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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cheese

Baked Brussel Sprout Gratin

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For the most part, I try to prepare well-balanced and healthy meals for my family.  However, there are times where we splurge.  And when I say we splurge, I mean we splurge.  Add the butter, pack on the cheese and of course there are the sweets.  Don’t even get me started on the sweets.  I think if I threw everything reasonable and healthy to the wayside I would bake numerous times daily.  Yes, daily.  But for the health of my family and everyone around me, I try to bake in moderation.  I said, try!

Normally when I cook veggies, I don’t over do it with the additional sauces or toppings.  My family, even my 3 year old, loves all vegetables.  So I’m blessed in the fact that I don’t have to do a whole lot of disguising or covering up to get my family to eat their vegetables.  However, it’s fun to dress things up and play with them a bit from time to time.  And yes, even douse them in a ooey-gooey, cheesey sauce that is beyond delicious. 

This brussel sprout gratin is an example of a splurge.  Delicious brussel sprouts, smothered in creamy, buttery, cheesy sauce then baked.  Only to be topped by even more cheese and baked for a moment again, to deliver a perfectly crunchy and gooey crust.  Yes, it’s just as good as it sounds. 

We’ve enjoyed this gratin I don’t know how many times.  We enjoy other brussel sprout recipes, but this seems to be one of those guilty-delicious pleasures we always go back to.  It’s so easy to put together, it’s practically effortless.  Factor in some time for a little baking and then you have a delicious, cheesy dish that truly could be consumed by itself.   

Baked Brussel Sprout Gratin

Ingredients:

1 1/2 Pounds brussel sprouts
1 Small onion, diced
2 Cloves garlic, minced
4 Tbsp butter
2 Tbsp flour
1 Cup heavy cream
1/2 Cup milk
1 1/4 Cups shredded Gruyere cheese
1/4 Cup grated parmesan
Kosher salt and freshly ground black pepper
1/4 Cup Mayonnaise

Directions:

Preheat oven to 350.

Spray a 2-3 quart baking dish with non-stick cooking spray and set aside.

Fill a large pot a third of the way with water.  Place over high heat and allow to come to a boil.  Fill a large bowl with ice water and set aside.  Meanwhile, clean brussel sprouts, remove stems and cut in half.  Place the brussel sprouts in the boiling water for about 1 1/2 to 2 minutes, immediately remove from the boiling water and transfer to ice water. 

Place 2 tablespoons of butter in a large skillet over low-medium heat.  Once the butter has melted, add the diced onion and saute until translucent, about 3-5 minutes.  Add the minced garlic and cook an additional 30 seconds, until fragarent.  Add the remaining 2 tablespoons of butter to the onion mixture, then add flour and stir continuously until a lump-free paste forms. 

Add the milk and cream and stir continuously, until combined and there are no lumps.  Allow to simmer for 2-3 minutes, until slightly thickened.  Add the mayonnaise and one cup of Gruyere cheese, stir to combine.  Leave mixture over heat until the cheese has melted.  Season with salt and pepper. 

Spread the brussel sprouts evenly into the prepared pan.  Pour the cheese mixture over the brussel sprouts.  Sprinkle with a touch more salt and pepper.  Place in preheated oven and bake for 30-45 minutes, until brussel sprouts are tender.

Combine the remaining Gruyere and parmesan in a small bowl, toss to combine and set aside. 

Sprinkle the top of the brussel sprouts with the cheese mixture and return to oven for an additional 10 minutes.

Recipe source: adapted from White on Rice Couple    

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

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I think it’s safe to say that pasta is one of my all time favorite foods.  I have to be honest, I’m a carb loving fool.  There is just something so satisfying about that starchy goodness.  Top that pasta with some type of tomatoes and cheese and I’m in heaven.  Talk about comfort food!  And I think Tucker has an equal love for all things pasta.  When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese.  He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese.  Yum.  This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet.  This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes.  Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese.  I must say, I have a weakness for that stuff.  There is just something so delicious about the creamy, tang that goat cheese has to offer.  I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights.  Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined.  Then add olive oil until the mixture comes together and a pesto is formed.  Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content.  But for those of you out there that need a little more, I will continue!  The tomato pesto is then combined with the pasta and tossed to coat.  Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor.  I love the sweetness the sun dried tomatoes add.  This combined with all the other flavors make for an amazing and satisfying meal. 

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste!  Perfect for everyone still trying to keep those new year’s resolutions! 

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions.  Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes.  Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground.  With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine.  Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated.  Add more water as needed.  Stir in arugula, until just wilted, adding more pasta water as needed.  Season with salt and pepper, top with goat cheese and serve.

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

Jalapeno Popper Stuffed Chicken

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I can’t even begin to tell you how excited I am to FINALLY be sharing this recipe with you!  I’ve been eyeing this recipe for I don’t know how long, and was just recently able to get around to making it.  I’m so sad it’s taken me so long to make this chicken because it is so. Incredibly. Good. 

This recipe encompasses many of my favorite things; crispy chicken, gooey cheese, cream cheese and jalapenos.  It also takes one of my favorite snacks, jalapeno poppers, and stuffs all that gooey spicy goodness in the middle of a piece of tender chicken.  Yummy, right?

This chicken is stuffed with spicy, cheesey goodness, coated in toasted panko and then baked.  The end result is nothing less than amazing.  The outer layer is perfectly crispy, resembling fried chicken.  This crispy texture is achieved by lightly spraying the panko coated chicken with vegetable oil and then baking.  During the baking process the chicken stays moist and tender, while the jalapeno cheese filling gets warm, string and ooey-gooey good! 

This chicken is so good and so filling that it doesn’t really need a whole lot added to it.  I paired this with a simple green salad and fresh tomatoes.  Your options for pairings are endless, but I thought it was best kept simple.  This makes for a perfect and satisfying meal that can be enjoyed during the week or weekend.    

Jalapeno Popper Stuffed Chicken

Ingredients:

4 Chicken breasts
4 Oz (1/2 brick) reduced fat cream cheese, room temperature
2 Tbsp sour cream (reduced fat is fine)
1/4 Cup shredded sharp cheddar cheese
1/3 Cup shredded Monterrey Jack cheese
1 Tbsp olive oil, divided
4 Jalapenos thinly sliced (seeded and ribs removed)
1 1/2 Cups Panko bread crumbs*
2 Tsp taco seasoning
1/2 Tsp dry parsley*
1/4 Tsp dry oregano*
1/4 Tsp salt
Freshly ground black pepper
1 Egg
1 Tbsp milk
Non-stick cooking spray

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat (or spray with non-stick cooking spray) and set aside.

Place 1/2 tablespoon of olive oil in a medium skillet over medium heat and allow to heat.  Place the sliced jalapenos in the skillet and cook until softened, about 5 minutes.  Remove from pan.

Place the remaining olive oil in the skillet over medium heat.  Add the panko and toast until golden brown, about 5 minutes.  Remove from pan. 

Combine the cream cheese, sour cream, jalapenos, and shredded cheeses and stir to combine.  In a separate bowl, whisk together the milk and egg, set aside.  In a shallow dish combine the bread crumbs, taco seasoning, parsely, oregano, salt and pepper and stir to combine. 

Using a sharp knife, cut a pocket into each of the chicken breasts.  Evenly stuff each piece of chicken with the cream cheese mixture.  Dip each piece of chicken into the egg mixture, then roll in the panko mixture.  Place on prepared baking sheet.  Once all the chicken is stuffed and coated, lightly spray with olive oil then place in the preheated oven. 

Bake chicken for 30 minutes, until cooked through and juices run clear.

*1/4 cup of seasoned bread crumbs can be substitued.  Just combine1 1/4 cups of toasted Panko and 1/4 cups seasoned bread crumbs and eliminate the dried oregano and parsley.

Recipe source: slightly adapted from Sunny Side Up, originally from Tiny Tyrants Kitchen and A Taste of Homecooking

Broccoli Cheese Soup

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I’m not sure what it is but cold weather and frost on the ground makes me crave comfort food.  Food that warms you up inside and makes you feel all cozy.  The weather we’ve had lately has definitely been comfort food weather.  That weather where you want to put on your pj’s, cuddle up on the couch, cover up, eat a big bowl of soup and watch t.v.  You know what I’m talking about!  There’s nothing better, right?

When I think of comfort food I think of mom’s home cooking, chicken and dumplings, and soups, just to name a few things.  To me, this broccoli cheese soup definitely falls into the category of comfort food.  Cheesy, creamy goodness with pieces of broccoli in every bite.  Yum. 

I love this recipe for so many reasons.  It’s simple, quick to put together, hearty and satisfying.  It’s great for a cozy, weekend meal but quick enough to assemble for a weeknight meal, as well.  The best part, though-it’s a one pot meal!  Saute the onions and garlic, add the liquids, seasonings and veggies and simmer.  Add the cheese and serve.  We enjoyed this with a few, thick slices of buttery, toasted bread but it would also be delicious in a bread bowl! 

Broccoli Cheese Soup

Ingredients:

1 Medium onion, diced
1 Clove garlic, minced
4 Heads broccoli, cut into florets
1/2 Cup (1 stick) butter
4 Cups whole milk
2 Cups half and half
1/3 Cup flour
Pinch nutmeg
Pinch red pepper flakes
Fresh ground black pepper
Salt
1 1/2 Cups shredded Monterrey Jack cheese, plus more for serving
1 3/4 Cups shredded cheddar, plus more for serving
Chicken broth, if needed

Directions:

Place a large stock pot, or Dutch oven, over medium heat and add butter.  Once the butter has melted add the onions and saute for 3-4 minutes, until translucent.  Add the garlic and cook another 30 seconds, until fragrant.  While stirring continuously, add the flour until combined.  Continuing to stir, slowly add the milk and half and half until combined.  Add the broccoli, nutmeg, salt and pepper and stir to combine.

Reduce heat to low.  Cover the mixture and allow to simmer 20-30 minutes, stirring occasionally.  Once the broccoli is tender add the cheese and stir until melted.  Taste the soup, adjust seasonings if needed.* 

Ladel into bowls, top with more cheese and serve.

*If soup is too thick add chicken broth or milk, to achieve the desired consistency.

Recipe source: barely adapted from The Pioneer Woman    

Baked Burritos with Creamy Poblano Sauce

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Mexican, Tex-Mex, anything along these lines is a weakness for me.  I honestly think I could live on Mexican food of some sort every. single. day.  So when I saw these burritos on Elly’s blog I knew I had to make them.  And soon.  So…I did. 

I love burritos.  How could anything be bad when it’s rolled up in a fluffy, flour-y tortilla?  These burritos are incredible.  A combination of spices, lean ground beef, beans and cheese rolled up in a whole-wheat tortilla and baked to crisp perfection is amazing on it’s own.  But to take it one step further, it’s then topped with a poblano sauce that’s thicky, creamy, with a hint of spice.  Un-be-lieveable! 

These burritos are perfect for a weeknight meal.  A quick browning of the meat, accompanied by spices and beans then wrapped up in a tortilla.  The burritos are baked to crisp up the tortillas and finally topped with a creamy poblano sauce.  Serve these alone or with a side of beans and Mexican rice and you’ve got a perfectly quick and healthy meal.  

Don’t forget the blogging event going on this Friday, December 21 in honor of the victims, families and community of Newtown.
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Baked Burritos with Creamy Poblano Sauce


Ingredients:

For the burrito-
1 Tbsp oil
1 Large onion, diced
1 lb ground beef
4 Cloves garlic, minced
1 1/2 Tbsp tomato paste
1 Can black beans, drained and rinsed
1/4 cup water or beef stock
1/2 tsp cumin
1 1/2 Tsp chili powder
1/8 Tsp cayenne pepper
1 1/2 Tsp brown sugar
1/3 Cup chopped cilantro
1 Cup shredded Monterey Jack
4 (10in) whole wheat tortillas

For the creamy poblano sauce-
2 Poblano peppers
2 Tbsp butter
2 Tbsp flour
2/3 Cup chicken broth, room temperature
1/2 Cup sour cream
Salt and pepper, to taste

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

For the burritos-
Place a large skillet over medium-high heat and add oil.  Add the onions and cook for 3-5 minutes, until onions begin to soften.  Add the ground beef and cook, stirring occasionally, breaking up large pieces, until well browned.

Add the garlic and tomato paste, stir to combine and cook for an additional  30-60 seconds.  Add beans along with broth, chili powder, cayenne pepper, salt, and sugar and stir to combine.  Reduce heat and allow mixture to simmer until liquid is absorbed.  Stir in cilantro.  Remove from heat.

Sprinkle about 1/4 cup of cheese over each tortilla.  Top cheese with bean and beef mixture.  Fold in the left and right sides of the tortilla and then roll.  Place seemed-side down on prepared baking sheet.  Spray with cooking spray and place in oven.  Bake for 20 minutes, until tortillas are golden-brown and crispy.

For the creamy poblano sauce-
Place poblanos directly over a gas burner.  Using tongs, turn occasionally until the skin is blackened on all sides.  Place in a bowl, cover with plastic wrap and set aside for 10 minutes. 

Peel the poblano and rinse to ensure all the charred skin is removed.  Remove the stems and seeds and dice.

Place a small saucepan over medium heat, add butter and allow to melt.  Stir in flour and allow to cook for 1 minute.  Slowly whisk in the chicken broth, followed by the diced poblanos.  Continue to simmer mixture, stirring occasionally, until thickened.

Add the sour cream, stir to incorporate, and leave over heat utnil heated through.  Season, to taste, with salt and pepper.  Reduce heat and cover to keep warm until ready to serve.

Spoon the sauce over the burritos and serve.

Recipe source: slightly adapted from  Elly Says Opa

Loaded Baked Potato Soup

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

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

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

Loaded Baked Potato Soup

Ingredients:

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

Directions:

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

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

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

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

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

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

Autumn Chopped Salad

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This salad has quickly become a favorite in our house.  I’m not sure if it’s the list of ingredients that comes on this salad or if it’s the vinaigrette that makes is so good, or maybe it’s a combination of both.  Whatever it is, I’m glad I made it. 

It is no surprise that I love salads.  Even more, I love salads with fruit on them.  I guess it’s the whole sweet and savory thing that reals me in.  This particular salad has it all; sweet, salty, smokey and tangy.  I love it.  This salad is the epitomy of easy and delicious.  What more coud you want in a meal, especially one for the weeknight? 

The combination of apples, cranberries, and almonds just screams fall to me.  Take all of those things and sprinkle them on top of a bed of baby spinach and you have the perfect salald that is not only quick and healthy but delicious too.  To take it one step further and to make it that much more filling, top it with a warm, pan seared chicken breast.  Then to top it all off and bring all the flavors together it’s drizzled with a fresh apple cider vinagrette that is truly out of this world! 

This salad was amazing, filling and incredibly simple to put together.  It’s perfect for a quick meal yet fitting for entertaining guests, as well.   

Autumn Chopped Salad

Ingredients:

For the salad-
2 Boneless, skinless chicken breast
3 Tbsp olive oil
4 Cups loosely packed baby spinach
1 Honeycrisp apple
1/3 Cup dried cranberries
1/3 Cup almonds, roughly chopped
1/3 Cup smoked blue cheese
Salt and pepper, to taste

For the apple cider vinaigrette-
1 Shallot (or 1/4 cup sweet white onion) roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp apple cider (or apple juice)
1 1/2 Tbsp Dijon mustard
2 Tsp fresh squeezed lemon juice
3 Tbsp honey
1/2 Cup extra virgin olive oil
Fresh cracked black pepper and salt, to taste

Directions:

Place a large saute pan over medium heat.  Slightly pound chicken until it’s 1/2 inch in thickness.  Season chicken, on both sides, with salt and pepper.  Drizzle olive oil in the hot pan then place chicken in the pan.  Cook chicken on one side for about 5-6 minutes, until golden brown.  Flip chicken over and cook an additional 6-8 minutes, until golden brown and cooked thoroughly.  Remove from pan, place on plate and tent with foil.  Set aside.

Meanwhile, make the vinaigrette.  Combine shallot, apple cider vinegar, apple cider, mustard, lemon juice and honey in a food processor and pulse a few times to combine and to mince the shallot.  With food processor running, slowly stream in olive oil and continue to process until mixture is combined.  Taste, adjust seasonings and set aside.

To assemble-
Cut the apple in half and thinly slice.  Thickly slice the chicken breasts, on a biased.  Place 2 cups baby spinach on 2 plates.  Divide the apples, cranberries, almonds and blue cheese evenly between the two plates.  Place chicken on top of each salad.  Pulse the vinaigrette once more to combine all ingredients, if they separated.  Drizzle over the salad.

Enjoy!

Recipe source: A Lynsey Original 

 

WC: Roasted Tomato, Mozzerella, and Spinach Sandwiches

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Caprese salad is one of my all time favorites.  It’s such a simple salad with simple ingredients; spinach (or basil), tomatoes, mozzerella and a drizzle of balsamic vinegar, but it’s so delicious, flavorful and refreshing.  So needless to say, when summer rolls around and we have tons of ripe, red tomatoes on the vine I am one happy girl!  Although it’s not summer anymore we still have tons of tomatoes in our garden.  Not sure if we have magic dirt or if it’s just a benefit of living in Arkansas and having ever changing weather; from day to day!  Either way, I will take it because it’s that much longer I can enjoy my beloved caprese salad.

While caprese salad is amazing on it’s own, over the past few months I’ve seen these simple ingredients incorporated into recipes and they all look amazing.  This sandwich is one of those recipes I’ve been eyeing and wanting to try for quite some time.  And now I’m finally getting to!  For this round of the What’s Cooking recipes swap it was blogger’s choice.  What that means is we get to choose the recipe we make from our assigned blog.  It didn’t take me long to figure out what I was going to make from Kate’s blog, that’s right this roasted tomato, mozzerella and spinach sandwich!

Boy, did this sandwich ever live upto my expectations.  It was incredible!  My only issue is why I waited so long to make this.  I loved every single thing about this sandwich, even better is it’s a sinch to throw together.  The roasted tomatoes added so much flavor.  You could give me a fork and pan of roasted tomatoes and I would gladly eat them. All.  Don’t worry, I didn’t, I saved them for the sandwiches.  Okay, back to the sandwich.  The roasted tomatoes are stacked on top of the fresh mozzerella, and the heat from tomatoes slighlty melts the mozzerella and that makes the sandwich that much better.  A drizzle of that candy-like balsamic, a little spinach and another piece of toasted bread.  Oh my gosh, it’s so good and it doesn’t get much better than this sandwich!  I served this on whole clove garlic bread from a local bakery, and it just added that much more flavor to the meal.  Serve this sandwich with your favorite soup and you’ve got a light, tasty and flavorful meal in no time!

Roasted Tomato, Mozzerella, and Spinach Sandwich

 Ingredients:

1 Large tomato
1/2 Cup baby spinach
5 Oz fresh mozzerella, sliced slighlty thin
Salt and fresh cracked black pepper
Olive oil
Balsamic vinegar, for drizzling
4 Thick slices crusty bread

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside. 

Thickly slice the tomato, slices should be about 1/4 inch thick.  Place tomatoes on prepared baking sheet, drizzle with olive oil and season with salt and pepper.  Place in oven and roast for 20 minutes.

Meanwhile, place a large skillet over low-medium heat and allow to preheat.  Once skillet is warm, drizzle one side of each piece of bread with olive oil and place oiled side down in the preheated pan.  Allow to toast until golden, about 2-3 minutes.  Drizzle the tops with olive oil and flip each piece, allow to toast an additional 2-3 minutes, until golden.  Remove from heat. 

To assemble-
Place equal amounts of mozzerella on 2 pieces of toasted bread.  Top the mozzerella with tomoatoes.  Place the spinach on the empty pieces of bread.  Drizzle the tomatoes, to taste, with balsamic vinegar.  Place the spinach and bread on top of the tomatoe and mozzerella topped bread.  Serve.

Recipe source: adapted from Kate’s Recipe Box, originally from BBC Good Food

Chicken and Basil Stuffed Twice Baked Potatoes

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Twice baked potatoes is one of my all time favorites, it’s one of those dishes that never seems to gets old.  While I love just the classic twice baked potato this loaded with cheese, I mean what’s not to love about a good potato and tons of gooey melted cheese?  I do enjoy trying new spins on this classic to changes things up a bit.  When I came across this recipe on Jessica’s blog I knew this would be a delicious twist on a great classic.

While I could sit down and enjoy a plain ol’ baked potato with just a touch of butter, salt and pepper, I also enjoy a good twice baked potato.  I’m not sure if anyone would argue with me about the goodness of the twice baked potato; potatoes mashed up with cheese, seasonings and whatever else you can dream of throwing in.  Mix all that goodenss up, put it back in the shell and pop it back in the oven to get all goeey and golden brown.  That’s exactly what was done with these potatoes. 

They are stuffed with chicken, sauteed onions and garlic (love this stuff), cheese, greek yogurt and tons of basil.  This delicious mixture is then used to generously fill the seasoned potato shells; it’s then popped back in the oven to allow all of those ingredients to heat back up, melt the cheese and allow those flavors to meld together.  I know, you’re thinking how good is this?  It’s just as good as you’re thinking-cheesy, full of flavor, filling and completely comforting.  These potatoes were a hit and the perfect meal when accompanied by some roasted veggies or a green salad. 

Chicken and Basil Stuffed Twice Baked Potatoes

Ingredients:

2-3 Russett potatoes, cleaned
Olive oil and Kosher salt for coating
1 Tbsp olive oil
1/2 Small onion, diced
2 Cloves garlic, minced
1/2 Cup Greek yogurt
1/2 Cup chicken broth
1/3 Cup packed fresh basil, chopped
1/3 Cup shredded parmesan
1/3 Cup shredded Colby-Jack cheese
Salt and pepper, to taste
2 Cups shredded chicken, 1 chicken breast cooked or rotisserie chicken

Directions:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil and set aside.

Prick each potato several times with a fork.  Rub with olive oil and salt and place on prepared baking sheet.  Place potatoes in the oven and bake until tender, about an hour to an hour and a half.  Remove from ove and allow to cool slightly.

While the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat.  Place onions in skillet and cook until softened, about 5-7 minutes.  Add the garlic and cook until fragarent, an additional 60 seconds and remove from heat.

Once the potatoes are cool enough to handle slice in half lengthwise.  Using a spoon, carefully scoop out the flesh, being careful not to rip the sides, and place in a medium bowl.  Return the shells, open side up, back on baking sheet. 

Mash the potatoes until mostly smooth.  Add the sauteed garlic and onions, yogurt, chicken broth, half the parmesan cheese, half the colby jack cheese, salt and pepper and mix.  If the mixture seems a little too dry add half and half, 1 tablespoon at a time until desired consistency is achieved.  Add chicken and basil and stir to combine.  Taste mixture, adjust seasonings if needed.

Evenly divide the mixture among the empty shells and sprinkle with remaining cheese.  Return to oven and bake an additional 10-15 minutes, until ingredients are heated through and cheese is melted.  For the last few minutes, turn the broiler on if the tops are browning.

Serve immediately.

Recipe source: Sunny Side Up

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       

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