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Lynsey Lou's

Enjoying Life One Bite at a Time!

Fruit

Pineapple Chorizo Tacos

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Happy Cinco De Mayo!  Do you plan on fiesta-ing like there’s no manana?  Are you going to hit up your favorite Mexican restaurant after work?  Or, are you just going to come home, have a simple supper and maybe a margarita or two? 

If you picked the later of all the options then I have a simple and delicious taco recipe for you.  Now, let me start by saying that this isn’t your typical taco with ground beef that’s topped with salsa, cheese, sour cream and whatever else you love piled on there.  This is a taco with a twist, to say the least.  Now before you run off, this isn’t so off the wall that you won’t try it, I promise!

This taco is actually inspired by one of my favorite local Mexican restaurants, Local Lime.  And it’s not your typical Mexican restaurant.  They have taken the meager taco to different levels; stuffing them with a variety of traditional Mexican ingredients that have a unique and delicious twist.  And it doesn’t stop with the tacos; their fajitas, enchiladas, and salads are pretty amazing too.  And no trip to a Mexican restaurant is complete without some chips and dip and let me just say that their salsa’s are to die for and they know that since they don’t limit you to one type.  When you order salsa you get to sample 3 of their amazing dips in their salsa trio; hello mango papaya, verde tomatillo and chipotle!  Just when you think it can’t get any better, they have the best hand crafted cocktails you have ever sipped.  Each and every dish and drink is made and crafted with the freshest ingredients, making the dining experience better than you could imagine!

So, now that I have your taste buds raging and your mouth watering let me share my version of one of my favorite menu items at Local Lime, the pineapple chorizo tacos.  This taco is so simple but packed with bold flavors.  A combination of chorizo, caramelized pineapple, cheese and a little cilantro.  The spice of the chorizo is complimented and offset by the sweetness of the caramelized pineapple, and the touch of Colby-jack cheese adds that creamy cheesy element we all want in a taco, then the cilantro adds that bright earthy touch as well as a little pop of color.  I was sold on one bite, and after you have a taste you will be too!  Everyone I’ve taken I’ve gotten them addicted to these tacos, and I have no doubt the addiction will spread as you try these at home.

Whether you’re keeping it simple tonight for Cinco de Mayo or your just craving a delicious taco with a twist, you must make these pineapple chorizo tacos.  They come together so quickly and are the perfect option for a quick meal.  Just be sure to make double to ensure you have plenty to serve all your guests; Spencer had several of these and could have eaten even more if the pan hadn’t been empty!

Pineapple Chorizo Tacos

Ingredients:

1/2 Pound ground beef or pork
1/2 Pound Johnsonville ground chorizo sausage
Salt and pepper, to taste
1/8 Tsp garlic powder
Pinch red pepper flakes
1/3 Cup pineapples, cut into small chunks
1/4 Cup pineapple juice

1/4 Cup + 2 Tbsp shredded Colby-jack cheese
6 Flour tortialls
1/4 Cup cilantro, roughly chopped

Directions:


Place meat in a skillet and cook until almost entirely browned.  Drain any excess fat and return to the pan, over a low-medium heat.  Add the salt, pepper, garlic powder and red pepper flakes to the mixture and stir to combine.  Add the pineapples and two tablespoons pineapple juice and cook until the pineapples are caramelized and the meat is browned through.  Taste, adjust seasonings if needed, and ad more pineapple juice if desired.

To assemble-
Divide the meat mixture evenly among the tortillas.  Top each with cheese and cilantro and serve immediately.

Recipe source: inspired by Local Lime

Slow Cooker Week: Pork Loin with Cranberries and Orange

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Who loves using their slow cooker?  I’ve said it before, the slow cooker is one of my best friends in the kitchen.  It can cook a variety of foods: soups, stews, roasts, desserts, appetizers, the list just goes on.  Even better, it takes food, cooks it to perfection and has a hot and delicious meal waiting on you when you get home.

I talk to several people, a lot of them being working moms, and it seems like the biggest issue they have with cooking is the time it takes to get a decent meal on the table for their family once they get home from work.  I understand, I’ve been there.  It’s hard fighting the rush hour traffic, getting home and cooking as well as spending quality time with the family.  While there are meals that take very little time to assemble, I believe the slow cooker is another tool to utilize to get a delicious and healthy meal on the table with very little work once you walk through the door.  So in honor of the slow cooker and the burden it takes of us on those busy nights I present you with the second recipe of slow cooker week.

The combination of cranberries and orange have always been a favorite of mine.  Typically I enjoy those flavor combinations in baked goods, but when I saw this recipe in ATK’s Slow Cooker Revolution it went on the menu immediately.  I’ve cooked different savory recipes that include oranges and cranberries, but never a recipe that included them together.

To say we liked this meal would be an understatement.  The combination of the cranberries and oranges came together wonderfully.  The addition of the cinnamon added a little bit of unique spice without overpowering the rest of the flavors.  The seared pork loin was juicy and moist and had a wonderful texture, slightly crispy on the outside and perfectly tender on the inside.

We enjoyed this pork loin with homemade rolls, roasted brussel sprouts and garlic mashed potatoes.  But it will go well with a variety of sides; a green salad, roasted asparagus, baby potatoes tossed in a little butter and salt and pepper.  Just keep everything simple and you’ll have a delicious, no-fuss meal the entire family will enjoy.

Pork Loin with Cranberries and Orange

Ingredients:


1 (4 1/2-5 lb) boneless pork loin, trimmed and tied in one inch intervals
Salt and freshly ground black pepper
1 (14 oz) can whole berry cranberry sauce
1 Tbsp vegetable oil
1/2 Cup dried cranberries
1/2 Cup orange juice
Zest of one orange
1/8 Tsp ground cinnamon

Directions:


Remove the pork tenderloin from the packaging and pat dry with a paper towel.  Season with salt and pepper.  Place oil in a 12-inch skillet and place over medium-high heat.  Once the oil is lighting smoking, place the pork in the hot oil and brown well on all sides, about 7-10 minutes.

Meanwhile, combine cranberry sauce, cranberries, orange juice, orange zest, and cinnamon and stir to combine.  Pour the mixture in the slow cooker and nestle the browned pork loin in the mixture.  Place the lid on the slow cooker and turn on to low.  Cook until the pork is tender and the internal temperature registers 140-145, about 4 hours.

Transfer the pork to a cutting board and tent with a piece of foil and allow to rest for 10 minutes.  Allow the cranberry braise to set for 5 minutes, skim the fat from the surface and discard.  Transfer the braising liquid to a sauce pan and simmer until reduced to about 2 cups, approximately 12 minutes.  Taste, and adjust seasonings if needed.

Remove the twine from the pork.  Slice into 1/2 inch thick slices and arrange on the serving platter.  Spoon 1 cup of sauce over the pork loin, and serve the remaining sauce with the pork.

Recipe source: America’s Test Kitchen; Slow Cooker Revolution

SRC: Banana Bread with Nutella Swirl

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Banana bread has always been a favorite of mine.  Whether enjoying a piece warmed up and schmeared with butter at my grandma’s house, a warm muffin fresh from the oven or a big ol’ slice of cake topped with cream cheese frosting; every time I have a piece I’m transported back to my childhood.

It’s definitely hard to beat a delicious piece of basic banana bread, but I enjoy trying different varieties.  Brown butter banana strawberry bread, caramel almond oatmeal banana bread, brown butter banana muffins with streusel topping; I’m a huge fan of pretty much anything involving bananas. 

So when I came across a recipe for banana bread with a Nutella swirl on Sarah’s blog, Curious Cuisiniere, I knew I had to make this bread.  My love for banana bread is closely followed for my love of Nutella.  So to see my two loves come together was like the food gods telling me I had to make this and now.

Sarah is a girl after my own heart.  She loves being in the kitchen and has a passion for food.  You can honestly tell that although a hobby, food and cooking is definitely where her heart is.  She and her husband love to travel and she enjoys not only trying the local cuisine but drawing inspiration from the food she tries.  I was so happy I got her blog for this month’s The Secret Recipe Club.

She has a variety of different recipes on her blog all varying from different ethnicity’s, cultures and regions.  She enjoys pushing her limits and comforts as well as getting back to her husband’s roots by cooking food that is native to his families culture.  I thoroughly enjoyed reading her blog, and while a variety of recipes jumped out at me, her banana Nutella bread won in the end.

We loved this bread.  Not only did the banana flavor really shine, but the Nutella flavor was there as well, without overpowering the banana.  The bread was moist, fluffy and full of banana and Nutella flavor.  It’s definitely the best warm from the oven with a bit of butter, but a quick spin in the microwave is just as delicious too.  This bread is terrific for breakfast, but is also great as a mid afternoon snack or would make a wonderful base for a peanut butter and Nutella sandwich!

SRC: Banana Bread with Nutella Swirl

Ingredients:


2 1/3 Cup flour
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp salt
4 Tbsp unsalted butter, room temperature
1/2 Cup sugar
2 Medium ripe bananas, roughly mashed
1/3 Cup milk
1 Tsp vanilla
2 Eggs
1/4 Cup Nutella

Directions:


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

Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to combine.  Set aside.

Place butter and sugar in a large mixing bowl, beat on high until light and fluffy, about 2-3 minutes.  Add the bananas and mix until incorporated.  Add the eggs, milk and vanilla and beat to combine.  Add the flour mixture and mix until just incorporated.

Remove a third of the batter and transfer to a small bowl.  Add Nutella and mix to combine. 

Pour half the banana batter in the prepared pan and spread in an even layer.  Spoon the Nutella banana mixture over batter.  Using a knife, gently swirl the batters together, being sure not to over mix.  Spoon the remaining banana batter over the Nutella mixture.  Gently swirl the banana and Nutella batters together. 

Place in the preheated oven and bake for 45-60 minutes, until toothpick inserted comes out clean.  Remove from oven and immediately transfer the bread from the pan to the cooling rack and allow to cool completely.

Recipe source: Barely adapted from Curious Cuisiniere

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

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Donuts are pretty much a necessity in our house.  They are a weekend staple.  Very rarely a weekend goes by where we don’t have donuts for breakfast at least once.  Sometimes we go to our favorite shop and pick out some of our favorite flavors.  Tucker’s request, “A donut with pink or chocolate icing and sprinkles”.  When we stay in and make them, his only request is that he can help me.

So a few weekends ago when we stayed in a made a batch of donuts for breakfast I knew my little sous chef would be beyond excited about the flavor combination I chose.  See, he loves strawberries and always has.  And another love of his, which comes as no surprise, is chocolate.  So I figured I would combine his two favorites and make strawberry chocolate chip donuts with a chocolate drizzle.

When he asked what kind we were making his face lit up exactly like it does on Christmas morning.  He immediately got his spatulas and measuring cups out and scooted his chair up to the counter.  I got all the ingredients ready and we started pouring, combining and mixing.  He, of course, had to taste the strawberries and the chocolate chips before they were added…he’s also an avid believer in quality control!  After confirming the ingredients were up to standard, we finished mixing the donuts then poured them into the pans.  Once they came out we gave them a light drizzle of chocolate and a sprinkle of powdered sugar.

This donuts were delicious.  They were packed with bits of fresh strawberries and mini chocolate chips; you could taste both in each bite.  There was just enough strawberry and chocolate to fill each bite, but not too much where the flavors were overwhelming.  The donut batter was delicious; light and fluffy and made the perfect base for the add-ins.  I used a dark chocolate to drizzle over the tops which complimented the sweetness of the strawberries and semi-sweet chocolate chips without being overwhelmingly sweet.  These donuts were definitely a donut victory in our house, and I believe they are right up there at the top of Tucker’s list along with the chocolate or strawberry icing ones!

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

Ingredients:


2 Cups flour
1 Cup sugar
1 Tsp baking soda
1/2 Tsp baking powder
1 Tsp Kosher salt
1 Cup canola oil
3/4 Cup buttermilk
1 Tsp vanilla
2 Eggs
1 Tsp vinegar
1/2 Cup strawberries, finely chopped
1/4 Cup mini chocolate chips
1/4 Cup dark chocolate, for drizzling (optional)
Powdered sugar, for dusting (optional)

Directions:


Preheat oven to 350.

Spray a doughnut pan with non stick cooking spray and set aside.

Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine.  In a separate bowl combine oil, buttermilk, vanilla, and eggs and whisk to combine.  Once the ingredients are combined, add them to the dry ingredients and mix until just incorporated.  Add the vinegar and whisk until all ingredients are well combined.  Fold in the strawberries and mini chocolate chips.

Fill each doughnut mold with batter, filling it 3/4 full.  Place in the preheated oven and bake for 12-15 minutes, until doughnuts are golden.  Allow to cool in pan for 3 minutes, transfer to cooling rack and allow to cool about 15 minutes.

Place dark chocolate in a microwave safe bowl and heat in 15 second intervals, stirring after each to ensure the chocolate doesn’t burn.  Once the chocolate is melted drizzle over the tops of the doughnuts.  Sprinkle with powdered sugar and serve.

Recipe source: barely adapted from Oprah

Roasted Banana Pudding

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It’s the last day of the year.  Some people are planning their celebrations to ring in the new year, others are planning their feast with peas, cabbage and cornbread, and then there are others who are making those resolutions.  Oh, the infamous resolutions.  I believe everyone has a love-hate relationship with these little jewels.  They are made with the best of intentions but for some reason or another are forgotten by March or April. 


One of the resolutions that hits almost everyone’s list every. single. year. is to shed to some extra weight.  Get fit.  Eat right.  I believe we have all made that resolution at least one time.  Am I right?  But then we find a deliciously decadent dessert that we just have to have and then we slip off the bandwagon.  Sound familiar?  

I’m a sucker for anything and everything sweet, so when I make this resolution I inevitably fall off track when I see a piece of chocolate, cake, cookie or a grain of sugar.  I weak when it comes to this stuff.  So in honor of the new year and for those of you trying to find a “new you” I’m not going to try to tempt you with a rich, sugar laden, unhealthy dessert.  Instead, I’m going to tempt you with a lightened up, equally decadent version of a classic.  Banana pudding.
Banana pudding is one of my favorite desserts.  It’s a classic.  There’s just something about smooth, creamy pudding with pieces of banana and vanilla wafer that is so comforting.  I could easily devour a huge bowl of this goodness.  But pudding with cookies and whipped cream isn’t one of the healthiest desserts that’s out there.  So I’ve come across a recipe that has reduced the fat in this amazing classic.  
This pudding starts out with roasting bananas.  The roasted bananas really amps up that banana flavor and takes this dessert to a whole new level.  Then, instead of using a store bought pudding mix, you use a custard base then fold in roasted bananas that have been mashed along with reduced fat whipped cream.  The banana custard is then layered with vanilla wafers, roasted bananas and all topped off by a little dab of whipped cream.  The sugar may be reduced is this yummy pudding, but you won’t miss it in the least.  Now you can have a rich, delicious dessert without all the guilt.

Roasted Banana Pudding

Ingredients:
5 Ripe bananas, unpeeled
2 Cups reduced fat milk
2/3 Cup sugar, divided
2 Tbsp cornstarch
1/4 Tsp salt
2 Large eggs
1 Tbsp unsalted butter
2 Tsp vanilla
1 (8 oz) container fat-free or reduced fat whipped cream
45 Vanilla wafer cookies, divided
Ingredients:
Preheat oven to 350.  Line a rimmed baking sheet with parchment paper and place the bananas on the baking sheet.
Place the 2 bananas in a preheated oven and roast for 20 minutes.  Remove and allow to cool.
Peel the 3 uncooked bananas and cut in 1/2 inch slices and set aside.  Peel the roasted bananas and place in a bowl and mash with a fork until smooth.
Meanwhile, place milk and 1/3 cup of sugar in a saucepan and place over medium-high heat.  Allow the mixture to come to a simmer, but not a boil.
Combine the remaining sugar, cornstarch, salt and eggs in a medium bowl and whisk to combine.  Slowly whisk 1/2 a cup of the warm milk-sugar mixture in the cornstarch mixture.  This will temper the eggs and keep them from scrambling.  Once the mixture is warm, pour in the remaining milk-sugar mixture and return to heat.  Cook over medium heat until mixture has thickened, about 3 minutes, being sure to stir constantly. 
Once the mixture has thickened, remove from heat.  Place pan in a large bowl of ice-water and allow to set for 15 minutes, until room temperature, being sure to stir occasionally.  Once the mixture has cooled, fold in half of the whipped cream. 
To assemble-
Spread 1 Cup of the banana custard evenly over the bottom of an 11×7 baking dish.  Place 20 of the vanilla wafers over the custard, followed by half of the banana slices.  Spread half of the remaining custard over the banana slices.  Repeat the process with the remaining vanilla wafers, banana slices and custard.  Top with the remaining whipped cream.  Crush the remaining vanilla wafers and sprinkle over the whipped cream.  Place in the refrigerator and chill for at least an hour. 
Recipe source: Adapted from Cooking Light

Date Rumaki

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Well, we are T-minus three days till 2014!  Can you believe it?  Where has 2013 gone?  Just think, tomorrow night we’ll be celebrating the end of another year and waiting for that big ol’ crystal ball to drop. 
Since the countdown to the new year has commenced I’m sure plans and preparation for parties are well underway.  That means drinks are being mixed and bought and menus are being made.

Today I’m sharing a yummy and easy recipe over at The Way To His Heart.  Date Rumaki; it’s simply dates stuffed with a sweet cream cheese mixture and an almond and it’s wrapped in bacon and baked to allow the bacon to crisp.  It’s a simple but amazing recipe.

I was introduced to these little goodies at my brother’s wedding almost 2 years ago and have been infatuated with them ever since.  They are the perfect finger food and would make a terrific addition to your New Year’s Eve spread.

Cheddar, Apple and Bacon Sliders

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When I think of breakfast foods some of the first things that come to mind are bacon, biscuits, sometimes cheese biscuits, and eggs.  It seems like every breakfast is comprised of at least one of these items if not all of them.  While I love those big breakfasts complete with bacon, eggs, and waffles or biscuits sometimes those aren’t always on the agenda.

Life comes calling, the morning rush is in full swing and there’s no time to cook a complete breakfast, let alone sit down and enjoy one.  I have a feeling all of you are shaking your heads in complete agreement right about now.  But on those ever so hectic days you still want to prepare a meal for your family to enjoy and to fill their bellies before they head out the door.

Breakfast sandwiches and sliders are the perfect way to serve your on-the-run family a satisfying breakfast without taking the time to sit down around the table.  It’s also the perfect alternative for mom and dad to have breakfast while their running around getting the kids ready and all their things together.   

They are so quick to assemble and there are endless options as to what to put on them.  You can go classic with bacon or sausage, egg and cheese or you can get creative and add tomatoes, sauteed mushrooms and smoked sausage.  That’s just the fillings, then you have a variety of breads, biscuits and muffins to choose to be the base and topper of you little sandwich.  So they might seem simple but there’s a lot of thought that goes into the preparation!

For these sliders I kept it simple and used one of my favorite flavor combinations; bacon, apples and cheddar.  Apples and cheddar go together perfectly, and bacon, well bacon just makes everything better.  I used Pilllsbury biscuits, baked them and then layered on all the good stuff.  Popped them back in the oven for a minute, just to get the cheese all nice and melty and then served them.  These make a delicious and perfectly easy breakfast but are also great served with a big bowl of soup.  They can be made ahead of time, wrapped individually and ready for single serve breakfast throughout the week. 

Cheddar, Apple and Bacon Sliders

 
Ingredients:
1 Package Grand’s Jr. Biscuits
5 Slices bacon, cooked and cut in half
10 Slices sharp cheddar
1 apple (I used Granny Smith) peeled, cored and chopped
1/2 Tbsp unsalted butter
 
Directions:
Preheat oven to 350. 
 
Place the biscuits on a baking sheet and bake according to package instructions.
 
Meanwhile, place butter in a small sauté pan and place over medium-low heat.  Once the butter has melted add the apples and sauté for about 3 minutes.  Remove from heat and set aside.
 
Once the biscuits are cooked split them in half.  Place a slice of cheddar on the bottom half of each biscuit.  Spoon 1/2-1 tablespoon of apples on the cheese and top with 2 pieces of bacon.  Place the top half of each biscuit on the bacon and return to oven for 2-4 minutes, until the cheese has melted.
 
Serve immediately.
 
Recipe source: A Lynsey Original


Pumpkin Spice Pork Tenderloin with Roasted Apples

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Apple season is in full swing, and while I don’t have an apple orchard close by to go pick my very own apples I fully intend to take advantage of them while they’re in season.  Most people tend to reserve apples for dishes of the sweet nature, I tend to like to combine the tastes of sweet and savory.  So when I saw this recipe in the October issue of Food Network Magazine it immediately jumped out and grabbed my attention. 

A pork tenderloin rubbed with salt, pepper and pumpkin pie spice.  This combination of spices lends a variety of fall flavors to this dish without being overpowering.  The pork is given a quick sear on the stovetop to form a light crust and seal in all of those natural juices before going into the oven along with apple halves and onions to complete the cooking process.  After the pork has finished cooking, it’s removed from the pan along with the apples and the pan is then returned to the stovetop to make simple pan gravy.


The pan gravy is the combination of apple cider, apple cider vinegar and water.  All of these come together along with the flavors and brown bits from the bottom of the pan to form a rich and flavorful gravy that is sweet and slightly tangy. 

Pork chops and apples.  These two things were made for one another.  Every time I think of these two ingredients I think of the quote “Pork chops and applesauce” (in my best Humphrey Bogart impression).  This recipe is a clever take on the infamous duo.  Juicy pork tenderloin coated in warm pumpkin pie spice, then topped with a light drizzle of the apple cider pan gravy.  This meal is kept simple with a side of quinoa that’s been cooked in a mixture of water, apple cider and onions.

This meal was simple to assemble yet impressive when plated.  It comes together in no time making it perfect for those busy week nights.  It screams fall from the warm pumpkin pie spice to pan gravy flavored with apple cider.  All these flavors compliment each other wonderfully making the perfect fall meal that is so comforting, but doesn’t leave you weighed down. 

Pumpkin Spice Pork Tenderloin with Roasted Apples

Ingredients:

1 (1-1 1/4 pound) pork tenderloin
1/4 Tsp pumpkin pie spice
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Baking apples
1 1/2 Tbsp unsalted butter
1 Small sweet onion, finely chopped
1 Cup quinoa
1 Tbsp fresh parsley, finely chopped
1/4 Cup apple cider, pluse more for quinoa
1 Tbsp apple cider vinegar

Directions:

Preheat oven to 400.

Sprinkle the pork tenderloin with pumpkin pie spice, salt and freshly ground black pepper.

Pour the olive oil in a large, oven safe skillet, and place over medium-high heat.  Place the pork in the pan and cook each side for 2 minutes a piece, including the ends.  This should form a nice crust on the outside of the meat.

Meanwhile, cut the apples in half and remove the seeds and cores.  Cut 1/2 a tablespoon of butter into quarters and place a piece in the center of each apple.  Sprinkle half of the onion over the apples then top with a pinch of salt.  Place the apples in teh skillet, around the pork, cut side up and transfer the skillet to the oven.  Roast for about 25 minutes, until a meat thermometer registers 145.

In a large saucepan combine 1 cup of water, 1/2 cup apple cider, the remaining onion, a pinch of salt and quinoa.  Stir to combine.  Cover, bring the mixture to a boil then reduce the heat and cook according to package instructions, about 10-12 minutes.  Add the parsley and stir to combine.

Once the pork is cooked through, transfer to a cutting board along with the apples and allow to rest.  Return the skillet to medium-high heat and add the apple cider vinegar, apple cider, and 1/4 cup water.  Bring the mixture to a simmer, stirring occasionally allowing to cook for 2 minutes.  Add the remaining tablespoon of butter and stir to combine. 

To serve-slice the pork.  Spoon the quinoa on the center of the plate, top with 2-3 slices of pork, and spoon the sauce over the meat and quinoa.  Place the apple on the side of the plate.  Serve and enjoy.

Recipe source: Adapted from Food Network Magaine, October 2013     

Strawberry Applesauce

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Jars filled with homemade, slightly chunky applesauce with flecks of warm cinnamon.  Now, my opinion, that is what fall is all about.  It’s a snack that’s so simple, delicious and one that takes me back to my childhood.

Applesauce is one of those recipes that’s basic and so easy to make.  I have fond memories from my childhood making apple and pear sauce with both my MaMaw and Grandma.  Some of our fondest times were in the kitchen and I believe that’s where part of my love and passion for cooking came from. 

I still love being in the kitchen and bringing smiles to people through food.  I believe Tucker is following in my footsteps, he loves to help whenever he can and I enjoy him being right by my side.  Another one of Tucker’s loves, applesauce.  He has been a fan of apples for as long as I can remember.  From the time he could reach and grab he’s been grasping for apples and nibbling a piece of one here and a piece of another there.  As he’s gotten older his love for apples and anything involving apples has grown.  I believe he’s probably one of the only kids that when he orders from Chic-fil-a prefers the grilled nuggets over the fried and applesauce over the fries. 

So when I decided to make a variation of traditional applesauce, it goes without saying that Tucker was ecstatic.  For this particular recipe I decided to incorporate two of his favorite foods; apples and strawberries.  This sauce comes together in no time and the end result is a slightly chunky, lightly sweet strawberry applesauce with a pretty pink hue.  If you’ve never made your own applesauce I would highly recommend it; it’s incredibly simple and you’re in control of the flavors, ingredients and even the texture.  This is a fun recipe that is great to get your kids and whole family involved in making.  Jars packed full of chunky applesauce would also make a perfect “welcome fall” gift for friends, family, neighbors, your kiddos classmates, and co-workers. 

Strawberry Applesauce

Yields about 2 1/2 Pints
Ingredients:

3 1/2 Pounds apples; cored, peeled and chopped (I used a mixture of Granny Smith, Honeycrisp, Gala and Fuji)
2 Tbsp apple cider (water can be substituted)
1 Pound strawberries, hulled and cut in half
Juice from a lemon (I used a meyer lemon)
3 Tbsp sugar*

Directions:

Place jars and canning lids in a pot of simmering water and boil on high for about 5 minutes.  Remove to a towel lined surface and set aside.

Place apples and cider in a heave bottomed saucepan and place over medium-low heat.  Allow apples to cook until tender, about 20-25 minutes.  Cooking time will depend on the type of apples. 

Meanwhile, place strawberries in a small saucepan over low heat and allow to simmer until tender, about 5 minutes, stirring occasionally.  Once the strawberries are tender, light mash and then press through a fine sieve (that is placed over a bowl) to remove most of the seeds.

Once the apples are tender transfer half of the mixture to a food processor and pulse until smooth.  Using a potato masher, mash the remaining apples until the most of the big chunks are removed.  Pour the pureed apples back into the saucepan along with the seeded strawberries.  Add sugar and lemon juice and return heat to medium-low.  Simmer the mixture until combined and slightly thickened, about 20 minutes.  Taste the sauce, add more sugar if necassary.

Place in sterilized jars and place lids on the jars.  Store in refrigerator and eat within 1-2 weeks.

To can them, bring a large pot of water to a rapid boil.  Carefully place the sealed jars in the water and boil for about 10 minutes.  Remove from water, carefully push the center of the lids to make sure they don’t pop and allow to cool.  If the lids pop they are not sealed, return jars to boiling water and repeat process.

*The sweetness of the sauce will vary depending on the apples used.  Start with a small amount of sugar and adjust accordingly.

Recipe source: A Lynsey Original

Strawberry-Basil Martini

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This week in Arkansas people are gearing up for Race for the Cure.  People will be making their way from all over the state to the capitol city, Little Rock, to gather in the streets of downtown dawning all shades of pink from head to toe and make their way from the starting line to the finish.  All this to help raise awareness for breast cancer and to help find a cure.  This is a disease that I believe is near and dear to everyone’s heart; everyone has probably been affected by this disease whether directly or indirectly.  I’m an avid supporter of breast cancer research; not only because we need to find a cure for this type of cancer and all types of cancer but in August of 2004 I lost my MaMaw to her battle with breast cancer.  I hate, hate, hate the “C” word and I believe many of you have mutual feelings about this.  So in honor of Race for the Cure coming to Arkansas I’ll be having a “Week of Pink”, featuring foods that are pink or have pink in them to get into spirit for the race.  Along with the “Week of Pink” I’ll also be donating all of this month’s blog revenue to the Komen Race for the Cure.  Thanks for your support and we will but an end to this horrible disease. 

  Me and My MaMaw, Thanksgiving 1999

To kick things off this week I thought a fun and festive pink cocktail would be a perfect start to get people in the racing spirit.  I know there are tons of pink tinted cocktails out there but I really wanted to do something with strawberries.  Strawberries are one of my favorite fruits and I love the addition of fruits in cocktails.  I started searching to find the perfect cocktail and when I came across the strawberry-basil martini from Food & Wine I knew I had found the perfect drink!

The combination of strawberries and basil is a classic combination.  The two compliment each other wonderfully.  The earthy and refreshing mint compliment the sweetness of the juicy strawberries, making it the perfect combination for a cocktail; not too sweet and not to bitter. 

This cocktail is so simple to make and uses the freshest of ingredients to make a tasty and refreshing martini.  The strawberries, mint, and a splash of simple syrup are combined and then muddled (the flavors are extracted by using a solid, thick post-like object that smash the ingredients together). After the flavors and oils are released by the muddling, the alcohols and fresh lime juice are added and the cocktail is giving a shake and then strained into a martini glass.

This cocktail is a light pink color making it perfect for Race for the cure or any other girl’s occasion.  These bring a festive and fun punch of color to any table and are just as fun to drink!  

Strawberry-Basil Martini

Ingredients:

3 Strawberries, plus 1
3 Basil leaves
1/2 Oz simple syrup
Ice
1 Oz gin
1 Oz vodka
1/2 Oz freshly squeezed lime juice

Directions:

Add 3 strawberries, basil leaves and simple syrup to a cocktail shaker and muddle* them.  Add the ice, gin, vodka and lime juice and shake well to combine.  Strain the mixture into a chilled martini glass and garnish with additional strawberry.  Serve.

Recipe source: Food & Wine

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