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Lynsey Lou's

Enjoying Life One Bite at a Time!

Quick and Easy

SRC: Homemade Kahlua

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For this month’s secret recipe club I was assigned Jane’s blog, the healthy beehive.  Jane is a midwesterner who has been transplanted in Colorado.  She enjoys living in Colorado, loving life and living a healthy lifestyle.  Her belief is that a healthy lifestyle can be maintained withouth giving up all of those foods you love.  Her recipes reflect her mindset and she delivers tasty recipes that are healthy but leaving you longing for anything.  Let me just say that I found myself scouring through her recipes just trying to narrow down my options; bread, sweets, appetizers, drinks and main courses, she’s got it all.  I found myself torn between two recipes that couldn’t be more opposites; homemade kahlua and Ciabatta bread.  Yes, complete opposites.

As the time ticked by I knew I needed to decide on what recipe I wanted to make today for the reveal day.  I went back and forth I don’t know how many times, but I finally decided on homemade kahlua.  Yes, like the coffee liquor you buy from the store.  I’m always intrigued when I see a recipe for something that is typically storebought that most people wouldn’t even think about making at home.  I definitely think Kahlua is one of those things that most people wouldn’t even dream of making at home.

Believe it or not this is actually very simple to make.  Even better, it only consist of 3 items and most people probably have all of these ingredients already in their home.  The process of making this is so simple, a matter of minutes really.  Simply combine the coffee and sugar and place over medium heat to allow the sugar to dissolve, just like making a simple syrup.  After the sugar has dissolved, the mixture is cooled then combined with vodka.  That’s it!  After these few simple steps you’re on your way to mudslides, white Russians and maybe even a pick-me-up to add to your morning coffee to get you through a stressful day…ha! 

Homemade Kahlua

Ingredients:

3 Cups strong brewed coffee
3 Cups sugar, or sugar substitute
3 Cups vodka

Directions:

Place coffee and sugar in a saucepan over medium heat.  Keep mixture over heat, stirring occasionally until the sugar has dissolved.  Remove from heat  and allow to cool.

Place coffee mixture and vodka in a large jar and stir to combine.  Store in the refrigerator.

*I went ahead an premixed some White Russians with this mixture!

Recipe source: The Healthy Beehive, adapted from Chickens in the Road

Caribbean Jerk Salmon Bowls

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It’s officially Spring, Ya’ll!  March 20, 2013 is the very first day of spring!  Are you excited?  Hello sunshine, where have you been all of these cold, snowy and rainy months?  Hello mid 70’s, crisp air, light breezes and slightly chilly nights.  My how I’ve missed you.  It’s roll down the windows, sit on the patio, open the windows in your house type weather.  I love it! 

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face.  Pink, yellow, green and hints of purple.  Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would! 

This is one of those meals that has it all.  Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy.  It’s packed full of flavor and texture and it’s a meal that’s layered with flavor.  It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper.  The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone.  The salmon is broiled to perfection, and remains delicate and moist.  The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa.  This salsa is out of this world.  The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro.  Truly amazing.  With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal.  It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish.  It’s delicious, full of flavor, light, refreshing and a cinch to pull together.  While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing.  The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting! 

So what are you waiting for?  Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!         

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper.  Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place the salmon on the foil.  Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes.  Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine.  Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine.  Season with salt and allow to rest for at least 20 minutes before serving.  Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

Pasta Carbonara with Leeks and Lemons

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Do you ever hear the name of a dish and instantly get intimidated?  If you answered yes, then you’re not alone.  Although I do love a good cooking challenge, there are times when I read the title of the recipe and instantly get overwhelmed.  It may be fear of the unknown; I’ve never heard of it so it must be difficult and time consuming.  Or maybe the name just sounds fancy or complicated.  The bad thing is, I jump to this conclusion before I ever glance at the actual recipe ingredients or instructions.  I think we’ve all had that misconception from one time or another.

Pasta carbonara, to me, sounded very intimidating.  I had heard of the dish, seen it on menus but had never had it let alone searched for a recipe for it.  A while back, while I was “pinning” away, I pinned a pasta recipe that looked so amazing.  I didn’t bother to click over and look at name, ingredients or directions, I just pinned it and kept on going.  Then, the other day I was really in the mood for some starchy goodness.  You know me, I love my starches!  So I started looking through recipes I had bookmarked and pinned when I came across that recipe that I had pinned so long ago.  I was instantly drawn to the picture that had pasta, bacon and cheese.  I know, what’s not to love, right? 

When I clicked on the link to the recipe, I saw the name and became hesitant.  I was wanting to make this on a weeknight, and wasn’t sure what all it entailed.  Instead of clicking away, I read the ingredients which sounded simple enough, then read the instructions.  Any fears or worries I had about this recipe quickly went out the door.  I knew it would be incredibly easy and perfect for the weeknight! 

This recipe consists of a few simple ingredients, probably most of which you already have in your pantry.  Pasta is cooked until aldente, and leeks are sauteed until golden brown.  A quick sauce, which I think is my favorite part about this recipe is a mixture of eggs, lemon juice, zest and cheese.  Everything is then mixed together, and then crispy bacon is added.  Then end result is simply divine.  A perfectly cooked pasta, with light and fresh leeks, tart lemons and crisp and salty bacon.  This is one of those meals that is quick enough for a weeknight but impressive enough for entertaining. 

This wasn’t only a hit with myself and Spencer, but Tucker (my 3 year old) loved it too.  I wasn’t surprised when Spencer went back for seconds, and thirds, but when Tucker asked for more that’s when I knew we had a winner! 

Pasta Carbonara with Leeks and Lemons

Ingredients:

8 Slices bacon, cut into lardons
3-4 Leeks rinsed thoroughly, (white and light green parts), halved lengthwise, and thinly sliced
1 Clove garlic, minced
3/4 Pound short pasta, I used campanelle
2 Large eggs
1/4 Cup freshly grated parmesan cheese, plus more for serving (optional)
Zest of 1 lemon
Juice of half a lemon
1/2 Cup parsley, roughly chopped
Salt and freshly ground black pepper

Directions:

Place bacon in large pan over medium heat and cook until crispy.  Remove with a slotted spoon to a paper towel lined plate and set aside, being sure to reserve the bacon drippings.  Add the leeks to the bacon drippings, stirring occasionally, until golden about 10 minutes.  Add the garlic and cook an additionl 30-45 seconds, until fragrant. 

Meanwhile, fill a large pot with water, salt and bring to a boil. Cook pasta according to package instructions, until aldente.  Reserve 1/2 cup of the starchy water, then drain the pasta. 

In a medium bowl combine the eggs, parmesan cheese, lemon zest and lemon juice and whisk to combine.  While whisking continuously, slowly pour 1/4 cup of the reserved water. 

Combine the pasta, leaks and egg mixture and toss to combine, until the pasta is evenly coated.  Season, to taste, with salt and pepper.  Add the bacon and stir to incorporate. 

Place in serving dishes, sprinkle with more cheese and chopped parsley.

Recipe source: barely adapted from Martha Stewart, Everyday Food (November 2011)

Valentine’s Rice Krispie Treats

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When I think back to my childhood I can think of a multitude of snacks and goodies that I enjoyed on a regular basis.  While some were cookies, brownies and cakes, others were simple, such as Rice Krispie treats.  I always got so excited when I walked into the kitchen and saw my mom with a giant bowl of melted marshmallows.  It meant we were just moments away from ooey gooey, fluffy, crunchy goodness.  There’s not a lot to these treats, but they are oh-so-good.  Which confirms the saying, sometimes “simple is better”. 

Since I’ve gotten older I do enjoy a broad array of desserts that are all delicious, however I do find myself returning to the classics of my childhood from time to time.  Before about a month or so ago, it had been quite some time since I had eaten a rice krispie treat.  With the holidays around (and my mom feeling the need to spoil her grandson…even more) Rice Krispies made an appearance in our house.  We made Rice Krispie “gingerbread” houses and decorated them.  It was then that I had a bite of the treats, and I was instantly transported back to my childhood days.  This was also the first time Tucker had eaten one, as well, and he LOVED it! (I know…I’m terrible for not introducing him to these before now)

Not only did he enjoy eating the treats, he had just as much fun making them.  So keeping that in mind, when Valentines’ started to approach I was trying to think of different things to do that involved Rice Krispies.  Then I decided to make the treats, but instead of just the cereal and marshmallows, I decided to pack them with Valentine colored M&M’s and mini chococolate chips!  Sounds good, right?  But then I took it a step further and cut them into heart shapes, we have to be festive, right?  Then I dipped half of the heart into chocolate (it is the holiday for chocolate) and then give them a little more color with some festive sprinkles! 

We had so much fun making these.  I think Tucker had just as much fun eating them as they did making them!  We did have some gooey marshmallows on our hands, and Tucker even had some on his nose and chin…but that’s just all signs of a good time, right?  After we dipped them and sprinkled them, we let them dry and then put them in little bags for all of his classmates. 

These treats are great for kiddos to enjoy, as well as adults.  They are so simple to throw together, and the flavors can be adjusted by adding different candy and dried fruit.  They are also a fun treat to make with kiddos.  I love having Tucker in the kitchen with me, just as much as he loves being in there with me.  He’s always eager to help, and these are one of those things that he can have his hands in from start to finish…and he can “test” it throughout the making process!

I hope you all have a wonderful Valentine’s day.  Have fun, eat an incredible meal, have some chocolate and give plenty of hugs and kisses to all those special people in your life. 

Valentine’s Rice Krispie Treats

Ingredients:

3 Cups crispy rice cereal
3 Cups miniature marshmallows
2 Tbsp butter
1/2 Cup miniature chocolate chips
1/2 Cup M&M’s
1 Cup semi-sweet chocolate, melted
Sprinkles

Directions:

Line a 9×9 baking pan with parchment paper.  Spray with non-stick cooking spray and set aside.

Place marshmallows and butter in a large, microwave safe bowl.  Place in microwave and heat for 45-60, until butter is melted and marshmallows are puffy and melted completely.  Once they are melted, remove the bowl from the microwave and add the cereal.  Stir to completely coat the cereal.  Add the M&M’s and stir to combine.  Add the miniature chocolate chips and stir. 

Pour the mixture into the prepared baking dish and spread evenly in the dish.  Use a spatula (or your hands) to press mixture firmly in the pan.  Place in refrigerator and allow to chill and set.  Once the mixture has set remove from pan.  Using a heart shaped cookie cutter, sprayed with non-stick cooking spray, cut heart shapes out of the treats. 

Dip half of the heart in the melted semi sweet chocolate, then place on a waxpaper/parchment paper lined cookie sheet to set.  Repeat with remaining heart treats.  Drizzle each heart with white chocolate. 

Wrap in decrative celophane or place in an airtight container.

Loaded Butterfinger Banana Muffins

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It’s been quite some time since I’ve made some muffins.  What’s up with that?  Well, have no fear I’ve got a muffin recipe to share with you today.  And I must say, it’s the muffin of all muffins!  It’s got bananas, candy bars and chocolate chips.  Ummm, yeah.  It’s got it all! 

Now, before I go any further let me tell you this.  I don’t serve breakfasts with candy in it on a regular basis, but I am a firm believer that it’s quite alright…even necassary to indulge from time to time.  And what better way to indulge than a delicious, moist muffin packed full of chocolate and Butterfinger?  I’m tellin’ ya, I don’t think there’s too many things that are better than this. 

This muffin starts out with a banana bread type base that is delicious, moist and amazing on it’s own.  Then the flavor is amped up by  the addition of not only chocolate chips, but crushed Butterfingers!  Tell me that doesn’t sound awesome. 

Peanut butter, bananas and chocolate are made for each other.  So they were destined to be combined to make an amazingly, delicious muffin.  Most people like muffins, but everyone likes candy so everyone will love these muffins.  Seriously, who wouldn’t want a moist, mini “cake” packed with candy and chocolate?  So, surprise your family with some of these muffins this weekend, it’s the perfect way to start off a Saturday!     

Loaded Butterfinger Banana Muffins

Ingredients:

1 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
3 Ripe bananas
1 Tsp vanilla
2 1/4 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
3/4 Cup miniature chocolate chips
1 Heaping cup Butterfinger candy bars, crushed
1/4 Cup Butterfinger candy bars, crushed

Directions:

Preheat oven to 350.  Line a muffin tin with muffin liners and set aside.

Place bananas in a medium bowl and mash.  Set aside.

Sift the flour, salt, baking powder and baking soda together in a medium bowl and set aside.

Place butter and both sugars in a large bowl and beat on high to cream.  Add vanilla and egg and beat again to combine.  Add the smashed bananas and gently stir to combine.  Gradually add the flour mixture to the banana mixture, mixing on low until combined.  Add the chocolate chips and 1 cup Butterfingers and gently stir to combine. 

Fill the prepared muffin tins about 3/4 full.  Sprinkle with crushed candy bars.  Place in preheated oven and bake for 25 minutes, until goldne brown.  Remove from oven and transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Inside Bru Crew Life

SRC: Granola Bars

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I am a huge fan of granola; it’s so easy to make and a great snack.  It’s one of those things that travels well and can be tossed in a baggie, put in your purse and pulled out the moment hunger strikes.  It’s easily customizable, and there are so many different options for add-ins.  I’ve made granola a couple times now, and I honestly can’t get enough of it!  Since I’ve had success with granola, I’ve been itching to make homemade granola bars but I just haven’t found the time to get around to it…until now.

For this month’s secret recipe club I was given Sally’s blog, Bewitching Kitchen.  Sally is a biochemist who is originally from Brazil.  She has traveled to and lived in Paris and California, but now calls Manhattan home.  She is a biochemist by day and cook and baker by night.  She is married and has 3 fur babies, all terriers, so she definitely has a full plate!  I enjoyed reading through her blog, getting “to know” her a little better and looking at all the wonderful recipes she’s made.  Bewitching Kitchen is home to many delicious recipes, some with Brazilian influence and some without but all delicious.  From looking at her recipe index it seems to me that her specialty and love is bread.  Sally has a plethora of bread recipes, and they all sound  mouthwateringly amazing.



After scouring through all of her recipes I went back and forth between some of her many bread recipes, flourless chocolate cake, triple chocolate brownies, and these granola bars.  What a wide array of options, right?  HA!  After much debating, I finally decided on the granola bars since I had been wanting to make some for quite a while.  I’m so happy with my final choice, they were delicious and turned out exactly how I imagined.

The process of making homemade granola bars is incredibly simple.  Like homemade granola, it is so easy to customize to suite you taste.  Simply toast the oats, along with any nuts, and grains.  Toss in a binding mixture, pat out and bake.  It really is as simple as that.  I know these probably aren’t the healthiest of granola bars, but I wanted something with chocolate so I drizzled them with both white and dark chocolate.  These were slightly crisp around the edges, with the centers being perfectly chewy.  They were sweet, tart with a caramel undertone.  They were a hit with my husband, 3 year old son and everyone else that’s tried them.  They will leave you wanting more, I promise!

Granola Bars

Ingredients:

2 Cups old-fashioned oats
3/4 Cup sliced almonds
1/4 Cup chopped pecans
1/2 Cup flax seeds
1 Cup shredded, unsweetened coconut
3 Tbsp unsalted butter
1/4 Cup brown sugar
2/3 Cup honey
1/4 Tsp cinnamon
1 Cup dried cranberries
1 1/2 Tbsp dark chocolate
1 1/2 Tbsp white chocolate

Directions:

Preheat oven to 350.

Line a 8×12 pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, almonds, pecans, flax seeds, and coconut and stir to combine.  Spread evenly on a baking sheet.  Place in preheated oven and toast for 10 minutes, tossing periodically to prevent burning.  Remove from oven and transfer back to bowl.  Reduce oven temperature to 300.

Meanwhile, combine butter, brown sugar, honey and cinnamon in a medium sauce pan and place over low-medium heat.  Once ingredients are melted, bring to a boil, reduce heat and allow to simmer for 1 minute. 

Carefully pour the brown sugar mixture over the oat mixture and stir to combine.  Add the dried cranberries and stir once more.  Pour the mixture into the prepared pan.  Using a sturdy spatula, spread the mixture evenly in the pan then press firmly to pack the mixture together.

Place the pan in the preheated oven and bake for 25-30 minutes, until lightly golden.  Remove from oven and allow to cool completely, about 2-3 hours. 

Melt the dark and white chocolate, in separate bowls, and drizzle over the bars.  Allow chocolate to set, then cut the bars.  Store in an airtight container.

Recipe source: adapted from Ina Garten, via Bewitching Kitchen and Life and Kitchen

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

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I think it’s safe to say that pasta is one of my all time favorite foods.  I have to be honest, I’m a carb loving fool.  There is just something so satisfying about that starchy goodness.  Top that pasta with some type of tomatoes and cheese and I’m in heaven.  Talk about comfort food!  And I think Tucker has an equal love for all things pasta.  When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese.  He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese.  Yum.  This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet.  This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes.  Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese.  I must say, I have a weakness for that stuff.  There is just something so delicious about the creamy, tang that goat cheese has to offer.  I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights.  Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined.  Then add olive oil until the mixture comes together and a pesto is formed.  Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content.  But for those of you out there that need a little more, I will continue!  The tomato pesto is then combined with the pasta and tossed to coat.  Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor.  I love the sweetness the sun dried tomatoes add.  This combined with all the other flavors make for an amazing and satisfying meal. 

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste!  Perfect for everyone still trying to keep those new year’s resolutions! 

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions.  Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes.  Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground.  With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine.  Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated.  Add more water as needed.  Stir in arugula, until just wilted, adding more pasta water as needed.  Season with salt and pepper, top with goat cheese and serve.

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

Broccoli Cheese Soup

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I’m not sure what it is but cold weather and frost on the ground makes me crave comfort food.  Food that warms you up inside and makes you feel all cozy.  The weather we’ve had lately has definitely been comfort food weather.  That weather where you want to put on your pj’s, cuddle up on the couch, cover up, eat a big bowl of soup and watch t.v.  You know what I’m talking about!  There’s nothing better, right?

When I think of comfort food I think of mom’s home cooking, chicken and dumplings, and soups, just to name a few things.  To me, this broccoli cheese soup definitely falls into the category of comfort food.  Cheesy, creamy goodness with pieces of broccoli in every bite.  Yum. 

I love this recipe for so many reasons.  It’s simple, quick to put together, hearty and satisfying.  It’s great for a cozy, weekend meal but quick enough to assemble for a weeknight meal, as well.  The best part, though-it’s a one pot meal!  Saute the onions and garlic, add the liquids, seasonings and veggies and simmer.  Add the cheese and serve.  We enjoyed this with a few, thick slices of buttery, toasted bread but it would also be delicious in a bread bowl! 

Broccoli Cheese Soup

Ingredients:

1 Medium onion, diced
1 Clove garlic, minced
4 Heads broccoli, cut into florets
1/2 Cup (1 stick) butter
4 Cups whole milk
2 Cups half and half
1/3 Cup flour
Pinch nutmeg
Pinch red pepper flakes
Fresh ground black pepper
Salt
1 1/2 Cups shredded Monterrey Jack cheese, plus more for serving
1 3/4 Cups shredded cheddar, plus more for serving
Chicken broth, if needed

Directions:

Place a large stock pot, or Dutch oven, over medium heat and add butter.  Once the butter has melted add the onions and saute for 3-4 minutes, until translucent.  Add the garlic and cook another 30 seconds, until fragrant.  While stirring continuously, add the flour until combined.  Continuing to stir, slowly add the milk and half and half until combined.  Add the broccoli, nutmeg, salt and pepper and stir to combine.

Reduce heat to low.  Cover the mixture and allow to simmer 20-30 minutes, stirring occasionally.  Once the broccoli is tender add the cheese and stir until melted.  Taste the soup, adjust seasonings if needed.* 

Ladel into bowls, top with more cheese and serve.

*If soup is too thick add chicken broth or milk, to achieve the desired consistency.

Recipe source: barely adapted from The Pioneer Woman    

Sauteed Brussel Sprouts with Bacon

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Happy new year, everyone!  How is 2013 treating you so far?  Good, I hope.  Well, 2013 started out pretty great for me and my family!  With the new year starts resolutions and all that fun stuff.  How many of you have made new year’s resolutions?  Okay, for all of those hands raised, how many of you will actually keep them?  Isn’t it funny how everyone, myself included, has all these great plans to get in shape, eat right, get organized and all these other fun things but we never get that far before that resolution is out the window? 

Well, this year I’m going to try to keep the resolutions simple so maybe I can actually keep a few of them!  This year I want to stay consistent with my blogging; I want to update on a regular basis and not go in spurts of being consistent then falling off the planet.  I think I resolved to do this last year, as well.  While I think I did better last year than in years past, I still had a few months where I kind of took a hiatus.  So this year, I will TRY to do better!  I also want to try to incorporate more “quick”, yet health (ier) meals into our routine.  While I think I’ve done well with the weaknight meals, there were still times where I found myself in the kitchen a lot longer that I wanted to be on weaknights.  I want to be able to provide my family with a delicious, well balanced meal, as well as spend time with them before it’s bedtime for my little man.  I would also like to get out and do a little more around with our family and really take advantage of what our town has to offer.  My last thing is I have a list of recipes I want to try before the end of the year, I’ll post that list soon and keep you up to date on how things are progressing!  I think that list is pretty simple and manageable!

So did all of you have your black eyed peas, greens of some sort and corn bread on New Years?  You know you’re supposed to have all of those things for luck and money for the new year!  Well, we had a delicious meal for new years packed full of all that stuff and then some.  One of the sides we enjoyed was a brussel sprout gratin (recipe to come).  Brussel sprouts are one of those veggies that have a bad name.  Unfortunately, I think that they are one of those things that people eat only because they have to.  I really think a lot more people would actually like brussel sprouts if they just tried them!  We are among the minority when it comes to brussel sprouts, because we simply love them.  Lately I’ve been trying to cook more and more variations of brussel sprouts, and try out different techniques and recipes using them. 

This recipe was actually one that was recommended to me by my sister-in-law.  It’s one of their favorites, and actually their “go to” recipe when it comes to a quick and delicious recipe.  I must say, they did not lead me in the wrong direction when they gave me this recipe.  It’s delicious.  It’s simple, easy and quick to throw together and tastes so good.  But how can anything involving bacon and balsamic be bad? 

This recipe comes together very quickly.  The bacon is cooked until crisp then removed to drain.  The thinly sliced brussel sprouts are then cooked in the bacon drippings, along with water for a very short time.  After they are tender the bacon is crumbled over the sprouts, along with a drizzle of balsamic and lemon juice.  A quick stir then season with salt and pepper and it’s ready to be enjoyed.  I love this recipe because it’s simple, comes together quickly and it’s delicous!

Sauteed Brussel Sprouts with Bacon

Ingredients:

8 slices bacon
1 Pound brussel sprouts
Salt and freshly ground black pepper
2 Tbsp balsamic vinegar
1/4 Tsp fresh lemon juice

Directions:

Wash brussel sprouts and trim off the ends.  Using a sharp knife, or mandolin, thinly slice the brussel sprouts and set aside.

Place a large skillet over medium-low heat.  Once the skillet is heated, place the bacon in the skillet and cook until crisp.  Reserve the bacon drippings.  Remove bacon to a paper towel lined plate and set aside.  When bacon is cool enough to touch, crumble and return to plate.

Turn heat to medium.  Place 1/4 cup of water in the pan with the bacon drippings.  Add the sliced brussels sprouts along with salt and pepper and cover.  Allow the brussel sprouts to cook until tender, about 5 minutes. 

Remove pan from heat and add bacon, balsamic vinegar and lemon juice and stir to combine.  Adjust seasonings, if needed and serve immediately.

Recipe source: adatped from “How to Cook Everything” by Mark Bittman

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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Friday, December 21, 2012
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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

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