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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

BBQ Chicken French Bread Pizza

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While I enjoy making new recipes and meals that involve different methods and procedures, some that are labor intesive and take quite a bit of time to cook, I also enjoy making basics as well as favorites I enjoyed from my childhood.  I also enjoy the company of the cutest sous chef ever, so when he wants to accompany me in the kitchen I jump at the opportunity to involve him.  On those regular occasions, I try to choose a recipe that isn’t labor intensive, but has enough going that it keeps my little man’s interest.

French bread pizza is one of those recipes that requires very little work.  It’s acutally a matter of cutting and stacking the ingredients, then popping it in the oven to melt the cheese.  The cooking time is rather short, as well, since all the ingredients are already cooked.  Now you can’t beat that when you’ve got a hungry bunch to feed and a young helper assisting you.  Another thing I love about french bread pizzas is that they are so versatile.  You can’t spread, stack and layer any combination of ingredients to suit your taste.  These are also great when you have a house full and they all have different tastes, make everyone their own personal pizza!

BBQ chicken pizza has always been one of my all-time favorite pizzas.  Now don’t get me wrong, I love the traditional pepperoni, supreme and sausage, but when I want a little something different bbq is one of my “go to’s”.  On one of our weekly pizza nights I decided to twist things up; not only by making a bbq chicken pizza but by putting the toppings on a loaf of french bread.  It’s quick, easy and gives you just a little something different by enjoying your pizza toppings on top of a thick, crusty loaf of bread.  French bread pizzas are great for those nights where you need a satisfying meal in little time.  All the great tastes of bbq on a pizza.  Tangy bbq sauce, savory chicken, zesty red onions, and melted, tangy sharp cheddar.  Yum!

For this pizza I used some bbq sauce from one of my favorite bbq restuarants, rotisserie chicken and some shredded cheddar.  There was hardly any prep time involved in this and the cook time consisted of about 10 minutes, just long enough for the cheese to melt!  You can’t beat that for a quick fix meal!  This pizza was not only a winner for me but a hit with my two guys, as well!

BBQ Chicken French Bread Pizza

Ingredients:

1 Loaf french bread
1/4-1/2 BBQ sauce, homemade or store bought
1/4 Cup red onion, finely chopped
1 Cup rotisserie chicken, pulled or roughly chopped
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet. Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes.

Remove bread from oven. Spread two tablespoons of the bbq sauce on one half of the bread, and 2 tablespoons on the other half. Top both slices of bread with a little over half of the chicken, followed by 2 1/2 tablespoons of red onion, half of the shredded cheese. Top with remaining chicken, red onions, sauce and more cheese, if desired. Return to oven and bake about 10-15 minutes, until cheese has melted. Remove from oven, allow to set for 5 minutes then serve.

Recipe source: A Lynsey Original

Mozzarella, Prosciutto, and Peach Sandwiches

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Sometimes simple is best, and less is definitely more.  As much as I love good ol’ comfort food, there are times, especially during the summer months, that I tend to gravitate towards those recipes that are simple, light and quick. 

I can’t count how many times I’ve said that I love all the fresh fruits and vegetables that are avaiable during the summer months, and how much I love to utilize all those fresh fruits and veggies, but it’s the truth.  I love fresh produce.  So during the summer I keep all types of fresh fruits and veggies on hand, both for snacking and to incorporate in meals.

Enter these sandwiches.  I love fresh, in season peaches.  They are sweet, juicy and bursting with fresh flavor.  There’s truly nothing better than a fresh peach.  I’ve kept these in stock in our fruit bowl as of late.  While I love eating them by themselves, I like to incorporate them into various types of recipes.  I love the idea of fresh peach slices between two pieces of crispy, buttery bread. 

 

These sandwiches were so incredibly simple with very few ingredients, but they were packed with tons of flavor.  The crispy, fresh bread, sweet fig preserves, fresh mozzarella, salty prosciutto and sweet, ripe peaches.  It all makes for a perfect sandwich.  It took no time to assemble, making it perfect for those weeknight meals but it is definitely impressive enough for entertaining. 

Mozzarella, Prosciutto and Peach Sandwiches

Ingredients:

2 Tbsp fig preserves
1 Cup baby spinach
1/2 Package prosciutto
1/2 Pound fresh mozzarella, thickly sliced (about 6 slices)
1 Peach, washed and thinly sliced
4 Slices Ciabatta bread
1 1/2 Tbsp butter, room temperature

Directions:

Place a griddle or grill pan over low-medium heat.  Spread butter, evenly on one side of each piece of bread the place on the pre-heated grill pan.  Toast until lightly golden on the edges, about 5 minutes, flip and cook an additional 1 minute.  Remove toasted bread slices and place on a plate.

To assemble the sandwich, evenly spread half a tablespoon of fig preserves on the unbuttered side of each bread.  Place half a cup of baby spinach on 2 pieces of bread, topped by 3 slices of mozzarella, followed by roughly torn proscuitto, and lastly peach slices.  Finally place the other piece of bread on top of the peaches.  Enjoy

Recipe source: A Lynsey Original

Tzatziki Chicken Skewers

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I’m lover Greek fare.  Gyros are my “go to” whenever we frequent the local Greek restaurant.  They’re refreshing, lite and bursting with flavor.  Every gyro, unless otherwise specified, is topped with a creamy white sauce that is full of cucumber, dill and garlic.  It’s full of sublte flavor that compliments numerous types of meat without being overpowering.

Gyros are definitely one of those things that are filling without weighing you down.  They are also portable, but if they sit for any length of time the pita ends up getting soggy and it becomes a hassle to eat.  When I started thinking of foods that are perfect for thost hot summer days, gyros were one of the first things to pop into my head.  But then I started thinking about the predicament that some people would face if they tried to make these in advance to enjoy at a park, on a boat or wherever else they wanted to venture.  If they tried to make a gyro early one morning before heading out, then it would be all soggy and not so wonderful by the lunch time.

I started thinking, how do you make a gyro more “picnic” friendly?  Then it popped in my head, put it on a skewer.  Take some of the delicious elements of those ever so infamous gyros and put them on a stick and serve it with Tzatziki sauce.  It’s simple, quick to assemble, portable and can be enjoyed with warm chicken right off the grill or served room temperature or chilled. 

This is one of those items that can be made and enjoyed immediately, but can also be made in advance.  While we enjoyed the chicken grilled, it can just as easily be baked.  These can be assembled hours or even the day before an event.  It’s something that can easily be made in bulk and the perfect party food!  You can serve them simply with the tzatziki sauce, or have a plate of pitas or flatbread along with some lettuce for people to make their own wrap or gyro.  The options are simply endless.

Tzatziki Chicken Skewers

Ingredients:

For the skewers-
2 Boneless, skinless chicken breasts
1 Cup grape tomatoes
1 Medium cucumber, sliced
1/4 Tsp garlic powder
Salt
Pepper

For the Tzatziki sauce-
1 Cup non-fat Greek yogurt
1/2 Cup cucumber, seeds removed and shredded (approximately 1 medium cucumber)
1 1/2 Tbsp dill, finely chopped
Kosher salt
Freshly ground black pepper
1/8 Tsp garlic powder
1-1 1/2 Tbsp fresh squeezed lemon juice

Directions:

For the skewers-
Turn grill on and allow to heat.  Reduce flames to a low-medium heat.

Meanwhile, cut chicken breasts into tenderloins (lengthwise).  Season with salt and pepper.

Once the grill is heated, place chicken on grill and cook until juices run clear and cooked through.  Remove from grill and allow rest for 5 minutes.  Cut the cooked chicken into 1 inch cubes.

To assemble the skewers-
Place a tomato on a skewer, followed by a slice of cucumber, then by a piece of chicken.  Continue the process until the skewer is full.  Repeat process with remaining skewers, I was able to make about 4 generously sized skewers.

For the sauce-
Place the shredded cucumbers in a bowl and sprinkle with 1/2 teaspoon of Kosher salt.  Set aside and allow to stand for at least 5 minutes.  Place cucumbers in a clean towel or paper towel and squeeze to drain any excess liquid.

In a small bowl combine the yogurt, mint, dill, garlic powder, lemon juice, and cucubmers and stir to incorporate.  Season with salt and pepper.  Taste, adjust seasonings if needed.  Place in refrigerator until ready to serve.

Recipe source: A Lynsey Original

The Vermonter Crepe

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When I saw this crepe recipe over on Bakeaholic Mama it took me all of two seconds to determine that I was going to make it.  It’s the whole sweet, savory, salty combo that I’m completely obsessed with.  More times than not, I enjoy this combination of flavors in a dessert form, but this time we’ve switched it up.  This time it’s in a savory dish. 

I’ve long had a weakness for cheddar and apples.  It’s probably one of my favorite flavor combos.  Now add some honey ham, maple syrup and fried sage leaves to the mix and you’ve got an irresistable combination.  The sweet honey ham, sharp cheddar cheese, crisp, sweet and tart apples all combined in a deliciously delicate crepe.  It’s out of this world.

This meal comes together in no time.  A few simple ingredients, tons of flavor and a meal that is sure to please everyone.  These crepes are perfect and impressive enough for brunch, but also a great option for weeknight meals.  They are light enough to not weigh you down but still perfectly filling.  Just be sure to make plenty, because these are a crowd pleaser and people will be eating these babies like there’s no tomorrow!

The Vermonter Crepe

Ingredients:

2 Large Pink Lady or Gala apples thinly sliced (3-4 small-medium apples)
1 Cup white cheddar cheese, shredded (I used Cabot)
10-12 Fresh sage leaves
2 Tbsp oil
4-6 Slices honey ham
2 Tbsp maple syrup

Directions:

Place a frying pan over medium heat.  Pour one tablespoon of oil into the pan and allow to heat.  Once the oil is hot add the sage leaves and fry until crips, about 3 minutes.  Remove leaves and place on a paper towel lined plate and set aside.

Pour remaining oil into the pan and place ham in the hot oil and allow to fy until crisp.  Remove to a paper towel lined plate, and continue the process until all the ham is cooked. 

To assemble-
Lay crepes (homemade or store bought) on a plate.  In the center of each place a layer of apples slices, shredded cheddar, crumble ham over the cheese, and crumble sage leaves over the ham, and lightly drizzle maple syrup over the ingredients.

Fold or roll the crepe and serve.

Recipe source: adapted from Bakeaholic Mama

Ranch BLT Wraps

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I think my love for anything BLT and bacon is abundantly clear by now.  I have a weakness for that salty crunchy goodness that is bacon.  I love the combination of bacon, lettuce and tomato.  It’s delicious, refreshing and it hits all the notes.  BLT’s are a classic, a few simple ingredients that go together perfectly.

Last week I shared a recipe for an open faced sandwich with you that included two ingredients of the famous trio, and that got me craving that famous trio.  I wanted needed a BLT like nobodies business.  I wanted to do something a little different though, I didn’t want a sandwich so I started thinking and tossing ideas around.  Finally I decided to make a wrap.  Wraps are easy, portable, quick to assemble and add a twist to the normal ol’ sandwich.

I took this classic trio, added avocado and some Greek yogurt based ranch dressing and combined it all and wrapped it up in a whole wheat flatbread.  It’s delish.  It’s got the salty, crunch bacon, crispy cold lettuce, ripe, juicy tomatoes and buttery avocado all drizzled with a little cool, ranch dressing and it’s all wrapped up in a light and flavorful flatbread.  There’s a little taste of everything in each bite.  This is a fun and simple way to jazz up the classic BLT.  

Ranch BLT Wraps

Ingredients:

1 lb bacon
1 Medium tomato
1 1/4 Cup shredded lettuce
1 Ripe avocado
4 Pieces flatbread

For the dressing-
1/3 Cup plain Greek yogurt
2-2 1/2 Tbsp Ranch dressing mix
1 Tbsp milk

Directions:

Cook bacon until crisp.  Transfer to a paper towel lined plate and set aside.

Remove seeds from tomato and dice and set aside.  Cut avocado in half, remove seed and skin and thinly slice.

For the dressing-
combine yogurt and 1 1/2 tablespoons of dressing mix and stir to combine.  Add more dressing mix if you want more of the ranch flavor.  Add milk, 1/2 tablespoon at a time until desired consistency is achieved.  *I  wanted mine thicker, if you want a thinner consistency add more milk until you reach the consistency you want.

To assemble-
Spoon one tablespoon of dressing on the center of the wrap and spread into an even layer.  Cut three pieces of bacon in half, lengthwise and place in the center of the wrap.  Place two tablespoons of each; tomatoes and lettuce against the bacon, followed by a few slices of avocado.  Drizzle an additional tablespoon of dressing over the bacon.  Fold in the outer edges, then roll (like a burrito).

Repeat the process with the remaining 3 pieces of flatbread.

Recipe source: A Lynsey Original

Chicken Ceasar Grilled Flatbread Pizza

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Lately I’ve fallen off the bandwagon.  The cooking bandwagon.  The past month has been crazy, chaotic and just down right busy.  Since I’ve been going non-stop, felt pulled in a thousand different directions and had things pop up during the week that are out of the norm I’ve found myself out of the kitchen more than I find myself in it.  And folks, that’s just not normal.  Not normal at all, I tell ya.  We fell in a rut of eating meals that I had previously made and frozen as well as going out to eat.  We depleted quite a bit of the freezer meals I made as well as blew quite a bit of money (that we usually don’t spend) on eating out.  All things that are not in the norm for my family.

The past week or two I’ve started to feel my groove again and I’ve been getting back on my normal schedule and routine.  With that, I’ve been able to meal plan (which defintely helps me stay on my A-game), be back in the kitchen on a regular basis not only making healthy and well balanced meals for my family, but also able to experiment with some recipes I’ve been working on as well as work in a little baking therapy.  Boy does it feel good.  I actually love being in the kitchen; it’s my happy place and my therapy so it feels good to be back.

Do you ever have those days, weeks, months where you just have so much going on and you feel like you don’t have time?  Don’t have time for anything, let alone to make a meal that’s delicious, well balanced and good for your family?  I think we’ve all been there.  I’m always looking and trying to think of new ideas and recipes to help me get a tasty meal on the table in not a lot of time.  We all have those hectic times in life but our family and stomachs shouldn’t suffer because of the craziness.

This chicken ceasar grilled flatbread is one of those meals that will help you when you are having one of those moments.  Those moments when you’re just too busy to turn around, let alone cook.  It’s a few simple ingredients that come together in no time and allow you to get a quick and tasty meal on the table in about 20 minutes.  Yes, 20 minutes!  You can’t beat that. 

Chicken, Ceasar salad and garlic bread go together perfectly.  This flatbread pizza takes all of those things and combines them to make a chicken ceasar pizza that is light, refreshing and delicious.  It’s a great twist on a classic ceasar salad with a baguette or garlic breadsticks on the side.  The flatbread toasts up quickly, providing a nice and crispy base for the pizza.  Rubbing the garlic on the toasted bread gives a great burst of garlic flavor without overpowering all the other flavors in this dish.  This meal is delicious, easy and super quick to put together and it’s light and refreshing.  It’s a perfect quick meal and ideal for those warm summer days ahead!   

Chicken Ceasar Grilled Flatbread

Ingredients:

1 Large boneless, skinless chicken breast*
4 pieces of Flatbread, your flavor of choice
1 Package Ceasar salad kit
1 Clove garlic
Olive oil

*Rotisserie chicken can be used in the place of the chicken breast.  Simply remove the chicken from the bone, give it a rough chop and toss with the salad.  You can cut the prep time in half if you do this, meaning you can have your dinner on the table in about 10 minutes. 

Directions:

Cut the chicken breast in half, lengthwise.  Season with salt and pepper and drizzle with olive oil.  Set aside until grill pan is hot.

Place grill pan over low-medium heat.  Drizzle the grill pan with olive oil or non-stick cooking spary then place the seasoned chicken on the grill pan and cook until cooked through, about 4-5 minutes per side (depending on thickness).  Remove chicken from pan and transfer to a plate, tent with foil and set aside to rest.

Meanwhile, reduce heat to low and return grill pan to the heat.  Crush the garlic clove and rub over both sides of each flatbread.  Drizzle more olive oil on the grill pan the place the flatbread on the oiled pan.  Cook until toasted and lightly crispy, about 2 minutes on the first side and 1-1 1/2 minutes on the other side.  Remove from grill pan, rub with garlic clove again and set aside.  Continue with remaining pieces of flatbread. 

Once the chicken is cool enough to handle, cut into bite-sized pieces.  In a large bowl combine the lettuce and dressing and toss to combine.  Add the chicken and half of the cheese and toss again.  Divide the salad evenly among the four pieces of flatbread, spread the lettuce mixture to coate.  Top with additional cheese, season with salt and pepper, if desired and serve immediately.

Recipe source: A Lynsey Original

Pasta Salad with Creamy Lemon Balsamic Dressing

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I love summer for many reasons; but probably one of the biggest things I look forward to during the summer is all the fresh fruit and vegetables.  When spring comes around Spencer and I start talking about the garden and what all we want to try to grow.  While we love all of our fresh veggies, tomatoes are always the first thing to go in the ground every. single. year.  We love tomatoes.  Tucker is right there with us.  Last year, we not only planted our normal tomato plants, we also picked up a grape tomato plant to see how that would do.  Well, let me tell ya, it was a hit.  It would be half a second from the time we walked out the back door until Tucker made a B-line for the garden and for his “little tomato plant”.  He would pick the things right off the vine and pop them in his mouth!  He loves them.  Things haven’t changed much, he still spots the tomatoes and as soon as he puts his hands on them he starts popping them in his mouth just like candy.

Now that summer is here, our garden in looking good and our plants are in full bloom.  I’ve already used my herbs several times, but we’re still waiting on the plants to start producing some veggies.  I’ve started craving fresh vegetables, and just couldn’t practice patience anymore so I scooped some up while I was at the store so I could make a pasta salad packed full of summer’s finest. 

I love pasta salad.  It’s perfect for summer.  It’s light, refreshing and a perfect side to accompany the big cookouts that summer’s so famous for, but can easily be enjoyed as a main course, as well.  It’s so versatile and the options for add-ins are endless.  You can use fresh herbs and vegetables, but roasted vegetables add another level of flavor and texture too.  Pasta salad is also one of those dishes that can be assembled ahead of time and is perfect to serve to a big crowd.  It’s easy, delicious and can be make for very little cost.  Again, making it perfect for all those summer gatherings.

I’ve made several different types of pasta salad over the years, some with creamy dressings while others were tossed in a light vinaigrette and all varieties are delicious.  While I do love the creamy texture mayonnaise brings to many dishes, during the summer I try to stay away from the heavy, mayonnaise laden recipes.  Not only because they tend to make you feel weighed down, but it’s also not the best thing to let sit out for hours on end in the hot, summer sun.  This pasta salad has that creamy element to it, but no mayonnaise!  A simple mixture of lemon white balsamic vinegar, Greek yogurt and a little olive oil is all it takes to get that creamy element!  But don’t worry, if you don’t have access to the delicious white balsamic, just sub a couple tablespoons of lemon juice in place of the balsamic!   

This particular salad is made with sweet peppers, avocado, tomatoes and parsely.  All of the ingredients are delicious on their own but meld together so well.  I love the pasta paired with the buttery avocado, fresh ripe tomatoes, the mini bell peppers with the pepper flavor and a touch of sweetness, salty feta cheese and it’s all coated in a light creamy lemon dressing.  I served this as a side with some delicious baked lemon chicken, but you could easily enjoy this as a main course too.  For all of those people that need meat with their meals, just chop up some baked chicken or use some rotisserie chicken (lemon pepper we be delish) and toss in the salad and you’ve got a delicious one-pot meal perfect for those hot summer days. 

Pasta Salad with Creamy Lemon Balsamic Dressing

 

Ingredients:

1/2 lb small cut pasta (I used Rotini)
1 Cup grape tomatoes, halved (quartered if large)
3 Sweet mini peppers, 1 red, 1 orange and 1 yellow, chopped
1 Ripe avocado, seed removed and chopped
2 1/2 Tbsp Feta crumbles
2 Tbsp fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste

For the dressing-
2 Tbsp lemon flavored white balsamic vinegar*
2 1/2 Tbsp plain Greek yogurt
3 1/2 Tbsp olive oil

*If you don’t have access to lemon white balsamic you can substitute fresh squeezed lemon juice. 

Directions:

Bring a large pot of water to a boil.  Season with salt and add pasta.  Cook pasta until aldente, according to package instructions.  Drain and set aside.

In a small bowl combine white balsamic vinegar and Greek yogurt and whisk to combine.  While whisking continuously, stream in the olive oil and continue stirring until ingredients are incorporated.  Set aside.

In a large bowl, combine pasta, tomatoes, and peppers and toss.  Add dressing and stir to completely coat ingredients.  Add the parsley, avocado and Feta and gently toss to incorporate.  Season with salt and pepper and serve.

-This pasta can be served cold or room temperature.
-If making ahead of time, mix in everything but the parsley, avocado and Feta and place in the refrigerator.  Add those ingredients right before serving.

Recipe source: A Lynsey Original

Open Faced Bacon, Avocado, and Egg Sandwiches

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Don’t  you just love when delicious meals are born by a complete accident?  I know I do.  It always makes me smile when I start sorting through the tidbits of this and that in my fridge and pantry and I dicide to make something with some of those ingredients and it turns out amazing.  Not only do I get to use up ingredients that were close to the point of being beyond use, I also make a delicious meal that ends up being a family favorite.  Such was the case with this open faced sandwich.

I try not to do a whole lot of sandwiches for supper since Spencer and I both typically each sandwiches for lunch throughout the work week.  On those occasions that I do decide to make sandwiches for supper, I try to make sure that they are unlike the ones that we eat on a daily basis.  I know BLT’s aren’t out of the norm for a lot of people, but they are for me throughout the week.  I like my bacon warm and crispy, and without frying it up fresh I just can’t achieve that taste I desire!  So anything involving bacon is a great start for a sandwich for supper.

I have to say, I love a classic BLT.  I think BLT’s are one of my all-time-favorite sandwiches.  You can’t beat crispy bacon, fresh, cold lettuce, and ripe tomatoes.  That combination is a classic and unbeatable.  As much as I love a classic BLT, there are times where I like to twist things up from time to time and add a little flare to the traditional BLT.  That’s what’s been done with this open faced sandwich!

Hands down, hot, crispy bacon and fresh sliced avocado make a great combo! Add a fried egg, ripe tomatoes, and a piece of buttered and toasted Texas toast and you’ve got the makings for a great and simple sandwich. This sandwich is comprised of simple ingredients that are all big on flavor, and all of those flavors marry so well when combined. Salty and crispy bacon, buttery avocado, fresh tomatoes, a fried egg with that delicious yolk and thick, hearty Texas toast. I’m telling ya, folks, it’s delicious.

This sandwich is so simple and so easy to assemble. The simplicity makes it great for those quick, week night suppers so many of us are very familiar with. But don’t just stop at supper, this sandwich could very easily be enjoyed for breakfast, brunch or even lunch. It’s a sandwich that’s perfect for any time of the day and for a quick fix meal for those families on the run.

Open Faced Bacon, Avocado and Egg Sandwiches

Ingredients:

6 slices bacon, cooked until crispy
2 Eggs, fried over easy
1 Ripe avocado, sliced
1 Small ripe tomato, thickly sliced
2 Pieces Texas toast, lightly buttered and toasted on each side
1/4 Cup white sharp cheddar, shredded

Directions:

Evenly divide the sliced avocado and place on the toasted bread.  Followed by the tomato slices, then with 3 slices of bacon (per sandwich) and gently lay the fried eggs on top of the bacon.  Sprinkle the shredded cheese over each of the sandwiches and serve immediately.

Recipe source: A Lynsey Original 

Cheeseburger French Bread

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What kind of pizza person are you?  Are you a plain ol’ pepperoni and cheese type?  Supreme? Sausage? Or do you get a little more adventurous with your toppings from time to time?  I’ll tell you, there are times where I crave just a plain jane pepperoni pizza, but there are other times where my tastebuds will venture out and I’ll crave a cheeseburger pizza, or even something like this prosciutto, goat cheese, and jalapeno pizza.  Toppings that are a bit different and that some wouldn’t even dream of putting on a pizza.  But sometimes those random, “out there” toppings end up making the best pizzas! 

Do you ever find yourself craving a pizza but you just don’t have the time (and/or desire) to make the dough and go through all those motions?  I know I’ve been there several times.  The other day, I was in the mood for pizza, it was getting late and I just didn’t have the time to make the dough and wait for it to rise.  So, I took a step back in time and did what my parents did for me countless times when I was young.  Whenever I was younger and I was craving a pizza and either we A) didn’t have the time to wait for it to bake or call it in or B) I was the only one craving pizza my parents would make me my very own pizza bread.  They would get a hot dog bun or cut a loaf of bread in half, spread some sauce, toppings and cheese on it and pop it in the oven to melt the cheese and heat everything through.  Even though it wasn’t a traditional pizza it was so sooo good and hit the spot every. single. time!  After having these a few times I got to where I craved these more than I craved pizza.  They were easy to throw together and I started getting involved in the preparation process; helping shred the cheese, layering in the toppings and so on.  I had so much fun trying new toppings and helping my parents make my food.

Fast forward several years and the famous pizza bread made an appearance in my life again.  For some reason I had gone years without making the stuff and I’m not quite sure why that happened.  One day, my little man was craving pizza but I didn’t have any dough already made and he was beyond hungry.  So what’s a mom to do when her little boy’s hungry and there’s no time to spare?  Make lemonade out of lemons…or in this case, pizza out of french bread! 

I already had a loaf of french bread, some browned ground beef and all the other toppings so I decided to make a cheeseburger french bread.  Something easy, delicious and satisfying, a sinch to throw together.  Tucker loves to help in the kitchen and he was eager to help when I was making his “special bread pizza”, so he pulled up a chair and helped spread the sauce, place the meat and sprinkle the cheese.  I think more cheese made it in his mouth than on the actual bread, but there is something to be said for quality control!  After we topped the bread, we popped it in the oven and let it bake a few minutes.  The end result was a tasty bread that was full of flavor and that my entire family enjoyed! 

This concept is so easy and so versatile.  You can layer just about anything to suite the tastes of even the pickiest eaters.  This is also perfect for gatherings, as you can make several different varieties so everyone can have their choice.  This bread is also perfect for those quick, week night meals for those busy families and families on the go.  You can have a satisfying and filling meal on the table in about 20-25 minutes.  Throw a green or pasta salad together and call it good!

Cheeseburger French Bread

Ingredients:

1 Loaf french bread
1/4-1/2 Cup honey mustard(depending on how much sauce you like), recipe follows (or use store bought)
1/4 Cup pickles, chopped- home made or your favorite kind
1 Small tomato, seeded and finely chopped
1/4 Cup white onion, finely chopped
1 Cup ground beef, browned and drained
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet.  Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes. 

Remove bread from oven.  Spread half of the honey mustard on one half of the bread, and the remaining on the other half.  Top with a little over half of the ground beef, followed by 2 1/2 tablespoons of pickles, 2 1/2 tablespoons of onion, chopped tomato and shredded cheese.  Top with remaining ground beef, pickles and onions and more cheese, if desired.  Return to oven and bake about 10-15 minutes, until cheese has melted.  Remove from oven, allow to set for 5 minutes then serve.

For the honey mustard-
2Tbsp yellow mustard
2 Tbsp brown mustard
2 Tbsp Dijon mustard
3-4 Tbsp honey

Mix all ingredients to combine.

Recipe source: A Lynsey Original

Salsa Verde Stacked Chicken Enchiladas

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I think it’s safe to say that we enjoy Mexican food at least once a week, whether we go out to eat at our favorite local restaurant or I make it at home.  I have a weakness for the stuff; it’s amazing, delicious, full of flavor and so incredibly satisfying…and the margaritas with salt don’t hurt anything either!  When I’m planning my weekly menus, I try to plan between 3-5 easier meals to make during the week and 1-2 more tedious, time consuming meals for the weekend.  I try to make as much use of what little time I have once I get home, and the last thing I want to do is spend 3 hours in the kitchen after I get off work.

This recipe helps me accomplish serving a delicious, healthy and satisfying meal to my family without keeping me in the kitchen for hours.  To make the meal assembly even faster, I boiled and shredded the chicken Sunday afternoon then stored it in the refrigerator until I was ready to use it.  Once the day came to make these stacked enchiladas, it was simply a matter of chopping a few items then layering the ingredients and baking.

These enchiladas are different than most since the ingredients are layered, rather then each tortilla being individually stuffed and rolled up.  It makes the preparation and assembly process a lot easier, making this the ideal meal for busy families.  This is also an ideal recipe for hellp from those little helpers.  My son loves being in the kitchen with me, and since this is just a simple layering process why not let the kiddos come in and help sprinkle some meat and cheese!

This meal is so simple but huge in flavor.  I think the salsa verde packs so much flavor, that there really isn’t need for a lot of extra spices and seasonings.  Pair that with delicious, moist shredded chicken, gooey melted Monterey Jack and salty feta with a hefty helping of fresh chopped cilantro and sweet red onion and you’ve got a meal that will please your whole family!       

Salsa Verde Stacked Chicken Enchiladas

Ingredients:

3lb Chicken thighs*
2 Tbsp salt
15 Corn tortillas
4 Cups (approximately 32 oz) salsa verde, homemade or store bought
1 lb Monterey jack cheese, shredded
1/4 Cup finely diced red onion
1/2 Cup cilantro, roughly chopped
1 Cup crumbled queso anejo cheese or other crumbly, salty cheese such as feta

Directions:

Place chicken in a large stock pot and cover with water.  Add salt and cover.  Place over medium heat and bring to a simmer.  Allow the chicken to simmer about 20-25 minutes, until cooked through.  Drain chicken and allow to cool until cool enough to touch.  Remove the meat from the bones, discarding the bones and skin.  Shred the chicken and set aside.

Preheat oven to 400.  Spray a 9×13 pan with non-stick cooking spray.  Pour 1 cup of salsa verde in the bottom of the pan and spread evenly.  Place a layer of tortillas (approximately 4) over the salsa verde, tearing one in half to form a complete layer.  Top with 1 cup of chicken, 1 cup of shredded cheese, and 1 Cup salsa verde.  Repeat the layering process with the remaining ingredients, ending wtih tortillas.  Top with remaining salsa verde and jack cheese. 

Cover the pan with aluminum foil and place in the preheated oven and bake for 30 minutes.  Remove foil and place back in the oven and bake until cheese is bubbly, about 15-20 minutes.  Remove from the oven and allow to stand for 10 minutes.  Sprinkle with red onion, cilantro and queso anejo or feta.  Serve immediately.

*For even less prep time use Rotisserie or grilled frozen chicken.

Recipe source: Adapted from Williams-Sonoma  

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