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Lynsey Lou's

Enjoying Life One Bite at a Time!

Vegetarian

Pasta Salad with Creamy Lemon Balsamic Dressing

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I love summer for many reasons; but probably one of the biggest things I look forward to during the summer is all the fresh fruit and vegetables.  When spring comes around Spencer and I start talking about the garden and what all we want to try to grow.  While we love all of our fresh veggies, tomatoes are always the first thing to go in the ground every. single. year.  We love tomatoes.  Tucker is right there with us.  Last year, we not only planted our normal tomato plants, we also picked up a grape tomato plant to see how that would do.  Well, let me tell ya, it was a hit.  It would be half a second from the time we walked out the back door until Tucker made a B-line for the garden and for his “little tomato plant”.  He would pick the things right off the vine and pop them in his mouth!  He loves them.  Things haven’t changed much, he still spots the tomatoes and as soon as he puts his hands on them he starts popping them in his mouth just like candy.

Now that summer is here, our garden in looking good and our plants are in full bloom.  I’ve already used my herbs several times, but we’re still waiting on the plants to start producing some veggies.  I’ve started craving fresh vegetables, and just couldn’t practice patience anymore so I scooped some up while I was at the store so I could make a pasta salad packed full of summer’s finest. 

I love pasta salad.  It’s perfect for summer.  It’s light, refreshing and a perfect side to accompany the big cookouts that summer’s so famous for, but can easily be enjoyed as a main course, as well.  It’s so versatile and the options for add-ins are endless.  You can use fresh herbs and vegetables, but roasted vegetables add another level of flavor and texture too.  Pasta salad is also one of those dishes that can be assembled ahead of time and is perfect to serve to a big crowd.  It’s easy, delicious and can be make for very little cost.  Again, making it perfect for all those summer gatherings.

I’ve made several different types of pasta salad over the years, some with creamy dressings while others were tossed in a light vinaigrette and all varieties are delicious.  While I do love the creamy texture mayonnaise brings to many dishes, during the summer I try to stay away from the heavy, mayonnaise laden recipes.  Not only because they tend to make you feel weighed down, but it’s also not the best thing to let sit out for hours on end in the hot, summer sun.  This pasta salad has that creamy element to it, but no mayonnaise!  A simple mixture of lemon white balsamic vinegar, Greek yogurt and a little olive oil is all it takes to get that creamy element!  But don’t worry, if you don’t have access to the delicious white balsamic, just sub a couple tablespoons of lemon juice in place of the balsamic!   

This particular salad is made with sweet peppers, avocado, tomatoes and parsely.  All of the ingredients are delicious on their own but meld together so well.  I love the pasta paired with the buttery avocado, fresh ripe tomatoes, the mini bell peppers with the pepper flavor and a touch of sweetness, salty feta cheese and it’s all coated in a light creamy lemon dressing.  I served this as a side with some delicious baked lemon chicken, but you could easily enjoy this as a main course too.  For all of those people that need meat with their meals, just chop up some baked chicken or use some rotisserie chicken (lemon pepper we be delish) and toss in the salad and you’ve got a delicious one-pot meal perfect for those hot summer days. 

Pasta Salad with Creamy Lemon Balsamic Dressing

 

Ingredients:

1/2 lb small cut pasta (I used Rotini)
1 Cup grape tomatoes, halved (quartered if large)
3 Sweet mini peppers, 1 red, 1 orange and 1 yellow, chopped
1 Ripe avocado, seed removed and chopped
2 1/2 Tbsp Feta crumbles
2 Tbsp fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste

For the dressing-
2 Tbsp lemon flavored white balsamic vinegar*
2 1/2 Tbsp plain Greek yogurt
3 1/2 Tbsp olive oil

*If you don’t have access to lemon white balsamic you can substitute fresh squeezed lemon juice. 

Directions:

Bring a large pot of water to a boil.  Season with salt and add pasta.  Cook pasta until aldente, according to package instructions.  Drain and set aside.

In a small bowl combine white balsamic vinegar and Greek yogurt and whisk to combine.  While whisking continuously, stream in the olive oil and continue stirring until ingredients are incorporated.  Set aside.

In a large bowl, combine pasta, tomatoes, and peppers and toss.  Add dressing and stir to completely coat ingredients.  Add the parsley, avocado and Feta and gently toss to incorporate.  Season with salt and pepper and serve.

-This pasta can be served cold or room temperature.
-If making ahead of time, mix in everything but the parsley, avocado and Feta and place in the refrigerator.  Add those ingredients right before serving.

Recipe source: A Lynsey Original

BTB: Homemade Dulce De Leche

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Dulce De Leche has been gaining popularity over the past year and has been making more and more appearances in numerous recipes.  What the heck is Dulce De Leche?Where in the world do you get it?  Well, dulce de leche is a thick, rich, caramel-like sauce that has recently made it’s way to the states from Argentina.  Where does one find this rich, caramel sauce?  While it is becoming more readily available in normal supermarkets, it still may be hard to find in some areas.  I have seen it in several different stores in my hometown, but when I went to visit my parents (who live in a smaller town) I have yet to find it on any of the grocery store shelves. 

But never fear, if you are one of the ones who lives in a smaller town with limited access to “specialty” ingredients, I have the answer for you!  You can still make all of those delicious recipes that call for dulce de leche, because you can make your very own right in your home.  Even better, it just takes two simple ingredients that can be found in any supermarket and a little time.  All you need is sweetened condensed milk, Kosher salt, a shallow baking dish, a roasting pan or casserole dish, and aluminum foil.  A few simple ingredients and tools that make a delicious sauce!

There are multiple methods of making homemade dulce de leche; oven, microwave, stove top, pressure cooking, from scratch, and even in the slow cooker.  All of these methods are fine, but I prefer the oven method.  Baking the dulce de leche in a water bath provides you with a thick and rich sauce, that is smoother and more creamy than any of the other methods.  As an added bonus, this finished product is achieved with a lot less work than any of the other methods! 

Now, once you’ve made your very own dulce de leche sauce what should you do with it?  Well, if you don’t plan on using it immediately simply pour it into a jar, seal it and place it in the refrigerator.  Uses for this good stuff span from sauces and spreads to cookies, cakes, candies and custards.  This makes an excellent addition to any dessert as a supporting flavor as well as being the center of attention.  The most recent recipe I made using this deliciousness, used the dulce de leche in place of the sweetened condensed milk.  Can I just say, it was pure heaven on a fork.  Wow!  Now, what are you waiting for?  Go make some dulce de leche for yourself, your life will forever be changed once you try it!

Homemade Dulce De Leche

Ingredients:

1 Can sweetened condensed milk
1/4 Tsp Kosher salt

Directions:

Preheat oven to 425.

Pour condensed milk into a shallow baking dish and sprinkle with Kosher salt.  Cover the dish tighlty with aluminum foil and place in a larger roasting pan or casserole dish.  Fill the pan with water until it reaches three-quarters of the way up on the covered dish. 

Place in the preheated oven and bake for 60-90 minutes.  Check the water level every 30 minutes, adding more as needed. 

The dulce de leche is ready when it’s golden-brown in color and has a caramel-like appearance.  Remove from the water bath and allow to cool completely.  To store, pour in a jar and place in the refrigerator.  Dulce De Leche can be stored in the refrigerator for up to 3 weeks. 

Recipe source: Bakers Royale    

Easy Salsa Verde

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Green and pink are my all time favorite colors.  But let’s focus on green for a minute, shall we?  Looking around right now I spot several things that are green; my wallet, my carryall bag, and my planner.  So, it’s quite obvious to any passersby that I’m fond of green, lime and avocado green to be exact!  Green is just a happy color; it’s bright, refreshing, fun and it’s also closely associated with the onset of Spring and Summer which are happy and fun too.  Other than flowers and plants, one of the first things I think about when Spring roles around is being outside.  Cookouts. Baseball games. Float trips. Being at the lake. Or just being out is the back yard, I love it all. 

When I think of cookouts, bbqs, or any other outdoor parties I think of easy foods to bring or serve.  One of my favorite easy appetizers are dips.  They are versatile, most of them take little to no time to assemble and they can sit out with no maintenance.  Lately I’ve been on a salsa kick.  I mean I have a weakness for salsa anyway, but lately it’s been more intense than normal.  I’m a sucker for it, what can I say?  I love all salsas, but lately I’ve been addicted to the green stuff.  My favorite color!  No, I’m not addicted to it because of the color…although that does hurt.  I love the flavor of it!

When I go to Mexican restaurants salsa is a must, as well as cheese dip and salsa verde.  I love the green stuff, it’s so good.  Since my infatuation with salsa has grown immensly, I decided it was due time to make some of the green stuff at home.  This salsa verde is delicious, full of flavor and takes no time to throw together.  It’s a matter of giving the ingredients a rough chop and then tossing them in the food processor and giving them a quick pulse to get that perfect salsa consistency.  The end result is nothing less than amazing.  Spicy, slightly sweet, a little tangy, light and fresh; this salsas got it all.  We enjoyed this batch not only as a dip but in some stacked enchilidas (recipe to come soon!) and it was amazing.           

Easy Salsa Verde

Ingredients:

1 1/2 Lbs (approximately 5-6) Tomatillos, husks removed and quartered
1 Medium white onion, quartered
2 Cloves garlic, minced
1 Jalapeno pepper, quartered and majority of the seeds removed
1/2 Cup cilantro
1/2 Tbsp sugar
1 1/2 Tbsp vinegar
Juice of 1 lime
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse to achieve desired consistency and to combine.  Taste, adjust seasonings if needed and chill for at least 2 hours before serving. 

Store in an airtight container, in the refrigerator for upto two weeks.

Recipe source: A Lynsey Original

Teedo’s Famous Salsa

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Okay folks, we are T-minus 5 days and counting until Cinco De Mayo!  Are you excited?  I know I am!  I look for any excuse to enjoy a hefty dose of Mexican food; cheese dip, salsa, guacomole, pico, enchiladas, fajitas…I love it all and I think I could eat my weight in Mexican food every. single. day.  If you do need an excuse, which I don’t, what better reason to enjoy Mexican food than on the ever so popular Cinco De Mayo?

Now that I’ve confessed I could eat twice my weight in dips and other foods, why not enable you to do the same thing?  No, I’m not trying to make myself feel better by giving you the means to do the same thing.  I promise.  I’m just trying to share a tasty recipe with you so that you can enjoy some refreshing salsa this Sunday…or any day for that matter! 

I have a weakness for salsa.  I love it.  I won’t go into the specifics of how I prefer my salsa but if you are interested you can read about it here.  Now, for the most part all salsa is comprised of the same basic ingredients; tomatoes, onions, garlic, peppers and cilantro.  There are plenty of other spices and ingredients that can be added to achieve the desired flavor and texutre, but they are all start with the same thing.  This salsa, however, differs from the traditional salsa just a bit.  The most significant difference is recipe is the addition of avocados.  Yes, avocados. 

Before reading this recipe the thought of adding avocados to salsa had never crossed my mind.  But Jenny’s dad not only thought of it, but actually did it and let me tell ya, it’s amazing.  This salsa is delicious, full of flavor and so simple and quick to make.  It’s a matter of throwing all of the ingredients into a food processor, putting the lid on and pulsing until you achieve the desired consistency.  That’s it! 

This salsa stores wonderfully in the refrigerator for up to two weeks, not that it lasts that long at my house!  We can’t get our fill of this stuff; the fire roasted tomatoes add a terrific smokey flavor, the onion adds a slight kick, the cilantro adds a fresh, bright flavor, the lime adds a bit of tartness while also keeping the avocados from turning brown!  All of the flavors marry together wonderfully, providing a delicious and refreshing dip!  

Teedo’s Famous Salsa

Ingredients:

1 (14.5oz) can fire-roasted tomatoes*
1 (10 oz) can diced tomatoes with green chilies
2 Avocados, peeled, seeded and roughly chopped
1/2 White onion, roughly chopped
2 Cups fresh cilantro, roughly chopped
1 Clove garlic, minced
Juice of half a lime
Kosh salt, to taste
Freshly ground black pepper, to taste

*If you can’t find fire-roasted, petite diced tomatoes are fine too.

Directions:

Place all the ingredients in a food processor and pulse until desired consistency is achieved.  Taste, adjust seasonings if needed.  Refrigerate until ready to serve.

Store in an airtight container, in the refrigerator for up to two weeks.

Recipe source: slightly adapted from The Picky Palate Cookbook by Jenny Flake
For other delicious recipesbe sure to check out the Picky-Palate blog

Radicchio Apple Salad

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When it comes to menu planning, I have an endless amount of main dishes that I have bookmarked.  But sides, on the other hand, seem to be a little more challenging for me.  I tend to fall in a rut and make the same things over and over again.  If we’re having a heavier main course I try to find light and flavorful sides to serve.  Now if the main dish is on the lighter side I have no problem opting for a side that is a little on the heavier side, especially if there’s one or two I’ve been eyeing.

I’m always a sucker for a delicious salad; whether it’s the main course or a simple side.  In my opinion you can never go wrong with a salad.  Salads are delicious, good for you and there are so many different options and combinations, your imagination is truly the limit. 

As the weather conintues to get warmer, lighter meals and sides are a necessity.  This radicchio apple salad definitely fits the bill for a delicious and full-flavored salad.  One of the best things about this salad is it can be thrown together in no time. 

This salad is delicious, satysifying, sweet and slightly tart.  The base of the salad is radicchio, which has a slightly bitter flavor.  The apples add a nice bit of sweetness and tartness which helps to cut the bitterness of the radicchio.  The radicchio, apples and red onions are then tossed in a apple cider vinegarette and seasoned with a touch of salt and pepper.  The end result is amazing.  Slightly sweet, a bit tart, tangy and perfectly balanced.  All of the flavors work together beautifully and makes a side that would compliment so many dishes.    

Radicchio Apple Salad

Ingredients:

1 Head radicchio
1/2 Medium Honey Crisp/Pink Lady apple, thinly sliced
1/4 Cup red onion, diced
1 1/2 Tbsp honey
1 Tbsp Dijon mustard
2 1/2 Tbsp apple cider vinegar
3-4 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions:

Combine the honey, mustard, cider vinegar and olive oil in a bowl and whisk to combine.  Set aside.

Rinse radicchio thoroughly and dry.  Thinly slice the radicchio and place in a medium bowl.  Add the diced onions and sliced apples to the bowl.  Pour the vinegar mixture over the radicchio and toss to combine.  Season with salt and pepper, cover and place the refrigerator at least 30 minutes before serving.

Recipe source: A Lynsey Original 

Easy Restaurant Style Salsa

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Let’s chat a little bit about salsa, shall we?  I love salsa.  I mean LOVE salsa.  It’s one of those things that is so simple, but with the right seasonings, it’s amazing.  Salsa is one of those things that I could eat anytime, any day, and everyday.  It’s a weakness of mine.

I am a little picky about my salsa and the way it’s served.  Some people like it room temperature.  But, I’m not one of those people.  I like my salsa cold, I mean straight from the fridge cold.  I’m not a fan of lukewarm salsa.  I don’t know why, I’m just not.  To me, it tastes better when it’s chilled. 

I don’t like it too thick either.  If it’s too thick it’s like eating tomato paste.  No big chunks either.  I don’t want everything pureed to the point of not being recognized, but I like everything finely diced.  I like it a little juicy, while still having some texture. 

I am also a big fan of cilantro.  I love cilantro in general, I mean it definitely makes anything better!  So, the more cilantro the better!  I think people will be divided on my next prerequisite, but I love the addition of vinegar to salsa.  I love the acidity it brings.  I’m not talking a ton of acidic flavor, but I think a hint of it definitely adds so much to the overall flavor. 

So now that you know all of my specifics, when it comes to salsa we can move on!  I know you were curious!  Anyway, making salsa at home allows me to have control over all of these things; the texture, taste, amount of vinegar, cilantro and the temperature.  Believe it or not, it’s easier than you think to make a delicious salsa at home. 

If you have a food processor or blender in your kitchen then you can whip up a batch of fresh, delicious salsa in no time.  There are no special ingredients in the salsa either, this recipe consists of ingredients that are staples in my pantry.  So anytime I start craving a good batch of salsa I just go in my kitchen, throw all the ingredients in the food processor, blend it and then pop it in the fridge and allow to chill for a few minutes.  That’s it!  Now that you have the ingredients, you’re just a few steps from fresh salsa anytime you want it too!      

Easly Restaurant Style Salsa

Ingredients:

2 (14.5oz) cans diced tomatoes
1 Large jalapeno
2 Cloves garlic, minced
1 Onion
Juice of 1 lime
1 1/2 Tbsp vinegar
1/2 Cup cilantro
Salt and pepper, to taste
Pinch of sugar

Directions:

Remove stem and most seeds* from jalapeno, cut in half and set aside.  Cut onion in quarters.  Roughly chop cilantro.

Place tomatoes, jalapeno, onion, garlic, vinegar and cilantro in a food processor and pulse several times until desired consistency is achieved.  Season with salt, pepper and lime juice and pulse a few more times to incorporate.  Taste, adjust seasonings if needed and refrigerate until ready to serve.

*I left some seeds in for additional heat.  However, if you are sensitive to heat then remove all of the seeds.  Additionally, if you just want the flavor of the jalapeno and none of the spice, cut the jalapeno in half and remove seeds and soak in ice water for about 15-20 minutes before using.

Recipe source: A Lynsey Original

Creamy Avocado Dressing

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Salads are a staple in my house.  We enjoy them as the main course as well as a side to accompany many of our meals.  While I love all the fresh and delicious toppings that go on the salad, I must say I love the dressing just as much if not more!  To me, the dressing makes the salad!

Just like the perfect accessory completes an ensemble, the right dressing completes the salad.  I’m sure there are some that think that dressing is dressing; just get a bottle and pour it on your salad and be on your way.  Well, just as there are umpteen varieties of ice cream and cokes, there are also endless varieties of dressings.  No matter what your mood, or what kind of salad you’re trying to top, there’s a dressing out there for you. 

This creamy avocado dressing is amazing.  It’s thick, creamy (as the name states!), and cool but with a hint of spice.  I love avocados, honestly, I could slice one up and devour it in no time.  The flavor of them is like no other; light, smooth, and almost buttery.  Simply amazing.  I love this dressing; the combination of the buttery avocado, spicy pepper, tart lime and bright cilantro makes for an incredibly delicious dressing.  And, it’s a cinch to put together.  Just throw everything in the nady food processor, give it a pulse or two and you’re good to go!

This particular dressing could go with a multitude of different salads.  Lately we’ve been using it on a salad that is simple yet full of flavor; a combination of mixed greens, tomatoes, red onion and grilled chicken.   

Creamy Avocado Dressing

Ingredients:

1 Cup buttermilk*
3/4 Cup Greek yogurt
2 Tbsp mayonnaise
1 Avocado, skin and seed removed and roughly chopped
1 1/4 Cups cilantro
1 clove garlic, minced
Juice from 1/2 lime
1 Small jalapeno, seeded and roughly chopped
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse serveral times until smooth and ingredients are incorporated.  Taste and adjust seasonings, if needed.  Transfer to a jar or container and place in the refrigerator until ready to use. 

*Add more buttermilk if the consistency is too thick.

Recipe source: A Lynsey Original

Slow Cooker Black Bean Ragout

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So did ya’ll have a wonderful Super Bowl Sunday?  Did your team win?  If yes, then congratulations.  If not, I’m sorry but at least you got to partake in some yummy eats throughout the game!  Speaking of Super Bowl food, how many of you are in a foodie coma from everything you ate yesterday?  I honestly think Super Bowl Sunday is one of the biggest eating days of the entire. year!  Thanksgiving and Christmas are close, but I think the game day takes the prize.  I honestly think just as much preparation and planning goes into all of the game day parties and festivities as does Christmas and Thanksgiving.

I kept this year’s eats small, but we still had quite the spread.  And you can’t really allow all those good dips, sandwiches and treast to go to waste, I mean that would just be a shame…and possibly a sin!  I know I ate my fare share of food throughout the game yesterday.  I was on the verge of miserable.  So for all of you that are in the same boat as I am, and need a meal that will satisfy you without weighing you down I have the perfect option for you! 

This black bean ragout is not only satisfying, but is delicious and full of flavor.  And I think possibly my favorite part is the fact that it’s a slow cooker meal.  You all know by now that I’m a huge fan of slow cooker meals.  I love putting everything in there in the morning and coming home to a tasty meal that is ready to eat when you walk through the door.  I honestly think this is one of the easiest slow cooker meals ever.  You literally throw all the ingredients into the crock pot, give it a quick stir, turn it on and walk away.  There are only two things that need to be chopped; an onion and garlic.  Those two things take all of 2 minutes to cut up.  How easy is that?  When you’re ready to eat the only thing you have to do is make the toast and prepare the crema.  This meal is ready to eat within 10 minutes of walking through the door.  It’s an effortless meal that is huge on taste!

Slow Cooker Black Bean Ragout with Garlicky Toast


Ingredients:

For the beans-
1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar

For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half

Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge

Directions:

For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine.  Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender. 

Once the beans are cooked, stir in the lime or sherry.  Adjust seasonings if needed.

For the toast-
Preheat broiler. 

Brush the toast slices with olive and sprinkle with salt.  Place on a baking sheet and place in oven until butter is melted and the toast is golden.  Remove from oven and immediatly rub with the garlic clove.

For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.

When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.

Recipe source: The Smitten Kitchen Cookbook

Baked Brussel Sprout Gratin

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For the most part, I try to prepare well-balanced and healthy meals for my family.  However, there are times where we splurge.  And when I say we splurge, I mean we splurge.  Add the butter, pack on the cheese and of course there are the sweets.  Don’t even get me started on the sweets.  I think if I threw everything reasonable and healthy to the wayside I would bake numerous times daily.  Yes, daily.  But for the health of my family and everyone around me, I try to bake in moderation.  I said, try!

Normally when I cook veggies, I don’t over do it with the additional sauces or toppings.  My family, even my 3 year old, loves all vegetables.  So I’m blessed in the fact that I don’t have to do a whole lot of disguising or covering up to get my family to eat their vegetables.  However, it’s fun to dress things up and play with them a bit from time to time.  And yes, even douse them in a ooey-gooey, cheesey sauce that is beyond delicious. 

This brussel sprout gratin is an example of a splurge.  Delicious brussel sprouts, smothered in creamy, buttery, cheesy sauce then baked.  Only to be topped by even more cheese and baked for a moment again, to deliver a perfectly crunchy and gooey crust.  Yes, it’s just as good as it sounds. 

We’ve enjoyed this gratin I don’t know how many times.  We enjoy other brussel sprout recipes, but this seems to be one of those guilty-delicious pleasures we always go back to.  It’s so easy to put together, it’s practically effortless.  Factor in some time for a little baking and then you have a delicious, cheesy dish that truly could be consumed by itself.   

Baked Brussel Sprout Gratin

Ingredients:

1 1/2 Pounds brussel sprouts
1 Small onion, diced
2 Cloves garlic, minced
4 Tbsp butter
2 Tbsp flour
1 Cup heavy cream
1/2 Cup milk
1 1/4 Cups shredded Gruyere cheese
1/4 Cup grated parmesan
Kosher salt and freshly ground black pepper
1/4 Cup Mayonnaise

Directions:

Preheat oven to 350.

Spray a 2-3 quart baking dish with non-stick cooking spray and set aside.

Fill a large pot a third of the way with water.  Place over high heat and allow to come to a boil.  Fill a large bowl with ice water and set aside.  Meanwhile, clean brussel sprouts, remove stems and cut in half.  Place the brussel sprouts in the boiling water for about 1 1/2 to 2 minutes, immediately remove from the boiling water and transfer to ice water. 

Place 2 tablespoons of butter in a large skillet over low-medium heat.  Once the butter has melted, add the diced onion and saute until translucent, about 3-5 minutes.  Add the minced garlic and cook an additional 30 seconds, until fragarent.  Add the remaining 2 tablespoons of butter to the onion mixture, then add flour and stir continuously until a lump-free paste forms. 

Add the milk and cream and stir continuously, until combined and there are no lumps.  Allow to simmer for 2-3 minutes, until slightly thickened.  Add the mayonnaise and one cup of Gruyere cheese, stir to combine.  Leave mixture over heat until the cheese has melted.  Season with salt and pepper. 

Spread the brussel sprouts evenly into the prepared pan.  Pour the cheese mixture over the brussel sprouts.  Sprinkle with a touch more salt and pepper.  Place in preheated oven and bake for 30-45 minutes, until brussel sprouts are tender.

Combine the remaining Gruyere and parmesan in a small bowl, toss to combine and set aside. 

Sprinkle the top of the brussel sprouts with the cheese mixture and return to oven for an additional 10 minutes.

Recipe source: adapted from White on Rice Couple    

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

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I think it’s safe to say that pasta is one of my all time favorite foods.  I have to be honest, I’m a carb loving fool.  There is just something so satisfying about that starchy goodness.  Top that pasta with some type of tomatoes and cheese and I’m in heaven.  Talk about comfort food!  And I think Tucker has an equal love for all things pasta.  When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese.  He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese.  Yum.  This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet.  This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes.  Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese.  I must say, I have a weakness for that stuff.  There is just something so delicious about the creamy, tang that goat cheese has to offer.  I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights.  Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined.  Then add olive oil until the mixture comes together and a pesto is formed.  Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content.  But for those of you out there that need a little more, I will continue!  The tomato pesto is then combined with the pasta and tossed to coat.  Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor.  I love the sweetness the sun dried tomatoes add.  This combined with all the other flavors make for an amazing and satisfying meal. 

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste!  Perfect for everyone still trying to keep those new year’s resolutions! 

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions.  Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes.  Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground.  With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine.  Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated.  Add more water as needed.  Stir in arugula, until just wilted, adding more pasta water as needed.  Season with salt and pepper, top with goat cheese and serve.

Recipe source: adapted from America’s Test Kitchen, Best Simple Recipes

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