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Lynsey Lou's

Enjoying Life One Bite at a Time!

Sauces and Dips

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

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The past few weeks have been incredibly busy.  Not only am I preparing for Christmas, but I had the privilage of making a wedding cake for a co-workers daughter, and I have also been preparing for Tucker’s 2nd birthday (there will a post about that soon!).  If you’re wondering, the wedding cake turned out wonderful.  The bride wanted a simple cake; white cake with buttercream, and wanted a very simple desing.  The end result was simple, elegant and beautiful.  I will post pictures soon.  So needless to say the past few weeks have been complete chaos, but an absolute blast.  Since I’ve been so wrapped up in wedding cakes and birthday planning, my blog has suffered a little bit.  So for all of you still out there, waiting on the next delicious dish to be posted, I appreciate your patience.  I am back and I think this recipe is the perfect recipe to start back with!

Cranberries are typically associated with the holidays, and mostly thought of as being served as a side.  Well, in this dish they are still a side but they are so much more than that canned jellied stuff that is placed on your Thanksgiving or Christmas table.  This cranberry-pecan salsa is amazing!  It’s sweet, tangy, spicy and crunchy.  The quesadillas are just as amazing.  The meaty, butteriness of the mushrooms with flavors of both the goat cheese and the pepper jack cheese make for a delicious and hearty meal.  Topping the quesadillas with the salsa is the perfect combination of multiple flavors.  I think each bites hits every sensor on your palate.

I can honestly say that this has been one of my favorite meals lately.  It’s something different and out of the norm for us.  While the flavor combinations are different, and something I don’t think I would personally pair together, they marry so well together and make for a delicious and healthy meal!  Spencer enjoyed this as well as Tucker.  He’s wasn’t a huge fan of the salsa but he had his share of quesadillas and then some.  While we enjoyed this as a main dish for supper one night, this would make a wonderful appetizer. 

This would be a perfect and festive appetizer to add to your Christmas spread of appetizers.  The quesadillas are easy to eat and the cranberry-pecan salsa would add a festive touch of color to any table. 

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Ingredients:

Cranberry-Pecan Salsa-

1/2 Cup whole pecans
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1/3 Cup sugar
1 Tbsp dijon mustard
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper
2 Cups fresh cranberries
1 Shallot, diced
1 Jalapeno, seeded and minced (optional)

Wild Mushroom and Goat Cheese Quesadillas-

6 Tbsp unsalted butter
1 Yellow onion, coarsly chopped
1 1/2 Pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 Pound cremini mushrooms, sliced
4 Cloves garlic, minced
1 Tsp Kosher salt
2 Tbsp Worcestershire sauce
2/3 Cup dry white wine
1/2 Tsp ground white pepper
8 8-in flour tortillas
2 Cups (8 ounces) shredded monterey jack cheese
3 Cups (15 ounces) crumbled fresh goat cheese

Directions:

For the cranberry-pecan salsa-

Combine the vinegar, olive oil, salt and pepper, sugar, mustard, orange zest and juice in a food processor and pulse to combine, about 30 seconds.  Add the cranberries, shallots, and jalapeno and pulse to coarsley chop.

Transfer to a bowl, cover and refrigerate until ready to serve.  Fold in pecans before serving.

For the Wild Mushroom and Goat Cheese Quesadillas-

Preheat oven to 350.

Melt butter in in a sauce pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt and worcestershire sauce and saute an additional 5 minutes.  Add the white wine and pepper and cook until most of the liquid has been absorbed, about 5 minutes.

While the mushrooms cook, coat a grill pan, griddle or skillet with cooking spray and pre-heat on high.

Lay a tortilla flat on the cooking surface and sprinkle with 1/4 cup monterey cheese over the whole tortilla.  Top half of the tortilla with 1/3 cup of the mushroom mixture, then sprinkle with thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until lightly browned and crunchy, then flip and cook until the other sided has browned.

Transfer to an oven-safe plate or pan and place in oven to keep warm until serving.  Repeat with remaining tortillas.  To serve, cut each tortilla into 3-4 wedges and serve with salsa.

Recipe source: Pink Parsley originally from The Pastry Queen Christmas

Pressed Picnic Sandwich

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I’ve kind of been on a sandwich kick lately.  I’m not sure what it is but every time I turn around I find a sandwich that I just HAVE to make.  I have so many sandwich recipes saved right now it’s not even funny.  Although I want to try every recipe when I come across it, I restrain myself to avoid a total sandwich burn out.  
This sandwich is absolutely delicious.  It has so many different flavors going on, but they all blend perfectly together.  From the roasted red pepper pepperoncini spread, the sharp and creamy goat cheese, the salty proscuitto and salami, buttery artichokes and peppery arugula; this sandwich is a guaranteed winner and will not disappointed.  This isn’t a sandwich for the weak of heart…or stomach.  This is hands down, a serious sandwich.  This is the perfect meal for those days when it’s too hot to cook…and we’ve had plenty of those this summer, but it’s also the perfect sandwich to take on a picnic or family outing.  It travels well and it’s even better the longer it sits because they flavors meld together even more.  Whether you’re looking for a make ahead meal, a delicious sandwich or just wanting to try something new; you’ll love this sandwich!  


Pressed Picnic Sandwich

Ingredients-

For the roasted red pepper and pepperoncini spread-

1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper

For the sandwich-

1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper

Directions-

For the spread-

Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined.  Season with salt and pepper and set aside.

For the sandwich-

Scoop out the center of each bread half, creating a hollow space for the ingredients.

Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread. 

On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula.  Drizzle with the balsamic vinegar and season with salt and pepper.  Place the top half of bread on the sandwich wrap tightly with plastic wrap.  Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.

To serve, unwrap and slice into 8-10 servings. 

Recipe Source: Kelsey Nixon, Kelsey’s Essentials

Fish Tacos with Fresh Salsa

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Fish tacos have been and still are one of the “hottest” and most popular food trends.  Although they are one of the most popular foods around right now, I have yet to have them.  I’ve had shrimp tacos and scallop tacos but no fish tacos.  Well, all that changed the other night when I made these fish tacos and they were delicious, the only disappointing thing about this is the fact that I waited so long to try these.  The batter wasn’t too heavy, it was just enough to coat them without makeing a thick batter.  Frying the fish crisped the batter while leaving the inside nice and light and flakey; and filling the taco with fresh salsa and lettuce was the perfect combination and made the dish complete.

These tacos are perfect for a quick weeknight meal that is full of fresh and light flavors.  This salsa is the perfect recipe to utilize all the fresh summer vegetables that are coming out of the garden now.  This is also the perfect recipe to use fresh caught fish if your or your hubby loves fishing (both Spencer and I love fishing, and Tucker is a pretty big fan too)! 

Tucker and Spencer with Tucker’s first fish.  Thanks to our wonderful friends who invited us out to their house to fish and have a fish fry!  Love ya’ll bunches and Tucker had a blast.

These tacos are perfect, and the meal would be even more complete if paired with chips and fresh guacomole.   

Fish Tacos with Fresh Salsa

Ingredients:

For the salsa-

1 Large tomatillo, husked, rinsed and chopped
1 Medium tomato, chopped
1/2 Small red onion, finely chopped
3 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice, plus lime wedges for serving
1/2 Jalapeno pepper, minced (remove seeds for less heat)

For the fish-

Kosher salt
Vegetable oil, for frying
1 1/4 lbs catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 Cup instant flour (such as Wondra) or cornstarch
8 Corn tortillas, warmed
1 Cup shredded iceberg lettuce

Directions:

For the salsa-

Mix the tomatillo, tomato, red onion, cilantro, lime juice and jalapano in a bowl.  Season with salt, cover and refrigerate until ready to serve.

For the fish-

Heat 1/2 inch of vegetable oil in a pan over medium-high heat.

In a bowl mix the flour, salt and pepper.  Place the fish in the mixture and coat, shake to remove any excess flour. 

Place the fish in the preheated oil and fry until golden brown and cooked through, about 3 to 4 minutes.  (Work in two batches to avoid over-crowding).  Remove fish to a papertowel lined plate to drain, season with salt, if needed.

To assemble-

Fill the warmed tortillas with lettuce, fish and salsa.  Serve the tacos with lime wedges. 

Recipe Source: Food Network Magazine, June 2011

Beer Battered Fish

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Fish and chips is a classic English pub meal that has made it’s way across the pond to achieve the same popularity in the states.  I love fried fish, and beer battered fish is just that much better.  I love the airy batter that covers the fish; it is breaded just a little more than the typical fried fish but it’s not too much bread and the flavor; the flavor of beer battered fish is just incredible.  The texture and consistency of the batter is like no other and can only be achieved with the carbination from the beer, or soda water, and it is absolutely fabulous. 

I had always wondered how the airy battered was achieved and when I saw Anne Burrell making fish and chips on an episode of “Secrets of a Restaurant Chef ” I was glued to the t.v. because I knew she would reveal this secret.  I’m sure it’s not a secret to a lot of people but for some reason I wasn’t sure how this was done and I was so excited to learn how to make this batter at home.  This recipe immediately went on my menu for the next week.  I was so excited to finally know how to make this for myself and couldn’t wait to try it out.  For supper one night it was like being in an English Pub; we had beer battered fish, chips, red cabbage slaw, and home made tartar sauce and it was all wonderful.  I was so pleased with how the fish turned out and I’m so excited to try other recipes using this beer batter.  If you’ve never attempted to make beer battered fish now is the time to try, it’s super easy  and a pretty fast process and the end result is incredible.   

Beer Battered Fish

Ingredients:

2 Pound haddock filets
3 Quarts peanut or vegetable oil, for frying
2 Cups all-purpose flour
2 Teaspoons seafood seasoning (recommended: Old Bay)
1 Teaspoon baking soda
Kosher salt
1 Bottle cold beer

Directions:

Preheat the oven to 300 degrees F and heat the cooking oil to 375 degrees F.  Place a cooling rack on top of a baking sheet and set aside.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil has reached the correct temperature, dip the fish fillets in the batter and coat generously.

When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil.  This will eliminate the fish sinking and sticking to the bottom. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish half way through the cooking time.

When the fish are done, remove from the oil and immediately place on paper towels to blot the excess oil. Arrange the fish on prepared baking sheet and place in the preheated oven until ready to serve.  Work in batches and be sure not to crowd the oil.

Tartar Sauce

Ingredients:

3 Egg yolks
1/4 Cup malt vinegar
1 1/2 Cups peanut or vegetable oil
2 Shallots, finely diced
3/4 Cup finely chopped cornichons
1/2 Cup whole-grain mustard
1 Teaspoon celery salt
Pinch cayenne pepper
Kosher salt

Directions:

In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, a drop at a time, until the mixture starts to come together and looks thick and silky. When the mixture looks like it has come together and is beginning to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. 

Transfer the sauce to a sealed container and refrigerate until ready to serve.

Recipe Source: Anne Burrell, Secrets of a Restaurant Chef

Cumin-Seared Scallop Tacos

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Kelsey Nixon of “Kelsey’s Essentials” is one of my new favorite cooks.  Most of you may know her from “The Next Food Network Star“, she was on season 4 and she actually made it to the top 4.  I absolutely loved her on NFNS and I had hoped she would win the title of NFNS and have her own show, well that didn’t happen.  When she was cut I was so sad, I really enjoyed her and her spin on recipes as well as her cheery personality and thought she would have made a wonderful host.  Not too long after her dismisal from NFNS, Kelsey got her own show which premeired in 2010 Cooking Channel and I could not be happier.  She has so many helpful tips and the recipes that she prepares look so delicious and very do-able for the homecook.  Since I discovered her show it is now on my DVR list so I am sure to never miss an episode!  Each show has a theme and she prepares recips that correspond with that theme…how nifty is that?

One of the first shows I saw of her was an episode that featured recipes using cast iron skillets.  During this particular show everything she made looked and sounded absolutely delicious, and of course, it was made using a cast iron skillet.  When I saw her make cumin-seared scallop tacos with mango salsa, tomatillo guacomole and cilantro-lime rice I edited my weekly menu right them to ensure I could make them as soon as possible.  I knew if they were anywhere near as good as they looked they would be amazing.  Boy was I right, these were out of this world!  My mouth is watering now just thinking about them.  I loved everything about these tacos.  The spice of the cumin followed by the sweetness from the mangos and the rich butteriness of the guacomole paired so well together and made the best flavor combinations.  Individually the tomatillo guacomole, mango salso and cilantro-lime rice are delicious and would make great sides to go with any meal but they compliment each other so well and make the perfect flavor combination.  I can’t get this on our menu enough; just thinking about it makes me want to go home and make some…I think they just may be on the menu next week!  This is the perfect meal for a fresh spring or summer supper; enjoy them while sitting on the porch and enjoying the nice weather.

Cumin-Seared Scallop Tacos

Ingredients:

For the cilantro-lime rice-

1/2 Cup rice
5 Sprigs fresh cilantro
1 Cup chicken broth
Juice of 1 lime

For the tomatillo guacomole-

6-8 Tomatillos husked and roughly chopped (about 8 ounces)
3/4 Cup freshly chopped cilantro leaves
1 Avocado, halved, peeled and chopped
1/2 Onion, coarsely chopped
1/2 Jalapeno, coarsely chopped with seeds
2 Garlic cloves, smashed and quarted
Juice of 1 lime
1 Teaspoon ground cumin
1 Teaspoon salt

For the mango salsa-

1/2 Cup diced mango
1/2 Cup diced tomatoes
2 Tablespoons minced onion
2 Tablepoons chopped cilantro
2 Teaspoons minced Serrano chile pepper
Zest and juice of 1 lime

For the scallops-

1 1/4 Pounds large sea scallops (about 8)
1/4 Teaspoon salt
1/4 Teaspoon cumin
1-2 Tablespoons unsalted butter
8 (6 inch) corn tortillas

Directions:

First prepare the tomatillo guacomole and mango salsa. 

For the tomatillo guacomole-

Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

For the salsa-

Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Cover and set aside to let flavors combine.

For the rice-

In a small saucepan over high heat, bring the rice, cilantro, broth, rice, and lime juice to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.

For the scallops-

Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel. Season both sides scallops with salt and cumin.

In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and half.

To assemble-

To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 2 seared and halved scallops, then top with mango salsa. Repeat with remaining ingredients.

Recipe source: Kelsey Nixon, Kelsey’s Essentials

French Dip Briskett

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Let’s face it, sandwiches are a staple of pretty much everyone’s menu; whether it’s packed for a lunch or made for a quick fix for supper, everyone incorporates sandwiches in their menu on a regular basis.  Although there’s nothing wrong with a quick turkey an cheese; sometimes it’s nice to have a sandwich with just a little more to it, a sandwich that is just a little more filling than your ordinary, everyday sandwich.  If you’re looking for such a sandwich then look no further!  You definitely get so much more with this french dip briskett sub! Now this is a sandwich!

I’ve always loved french dips; the au jus adds just a little extra something to what would be an ordinary sandwich.  This sandwich takes french dips to the next level.  The briskett is slow cooked all day, the veggies are marinated in the flavorful beef broth; the crunchy bread drenched in the au jus, and it’s all topped of with a heafty helping of cheese that slowly melts over the entire sandwich, can you say YUM?  My mouth is watering just telling you about it!  This sandwich is packed with so much flavor; it really is a meal all of it’s own.  Just when you thought it couldn’t get better, it does!  Put all these wonderful ingredients in the slow cooker, turn it on and walk away.  When you come home from work (or a fun day of shopping!) your meal is waiting on you; just assemble, eat and enjoy! 

French Dip Briskett

Ingredients:
1 Tablespoon extra virgin olive oil
4 Slices bacon, chopped
Salt and pepper
1 3 Pound briskett
1 Large onion, thinly sliced
3 Cloves garlic, finely chopped or grated
1 Bay leaf

1/2 Pound cremini mushrooms, wiped clean and quartered
2 Tablespoons Worcestershire sauce

2 Cups beef stock or broth

2 Tablespoons thyme, chopped
2 Tablespoons honey
to serve:
1 Loaf bread, cut into 4 sections split and toasted
Sliced Swiss Cheese
Chopped flat-leaf parsley

Directions:

Place a large skillet over medium heat and add 1 tablespoon of olive oil.  Add the bacon to the pan and cook until golden brown, about 5 minutes.  Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate.

Return the skillet to medium-high heat with the bacon fat.  Season both sides of the briskett with salt and pepper, and sear on all sides until golden-brown, about 3-4 minutes on each side.

While the meat is searing, add the bacon, onion, garlic, bay leaf, mushrooms, worcestershire, stock, thyme, and honey to the crockpot.  Season with salt and pepper and stire to combine.  Add the seared meat and cover.  Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the briskett.  To serve, dunk the toasted bread into the “au jus” in the crockpot, top with briskett, veggies, more juice, cheese and parsley.
Recipe Source: Rachael Ray, Rachael Ray Show

(Almost) General Tso's Chicken

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I love Chinese, I think we get take out four to five times a month and I could eat it more than that honestly!  I usually stick with the same couple of dishes I always order; fried rice, spicey garlic chicken, or lo mein; I always see other dishes that look terrific but I just love my regular items so much that I don’t want to risk getting something else and being disappointed.  So one night while I was eating one of my “safe meals” my brother-in-law ordered one of his regular choices which happened to be General Tso’s Chicken and I decided to be a little adventurous and try some of his.  Well let me tell ya, that has made it to my list of regulars; it was absolutely delicious and it had just the right about of sweet and spicy and the added crunch of the fried chicken just put it right over the top.

When I got my “Now Eat This” cookbook I was reading through all the wonderful recipes and I came across this recipe for General Tso’s Chicken and I knew immediately that I had to try it to see how it compared to the take-out version.  This recipe was not a let down; the chicken was crispy, the sauce was sweet and spicy and you would never know that this was a made over, lighter version of the original recipe.  The next time your in the mood for take-out try this recipe instead, I promise you won’t be disappointed.  

(Almost) General Tso’s Chicken

Ingredients:

1 Cup whole-wheat flour
2 Cups whole-wheat panko breadcrumbs
4 Large egg whites
12 Ounces bonless, skinless chekcen breasts, cut into 1-inch cubes
4 Cups broccoli florets
3/4 Cup Rockin’ Asian Stir-fry sauce (recipe follows), or storebought low-calorie, low-fat Asian sauce
3 Packets (10g) Truvia, or 3 Packets (3g) Splenda
3 Tablespoons rice vinegar
2 Teaspoons chili garlic sauce
2 Tablespoons sesame seeds, toasted

Directions:

Preheat oven to 450 F.

Place a wire rack on a foil-lined baking sheet, and set aside.

Put the flour in a shallow dish.  Place the panko in another shallow dish.  In a medium bowl, whip the egg whites with a whish until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the chicken in the flour (shaking off excess), add the checken to the egg whites and toss to coat completely.  Add the chicken, a few pieces at a time, to the panko and toss to coat.  Make sure they are completely coated.

Spread the chicken out on the wire rack, in a single layer.  Bake chicken until the breading is golden and crispy and then chicken is cooked through, about 10 minutes.

While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap.  Cook on high until tender, about 4 minutes.  Keep the broccoli covered until ready to serve.

In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia/Splenda, rice vinegar, and chili garlic sauce and mix together.  Add the cooked chicken to the bowl and toss gently until the chicken is evely coated in the sauce.

Sprinkle the sesame seeds over the chicken and serve with the broccoli.

Rockin’ Asian Stir-Fry Sauce

Ingredients:

1 Tablespoon toasted sesame oil

1/4 Cup chopped, fresh ginger

6 Garlic cloves, minced

1/2 bunch scallions (white and green parts), finely chopped

1 Tablespoon cornstarch

6 Tablespoons soy sauce

3/4 Cup low-fat, low-sodium chicken broth

3 Tablespoons rice vinegar

1/2 Cup reduced-sugar ketchup

Salt and freshly ground black pepper

Directions:

Heat a large nonstick saute pan over high heat.  when the pan is hot, add the sesame oil.  Add the ginger, garlic and scallions and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl.  Add the soy sauce, chicken broth, rice vinegar and ketchup and whisk to blend.

Whisk the cornstarch mixture inot the saute pan and bring the sauce to a simmer.  Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste, if desired.

Store the sauce in a covered container in refrigerator for up to 1 week.

Recipe Source: “Now Eat This” by Rocco Dispirito

Jalapeno Hushpuppies with Sweet and Spicy Chili Sauce

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I love hushpuppies, I don’t know what it is about them but I love them.  There is just something about the crunchy and crispy outside followed by the soft, bread texture inside; it’s just the perfect combination.  I’ve had many different kinds of hushpuppies; some spicy, some sweet with corn inside and the some that are seasoned to perfection with just a hint of sweetness, no matter how they are cooked I love them all. 

I have never attempted to make hushpuppies, for some reason or another, I guess I was always a little intimidated by them or maybe it was just a fear of the unknown and trying something new.  After I watched the entire process of them being made, it didn’t look too hard and I decided step out of my comfort zone and give them a try.  I’m so glad I did, they were incredibly easy to make and they were absolutely delicious.  Now that I have attempted and succeeded I will be trying some other variations.  I made this to go along with the  saucy catfish I saw on Paula’s Best Dishes and they complimented the fish wonderfully.  The spiciness of the huspuppies paired with the sweetness and tartness of the fish.   The sweet and spicy chili sauce was a nice addition to the hushpuppies, it was the perfect amount of heat followed by sweetness to calm the spice.  If you’ve never tried to make hushpuppies before and were intimidated by them please overcome your fears and try them, these are so worth it!

Jalapeno Hushpuppies

Ingredients:

1 1/2 Quarts peanut oil, for frying
1 1/2 Quarts self-rising cornmeal
1 Cup self-rising flour
1/2 Cup chopped onions
1 (7ounce) can diced jalapeno peppers, drained or 3/4 fresh jalapenos seeded and finely chopped
1 (15 ounce can) creamed corn
2 Large eggs, lightly beaten
Salt and fresh ground black pepper

***Sweet and Spicy chili sauce for dipping (recipe to follow)

Directions:

Heat oil to 350 degrees in a deep fryer or Dutch Oven

In a large mixing bowl combine the cornmeal, flour, onions, jalapenos, corn and eggs.  Blend well and allow to stand for 5 minutes.

Drop the batter by spoonfuls into the hot oil.  Don’t overcrowd, leave room for the hushpuppies to be returned.  Cook the hushpuppies until golden brown, cooking about 3 minutes.  Removed from the oil onto a plate lined with paper towels.  Season, to taste, with salt and pepper and transfer to a serving platter.  Serve with Sweet and Spicy Chili Sauce, if desired.

Sweet and Spicy Chili Sauce

Ingredients:

1 Cup mayonnaise

3 Tablespoons Thai sweet chili sauce

1 Tablespoon garlic chili sauce

1/8 Teaspoon ground red pepper flakes

Directions:

In a small bowl combine mayonnaise, sweet chili sauce, garlic chili sauce and red pepper flakes.  Stir until well combined, cover and refrigerate until ready to serve.

Recipe Source: Paula Deen and Trisha Yearwood, Food Network

Black Bean Salsa

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The first time I had this one of my friends brought it to my house and I was instantly addicted, even after I was full I was still eating it because I just couldn’t get enough!  Any time she asks me what she can bring to a gathering I always ask her to bring this dip and it’s always a huge hit!  It has so much flavor and it’s a good, light dip that can be enjoyed any time but is perfect for something refreshing in the spring and summer.  I love the flavor of cilantro and this dip is packed full of cilantro and it’s complimented by the flavor of lime juice; there are a lot of bold flavors in this dip but they all go together so well.  

Spencer loves this dip also and he and some friends were going hunting one weekend and they asked if I would make a few things for them to take so they could have some snacks.  Along with this dip I also made sausage and cream cheese dip, which is always a hit, and since I always make something sweet, I made brownie cookies.  Everything was a hit, and I think this dip is going to be making a regular appearance on these trips.  I was so excited about making this; and it did not disappoint!  I was a little nervous about making it at first because I wasn’t able to get the recipe from my friend before I needed it so I hunted and found one on-line that I thought was similar; I don’t think it was exactly like hers but it was very close and turned out great!

Black Bean Salsa

Ingredients:

1 (16oz) Can black beans
1 (12oz) Can shoepeg corn
1/2 Cup cilantro
1/2 Cup chopped green pepper
 1 Medium purple onion, chopped
3 Medium tomatoes, chopped (seed one)
1 Jalapeno, chopped
1 Tablespoon canola oil
2 Tablespoons lime juice
1 1/2 Teaspoons lime salt
1 Teaspoon garlic powder

Directions:

Drain and rinse corn and beans and put in a medium bowl.  Add cilantro, green pepper, jalapeno, onion and tomatoes and mix together.  Drizzle the oil and lime juice over the top, mix together and then add seasonings and stir well.  Refrigerate 2-4 hours or overnight.  Serve with tortilla chips.

Recipe Source: Adapted from CD Kitchen

Steakhouse Steaks

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Sometime last year I saw Ina Garten making what she called a “steakhouse meal” and it looked absolutely incredible.  She made onion rings, sauteed mushrooms and filets; everything about that entire episode had me drooling.  I always love a good steak, but when you go out to a restaurant sometimes you’re left still craving that good steak you went there to get.  I had a feeling this meal wouldn’t leave me wishing or wanting for anything, other than more, and boy was I right.  Spencer and I spent the evening in the kitchen cooking this meal together, we had so much fun, and the end product was amazing.  The steaks were cooked to perfection; they were tender and juicy and I have never had a better tasting steak.  To top the steak she made a Roquefort chive sauce, and that was pure heaven in my mouth.  The sauce added a lot of flavor to the steak, and in my opinion, it complimented it perfectly.  We enjoyed these steaks so much when we made them last year, we decided that they would also make the perfect Valentine’s meal this year! 

I don’t know why I waited so long to make them again but I was hoped that our expectations wouldn’t leave us wanting more once we had this meal again.  These steaks turned out just as good, if not better, than they did the first time.  They were just as tender and juicy as we remembered and it was a perfect selection for our Valentine’s meal.  It is a really simple recipe that really makes a great meal.  I love the minimal amount of seasoning that is used on the steak, it doesn’t cover up the natural flavor of the steak but just accentuates it.  These steaks would be just as good without the sauce as they are with it; but I will always opt for the sauce just because it is so good!

Steakhouse Steaks

Ingredients:

2 (10 oz) filet mignon

2 Tbsp vegetable oil

1 Tbsp fleur de sel (I used Kosher salt)

1 Tbsp coarsely cracked black peppercorns

2 Tbsp unsalted butter, room temperature, optional

Roquefort chive sauce, recipe below

Directions:

Preheat oven to 400 degrees.

Heat a large cast iron skillet over high heat, around 5 to 7 minutes. 

Pat the steaks dry with a paper towel, brush them lightly with the vegetable oil.  Combine the salt and pepper on a plate and roll the steaks in the mixture. 

Once the skillet is ready, sear steaks evenly on all sides, about two minutes on each side, for a total of 10 minutes.

Top each steak with butter, if using, and place the skillet in the oven.  Cooks steaks to desired wellness; 120 degrees for rare, 125 for medium-rare in an instant read thermometer.

Once steaks are done, remove to a serving platter and cover tightly with foil and allow them to rest at room temperature for about 10 minutes.  Serve hot with Roquefort chive sauce.

Roquefort Chive Sauce

Ingredients:

1 1/2 Cups heavy cream

2 oz French Roquefort cheese, crumbled

1/2 Tsp Kosher salt

1/4 Tsp freshly ground black pepper

1 Tbsp chopped fresh chives

Directions:

In a small saucepan over medium heat, bring heavy cream to a boil.  Cook at a low boil, occasionally stirring, until the mixture has become thick and creamy, about 20 minutes.  Remove the pan from heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Recipe Source: Food Network ,Barefoot Contessa

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