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Lynsey Lou's

Enjoying Life One Bite at a Time!

Beef

The Texican Burger

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It’s Memorial Day weekend folks!  Everyone is getting there boats ready, grills out and drinks iced down for the long weekend!  Do ya’ll have big plans?  My town has quite the agenda planned.  Every Memorial Day weekend they have RiverFest.  A festival that takes place on the river that is jammed packed with live music and big name bands, as well as many more activities.  The festival is wrapped up with the annual fireworks display on the river.  What’s going on in your neck of the woods?

Are you having a big cookout or are you keeping it low key with just a few friends and family?  We’re staying more on the low key end of the spectrum.  This weekend is not only Memorial Day, it’s also my brother’s birthday!  Happy birthday, bub!  We’re getting together this weekend to hang out and celebrate him, and I’ll be bring the sweets, of course…peanut butter pie which is his favorite!  We may watch a fireworks show , but other than that we’ll just enjoy a nice, long weekend!

For all of you planning big cookouts and get togethers what’s on the menu?  Burgers, hot dogs, ribs, chicken?  So many different and delicious foods to choose from it’s so hard to make a decision.  Are you going the traditional route or are you going to change things up a bit and but a twist on the traditional?

For those of you looking to spice things up a bit then this Texican burger is definitely something for you!  I love a good ol’ traditional burger with some mayonnaise and gooey, melted cheese, and maybe a piece of bacon or two.  But there are times where I want a burger with a little something different on there, whether it be a few traditional toppings I don’t eat on my burger on a regular basis or something a little more out there.  I just like a change every now and then.

This burger definitely gives you a twist on the traditional, to say the least!  This burger starts out like any other, seasoning the patty, forming it and grilling it.  The cheese isn’t even a stretch.  Avocado, that’s not so far out there.  I guess even salsa, depending on where you live isn’t odd.  But a fried egg?  I’ve not seen too many sandwiches, let a lone burgers, topped with a fried egg.  But yup, I’ve gone and done that.  I’ve combined smoked cheddar, creamy and butter avocado, a delicious fresh salsa and a fried egg and put that all on a big, juicy burger.  Talk about a delicious combination.  You get a little bit of each ingredient in every bite and it’s absolutely amazing.  Everything blends together so well, and the flavors perfectly compliment one another.  All of these elements are so simple, but they come together to make one delicious, big mouth burger! 

I hope you all have a wonderful Memorial Day weekend.  Whatever you do enjoy yourself and stay safe.  Remember all of the men and women who have served and are serving our country, this weekend as well as every other day.  Thank them for what they do and tell them just how much you appreciate them when you get a chance. 

Thanks to all of the men and women who have and are currently serving our country.  It’s because of you that we have our freedom.  Words can’t even begin to express how blessed we are for people like you.  I truly appreciate your sacrifice and service and am so grateful for each and every one of you.  May God bless you and your families, and God Bless America. 

The Texican Burger

Ingredients:

For the burger-
1 lb ground sirloin or beef
1 1/2 Tsp course ground pepper
1/2-3/4 Tsp salt
1/4 Tsp onion powder

To assemble-
4 Hamburger buns, store bought or homemade
2 Ripe avocados, sliced
1 Cup salsa, divided, store bought or homemade
4 Fried eggs, over easy
1/2 Cup smoked sharp cheddar, divided among each burger

Directions:

Preheat grill.

Season the ground meat and gently mix the seasoning into the meat, working the meat as little as possible.  Divide the meat into 4 equal pieces and form patties, making the center of the patty slightly thinner than the outsides.

Place on preheated grill and cook to desired wellness.

Meanwhile, fry the eggs making sure they are over easy.  Place on a paper towel lined plate and set aside.

To assemble-
Toast buns, if desired.

Spread a little mayonnaise on each bun, top with hamburger patty.  Place the shredded cheese on the burger, followed by the sliced avocado, followed by 1/4 cup salsa (on each burger), followed by the fried egg, top with the top half of the bun and serve.

Recipe source: A Lynsey Original 

Roasted Poblano Beef Stew

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Before I start, I have to say that I know technically Spring is here.  I must also say that you honestly couldn’t tell by the weather that we’ve had lately.  It’s been a roller coaster of temperatures with highs in the 30’s and 40’s some days and in the 70’s the next.  With the temperatures jumping all over the place it’s hard to figure out what to wear let alone cook. 

On those days that only reach the 30’s and 40’s cozy, comfort food is a must…regardless what the forcast is for the following day.  I’ve got plethora of “cold weather” recipes stock piled that I look forward to seeing those cool, crisp days in the forcast.  When I see that forcast pop up and see a cool day in the forcast I immediately start filing through my recipes trying to figure out which one I want to try. 

Last weekend we were able to enjoy a beautiful, spring-like day on Saturday and then Sunday was extremely cold and rainy.  Since it was going to be cold on Sunday, and I knew I would have a little more time than usual to prepare a meal I knew exactly what I wanted to make.  I had been eying stalking this beef stew on My Baking Addiction since she had posted the recipe and I was just waiting for the perfect time to make it.

When I saw this stew it immediately called my name.  A soup packed full of roasted poblano peppers, tender chunks of been and cilantro.  How could this possibly be anything but amazing, right?  I honestly think my mouth was watering from roasted poblano.  I have a weakness for those things!  They have a smokey flavor, they’re not overly spicy and add the perfect amount of pepper flavor to any recipe.  As I continued reading through the recipe, it was like I was reading a list of my favorite foods.  Mushrooms? Check. Cilantro? Check. Tender pieces of beef perfectly seared? check. And the goodness just kept going.

This soup is amazing and full of so many complex flavors that compliment one another beautifully.  The beef is seared to create a wonderful crust on the outside while the center remains juicy and tender.  That alone is perfect for me, but then the beef is simmered with the remaining ingredients and not only do all of the flavors combine and develop beautifully, the meat continues to get more and more tender.  The stew has the perfect amount of richness, but also smokiness, a hint of spice, and the perfect amount of bright, earthy flavor from the cilantro.  I served this soup with a loaf of crusty bread, and it was the perfect meal to enjoy on a cold, rainy day! 

Roasted Poblano Beef Stew

Ingredients:

5 Poblano peppers
1 (2 1/2-3 pound) boneless beef chuck roast, cut into 1 inch cubes
2 Tbsp olive oil
1 Medium onion, chopped
3 Cloves garlic, minced
1 Lb baby bella mushrooms, cleaned and sliced
2 Tbsp unsalted butter
2 Cups (32 Oz) beef broth
1 (14.5oz) can diced tomatoes
1/2 Cup fresh cilantro, roughly chopped
2 Tsp worcestershire sauce
1 Tbsp chili powder
1 Tsp salt
1 1/2 Tsps ground cumin
1/4 Tsp red pepper flakes
1/2 Tsp freshly ground black pepper
2 Large potatoes, peeled and cut into 1 inch cubes

Directions:

Turn broiler on high.  Place poblanos on a baking sheet and place under the broiler (about 4 inches from the heat), and broil until skins are blistered.  Being sure to rotate throughout the broiling process to ensure the peppers are evenly cooked.  Once the skins are blistered, remove from oven, place peppers in a bowl and cover with plastic wrap and allow to stand for 20 minutes.

Peel and discard the charred skins.  Remove the stems and seeds and coarsely chop the peppers.

Meanwhile, place a large Dutch oven over medium-high heat, and brown beef roast in batches (searing a nice crust on the outside. I cooked each piece to medium wellness), about 2 minutes per side.  Remove beef and keep warm.  Once all the beef is browned, reduce heat to medium.  Place onions in the pan and saute until tender, about 3 minutes.  Add the garlic and cook an additional 30 second to 1 minute, until fragarent.  Add butter and mushrooms and saute mushrooms for 5 minutes.   

Add broth, tomatoes, cilantro, worcestershire, chili powder, salt, cumin, red pepper flakes, pepper, poblanos, and beef and stir to combine.  Bring the mixture to a boil.  Once a boil is reached, reduce heat, cover and simmer for 1 1/2 hours, until beef is tender.  Add potatoes and cook for an additional 20-30 minutes, until potatoes are tender. 

Ladel soup into bowls and top with additional cilantro, if desired.

Recipe source: Adatped from My Baking Addiction originally from Taste of Home

Cheeseburger Pizza

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Okay, I think I know what you are thinking.  Cheeseburger pizza?  Really?  But before you click away let me plead my case.  If you are skeptical of this pizza you are exactly like Spencer.  He’s never been a fan of cheeseburger pizza.  Not sure why because he loves cheeseburgers and he loves pizza, but he’s not a fan of the two of them together.  Well, let me correct myself.  He wasn’t a fan of the combination…until now.  If you’re like me then you love cheeseburgers, you love pizza and even the thought of them sounds amazing!


By now you know that we are a household that loves pizza.  We’re also a house that loves trying new and different flavor combinations just as much as we love our traditional topped pizzas.  So, the other night we decided to have pizza and I decided it was time to make a cheeseburger pizza at home.  I was beyond excited about making this pizza!  Then Spencer asked what we were having and with much enthusiasm I said “cheeseburger pizza!”  When he heard the kind of pizza his response was a very somber, quiet “oh, okay”.  When I heard his response I was bummed, but then quickly said I could make another kind.  He said no, I’ll try this it’s fine.  So, with a little less enthusiasm I continued making supper.  Spencer’s tune changed as he popped in the kitchen from time to time to see the progress of the pizza.  Every time he came in he commented on how good it smelled, looked, and all the toppings I had prepped.  Part of me still thinks he was just trying to be nice and boost my spirits, while the other part of me thinks he actually was excited about trying this.

Well, let me tell you I converted Spencer!  He’s now a cheeseburger pizza lover…and a bit of snob.  This was a hit for the whole house, even Tucker was a fan.  This pizza was delicious and full of flavor.  It really did taste like an open faced cheeseburger on a wheat bun.  The honey mustard sauce was slightly sweet, slighlty tangy with a little kick.  The pickles were mildly sweet with a little zest, the tomatoes added a burst of fresh flavor and the onions brought a different sweetness to the table.  All of these toppings were combined with ground beef and all of that was held together by ooey-gooey cheese-y goodness.  The was the perfect fit for our pizza night.  Next time I made this it will be bacon cheeseburger pizza! 

Cheeseburger Pizza

Ingredients:

1 Recipe for pizza crust, homemade or store bought
1 Tbsp ground cornmeal
1 1/2 Tsp olive oil
1/3 lb ground beef (I used 80/20)
1 Small (1/4 Large) red onion, finely chopped
1/4 Cup chopped pickles
1 Medium tomato, seeded and chopped
3/4 Cup monterey jack cheese, shredded
1/2 Cup mild cheddar cheese, shredded

For the sauce-
1 Tbsp yellow mustard
2 Tbsp Dijon mustard
1 1/2 Tbsp brown (spicy) mustard
1 1/2 Tbsp honey

Directions:

Preheat oven to 400.  Place pizza stone in oven(if using) and allow to preheat as well. 

Cook ground beef thoroughly, drain, season with salt and pepper and set aside. 

Place pizza dough on a floured surface and gently stretch to desired shape and size.  Sprinkle pizza stone with cornmeal and place the stretched dough on the stone.  Drizzle dough with vegetable oil, being sure to brush the edges well, place in oven and allow to bake for 5 minutes.

Meanwhile, combine yellow mustard, dijon mustard, brown mustard and honey in a bowl and stir to combine.

Remove the pizza dough from the oven.  Evenly spread the mustard sauce over the dough.  Evenly top with half of the following; ground beef, red onion, pickles, and tomatoes.  Sprinkle a 1/2 cup of monterey jack cheese and all of the cheddar cheese over the ingredients.  Evenly top with the remaining ground beef, onions, tomatoes and pickles.  Finally, top with remaining monterey jack cheese.  Return to oven for an additional 5-10 minutes or until cheese is completely melted.  Once the pizza is cooked and cheese is melted, remove from the oven and allow to set for 5 minutes before serving.

Recipe source: A Lynsey Original       

Beef and Vegetable Fajitas

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So the newest addition to my cookbook repertoire is a fabulous book from America’s Test Kitchen, The Best Simple Recipes.  This cookbook promises over 200 delicious recipes that can be prepared and cooked in about 30 minutes, making this a perfect “go to” resource for weeknight meal planning.  This book not only promises quick and delicious meals, but it delivers!  I have tried a few recipes from this particular book that I’ve seen on various blogs and I’ve enjoyed them immensely.  First and foremost they are delicious, my entire family enjoys them and it takes very little time to get a healthy and tasty meal on the table.  I finally decided it was time to add this book to my ever growing collection.

I was so excited when I finally brought this book home.  I immediately sat down and started reading; page after page is filled with recipes that sound amazing and the pictures are even more captivating.  I believe I’ve marked 99% of the recipes in this cookbook and I can’t wait to make them.  If only there were more weeknights in the week…ha.  The hardest part about reading this book is choosing which recipe I want to make first!  If you’re anything like me, then your weeknights are hurried and your time is precious and any cookbook that offers tasty and healthy meals is welcomed.

Since I love Mexican food, one of the first recipes I made from this cookbook (once I bought it) was the fajitas.  I am a sucker for fajitas.  Juicy, tender meat that is cooked perfectly and accompanied by those tender and flavorful vegetables.  Wrapping all that goodness up in a fresh flour tortilla is pure goodness.  I loved this particular recipe because it’s incredibly simple to prepare plus full of flavor, veggies and packed full of fun colors.  The vegetables in this meal were not only the traditional bell peppers and onions; but corn, tomatoes and lime.  Oh my goodness, it was so good and added so much to this meal.  This meal captured all of the goodness we enjoy at the restaurant but in the comforts of home.  We will definitely be enjoying this recipe over and over again!     

Beef and Vegetable Fajitas

Ingredients:

1 (1 1/2 pound) flank steak
2 Tbsp vegetable oil
4 Tbsp fresh squeezed lime juice (about 2 limes)
2 Tsp lime zest
1 Small red onion, halved and thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Cup grape tomatoes, halved
1/2 Tsp chili powder
1 Tsp taco seasoning
Salt and pepper, to taste
1 Cup frozen corn, thawed
8 (6 inch) flour tortillas
1/2 Cup fresh cilantro, chopped

Directions:

Heat 1 tablespoon in a large skillet over medium-high heat until just smoking.  Using a paper towel, pat the steak dry and season liberally with salt and pepper.  Place the steak in the heated pan and cook until well browned, about 5 minutes per side.  Once cooked to desired wellness, transfer to a plate and drizzle with 2 tablespoons of the freshly squeezed lime juice.  Place a piece of tented foil over the steak and allow to rest for 10 minutes.

Meanwhile place the remaining 1 tablespoon of oil in the pan and heat over medium heat.  Add the onion, bell pepper, tomatoes, taco seasoning and chili powder and cook until just soft, about 5 minutes.  Add corn and stir to combine, add the remaining lime juice and cook until heated through, about 1 minute.  Transfer to a shallow bowl and top with lime zest.

Remove foil from steak and slice thinly on bias, against the grain.   

To assemble:
place sliced steak and vegetable mixture on a warmed tortilla and top with cilantro and enjoy!

Recipe source: slightly adapted from America’s Test Kitchen, The Best Simple Recipes

Cheesy Chili Mac

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Being in the kitchen, cooking and baking is a passion of mine.  I enjoy making delicious meals and baked goods for my family and friends.  I also enjoy trying new recipes and techniques and pushing myself outside my comfort zone.  There is something so rewarding and gratifying about taking raw and fresh ingredients that alone aren’t that impressive and combining them to make something amazing.  Something that is worthy of sitting on a plate in a fine restaurant.  Normally time is not an issue to me; I go in the kitchen and start working on a meal with the mindset of “when it’s done, it’s done and we’ll eat”. 

Now, in a my perfect world I would always have time to make a delicious and elaborate meal that may (or may not) be very time consuming.  But if we’re talking about the real world where I work full time, have a 2 year old and I have to have a decent and balance meal on the table in a timely manner I don’t have the luxury of making a labor and time intenssive meal every. single. night.  Normally from the time I walk in the door until the time the Tucker goes to bed I’m running.  Running to make supper.  Running to clean the kitchen.  Running to get Tucker bathed and ready for bed…then finally in bed.  By the time my day ends and I can sit and relax it feels like I have run a marathon.  So having fancy 5 star quality meals aren’t in the picture…during the week at least!

So, during the week simple is great.  Simple is a lifesavor.  Simple, one pot and good…now that’s awesome!  That’s exactly what I got when I tried this cheesy chili mac.  This recipe has been floating around the blogasphere for some time now…I think I might actually be the only person who hasn’t tried this…ssshhhh, dont’ tell!  Since so many people have tried it, I knew all the raving wasn’t for nothing.  This meal has everything in one dish; starch, protien, vegetables and dairy.  This cheesy pasta dish is also the perfect way to sneak a few extra veggies in for those kiddos (and big kids adults) who don’t normally eat their veggies.  This meal is quick, satisfying and full of flavor.  This is also one of those meals that is just as good for leftovers as it was initially.  I am so happy this meal was a hit with my family; it was a cinch to pull together and it’s perfect for those crazy weeknights.  I’m sure this will be making regular appearances in a meal rotations! 

Cheesey Chili Mac

Ingredients:

1 Tbsp vegetable oil
1 Small onion, finely chopped
4 Cloves garlic, mined
1 Pound ground beef
1 Can Rotel
1 (15oz) Can black beans, drained and rinsed
1 (15oz) Can diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tsp salt
1 Tbsp brown sugar
1-1 1/2 Cups water
2 Cups small pasta
4 Oz cream cheese
2 Cups Mexican shredded cheese blend
1/4 Cup cilantro, chopped

Directions:

Place a large skillet over medium heat.  Add oil and allow to warm for about 30 seconds.  Once the oil is heated add the onion, chili powder, cumin, and salt and cook, stirring frequently until onion is translucent, about 5 minutes.  Add the garlic and brown sugar and cook for 1 minute more.  Add the ground beef and cook through.

Add the 1 cup water, Rotel and pasta to the pan and stir to combine.  If the pasta is not covered by liquid add the remaining 1/2 cup.  Cover the pan, increase heat to medium and allow pasta to cook until al dente, about 12 minutes.  Add the tomatoes and beans and stir, once combined add the cream cheese and stir until incorporated.

Remove from heat, add 1 cup of cheese and stir to combine.  Sprinkle remaining cheese over the pasta mixture, cover and allow to stand for 2 minutes.  Sprinkle with chopped cilantro and serve.

Optional additional toppings- sour cream, green onions, and/or additional cheese

Recipe source: Adapted from Cook’s Country via The Jey of Cooking

Mongolian Beef

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Mongolian beef is one of my favorite Asian meals.  Pretty much anytime we go to
Pei Wei this is my “go to” dish.  We rarely go to PF Chang’s but we frequent Pei Wei quite often, since Pei Wei is the sister restaurant of PF Chang’s I knew the recipes had to be practically identical.  When I came across this recipe that claimed to be a “knock-off” of PF Chang’s Mongolian Beef on Love and Olive Oil I knew I had to try it out!  The claims are true, although it’s not identical (I mean it’s pretty close to impossible to replicate a restaurant dish exactly) it’s pretty darn close.  

There’s just something so irresistable about that sauce.  I’m a sweets girl and all but I mean this sauce is practically candy itself.  I love the sweet, salty, stickiness of the sauce and it coats the very tender, pan fried beef perfectly.  I served this exactly how I get it when we order out, over brown rice.  The starchy, brown rice compliments the rich flavors from the Mongolian beef so well, as well as helping to mute some of the richness from the sauce.  I think I could eat this on a weekly basis, my mouth is literally watering just tellin you about it.

I’ve always been one to steer away from Asian inspired meals because I always have such high hopes and they never turn out as good as envisioned.  Since I had a huge success with this dish, I now have a new found confidence for Asian style cooking and I will definitely be perusing my resources for more meals to attempt.  This meal was incredibly simple to make and very quick to put together.  I made this on a weeknight after work and had it on the table in about 30-40 minutes…which isn’t too shabby if I say so myself!  If you’re like me, and steer clear of Asian cuisine because of a lack of confidence or previous failure try this recipe to redeem yourself and get your confidence back.  You won’t be disappointed, I guarantee.              

Mongolian Beef

Ingredients:

2 Tsps vegetable oil

1/2 Tsp ginger, minced
1 Tblsp garlic, chopped
1/2 Cup soy sauce
1/2 Cup water
3/4 Cup dark brown sugar
Vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 Cup cornstarch
1 Medium yellow onion, thinly sliced
2 Large green onions

Directions:

To make the sauce-
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-low heat.  Add the ginger and garlic to the pan then quickly add the soy sauce and water before the garlic scorches. Add the brown sugar and allow to dissolve in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove sauce from the heat and set aside.

For the steak-
Place the cornstarch in a bowl or on a small plate and set aside.  Slice the flank steak against the grain into 1/4″ thick bite-size slices. (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts.) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Carefully add the beef to the hot oil and saute for two minutes, or until the beef just begins to darken on the edges. *The beef doesn’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to remove the meat and place on a paper towel lined plate, then pour the oil out of the wok or skillet.

Return the pan to the stove over medium heat, add the meat back to the skillet/wok. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.

Recipe source: adapted from Food.com via Love and Olive Oil

Classic Steak

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We love steaks, so I’m always on the lookout for new recipes and ideas.  In the summer it’s no problem to fire up the grill, marinate the steaks and hangout outside while the steaks cook.  In the fall and winter months the weather sometimes keeps us from being able to fire up the grill.  In times like that, it is great to have recipes filed away that can be cooked indoors.  This enables you to have a delicious and juicy steak no matter what time of year!

These steaks were devine.  They were tender, juicy and let’s face it…just down right delicious!  The flavor of the thyme and the tartness from the lemon zest paired beautifully and gave the steak a wonderful flavor.  There was minimal preparation so it’s simple enough for a weeknight meal but fancy enough to serve for company.  To dress it up a little more, I served it with balsamic glazed mushrooms and simple arugula salad with a lemon vinegarette. 

Classic Steak

Ingredients:

2 (9oz) Rib-eye steaks
1 Small bunch fresh thyme
Zest of 1 lemon
Olive oil
Salt and pepper

Directions:

Preheat oven to lowest setting and place plates in the oven to warm.

Remove the steaks from the refrigerator, place on a plate and allow to come to room temperature.

Preheat a grill pan over high heat.

Meanwhile, pick the thyme leaves from the stalks and discard the stalks.  Finely grate in the zest of one lemon and mix the ingredients together.  Drizzle the steaks with olive oil and then sprinkle the thyme leaves and lemon zest on the steaks.  Season well with salt and pepper, then rub all of the ingredients into the meat.

Place the steaks on the hot grill pan.  Press them lightly with tongs to ensure they are in good contact with the ridges of the pan.  Cook on each side for about 2 minutes (for 1in thick steaks), this will cook the steak to medium-rare.  (Cook for less or more time depending on your preference of wellness)  Once the steaks are cooked to desired wellness, remove from the grill pan and allow to rest a few minutes.  Slice against the grain and place on preheated plates. 

Recipe source: Jamie Oliver’s 20 Minute Meals

Homemade Meatballs

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One of the most traditional recipes that meatballs accompany is spaghetti, but I have never had spaghetti and meatballs.  I have always had spaghetti with meat sauce, and that has always been delicious.  I have had meatballs subs, stuffed meatballs as a main course, and meatballs as an appetizer but never with spaghetti.  Well that all changed a few nights ago when I finally made spaghetti and meatballs.  A while back Spencer had mentioned making this meal but we had never gotten around to it, so I decided not only to incorpate spaghetti and meatballs into our menu but also to make meatball subs using the leftover meatballs.  Both of the meals were so delicious and I can’t believe it had taken me this long to finally make homemade meatballs.

These meatballs were delicious by themselves; and could be enjoyed alone.  Pairing them with the rich buttery noodles and the sweet tomato sauce just made them that much more delicious.  The meatballs were moist, full of flavor and they literally melt in your mouth.  I love these just how they are but I can’t wait to try different flavor variations and possibly making some different types of stuffed meatballs, as well.  We’ve found a new staple meal in our home.  I know you will too once you try these.  Enjoy!

Meatballs

Ingredients:

1 1/2 Pounds ground beef
3-4 Medium garlic cloves, minced
2 Tbsp onion, finely diced
1/4 Cup Italian bread crumbs
1 Egg
Salt and pepper, to taste
1/4 Cup grated parmesan cheese
2 Tbsp olive oil

Directions:

Preheat oven to 400.

Place a dutch oven over medium heat.

Place the ground beef, minced garlic, onion, bread crumbs, egg, parmesan cheese, salt and pepper in a bowl.  Using your hands, mix the ingredients together until well combined.  After all ingredients are incorporated roll the meant in 1-2 inch balls.

Pour oil in the preheated dutch oven and place the meatballs in the oil.  Saute meatballs on each side for 2-3 minutes; until meatballs release themselves from the pan. 

Place the dutch oven in the oven for 20 minutes.  Remove and serve as desired.

Recipe Source: Lynsey Original

Steak and Hummus Sandwiches

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I am a huge fan of meals that are healthy and nutricious and it’s even betther when they can be on the table in about 30 minutes.  Meals like this are a lifesaver for a busy, working mom like myself.  I love to cook but hate to make my family wait for an hour and a half or more for a meal.  By the time the food gets to the table everyone is starving and very irritable and that make for an unpleasant night.  So quick, weeknight meals are a plus!  What makes this meal even better is that it is a 2 for 1.  What do I mean by that?  Make grilled steak with tapenade for supper one night and use the leftover steak for this wrap later in the week.  When you plan these meals you already have 2 meals for the week!

These steak wraps were delicious, and incredibly quick to put on the table.  I thoroughly enjoyed this grilled steak with tapenade; the steak was delicious by itself but after topping it with the tapenade, wow!  It was so good and a multitude of textures and flavors that blended so well together.  There was plenty of steak for us to fill up on one night and then use the rest another night for these steak wraps.  These, too, were extremely delicious, and brought a whole new flavor to the table.  While the steak itself was just re-heated, the toppings brought new life and flavor.  I loved the contrast of the of the banana peppers and onions with the hummus; it was so good and refreshing.  This is the perfect meal for the summer; quick and easy and the preparation doesn’t heat up your entire house.  While there is nothing wrong with leftovers, it’s always nice to have something different and these steak wraps are a great way to use up leftovers but they add a new twist to the dish. 

Steak and Hummus Sandwiches

Ingredients:

1/2 Red onion, thinly sliced
1/2 Cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 Cup hummus, homemade or store bought
1 Pound grilled flank steak, reserved from steak with tapenade
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
4 Pocketless pitas
8 Romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)

Directions:

Preheat a grill or grill pan to medium high.  Toss the onion, banana peppers and 1/3 cup of the pepper juice in a bowl.  In a separate bowl, whisk the hummus with 3-4 tablespoons of water until smooth and pourable.

Thinly slice the steak against the grain, then cut crosswise into bite-size pieces.  Toss with the remaining 3 tablespoons of pepper juice, 1 tablespoon olive oil, and salt and pepper to taste.

Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper.  Grill, oiled-side down, until lightly toasted, about 1 minute. 

Remove the pitas from the grill and top with the steak.  Drain the onion and peppers; divide evenly among the pitas.  Top with the lettuce and drizzle with the hummus sauce.  Top with hot sauce, if desired.

Recipe Source: Food Network Magazine, May 2011

Grilled Steak with Tapenade…and a giveaway

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As I’ve said before, I’m always looking for quick and easy meals that are delicious and nutricious to prepare during the work week.  My weeknights are very hectic but that doesn’t mean I want to feed my family junk or make a habit of driving through a fast food restaurant 5 nights a week, I still like to feed my family delicious food but I just can’t spend 5 hours in the kitchen every night.  I have come across quite a few delicious meals that are perfect for week night cooking; they take no time to prepare and they are just as delicious as the meals that take quite a bit of time in the kitchen.

This steak with tapenade was as delicious as it was easy to prepare.  I think it took me all of 30 minutes to prepare and plate it, which is a bonus on a weeknight when I have a thousand other things going on.  This steak and tapenade was full of so much flavor; I loved the flavor combinations of the salty olives, spicey pepper, and the sweetness from the tomatoes, it was the perfect flavor combination.  I loved that the tapenade was used not only as a topping but as a rub for the meat before it was cooked.  It helped incorporate the flavors throughout the entire dish and it was absolutely delicious.

Now on to the fun stuff…the giveaway!

My blog is turning 3 this month.  I can’t believe that I’ve been cooking, taking pictures and blogging about the goings on in my kitchen for 3 years, the time has flown.  I have enjoyed every minute of taking pictures and talking about my adventures in my kitchen, believe it or not I love it more now than I did when I started blogging.  I have enjoyed cooking since I was little, but it’s now become more of a passion for me than just another hobby.  I enjoy pushing myself outside my comfort zone; trying new recipes and techniques and sharing my experiences.  I’m no pro but I can tell I have improved in the kitchen over the past few years and my picture taking skills have improved as well.  I’m still learning different techniques for my camera and I’m expanding my equipment collection; and although that’s not what it’s all about I do enjoy looking back at my earlier posts and seeing how I’ve improved.

Thanks to each and every one of you who have been with me from the beginning, I appreciate you so much.  To those of you who have found my blog one way or another I hope you enjoy it and have found many recipes that you wanted to try for yourselves.  I thoroughly enjoy every moment I spend posting on my blog; my passion is cooking and I love seeing the look of happiness on people’s faces when they enjoy my food, that is the most rewarding thing of all.  I say all that to say thank you for following me over the past few years and for the support of Lynsey Lou’s.  I can’t wait to see what the future holds and I look forward to preparing and creating more meals and desserts to share with you!

This week and next week I will be hosting some giveaways to celebrate the 3 year blogiversary of Lynsey Lou’s; I will host a total of 3 giveaways since my blog is 3 years old.  For this giveaway, I will be giving one reader a one year subscription to Food Network Magazine.  I have fallen in love with this magazine; I love the variety of recipes, the cookbook of 50 recipes that is provided in each issue, the way they separate recipes into weekend, weeknight, and sides and how they feature different Food Network celebs and their recipes in each issue.  There are a multitude of other things I LOVE about this magazine but I won’t bore you with the details…it’s just one of my new favorite magazines.

To enter:
One entry per person please.
-Leave a comment stating what your favorite weeknight meal is (links to recipes are welcome!)
-For an additional entry ” Like me” on Facebook, then come back and leave a comment saying you did so.

The giveaway will end at 11:59 P.M. on Friday, July 1.  The winning entry will be chosen at random using Random.org and the winner will be announced Saturday, July 2.  Please be sure to enter a valid email address so you may be contaced if you win!  Good luck to everyone and thanks for reading.

Giveaway disclosure: This giveaway is sponsored soley my me.  I was not contacted or persuaded by Food Network in any way.  Any compents or opinions are mine and only mine.   

Grilled Steak with Tapenade

Ingredients:

1/2 Cup kalamata olives, pitted
1 Medium shallot
1 Clove garlic
1 Sprig rosemary, leaves stripped
1/4 Tsp red pepper flakes
1/4 Cup extra-virgin olive oil
1 Lemon, halved
Kosher salt and freshly ground pepper
2 Pounds flank steak
1 Pint grape tomatoes, quartered
1/4 Cup fresh parsley, roughly chopped

Directions:

Preheat a grill or grill pan over high heat. 

Place olives, shallots, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice from half a lemon in a food processor and pulse, season with salt and pepper.  Set aside.

Pierce the steak with a fork and season with salt and pepper.  Rub 1 heaping tablespoon of the olive mixture on both sides of the steak and let rest for 10 minutes.

Meanwhile, toss the remaining mixture with tomatoes, parsley, remaining olive oil, and juice from the remaining half of lemon in a small bowl.  Set aside.

Grill the steak until browned on one side, about 7 minutes.  Flip and cook an additional 7 minutes, for medium rare.  Transfer the steak to a cutting board and let rest for 5 minutes.  Cut the steak in half, reserve one half for steak sandwiches or leftovers later in the week.  Thinly slice the remaining steak, against the grain, and top with the tomato olive tapenade.  Serve while warm.

Recipe Source: Food Network Magazine, June 2011

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