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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cheese

Blue Cheese Souffle

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I love being introduced to new foods.  Appetizers, main courses, sides or desserts; I love them all.  I find I sometimes get in a rut; maybe not making the same exact recipes week in and week out but recipes that are similar.  In order to avoid falling into a pattern of recipes or a routine I always try to keep my eyes open to various recipes, whether it’s reading a restaurants menu and making mental notes, reading through cookbooks or going to someones house and being introduced to a new dish that way. 

Such was the case with this recipe.  We went over to my brother and sister-in-law’s for supper one evening, if the meal won’t be ready soon after our arrival my sister-in-law always has some delicious appetizer to snack on while we visit and wait.  One night she had this little souffle dish with this dip in there that was amazing.  Warm, rich, cheesy, and so creamy; it sent my taste buds in orbit.  It was love at first bite!  I seriously could have done a face plant in this stuff, it’s that good.  Anyway, after having my fare share of this dip, I immediately asked my sister-in-law for the recipe. 

She went sifted through her emails, found the link and sent it my direction.  She said she had the same reaction when she first tasted this dip.  She said she had tasted it several years ago and to this day it’s still been a “go to” for her.  She raved about how easy it was and that it could be made in advance and reheated.  From her review I knew I must try this soon.    

 If you’re a blue cheese fan then this is the dip for you. The blue cheese is truly the star of this recipe, but it pairs so well with the cheddar. The cheddar melts perfectly and holds the bits of blue cheese goodness in place; it’s like flecs of blue cheese are suspended in the air. Each bite is just the right amount of all the flavors; onions, blue cheese, cheddar cheese and a bit of tang from the mayonnaise. I could honestly make a meal out of this stuff, it’s just so good.   

This is one of those recipes that can be made in one large dish or multiple smaller dishes, depending on preference.  I opted for several smaller dishes since we weren’t having a lot of people over when I made this.  When I prepared them I baked them all off; kept the ones out to serve and allowed the others to cool completely before covering them and refrigerating them.  To reheat the leftovers, I brought them out of the regrigerator and placed them in a cold oven, then turned the oven to 350 and allowed them to stay in there for about 10 minutes, just long enough to heat through.

I love simple recipes that taste amazing and I don’t think I’m alone it that. So simple is good and this souffle is so simple! Just a few basic ingredients, no special equipment or dishes needed. All it takes is combining all the ingredients, pouring them into a baking dish and allowing them bake. That’s all! Now you’ve got a delicious appetizer that’s sure to please. 

Blue Cheese Souffle

Ingredients:

1 Egg, lightly beaten
1/4 Cup milk
1 Cup mayonnaise
1 Cup crumbled blue cheese
1 Cup cheddar cheese, grated
1 Cup onion, diced
1/4 Tsp salt, plus more if needed
1/4 Tsp freshly ground black pepper, plus more if needed

Ingredients:

Preheat oven to 300.

Lightly spray a 2 quart baking dish, an 8×8 square pan, or 4 small ramekins, with non-stick cooking spray.  Set aside.

Combine ingredients in a medium bowl and stire to combine.  Transfer to prepared baking dishes, carefully place in a roasting dish and pour hot water in the roasting pan.  The water should come about halfway up the sides of the baking dish. 

Place in preheated oven and bake for 45 minutes, or until the tops are set and lightly browned.  Once the souffle is thoroughly cooked, remove from oven and from the roasting dish and serve immediately with crusty bread, crackers or sliced apples.

Recipe source: STL Today

Cobb Salad-in a Jar

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Growing up, I stayed with my Grandma and MaMaw after school and through the summer.  Both of them made lunch daily and their kids would stop by on their lunch breaks, have a bite to eat and visit before heading back out for the afternoon.  My MaMaw was from the south so all of her recipes were family style, family favorites with a heavy southern influence; Mexican casserole, sausage rice casserole, the list could really go on and on.  Oh, and each meal wasn’t complete without something sweet at the end; a piece of homemade pie, a scoop of ice cream, Nutty Bars, Peanut Butter Bars, or even a vanilla wafer.  My Grandma was from England, so her meals consisted of some traditional British foods but she also like to make some classic American meals, as well. 

My aunts and uncles on my mom’s side, my Grandma’s kids, didn’t have the same lunch times so Grandma tended to make things that could be popped in the oven or prepared quickly when the kids were on their way or when they walked through the door.  Sometime she would make meals that could be made in advance, popped in the fridge and pulled out when ready to eat.  One of her “go to” make ahead meals was salad.  Now, my Grandma’s salads weren’t your typical salad.  They were works of art, literally.  Honestly, you could take a camera and do a photo shoot with each and every salad that walked out of her kitchen.  They were full of fresh, delicious ingredients and they were bursting with color.  She grouped each food in their own section, making it look like a painter’s paint tray; a splash of bright red tomatoes here, a cluster of yellow and white boiled eggs there, vivid pickled beats on the other side.  Each item was arranged and placed on the plate with much thought and care. 

Now, when I make salads for me and my family I can’t help but think of my Grandma and the time and thought she put in to placing each and every ingredient.  I have not yet mastered the art of the picture perfect salad, and I’m not sure that I ever will, but I do try to take the time and make sure that I present a pretty and colorful plate.  Now when I make a salad to take with me for lunch, that time and effort tends to go to the way side because it gets tossed around and doesn’t always stay upright, so by the time I open it and get ready to eat it, I have a jumbled mess.  Not that it really matters, but I do like a pretty plate.  So what do you do when you want something pretty and transportable?  How about stack it, layer it and put it in a jar to stay in place?

That’s exactly what I’ve done with this salad, I’ve put it in a jar.  Everything is layered, nice and neat and stays in place until I’m ready to eat it.  I love this idea of the salad in a jar, you can layer whatever ingredients you like, starting with the toppings first and then finishing with the lettuce.  Starting with the toppings that hold the most liquid working up to the dryer ingredients.  Now here’s where the genius comes in, when you get ready to eat simply unscrew the lid, place a plate or bowl over the top of the jar, turn over and viola, your salad comes out with your lettuce on the bottom and all the toppings on top!  How neat is that?  Just bring a little bag of croutons and/or bacon bits, if desired, and a little container of dressing and you’re set. 

This is a great, make ahead lunch that can be assembled in a matter of minutes.  I was able to make five days worth of lunches in about 10 minutes.  For a busy mom, dad or kid on the go you really can’t beat that.  Pair this salad with a container of yogurt and maybe some granola and you’ve got a healthy and satisfying lunch that is perfectly portable!

Cobb Salad

Ingredients:

2 Medium (1 large) tomato
1 Medium cucumber
1 1/2 Slices of honey ham, thickly sliced
1 1/2 Slices of roasted turkey, thickly sliced
3/4 Cup shredded cheddar cheese
3 Hard boiled eggs
1 (5oz ) Bag lettuce (I used the spring mix)
5 (8oz) glass jars

Directions:

Remove seeds from tomatoes and finely chop.  Set aside.  Finely chop cucumber, set aside.  Cut ham and turkey in bite sized pieces, set aside.  Slice eggs, set aside.

To assemble-

Place about two and half tablespoons of chopped tomatoes in the bottom of the jar, followed by two and a half tablespoons of cucumbers.  Next, place chopped ham and turkey on the cucumbers, then about two to two and a half tablespoons of shredded cheese.  Top cheese with three to four slices of eggs.  Gently press the ingredients down, and top with 1/3-1/2 cup of packed lettuce.  Place lids on each jar, seal and place in the refrigerator.

Recipe source: A Lynsey Original

BBQ Chicken French Bread Pizza

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While I enjoy making new recipes and meals that involve different methods and procedures, some that are labor intesive and take quite a bit of time to cook, I also enjoy making basics as well as favorites I enjoyed from my childhood.  I also enjoy the company of the cutest sous chef ever, so when he wants to accompany me in the kitchen I jump at the opportunity to involve him.  On those regular occasions, I try to choose a recipe that isn’t labor intensive, but has enough going that it keeps my little man’s interest.

French bread pizza is one of those recipes that requires very little work.  It’s acutally a matter of cutting and stacking the ingredients, then popping it in the oven to melt the cheese.  The cooking time is rather short, as well, since all the ingredients are already cooked.  Now you can’t beat that when you’ve got a hungry bunch to feed and a young helper assisting you.  Another thing I love about french bread pizzas is that they are so versatile.  You can’t spread, stack and layer any combination of ingredients to suit your taste.  These are also great when you have a house full and they all have different tastes, make everyone their own personal pizza!

BBQ chicken pizza has always been one of my all-time favorite pizzas.  Now don’t get me wrong, I love the traditional pepperoni, supreme and sausage, but when I want a little something different bbq is one of my “go to’s”.  On one of our weekly pizza nights I decided to twist things up; not only by making a bbq chicken pizza but by putting the toppings on a loaf of french bread.  It’s quick, easy and gives you just a little something different by enjoying your pizza toppings on top of a thick, crusty loaf of bread.  French bread pizzas are great for those nights where you need a satisfying meal in little time.  All the great tastes of bbq on a pizza.  Tangy bbq sauce, savory chicken, zesty red onions, and melted, tangy sharp cheddar.  Yum!

For this pizza I used some bbq sauce from one of my favorite bbq restuarants, rotisserie chicken and some shredded cheddar.  There was hardly any prep time involved in this and the cook time consisted of about 10 minutes, just long enough for the cheese to melt!  You can’t beat that for a quick fix meal!  This pizza was not only a winner for me but a hit with my two guys, as well!

BBQ Chicken French Bread Pizza

Ingredients:

1 Loaf french bread
1/4-1/2 BBQ sauce, homemade or store bought
1/4 Cup red onion, finely chopped
1 Cup rotisserie chicken, pulled or roughly chopped
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet. Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes.

Remove bread from oven. Spread two tablespoons of the bbq sauce on one half of the bread, and 2 tablespoons on the other half. Top both slices of bread with a little over half of the chicken, followed by 2 1/2 tablespoons of red onion, half of the shredded cheese. Top with remaining chicken, red onions, sauce and more cheese, if desired. Return to oven and bake about 10-15 minutes, until cheese has melted. Remove from oven, allow to set for 5 minutes then serve.

Recipe source: A Lynsey Original

Mozzarella, Prosciutto, and Peach Sandwiches

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Sometimes simple is best, and less is definitely more.  As much as I love good ol’ comfort food, there are times, especially during the summer months, that I tend to gravitate towards those recipes that are simple, light and quick. 

I can’t count how many times I’ve said that I love all the fresh fruits and vegetables that are avaiable during the summer months, and how much I love to utilize all those fresh fruits and veggies, but it’s the truth.  I love fresh produce.  So during the summer I keep all types of fresh fruits and veggies on hand, both for snacking and to incorporate in meals.

Enter these sandwiches.  I love fresh, in season peaches.  They are sweet, juicy and bursting with fresh flavor.  There’s truly nothing better than a fresh peach.  I’ve kept these in stock in our fruit bowl as of late.  While I love eating them by themselves, I like to incorporate them into various types of recipes.  I love the idea of fresh peach slices between two pieces of crispy, buttery bread. 

 

These sandwiches were so incredibly simple with very few ingredients, but they were packed with tons of flavor.  The crispy, fresh bread, sweet fig preserves, fresh mozzarella, salty prosciutto and sweet, ripe peaches.  It all makes for a perfect sandwich.  It took no time to assemble, making it perfect for those weeknight meals but it is definitely impressive enough for entertaining. 

Mozzarella, Prosciutto and Peach Sandwiches

Ingredients:

2 Tbsp fig preserves
1 Cup baby spinach
1/2 Package prosciutto
1/2 Pound fresh mozzarella, thickly sliced (about 6 slices)
1 Peach, washed and thinly sliced
4 Slices Ciabatta bread
1 1/2 Tbsp butter, room temperature

Directions:

Place a griddle or grill pan over low-medium heat.  Spread butter, evenly on one side of each piece of bread the place on the pre-heated grill pan.  Toast until lightly golden on the edges, about 5 minutes, flip and cook an additional 1 minute.  Remove toasted bread slices and place on a plate.

To assemble the sandwich, evenly spread half a tablespoon of fig preserves on the unbuttered side of each bread.  Place half a cup of baby spinach on 2 pieces of bread, topped by 3 slices of mozzarella, followed by roughly torn proscuitto, and lastly peach slices.  Finally place the other piece of bread on top of the peaches.  Enjoy

Recipe source: A Lynsey Original

The Vermonter Crepe

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When I saw this crepe recipe over on Bakeaholic Mama it took me all of two seconds to determine that I was going to make it.  It’s the whole sweet, savory, salty combo that I’m completely obsessed with.  More times than not, I enjoy this combination of flavors in a dessert form, but this time we’ve switched it up.  This time it’s in a savory dish. 

I’ve long had a weakness for cheddar and apples.  It’s probably one of my favorite flavor combos.  Now add some honey ham, maple syrup and fried sage leaves to the mix and you’ve got an irresistable combination.  The sweet honey ham, sharp cheddar cheese, crisp, sweet and tart apples all combined in a deliciously delicate crepe.  It’s out of this world.

This meal comes together in no time.  A few simple ingredients, tons of flavor and a meal that is sure to please everyone.  These crepes are perfect and impressive enough for brunch, but also a great option for weeknight meals.  They are light enough to not weigh you down but still perfectly filling.  Just be sure to make plenty, because these are a crowd pleaser and people will be eating these babies like there’s no tomorrow!

The Vermonter Crepe

Ingredients:

2 Large Pink Lady or Gala apples thinly sliced (3-4 small-medium apples)
1 Cup white cheddar cheese, shredded (I used Cabot)
10-12 Fresh sage leaves
2 Tbsp oil
4-6 Slices honey ham
2 Tbsp maple syrup

Directions:

Place a frying pan over medium heat.  Pour one tablespoon of oil into the pan and allow to heat.  Once the oil is hot add the sage leaves and fry until crips, about 3 minutes.  Remove leaves and place on a paper towel lined plate and set aside.

Pour remaining oil into the pan and place ham in the hot oil and allow to fy until crisp.  Remove to a paper towel lined plate, and continue the process until all the ham is cooked. 

To assemble-
Lay crepes (homemade or store bought) on a plate.  In the center of each place a layer of apples slices, shredded cheddar, crumble ham over the cheese, and crumble sage leaves over the ham, and lightly drizzle maple syrup over the ingredients.

Fold or roll the crepe and serve.

Recipe source: adapted from Bakeaholic Mama

Cheeseburger French Bread

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What kind of pizza person are you?  Are you a plain ol’ pepperoni and cheese type?  Supreme? Sausage? Or do you get a little more adventurous with your toppings from time to time?  I’ll tell you, there are times where I crave just a plain jane pepperoni pizza, but there are other times where my tastebuds will venture out and I’ll crave a cheeseburger pizza, or even something like this prosciutto, goat cheese, and jalapeno pizza.  Toppings that are a bit different and that some wouldn’t even dream of putting on a pizza.  But sometimes those random, “out there” toppings end up making the best pizzas! 

Do you ever find yourself craving a pizza but you just don’t have the time (and/or desire) to make the dough and go through all those motions?  I know I’ve been there several times.  The other day, I was in the mood for pizza, it was getting late and I just didn’t have the time to make the dough and wait for it to rise.  So, I took a step back in time and did what my parents did for me countless times when I was young.  Whenever I was younger and I was craving a pizza and either we A) didn’t have the time to wait for it to bake or call it in or B) I was the only one craving pizza my parents would make me my very own pizza bread.  They would get a hot dog bun or cut a loaf of bread in half, spread some sauce, toppings and cheese on it and pop it in the oven to melt the cheese and heat everything through.  Even though it wasn’t a traditional pizza it was so sooo good and hit the spot every. single. time!  After having these a few times I got to where I craved these more than I craved pizza.  They were easy to throw together and I started getting involved in the preparation process; helping shred the cheese, layering in the toppings and so on.  I had so much fun trying new toppings and helping my parents make my food.

Fast forward several years and the famous pizza bread made an appearance in my life again.  For some reason I had gone years without making the stuff and I’m not quite sure why that happened.  One day, my little man was craving pizza but I didn’t have any dough already made and he was beyond hungry.  So what’s a mom to do when her little boy’s hungry and there’s no time to spare?  Make lemonade out of lemons…or in this case, pizza out of french bread! 

I already had a loaf of french bread, some browned ground beef and all the other toppings so I decided to make a cheeseburger french bread.  Something easy, delicious and satisfying, a sinch to throw together.  Tucker loves to help in the kitchen and he was eager to help when I was making his “special bread pizza”, so he pulled up a chair and helped spread the sauce, place the meat and sprinkle the cheese.  I think more cheese made it in his mouth than on the actual bread, but there is something to be said for quality control!  After we topped the bread, we popped it in the oven and let it bake a few minutes.  The end result was a tasty bread that was full of flavor and that my entire family enjoyed! 

This concept is so easy and so versatile.  You can layer just about anything to suite the tastes of even the pickiest eaters.  This is also perfect for gatherings, as you can make several different varieties so everyone can have their choice.  This bread is also perfect for those quick, week night meals for those busy families and families on the go.  You can have a satisfying and filling meal on the table in about 20-25 minutes.  Throw a green or pasta salad together and call it good!

Cheeseburger French Bread

Ingredients:

1 Loaf french bread
1/4-1/2 Cup honey mustard(depending on how much sauce you like), recipe follows (or use store bought)
1/4 Cup pickles, chopped- home made or your favorite kind
1 Small tomato, seeded and finely chopped
1/4 Cup white onion, finely chopped
1 Cup ground beef, browned and drained
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet.  Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes. 

Remove bread from oven.  Spread half of the honey mustard on one half of the bread, and the remaining on the other half.  Top with a little over half of the ground beef, followed by 2 1/2 tablespoons of pickles, 2 1/2 tablespoons of onion, chopped tomato and shredded cheese.  Top with remaining ground beef, pickles and onions and more cheese, if desired.  Return to oven and bake about 10-15 minutes, until cheese has melted.  Remove from oven, allow to set for 5 minutes then serve.

For the honey mustard-
2Tbsp yellow mustard
2 Tbsp brown mustard
2 Tbsp Dijon mustard
3-4 Tbsp honey

Mix all ingredients to combine.

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

Beer Cheese Bread

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If you were to ask someone what there weakness was, as far as food goes, more than likely they would spit off an answer without any thought.  A carbaholic. A dairy lover. A sweet phene. The list goes on.  Well, for me, my answer wouldn’t be so simple.  I’m a carb loving, sweet phening, dairy loving, comfort food craving girl and the list just simply goes on.  I love food, what can I say? 

I’ve never met a carb I didn’t like.  Now take any piece of bread or pasta dish and top it, stuff it or mix it with cheese and I’m one happy girl.  I’ve always been this way.  Growing up, I remember going up to a salad bar getting my salad, veggies and such but while I was there I would pile my plate high with extra cheese and add a few pieces of buttery, garlic bread.  When I sat down to eat, I couldn’t have been happier.  Things definitely haven’t changed much.  I still try to get my carb fix on a daily basis.

I’ve never been one to turn down an extra bread stick, slice of bread, or cheese stick.  I’m a sucker.  Now when we’re talking homemade breads and rolls.  Um wow.  I think I could literally eat my weight in the stuff and, quite possibly go into a carb induced coma!  I love homemade breads, yeast and non-yeast I love them all.  A homemade bread that is stuffed not only with sharp cheddar goodness, but beer as well?  You’ve definitely got a winner! 

I’ve seen various recipes for beer cheese bread floating around the internet for quite some time.  Yes, I think I’m about the last person on earth who hasn’t tried the infamous beer cheese bread.  But that has changed, I’ve tried it and I LOVE it.  Beer. Cheese. Carbs.  Umm, how could this not be good?  An it’s a cinch to through together; no yeast, no proofing or anything.  Just combine this ingredients, stir and bake.  The end result is a bread that is fluffy, cheesy, slightly sweet and oh. so. good. 

This particular bread is a quick bread.  It’s an incredibly easy recipe, and it’s the perfect recipe for an inexperienced baker.  Spencer can cook all sorts of things on the stove top or grill but he’s never baked a cookie, pastry, or bread from start to finish.  He made this bread!  And it turned out perfectly.  And no, he wasn’t intimidated or nervous.  Just a few ingredients, some simple directions and in the end you get a delicious bread. 

We initially enjoyed this with a bowl of white chicken chili and it was amazing.  Throughout the week we enjoyed it with various other things, as well as tested it out in a grilled cheese sandwich.  Let me tell ya folks, that sandwich was awesome!  Cheesy beer bread surrounding more gooey cheese?  Yes please!  However you decide to enjoy this bread, just be sure to enjoy it.  I waited way too long to try this and I’m kicking myself for it.  Don’t make the same mistake I did…make this now!  Oh, and if you’re not a beer person or you just don’t have any on hand Sprite or 7-Up works too!  I can’t wait to try this recipe using additional add-ins and playing around with the flavor! 

Beer Cheese Bread

Ingredients:

3 Cups flour
1 Tbsp baking powder
1 Tsp Kosher salt
1/4 Cup sugar
3/4 Cup shredded cheddar cheese
2 Green onions, thinly sliced
12 Oz beer
1/4 Cup butter, melted

Directions:

Preheat oven to 375.  Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking powder, salt, sugar, cheese and green onions in a large bowl and stir gently to combine.  Slowly add the beer and stir gently to combine, trying not to overwork the batter.

Once all ingredients are incorporated, pour the batter into the prepared pan.  Drizzle the melted butter over the top of the bread.  Place in a preheated oven and bake for 50 minutes, until bread is cooked through and golden brown.  Remove the bread from the oven and allow to rest and cool for 10 minutes before removing from pan.

Recipe source: Shugary Sweets

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)

Buffalo Chicken Twice Baked Potatoes

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

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

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

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

Buffalo Chicken Twice Baked Potatoes

Ingredients:

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

Directions:

Preheat oven to 425.

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

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

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

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

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

Recipe source: A Lynsey Lou’s original

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