Meatless Monday

Name: Liege Waffles
Prep time: 30 min
Cook time: 5 min
Total time: 2 h 35 min
Yield: 12
Ingredients: Ingredients:; 1 Package dry yeast; 1/3 Cup lukewarm water; 1 1/2 Tbsp granulated sugar; 1/8 Tsp salt; 2 Cups plain flour; 3 Eggs; 1 Cup unsalted butter, room temperature; 1 Cup pearl sugar, store bought or homemade*

SRC: Basundi (Thickened Milk Dessert)

September 19, 2016 by Lynsey 5 Comments

Some of my favorite things about The Secret Recipe Club is getting to discover new food blogs, getting to know new people who share some of the same interests as myself, and perhaps my most favorite is being introduced to new foods from other cultures.

This month I was assigned to The Big Sweet Tooth blog. The brainchild behind the food, recipes and writing is Rafeeda. Rafeeda is a wife, a mother of 2 sweet and feisty girls, who pours her heart and soul into the food she prepares for her family. She features a plethora of recipes on her blog from some desserts featuring the all-time favorite Nutella, to recipes that pull from her cultural background. I perused several interesting and delicious recipes before I finally settled on what I wanted to make this month.

Ultimately I decided to make basundi. Why? Well, because I’ve never heard of it let alone ever had it. So, why not? Right?

Now, I’m sure you all are thinking the same thing I did when I came across this recipe. What the heck is basundi? Well, it is a thick sweetened milk that is flavored with cardamom and/or saffron then garnished with chopped or crushed nuts. Traditional basundi is a special Indian dessert that is typically prepared during festivals in the western part of India. Typically basundi is prepared using khoya (mawa), condensed milk, cream and even evaporated milk powder. Aside from the traditional flavorings of cardamom and saffron, it can be flavored with strawberries, custard, apples, oranges and even mangos.

Since this was my first time ever experiencing this Indian treat I decided to stick to the traditional version using cardamom and saffron and sprinkling with chopped almonds. It was delicious and packed full of those fragrant spices. And, like Rafeeda said it was hard to allow to chill, so I did try it at room temperature, as well as chilled and it was amazing both ways. I can’t wait to try other flavor variations, fresh strawberries would be truly amazing!

Basundi

Ingredients:

2 Cups + 2 Tbsp whole milk

2 Tbsp sugar

1/4 Tsp ground cardamom

Pinch ground nutmeg

5-6 Strands saffron

2 Tbsp chopped or crushed nuts (almonds, pistachios, or cashews)

Directions:

Pour milk in a heavy saucepan and place over medium-low heat, simmer until it’s reduced by half. Stir the milk consistently to prevent burning or sticking to the bottom. (Scraping the sides of the pan will collect the cream and combine it back into the milk to create a richer base) This entire process will take approximately 30 minutes.

Once the mixture has reduced, add the sugar, saffron, cardamom and nutmeg and stir to combine. Continue cooking for another 5 minutes, or until the saffron has begun to release some of its color.

Remove the mixture from heat, add the nuts and allow to cool.

This dessert can be eaten at room temperature or chilled.

Drizzle with honey before serving, if desired.

Recipe source: The Big Sweet Tooth

An InLinkz Link-up

Belgian Liege Waffles

April 11, 2016 by Lynsey Leave a Comment

Belgian Liege waffles are the waffle of all waffles. They start with a sweet yeast dough that is studded with pearl sugar that caramelizes once cooked. The final product is a waffle that has crispy edges, a fluffy center and little crispy pockets of caramelized sugar.

So, I’ve seen liege waffles. Heard about the goodness and decadence that surrounds them. That they truly are the waffle of all waffles. Magical, even. But…there was one problem. I’ve never tasted one.

Until now. And well, it was better than anything I could have imagined.

My friends, it truly doesn’t get any better than these waffles right here. Promise!

These aren’t your average waffles, these little jewels are true Belgian waffles. Made with sweet yeast dough {don’t run away, it’s super easy, promise} and a secret ingredient.

Aside from the sweet yeast dough, pearl sugar is the key to true liege waffles. It’s gently folded in the dough right before going onto the hot plates of the waffle maker.

The end result is nothing short of life changing. A fluffy, soft inside, slightly crispy outside and then there’s those chunks of pearl sugar that caramelize and create little pockets of sugary pockets of heaven that will make you weak in the knees.

There are countless ways to enjoy this delectable breakfast treat. Fresh from the waffle iron with a dollop of butter or sprinkle of powdered sugar truly is hard beat. A schmear of Nutella and a sprinkle of fruit, a dollop of cookie butter, peanut butter and jelly, cream cheese. I mean, the list is truly endless.

These waffles make an amazing and indulgent breakfast treat, perfect for a special occasion, holiday meal, for guests or just an occasional splurge They are also perfect for dessert. Add a scoop or two of ice cream, drizzle of hot chocolate or caramel syrup and a dollop of whipped cream and viola!

So, whether you’ve been to the little town of Liege, Belgium or just want to be transported away for a few minutes, these waffles will certainly do the trick…as well as spoil you on waffles from this point on!

Liege Waffles

Yield: 12

Prep Time: 30 minutes

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 35 minutes

Ingredients

Ingredients:
1 Package dry yeast
1/3 Cup lukewarm water
1 1/2 Tbsp granulated sugar
1/8 Tsp salt
2 Cups plain flour
3 Eggs
1 Cup unsalted butter, room temperature
1 Cup pearl sugar, store bought or homemade*

Instructions

Combine the dry yeast, water, sugar and salt in a bowl and gently mix. Set bowl aside for about 15 minutes. This allows the mixture to develop and the yeast to bloom (get foamy).
Pour flour in a large bowl, make a well in the center and pour the yeast mixture in the well. Knead using hands or dough hook and an electric mixer. While kneading, add the eggs, one at at time. Once the eggs are mixed in then add the butter, about 2 tablespoons at a time until all of it is incorporated. Once all the ingredients are completely incorporated the final dough should look like a cross between a cake batter and bread dough.
Transfer the dough to an oiled bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 to 2 hours.
About 15 minutes before making the waffles, add the poear sugar and gently mix into the dough. Allow to rest for 15 minutes, while the waffle iron is heating.
Once the waffle iron is hot and the dough has rested, spray the iron with non-stick cooking spray, add about 3tablespoons to 1/4 cup of dough to the center of the iron. Close the iron and cook for about 5 minutes, until golden brown with crunchy outsides and caramelized sugar.
Serve warm.

Notes

*Pearl sugar, or chunks of sugar, are crucial for this recipe. It helps to yield a caramelized dough full of melted sugar pockets. You can buy pearl sugar, make your own use sugar cubes. If you use sugar cubes, place them in a bag, seal the bag and use a meat mallet to break them up. You still want fairly large chunks of sugar, so be sure not to beat them too much.

*The dough does require some resting time, so if you are going to make these waffles for breakfast the dough can be made the night before. When you get to the rising stage in the direction, simply cover the dough with plastic wrap, place in the refrigerator and allow to rise overnight. Remove from the refrigerator the next morning, allow to rest for a few minutes then add the pearl sugar and continue with the cooking process.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 88mgCarbohydrates: 69gFiber: 1gSugar: 37gProtein: 8g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Margarita Dip

February 16, 2016 by Lynsey Leave a Comment

Oh, margaritas. Where do I start?

Who doesn’t love a good margarita. A cold, citrus-y drink served in a glass rimmed by coarse salt granules. The perfect combination of sweet, sour and salty. This little thing is the beverage of choice for girls nights, fiestas and accompanying Mexican food.

Did you know this meager little beverage even has it’s own holiday? BUT, it’s not just limited to a day. Something of this drinks power has to have a whole weekend. The third weekend of February is National margarita weekend!

In honor of this amazing holiday, I’ve got a whole week of margarita inspired goodies to share with you this week. While we all love to drink a delicious margarita, I thought it would be fun to share some margarita inspired treats with you too.

First up, margarita dip. This dip is easy to make, comes together quickly and packs a punch of flavor. It’s thick, creamy, tangy and slightly tart. Perfect on salty pretzels, fruit, vanilla wafers or even graham crackers.

While this dip is alcohol free, you could make this an adult only version by adding a splash of tequila or lime liqueur. Either way this dip is delicious and incredibly addicting.

Margarita Dip

Ingredients:

1 (8oz) Bar Greek yogurt cream cheese, or 1/3 less fat cream cheese, room temperature
1/2 Cup heavy whipping cream
3/4 Cup powdered sugar, plus more if needed
3 Tbsp salted butter, room temperature
1 Tbsp orange juice
3 Tbsp lime juice
1 Tbsp orange zest

Directions:

Place whipping cream in a bowl and beat on high until stiff peaks form. Set aside.

Place cream cheese in a large bowl and beat on high until smooth, about 1 minute. Add the butter and beat until smooth and incorporated, an additional 30 seconds. Add the powdered sugar, orange juice, lime juice, and orange zest and mix until incorporated and smooth. If mixture is extremely runny add more powdered sugar, 2 tablespoons at a time. Once the mixture is semi-thick, gently fold in the whipped cream. Transfer to serving dish, garnish with additional zest if desired, serve with fruit, pretzels, graham crackers and/or vanilla wafers.

Recipe source: A Lynsey Original

Roasted Tomato Soup with Grilled Cheese Croutons

January 18, 2016 by Lynsey Leave a Comment

Roasted tomato soup has quickly become one of my favorite versions of the classic soup. The topping of gooey, buttery, grilled cheese croutons only makes this soup that much more indulgent!

I am one of those people who had to develop a taste for tomato soup. Give me salsa, ketchup, pasta sauce, and even sliced tomatoes and I’m all good. But, place a glass of tomato juice or a bowl of tomato soup in front of me. Um, NO thank you.

It’s not for lack of trying, I promise. It was never one of those things that I longed for. I’d heard and even seen the infamous grilled cheese and tomato soup duo but until about 8 years ago I had never tried it and never had the desire to try it.

I wanted to like tomato soup. I wanted to have that classic duo, but it just wasn’t happening. Then one (very cold) day while I was at work, my boss and I ordered a grilled cheese sandwich and tomato bisque soup from a local restaurant. I thought, if any soup was going to convert me it would be from this restaurant. And you know what, it did! I had finally found a tomato soup that I loved.

Roasted tomato soup with grilled cheese croutons

From that point on I started diving into the tomato soup world. Tomato bisque, creamy tomato soup. regular tomato soup and everything in between.

I believe it’s safe to say that a bowl of tomato soup and a hot, gooey grilled cheese is one of my favorite meals. Especially during the colder months. There’s something so comforting and cozy about this famous food duo.

I’ve made a few different tomato soup recipes over the years, but never one that required roasting tomatoes. I love the flavor of roasted tomatoes, they just had so much flavor. And this recipe is packed with tons of roasted tomatoes.

Aside from the roasted tomatoes, there’s also a can of whole tomatoes which I crushed using my hands before adding to the pot. You could buy a can of crushed tomatoes, but I liked crushing them myself and leaving some bigger chunks of tomatoes throughout the soup. There is also garlic, stock, and a little brown sugar which helps to cut some of that acidity.

And let’s not forget about the grilled cheese portion of this recipe. Perhaps my favorite part of this recipe. Grilled cheese croutons.

WHAT?!?!?

Let me repeat myself. Grilled cheese croutons people! That’s right, that perfect grilled cheese sandwich cut into croutons and plopped right on top of that warm bowl of soup. How fun is that?

So the next time you’re craving a big bowl of tomato soup, whip up this roasted tomato soup and garnish with grilled cheese croutons!

Roasted Tomato Soup with Grilled Cheese Croutons

Yield: 5 Servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Slightly sweet roasted tomatoes lend a rich, luscious flavor to this American classic. Roasted tomato soup completed with crispy, buttery grilled cheese croutons.

Ingredients

For the soup-
1 1/2 Pounds tomatoes on the vine
1 (10oz) Container grape tomatoes
1 (28oz) can whole tomatoes
4 Cups chicken or vegetable stock
1/8 Tsp onion powder
1/4 Tsp pepper
2 Cloves garlic, minced
3 Tbsp brown sugar.
For the croutons-
4 Slices of crusty bread (I used whole clove garlic bread)
1/2 Cup shredded asiago cheese
Butter

Instructions

Preheat ove to 400. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Meanwhile, remove tomatoes from the vine, wash and cust in half. Place on prepared baking sheet, drizzle with olive oil, sprinkle with Kosher salt and place in oven. Roast for 1 hour, until tender.
When tomatoes are 20 minutes from being done, add the grape tomatoes to the pan, toss to coat with olive oil and return to oven for the remaining 20 minutes. Remove and allow to cool.
Once tomatoes are cooled, place in a blender and pulse until smooth.
Place a large stockpot over medium-low heat. Once the pan is hot, add a tablespoon of olive oil along with the minced garlic to the pan. Saute the garlic until fragrant, about 30-45 seconds. Add the tomato mixture, chicken or vegetable stock, onion powder, pepper and sugar and stir to combine.
Pour the canned tomatoes in a bowl and crush using your hands. Transfer to the stockpot and stir to combine. Bring the mixture to a boil, reduce to a simmer and cover. Allow soup to simmer for about 20 minutes.
To serve, top with croutons.

For the croutons-

Preheat a panini press or pan.
Butter one side of each piece of bread. Place 2 slices of bread, butter side down on the press or pan.
Mound the cheese on the bread and top with remaining pieces of bread, butter side up. Close the press (if not using a press, place a heavy pan over the top of the sandwiches) and allow to cook until cheese is melted and both sides are crispy and golden brown. (If using a pan, turn the sandwiches halfway through to allow both sides to become perfectly golden brown.
Remove sandwiches and place on a cutting board and allow to cool for about 5 minutes. Once sandwiches have cooled slightly, cut into squares.
Place soup in a bowl, garnish with croutons.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 674mgCarbohydrates: 30gFiber: 3gSugar: 13gProtein: 34g

SRC: Homemade (Gluten Free) Granola with Quinoa

November 23, 2015 by Lynsey 8 Comments

Granola is one of my favorite snacks to have on hand at all times. It’s a delicious and healthy snack and a cinch to assemble. However, with my schedule the past several months I honestly can’t tell you the last time I made a batch of granola. So, I decided to change that thanks to this month’s Secret Recipe Club exchange.

While looking through this moth’s assignment, Without Adornment, I came across several tantalizing recipes. {Vegan} Pumpkin cinnamon buns, eggnog french toast, {Vegan} apple rhubarb galette, grilled apple pie and ooey gooey single serve brownie, just to name a few. All of these had my mouth watering, but when I came across a recipe for a simple homemade granola I knew that is what I was making.

This granola is gluten free, but if you don’t have a gluten intolerance you can simply use regular rolled oats. Along with oats, some bran, coconut flakes, almonds, quinoa and salt are added to the mix. This granola is then tossed in a mixture of honey and applesauce to add sweetness and flavor. It’s baked for a few minutes and then cooled. That’s it!

This granola is pretty basic, but strays from the norm just a bit with the addition of quinoa. Along with the added health benefits the quinoa adds another nice layer of texture to the mix.

Homemade Granola with Quinoa

Ingredients:

4 Cups (gluten free) rolled oats
1/2 Cup rice bran
1 Cup shredded coconut flakes
1 Cup almonds, roughly chopped
1/2 Cup quinoa flakes
1/4 Tsp salt
1/3 Cup coconut oil, melted if it’s solid
2/3 Cup honey
4-5 Tbsp applesauce

Directions:

Preheat oven to 300.

Combine oats, bran, coconut, almonds, salt and quinoa and stir to combine. Pour coconut oil, honey and applesauce over the dry ingredients and stir to coat. Add more honey and/or applesauce if you’d like it sweeter.

Divide mixture between two rimmed baking sheets and spread in an even layer. Place in preheated oven and bake for 15 minutes, remove from oven and toss with a spatula and return pans to the oven and bake for another 10 minutes.

Remove from oven and place pans on a cooling rack and allow to cool for 5 to 10 minutes, toss to loosen and allow to set another 5-10 minutes. Once the mixture is cooled store in an airtight container or zip top bag.

Enjoy by the handful, over yogurt, or in cereal.

Recipe source: barely adapted from Without Adornment

An InLinkz Link-up

Grilled Corn and Chile Dip

September 15, 2015 by Lynsey Leave a Comment

This summer has been a summer of outdoor cooking for us. We’ve used the smoker and smoked I don’t know how many times and we’ve also fired up the grill more times than I can count. I’ve grilled the norm; steaks, burgers, brats, and dogs. I’ve also ventured out to the garden snatched up some peppers and tomatoes and thrown those on the grill to make some pretty awesome dips and sauces.

Like with roasting, broiling and baking; grilling vegetables adds a whole other depth of flavor to a dish. It takes those delicious, refreshing veggies and really enhances the flavor. Which is the case with this dip.

The dip. Um, where do I start?

Let me start by saying it’s truly amazing.

Sweet charred corn, smoky grilled poblanos, tangy sour cream, brightness from a hint of lime and a hint of spice from a splash or two of hot sauce.

This dip has it all and will having you diving in face first. I promise. We dove into this pan of dip like we hadn’t eaten in months, it disappeared in no time and we were literally scraping the bottom of the pan.

We made it according to the recipe instructions, but it can be served cold or the pan can even be popped on the grill to warm it up. Making this dip ideal for all occasions; bbq’s, picnics and even tailgates.

Oh, and I highly recommend doubling this recipe because it will be gone before you can turn around!

Grilled Corn and Chile Dip

Ingredients:

6 Ears corn, husked

4 Poblano chiles

3 Scallions

1 Clove garlic, grated

8 Oz crème fraiche

8 Oz sour cream

1 Tbsp fresh lime juice

3 Tbsp hot sauce, plus more for serving

Kosher salt and freshly ground black pepper

For serving-

Pork Rinds, Corn or Tortilla Chips

Directions:

Preheat grill to a medium-high heat.

Place corn and chiles on the preheated grill and cook, turning occasionally until well charred, about 10-15 minutes. Remove from grill.

Place the chiles in a bowl and cover with plastic wrap and allow to sit for 15 minutes. Remove skin, stems and seeds from chiles and chop into 1/4 inch pieces. Add to a large bowl.

Cut kernels from cob and place in the bowl with the chiles.

Preheat oven to 450.

Add scallions, garlic, crème fraiche, sour cream, lime juice and 3 tablespoons hot sauce to the bowl of corn and chiles and stir to combine. Season with salt and pepper and stir to incorporate. Taste, adjust seasonings if needed. Transfer to a 10″ oven-safe skillet or a 2 quart baking dish. Place in a preheated oven and bake until the edges begin to bubble, about 10-12 minutes.

Drizzle additional hot sauce over the dip and serve with chip of your choice.

Recipe source: Bon Appetit, August 2015

Homemade Strawberry Fruit Roll-Ups

May 18, 2015 by Lynsey Leave a Comment

I am a child born and raised in the 80’s and 90’s. Crimped hair, Aquanet, bows as big as my head, and neon everything was the anthem of my childhood.

Aside from the undeniable fashion that was definitely 80’s and 90’s, there were the food trends. One that sticks out were the gummy fruit snacks. My lunch wasn’t complete without a fruit roll-up, fruit by the foot or Gushers. Ah, Gushers.

Remember those gummies that were fill with that sour, puckering juice? I loved those things.

I was a walking, talking gummy snack during my childhood.

Every time I’m at the store I pass those chewy, fruity snacks of my childhood and I reminisce for a moment. But, I honestly couldn’t tell you the last time I actually enjoyed one. All that changed the other day. I was at a church event and they had fruit roll-ups and fruit by the foot that were there for the taking.

I grabbed a couple for my little guy. When I saw them I realized I hadn’t ever let him try one of my favorite childhood snacks and instantly felt like I was depriving him of the awesomeness that is tart, chewy fruit roll-ups. Just like with me, he tried one and it was love at first bite!

Since I now had a partner in crime that loved these things just as much as I did I wanted to try making my own at home. He was by my side through the entire process; dumping the fruit in the processor, adding a little lemon juice and even taste testing along the way. It was pure torture waiting for 3 plus hours on the stuff to get to that iconic gummy consistency. But, he was a trooper and made it through.

It was finally time for the true test, the taste test. I tore off a piece and let him try it. He studied it for a moment, popped it in his mouth and instantly gave them a thumbs-up. That was the seal of approval I was looking for!

These were so simple and easy to throw together. The most time consuming part is the dehydrating process, but it’s totally worth it. We left the seeds in the mixture, but if you want a smoother consistency you can strain through a fine mesh sieve before placing on the baking sheet.

Strawberry was the first fruit I tried, but these could be made using so many different fruits and fruit combinations. I can’t wait to try others. Mangos may be next!

Homemade Strawberry Fruit Roll-Ups

Ingredients:

4 Cups strawberries, stems removed
Zest of 1 lemon
Juice of 1/2 lemon
Honey, agave nectar, or other sweetener, to taste
Alternately 4-5 Tbsp sugar (in place of natural sweetener)

Directions:

Preheat oven to 200. Line a rimmed baking sheet with a silicone baking mat and set aside.
Place strawberries, lemon zest, and lemon juice in a food processor and process until smooth. Pour in a large sauce pan, add sweetener and place over medium-low heat. Allow mixture to simmer until it begins to thicken, about 20 minutes. Taste, be careful to not burn yourself, add more sweetener if needed.

Pour on the prepared baking sheet and spread in an even layer. Place in the preheated oven and bake for 3-4 hours, until dehydrated. It will be tacky, but should be dry. Remove from oven and allow to cool completely.

Spread wax or parchment paper over a flat surface. Turn the fruit roll-up out on the paper, roll up and cut into strips. Store in an airtight container for a week or freeze.

Recipe source: A Lynsey original

DB: Focaccia Bread

April 28, 2015 by Lynsey Leave a Comment

One of my favorite things about going to Italian restaurants is the complimentary bread. I am addicted to the stuff. What is it about taking some crusty, salty bread, and sliding it through some olive oil and herbs that’s so incredibly satisfying. Oh, and if it’s straight out of the oven, it’s truly every man for himself because I devour the stuff like I haven’t eaten in years.

The fact that I’m a carbaholic probably doesn’t help the situation. But hey, at least I’m honest.

When it comes to bread, I’m a lover of it all. I mean, don’t get me wrong, I have my favorites, but I’m not going to turn bread of any type down. One type I have a weakness for is focaccia. There’s something so addicting and satisfying about this bread; it’s crunchy, crispy outside that’s sprinkled with a healthy dose of salt and then break through the crusty to a fluffy, chewy center.

Oh my gosh. Pure heaven.

While I’m all for indulging and eating more than my share at a restaurant, this is one bread I’ve never had the guts make it at home. I’m not really sure why I’ve been so intimidated by this bread. Maybe because I am so obsessed with it I’m scared I’m going to mess it up. And well, that would be a tragedy.

But, this month for our Daring Bakers’ I finally had to face my fears and attempt to make one of my all time favorite breads at home. For the month of April, Rachel of Pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making Focaccia from scratch.

All I can say is Thank You, Rachel and Sawsan. I finally faced my fears and succeeded. I made a basic focaccia bread and it turned out just as good as the bread I enjoy in the restaurants. And it was a lot easier than I thought. Which, is great but dangerous at the same time since I can now whip up a batch any time I want!

Now that I’ve finally made my first batch at home, I can’t wait to try all the different variations I’ve been eyeing and bookmarking for years! Lookout, there may be a whole lot of bread coming to the blog in the future!

Focaccia Bread

Ingredients:

1 3/4 Cups warm water
1 Package (2 1/4 tsp) active dry yeast
5 Sprigs fresh rosemary leaves; chopped and divided
1 Tbsp sugar
5 1/4 Cups all-purpose flour
1 Tbsp Kosher salt
1 Cup extra virgin olive oil, divided
Course sea salt for sprinkling

Directions:

Combine water, yeast, 2 teaspoons rosemary, sugar and half the flour in a large bowl and mix to combine. Using a mixer with a dough hook, turn the mixer on low speed and add the remaining flour, salt and 1/2 cup olive oil. Once the ingredients come together, increase the mixing speed to medium and allow to knead for about 5-6 minutes, until the dough is smooth and soft. If the dough is still sticky, add flour a tablespoon at a time until it comes together.

Lightly oil a large bowl. Transfer the dough to the prepared bowl and cover with plastic wrap. Allow to rise in a warm place for about an hour, until doubled in size.*

Pour the remaining 1/2 up olive oil on a jelly roll pan and spread to coat. Place the dough on the pan (or divide and bake in 2 smaller 9×13 pans), using your fingertips begin pressing it out until it reaches the edges of the pan. Be sure the dough fits the entire pan, stretch gently during the process to ensure it fits. Spread your fingers and press the tips into the dough.

Cover the dough with plastic wrap and allow to rise until doubled in size, about 1 hour.

About halfway through the rising process preheat the oven to 425.

Brush the dough with the olive oil on the pan, sprinkle generously with sea salt and the remaining rosemary. Place in the preheated oven and bake until golden brown, about 25-30 minutes. Remove from oven and allow to cool slightly before cutting and serving.

*To make ahead-follow all instructions as usual. After the dough has risen, place all the dough in a large bag (or divide in half and place in 2 separate freezer storage bags). Place in refrigerator for up to 3 days or in the freezer for up to 1 month.

If the dough is frozen, remove from the freezer the day before baking and allow to thaw overnight in the refrigerator or a few hours at room temp. Then follow the recipe accordingly.

Recipe source: Handle the Heat

Easy Biscuits

April 21, 2015 by Lynsey Leave a Comment

Every time I try a different biscuit recipe I think I finally have “the one”. Which would make you think I would stop trying new ones if I had actually found the one I couldn’t live without. But, for some reason, I continue to have the urge to try new recipes I come across. Especially those recipes with the pictures of biscuits that look so fluffy you could sink in them.

Those pictures entice me, as well as the fact I believe I can’t ever have too many biscuit recipes. Kind of like there’s no such thing as too many chocolate chip cookies recipes. Right?

Just like your infamous chocolate chip cookie recipe, I’m sure you all have your “go to” biscuit recipe that you can whip up in no time, possibly even with your eyes closed…if you had to. But if you don’t have a fail proof biscuit recipe in your repertoire or if you’re willing to try a new one, then I have an amazing recipe for you.

Now there’s nothing special about the ingredients in these biscuits or the tools needed to make them. They are just simple biscuits made with a basic ingredients that you probably already have in your fridge and pantry at this very moment. There is a secret to these amazingly fluffy and flaky biscuits. But it’s simple.

Cold butter.

Cold milk.

That’s it. Oh, and not overworking the dough. That’s the key to the most amazingly flaky and soft biscuits. Simple enough, right? I thought so!

I promise these biscuits are as easy, if not easier than I’m claiming. I even have a witness to verify. My sister-in-law who typically swears off homemade bread and biscuits watched me make these biscuits from start to finish and when I was done she looked at me and said, “That’s all, that’s it? That’s simple enough.” It looked so easy to her, in fact, she actually entertained the idea of making her own at home.

Although I don’t know if she ever went home and did such, I do know she watched me make them, skeptical about my claim of how easy they were, and came away believing me that homemade biscuits…especially these were incredibly easy to make.

So, take my word, if not my word then take my sister-in-law’s that these are the easiest biscuits you’ll ever make. Oh, and as for my “go to” recipe. Spencer’s made sure that any time I make biscuits, it’s these bad boys.

Oh, and if you’re really wanting to put them over the top. Well, then melt some butter and brush the tops of the biscuits with a healthy amount right after they come out of the oven.

Enjoy!

Easy Biscuits

Ingredients:

3 Cups all-purpose flour, plus more for dusting
2 Tbsp baking powder
1 Tbsp sugar
1 1/2 Tsp salt
6 1/2 Tbsp cold, unsalted butter cut into cubes
1 1/2 Cups cold milk

Directions:

Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a mixing bowl and whisk to combine. Add the butter and using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles a wet cake mixture. Make a well in the center of the mixture and add the milk. Stir until just combined.

Flour work surface and turn dough out on the prepared surface. Knead about 5 to 6 times. Roll the dough out into a disc that is about 1 inch thick. Using a 3 inch biscuit cutter, cut the biscuits* and place on the prepared baking sheet. Knead the scraps, re-roll and repeat the process until all the dough is used.

Place in the preheated oven and bake for 15-20 minutes, until golden brown. Remove and enjoy.

*To ensure the biscuits rise and are as fluffy as possible, be sure not to twist the cutter when cutting or removing the dough.

Recipe source: Damaris Phillips via Food Network

BTB: Homemade Red Enchilada Sauce

March 24, 2015 by Lynsey Leave a Comment

If you’ve been reading the blog for any amount of time, you know how much my family and I love Mexican food. I mean, would could eat it every. single. day. But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas. But, not the traditional enchiladas, although we love those too. These enchiladas are the kind I’ve enjoyed since I was a young thing. A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I’ve always followed here recipe to a t, including the store-bought, canned enchilada sauce. But, the other day that changed. I had all the makings for enchiladas, except one very important ingredient. The enchilada sauce. Since I was already in the middle of cooking, a trip to the store wasn’t really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff. I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.

This sauce is comprised of basic, pantry staple that you probably keep on hand. It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully. Oh, and if you’re wondering about how the taste compares to the store-bought stuff. Well, you’ll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff. So, I’m guess it’s all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce

Ingredients:

1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:

Pour oil in a saucepan and place over medium heat. Once the oil is warm, add the flour and chili powder and stir until smooth. Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated. Add the cumin, garlic powder, onion powder, and brown sugar. Stir to combine. Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it’s reduced down)

Recipe source: slightly adapted from All Recipes

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