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Lynsey Lou's

Enjoying Life One Bite at a Time!

Fruit

Overnight Cinnamon Brown Sugar Oatmeal

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 My little guy loves oatmeal.  Heck, my whole family enjoys it. Creamy, warm oats combined with endless options of mix-ins; brown sugar, cinnamon, fruit.  The options are endless.

I’ve always heard that soaking oats for at least a few hours and even overnight allows the oat to soak up that liquid and become more plump and fluffy.  Which in turn yields an amazing bowl of oatmeal.  I guess there is some truth to that statement, especially since overnight oatmeal has really taken off.

There are countless recipes floating around for all types of overnight oatmeal; from basic to ones with all kinds of add-ins.  The options are truly endless.

Another plus to these oats is the work is done the night before, leaving less to be done on those hectic weekday mornings.

The basic recipe to these oats is 1 to 1, equal amounts of liquid to oats.  Then once you’ve got your base the add-ins come in.  Basically throw in whatever flavor combo you want, stir, cover and refrigerate overnight.  In the morning, remove from the fridge and enjoy.

These oats can be eaten cold or heated for a few seconds in the microwave.  Put them in small mason jars and they can be easily transported to work or the kids can eat them in the car if it’s a rushed morning.

Overnight Cinnamon Brown Sugar Oatmeal

Ingredients:


1/3 Cup rolled oats
1/3 Cup milk (regular, coconut, almond)
Pinch of salt
1/2 Tsp cinnamon
3 Tsp brown sugar

For topping-
Blueberries
Chopped apples
Dried cranberries
Sliced almonds

Directions:


Combine oats, milk, salt, cinnamon and brown sugar in a jar.  Place the top of the jar and shake to combine ingredients.  Place in the refrigerator overnight.

The next morning remove from fridge, pop in the microwave for a few seconds and heat if desired.  Add mix-ins and enjoy.

Recipe source: A Lynsey Original

Chicken Salad

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Chicken salad is one of my favorites.  It’s great on sandwiches, crackers, lettuce wraps, and even by the spoonfuls.  It’s easy to make and can be made in bulk to last a few days or a week…depending on how much you eat in one sitting!

It’s one of those things that’s a blank canvas and can be customized by adding as many different ingredients are as few as you like.  Grab a rotisserie chicken at the store, boil your own or use leftover grilled chicken.  The options are endless.

I’ve had a lot of chicken salads and I have enjoyed them all, but I’d have to say one of my favorite versions is simple.  A little mayonnaise, sour cream, celery, shredded chicken, and grapes.  That’s it.

The mayonnaise gives it creaminess, the sour cream adds a little tang, the grapes add sweetness and celery adds a nice crunch.

It can be thrown together in very quickly, made ahead of time and it’s one of those things that gets better as it sits.  It’s great for snacking, entertaining and for weekday lunches.

I love it on croissants with a little lettuce, it’s also great in pitas, lettuce wraps, sweet bread or even on crackers.  

Chicken Salad

Ingredients:


2 Cups chicken, cooked and shredded
1/3 Cup sour cream
1/3 Cup mayonnaise or Greek Yogurt
1/2 Tsp garlic powder
1 1/2 Cups grapes, cut in half
1 Stalk celery, chopped
Salt and pepper, to taste

Directions:


Combine sour cream, mayonnaise, and garlic powder in a bowl and mix to combine.  Add the chicken, grapes and celery and gently stir to incorporate.  Season with salt and pepper.

Serve on croissants, in lettuce cups or with crackers.

Recipe source: barely adapted from Favorite Family Recipes

Pineapple Mango Milkshake

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 So, I couldn’t let #nationalicecreammonth go by without sharing a cool, delicious and refreshing treat with you guys.

I am beyond excited about this milkshake.  Five ingredients and a couple of minutes is all you need for this pineapple mango milkshake.

I am a huge fan of milkshakes, especially during these warmer months.  There’s truly nothing better than slurping up all that sweet, creamy goodness on a hot summer day.

While I typically go for milkshakes that include cookies, chocolate and/or peanut butter, lately I’ve had a hankering for more fruity flavors.  Like one of my favorite childhood treats; orange creamsicle.  There’s something truly magical about the combination of tangy orange and creamy vanilla ice cream.

So, I’ve taken inspiration from my childhood favorite and combined them with ingredients I had on hand to create this pineapple mango milkshake.  Tart pineapple, sweet mango and creamy vanilla ice cream come together to create a thick and oh-so-yummy milkshake.

I always have frozen fruit on hand for smoothies, so I used some frozen stuff for this shake.  But you could use fresh if you happen to have it on hand.  You can also customize this shake using whatever fruits you may have on hand.

It comes together so quickly.  The fruit takes a quick trip through the blender to make a puree, then the ice cream and milk is added and another blend incorporates them all together.  Viola, that’s it and then your ready to sip pure goodness on an oh-so-hot summer day.


Pineapple Mango Milkshake

Ingredients:


3/4 Cup chopped mango and pineapple
2 Tsp sugar
2 Tsp water (if fruit is frozen)
1/4 Cup milk
1 1/2 Scoops vanilla ice cream

Directions:


Place fruit, sugar and water in a blender and blend until the fruit is pureed.  Add the milk and ice cream and blend until smooth and combined.  Pour in a glass, top with whipped cream and garnish with fruit.

Recipe source: A Lynsey Original

Blueberry Moscow Mule

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So, lately it seems like all the other cocktails I have shaken up and been oh-so-eager to share with you all have taken a backseat since I started mojito Mondays.  I love my mojitos and I’m loving the series this summer, but I have another cocktail that has been screaming at me lately and I just can’t wait any longer to share it with you all.

Aside from my beloved mojito, the mule is right up there on my list of faves.  It’s an effortless cocktail the comes together in about a minute, is refreshing and served in a copper mug.  I mean, honestly, how could you not love a cocktail that’s simple, refreshing and served in an ice cold, copper mug?

It’s no wonder this 1940’s cocktail has been taking the bar scene by storm and is holding strong.  Not only are the traditional mules on the menu, tons of variations are making appearances too.

I’ve taken the basic mule recipe a step further by adding muddled blueberries to the mix.  This yields a beautifully colored cocktail that is filled with sweet blueberries, tart lime and crisp ginger beer.  Making this an ideal cocktail to enjoy on these long, hot summer days.

And, if you need that extra little push to make these let me help you out.  Along with being national ice cream month, July is also national blueberry month.  So grab a handful of blueberries, a lime and some mint and muddle them together, top with vodka and ginger beer and sip away.

Blueberry Moscow Mule

Ingredients:


3 Oz vodka
Half lime, cut into quarters
1/2 Cup raspberries, plus more for garnish
12 Oz ginger beer

Directions:


Place 1/4 cup of blueberries and a 2 quarters of lime in each cup.  Using a muddle, firmly press the limes and blueberries until the raspberries are crushed and the juice is released from the lime.  Add one and a half ounces of vodka to each glass, stir to combine.  Fill each glass about half way with ice.  Top off with ginger beer and stir to combine.  Garnish with additional blueberries and a lime wedge.  
This can easily be made into a mocktail.  Most varieties of ginger beer are alcohol free, so omit the vodka and fill with the ginger beer.  An equally delicious and refreshing beverage!

Recipe source: A Lynsey Original

Peach Mojitos

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We are in in the middle of the summer and things are in full swing.  We just shot off fireworks and celebrated our independence.  Vacations are taking place, pools are filled with kids splashing around, the lakes are hot and heavy with boats, skis, and various water activities and of course, those grills are being fired-up non-stop.

I know everyone has their favorite recipes, their go-to’s they love to enjoy during the summer.  But one thing I think all people are looking for more of during those summer months are beverages.  Both adults and kids alike look forward to those ice-cold, brightly colored drinks that are synonymous with summer time.

So, this week I’m dedicating all recipes to beverages.  Fun, fruity, some brightly colored, mostly family-friendly and all delicious that are perfect to sip on while burying those toes in the sand, sitting poolside, or for those times you just need to pretend like you are somewhere else.

So, I’m kicking off this week with a mojito, since it is of course #mojitomonday!  A perfect way to kick off this week is with peach mojitos.  Peaches are one of my favorite summer fruits; sweet, perfectly juicy and oh-so-refreshing.  So, how awesome would that perfect fruit be in a cocktail? Well, nothing short of just completely amazing!

This cocktail is what summer is all about.  Sweet, refreshing peaches, tart lime and mint all mixed together with a little rum and topped with a touch of fizzy club soda.  Sip in those long summer days, relax and unwind with these peach mojitos.

Peach Mojitos

Ingredients:


1/2 Peach, sliced
1 Lime, slices
12 Mint leaves
5 Tsp sugar
3 Oz clear rum
Soda water

Directions:


Divide peach slices, lime, mint leaves and sugar between 2 glasses.  Using a muddle, gently press the fruits, mint and sugar to release the juices and oils.  Add 1 1/2 ounces rum to each glass, stir to combine.  Fill the glasses with ice, top with soda water, stir, garnish with a peach slice or mint leaves.  Enjoy.

Recipe source: A Lynsey Original

Blueberry Mojitos

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When I think summer I think warm sunny days, amazing sunsets, trips to the lake and beach and the list goes on.  Another thing that I get absolutely giddy about when the warmer weather starts rolling in is all the fresh fruits, berries, veggies and herbs.  Nothing beats them.

And some fresh berries and herbs in a cocktail.  Well, that’s just downright amazing.

These particular mojitos were the ones that secured the fate of #MojitoMonday.  What’s not to love about the combination of tart lime, sweet blueberry, fresh mint and a little sugar?  It’s light, refreshing and slightly fizzy, just enough to tickle the tip of your nose when your indulging in it’s gloriousness.

Gloriousness, is that even a word?  Oh, well.  At this point it doesn’t even matter.  Because this blueberry mojito is glorious.

These mojitos are just as simple and come together just as quickly as the traditional ones, but have that awesome, sweet blueberry flavor in the mix.

I honestly don’t know what else to say.  There’s no labor intensive process or special techniques to cocktails, especially these.  Simply throw the ingredients a cup, muddle the fruit to release those juices, add your liquor and ice and top off with a little fizz.  That’s it.

So, instead of boring you with random facts about this cocktail I’ll hush now so you can go run, literally, to the store and snag the ingredients for these.

It’s 5 o’clock somewhere, so go ahead and sip up those warm summer days and beautiful sunsets with the sweet, tart and refreshing flavors that are this blueberry mojito!

Blueberry Mojitos

Ingredients:


Half lime, cut into quarters
12-14 Mint leaves, removed from stem and roughly torn
4 Tsp sugar
1/2 Cup fresh blueberries
3 Oz white rum
Club soda

Directions:


Divide lime, mint leaves, sugar and blueberries evenly between 2 glasses.  Using a muddler, gently press to release the juices.  Add the rum and stir to combine.  Fill glasses with ice, the top off with soda.  Stir, garnish with a lime if desired and enjoy.

Recipe source: A Lynsey Original

BTB: Homemade Peach Cobbler in a Jar

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There are times when I get so caught up in making something new.  Something fun and exciting.  Some off the wall recipe that is so incredibly intriguing that it just draws me in, that I forget just how good simple can be.  Simple, basic recipes, a lot of which I grew up enjoying, are still some of the best recipes in my book.  Those are the ones that are still the most comforting to me.

I love the challenge of a super rich, indulgent chocolate cake, frosted with salted mocha buttercream.  I love slicing into a layer cake and seeing cake separated by amazing filling and it’s all enveloped in a deliciously creamy frosting.  I so enjoy the challenge of new recipes that I’ve never heard of, that push the boundaries of my comfort zone immensely.

But, the past week, in preparation for Father’s Day I’ve been focusing a little more on the classics and less on the off the wall, over the top treats.  We took suggestions from several of the KARK4 viewers.  We asked people to let us know what that special man in their life’s favorite treat was.  We heard several answers, but the ones that we heard the most were down home, home style desserts.

One of my favorite recipes from my childhood, and still today is cobbler.  I like all cobblers, but my MaMaw’s recipes is my all-time, absolute favorite.  I’ve never had another cobbler crust like it.  It’s truly a simple recipe, but the end result is beyond amazing.

The fruit obviously plays an important roll in any cobbler.  You have to have good fruit for a good base.  But, the crust is just as equally important.  This, my friends is the best crust you will ever put in your mouth.  I promise!

It’s buttery, slightly sweet and the perfect compliment to whatever fruit filling it’s going on.  So the flavors good, but let me tell ya about the texture!  Spoonfuls of batter are dropped all over the cobbler, think drop biscuits or dumplin’s, and then it’s popped into the oven.  This is where the magic happens.  The dollops of dough spread and connect with one other, and it forms a crispy topping.  But, while the top is getting crispy, the bottom is soaking in that fruit juice and becoming fluffy yet chewy all at the same time.  There are truly no words to do it justice.

When the time comes to finally enjoy the cobble you break through the layer of crust; first is the top layer which is golden brown and lightly crunchy, followed by a bread-y, tender layer, and the last layer before getting to the fruit is the part of the crust that has met and soaked up so much of that fruit juice.  My mouth is watering just telling you about it.

My MaMaw always whipped up her cobblers and baked them in an 8×8 or doubled them for a 9×13.  I wanted to change things up just a bit for a fun presentation.  I baked these in mason jars.  Nothing fancy, no frills, just a simple mason jar.  Not only is it fun, this helps with it being an easy to serve dessert and no plates required.  When you’re ready to eat, top with vanilla ice cream and enjoy!

Homemade Peach Cobbler in a Jar

Ingredients:


For the filling-
1 (29oz) Can peaches in juice or light syrup*
1/4 Cup brown sugar
1/2-1 Tbsp cinnamon

For the crust-
1/2 Cup (1 stick) unsalted butter, room temperature
1 Cup sugar
1 Egg
1 Tsp vanilla
1 Cup flour
1/2 Tsp salt

Directions:


Preheat oven to 325.  Line a rimmed baking sheet with aluminum foil.  Place 6 (8oz) wide mouth mason jars on the pan.  Set aside.

Pour peaches in a medium bowl, but wedges in halves or thirds.  Add brown sugar and cinnamon and stir to combine.  (I love cinnamon so I use a tablespoon, so add amount of cinnamon according to taste).

Add about 1/2 a cup of the peaches to the jars.  Place in the oven and bake for about 20-25 minutes.

Meanwhile, make the crust.

Place the butter in a large bowl and beat on high until creamy.  Add the sugar and beat on high until fluffy and incorporated, about 2-3 minutes.  Add the egg and beat on high until light and fluffy, about 3 minutes.  Add vanilla and mix to incorporate.  Add the flour and salt and mix until just combined.

Remove the cobblers from the oven and spoon about 2 tablespoons on each cobbler.  Return to oven and bake for an additional 30-35 minutes, or until the crust is golden brown.  Remove from oven and allow to rest for at least 30 minutes before serving.

*Alternately, this can be made in an 8×8 pan.

Pour the peaches in an 8×8 pyrex pan.  Using a table spoon, spoon heaping spoonfuls on top of the peaches, making sure the dollops of dough are touching or at least very close to each other.  Place in the oven and bake for 45 minutes to an hour, until the crust is set and turning golden brown.

*Fresh peaches can also be used.  Use about 4-5 cups sliced peaches, toss with a little brown sugar, a tablespoon of flour and tablespoon of cinnamon and stir to combine.  Follow recipe above.

Recipe source: My MaMaw

Apple Crisps Cups

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Fruit crisps are a classic.  Take some fruit, toss with some sugar and possibly some spices, throw them in a shallow dish, top with a streusel topping, bake and viola.  You’ve got a fruit crisp.  An easy, no-fuss dessert that is “dressed up” by adding a scoop of vanilla ice cream!

How awesome it that?

Sometimes you want to dress that simple dessert up just a tad, but still keep it easy.

So, I opted for a natural vessel to hold the fruit and topping, the apple itself.  I love it when you can actually use actual foods as the serving vessel.  It’s easy, dirties up fewer dishes, everything is already portioned out and ready to serve.  It truly doesn’t get any better.

So, I used the apples to make individual cups for the apple crisps.  Filled them will diced up apples that had been tossed in cinnamon, brown sugar and a touch of lemon juice and topped them with an awesome oat streusel topping.

Now, if that isn’t impressive enough then top that bad boy with a scoop of vanilla ice cream and a drizzle of caramel…or better yet salted caramel sauce and there ya go!  Pure awesomeness.

Everything you love about the traditional fruit crisp served in a fun, new way.

Apple Crisp Cups

Ingredients:


4 Apples (I used honeycrisp)
1/3 Cup brown sugar
1/3 Tsp cinnamon
1/4 Tsp lemon juice

For the streusel-
2 Tbsp cold unsalted butter, cut into small pieces
2 Tbsp white sugar
2 Tbsp brown sugar
1/4 Cup oats
1 1/2 Tbsp flour
Pinch salt

Directions:


Preheat oven to 350.  Line a rimmed baking sheet with foil, spray with cooking spray and set aside.

Slice the top part of the apple off, set aside (I cut the apple right before it filled out to it’s biggest size).  Remove the core of the apple, leaving the bottom of the apple in tact.  Measure in about a quarter inch and carefully run a knife around the sides of the apple.  Remove from the apple, cut into small cubes and place in a bowl.  Remove the skin from the pieces of apple slice from the top, cut into small cubes and add to the bowl.

Squirt a splash of lemon juice into each hollowed apple, rub around the sides to keep from turning brown.

To the bowl add brown sugar, cinnamon and lemon juice and toss to combine.  Fill each hollowed apple with the apple pieces.  Place on the prepared baking sheet.

For the streusel-
Combine the butter, sugars, oats, flour and salt in a bowl and mix to combine.  Gently press the ingredients so the butter is incorporated.  Pile heaping mounds on each apple.

Place in the oven and bake for about 30 minutes, Until juices are running over the the apple tops and streusel is set.

Allow to cool for about 5-10 minutes.

To serve, top with vanilla ice cream and a drizzle of salted caramel sauce.

Recipe source: A Lynsey Original

Pineapple Jalapeno Mojito

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It’s Monday!  So you know what that means.  It’s #MojitoMonday!  This is the third Monday of this series and so far we’ve had strawberry mojitos and traditional mojitos; both of which are delicious!  So, up next we have a mojito that is sweet with just a hint of spice, pineapple jalapeno mojito.

Now I’ve had cocktails that involve peppers before and while I like the combination of sweet and spicy, some of them have been so spicy that they literally made my ears burn.  Honestly, that’s really not what I classify as a beverage that is enjoyable.  I love the pepper taste, a touch of heat but I still want it to be refreshing and enjoyable.

When cooking with jalapenos, sometimes the spicier the better but that’s truly not the case with this drink.  If you end up snagging a pepper that is overly hot, take a minute to tame the heat before mixing this cocktails.  Remove the seeds and stem from the pepper, place in ice cold water and allow to soak in the water for about 10 minutes.  This will help tone down the heat significantly, giving you a hint of heat and delicious pepper taste without it being overpowering.

Anywho…

This pineapple jalapeno mojito hits it out of the park.  It’s filled with sweet, juicy pineapple, refreshing mint, tart lime and the perfect amount of heat and pepper taste from the jalapeno.  It’s a balancing act with all these flavors, but they come together and compliment each other perfectly.

This is the perfect beverage to utilize those fresh fruits, veggies and herbs.  It’s refreshing and an ideal drink to enjoy while sitting on the back patio this summer.  Mix a batch of these up this weekend and serve them to your pop on his special day!

Cheers!

Pineapple Jalapeno Mojito

Ingredients:


1/4 Cup diced pineapples
1 Tbsp thinly sliced fresh jalapeno, seeds removed
4 Tsp sugar
10-12 Large mint leaves
1/2 Lime, cut into quarters
3 Oz white rum
Soda water
Ice

Directions:


Divide the pineapples, jalapenos, sugar, mint and lime evenly between 2 glasses.  Using a muddle, gently press the ingredients to release the fruit juices.  Add 1 1/2 ounces rum to each glass, stir to combine.  Fill the glass with ice, top with soda water, stir to combine and serve.

Recipe source: A Lynsey original

Strawberry Caprese Chicken

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

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

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

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

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

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

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

Strawberry Caprese Chicken

Ingredients:


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

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

Directions:


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

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

For the caprese-

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

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

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

Recipe source: A Lynsey Original

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