlic powder
1 Tsp chili powder
1/4 Tsp cayenne pepper
Salt and pepper to taste
2 Tbsp olive oil
1/2 Cup cilantro, roughly chopped plus additional for garnish

Directions:

Place a large dutch oven (or stockpot) over medium heat. Add the olive oil to the pan and allow to heat for about 30 seconds. Add the chopped onion and sautee until onion starts to become transulcent, about 2-3 minutes.

Once the onions begin to tenderize, add the tomatoes, chicken stock and rotel and stir together. Then add the taco seasoning, cumin, garlic powder, chili powder and salt and pepper and stir to incoporate. Add the corn, beans, and chicken and stir. Bring to a boil and then reduce to a simmer.

Place the lid on the pot and allow to simmer, stirring occasionally, for 20 minutes. Remove from heat and stir in the cilantro. Spoon into bowls and enjoy!

Recipe source: A Lynsey original

Baked Oatmeal

November 8, 2011 by Lynsey Leave a Comment

Lately recipes for baked oatmeal have been popping up all over the blogasphere. After seeing this on several blogs I knew I had to try it out and see what all the hype was about. Boy, I can now say I see why this has been showing up pretty much everywhere I look. I have been missing out. I have always enjoyed oatmeal as a traditional breakfast dish as well as a quick fix for supper, and of course I’ve also enjoyed it in cookies! Although bland on it’s own, oatmeal is a blank canvas and can be jazzed up by a multitude of spices, fruits and various other “toppings”.

Until now, I had never tried baked oatmeal. Don’t ask me why, I just hadn’t. I can honestly say I should kick myself for not attempting this until now. Not only was I holding out on myself, but on my family. I love this recipe for many reasons. First, and most importantly is for taste. Secondly; it is so easy to assemble. Third; it is so versatile and the flavor combinations can be easily adapted to suit your tastes as well as the season. So far I have only tried the original, blueberry banana combination, and loved it. I can’t wait try try other flavor variations, I am thinking something pumpkin for fall!

Each bite was packed with so much flavor. The natural sweetness from the fruit along with the touch of maple syrup is all this dish needs to be a satisfying meal. Enjoy the leftovers for breakfast throughout the week since it reheats well and is just as delicious the second…and eve third time around. Don’t hold out on yourself, or your family, for as long as I did. You have to go make this now! I promise it will become a staple for your family just as it has mine.

Baked Oatmeal

Ingredients:

1 Cup old fashioned rolled oats
1/4 Cup chopped walnuts or pecans, lightly toasted, divided
1/2 Tsp baking powder
3/4 Tsp ground cinnamon
Pinch of salt
1/4 Cup maple syrup
1 Cup milk, almond milk, or coconut milk
1 Large egg, lightly beaten
2 Tbsp unsalted butter, melted and cooled slightly
1 Tsp vanilla extract
2-3 Ripe bananas, peeled and sliced 1/2-in. thick
1 c. Blackberries (fresh or frozen), divided

Directions:

Preheat the oven to 375 degrees.

Lightly grease (or spray) a 2 quart baking dish and set aside.

In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt and stir together.

In a cup, combine the maple syrup, milk, egg, butter, and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Recipe source: seen on Kelsey’s “Apple a Day” originally from Super Natural Every day by Heidi Swanson

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