Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Cheese

Strawberry Caprese Chicken

by Leave a Comment

One of my favorite salads is Caprese salad.  It’s simple, easy to throw together and it’s so incredibly versatile.  Eat it alone, serve as appetizers, or even pop those ingredients on top of some chicken and wow, simply amazing.

It’s safe to say that during the summer months, when I can walk to the garden, snag a tomato and some basil we have this salad multiple times a week.  Healthy and refreshing, oh, and let’s not forget that it’s topped with sticky, tangy and sweet balsamic.  Yum!

I’ve been having cravings for this simple salad that screams summer, and I’ve had everything on hand that is needed to make it…except the tomatoes.  Those tomatoes are kind of a key part of the salad. So, I adapted and used what I had on hand.  Strawberries.

And boy, this trio didn’t disappoint.  Fresh, sweet, juicy strawberries, mozzarella and basil.  Oh-mah-goodness.  Amazing.  I could eat this stuff right out of the bowl.  Um, and I did.  For a second.  Until I reminded myself I had other plans for it.

And those plans consisted of marinating chicken in balsamic vinegar and then baking to tender, juicy perfection.  After that, then the magic happens.  Topping it with this deliciously addicting salad.  Then drizzling it with more of my favorite vinegar ever, balsamic!

This chicken, with prep and all takes under 45 minutes.  That’s all it takes to get this perfectly delicious and simple meal from oven to table.  And, it’s pretty as a picture too!  Chicken topped with the bright red, green and white from the salad.  It truly doesn’t get any better.

This meal is both adult and kid approved and has been requested numerous times since it was originally served.

Strawberry Caprese Chicken

Ingredients:


2 Boneless, skinless chicken breasts
1/3 Cup balsamic vinegar
3 Tbsp olive oil
1 Clove garlic, mined

For the strawberry caprese-
1/2 Cup fresh strawberries; diced
6-7 Leaves basil, rolled up and sliced
1/4 Cup fresh mozzarella, cubed
Drizzle of olive oil, optional
Drizzle of balsamic

Directions:


Place chicken, balsamic vinegar, oil and garlic in a plastic bag.  Toss and move chicken around to coat.  Place in refrigerator and allow to marinate for at least 10 minutes or up to 2 hours.

Preheat oven to 325.  Remove chicken from bag and place in a pan sprayed with non-stick cooking spray.  Pour a little of the marinade over the chicken and place in the preheated oven.  Bake for 25-35 minutes, until cooked through and juices run clear when cut.  Remove from oven, tent with foil and allow to cool for about 5 minutes.

For the caprese-

While the chicken is marinating combine the strawberries, basil and olive oil, if using and stir to combine.  Cover with plastic wrap and place in the refrigerator until ready to serve.

Once the chicken has finished baking, remove the strawberries from the fridge, add mozzarella and toss to combine.

Place the chicken on the plates, top with strawberry mixture and drizzle with balsamic dressing.  Serve and enjoy.

Recipe source: A Lynsey Original

Pimento Cheese Deviled Eggs with Pickled Okra

by Leave a Comment

It’s three days after Easter and I’m still up to my eyeballs in hard boiled eggs.  Although, if my little guy had it his way we’d be swimming in hard boiled eggs.  Needless to say, he loves the egg dying part of the holiday and two and half dozen eggs simply weren’t enough!

While he faced the dilemma of not having enough eggs in the dying process, I was facing another.  What in the world was I going to do with all these hard boiled eggs.

Well, one simple yet obvious option was deviled eggs.  My entire family is obsessed with them.  Little egg white boats filled with a creamy, tangy mixture comprised of egg yolks, pickles, a little mayo and various other seasonings.  It’s no surprise that they disappear as soon as they enter the room.

I knew we would be devouring deviled eggs, not only because the Easter holiday was right around the corner but also because we’d have an abundance of hard boiled eggs to use.  But, it wasn’t until a few days before Easter that the pimento cheese deviled egg came into my life.

I was watching a local morning show, which features recipes from various local chefs around the city, and a few days before Easter one of the chefs from The Capitol Bar and Grill was demoing their pimento cheese deviled eggs and they looked amazing.

So, it was set, for Easter we were going to give them a try.  But, you can’t have pimento cheese deviled eggs without pimento cheese.  And since this recipe was from the Capitol Bar and Grill I thought it only appropriate to use their pimento cheese in the mix, which is what spurred Monday’s post for their pimento cheese.

These eggs were simple and a delicious twist on the classic deviled egg.  Unlike most recipes for deviled eggs, this one didn’t call for mustard or pickles.  Instead it used the flavors from the pimento cheese to add to the creaminess and taste, along with a variety of fresh herbs.  And, instead of pickles being mixed into the egg yolks, thinly sliced pickled okra was placed on top for a garnish.  Not only adding a visual appeal, but that crunch and saltiness we’re accustomed to from the pickles.

These deviled eggs were nothing short of amazing.  The taste of the pimento cheese was subtle but still evident.  The consistency of the egg yolk mixture wasn’t too creamy, which I think was partially due to the cheese in the mixture.  The lemon zest, which I’ve never used in my recipes, added a nice brightness without adding too much citrus and it really helped to elevate the taste of the egg.  And the garnish of okra.  Not only did the okra add a pop of color, it also brought that salty crunch we expect from the pickles in the yolk mixture which really pulled the whole thing together.

I garnished part of the eggs with okra and part with bacon.  They were both delicious, but after everyone had tried one of each it was unanimous.  They all liked them both, but the eggs with okra edged out the ones with bacon…just barely.

These eggs, like all deviled eggs were a hit with my family.  I showed up to my brother and sister-in-law’s with a platter full and they disappeared before I could blink!  

Pimento Cheese Deviled Eggs with Pickled Okra

Ingredients:


6 Hard boiled eggs, halved and yolks removed and saved
2 Tbsp mayonnaise
2 1/2 Tbsp pimento cheese
Zest of 1/2 lemon
Dash hot sauce
1/8 Tsp fresh parsely
1/8 Tsp fresh tarragon
1/4 Tsp chives
Salt and pepper, to taste
1 Pickled okra, thinly julienned
Bacon, for garnish, optional
Paprika, for garnish

Directions:


Using a zester, or small grater, grate the egg yolks into a bowl.  Add the mayonnaise, pimento cheese, lemon zest, hot sauce and herbs and mix to incorporate.  Season with salt and pepper.  Taste, adjust seasonings if needed.

Spoon into the egg white halves.  Top with okra and/or bacon and sprinkle with paprika.

Serve immediately or place in the refrigerator until ready to serve.

Recipe source: adapted from Capitol Bar and Grill via KATV

Capitol Bar and Grill’s Pimento Cheese

by 2 Comments

My uncle was the semi-homemade guru before Sandra Lee ever thought about it.  He wasn’t above picking up a can of beans, chili, container of potato salad or pimento cheese from the store.  However, when he got home and before anyone ever had the chance to pop the top or cut the can open he had to doctor it up.

After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that.  He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.

I always remember him bringing in those large containers of pimento cheese spread.  It was a staple; he and the rest of “the boys” as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers.  So there was always a container, or two, in the fridge ready to enjoy.

But, before anyone could ever dig in my Uncle always had to add his touch.  Some salt and pepper, a little hot sauce and a few other ingredients.  Then, and only then was it okay to dig in.

I had never tasted a pimento cheese that was the equivalent of my Uncle’s “semi-homemade” version, until now.  This recipe from The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.

This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne.  The apple cider vinegar adds a bit of brightness which helps pull the mixture together.  This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt…oh my goodness, it’s out of this world.

This, my friends, is an amazing pimento cheese recipe and will convert those who aren’t true fans of the store-bought stuff.  I can honestly say that, because it’s converted me!

This is for all you semi-homemade pimento cheese lovers.  Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.

Capitol Bar and Grill’s Pimento Cheese

Ingredients:


1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste

Directions:


*Gently pat the peppers dry with a paper towel before chopping or pulsing.  Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.

Combine all ingredients in a medium bowl, stir to combine and mix thoroughly.  Cover and refrigerate at least 24 hours before serving.

Recipe source: barely adapted from Capitol Bar and Grill via KATV

One Pot Spaghetti

by Leave a Comment

For as long as I can remember spaghetti has been a staple in our meal rotation.  It’s one of those meals that I always have the makings for, it comes together very quickly and it’s a family favorite.  Let’s face it, it’s the type of recipe that everyone likes to have in their repertoire.  Could anything really make it better?

Well, I thought not.  Until a few weeks ago.

That’s when I saw a recipe for a one pot spaghetti.  I mean we’re talking the meat, homemade sauce, and pasta all cooking in one pot.

Was it a meal that was too goo to be true?  It sounds like it, right?

I’m here to tell you it’s not.  This one pot spaghetti is the real deal.  It only takes one pot, a few simple ingredients and about 30 minutes and you’ve got an amazing, homemade spaghetti.

The thing that makes this spaghetti so special is the cooking of the noodles right in the tomato sauce.  The starch from the noodles combines with the tomato sauce and yields an extremely thick, almost creamy tomato sauce.  Add the meat, fresh basil and a little spice and you’ve got a meal that will have the whole family coming back for seconds.

Twirl strands of pasta coated with creamy tomato sauce on a plate and top with freshly grated parmesan cheese.  Add a slice of garlic bread and a side salad and you’ve got a delicious and satisfying meal that is ready in 30 minutes.

So the next time you need a simple meal that only dirties one pot, look no further.  One pot spaghetti is where it’s at!

One Post Spaghetti

Ingredients:


1 Pound ground beef
1 Tbsp olive oil
1 White onion, diced
1 Clove garlic, minced
1 Tbsp oregano
1/2 Tsp red pepper flakes
2 Cups vegetable broth
24 Oz tomato sauce
1 Can tomato paste
1 Pound spaghetti
1 Pint grape tomatoes, halved
1/4 Cup fresh basil
Parmesan, shaved
Salt and pepper, to taste

Directions:


Place a large stock pot over medium heat.  Once the pot add the olive oil and then the meat.  Cook for 7-9 minutes.  Add onions, garlic, oregano, red pepper flakes, and salt and pepper.  Continue cooking for about 2-3 minutes.  Pour vegetable stock, tomato sauce and tomato paste, stir to combine and bring to a boil.  Add spaghetti, tomatoes and basil.

Reduce heat to a simmer.  Cover with the lid and simmer for about 17 minutes, until noodles are cooked al dente.  Place in serving dishes and top with parmesan.

Recipe source: barely adapted from Rachel Shultz

Spinach Artichoke Dip Tortellini Soup

by Leave a Comment

The past 3 weeks have been packed with cold temperature and winter weather.  I’d say mother nature has decided to make up for lost time right here at the end of the season.  We are about 2 weeks away from spring and with mounting piles of snow, sleet and ice the signs of spring are truly nowhere to be seen.

I’m not complaining though.  Since about mid November my little guy has been asking for snow, even just a little bit.  He stands at the window and just looks outside waiting for a flurry or two to fall from those big puffy clouds.  I’d say he finally got his wish!  Mother nature delivered, and in a big way.  So we’ve taken full advantage of the frigid temps and the snow and ice.

We’ve sized the days each and every day the white stuff has been on the ground.  The days have been spent sledding, building snowmen, building snow castles, attacking each other with snowballs and of course, making snow ice cream.  Aside from playing with my little guy, another fabulous part of snow days are indulging in big bowls of soups and stews.

I’ve been basking in the glory of comfort foods.  There’s truly nothing better to enjoy on such cold, winter days.  This spinach artichoke dip tortellini soup is one of the many meals we’ve enjoyed during this winter weather.

I love, love, love spinach artichoke dip.  I mean, it’s bordering on obsession.  If we go out to eat and it’s on the menu, then it definitely makes it’s way to our table.  Bonus points if the restaurants serve it with toasted, buttered crostini.

So, when I saw this soup on Closet Cooking it took me a matter of seconds to determine we were having it for supper immediately.  I had a package of cheese tortellini in the fridge just waiting to be cooked and mixing them in this soup just seemed like the perfect thing to do.  Creamy, cheese soup with bits of artichoke throughout, wilted spinach, and cheese filled tortellini.  Oh my goodness, everything that is loved in the dip is right here in this soup.

So what are you waiting for?  Seize this cooler weather; whip up this soup which comes together in under 30 minutes, slather some butter on a baguette and toast it then enjoy!

Spinach Artichoke Dip Tortellini Soup

Ingredients:


2 Tbsp unsalted butter
1 Onion, finely chopped
2 Cloves garlic, minced
2 Tbsp flour
4 1/2 Cups vegetable or chicken broth
1 (14oz) can artichoke hearts, drained and roughly chopped
8 Oz cheese tortellini
4 Oz cream cheese, room temperature
1/2 Cup grated parmesan cheese
8 Oz baby spinach, roughly chopped
1/2 Cup milk
1/2 Cup heavy cream
Salt and pepper, to taste
Cayenne pepper, optional

Directions:


Place a stockpot over medium heat, add butter and allow to melt.  Once the butter has melted, add the onion and cook until tender and translucent, about 5-7 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the flour, stir to combine and cook an additional minute.  While stirring continuously, add the broth.  Add the artichoke and tortellini and stir to combine.  Bring mixture to a boil, reduce to a simmer and cook until the tortellini is tender, about 10 minutes.  Add the cream cheese and parmesan and stir to incorporate.  Once the cheeses have melted add the spinach and allow to wilt.  Add the milk, cream, season with salt and pepper and stir to combine.  Taste, adjust seasonings, if needed and serve.

Recipe source: Closet Cooking

One Pot Cheeseburger Casserole

by Leave a Comment

Lately I’ve been craving a cheeseburger something fierce.  Although I’m not above firing up the grill in the midst of these arctic temperatures we’re experiencing, it’s not ideal.  But, sometimes you do what you gotta do in the name of food.

Well, you do that unless you come across a recipe that encompasses everything you love about a big, juicy burger that can be cooked indoors.  And well, I did just that.  Even better, it’s a simple recipe, quick enough for those busy weeknights that can be cooked using just one pot!  Does it truly get any better?  I don’t think so people.

I’m addicted to meals that only involve one pot, are quick, easy and ideal for those busy weeknights.  Or just those evenings that you don’t really feel like being in the kitchen longer than 30-45 minutes.  And, a meal that doesn’t leave a ton of dishes in the sink at completion.  Well, this is one of those meals that checks all those boxes.

So, enough about the ease of this dish, let’s talk about how amazing it is.  If you’re a sucker for a big ol’ burger then you’ll love this pasta.  Ground beef, juicy, sweet tomatoes, a hint of ketchup and mustard, and gooey melty cheese then this is a dish that needs to immediately enter you meal plan.

What are you waiting for?  Grab your big skillet and pile in all the ingredients.  In under 30 minutes you’ll have a delicious, comforting and satisfying meal that your family will love.  Serve with a green salad and even a dill pickle spear to complete the burger experience.  You could even top with some of your favorite burger toppings to enhance the flavors; crumbled bacon, fried onions, pickled or fried jalapenos, the options are endless.

One Pot Cheeseburger Casserole

Ingredients:


1 1/2 Pounds ground beef
1 Large onion, chopped
2 Cups chicken stock
1/4 Cup ketchup
2 Tsp dijon mustard
1 1/2 Tbsp yellow mustard
1 (14.5oz) Can stewed tomatoes (not drained)
1 (14.5oz) Can fire roasted tomatoes (not drained)
1 Can tomato sauce
Salt and pepper, to taste
1 Pound rotini pasta
1 Roma tomato (diced) or 1/4 cup grape tomatoes (quartered)
2 Green onions
1 Cup shredded Monterrey jack cheese
1/2 Cup shredded cheddar cheese

Directions:


Place ground beef in a large skillet or dutch oven, crumble and allow to cook until browned.  Once the ground beef looks halfway cooked, add the onions and allow to saute until beef is cooked completely.  Drain any excess fat from the beef and return to skillet.

Add the ketchup, mustards, tomatoes, tomato sauce, chicken stock, salt and pepper and stir to combine.  Add the pasta along with 1 1/4-1 1/2 cups warm water and stir to combine.  Bring mixture to a boil, reduce to a simmer, cover and allow to cook for 13-16 minutes, until pasta is done and most of the liquid has been absorbed*.  Remove from heat, sprinkle with cheese and allow cheese to melt.  Once the cheese has melted garnish with green onions and tomatoes and serve immediately.

Recipe source: Damn Delicious

Lasagna Soup

by Leave a Comment

Lasagna is one of my favorite meals.  But, not just any lasagna, my MaMaw’s lasagna.  There’s something about hers that’s incomparable to others.  I’m not sure what it is about hers, but it’s ruined me.  I hate to say it, but I’m a lasagna snob.  One difference I can pinpoint about hers is it’s extremely cheesy.  I mean, you honestly cannot go wrong with extra cheese.  Am I right?

As delicious as lasagna is, I must say, it is a very time consuming labor of love.  Making the sauce, cooking the meat, preparing the pasta and shredding all the cheese.  After all that, then there’s the layering process, followed by the baking.  I’m not saying it’s not worth it, but sometimes, there just isn’t time for all that.

So, what to do, what to do when that craving for cheesy, meaty lasagna arises and you just don’t have time for that.  Well folks, I have the answer.  Lasagna soup.  Yup, everything you love about that baked pasta goodness, all in one pot without all that layering and time consuming preparation.


Before you scroll down and look at the length of the list of ingredients and declare me insane for labeling this recipe quick and easy.  I have to say, it is quick, it is easy and honestly it’s not a ton of ingredients.  The bulk of this list is spices, spices that you probably have on hand at this very moment.  So, continue reading, peruse the list of ingredients and give this recipe a fair shot.  I promise, it truly is easy and a heck of a lot less time consuming than traditional lasagna.

This soup has a rich tomato base, thanks in part to the two types of canned tomatoes as well as the tomato paste.  That provides a delicious and flavorful base for the seasonings, beef and pasta.  It gives the soup the taste of being simmered all day, but honestly after about 20 minutes of simmering the soup is ready to be served and topped with a dollop of a delicious ricotta and parmesan cheese mixture.

All these elements are exactly what you’d enjoy in the traditional layered lasagna dish.  This soup gives you everything you want in about half the time and half the work.  Serve a big bowl of this soup with some cheesy garlic bread and you have a complete meal that is hearty, delicious and filling and will quickly become a family favorite.

Lasagna Soup

Ingredients:


2 Tbsp extra virgin olive oil, divided
1 Lb ground beef
1 Large onion, diced
5 Garlic cloves, minced
4 Cups chicken broth
1 (14.5 oz) Can stewed tomatoes
1 (14.5 oz) Can diced tomatoes
1 Can tomato paste
1 3/4 Tsp dried basil
3/4 Tsp dried oregano
2 Tsp dried parsley
1/2 Tsp dried thyme
1 Tsp sugar
Salt and freshly ground black pepper, to taste
8 Lasagna noodles, broken into bite size pieces
1 1/4 Cups shredded mozzarella
1/2 Cup finely shredded parmesan
8 Oz Ricotta cheese

Directions:


Pour one tablespoon of olive oil in a large pot and place over medium-high heat.  Once the oil is hot, add the ground beef and break apart with a spoon.  Cook until browned, stirring occasionally.  Drain the majority of the fat from the beef.  Season with salt and pepper and set aside.

Heat the remaining tablespoon of olive oil and add the onion.  Saute until it begins to soften and turn translucent, about 3 minutes.  Add the garlic and cook an additional 30 seconds, until it becomes fragrant.  Add the chicken broth, tomatoes, tomato paste, dried herbs, sugar and ground beef and stir to combine.  Season with salt and pepper.  Bring mixture to a boil, then reduce to a simmer.  Cover and simmer for about 20 minutes.

Meanwhile, prepare the lasagna according to package instructions.  Once cooked, reserved 1 cup of pasta water and then drain the pasta.

Add the cooked pasta to the soup along with about 1/2 a cup of the reserved pasta water.  Stir, add additional water if more liquid is needed.

Meanwhile, combine mozzarella, parmesan and ricotta in a small bowl and mix to combine.

Ladle the soup into bowls, top with cheese mixture and sprinkle with additional parsley, if desired.

Recipe source: slightly adapted from Cooking Classy

Hot Crab Dip

by Leave a Comment

One of the first cookbooks I bought when I moved out of my parent’s house and left for college was Betty Crocker’s Big Red Cookbook.  Just like I do now, I took that book home, sat down and started reading every single page and marking my favorite recipes that I just had to try.  That cookbook was my Bible in the kitchen and I prepared countless meals from those pages.

One of my many favorites from the class book was a dip.  A simple dip that was so easy to make but so incredibly delicious.  For the better part of  a year it was the most requested recipe I made.
Hot crab dip.


It’s a simple combination of basic ingredients; cream cheese, green onions, sweet crab meat, mayonnaise, a touch of sugar, and parmesan cheese.  It’s all mixed together, baked until the bubbly and the cheese is melted and it’s pure perfection.  It’s creamy, tangy, slightly sweet and has lumps up tender crab meat in every bite.

Just like my seven layer dip, this crab dip got pushed to the wayside for quite some time.  But, it’s recently made an appearance at a get together we had and Spencer and I were quickly reminded just how much we love the stuff.  Just like in the past, it disappeared within minutes.  So, be sure to make this dip for your next gathering.

Hot Crab Dip

Ingredients:

1 (8oz) Package cream cheese, room temperature
1/3 Cup shredded parmesan cheese
 4 Green onions, whites and greens, thinly sliced (about 1/4 cup), plus more for garnish
1/4 Cup mayonnaise
1/4 Cup apple juice
2 Tsp sugar
1 Tsp ground mustard
1 Clove garlic, minced
2 (6oz) cans lump crab meat, drained
1/3 Cup sliced almonds

Directions:


Preheat oven to 375.

Place cream cheese, cheese, green onions, mayonnaise, apple juice, sugar, mustard, and garlic in a bowl and mix to combine.  Add crab and gently mix until just combined.  Pour the mixture in an ungreased pie plate or shallow baking dish and smooth into a even layer.  Sprinkle with almonds and place in the preheated oven.  Bake, uncovered 15 to 20 minutes, until hot and bubbly.

Remove, garnish with more green onions and serve with crackers.

Recipe source:  slightly adapted from Betty Crocker’s Big Red Cookbook

Seven Layer Dip

by Leave a Comment

I’ve said it before and I’ll say it again, my love for Mexican food runs deep.  I could honestly eat it every single day and never get sick of it.  Salsa. Cheese dip. Fajitas. Pico de gallo.  The list goes on and on.  I love it.
Another favorite of mine, is a Mexican inspired classic.  The infamous seven layer dip.  This dips is so incredibly simple, yet so amazing.  Seven (sometimes mores) simple and basic ingredients come together in a beautifully layered dip that is very addicting.  
I don’t remember the first time I made this dip.  It was probably when Spencer and I were entertaining some friends.  I do, however, remembered that the dipped disappeared within minutes and from that moment on became a  staple at every gathering we hosted or attended.
To this day it’s still one of Spencer’s favorite dips.  I must admit though, that this recipe like many others had gotten pushed to the back of my mind and hasn’t been made for quite some time.  All that changed about a month ago when we had some friends over.  This dip was one of the things on the menu, and with the first bite I was reminded why we loved this dip so much.
What’s not to love about refried beans, salsa, guacamole, sour cream, cheese, olives, green chiles, lettuce and tomatoes?  Layers of flavors and textures piled on top of one another and enjoyed in each and every bite.  This dip is made up of several of the MVP’s of the food world, wouldn’t you agree?  
It’s a dip that’s incredibly easy to make, I mean it literally comes together in about 5 minutes.  It can be made ahead of time and can easily be doubled or tripled making it perfect if you’re feeding a crowd.  So go ahead and whip up a batch this weekend for the big game and enjoy!
Seven Layer Dip
Ingredients:

1 (15oz) Can refried beans
1 Small container of guacamole, approximately 1 cup
1 Cup your favorite salsa
1 Small container sour cream
1 Small can green chiles
1 Cup shredded cheese, I used pepper jack
3/4-1 Cup shredded lettuce
1/2 (3.8oz) Can sliced olives
1 Small tomato, chopped and seeded
Directions:

Spread refried beans in a single layer over the bottom of a serving dish.  Followed by the guacamole, salsa, sour cream, and green chiles.  Sprinkle the cheese over the chiles, followed by the lettuce, olives and chopped tomatoes.  
If not serving immediately, cover in plastic wrap and place in the refrigerator until ready to serve.
Recipe source: A Lynsey original

Grilled Ham and Cheese on Brioche with Brussels Sprout Slaw

by Leave a Comment

Up until about a week and a half ago my fridge was a hodge podge of leftovers.  The foods in there varied from our New Year’s and Christmas meals.  Before you get alarmed, we just recently concluded all of our holiday celebrations…so we haven’t been noshing on month old leftovers.

You know, there are only so many times I can repeat the basic Christmas and New Year’s meal before it’s time to change things up.  I’ve used some of the sweet potato casserole to make my sweet potato brown sugar bars.  I’ve used ham and turkey in omelets, casseroles and and various other dishes.  I’ve gotten pretty creative over the past month and a half.

I think I’d have to say one of my favorite things I made utilizing leftovers was a sandwich.  A simple, basic, sandwich.  Sometimes simple is the best.  Wouldn’t you agree?

I had leftover ham and slaw in the fridge from our New Year’s day meal and they were calling my name.  A grilled ham and cheese in an obvious option to utilize some of those pieces of that thick, spiral sliced ham.  But, along with the basic ham and cheese, I added a little horseradish sauce for spice and topped it with some of that bright and refreshing Brussels sprout slaw.

Adding that little dab of horseradish and a hefty scoop of slaw really took the basic grilled ham and cheese and elevated it to new levels.  You’ve got fluffy, buttery bread with melted, gooey cheese, salty ham and crunchy and tangy slaw.  This hits all the flavor and textural notes.  It’s a delicious and filling sandwich that is packed full of flavor.  I’m just sorry I didn’t share this recipe with you sooner so you could have used up some of that leftover ham.  I guess there’s always the Easter leftovers!

Grilled Ham and Cheese on Brioche with Brussels Sprout Slaw

Ingredients:


4 Pieces brioche bread, or your favorite bread
2 Pieces American cheese
1/4 Cup shredded pepper jack, divided
1/4-1/3 Pound ham, divided
2-3 Tbsp horseradish sauce
1/2 Cup Brussels sprout slaw, divided
Butter, for the bread

Directions:


Place a skillet over medium-low heat.  Butter one side of bread, place butter side down in skillet, then spread some of the horseradish sauce on the bread, followed by both cheese (1 slice America and 2 tablespoons pepper jack), ham, and 1/4 cup of slaw.  Spread a little more horseradish on another piece of bread, if desired.  Place horseradish side down, and spread butter on the other side.  Cook until golden brown and cheese has melted, about 2 minutes, flip and cook another minute or minute and a half until bread has toasted.  Repeat with the remaining ingredients.

Yields 2 sandwiches.

Recipe source: A Lynsey Original  

→←