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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Chicken and Spinach Lasagna Roll Ups

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Everyone is always looking for new things to do with chicken.  To me chicken is a blank canvas, it is so versatile and there are so many things that can be done with this type of meat.  If I’m ever in a cooking rut I know I can always pull out some chicken and come up with some dish that will be a crowd pleaser.  This meal was definitely a crowd pleaser; it combined a classic favorite, lasagna, but then changed up a little by adding chicken and spinach rather than the traditional beef and red sauce.

These roll-ups were so delicious and packed with so much flavor.  The creamy chicken filling with the sauce of cheesy goodness was absolute perfection!  Everything is packed in this one little roll; it’s a great spin on a traditional dish and it’s also a fun dish for kids to eat since it’s all packaged in one lasagna noodle.  This is a great way to get kids to eat their veggies since they are combined with the cheese and chicken; this meal would satisfy even the pickiest of eaters.

Another bonus of this dish is that it could be made ahead of time and then add the sauce and bake when you’re ready to serve.  I, like a lot of people, have a limited amount of time to get supper on the table in the evenings so I’m alway looking for great make ahead, fast or crockpot meals.  This one definitely fits the bill for a make ahead meal and if you use a rotisserie chicken it would also be a quick meal!  Whether you’re looking for a meal that can be made in advance or one that would be perfect for Sunday lunch, this definitely won’t let you down.

Chicken and Spinach Roll-Ups

Yields 8 roll-ups

Ingredients:

For the roll-ups-

Lasagna noodles
1-10 ounce package frozen spinach, thawed and drained
2 Cups chicken, cooked and chopped (you can also use a rotisserie chicken)
2 Cups Ricotta
1/2 Teaspoon pepper
1 Teaspoon salt
Dash nutmeg
1/8 Teaspoon cayenne pepper
1/4 Cup mozzarella

For the sauce-
1 1/2 Tablespoons flour
1 Medium onion, diced
4 Tablespoons butter
1/2 Cup milk
1 Cup chicken broth
1/2 Cup cheddar
1 Cup mozzarella

Directions:

Preheat oven to 350 F.

For the roll-ups-

Fill a large pot with water and bring to a boil  Salt the water and add the pasta, cook until nooldes are soft enough to bend and roll, about 3-4 minutes (since they will continue to cook in the oven).

While the pasta is cooking mix the spinach, chicken, ricotta, salt, pepper, nutmeg and mozzarella.

To assemble, place a lasagna noodle on a flat surface and spoon 1/8 of the mixture down the center of the noodle, leaving 1/4 inch of space at each end.  Roll the noodle up, secure with a toothpick , and place in a 9×13 pan.  Repeat the process until all of the rolls are assembled.

For the sauce-

Saute the diced onion in 1 tablespoon of butter until the onions become translucent.  Remove onions from the pan and place the remaining butter in the pan to melt, over low-medium heat.  Once butter is melted, add the flour and stir continuously to form a rue.  Once the rue is formed, slowly add the milk and broth and stir until mixture is smooth.  Keep the mixture over a low heat and continue to stir until thickened and add onions and cheese, stir until cheese has melted.  Season with salt and pepper and pour over the roll-ups.

 Place the roll-ups into the oven and bake for 30 minutes, or until warmed throughout.

Recipe Source: A Lynsey original

Ribbon Pasta with Tomato, Dill and Ricotta

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I am always looking for new meals that are quick and easy to cook during the week.  It’s nice to be able to come home and do very little to prepare a meal and have the end result be something delicious.  When I saw this pasta in the October issue of “Everyday with Rachael Ray” I knew I had to try it; it looked great and very low fuss. 

This recipe hit the mark!  It was sooo good, very light but filling.  I loved the juicy sweetness from the tomatoes, the tartness of the dill and the ricotta topped everything off and mixed nicely with all the flavors.  This is a great meal for the weeknight; just serve with some nice, crusty bread and even a salad and you’re all set.  This would also make a great side dish to accompany some type of chicken or pork, no matter what you serve this with you will not be disappointed.   

Ribbon Pasta with Tomato, Dill and Ricotta

Ingredients:

Salt and Pepper
1 Pound egg tagliatelle, fettuccine, or pappardelle pasta
3 Tablespoons extra virgin olive oil
2 Cloves garlic, crushed
2 Pints cherry tomatoes, halved
1/4 Cup finely chopped fresh dill
4 Cups loosely packed baby arugala leaves
3/4 Cup fresh ricotta cheese

Directions:

Bring a large pot of water to a boil.  Once water comes to a boil, add salt and pasta and cook until al dente (follow directions on pasta box for al dente pasta).  Drain pasta and return to pot, reserving 3/4 cup of pasta water.

While the pasta is cooking, heat olive oil in a large skillet and add garlic and cook over medium-high heat for about 2 minutes, stirring often.  After 2 minutes discard the garlic and add the tomatoes and season with salt and pepper, cook for 4 minutes and then add dill and reserved pasta water.

Add the tomatoes and arugala to the pasta and season with salt and pepper.  Serve the pasta in shallow dishes topped with ricotta.

Recipes Source: “Everyday with Rachael Ray” October 2010

Chocolate Pie with Fresh Whipped Cream

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I have gotten a little behind in my blog updates from the summer; I just had so much going on that I didn’t really get a chance to update some of the delicious things I made over the summer.  I’m finally getting to post some of these great recipes I made for some folks over the summer and I’m so excited!  It seems like summer is birthday season, I know quite a few people that have birthdays over the summer months and I have been fortunate enough for them to request desserts from me!

This particular person LOVES pies; I don’t know if there’s a pie that he hasn’t met or tried but two of his favorites are chocolate and coconut. Can you guess what I made for him???  That’s right, a chocolate pie with fresh whipped cream and a coconut meringue pie with mounds of meringue (because in his eyes there can never be too much meringue)!

I have never made a chocolate or coconut pie, and I wanted these to be perfect, so when I knew his birthday was approaching I knew exactly who to ask for recipes and tips on making these pies.  There are some awesome cooks at my parent’s church, I always looked forward to the potlucks growing up because those people didn’t joke around when it came to food and they still don’t, if I happen to be visiting my parents on a weekend the church is having a potluck I get so excited!  There are two ladies that are infamous for their desserts; everyone always looks forward to gobbling up their goodies so they were my “go to” people when it came to making these pies.  Their pies are always incredible, and not only are they delicious they are picture perfect every time!  My dad called one of the ladies and asked if she would be so kind to share her recipe and some pointers with me and she was more than willing to do so, so after getting the information from her I knew I was armed with a “no fail” recipe and some tips and I was ready to bake.  Thanks Ms. Vicki, the pies were great!

Both the chocolate and coconut meringue (recipe to come) turned out incredible.  The filling was perfectly silky, my fork just glided through it and it was full of so much flavor.  Everyone raved and raved about them, but most importantly the birthday boy approved not only of the taste but even the way they looked!

Chocolate Pie

 

Ingredients:
1 Cup sugar

1 Pinch of salt

3 Tablespoons flour

3 Egg yolks

1 1/2 Cups PET Milk (1 Can)

1/2 Cup milk

3 Tabelspoons butter

1 Teaspoon vanilla

3 Tablespoons cocoa powder

1 Tabspoon Nestle Nesquick

Directions:

In a medium bowl, mix dry ingredients together.

Place a medium saucepan over low-medium heat and add the egg yolks and whisk, gradually add the milk and continue stirring the entire time (to ensure t here is no clumping).  Once ingredients are combined mix in the cocoa powder and stir until it’s completely incorporated into the mixture.  Add the butter and vanilla and cook until thick, about 10 minutes or so. 

***If the mixture has not thickened to the desired consistency add more milk and flour. 

Pour the mixture into a prepared pie crust that has already been baked.  Let the pie set and cool and then top with fresh whipped cream. 

Pour the mixture in a baked pie shell and place in the refrigerator until set.  Top with fresh whipped cream and chocolate shavings.

For the whipped cream:

2 Cups heavy whipping cream

1 1/2 Tablespoons sugar

Place cream and sugar in the bowl of a stand mixer and whip on high until stiffs peaks form, about 3 minutes.  Don’t overwhip, the mixture will separate and look dry.

Recipe Source: Chocolate pie-A family friend, Ms. Vicki

Whole Wheat Pitas

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I made these pitas to serve with these chicken gyros.  They were very good, and I was very pleased with the results, especially since this was my first time making pitas.  They had a little crispiness on the outside but the inside with soft and fluffy, a great combination but a little different from the traditional pita bread. 

Next time I make these, I will make them a little more thin to start out with since they do rise for a bit before they cook.  Other than them being a little too thick for my taste they were very delicious and had a great flavor, they also complimented the gyros very well.  Not only did we use these to make gyros, we also cut them into triangles and ate them with roated red pepper hummus.  Oh yes, that recipe will be coming very shortly.

All in all these were pretty easy to make.  Don’t be intimidated by food from different ethnicities; be a little adventurous and branch out from time to time.  You’ll never know if you can make your favorite dish at home if you don’t try!

Whole Wheat Pitas

Ingredients:

2 1/4 Cups whole wheat flour

1 1/2 Tablespoons wheat gluten (I used Hodgson Mill)

1 Teaspoon salt

3 Teaspoons raw honey

2 1/4 (1 package)  Teaspoons yeast

1 1/2 Cups warm water

Directions:

Place the raw honey in a small, microwave safe dish and warm until softened.  Add honey to the water and stir together.

In a large bowl, mix 1 cup of the flour, gluten, salt and yeat and whisk together until combined.  Pour the water and honey mixture into the bowl with the flour mixture and mix until combined.  Gradually add the remainder of the flour until the dough becomes tacky, kneeding for approximately 5 minutes.

Separate the dough into 8 balls.  Roll each ball into a circle that is about 1/4 inch thick and 6 inches in diameter.  Sprinkle with cornmeal (on both sides) and place on lightly greased pan.  Let rise for 30-45 minutes.

Preheat the oven to 450.

Place the pitas in the oven and bake for 4 minutes, flip and bake 4 more minutes.

Remove from oven and immediately wrap in a dish towel for 4-6 minutes.

Recipe source: A Lynsey Original

Potato Salad

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Potato salad is one of my all time favorite side dishes.  I’ve had many different versions and I haven’t had any that can top my MaMaw’s, it was awesome!  While I LOVE my MaMaw’s recipe and make it often, there is another potato salad that ranks very close to my MaMaw’s and that is the potato salad from Whole Hog Cafe. 

Every time I go to Whole Hog I always get double potato salad for my sides; I love it…I honestly think I’m addicted!  It’s a good addiction though; it’s an addiction that has encouraged me to try to duplicate their recipe. I have to say that my interpretation came extremely close to the original, and I had multiple people confirm that it was pretty close.  Spencer and I had some people over to watch football and I made this as a side to go along with ribs and a few other things.  One of the girls that was there is a die hard fan of Whole Hog potato salad and she absolutely LOVED it!  It was a hit with everyone, and people couldn’t wait to get the recipe!  I love this potato salad; it’s not too much of any flavor and when all the ingredients are combined it’s the absolute perfect flavor combinations.

I hope you enjoy this as much as my friends and I do!    

Potato Salad

Ingredients:

3 Pounds potatoes
1 1/2 Cups mayonnaise
1 1/4 Cups sour cream
1 Teaspoon salt
1 Teaspoon pepper
10 Slices bacon, cooked and crumbled
3 Tablespoons + 1 Tablespoon chives, chopped

Directions:

Fill a large pot with water and bring to a boil.

Clean the potatoes and slice, cut slices about1/8 inch thick.  Once water has come to a boil, place the potatoes in the boiling water and boil for about 5 minutes or until potatoes are tender but not falling apart.

Drain the potatoes and let cool.

Once the potatoes have cooled place in a large bowl and mix with the mayonnaise, sour cream, salt and pepper, bacon and 3 tablespoons chives.

Once mixed refrigerate until ready to serve.  Garnish with 1 tablespoon chives.

Recipe Source: A Lynsey original inspired by Whole Hog Cafe

Daring Baker's October Challenge-Old-Fashioned Buttermilk Cake Doughnuts

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I don’t know anyone who has met a doughnut they didn’t like, sure everyone has their favorites but I’ve never had anyone turn one down because of where they are from.  I was so excited to find out this month’s daring baker’s challenge was homemade doughnuts.  This challenge came at the perfect time; Spencer and I had just been talking about homemade doughnuts, how good they were and the fact that we needed to make some!  I’ve made homemade doughnuts before but I’ve just made them using store bought biscuit dough, so I was so excited to see that this challenge was not only for homemade doughnuts but to also make them from scratch.

 The October 2010 Daring Bakers challenge was hosted by Lori of butter me up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

In this challenge Lori provided us with a few different recipes to choose from; although all of the options looked delicious (and I will be trying them all in the near future) I just had to make the old fashioned buttermilk cake doughnuts.  I absolutely LOVE cake doughnuts, I literally have to drag myself away from the bakery section when I see them.  I don’t know why I’ve never searched for a recipe and attempted to make my own before, but for some unknown reason I haven’t, so I jumped on the opportunity to try these doughnuts!  So thank you soooo much Lori for providing this recipe!

These turned out perfectly, I honestly couldn’t have asked for anything better!  The outside was golden and crisp while the inside was soft and fluffy; it was pure perfection.  If you’re a cake doughnut lover, like me, you have to try these…you won’t be disappointed, I promise!

Old-Fashioned Buttermilk Cake Doughnuts

Ingredients:

For the doughnuts-

1/4 Cup sour cream

3 1/4 Cups all purpose flour

3/4 Cup sugar

1/2 Teaspoon baking soda

1 Teaspoon baking powder

1 Teaspoon kosher salt (if using table salt, use only 1/2 teaspoon)

1/2 Teaspoon grated nutmeg

1 1/8 Teaspoons active dry yeast

3/4 Cup + 2 Tablespoons buttermilk

1 Large egg

2 Large egg yolks

1 Tablespoon pure, vanilla extract

For the glaze-

2 Cups powdered sugar

4 Tablespoons heavy cream (use more if needed to get desired consistency)

Directions:

For the doughnuts-

Fill a medium saucepan half way with water and place over high heat.  Bring the water to a boil and place a heat safe bowl over the top of the boiling water and add the sour cream, heat just until warm.

Heat the oil, in a large pot, to 375F/190C.

Over a large bowl, sift the flour, sugar, baking soda, baking powder, salt and nutmeg.  Make a well, hole, and pour the sour cream over the flour mixture.  Let set until softened, about 1 minute.

Pour the buttermilk, egg, egg yolks and vanilla into the well.  Using one hand, gradually draw in the dry ingredients.  Make sure the mixture is smooth before drawing in more of the flour mixture.  Mix until the flour and wet ingredients are completely incorporated, the dough will be sticky.

Prepare working surface with flour, be generous with flour to ensure the doughnuts don’t stick to the surface.  Dust hands with flour and then remove the dough from the bowl.  Sprinkle the dough with flour and gently pat the dough into a circle that is 1/2 inch in thickness.  Place cutter in the flour and begin cutting doughnuts, cut them as close as possible and remove cut doughnuts and holes to a floured surface.  Continue the process until all the dough is used.

Drop 3 to 4 doughnuts at a time in the hot oil.  Once they turn golden brown, turn them and cook the other side.  The cooking times may vary, but it typically takes 20-30 seconds per side.  Remove from oil to a papertowel lined baking sheet to let cool.

While the doughnuts are cooling, make the glaze.

For the glaze-

In a large bowl, whisk together the powdered sugar and whipping cream.  Whisk in additional cream, 1 tablespoon at a time, to form a medium thick glaze.

Place doughnuts on a cooling rack that is set on a cookie sheet.  Drizzle the doughnuts with the glaze and let stand for 30 minutes before serving.

***pictures to come

Recipe source:

For the cake doughnuts- Nancy Silverton, Serious Eats

For the glaze-Epicurious

French Toast

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We love breakfast food in our house; we not only eat it for breakfast but many times we’ll have it for lunch or supper, I think Spencer would be completely content if I made it three times a day everyday.  It’s just the type of food that you can have any time of day and be totally satisfied after you’re finished eating.  The other night was one of those nights where we had breakfast food for supper and it was delicious.

We had bacon, scrambled eggs, and Alton Brown’s french toast.  Let me tell ya, the french toast was amazing; it was crispy, crunchy and fluffy and soft all at the same time.  The “custard” that the bread was soaked in gave it so much flavor, it was so much more than “fried” bread with no true taste other than the syrup that covered it.  The toast itself had so much taste that I could have eaten it without any toppings. 

If you’re looking for a wonderful breakfast dish, look no further, this french toast is amazing.  We had this toast along with scrambled eggs and bacon, but I could make a meal out of only toast…yes, it was that good!         

French Toast

Ingredients:

1 Cup half and half
3 Large eggs
2 Tablespoons honey, warmed in microwave for 20 seconds
1/4 Teaspoon salt
8 Slices day old or stale country loaf, briochi or challah bread
4 Tablespoons butter

Directions:

In a medium mixing bowl, whisk together the half and half, eggs, honey and salt.  (This can be done in advance)

When you are ready to cook; pour the custard mix in a shallow dish and set aside.

Preheat oven to 375.

Place a cooling rack on a sheet pan.

Dip the bread into the custard mixture and allow to set for 30 seconds on each side; remove and place on the cooling rack sitting on the sheet pan, and allow to sit for 1-2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a medium non-stick skillet.  Place 2 slices of bread at a time in the skillet and cook until golden brown, about 2-3 minutes per side.  Remove from the skillet and place on a rack in the oven for about 5 minutes.  Repeat with all eight slices.

Serve with syrup, maple syrup, or fresh whipped cream and fruit.

Recipe Source: Food Network, Alton Brown

Gulf Shrimp and Grits

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Growing up in the south I had some truly southern meals growing up, and continue to cook them now, but there are a few dishes that I have recently learned about that are said to be “true southern food” that I have never heard of.  While I have had grits, shrimp of all varieties, waffles, and fried chicken I have never had the combination of shrimp and grits or waffles and fried chicken and I must say the first time I heard of these food combinations I was a little taken aback.  When I think of grits and waffles I think of breakfast, and while I do eat breakfast foods on a regular basis I typically don’t put shrimp in that category and most of the time I don’t put chicken in that category…unless we are talking about Chic-fil-a’s chicken biscuit…we all make exceptions!  One of the shows I was watching that featured shrimp and grits said that it was a southerners meal and that if you had never had shrimp and grits then you weren’t a true southerner; well I guess I wasn’t a true southerner until about a month ago when I decided to make this meal.  Let me tell ya, I have been missing out, this was soooo good and the combination of all the flavors just melded so well together.  The cheesiness of the grits, the sweetness of the shrimp, and the smokey and salty flavor of the bacon were truly sublime.

I got this recipe from Food Network after I watched “Throwdown” with Bobby Flay.  Can I just say I love watching that show!  The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn’t matter if it’s a traditional wedding cake or an Asian breakfast dish he’s game for whatever is thrown his way.  I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best.  Enough rambling; when I saw this episode of “Throwdown” it made me really want to try this dish for my self.  This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor’s recipe…so stay tuned to see which one I like better!

If you’ve never tried shrimp and grits I strongly urge you to go make some…now!  I promise you won’t be disappointed.

Bar Americain’s Gulf Shrimp and Grits

Ingredients:

For the grits-

4-5 Cups shrimp stock

Salt

Fresh ground black pepper

1 Cup yellow stone ground cornmeal

1 Cup white cheddar, grated

3 Green onions, thinly sliced (for garnish)

For the shrimp-

1/2 Pound thick, double smoked cut bacon, cut into lardons

2 Tablespoons pure olive oil

20 Large shrimp, shelled and deveined

3 Cloves garlic, finely chopped

Salt and fresh ground black pepper

Directions:

For the grits-

Bring 4 cups of shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.  Slowly whisk in the grits and let stock return to a boil.  Reduce the heat to medium and continue cooking until the grits are soft and have lost most of their gritty texture, whisking every few mintues for about 15-20 minutes.  If the mixture becomes too thick add the remaining stock and continue cooking until it’s completely absorbed. 

Add the cheese and whisk until melted and smooth.  Season, to taste, with salt and fresh ground black pepper.

For the Shrimp-

Place the bacon lardons in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered.  Remove bacon, with a slotted spoon, and place on a paper towel lined plate.

Remove all but 2 tablespoons of the bacon fat from the pan and return to medium heat.  Add the olive oil and increase the heat to high.  Season shrimp with salt and pepper and add to the pan along with the garlic.  Saute until golden brown on both sides, and until cooked through, 1 to 2 minutes per side.  Remove the shrimp with a slotted spoon to a plate.  Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp.  Drizzle with some of the reserved bacon garlic oil and sprinkle with some green onions and bacon.

Recipe Source: Food Network, Bobby Flay

Chicken Gyros

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Every year a Greek church in our area has a Greek Food Festival and during the festival they serve many kinds of Greek dishes, both sweet and savory.  Every year I look forward to the festival but like any festival, the traffic and parking are so chaotic that I have to be in the mood to deal with the crowds and lines of cars.  This past year I just couldn’t summon the motivation to get out and deal with all the chaos so I missed having my gyro, baklava and all the other Greek goodies I usually stock up on during the festival.  I tried gyros from some of the local restaurants and while they were delicious they just didn’t hit the spot, I don’t know if I was just missing the festival atmosphere or what it was but my cravings continued so when I came across this recipe for chicken gyros on Loves To Eat I knew I had to try them.

I was so excited that I came across this recipe and I couldn’t wait to try them.  They turned out fabulous!  The flavors of the tzatziki sauce is incredible.  It doesn’t get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon…yum, yum!  The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita.  We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked.  I served these with homemade humus and with a green salad.

You have to put this on you “to make” list!  You will soooo  happy that you did.

Chicken Gyros

 

Ingredients:

-For the Tzatziki sauce:

16 Ounces plain yogurt (nonfat if possible)
1/2 Hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 Cloves garlic, pressed through a garlic press (or finely minced)
1 Teaspoon white wine vinegar
Salt and Pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

-For the chicken:
4 Cloves garlic, smashed
Juice of 1 lemon
2 Teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 Heaping tablespoons plain yogurt
1 Tablespoon dried oregano
Salt and Pepper
1 1/4 Pounds chicken pieces (I used boneless, skinless chicken breasts)

 To assemble:

Pitas
Fresh tomatoes, seeded and diced
Red onion, thinly sliced

Directions:

For the tzatziki sauce-

Strain the yogurt usuing a cheesecloth over a bowl.  Let strain for several hours or overnight  if possible, to drain as much liquid as possible.

Shred the cucumber and then wrap in papertowels and squeeze to remove liquid.

Mix yogurt, cucumbers, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

For the Chicken-

Combine the garlic, lemon, red wine vinegar, olive oil, yogurt, oregano, salt and pepper to taste in a medium bowl.  Whisk together to mix, then add the chicken and toss to coat.  Cover the bowl and refrigerate for an hour to marinate.

Cook the chicken as desired, either in a skillet or broiler.  Once the chicken is completely cooked through transfer to a plate and let rest for 5 minutes.  Cut the chickne into strips.  Heat the pitas.  Top pitas with chicken, sauce, diced tomatoes and onions.  Serve immediately.

Recipe Source: Loves To Eat Originally from: Elly Says Opa

Now Eat This giveaway winner

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Thank you to everyone who entered my “Now Eat This” cookbook giveaway!  Now on to the fun stuff…the winner!  I used Random.org to generate a random number.
True Random Number Generator
Min: 1
Max: 19
Result: 5
Powered by RANDOM.ORG
The number that it generated was #5!  Congratulations Molly Jean of The Rookie Chef! 

Molly Jean September 29, 2010 2:05 pm 
Yum! Your tuna looks amazing. I didn’t know Outback had a seared tuna app! Might be just the excuse I 
need to go out to eat.
I love all appetizers but mostly the bar-type apps – chips and queso, nachos, and fried cheese!

 
I hope you enjoy this cookbook as much as I do!!! 
Please email me your mailing address so I can get your cookbook in the mail!

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