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Lynsey Lou's

Enjoying Life One Bite at a Time!

Appetizers

Loaded Nachos

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Nachos.  A plate of simple ingredients that are layered on top of one another to create the perfect mixture of crunchy, spicy, salty and creamy in each bite.  Nachos are more than just an appetizer, snack or the occasional main course; they are also a perfect option for almost any informal gathering. 

I am sure preparations are well underway for the Super Bowl this weekend.  But for those of you still searching for some simple yet perfect foods to serve at your party this weekend, add these to your menu.  A big plate of these loaded nachos are sure to be a crowd pleaser.  They are hearty, full of flavor and easy to assemble.  What better dish to serve at your party than a big plate of these hearty, ooey gooey, cheesey nachos?   

Loaded Nachos

Ingredients:

1 Pound ground beef
1 Small onion, chopped
1/2 Green bell pepper, chopped
1/2 Cup shredded sharp cheddar
1/2-3/4 Cup shredded taco cheese
Sliced jalapenos, to taste
1/3 Cup refried beans
3-4 Tbsp sour cream, plus more for topping after baking
1 Small tomato, seeded and chopped
1 Bag Tostitos scoops
1 Tbsp olive oil

Directions:

Preheat oven to 350.

Place the ground beef in a large skillet and brown.  Remove and drain.  In the same pan, add the olive oil and half of the chopped onion and saute until tender and translucent, about 3 minutes.  Add the browned meat to the sauted onion, along with the raw onion and bell pepper, stir to combine.  Season with salt and pepper.

Meanwhile, place the refried beans and sour cream in a small sauce pan over low-medium heat.  Stir until beans are heated through and creamy.

Line a baking sheet with foil.  Place half of the chips in a single layer on the baking sheet.  Spread half ove the bean mixture over the chips, followed by half of the meat and vegetable mixture, topped off by half of the cheese.  Repeat the process with the remaining ingredients, top with sliced jalapenos and place in the oven for 10 minutes, until cheese is completely melted.  Remove from oven, top with tomatoes and sour cream and serve immediately.

Recipe source: A Lynsey Original

Goat Cheese and Roasted Pablano Guacomole

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It has been quite some time since we had a taco night at our house, so when tacos went on the menu a few weeks ago it was definitely due time.  Our typical taco night consist of tacos with various toppings as well as salsa, guacomole and cheese dip.  The guacomole I make is my “go to” recipe that is a staple in every taco night.  Typically I don’t stray from this recipe.  Why?  Because you just don’t fix something that isn’t broke.  Right?  Right!

Although my “go to” recipe is delicious and definitely a staple in my recipe archives, I came across a guacomole recipe that was calling my name, that I needed to try sooner rather than later.  When I came across this recipe on Pinterest, I knew I had needed to make this immediately.  So with that, tacos were added to the menu and I was well on the way to being able to try the recipe that sounded so delicious.

This recipe is different from any other guacomole recipe I’ve ever had or made.  It varies in multiple ways.  The typical guacomole recipe consist of tomatoes, onions, a dash of hot sauce, lime juice, salt, pepper and sometimes cilantro.  Never have I heard of a guacomole recipe including cheese, much less goat cheese.  I loved the fact that this recipe varied from the norm but yet was simple in the flavors it included.  Although this recipe called for few ingredients, each ingredient had a lot of flavor and when combined they all made an amazing dip!  The sharp and tangy goat cheese, acidity from the lime, buttery avocados and the bright earthyness from the cilantro.  It was definitely love at first bite.  I had to stop myself from finishing every, last bite because this stuff is so good.  I can honestly say I’m addicted to this guacomole, I will be making this again and again.

Goate Cheese and Roasted Pablano Guacomole

 

Ingredients:

4 Ripe avocados
1 Pablano pepper
3/4 Cup crumbled goat cheese
Juice from 1 1/2 Limes
1 Cup chopped cilantro
3 Cloves garlic, minced
Salt and pepper, to taste

Directions:

*Preheat broiler and arrange the rack on the setting the furthest from the broiler burner.  Place the pablano pepper in a broiler safe dish, place in the oven for two to four minutes turning throughout the cooking process.  Check the pepper frequently to ensure it doesn’t burn.  Once the pepper charred, remove from the oven and place in a bowl and cover with plastic wrap.
*The charring process can be achieved by holding the pepper over the flame of a gas burner. 

Meanwhile, remove skin and seeds from the avocados and place the avocados in a bowl.  Add the salt, pepper, and lime juice to the avocados.  Using a fork, gently mash the avocados and begin to incorporate the ingredients together, until the desired consistency is achieved.

Remove the pepper from the bowl and remove the skin, stem and seeds.  Chop the pepper and add to the avocado mixture along with the cilantro and goat cheese.  Cover and place in the refrigerator until ready to serve.

Recipe source:  Brussels for Breakfast

Sweet and Spicy Candied Pecans

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When I think of candied pecans, I automatically think of those little booths that are set up at the outlet malls with various varieties and flavors of pecans, almonds and other nuts.  I always buy a bag, or two…I mean it’s necessary to stock up when the opportuinty presents itself!   If you have been following my blog for any length of time you know that I am a huge fan of the sweet and salty flavor combinations.  These pecans are yet another treat that combine my two favorite flavor profiles.  There is just something magical about these sweet, little sugar coated candies…I mean pecans!

I have come across multiple recipes that call for candied pecans but I have not gotten around to making any of them yet because I thought the process of making the candied pecans would be quite time consuming.  Although there are some recipes out there that are a little more involved (and they all look and sound delicious and I will try them) I came across one that took a matter of minutes to prepare.  I must say I was really impressed and happy with the outcome of these pecans.  I loved the enhanced nutty flavor the pecans have from being toasted.  Add that flavor with salt, a light coating of sugar and a hint of spice from the cayenne and you have a snack that is out of this world…and dangerously addictive.  Alone these pecans are truly delicious, using them as an addition for a soup or salad would add so much flavor and another dimension of texture to the dish.  I can’t wait to recreate one of my favorite salads that utilizes these candied pecans…my mouth is watering just thinking about it! 

Now that I know how to make these myself I don’t have to wait for a trip to a mall to stock up, I can have them any time I want.  Since this particular recipe is so easy and quick to prepare this could get dangerous.  But that’s a risk I’m willing to take!

Candied Pecans

Ingredients:

1/2 Cup halved pecans
3 Tbsp sugar
1/8 Tsp salt
Dash cayenne pepper

Directions:

Place a medium, non-stick skillet over medium heat.  Place the pecans, sugar, and salt in the pan.  Cook for about 3 minutes; until sugar begins to melt and coat the pecans.  Shake the pan slightly throughout the cooking process to eliminate burning and to ensure all pecans are coated with the sugar.  Once the sugar is melted and cooking is complete, sprinkle with the cayenne pepper and toss to coat.  Spread the pecans on a parchment paper lined baking sheet and allow to cool.  Store in a air-tight container.

Recipe source: slightly adapted from My recipes

Seared Tuna with Green Beans, Lemon, and Wasabi

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A refreshing and delicious recipe and…my first giveaway!!!

 In March, Rocco Dispirito released his new cookbook,Now Eat This.  In this cookbook he has a compilation of 150 popular dishes that have been revamped to make them healthier without sacrificing any of the taste.  I saw him demo a couple of the recipes on a few talk shows before the book was released and everything looked so good, I was so excited about the release of this cookbook and I couldn’t wait to get it and try some of these recipes myself.  For my birthday, one of my wonderful friends was nice enough to get this for me and I was absolutely extactic, I couldn’t wait to get home and make something!

I have a quite a few recipes bookmarked and I can’t wait to try them and share them with you.  If they are all as great as this dish then look out, because your taste buds are in for a wonderful ride!  I believe this tuna is a spin on Outback’s Seared Ahi Tuna appetizer, it’s packed with all of the taste but not the fat and calories.  Outback’s dish is sooo good and I couldn’t wait to try this to see how it compared.  I absolutely loved this tuna and the wasabi green beans were the perfect side.  Next time I cook this, I will cook the tuna a little less so it will be more like Outback version.  I accidentally left it over the heat a little too long but it was still oh so good, so I can only imagine how good it will be when I have it at the desired wellness.

Seared Tuna with Green Beans, Lemon, and Wasabi

Ingredients:

4 Sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 Ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 Garlic clove, minced
2 Tablespoons wasabi paste
4 Scallions (white and green part), sliced thin on the biased/diagonal
3 Tablespoons black sesame seeds (I used white)

Directions:

Bring a large pot of salted water to a boil.

Preheat a grill or grill pan over high heat.

Season the tuna with salt and pepper, to taste, and spray them lightly with the vegetable oil.  When the grill is hot, add the tuna and cook for 1 1/2 minutes per side (for medium-rare).  Trasnfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

Meanwhile, cook the haricots verts (or green beans) in the boiling water until they are tender, about 3 minutes and then drain.

In a medium bowl, whisk together the lemon juice, zest, garlic and wasabi paste.  Add the haricots verts (green beans) and scallions and sesame seeds.  Toss to coat, adding salt and pepper to taste.

Thinly slice the tuna.  To serve, fan tuna on a plate and pile a mound of the dressed haricots verts (green beans) on top or to the side of each portion of tuna.

Recipe Source: Now Eat This by Rocco Dispirito

Now on to the giveaway!

I was, and still am, so excited about this cookbook and all it has to offer that I wanted to provide an opportunity for one of my readers to have a copy as well!  To enter for a chance to win a copy of this fabulous cookbook please leave a comment stating what your favorite appetizer is (can be homemade or from a restaurant)…if it’s homemade feel free to leave the recipe or link!  Please leave your email address as well so I know how to contact the winner!

1 entry per person please!  If you would like an additional entry you can sign up to follow my blog, once you do leave another comment stating you are now following and if you already follow leave a comment telling me so.  Also, recieve another chance to win by following me on facebook!  Go to my Facebook page and “like” me and then leave a comment saying you did so!

Entries will be accepted now through midnight on October 8th!  The winner will be randomly chosen by Random.org.  US mailing addresses only, please.

Thank you and good luck!

Jalapeno Hushpuppies with Sweet and Spicy Chili Sauce

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I love hushpuppies, I don’t know what it is about them but I love them.  There is just something about the crunchy and crispy outside followed by the soft, bread texture inside; it’s just the perfect combination.  I’ve had many different kinds of hushpuppies; some spicy, some sweet with corn inside and the some that are seasoned to perfection with just a hint of sweetness, no matter how they are cooked I love them all. 

I have never attempted to make hushpuppies, for some reason or another, I guess I was always a little intimidated by them or maybe it was just a fear of the unknown and trying something new.  After I watched the entire process of them being made, it didn’t look too hard and I decided step out of my comfort zone and give them a try.  I’m so glad I did, they were incredibly easy to make and they were absolutely delicious.  Now that I have attempted and succeeded I will be trying some other variations.  I made this to go along with the  saucy catfish I saw on Paula’s Best Dishes and they complimented the fish wonderfully.  The spiciness of the huspuppies paired with the sweetness and tartness of the fish.   The sweet and spicy chili sauce was a nice addition to the hushpuppies, it was the perfect amount of heat followed by sweetness to calm the spice.  If you’ve never tried to make hushpuppies before and were intimidated by them please overcome your fears and try them, these are so worth it!

Jalapeno Hushpuppies

Ingredients:

1 1/2 Quarts peanut oil, for frying
1 1/2 Quarts self-rising cornmeal
1 Cup self-rising flour
1/2 Cup chopped onions
1 (7ounce) can diced jalapeno peppers, drained or 3/4 fresh jalapenos seeded and finely chopped
1 (15 ounce can) creamed corn
2 Large eggs, lightly beaten
Salt and fresh ground black pepper

***Sweet and Spicy chili sauce for dipping (recipe to follow)

Directions:

Heat oil to 350 degrees in a deep fryer or Dutch Oven

In a large mixing bowl combine the cornmeal, flour, onions, jalapenos, corn and eggs.  Blend well and allow to stand for 5 minutes.

Drop the batter by spoonfuls into the hot oil.  Don’t overcrowd, leave room for the hushpuppies to be returned.  Cook the hushpuppies until golden brown, cooking about 3 minutes.  Removed from the oil onto a plate lined with paper towels.  Season, to taste, with salt and pepper and transfer to a serving platter.  Serve with Sweet and Spicy Chili Sauce, if desired.

Sweet and Spicy Chili Sauce

Ingredients:

1 Cup mayonnaise

3 Tablespoons Thai sweet chili sauce

1 Tablespoon garlic chili sauce

1/8 Teaspoon ground red pepper flakes

Directions:

In a small bowl combine mayonnaise, sweet chili sauce, garlic chili sauce and red pepper flakes.  Stir until well combined, cover and refrigerate until ready to serve.

Recipe Source: Paula Deen and Trisha Yearwood, Food Network

Black Bean Salsa

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The first time I had this one of my friends brought it to my house and I was instantly addicted, even after I was full I was still eating it because I just couldn’t get enough!  Any time she asks me what she can bring to a gathering I always ask her to bring this dip and it’s always a huge hit!  It has so much flavor and it’s a good, light dip that can be enjoyed any time but is perfect for something refreshing in the spring and summer.  I love the flavor of cilantro and this dip is packed full of cilantro and it’s complimented by the flavor of lime juice; there are a lot of bold flavors in this dip but they all go together so well.  

Spencer loves this dip also and he and some friends were going hunting one weekend and they asked if I would make a few things for them to take so they could have some snacks.  Along with this dip I also made sausage and cream cheese dip, which is always a hit, and since I always make something sweet, I made brownie cookies.  Everything was a hit, and I think this dip is going to be making a regular appearance on these trips.  I was so excited about making this; and it did not disappoint!  I was a little nervous about making it at first because I wasn’t able to get the recipe from my friend before I needed it so I hunted and found one on-line that I thought was similar; I don’t think it was exactly like hers but it was very close and turned out great!

Black Bean Salsa

Ingredients:

1 (16oz) Can black beans
1 (12oz) Can shoepeg corn
1/2 Cup cilantro
1/2 Cup chopped green pepper
 1 Medium purple onion, chopped
3 Medium tomatoes, chopped (seed one)
1 Jalapeno, chopped
1 Tablespoon canola oil
2 Tablespoons lime juice
1 1/2 Teaspoons lime salt
1 Teaspoon garlic powder

Directions:

Drain and rinse corn and beans and put in a medium bowl.  Add cilantro, green pepper, jalapeno, onion and tomatoes and mix together.  Drizzle the oil and lime juice over the top, mix together and then add seasonings and stir well.  Refrigerate 2-4 hours or overnight.  Serve with tortilla chips.

Recipe Source: Adapted from CD Kitchen

Sausage Balls

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I guess I had a theme of pork going on for my appetizers for Thanksgiving, it wasn’t planned at all.  Actually I hadn’t even thought about the ingredients in everything until just now.  To go along with the Hearty Sausage Dipand the Piggie SticksI made sausage balls.  Everything went together very nicely and everyone loved it all.

I love sausage balls, they are one of my absolute favorite appetizers.  They are heavier and more filling that a lot of other appetizers out there and they are so versatile; they can be served hot, cold or room temperature.  They are a great thing to make ahead; they can easily be mixed and rolled into balls the night before and then cooked the day they are needed.  When you are cooking a lot of stuff for an event recipes like this are a life saver. 

I know there are a ton of different recipes out there for sausage balls.  They can be the simple, basice recipe or there can be different items added to them to spice them up a little.  I decided to stay simple and do the classic recipe and they were awesome.  I also did a dip inspired by Paula Deen; it paired with the sausage balls very well.

 

Sausage Balls
Sausage Balls
Ingredients:

1 (1-pound) package ground sausage

 3 cups baking mix (I used Bisquick)

4 cups grated sharp Cheddar

1/8 tablespoon pepper

 

Directions:

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.

 

 Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

 Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

For the dip:

Combine 1 cup of mayonnaise and 1 tablespoon of spicey mustard.  Stir together well and serve with sausage balls.
Sausage Balls
 

Recipe Source: Paula Deen

Piggie Sticks

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Alone both pretzels and bacon are very good but combine the two and you have a wonderful snack or appetizer.  This is one of the easiest things to make and it makes such a wonderful snack.  This is another of the appetizers I made for Spencer’s family Thanksgiving.

Since I had quite a few things to make for Thanksgiving, I was looking for some easier appetizers that could either be made in advance or had very few ingredients.  This one was a great one since you really only had to have 2 ingredients, although I used 4 since I added some seasoning.  I got rave reviews on these bacon wrapped pretzels.

Piggie Sticks

 

Ingredients:

1 package pretzel rods

1 package bacon, uncooked

1/2-1 tablespoon chili powder

1/2-1 tablespoon brown sugar

 

Directions

Wrap a strip of bacon around a pretzel rod.  Continue process unitl all the pretzels and bacon are used.  Once all pretzels are wrapped in bacon sprinkle with both chili powder and brown sugar. 
Bacon Wrapped Pretzels
Place a wire rack on a baking sheet and place pretzels on rack.  Place pretzels in a preheated 350 degree oven for 20 minuts. 
Bacon Wrapped Pretzels 
Recipe Source: A Lynsey original

Sausage Dip

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I know it’s December, my blog has been lonely and there aren’t any recipes from Thanksgiving on here yet.  I’ve been busy so I really haven’t had time to share everything I cooked for Thanksgiving…but that’s all about to change, better late than never, right?

So for Thanksgiving with Spencer’s family I was asked to do some appetizers, a dessert and a side item.  For the appetizers I wanted to do some simple things that were good served either warm or room temperature.  I decided to make sausage balls, bacon wrapped pretzels, and a hearty sausage dip.  All the appetizers turned out awesome and everyone ate them up.

The sausage dip was first introduced to me by one of my best friends, Heather.  She made this dip at Spencer’s birthday party this past fall and it was eaten up by everyone in a matter of minutes.  The same effect took place when I made this dip.  From the time the lid was taken off the container people dove into it and it was a hit!  This is definitely a must try for your next party. 

Since she’s introduced this dip to me it’s been a go to recipe for me.  There isn’t much to this dip at all and it consist of 3 ingredients, that’s it!  It’s so easy and it’s one of those where the sausage can be browned the day before and then everything thrown together the day of.   

Hearty Sausage Dip

Ingredients:

1 pound sausage, browned and drained
2 (8oz) blocks cream cheese, softened 
1 can Rotel, drained  

Directions:

Mix all ingredients together and serve warmed or at room temperature with favorite chips. 

Sausage Dip

Recipe Source: my friend, Heather

Avocado Smash

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This recipe came with the Salsa StoupI found at Food Network.  This recipe was great on the soup that called for it but it would also be great on it’s own.  I thought the sour cream that was called for in this receipe sounded a little different at first but once I mixed everything up it all blended together very well.  It also makes the dip go a little further without having to add a ton of avocados; although I do love traditional guacomole…but this was a nice little change too.  

Ingredients:

1 avocado
2 tablespoons chopped cilantro leaves
3 scallions, thinly sliced
1 lime, juiced
1 cup sour cream
Salt and freshly ground black pepper
1 plum tomato, finely chopped         

 

Directions:

Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
Chop and seed the plum tomato and fold into avocado. Serve.
Courtesy of Food Network
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