Don’t Miss a Thing!

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

Lynsey Lou's

Enjoying Life One Bite at a Time!

Condiments

SRC: 3 Ingredient Nutella

by 10 Comments

For the November installment of the secret recipe club swap I was assigned Deanna’s blog, The Mommy Bowl.  Deanna is a cereal lover turned gluten-free.  While this is a challenge in and of itself, she’s also determined to serve her family delicious and tasty gluten-free meals and treats.

After looking through numerous recipes on her blog, I finally decided on 3 ingredient  Nutella.  As if this stuff weren’t addicting enough from the store, I know have the means to make it for myself at home.  Any time I want.  How dangerous is that?  I love Nutella and I’m slightly obsessed with it.  Over the years I have used much self-control and tried to limit my intake of this heavenly chocolate spread and I must say, I’ve done quite well.  Well, now that I’ve discovered this recipe I can make it myself anytime I want.  It’s slightly easier to practice self-control when I have to get in the car, go to the store and buy a jar when I have a craving.  Now my control and discipline is going to be tried even more so now that I have the recipe.  One plus with the homemade stuff is that I can control the quality of the ingredients which means I can make it slightly more healthy than the stuff I could buy in the store.

If you’re as addicted to this stuff as I am, then you’ll definitely need to give this recipe a try.  I promise you won’t be disappointed! 

3 Ingredient Nutella

Ingredients:

1 1/2 Cups Hazelnuts
1 1/2 Tbsp unsweetened cocoa powder
2 Tbsp honey
*A splash of milk, if needed
Directions:

Preheat oven to 350.

Evenly spread halzenuts on a rimmed baking sheet.  Place pan in preheated oven and bake for about 10 minutes, until lightly brown and toasted.  After the hazelnuts are toasted, remove from oven and transfer to a clean dish towel.  Rub vigorously to remove the skin.

Transfer clean, skin-free nuts to a food processor.  Process until a hazelnut butter begins to form, about 7-10 minutes.  Transfer hazelnut butter into a medium bowl.  Add the cocoa powder and honey and stir to combine.  If mixture is a little too thick, add a spash of milk.  Transfer to glass jars and seal. 

Recipe source: adapted from The Mommy Bowl

Homemade Marshmallow Creme

by 1 Comment

There are staples I keep on hand at all times; I have my cooking staples and my baking staples.  Since I am a fan or s’mores and marshmallows, one of my baking staples is a jar (or 2) of marshmallow creme (fluff).  It is rare that I don’t have a jar on hand, but there have been a few times where I have been without one of my beloved staples.  So what do you do when you want marhmallow-y goodness and you have no marshmallow creme?  Make your own!

Did you know you could make your own marshmallow creme?  Well, I did…but I didn’t.  I’ve gone through the steps of making the creme before, but it was just part of a process to get to point B.  The process is incredibly simple and takes hardly anytime to put together.  The next time you have a hankering for s’more brownies, s’more cookies, or maybe even some fluffernutter sandwiches whip up a batch of this marshmallow creme and bake away!

Homemade Marshmallow Creme

Ingredients:

3/4 Cups sugar
1/2 Cup corn syrup
1/4 Cup water
Pinch salt
2 Large egg whites, room temperature
1/4 Tsp cream of tartar
1 1/2 Tsp vanilla extract

Directions:

In a small saucpan combine sugar, corn syrup, water, and salt and place over medium-high heat.  Carefully attach a candy thermometer on the side of the pan.  Heat, stirring occassionally, until the temperature on the candy thermometer reads 240 F.

Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.  When the temperature of the sugar mixture approaches it’s endpoint begin whipping the egg whites on medium-high until soft peaks begin to form.  Once the peaks begin to form, reduce speed to low.

Once the temperature of the sugar mixture reaches 240 F, immediately remove from heat.  Slowly and carefully pour the syrup, in a steady stream down the side of the mixing bowl until it’s completely incorporated.*

Once all of the syrup has been incorporated, increase the mixing speed to high and whip until stiff, glossy peaks form and the mixture has cooled significantly, about 6-7 minutes.  Add the vanilla and beat an additional 2 minutes.  Use immediately or store in an airtight container and refrigerate for upto 2 weeks.

*Make sure the syrup is incorporated slowly to ensure the egg whites don’t cook during the mixing process.

Recipe source:  Marshmallow Madness by Shauna Server

SRC: Pico De Gallo (And a giveaway)-Closed

by 35 Comments

By now I’m sure you’re aware of my fondness of any and all Mexican food.  As much as I enjoy my entree, I honestly enjoy the cheese dip, salsa, pico de gallo and chips just as much.  I could probably make a meal out of all those alone.  I do try to refrain myself, at least a little, so I can enjoy my meal and not leave the restaurant completely miserable!  Unfortunately, I fail at that goal more times than not.  Ha!
Pico de gallo is one of my all time favorite dips, and it’s perfect for summer.  I love making this dip in the summer because I’m able to use fresh vegetables and herbs from my garden.  There’s nothing much better than walking out to the garden and getting a few tomatoes, jalapenos, onions and chopping some fresh cilantro and coming in and making a fresh batch of pico.  I love it!  It’s so easy to put together too, and it’s one of those that develops more flavor the longer it sits.  Pico is also perfect for this hot weather that has come upon us; no cooking required and this dip can be enjoyed cold or at room temperature. 
As I stated before, I’ve enjoyed this several times but for some reason or another this simple yet delicious dip hasn’t made it to the ol’ blog.  Well, the wait is over!  Thanks to this round of the secret recipe club, I’m finally making this delicious dip to share with you.  For this month’s swap I was given Nicole’s blog, I Am Honey Bee.  Nicole’s blog features not only food, but crafts and round-ups of her week and different activities she’s enjoy.  She has a fun personality and her blog truly showcases that.  She has a great selection of recipes, making it difficult to choose just one.  I finally settled on the pico since I had a craving for it and some fresh veggies to use!

Pico de Gallo

Ingredients:

4 Large tomatoes, seeded and chopped
1/2 Large red onion, finely diced
1-2 Cloves garlic, minced
1 Jalapeno, seeded and diced
1/2 Cup fresh cilantro, chopped
Juice of half a lime, more as needed
Salt and pepper, to taste

Directions:

Combine the tomatoes, onion, garlic, and jalapeno in a bowl and stir to combine.  Add the cilantro and lime juice and toss.  Once ingredients are incorporated, season with salt and pepper and stir.  Taste, adjust seasonings as needed and serve or cover and refrigerate until ready to serve.

Recipe source: I Am Honey Bee

Now, on to the giveaway.  The next thing up for grabs for my blog’s birthday is a double mezzaluna with chopping block.

 Image from Amazon
   

I absolutely love my mezzaluna.  It’s perfect for finely chopping all those fresh herbs, that are typically difficult to cut using a plain cutting board and knife.  The custom bowled cutting board makes it incredibly easy to perfect cut and mince herbs and various other items.  What I love about this particular mezzaluna is it is stored directly in the cutting board; keeping the set together and the blade covered for safety.

To enter:
*Please leave a comment on this post stating:
“What your favorite summer dip is?”


*US residents only, please. Sorry for all of those overseas readers, I still love ya!


For additional entries:


*Subscribe to Lynsey Lou’s via RSS or email. Return to this post and leave a comment and tell me you subscribed by leaving another comment.


*Become a fan of Lynsey Lou’s on facebook. Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment. If you are already a fan then leave a comment telling me you’re already a fan.


*Share this giveaway on facebook. Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.


The fine print:
*You can earn a total of 4 entries.
*All entries must be received by midnight on Saturday, June 30.
*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to check out yesterday’s giveaway and enter to win a Silpat baking mat.


Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Homemade Blue Cheese Dressing

by 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

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

by 1 Comment

Salads have to be one of my favorite foods.  First, and foremost, they are delicious.  They are light, healthy and can be topped and adorned to fit any taste.  Even the tastes of the pickiest eaters.  They can even quench the hunger of those “meat and potatoes” guys, aka my husband.  Although, I can have a salad filled with plenty of vegetables, and sometimes, fruit, Spencer needs a little more heartiness to bed of veggies.  So to give him the same healthy benefits of a salad with a little more heartiness, we’ll typically add a grilled chicken breast. 
We have been on quite the salad kick lately, and each salad has been out of this world.  Now that I am incorporating more salads in our weekly menu, I and finding more and more recipes that are an intruiging mixture of flavor combination and textures.  My archive of salad recipes is rapidly growing and I now have a plethora of recipes I can’t wait to try.  This recipe is one of the first recipes I came across that really wowed me.  Chunks of fresh fruit and vegetables, which is right of my alley, topped with a seasoned, grilled chicken breast which is perfect for Spencer.

This salad starts out with chicken that is flattened to desired thinness; seasoned and then grilled to perfection.  The dressing is a combination of fresh pineapple, pepper, garlic, orange juice and vinegar and is blended to create a beautifully vibrant and flavorful dressing.  This dressing hits all notes; sweet, spicy, tangy and savory.  The vegetables and remaining pineapple are given a light toss in this delicious dressing to make sure every ingredient is evenly coated.  Once plated the chicken is then placed on a bed of lettuce and given an additional drizzle of the perfectly sweet and spicy dressing.  This salad has something for everyone and is sure to be a crowd pleaser.  This salad is perfect for utilizing all the fresh fruits and vegetables summer has to offer.  It’s also perfect for a hot, summer day.  Plus, all the vibrant colors make for one beautifully plated meal! 
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients:

1 Pound boneless, skinless chicken breast
1 tsp chili powder
1/2 Tsp salt
1/2 Tsp pepper
1 1/4 Cups fresh pineapple, cubed (about 8 oz) and divided
3 Tbsp fresh cilantro, finely chopped
2 Tbsp orange juice
4 Tsp apple cider vinegar
1/2 Serrano pepper, seeded and diced
1 Large garlic clove, minced
1/4 Cup extra virgin olive oil
2/3 Cup red bell pepper, thinly sliced
1/2 Cup sliced red onion, thinly sliced
1 (5oz) package baby spinach (about 8 cups)
Non-stick cooking spray

Directions:

Preheat grill pan over medium heat.  Place chicken between 2 pieces plastic wrap and lightly pound with a meat tenderizer or heavy pan.  Season chicken with salt, pepper and chili powder.  Spray heated grill pan with non-stick cooking spray, place chicken on the hot pan.  Cook chicken 3-5 minutes per side, until cooked through.  Once thoroughly cooked, set aside.

Combine half of the pineapple, cilantro, orange juice, cider vinegar, serrano pepper, and garlic in a blender or food processor.  Pulse until mixture is combined and smooth.  With blender, or food processor, on slowly stream in the olive oil until combined and blended.

Cut, diagonally, across the grain into thin pieces.  Place the remaining pineapple, red onion, bell pepper, and spinach in a large bowl.  Drizzle with 3/4 cup of the dressing and toss to coat.  Divide evenly among 4 plates, top with equal amounts of sliced chicken.  Drizzle the salad evenly with the remaining dressing.

Recipe source: slightly adapted from Cooking Light, July 2010

Roasted Tomatillo, Onion, and Poblano Guacomole

by 1 Comment

I am a condiment girl.  I love dips, sauces and dressing.  Honestly, I could very easily make a meal out of salsa, cheese dip and guacomole.  There is just something completely satisfying and delicious about that tasty trio.  Since I’m such a huge fan of condiments and dips, it’s no surprise that I can never get enough guacomole.  I love trying new variations of this classic dip, previously I made goat cheese and roasted poblano guacomole and it was amazing!  When we had tacos a few nights ago I wanted to make guacomole as a side but I wanted to give it a little twist, so I decided to roast some of the vegetables before combining all the ingredients.

This dip starts out by roasting tomatillos, white onion and a poblano pepper.  I love the deep rich flavor that is achieved by roasting the vegetables.  It adds a nice smokiness to the overall flavor of the dip.  The cilantro helps add a bright earthy flavor to the dip, while the lime lends brightness and slight tartness to the dip.  Fresh, grape tomatoes not only add a bright splash of color but a refreshing burst of flavor to this already refreshing dip, making this a dip that will not only be addicting but a a crowd pleaser!

Roasted Tomatillo, Onion, and Poblano Guacomole

Ingredients:

4 Avocados
3 Small tomatillos
1 Poblano pepper
1/2 White onion
1/4 Cup grape tomatoes, quartered
1 1/2 Tbsp fresh squeezed lime juice
3 Tbsp cilantro
1/4 Tsp garlic powder
1/8 Tsp cumin
Salt and pepper, to taste
Dash of hot sauce

Directions:

Heat broiler.

Line a baking sheet with aluminum foil and spray with cooking spray.  Cut the poblano pepper in half and remove the seeds, place cut side down on baking sheet.  Thickly slice half a white onion and place on baking sheet.  Remove husks from tomatillos, cut in half and place on baking sheet.  Place baking sheet under broiler and allow to cook until skin on pepper is blistered and onions are slightly brown.  Remove from broiler and allow to cool slightly.

Place avocados, cilantro, roasted pepper, onion, and tomatillos in a food processor and pulse until mixture combines, about 8-10 quick pulses.  Season with garlic powder, cumin, salt and pepper, hot sauce and lime juice and pulse an additional 5-7 times, until mixture is smooth and seasoning is incorporated.  Refrigerate until ready to serve.

Recipe source:  Inspired by Goat cheese and roasted poblano guacomole

Homemade Taco Seasoning

by Leave a Comment

Tacos are a house favorite in my house.  Tacos, seem to be a popular staple in many peoples menus.  It makes sense.  They are tasty.  Incredibly easy.  Pretty healthy…hey…I said pretty healthy, not completely healthy. And let’s not forget fun.  There are those times where I get a a craving for tacos, not just any kind of taco, but homemade tacos.  There’s nothing special about my homemade tacos, but they are different than the kind you get from the fast food joints.  Once I sink my teeth into that taco I begin to float on cloud 9.  What can I say?  I love them.      

Now cravings have a funny way of coming on and they don’t care if your pantry is stocked with all the necassary items to quench your craving or not.  And that’s just what happened to me when I got an unwavering craving for tacos.  Assuming I had everything on hand, I started browning the meat like normal.  When the time came to add the seasoning, there wasn’t a packet to be found.  After quickly “googling” taco seasoning I came across a plethora of taoc seasoning recipes.  I looked over the ingredient list, then checked my pantry and discovered I had everything I needed to make homemade taco seasoning.  After throwing the seasoning together, with very little effort, I quickly finished making my tacos and then quenched my craving!

This seasoning can be thrown together with little to no effort.  Every ingredient in this recipe is a staple in my pantry, and probably is in yours, as well.  I promise it tastes every bit as good as the seasoning in those little packets; and it’s preservative free! 
 
Homemade Taco Seasoning

Ingredients:

4 Tbsp chili powder
3 Tbsp plus 1 tsp paprika
3 Tbsp ground cumin
1 1/2 Tbsp onion powder
1 1/2 Tsp garlic powder
1/4 Tsp cayenne pepper
1 Tsp black pepper
1/2 Tsp sea salt

Directions:

In a medium bowl combine chili powder, paprika, ground cumin, onion powder, garlic powder, cayenne pepper, pepper and salt and stir to combine.  Store in an airtight container until ready to use. 

To prepare taco meat: use 2 heaping tablespoons of seasoning and 1 cup of water for 1 pound of ground meat.  Allow mixture to simmer until liquid is almost completely gone.

Recipe source:  slightly adapted from Use Real Butter, originally from Mex Recipes

→