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Whip it good!

November 28, 2008 by Lynsey 1 Comment

Potatoes are one of my favorite side items to have; I love them mashed, baked and practically in other way they come. There are a multitude of things that can be done with potatoes and there are tons of different ways they can seasoned. Potatoes are one of those great things that are basically a blank slate waiting to be made and seasoned according to ones desire.

Mashed potatoes are a weakness of mine. I could eat them with a little salt and pepper, with gravy or even like a loaded baked potato. For this version of mashed potatoes I wanted to keep it pretty simple so I made garlic whipped mashed potatoes. Those are never a disappointment; I love garlic and I love potatoes so this was a perfect match. This recipe was so easy to throw together and the end result was fluffy, whipped potatoes!

Garlic Whipped Mashed Potatoes

Ingredients:
2 Medium potatoes
1 Small clove garlic, mined (1/2-1 teaspoon pre-minced garlic)
1/4-1/3 Cup milk or cream
2 Tablespoons butter, softened
Salt and pepper, to taste
Chives for garnish

Directions:
Bring a pot of salted water to a boil. Place potatoes in pot and boil until fork tender. Remove from pot and let cool enough to be handled.
Mash up the potatoes using a fork or potato masher, just break them up enough to make it easier to mix with hand held mixer. (I leave the skins on mine but you can remove them if desired). Once potatoes are mashed turn hand mixer on low and gradually add milk/cream and butter. Mix together well and then stir in the minced garlic, salt and pepper. Once everything is mixed and to taste serve and garnish with fresh cut chives.

Recipe by: Lynsey Lou

Sugar Seared Scallops with Caramel Sauce

November 26, 2008 by Lynsey Leave a Comment

Scallops are one of my favorite things, I just love them. It seems like they are a very versatile thing to cook. They can be cooked with bacon, salt and pepper, butter for a more savory traditional way or they can be made with a little bit of sugar for a completely different and sweet taste. I’ll eat them pretty much any way they are cooked.

For this particular night I really wanted something a little different but with a sweet kick. I took the rout of using sugar rather than the savory rout. The results were amazing. I think I’ve found my new favorite way to have scallops…and I thought nothing could beat bacon wrapped scallops, I guess I was wrong. This was awesome and we paired it with steamed asparagus and creamy, garlic mashed potatoes.

Sugar Seared Scallops

Ingredients:

8 Sea scallops
2-3 Tablespoons sugar
Fresh ground black pepper
1-2 Tablespoons butter

Directions:

Preheat skillet over low-medium heat and add butter and let melt. Sprinkle sugar and fresh black pepper on plate and mix together. Place scallops in sugar mixure and generously coat.

Place scallops in melted butter and cook. Cook on each side for about 2 minutes a piece.

Place on plate then drizzle with the caramelized sauce left in the pan.

Recipe by: Lynsey Lou

It's a cheesy world

November 26, 2008 by Lynsey Leave a Comment

To continue with the cheesy theme that started with my Cheez-It Chicken, I decided to make some cheesy baked squash. As I previously stated in my cheesy chicken post, I love cheese, so that also means there can never be too much cheese…kind of like you can never have too much chocolate:). Squash is one of my favorite vegetables; I have prepared it in many different ways but never combined with cheese.

I was really please with the way this recipe turned out. The squash was so teneder, the onions had a great flavor and the cheese went wonderfully. I basically took all the flavors that were in my Cheez-It Chicken and put them in this dish. I thought it turned out pretty tastey especially since it was an experimental dish!

Cheesy Baked Squash

Ingredients:
2 Medium squash
3-4 Tablespoons butter
Salt & Pepper, to taste
2 Well rounded tablespoons sour cream
1/2 Medium onion, sliced
Olive oil
1/4 Cup shredded cheddar cheese
Directions:
Preheat oven to 350 F.
Rinse squash and then thinly slice.

Place squash and sliced onions in an oven safe baking dish. Drizzle a little olive oil on the squash and onions, salt and pepper to taste and then mix together.

Add sour cream and stir together well.
Place in oven and baked for 20-25 minutes. After about 20-25 minutes take out of oven and sprinkle cheese over top, put back in the oven until cheese has melted.

Recipe by: Lynsey Lou

It's so easy being cheesy

November 26, 2008 by Lynsey 1 Comment

Cheese is one of my favorite foods. I use cheese in all kinds of dishes; from comfort foods to savory foods. There is such a variety of cheeses; I love trying new kinds but sometimes good old cheddar is just what I need. Cheese and cheese flavors also come in so many forms from the infamous cheese in a can to cheese flavored crackers to cheese coated crackers and chips. It’s everywhere!

Since I love cheese so much I thought I would experiment and make a super cheesy chicken. Why not combine my love for cheese in all forms and make a wonderfully cheesy meal? That’s what my Cheesy Cheez-It chicken and cheesy squash casserole was all about. If you love cheese or just have to satisfy a craving for it then this will definitley do it for you!

Cheesy Cheez-It Chicken

Ingredients:
2 boneless, skinless chicken breast
2-3 well rounded tablespoons sour cream
1/4 Cup shredded cheddar
1/4-1/2 Cup Cheez-It crackers, crunched up
Pepper, to taste
Directions:
Preheat oven to 350 F. Line pan with foil and spray with a little cooking oil
Season both sides of chicken with fresh, ground black pepper. You may use a little salt if you like but the crackers have plenty of salt in them. I used a little sea salt:).

In a bowl mix the sour cream and shredded cheddar.

Pour crackers on a plate to roll chicken in.

Coat chicken in sour cream mixture, roll in crackers and then place in prepared pan.

Place in oven and bake for about 30 minutes.

Recipe by: Lynsey Lou

The combination of tequila and lime…

November 26, 2008 by Lynsey Leave a Comment

Can be paired together to make a variety of things from drinks to seasoning and marinades. For this recipe it was used to make Ina Garten, Barefoot Contessa’s, Tequila Lime Chicken. One of my favorite things is tequila lime chicken, there are so many recipes and variations available now that there are endless options. I looked through several recipes before I came across this one and I decided this was the one I would try this time.

I was so happy with the outcome. All the flavors were so evident but they weren’t overwhelming or overpowering. I watch Barefoot Contessa from time to time but I don’t think I’ve ever made any of her recipes. After trying this one she is definitely on my “fave’s” list of Food Network chefs/cooks.

Barefoot Contessa’s Tequila Lime Chicken

Ingredients:

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Recipe from: Ina Garten/Barefoot Contessa

WC Fall Gift Exchange

November 26, 2008 by Lynsey Leave a Comment

This was my first time to participate in the “What’s Cooking” gift exchange and I had a blast. I had so much fun buying the stuff for my person as well as anticipating the stuff I would get from the person who got my name. It was kind of like an early Christmas!

Amy of Skinny Food By Amy fixed me up with some awesome goodies. She gave me a tart pan, which I have been wanting one for quite some time now, some pretty pink sprinkles, pumpkin loaf mix, some not cards and sticky notes. I absolutely loved my package of goodies. I can’t wait to get in the kitchen and start using them all. I know I’m going to get tons of use out of the tart pan. I can’t wait to make the pumpkin loaf; I know it’s going to be incredible. Thanks Amy (Joey’sGirl)!

It's a sweet and tart sandwich

November 26, 2008 by Lynsey Leave a Comment

We kept super very low key last night since I have a ton of cooking to do this evening and tomorrow for Turkey Day. I still wanted to cook but I didn’t want anything that was going to be too involved and take a ton of time. I had already pulled some chicken out of the freezer before I went to work, so I at least knew we would be having something involving chicken!

I looked through some cookbooks and narrowed it down to Rachael Ray’s “grilled honey lime chicken” or her “pecan crusted chicken cutlets with maple barbeque dressing”. Both recipes looked pretty easy; I have made the pecan crusted chicken before, which is awesome, but I’ve never tried the other. I asked Spencer his opinion, since they both sounded good to me, and he chose the grilled honey lime chicken.

I was very happy with his selection! It wasn’t hard to get everything together and prepared for this meal. I had everything mixed and diced in no time. While I had it marinating it gave me time to get some other stuff done around the house, which was an added bonus.

Once they finished marinating it didn’t take any time to cook them. In a total of about 15 minutes I had everything cooked, toasted and made. This was exactly the type of meal I was wanting to cook; something good, not difficult but still tasted wonderful.

All the flavors of the marinade blended together perfectly. There was a tartness from the lime juice but the sweetness from the honey really toned it down and paired very well. It also had a kick of spiciness to it because of the steak seasoning; it was definitley a flavor filled dish that was wonderful!

Rachael Ray’s Grilled Honey Lime Chicken

Ingredients:

The juice of 1 lime

2 Tablespoons honey

1 Rounded teaspoon cumin

A handful of cilantro, finely chopped (about 1 1/2 tabelspoons)

2 Tablespoons extra-virgin olive oil

4 pieces boneless skinless chicken breast (I used about 10 chicken filets)

1 Teaspoon steak seasoning blend (I used about 1 1/2-2 Tablespoons, the filets were generously coated)

Directions:

Combine first 5 ingredients in a small bowl to make dressing. Sprinkle chicken with seasong blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.

Pan-fry over medium-high heat in a large nonstick skillet, uncovered, 6 minutes per side.

Spread honey lime mayo on bread and then place chicken filets on bread to make sandwich.

Num, num num….

Recipe from: Rachael Ray 30-Minute Meals 2

Toned down tartness

November 26, 2008 by Lynsey Leave a Comment

Last night we had Rachael Ray’sHoney Lime Chicken, which was awesome! I made sandwiches using the chicken so I wanted a different type of sauce/spread to use for the sandwiches. I wanted something that complimented the marinade but didn’t over power or have too much going on. The honey lime mayo I came up with was awesome.
I used it as a spread on the sandwiches I made but it would be great as a deep or even as a dressing. Spencer went on and on about how much he liked the sauce and how well it went with the chicken on the sandwiches. I will probably be doing some more experimenting with this sauce in the near future; possibly try it as a glaze or marinade!
Honey Lime Mayo

Ingredients:

1/4 Cup mayonnaise

1 1/2 Teaspoon lime juice

1/2 Tablespoon honey

Fresh ground black pepper, to taste

Directions:

Place mayo, honey and lime juice in a bowl and mix together well. After all ingredients are combined add fresh ground black pepper to taste.

Serve as a dip or a sandwich spread.

Recipe by: Lynsey Lou

Three Bean Chili

November 13, 2008 by Lynsey Leave a Comment

It’s chili time!!! Sunday was a day of many “to do’s”; I had stuff to do around the house plus I was baking cookies for round 4 of Operation Baking Gals. I wanted to make something good for supper but I didn’t really have to time prepare a meal that needed a lot of attention through the cooking process since I had the cookies going on I was doing other stuff. I decided that chili would be a pretty easy thing to put in the crockpot and let let it go.
I have made chili multiple times before and it’s always met our expectations. Even though I love the past chili recipes I’ve made, this time I wanted to make one all my own. I am so glad I decided to make my own version of chili, it turned out so very good! There were so many flavors that went into this recipe and they all blended so well and made a very good flavored chili.
This recipe really didn’t take long to put together. It would also be a great meal where everything could be prepared ahead of time and then put together and cooked at the desired time. It would also be great meal for the crockpot or on the stove top.
Remember, the spices and flavors will blend together more after the chili sits a day. Be careful with the amount of heat added because it will get more intense!

Three Bean Chili

Ingredients:
1 Pound sausage
1 Pound ground beef
1 Can chili hot beans
1 Can black beans
1 Can navy beans
1 (6oz) can tomato paste
1 Large onion, chopped
1-2 Carrots, chopped
1 Stalk celery, chopped
2 Medium jalapenos, seeded and diced
1 1/4 Tablespoon seasoned pepper blend
1/2 Teaspoon onion powder
1 1/2 Tablespoon garlic salt
1 Bay leaf
2 Cups Water
1 1/2 Tablespoons Louisiana hot sauce (or any type of hot sauce desired)
1/2-2 Tablespoons chili powder (season to desired taste)
Salt and pepper, to taste

Directions:

In a large pan brown the sausage and beef. Once browned drain meat well and set aside.
Heat skillet and melt 1-2 tablespoons butter. Once butter has melted add onion, carrots and celery. Sautee the mixture until onions turn clear. Once onions begin to turn clear remove from heat.
In a large stockpot or crockpot (whichever cooking method desired) pour all 3 cans of beans in and mix together. Stir in tomato paste and water. Add browned meat, veggies, jalapenos, bay leaf, hot sauce and other seasonings and mix together well. Adjust seasonings to fit your taste.
Once everything is mixed together turn on the heat.
For crockpot cooking cook on high for about 3-4 hours, stirring occasionally then turn to the warm setting. If needing to cook for a longer time set temperature on low.
For stove top cooking turn stove on medium to medium high and let chili cook/simmer for about an hour to an hour and a half.
Spoon into a bowl and serve with favorite toppings…chives, sour cream, cheese etc.

Recipe Source: A Lynsey Original

Oatmeal Raisin Cookies

November 13, 2008 by Lynsey Leave a Comment

There are many things that make me think of times when I was growing up; specific foods and recipes as well as many other things. Oatmeal Raisin cookies are one of the many things that are classics that bring back memories of when I was younger. They are awesome cookies and they are very much a classic. I can look back at cookbooks and recipes and find that there are many cooks that have been making these for quite some time and the recipes have been passed down from generation to generation.

Oatmeal Raisin cookies are one of my favorites, as well as Spencer’s. It’s not a recipe that really jumps in my head when I start thinking of cookies to make but any time I have them they are always so good. As part of the cookies for Operation Baking GalsI decided to send some homey, classic cookies and what better type of cookie than Oatmeal Raisin?

Although there is nothing wrong with the classic version; it’s one of my favorites and it’s been around for a while, I decided to put a little twist on this batch. I wanted to bring a different taste to these as well as a fall inspired taste. When I think of fall and winter I think of the smell of spices; cinnamon and cloves to be exact. I thought that a little hint of fresh ground cloves would bring a different taste to these cookies; so I decided to add just a little to the recipe. It was an awesome addition to these cookies; it wasn’t too much and it wasn’t overwhelming at all but it did add that little something I was looking for.

I loved the final outcome of these cookies. It was definitely a different spin on a classic but the cloves complimented the rest of the flavors very well. I made Spencer try the first batch out of the oven and he LOVED them! I think this is his new favorite Oatmeal Raisin cookie!!!

Oatmeal Raisin Cookies

Ingredients:

1 Cup butter flavored crisco

1/2 Cup granulated sugar

1 1/2 Cup brown sugar

3 Eggs

1 Teaspoon vanilla

1 Teaspoon baking soda

1/4 Teaspoon baking powder

1/2 Teaspoon salt

1 1/4 Teaspoon cinnamon

2 Cups flour

1 1/3 Cup Raisins

2 Cups oats

1/2 teaspoon ground cloves

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine crisco and both sugars, mix until well creamed. Once creamed add eggs and vanilla and mix well.

Sift together flour, baking soda, baking powder, salt, cinnamon and cloves. Slowly add flour mixture into crisco mixture. Make sure mixture is thoroughly mixed. Once everything is combined mix in oats. After oats are mixed in fold in the raisins.

Spoon balls of dough (make them about the size of a walnut or golf ball) on prepared baking sheet. Bake for 8-10 minutes. Let cookies cool on baking sheet for 5 minutes then transfer to cooling rack to cool completely.

Recipe makes about 4 1/2 Dozen.

Recipe Source: Lynsey Lou’s Blog

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