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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

Baked Burritos with Creamy Poblano Sauce

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Mexican, Tex-Mex, anything along these lines is a weakness for me.  I honestly think I could live on Mexican food of some sort every. single. day.  So when I saw these burritos on Elly’s blog I knew I had to make them.  And soon.  So…I did. 

I love burritos.  How could anything be bad when it’s rolled up in a fluffy, flour-y tortilla?  These burritos are incredible.  A combination of spices, lean ground beef, beans and cheese rolled up in a whole-wheat tortilla and baked to crisp perfection is amazing on it’s own.  But to take it one step further, it’s then topped with a poblano sauce that’s thicky, creamy, with a hint of spice.  Un-be-lieveable! 

These burritos are perfect for a weeknight meal.  A quick browning of the meat, accompanied by spices and beans then wrapped up in a tortilla.  The burritos are baked to crisp up the tortillas and finally topped with a creamy poblano sauce.  Serve these alone or with a side of beans and Mexican rice and you’ve got a perfectly quick and healthy meal.  

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Baked Burritos with Creamy Poblano Sauce


Ingredients:

For the burrito-
1 Tbsp oil
1 Large onion, diced
1 lb ground beef
4 Cloves garlic, minced
1 1/2 Tbsp tomato paste
1 Can black beans, drained and rinsed
1/4 cup water or beef stock
1/2 tsp cumin
1 1/2 Tsp chili powder
1/8 Tsp cayenne pepper
1 1/2 Tsp brown sugar
1/3 Cup chopped cilantro
1 Cup shredded Monterey Jack
4 (10in) whole wheat tortillas

For the creamy poblano sauce-
2 Poblano peppers
2 Tbsp butter
2 Tbsp flour
2/3 Cup chicken broth, room temperature
1/2 Cup sour cream
Salt and pepper, to taste

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

For the burritos-
Place a large skillet over medium-high heat and add oil.  Add the onions and cook for 3-5 minutes, until onions begin to soften.  Add the ground beef and cook, stirring occasionally, breaking up large pieces, until well browned.

Add the garlic and tomato paste, stir to combine and cook for an additional  30-60 seconds.  Add beans along with broth, chili powder, cayenne pepper, salt, and sugar and stir to combine.  Reduce heat and allow mixture to simmer until liquid is absorbed.  Stir in cilantro.  Remove from heat.

Sprinkle about 1/4 cup of cheese over each tortilla.  Top cheese with bean and beef mixture.  Fold in the left and right sides of the tortilla and then roll.  Place seemed-side down on prepared baking sheet.  Spray with cooking spray and place in oven.  Bake for 20 minutes, until tortillas are golden-brown and crispy.

For the creamy poblano sauce-
Place poblanos directly over a gas burner.  Using tongs, turn occasionally until the skin is blackened on all sides.  Place in a bowl, cover with plastic wrap and set aside for 10 minutes. 

Peel the poblano and rinse to ensure all the charred skin is removed.  Remove the stems and seeds and dice.

Place a small saucepan over medium heat, add butter and allow to melt.  Stir in flour and allow to cook for 1 minute.  Slowly whisk in the chicken broth, followed by the diced poblanos.  Continue to simmer mixture, stirring occasionally, until thickened.

Add the sour cream, stir to incorporate, and leave over heat utnil heated through.  Season, to taste, with salt and pepper.  Reduce heat and cover to keep warm until ready to serve.

Spoon the sauce over the burritos and serve.

Recipe source: slightly adapted from  Elly Says Opa

Loaded Baked Potato Soup

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I am and always have been a sucker for potato soup.  What’s not to love; a starchy potato soup piled high with bacon and cheese.  How could anyone not love it?  When I was younger, I would always stay with my Grandma after school until my mom and dad got off work.  Sometimes their schedules were so that I would end up eating supper at my Grandma’s house.  I can’t tell you how much my heart pounded with joy when I would eat with my Grandma and she would make her delicious potato soup.  Folks, her soup ruined me.  I’m quite positive it turned me into a potato soup snob.  If there is such a thing!  It was thick, but not too thick, creamy, with chunks of potatoes, carrots and celery.  It was truly out of this world. 

I’ve tried various potatoe soups, both at home and at restaurants and very few have come close to the goodness of my grandma’s.  Until now.  When I saw the recipe for loaded baked potato soup on Josie’s blog and read her description I knew I had to make this soup!  And soon.  This soup takes the basic potato soup and amps it up…oh, a few hundred notches.  The base is still the same; potatoes and milk or cream, but then adds some bacon, cheese, chives, and sour cream.  Now you’ve got a comforting soup that has all the goodness of a loaded baked potato. 

This soup takes very little time to prep.  After the chopping and cutting is done, simply combine everything in the slow cooker and allow to cook for a few hours.  Remove some of the potatoes, puree them and add back to the mixture.  Stir in all the extras; bacon, cheese, sour cream and chives and serve.  This is the perfect soup to enjoy on a chilly fall or winter day.

Loaded Baked Potato Soup

Ingredients:

8 Slices thick cut bacon, roughly chopped
1 Large, white onion, minced
5 Clove garlic, minced
4 Cups low-sodium chicken broth
2 Tbsp all-purpose flour
3 Lbs Russett potatoes (approximately 6 medium potatoes) peeled and cut into 1/2inch cubes
1 Cup shredded sharp cheddar cheese, plus more for topping
1 1/2 Cups shredded monterey-jack cheese
1/2 Cup heavy cream
1/2 Cup sour cream
1/2 Cup milk
Salt and pepper, to taste
1/4 Cup sliced scallions

Directions:

Place bacon in a 12 inch skillet over medium heat, and cook until crispy, about 5-7 minutes.  Transfer the cooked bacon to a paper towel lined plate and set aside.  Reserve 2 tablespoons of the bacon drippings  and discard the rest. 

Place the minced onion in the pan with the bacon drippings and cook over low-medium heat until tender and translucent, about 6-7 minutes.  Add the garlic, salt and pepper and cook until fragrarent, an additional 30 seconds to 1 minute.  Add flour and stir to combine, cook for 1 minute stirring constantly.  Once the ingredients are combined, slowly add 1 cup of chicken broth, whisking constantly.  Cook until mixture begins to thicken then transfer to the slow cooker. 

Add the potatoes and remaining chicken broth to the slow cooker, as well as 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine.  Turn slow cooker on low and cook for 5-7 hours, until potatoes are tender (I cooked mine for about 8 only because I was at work). 

Transfer 3 cups of soup to a medium bowl, add cream and lightly puree using an immersion blender.  Return the puree to the slow cooker, along with cheese and sour cream and stir to combine.  Allow the soup to sit until heated through and cheese is melted, about 10 minutes. 

Place bacon in the microwave and heat.  Taste soup and adjust seasonings if necassary.  Using a ladl, place the soup in bowls and top with bacon, sour cream, scallions and more cheese. 

Recipe source: adapted from ATK’s Slow Cooker Revolution  via Pink-Parsley          

Autumn Chopped Salad

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This salad has quickly become a favorite in our house.  I’m not sure if it’s the list of ingredients that comes on this salad or if it’s the vinaigrette that makes is so good, or maybe it’s a combination of both.  Whatever it is, I’m glad I made it. 

It is no surprise that I love salads.  Even more, I love salads with fruit on them.  I guess it’s the whole sweet and savory thing that reals me in.  This particular salad has it all; sweet, salty, smokey and tangy.  I love it.  This salad is the epitomy of easy and delicious.  What more coud you want in a meal, especially one for the weeknight? 

The combination of apples, cranberries, and almonds just screams fall to me.  Take all of those things and sprinkle them on top of a bed of baby spinach and you have the perfect salald that is not only quick and healthy but delicious too.  To take it one step further and to make it that much more filling, top it with a warm, pan seared chicken breast.  Then to top it all off and bring all the flavors together it’s drizzled with a fresh apple cider vinagrette that is truly out of this world! 

This salad was amazing, filling and incredibly simple to put together.  It’s perfect for a quick meal yet fitting for entertaining guests, as well.   

Autumn Chopped Salad

Ingredients:

For the salad-
2 Boneless, skinless chicken breast
3 Tbsp olive oil
4 Cups loosely packed baby spinach
1 Honeycrisp apple
1/3 Cup dried cranberries
1/3 Cup almonds, roughly chopped
1/3 Cup smoked blue cheese
Salt and pepper, to taste

For the apple cider vinaigrette-
1 Shallot (or 1/4 cup sweet white onion) roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp apple cider (or apple juice)
1 1/2 Tbsp Dijon mustard
2 Tsp fresh squeezed lemon juice
3 Tbsp honey
1/2 Cup extra virgin olive oil
Fresh cracked black pepper and salt, to taste

Directions:

Place a large saute pan over medium heat.  Slightly pound chicken until it’s 1/2 inch in thickness.  Season chicken, on both sides, with salt and pepper.  Drizzle olive oil in the hot pan then place chicken in the pan.  Cook chicken on one side for about 5-6 minutes, until golden brown.  Flip chicken over and cook an additional 6-8 minutes, until golden brown and cooked thoroughly.  Remove from pan, place on plate and tent with foil.  Set aside.

Meanwhile, make the vinaigrette.  Combine shallot, apple cider vinegar, apple cider, mustard, lemon juice and honey in a food processor and pulse a few times to combine and to mince the shallot.  With food processor running, slowly stream in olive oil and continue to process until mixture is combined.  Taste, adjust seasonings and set aside.

To assemble-
Cut the apple in half and thinly slice.  Thickly slice the chicken breasts, on a biased.  Place 2 cups baby spinach on 2 plates.  Divide the apples, cranberries, almonds and blue cheese evenly between the two plates.  Place chicken on top of each salad.  Pulse the vinaigrette once more to combine all ingredients, if they separated.  Drizzle over the salad.

Enjoy!

Recipe source: A Lynsey Original 

 

Crockpot Sausage, Peppers, and Onions

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I absolutely adore recipes that are big in flavor, yet minimal in ingredients.  And yes, this recipes is one of those.  Even better, it’s a recipe that is full of flavor and requires very little prep since it utilizes the good, ol’ slow cooker.  I love using my slow cooker.  In my opinion, one of the best things is walking in the door at night and having supper just waiting on you.  This recipe offers that; tasty, full of flavor, comforting and has the food waiting on you to enjoy.

Sausage, peppers and onions.  Three very simple ingredients, that when combine pack huge flavor.  Since sausage is full of spices and seasonings that adds incredible flavor to this recipe.  The sausage is sliced then browned before being added to the slow cooker, and this step helps to enhance and add more flavor to the overall recipe.  Onions and peppers are sliced and added to the slow cooker along with canned tomatoes, garlic and wine (you’ll even have leftovers so you can have a glass with your meal!  As if you need an exuse) and then cooked slowly to perfection.

The end result is nothing less than incredible.  The sausage is delicious, the onions and peppers are soft and tender. Simply amazing.  We enjoyed this recipe in numerous forms during the week; over rice, over pasta and even on a toasted hoagie bun with melted provolone cheese.  This recipe is the perfect way to feed your family something easy and delicious and it’s a great way to prep food once and serve it in various ways throughout the week. 

Crockpot Sausage, Peppers, and Onions

Ingredients:

1 Tbsp olive oil
2 lbs Italian sausage
3 Medium (2 large) bell peppers
2 Large onions
6 Cloves garlic, minced
1 (15oz) Can crushed tomatoes
1 (15oz) Can fire roasted tomatoes
3/4 Cup dry white wine
1 Tbsp Italian seasoning
Salt and pepper, to taste

Directions:

Slice sausage into 1-inch thick pieces (if the casings are thick, remove casings before slicing). Place olive oil in a large skillet over medium heat.  Add the sliced sausage, being sure not to overfill the pan, and cook through, all sides should be brown, place on a papertowel lined plate and set aside.  Repeat process with remaining sausage.

Meanwhile, slice bell bepper into strips and place in crockpot.  Halve and slice the onions and place on crockpot.  Top with the cooked sausage.  Add the crushed tomatoes, garlic, wine, Italian seasoning and salt and pepper.  Turn crockpot on low and cook for 6-8 hours. 

Serve over pasta, rice or serve on a hoagie bun with melted cheese.       

Recipe source: adapted from I Was Born To Cook

WC: Roasted Tomato, Mozzerella, and Spinach Sandwiches

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Caprese salad is one of my all time favorites.  It’s such a simple salad with simple ingredients; spinach (or basil), tomatoes, mozzerella and a drizzle of balsamic vinegar, but it’s so delicious, flavorful and refreshing.  So needless to say, when summer rolls around and we have tons of ripe, red tomatoes on the vine I am one happy girl!  Although it’s not summer anymore we still have tons of tomatoes in our garden.  Not sure if we have magic dirt or if it’s just a benefit of living in Arkansas and having ever changing weather; from day to day!  Either way, I will take it because it’s that much longer I can enjoy my beloved caprese salad.

While caprese salad is amazing on it’s own, over the past few months I’ve seen these simple ingredients incorporated into recipes and they all look amazing.  This sandwich is one of those recipes I’ve been eyeing and wanting to try for quite some time.  And now I’m finally getting to!  For this round of the What’s Cooking recipes swap it was blogger’s choice.  What that means is we get to choose the recipe we make from our assigned blog.  It didn’t take me long to figure out what I was going to make from Kate’s blog, that’s right this roasted tomato, mozzerella and spinach sandwich!

Boy, did this sandwich ever live upto my expectations.  It was incredible!  My only issue is why I waited so long to make this.  I loved every single thing about this sandwich, even better is it’s a sinch to throw together.  The roasted tomatoes added so much flavor.  You could give me a fork and pan of roasted tomatoes and I would gladly eat them. All.  Don’t worry, I didn’t, I saved them for the sandwiches.  Okay, back to the sandwich.  The roasted tomatoes are stacked on top of the fresh mozzerella, and the heat from tomatoes slighlty melts the mozzerella and that makes the sandwich that much better.  A drizzle of that candy-like balsamic, a little spinach and another piece of toasted bread.  Oh my gosh, it’s so good and it doesn’t get much better than this sandwich!  I served this on whole clove garlic bread from a local bakery, and it just added that much more flavor to the meal.  Serve this sandwich with your favorite soup and you’ve got a light, tasty and flavorful meal in no time!

Roasted Tomato, Mozzerella, and Spinach Sandwich

 Ingredients:

1 Large tomato
1/2 Cup baby spinach
5 Oz fresh mozzerella, sliced slighlty thin
Salt and fresh cracked black pepper
Olive oil
Balsamic vinegar, for drizzling
4 Thick slices crusty bread

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside. 

Thickly slice the tomato, slices should be about 1/4 inch thick.  Place tomatoes on prepared baking sheet, drizzle with olive oil and season with salt and pepper.  Place in oven and roast for 20 minutes.

Meanwhile, place a large skillet over low-medium heat and allow to preheat.  Once skillet is warm, drizzle one side of each piece of bread with olive oil and place oiled side down in the preheated pan.  Allow to toast until golden, about 2-3 minutes.  Drizzle the tops with olive oil and flip each piece, allow to toast an additional 2-3 minutes, until golden.  Remove from heat. 

To assemble-
Place equal amounts of mozzerella on 2 pieces of toasted bread.  Top the mozzerella with tomoatoes.  Place the spinach on the empty pieces of bread.  Drizzle the tomatoes, to taste, with balsamic vinegar.  Place the spinach and bread on top of the tomatoe and mozzerella topped bread.  Serve.

Recipe source: adapted from Kate’s Recipe Box, originally from BBC Good Food

Baked Chicken Milanese with Arugula and Tomatoes

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Lately we have been on a big salad kick.  Typically, when we have salads I offer to make chicken or some other protien to ensure Spencer gets enough.  While I could fill up on salad alone, he sometimes needs a little bit more substinance to fill him up.  So when I came across this recipe on Skinny Taste I had no doubt that this would be a winner; it has a salad which we’ve been enjoying a lot of lately and it has chicken so I knew it would be filling enough for Spencer.

Unlike most salads with meat in them, the chicken is actually the base of this dish.  The chicken is cut in half, then lighty pounded to create an even thinner palate, and then it’s breaded.  The breading of this chicken is different than others; instead of milk or eggs, a combination of olive oil and lemon juice is used to dip the chicken in.  Once the chicken is dipped in the lemon juice mixture, it’s coated in breadcrumbs and parmesan cheese and then baked.  While the chicken is baking a mixture of olive oil, balsamic vinegar (I LOVE this stuff), tomatoes, basil and onions is put together and allowed to marinate to allow all the flavors to combine.  Once the chicken is baked it’s removed from the oven, topped with fresh, peppery arugula and then finished with the balsamic marinated tomatoes and onions. 

The end result is nothing less than amazing.  The chicken is full of flavor; slighlty crispy on the outside and juicy and tender on the inside.  The arugula salad it’s incredible; peppery, earthy, slighty tart with a little tang and sweet.  All of these elements combined make for a very satisfying meal; that’s not only a pleasure to eat but a pleasure to look at, as well.  This meal is perfect for a quick, weeknight meal and impressive enough to serve for guests.  This was definitely a pleasing meal for our entire house; even Tucker thoroughly enjoyed it!

Baked Chicken Milanese with Arugula and Tomatoes

 Ingredients:

For the salad-
1 Tbsp olive oil
2 Tbsp balsamic vinegar
5 Medium tomatoes, diced
1/4 Small red onion, thinly sliced
1 Tbsp fresh basil, chopped
Salt and fresh gound pepper, to taste
6 Cups baby arugula

For the chicken-
24 Oz (about 3) boneless, skinless chicken breast
3/4 Cup Italian breadcrumbs
1/3 Cup grated parmesan cheese
Juice of 1 lemon
1 Tbsp olive oil
Salt and fresh ground black pepper, to taste
Olive oil, for drizzling

Directions:

For the salad-
In a medium bowl combine olive oil and balsamic vinegar, whisk to combine.  Add the diced tomatoes, red onion, basil and salt and pepper.  Toss, or stir, to coat.  Set aside and allow to marinate for about 10 minutes.

For the chicken-
Preheat oven to 450.  Spray a baking pan with non-stick cooking spray and set aside.

Carefully slice the chicken breast in half, lengthwise.  Place 1 piece of chicken at at time between 2 pieces of plastic wrap and gently pound the cutlets to about an 1/8 of an inch in thickness.  Repeat process with remaining cutlets.  Gently pat the chicken with a paper towel to get rid of any excess moisture, season with salt and pepper and set aside. 

In a shallow bowl, or dish, combine breadcrumbs and parmesan cheese and stir to combine.  In a separate shallow bowl, or dish, combine lemon juice, olive oil, and salt and pepper and stir to combine. 

Place one chicken cutlet in the lemon-olive oil mixture, and coat each side with the mixture.  Then transfer to the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere, lift and gently shake to remove any excess crumbs and place on prepared baking sheet.  Repeat with remaining chicken cutlets.  Once all the chicken is coated, drizzle with olive oil and place in oven.  Bake for 15 minutes, turning once half way through.  Bake until chicken is cooked thoroughly and golden-brown, being sure not to overcook the chicken. 

Remove the cooked chicken from the baking pan, and place on dinner plates.  Top each piece of chicken, evenly, with arugula and the marinated tomatoes and onions.  Serve immediately.

Recipe source: Skinny Taste

Chickpea Cakes with Cucumber-Yogurt Sauce

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A few months ago I posted a recipe from one of my new favorite cookbooks, ATK Best Simple Recipes and since then I have made several other recipes from this wonderful cookbook.  Just when I think I can’t be any more impressed by all of these simple, yet mouthwatering recipes I make another and I am impressed all over again.  America’s Test Kitchen (ATK) never ceases to present amazing recipes as well as the information as to what makes these recipes work.  I love, love, love this cookbook and ATK.  This cookbook helps me make tasty and nutritious meals for my family even on those hectic weeknights.  This is definitely one of those tools that all you busy people want to have in your survival toolbox.


Initially this was one of those recipes that I wasn’t very sure about.  I had it on the menu for a few weeks before I finally decided to make it, and boy am I glad I finally got around to this recipe.  I love chickpeas and I love hummus, but that was about the extent of my cooking with chickpeas, until now.  These chickpea cakes are tasty, with a light and breaded filling and a crispy outer shell.  They are packed full of flavor, slighlty earthy from the cilantro and onions and a hint of spice from the cayenne and garam masala.  The cake is then pan fried until crispy and golden brown and topped with the cucumber yogurt sauce which lends a light and fresh flavor to the dish.  I served these cakes with a green salad, and it made for a wonderfully light and filling meal perfect for weeknight. 

Chickpea Cakes with Cucumber-Yogurt Sauce

Ingredients:

2 Slices hearty white sandwich bread, torn into pieces
1 Cucumber, peeled, halved lenthwise, seeded and shredded
1 1/4 Cups Greek yogurt
6 Scallions thinly sliced on the biased
1/3 Cup cilantro, roughly chopped
2 Large eggs
4 Tbsp olive oil
1 tsp garam masala
1/8 Tsp cayenne pepper
2 (16 oz) cans chickpeas, drained and rinsed
1 Medium shallot, minced
1 Lime, cut into wedges

Directions:

Preaheat oven to 350. 

Place bread pieces into a food processor and pulse until coarse crumbs begin to form.  Spread crumbs onto a rimmed baking sheet.  Place crumbs in oven and bake 10-12 minutes, stirring occasionally.  Once crumbs are dry and golden remove from oven and set aside allowing to cool.

While the crumbs are baking, combine the shredded cucumber and 1/2 teaspoon salt and toss to combine.  Place salted cucumber in a colander and allow to drain for 15 minutes.  In a small bowl combine drained cucumber, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro and stir to incorporate.  Season with salt and pepper and set aside.

In a medium bowl whisk together the eggs, 2 tablespoons oil, garam masala, cayanne pepper, and 1/4 teaspoon salt.

Place chickpeas in the food processor and pulse until mostly smooth, making sure the mixture is not pureed.  Transfer to a large bowl, add bread crumbs, egg mixture, shallot, and remaining yogurt, scallions and cilantro and stir to combine.  Form the mixture into six 1-inch thick patties.

Place a large skillet over medium heat, add 1 tablespoon oil and allow skillet and oil to heat.  Place part of the patties in the pan, being sure not to overcrowd, and cook until well browned, about 4-5 minutes per side.  Transfer cooked patties to a plate and loosely tent with foil.  Repeat process with remaining oil and patties.  Serve with cucumber-yogurt sauce and lime wedges.

Recipe source: Barely adapted from America’s Test Kitchen,  The Best Simple Recipes

DB: Empanada Gallega

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Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

I had a blast with this challenge.  This time the filling I used was just a basic ham and cheese mixture but it was delicious.  It was like a hot, gooey ham sandwich encased in a flaky and delicious pastry.  There are so many options for fillings, both sweet and savory, I can’t wait to make more.  For this challange I made a large empanada but these would be perfect made into individual, smaller empanadas.  The individual empanadas would be perfect for parties or gatherings and easily customizable to suit any taste, as well as have a variety of options for your guests!

Empanada Gallega
Ingredients:

For the dough-
5 1/3 Cups bread flour
2 Cups water, lukewarm
1 Tbsp dry yeast
2 Tsp salt
4 Tbsp oil
1 large egg, for egg wash

For the filling-
1/2 Pound honey ham, roughly chopped
1/4 Pound peppered ham, roughly chopped
1/2 Pound Gruyere cheese, shredded
1/4 Pound Provolone cheese, shredded

Directions:

In a large bowl combine flour and dry yeast and whisk together, make a well in the center of the flour mixture.  In a small bowl combine water and salt and stir to combine.  Gradually start adding the water mixture to the flour mixture and stir using a wooden spoon.  Keeping working the dough, adding water until the dough has come together and is beginning to form a messy ball.  Turn the dough out on a well floured surface and knead for about 10 minutes. 

Spray a large, clean bowl with non-stick cooking spray and place the dough in the prepared bowl.  Cover with a towel and place in a warm area and allow to rise for 45-50 minutes. 

Once the dough is risen, doubled in size, turn out on floured surface and cut in half.  Place one half back in the bowl and cover.  Roll dough out into desired shape, I made a rectangle, and roll it to an 1/8 of an inch in thickness. 

Preheat oven to 350.  Place a rectangular baking stone in the oven and allow to heat for about 10 minutes.

Place the rolled dough on the heated stone. Evenly spread the hams and cheeses over the dough, leaving about 1 inch free space around the sides. 

Roll the other half of the dough to the same thickness of the bottom layer of dough.  Making the top layer slightly small than the bottom layer.  Place the rolled dough over the filling.  Using your fingers, pinch together the bottom and top layer of dough, folding the pieces over half way to result in a rope-like border.

Once the dough is sealed, cut a 1 inch hole in the center to allow the heat to escape.  Using a fork, lightly poke holes over the entire top layer of dough.  Make egg wash by combining 1 tablespoon of water with the egg, stir to combine.  Using a pastry brush, brush the top of the pastry with the egg wash.  Place the empanada in the oven and bake for 45 minutes, making sure the bottom layer is completely baked.  Allow to cool for 5-10 minutes and serve.

Chicken and Basil Stuffed Twice Baked Potatoes

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Twice baked potatoes is one of my all time favorites, it’s one of those dishes that never seems to gets old.  While I love just the classic twice baked potato this loaded with cheese, I mean what’s not to love about a good potato and tons of gooey melted cheese?  I do enjoy trying new spins on this classic to changes things up a bit.  When I came across this recipe on Jessica’s blog I knew this would be a delicious twist on a great classic.

While I could sit down and enjoy a plain ol’ baked potato with just a touch of butter, salt and pepper, I also enjoy a good twice baked potato.  I’m not sure if anyone would argue with me about the goodness of the twice baked potato; potatoes mashed up with cheese, seasonings and whatever else you can dream of throwing in.  Mix all that goodenss up, put it back in the shell and pop it back in the oven to get all goeey and golden brown.  That’s exactly what was done with these potatoes. 

They are stuffed with chicken, sauteed onions and garlic (love this stuff), cheese, greek yogurt and tons of basil.  This delicious mixture is then used to generously fill the seasoned potato shells; it’s then popped back in the oven to allow all of those ingredients to heat back up, melt the cheese and allow those flavors to meld together.  I know, you’re thinking how good is this?  It’s just as good as you’re thinking-cheesy, full of flavor, filling and completely comforting.  These potatoes were a hit and the perfect meal when accompanied by some roasted veggies or a green salad. 

Chicken and Basil Stuffed Twice Baked Potatoes

Ingredients:

2-3 Russett potatoes, cleaned
Olive oil and Kosher salt for coating
1 Tbsp olive oil
1/2 Small onion, diced
2 Cloves garlic, minced
1/2 Cup Greek yogurt
1/2 Cup chicken broth
1/3 Cup packed fresh basil, chopped
1/3 Cup shredded parmesan
1/3 Cup shredded Colby-Jack cheese
Salt and pepper, to taste
2 Cups shredded chicken, 1 chicken breast cooked or rotisserie chicken

Directions:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil and set aside.

Prick each potato several times with a fork.  Rub with olive oil and salt and place on prepared baking sheet.  Place potatoes in the oven and bake until tender, about an hour to an hour and a half.  Remove from ove and allow to cool slightly.

While the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat.  Place onions in skillet and cook until softened, about 5-7 minutes.  Add the garlic and cook until fragarent, an additional 60 seconds and remove from heat.

Once the potatoes are cool enough to handle slice in half lengthwise.  Using a spoon, carefully scoop out the flesh, being careful not to rip the sides, and place in a medium bowl.  Return the shells, open side up, back on baking sheet. 

Mash the potatoes until mostly smooth.  Add the sauteed garlic and onions, yogurt, chicken broth, half the parmesan cheese, half the colby jack cheese, salt and pepper and mix.  If the mixture seems a little too dry add half and half, 1 tablespoon at a time until desired consistency is achieved.  Add chicken and basil and stir to combine.  Taste mixture, adjust seasonings if needed.

Evenly divide the mixture among the empty shells and sprinkle with remaining cheese.  Return to oven and bake an additional 10-15 minutes, until ingredients are heated through and cheese is melted.  For the last few minutes, turn the broiler on if the tops are browning.

Serve immediately.

Recipe source: Sunny Side Up

Cheeseburger Pizza

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Okay, I think I know what you are thinking.  Cheeseburger pizza?  Really?  But before you click away let me plead my case.  If you are skeptical of this pizza you are exactly like Spencer.  He’s never been a fan of cheeseburger pizza.  Not sure why because he loves cheeseburgers and he loves pizza, but he’s not a fan of the two of them together.  Well, let me correct myself.  He wasn’t a fan of the combination…until now.  If you’re like me then you love cheeseburgers, you love pizza and even the thought of them sounds amazing!


By now you know that we are a household that loves pizza.  We’re also a house that loves trying new and different flavor combinations just as much as we love our traditional topped pizzas.  So, the other night we decided to have pizza and I decided it was time to make a cheeseburger pizza at home.  I was beyond excited about making this pizza!  Then Spencer asked what we were having and with much enthusiasm I said “cheeseburger pizza!”  When he heard the kind of pizza his response was a very somber, quiet “oh, okay”.  When I heard his response I was bummed, but then quickly said I could make another kind.  He said no, I’ll try this it’s fine.  So, with a little less enthusiasm I continued making supper.  Spencer’s tune changed as he popped in the kitchen from time to time to see the progress of the pizza.  Every time he came in he commented on how good it smelled, looked, and all the toppings I had prepped.  Part of me still thinks he was just trying to be nice and boost my spirits, while the other part of me thinks he actually was excited about trying this.

Well, let me tell you I converted Spencer!  He’s now a cheeseburger pizza lover…and a bit of snob.  This was a hit for the whole house, even Tucker was a fan.  This pizza was delicious and full of flavor.  It really did taste like an open faced cheeseburger on a wheat bun.  The honey mustard sauce was slightly sweet, slighlty tangy with a little kick.  The pickles were mildly sweet with a little zest, the tomatoes added a burst of fresh flavor and the onions brought a different sweetness to the table.  All of these toppings were combined with ground beef and all of that was held together by ooey-gooey cheese-y goodness.  The was the perfect fit for our pizza night.  Next time I made this it will be bacon cheeseburger pizza! 

Cheeseburger Pizza

Ingredients:

1 Recipe for pizza crust, homemade or store bought
1 Tbsp ground cornmeal
1 1/2 Tsp olive oil
1/3 lb ground beef (I used 80/20)
1 Small (1/4 Large) red onion, finely chopped
1/4 Cup chopped pickles
1 Medium tomato, seeded and chopped
3/4 Cup monterey jack cheese, shredded
1/2 Cup mild cheddar cheese, shredded

For the sauce-
1 Tbsp yellow mustard
2 Tbsp Dijon mustard
1 1/2 Tbsp brown (spicy) mustard
1 1/2 Tbsp honey

Directions:

Preheat oven to 400.  Place pizza stone in oven(if using) and allow to preheat as well. 

Cook ground beef thoroughly, drain, season with salt and pepper and set aside. 

Place pizza dough on a floured surface and gently stretch to desired shape and size.  Sprinkle pizza stone with cornmeal and place the stretched dough on the stone.  Drizzle dough with vegetable oil, being sure to brush the edges well, place in oven and allow to bake for 5 minutes.

Meanwhile, combine yellow mustard, dijon mustard, brown mustard and honey in a bowl and stir to combine.

Remove the pizza dough from the oven.  Evenly spread the mustard sauce over the dough.  Evenly top with half of the following; ground beef, red onion, pickles, and tomatoes.  Sprinkle a 1/2 cup of monterey jack cheese and all of the cheddar cheese over the ingredients.  Evenly top with the remaining ground beef, onions, tomatoes and pickles.  Finally, top with remaining monterey jack cheese.  Return to oven for an additional 5-10 minutes or until cheese is completely melted.  Once the pizza is cooked and cheese is melted, remove from the oven and allow to set for 5 minutes before serving.

Recipe source: A Lynsey Original       

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