Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Summer

Homemade Kiwi Limeade

by 2 Comments

Spring is about 4 days away!  With the change of the season, comes a change in the weather, warmer temperatures, green grass and brightly colored flowers.  I’ve already started seeing little bursts of colors sprouting up along side the roads and it’s so pretty!

Another part of the change in temps means frequent visits to the park with my little guy, firing up the grill and partaking in refreshing beverages.  If my little man and I are out and about between 2:00 and 4:00, it’s not uncommon for us to swing by Sonic and indulge in a drink for happy hour.  He always gets a strawberry slush; he loves sipping on it but he’s especially happy when he sucks up a chunk of strawberry through the straw.  I typically go for a limeade; cherry or cranberry to be specific.  The perfect balance of sweet and tart.

So, with the arrival of spring I thought it would be fun to whip up a limeade at home.  But not one of my regulars, something different.  Then it hit me, what about a kiwi limeade?  Yum, right?  Right!

I’ve been on a bit of a kiwi kick lately, and I thought the bright green, juicy and slightly tart fruit would make a terrific addition to a limeade.  And boy, was I right.

To make this limeade I went through the same process as I used to make my blueberry lemonade and strawberry lemonade.  I really wanted the two flavors to shine and compliment one another without overpowering each other, so I made sure each element was jam packed with flavor.

I started with a kiwi infused simple syrup; kiwi, sugar, water and a little lime.  Next was the kiwi puree.  Lastly was the limeade; fresh squeezed limes, lime zest to really add some extra zing, then sugar and water.

Just like my lemonades, this limeade is the perfect balance of sweet and tart.  You definitely get that tart, lime flavor from the fresh squeezed limes; the tart, juice, pulp and even some zest for some added tartness.  The flavor of the kiwi is evident too thanks to the kiwi infused simple syrup and the kiwi puree.

This bright green limeade is perfect in every way.  Just the right color for a fun spring drink.  Perfectly sweet and tart.  Right when your cheeks start to pucker from the lime, the sweetness from the kiwi kicks on and offsets the tartness.  Cheek puckering is a must, for me, when it comes to limeades, so this one definitely fits the mark.

So, what are you waiting for?  Whip up a pitcher or two of this and get ready to welcome spring with open arms.

And, if you’re looking for a fun and simple drink to sip on for your St. Paddy’s day celebration this would be a fun alternative.  It’s light, refreshing and it’s green.  Make this a hard limeade by adding a splash or two of your favorite vodka or tequila, a little club soda and you could even rim the glass with some green sprinkles for a fun and festive touch.  

Kiwi-Limeade

Ingredients:


For the kiwi simple syrup-
1 Cup water
1/4 Cup + 2 Tbsp sugar
1 Kiwi, peeled and roughly chopped
Rind from 1/4 of a lime

For the Kiwi puree-
2 Kiwis, peeled and roughly chopped
1/4 Cup water
1 Tsp sugar

For the limeade-
Zest of half a lime
1/2 Cup fresh squeezed lime juice
1 Cup water
1/4 Cup sugar

Directions:


For the simple syrup-
Combine water, sugar, kiwi and lime rind in a small saucepan.  Place over medium-low heat, bring to a simmer and allow mixture to simmer until the sugar has dissolved.  Be sure to stir occasionally.  Once the sugar has dissolved remove from heat and allow to cool.

For the puree-
Combine kiwi, water and sugar in a blender, and process until the kiwi is pureed and the mixture is smooth.  Set aside.

For the limeade-
Combine sugar and lime juice in a pitcher and stir until sugar is dissolved.  Add the water and lime zest and stir to combined.  Add the puree and simple syrup to the mixture and stir.  Place in the refrigerator and allow to chill.  Serve and enjoy!

Recipe source: A Lynsey Original

Chewin’ Tuesday: Beef Rissoles with Baby Greens

by Leave a Comment

Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s.  One of our favorite things we’ve enjoyed this summer are these beef rissoles.  I first learned of these little jewels on The Chew.  Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles.  Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence.  It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly.  They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy.  This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad.  These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be.  Before you say farewell to summer, make these rissoles.  You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:


1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:


For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat.  Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat.  Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan.  Cook for 6-8 minutes, turning once, or until cooked through.  Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend.  Once combined whisk in the olive oil.  Season with salt and pepper.  Add the greens and toss to coat.  Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad


Recipe source: Curtis Stone-The Chew

Bacon Peanut Butter Burgers

by 2 Comments

Please don’t run away in fear from the name.  I know, it sounds incredibly off the wall weird.  And, let me just say, I was thinking the same thing you are right now when I first saw the name of this burger.  Yes, I did inquisitively question the waiter about it too.  During the questioning my nose was turned so far up in the air.  After talking to him and him guaranteeing me that it actually was really good I decided to throw caution to the wind and try it…but with the peanut butter on the side!

Before I tell you my thoughts, let me give you a little back story on the restaurant.  It was a local restaurant here in Little Rock, a burger joint that was located on President Clinton Avenue, and it was names Bill’s Street Burgers.  Folks, they had amazing burgers.  The burgers alone were seasoned to perfection, and tasted the same each and every time we ate there.  A perfectly seasoned and juicy burger is a hard thing to do, so these guys definitely knew there stuff when it came to burgers.

They had all sorts of burgers on the menu; some a little more traditional with mayo and cheese, others with sauteed mushrooms and onions,some sported a fried egg atop the juicy patty, and then there were just some off the wall burgers such as the bacon peanut butter burger.  The toppings were just an enhancement of the delicious burgers, they weren’t needed to add flavor by any means.  Sadly, the restaurant is no longer opened…and it was a sad sad day in this household when we learned the Bill’s Street Burgers was no longer. So after consoling ourselves, we decided to do what any restaurant fanatic would do, try to recreate some of our menu favorites right here at home.

It took some trial and error, especially getting the perfectly seasoning patty, but I believe we finally mastered it.  So, to finish my story I started earlier, they brought the bacon peanut butter burger out (with the peanut butter on the side).  I poured a small amount on a little portion of the burger, put the top back on, closed my eyes and took a bite all while Spencer was watching with suspense.  I chewed for a few seconds, then opened my eyes and had a big smile on my face.  I quickly got the remaining peanut butter and poured it over the rest of my burger and enjoyed each and every bite…with the exception of the bite Spencer took.  Of course, he had to sample it.

 So, before you make up your mind that this sounds horrible and so far off the wall that you don’t want to have anything to do with it, just give it a shot.  Make up your burgers, cook your bacon and heat up a little peanut butter.  Do as I did, pour a little peanut butter on a small portion of the burger and taste.  Give it a chance, and see what you think.  I turned a major skeptic, my husband, into a lover of this burger.  Although it’s not the burger you’ll want every single time you grill out, it’s definitely a change of pace and something a little different to enjoy from time to time.

Bacon Peanut Butter Burgers

Ingredients:


1 Lb ground beef
1 Tsp liquid smoke
1/4 Tsp garlic powder
1 Tsp Montreal steak seasoning
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
6 Pieces cooked bacon, cut in half
1/4 Cup peanut butter, crunchy or creamy
4 Hamburger buns
Mayonnaise

Directions:


Preheat grill.

Meanwhile, combine ground beef, liquid smoke, garlic powder, steak seasoning, salt and pepper and gently mix to combine being sure not to overwork the meat.  Form into 4 patties of equal size, gently making an indention in the center.

Place on preheated grill and cook to desired wellness.

When burgers are almost done, spread a thin layer of mayonnaise on each side of the buns and place on the grill but not over direct heat.

Remove the cooked burgers and toasted buns.

Place peanut butter in a microwave safe dish and heat for 20-30 seconds, until peanut butter is able to be drizzled.

To assemble, place hamburger patty on the bottom half of the bun, top with 3 pieces of bacon, drizzle with a little peanut butter and place the top half of the bun on the patty.  Repeat with remaining burgers and serve.

Recipe source: Inspired by Bill’s Street Burgers

Southern Sweet Tea and Bourbon Cocktails

by Leave a Comment

Summer in the south.  It’s a different kind of heat.  A different kind of hot.  On top of being hot, it’s humid which amplifies the heat oh, about 100 times making it incredibly unbearable.   On a truly hot day it may be 100, but feels like 110 and when you walk out the doors it feels like you’ve just walked into a sauna.

Despite the heat, we still enjoy pool parties, backyard cookouts, and outdoor get togethers.  But, in order to survive those hot summer days and nights beverages are must be in abundance and cocktails, of some sort, are definitely preferred!

So what better beverage to use as a base of a cocktail than tea.  Not just any tea though, southern style sweet tea.  But when it comes down to it, is there really anything other than southern style sweet tea?  I didn’t think so!

So, without further or-do I present to you a truly southern cocktail.  This, my friends, starts with a simple southern sweet tea.  To that, fresh mint and a few orange slices are added and then muddled to really incorporate the flavors and release all the oils and juices from the mint and orange.  Once those are combined, the mixture sits for just a few minutes so the flavors can really incorporate into one another.  After that it’s poured over ice in a raw sugar rimmed mason jar…because does it really get any more southern than drinking out of a mason jar?  I think not!

Anyway.  So you pour the orange mint sweet tea over the ice, add a glug of bourbon…two if you really like the stuff!  Then a splash of soda water…if you want a little fizz!  Then you sip away and quickly forget about natures steam sauna!

Happy summer y’all.  And be sure to enjoy at least one of these at your next get together…or perhaps tonight just for the heck of it!

Southern Sweet Tea and Bourbon Cocktails

Ingredients:


2 Cups southern sweet tea
2 Thick slices orange, peel on, plus more for garnish
1/4 Cup loosely packed fresh mint
2-4 Oz Bourbon, divided
2 Oz soda water, divided, optional
Sugar in the raw, for glasses, optional

Directions:


Place tea, orange slices and mint in a large cup and muddle.  Allow to sit for 10 minutes.

Rub a slice of orange around the rim of two glasses.  Roll in sugar.  Fill glasses with ice.  Pour 1 ounce of bourbon in each glass, 2 if you’d prefer it stronger.  Pour tea in each glass, leaving a little room at the top if you want to add a little fizz to the cocktail.  If you want a fizzy cocktail, add an ounce of soda water to each glass.  Garnish with orange slice and mint.  Serve.

Recipe source: A Lynsey Original

Sweet Tea and Mint Granita

by 1 Comment

This week we’re talking, eating and drinking all things tea.  Tea is the delicious drink of choice for southerners.  And it doesn’t get much better than a tall glass of ice cold tea on a hot summer day.  So, being from the south myself and growing up on the stuff I decided to see what all could be done with tea.  From refreshing drinks, tasty cocktails and even delicious desserts; there’s more to tea than just sipping.

When I think of hot summer days and ways to cool off, one of the things that pops into my head is a cold dessert.  Ice cream, a slush, ice box pie, snow cone; you name, it if it’s cold I think it fits the bill.  A granita is another treat that pops in my head.

Have you heard of a granita before?  If not let me fill you in.  It’s a semi-frozen dessert that originated from Sicily, the birth place of the feisty Sophia Petrillo.  Don’t you just love her?  I love her and her quotes and snarky remarks that only she can get away with!  Anyway…sorry for the detour.  Back to the granita.  It’s a combination water, sugar, and other various flavorings.  They are all combined to create a variation of Italian frozen ice.  In other words, it’s like a snow cone for adults!

The beauty of a granita is there are no special machines or tools required.  If you have a fork, pan and freezer then you have all it takes to make a delicious, frozen dessert that is perfect to help you beat the heat. Another thing I love about granitas is the options of flavors are endless; fresh fruit, wine, favorite beverage, various vegetables and the list goes on and on.

I am in love with this particular granita, it’s summer in the south in a dessert.  Boldly brewed sweet tea that is infused with a healthy handful of fresh mint.  It’s frozen, scraped occasionally during the process and the end result is flaky sweet tea ice crystals.  This, my friends, a delicious dessert that is worthy of being enjoyed on a hot summer day.

Sweet Tea and Mint Granita

Ingredients:


4 Cups water
1 1/2 Cups sugar
3 Large tea bags
1/2 Cup loosely packed mint leaves, plus more for garnish

Directions:


Combine water and sugar in a large saucepan and place over medium low heat.  Allow mixture to simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.  Remove from heat and add the tea bags and mint leaves and allow to steep for about 30-45 minutes.

Pour the mixture into a 8×8 or 9×9 pan, cover and place in the freezer for an hour.  Remove from freezer, using a fork, scrape the mixture and return the freezer.  Scrape the mixture every 30-45 minutes for 3-4 hours, until completely frozen.  Once completely frozen, remove from freezer and scrap with a fork until fluffy.

Gently scoop the granita into serving dishes, garnish with mint leaves (if desired) and serve.

Recipe source: A Lynsey Original

Blueberry Lemon Funny Cake

by 1 Comment

Funny cake.  Gooey butter cake. Neiman Marcus cake.  I think this particular cake is known by many different names, but there’s one thing about this cake that remains consistent no matter what it’s called; it’s addictingly delicious.  I grew up enjoying this cake; it was undeniably a favorite dessert that my entire family enjoyed.

Why did we call it funny cake?  I’m not really sure.  I guess maybe because of how it looked when it came out of the oven.  More times than not, when it came out of the oven the top was extremely glossy and all cracked and crackled.  But I can guarantee there wasn’t, and still isn’t, anything funny about the taste.  This cake is addicting for every single person that has a bite, and I promise that don’t stop with just one bite!

The base of the cake is like an extremely chewy but slightly firm cookie.  The top has a slight crunch then it’s followed by a creamy, smooth and slightly tangy filling.  With one bite of this cake you’ll be in heaven.

So I took an already addicting cake and made it irresistible by adding the combination of lemons and blueberries.  I am a sucker for the combination of juicy sweet blueberries and tart lemons, they compliment each other wonderfully and they are a terrific addition to this already delicious cake.

I added just a touch of lemon zest and juice to both the top and base layers.  I still wanted the traditional flavors to shine, so the lemon is evident but very subtle.  For the blueberry filling, I really wanted the blueberries to shine.  I tossed them in a very light coating of lemon sugar before pouring them over the base layer of the cake.

After being baked, this cake is everything I thought it would be and more.  It’s the texture and flavors of a childhood favorite but with some added flavors of bright, tangy lemon and sweet blueberries.  It’s light, sweet and refreshing.  This is good, so it doesn’t weigh you down but bad because you keep going back for just one more little bite and before you know it you’ve eaten half the cake in one sitting.  No, I didn’t do that…or maybe I did.  No, honestly I didn’t…I promise.  It was only like a quarter of it!

Anyway…sorry to get sidetracked.

Back to the cake.  This is an amazing dessert.  Spencer said it was almost like a blueberry muffin in a bar form.  So, technically, I guess you could have a slice or two for breakfast with absolutely no guilt!  If you just don’t think you can pass this for breakfast, wait till about 9:45 or 10:00 and call it brunch!  It’s delicious and I promise, you too will be addicted with the first bite!  I guess now I need to share the original and basic recipe.  That will come along shortly!

Blueberry Lemon Funny Cake

Ingredients:


For the base-
1 Box yellow cake mix
1 Stick (8 tbsp.) unsalted butter, room temperature
1 Egg
Zest of half a lemon
1 Tbsp lemon juice

For the blueberry filling-
2 Tbsp sugar
Zest of half a lemon
1/2 Tsp lemon juice
1 Cup frozen blueberries

For the top-
2 eggs
1 (8oz) Package cream cheese
2 Cups powdered sugar
1 Tsp lemon zest
1 Tsp lemon juice

Directions:


Preheat oven to 350.  Spray a 9×13 with non-stick cooking spray and set aside.

In large bowl combine cake mix, butter, egg, lemon zest and lemon juice.  Beat the mixture until completely incorporated.

Place the batter base in the prepared pan and spread into an even layer across the base and barely up the sides of the pan.

For the filling-
In a small bowl combine sugar, lemon zest and lemon juice.  Using fingers, pinch the sugar, zest and juice to form a lemon sugar.  Add the blueberries and toss to coat.  Set aside.

For the top-
Combine eggs, cream cheese, powdered sugar, lemon zest and juice in a large bowl.  Beat the ingredients on high until creamy and combined. 

Sprinkle the sugared blueberries over the base.  Carefully pour the cream cheese mixture over the blueberries, ensuring all the blueberries are covered and the mixture is covering the entire base. 

Place in the preheated oven and bake for 45-55 minutes, until the edges are golden, the center is set and a toothpick inserted comes out clean.  Remove from oven and allow to rest for 30-45 minutes. 

Slice and enjoy.

Recipe source: A Lynsey Original, based on the basic funny cake recipe from my mom and dad

The Best Blueberry Lemonade

by Leave a Comment

It’s July!  So what does that mean?  Well, a couple of things actually.  First, it’s national blueberry month.  Woohoo!  Who doesn’t love a handful of fresh, juicy and sweet blueberries?  Of course they deserve their own month!  Secondly, it’s July which mean we are smack dab in the middle of summer and the heat from the hot summer sun.

How do you beat the heat?  I can’t think of anything better than sipping on a big ol’ glass of tart and sweet lemonade.  There’s just something about a tall glass of it that is so refreshing.  Tucker loves lemonade, but if you asked him if plain lemonade could get any better he’d say yes.  How?  Well, while he loves the basic stuff he gets ecstatic about flavored lemonade.  Pink lemonade, strawberry and yes, blueberry too. 


So in honor of summer and national blueberry month I decided to make a batch of homemade  blueberry lemonade.  You should have seen his face when I told him, it was like his face on Christmas morning.  He couldn’t wait, and of course, he was right by my side throughout the whole process.  He poured, stirred, mashed and strained.  Oh, and yes, he had the most important job as well, the taste test.  Needless to say it passed with flying colors.

This lemonade is deliciously perfect.  It’s packed with blueberry flavor thanks to the blueberry infused simply syrup, the blueberry puree and the fresh squeezed lemon juice with the pulp and all.  It’s sweet and perfectly tart.  Everything anyone (especially my little guy) could want in a glass of ice cold lemonade.

This lemonade is the perfect beverage to sip on while beating the heat on a hot summer day, during a cookout, or by the pool.  While it’s perfect as is, it can be made special for adults by adding a splash or two of vodka…blueberry or lemon vodka would go perfectly.  To make it a little fizzy, add a splash of soda water and you’ll have the ultimate summer cocktail.

The BEST Blueberry Lemonade

Ingredients:


The simple syrup-
1 Cup water
1/2 Cup + 1 Tbsp sugar
1/2 Cup blueberries
Rind of one lemon

Blueberry puree-
1 Cup blueberries
1/2 Cup water
1 Tsp sugar

Lemonade-
Zest of one lemon
1 Cup fresh squeezed lemon juice
1 Cup water
1/2 Cup sugar

Optional-
Vodka-plain, blueberry or lemon
Soda water

Directions:


For the simple syrup-

Place water, sugar and blueberries in a medium saucepan and place over medium heat bring to a simmer.  Reduce, stirring gradually and gently pressing the blueberries to smash them, until the sugar is dissolved, about 5 minutes.  Once the sugar is dissolved, remove from heat and add the lemon rind and allow set for 5 minutes, or until completing the puree and lemonade portions.  Strain the syrup through a sieve and discard the blueberries and lemon rind.

For the puree-

Combine water, blueberries and sugar in a blender and blend until mixture is pureed, about 30 seconds.

For the lemonade-

Pour the blueberry puree in a large pitcher and add the lemon zest, lemon juice, water and sugar and stir to combine.  Add the simple syrup and stir to combine.  Place in the refrigerator and chill until ready to serve.

To serve-
Fill a glass or mason jar with ice and 1/4 cup frozen blueberries, pour the lemonade over the ice.  Garnish with a lemon slice and serve.  For adults, add 1/2-1 ounce of vodka and a splash of soda water.

Recipe source: A Lynsey original

→