Tomatoes

BTB: Homemade Red Enchilada Sauce

March 24, 2015 by Lynsey Leave a Comment

If you’ve been reading the blog for any amount of time, you know how much my family and I love Mexican food. I mean, would could eat it every. single. day. But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas. But, not the traditional enchiladas, although we love those too. These enchiladas are the kind I’ve enjoyed since I was a young thing. A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I’ve always followed here recipe to a t, including the store-bought, canned enchilada sauce. But, the other day that changed. I had all the makings for enchiladas, except one very important ingredient. The enchilada sauce. Since I was already in the middle of cooking, a trip to the store wasn’t really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff. I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.

This sauce is comprised of basic, pantry staple that you probably keep on hand. It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully. Oh, and if you’re wondering about how the taste compares to the store-bought stuff. Well, you’ll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff. So, I’m guess it’s all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce

Ingredients:

1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:

Pour oil in a saucepan and place over medium heat. Once the oil is warm, add the flour and chili powder and stir until smooth. Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated. Add the cumin, garlic powder, onion powder, and brown sugar. Stir to combine. Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it’s reduced down)

Recipe source: slightly adapted from All Recipes

One Pot Cheeseburger Casserole

February 18, 2015 by Lynsey Leave a Comment

Lately I’ve been craving a cheeseburger something fierce. Although I’m not above firing up the grill in the midst of these arctic temperatures we’re experiencing, it’s not ideal. But, sometimes you do what you gotta do in the name of food.

Well, you do that unless you come across a recipe that encompasses everything you love about a big, juicy burger that can be cooked indoors. And well, I did just that. Even better, it’s a simple recipe, quick enough for those busy weeknights that can be cooked using just one pot! Does it truly get any better? I don’t think so people.

I’m addicted to meals that only involve one pot, are quick, easy and ideal for those busy weeknights. Or just those evenings that you don’t really feel like being in the kitchen longer than 30-45 minutes. And, a meal that doesn’t leave a ton of dishes in the sink at completion. Well, this is one of those meals that checks all those boxes.

So, enough about the ease of this dish, let’s talk about how amazing it is. If you’re a sucker for a big ol’ burger then you’ll love this pasta. Ground beef, juicy, sweet tomatoes, a hint of ketchup and mustard, and gooey melty cheese then this is a dish that needs to immediately enter you meal plan.

What are you waiting for? Grab your big skillet and pile in all the ingredients. In under 30 minutes you’ll have a delicious, comforting and satisfying meal that your family will love. Serve with a green salad and even a dill pickle spear to complete the burger experience. You could even top with some of your favorite burger toppings to enhance the flavors; crumbled bacon, fried onions, pickled or fried jalapenos, the options are endless.

One Pot Cheeseburger Casserole

Ingredients:

1 1/2 Pounds ground beef
1 Large onion, chopped
2 Cups chicken stock
1/4 Cup ketchup
2 Tsp dijon mustard
1 1/2 Tbsp yellow mustard
1 (14.5oz) Can stewed tomatoes (not drained)
1 (14.5oz) Can fire roasted tomatoes (not drained)
1 Can tomato sauce
Salt and pepper, to taste
1 Pound rotini pasta
1 Roma tomato (diced) or 1/4 cup grape tomatoes (quartered)
2 Green onions
1 Cup shredded Monterrey jack cheese
1/2 Cup shredded cheddar cheese

Directions:

Place ground beef in a large skillet or dutch oven, crumble and allow to cook until browned. Once the ground beef looks halfway cooked, add the onions and allow to saute until beef is cooked completely. Drain any excess fat from the beef and return to skillet.

Add the ketchup, mustards, tomatoes, tomato sauce, chicken stock, salt and pepper and stir to combine. Add the pasta along with 1 1/4-1 1/2 cups warm water and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to cook for 13-16 minutes, until pasta is done and most of the liquid has been absorbed*. Remove from heat, sprinkle with cheese and allow cheese to melt. Once the cheese has melted garnish with green onions and tomatoes and serve immediately.

Recipe source: Damn Delicious

Seven Layer Dip

January 28, 2015 by Lynsey Leave a Comment

I’ve said it before and I’ll say it again, my love for Mexican food runs deep. I could honestly eat it every single day and never get sick of it. Salsa. Cheese dip. Fajitas. Pico de gallo. The list goes on and on. I love it.

Another favorite of mine, is a Mexican inspired classic. The infamous seven layer dip. This dips is so incredibly simple, yet so amazing. Seven (sometimes mores) simple and basic ingredients come together in a beautifully layered dip that is very addicting.

I don’t remember the first time I made this dip. It was probably when Spencer and I were entertaining some friends. I do, however, remembered that the dipped disappeared within minutes and from that moment on became a staple at every gathering we hosted or attended.

To this day it’s still one of Spencer’s favorite dips. I must admit though, that this recipe like many others had gotten pushed to the back of my mind and hasn’t been made for quite some time. All that changed about a month ago when we had some friends over. This dip was one of the things on the menu, and with the first bite I was reminded why we loved this dip so much.

What’s not to love about refried beans, salsa, guacamole, sour cream, cheese, olives, green chiles, lettuce and tomatoes? Layers of flavors and textures piled on top of one another and enjoyed in each and every bite. This dip is made up of several of the MVP’s of the food world, wouldn’t you agree?

It’s a dip that’s incredibly easy to make, I mean it literally comes together in about 5 minutes. It can be made ahead of time and can easily be doubled or tripled making it perfect if you’re feeding a crowd. So go ahead and whip up a batch this weekend for the big game and enjoy!

Seven Layer Dip

Ingredients:

1 (15oz) Can refried beans

1 Small container of guacamole, approximately 1 cup

1 Cup your favorite salsa

1 Small container sour cream

1 Small can green chiles

1 Cup shredded cheese, I used pepper jack

3/4-1 Cup shredded lettuce

1/2 (3.8oz) Can sliced olives

1 Small tomato, chopped and seeded

Directions:

Spread refried beans in a single layer over the bottom of a serving dish. Followed by the guacamole, salsa, sour cream, and green chiles. Sprinkle the cheese over the chiles, followed by the lettuce, olives and chopped tomatoes.

If not serving immediately, cover in plastic wrap and place in the refrigerator until ready to serve.

Recipe source: A Lynsey original

Slow Cooker Chicken Enchilada Chili

October 22, 2014 by Lynsey Leave a Comment

It is FINALLY feeling like fall here in Arkansas and I am so stinkin’ excited! While I thoroughly enjoy grilling, eating lighter and refreshing foods, I am so ready for the fall and the soups, stews and other hearty meals that go along with it.

When I saw the forecast last week. Yes, I plan my menu according to the weather. Please tell me I’m not the only one who does that.

Anyway, so I got the first true glimpse of fall-like weather in the forecast and immediately starting skimming my soup recipes I had marked over the past few months. Chili? Stew? Chowder? Decisions decisions.

I finally decided to make this chicken enchilada chili from Sweet Treats and More. Have you visited her site? If not, I strongly urge you to head over and check out all of her tempting treats!

Anyway, back to the soup. Not only is it Mexican inspired, which you all know I live on Mexican food. It’s also easy prep, low fuss and uses one of my favorite kitchen tools, the slow cooker.

This is one of those meals you can literally chunk everything (even frozen chicken breasts) in the slow cooker in just minutes, ensuring you won’t be late heading out the door to work! It includes a few simple and basic ingredients that are probably in your pantry right now, meaning no special trip to the store! When you get home it’s just a matter of removing the chicken, shredding it and returning it to the soup.

This chili is everything you want in a hearty fall meal. Tender chicken, beans, tomatoes, green chiles and enchilada sauce. It’s amazing on it’s own, but I topped it with some fresh avocado, cilantro, a dollop of sour cream and of course, shredded cheese, and a little squeeze of lime juice. Oh my gosh folks, this soup is amazing.

It’s thick and hearty but it’s bursting with big flavors. It’s got the taste of a soup that you’ve spent all day on…but no one has to know you spent a matter of minutes opening cans and pouring them in the slow cooker. If you haven’t had your ceremonial first bowl of chili this year, it’s time. And, I urge you to make this chili as your first batch of the season!

Slow Cooker Chicken Enchilada Chili

Ingredients:

2 Large or 3 Medium Chicken breasts, frozen or thawed
2 Cans white beans, drained and rinsed
1 Can Rotel*
1 Can stewed tomatoes with peppers and onions
2 (10oz) Cans enchilada sauce*
1 (4oz) Can green chiles
1 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
1 1/2 Tsp taco seasoning
1/2 Cup milk

Directions:

Combine everything but beans and chicken in the slow cooker and stir to combine. Add the beans, and stir to incorporate. Add the chicken, and submerge in the mixture. Turn the slow cooker on low and cook for 6-8 hours or low for 3-5 hours.

Once the chicken is cooked through, remove and transfer to a cutting board. Using 2 forks, gently pull the chicken apart to shred. Return to the slow cooker and stir to combine.

Serve with chips or corn bread, sour cream, sliced avocado, lime juice and cilantro, if desired.

*To ensure this chili is ideal for the entire family, use mild Rotel and mild enchilada sauce.

Recipe source: slightly adapted from Sweet Treats and More

Grilled Chicken Parmesan

August 20, 2014 by Lynsey Leave a Comment

Chicken parmesan is a classic. There’s something so incredibly irresistible about chicken that is lightly breaded, fried and swimming in homemade tomato sauce and topped with gooey, melted mozzarella cheese. It’s the ultimate in comfort food.

Traditionally, chicken parmesan is served atop or with a side of delicious pasta. But in this version, it differs a little. This is served on a delicious, crusty baguette in the form of an open faced sandwich. Instead of fried, this chicken is seasoned and grilled. The marinara sauce is bright, simple, fresh and full of all those flavors that are expected in classic marinara.

This meal is delicious, filling and comes together in under 30 minutes making it ideal for a weeknight meal. Serve along with a green salad and it’s an amazing and filling meal that doesn’t leave you weighed down. The next time you’re craving chicken parmesan, change it up a little and serve it open face sandwich style!

Grilled Chicken Parmesan

Ingredients:

1 (10 inch pieces) baguette
1 1/2 Pounds tomatoes (approximately 5) quartered
Kosher salt
2 Tbsp extra virgin olive oil
2 Cloves garlic, thinly sliced
Pinch red pepper flakes
4 (6oz) boneless, skinless chicken breasts
1/2 Tsp dried oregano
4 Oz mozzarella cheese, thinly sliced
3 Tbsp shredded parmesan cheese
1/4 Cup chopped fresh basil

Directions:

Cut a 1 1/2 inch piece of baguette, place in the food processor and pulse to make breadcrumbs. Add the tomatoes and 1/4 teaspoon of salt and pulse until the tomatoes are finely chopped but not pureed.

Pour 1 1/2 tablespoons olive oil in a medium skillet and place over medium heat. Once the oil is hot, add the garlic and cook until golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer. Cook until the sauce slightly thickens, about 8-10 minutes.

Place a grill pan over medium high heat. Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and rub to coat. Sprinkle the oregano and 1/4 teaspoon of salt over the chicken.

Split the remaining baguette in half, lengthwise, then cut in half to make 4 pieces. Place the bread, cut side down, on the hot grill pan until lightly toasted.

Place the chicken on the pan and grill until cooked through, about 5 minutes per side. When there are two minutes remaining, top the chicken with mozzarella and cover.

To assemble-
Spoon some of the tomato sauce on the bread pieces. Top each half with the shredded parmesan. Place the chicken breast on top of the cheese, then top with the remaining sauce. Sprinkle with basil and the remaining parmesan.

Recipe source: Food Network Magazine-June 2014

Tomato Glazed Meatloaf

April 24, 2014 by Lynsey Leave a Comment

I think meatloaf is one of those things you either love, or you hate. There really is no middle ground when it comes to the stuff. Growing up I was never a fan of meatloaf. I’m not quite sure what it was I didn’t care for, but it just wasn’t a food I ever craved. Luckily, no one in my family named it their favorite so it’s not something I had to suffer through on a regular basis. As I’ve gotten older I’ve tried to have a broader outlook on food, and because of that I’ve pushed myself to try new things as well as things I didn’t care for in the past.

I’ve tried meatloaf on several different occasions throughout the years, and it still wasn’t one of those things that just wowed me. Until a few years ago when I tried it yet again and actually enjoyed it. The difference? Well, several things. One of the main differences, it had chunks of portobella mushrooms. The other huge difference, it wasn’t coated with baked on ketchup. So, I guess my beef with meatloaf all these years was the topping. I love ketchup, but apparently not slathered over meat and baked. Who knew?

So, if you are like me and despise meatloaf because of the baked on ketchup, please don’t turn away. Stick around, because I have a meatloaf recipe you just have to try. It’s tomato glazed meatloaf. Yes, it still has a tomato based sauce, but don’t worry because it’s not ketchup.

This meatloaf is from Smitten Kitchen, and she knows her stuff when it comes to food! Instead of a loaf, she forms these into large meatballs, which I love. She also mixed in a few vegetables to amp up that veggie power. But the secret to this recipe, in my opinion, is the tomato glaze. It’s a combination of tomato paste, cider vinegar, honey, worcestershire sauce, and dijon mustard. The ingredients come together to form a perfect glace that is sweet with a slight tang from the vinegar. A little is brushed on the meatballs before it’s baked, then once it finishes baking it’s then topped with a little more. It’s amazing people.

Then, if a delicious, juicy meatball with a sweet and tangy sauce isn’t enough, place it on top of some incredibly delicious browned butter mashed potatoes. You need this recipe in your life. You’ll love it, your family will love it, and you’ll have a fail-proof meatloaf in your repertoire!

Tomato Glazed Meatloaf

Ingredients:

For the tomato glaze-
4 Tsp vegetable oil
1/4 Cup tomato paste
2 Tbsp cider vinegar
2 Tsp honey
2 Tsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 Tsp salt

For the meatballs-
2 Slices good quality sandwich bread, roughly torn
1 Medium onion, coarsely chopped
2 Cloves garlic, minced
2 Stalks celery, coarsely chopped
2 Carrots, peeled and coarsely chopped
2 Tbsp olive oil
1 Tsp salt, plus more to taste if desired
Black pepper, to taste
2 Pounds ground beef
1 Tbsp tomato paste
1 Tsp smoked paprika
1 Tsp dijon mustard
2 Tbsp Worcestershire sauce

Directions:

For the sauce-
Combine all ingredients in a small saucepan and place over medium heat, whisking continuously. Once the mixture begins to bubble, reduce heat and simmer for about 2 minutes, continuing to whisk continuously. Set aside.

For the meatballs-
Preheat oven to 350.

Place bread in the food processor and pulse into breadcrumbs. Transfer breadcrumbs to a large bowl. Add the onions, garlic, celery and carrot to the food processor and pulse until finely chopped.

Place a large skillet over medium heat and add enough olive oil to coat the bottom of the pan. Once the oil is hot, add the vegetables and season with salt and pepper. Cook the vegetables, stirring often, until they begin to brown, about 10 minutes.

Pour the cooked vegetables into the breadcrumbs and stir to combine. Add the meat, tomato paste, paprika, mustard and Worcestershire to the vegetable mixture and gently work the mixture until thoroughly combined.

Form the mixture into 12 3-inch meatballs, and place in a 9×13 baking dish, spaced evenly apart. Brush each meatball with about 1 teaspoon of the tomato glaze. Place in the preheated oven and bake for about 20 minutes, until they are coked through and an instant read thermometer inserted into the center of the meatballs registers at 160 degrees.

Remove and serve. Top with additional glaze, if desired.

Recipe source: The Smitten Kitchen Cookbook

Slow Cooker Chicken Fajitas

January 15, 2014 by Lynsey 2 Comments

The slow cooker is one of my best friends in the kitchen. It takes my food, cooks it for me and has it ready for me when I walk through the door after a long day of work. Isn’t that a good friend? Taking care of me during the week isn’t the only thing my slow cooker does, it also allows me to have those lazy days curled up on the couch or spending valuable time playing cars, painting or chasing my little man.

So, it’s safe to say that the slow cooker is a definite must in my life, and the lives of all busy individuals. Another thing that is a must is my life; Mexican food. I’ve said it I don’t know how many times; but Mexican fare is a weekly staple in our meal plans. Whether we stay in or visit one of our favorite restuarants it’s a must.

So I’ve taken two of my loves and combined them to make this delicious pot of chicken fajita meat. Just when you thought it couldn’t get any better, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen. A few simple, and basic ingredients is all it takes. Simply slice the onions and the veggies, throw everything in your slow cooker and let it do it’s magic. The end result; the most juicy and flavorful chicken. Simply serve it on the tortillas of your choice along with your favorite toppings! It doesn’t get much better than that!

Slow Cooker Chicken Fajitas

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter

1 Red bell pepper, seeds and stem removed and thinly sliced

1 Green bell pepper, seeds and stem removed and thinly sliced

2 Cloves garlic, minced

1 Large onion, thinly sliced

3 Chicken breasts

1 1/2 Tbsp brown sugar

2 1/2 Tbsp homemade taco seasoning, or 1 package of storebought fajita seasoning

1 Small jar of your favorite salsa, homemade or storebought

Salt and pepper, to taste

Directions:

Place the butter in the bottom of a slow cooker. Add sliced onions, bell peppers and minced garlic. Place the chicken breasts on the vegetables. Sprinkle the brown sugar, taco seasoning and salt and pepper over the chicken breasts. Pour the salsa over the chicken.

Turn slow cooker on low and cook for 6-7 hours*, or on high for 3-4. Using a fork, gently pull the chicken to shred. Serve on tortillas with sour cream, shredded lettuce, salsa, pico, guacomole, cheese and your other favorite toppings.

*If it goes a little longer than that, it’s okay. Mine cooked about 8 hours on low, since I cooked it on a work day.

Recipe source: A Lynsey Original

Caprese Chicken

September 19, 2013 by Lynsey Leave a Comment

The first “official” day of fall is right around the corner, but you couldn’t tell my looking at thermometers in my neck of the woods or looking at my garden in my back yard. We’ve been in the mid 90’s for the past week and my garden is still full of jalapenos, bell peppers, fresh basil, chives, large tomatoes and those delicious little grape tomatoes. I honestly think the garden is actually doing better now than it has all season, go figure! So, needless to say, we still have tons of fresh veggies at our fingertips.

When I came across this recipe on The Novice Chef’s Blog, it was a no-brainer, I knew I had to make this. And soon. Not only did I have an abundance of fresh tomatoes just waiting to be used, I also love love love Caprese salad. So combining tender juicy chicken with this salad just had to be a match made in heaven.

Let me just say this recipe is ahhhh-mazing. It’s basic, simple flavors that are big and bold and work wonderfully together. It’s all the elements of a classic Caprese salad served over the top of a chicken breast. Simple, yet genius.

This meal comes together in no time. Just saute the chicken in a large skillet. While the chicken is cooking the tomatoes are sauteed in olive oil and garlic (yum) until they are tender. Once the chicken is cooked thoroughly it’s the topped with two healthy slices of fresh mozzarella (oh yeah!), and then the tomato mixture is poured over the top. The cheese is then given a chance to melt, and once that happens it not only becomes soft and gooey, but adheres to the chicken while holding some of those tomatoes in place. A little drizzle of balsamic vinegar to top everything and it truly puts this meal over the top. I love balsamic and could probably drink the stuff, so I added a little bit more since I’m ~~slightly~~ addicted to the stuff and have the mindset that it truly does make anything and everything better!

This is one of those meals that goes from stove top to table in about 20 minutes, making it ideal for a weeknight meal. It’s comprised of basic ingredients that can be found in any grocery store. Simple is the name of the game; I served this with a green salad but a side of brown rice, buttery pasta, or garlic rice would compliment this chicken too. All I can say is you need to try this, and soon, you need this chicken in your life!

Caprese Chicken

Ingredients:

4 Boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 Tbsp olive oil

3 Large garlic cloves, minced

2 Pints cherry tomatoes, halved

10 Large basil leaves, finely chopped

8oz fresh mozzarella, sliced 1/2 inch thick

Balsamic vinegar, to taste

Directions:

Season both sides of each chicken breast with salt and pepper and set aside.

Place a large skillet over medium-high heat, add a tablespoon of olive oil and allow to warm. Once the oil is heated, add the chicken, cover pan and cook for 10 minutes. Once the cooking time has elapsed, turn the chicken and continue cooking until the chicken is cooked throughout, or reached an internal temperature of 165.

Meanwhile, place a medium saute pan over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan and allow to heat. Add the garlic and cook for about 45 seconds, until fragrant. Add the tomatoes and continue cooking until the tomato skins begin to soften and become slightly wrinkled, about 5 minutes. Remove the pan from heat, add basil and stir to combine. Set aside.

Once the chicken is cooked through, reduce heat to medium-low and place 2 slices of mozzarella on top of each chicken breasts. Pour the tomatoes over the cheese topped chicken, cover the pan with a lid and allow mozzarella to melt, about 1-2 minutes.

Lastly, drizzle the chicken with balsamic vinegar and serve.

Recipe source: The Novice Chef Blog

Tabouleh

August 7, 2013 by Lynsey Leave a Comment

I love summer. The sun, fun in the pool, lake time, and the infamous summer vacations. Probably one of my favorite things about summer is the garden. It’s like having a produce department in my own back yard. I love being able to walk out my back door and go grab a tomato, cucumber, pepper, or whatever else I need, walk back in and rinse it off and use it. Talk about fresh from the garden!

Since I have so many fresh veggies and herbs outside my door I love to take advantage of them and utilize them as much as I can. I enjoy finding recipes that will allow their natural flavors to really shine through. Tabouleh salad is a great way to utilize various vegges and herbs and allow their natural flavors to really shine.

I honestly can’t remember the first time I had tabouleh but I do remember falling in love with it instantly. It’s light, refreshing and packed full of flavor. This is the type of recipe that is perfect for these hot summer days; it’s filling without weighing you down. Fresh tomatoes, cucumbers, green onions, a good amount of fresh parsley as well as some cilantro, and it’s all topped off with a hefty dose of lemon juice. This is one of those recipes that makes quite a bit and gets better the longer it sits. It’s perfect for those summer gatherings since it goes with practically anything and can serve a lot of people. It’s also great for picnics or trips to the lake, make it the day before then put it in a sealed container and pop it in the ice chest and you’re set! I could make a meal out of this alone, but it would be the perfect side to some grilled chicken or kabobs. If you’re looking for a light and refresing recipe that screams summer, well here ya go!

Tabouleh

Ingredients:

1 Cup fine bulgar wheat
1/2 Tsp salt
3 Cups cold water
Juice of one lemon, divided
2 Cloves garlic, minced
1/2 Cup extra virgin olive oil
1 English cucumber (or 2 cucumbers, seeds removed) cut into 1/4 inch pieces
2 Medium tomatoes, seeds and finely chopped
2/3 Cup flat leaf parsley, chopped
1/2 Cup Cilantro, chopped
2 Scallions, sliced (whites and greens)

Directions:

Combine cold water, juice of half a lemon, and bulgar in a large bowl and allow to set for 2 hours.

Drain the bulgar and squeeze to remove any excess liquid.

Place bulgar in a large bowl and combine with the remaining ingredients. Stir to combine. Place in the refrigerator and allow to chill for at least 2 hours. Taste, adjust seasonings if needed.

Recipe source: adapted from Bon Appetit

Cobb Salad-in a Jar

July 30, 2013 by Lynsey Leave a Comment

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

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

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

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

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

Cobb Salad

Ingredients:

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

Directions:

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

To assemble-

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

Recipe source: A Lynsey Original

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