Cheese

Avocado Enchiladas

August 24, 2012 by Lynsey Leave a Comment

A lot of people tend to have weekly richuals as far as food goes; tonight is Mexican night, tomorrow is burger night and so on. I’ve never really thought of myself as being one of those people, but the more I start to look at our weekly meal plans the more I start to see particular types of food appear on there on a weekly basis. Although we don’t have some type of Mexican inspired meal every. single. week, we come close to it. I’ve said before that I could honestly live on Mexican food, and I truly mean it. What’s not to love about some fresh, cold and spicy salsa, hot cheese dip and chips? I could honestly make a meal of that alone, but I make myself save room for the entree…most of the time!

I love enchiladas, and I believe we’ve been enjoying a vareity of enchiladas as of lately. For our latest Mexican night, I decided to try something completely new (to us) and make avocado enchiladas. I love avocado, I could honestly eat it by itself, but instead I try to find or creat different recipes that utilize it!

These burritios are fairly quick to put together and surprisingly filling. The avocado flavor really shines and is complimented by the addition of garlic, onions and cilantro really help to enhance the flavor and bring this dish to life. It starts by sauteing onions, garlic and various seasonings. That mixture is then combined with the avocados, cilantro and lime juice. Fill the tortillas with the mixture, then lay them in a nice little bath of salsa verde. A quick topping of salsa verde and cheese and then they are ready to be popped in the oven. After a quick bake, the enchiladas are given an additional drizzle of salsa verde, cilantro and tomatoes. The end result is simply amazing.

Avocado Enchiladas

Ingredients:

2 avocados
Juice of 1 lime
½ Cup cilantro, chopped
1 small onion, diced
2 cloves garlic, minced
½ Tsp cumin
2 Tbsp brown sugar
2 Tbsp olive oil
2 Cups Colby jack cheese, shredded
1 ½ Cups salsa verde
5 Flour tortillas
Directions:

Preheat oven to 350.

Place skillet over medium heat, allow to heat up. Pour 1 tbsp of oil in the skillet and add onions, garlic, and cumin. Saute the ingredients until onion is translucent, about 3-4 minutes. Add the brown sugar and stir to combine, add another ½ to 1 tbsp oil and cook until brown sugar has dissolved.

Remove the avocados from the skin and roughly chop. Place chopped avocado in a bowl, add cilantro and lime juice and toss to combine. Add the onion mixture and stir.

Pour ½ cup salsa verde in the bottom of a casserole/baking dish and spread over the dish evenly. Spoon 2-3 tbsp of the avocado mixture in the tortilla, sprinkle with 1 tbsp shredded cheese and roll up, place seem side down in baking dish. Repeat with remaining ingredients. Top the enchiladas with an additional ½-3/4 cup salsa verde, sprinkle with remaining cheese. Cover with foil and bake for 15 minutes, remove foil and bake an additional 5-10 minutes, until tortilla edges begin to turn golden and cheese is melted.

Top with additional cilantro, salsa verde, and ¼ cup chopped tomatoes, if desired.

Recipe source: A Lynsey Lou’s Original

Goat Cheese and Avocado Grilled Cheese

August 13, 2012 by Lynsey 4 Comments

Grilled cheese sandwiches are an all time classic, they were a staple in my childhood and still are to this day. There is just something so comforting about the classic grilled cheese sandwich. It truly is the “original” comfort food. Plus, let’s not forget that all time classic pairing of grilled cheese and tomato soup. That combination is most popular during the winter months but does make appearances on our menu from time to time during the summer months as well.

The grilled cheese sandwich is one of those things that is so versatile and is open to various types of interpretation. While the classic grilled cheese with American or cheddar cheese is probably the most popular, there are various other combinations of cheeses and other additions that have made appearances on the grilled cheese from time to time. And people aren’t done trying to “amp up” the grilled cheese just yet.

This goat cheese and avocado grilled cheese is yet another example of how the “basic” grilled cheese can be taken to the next level. Layers of provolone cheese, topped by buttery avocado, sharp and tangy goat cheese, baby spinach and then topped with another layer of provolone. Wow! This is probably one of my favorite grilled cheese sandwiches to date. The avocado adds so much flavor to the sandwich, but it’s not out done by the goat cheese. Boy, I LOVE goat cheese and it really does add so much flavor to this sandwich. Not only does it add a sharp tang, but it compliments the avocado, provolone and spinach at the same time. This really is the ultimate comford food with bold, amped up flavors.

Goat Cheese and Avocado Grilled Cheese

Ingredients:

4 Slices bread
1 Avocado, sliced
4 Slices provolone cheese
5 Tbsp goat cheese, crumbled
1 Cup baby spinach
Salt and pepper, to taste
Butter

Directions:

Place frying pan over low heat.

Meanwhile, place 1 slice provolone cheese on a slice of bread. Top cheese with 1/2 cup spinach, half of the avocado slices, and 2 1/2 tablespoons goat cheese crumbles. Season with salt and pepper, top with another slice of provolone then a slice of bread. Spread butter on top of the slice of bread.

Place 1 tablespoon butter into the preheated pan and allow to melt. Place the sandwich in the pan, with the non-buttered piece of bread in the pan. Cook until bread is golden and cheese is beginning to melt, then flip sandwich and allow to cook until the cheese is completely melted and other slice of bread is golden brown, and slightly crunchy. Repeat with remaining ingredients and enjoy hot.

Recipe source: slightly adapted from Tastespotting

Turkey and Chorizo Burgers with Green Chile Mayonnaise

July 18, 2012 by Lynsey 1 Comment

Our house is a house that LOVES burgers. And no, not just your typical hamburger, but burgers of all shapes, sizes and meat varieties. There’s just not a whole lot that beats a good burger. To me a burger is more than just a patty with a variety of toppings; the perfect burger starts with a perfectly, well-seasoned patty and the additions and toppings are there to enhance and compliment the flavor, not to add flavor to a bland piece of meat.
Burger making is an art, if you will. There is great care that goes into making the perfect burger. It has to be very well seasoned, and that seasoning has to be incorporated evenly throughout the meat. But, there is a method to seasoning and making the patty too. While you want the patty to be seasoned throroughly and evenly, you don’t want to overwork the meat, otherwise you’ll get a very tough burger. The patty also needs to be thick, but not too thick that it doesn’t cook through. I’ve found that forming the patties with a 1-inch thickness is the perfect method that works for me. Also, when forming the patties I make sure the middle is slightly thinner than the outside, to allow the patty to shrink slightly during cooking while still forming a perfectly even patty that isn’t bubbled up in the center. Enough about my fascination with burgers, let me tell you a little about this particular burger.

As I mentioned, we love burgers of pretty much any variety of meat. This burger isn’t your typical hamburger, it’s actually a combination of turkey and chorizo. Typically turkey can be bland and somewhat dry on it’s own, so the addition of chorizo really helps to add a big punch of flavor as well as lend some moisture to the burger. The meat is then seasoned with some flavor packing spices and grilled. The pepper jack cheese adds that nice gooey topping everyone expects from cheese as well as another layer of spicy flavor. Then comes the assembly of the burger, the chile mayonnaise is out of this world. It’s smokey and creamy while the tart lime helps to pull all the flavors together. The combination of the turkey and chorizo with the chile mayonnaise is an amazing combination and makes for a burger that is filling and incredibly tasty!

Turkey and Chorizo Burgers

Ingredients:

8 Oz Fresh chorizo (Mexican or Spanish), casings removed
1-1 1/2 Pounds ground turkey
1 Clove garlic, minced
2 Tsp worcestershire sauce
1 1/2 Tsp Creole seasonings
3/4 Tsp salt
1/4 Tsp cayenne pepper
4 Slices pepper jack cheese
4 Hamburger buns
Green chile mayonnaise (recipe follows)

Directions:

Preheat grill to medium heat.

In a large bowl combine turkey, chorizo, garlic, worcestershire sauce, creole seasoning, salt and cayenne pepper. Gently mix the ingredients together, being careful to not overwork the meat.

Divide the meat evenly into 4 separate pieces, approximately 8 ounces each. Gently form each section of meat into 1-inch thick patties.

Place the prepared patties on the preheated grill and cook to a minimum internal temperature of 160 degrees, 5 to 7 minutes per side.

Once burgers are cooked to desired doneness, transfer to a plate and top with cheese.

Toast buns, if desired.

To assemble-
Spread a generous helping of green chile mayonnaise on the top and bottom of the bun. Place the burger patties on bottom portion of each bun. Top with lettuce, spinach or arugula and top with the top portion of the bun. Serve immediately.

Green Chile Mayonnaise

Ingredients:

1 Poblano chile
1 Cup mayonnaise
1 Clove garlic, minced
1 Tbsp freshly squeezed lime juice
Salt and pepper, to taste

Directions:

Heat oven to 400. Line a baking sheet with aluminum foil.

Place the cleaned chile on the prepared baking sheet and place in oven. Roast for approximately 15 minutes, until skin is charred and blistered. Rotating during the roasting process. Place the roasted pepper in a bowl and cover tightly with plastic wrap and allow to stand for 10 minutes.

Remove the pepper from the bowl and remove the skin, stem and seeds. Finely chop the pepper. In a food processor, combine the chile, mayonnaise, garlic, and lime juice and process until the mixture is smooth. Season, to taste with salt and pepper.

Recipe source: Barely adapted from Ezra Pound Cake who adapted it from Emril Lagasse’s “Emeril at the Grill”

Prosciutto, Goat Cheese and Jalapeno Pizza

July 11, 2012 by Lynsey 1 Comment

I’ve shared with you my love for pizza many, many times. And now I am expressing my love for this wonderful dish yet again. I love, love, love pizza. It’s a blank canvas that is just waiting to painted with a variety of sauces and toppings; traditional, maybe even toppings that are a bit out of the norm and yes, even toppings of the sweet variety. Your imigination is the limit!

As much as I love traditionally topped pizzas, I’m always up for trying pizzas with unique toppings and flavor combinations. I also enjoy finding inspiration from other recipes and using that inspiration for topping options. These particular pizza toppings remind me of an “upscale” jalapeno popper; peppers, cheese and a little meat. Wow, doesn’t that sound amazing?

I couldn’t assemble this pizza fast enough. From the first time I layed eyes on it on Erin’s blog I knew I had to make it. My excitement was shared equally by Spencer, as well. As soon as I told him about this pizza he quickly and immediately asked, “So, when are we having it?” I used the same whole wheat crust that I used with this pizza; it’s full of flavor and lends a little more heartiness to the meal. I also used fresh jalapenos from our garden and fresh tomatoes to make the marinara sauce; did I mention I love summer and all the fresh veggies?!? The flavors of this pizza married together perfectly; sweet, salty, tangy, buttery and slightly sweet. It was love at first bite! Excuse the corn-y-ness, but it really was. It didn’t take long for this pizza to be completely devoured. And at the end, Spencer was asking when we would be having it again! Yes folks, it’s that good! Be sure to put this on your menu for your next pizza night!

Proscuitto, Goat Cheese and Jalapeno Pizza

Ingredients:

Pizza dough (homemade or store bought)
Olive oil
1/4 Cup marinara (homemade or store bought)
1/3 Cup mozzerella cheese, shredded
1/4 Cup provolone cheese, shredded
2 Fresh jalapenos, sliced*
1/4 Cup (2oz) crumbled goat cheese
3 oz prosciutto, sliced or roughly torn apart*
Salt and fresh cracked black pepper, to taste
Freshly grated parmesan cheese, to taste
Red pepper flakes, optional
Honey, optional

Directions:

Preheat oven to 450. If using a pizza stone, place in oven to preheat as well.

Place pizza dough on a floured surface and gently stretch and roll to desired size and shape. I formed a rectangle for a more rustic feel. Sprinkle pizza stone with cornmeal and place streched dough on stone. Lighlty drizzle the dough with olive oi and place in oven and allow to bake for 3 minutes.

Remove the dough from the oven and spread marinara equally over the dough. Top the marinara with part of the mozzerella, part of the provolone, followed by a portion of the sliced jalapenos and the prosciutto. Add the remaining mozzerella and provolone and layer the remaining jalapenos and prosciutto. Top with goat cheese and sprinkle with salt, freshly crack black pepper and red pepper flakes. Lightly drizzle with honey, if desired. Return to the oven for an additional 12-15 minutes, until the cheese has melted and is golden. Allow to cool for 1-2 minutes before slicing. Slice the slightly cooled pizza, top with freshly grated parmesan if desired and enjoy!

*To reduce the heat of the jalapenos remove the stems by cutting the top of the pepper and soak in a bowl of ice water for 2 hours before using. To reduce the heat even more, remove the seeds before soaking in water.

* Pancetta can be used interchangably with the proscuitto.

Recipe source: barely adapted from Erin’s Food Files

White Chicken Enchiladas

June 6, 2012 by Lynsey 2 Comments

I honestly think I could eat Mexican food on a daily basis. I love it! The chips. Salsa. Cheese dip. Wonderfully seasoned food. What’s not to love? We probably have Mexican food at least once a week; whether we go out or I cook, we do enjoy this cuisine on a weekly basis. I could honestly make a meal out of the chips and salsa alone, but I know Spencer needs something a little more substantial than that. For our weekly Mexican food fix, I decided to make these white chicken enchiladas.

I was so excited about these! Delicious flour tortillas stuffed with a creamy, flavorful and cheesy chicken mixture. That mixture is then topped with a cheese sauce and baked till bubbly and golden brown. Doesn’t that sound amazing? Even better; these were a cinch to put together. You can most certainly use chicken that you’ve prepared at home, that’s what I did, but you can also use a rotisserie chicken to cut down on the prep and cooking time. A quick saute of onions and garlic is all it takes before mixing all the ingredients together and stuffing your flour tortillas. Next up; melt some butter and mix in flour then milk and stir in cheese for that perfeclty creamy, cheesy topping sauce. These enchiladas were more on the mild side since I did want Tucker to be able to enjoy them but you could definitely spice them up by adding jalapenos and maybe even a dash or two of chili powder. Either way I know you will enjoy these, they have quickly become a favorite in our house. Serve with refried beans and rice and you have the perfect meal!

White Chicken Enchiladas

Ingredients:

For the enchiladas-
1/2 Cup Greek yogurt
1/2 Tsp cumin
1/2 Medium onion, chopped
1 Clove garlic, minced
1 Tsp olive oil
1 Can chopped green chiles
1/2 Cup pepper jack or monterey cheddar, shredded
1 1/2 Cups cooked chicken, roughly chopped (rotisserie or cooked at home)
Salt and pepper, to taste
6-7 Small flour tortillas

For the sauce-
1 Tbsp butter
2 Tbsp flour
1/2 Cup milk
1 Cup shredded monterey jack cheese
Salt and pepper, to taste

To serve-
Seeded, chopped tomatoes
Scallions
Sour Cream
Parsley
Cilantro
Salsa

Directions:

For the enchiladas-
Preheat oven to 350. Lightly spray a shallow, 2 quart baking dish with non-stick cooking spray and set aside.

Place a medium pan over medium heat. Add oil along with onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragarent, about 30 seconds. Remove pan from heat and set aside.

Meanwhile, combine Greek yogurt, cumin, and green chiles in a bowl and stir to combine. Add the cooled onions and garlic, along with the shredded cheese and chicken and stirl until combined. Taste and adjust seasonings, if needed. Place a scant 1/4 cup in each tortilla and roll up. Place the filled enchiladas in the prepared baking dish; repeat process with remaining ingredients.

Place butter in a small saucepan and place over low-medium heat. Once butter has melted and the flour and stir until a paste has formed. While continuously stirring, slowly stream in the milk and bring to a simmer. Allow ingredients to simmer until thickened, stirring occassionally, about 2-3 minutes. Remove from heat and season with salt and pepper. Add cheese and stir until cheese has melted. Spoon the mixture over the prepared enchiladas. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 5-10 minutes.

Sprinkle with desired toppings and enjoy.

Recipe source: A Lynsey Original

BLT Pasta

May 23, 2012 by Lynsey 1 Comment

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

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

BLT Pasta

Ingredients:

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

Directions:

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

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

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

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

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

Recipe source: adapted from Food Network Magazine

Spicy Sausage Casserole

May 17, 2012 by Lynsey 1 Comment

If you were to write a play by play of your weeknight routine what would it look like? Here’s a glimpse into my typical routine, it can get quite hectic. After work I trudge through rush hour traffic, pick up my cute little man, then tolerate more rush hour traffic and finally make my way to my house. Once I get home the race is on; it’s time to play, prepare supper, feed my family, get Tucker ready for bed, relax for a minute (maybe) and then get myself in bed. Can you relate?

If your weeknights are anything like mine then I know you appreciate meals that can be prepared and on the table in about 30 minutes. Well, this meal definitely delivers and I love it for many reasons. It’s a one-pot meal, so there’s not a ton of dishes to clean up. That fact alone is probably enough to sell it to some of you! It tastes good, it’s packed full of flavor and, the best part, it really is on the table in 20-30 minutes.

This tasty little dish is incredibly easy to put together. Even better, it consists of ingredients that you probably already have on hand! This meal starts out by cooking the sausage and onions, next the garlic is added along with the liquids and pasta. The pasta cooks right along with the meat, in the same pan, after the pasta is done, part of the cheese is stirred into the mixture to coat all of the ingredients. The remaining cheese is then sprinkled over the top and the entire dish is placed in the broiler to make the cheese all nice, golden and bubbly. Then your done! Enjoy this incredibly creamy, slightly spicy, and delicious dish. Then look at the clock, notice how early it is? Enjoy some more time with your family! This meal has quickly become a favorite for my family and I’m sure it will be with yours, as well.
Spicy Sausage Casserole

Ingredients:

1 Tbsp olive oil
1 Pound smoked turkey sausage
1/2 Large onion, diced
2 Cloves garlic, minced
2 Cups low-sodium chicken broth
1 (10oz) can Rotel
1/2 Cup milk
8 oz penne pasta, or small
Salt and pepper, to taste
1 Cup shredded Monterey Jack cheese
1/3 Cup scallions, thinly sliced

Directions:

Slice smoked sausage, making slices 1/4 inch thick. Set aside.

Place a large, oven-safe skillet over medium heat. Add the olive oil, along with sausage and onions and cook until onions are translucent and sausage has begun to brown, about 4-5 minutes. Add garlic and cook until fragarent, an additional 30 seconds.

Add the tomatoes, chicken broth, rotel, and cream and stir to combine. Add the pasta and stir, season with salt and pepper and bring the mixture to a boil. Cover the pasta mixture and reduce to a simmer, medium-low heat. Allow mixture to simmer until pasta is tender, about 15 minutes.

Meanwhile, preheat broiler.

Remove skillet from heat and add half of the cheese, stir to melt. Top with remaining cheese and sprinkle with sliced scallions. Place pasta dish under broiler until cheese is melted, golden and bubbly. Serve.

Recipe source: America’s Test Kitchen, The Best Simple Recipes via Kevin and Amanda

Bean and Cheese Burritos

May 15, 2012 by Lynsey Leave a Comment

When I was younger my Grandma would always have an afternoon snack of some sort ready for me once I got out of school. One of my favorites was bean burritos. It was pure goodness with creamy beans and gobs of cheese. It’s been quite some time since I prepared one of those bean burritos for myself but they still hold a special place in my heart. When I came across this recipe for bean burritos on Josie’s blog all those memories of that wonderful afternoon snack rushed back. Her description of her bean burritos sounded exactly like the one’s my Grandma had made me countless times. It didn’t take long at all to determine that I ~~needed~~ HAD to make these very soon! Once I discovered them I actually put the on the menu for the next week.

All I can say is WOW! These burritos hit the spot and were so good. The beans are cooked down; creating a thick yet creamy base. The jalapenos and their juices added a lot of flavor and a nice amount of heat to the dish. The cumin added a smoky undertone and melded well with the rest of the spices and flavors. Once all the ingredients are cooked they are then stirred together and tons of cheesy goodness is added to create an even creamier filling for these burritos. Once assembled they are topped with more cheese then placed in the oven to heat everything through and to create a cheesy layer over the top of the these creamy burritos.

This meal is delicious and simple to throw together making it perfect for the weeknight. It’s also a vegetarian meal which is perfect for us, since I am constantly trying to incorporate more meatless meals into our menu. It’s completely satisifying and fulfilling and the perfect comfort food. I promise you can’t go wrong with these. Who doesn’t like bean and cheese burritos, topped with more cheese? To make this meal somewhat “healthy” I topped the burritos with fresh, chopped tomatoes, scallions and cilantro. Not only adding a few vegetables but also a splash of color!

Bean and Cheese Burritos

Ingredients:

2 Tsp vegetable or olive oil
1 Medium onion, finely diced
1-2 Tbsp pickled jalapenos, chopped
1 Tbsp chili powder
1 Tsp cumin
Salt and pepper, to taste
2 (15oz) cans pinto beans, undrained
1-2 Tbsp jalapeno pickling liquid (depending on heat tolerance)
1 (4oz) can diced green chiles, drained
1/2 Cup salsa
1/2 Cup fresh cilantro, chopped
1 Cup shredded cheddar cheese
1 Cup shredded pepperjack cheese
12 (6inch) flour tortillas

To serve:
1 Cup tomatoes, seeded and diced
2-3 Scallions, minced
Sour cream
Salsa

Directions:

Preheat oven to 375. Lightly spray a 9×13 pan with non-stick cooking spray and set aside.

Place both cheeses in a bowl and toss to combine. Set aside.

Place a large skillet over medium heat, add oil and allow oil to get hot. Add onion to the heated oil, allow to cook stirring frequently. Once onions are translucent, about 5-6 minutes, add the jalapenos, chili powder, cumin and salt and pepper and stir to combine. Cook an additional 1-2 minutes.

Add the undrained beans, along with the diced chiles to the onion mixture and bring to a boil. Once mixture has come to a boil reduce to a simmer and add pickling liquid and salsa and allow to cook until thickened. Once the mixture has thickened, remove from heat and use a potato masher (or the back of a wide spoon) to mash the beans until desired consistency is achieved. Taste the mixture and adjust seasonings accordingly. Add the cilantro and stir to combine. Add half of the cheese mixture to the beans and stir until melted.

Place a scant 1/3 cup of the bean mixture into each tortilla and roll up. Place the filled burrito in the prepared baking dish. Repeat the process with remaining ingredients. Once all burritos are filled, sprinkle with remaining cheese. Cover the pan with foil and bake for 15 minutes. Remove foil and continue cooking for 5-10 minutes, until the cheese has melted. Remove from oven and allow to cool for 10 minutes. Sprinkle desired toppings over the burritos and serve.

Recipe source: Pink-Parsley

Homemade Blue Cheese Dressing

May 10, 2012 by Lynsey 2 Comments

I am a ranch girl through and through; but lately I’ve been enjoying blue cheese dressing as my dip of choice when I have hot wings. I’m slowly growing to enjoy it on certain salads, as well. I have noticed a pattern with bottled dressings versus homemade or those enjoyed in a restaurant; I just really don’t care for bottled dressings. I’m not sure what it is about those bottled dressings but they just lose something; I’m guessing it’s the added preservatives to expand the shelf life that make the difference? Again, just guessing but that’s what I’m going with! So, since I’m not a fan of most bottled dressings I make my own at home. And, since my palate has matured and I enjoy blue cheese not only in various dishes but as a dressing I thought it was about time to make my own blue cheese dressing.

I enjoy making my own dressings because you control the ingredients that go into each and every dish from appetizers, to main courses, and even the condiments. Another perk to making your own sauces, dips and dressings is they can be adapted and adjusted to fit your specific liking. You can’t beat that! Another thing I’ve discovered since making my own sauces and such is that it doesn’t take long at all and most of the time they consist of simple ingredients that can usually be found right in your pantry.

I can’t tell you how much I enjoyed this blue cheese dressing. It is full of a variety of flavors, it’s creamy and rich and full of blue cheese crumbles. This dressing is so simple to make and can be prepared within a matter of minutes. While it can be enjoyed immediately, it is definitely one of those things that is better after sitting a while. Allowing this dressing to sit a few hours or overnight allows the flavors to enhance and really meld together, making this incredible dressing that much better. I think this is my new favorite blue cheese dressing recipe. The lemon juice adds a slight tartness while the comlexity of the worcestershire adds a variety of flavors that only it can deliver. The added sugar isn’t too much but adds a slight sweetness, while the chives add a wonderful earthy, onion flavor. The spice for the fresh cracked pepper adds another depth of flavor to this dressing. If you’re a blue cheese fan, this is the dressing for you! If you’re not sure about it or haven’t found a bottled dressing that’s for you, then look no further. I know it’s not bottled but it’s well worth the (little) effort to make this delicious dressing. Use it on your next salad, as a vegetable dip or a delicious way to cool down those delicious hot wings!

Homemade Blue Cheese Dressing

Ingredients:

1/4 Cup mayonnaise
1/2 Cup Greek yogurt
1 Tbsp milk
1 Tbsp lemon juice
1/4 Tsp Worcestershire Sauce
1/2 Tsp sugar
1/4 Tsp salt
1/4 Tsp fresh cracked pepper
1 Small garlic clove, minced
2 Tbsp fresh chives, chopped
1/2 Cup (2oz) crumbled blue cheese

Directions:

In a small bowl combine mayonnaise, greek yogurt, and milk and stir until smooth. Add the lemon juice, worcestershire, sugar, salt, pepper, garlic and chives and stir to combine. Fold in the blue cheese.

Transfer to a container with a tight fitting lid and store in refrigerator until ready to serve. Stir before serving.

Recipe source: a combination of recipes My Baking Addiction, Cooking Light, and A Cook at Heart

Jalapeno-Cream Cheese Rice

May 7, 2012 by Lynsey 5 Comments

I am so excited to share this recipe with you! This particular recipe has been a long time coming. I know, I know, you’re thinking a little rice, cheese and few other ingredients; what’s so special about that? Well, it’s so special because it’s so delicious. I was first introduced to this side when I visited a local restaurant and had their shrimp enchiladas that was paired with garlic-jalapeno black beans and this deliciously rich, creamy and cheesy jalapeno-cream cheese rice.

This rice is simple yet delicious and pairs wonderfully with various entrees. It starts out by combing cooked rice, cream cheese, sour cream, and diced jalapenos and mixing until incorporated. The rice is then evenly spread in a baking dish, topped with shredded cheese and baked to achieve a creamy, yet slightly crunchy dish. The rice is perfectly creamy, with a hint of spice from the jalapenos, and slighty tangy from the cream cheese and sour cream. The cheese is rich, sharp and ooey gooey satisfaction. We’ve enjoyed this as a side with multiple Mexican inspired meals and it has quickly become a household favorite. I know once you try this it will become a favorite in your house, as well!

Jalapeno-Cream Cheese Rice

Ingredients:

1 Cup rice
4 oz cream cheese, room temperature
1/2 Cup sour cream
2-3 Tbsp pickled jalepeno slices, diced
1-2 Tbsp pickling juice from the pickled jalapenos
1/2-3/4 Cup colby jack cheese

Directions:

Cook rice according to package directions.

Preheat oven to 350. Lightly spray a shallow 2 quart casserole dish with non-stick cooking spray.

Combine cooked rice, cream cheese, sour cream, diced jalapenos, and 1 tablespoon pickling juice. Taste, add more pickling juice, if desired. Spread evenly in prepared baking dish. Top with shredded cheese and bake for 15-20 minutes, until cheese is melted and slightly bubbly. Remove from oven, allow to cool for 5 minutes then serve.

Recipe source: inspired by Trio’s Restaurant

Don’t Miss a Thing!

Cheese

Footer

Don’t Miss a Thing!