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Enjoying Life One Bite at a Time!

Quick and Easy

Blueberry Mojitos

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When I think summer I think warm sunny days, amazing sunsets, trips to the lake and beach and the list goes on.  Another thing that I get absolutely giddy about when the warmer weather starts rolling in is all the fresh fruits, berries, veggies and herbs.  Nothing beats them.

And some fresh berries and herbs in a cocktail.  Well, that’s just downright amazing.

These particular mojitos were the ones that secured the fate of #MojitoMonday.  What’s not to love about the combination of tart lime, sweet blueberry, fresh mint and a little sugar?  It’s light, refreshing and slightly fizzy, just enough to tickle the tip of your nose when your indulging in it’s gloriousness.

Gloriousness, is that even a word?  Oh, well.  At this point it doesn’t even matter.  Because this blueberry mojito is glorious.

These mojitos are just as simple and come together just as quickly as the traditional ones, but have that awesome, sweet blueberry flavor in the mix.

I honestly don’t know what else to say.  There’s no labor intensive process or special techniques to cocktails, especially these.  Simply throw the ingredients a cup, muddle the fruit to release those juices, add your liquor and ice and top off with a little fizz.  That’s it.

So, instead of boring you with random facts about this cocktail I’ll hush now so you can go run, literally, to the store and snag the ingredients for these.

It’s 5 o’clock somewhere, so go ahead and sip up those warm summer days and beautiful sunsets with the sweet, tart and refreshing flavors that are this blueberry mojito!

Blueberry Mojitos

Ingredients:


Half lime, cut into quarters
12-14 Mint leaves, removed from stem and roughly torn
4 Tsp sugar
1/2 Cup fresh blueberries
3 Oz white rum
Club soda

Directions:


Divide lime, mint leaves, sugar and blueberries evenly between 2 glasses.  Using a muddler, gently press to release the juices.  Add the rum and stir to combine.  Fill glasses with ice, the top off with soda.  Stir, garnish with a lime if desired and enjoy.

Recipe source: A Lynsey Original

SRC: Frozen Nutella Hot Chocolate

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During the winter months a tall cup of rich, thick hot cocoa is a necessity.  It’s good for the soul and truly does help cure that frost bite.

Sometimes a hankering for that smooth, chocolate goodness arises in the summer.  But when it’s 90 degrees pushing 1000 the last thing anyone wants to do is sip on some steaming cocoa.  Gosh, just the thought of that makes me miserable.

So, what do we do when we’re in that predicament?  The predicament of wanting silky, rich hot chocolate when it’s extremely hot outside.  Well, put it on ice, of course!

See, this month for Secret Recipe Club I was purusing Dorothy’s blog, Shockingly Delicious and I was intrigued by oh, all of her recipes.  I mean, I didn’t get through the first page without drooling.  Which, I should have been ready for since the happens every time I peruse her blog.  But, I scrolled through page after page of mouthwatering recipes, and when one of the pages popped up I saw a recipe for Nutella Hot Chocolate.  I went on and looked through other recipes, even referred to some of the ones I’ve bookmarked over time.  But the damage had already been done.  I was craving nutella hot chocolate, and something bad.

But we’re experiencing weather in the 90’s where it feels like the 100’s right now.  The last thing I want to do is sip on hot chocolate.  So, I put it over ice and blended it.  Now I’m positive the original hot chocolate version is amazing, but this frozen version is downright awesome.

Now, Dorothy says her recipe for Nutella hot chocolate is a “d’oh recipe”, but nonetheless it’s a recipes and it rocks!  So, Dorothy, I hope you don’t mind that I modified it a bit to quench my craving for this awesomeness during these warmer months.

Folks, milk is warmed to allow the Nutella to melt when it’s added.  I added another tablespoon of dark chocolate just to amp up that chocolate flavor.  Because, in my book you can never have too much chocolate.  Once it had a chance to cool for just a moment, I poured it over ice and blended until smooth.  Top with whipped cream, a drizzle of chocolate and pop a straw in that bad boy and you are on your way to pure and utter bliss!

Frozen Nutella Hot Chocolate


Ingredients:


1 1/4 Cup milk
1 1/2-2 Tbsp Nutella
1 Tbsp dark chocolate chunks
1 1/2 Cups ice

For garnish-
More chocolate chunks
Whipped cream
Chocolate syrup

Directions:


Place milk in a small saucepan and place over medium heat.  Once the milk is warmed through and begins to steam, remove from heat and add Nutella and chocolate and stir to combine.

Allow to cool slightly.

Place nutella mixture and ice in a blender, turn on high until well blended.  Pour into a glass, garnish and enjoy.

Recipe source: barely adapted from Shockingly Delicious

Strawberry Mojitos

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I am beyond excited about this new series I have for you this summer!

We’ve all heard of meatless Mondays, enjoying a meatless meal at least once a week.  It’s a good practice and a great way to incorporate more veggies and grains into our diets.  It’s something we try to do in our house; although I must admit we don’t participate weekly.

Anywho.  So, we’ve heard of meatless Mondays, and those are great.  But what about Mojito Mondays?!?  What what!  I think this is a trend that most everyone can get behind.

Summer hasn’t officially come, we still have a few weeks, but it’s June 1st and I’m deeming it the unofficial, official start of summer.  We have 3 months of sun, sand, backyard bbqs, vacations, and lake fun ahead of us!  And we all know that when that warm, summer sun starts pounding down hard, we need a beverage to help us cool off.  What better cocktail to sip on during the dog days of summer than a Mojito?

Counting today, we have 14 Mondays from now until the end of August.  14!  That means, you guessed it, 14 mojitos coming to you all throughout the summer.  And, I’m sharing them with you on Monday, so that will add a little extra sunshine to those sometimes gloomy, horrible Mondays.

Since I’m doing a mojito Monday series, you probably guessed that I’m a little partial to mojitos.  Honestly, they are one of my favorite cocktails ever.  It’s a few simple ingredients, but muddled together to make an amazingly flavorful and refreshing cocktail.  While I typically don’t stray from the traditional mojito, lately I’ve been incorporating fresh, seasonal fruit in our cocktails.  Recently I added a few blackberries to the mix and made an awesome blackberry mojito.

Since I have had fresh strawberries at my fingertips, and an abundance of fresh mint.  I mean, the mint is literally crawling out of my pots and taking over.  I needed to get it under control, and stat.  So, when life hand you lots of mint, muddle it up in a mojito!  A strawberry mojito.

And that’s exactly what I did.  I muddled up a delicious and refreshing strawberry mojito.  The addition of the strawberries added another touch of brightness and sweetness that can only come from fresh strawberries.

I added a strawberry puree, just strawberries and a touch of water, to really enhance the strawberry flavor.  I didn’t strain mine, but if you want a smoother cocktail without the seeds then feel free to strain.  Then I poured it over the top of the cocktail for a pretty presentation!

Just like the traditional mojitos, they comes together quickly and go down so easy.  So go ahead, unofficially kick off your summer with one of these refreshing strawberry mojitos.

Be sure to check back next Monday for the next installment of #MojitoMonday!

Strawberry Mojitos

Ingredients:


For the puree-
3 Strawberries, washed and stems removed
1/2 Tsp water

For the cocktails-
4-5 Strawberries, washed, stems removed
1/2 Lime, quartered
8-10 mint leaves, plus more to garnish
2-3 Oz Vodka
Soda water

Directions:


Place 3 strawberries and water in a blender and puree.  Set aside.

Pour some sugar in a shallow dish.  Rub a lime slice around the rims of 2 glasses.  Roll the rims in the sugar.

Divide the strawberry slices, lime slices, and mint leaves evenly between two glasses.  Using a muddler, firmly press the berries, limes and mint leaves to release the juices of the fruit.  Add 1-1 1/2 ounces of vodka to each glass, fill with ice.  Add the soda water, leaving some room at the top so the puree can be added.  Stir to combine the vodka, fruit and soda water.  Top each drink with the strawberry puree.

Garnish with a mint leaf and a strawberry, if desired.

Recipe source: A Lynsey original

Strawberry Caprese Chicken

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One of my favorite salads is Caprese salad.  It’s simple, easy to throw together and it’s so incredibly versatile.  Eat it alone, serve as appetizers, or even pop those ingredients on top of some chicken and wow, simply amazing.

It’s safe to say that during the summer months, when I can walk to the garden, snag a tomato and some basil we have this salad multiple times a week.  Healthy and refreshing, oh, and let’s not forget that it’s topped with sticky, tangy and sweet balsamic.  Yum!

I’ve been having cravings for this simple salad that screams summer, and I’ve had everything on hand that is needed to make it…except the tomatoes.  Those tomatoes are kind of a key part of the salad. So, I adapted and used what I had on hand.  Strawberries.

And boy, this trio didn’t disappoint.  Fresh, sweet, juicy strawberries, mozzarella and basil.  Oh-mah-goodness.  Amazing.  I could eat this stuff right out of the bowl.  Um, and I did.  For a second.  Until I reminded myself I had other plans for it.

And those plans consisted of marinating chicken in balsamic vinegar and then baking to tender, juicy perfection.  After that, then the magic happens.  Topping it with this deliciously addicting salad.  Then drizzling it with more of my favorite vinegar ever, balsamic!

This chicken, with prep and all takes under 45 minutes.  That’s all it takes to get this perfectly delicious and simple meal from oven to table.  And, it’s pretty as a picture too!  Chicken topped with the bright red, green and white from the salad.  It truly doesn’t get any better.

This meal is both adult and kid approved and has been requested numerous times since it was originally served.

Strawberry Caprese Chicken

Ingredients:


2 Boneless, skinless chicken breasts
1/3 Cup balsamic vinegar
3 Tbsp olive oil
1 Clove garlic, mined

For the strawberry caprese-
1/2 Cup fresh strawberries; diced
6-7 Leaves basil, rolled up and sliced
1/4 Cup fresh mozzarella, cubed
Drizzle of olive oil, optional
Drizzle of balsamic

Directions:


Place chicken, balsamic vinegar, oil and garlic in a plastic bag.  Toss and move chicken around to coat.  Place in refrigerator and allow to marinate for at least 10 minutes or up to 2 hours.

Preheat oven to 325.  Remove chicken from bag and place in a pan sprayed with non-stick cooking spray.  Pour a little of the marinade over the chicken and place in the preheated oven.  Bake for 25-35 minutes, until cooked through and juices run clear when cut.  Remove from oven, tent with foil and allow to cool for about 5 minutes.

For the caprese-

While the chicken is marinating combine the strawberries, basil and olive oil, if using and stir to combine.  Cover with plastic wrap and place in the refrigerator until ready to serve.

Once the chicken has finished baking, remove the strawberries from the fridge, add mozzarella and toss to combine.

Place the chicken on the plates, top with strawberry mixture and drizzle with balsamic dressing.  Serve and enjoy.

Recipe source: A Lynsey Original

SRC: Blended Root Beer Float

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Ice cream.  It’s one of those treats I enjoy year round.  It can be 200 degrees or 20, I love the stuff no matter what the temperature.  But, I have to say, when those temps start getting closer and closer to the 90’s my craving for the cold, creamy stuff gets a little stronger.

Give me a shake, cone, a scoop in a cup, banana split, sundae, or perhaps even a float.  I’m not picky, as long as it’s sweet and cold I’m sold.

While I enjoy all things involving ice cream, lets focus on the float.  A float.  It’s simple, requires only 2 ingredients and comes together in mere seconds.  And once that cream starts melting in the fizzy stuff, well it’s so incredibly satisfying.

I can’t even begin to tell you just how many floats I’ve enjoyed over my lifetime.  But I can tell you, I’ve definitely had my fair share.  One icy, creamy concoction that I’ve never tried is a blended float.

Initially I didn’t think it was possible to top the classic float, but I’ve been proven wrong.  In a big, big way.  Blended root beer float was one of the many amazing recipes I came across on The Burnt Apple, my assignment for this months Secret Recipe Club.

The Burnt Apple is an amazing blog that not only has healthier twists on the classics.  It chronicles kitchen adventures, and misadventures, of a mom of 3 and wife to a husband with diabetes.  She started out as a newly wed who couldn’t cook and is now a busy wife and mom who also teaches cooking classes.  Her blog is packed full of delicious recipes that can be fixed on a budget!

But, let’s get back to this float, shall we?

Blended floats are just that.  A combination of ice cream and a fizzy drink that’s plopped in the blender, blended for a few seconds to combine them and then poured in a tall, ice cold glass.  It’s the perfect combination of fizzy beverage and creamy ice cream in each sip.  It’s amazing.

It was a hit with both my boys.  Sucked down in about 90 seconds to be honest.  They loved it and asked for another and sucked it down just as quickly.  I added just a splash of root beer just have the carbonation dancing off the top to tickle their noses at the first sip, but that step is totally optional!

I can tell you, these blended floats come together almost as quickly as the traditional ones and I know these cool concoctions will be a sweet anthem of our upcoming hot summer days!

Blended Root Beer Float

Ingredients:


1 Cup vanilla ice cream, homemade or store bought (I used Bryer’s extra creamy vanilla), plus an additional scoop for serving, optional
1/2 Cupchilled  root beer
Whipped cream, optional

Directions:


Place ice cream and root beer in the blender and blend for 15-30 seconds.  Pour in a cup, add an additional scoop of ice cream and another touch of root beer for some fizz, optional.  Top with whipped cream, if desired.

Recipe source: The Burnt Apple

Strawberry Bruschetta

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The days are getting warmer and my garden is really starting to come along.  The tomatoes are starting to bloom and I even have a few small, green tomatoes coming on.  I honestly cannot wait until the tomatoes are bright red and ready for picking.  Oh, the amounts of sliced tomatoes, salsa, bruschetta, and caprese I will consume.  

But, it’s not quite tomato time.  Yet.  So, in the meantime my strawberries are thriving.  I mean, honestly more that we can eat.  I’ve picked and picked and picked.  And picked some more.  We are literally in strawberries up to our eyeballs.  And they are still coming!

I’m not complaining.  They are absolutely amazing.  Like nature’s candy.  They are perfect.  Red, juicy, sweet.  And they are right in my back yard just waiting to be consumed.

Since I have a plethora of strawberries at my fingertips, the recipes including strawberries haven’t been lacking.  From baked goods, dips and even in main dishes, I’ve added strawberries to them all.

Since I spotted those tiny tomatoes on the vine it got me to thinking about bruschetta.  I love the stuff.  But, the tomatoes are ready and the strawberries are so I decided to make that favorite, summertime appetizer of mine using fresh strawberries and basil from my garden!

These strawberries were sweet and juicy, but I added just a touch of sugar to the mix to really get those juices going.  Then rolled up some basil and sliced it in strands and folded it in the berry mixture.  Mint would be a delicious alternative too.  I left it with just these three ingredients but a drizzle of balsamic would add another layer of flavor, sweetness and tartness.  Goat cheese would be oh, so amazing too.

Instead of just lightly buttering the bread as I do with traditional bruschetta, I made a cinnamon-brown sugar butter and lightly spread it on the bread.  It really made it more of a dessert type bruschetta, but could still easily be enjoyed as an appetizer.

So if you have an abundance of strawberries, or just can’t wait for those tomatoes to ripen on the vine try out this amazing fruit version of this classic.

Strawberry Bruschetta

Ingredients:


2 Cups diced strawberries
1 Tsp sugar
1/4 Cup loosely packed chiffoned basil

For the bread-
1 Baguette, thickly sliced
3 Tbsp lightly salted butter, room temperature
1/4 Tsp cinnamon
1/2 Tsp brown sugar

Directions:


Fort he bread-
Preheat oven to 300.

Combine butter, cinnamon and brown sugar and mix until combined.  Thinly spread over bread sliced and arrange on a baking sheet.  Place in the preheated oven and bake until the bread is lightly toasted, crispy on the edges and slightly tender (not gooey from melted butter) in the center.  Remove and allow to cool completely.

Meanwhile, combine the strawberries, sugar and basil and stir to combine.  Cover and place in the fridge until ready to serve.

Place strawberries in a bowl and surround with toast and serve.

Recipe source: A Lynsey original

Winger’s {Very} Sticky Fingers

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Chicken.  It’s one of my go to proteins.  My whole family loves it and it’s so versatile.  We love chicken all sorts of ways, but there’s nothing that infatuates me more than chicken coated and dripping with sticky sauce.

Before a few weeks ago I had never heard of Wingers.  Apparently it’s a restaurant that’s extremely popular on the west coast.  While Wingers has an large menu with options that would suit anyone’s cravings, they are best known for their wings and sticky fingers.

I’ve never tried their infamous wings or fingers, but if copying is one of the best forms of flattery then there must be something to say about their sticky fingers.  I was perusing chicken recipes on Pinterest when I saw a picture of breaded chicken fingers oozing is sticky, spicy sauce.

I wanted to dive face first in that picture and devour those chicken fingers.  An added bonus, as if there really needed to be any bonus, they were drizzled in ranch.  Two of my favorite things together in this one picture.  I quickly clicked on one of the many pictures of these chicken fingers to figure out what this chicken was all about.


It didn’t take me long to figure out I needed these in my life, as well as start wondering why Winger’s is just on the west coast.  We love deliciously, sticky, sauce chicken here in the south!  Not to mention complimentary popcorn as an appetizer.  Anywho, if I can’t run to a Winger’s and indulge then making them at home is the next best thing.

All I have to say about these fingers is “where have you been all my life?”.  Juicy, crispy baked chicken strips tossed in a sticky, sweet and spicy sauce.  The sauce is a mix of brown sugar, garlic powder and Frank’s hot sauce.  The perfect amount of spicy that’s quickly cut by the sweetness of brown sugar.  How could you possibly go wrong with that mix?

Plus, if the thought of sticky fingers isn’t enticing enough, there’s also the fact they they are served with a side of cool ranch dressing.  How could anyone resist the urge to dunk chicken fingers in ranch dressing before indulging?

You’re 30 minutes away from your newest addiction.  Go ahead, you know you want some!    

Winger’s {Very} Sticky Fingers

Ingredients:


For the chicken-
3-4 Chicken boneless, skinless chicken breasts, pounded to a 1/2 inch thickness
1/2 Cup flour
3 Eggs
2 Tbsp water
1 Cup panko bread crumbs

For the sauce-
1 Cup light brown sugar
1/3 Cup Frank’s hot sauce (more or less to taste)
1/2 Tsp garlic powder
3 Tbsp water

Directions:


For the chicken-
Preheat oven to 425.  Line a baking sheet with foil and spray liberally with non-stick cooking spray.

Slice the chicken breasts into strips.  Place chicken strips and flour to a large ziploc bag.  Seal and toss until chicken is coated entirely.  Place the panko in a shallow bowl.  In a separate bowl add the eggs and water and whisk to combine.  Dip the flour coated chicken into the egg mixture then toss in the panko to coat.  Place the coated chicken on the prepared baking shett and continue with the remaining chicken.  Spray or brush the breaded chicken with canola or olive oil.

Place the chicken in the preheated oven and bake for 15-20 minutes, until chicken is browned and cooked through.

For the sauce-
While the chicken is cooking prepare the sauce.

Place the brown sugar and hot sauce in a medium saucepan over medium heat.  Leave on heat and stir continuously until the sugar has melted and mixture begins to bubble.  Remove from heat and add garlic powder and water and stir until smooth.

Once the chicken has finished cooking, toss in the sauce.  Serve warm with ranch or blue cheese dressing, if desired.

Recipe source: barely adapted from Crem De La Crumb, originally from Six Sister’s Stuff

BLT Puff Pastry Pizza

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We all have those days-weeks-months that are complete and total whirlwinds.  During those times meals that are quick and easy are the name of the game.  Elaborate, time consuming meals are out of the question, and well, sometimes even trips to the grocery store aren’t possibly.

Which is exactly what has happened in our lives the past few weeks.  The past month, specifically the past two weeks have been a whirlwind.  I was given the opportunity to cater an event.  My first event actually!

Aaahhh!

I was shocked, beyond flattered and a little nervous and oh, so very excited!

That event took place this past Tuesday.  So the past few weeks have been spent finalizing the menu, several trips to the store, chopping more tomatoes than I want to think about, and planning the time line.  And everything else (even the blog) has taken a back seat.


I’m sorry, I tried to get it together and share some recipes with y’all, but to be honest, my brain was shot and if I did share something with you I’m not sure if it would make sense or if the recipe would be complete.  So, instead, the blog took a back seat and for that I’m sorry.  But, I’m back now and here with a quick and easy recipe that made an appearance during all the chaos!

Oh, I guess you probably want to know how the event went.  Well, it was amazing.  It was a lot of work, a lot of preparation and well, I did stress a bit about how much to make.  But, in the end it turned out amazing.  All the food was made, it all made it to the serving trays, there was plenty of it, and most importantly everyone was pleased.

So, that’s what I’ve been up to recently and that’s why I’ve been MIA.  So, I’m here now to share a super easy and very tasty meal with you.  One that comes together quickly and requires just a few simple ingredients.

Buttery, flaky puff pastry topped with chive and onion cream cheese spread, followed by bacon, peppery arugula and ripe, juicy tomatoes.

Since this pizza utilizes puff pastry instead of a traditional pizza dough it comes together in a matter of minutes, no rising time or kneading required.  While the puff pastry is baking the rest of the ingredients can be prepped.  Once the dough is finished baking all that needs to be done is add the spread, bacon, tomatoes and arugula.  Slice and enjoy!

BLT Puff Pastry Pizza

Ingredients:


1 Sheet Pepperidge Farm puff pastry
4 Oz (1/2 container) Chive and onion Philadelphia cream cheese spread
5 Strips, thick cut bacon cooked and crumbled
1 Cup loosely packed arugula
1/2 Cup grape tomatoes, halved


Directions:


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

Remove one sheet of puff pastry from the package and unfold.  If the “seems” pull apart while unfolding, gently pinch them back together.  Place on the prepared baking sheet.  Place in the preheated oven and cook for about 15 minutes, or until golden brown.  Remove from the oven and allow to cool slightly, about 5-7 minutes.

Spread the cream cheese over the slightly cooled puff pastry.  Sprinkle bacon, arugula and tomatoes evenly over the cream cheese.  Cut and enjoy.

Recipe source: A Lynsey Original

Brown Sugar Mocha Coffee

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Some people start their day with a large, carbonated beverage, others have a big ol’ glass of tea, some start with a simple glass of lemon water among other things.  I think it’s safe to say that my day doesn’t officially start until I have my coffee.

My typical morning cup of java consists of a little milk and a touch of sweetener.  But, from time to time I like to fancy things up a bit.  Coffeehouse style.  But, I don’t always like dropping $5.00 or more for a gourmet coffee, or leaving the comfort of my home.  So, what’s a girl to do when the coffeehouse style coffee is calling her name?

Well, make her own fru fru version right in the comfort of her own home, in pajamas and all!

I love playing around with flavored coffees.  I feel all mad scientist-y and stuff adding a pinch of this and a splash of that.  And after it’s all said and one, giving it a healthy dollop of fresh whipped cream right on top.  (another reason, these are only an occasional treat)

My latest concoction is this brown sugar mocha coffee.  It’s been unseasonably cool here this week, and the past few days have been dreary and rainy making it less that desirable to get out and about.  So, while me and my little guy have stayed in and enjoyed rainy days, I’ve also taken the opportunity to whip up another amazing coffee.

This brown sugar mocha is a cinch to make and comes together in about the same amount of time it takes to brew a cup of your favorite coffee.  Add a little unsweetened cocoa powder for a hint of chocolate flavor and then a scoop of brown sugar for some sweetness.  To dress it up I “floated” the cream into the coffee, which allowed most of it to stay on top of the coffee, actually allowing the coffee to come through the cream before sipping.  And to make this an overthetop treat, perfect for a rainy day, I added some whipped cream, a sprinkle of cocoa powder and a drizzle of chocolate syrup (which is totally optional).  Making it a great way to start the day…as well as making a rainy, dreary day a little less dreary.

This cup of joe is sweet without being overly sweet.  It’s got that chocolate flavor you’re looking for but without the added sweetness that comes from chocolate syrup.  This is a flavored coffee that will appeal to those that even enjoy their coffee straight-up black.  I speak from experience, since the hubs takes his black.  He said the flavors were bold enough to taste, but subtle enough where the coffee wasn’t overly sweet or too flavored.

So whether you need an afternoon pick-me-up or you’re looking for a fun way to start your day (in the comfort of your own home) this brown sugar mocha is just what you need.  

Brown Sugar Mocha Coffee

Ingredients:


1 (12 oz) Cup of your favorite brewed coffee
1 Tbsp brown sugar, or more depending on how sweet you’d like
1 1/4 Tsp unsweetened cocoa powder, plus more for garnish
2 Tbsp heavy cream, placed in sealed jar with 1/4 tsp sugar and shaken vigorously for 30 seconds
Whipped cream, optional
Chocolate syrup, optional

Directions:


Place cocoa powder and brown sugar in a coffee mug, top with coffee and stir to combine.  Taste, add more sugar if desired.  Turn a spoon upside down and hold about 1 inch above the coffee, pour the cream over the spoon.  This will allow the cream to float at the top of the coffee.

Top with whipped cream, a sprinkle of cocoa powder and chocolate syrup, if desired.  Enjoy.

Recipe source: A Lynsey original

Bruschetta Baked Chicken

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Bruschetta.  It’s one of those things that’s so incredibly simple but so amazing.  It’s fresh, packed full of flavor and well, spoon some of it on a lightly toasted baguette and good grief.  It’s darn right delicious.

Any time I come across the stuff, I must have it.  I mean, I could honestly eat my weight in the stuff and not feel one ounce of guilt.

While I love it on a simple piece of bread, because what’s not to love.  Carbs topped with juicy tomatoes and basil.  I’m certainly not apposed to trying it on other things.  Like say, crispy, parmesan encrusted chicken!

And that’s what I’ve done here.  Coated chicken in a breadcrumb parmesan mixture and baked it.  Placed it on a bed of pasta and topped it with the bright, fresh bruschetta.  This meal was nothing short of amazing.

It’s an easy meal to throw together, which means it’s perfect for a weeknight.  It’s light and refreshing, and honestly aside from it being dipped in butter before coating it’s a pretty healthy meal especially if you use wheat pasta.

This is a crowd pleaser for my entire family.  Even Tucker scarfed it up before I even had the chance to ask what he thought.  My only regret, that I didn’t make more bruschetta because I had to practice restraint to ensure there was enough to top everyone’s chicken.

This meal was perfect.  One of those that fills you up but doesn’t leave you weighed down once you’re finished.  Making it ideal for spring and summer.  I can’t wait to make this again, and hopefully with tomatoes from our garden!  

Bruschetta Baked Chicken

Ingredients:


3/4 Pound angel hair pasta
1 1/2 Pounds chicken tenders
1 Cup Italian bread crumbs
3/4 Cup shredded parmesan cheese
1/4 Cup grated parmesan cheese
1/4 Tsp garlic powder
Salt and pepper, to taste
1/4 Cup butter, melted

For the bruschetta:
5 Medium tomatoes, diced
1 Small clove garlic, grated
20 basil leaves, chopped
Salt and pepper, to taste
1 Tbsp olive oil
1 Tbsp balsamic vinegar, optional

Directions:


Bring a large pot of water to a boil.  Salt liberally and cook pasta according to package instructions until al dente.  Drain and set aside.

Preheat oven to 375.  Spray a 9×13 glass pan with non-stick cooking spray and set aside.

Combine the bread crumbs, cheeses, garlic powder and salt and pepper in a shallow dish.  Whisk to combine and set aside.

Rinse and dry the chicken well.

Dip the chicken in the melted butter, then transfer to the bread crumb mixture and coat.  Place in the prepared pan.  Repeat with remaining chicken.  Place the chicken in the preheated oven and bake for 15-20 minutes, until cooked through and golden brown. (I turned the broiler on the last 2-3 minutes of cooking to get the coating crispy, this step is completely optional)

While the chicken is cooking, make the bruschetta.

Combine tomatoes, garlic, basil, salt, pepper, olive oil and balsamic vinegar in a medium bowl and stir to combine.  Taste, adjust seasonings if necessary.  Place in the refrigerator until the chicken is ready.

To assemble-
Place the pasta on a plate, top with chicken and then bruschetta.  Serve.

Recipe source: barely adapted from Lauren’s Latest

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