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Lynsey Lou's

Enjoying Life One Bite at a Time!

Quick and Easy

SRC: Chocolate Chip Muffins

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For this month’s Secret Recipe Club I was assigned Chocolate and Chillies.  With a blog name like chocolate and chillies I knew this blog had to be full of both savory and sweet recipes that were sure to please.  Asiya is a Canadian native who is a full-time stay at home mom raising two precious little boys.  She’s a girl after my own heart; one whose passion and love is baking.  Knowing that her family couldn’t shouldn’t live on sweets alone, she started cooking meals for her family and has now found herself adventurous and trying new recipes not only baking, but cooking too.  Asiya’s blog is packed full of a variety of recipes, a lot with Indian influence, and they all look and sound amazing.  I looked through one page after another, after another trying to determine exactly what I was going to make for this month’s challenge.  Should I choose savory? Sweet? Breakfast? Lunch or Supper? Or dessert?  Decisions, decisions. 

I finally decided to make breakfast.  I am always looking for different options to make for Tucker during the weekday mornings.  I like to give him a variety so he doesn’t get burned out on the same ol’ thing day after day.  So with this in mind I looked through the recipe archive one more time and that’s when I saw it.  Chocolate chip muffins.  Tucker loves muffins and he loves chocolate.  This muffin was made for him.  Plus it accomplishes my need for something quick to make for him before we head out the door in the mornings.  Heat up one of these muffins, slice up a banana and a tall glass of milk and you’ve got a quick and easy breakfast. 

Muffins are so simple to make and take no time.  They are easy enough they can be made in about 20 minutes, which is completely doable for a weekday morning.  However, they can also be made in advance and either stored in an airtight container or individually wrapped and placed in the freezer.  They are so versatile too; there are literally thousands of recipes out there both sweet and savory.  So there’s sure to be a muffin out there to please literally everyone!

Now I know these muffins aren’t screaming “I’m healthy”, but I think it’s okay to serve up something like these chocolate chip muffins from time to time.  Whether it’s to switch things up, making it through the first week of school or just a fun weekend breakfast.  Fun and a bit unhealthy are just fine, in moderation! 

These muffins are so good.  They have a slight crunch on top followed by perfectly fluffy and airy centers, all of this with the perfect amount of mini chocolate chips speckled throughout.  These muffins have a wonderful flavor; slightly sweet with a little molasses flavor from the brown sugar all followed by the soft semi-sweet chocolate chips.  This is the perfect way to start out your day; something quick, easy and a touch of chocolate.  Heat this up and enjoy with a hot cup of coffee and welcome whatever the day has to throw at you!

Chocolate Chip Muffins

Ingredients:

1 3/4 Cups + 2 Tbsp flour
2 Tbsp baking powder
1/2 Tsp salt
1/2 Cup granulated sugar
1/4 Cup brown sugar
3/4 Cup milk
1/3 Cup canola oil
1 Egg
1 Tsp vanilla
3/4 Cup mini chocolate chips

Directions
Preheat oven to 375.  Line a muffin tin with liners, lightly spray with non-stick cooking spray and set aside.

In a large bowl combine milk, canola oil, egg and vanilla and whisk to combine.  Once ingredients are combined add the flour, both sugars, salt and baking powder and whisk until just incorporated.  Add the mini chocolate chips and stir to incorporate.  Once ingredients are combined, fill the prepared muffin tins 2/3 full (about 1/4 cup).  Place in preheated oven and bake until the outer edges begin to turn golden and centers are set, about 15 minutes.  Remove from oven and transfer to cooling racks.

Recipe source: adapted from Chocolate and Chillies originally from All Recipes

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Fish Tacos with Chipotle Mayonnaise

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I am a sucker for Mexican food.  We have Mexican food, of some sort, at least once a week.  Tacos seem to be my “go to” when we enjoy Mexican food at our house.  They are easy, full of meat, cheese and veggies and can be made in about 20 minutes.  While I do love traditional style tacos that include marinated steak that is grill perfectly and is so tender, I do enjoy seafood style tacos too.  We’ve enjoyed our fareshare of fish and seafood tacos.  There are just so many options out there; not only of types of fish and seafood but seasonings, marinades, sauces and cheeses.  The options are endless.

I love fish; it’s delicious and cooks up so quickly, making it a perfect option for those busy weeknights.  This tilapia cooks in about 5-6 minutes.  That’s it.  5-6 minutes until you’re ready to put your meal on the table.  The rest is a matter of layering and building the tacos. 

While I love a lightly fried piece of fish and the crispy texture it brings to any dish, this fish is prepared a little differently.  This fish is lightly seasoned and sauteed in a little butter.  This allows the fish to remain light while taking on a little of the butter flavor.  The fish is then lightly broken up and placed on a fresh, soft flour tortilla then topped with fresh crunchy red cabbage, juicy ripe tomatoes, buttery avocado and then topped off with that spicy chipotle mayonnaise.

These tacos hit all the notes.  There’s crunchy, crispy, buttery and a little spice.  When biting into these tacos you instantly get the heat from the chipotle mayonnaise but it’s immediately cut by the cool tomatoes, light buttery fish and the fresh cabbage.  These were a cinch to make and I believe these went from stove top to table in about 15 minutes; that includes the chopping and mixing of the sauce.  Now you can’t beat that for a delicious and well-balanced meal.  These tacos are amazing, they are filling but incredibly light so you’re not left feeling weighed down.  Eat them by themselves or serve with cilantro-lime rice and garlic-jalapeno black beans.     

Fish Tacos with Chipotle Mayo

Ingredients:

For the tacos-
1 Pound tilapia fillets, cut in half lengthwise
1/2-3/4 Tsp Kosher salt
1Tsp Freshly ground pepper
1 Tsp chili powder
Juice of 2 limes
4 Cloves garlic, minced
2 Tbsp unsalted butter

For the chipotle may-
1 Cup mayonnaise
1/4 Cup Greek yogurt
1 Tbsp + 1/4 Tsp chipotle paste
1 Tbsp freshly squeezed lime juice
2 Cloves garlic, finely minced

To assemble-
8 Flour tortillas
1 cup shredded red cabbage
2 Avocados-halved, seeded, peeled and diced
2 Roma tomatoes, seeded and diced
3 1/2 Tbsp fresh cilantro, roughly chopped
Chipotle mayonnaise-recipe follows

Directions:

For the mayonnaise-
Combine mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic in a small bowl and whisk to combine.  Taste, adjust seasonings if needed.  Place in the refrigerator until ready to assemble tacos.

For the tacos-
Combine salt, pepper and chili powder in a small bowl and stir to combine.  Season fish with the salt chili mixture.  Place seasoned fish in a shallow bowl or baking dish and squeeze lime juice over the fish.  Evenly distribute the minced garlic over the fish fillets.  Cover with plastic wrap, place in refrigerator and allow to marinate for about 15 minutes. 

When ready to cook the fish, place butter in a large skillet and place over medium heat.  Once the butter has melted, add the tilapia fillets and cook, flipping once.  Cook until golden brown, about 2-3 minutes per side.

Remove cooked tilapia from the pan and place on a plate.  Using a fork, gently break the fish into pieces.

To assemble-
Place fish in the center of the tortillas.  Top with cabbage, avocados, tomatoes, cilantro then drizzle with chipotle mayonnaise.  Enjoy!

Recipe source: adapted from Damn Delicious

Hello Dolly Bars

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Magic bars. 7-Layer bars. Hello Dollies.  There are many names for this classic dessert.  I think the name varies depending on the region.  No matter what region your from, I think everyone can agree on one thing; these bars are oh. so. good.  These chewy bars are the epitome of vintage desserts and they are still pleasing crowds today.

Hello Dollys have been making a regular in appearance in my life since I can remember.  My MaMaw loved them and her love for these trickled down to my Uncle.  He often tweaked recipes, enjoyed making his own sauces and would adjust seasonings on various other items.  Hello Dollys, however, were one recipe that he left just as it was and enjoyed every single morsel.

But, then again, what’s not to love about vanilla wafer crumbs, chocolate chips, lightly sweetened coconut, pecans and shredded coconut?  I love everything about these bars, and I think there’s plenty of others that agree that these are delish!  Everything about this recipe is so simple but works together so incredibly well together.  You’ve got all the flavor notes along with the textural components which, in my opinion, provides you with the perfect dessert.

This is one of those recipes that’s great to have in your repertoire.  It takes very little time to assemble, there’s no mixing required and you’ve got a pleasing dessert in about 30 minutes.  A few simple steps have you on your way to delicious and tasty dessert.  Melt the butter, stir in the crumbs, pile your goodies on and then top with a heavy dose of condensed milk and bake.  Now that’s really hard to beat.    

Hello Dollys Bars

Ingredients:

8 Tbsp (1 stick) unsalted butter
1 Cup vanilla wafer crumbs
1 Cup pecans, roughly chopped
1 Cup sweetened, shredded coconut
1 Cup chocolate chips
1 Can condensed milk

Directions:

Preheat oven to 350. 

Place butter in an 8×8 baking dish and place in oven, while it’s preheating, and allow the butter to melt.  Once the butter has melted, remove the pan from the oven, add the vanilla wafer crumbs and stir to combine.  Using a fork, or an offset spatula, gently(but firmly) press the crumbs in an even layer across the bottom of the pan. 

Sprinkle half of the pecans over the crust, followed by half of the chocolate chips, and topped off with half of the coconut.  Repeat the layering process with the remaining ingredients then evenly pour the condensed milk over the layers.

Place in the preheated oven and bake for 25-30 minutes.  Allow to cool completely before cutting.

Recipe source: My MaMaw, passed down to my mom

BTB: Homemade Hummus

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Hummus is one of those foods that’s been taking the food industry by storm over the past few years.  I think one of the biggest reasons it’s become such a hot commodity is because the health craze.  Everyone is jumping on the health food bandwagon, but they want to still have tasty and flavorful options.  Hummus delivers in every way.  It’s full of flavor, there are many options, and it’s a delicious and healthy snack.

While there are plenty of  prepackaged options out there, I like to make my own hummus for a variety of reasons.  It’s incredibly easy, almost effortless,  and takes hardly any time to make.  I also like making my own because I control the ingredients that go into it and I can develop the flavor profile that I like.  If I want a little more garlic flavor, I just simply add it.  A little more lemon flavor?  Just add another squeeze or two of juice.  It’s all up to you, adjust the seasonings as you like. 

This recipe is a basic recipe.  It’s simple yet full of flavor.  I love that the garlic and lemon are the stars of this dip.  But the options don’t stop there, for a little different flavor try adding roasted red peppers to the mix, drizzling balsamic vinegar over the top of the hummus before serving, or add some fresh herbs after purreeing to add a nice, fresh flavor and a burst of color.  The options and add-ins are endless. 

Hummus is great as a side but also for an appetizer.  A big batch can me made quickly and a variety of things can be served along side.  I’ve enjoyed my hummus not only with crispy, lightly salty pita chips, but also with sliced veggies such as: bell pepper strips, carrots, cucumbers, tomatoes, olives, broccoli and cauliflower.  This also makes a great dip alternative to add in lunch boxes for both kids and adults.  So what are you waiting for, go make some hummus!  You’ll love it.

Hungry for more hummus? Check out these recipes-

Ambitious Kitchen-Garlic White Bean Basil Hummus
Big Girl Small Kitchen- Spicy Chipotle Hummus
Gimme Some Oven- Avocado Hummus
Gimme Some Oven- Spinach Artichoke Hummus
Nibble Dish- Lemon Parsley Hummus
The Sweets Life- Lemon Basil Hummus
The Sweets Life- Cilantro Lime Hummus

Homemade Hummus

Ingredients:

2 Large (3 small) cloves garlic, skin removed
1 Can chickpeas (garbanzo beans)
1/4 Tsp kosher salt
3 Heaping Tbsp tahini (sesame paste)
Juice of half a lemon
4-6 Tbsp water or reserved liquid from chickpeas
A few dashes of hot sauce, if desired
Fresh parsley, chopped-for topping, if desired


Directions:

Place garlic in the bowl of a food processor fitted with the blade attachment.  Pulse a few times until the garlic is minced.  Add the chickpeas, salt, tahini, lemon juice and liquid and pulse until coarsely pureed.  Add hot sauce, if using, and pulse to combine.  Taste, adjust seasonings, and add a little more liquid if it’s too thick.  Pour in a serving bowl, top with parsley and serve or refrigerate until ready to serve.

Recipe source: A Lynsey Original

Cobb Salad-in a Jar

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Growing up, I stayed with my Grandma and MaMaw after school and through the summer.  Both of them made lunch daily and their kids would stop by on their lunch breaks, have a bite to eat and visit before heading back out for the afternoon.  My MaMaw was from the south so all of her recipes were family style, family favorites with a heavy southern influence; Mexican casserole, sausage rice casserole, the list could really go on and on.  Oh, and each meal wasn’t complete without something sweet at the end; a piece of homemade pie, a scoop of ice cream, Nutty Bars, Peanut Butter Bars, or even a vanilla wafer.  My Grandma was from England, so her meals consisted of some traditional British foods but she also like to make some classic American meals, as well. 

My aunts and uncles on my mom’s side, my Grandma’s kids, didn’t have the same lunch times so Grandma tended to make things that could be popped in the oven or prepared quickly when the kids were on their way or when they walked through the door.  Sometime she would make meals that could be made in advance, popped in the fridge and pulled out when ready to eat.  One of her “go to” make ahead meals was salad.  Now, my Grandma’s salads weren’t your typical salad.  They were works of art, literally.  Honestly, you could take a camera and do a photo shoot with each and every salad that walked out of her kitchen.  They were full of fresh, delicious ingredients and they were bursting with color.  She grouped each food in their own section, making it look like a painter’s paint tray; a splash of bright red tomatoes here, a cluster of yellow and white boiled eggs there, vivid pickled beats on the other side.  Each item was arranged and placed on the plate with much thought and care. 

Now, when I make salads for me and my family I can’t help but think of my Grandma and the time and thought she put in to placing each and every ingredient.  I have not yet mastered the art of the picture perfect salad, and I’m not sure that I ever will, but I do try to take the time and make sure that I present a pretty and colorful plate.  Now when I make a salad to take with me for lunch, that time and effort tends to go to the way side because it gets tossed around and doesn’t always stay upright, so by the time I open it and get ready to eat it, I have a jumbled mess.  Not that it really matters, but I do like a pretty plate.  So what do you do when you want something pretty and transportable?  How about stack it, layer it and put it in a jar to stay in place?

That’s exactly what I’ve done with this salad, I’ve put it in a jar.  Everything is layered, nice and neat and stays in place until I’m ready to eat it.  I love this idea of the salad in a jar, you can layer whatever ingredients you like, starting with the toppings first and then finishing with the lettuce.  Starting with the toppings that hold the most liquid working up to the dryer ingredients.  Now here’s where the genius comes in, when you get ready to eat simply unscrew the lid, place a plate or bowl over the top of the jar, turn over and viola, your salad comes out with your lettuce on the bottom and all the toppings on top!  How neat is that?  Just bring a little bag of croutons and/or bacon bits, if desired, and a little container of dressing and you’re set. 

This is a great, make ahead lunch that can be assembled in a matter of minutes.  I was able to make five days worth of lunches in about 10 minutes.  For a busy mom, dad or kid on the go you really can’t beat that.  Pair this salad with a container of yogurt and maybe some granola and you’ve got a healthy and satisfying lunch that is perfectly portable!

Cobb Salad

Ingredients:

2 Medium (1 large) tomato
1 Medium cucumber
1 1/2 Slices of honey ham, thickly sliced
1 1/2 Slices of roasted turkey, thickly sliced
3/4 Cup shredded cheddar cheese
3 Hard boiled eggs
1 (5oz ) Bag lettuce (I used the spring mix)
5 (8oz) glass jars

Directions:

Remove seeds from tomatoes and finely chop.  Set aside.  Finely chop cucumber, set aside.  Cut ham and turkey in bite sized pieces, set aside.  Slice eggs, set aside.

To assemble-

Place about two and half tablespoons of chopped tomatoes in the bottom of the jar, followed by two and a half tablespoons of cucumbers.  Next, place chopped ham and turkey on the cucumbers, then about two to two and a half tablespoons of shredded cheese.  Top cheese with three to four slices of eggs.  Gently press the ingredients down, and top with 1/3-1/2 cup of packed lettuce.  Place lids on each jar, seal and place in the refrigerator.

Recipe source: A Lynsey Original

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

Semi-Homemade Refried Beans

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Mexican food is a weakness of mine.  I mean, I think I could eat it every. single. day and never get tired of it.  Give me some thin, crispy chips, cold salsa and some cheese dip and I’ll be beyond happy.  Add a meal to the mix and hey, that’s an added bonus. 

Now when Spencer, Tucker and I frequent our “regular” Mexican restaurant, Tucker gets his trusty cheese quesadilla and Spencer and I typically split a meal.  We rarely stray from our norm which is either mixed fajitas (with a side of shredded cheese) or a sizzling bowl full of fajita chicken, steak cooked to perfection, assorted veggies, grilled pineapple and grilled cheese sticks.  Yum!  Both of these things, along with pretty much every other menu item is served with beans of some sort and rice. 

Refried beans are a staple when it comes to Mexican food fare.  I’ve tried various recipes for homemade refried beans and they’ve all been delicious, but several of them are somewhat time consuming.  I think this recipe has to be at the top of my list right now, not only because because it’s quick, but it’s simple, requires few ingredients and it’s got bacon flavor too! 

These beans call for a few basic ingredients, all of which are typically in my pantry on a regular basis.  There are no special ingredients or techniques required, meaning you can have a delicious and tasty side of refried beans in a matter of minutes.  Another thing I love about these beans is you can customize the texture to your liking; if you like them a bit chunky then simply mash a little less, if you want them a bit more smooth then mash them a little more to get a smoother and somewhat creamy consistency.  This recipe is easily adaptable to customize to your own taste.  These beans are amazing and full of flavor and perfect side for any Mexican inspired meal you can dream up!

Semi-Homemade Refried Beans

Ingredients:

3 Tbsp bacon drippings
1/4 Cup diced onion
3 Cloves garlic
2 (15oz) Cans pinto beans
Salt and pepper, to taste

Directions:

Place bacon drippings in a large skillet and place over medium heat.  Add onion and saute until translucent, about 2 minutes.  Add garlic and saute until fragarent, about 30-45 seconds.  Add the beans, and their liquid, and stir to combine.  Once the beans have become slightly tender, after about 2 minutes of cooking, then begin to smash with a potato smasher (or fork or wooden spoon).  Continue stirring and mashing until desired consistency is achieved.  Season with salt and pepper.  Remove from heat and serve immediately.

Recipe source: adapted from Pinch My Salt, originally from Mexican Made Easy by Rick Bayless

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

Take 5 Granola Bars

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I have long been a fan of chewy granola bars.  I remember going to the grocery and constantly eyeing those chewy granola bars and asking my mom if we could pleeeaaase get a box of those tasty, delicious breakfast treats.  And she always agreed and allowed me to get a box to quench my craving.  Well, many years have passed since I frequented the grocery store with my mom, but I still have a weakness for those soft and chewy bars.  Spencer also shares a love for those, as well as Tucker.  Since we all have a weakness for them I decided it was about time to give the homemade version a whirl.

Now I believe the most popular flavor has to be the basic chocolate chip granola bar, but I wanted to amp the flavors up a bit so I decided to take some inspiration from my all-time favorite candy bar, Take-5, and use some of those ingredients in a granola bar.  These granola bars are incredibly easy to make and they are even no bake; just a few steps and a little time to allow them to set up and then you’re in business.

These granola bars are packed full of flavor; honey, peanut butter, pretzels and chocolate chips.  I mean, how could you go wrong with those flavors?  You’ve got your sweet, salty, chewy and crunchy.  All winners in my book!  These bars are a cinch to make, easily customizable to suite your tastes and a perfect snack to have on hand for those on-the-go breakfasts, road trips, or for an afternoon snack to quench that craving and get your through to supper! 

Take 5 Granola Bars

Ingredients:

1/4 Cup butter
1/3 Cup brown sugar
2 Tbsp honey
1/2 Cup peanut butter, divided (crunchy or creamy)
1/2 Cup pretzels, roughly chopped
1/3 Cup mini chocolate chips
2 Cups old fashioned oats
1 Cup rice cereal

Directions:

Place pretzels, oats and rice cereal in a large bowl and stir to combine.

Line a 9×13 pan with parchment paper, spray with non stick cooking spray and set aside.

Place butter, brown sugar and honey in a medium saucepan and place over medium heat.  Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly.  Remove from heat, add 1/4 cup of peanut butter and stir to combine.  The peanut butter should be completely melted and incorporated.

Pour the mixture over the oat mixture and stir until all ingredients are completely coated.  Pour in the prepared pan, spread evenly.  Use an offset, or flat, spatula to press ingredients to the edges and corner of the pan.  Cover the mixture with a sheet of parchment or wax paper and press firmly to pack ingredients, remove top layer of parchment paper.  Sprinkle the chocolate chips evenly over the top of the bars, cover with parchment paper and press to pack in the chocolate chips. 

Melt the remaining 1/4 cup of peanut butter and drizzle over the bars.

Place the bars in the refrigerator and allow to chill until set, at least one hour.  Once the bars are set, remove from pan, cut and place into a air tight container.

Recipe source: A Lynsey Original

BTB: Panzanella Salad

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During the summer fresh produce is definitely in abundance.  I always try to serve well balanced meals to may family, and during the summer I try to utilize as much fresh produce as possible.  We have a garden in our back yard so I’m definitely spoiled and I try to take advantage of all the fresh veggies that are at my fingertips during the summer months.  From appetizers, to sides and even main courses, I try to use as many fresh veggies as possible.

Panzanella salad is a terrific side that is perfect for those warm, summer days.  It’s also a great way to utilize those fresh herbs and veggies that are right outside my back door.  This salad is one of those things that can be made for a main course, but is perfect for a side.  It takes no time to assemble and the recipe can be adjusted to serve both large crowds or a family of 4.  It’s so versatile, that’s another reason I love it.

This particular recipe is a basic recipe comprised of a few simple ingredients.  But it’s also easily customizable and there are so many variations ranging for the basic to a salad that has grilled veggies and bread.  This basic recipe has tomatoes, onions, bread, fresh mozzarella and basil and it’s all tossed together in oil.  A few simple flavors that when combined make a delicious, flavorful and fresh salad.  We enjoyed this most recently with some grilled chicken, but it also makes a great side for steaks, kabobs, pork and numerous other options.  Not only was this a hit with Spencer, but I even found Tucker diving in and going back for seconds and thirds.  This recipe is proven to be a pleaser for people of all ages and a great way to allow the fresh, seasonal veggies and herbs to shine. 

Panzanella Salad

Ingredients:

1 Day old baguette
1 Tbsp unsalted butter, room temperature
1 1/2 Cups grape tomatoes
1/4 Cup red onion
1 Medium cucumber, skinned, seeded and chopped
3-4 Tbsp chopped fresh basil
1/4 Tsp garlic powder
Kosher salt and pepper, to taste
1/8-1/4 Cup canola oil

Directions:

Preheat oven to 350.  Cut baguette in half, lengthwise.  Spread butter evenly on each slice of bread, place on a baking sheet and place in preheated oven.  Bake bread until lightly toasted, about 5-8 minutes.  Remove from oven and allow to cool for 5 minutes.  Cut bread into cubes and transfer to a medium bowl.

Add tomatoes, onion, cucumber and basil to the bowl with the bread and toss to combine.  Drizzle with part of the canola oil and toss to coat.  Add more oil, if desired (you want everything to be coated but not drenched), season with garlic powder, salt and pepper and place in the refrigerator until ready to serve.

Recipe source: A Lynsey Original 

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