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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

Cream Cheese Chicken

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I must admit I came thisclose to not sharing this recipe with you.  Not because it wasn’t good, because it was delicious, but because it just didn’t picture well.  I know, that’s a pretty petty reason, but still looks can either pull you in or turn you off.  But don’t worry, the taste, however, won in the end and I just couldn’t hold out on you. 

This chicken was full of flavor, protien and vegetables and is the ultimate one pot meal.  How easy is it to throw all of the ingredients in one pot, even frozen chicken, turn it on and forget about it?  That alone is a huge lifesaver during those hectic days/weeks/months.  It’s even better when you can throw it all in and have the end result be a flavorful and healthy dish that is delicious.   

When you’re ready to eat, your meal is waiting on you.  All you need are tortillas, sour cream, cheese, salsa or whatever else you want to top your taco.  This is a tasty and inexpensive meal that will feed a family of 2-3 for at least 2 nights, maybe 3.  Serve this will guacomole, salsa, Spanish rice or refried beans and you’ve got an easy and tasty meal perfect for anyone.

Cream Cheese Chicken

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast (can be frozen)
1 (15oz) Can black beans, drained and rinsed
1 (15oz) can corn, drained
1 (16oz) jar salsa
1 (8oz) bar fat free cream cheese

Directions:

Place 1/4 can of beans, 1/4 can of corn and 1/4 jar of salsa over the bottom of the slow cooker.  Place chicken on top of the vegetables then pour the remaining vegetables over the chicken breast.  Cut the cream cheese into cubes and drop over the chicken-vegetable mixture.  Place crockpot on low for 8-10 hours (on high for 4-6).  Before serving, stir the chicken mixture to break up and shred some of the chicken.

Serving options:  Serve along side or over rice.  Serve in a flour or corn tortilla with desired toppings.  For leftovers, add a can of rotel along with chicken broth and simmer to make a soup.

Recipe source: Prevtion RD

Apple, Gouda and Bacon Pizza

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Can you really ever have too many pizza recipes?  I think not! 

Pizza is a staple in our house.  I crave pizza on a weekly basis and we probably have it that often.  It’s easy, quick, as well as delicious.  Honestly, it’s probably faster to make pizza at home rather than order out.  In the time it takes to determine what you want and where you want it from, order and then pick it up you could already be enjoying a delicious homemade pizza. 

As much as I love traditional flavors on pizza, I sometimes crave something different.  It’s just nice to spice things up and add a twist from time to time.  That’s exactly what this pizza did, spiced things up.  Apples, cheese and bacon.  I mean, can you really go wrong with these flavors?  I love the whole sweet and salty combo and this is another recipe that melds those flavor profiles. 

This pizza starts with a rustic, whole-wheat crust that is bursting with flavor and it’s baked off for 2-3 minutes to make the perfect based for this delicious pizza.  Next is a drizzle of honey along a sprinkle of nutmeg and cinnamon.  Then comes the good stuff; a combination of parmesan and gouda cheese, honeycrisp apple slices, and bacon.  Pop it back in the oven for just a few minutes longer, just to allow the cheese to become a layer of ooey gooey goodness and then you have the best pizza ever!  Honestly, I cannot even find the words to tell you just how good this pizza is.  The combination of the sweet and tart apple, salty and crunchy bacon, earthy sage and the rich smokey gouda.  It is truly out of this world.

Spencer typically goes for the meat pizzas.  Whether it’s homemade or takeout, he wants it loaded with a variety of meat.  Don’t get me wrong, he’s open to change and trying new things but he just wants a pizza with some substance.  I was hesitant to serve this to him at first, just because I thought it might be a little too “fru fru” for him, but I wanted to make this pizza so badly I pushed those concerns to the side.  Let me just say, I’m so glad I pushed my fear of Spencer not liking this to the back of my mind; not only did I LOVE this pizza, he literally raved about it as well.  He is constantly bringing this pizza up, so I know I have a winner and I know I will be making this again very soon.

Apple, Gouda, and Bacon Pizza

Ingredients:

Whole weat pizza dough, recipe follows (or your favorite store bought dough)
2 Tbsp olive oil, divided
1 Small red onion, thinly sliced
1 Clove garlic, minced
6 Slices thick-cut bacon
1 Large honeycrisp apple
7 Ounces (1 cup) smoked gouda cheese, shredded
1/4 Cup freshly grated parmesan cheese
8-10 Sage leaves
2 Tbsp honey
1/8 Tsp cinnamon
1/4 Tsp nutmeg
Salt and pepper
Cornmeal

Directions:

Preheat oven to 450.  Place pizza stone in oven and allow to pre-heat as well.

Cook bacon using desired method, I used the skillet.  Place on a papertowel lined plate and allow to cool.  Once bacon is cool enough to handle, cut into bite size pieces.

Place a medium skillet over medium heat.  Once skillet is hot add 1/2 a tablespoon of olive oil and onions and sprinkle with salt.  Allow the onions to caramelize, stirring occassionally.  At the end of caramelizing the oninos, add the garlic and cook for 1 minute.  Thinly slice apples and roughly chop the sage leaves.   

Place pizza dough on a floured surface.  Using your hands, gently stretch the dough into the desired shape, I formed a rectangle.  Sprinkle pizza stone with cornmeal and place streched dough on stone.  Place in oven and allow to bake for 3 minutes.

Remove dough from oven and brush with remaining olive oil, drizzle with honey, sprinkle with cinnamon and nutmeg.  Sprinkle 1/4 cup cheese over the dough, followed by a layer of apples, then onions and garlic.  Sprinkle remaining cheese, followed by bacon and the remaining apples.  Add sage, if desired.  Return to oven for an additional 12-15 minutes, until cheese is melted and the crust is golden brown.

Let stand for about 3 minutes, cut and serve.

Whole Wheat Pizza Dough-

Ingredients:

1 Package (2 1/4 tsp) active dry yeast
3/4 Cups warm water
1 Cup whole wheat flour
3/4 Cups all-purpose flour
1 Tbsp honey
1/2 Tbsp olive oil
1/2 Tsp salt

Directions:

Run steaming hot water over a small bowl to warm up the bowl.  Place yeast, warm water, honey and oil in the heated bowl, stir with spoon and allow sit (proof) for 10-15 minutes. 

Meanwhile, combine the flours and salt in a large mixing bowl and stir to combnie.  Once the yeast mixture is foamy add to the flour mixture.  Using an electric mixer with a dough hook attachment, mix the ingredients on low until just combined.  Once ingredients are incorporated increase speed to medium and knead the dough for 5-6 minutes.  If the dough seems tacky, or too sticky, add more flour, 1 tablespoon at a time, and knead until combined.

Brush or spray a large bowl with oil.  Place the dough in the well oiled bowl, turning once to coat, cover and set in a warm place to allow dough to rise until doubled in size, about 1 to 1 1/2 hours. 

Recipe source: slightly adapted from How Sweet it is via My Life as a Mrs.

Fish Tacos with Lime-Cilantro Crema

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While the rest of the country is getting bombarded with harsh, winter storms we are enjoying weather with temperatures in the upper 60’s to mid 80’s.  Yes, I had to check the calendar a time or two to see what month we were actually in.  Some people, I’m sure, are still enjoying the cozy, comfort foods of winter but I am opening my arms to welcome spring and all of the light, fresh and flavorful foods that come along with it.  I am so excited, we just planted the first plants of the season in our garden!  I can’t wait to use all of the fresh fruits and veggies that we’ll have in a matter of months.  You just can’t beat fresh vegetables straight from the garden!

So with that, I present to you the first of many spring and summer inspired meals, fish tacos with cilantro-lime crema.  As I stated previously, I was a little slow jumping on the fish taco bandwagon, but I’m on now and loving every fish taco I sink my teeth into.  There are so many recipes for fish tacos that are floating around and they all look and sound delicious.  From baked to fried and everything in between, there are so many fish taco recipes you are sure to find one that fits your taste perfectly.

These tacos are packed full of taste and flavor, they are so incredibly filling but they don’t leave you feeling weighed down once you finish.  The sauce starts off by mixing together mayonnaise and sour cream then add cilantro, lime zest and juice and green onions.  I love, love, love cilantro and this sauce is full of that earthy, bright herb.  The lime juice not only lends a tart flavor that compliments the cilantro but helps to thin the sauce a bit which makes it easier to apply.  The fish is seasoned with a mix of spices which bring a nice spicy flavor which is cut by the cool citrus sauce.  A bed of cabbage not only brings some more veggie power but also adds more texture to the dish.

These tacos are a new favorite, Spencer has already asked for these to be put back on the menu as well as make them part of the regular rotation.  I loved the mix of spice topped with the creamy, citrus cilatro sauce.  This was a simple meal that was quick enough for a week night but perfect for entertaining as well.  If you’re looking to try fish tacos for the first time or looking for a different recipe full of fresh flavors, look no further.  These are sure to please crowds of all ages!

Fish Tacos with Cilantro-Lime Crema

Ingredients:

For the sauce-
1/4 Cup (about 3) green onions, thinly sliced
1/3 Cup fresh cilantro, chopped
3 Tbsp low-fat mayonnaise
3 Tbsp low-fat sour cream
Zest of 1 small lime
Juice of 1 small lime
1/8 Tsp garlic powder
Salt and fresh ground pepper, to taste
Dash red pepper flakes

For the fish-
1 Tsp ground cumin
1 Tsp ground corriander
1/2 Tsp smoked paprika
1/4 Tsp ground red pepper
1/8 Tsp salt
1/8 Tsp garlic powder
1 1/2 Pounds mahi mahi fillets (or any other white fish)
Cooking spray
8 (6inch) Flour tortillas
2 Cups cabbage, shredded

Directions:

For the sauce-
Combine green onions, cilantro, mayonnaise, sour cream, lime zest and juice, garlic powder, salt, pepper, and red pepper flakes and mix to combine.  Cover and refrigerate until ready to serve.

For the tacos-
Preheat oven to 425.  Line baking sheet with foil, spray liberally with non-stick cooking spray and set aside. 

Combine cumin, corriander, paprika, red pepper, salt and garlic powder and mix to combine.  Sprinkle spice mixture evenly over both sides of fish and place on prepared baking sheet.  Bake for 13-15 minutes or until fish flakes easily.  (If fish is thin, check after 8-10 minutes)

Break fish into pieces with a fork.  Heat tortillas according to package directions, if desired.  Divide fish evenly among tortillas, top with cabbage and crema and serve immdediately.

Recipe source: Slightly adapted from Cooking Light, December 2006 via Prevention RD

Salsa Verde Chicken and Dumplings

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I don’t know about you, but the weather here has been very spiratic, to say the least.  We’ve seen 80 degree weather at the beginning of the week then been in the 30’s by the end of the week.  Not only is this weather an open invitation for colds, coughs and all that other fun stuff but it’s also a pain trying to get a meal plan together.  Our meals plans have been as extreme as grilling burgers outside one night and cuddled up in cozy clothes eating soup, stew or chili the next night.  I guess a perk to this weather is if you really have a craving for summer inspired food and a cozy, comfort food all at the same time you can plan your menu accordingly.

I came across this recipe on Pink Parsley last year.  From the moment I saw it I knew this was a must to make.  I have made it a few times and we have absolutely loved it, but I haven’t shared it with you (don’t me mad!) until now because I just couldn’t get any pictures that I just loved.  Well, I made it again during one of our many cold spells and finally got some pictures I was pleased with.  So without further or due, here is a delicious meal perfect for any day of the week the fuses together two delicious foods.

Chicken and dumplings are quickly becoming a staple in our meal plans.  Mexican food, um, yes please!  Combining the comforts of chicken and dumplings and the flavors inspired by Mexican food, simply brilliant.  That’s exactly what has been done here and let me tell you, it’s wonderful spin on a classic.  This meal brings it all to the table, the creamy soup base that is so familiar to the classic chicken and dumplings.  Then things are lived up and the flavors are truly amped up with the addition of the spicy salsa verde and the bright earthiness from the cilantro.  This truly becomes a one pot meal with the addition of vegetables and protein.

This meal is a crowd pleaser and the flavors can be adjusted to suite any taste.  This meal is quick enough for a weeknight but just as perfect for one of those lazy weekend days when you want a satisfying meal but you don’t want to be in the kitchen for hours and hours.   

Salsa Verde Chicken and Dumplings

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
1/2 Large onion, diced
2 Cloves garlic, minced
1/2 Cup + 2 Tbsp all-purpouse flour
1 Can (14 ounces) low-sodium chicken broth
2 Cups (16 ounces) salsa verde, homemade or store bought
1 (5ounce) can evaporated milk
1 Cup corn kernels
1 Rotisserie chicken, remove skin and debone meat (approximately 6 cups)
1/3 Cup chopped cilantro
2 Scallions, minced
Kosher salt and black pepper

For the dumplings-
1 Cup milk
3 Tbsp unsalted butter
1 1/2 Cups all-purpose flour
1/2 Cup cornmeal
1 Tbsp baking powder
3/4 Tsp salt
1/4 Cup thinly sliced scallion greens
1/4 Cup chopped cilantro

Directions:

Place butter in a medium, heatproof skillet.  Place skillet over medium heat and allow the butter to melt.  Once the butter has melted, add onions and cook until softened and translucent, about 5-8 minutes.  Add the garlic and cook an additional 1-2 minutes.  Add the flour and whisk to make a paste.  In a medium bowl combine the chicken broth, salsa verde, and evaporated milk.  Whisk to combine then add to the onion garlic mixture and whisk to combine.  Whisk vigorously at first, to ensure there is no clumping, once the ingredients are well mixed allow the sauce to simmer and thicken, stirring occassionally.
Once the sauce has thickened add corn, chicken, and herbs and stir to combine. Season, to taste, with salt and pepper. Keep ingredients over medium heat until heated through.  Remove from heat and cover to keep warm. 

Pre-heat oven to 400 degrees.

To make the dumplings-
Place milk and butter in a small saucepan and heat until the mixture is steaming.  In a separate bowl mix the flour, cornmeal, baking powder, salt, scallions and cilantro.  Add the milk to the flour mixture and stir to form a smooth yet firm dough. 
Using a tablespoon, scoop the dough and add to the chicken soup mixture.  Once all the dough is added, place the skillet over medium-hight heat and allow to warm. Once the mixture is heated through, cover and transfer to the pre-heated oven.  Bake until dumplings are thoroughly cooked, about 15-20 minutes.  Serve immediately. 
Recipe source: adapted from One Dish Dinners via Pink Parsley

Lemon Garlic Linguine with Mascarpone and Shrimp

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For the past few years we have stayed in on Valentine’s and we have really enjoyed it.  I love being in, away from chaotic, overcrowded restaurants; our time together is so much more relaxing and enjoyable.  Since I am capable of cooking quality meals (for half the price) we enjoy staying home to celebrate most special occasions.  I enjoy purusing cookbooks, blogs and various other websites to compile the perfect meal for for whatever occasion and for Valentine’s it wasn’t any different.  Since Valentine’s fell on  a weekday this year I wanted the meal to not only be delicious and impressive but fairly quick to assemble so we could still eat around our normal meal time.  Once I came across this pasta on Pink-Parsley I stopped looking.  This pasta was exactly what I was looking for!

The title alone, although long, is enough to make anyone stop in their tracks.  Lemon.  Garlic. Pasta. Mascarpone cheese. Shrimp.  How could you possibly go wrong wtih these ingredients?  You can’t!  This pasta was definitely a show stopper.  It was full of flavor; the lemon lent a nice, brice citrus flavor while the mascarpone helped make the sauce rich and creamy.  The process as well as the ingredients are simple, but when combined they make a rich and delicious meal.  To go along with this pasta we had a green salad and some garlic bread and nice glass of wine.  To finish off this meal we had molton lova cakes with a light dusing of powdered sugar.  The next time you need an impressive yet simple meal, look no further than this pasta.  It does not disappoint. 

Lemon Garlic Linguine with Mascarpone and Shrimp

Ingredients:

Kosher salt

8 ounces dried linguine
1 1/2 Tsp lemon zest
Juice of 1 lemon
1 lb shrimp, peeled and deveined
Freshly ground black pepper
2 Tbs butter
3 Garlic cloves, thinly sliced
1 Small shallot, thinly sliced into rings
1/8 to 1/4 Tsp crushed red pepper flakes
1/4 Cup dry white wine
1/2 Cup mascarpone cheese
2 Tbsp minced fresh chives
Lemon slices, for serving

Directions:

Add water to a large stockpot and bring to a boil.  Add a generous amount of salt along with the linguine and cook until al dente, 7 to 8 minutes.  Before draining, remove half a cup of the pasta water and set aside.  Drain the pasta and set aside.
Using a papertowel, pat the shrimp to remove any excess moisture.  Place half of the lemon zest, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a medium bowl and stir to combine.  Toss the dry shrimp in the lemon mixture to coate.
Place a large skillet over medium-high heat, add the butter and allow to melt.  Place the shallot, garlic, and red pepper flakes in the melted butter and allow to cook until fragarent, about 1 minute.  Be sure to stir the mixture continuously to avoid burning.  Place the shrimp in the seasoned butter mixture and cook for 1 1/2 minutes on one side.  Reduce heat to medium, using tongs, gently turn the shrimp and slowly add the white wine along with half of the lemon juice.

Bring the lemon shrimp mixture to a boil and allow to cook for 1 minute.  Place the reserved pasta water, mascarpone cheese and linguine in the shrimp mixture and toss to coate.  Allow to cook an additional 1-2 minutes, until the sauce has slighltly thickened.  Add the remaining lemon zest, juice and chives and stir to combine. Adjust seasonings, if necessary and serve immediately.  Garnish with lemon slices and additional chives.
    
Recipe source: Fine Cooking via Pink-Parsley

Chicken and Dumplings

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When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings.  Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone’s recipe box.  Although I am a true southern girl, I have a confession, I didn’t grow up on chicken and dumplings and until recently I haven’t been their biggest fan.  Both mine and Spencer’s tastes are pretty much on the same page, except when it comes to chicken and dumplings.  See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them.  Until recently, he has never requested that I make this dish simply because he knew I didn’t really care for it.  When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn’t want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my “homework” I finally came across an original recipe from a fellow Nestie and blogger, Jessica.  I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious.  Both winning combinations!  I can honestly say I’m now converted and an avid fan of chicken and chicken and dumplings.  This recipe turned out delicious.  It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time.  The truly is the utlimate comfort food.  Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal.  It didn’t take long, he not only finished his first bowl but went back for seconds!  If that’s not a stamp of approval I don’t know what is!  I’m so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings.  These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling.  The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook.  A very minor change that really isn’t necassary, just something I want to attempt! 
    
Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter.  Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender.  Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine.  Using a pastry blender or fork, cut in the cubed butter until dough is crumbly.  Add the milk and stir to make a soft dough.  Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened.  If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.

Remove the sprigs of thyme before serving.  Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego

Mongolian Beef

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Mongolian beef is one of my favorite Asian meals.  Pretty much anytime we go to
Pei Wei this is my “go to” dish.  We rarely go to PF Chang’s but we frequent Pei Wei quite often, since Pei Wei is the sister restaurant of PF Chang’s I knew the recipes had to be practically identical.  When I came across this recipe that claimed to be a “knock-off” of PF Chang’s Mongolian Beef on Love and Olive Oil I knew I had to try it out!  The claims are true, although it’s not identical (I mean it’s pretty close to impossible to replicate a restaurant dish exactly) it’s pretty darn close.  

There’s just something so irresistable about that sauce.  I’m a sweets girl and all but I mean this sauce is practically candy itself.  I love the sweet, salty, stickiness of the sauce and it coats the very tender, pan fried beef perfectly.  I served this exactly how I get it when we order out, over brown rice.  The starchy, brown rice compliments the rich flavors from the Mongolian beef so well, as well as helping to mute some of the richness from the sauce.  I think I could eat this on a weekly basis, my mouth is literally watering just tellin you about it.

I’ve always been one to steer away from Asian inspired meals because I always have such high hopes and they never turn out as good as envisioned.  Since I had a huge success with this dish, I now have a new found confidence for Asian style cooking and I will definitely be perusing my resources for more meals to attempt.  This meal was incredibly simple to make and very quick to put together.  I made this on a weeknight after work and had it on the table in about 30-40 minutes…which isn’t too shabby if I say so myself!  If you’re like me, and steer clear of Asian cuisine because of a lack of confidence or previous failure try this recipe to redeem yourself and get your confidence back.  You won’t be disappointed, I guarantee.              

Mongolian Beef

Ingredients:

2 Tsps vegetable oil

1/2 Tsp ginger, minced
1 Tblsp garlic, chopped
1/2 Cup soy sauce
1/2 Cup water
3/4 Cup dark brown sugar
Vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 Cup cornstarch
1 Medium yellow onion, thinly sliced
2 Large green onions

Directions:

To make the sauce-
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-low heat.  Add the ginger and garlic to the pan then quickly add the soy sauce and water before the garlic scorches. Add the brown sugar and allow to dissolve in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove sauce from the heat and set aside.

For the steak-
Place the cornstarch in a bowl or on a small plate and set aside.  Slice the flank steak against the grain into 1/4″ thick bite-size slices. (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts.) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Carefully add the beef to the hot oil and saute for two minutes, or until the beef just begins to darken on the edges. *The beef doesn’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to remove the meat and place on a paper towel lined plate, then pour the oil out of the wok or skillet.

Return the pan to the stove over medium heat, add the meat back to the skillet/wok. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.

Recipe source: adapted from Food.com via Love and Olive Oil

Loaded Nachos

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Nachos.  A plate of simple ingredients that are layered on top of one another to create the perfect mixture of crunchy, spicy, salty and creamy in each bite.  Nachos are more than just an appetizer, snack or the occasional main course; they are also a perfect option for almost any informal gathering. 

I am sure preparations are well underway for the Super Bowl this weekend.  But for those of you still searching for some simple yet perfect foods to serve at your party this weekend, add these to your menu.  A big plate of these loaded nachos are sure to be a crowd pleaser.  They are hearty, full of flavor and easy to assemble.  What better dish to serve at your party than a big plate of these hearty, ooey gooey, cheesey nachos?   

Loaded Nachos

Ingredients:

1 Pound ground beef
1 Small onion, chopped
1/2 Green bell pepper, chopped
1/2 Cup shredded sharp cheddar
1/2-3/4 Cup shredded taco cheese
Sliced jalapenos, to taste
1/3 Cup refried beans
3-4 Tbsp sour cream, plus more for topping after baking
1 Small tomato, seeded and chopped
1 Bag Tostitos scoops
1 Tbsp olive oil

Directions:

Preheat oven to 350.

Place the ground beef in a large skillet and brown.  Remove and drain.  In the same pan, add the olive oil and half of the chopped onion and saute until tender and translucent, about 3 minutes.  Add the browned meat to the sauted onion, along with the raw onion and bell pepper, stir to combine.  Season with salt and pepper.

Meanwhile, place the refried beans and sour cream in a small sauce pan over low-medium heat.  Stir until beans are heated through and creamy.

Line a baking sheet with foil.  Place half of the chips in a single layer on the baking sheet.  Spread half ove the bean mixture over the chips, followed by half of the meat and vegetable mixture, topped off by half of the cheese.  Repeat the process with the remaining ingredients, top with sliced jalapenos and place in the oven for 10 minutes, until cheese is completely melted.  Remove from oven, top with tomatoes and sour cream and serve immediately.

Recipe source: A Lynsey Original

Chicken Pot Pie Turnovers

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When I think of old-fashioned, down home, comfort food there are a few things that come to mind.  Chicken pot pie is one of those things.  Chicken pot pie is, in my opinion, one of the ultimate comfort foods.  It’s a one pot meal that has been around for generations, it’s a classic and it’s a dish that I think most of us have grown up eating.  I love the classic chicken pot pie with the flaky crust, assortment of vegetables, and hearty pieces of chicken.

This chicken pot pie turnover, takes this classic dish and transforms it into individual servings that are great for a meal on the run.  It has everything you expect from a classic chicken pot pie; flaky crust, a multitude of vegetables, and chicken.  This version makes it into a meal that is not only time saving but perfect for a weeknight meal.  I love the fact that I can still serve my family a healthy, well rounded, and flavorful meal that didn’t take hours to prepare.  The next time you’re craving a classic comfort food but you’re short on time try these turnovers.  They’ll be a regular on your menu. 

Chicken Pot Pie Turnovers

Ingredients:

2 Tbsp butter
1/2 Cup white wine
1 Cup chicken stock
1 Egg
1/2 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
Kosher salt and freshly ground black pepper
2 Cloves garlic, minced
2 Tsp dried thyme
1 Tbsp flour, plus more for dusting
1 Tsp Dijon mustard
1/2 Cup frozen peas
1 1/2 Cups cubed or shredded cooked chicken
1 Sheet frozen puff pastry, thawed

Directions:

Preheat oven to 375.

Melt butter in a large saute pan over medium heat. Add the onions, carrots, and celery and season with salt and pepper, to taste, cook until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Stir in the flour and cook another 1-2 minutes. Increase the heat to medium-high, add the wine to deglaze the pan, be sure to get any bits up off the bottom of the pan (it just adds more flavor!). Whisk in the stock and Dijon mustard and combine. Add the peas and chicken and cook on a very low simmer until the sauce thickens into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20%. Place the squares on a lightly greased baking sheet and spoon the filling in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). To finish the edges, press with a fork, this will seal the edges as well as create a decorative border.  Place the egg in a small bowl and add a splash of water, whisk together to make an egg wash.  Brush the top of each turnover with the egg wash. Cut a small slit in the top of each turnover to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Recipe source: Melissa D’Arabian via Food Network

Buffalo Chicken Tacos

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I can’t tell you how excited I am to share this recipe with you!  When I came across this recipe on Nicole’s blog (Prevention RD), it took me all of 2 seconds to decide that I was making these.  They went on the menu for the the next week!  You see, at my house we are slightly obsessed with buffalo chicken.  Whether it’s hot wings, sandwiches, chili, dip (a recipe is coming soon), or anything else involving buffalo chicken you can count us in!

Buffalo chicken.  Love it.  Tacos.  Love them.  Fusing the two to make these buffalo chicken tacos.  Absolutely!  Why didn’t I think of this?  There isn’t a lot to these but they sure are delicious.  Each bite combines the spicy chicken, crunch from the cabbage and scallions, cool creaminess from the cheese and the dressing and it’s all enclosed in a delicious, flour-y tortilla.  Could it get any better than this?  I think not!  Except for the fact that they take literally no time to make.  This is a good thing but it could easily become dangerous at my house…since we are buffalo chicken fiends.  That’s a risk I’m willing to take.

These are perfect for a weeknight meal but they would also be great for a spin on a taco bar.  These would even make a terrific appetizer.  In order to make them more of a finger food, I think it would be good served in phyllo cups or hint of jalapeno Tostitos.  These would be perfect for the Super Bowl!

Buffalo Chicken Tacos

Ingredients:
For the tacos-

1 1/2 lbs boneless, skinless chicken breasts, cut into small pieces

3 Tbsp cornstarch
1/3 Cup whole wheat flour
1 Tsp garlic powder
Large pinch of cayenne peppe
Ground black pepper, to taste
1/3 Cup buffalo wing sauce + 4 Tbsp, for drizzling
1 Tbsp olive oil
10 6-inch flour tortillas

For the toppings-

1 Avocado, diced

4 Oz blue cheese or gorgonzola
1/2 Cabbage, shredded
1 Large tomato, diced
4 Scallions, sliced
Cilantro
Shredded cheddar cheese
Blue cheese dressing

Directions:

Heat a skillet over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. Yield: 5 servings, 2 tacos each.

Recipe source: How Sweet It Is via Prevention RD

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