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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

Fish Tacos with Fresh Salsa

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Fish tacos have been and still are one of the “hottest” and most popular food trends.  Although they are one of the most popular foods around right now, I have yet to have them.  I’ve had shrimp tacos and scallop tacos but no fish tacos.  Well, all that changed the other night when I made these fish tacos and they were delicious, the only disappointing thing about this is the fact that I waited so long to try these.  The batter wasn’t too heavy, it was just enough to coat them without makeing a thick batter.  Frying the fish crisped the batter while leaving the inside nice and light and flakey; and filling the taco with fresh salsa and lettuce was the perfect combination and made the dish complete.

These tacos are perfect for a quick weeknight meal that is full of fresh and light flavors.  This salsa is the perfect recipe to utilize all the fresh summer vegetables that are coming out of the garden now.  This is also the perfect recipe to use fresh caught fish if your or your hubby loves fishing (both Spencer and I love fishing, and Tucker is a pretty big fan too)! 

Tucker and Spencer with Tucker’s first fish.  Thanks to our wonderful friends who invited us out to their house to fish and have a fish fry!  Love ya’ll bunches and Tucker had a blast.

These tacos are perfect, and the meal would be even more complete if paired with chips and fresh guacomole.   

Fish Tacos with Fresh Salsa

Ingredients:

For the salsa-

1 Large tomatillo, husked, rinsed and chopped
1 Medium tomato, chopped
1/2 Small red onion, finely chopped
3 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice, plus lime wedges for serving
1/2 Jalapeno pepper, minced (remove seeds for less heat)

For the fish-

Kosher salt
Vegetable oil, for frying
1 1/4 lbs catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 Cup instant flour (such as Wondra) or cornstarch
8 Corn tortillas, warmed
1 Cup shredded iceberg lettuce

Directions:

For the salsa-

Mix the tomatillo, tomato, red onion, cilantro, lime juice and jalapano in a bowl.  Season with salt, cover and refrigerate until ready to serve.

For the fish-

Heat 1/2 inch of vegetable oil in a pan over medium-high heat.

In a bowl mix the flour, salt and pepper.  Place the fish in the mixture and coat, shake to remove any excess flour. 

Place the fish in the preheated oil and fry until golden brown and cooked through, about 3 to 4 minutes.  (Work in two batches to avoid over-crowding).  Remove fish to a papertowel lined plate to drain, season with salt, if needed.

To assemble-

Fill the warmed tortillas with lettuce, fish and salsa.  Serve the tacos with lime wedges. 

Recipe Source: Food Network Magazine, June 2011

Grilled Steak with Tapenade…and a giveaway

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As I’ve said before, I’m always looking for quick and easy meals that are delicious and nutricious to prepare during the work week.  My weeknights are very hectic but that doesn’t mean I want to feed my family junk or make a habit of driving through a fast food restaurant 5 nights a week, I still like to feed my family delicious food but I just can’t spend 5 hours in the kitchen every night.  I have come across quite a few delicious meals that are perfect for week night cooking; they take no time to prepare and they are just as delicious as the meals that take quite a bit of time in the kitchen.

This steak with tapenade was as delicious as it was easy to prepare.  I think it took me all of 30 minutes to prepare and plate it, which is a bonus on a weeknight when I have a thousand other things going on.  This steak and tapenade was full of so much flavor; I loved the flavor combinations of the salty olives, spicey pepper, and the sweetness from the tomatoes, it was the perfect flavor combination.  I loved that the tapenade was used not only as a topping but as a rub for the meat before it was cooked.  It helped incorporate the flavors throughout the entire dish and it was absolutely delicious.

Now on to the fun stuff…the giveaway!

My blog is turning 3 this month.  I can’t believe that I’ve been cooking, taking pictures and blogging about the goings on in my kitchen for 3 years, the time has flown.  I have enjoyed every minute of taking pictures and talking about my adventures in my kitchen, believe it or not I love it more now than I did when I started blogging.  I have enjoyed cooking since I was little, but it’s now become more of a passion for me than just another hobby.  I enjoy pushing myself outside my comfort zone; trying new recipes and techniques and sharing my experiences.  I’m no pro but I can tell I have improved in the kitchen over the past few years and my picture taking skills have improved as well.  I’m still learning different techniques for my camera and I’m expanding my equipment collection; and although that’s not what it’s all about I do enjoy looking back at my earlier posts and seeing how I’ve improved.

Thanks to each and every one of you who have been with me from the beginning, I appreciate you so much.  To those of you who have found my blog one way or another I hope you enjoy it and have found many recipes that you wanted to try for yourselves.  I thoroughly enjoy every moment I spend posting on my blog; my passion is cooking and I love seeing the look of happiness on people’s faces when they enjoy my food, that is the most rewarding thing of all.  I say all that to say thank you for following me over the past few years and for the support of Lynsey Lou’s.  I can’t wait to see what the future holds and I look forward to preparing and creating more meals and desserts to share with you!

This week and next week I will be hosting some giveaways to celebrate the 3 year blogiversary of Lynsey Lou’s; I will host a total of 3 giveaways since my blog is 3 years old.  For this giveaway, I will be giving one reader a one year subscription to Food Network Magazine.  I have fallen in love with this magazine; I love the variety of recipes, the cookbook of 50 recipes that is provided in each issue, the way they separate recipes into weekend, weeknight, and sides and how they feature different Food Network celebs and their recipes in each issue.  There are a multitude of other things I LOVE about this magazine but I won’t bore you with the details…it’s just one of my new favorite magazines.

To enter:
One entry per person please.
-Leave a comment stating what your favorite weeknight meal is (links to recipes are welcome!)
-For an additional entry ” Like me” on Facebook, then come back and leave a comment saying you did so.

The giveaway will end at 11:59 P.M. on Friday, July 1.  The winning entry will be chosen at random using Random.org and the winner will be announced Saturday, July 2.  Please be sure to enter a valid email address so you may be contaced if you win!  Good luck to everyone and thanks for reading.

Giveaway disclosure: This giveaway is sponsored soley my me.  I was not contacted or persuaded by Food Network in any way.  Any compents or opinions are mine and only mine.   

Grilled Steak with Tapenade

Ingredients:

1/2 Cup kalamata olives, pitted
1 Medium shallot
1 Clove garlic
1 Sprig rosemary, leaves stripped
1/4 Tsp red pepper flakes
1/4 Cup extra-virgin olive oil
1 Lemon, halved
Kosher salt and freshly ground pepper
2 Pounds flank steak
1 Pint grape tomatoes, quartered
1/4 Cup fresh parsley, roughly chopped

Directions:

Preheat a grill or grill pan over high heat. 

Place olives, shallots, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice from half a lemon in a food processor and pulse, season with salt and pepper.  Set aside.

Pierce the steak with a fork and season with salt and pepper.  Rub 1 heaping tablespoon of the olive mixture on both sides of the steak and let rest for 10 minutes.

Meanwhile, toss the remaining mixture with tomatoes, parsley, remaining olive oil, and juice from the remaining half of lemon in a small bowl.  Set aside.

Grill the steak until browned on one side, about 7 minutes.  Flip and cook an additional 7 minutes, for medium rare.  Transfer the steak to a cutting board and let rest for 5 minutes.  Cut the steak in half, reserve one half for steak sandwiches or leftovers later in the week.  Thinly slice the remaining steak, against the grain, and top with the tomato olive tapenade.  Serve while warm.

Recipe Source: Food Network Magazine, June 2011

Pan Fried Tilapia Over Angel Hair Pasta With Jalapeno Cream Sauce

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One of our favorite things from Carinos is their jalapeno garlic tilapia, so I decided to recreate this dish for our meal one weekend.  Spencer and I have always enjoyed preparing our meals together; it’s just a way for us to spend some quality time together and hang out.  Since our little man came along our time together in the kitchen has all but faded away; not that we would trade any of what we have now but it is nice to be able to spend some time together and do things that you previously enjoyed.  We waited until Tucker went to bed and then we opened a bottle of wine and got to cooking!  We had so much fun talking, spending time together and just haning out, it’s been a while since we’ve had time to just enjoy each other and it was incredible.  It was a wonderful night and a great way to make a weekend night special, even though we stayed home.

We love the fish and pasta that is topped with the jalapeno sauce; the sauce has a good kick to it but not so much to where you are sweating by the end of the meal.  It’s a rather light dish, even with the pasta and pan fried fish, and it leaves you full and satisfied but not feeling heavy when you’re finished.  Paired with a glass of white wine and some homemade garlic bread, and you’ve got a meal to please anyone.

Pan Fried Tilapia, Angel Hair Pasta with Jalapeno Cream Sauce

Ingredients:

For the pasta-

1/2 pound angel hair pasta

For the Tilapia-

2 Tilapia filets
1/8 Cup flour
2 Tbsp olive oil

For the jalapeno oil-

2 Tbsp olive oil
1 Tbsp jalapenos, chopped

For the jalapeno cream sauce-

1 1/2 Tbsp jalapenos, chopped
2 Tbsp butter
1/4 Tsp olive oil (I used the remaining oil and drippings from the Tilapia)
1 Clove garlic, minced
1 1/2 Tbsp jalapeno juice (use more or less depending on your spice preference)
1/2 Cup chicken broth/stock

For accent (if desired)
2-3 Tbsp tomato, seeded and diced.

Directions:

For the pasta-

Cook according to package directions.

For the Tilapia-

Preheat a oil in a skillet over low-medium heat.

Place flour, salt and pepper in a dish and mix together.  Roll the tilapia in flour mixture, then shake to remove any excess flour. 

Reduce the heat to low and place the fish filets in the preheated skillet and cook until golden brown, about 3-4 minutes per side depending on the thickness of the filet.

For the jalapeno oil-

Meanwhile, place the oil and jalapenos in a small skillet or saucepan over low heat and let simmer for 5 minutes, stirring occasionally.

For the jalapeno cream sauce-

Place the butter in a saucepan over low-medium heat and melt.  Then add the garlic and saute for 1 minute.  Add the jalapeno juice, oil, and broth and bring to a simmer.  Simmer until sauce has thickened, about 5 minutes.  Reduce heat, add jalapenos and leave over heat for 1 minute. 

Toss the pasta with the jalapeno oil.  Place the desired amount of pasta on each plate.  Place the Tilapia filets on the beds of pasta and spoon the desired amount of cream sauce over the filets.  Sprinkle with diced tomatoes and freshly grated parmesan cheese, if desired.

Recipe source: A Lynsey original, inspired by Carinos Jalapeno Garlic Tilapia

Bacon, Spinach and Goat Cheese Pasta

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Are you looking for the perfect meal that is quick to put together and tastes delicious?  Well look no further; this bacon, spinach and goat cheese pasta is the answer to your search.  This pasta was so easy to prepare, it was prepared in absolutely no time and is the perfect crowd pleaser. 

I love the taste of goat cheese but I’ve never cooked with it.  I don’t really have an answer as to why this is the first recipe I’ve made that involves goat cheese but it is and I’m so happy I came across it.  The combination of flavors is delicious; the goat cheese has a tarteness and sharpness to it that is unlike no others and it’s so smooth and creamy it literally melts in your mouth.  Add this to the combination of lemon, pepper, bacon and spinach and it’s the finished product is nothing but delicious.  Spencer was a huge fan and even Tucker couldn’t get enough; he ate this not only the night I originally cooked it but also for leftovers until he finished the dish.  This is perfect for weeknight meals, as well as a meal that’s a little lighter but very filling.  This will be on our menu again very soon.


Bacon, Spinach and Goat Cheese Pasta

Ingredients:


1/2 Pound, small cut pasta
4-6 Slices thick center cut bacon
3 Cups fresh spinach
2 1/2 Oz soft goat cheese, crumbled
2 Tsp olive oil
1/2 Tsp lemon zest
1 Pinch crushed red pepper
Salt and pepper, to taste

Directions:


Bring a large pot of water to a boil, salt and add pasta.  Cook pasta according to instructions on package.

While the pasta is boiling, cook bacon and place on a papertowel lined plate.  When cool enough to handle, roughly chop and set aside.

Once the pasta has finished cooking, drain and return to the same pot.  Place the spinach in the pot with the pasta and cover for 1 minute.  Add the crumbled goat cheese, olive oil, lemon zest, red pepper, salt and pepper and mix together.  Stir ingredients until the goat cheese has melted, add the bacon and toss to combine. 

*Reserve a little pasta water to help the the cheese stick to the pasta a little better.

Serve immediately with garlic bread or jalapeno cheddar rolls.

Recipe source: Lemons & Love food blog, originally from Alexa

Beer Battered Fish

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Fish and chips is a classic English pub meal that has made it’s way across the pond to achieve the same popularity in the states.  I love fried fish, and beer battered fish is just that much better.  I love the airy batter that covers the fish; it is breaded just a little more than the typical fried fish but it’s not too much bread and the flavor; the flavor of beer battered fish is just incredible.  The texture and consistency of the batter is like no other and can only be achieved with the carbination from the beer, or soda water, and it is absolutely fabulous. 

I had always wondered how the airy battered was achieved and when I saw Anne Burrell making fish and chips on an episode of “Secrets of a Restaurant Chef ” I was glued to the t.v. because I knew she would reveal this secret.  I’m sure it’s not a secret to a lot of people but for some reason I wasn’t sure how this was done and I was so excited to learn how to make this batter at home.  This recipe immediately went on my menu for the next week.  I was so excited to finally know how to make this for myself and couldn’t wait to try it out.  For supper one night it was like being in an English Pub; we had beer battered fish, chips, red cabbage slaw, and home made tartar sauce and it was all wonderful.  I was so pleased with how the fish turned out and I’m so excited to try other recipes using this beer batter.  If you’ve never attempted to make beer battered fish now is the time to try, it’s super easy  and a pretty fast process and the end result is incredible.   

Beer Battered Fish

Ingredients:

2 Pound haddock filets
3 Quarts peanut or vegetable oil, for frying
2 Cups all-purpose flour
2 Teaspoons seafood seasoning (recommended: Old Bay)
1 Teaspoon baking soda
Kosher salt
1 Bottle cold beer

Directions:

Preheat the oven to 300 degrees F and heat the cooking oil to 375 degrees F.  Place a cooling rack on top of a baking sheet and set aside.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil has reached the correct temperature, dip the fish fillets in the batter and coat generously.

When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil.  This will eliminate the fish sinking and sticking to the bottom. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish half way through the cooking time.

When the fish are done, remove from the oil and immediately place on paper towels to blot the excess oil. Arrange the fish on prepared baking sheet and place in the preheated oven until ready to serve.  Work in batches and be sure not to crowd the oil.

Tartar Sauce

Ingredients:

3 Egg yolks
1/4 Cup malt vinegar
1 1/2 Cups peanut or vegetable oil
2 Shallots, finely diced
3/4 Cup finely chopped cornichons
1/2 Cup whole-grain mustard
1 Teaspoon celery salt
Pinch cayenne pepper
Kosher salt

Directions:

In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, a drop at a time, until the mixture starts to come together and looks thick and silky. When the mixture looks like it has come together and is beginning to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. 

Transfer the sauce to a sealed container and refrigerate until ready to serve.

Recipe Source: Anne Burrell, Secrets of a Restaurant Chef

Linguini with Clam Sauce

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I am constantly looking for new recipes to incorporate into my weekly menu to keep things interesting and to avoid eating the same things over and over again.  Some recipes I come across are complex with multiple steps and many ingredients while others are simple, quick and with few ingredients.  I love all types of recipes but for the crazy week nights I love having simple recipes that are quick, easy and delicous and that aren’t fast food.

Before I made this, I had never had linguini with clam sauce and I honestly couldn’t tell you why.  I can tell you one thing, I’m so glad I came across this recipe and decided to make it.  It was delicious and filling as well as something different from any of the other meals I’ve cooked lately.  This is definitely a perfect week night meal; it doesn’t take long to make at all, add a green salad and garlic bread and you’ve got a perfect and filling meal.  If you haven’t had linguini with clam sauce I urge you to try this recipe, you won’t be disappointed and if you’ve never made it then this is the perfect recipe to try!
Linguini with Clam Sauce

Ingredients:

1 Pound, linguini
2 Tablespoons extra-virgin olive oil
2 Tablespoons butter
3 Cloves garlic, minced
2 (6.5oz) cans clams, drained with juice reserved
1/2 Cup heavy cream
Pinch crushed red pepper
Salt and pepper to taste
1/8 Cup fresh, chopped parsley
Freshly grated parmesan cheese, for topping

Directions:

Bring a large pot of water to a boil and season with salt.  Add the pasta and cook until al dente.

Meanwhile, heat the olive oil and buter in a large saute pan over medium-low heat.  Add the garlic and cook for 1-2 minutes.  Add the pepper flakes and cook for another 30 seconds.    Add the 2-3 tablespoons of the reserved clam juices and cream and raise heat to high and let simmer for about 1 minute or until sauce is reduced slightly.  Add the clams, season with salt and pepper, and let simmer another 1-2 minutes, until sauce has reached desired consistency. 

If sauce is too thick add a little more clam juice.

Portion pasta in bowls or plates and spoon sauce over the pasta. Top with parmesan cheese and parsley, if desired.  Serve immediatley.

Recipe source:  slightly adapted from Food Network Kitchens

Cumin-Seared Scallop Tacos

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Kelsey Nixon of “Kelsey’s Essentials” is one of my new favorite cooks.  Most of you may know her from “The Next Food Network Star“, she was on season 4 and she actually made it to the top 4.  I absolutely loved her on NFNS and I had hoped she would win the title of NFNS and have her own show, well that didn’t happen.  When she was cut I was so sad, I really enjoyed her and her spin on recipes as well as her cheery personality and thought she would have made a wonderful host.  Not too long after her dismisal from NFNS, Kelsey got her own show which premeired in 2010 Cooking Channel and I could not be happier.  She has so many helpful tips and the recipes that she prepares look so delicious and very do-able for the homecook.  Since I discovered her show it is now on my DVR list so I am sure to never miss an episode!  Each show has a theme and she prepares recips that correspond with that theme…how nifty is that?

One of the first shows I saw of her was an episode that featured recipes using cast iron skillets.  During this particular show everything she made looked and sounded absolutely delicious, and of course, it was made using a cast iron skillet.  When I saw her make cumin-seared scallop tacos with mango salsa, tomatillo guacomole and cilantro-lime rice I edited my weekly menu right them to ensure I could make them as soon as possible.  I knew if they were anywhere near as good as they looked they would be amazing.  Boy was I right, these were out of this world!  My mouth is watering now just thinking about them.  I loved everything about these tacos.  The spice of the cumin followed by the sweetness from the mangos and the rich butteriness of the guacomole paired so well together and made the best flavor combinations.  Individually the tomatillo guacomole, mango salso and cilantro-lime rice are delicious and would make great sides to go with any meal but they compliment each other so well and make the perfect flavor combination.  I can’t get this on our menu enough; just thinking about it makes me want to go home and make some…I think they just may be on the menu next week!  This is the perfect meal for a fresh spring or summer supper; enjoy them while sitting on the porch and enjoying the nice weather.

Cumin-Seared Scallop Tacos

Ingredients:

For the cilantro-lime rice-

1/2 Cup rice
5 Sprigs fresh cilantro
1 Cup chicken broth
Juice of 1 lime

For the tomatillo guacomole-

6-8 Tomatillos husked and roughly chopped (about 8 ounces)
3/4 Cup freshly chopped cilantro leaves
1 Avocado, halved, peeled and chopped
1/2 Onion, coarsely chopped
1/2 Jalapeno, coarsely chopped with seeds
2 Garlic cloves, smashed and quarted
Juice of 1 lime
1 Teaspoon ground cumin
1 Teaspoon salt

For the mango salsa-

1/2 Cup diced mango
1/2 Cup diced tomatoes
2 Tablespoons minced onion
2 Tablepoons chopped cilantro
2 Teaspoons minced Serrano chile pepper
Zest and juice of 1 lime

For the scallops-

1 1/4 Pounds large sea scallops (about 8)
1/4 Teaspoon salt
1/4 Teaspoon cumin
1-2 Tablespoons unsalted butter
8 (6 inch) corn tortillas

Directions:

First prepare the tomatillo guacomole and mango salsa. 

For the tomatillo guacomole-

Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

For the salsa-

Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Cover and set aside to let flavors combine.

For the rice-

In a small saucepan over high heat, bring the rice, cilantro, broth, rice, and lime juice to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.

For the scallops-

Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel. Season both sides scallops with salt and cumin.

In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and half.

To assemble-

To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 2 seared and halved scallops, then top with mango salsa. Repeat with remaining ingredients.

Recipe source: Kelsey Nixon, Kelsey’s Essentials

Macaroni and Cheese with Pesto

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Let’s face it, macaroni and cheese is one of the all time, ultimate comfort foods and this applies for any age group.  It doesn’t matter whether you are 1 or 100 hundred, I don’t think there is a person out there that doesn’t love macaroni and cheese.  It’s just a feel good food.  Although the stuff in the blue box is hands down one of the most popular macaroni and cheeses out there; there are a lot of people who don’t care for it and feels like it’s lacking in flavor.  If you are one of those people, please don’t let this turn you off of this wonderful food.  Macaroni and cheese is so very easy to make and can be customized to your taste.  Just boil your noodles as normal, which is so easy, right?  After this point your half way there.  Then for the cheese sauce, the good stuff, just combine milk/cream, butter, your favorite cheese (this is the fun part where you customize your mac and cheese) and salt and pepper.  I mean, does it get any easier than that?  I think not!

Now, for those of you who love mac and cheese but need a new twist on it to liven things up, this part is for you.  Although this is a wonderful dish by itself, it never hurts to experiment by adding new ingredients.  The first time I did this I made, crab macaroni and cheese, and it was delicious! This time I made macaroni and cheese with winter pesto…and ohmygoodness it was so good.  I think this is one of my new favorite recipes and it would be delicious with any type of pesto.  The pesto adds so much to this and it’s just another depth of flavor the compliments the pasta and cheese so well.  If  you love macaroni and cheese and if you love pesto this is the dish for you, you will not be disappointed!

Macaroni and Cheese with Winter Pesto

Ingredients:

1 Pound Orecchiette or other small shaped pasta

For the Pesto-

1 Cup, loosley packed, parsley
1 Cup, loosley packed, arugula
1 Cup, loosley packed, basil
1 Cup walnuts, toasted
3-4 Gloves garlice, finely grated or minced
About 1/3 Cup extra virgin olive oil
Salt and pepper, to taste
1/2 Cup grated Parmesan or Parmigiano-Reggiano cheese

For the Sauce-

3 Tablespoons butter
2 Rounded Tablespoons flour
2 1/2 Cups milk
Salt and pepper
Freshly grated nutmeg, to taste
1/2 Pound Italian Fontina cheese
1/2 Cup grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 400 F.

Bring a large pot of water to a boil.  Once the water has reached a boil, salt the water and add the pasta.  Cook pasta according to directions until al dente.  Drain the pasta, reserving about 1/2 cup of the water and set both the water and pasta aside.

For the pesto-

Place the parsley, arugula, basil, garlic, walnuts, and cheese in a food processor and pulse until all the ingredients are ground.  Turn the food processor on low and slowly stream in the olive oil until ingredients come together.  Season with salt and pepper and slightly pulsle a few times to incorporate the seasonings completely.  Set aside.

For the sauce-

Melt the butter in a large saucepan over medium heat.  Whisk in flour and cook one minute.  Add the milk and whisk continuously until all the milk is added.  Season with salt, pepper, and nutmeg and simmer at a low bubble until sauce is thick enough to coat the back of a wooden spoon.  Once the sauce has thickened stir in the Fontina cheese to melt, reserve a handful.

In a large pot or bowl combine the pesto, cheese sauce and pasta and mix together.  Adjust seasonings then place in one large, or several individual, casserole dishes.  Top each dish with the reserved Fontina cheese as well as the Parmigiano-Reggiano cheese.

Bake 30-40 minutes, until cheese is melted, brown and bubbly on top.

Recipe Source: Rachael Ray Show, Rachael Ray

Pork Tenderloin with Cocoa Crust

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If you’ve read my blog for any amount of time you know that I am a huge fan of chocolate.  I love anything chocolate and by now you also know that I haven’t limited my chocolate consumption to desserts.  I have tried a few savory dishes and I’ve been delighted with the end result every time.  So now every time I come across another with chocolate I add it to my “to make” list.  Chocolate is slowly but surely making it’s way to the savory side, as people begin to experiment and attempt to make the “newest craze” I have a feeling we will be consumed with an abundance of savory chocolate dishes to tempt us.
Pork loin is one of those things that is so easy and quick to cook and that’s one thing I love about this particular cut.  This is a perfect meat to incorporate into week night meals because it cooks so quickly; while it’s baking you have time to cook a few sides and have supper on the table in under 45 minutes.  It is also so versatile; some many flavors compliment this meat and it can be seasoned and flavored for whatever you’re craving.  I’m sure everyone has a favorite pork loin recipe that they love, and we all know when we find something we love it’s easy to make it and eat it over and over until we’re burned out.  Well, if you’ve reached that point then I definitely have the recipe for you to get out of the same old monotonous meals.  This pork with cocoa crust is absolutely incredible.  I loved the extra added flavor the chocolate gives meat, in this case pork.  It’s not overly chocolate, but there is just enough flavor to add a hint of sweetness to compliment the meat and the spices in the rub.  This was so delicious and the leftovers were even great on sandwiches.

It would be a sin to talk about chocolate and not give you some sweet options!
Giant Chocolate Cookies
Take 5 Cupcakes
Chocolate Cobbler

Pork Tenderloin with Cocoa Crust

Ingredients:

2 Tablespoon cocoa nibs*(I used semi-sweet chocolate-shaved/grated)
2 Tablespoon brown sugar
1 Teaspoon unsweetened cocoa powder
1/2 Teaspoon freshly ground black pepper
1 Teaspoon cumin powder
1 Teaspoon paprika
1/2 Teaspoon ground allspice
1/2 Teaspoon cinnamon
1/2 Teaspoon Kosher salt or sea salt
1 Teaspoon dried thyme
1 1/2 lbs pork tenderloin
1 Tablespoon vegetable oil

*The nibs can be found at a health food store.
Also, semi-sweet chocolate can be substituted. Use the same amount the recipe calls for.

Directions:

Preheat oven to 450.

If using cocoa nibs, place in spice grinder or mortar and pestle and grind nibs until broken into smaller pieces.  (If using chocolate just finely chop or grate) Combine all the ingredients except the pork and oil and mix together.

Trim any fat off the pork, rinse and pat dry with a paper towel.  Lightly drizzle oil over the pork and coat with a generous amount of the rub. 

In an oven proof skillet, heat 1 tablespoon of oil over medium-high heat.  Add the pork and sear until golden brown on all sides, about 8 minutes.  Transfer skillet to the preheated oven and bake until thermometer inserted into the thickest part of the meat reads 145 F, about 15 minutes.  Remove from, cover with foil and let rest for 10 minutes before slicing and serving. 

Recipe Source: Women’s Health Magazine

Homemade Creamy Tomato Soup

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Every year this happens and every year I hate it.  We are in the midst of the seasons changing; I wake up in the morning and it’s freezing outside but I leave work in the evenings and it’s the perfect warm, sunny day.  It’s so frustrating becaue I don’t really know what to wear; a sweater and I’ll be fine in the morning but miserable in the afternoons OR a short sleeve shirt and I’m freezing in the morning but comfortable in the afternoons.  Not only do I have this predicament when I’m in my closet but I also when I’m planning the menu.  It’s pretty bad when I have to watch the weather to plan my menu; I know some other places have this problem as well but it seems like it’s intensified in Arkansas.  Here, it can be in the 50’s one day and the 70’s the next; this is the exact scenario that is presenting itself this week; we have two days of 50 degree weather and then it warms up to the upper 70’s and we’re in the 80’s by this weekend…CRAZY and frustrating.  So what’s a girl to do when she’s frustrated and doesn’t know what to cook?  Make a classic comfort food, of course!  Nothing is more comforting than tomato soup, which is perfect any time of year, and it just gets better when it’s paired with a hot, cheesy grilled cheese sandwich.  Yup, this fits the bill no matter what time of year.

Of course, I haven’t always been a fan of tomato soup.  When I was younger I didn’t really care for tomatoes, let alone tomato soup.  I wasn’t a fan of tomatoes on my sandwiches, burgers, salads or really anything for that matter.  Whenever I was at my MaMaw’s and she served tomatoes I had no choice but to eat them, she would doctor them up for me and I would politely eat the helping from my plate but I didn’t go back for seconds.  As I got older, I continued to try tomatoes on different things and in different recipes and slowly I gained an appreciation for them and enjoyed eating them.  Tomato soup, on the other hand, took me a little longer to learn to like and then enjoy.  I’m not really a fan of the regular tomato soup, but give me tomato bisque or creamy tomato soup and I’ll eat it any day. 

Since my palate has grown and matured over the years, I decided to attempt to make my own version of tomato soup.  Spencer has never really been a huge fan of tomato soup; he loves tomatoes but not in a soup form so if he approved of this soup I knew the recipe would be a total success.  Not only did I love this soup and everything about it but Spencer was a huge fan of it, AND he went back for seconds…so this was a big success!  There was such much flavor packed in every bite; not just the tomato flavor but the other veggies incorporated in the soup along with the cream, it was absolutely delicious.  This soup is great if you want a little different take on the basic tomato soup, but it’s also a great dish to introduce to those who aren’t so crazy about tomatoes.  This will convert the tomato soup boycotters, I know it converted my boycotter!

Creamy Tomato Soup

Ingredients:

1/2 Cup onion, diced
1/4 Cup carrot, finely chopped
1 Cup chicken stock (vegetable stock will work as well)
2Tablespoons butter
2 Cloves garlic, minced
1 (14.5oz) Can stewed tomatoes
1 (6oz) Can tomato paste
1 Pint heavy cream
Salt and pepper, to taste

Directions:

In a skillet over medium-low heat, melt the butter and add the onions and garlic.  Saute until onions become translucent (about 3 minutes). 

Transfer the onions and garlic to a medium dutch oven over medium heat and add the broth, carrtos and bay leaf.  Let simmer for 1 minute then add the the stewed tomatoes, tomato paste, and salt and pepper reduce heat and let simmer for about 15 minutes, stirring occasionally.  Add the cream, stir in and let simmer for another 1-2 minutes and serve immediately.

This soup is great and filling by itself but can be even better when paired with a hot grilled cheese sandwich.

Recipe Source: A Lynsey Original

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