Main Dishes

Creamy, Quick Shells and Cheese

January 5, 2015 by Lynsey Leave a Comment

What do you want to eat? A question that we think to ourselves or ask others every. single. day. There are an infinite amount of responses that can follow that simple question. At my house, I can guarantee I will hear “macaroni and cheese” at least 5 to 6 times a week.

What is it that is so intoxicating about shells covered in gooey, creamy cheese? The addiction starts when we’re kids and never goes away. It quickly goes from a quick, easy meal that your mom could through together in no-time to a comfort food and best friend for years to come.

Mac and cheese is one of those foods that’s always there for you, no matter what goes on in your life. Whether it’s just needing to take a time out and reflect on the simpler times (like childhood) or overcoming something not so great that happened that day. Had a bad day at work? Trouble in a relationship? Kiddos not listening to you? Smooth it over and settle down with a big helping of macaroni and cheese.

Mac and cheese has been a staple in my life for as long as I can remember. For the longest time I grew up on the stuff from the blue box…and I loved it. I still do have a soft spot for it, to be honest. But, you know me and you know I like to make my own version at home if at all possible.

Since my little guy has been stuck on the creamy, instant shells and cheese for quite sometime, I decided it was due time to see if I could replicate it at home…or buy stock in Velveeta! So, I perused several recipes before coming across one from Ree Drummond, The Pioneer Woman, that was titled quick shells and cheese. I read through the recipe, looked at the pictures and knew this could be the one. She had never steered me wrong before, so I knew she wouldn’t start now

This recipe consists of simple ingredients that are pantry staples. The cheese sauce comes together in the time in takes the pasta to cook. There’s no process of making a roux, just warm up some milk and melt butter and add cheese and heat long enough to melt. Once the sauce is done, the noodles are done and they get tossed in that golden pond of cheesy goodness.

This is everything I imagined it would be, and so much more. It’s just like the packaged Velveeta shells and cheese; the pasta has the perfect bite, the cheese is smooth, creamy and pure perfection. So, the next time your kiddo or you get a craving for some mac and cheese, ditch the boxed stuff and try your hand at these quick shells and cheese.

Creamy, Quick Shells and Cheese

Ingredients:

1 lb. mini pasta shells
2 Cups whole milk
1 Tbsp butter
1 1/2 Cups shredded cheddar-jack*
1/2 Cup shredded American cheese*
8 Oz Velveeta cheese, cut into cubes
1/2 Tsp black pepper
1/4-1/2 Tsp salt
1/2 Tsp mustard powder

Directions:

Bring a large pot of water to a boil and season liberally with salt. Add pasta and cook according to package instructions.

Meanwhile, combine the milk and butter in a large saucepan and place over medium heat. Once the milk is heated and butter is melted add the cheeses and stir until melted. Add the pepper, salt and mustard powder and stir to combine.

Drain the pasta then add to the cheese mixture and stir until pasta is coated. Serve immediately.

*You can use any mixture of cheeses you have on hand, or that are on sale. Just make sure you use Velveeta along with the shredded cheeses.

Recipe source: barely adapted The Pioneer Woman, via Food Network

Turkey, Cranberry, Avocado Salad

November 27, 2014 by Lynsey Leave a Comment

The turkey. It’s the centerpiece on practically ever Thanksgiving table. Although there are different preparations; roasted, baked, fried, smoked and even the not so classic variations such as the turducken. One thing stays consistent, everyone looks forward to having a slice or two of that bird on Thanksgiving day

There’s so much thought and preparation that goes into the meal. People plan for months, weeks and days to ensure their family is served an amazing meal. But, what happens after the turkey is carved, the dressing is eaten and the pies are sliced? Lots of leftovers. And a big emphasis on the lots.

I think everyone looks forward to having at least one plate of the basic leftovers but after that everyone is pretty much done and looking for different ways to utilize those leftovers. There are countless ways to utilize that abundance of leftover turkey; make turkey and dumplins, turkey quesadillas, a leftover sandwich with all the goods of Thanksgiving…turkey, dressing, gravy, cranberry sauce and the list goes on and on.

While all of those sound delicious, there is something a little simpler that comes to mind. A simple turkey salad. And this one is light and refreshing with hints of that Thanksgiving meal in every bite. Juicy turkey combined with tangy mayonnaise, a hint of spicy horseradish, tart cranberries and butter avocado.

This turkey salad is a definite hit. It’s delicious on crackers, a buttery croissant, or straight out of the bowl is just how Tucker likes it. You could also dress up the presentation, if you’re into that, and serve it in the avocado shell. This salad is delicious and takes no time to throw together; an ideal way to use up to some of that leftover turkey.

Turkey, Cranberry, Avocado Salad

Ingredients:

1 Cup chopped turkey
2-3 Tbsp mayonnaise
1 Tbsp horseradish sauce
1/4 Cup dried cranberries
1/2 Avocado, chopped
2-3 Tsp chopped parsley
Salt and pepper, to taste

Directions:

Place cranberries in 1/2 cup hot water and set aside.

Meanwhile, combine turkey, mayonnaise, and horseradish in a bowl and stir to combine.

Drain the cranberries and pat dry with a paper towel. Add the cranberries, avocado and parsley to the turkey mixture and stir to combine. Season with salt and pepper. Taste, adjust seasonings if needed. Serve on a croissant, crackers or scoop into the avocado skin as a fun presentation.

Recipe source: A Lynsey Orignal

Chewin’ Tuesday: Chicken Schnitzel

September 2, 2014 by Lynsey Leave a Comment

Today I’m excited for so many reasons. It’s September, so fall is right around the corner. The start of football, sweaters, boots, soups and stews, all things pumpkin, hot cocoa and so much more. It’s also the beginning of a new season of The Chew! And, it’s apple season. I’m soooo happy!

Since it’s the start of all these amazing things, it’s only fitting to share a recipe from The Chew with you that features apples. This is one of our favorite meals lately. Chicken schnitzel topped with a delicious arugula and apple salad.

This chicken is so simple but filled with big flavors. Thin pieces of chicken that are double breaded, first in flour then egg and a final coating of thick bread crumbs. It’s then pan fried until lightly golden brown, but still juicy. I’m a fan of fried chicken so I could enjoy this chicken by itself, but it’s taken one step further and topped with a salad.

But it’s not just any salad. It’s a peppery arugula salad with matchstick slices of tart, Granny Smith apples running throughout. Then there’s the vinaigrette. A combination of dijon mustard, lemon zest and lemon juice. It’s creamy, light, fresh and tart. It coats the salad and perfectly compliments the chicken.

This is one of those meals that is filling but doesn’t leave you feeling weighed down. It’s light and refreshing and full of big flavors. It comes together quickly, making it perfect for those hectic weeknights. And it features apples, which just so happen to be in season now. So the next time you go apple picking, or run to the market, snatch up some tart apples and be sure to add this to the menu!

Chicken Schnitzel

Ingredients:

1/2 Cup all-purpose flour
Kosher salt
Freshly ground black pepper
2 Eggs
1 1/2 Cups panko bread crumbs
1/2 Cup bread crumbs
4 Chicken breasts or thighs, pounded to 1/4 inch in thickness
1/2 Cup olive oil
2 Tbsp dijon mustard
2 Lemons, zested and juiced
1 Granny Smith Apple, cut into matchsticks
3 Cups arugula

Directions:

Prepare a dredging station. Pour flour in a shallow bowl and season with salt and pepper. Place eggs in a separate shallow bowl and lightly whisk. Pour bread crumbs in another dish and season with salt and pepper.

Place a large skillet over medium-high heat and allow to heat.

Season both sides of chicken with salt and pepper. Working with one piece at a time, place chicken in the flour and shake off excess. Dip in the egg mixture, allow the excess to drip off before coating in the bread crumbs. Gently press each side of chicken in the bread crumbs, ensuring both sides are fully coated. Repeat with remaining chicken.

Pour the olive oil in the preheated pan. Carefully place all the chicken, in a single layer, in the pan. Cook until golden brown, about 3 minutes then flip and cook an additional 2-3 minutes, until cooked through and juices run clear.

Meanwhile, combine mustard, olive oil, lemon zest and lemon juice in a medium bowl and whisk to combine. Season with salt and pepper, taste and adjust seasonings if needed. Add apples and arugula and toss to combine.

Place chicken on plates, top with apple salad and serve.

Recipe source: Michael Symon- The Chew

Grilled Chicken Parmesan

August 20, 2014 by Lynsey Leave a Comment

Chicken parmesan is a classic. There’s something so incredibly irresistible about chicken that is lightly breaded, fried and swimming in homemade tomato sauce and topped with gooey, melted mozzarella cheese. It’s the ultimate in comfort food.

Traditionally, chicken parmesan is served atop or with a side of delicious pasta. But in this version, it differs a little. This is served on a delicious, crusty baguette in the form of an open faced sandwich. Instead of fried, this chicken is seasoned and grilled. The marinara sauce is bright, simple, fresh and full of all those flavors that are expected in classic marinara.

This meal is delicious, filling and comes together in under 30 minutes making it ideal for a weeknight meal. Serve along with a green salad and it’s an amazing and filling meal that doesn’t leave you weighed down. The next time you’re craving chicken parmesan, change it up a little and serve it open face sandwich style!

Grilled Chicken Parmesan

Ingredients:

1 (10 inch pieces) baguette
1 1/2 Pounds tomatoes (approximately 5) quartered
Kosher salt
2 Tbsp extra virgin olive oil
2 Cloves garlic, thinly sliced
Pinch red pepper flakes
4 (6oz) boneless, skinless chicken breasts
1/2 Tsp dried oregano
4 Oz mozzarella cheese, thinly sliced
3 Tbsp shredded parmesan cheese
1/4 Cup chopped fresh basil

Directions:

Cut a 1 1/2 inch piece of baguette, place in the food processor and pulse to make breadcrumbs. Add the tomatoes and 1/4 teaspoon of salt and pulse until the tomatoes are finely chopped but not pureed.

Pour 1 1/2 tablespoons olive oil in a medium skillet and place over medium heat. Once the oil is hot, add the garlic and cook until golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer. Cook until the sauce slightly thickens, about 8-10 minutes.

Place a grill pan over medium high heat. Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and rub to coat. Sprinkle the oregano and 1/4 teaspoon of salt over the chicken.

Split the remaining baguette in half, lengthwise, then cut in half to make 4 pieces. Place the bread, cut side down, on the hot grill pan until lightly toasted.

Place the chicken on the pan and grill until cooked through, about 5 minutes per side. When there are two minutes remaining, top the chicken with mozzarella and cover.

To assemble-
Spoon some of the tomato sauce on the bread pieces. Top each half with the shredded parmesan. Place the chicken breast on top of the cheese, then top with the remaining sauce. Sprinkle with basil and the remaining parmesan.

Recipe source: Food Network Magazine-June 2014

Chewin’ Tuesday: Beef Rissoles with Baby Greens

August 20, 2014 by Lynsey Leave a Comment

Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s. One of our favorite things we’ve enjoyed this summer are these beef rissoles. I first learned of these little jewels on The Chew. Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles. Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence. It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly. They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy. This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad. These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be. Before you say farewell to summer, make these rissoles. You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:

1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:

For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat. Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat. Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan. Cook for 6-8 minutes, turning once, or until cooked through. Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend. Once combined whisk in the olive oil. Season with salt and pepper. Add the greens and toss to coat. Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad

Recipe source: Curtis Stone-The Chew

Bacon Peanut Butter Burgers

August 4, 2014 by Lynsey 2 Comments

Please don’t run away in fear from the name. I know, it sounds incredibly off the wall weird. And, let me just say, I was thinking the same thing you are right now when I first saw the name of this burger. Yes, I did inquisitively question the waiter about it too. During the questioning my nose was turned so far up in the air. After talking to him and him guaranteeing me that it actually was really good I decided to throw caution to the wind and try it…but with the peanut butter on the side!

Before I tell you my thoughts, let me give you a little back story on the restaurant. It was a local restaurant here in Little Rock, a burger joint that was located on President Clinton Avenue, and it was names Bill’s Street Burgers. Folks, they had amazing burgers. The burgers alone were seasoned to perfection, and tasted the same each and every time we ate there. A perfectly seasoned and juicy burger is a hard thing to do, so these guys definitely knew there stuff when it came to burgers.

They had all sorts of burgers on the menu; some a little more traditional with mayo and cheese, others with sauteed mushrooms and onions,some sported a fried egg atop the juicy patty, and then there were just some off the wall burgers such as the bacon peanut butter burger. The toppings were just an enhancement of the delicious burgers, they weren’t needed to add flavor by any means. Sadly, the restaurant is no longer opened…and it was a sad sad day in this household when we learned the Bill’s Street Burgers was no longer. So after consoling ourselves, we decided to do what any restaurant fanatic would do, try to recreate some of our menu favorites right here at home.

It took some trial and error, especially getting the perfectly seasoning patty, but I believe we finally mastered it. So, to finish my story I started earlier, they brought the bacon peanut butter burger out (with the peanut butter on the side). I poured a small amount on a little portion of the burger, put the top back on, closed my eyes and took a bite all while Spencer was watching with suspense. I chewed for a few seconds, then opened my eyes and had a big smile on my face. I quickly got the remaining peanut butter and poured it over the rest of my burger and enjoyed each and every bite…with the exception of the bite Spencer took. Of course, he had to sample it.

So, before you make up your mind that this sounds horrible and so far off the wall that you don’t want to have anything to do with it, just give it a shot. Make up your burgers, cook your bacon and heat up a little peanut butter. Do as I did, pour a little peanut butter on a small portion of the burger and taste. Give it a chance, and see what you think. I turned a major skeptic, my husband, into a lover of this burger. Although it’s not the burger you’ll want every single time you grill out, it’s definitely a change of pace and something a little different to enjoy from time to time.

Bacon Peanut Butter Burgers

Ingredients:

1 Lb ground beef
1 Tsp liquid smoke
1/4 Tsp garlic powder
1 Tsp Montreal steak seasoning
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
6 Pieces cooked bacon, cut in half
1/4 Cup peanut butter, crunchy or creamy
4 Hamburger buns
Mayonnaise

Directions:

Preheat grill.

Meanwhile, combine ground beef, liquid smoke, garlic powder, steak seasoning, salt and pepper and gently mix to combine being sure not to overwork the meat. Form into 4 patties of equal size, gently making an indention in the center.

Place on preheated grill and cook to desired wellness.

When burgers are almost done, spread a thin layer of mayonnaise on each side of the buns and place on the grill but not over direct heat.

Remove the cooked burgers and toasted buns.

Place peanut butter in a microwave safe dish and heat for 20-30 seconds, until peanut butter is able to be drizzled.

To assemble, place hamburger patty on the bottom half of the bun, top with 3 pieces of bacon, drizzle with a little peanut butter and place the top half of the bun on the patty. Repeat with remaining burgers and serve.

Recipe source: Inspired by Bill’s Street Burgers

Chewin’ Tuesday: Pan Fried Chicken with Browned Butter Caper Sauce

July 23, 2014 by Lynsey 1 Comment

By now you know I’m totally infatuated with The Chew. The co-hosts, special guests, and of course the food. Another thing I’m obsessed with is, you guessed it, brown butter. If butter makes everything better, then brown butter takes it to a whole new level.

If there was ever one dish that takes several of my favorite things and combines them all in one mouthwatering concoction it would be this chicken. When I watched Clinton Kelly make this, I thought this dish was made personally for me.

Golden juicy pan fried chicken topped with a nutty brown butter that is combined with tangy, fresh squeezed orange juice, salty capers and sweet onion. All of that is topped with an orange parsley salad. The chicken pairs perfectly with the sauce; it’s light, full of flavor and the fresh orange slices add another burst of flavor and texture with each bite.

This meal is so simple to prepare, going from stove top to table in under 30 minutes making this ideal for weeknight meals. The presentation, however, is simple and sophisticated making it ideal for entertaining. So whether you’re looking for something different to make for supper or a meal for your next dinner party, this chicken is the ideal dish.

Pan Fried Chicken with Browned Butter Caper Sauce

Ingredients:

4 Chicken cutlets, pounded thin
2 Cups flour
Salt and freshly ground black pepper
2 Eggs
2 Cups breadcrumbs
5 Tbsp olive oil, divided
4 Tbsp butter
4 Tsp capers, drained
1/4 Cup flat-leaf parsley, chopped
2 Oranges, peeled
1 Tbsp sweet white onion, minced

Directions:

Squeeze the juice of one orange in a bowl and set aside. Peel the pith off the other orange and cut between the membranes to release each piece of orange. Set aside.

Pound the chicken cutlets to a half an inch in thickness. Set aside.

Place flour, season with salt and pepper in a shallow dish. Lightly beat the eggs and pour in a shallow dish. Pour the breadcrumbs in a third shallow dish. Dredge the cutlets. Coat with flour, shake off excess, then dip in eggs, then coat with breadcrumbs.

Place 4 tablespoons of olive oil in a large skillet and place over medium-high heat. Add the chicken, cooking for about 4 minutes per side, until golden brown and the juices run clear. Remove the cooked chicken and transfer to a paper towel lined plate. Drain the grease from the and wipe clean. Return the pan to the stove and place over medium heat. Add the butter, once it melts it will begin to crackle and foam. Once the foaming subsides reduce the heat and add the capers, shallots, and orange juice and stir. Remove from heat.
In a small bowl combine parsley, remaining tablespoon of olive oil, and orange segments. Toss to combine, season with salt and pepper. Taste, adjust seasonings if needed.

Divide the chicken among plates and spoon sauce of the chicken and top with the orange parsley salad.

Recipe source: barely adapted from The Chew

Monte Cristo Sandwiches with Whiskey, Balsamic Blueberry Compote

July 9, 2014 by Lynsey Leave a Comment

Have y’all ever had a Monte Cristo? If not, let’s change that right here and now! If you’ve never had one, you’re probably wondering what in the world it is. Well, my friends, it just happens to be hands down the best ham and cheese sandwich you’ve ever put in your mouth!

But it’s not just any ham and cheese. It’s made with ham, cheese, a little mustard, some mayonnaise then it’s dipped in whisked eggs and cooked like French toast. What, what?!?! You’re either thanking that’s amazing or crazy. But, I promise, whatever you’re thinking I can guarantee it’s one heck of a sandwich.

But the crazy goodness doesn’t end there. The sandwich is served with some type of fruit jam or jelly; some spread a thin layer on the sandwich before being cooked while others serve it along side the sandwich for dipping. Finally, it’s given a light dusting of powdered sugar right before being served. Both of those elements not only make this a mouthwatering delicious sandwich that stands above the rest but also make it an ideal sandwich for breakfast, brunch or lunch.

This sandwich has that whole sweet and salty thing going on that I absolutely adore. A cup of your favorite jam or jelly can be served along the side, or a drizzle of honey over the top. But I decided to take things over the top by making a whiskey, fresh blueberry, and balsamic compote. And oh. my. goodness. This stuff is slap yo’ momma good. It’s sweet and tangy with a subtle whiskey flavored undertone. It’s the perfect accompaniment to the ultimate sandwich.

This sandwich is rich, indulgent and the perfect splurge for supper or if you’re planning a special breakfast or brunch. It’s also the perfect way to use up any leftover ham, which is also the perfect reason to indulge in this delicious sandwich!

Monte Cristo Sandwiches with Whiskey, Balsamic Blueberry Compote

Ingredients:

For the compote-
1 1/4 Cup blueberries, fresh or frozen
2 Tsp sugar
1 Tsp water
1/4 Cup balsamic vinegar
Pinch of salt
1 Tsp whiskey

For the sandwiches-
4 Slices sandwich bread
8 Slices honey baked ham
Mayonnaise
Coarsely ground mustard
2 Eggs
2 Slices sharp white cheddar
2 Slices Monterrey jack

Powdered sugar, for serving, optional

Directions:

For the compote-
Combine blueberries, sugar, water, salt and balsamic vinegar in a small saucepan and place over medium-low heat. Allow the mixture to come to a boil, reduce heat and allow to simmer. The balsamic should reduce, the berries should become tender. Occasionally stir and gently press the berries so that some are mashed. Once the liquid has reduced to about half (about 15-20 minutes), remove from heat add the whiskey, stir to combine and return to heat and simmer for an additional 8-10 minutes.

For the sandwiches-
Place a skillet over medium-low heat.

Place eggs in a shallow dish, whisk and set aside.

Spread mayonnaise on two of the sandwich slices, and mustard on the other two. Place the white cheddar slices on two of the slices, place four slices of ham on each piece of cheese. Top the ham with the monterrey jack followed by the other slice of bread.

Dip one sandwich in the whisked egg, being sure to cover the entire sandwich and place in the preheated pan and reduce to low heat. Cook on each side until the egg is cooked and the cheese is melted, about 3-4 minutes on each side. Repeat with the remaining sandwich.

Spread a large spoonful of the compote, in a thin layer, on two plates. Pour the remaining sauce in two small bowls and serve on the side of the sandwiches. Cut the sandwiches in half, diagonally and place on the plates. Dust with powdered sugar and serve.

Recipe source: A Lynsey original

Tomato Glazed Meatloaf

April 24, 2014 by Lynsey Leave a Comment

I think meatloaf is one of those things you either love, or you hate. There really is no middle ground when it comes to the stuff. Growing up I was never a fan of meatloaf. I’m not quite sure what it was I didn’t care for, but it just wasn’t a food I ever craved. Luckily, no one in my family named it their favorite so it’s not something I had to suffer through on a regular basis. As I’ve gotten older I’ve tried to have a broader outlook on food, and because of that I’ve pushed myself to try new things as well as things I didn’t care for in the past.

I’ve tried meatloaf on several different occasions throughout the years, and it still wasn’t one of those things that just wowed me. Until a few years ago when I tried it yet again and actually enjoyed it. The difference? Well, several things. One of the main differences, it had chunks of portobella mushrooms. The other huge difference, it wasn’t coated with baked on ketchup. So, I guess my beef with meatloaf all these years was the topping. I love ketchup, but apparently not slathered over meat and baked. Who knew?

So, if you are like me and despise meatloaf because of the baked on ketchup, please don’t turn away. Stick around, because I have a meatloaf recipe you just have to try. It’s tomato glazed meatloaf. Yes, it still has a tomato based sauce, but don’t worry because it’s not ketchup.

This meatloaf is from Smitten Kitchen, and she knows her stuff when it comes to food! Instead of a loaf, she forms these into large meatballs, which I love. She also mixed in a few vegetables to amp up that veggie power. But the secret to this recipe, in my opinion, is the tomato glaze. It’s a combination of tomato paste, cider vinegar, honey, worcestershire sauce, and dijon mustard. The ingredients come together to form a perfect glace that is sweet with a slight tang from the vinegar. A little is brushed on the meatballs before it’s baked, then once it finishes baking it’s then topped with a little more. It’s amazing people.

Then, if a delicious, juicy meatball with a sweet and tangy sauce isn’t enough, place it on top of some incredibly delicious browned butter mashed potatoes. You need this recipe in your life. You’ll love it, your family will love it, and you’ll have a fail-proof meatloaf in your repertoire!

Tomato Glazed Meatloaf

Ingredients:

For the tomato glaze-
4 Tsp vegetable oil
1/4 Cup tomato paste
2 Tbsp cider vinegar
2 Tsp honey
2 Tsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 Tsp salt

For the meatballs-
2 Slices good quality sandwich bread, roughly torn
1 Medium onion, coarsely chopped
2 Cloves garlic, minced
2 Stalks celery, coarsely chopped
2 Carrots, peeled and coarsely chopped
2 Tbsp olive oil
1 Tsp salt, plus more to taste if desired
Black pepper, to taste
2 Pounds ground beef
1 Tbsp tomato paste
1 Tsp smoked paprika
1 Tsp dijon mustard
2 Tbsp Worcestershire sauce

Directions:

For the sauce-
Combine all ingredients in a small saucepan and place over medium heat, whisking continuously. Once the mixture begins to bubble, reduce heat and simmer for about 2 minutes, continuing to whisk continuously. Set aside.

For the meatballs-
Preheat oven to 350.

Place bread in the food processor and pulse into breadcrumbs. Transfer breadcrumbs to a large bowl. Add the onions, garlic, celery and carrot to the food processor and pulse until finely chopped.

Place a large skillet over medium heat and add enough olive oil to coat the bottom of the pan. Once the oil is hot, add the vegetables and season with salt and pepper. Cook the vegetables, stirring often, until they begin to brown, about 10 minutes.

Pour the cooked vegetables into the breadcrumbs and stir to combine. Add the meat, tomato paste, paprika, mustard and Worcestershire to the vegetable mixture and gently work the mixture until thoroughly combined.

Form the mixture into 12 3-inch meatballs, and place in a 9×13 baking dish, spaced evenly apart. Brush each meatball with about 1 teaspoon of the tomato glaze. Place in the preheated oven and bake for about 20 minutes, until they are coked through and an instant read thermometer inserted into the center of the meatballs registers at 160 degrees.

Remove and serve. Top with additional glaze, if desired.

Recipe source: The Smitten Kitchen Cookbook

Crispy Baked Buffalo Wings

April 3, 2014 by Lynsey Leave a Comment

By now you know that wings are a staple in our meal plans. While I love playing around with new flavors, I would have to say that the traditional buffalo wing dipped in a cold, delicious blue cheese is my all-time favorite. I can’t make wings without making sure that buffalo is one of the options of the night.

Some of the first buffalo wings I had were fried and they were amazing! The tender chicken, crispy skin tossed in a vinegar based hot sauce. There’s nothing better. But let’s face it. Setting up that deep fryer, filling it with oil, cooking and then cleaning it all up. Well. It’s just a pain. And the lingering smell of fried whatever seems to stay around longer than anyone desires.

So say so-long to deep fried hot wings and hello to crispy, better-for-you, baked wings. And honestly, I don’t miss the fryer at all. Actually, I love these baked wings even more. I still get all the taste and texture of the fried wings without the guilt and extra added fat. It’s a win win!

So whether you are preparing food for a big game, need some appetizers or are just in need of a wing night. Try these crispy baked buffalo wings out, you’ll be in-love. Guaranteed!

Crispy Baked Buffalo Wings

Ingredients:

15 Bone-in chicken wings
2 Tbsp Olive oil
2 Tsp Salt

For the sauce-
1/4 Cup unsalted butter
1 1/2 Tsp cayenne pepper
1/4 Tsp garlic powder
1/4 Cup hot sauce
1 Tbsp worschestshire sauce
Dash of soy sauce
Salt and pepper, to taste
1 Tbsp mayonnaise

Directions:

Preheat oven to 375. Place a wired rack on a rimmed baking sheet, spray with non-stick cooking spray and set aside.

In a bowl combine olive oil, salt and wings and toss to coat wings. Place the wings on the prepared baking sheet, place in oven and bake for 45-55 minutes, turning half way through, until wings are crispy.

Meanwhile, assemble the sauce. Place butter in a microwave safe bowl and heat to melt. Once melted add the remaining ingredients and whisk to combine. Taste and adjust seasonings if needed.

Once the wings are cooked remove and immediately place in the bowl of sauce and coat to combine. Serve and enjoy.

*Your favorite buffalo sauce can be used instead of making the sauce.

Recipe source: A Lynsey Original

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