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Lynsey Lou's

Enjoying Life One Bite at a Time!

Vegetarian

Browned Butter Mashed Potatoes

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If you’ve been reading for any length of time now, then you know that I’m slightly obsessed with brown butter.  It’s one of my favorite things to cook with.  If something tastes good with plain butter, then brown butter will make it even better…and that’s a fact!  Well, in my opinion at least.

While I love using brown butter in sweets; I just think it adds another layer of flavor and a slight nuttiness.  I enjoy it just as much in savory dishes.  It lends a slightly different flavor to a recipe, giving it that slight change you just might be looking for.

Mashed potatoes are a classic, and hands down, one of my favorite sides.  I love dressing them up by adding cheese, sour cream, bacon and various other add-ins; but sometimes classic, buttery mashed potatoes are just what the doctor ordered.  There’s just something so comforting, so satisfying about creamy, buttery mashed potatoes.  Don’t you agree?

But what about jazzing them up just a bit.  No crazy add-ins, just my tweaking the butter just a little bit.  And when I say tweak I mean make browned butter.  Sign me up and count me in.  I was sold from the words browned butter! 

Deb Perelman, over at Smitten Kitchen, is a genius when it comes to taking the classics and updating them just a bit with clever, yet simple ingredients.  And she’s done that with various recipes in her cookbook; she takes basic ingredients that are typically pantry staples and makes delicious meals for her and her family.  And these browned butter mashed potatoes are one of the delicious recipes you’ll find in her book.

Something so simple but so delicious.  Brown butter plus mashed potatoes is a match made in heaven.  I’m not sure why I haven’t thought of this before, but I’m glad she did and I’m so glad I made them.  Next time you need mashed potatoes, take a minute longer to make browned butter to add to them.  You’ll love them and you’ll never look at mashed potatoes the same again!

Browned Butter Mashed Potatoes

Ingredients:

2 Lbs Yukon Gold potatoes
8 Tbsp (1 stick) unsalted butter
1 Cup buttermilk
1-2 Tsp salt
Freshly ground black pepper, to taste

Directions:

Place the potatoes in a large pot and cover with cold water.  Place over high heat and bring to a boil.  Once a roaring boil is reached, reduce heat to medium and allow to simmer for 20-30 minutes, until potatoes are fork tender.  Remove from heat, drain and wipe the potatoes to dry.  Once the potatoes are cool enough to handle, remove the skin (if desired).  Run through a food mill, potato ricer or mash with a potato masher. 

For the browned butter-
Meanwhile, place the butter in a small saucepan and place over medium-low heat.  Once the butter has melted, it will begin to crackle.  Swirl the butter around the pan and leave over the heat allowing to cook and brown.  Swirl occasionally until the butter is brown and fragrant.  Remove from heat.

Transfer the potatoes to a large bowl and add the browned butter and buttermilk and mix to combine.  Add salt and pepper, stir to incorporate.  Taste, adjust seasonings, if needed.  Serve immediately.

Recipe source: The Smitten Kitchen Cookbook

Potato Rolls

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So I have to start out by saying sorry.  I know I was MIA last week here on the blog,
 facebook, twitter, and instagram and really the only excuse I have is that I was taking a little time off.  I’ve been on the go the past several weeks and I’ve really been enjoying some much needed quality time with my little man and the rest of my family.  So in the midst of all the going and quality time the blog and social media got placed on the back burner.  But I’m back and happy to be here.  For those of you who are flustered, I’m sorry, and for those of you who have been patiently awaiting the next post, thank you!

I love cooking, experimenting and trying new recipes.  I love the entire process of preparing meals.  I also enjoy taking pictures of delicious food and sharing them with all of you.  But there are times that it seems to take all of my time and energy leaving none for my family.  I want to continue loving to cook, taking pictures and sharing tons of delicious recipes with you, so in order to avoid burnout sometimes a break is needed.  That’s not to say that during those breaks cooking isn’t happening; because it is.  We still have to eat, I still want to cook, and I still take pictures so I can share with all of you.  But I want to make sure I stay fresh, interesting and that my passion for cooking and telling you about it still comes through.  So, last week was a simple break.


So for those of you who are still with me, I have a delicious recipe to share with you today!  Potato rolls have always been a favorite of mine.  Anytime my mom cooked a big meal I always started eyeing the counters and drawers for that big bag of deliciously fluffy and buttery rolls to go along with our meal.  Whenever I finally spotted them my heart just fluttered with happiness.  To this day I’m still filled with excitement when we go visit my parents and I spot a bag of those infamous rolls.  I just love them.

It seems though, they they are easier found in my small hometown than they are in the larger city I live in now.  A few weeks ago I got a major craving for that potato roll goodness so I ran to my grocery store of choice, went to the bread isle and scoured it up and down and to my dismay there was no potato roll to be found.  My heart sank.  So I went to another store, then another before finally giving up on my search.

Although my search had ended my craving hadn’t.  So, I did the next best thing.  Did a quick recipe search, ensured I had everything I needed and headed home to start making the rolls.  I don’t know why the though of making my own potato rolls hadn’t entered my mind before; I mean I love making breads and my own rolls but I had never thought about these potato rolls.  I guess I thought I needed a special flour or something.  But to my surprise, it just calls for basic flour!

So, if it just calls for basic flour what makes them a potato roll?  Well, it calls for an actual potato to go in the dough.  Yes, just microwave a potato, peel it and mash it and then add it to the dough.  Believe it or not, that one little potato makes all the difference in the world.

These rolls are amazing.  And I must warn you, if you make these prepare to be addicted, because they are that good.  They are slightly sweeter than traditional bread and little more doughy than what you may be accustomed to.  But I believe that’s what makes these oh. so. good!  This recipes makes two, 9 inch pans of rolls and I promise you’ll need to make both pans.  But maybe make one for your family and stash the other pan back for yourself!

Potato Rolls

Ingredients:

1 Medium baking potato
1/2 Cup hot water
2 Large eggs, room temperature
2/3 Cup sugar, divided
2 1/4 Tsp yeast
1 Tsp salt
4 1/4- 4 1/2 Cups all purpose flour
1/2 Cup (1 stick) unsalted butter, room temperature, plus more for brushing

Directoins:

Prick the potato several times with a fork.  Place in the microwave and heat on high until it’s soft and squeezes easily, about 10-15 minutes.  Once the potato is cool enough to touch, remove the skin and either use a food mill, potato ricer or fork, mash it until it’s a fine consistency.  This should yield about 1 cup.

Add the hot water, eggs, yeast and half the sugar to the potatoes and stir to combine.  Add 2 cups of flour and salt, using a wooden spoon mix to make a dough that will be sticky.  Cover the bowl with plastic wrap and set aside allowing the dough to rise until it’s doubled in volume, about 1 to 1 1/2 hours.

Add the butter and remaining sugar in to a large bowl and beat until light and fluffy.  If you have a stand mixer, attach the dough hook and combine the sugar mixture along with the dough and mix on low until the dough and butter have come together, about 1 minute.  If you do not have a stand mixer, then do this process by simply using your hands.  Once the dough and butter have come together, slowly add the remaining flour, 1/4 a cup at a time, until the dough becomes shaggy and pulls away from the sides of the bowl.  Continue the kneading process until the dough is smooth and tacky, about 3-4 minutes.

Turn the dough out onto a clean and floured surface, using your hands, knead until the dough is smooth and no longer tacky, about 1-2 minutes.  If the dough is still tacky, gradually add 1/4 cup of flour.  Shape the dough into a ball and place in a large, bowl that has been brushed with butter.  Turn the dough to coat.  Cover the bowl once more with plastic wrap and allow to rise until it has doubled in size, about 1 1/2 hours.

Generously butter 2, 9 inch round (or square) cake pans.  Turn the risen dough out of the blow and pat into a 16×8 inch rectangle.  Using a pizza cutter or bench scraper, divide the dough into 32 equal pieces, about an ounce each.

Form each piece into a ball by tucking the edges of the dough under and pinching the dough.  Place seam-side down in the prepared pan, being sure to leave a little space between each piece of dough.  Once all the rolls have been formed, cover the pans loosely with plastic wrap and allow the rolls to rise until almost to the rims of the pan, they should have more than doubled in size, about 45 minutes.

Position the rack in the center of the oven and preheat to 375.

Place the rolls in the preheated oven and bake until the center roll registers to 190, about 40 minutes.  Remove the rolls and immediately brush with butter.  Allow to cool in the pan for 10 minutes, then transfer to a cooling rack and either serve immediately or at room temperature.

*The dough can be made a day in advance.  Once the rolls are formed and placed in the prepared pans, cover with plastic wrap and place in the refrigerator.  When ready to cook, remove the rolls from the refrigerator and allow to rise for 1 1/2 hours.

Recipe source: Food Network

French Onion Soup

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Recently I became a stay at home mom.  I am loving it.  I now have time to enjoy my little guy.  It’s been several years in the making, but we were finally able to make it happen.  I’ve had so much fun the past few weeks, not only is my stress level WAY down but I’m finally becoming my old self. 

I know this new roll is relatively new but in the past few weeks I’ve enjoyed endless playing with Tucker; from building forts, playing Hot Wheels, coloring, watching movies, playing trains and so on.  I’ve enjoyed every. single. second of it.  Along with enjoying all of my Tucker time, I’ve also been able to watch a couple of my daytime shows on a regular basis.

Before I would record them and try to catch up on them when possible, but inevitably the DVR would get full and I would have to delete a lot of them without watching because there simply wasn’t enough time.  But one show in particular that I always tried to watch before deleting was The Chew.  I enjoy everything about that show; it’s a good mix of conversation, crafts, everyday tips, and delicious recipes.

I’ve found myself bookmarking countless recipes from almost every episode that I wanted to try.  I’ve done a few of their crafts and they were just as easy as they said.  Now that I’m home I finally had the time to sift through some of the bookmarked recipes I had and figure out which one I wanted to make first.  Since it’s been so cold it was only fitting to make a soup recipe, and Clinton’s French Onion Soup was calling my name.

It looked amazing on air, my mouth was literally watering.  I’m here to tell you, it was just as delicious as I had imagined.  I love onions, and the flavor of the onions in this soup are out of this world.  The soup is so rich in flavor.  It’s a few simple ingredients but they are all developed in such a way that this soup is rich, complex and delicious.  The cheesy, Gruyere-Parmesan topped baguettes are not only gooey and full of flavor, they add another layer of texture to this delicious brothy soup.  Whether you are a French Onion Soup fan, or someone who has never tried it before, I urge you to try this soup.  You will love it!

French Onion Soup

Ingredients:


2 Pounds yellow onions, sliced
1/2 Bunch fresh Thyme, bound with kitchen twine
2 Bay leaves
1 Tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp all-purpose flour
1 Cup full-bodied red wine
4 Cups low-sodium chicken broth*
1 Cup water
1 Tsp black pepper
Pinch salt

For the croutons-
6 (1/2 inch) baguette slices
1/2 Pound grated Gruyere cheese
2 Tbsp grated Parmesan

Directions:


Place onions, thyme, bay leaves, salt, olive oil, and butter  in a large, heavy stock pot and place over medium heat.  Cook mixture for about 45 minutes until onions are a deep caramel color, being sure to stir the mixture often.

Once the onions have cooked down and are caramel like color, add the flour and stir to combine and cook for about 1 minute.  Add the wine and stir to combine, cook for about 2 minutes.  While stirring continuously add the broth, water, and black pepper.  Bring the mixture to a boil then immediately reduce to a simmer.  Cook the soup, uncovered about 30 minutes, stirring occasionally.

When ready to serve-
Lightly toast the baguette slices.

Preheat the broiler.

Remove bay leaves and thyme from the soup.  Ladle the soup into oven-safe bowls.  Place the toasted baguettes on top of each bowl of soup along with the grated gruyere and parmesan cheeses.  Place in the broiler until the cheese begins to bubble and turn a light golden brown.

Serve immediately.

*To keep this recipe completely vegetarian simply substitute vegetable broth for the chicken broth. 

Recipe source: The Chew

Golden Broccoli Gratin

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I am a veggie girl through and through.  I like veggies in all forms; raw, dipped in ranch, roasted, baked, steamed, sautéed, you name it I like it.  But, I think everyone agrees that the best way to enjoy any vegetable is doused in a creamy bubbly sauce and topped with gobs of melted cheese.

Vegetables have forever gotten the short end of the stick.  You never hear someone tell their kids; before you leave the table you have to finish your steak, or pizza, or hamburger.  Those are always the first things to go.  But the infamous words that kids for generations loathe are “you have to finish your vegetables before you _____”.  Well all that comes to a holt when you serve your family a side that is swimming in warm bubbly cream and gooey cheese.  Add cheese to your vegetables and you’ve instantly transformed your basic meal into a meal that is pure decadence. 

This broccoli gratin will have your kids (big and little) coming back for more an more.  But before you get uncomfortable with this dish because of the name, let me just clarify.  The word gratin is just a fancy way of saying a dish that is topped with a crunchy breadcrumb topping made of Panko (Japanese breadcrumbs which are more coarse than our traditional breadcrumbs) as well as cheese.

This broccoli gratin is incredibly simple to make and can be assembled ahead of time, in need be.  Simply blanche the broccoli and stir into a cream sauce made of flour, milk, butter, onions, and cheese.  Pour in a shallow baking dish and spread into an even layer.  This would be your stopping point if you were prepping it in advance.  Simply wrap with plastic wrap and refrigerate.  When ready to serve simply combine the melted butter, breadcrumbs and cheese, top the dish and bake.  Now if you can’t get someone to eat their veggies after showing them this…well there’s no hope.  But, on the brighter side there’s more for you!

Golden Broccoli Gratin


Ingredients:


2 lb broccoli
5 Tbsp unsalted butter, divided
1/4 Cup all-purpose flour
2 Cups milk
1/2 Small yellow onion, thinly sliced
1 Bay leave
1 1/2 Cups grated Gruyere cheese
1 Cup Panko breadcrumbs
1/2 Cup grated Romano cheese
1/2 Cup grated parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:


Preheat oven to 350.  Spray a shallow 2 quart baking dish with non-stick cooking spray and set aside.

Fill a large bowl with ice water and set aside.

Place a large pot filled with salt water over high heat and bring to a boil.  Cut the heads of broccoli from the stalks and cut the heads into small florets.  Peel the stalks and thinly slice.  Add the broccoli to the boiling water and cook for about 2 minutes.  Immediately transfer to the ice water.  Then drain well and set aside.

Place 2 tablespoons of butter in a 10 inch frying pan and place over medium heat.  Once the butter has melted add the flour and stir until incorporated, about 1-2 minutes.  Whisking continuously, slowly pour in the milk.  Bring the mixture to a boil, reduce heat to low, and add the onion and bay leave and simmer until thickened, about 8 minutes, being sure to stir continuously.  Remove the bay leaf and discard, add the Gruyere and stir until the cheese has melted.  Season with salt and pepper.  Gently fold in the broccoli and transfer to the prepared baking dish, being sure to spread the mixture into an even layer.

Melt the remaining 3 tablespoons of butter.  Combine the melted butter, Panko, parmesan and Romano and stir to combine.  Sprinkle the mixture over the broccoli and place in the preheated oven.  Bake for 40-45 minutes, until bubbly and golden brown.  Allow to rest for 15 minutes before serving.

Recipe source: adapted from Williams-Sonoma 

Lighter French Toast

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Breakfast food is a weakness in our house.  I honestly think Spencer could eat it three times a day, everyday and never every get tired of it.  In my efforts to keep everyone happy, I try my best to make a hearty breakfast on Saturday mornings full of bacon, eggs, possibly waffles, or maybe some biscuits and gravy.  Along with Saturdays, I try to plan a night during the week to have breakfast foods to ensure we get our fix!

While I think Spencer would be perfectly content with the standard bacon, eggs and biscuits, I enjoy trying different things and changing things up.  So I throw in some biscuits and gravy, French toast, waffles, cinnamon rolls, scones, muffins and a variety of other things.

French toast is one of those things that I love to make when I like to switch things up it’s so simple to assemble and doesn’t require using every dish in the kitchen.  It’s also a recipe I like to make when I want something easy that can be assembled ahead of time.  This particular recipe is an overnight French toast which means all the work is done ahead of time and all I have to do is pop it in the oven the next morning.

The bread is sliced, placed in a baking dish and then allowed to take a little soak in the cinnamon custard.  The next morning it’s sprinkled with a mixture of pecans and walnuts along with syrup and cinnamon then it’s baked to golden perfection.

Along with being an ideal option for a make-ahead-meal, this particular recipe is a lighter version of the traditional French toast recipes.  It uses a whole wheat baguette rather than a plain white bread.  Instead of cream or whole fat milk a combination of reduced fat milk and evaporated milk is used as part of the custard base.  It’s seasoned with warm spices and then given a drizzle of maple syrup which not only adds sweetness but when accompanied with the nuts it makes delicious praline topping.  With this combination of texture and flavor you won’t miss any of the heavy cream or sugar.  Serve this to your family and friends for a yummy and satisfying meal without all the guilt!

Lighter French Toast

 
Ingredients:


1 (8oz) whole wheat baguette
1 (12oz) can evaporated milk
1 Cup reduced fat milk
1 Tsp vanilla
1 Tsp rum extract
1/4 Tsp nutmeg
1/2 Tsp cinnamon
1/4 Tsp salt
4 Eggs

For the topping-
1/4 Cup pecans, roughly chopped
1/4 Cup walnuts, roughly chopped
2 1/2 Tbsp maple syrup, plus more for serving
1/8 Tsp ground cinnamon

Directions:

Spray a 2 quart baking dish with non-stick cooking spray.  (I used a 6×10)

Slice baguette in quarter inch slices, approximately 20 pieces.  Place the bread in the prepared baking dish, barely overlapping.

In a medium bowl combine the evaporated milk, milk, vanilla, extract, nutmeg, cinnamon, salt and eggs and whisk to combine.  Pour over the bread.  Cover the baking dish and place in the refrigerator and chill overnight.

The next morning remove the French toast from the refrigerator.  Preheat oven to 350.  Remove the cover from the baking dish, spoon any excess custard over the bread.  Sprinkle the pecans and walnuts evenly over the bread.  Drizzle with maple syrup and sprinkle with cinnamon.  Place in the preheated oven and bake for 35-45 minutes, until golden.  Remove from oven and serve with maple syrup.

Recipe source: A Lynsey Original  

SRC: Deviled Eggs

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Deviled eggs are one of those things that at home at practically every event.  Potlucks, family reunions, parties, showers, and the list goes on and on.  You would be pretty hard pressed to walk into any type of event that offers food and not find at least one platter of deviled eggs. 

Deviled eggs are one of my favorite appetizers and sides.  And I think I’m in pretty good company.  Every time it’s time to get in line for food it seems like everyone has their eyes on the platter of eggs and their counting how many eggs there are and just how many people are in front of them, trying to figure out if they will in fact be able to enjoy at least one of those amazing deviled eggs.  And if you’re one of the lucky ones that makes it close enough to the front to score one, well, it’s like you’ve just hit the jackpot.
There’s just something so wonderfully addicting about these eggs.  Boiled eggs filled with a concoction of egg yolks, mayonnaise, mustard and a few various other add-ins.  Something so simple but so delicious.  Have you noticed that deviled eggs are one of those recipes that have about a million different variations?  No matter what variation I’ve tried, I’ve always be grateful when I was lucky enough to score one or two.
So, for this month’s Secret Recipe Club I chose that infamous appetizer from Dena’s blog, Oh! You Cook!  But that decision didn’t come easily, Dena features a variety of recipes on her blog; from Jewish specialties, to easy snacks like chocolate covered bananas, and some of the most mouthwatering breads you’ve laid your eyes on.  So after much deliberation I decided to make one of my all-time favorite appetizers, deviled eggs.  And let me tell you, I was beyond excited to make these and to eat them.  Just like at the potlucks, these eggs didn’t hang around long and I guarantee you they won’t last long around your next event either.

Deviled Eggs

Ingredients:
4 Eggs
1 Tbsp mayonnaise
1/2 Tbsp sour cream
1 1/2 Tsp mustard
1 Tbsp sweet pickle relish
1 Tsp onion, minced
1 Tsp capers, roughly chopped
1/2 Tsp caper juice
Salt and pepper, to taste
Paprika, for garnish
Parsley for garnish
Directions:
Place eggs in a large saucepan and fill with enough water to just cover the eggs.  Place over medium heat and allow water to come to a boil.  Once the water has reached a boil, reduce heat to low, cover and allow sit over heat for 10 minutes.  Remove from heat, drain and cover in cold ice water.  Allow to sit until cool, about 5-10 minutes.
Drain the water and remove the shells from the eggs.  Cut the eggs in half, remove the yolk and place in a bowl.  Rinse the whites of the eggs place flat side down on a plate to dry.
Meanwhile add the mayonnaise, sour cream, and mustard to the yolks and beat on medium to incorporate and until the mixture is smooth.  Add the pickles, onions, capers, caper juice, salt and pepper and mix to combine.  Taste, adjust seasonings if necessary.  Place the mixture in a piping bag and pipe into the egg whites. 
When ready to serve sprinkle with paprika and top with parsley.
Recipe source: Adapted from Oh! You Cook!

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Sweet Potato Tartelettes

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When I think about the spread on Thanksgiving there are a few staples that come to mind.  There’s the turkey, which is the centerpiece of the whole meal.  Because what is Thanksgiving without the bird?  Then there’s the supporting characters; green bean casserole, mashed potatoes, rolls of some sort and the infamous sweet potato casserole. 

Sweet potato casserole.  This is the casserole that causes much debate.  Some people love it and Thanksgiving just wouldn’t be Thanksgiving without it.  Others despise it and don’t even want it in their site.  Then there’s the whole with or without marshmallow debacle.  I believe the sweet potato casserole lovers of the world are divided when it comes to this. 


Some think “What is sweet potato casserole without the marshmallows?”, while others think “Why in the world would you put marshmallows on this casserole, just top it with the pecan sugar mixture”.  Then there’s the minority, the people who want a mix of both marshmallows and sugar. 

Since Thanksgiving is right around the corner and I’m one of the fans of the infamous sweet potato casserole I thought it would be fun to come up with a clever, handheld version of the controversial dish.  Everyone loves little food, there’s something about it that’s just so cute.  Plus food that fits in the palm of your hand is just so much fun to eat.   

I took the delicious sweet potatoes and seasoned them with a little butter, vanilla, cinnamon and brown sugar and I spooned it in little phyllo cups.  Then I topped it with a brown pecan, sugar, cinnamon mixture and then I topped it with a few marshmallows.  I popped them in the oven just long enough for the sugar to crisp a bit and the marshmallows to toast.  This gives you all the deliciousness of the sweet potato casserole in a handheld version that takes a fraction of the time.  Serve these as a side or appetizer at your turkey day gathering.

The only question is: are you a marshmallow on top kind of person or sugar pecan person?  Customize these how you like and have a happy Thanksgiving!

Sweet Potato Tartelettes

Ingredients:
For the filling-
1 Large sweet potato
1 Tbsp unsalted butter
1/8 Tsp cinnamon
1/4 Tsp brown sugar
1/2 Tsp milk, plus more if needed
1/4 Tsp vanilla
Pinch of salt
For the topping-
1 1/2 Tbsp brown sugar
1 Tsp granulated sugar
1/4 Tsp cinnamon
1/2 Tbsp chopped pecans
To assemble-
1 (12 count) package phyllo dough cups
36 Mini marshmallows
Directions:
Preheat oven to 350.
For the topping-
In a bowl combine the brown sugar, sugar, cinnamon and pecans, stir to combine.  Set aside. 
Using a fork, prick the potato all over numerous times.  Place in the microwave and heat for 5-8 minutes, until tender to touch.  Allow to sit in the microwave for an additional 5 minutes.  Alternately, bake the potato at 350 for 45-50 minutes, until fork tender. 
Once the potato is cool enough to handle cut in half, scoop out the flesh and place in a medium bowl.  Add the butter, cinnamon, brown sugar, milk and vanilla and beat on medium until mixture is smooth and all the ingredients are incorporated.  Taste, adjust seasonings if needed.  If the mixture is too thick add a bit more milk, half a teaspoon at a time.
Place phyllo cups on a baking sheet.  Spoon a tablespoon of the potato mixture into each cup, cups should be filled almost to the top.  Top each cup with half a teaspoon of the sugar mixture, then top with 3 marshmallows. 
Place in the preheated oven for 5-8 minutes, long enough to heat the potatoes and toast the marshmallows.
Remove and serve immediately.
Recipe source: A Lynsey Original

Stuffed Acorn Squash

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Fall is all around us; the changing leaves, cool air and endless amounts of pumpkins everywhere.  With fall comes many different types and varieties of food.  I love looking through the produce section and seeing all the different varieties of pumpkins, squash and various other gords.  There are squash and gords of all different shapes, sizes and colors.  Not only do these things scream fall and make good décor, but the options for recipes are endless.  Roasted, sautéed, boiled, steamed, soup; the options go on and on.

Squash is such a simple item to work with, the flavor of the squash alone is delicious and really doesn’t require a lot of extras to get the full flavor.  I’ve enjoyed my fare share of plain ol’ roasted squash with a touch of salt and pepper and I’ve been beyond satisfied.  But there are times where I do like to add a little more to really enhance the flavor and presentation of a dish.  So when I was at the store recently I stocked up on a few varieties of squash and my intentions were to jazz them up. 


With this recipe I still wanted the flavor of the squash to shine.  So I wanted to stuff it with delicious and bold flavors that worked well together as well as complimented the flavor of the squash.  I decided to roast the squash with a touch of butter and brown sugar.  For the base I decided to use rice; something starchy with a mild flavor and just the right texture.  I added in some reconstituted dried cranberries, sharp white cheddar, sautéed apples and onions, and pecans.  All flavors that were bold, different but complimented one another beautifully.

 

This stuffed squash we amazing; full of flavor and filling.  The squash is buttery and slightly sweet and works well with the tart cranberries, sweet apples, sharp tangy cheese, and crunchy pecans.  This could easily be the main course but we enjoyed it as a side with spicy pumpkin spice chicken with tangy apple gravy; a meal that screamed fall. 

 

This squash encompasses the flavors of fall.  The flavors in the stuffing are ingredients that are more than likely seen at your Thanksgiving meal.  If you’re looking for a side to make for Thanksgiving that’s just a little different then make this delicious stuffed acorn squash to serve with your turkey.

Stuffed Acorn Squash

Ingredients:

1 Acorn squash
1 1/2 Tbsp unsalted butter
1 Tbsp brown sugar
1/2 Small sweet onion, finely chopped
1 Small Honeycrisp apple
1/4 Cup dried cranberries
1/4 Cup pecans, roughly chopped
1/4 Cup sharp white cheddar, cut into small cubes
1/2 Cup uncooked rice
Pinch of white pepper
salt, to taste

Directions:

Preheat oven to 400.

Cut the acorn squash lengthwise and remove the seeds.  Place the squash cut side up on a baking sheet and rub with half a tablespoon of butter.  Sprinkle with brown sugar and place in the preheated oven.  Roast for 20-25 minutes, until the squash is fork tender.

Meanwhile, cook the rice according to package instructions.

Place cranberries in 1/2 cup of water and allow to soak.  Set aside.

Peel and core the apple and chop into 1/2 inch cubes.  Place the remaining butter in a small sauté pan and place over medium-low heat.  Add the pecans, apples and onions and cook for 2-3 minutes, until onions are translucent. 

Drain the excess liquid from the cranberries.  Combine the rice, cranberries, and apple mixture and stir to combine.  Add the salt and pepper and stir to combine.  Add the cheese and stir to incorporate.  Taste, adjust seasonings if needed.

Divide the rice filling evenly between the two halves.  Top with extra cheese, if desired.  Return to oven for 5 minutes, until cheese is melted.  Remove from oven, top with fresh parsley and serve immediately.

Recipe source: A Lynsey Original

Chocolate Gravy

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The first time I was introduced to the goodness that is chocolate gravy was when I was in college.  We were having a potluck at work; some people brought breakfast and others brought lunch so we were set for the day!  One of the ladies walked in with a tray of biscuits and a pot of this chocolaty goodness.

You know me and chocolate, so my eyes instantly zoomed in on the pot.  I was thoroughly intrigued.  Was this hot chocolate, something to drink or something to serve over biscuits.  My eyes were glued to that big ol’ pan.  I finally got the chance to ask what it was and then the words flowed out of her mouth like music to my ears, “well, it’s chocolate gravy, of course”!  That’s all I needed to hear.

I got one biscuit, opened it up and then scooped up a heafty amount of that gravy and doused my biscuit in it.  I devoured it insanely fast.  So then, you guessed it, I made myself another one.  This time making sure to not inhale it, but to take time to enjoy it.


Ever since that first experience of chocolate gravy I’ve been hooked.  But I mean, what’s not to love about a  buttermilk biscuit swimming in warm, milky chocolate sauce?  Sounds amazing, right?  Well, it is!

So after a long span of not having chocolate gravy, I decided it was due time for chocolate gravy in my life again!  Plus, Tucker (my mini me and avid lover of anything chocolate) had never had any.  So I was doing him a disservice by not introducing this to him.  It was beyond time to introduce this delicious, chocolate sauce to him.

So one Saturday morning I decided it was time for an indulgent, delicious breakfast.  What better  to serve up on a Saturday morning that homemade buttermilk biscuits, chocolate gravy, bacon and eggs?  Doesn’t like that sound like a perfect southern breakfast fit for a king?  I think so.  So I whipped up that exact breakfast, we cozied up on the couch and ate a delicious meal watched Saturday morning cartoons! 

Chocolate Gravy

Ingredients:

1/3 cup flour
2/3 Cup sugar
2 Heaping Tbso cocao powder
1 1/2 Cup milk
1/2 Tsp vanilla
1 Pat butter (about 1 tablespoon)

Directions:

Combine the flour, sugar and cocola powder in a 2 quart saucepan and whisk to combine.  Add the milk and whisk.

Place pan on stove and turn heat to medium.  Stir the mixture constantly until the mixture comes to a boil.  Once the mixture reaches a boil remove from heat and add vanilla and butter and whisk to incorporate.

Serve with warm biscuits.

*To reheat-
place the gravy in the microwave and heat in 15 second intervals, stirring after each interval.  If the gravy is too thick add a splash of milk.

Recipe source: Confections of a Foodie Bride

Honey Roasted Peanut Brittle

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It’s October, we haven’t even celebrated Halloween yet but when you walk into pretty much any store you would place bets that Thanksgiving had come and gone and Christmas was well on its way.  Isles start getting flooded with Christmas décor earlier and earlier each year.  The crazy thing is, people are buying the stuff, getting ready to deck the halls.  Since people are buying the décor there’s no doubt they are starting to plan their candies, cookies and other food and menus for the holidays.  I’ve already seen the popcorn tins full of various flavored popcorns, barks and other candies. 

One of the most popular candies and edible gifts during Christmas is brittle.  I see individually wrapped pieces at cash registers and all size buckets that are delivered to corporations.  While I’m not trying to rush through Halloween and Thanksgiving I am looking forward to the goodies that are associated with the holiday season and I to enjoy a piece or two of peanut brittle during the holidays.  So when I came across this recipe on Life and Kitchen, my secret recipe club assignment for this month, I decided to get the candy making started!


Lindsay is a girl after my own heart, not just because we share the same name!  But because she loves the brittle but she tends to agree that brittle with just plain ol’ peanuts can tend to be a little bland.  So she decided to amp up the flavors a bit by using honey roasted peanuts.  With this substitution not only to you get the rich, buttery caramel flavor of the brittle but you also get another depth of flavor from the honey roasted peanuts.  I decided to use a combination of honey roasted and dry roasted peanuts with salt; allowing the honey roasted to add their flavor and the salted ones to help cut through the sweetness.  Let me tell ya, those honey roasted ones did the trick.  They provided another layer and depth of flavor to the brittle without overpowering that delicious, buttery, crunchy caramel layer that holds all those delicious nuts. 

If you intend on making candy this year for gifts for the neighbors, parties or just to snack on then take a note from Lindsay and use some honey roasted peanuts.  Need more ideas for those upcoming holiday gatherings, or for snacks and meals in general?  Be sure to head over to Life and Kitchen, she’s got a variety of mouthwatering recipes that range from breakfast, snacks, main courses, candy and everything in between.  One of the many things I’ll be making very soon, her  warm buttermilk apple pie.  My mouth was watering over that pie and I can’t get it out of my mind!

Honey Roasted Peanut Brittle

Ingredients:

1 1/2 Cups sugar
1 Cup water
3/4 Cup light corn syrup
1 Tbsp unsalted butter, plus more for greasing the pan
1/4 Tsp salt
1/2 Tbsp baking soda
1/2 Tsp vanilla
1 3/4 Cup honey roasted peanuts
1/4 Cup dry roasted peanuts with salt

Directions:

Rub a 9×13 pan with the butter and set aside.

Place sugar, water, and corn syrup in a heavy bottomed saucepan and place over medium heat until sugar dissolves.  Secure a candy thermometer to the side of the pan, increase heat to high and bring the mixture to a boil.  Allow the mixture to boil, without stirring, until the thermometer reads 260.  Reduce heat to medium-low and add salt and butter and allow to cook until the thermometer registers 295.  Add baking soda and vanilla and stir to combine.  Be careful because the mixture will bubble and foam up.  Stir in the peanuts and immediately pour onto the prepared baking sheet.  Allow to set until cooled and hardened.

Break the peanut brittle into pieces.  Store in an airtight container.

Recipe source: barely adapted from Life and Kitchen who adapted it from Bon Appetit

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