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Lynsey Lou's

Enjoying Life One Bite at a Time!

Bacon

Open Faced Bacon, Avocado, and Egg Sandwiches

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Don’t  you just love when delicious meals are born by a complete accident?  I know I do.  It always makes me smile when I start sorting through the tidbits of this and that in my fridge and pantry and I dicide to make something with some of those ingredients and it turns out amazing.  Not only do I get to use up ingredients that were close to the point of being beyond use, I also make a delicious meal that ends up being a family favorite.  Such was the case with this open faced sandwich.

I try not to do a whole lot of sandwiches for supper since Spencer and I both typically each sandwiches for lunch throughout the work week.  On those occasions that I do decide to make sandwiches for supper, I try to make sure that they are unlike the ones that we eat on a daily basis.  I know BLT’s aren’t out of the norm for a lot of people, but they are for me throughout the week.  I like my bacon warm and crispy, and without frying it up fresh I just can’t achieve that taste I desire!  So anything involving bacon is a great start for a sandwich for supper.

I have to say, I love a classic BLT.  I think BLT’s are one of my all-time-favorite sandwiches.  You can’t beat crispy bacon, fresh, cold lettuce, and ripe tomatoes.  That combination is a classic and unbeatable.  As much as I love a classic BLT, there are times where I like to twist things up from time to time and add a little flare to the traditional BLT.  That’s what’s been done with this open faced sandwich!

Hands down, hot, crispy bacon and fresh sliced avocado make a great combo! Add a fried egg, ripe tomatoes, and a piece of buttered and toasted Texas toast and you’ve got the makings for a great and simple sandwich. This sandwich is comprised of simple ingredients that are all big on flavor, and all of those flavors marry so well when combined. Salty and crispy bacon, buttery avocado, fresh tomatoes, a fried egg with that delicious yolk and thick, hearty Texas toast. I’m telling ya, folks, it’s delicious.

This sandwich is so simple and so easy to assemble. The simplicity makes it great for those quick, week night suppers so many of us are very familiar with. But don’t just stop at supper, this sandwich could very easily be enjoyed for breakfast, brunch or even lunch. It’s a sandwich that’s perfect for any time of the day and for a quick fix meal for those families on the run.

Open Faced Bacon, Avocado and Egg Sandwiches

Ingredients:

6 slices bacon, cooked until crispy
2 Eggs, fried over easy
1 Ripe avocado, sliced
1 Small ripe tomato, thickly sliced
2 Pieces Texas toast, lightly buttered and toasted on each side
1/4 Cup white sharp cheddar, shredded

Directions:

Evenly divide the sliced avocado and place on the toasted bread.  Followed by the tomato slices, then with 3 slices of bacon (per sandwich) and gently lay the fried eggs on top of the bacon.  Sprinkle the shredded cheese over each of the sandwiches and serve immediately.

Recipe source: A Lynsey Original 

Classic Baked Macaroni and Cheese-Bacon Lovers Style

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Macaroni and cheese is one of my all time favorite foods.  There’s just something so satisfying, so comforting about a big ol’ bowl of noodles covered is gooey, cheesy goodness.  My love for the cheesy stuff has trickled down to my little man too.  If you ask him what he wants for lunch or supper, 3 out of 4 times he’ll say macaroni and cheese.  He’s a fan, to say the least.

Bacon.  Oh, bacon.  I love the stuff.  I’m a sucker for the salty, crispy strips of goodness.  This is another love and weakness of mine, and this too has been passed down to Tucker.  If you make him a bacon biscuit for breakfast he’ll quickly pull the top off the biscuit, remove the bacon and inhale it and then instantly ask for more bacon.  If he smells the stuff cooking, he’s in the kitchen like lightening holding his hands out and just waiting for a piece of warm bacon to chow down on. 

Now what happens when macaroni and cheese and bacon come together?  Only the best thing on earth.  They have a kiddo, and it’s the most delicious thing ever.  You get this deliciously cheesy bacon lovers mac and cheese.  And I had one happy little boy who couldn’t get his fill of this stuff.  It’s life changing, I tell ya. 

This mac and cheese is so simple and easy to throw together.  I love the saltiness the bacon lends to this dish.  The sharp Vermont cheddar add a creamy, richness that is like no other.  The cheese compliments the salty bacon perfectly and it’s like they were destined to be together!  This is definitely a crowd pleasing dish, and it holds a special plates in the hearts of the boys at my house.  Not only did Tucker go back for seconds the day we had it, but he asked for it for the next 4 days.  It was a hit, to say the least! 

Classic Baked Macaroni and Cheese-Bacon Lovers Style

Ingredients:

1 Lb small cut pasta
1 Lb bacon
3 Tbsp bacon drippings
3 Tbsp flour
1/4 Cup white onion, diced
2 Cups half and half
1 Lb Cabot Vermont Cheddar Cheese, shredded
6 Oz cream cheese, cubed
Salt and pepper, to taste

Directions:

Preheat oven to 350.

Bring a large pot of water to a boil.  Salt liberally and cook pasta according to package instructions.  Strain and set aside.

Place a large skillet over medium heat and cook bacon until crisp.  Remove cooked bacon and place on a paper towel lined plate and set aside.  Reserve 3 tablespoons bacon drippings and discard the rest.

Place a medium sauce pan over medium-low heat, add bacon drippings and diced onion and cook until onions begin to become translucent.  Once onions begin to turn, add flour and whisk until a paste forms.  Slowly whisk in half and half, continuing to whisk until the mixture comes to a low boil and has thickened.

Add cream cheese and two-thirds of the shredded cheese and whisk to combine and until the cheese has melted.  Once the sauce has come together and the cheese has melted, remove from heat.

Combine the pasta and cheese sauce and stir to combine.  Season with salt and pepper.  Spread the mixture evenly in a shallow baking dish.  Top with remaining cheese and crumble the cooked bacon over the top.

Place in preheated oven and bake for 20 minutes, or until bubbling.

Recipe source: Bakeaholic Mama

Cheesey Jalapeno Corn Chowder

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It’s March, it’s the verge of spring but you definitely couldn’t tell by looking at the weather.  Extreme cold, snow storms and blizzards have been bombarding the nation with no mercy.  Just when we think there’s a break in store another round of winter weather starts coming through with a vengence.  And one of the first things that comes to mind when cold weather comes around is comfort food.  Like a big, hot, steamy bowl of soup or chowder. 

I enjoy making all sorts of soups, stews, and chili for us to enjoy throughout the cold winter months.  I love enjoying the classics that I’ve made for years, but I’m all the time looking for new recipes to try.  When I saw this cheesy jalapeno corn chowder on Fantastical Sharings of Recipes, there wasn’t a question of if I wanted to make it, it was a matter of when could I make it.  My mouth was watering after reading the title.  How could this not be good?  Cheese. Jalapenos. Corn. Bacon.  Come on, a match made in heaven, right?

So when Liz of Books-N-Cooks approached me and asked if I would be interested in guest posting on her blog, I instantly knew what I wanted to make.  I wanted to make this soup to share with her and all of her reader’s in honor of her new,precious baby girl Sophie.  I know welcoming a new baby in the world is definitely an exciting time, but it’s also a time full of adjustment and the occasional  sleepless night.  During this time meals that are simple, yet satisfying and can be stretched over a few days are essential.  Soups fit that bill perfectly.  Most are easy to assemble, filling and they develop more flavor as they sit.

I met Liz when we attended Mixed in Virginia last November.  Not only did we room together, attend most of the same sessions, we also toured the grounds together and took in the sites of scenes from Dirty Dancing.  Liz is a sweetheart and we instantly hit it off at the conference.  We’ve continued to stay in touch since the conference and we chat often.  I had so much fun getting to meet her and I know we will continue to stay in touch! 

So now head on over to Liz’s blog to get the recipe for this delicious chowder!  While you’re there be sure to check out all of her delicious recipes as well as her book reviews.  Her blog is called Books-N-Cooks for a reason!  Stay in touch with her on Twitter and Facebook.

Congratulations, again Liz.  Sophie is a doll!

Pasta Carbonara with Leeks and Lemons

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Do you ever hear the name of a dish and instantly get intimidated?  If you answered yes, then you’re not alone.  Although I do love a good cooking challenge, there are times when I read the title of the recipe and instantly get overwhelmed.  It may be fear of the unknown; I’ve never heard of it so it must be difficult and time consuming.  Or maybe the name just sounds fancy or complicated.  The bad thing is, I jump to this conclusion before I ever glance at the actual recipe ingredients or instructions.  I think we’ve all had that misconception from one time or another.

Pasta carbonara, to me, sounded very intimidating.  I had heard of the dish, seen it on menus but had never had it let alone searched for a recipe for it.  A while back, while I was “pinning” away, I pinned a pasta recipe that looked so amazing.  I didn’t bother to click over and look at name, ingredients or directions, I just pinned it and kept on going.  Then, the other day I was really in the mood for some starchy goodness.  You know me, I love my starches!  So I started looking through recipes I had bookmarked and pinned when I came across that recipe that I had pinned so long ago.  I was instantly drawn to the picture that had pasta, bacon and cheese.  I know, what’s not to love, right? 

When I clicked on the link to the recipe, I saw the name and became hesitant.  I was wanting to make this on a weeknight, and wasn’t sure what all it entailed.  Instead of clicking away, I read the ingredients which sounded simple enough, then read the instructions.  Any fears or worries I had about this recipe quickly went out the door.  I knew it would be incredibly easy and perfect for the weeknight! 

This recipe consists of a few simple ingredients, probably most of which you already have in your pantry.  Pasta is cooked until aldente, and leeks are sauteed until golden brown.  A quick sauce, which I think is my favorite part about this recipe is a mixture of eggs, lemon juice, zest and cheese.  Everything is then mixed together, and then crispy bacon is added.  Then end result is simply divine.  A perfectly cooked pasta, with light and fresh leeks, tart lemons and crisp and salty bacon.  This is one of those meals that is quick enough for a weeknight but impressive enough for entertaining. 

This wasn’t only a hit with myself and Spencer, but Tucker (my 3 year old) loved it too.  I wasn’t surprised when Spencer went back for seconds, and thirds, but when Tucker asked for more that’s when I knew we had a winner! 

Pasta Carbonara with Leeks and Lemons

Ingredients:

8 Slices bacon, cut into lardons
3-4 Leeks rinsed thoroughly, (white and light green parts), halved lengthwise, and thinly sliced
1 Clove garlic, minced
3/4 Pound short pasta, I used campanelle
2 Large eggs
1/4 Cup freshly grated parmesan cheese, plus more for serving (optional)
Zest of 1 lemon
Juice of half a lemon
1/2 Cup parsley, roughly chopped
Salt and freshly ground black pepper

Directions:

Place bacon in large pan over medium heat and cook until crispy.  Remove with a slotted spoon to a paper towel lined plate and set aside, being sure to reserve the bacon drippings.  Add the leeks to the bacon drippings, stirring occasionally, until golden about 10 minutes.  Add the garlic and cook an additionl 30-45 seconds, until fragrant. 

Meanwhile, fill a large pot with water, salt and bring to a boil. Cook pasta according to package instructions, until aldente.  Reserve 1/2 cup of the starchy water, then drain the pasta. 

In a medium bowl combine the eggs, parmesan cheese, lemon zest and lemon juice and whisk to combine.  While whisking continuously, slowly pour 1/4 cup of the reserved water. 

Combine the pasta, leaks and egg mixture and toss to combine, until the pasta is evenly coated.  Season, to taste, with salt and pepper.  Add the bacon and stir to incorporate. 

Place in serving dishes, sprinkle with more cheese and chopped parsley.

Recipe source: barely adapted from Martha Stewart, Everyday Food (November 2011)

Sauteed Brussel Sprouts with Bacon

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Happy new year, everyone!  How is 2013 treating you so far?  Good, I hope.  Well, 2013 started out pretty great for me and my family!  With the new year starts resolutions and all that fun stuff.  How many of you have made new year’s resolutions?  Okay, for all of those hands raised, how many of you will actually keep them?  Isn’t it funny how everyone, myself included, has all these great plans to get in shape, eat right, get organized and all these other fun things but we never get that far before that resolution is out the window? 

Well, this year I’m going to try to keep the resolutions simple so maybe I can actually keep a few of them!  This year I want to stay consistent with my blogging; I want to update on a regular basis and not go in spurts of being consistent then falling off the planet.  I think I resolved to do this last year, as well.  While I think I did better last year than in years past, I still had a few months where I kind of took a hiatus.  So this year, I will TRY to do better!  I also want to try to incorporate more “quick”, yet health (ier) meals into our routine.  While I think I’ve done well with the weaknight meals, there were still times where I found myself in the kitchen a lot longer that I wanted to be on weaknights.  I want to be able to provide my family with a delicious, well balanced meal, as well as spend time with them before it’s bedtime for my little man.  I would also like to get out and do a little more around with our family and really take advantage of what our town has to offer.  My last thing is I have a list of recipes I want to try before the end of the year, I’ll post that list soon and keep you up to date on how things are progressing!  I think that list is pretty simple and manageable!

So did all of you have your black eyed peas, greens of some sort and corn bread on New Years?  You know you’re supposed to have all of those things for luck and money for the new year!  Well, we had a delicious meal for new years packed full of all that stuff and then some.  One of the sides we enjoyed was a brussel sprout gratin (recipe to come).  Brussel sprouts are one of those veggies that have a bad name.  Unfortunately, I think that they are one of those things that people eat only because they have to.  I really think a lot more people would actually like brussel sprouts if they just tried them!  We are among the minority when it comes to brussel sprouts, because we simply love them.  Lately I’ve been trying to cook more and more variations of brussel sprouts, and try out different techniques and recipes using them. 

This recipe was actually one that was recommended to me by my sister-in-law.  It’s one of their favorites, and actually their “go to” recipe when it comes to a quick and delicious recipe.  I must say, they did not lead me in the wrong direction when they gave me this recipe.  It’s delicious.  It’s simple, easy and quick to throw together and tastes so good.  But how can anything involving bacon and balsamic be bad? 

This recipe comes together very quickly.  The bacon is cooked until crisp then removed to drain.  The thinly sliced brussel sprouts are then cooked in the bacon drippings, along with water for a very short time.  After they are tender the bacon is crumbled over the sprouts, along with a drizzle of balsamic and lemon juice.  A quick stir then season with salt and pepper and it’s ready to be enjoyed.  I love this recipe because it’s simple, comes together quickly and it’s delicous!

Sauteed Brussel Sprouts with Bacon

Ingredients:

8 slices bacon
1 Pound brussel sprouts
Salt and freshly ground black pepper
2 Tbsp balsamic vinegar
1/4 Tsp fresh lemon juice

Directions:

Wash brussel sprouts and trim off the ends.  Using a sharp knife, or mandolin, thinly slice the brussel sprouts and set aside.

Place a large skillet over medium-low heat.  Once the skillet is heated, place the bacon in the skillet and cook until crisp.  Reserve the bacon drippings.  Remove bacon to a paper towel lined plate and set aside.  When bacon is cool enough to touch, crumble and return to plate.

Turn heat to medium.  Place 1/4 cup of water in the pan with the bacon drippings.  Add the sliced brussels sprouts along with salt and pepper and cover.  Allow the brussel sprouts to cook until tender, about 5 minutes. 

Remove pan from heat and add bacon, balsamic vinegar and lemon juice and stir to combine.  Adjust seasonings, if needed and serve immediately.

Recipe source: adatped from “How to Cook Everything” by Mark Bittman

Bacon Pecan Brittle

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When I think of brittle the first thing that comes to mind is peanut brittle.  Because brittle is synonymous with peanut brittle, am I right?  Peanut brittle is simply a classic; a candy that has been around for years.  Peanut brittle seems to go hand in hand with the holidays.  It’s pretty much a sign that the holidays are here when I start seeing brittle pop up all around me; in stores, in the mail and recipes for it all over the internet. 

I’ve made peanut brittle a few times, and we’ve enjoyed it each time I’ve made it but sometimes it seems to be a little too sweet for our tastes.  And it really does mean something when I say it’s too sweet because I have a massive sweet tooth.  So I decided to try to change it up a bit and pay homage to my favorite flavor combo; sweet and salty.  I used the basic brittle base recipe but instead of peanuts I added thick, roughly chopped pieces of bacon and pecans.  And let me tell you, I ended up with a bacon pecan brittle that was nothing short of amazing.

The end result is a sweet, buttery, and crunchy base that is studded with chopped pecans and salty bacon.  The slight bitterness of the pecans and the saltiness of the bacon really help to cut through the sweetness of the brittle giving the perfect combination of sweet, salty and crunchy.  This brittle is sure to please all, even those people you know who happen to be anti-brittle.  I know a few anti-brittle people and they thoroughly enjoyed the bacon pecan brittle.  This is one thing that is sure to be in my Christmas gift baskets!

Bacon Pecan Brittle

Ingredients:

7 Slices thick-cut bacon
1 Cup pecans, chopped
1/2 Tbsp baking soda
1/2 Tsp vanilla extract
3/4 Tbsp unsalted butter
1/4 Cup water
1/2 Cup light corn syrup
1 Cup granulated sugar
Pinch salt

Directions:

Line a rimmed cookie sheet with parchment paper or a silicone baking mat and set aside. 

Place bacon in a large skillet over medium heat and cook until crispy.  Remove cooked bacon from skillet and place on a paper towel lined plate.  Continue until all bacon is cooked, set aside to cool.  Once bacon is cool enough to touch, roughly chop then set aside.

Combine baking soda, vanilla extract and butter in a small bowl and set aside. 

Secure a candy thermometer on the side of a medium sauce pan, making sure it’s not touching the bottom of the pan, and place over medium heat.  Add water, corn syrup, sugar and salt in the pan and bring to a boil, stirring constantly with a wooden spoon.  Allow the mixture to come to 296 F, stirring the mixture occassionally during the process to avoid burning.  Be sure the keep an eye on the mixture during this process as it will go from almost done to burnt in a matter of seconds.

Once mixture reaches 296 F immediately remove from heat.  Carefully add the butter, baking soda and vanilla to the mixture and stir for about 30 seconds.*  Immediately stir in the chopped bacon and pecans then pour onto the prepared baking sheet, smoothing with a spatula. 

Allow the brittle to completely cool and harden,about 30-45 minutes, then break into pieces.  Place in a zip top bag or airtight container for up to two weeks. 

*The mixture will bubble up when the butter, baking soda and vanilla is added so be sure your pan is large enough to accomodate the mixture.     

Recipe source: brittle base barely adapted from Joy of Baking,
                         bacon brittle-a Lynsey original

Loaded Baked Potato Soup

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I am and always have been a sucker for potato soup.  What’s not to love; a starchy potato soup piled high with bacon and cheese.  How could anyone not love it?  When I was younger, I would always stay with my Grandma after school until my mom and dad got off work.  Sometimes their schedules were so that I would end up eating supper at my Grandma’s house.  I can’t tell you how much my heart pounded with joy when I would eat with my Grandma and she would make her delicious potato soup.  Folks, her soup ruined me.  I’m quite positive it turned me into a potato soup snob.  If there is such a thing!  It was thick, but not too thick, creamy, with chunks of potatoes, carrots and celery.  It was truly out of this world. 

I’ve tried various potatoe soups, both at home and at restaurants and very few have come close to the goodness of my grandma’s.  Until now.  When I saw the recipe for loaded baked potato soup on Josie’s blog and read her description I knew I had to make this soup!  And soon.  This soup takes the basic potato soup and amps it up…oh, a few hundred notches.  The base is still the same; potatoes and milk or cream, but then adds some bacon, cheese, chives, and sour cream.  Now you’ve got a comforting soup that has all the goodness of a loaded baked potato. 

This soup takes very little time to prep.  After the chopping and cutting is done, simply combine everything in the slow cooker and allow to cook for a few hours.  Remove some of the potatoes, puree them and add back to the mixture.  Stir in all the extras; bacon, cheese, sour cream and chives and serve.  This is the perfect soup to enjoy on a chilly fall or winter day.

Loaded Baked Potato Soup

Ingredients:

8 Slices thick cut bacon, roughly chopped
1 Large, white onion, minced
5 Clove garlic, minced
4 Cups low-sodium chicken broth
2 Tbsp all-purpose flour
3 Lbs Russett potatoes (approximately 6 medium potatoes) peeled and cut into 1/2inch cubes
1 Cup shredded sharp cheddar cheese, plus more for topping
1 1/2 Cups shredded monterey-jack cheese
1/2 Cup heavy cream
1/2 Cup sour cream
1/2 Cup milk
Salt and pepper, to taste
1/4 Cup sliced scallions

Directions:

Place bacon in a 12 inch skillet over medium heat, and cook until crispy, about 5-7 minutes.  Transfer the cooked bacon to a paper towel lined plate and set aside.  Reserve 2 tablespoons of the bacon drippings  and discard the rest. 

Place the minced onion in the pan with the bacon drippings and cook over low-medium heat until tender and translucent, about 6-7 minutes.  Add the garlic, salt and pepper and cook until fragrarent, an additional 30 seconds to 1 minute.  Add flour and stir to combine, cook for 1 minute stirring constantly.  Once the ingredients are combined, slowly add 1 cup of chicken broth, whisking constantly.  Cook until mixture begins to thicken then transfer to the slow cooker. 

Add the potatoes and remaining chicken broth to the slow cooker, as well as 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine.  Turn slow cooker on low and cook for 5-7 hours, until potatoes are tender (I cooked mine for about 8 only because I was at work). 

Transfer 3 cups of soup to a medium bowl, add cream and lightly puree using an immersion blender.  Return the puree to the slow cooker, along with cheese and sour cream and stir to combine.  Allow the soup to sit until heated through and cheese is melted, about 10 minutes. 

Place bacon in the microwave and heat.  Taste soup and adjust seasonings if necassary.  Using a ladl, place the soup in bowls and top with bacon, sour cream, scallions and more cheese. 

Recipe source: adapted from ATK’s Slow Cooker Revolution  via Pink-Parsley          

Tortellini Spinach Bake in Creamy Lemon Sauce

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Fall is rapidly approaching and with that crisp, cool weather also comes all that delicious and filling food.  Comfort food and fall easily go hand in hand.  When I think of comfort foods one of the first things my mind automatically goes to is starchy goodness, like pasta.  I love noodles, shells, and stuffed pasta for so many reasons.  First, because they are incredibly delicious.  They are a blank canvas waiting to soak up any sauce you add or any soup you spoon over it.  Secondly, they are incredibly easy to incorporate into any meal and it takes little to no time to cook.

Lately I’ve been craving starch and carbs, which I’m not sure why because I typically don’t when the weather is swealtering, but that’s what I was craving.  When I came across this recipe on our best bites; it realed me in and it was exactly what I had been craving.  I mean how can you go wrong with pasta, cheese and bacon?  You can’t, right?  Right!  I mean all of these things alone are delicious, and combined they just become a triple threat! 

This dish was incredibly easy to put together.  I mean we’re talking from stove top, to oven to table in less than an hour.  You can’t beat that!  It starts by cooking a simple cheese stuffed tortellini, which takes no time.  The pasta is combined with bacon and then coated with a delicious, yet basic cheese sauce.  The mixture goes into a casserole dish, is topped by more cheese and a tad more bacon then popped into the oven until it’s bubbly and golden brown.  The end result is gooey and cheesy, while the addition of fresh basil, lemon juice and zest adds a nice pop and freshness to the dish.  This meal was definitely a crowd pleaser and will be a regular on our menu for quite some time.  We enjoyed this as our meal with a green salad and a piece of crusty bread, but it would also make a wonderful side dish.            

Tortellini Spinach Bake in Creamy Lemon Sauce

Ingredients:

1 12oz package cheese stuffed tortellini, dried or in the refrigerated section
5 Slices bacon
3 Cloves garlic, minced
2 Tbsp flour
1 1/2 Cups milk
1/2 Cup half and half
3/4 Tsp Kosher salt
1/4 Tsp freshly ground black pepper
1 Tbsp fresh basil, chopped
1/4 Tsp red pepper flakes
1 (8oz) package frozen spinach, thawed and strained
3/4 Cup grated mozzerella cheese, divided
3/4 Cup grated parmesan cheese, divided
1 Medium lemon

Directions:

Preheat oven to 350.  Lightly spray a 9×9 casserole dish with non-stick cooking spray and set aside. 

Fill a large stockpot with water, place over high heat and bring to a boil.  Cook pasta according to package directions; reserver 2 cups of water then drain the pasta.

Place bacon in a large skillet over medium heat until bacon is cooked thoroughly and is crispy.  Place cooked bacon on a paper towel lined plate and set aside.  Reserve 2 tablespoons of the bacon drippings and discard the rest.  When bacon is cool enough to handle, roughly chop or crumble (using your hands) and set aside. 

Place the reserved bacon grease in the pan, place over low-medium heat and add the garlic.  Cook until fragarent, about 1 minute.  Then add the flour and whisk to combine, about a minute.  Very slowly, stream in the milk and half and half, whisking constantly until the mixture is smooth.  Add salt, pepper, basil and red pepper flakes to the mixture and stir to combine.  Allow the mixture to come to a simmer. 

Meanwhile, using a microplane, zest the lemon.  Once the lemon is zested, cut in half and squeeze over a cup to remove the juice.  Add the zest and 2 tablespoons of lemon juice to the sauce and stir to combine.*  Continue stirring the sauce until thickened, about 2-3 minutes. 

Reserve 1 tablespoon of the crumbled bacon, and add the rest to the pasta.  To the pasta add spinach, 1/2 cup mozzerella, 1/2 cup parmesan, and sauce and stir gently to combine.  Pour the pasta mixture into the prepared baking dish and top with the remaining parmesan cheese, mozzerella, and bacon.  Cover the pan with foil and place in the preheated oven and allow to bake for 20 minutes.  Remove the foil and continue baking for an additional 5-10 minutes, until cheese is golden and bubbly.  Remove from oven and allow to set for 10 minutes before serving.        

*You may adjust the amount of lemon zest and lemon juice according to your taste.  I enjoy lemon and a strong lemon flavor so I added quite a bit of zest and juice.
*The could easily be made into a vegetarian meal by simply omitting the bacon. 

Recipe source: slightly adapted from Our Best Bites

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

BLT Pasta

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Summer is unofficially, officially here.  We have been experiencing record high temperatures, already.  Since we haven’t even hit the primetime for extreme temperatures and heatwaves, I’m somewhat leary to see what’s in store.  Oh well, I guess that just means my ice cream maker will be getting a real workout this summer!
If you’re anything like me, when it’s hot outside the last thing I want is some heavy, hot dish that’s going to weigh me down.  Don’t get me wrong, I enjoy a good burger, hot dog, kabob, and various other grilled dishes; but I also enjoy light and refreshing meals too.  I think that pasta salads are one of my favorite things to make during the warmer months; they are so quick to put together, the house doesn’t become a furnace while preparing it, they are perfect for the main course or a side dish, and the options of add-ins are endless.

This particular pasta combines two of my favorite things; pasta salad and BLT’s.  A BLT sandwich is a weakness of mine.  How can you possibly go wrong with thick cut bacon, fresh lettuce and fresh, sliced tomatoes?  So simple yet so good.  Combine a classic sandwich with pasta and you have the perfect meal or meal accompaniment for these hot, summer days that are rapidly approaching.  This dish is complete in no time, it’s full of incredible flavors and it’s sure to be a hit with everyone!  I know I’m looking forward to making this many more times throughout the summer.   

BLT Pasta

Ingredients:

12 Ounces small pasta
1/2 Cup milk
1/4 Cup mayonnaise
1/2 Cup sour cream
1 Tsp lemon juice
1 Cup grape tomatoes, quartered plus more for serving
2 Cups arugula
3 Scallions, greens and whites, chopped
1 Large clove garlic, minced
1 Tbsp fresh thyme, chopped
12 Ounces bacon
Kosher salt and pepper, to taste
2 1/2 Tbsp ranch dressing mix
1/3-1/2 Cup freshly grated parmegiano-reggiano

Directions:

Cook pasta according to label instructions.  Reserve 1 cup of cooking liquid and drain pasta.  Return to pot and toss with 1/2 cup milk, set aside.

Meanwhile, heat a large skillet over medium-high heat.  Place bacon in heated skillet and cook until crisp, transfer to a paper towel lined plate.  Repeat process with remaining bacon.  Reserve 3 tablespoons of the bacon drippings and discard the rest.  Once the bacon is cool enough to handle, cut into bite size pieces and set aside.  Reserve 1/4 cup of bacon for serving. 

Return the reserved bacon drippings to the pan and add the tomatoes, thyme and garlic and cooke until fragarent and warm.  Season to taste with salt and pepper.  Combine the tomato mixture, bacon and pasta to combine.     

Combine the mayonnaise, sour cream, lemon juice, ranch dressing mix and salt and pepper and mix to combine.  Stir in chives until just combined.  Combine the mayonnaise mixture and the pasta mixture and toss.  Right before serving add the arugula and toss to combine, top with remaining bacon, whole grape tomatoes, and parmegiano-reggiano and serve.

*This dish can be prepared ahead of time.  Refrain from adding the arugula, cheese and bacon until ready to serve.  It can be served fresh with hot bacon, room temperature or cold. 

Recipe source: adapted from Food Network Magazine

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