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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

So many things to do with pumpkin

November 12, 2008 by Lynsey Leave a Comment

There are many things that can be done with pumpkins. We carve them, toast the seeds, puree the filling of them and use that for multiple things. I believe we can all agree that the most popular use for pumpkin is Pumpkin Pie. Although I think people are trying to change peoples minds and expand their outlook on pumpkin and uses for it this year.

Over the past few months I have seen so many different uses for pumpkin. I have seen the pumpkin quarted and baked and then served with meat, I’ve also seen it hollowed out and used as a bowl for soup; as well as seeing it served with pasta as a sauce. There are many uses for pumpkin, other than pie, there just needs to be a little creativity!

I decided to try something different with pumpkin as well. For round 4 of Operation Baking GalsI decided to send them a “taste of the season” by making Pumpkin Butterscotch cookies. Many of you are probably turning your noses up right now, just like my darling Spencer did. Let me tell you, don’t knock it until you’ve tried it. These cookies were very good, and the flavors were mild but still delicious. If you’re looking for a cookie that has very strong flavors this isn’t for you; if you’re looking for a cookie that has a more mild flavor but is still tasty then you must try it!

Pumpkin Butterscotch Cookies

Ingredients:

1 15 oz. Can pumpkin puree

1 Cup butter flavored crisco

1/2 Cup sugar

1 Cup brown sugar

1 Teaspoon cinnamon

1 Teaspoon vanilla

1 Teaspoon baking powder

1 Teaspoon baking soda

Pinch of nutmeg

1/4 Teaspoon ground cloves

4 1/2 Cups flour

1 Teaspoon salt

1 Bag butterscotch chips

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine crisco and both sugars and cream. Once creamed add the pumpkin puree and mix together well. Once cream mixture and puree are mixed well add in cinnamon, vanilla, nutmeg and cloves and combine.

Sift together baking powder, baking soda, flour and salt. Add mixture into pumpkin mixture 1 cup at a time. Once all the flour is added and mixed fold in butterscotch chips.

Spoon on cookie sheet. Bake 8-10 minutes. Let cookies cool 5 minutes on sheet before removing to cooling racks to completely cool.

Recipe by: Lynsey Lou

Operation Baking Gals…Round 4

November 12, 2008 by Lynsey Leave a Comment

Round four of Operation Baking Galsconcluded this past Monday, November 10. This is only my second round but it’s amazing. It’s such an incredible feeling knowing that I’m helping to send a little piece of “home” to the men and women so bravely serving us and our country. What better way is there to celebrate Veteran’s Day than to be part of this “Operation” that ended the day before. We are giving thanks to the men and women that are serving our country and who is also one day call themselves veterans.
During each round there are multiple teams that are formed. For each team formed there is a soldier which the team bakes goodies for. We have a designated window of time in which we ship our baked goods to the soldiers. Having this window of time guarantees that the soldiers will recieve the goods around the same time and they will have tons of goodies to enjoy.
Personally I am so grateful for every one of these men and women and their selflessness. If it weren’t for them and all the ones that were there before them and the ones that will be there after them we would not have the country that we do. I’m so proud to be an American and I’m so proud of every soldier in the U.S. forces. Baking cakes and cookies isn’t a huge thing; but it’s one thing that we can do for them to send them a little piece of home every month until they return.
This month I joined two teams so I had two soldiers to bake for. The teams I joined were “Team Just Add Nuts” and “Team Crumbly Cookie”. I appreciate both teams; their willingness to lead groups and find soldiers to support are amazing.
The leaders of “Team Just Add Nuts” are Val and Randy Romeo of Michigan of Just Add Nuts. They were wonderful leaders who provided tons of support for the bakers and gave us a little background on our soldier, Alex Herrera.
Here is a little about our Soldier:
Our soldier for this round is SFC Alex Herrera. Alex is a husband and father of two sons. His family lives in the Sterling Heights, Michigan area and are anxious to see him return. This is Alex’s fourth tour of duty. He has served our country in Kuwait, Afghanistan, and Iraq. He is a member of the Army.

The second team I joined was “Team Crumbly Cookie”. The head of this team was Bridget of The Way The Cookie Crumbles. She was also a great team leader. She answered any questions we had but she was very layed back as well.
I don’t know very much at all about this soldier. I do know that his name is Joshua and he is stationed in Iraq. I hope that he along with the rest of the soldiers remain safe and return safely.

For this round I wanted to send them something homey feeling but also something with the flavors of the season. I made Oatmeal Raisinwith a hint of clove for a classic recipe to send them. I also made Pumpkin Butterscotchcookies so they could have a taste of the season.
May God Bless Them. Please remember to keep the men and women of the service in your thoughts and prayers everyday.

Don't Drop the Hot Potato or it will Crash…

November 12, 2008 by Lynsey Leave a Comment

I don’t guess a crashed hot potato is a bad thing… it’s actually very good. Just add a little salt, pepper, butter and chives and you have a wonderful side dish for any meal:). Can I just say I loved this recipe!?!?

This is yet another recipe from The Pioneer Woman. She definitely knows her way around a kitchen and cooks meals that could feed an army. Which is a good thing since she has a small army of her own. For this recipe I downsized quite a bit; if I hadn’t then I would have had enough Crash-Hot Potatoesto last me the rest of the year! I thoroughly enjoyed this recipe as well.

I decided to make these potatoes to have along side the Crispy Yogurt Chicken. Boy did it compliment the chicken well. This recipe was very easy; I also timed it perfectly so they were done at the same time as the chicken. There isn’t a whole lot that goes into these potatoes but they sure are good and very full of flavor. Pretty much everything used in this recipe are things that are on hand at all times. I followed the recipe pretty much step by step, but I’m sure it would be good with any other toppings desired.

My dad and Spencer were in the kitchen visiting with me as I made this meal and they started watching with particular interest when I started making these potatoes. Everything was pretty normal with the boiling part but when I moved them from the pot to the baking sheet is when they starting paying close attention to what I was doing; with all the smashing it’s can get pretty interesting. After I finished the process and put them in the oven they both said, well that’s a great way to cook potatoes!

The end result of this recipe was awesome. The potato was nice and soft just like a regular baked potato but the skin and outer parts were a little crispy and crunchy…crunchy is right up my dad’s alley! I loved how these came out; it had a couple of different textures and tons of flavor. Next time I make these (and there will be tons of next times for this recipe) I may try to add some other toppings and flavors…we’ll see. So now, on to the good stuff!!!

Pioneer Woman’s Crashed-Hot Potatoes

Ingredients:

1 Bag new potatoes (I used a couple of regular baking potatoes)

Olive Oil, for drizzling

Salt and Pepper, to taste

A fresh herb of choice (I used fresh chives)

Directions:

Bring a large pot of salted water to a boil. Add desired amount of potatoes into boiling water, cook until they are “fork tender” (You should be able to gently press a fork into the potato).

Drizzle olive oil generously onto a baking sheet. This will keep the potatoes from sticking to the sheet…this is a critical step so drizzle generously!!! When the potatoes are tender place them on the cooking sheet. With a potato smasher (I used the bottom of a glass) gently press down the potato until it’s smashed, then rotate the smasher 90 degrees and smash again (not necessary if using a glass). ***Don’t smash them all the way. Make it about the thickness of a cookie. Repeat process until all potatoes are smashed.

Generously brush the top with olive oil. Sprinkle potatoes generously with salt and fresh ground black pepper. After salt and pepper, top potatoes with the fresh herb of your choice.

Now place the potoates in a 450 degree oven on the top rack. Cook potatoes for 20-25 minutes…or until golden and sizzling.

Recipe from: The Pioneer Woman

Crispy, not fried chicken

November 12, 2008 by Lynsey 1 Comment

I have been wanting to try The Pioneer Woman’syogurt chicken for a while. The recipe makes quite a bit, I knew I could down size it but I could only down size it so much so I wanted to make it when there were others eating with us so we didn’t have a ton of leftovers. My dad came in town the other day so I decided it would be the perfect time to try this recipe.

This is a wonderfule recipe and it’s pretty easy and not ver time consuming at all. There really isn’t a lot of prep work for it; so as along as you have everything on hand there’s really not much to it. I was able to assemble it, put it in the oven and do some other things. It’s a main course that is no fuss to put together.

Another thing I loved about this recipe is that it’s a great alternative to fried chicken. The end result is crispy chicken but it’s much healther. You also get the nice crunch of fried chicken; but the flavor is a lot different than that of fried chicken. The flavoring that’s included in this recipe is awesome; both Spencer and my dad were very impressed as was I. I know I will definitely be making this recipe over and over!!!

Pioneer Woman’s Crispy Yogurt Chicken

Ingredients:

1 package chicken legs (or any type of chicken desired)

2 Cups plain yogurt

2 Cloves garlic, finely chopped

Parsley, chopped…a tablespoon or so (I used fresh chives)

Juice of 1 lemon

Salt and Pepper

Butter

Panko breadcrumbs

Directions:

In a medium bowl mix together yogurt, garlic, fresh herb (of choice) and lemon juice.

Rinse chicken and salt generously with Kosher salt.

In another bowl pour in the panko breadcrumbs, start with about 2 cups. Salt the breadcrumbs and mix.

Butter the dish being used to bake the chicken.

Roll the chicken in the yogurt mixture, 1 piece at a time, then roll in breadcrumbs. Place chicken in baking dish. Repeat process with all chicken. Once finished breading the chicken, place a slice of butter on the large part of each piece of chicken. Be sure every piece of chicken has a slice of butter on it so the Panko breadcrumbs have enough moisture and don’t dry out.

Cover with foil and bake about 1 hour on 350 F. Remove foil for the last 15 minutes or so to allow the chicken to get nice and golden. Bake until golden, you may need to leave it in the oven a little longer.

Recipe from: The Pioneer Woman

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