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Lynsey Lou's

Enjoying Life One Bite at a Time!

Appetizers

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

Easy Restaurant Style Salsa

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Let’s chat a little bit about salsa, shall we?  I love salsa.  I mean LOVE salsa.  It’s one of those things that is so simple, but with the right seasonings, it’s amazing.  Salsa is one of those things that I could eat anytime, any day, and everyday.  It’s a weakness of mine.

I am a little picky about my salsa and the way it’s served.  Some people like it room temperature.  But, I’m not one of those people.  I like my salsa cold, I mean straight from the fridge cold.  I’m not a fan of lukewarm salsa.  I don’t know why, I’m just not.  To me, it tastes better when it’s chilled. 

I don’t like it too thick either.  If it’s too thick it’s like eating tomato paste.  No big chunks either.  I don’t want everything pureed to the point of not being recognized, but I like everything finely diced.  I like it a little juicy, while still having some texture. 

I am also a big fan of cilantro.  I love cilantro in general, I mean it definitely makes anything better!  So, the more cilantro the better!  I think people will be divided on my next prerequisite, but I love the addition of vinegar to salsa.  I love the acidity it brings.  I’m not talking a ton of acidic flavor, but I think a hint of it definitely adds so much to the overall flavor. 

So now that you know all of my specifics, when it comes to salsa we can move on!  I know you were curious!  Anyway, making salsa at home allows me to have control over all of these things; the texture, taste, amount of vinegar, cilantro and the temperature.  Believe it or not, it’s easier than you think to make a delicious salsa at home. 

If you have a food processor or blender in your kitchen then you can whip up a batch of fresh, delicious salsa in no time.  There are no special ingredients in the salsa either, this recipe consists of ingredients that are staples in my pantry.  So anytime I start craving a good batch of salsa I just go in my kitchen, throw all the ingredients in the food processor, blend it and then pop it in the fridge and allow to chill for a few minutes.  That’s it!  Now that you have the ingredients, you’re just a few steps from fresh salsa anytime you want it too!      

Easly Restaurant Style Salsa

Ingredients:

2 (14.5oz) cans diced tomatoes
1 Large jalapeno
2 Cloves garlic, minced
1 Onion
Juice of 1 lime
1 1/2 Tbsp vinegar
1/2 Cup cilantro
Salt and pepper, to taste
Pinch of sugar

Directions:

Remove stem and most seeds* from jalapeno, cut in half and set aside.  Cut onion in quarters.  Roughly chop cilantro.

Place tomatoes, jalapeno, onion, garlic, vinegar and cilantro in a food processor and pulse several times until desired consistency is achieved.  Season with salt, pepper and lime juice and pulse a few more times to incorporate.  Taste, adjust seasonings if needed and refrigerate until ready to serve.

*I left some seeds in for additional heat.  However, if you are sensitive to heat then remove all of the seeds.  Additionally, if you just want the flavor of the jalapeno and none of the spice, cut the jalapeno in half and remove seeds and soak in ice water for about 15-20 minutes before using.

Recipe source: A Lynsey Original

Buffalo Chicken Twice Baked Potatoes

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Potatoes are a weakness of mine, to say the least.  I like them mashed, baked, shredded, fried, stuffed and pretty much any other way you can think of.  I’ve never met a potato I didn’t like!  We are also a house that LOVES hot wings.  And I mean LOVE.  We still love wings, but we had a time when we were some wing eating fools.  We’re talking about eating wings like 1-2 times a week.  And this trend went for months and months.  We finally decided to slack off on the wing eating, not because we were burnt out or anything, but because they really aren’t the healthiest thing you can eat.  So we toned down the wing madness quite a bit, and turned our wing nights into a treat more than a regular occurence ont he meal plan.

We still enjoy our fare share of wings and wing inspired meals.  And we love every. single. bite!  This is another one of those wing inspired meals.  It’s a fushion of two foods that I love very much; the potato and the hot wing.  These two things alone are delicious, but what about combining them.  What about a buffalo chicken stuffed twice baked potato?  How good does that sound?  Delish, right?!?  When I tossed this idea around to Spencer, he said yes before I even got the words out of my mouth.  It involved buffalo chicken and that’s all he needed to know.

These potatoes are the perfect mix of light, fluffy potatoes and tender, juicy chicken.  The chicken is tossed in spicy buffalo sauce then added to the perfectly fluffy potatoes.  The mixture is then spooned into the shells, topped with cheese and placed in the oven just long enough to melt the cheese to gooey perfection.  But it can’t be a “true” buffalo chicken dish without blue cheese, so once the potatoes come out of the oven it’s topped with the ever so delicious blue cheese crumbles.  I then took it one step further by adding a drizzle of homemade blue cheese dressing.  I’m telling ya folks, it’s out of this world.  You have the fluffy potatoes, spicy chicken, gooey cheese, tangy blue cheese and the cool dressing.  If there were ever two foods that needed to marry it’s these.

These potatoes were hearty and the perfect meal.  I served them with a simple green salad and we were completely satisfied.  They were incredibly simple to assemble, but I couldn’t tag them as a quick and easy meal simply because of the time it takes to bake the potatoes initially.  Don’t let the hour of baking time drive you away, that wait is totally worth the goodness!  These would also be a fun appetizer; simply use new potatoes or fingerling potatoes to make them a “portable” more bite size snack.  This would be a great addition to your Super Bowl party this Sunday!  Who are you rooting for?

Buffalo Chicken Twice Baked Potatoes

Ingredients:

2 Medium Russett potatoes
1/4 Cup whipping cream
1/4 Tsp pepper
1/8 Tsp salt
1/4 Tsp garlic powder
1 Cup cooked chicken, chopped (approximately 1 chicken breast)
1/4-1/3 Cup buffalo sauce, homemade or store bought
3 Tbsp blue cheese
1/4 Cup shredded provolone cheese
1/2-3/4 Cup shredded cheddar cheese
Scallions-for serving
Blue cheese dressing, for topping-optional
Milk-if needed

Directions:

Preheat oven to 425.

Wash potatoes thoroughly.  Prick with a fork, spray with vegetable oil, sprinkle with salt and wrap each potato tightly in aluminum foil.  Place on a baking sheet.  Place potatoes in the preheated oven and baked for approximately 1 -1 1/2hours, until tender.  Reduce oven temperature to 350.

Top the chopped chicken in a bowl with buffalo sauce, being sure to coate evenly.  Set aside.

Once the potatoes are cool enough to touch, remove them from the foil.  Using a sharp knife slice the potatoes in half lengthwise, using a spoon scoop out the flesh of the potato and place in a medium bowl.  Return the shells to the baking sheet.

Add whipping cream to the potatoes, using an electric mixer beat on high until light and fluffy, about 3-4 minutes.  Add the pepper, salt and garlic powder and beat until incorporated.  Taste, adjust seasoning if needed.  Stir in the provolone cheese.  Add the chicken to the potato mixture and gently stir to combine.  Fill the shells evenly with the potato mixture. 

Return potatoes to the oven for 5 minutes, just heat re-heat ingredients.  Remove from oven and top with shredded cheddar, return to oven for an additional 5-8 minutes, until cheese is melted.  Remove from oven and immediately sprinkle with blue cheese and top with scallions.  Drizzle or serve with a side of blue cheese dressing. 

Recipe source: A Lynsey Lou’s original

Back to the Basics:Quick Sweet and Spicy Pickles

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I am, and always have been an avid pickle lover.  I remember being little and having my very own jar of pickles at my grandma’s house.  I would carry the jar around her house and devour pickle after delicious pickle.  I haven’t changed much over the years; I still whole heartedly enjoy pickles.  Sweet. Sour. Dill.  Even spicy, whatever type they are I am a fan.  I’ve never met a pickle I didn’t like.  I believe Tucker is following in my footsteps. He can spot a jar of pickles from across the room and immediately heads for them. He’s not partial either; it doesn’t matter what type of pickle, he just wants it!  Spencer, on the other hand, can take pickles or leave them. 

Well, let me correct myself.  Spencer, could take them or leave them, until he had these.  These, my friends, are the pickles that won Spencer over.  He can still take or leave the store bought pickles, but anytime these pickles are around, he’s enjoying a hefty serving of them.  These are the pickles that united our house!

We love these pickles for many reasons.  They are sweet, with a hint of spice, slightly zesty and they have a little bit of tang.  I am a huge fan of the sweet and spicy combination and these definitely present the heat then quickly cool down from the sweet.  They are incredibly easy to make and require very little heating time.  The vinegar, sugar, chile and various spices are brought to a light boil just long enough to allow the sugar and salt to dissolve.  After the boiling process, the hot liquid is poured over the sliced cucumbers.  The thick slices of sit in that sweet hot liquid and soak up all the goodness.  These pickles differ slightly from more traditional recipes because they don’t require a long “resting” process; 20 minutes is all it takes.  Of course, the longer they sit the more time they have to soak in all that wonderful flavor.  So regardless if you’re looking for a quick pickle to serve in under an hour, or if you’re just looking for a pickle that isn’t super involved but still tastes amazing this is the pickle for you!

Quick Pickles

Ingredients:

2 Cups red wine vinegar
2 Cups water
1 1/2 Cups sugar
1/4 Cup Kosher salt
3/4 Tsp coriander seeds
1/2 Tsp celery seeds
1/2 Tsp whole, black peppercorns
2 Cloves garlic, peeled and crushed
1 Red Fresno chile pepper, cut in half length-wise
6 Kirby cucumbers (approximately 2 pounds)

Directions:

In a large saucepan combine red wine vinegar, water, sugar, salt, coriander seeds, celery seeds, peppercorns, garlic and the chile pepper and bring to a boil.  Allow mixture to boil until the sugar and salt dissolves.

Meanwhile, slice the cucumbers 1/4 inch in thickness (I used a mandolin) and place in a large jar or heat safe bowl.

Once the vinegar mixture has come to a boil, and sugar and salt have dissolved, pour over the sliced cucumbers making sure all slices are completely submerged.  Allow the pickles to sit in the liquid for appoximately 20 minutes, until room temperature.  Drain the pickles, and reserve the pickling liquid.  Serve pickles.

*If not serving the pickles immediately, place in a and seal and place in the refrigerator.

Recipe source: barely adapted from Kelsey Nixon of Kelsey’s Essentials

SRC: Strawberry Salsa

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It’s another reveal day for the secret recipe club!  This month I was given a blog named Frans Favs.  Let me just start by saying WOW.  I browsed through page after page of drool-worthy recipes, being more impressed with each passing recipe.  Needless to say, I have bookmarked like 99% of the recipes in her blog!  Fran has had a passion for food since she entered this world; and her passion and love for food has only grown.  She had two parents that loved food and that love has trickled down to Fran and her sisters.  She has a cookbook collection that consists of 300 cookbooks and is ever growing.  That collection to begin to touch the endless amount of recipes from newspapers, magazines and websites.  She is now employeed at a place that any food lover would consider a dream; she works side-by-side with flavor scientists and she even gets to be a taste tester from time to time.  How awesome is that?  I could go on and on about her, but just head on over to her blog and read about her yourself and while you’re there, take a look at all the delicious recipes!
One of my favorite things ever is salsa.  I honestly think I could eat it day in and day out and never get sick of it.  I could sit down with a cold, fresh bowl of salsa and chips and be perfectly content.  Salsa is also a perfect option for an appetizer or side on a hot, summer day.  You know, those days that you just can’t bare the thought of turning on the stove or oven because it’s just-too-hot.  Yes, we’ve had a lot of those recently and unfortunately I think there are plenty more of those days to come.  And it’s dishes like salsa that are going to help us trudge through!
Now, if you’re like me when you think of salsa you think of tomatoes, onions, jalapenos, cilantro, lime and so on.  And while those are the ingredients of the traditional salsa I love so much, I now want to share a fruit salsa with you.  Yes, fruit salsa!  Doesn’t that sound amazing and refreshing?  I think so too. 

There’s nothing much better than a fresh, sweet strawberry.  I don’t know how many cartons of strawberries I’ve bought this summer, but I think I’ve definitely eaten my weight in them!  I have actually bought them with the intentions of making and baking different goodies, but I just can’t stop myself from enjoying them straight from the container.  I did, however, manage to restrain myself long enough to make this wonderfully, refreshing strawberry salsa.  Boy, and I glad I practiced willpower for this one. 

This strawberry salsa was amazing.  Definitely different from your traditional tomato based salsa, but delicious.  It was light, refreshing, sweet and spicy.  It hit all the key notes any recipes should!  We enjoyed our strawberry salsa as an appetizer, but it could definitely be served as a side or topping for chicken or pork (which sounds amazing, in my opinion).  I can’t wait to try other variations of fruit salsa.  A perfect way to celebrate all the fresh and delicious fruits summer has to offer.

Strawberry Salsa

Ingredients:

1 Pound fresh strawberries
1/4 Cup green onions, thinly sliced
1 Small jalapeno
1/3 Cup cilantro, chopped
1 Tsp lime zest
2 1/2 Tbsp freshly squeezed lime juice
1 Tbsp Agave syrup or honey
Pinch of salt

Directions:

Wash the jalapeno, remove the stem and seeds and soak in iced water for at least 30 minutes.*  Remove from the water and finely dice the pepper.  Place in a medium bolw.

Wash and hull the strawberries.  Dice the strawberries and then place in the bowl with the jalapeno.  Add the green onions, cilantro, lime zest, lime juice, honey (or syrup) and gently stir to combine.  Sprinkle with pinch of salt, stir to combine.  Serve with tortilla chips.

Recipe source: Slightly adapted from Frans Favs, originally from Family Circle Magazine, July 2012

DB: Pepper Jack and Oregano Crackers

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Do you ever walk up and down the cracker isle at the store in awe of just exactly how many types and varieties of crackers there are?  If that’s not enough to boggle your mind, then thinking about the process of what goes into making each one of those crackers will get you to thinking.  To take it one step further, I then think about the ins and outs of each process and wonder if it’s possible to make such deliciously crispy crackers at home.  Well, guess what?  It’s very possible.  And, the upside about making homemade crackers is they can be customized with the flavors that suite your tastes.  From sweet to savory, they can all be done at home.  Even better, it’s honestly not that diffucult and doesn’t require any special equipment!

I have always been curious about the process of making crackers, but actually never thought it was possible to make them at home.  Then enters the daring bakers, with a variety of cracker recipes for us to choose from for this months challenge!  I chose a savory cracker for this round, but I can’t wait to play around with different flavor combinations and different types of crackers.  My world of homemade crackers is just beginning.  I had a blast making these crackers and they were a hit with the whole family.  They are crispy, butter and packed full of flavor.  I truly enjoyed every moment of this challenge and can’t wait to try more cracker recipes in the near future!

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

Pepper Jack and Oregano Crackers

Ingredients:  

For the topping-

1/4 Tsp cayenne pepper
1 Tsp Kosher salt
1 Tsp sugar

For the crackers-
1 2/3 Cup all-purpose flour
2 1/4 Cups firmly packed grated pepper jack cheese
2 Tsp dried oregano
1/2 Tsp salt
1/2 Tsp freshly cracked black pepper
1/2 Cup vegetable oil
1/2 Cup water

Directions:

For the topping-
Combine cayenne pepper, salt and sugar in small bowl.  Stir to combine and set aside.

For the crackers-
Combine flour, grated cheese, oregano and salt in a food processor and pulse to combine.  Slowly stream in the oil, and pulse to combine until the mixture comes together and resembles wet sand.  Gradually stream in the water, until dough comes together and forms a ball.

Remove dough from food processor and evenly divide dough in half.  Form a disk shape with each piece of dough, wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to make the crackers-
Preheat oven to 325.  Line baking sheet with silicone baking mat or parchment paper and set aside.

Divide one disk of dough in half and place on a well floured surface. Roll the dough to 1/8 of an inch thickness.*  Once the dough is rolled out to appropriate thickness cut into strips using a sharp knife or use cookie cutters to make desired size and shape crackers.  Transfer to prepared baking sheet and sprinkle with topping mixture.  Bake for 20-25 minutes, until golden-brown.  Repeat process with remaining dough.

Remove from oven and allow to cool completely.  Store in airtight container.  These crackers are best if enjoyed within 3 days.        

Recipe source: The American Culinary Institute. (2008). Garde Manger: The Art and Craft of the Cold Kitchen (3rd ed.) “Pepper Jack and Oregano Crackers”. John Wiley and Sons, Inc. Hoboken, NJ

BLT Biscuits (and a giveaway)-Closed

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BLT‘s are one of my all time favorite sandwiches.  I just love the taste of fresh tomatoes, crisp lettuce, and salty crunchy bacon.  It’s incredibly satisfying, yet doesn’t weigh you down.  I also love that there are many different variations for this simply classic sandwich, and that the compenents of this sandwich can be used in various other recipe to create a spin on this classic!

These BLT biscuits do exactly that; it takes all the freshness of the vegetables and the crisp, salty bacon and makes into a more appetizer-friendly meal.  I love that basil is incorporated for the “L” part.  The flavor of the basil really amps up the flavor and dresses this appetizer up a bit.  The combination of the mayonnaise and sour cream make the perfect base to really hold everything together and it adds so much flavor; creamy and tangy! The tomatoes are not only a bright and refreshing splash of color but add a wonderful amount of flavor as well.  They are large enough to have a piece in every bite but small enough to not be awkward when trying to take a bite.  The addition of fresh lemon juice really helps to pull everything together while adding a bright, fresh flavor to this already flavorful dish.

I made this for breakfast but they would be perfect for appetizers or a brunch.  They are incredibly easy to assemble and take no time to bake.  They are light, full of flavor and perfect for entertaining and, not to mention, a great way to highlight those fresh garden tomatoes and herbs.

Today is the last day of my blogiversary giveaways!  Today you get to choose!  I am going to give you 3 cookbooks to choose from; 2 of them I already own and love and the other one I have been eyeing since it’s release!

Junior League of Little Rock’s Big Taste of Little Rock: I love this cookbook for so many reasons.  It has a multitude of recipes from breakfast to brunch to dessert and everything inbetween.  It even features the recipe I shared with you today!  Another reason I love this book is because it features so many recipes from my town; both from individuals and renowned chefs from the area.  Each and every recipe from this book with give you a true taste of the south!

America’s Test Kitchen’s Best Simple Recipes: This is a new addition to my collection and I instantly fell in love with this book.  It guarantees over 200 delicious and family friendly meals that can prepared in about 30 minutes, or less!  This is the perfect cookbook to have on hand for all of those busy and hectic weeknights.  As I do with every cookbook, I’ve read it from cover to cover and I’ve bookmarked about 99% of the recipes.  I’m telling you, it’s that good!  And since it’s America’s Test Kitchen, you know it’s going to be good!

The Cookie Dough Lover’s Cookbook: This book was recently released by a very talented fellow food blogger and graphic designer.  Lindsay Landis is the brilliant and talented author of Love and Olive Oil and the mastermind of this ingenious cookbook about everything cookie dough.  I haven’t met her personally; but I have thoroughly enjoyed her blog over the years.  She’s incredibly talented and completely passionate about food.  I know if I ever had the privilege to meet her, we would get along wonderfully…I mean we already have a complete obsession love for cookie dough! 
*All cookbook photos from Amazon

To enter:


Leave a comment telling me:
“what cookbook you would like if you won?“


*US residents only, please.


For an additional entry:


Leave a comment telling me:
“what you would like to see more of in the next year on Lynsey Lou’s?”
For example: more cookies, more cakes, more appetizers, or even a series of some sort!  All ideas are welcomed!


The Fine Print:


*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 checkout the rest of the weeks giveaways and enter for your chance to win:
Monday’s giveaway- Silpat baking mat
Tuesday’s giveaway- Mezzaluna
Wednesday’s giveaway- $20.00 gift card to King Arthur Flour


Good luck to all the entrants, and thanks so much for taking interest in Lynsey Lou’s!


Full disclosure: This giveaway is sponsored soley by Lynsey Lou’s

BLT Biscuits

 Ingredients:

1 (10 count) package refrigerated biscuits*
3 Tbsp mayonnaise
1/4 Cup sour cream
1/2 Tsp fresh lemon juice
8 Slices bacon
1/4 Cup basil, roughly chopped plus additional for garnish
Salt and pepper, to taste
1/2 Cup grape tomatoes, halved

Directions:

Preheat oven to 375.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Cook bacon until crisp.  Remove bacon to a paper towel lined plate and allow to cool.  Once bacon is cool enough to touch, crumble and set aside.

Flatten each biscuit into 4 inch circles and place on prepared baking sheet.  Place in preheated oven and bake for 6 minutes.

Meanwhile, combine the mayonnaise and sour cream and stir to combine.  Add the basil and bacon and stir.  Season with lemon juice, salt and pepper and stir to incorporate.

Remove biscuits from the oven and spoon the bacon mixture over the tops of the biscuits.  Return the biscuits to the oven and bake an additional 6 minutes.  Remove from oven and top with tomatoes, and season with salt and pepper.  Garnish with additional basil, if desired and serve. 

*This recipe has been tested by using both store bought and homemade biscuits and works perfectly with either.
*This recipe has also been tested by using both full fat and low fat sour cream and works perfectly with either.

Recipe source: adapted from Junior League of Little Rock, Big Taste of Little Rock

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.

Sausage Cheese Kolache

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I have to start out by saying Thank you! Thank you! Thank you to Shawnda of Confections of a Foodie Bride for sharing this recipe!  I have long been a fan of Kolaches.  You know those delicious, lightly sweet pastries at the doughnut shop that are filled with sausage and cheese and baked to golden perfection?  You know what I’m talking about!  They are the perfect way to start your mornings; a slightly sweet bread encasing a savory and spicy combination of smoked sausage and cheese.  I love them and have a slight weakness for them.

If I didn’t have a problem before, I definitely have a problem now.  Recently I have had an undeniable, unquenchable craving for these breakfast pastries.  I mean a craving so strong that every Saturday morning for oohhh, the past month or two I have gone to the doughnut shop and purchased some of the Kolaches just hoping to finally satisfy my craving.  While it does satisfy me at that point in time, when the next Saturday rolls around I find myself getting in the car and heading for the doughnut shop.  Yes, folks, I have a problem.  And now I have an even bigger problem because I can now make these delicious pastries all for myself in the comfort of my own home.  Uh oh!  I think a monster is being created in front of your very eyes. 

This Kolache recipe requires a few simple ingredients, a little time and not a lot of work.  Could making a delicious breakfast pastry get any better than that?  I think not!  This particular recipe requires a chilling period, a time in the refrigerator for as little as 4 hours or overnight.  Since the chill time can be as long as overnight this is another one of those breakfast items where the bulk of the work can be done the night before, like these cinnamon rolls, and then finished in the morning when you’re ready to enjoy them.  Simply remove the dough from the refrigerator when you wake up (after you’ve started your coffee, of course), make your dough balls, stuff them and bake them.  How easy is that?  I mean we’re talking about 30 minutes of prep and rest time, then 25 minutes of baking and then you have this hot, heavenly goodness to enjoy for breakfast!  I promise, folks, it doesn’t get better than this!

Another plus.  These can be frozen!  Simply remove from the freezer, thaw in the refrigerator overnight and reheat the next morning.  So don’t hesitate to make a big batch of the and refrigerate half and freeze the other half!

I must say THANK YOU again to Shawnda for making my day, week, month, year complete by sharing this recipe!  

Sausage Cheese Kolache

 Ingredients:

For the bread-
1 package (2 1/4 tsp) yeast
1/4 Cup warm water
1 Cup warm milk
4 Tbsp butter, melted and cooled
2 Large eggs
5/8 Cup sugar
1 Tsp salt
4 1/4 Cups flour

For the filling-
Smoked sausage (I used turkey smoked sausage and cut each piece in half)
Shredded cheddar cheese, optional
Fresh jalapeno slices, optional

Directions:

Pour warm water in a small bowl and sprinkle yeaster over the top.  Set aside and allow to proof until foamy, for about 5 minutes.

Place butter, milk, eggs, salt, and sugar in a bowl of a mixer, turn mixer on low and mix to thoroughly combine.

Add half the flour and mix to combine, then add the remaining flour and mix until just incorporated.  **The dough will be sticky and wet.  Cover dough with plastic wrap and allow to rise until doubled in size, about 1-2 hours.  Punch dough down, recover and refrigerate for at least 4 hours or overnight.

Line two baking sheets with silicone baking mats (or parchment paper), lightly spray with non-stick cooking spray and set aside. 

Remove dough from the refrigerator and divide into 2.5 ounce balls and set on prepared baking sheet.  Cover and allow to rest for about 20 minutes.

Flatten each ball of dough and top with cheese, jalapeno slices and sausage.  Wrap the dough around the filling and pinch the seems to seal.  Place kolache seam side down on baking sheet.  Cover and allow to rest for 20 minutes. 

While dough is resting, preheat oven to 375.

Bake for 25-30 minutes.  Until the bread is golden brown.  Remove from oven and allow to cool slightly before serving.

Store leftovers in sealed container in the refrigerator for 3-4 days.  To store in the freezer, individually wrap each kolache in plast wrap, then place in freezer bag to store.

Recipe source: Adapted from The Pastry Queen via Confections of a Foodie Bride

Chicken, Bacon, Ranch Taquitos

by 5 Comments

What’s the first thing that comes to mind when you think of taquitos?  Automatically, my first thought is those deep fried, light and flaky, crispy tortillas filled with and ooey gooey, cheesy chicken concoction that you find in those “heat boxes” (for lack of a better word) in the convenient store.  Come on, you know exactly what I’m talking about.  I must admit, I was addicted to those things in high school.  It’s been a while since I’ve had one, so I don’t know if they would live to my memories expectations…some things are better left as just a memory! 

Even though I haven’t had one in a while doesn’t mean that I don’t crave them from time to time.  I’ve seen many taquito recipes circling the internet for quite some time, time after time I’ve planned to make them but for one reason or another those plans have gotten pushed to the side.  I have multiple recipes taquito recipes bookmarked, but when the opportunity finally presented itself I decided to make taquitos filled with cream cheese, chicken, bacon and ranch.  You can’t tell me that doesn’t sound good.  How could this not be good?

These taquitos were incredibly simple to prepare, perfect for weeknight meals.  I prepared the filling and stuffed the tortillas in no time.  While they were baking I prepared a few sides as well as a dipping sauce and our meal was on the table in under 30 minutes.  You can’t beat that!  Even better, the filling can be prepared in advance and stored in the refrigerator for 1-2 days before use.  I also love the idea of taquitos because they can be stuffed, rolled and stored in the freezer for future use.  These are perfect for appetizers, party food, but hearty enough to be served as the main course for a meal.    

These were full of flavor.  I love the combination of cream cheese and shredded cheese, it made for a rich, creamy, and flavorful filling.  The shredded cheese brought back the memories of the convenient store taquitos; the cheese was gooey and stringy.  The addition of sour cream helped to cut the richness of the cream cheese while also lending a bit of a tangy flavor.  To finish off the flavor profile ranch dressing mix is added along with moist, juicy chicken and crunchy, salty bacon.  These is a crowd pleaser for all ages!  This recipe was such a hit I can’t wait to try some of the other recipes I’ve come across with a variety of different mix-ins. 

Chicken, Bacon, Ranch Taquitos

Ingredients:

1 (8oz) package cream cheese (full, light or non-fat can be used )
1/4 Cup sour cream
1 Package bacon
4 Cups chicken, cooked and shredded
1 (1oz) package ranch dressing mix
1 Cup pepper jack cheese
1 Cup cheddar cheese
1-2 Green onions, chopped
1-2 Tbsp chopped jalapenos
20 (6 inch) flour tortillas
Salt and pepper, to taste
Non-stick cooking spray

Directions:

Preheat oven to 425.  Line a baking sheet with aluminum foil, spray with non-stick spray and set aside.

Cook bacon to desired doneness.  Place on a paper towel lined plate and allow to cool.  When cool enough to handle, crumble.

Meanwhile, combine cream cheese, sour cream, and ranch dressing mix in a large bowl and stir to combine.  Add both cheeses and jalapenos and stir.  Add the chicken and crumbled bacon and mix.  Season to taste.  Lastly, gently fold in the green onions.

Spoon 2-3 tablespoons of chicken mixture into tortilla, roll and place seem-side down on prepared baking sheet.  Repeat process with remaining ingredients.  Mist the tops of the taquitos with non-stick cooking spray, olive oil, or vegetable oil.  Place in oven and bake for 15-20 minutes; until heated through and cheese has melted. 

Remove from oven and allow to set for 5 minutes.  Serve with desired dipping sauce.

Notes-
Use a rotisserie chicken not only to save time but add another layer of flavor.

Use pre-cooked bacon as another time saver.

These are perfect for freezer meals.  Simply prepare the filling, stuff the tortillas and place in a freezer bag.  Store in the freezer and remove the desired amount and bake.

Use for your child’s lunch.  Bake in the morning, allow to cool, pack in a plastic bag and they can heat it up during lunch time. 

For a more hearty portion size use burrito size tortillas in place of 6-inch tortillas.

Recipe source: adapted from Six Sister’s Stuff

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