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Recipes for your 4th of July Spread

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Tomorrow is July 4th; a day to celebrate our freedom as well as a day to pay gratitude to all the men and women in our armed forces.  Without them and their sacrifices we would not have the freedom that we enjoy today.  So, while we’re celebrating let’s also take time to remember what this day truly means and thank the men and women who have so selflessly served our country.  Thanks to you and your families and God Bless you all.

For many of us that means a well-needed 3 day weekend, grill-outs and backyard bbq’s, trips to the lake or a weekend vacation.  No matter what festivities are planned for this weekend, food is definitely a top priority on everyone’s list.  So, if you are still looking for the perfect appetizer, burger, cocktail or dessert I have compiled a list of delicious recipes you and your guests will thoroughly enjoy.

Cocktails-A celebration wouldn’t be complete without a delicious cocktail to sip on, so I’ve compiled a list of cocktails that are light and refreshing and everyone will enjoy!

Berry Basil Hard Lemonade– Sweetened by a mixed berry basil syrup, this spiked lemonade has all the refreshing elements of traditional lemonade with a grown-up twist.

Fresh Cherry Margaritas– Josie, at Pink Parsley, has a cocktail that is perfect for pretty much any occasion.  Like these fresh cherry margaritas; loaded with in-season fresh cherries, a splash of orange liqueur and a squeeze of fresh lime.  My mouth was watering with the title alone.  This cocktail is ideal to sip on while trying to beat the summer sun.  

Jalapeno-Mango Peach Freeze– Lauren, at Climbing Grier Mountain, is a genius when it comes to cocktails.  And she had my mouth watering with this jalapeno-mango peach freeze; a frozen margarita that isn’t overly sweet, full of fruit flavor and followed by a little heat.  Make a pitcher, or two, of these to enjoy while your sitting outside enjoying the fireworks.

Watermelon Lemonade– This watermelon lemonade from Confections of a Foodie Bride looks so perfectly refreshing.  A large batch of this lemonade could be made then separated, part for the little ones and then spike the other half for the adults.

Appetizers-Everyone brings their appetites with them to a cookout, but we all know we need some goods to munch on while we wait for the main course.

Cajun Corn Poblano Queso-no party is complete without cheese dip, and this cajun corn poblano queso is the ultimate in cheese dips.  Cheesy deliciousness packed with corn, poblanos and jalapenos.  It doesn’t get much better than this folks!

Easy Salsa Verde-Chips and dip are the iconic “go to” when it comes to a delicious and crowd pleasing snack.  This salsa verde is full of flavor, so easy to make and is definitely a winner with my family and friends.

Goat Cheese Jalapeno Poppers with Honey and Bacon– jalapeno poppers are always a winner, but instead of the basic poppers try stuffing them with goat cheese, honey and bacon.  The whole sweet, spicy, and salty combo I’m crazy about.

Teedo’s Famous Salsa– This is salsa, on crack.  Fire roasted tomatoes, lime, cilantro, avocados (yes, avocados are actually blended in the salsa), onion and garlic.  One of the best (and easiest) salsa recipes, and the longer it sits the better it gets!

Main Dishes-Regardless what festivities are taking place today, when it comes to the food the grill is taking center stage.  So here are some mouthwatering dishes that are sure to make your guests and your grill smile with pleasure!

Burgers with Bourbon and Peach Chutney-It’s hard to beat a deliciously juicy burger, but topping it with cheese and a bourbon and peach chutney just might do it.  This is just one of the many mouth-watering burger confections that Shawnda over at Confections of a Foodie Bride has created.

Chicken Andouille Brats with Avocados and Jalapenos– If you want hot dogs on your menu, then look no further.  These brats will have the crowd stopping and your taste buds jumping.  A hot dog like no other.

Grilled Chicken Caesar Flatbread– One of the simplest, yet most satisfying meals.  Juicy and flavorful grilled chicked on top of a grilled flat bread and caesar salad.

The Texican Burger-In Spencer’s opinion, everything is truly better with a fried egg slapped on top.  When it comes to this burger, I couldn’t agree more.  A delicious burger topped with salsa, avocado, cheese and a fried egg.

Sides- Sides are typically an afterthought with any meal, but don’t make them second at your cookout.  Here are some easy and delicious sides that will be just as memorable as the main course.

Black Bean, Corn and Tomato Salad-this is one of my all-time favorite salads.  It’s packed full of fresh flavors and produce and it’s perfect for a hot summer day.

Creamy Potato Salad– This, folks, is my new favorite potato salad.  It’s chunky potatoes tossed with cider vinegar, a combination of mayonnaise and sour cream, hard boiled eggs, dill, celery and chives.  I look for any and every excuse to make this stuff, it’s amazing!

Grilled Corn with Spicy Cilantro Butter-I love grilled vegetables, it just adds a whole new layer of flavor.  This grilled corn is delicious, but it’s the cilantro butter that truly puts it over the top.

Oven Fried Guinness Onion Rings with Stout Gravy– beer and grilling out go hand in hand, but why not add some of the hoppy goodness to your food.  Lauren, at Climbing Grier Mountain, has done just that with this delicious spin on the classic onion ring.

Desserts-A celebration isn’t quite complete without dessert.  From grilled peaches to drunken cherry galettes, you are bound to find something that you and your guests can’t quite live without.

Caramel Corn Ice Cream-Caramel corn.  Ice cream.  It doesn’t get much more all-American than that.  Dorothy, of Crazy for Crust, has combined those two goodies to make one truly American dessert, caramel corn ice cream.

Chocolate Chip Heath Cookie Dough Dip– I’m not gonna lie, there’s nothing much better than a scoop of chocolate chip cookie dough.  But this chocolate chip heath cookie dough dip is pretty darn good and you and your guests will be going back for seconds, thirds and fourths.  Another plus, like you need one since we’re talking about cookie dough dip, is it’s so quick and easy to make and can be made ahead of time!

Drunken Cherry Galette– Galettes are all the deliciousness of a pie without all the work of forming the perfect pie dough.  These galettes from Foodie Bride are perfect, not only because they are individual pies for easy serving and they are packed with drunken cherries.  To put this dessert over the top, place a big ol’ scoop of vanilla ice cream right int he center.

Fudgy Tar Heel Pie-You can’t have a cookout without having at least one pie present.  This fudgy tar heel pie is delicious; it’s like a brownie on top of a bed of walnuts all wrapped up in a flaky pie crust!

Grilled Peaches and Cream– This is exactly what it sounds like, sweet juicy peaches are grilled to release those natural sugars and then they are topped with some fresh whipped cream and drizzled with a bit of honey.  A dessert that is so simple but so satisfying.

Have a safe, happy and delicious 4th!  God Bless the USA!

Pineapple Chorizo Tacos

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Happy Cinco De Mayo!  Do you plan on fiesta-ing like there’s no manana?  Are you going to hit up your favorite Mexican restaurant after work?  Or, are you just going to come home, have a simple supper and maybe a margarita or two? 

If you picked the later of all the options then I have a simple and delicious taco recipe for you.  Now, let me start by saying that this isn’t your typical taco with ground beef that’s topped with salsa, cheese, sour cream and whatever else you love piled on there.  This is a taco with a twist, to say the least.  Now before you run off, this isn’t so off the wall that you won’t try it, I promise!

This taco is actually inspired by one of my favorite local Mexican restaurants, Local Lime.  And it’s not your typical Mexican restaurant.  They have taken the meager taco to different levels; stuffing them with a variety of traditional Mexican ingredients that have a unique and delicious twist.  And it doesn’t stop with the tacos; their fajitas, enchiladas, and salads are pretty amazing too.  And no trip to a Mexican restaurant is complete without some chips and dip and let me just say that their salsa’s are to die for and they know that since they don’t limit you to one type.  When you order salsa you get to sample 3 of their amazing dips in their salsa trio; hello mango papaya, verde tomatillo and chipotle!  Just when you think it can’t get any better, they have the best hand crafted cocktails you have ever sipped.  Each and every dish and drink is made and crafted with the freshest ingredients, making the dining experience better than you could imagine!

So, now that I have your taste buds raging and your mouth watering let me share my version of one of my favorite menu items at Local Lime, the pineapple chorizo tacos.  This taco is so simple but packed with bold flavors.  A combination of chorizo, caramelized pineapple, cheese and a little cilantro.  The spice of the chorizo is complimented and offset by the sweetness of the caramelized pineapple, and the touch of Colby-jack cheese adds that creamy cheesy element we all want in a taco, then the cilantro adds that bright earthy touch as well as a little pop of color.  I was sold on one bite, and after you have a taste you will be too!  Everyone I’ve taken I’ve gotten them addicted to these tacos, and I have no doubt the addiction will spread as you try these at home.

Whether you’re keeping it simple tonight for Cinco de Mayo or your just craving a delicious taco with a twist, you must make these pineapple chorizo tacos.  They come together so quickly and are the perfect option for a quick meal.  Just be sure to make double to ensure you have plenty to serve all your guests; Spencer had several of these and could have eaten even more if the pan hadn’t been empty!

Pineapple Chorizo Tacos

Ingredients:

1/2 Pound ground beef or pork
1/2 Pound Johnsonville ground chorizo sausage
Salt and pepper, to taste
1/8 Tsp garlic powder
Pinch red pepper flakes
1/3 Cup pineapples, cut into small chunks
1/4 Cup pineapple juice

1/4 Cup + 2 Tbsp shredded Colby-jack cheese
6 Flour tortialls
1/4 Cup cilantro, roughly chopped

Directions:


Place meat in a skillet and cook until almost entirely browned.  Drain any excess fat and return to the pan, over a low-medium heat.  Add the salt, pepper, garlic powder and red pepper flakes to the mixture and stir to combine.  Add the pineapples and two tablespoons pineapple juice and cook until the pineapples are caramelized and the meat is browned through.  Taste, adjust seasonings if needed, and ad more pineapple juice if desired.

To assemble-
Divide the meat mixture evenly among the tortillas.  Top each with cheese and cilantro and serve immediately.

Recipe source: inspired by Local Lime

Baked Lemon Pepper Wings

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It’s probably been at least 10 years since the first all-wing restaurant opened in our city.  We had places that served wings among other items, but we didn’t have a place that served wings, and wings only.  So when they opened Spencer, myself, his brother and then girlfriend (now wife) were beyond excited.  Before going our first time we did our research; we looked them up, read about them and studied the menu thoroughly.  We didn’t want to be overwhelmed our first time there.

We enjoyed the wings so much, that we made it a weekly thing.  At least one evening every week we would all meet there; we’d order our wings (a variety so everyone could have a bite of this flavor and that flavor), get our fries, dips and drinks and scarf them down.  That was a ritual until his brother and sister-in-law moved out of town.  We still have our wing nights but they typically consist of either picking them up and bringing them home, or just making them at home.  But even though things have changed, Spencer’s love for one flavor in particular hasn’t.  He is obsessed with lemon pepper wings.

Any time we have wings there’s no question about one of the flavors he will order.  Lemon pepper, always.  I think if there came a day that he didn’t order them I would probably faint!  So the other night when I was playing around with some different variations and flavors of wings I knew that lemon pepper had to one of the flavors.  There were no questions.

So when Spencer got home and I was making the wings his face lit up when he saw the plate with lemons on it.  He immediately dug in, after getting the okay that pictures had already been taken, and he was over the moon.  He said they were hands down the best lemon pepper wings he had ever eaten.  He even liked them more than the original, and let me tell ya, that’s saying something!  These wings are baked, but don’t let that deceive you, they still have all that crispy crunchiness your accustomed to.  They are then tossed in a mixture of lemon zest, fresh lemon juice, salt, pepper and pinch of garlic salt.  These wings will leave you loving all the lemon pepper taste and not missing the fact they aren’t fried.

Baked Lemon Pepper Wings

Ingredients:


12 Bone-in chicken wings
2 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
Zest of a lemon
Juice of half a medium lemon
1/2 Tsp salt
1/2 Tsp pepper
1/8 Tsp garlic powder

Directions:


Preheat oven to 375.

Place a wire rack on a rimmed baking sheet.

Place chicken wings, olive oil, salt and pepper in a large bowl and toss to coat.  Place the coated wings on the wire rack.  Place in the oven and bake for 45-55 minutes, turning halfway through, until skin is crispy.

When there is about 5 minutes left on the wings start the sauce.  In a medium bowl combine zest, lemon juice, salt, pepper and garlic powder and stir to combine.  Remove the crisp, cooked wings from the oven and transfer to the bowl, toss to coat.  Serve immediately.

Recipe source: A Lynsey Original

Easy Salsa Verde

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Green and pink are my all time favorite colors.  But let’s focus on green for a minute, shall we?  Looking around right now I spot several things that are green; my wallet, my carryall bag, and my planner.  So, it’s quite obvious to any passersby that I’m fond of green, lime and avocado green to be exact!  Green is just a happy color; it’s bright, refreshing, fun and it’s also closely associated with the onset of Spring and Summer which are happy and fun too.  Other than flowers and plants, one of the first things I think about when Spring roles around is being outside.  Cookouts. Baseball games. Float trips. Being at the lake. Or just being out is the back yard, I love it all. 

When I think of cookouts, bbqs, or any other outdoor parties I think of easy foods to bring or serve.  One of my favorite easy appetizers are dips.  They are versatile, most of them take little to no time to assemble and they can sit out with no maintenance.  Lately I’ve been on a salsa kick.  I mean I have a weakness for salsa anyway, but lately it’s been more intense than normal.  I’m a sucker for it, what can I say?  I love all salsas, but lately I’ve been addicted to the green stuff.  My favorite color!  No, I’m not addicted to it because of the color…although that does hurt.  I love the flavor of it!

When I go to Mexican restaurants salsa is a must, as well as cheese dip and salsa verde.  I love the green stuff, it’s so good.  Since my infatuation with salsa has grown immensly, I decided it was due time to make some of the green stuff at home.  This salsa verde is delicious, full of flavor and takes no time to throw together.  It’s a matter of giving the ingredients a rough chop and then tossing them in the food processor and giving them a quick pulse to get that perfect salsa consistency.  The end result is nothing less than amazing.  Spicy, slightly sweet, a little tangy, light and fresh; this salsas got it all.  We enjoyed this batch not only as a dip but in some stacked enchilidas (recipe to come soon!) and it was amazing.           

Easy Salsa Verde

Ingredients:

1 1/2 Lbs (approximately 5-6) Tomatillos, husks removed and quartered
1 Medium white onion, quartered
2 Cloves garlic, minced
1 Jalapeno pepper, quartered and majority of the seeds removed
1/2 Cup cilantro
1/2 Tbsp sugar
1 1/2 Tbsp vinegar
Juice of 1 lime
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse to achieve desired consistency and to combine.  Taste, adjust seasonings if needed and chill for at least 2 hours before serving. 

Store in an airtight container, in the refrigerator for upto two weeks.

Recipe source: A Lynsey Original

Teedo’s Famous Salsa

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Okay folks, we are T-minus 5 days and counting until Cinco De Mayo!  Are you excited?  I know I am!  I look for any excuse to enjoy a hefty dose of Mexican food; cheese dip, salsa, guacomole, pico, enchiladas, fajitas…I love it all and I think I could eat my weight in Mexican food every. single. day.  If you do need an excuse, which I don’t, what better reason to enjoy Mexican food than on the ever so popular Cinco De Mayo?

Now that I’ve confessed I could eat twice my weight in dips and other foods, why not enable you to do the same thing?  No, I’m not trying to make myself feel better by giving you the means to do the same thing.  I promise.  I’m just trying to share a tasty recipe with you so that you can enjoy some refreshing salsa this Sunday…or any day for that matter! 

I have a weakness for salsa.  I love it.  I won’t go into the specifics of how I prefer my salsa but if you are interested you can read about it here.  Now, for the most part all salsa is comprised of the same basic ingredients; tomatoes, onions, garlic, peppers and cilantro.  There are plenty of other spices and ingredients that can be added to achieve the desired flavor and texutre, but they are all start with the same thing.  This salsa, however, differs from the traditional salsa just a bit.  The most significant difference is recipe is the addition of avocados.  Yes, avocados. 

Before reading this recipe the thought of adding avocados to salsa had never crossed my mind.  But Jenny’s dad not only thought of it, but actually did it and let me tell ya, it’s amazing.  This salsa is delicious, full of flavor and so simple and quick to make.  It’s a matter of throwing all of the ingredients into a food processor, putting the lid on and pulsing until you achieve the desired consistency.  That’s it! 

This salsa stores wonderfully in the refrigerator for up to two weeks, not that it lasts that long at my house!  We can’t get our fill of this stuff; the fire roasted tomatoes add a terrific smokey flavor, the onion adds a slight kick, the cilantro adds a fresh, bright flavor, the lime adds a bit of tartness while also keeping the avocados from turning brown!  All of the flavors marry together wonderfully, providing a delicious and refreshing dip!  

Teedo’s Famous Salsa

Ingredients:

1 (14.5oz) can fire-roasted tomatoes*
1 (10 oz) can diced tomatoes with green chilies
2 Avocados, peeled, seeded and roughly chopped
1/2 White onion, roughly chopped
2 Cups fresh cilantro, roughly chopped
1 Clove garlic, minced
Juice of half a lime
Kosh salt, to taste
Freshly ground black pepper, to taste

*If you can’t find fire-roasted, petite diced tomatoes are fine too.

Directions:

Place all the ingredients in a food processor and pulse until desired consistency is achieved.  Taste, adjust seasonings if needed.  Refrigerate until ready to serve.

Store in an airtight container, in the refrigerator for up to two weeks.

Recipe source: slightly adapted from The Picky Palate Cookbook by Jenny Flake
For other delicious recipesbe sure to check out the Picky-Palate blog

DB: Homemade Graham Crackers

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Do you ever find yourself wondering through the grocery store isles, eyeing different products and wondering “could I make them at home, and would they be just as good”?  Please tell me I’m not weird! Well, I know I’m weird but please tell me I’m not the only person that does this!  I don’t know why this intrigues me so much, but thoughts like this enter my head on a regular basis when I’m at the grocery store.

Well, this month I got to cure some of my curiosity.  Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

Sarah shared quite a few recipe suggestions that all looked incredible, but I had been wanting to make graham crackers for quite some time.  So when this challenge came up, not only was it all about flatbreads and crackers but we were given free reign as to what particular recipe we wanted to make.  The only requirement; whatever it was had to be crisp.  I instantly knew what I wanted to make; I wanted to make homemade graham crackers. 

Graham crackers have long been snacks for kids and adults alike.  Their crumbs are also a staple in numerous pie recipes; the infamous graham cracker crust, of course.  They also make terrific accompaniments sweet dips and cheeseballs.  These crackers are a little more “durable” than most, so they can withstand some of the more hearty dips you throw their way. 

I think graham crackers are one of my all time favorite crackers.  There’s just something so wonderful about a rich molasses flavored cracker that is dusted lightly with a sprinkling of cinnamon sugar.  I can’t put my finger on it, but it’s just amazing.  So imagine how amzing a homemade graham cracker is.  You know the joy you get in your heart, mouth and stomach when you enjoy a cookie fresh from the oven?  You will experience that same feeling when you make your own graham crackers and enjoy them straight from the oven.  Oh. My. Goodness.  There’s little better than that pure deliciousness. 

Believe it or not, these crackers weren’t hard to make at all.  Combine a few simple ingredients, that are typically pantry staples, to form a dough.  Chill the dough, roll it out and bake.  How simple is that?  It truly is simple, the only thing that makes this a time consuming process is the chilling time required.  But the chilling time is well needed to help form the dough to make those beautiful, deep brown crackers that are so amazing! 

These crackers really are incredibly easy to make.  I had so much fun making them and I really did impress myself!  I enjoy making treats at home because I have control of the ingredients, plus I can personalize them by making them in different shapes!  So stop putting it off because you’re intimidated, go make some crackers and cut them into so fun shapes!   

Homemade Graham Crackers

Ingredients:

For the crackers-
2 Cups unbleached, all purpose flour
1/2 Cup + 2 Tbsp whole wheat flour (use all white flour if you don’t have whole wheat)
1 Cup lightly packed dark brown sugar
1 Tsp baking soda
3/4 Tsp Kosher salt
7 Tbsp unsalted butter, cut into 1-inch cubes and frozen
1/3 Cup mild-flavored honey, such as clover
5 Tbsp milk, whole is best
2 Tbsp pure vanilla extract

For the topping-
3 Tbsp granulated sugar
1 Tsp ground cinnamon

Directions:

For the cracker dough-
In a food processor fitted with the blad attachment combine unbleached flour, whole wheat flour, brown sugar, baking soda, and salt.  Pulse a few times to allow the ingredients to incorporate.  Add the frozen butter and pulse several times until the mixture is the consistency of course meal.

Combine honey, milk and vanilla extract in a small bowl and whisk to combine.  Once combined add to the flour mixture and pulse a few times, allowing the dough to barely come together.  (The dough will be extremely soft and sticky) 

Spread a large piece of plastic wrap on a counter and dust liberally with flour.  Turn dough onto the prepared surface, and pat gently to form a rectangle that’s about 1 inch in thickness.  Wrap the rectangle in the plastic wrap, then place in the refrigerator to chill for at least 2 hours or overnight. 

Meanwhile, to prepare the topping combine the sugar and cinnamon in a small bowl and stir to combine.  Set aside.

To prepare the crackers-
Divide the dough in half.  Place one half on a well floured work surface, and wrap the other half in plastic wrap and return to the refrigerator.  Roll the dough into a long rectangle that measures 1/8 of an inch in thickness.  The dough will be sticky, so continue to flour the surface and rolling pin as necassary. 

To make the traditional graham cracker shape, cut the rectangle to 4 inches wide.  Working with the shorter side of the rectangle, cut strips every 4 1/2 inches to make crackers.  However, if you want a non-traditional shaped cracker, you may use a cookie cutter of your choice.  I used a fluted rectangle.

Line baking sheets with parchment paper, and place the crackers on the prepared baking sheets.  Sprinkle with the cinnamon sugar topping.  Place the crackers in the refrigerator for 30-45 minutes or in the freezer for 15-20 minutes.  Repeat the process with the second batch of dough.  Gather any leftover scraps, form a ball, wrap in plastic wrap and chill until firm.  Re-roll and repeat the process.

Place oven rack in the center of the oven and preheat to 350.

To decorate/mark the crackers-
Using a toothpick or skewer, prick the dough to form rows of dotted lines.  Place in the preheated oven and bake for 15-20 minutes, until browned and slightly firm to touch, rotating half way through.  Be sure to check the crackers half way through, since baking times will vary.

Recipe source: Smitten Kitchen who adapted it from 101 Cookbooks and Nancy Silverton’s Pastries from the La Brea Bakery

Reeses Peanut Butter Cookie Dough Dip

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So how many of you are guilty of eating cookie dough straight from the bowl?  Will any of you admit that you just might make cookie dough for the sheer enjoyment of eating it by the spoonful before a drop is even able to hit the cookie sheet?  Come on, you know we’re all guilty of having at least a bite or two at one point or another.  There’s no shame it that, I promise! 

What if I were to tell you I have a dip that will cure your cookie dough craving?  And yes, you’re supposed to eat it as a dip and not bake it.  That’s right, all the yumminess of cookie dough without the guilt of eating it raw!  Are you intrigued yet? 

It’s true, I have a dip for you that is amazing.  Seriously, I can’t say enough good about this dip and just how awesome it is.  It starts with cream cheese.  Which who doesn’t love cream cheese?  Then given a hefty dose of peanut butter and brown sugar.  All that is then beat to form a fluffy base.  To that base is added mini chocolate chips.  And why stop there?  Throw in a bag of mini Reeses peanut butter cups.  I know, amazing right?  Mix all that together and then you’re ready to go. 

This is one of those dips that you’ll make over and over again.  It’s great for the cookie dough lover and the sweet lover alike.  This is a dip that you’ll be known for, and it will be requested at every gathering or party you attend!  Enjoy it on pretzels, vanilla wafers, or even by the spoonful.  However you decide to eat it I know you’ll love it!  I must say thanks a million times over again to Aimee of Shugary Sweets for creating this deliciousness…and for my new addiction!

Reeses Peanut Butter Cookie Dough Dip

Ingredients:

1/2 Cup (1 stick) unsalted butter
8 Oz (1 bar) cream cheese, room temperature
1/3 Cup heavy whipping cream
1/4 Cup peanut butter (creamy or crunchy)
1/2 Cup brown sugar
3/4 Cup powdered sugar
1 Tsp vanilla
3/4 Cup mini chocolate chips
1 (8oz) bag mini Reeses peanut butter cups

Directions:

Combine butter and brown sugar in a small saucepan and place over low-medium heat.  Stir mixture occassionally until butter is completely melted.  Once the butter has melted whisk to combine, until sugar is dissolved into the butter.  Bring the mixture to a boil then immediately remove from heat.  Add the peanut butter and stir to combine.  Set mixture aside and allow to cool.

Pour the heavy whipping cream in a small bowl and beat on high until stiff peaks form.  Set aside.

Combine cream cheese and powdered sugar in a large bowl and beat until creamy, about 3-4 minutes.  Reduce the mixing speed to low and add the vanilla and mix until just incorporated.  Keeping the mixing speed on low, slowly pour the peanut butter mixture into the cream cheese, mixing until completely incorporated.  Gently fold in the chocolate chips and peanut butter cups.  Once the chocolate chips and peanut butter cups are mixed in, fold in the whipping cream.  Serve immediately or refrigerate until ready to serve.

Serve with vanilla wafers, graham crackers, or pretzels.

Recipe source: barely adapted from Shugary Sweets

Slow Cooker Black Bean Ragout

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So did ya’ll have a wonderful Super Bowl Sunday?  Did your team win?  If yes, then congratulations.  If not, I’m sorry but at least you got to partake in some yummy eats throughout the game!  Speaking of Super Bowl food, how many of you are in a foodie coma from everything you ate yesterday?  I honestly think Super Bowl Sunday is one of the biggest eating days of the entire. year!  Thanksgiving and Christmas are close, but I think the game day takes the prize.  I honestly think just as much preparation and planning goes into all of the game day parties and festivities as does Christmas and Thanksgiving.

I kept this year’s eats small, but we still had quite the spread.  And you can’t really allow all those good dips, sandwiches and treast to go to waste, I mean that would just be a shame…and possibly a sin!  I know I ate my fare share of food throughout the game yesterday.  I was on the verge of miserable.  So for all of you that are in the same boat as I am, and need a meal that will satisfy you without weighing you down I have the perfect option for you! 

This black bean ragout is not only satisfying, but is delicious and full of flavor.  And I think possibly my favorite part is the fact that it’s a slow cooker meal.  You all know by now that I’m a huge fan of slow cooker meals.  I love putting everything in there in the morning and coming home to a tasty meal that is ready to eat when you walk through the door.  I honestly think this is one of the easiest slow cooker meals ever.  You literally throw all the ingredients into the crock pot, give it a quick stir, turn it on and walk away.  There are only two things that need to be chopped; an onion and garlic.  Those two things take all of 2 minutes to cut up.  How easy is that?  When you’re ready to eat the only thing you have to do is make the toast and prepare the crema.  This meal is ready to eat within 10 minutes of walking through the door.  It’s an effortless meal that is huge on taste!

Slow Cooker Black Bean Ragout with Garlicky Toast


Ingredients:

For the beans-
1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar

For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half

Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge

Directions:

For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine.  Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender. 

Once the beans are cooked, stir in the lime or sherry.  Adjust seasonings if needed.

For the toast-
Preheat broiler. 

Brush the toast slices with olive and sprinkle with salt.  Place on a baking sheet and place in oven until butter is melted and the toast is golden.  Remove from oven and immediatly rub with the garlic clove.

For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.

When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.

Recipe source: The Smitten Kitchen Cookbook

SRC: Pico De Gallo (And a giveaway)-Closed

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By now I’m sure you’re aware of my fondness of any and all Mexican food.  As much as I enjoy my entree, I honestly enjoy the cheese dip, salsa, pico de gallo and chips just as much.  I could probably make a meal out of all those alone.  I do try to refrain myself, at least a little, so I can enjoy my meal and not leave the restaurant completely miserable!  Unfortunately, I fail at that goal more times than not.  Ha!
Pico de gallo is one of my all time favorite dips, and it’s perfect for summer.  I love making this dip in the summer because I’m able to use fresh vegetables and herbs from my garden.  There’s nothing much better than walking out to the garden and getting a few tomatoes, jalapenos, onions and chopping some fresh cilantro and coming in and making a fresh batch of pico.  I love it!  It’s so easy to put together too, and it’s one of those that develops more flavor the longer it sits.  Pico is also perfect for this hot weather that has come upon us; no cooking required and this dip can be enjoyed cold or at room temperature. 
As I stated before, I’ve enjoyed this several times but for some reason or another this simple yet delicious dip hasn’t made it to the ol’ blog.  Well, the wait is over!  Thanks to this round of the secret recipe club, I’m finally making this delicious dip to share with you.  For this month’s swap I was given Nicole’s blog, I Am Honey Bee.  Nicole’s blog features not only food, but crafts and round-ups of her week and different activities she’s enjoy.  She has a fun personality and her blog truly showcases that.  She has a great selection of recipes, making it difficult to choose just one.  I finally settled on the pico since I had a craving for it and some fresh veggies to use!

Pico de Gallo

Ingredients:

4 Large tomatoes, seeded and chopped
1/2 Large red onion, finely diced
1-2 Cloves garlic, minced
1 Jalapeno, seeded and diced
1/2 Cup fresh cilantro, chopped
Juice of half a lime, more as needed
Salt and pepper, to taste

Directions:

Combine the tomatoes, onion, garlic, and jalapeno in a bowl and stir to combine.  Add the cilantro and lime juice and toss.  Once ingredients are incorporated, season with salt and pepper and stir.  Taste, adjust seasonings as needed and serve or cover and refrigerate until ready to serve.

Recipe source: I Am Honey Bee

Now, on to the giveaway.  The next thing up for grabs for my blog’s birthday is a double mezzaluna with chopping block.

 Image from Amazon
   

I absolutely love my mezzaluna.  It’s perfect for finely chopping all those fresh herbs, that are typically difficult to cut using a plain cutting board and knife.  The custom bowled cutting board makes it incredibly easy to perfect cut and mince herbs and various other items.  What I love about this particular mezzaluna is it is stored directly in the cutting board; keeping the set together and the blade covered for safety.

To enter:
*Please leave a comment on this post stating:
“What your favorite summer dip is?”


*US residents only, please. Sorry for all of those overseas readers, I still love ya!


For additional entries:


*Subscribe to Lynsey Lou’s via RSS or email. Return to this post and leave a comment and tell me you subscribed by leaving another comment.


*Become a fan of Lynsey Lou’s on facebook. Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment. If you are already a fan then leave a comment telling me you’re already a fan.


*Share this giveaway on facebook. Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.


The fine print:
*You can earn a total of 4 entries.
*All entries must be received by midnight on Saturday, June 30.
*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to check out yesterday’s giveaway and enter to win a Silpat baking mat.


Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Homemade Blue Cheese Dressing

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I am a ranch girl through and through; but lately I’ve been enjoying blue cheese dressing as my dip of choice when I have hot wings.  I’m slowly growing to enjoy it on certain salads, as well.  I have noticed a pattern with bottled dressings versus homemade or those enjoyed in a restaurant; I just really don’t care for bottled dressings.  I’m not sure what it is about those bottled dressings but they just lose something; I’m guessing it’s the added preservatives to expand the shelf life that make the difference?  Again, just guessing but that’s what I’m going with!  So, since I’m not a fan of most bottled dressings I make my own at home.  And, since my palate has matured and I enjoy blue cheese not only in various dishes but as a dressing I thought it was about time to make my own blue cheese dressing. 

I enjoy making my own dressings because you control the ingredients that go into each and every dish from appetizers, to main courses, and even the condiments.  Another perk to making your own sauces, dips and dressings is they can be adapted and adjusted to fit your specific liking.  You can’t beat that!  Another thing I’ve discovered since making my own sauces and such is that it doesn’t take long at all and most of the time they consist of simple ingredients that can usually be found right in your pantry. 

I can’t tell you how much I enjoyed this blue cheese dressing.  It is full of a variety of flavors, it’s creamy and rich and full of blue cheese crumbles.  This dressing is so simple to make and can be prepared within a matter of minutes.  While it can be enjoyed immediately, it is definitely one of those things that is better after sitting a while.  Allowing this dressing to sit a few hours or overnight allows the flavors to enhance and really meld together, making this incredible dressing that much better.  I think this is my new favorite blue cheese dressing recipe.  The lemon juice adds a slight tartness while the comlexity of the worcestershire adds a variety of flavors that only it can deliver.  The added sugar isn’t too much but adds a slight sweetness, while the chives add a wonderful earthy, onion flavor.  The spice for the fresh cracked pepper adds another depth of flavor to this dressing.  If you’re a blue cheese fan, this is the dressing for you!  If you’re not sure about it or haven’t found a bottled dressing that’s for you, then look no further.  I know it’s not bottled but it’s well worth the (little) effort to make this delicious dressing.  Use it on your next salad, as a vegetable dip or a delicious way to cool down those delicious hot wings!     

Homemade Blue Cheese Dressing

Ingredients:

1/4 Cup mayonnaise
1/2 Cup Greek yogurt
1 Tbsp milk
1 Tbsp lemon juice
1/4 Tsp Worcestershire Sauce
1/2 Tsp sugar
1/4 Tsp salt
1/4 Tsp fresh cracked pepper
1 Small garlic clove, minced
2 Tbsp fresh chives, chopped
1/2 Cup (2oz) crumbled blue cheese

Directions:

In a small bowl combine mayonnaise, greek yogurt, and milk and stir until smooth.  Add the lemon juice, worcestershire, sugar, salt, pepper, garlic and chives and stir to combine.  Fold in the blue cheese. 

Transfer to a container with a tight fitting lid and store in refrigerator until ready to serve.  Stir before serving.

Recipe source: a combination of recipes My Baking Addiction, Cooking Light, and A Cook at Heart

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