Veggies

BBQ Chicken Cobb Salad

June 25, 2015 by Lynsey Leave a Comment

It seems like as of late I’ve been sharing a lot. And I mean A LOT of sweets. Don’t get me wrong, I love my sweets and baking, it’s my therapy. But, if you had never been to the blog before and started purusing the most recent recipes you’d think we lived on sugar, sugar and more sugar.

That couldn’t be further from the truth, and honestly, I’m not sure why in the world I’ve shared so many sweet recipes back to back to back. It wasn’t planned, I promise!

So, to get things back in balance I’m sharing a non-sweet, non-dessert recipe with you today. Finally!

What better way to get things back in balance than with a salad. But not just any salad a Cobb salad. I love a good Cobb salad. But honestly, what’s not to love; some meat, lettuce, eggs, and assorted other veggies all on a bed of crispy, crunch ice cold lettuce. Yum!

Could it truly get any better? Well, I thought that answer was “no” until the other day.

That’s when I made this BBQ chicken Cobb that I spotted over on Damn Delicious. Literally minutes after seeing (and quite possibly drooling over) the picture of her salad I was in the kitchen making my own.

So, what made this particular Cobb special? Well, for starters perfectly cooked chicken, cut in chunks and tossed in bbq sauce. That’s right, bbq chicken goes on this bad boy. Also coming to the mix is fiesta corn, black beans, tomatoes, cheese, avocado, hard boiled eggs and crispy, salty bacon.

Oh my.

Now, we could stop right there. But all that deliciousness is topped with delicious, creamy and cool ranch dressing. I used my own homemade ranch (as I’m kind of partial to it) but you could most certainly use your favorite store bought dressing.

This salad was nothing short of amazing. Spencer loved his and practically inhaled his, Tucker even had his own and devoured it, so it’s safe to say this is a meal that is family friends and approved by my entire house.

BBQ Chicken Cobb Salad

Ingredients:

4 Slices bacon, cooked until crispy and crumbled
2 Boneless, skinless chicken breast (cut in half lengthwise or pounded thin)
1/4 Cup bbq sauce
3 Large eggs
6 Cups mixed green lettuce. or lettuce of your choice
2 Roma tomatoes, diced
1 Avocado, cut in half, seeded and diced (do this right before assembling)
1 Cup fiesta corn, drained
1 Cup black beans, drained and rinsed
1/4 Cup Colby-Jack cheese

Directions:

Place a large skillet over medium heat. Season chicken with salt and pepper. Place in the preheated skillet and cook, flipping once until cooked through, about 3-4 minutes per side. Remove from pan, allow to rest and cool before cutting into bite-sized pieces.

Place bbq sauce and cooled chicken in a bowl and toss to combine. Set aside.

Meanwhile, place eggs in a large saucepan. Fill the pan with water until until th eeggs are covered. Place pan over high heat and bring to a boil, cook for 1 minute. Remove from heat, cover and allow to sit for 8-10 minutes. Drain the eggs, allow to cool then peel an dice.

To assemble-
Divide lettuce between two plates or large, shallow bowls. Arrange the ingredients on the beds of lettuce in rows. Top with ranch dressing, homemade or store bought.

Recipe source: barely adapted from Damn Delicious, originally from The Kitchn

Capitol Bar and Grill’s Pimento Cheese

April 6, 2015 by Lynsey 2 Comments

My uncle was the semi-homemade guru before Sandra Lee ever thought about it. He wasn’t above picking up a can of beans, chili, container of potato salad or pimento cheese from the store. However, when he got home and before anyone ever had the chance to pop the top or cut the can open he had to doctor it up.

After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that. He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.

I always remember him bringing in those large containers of pimento cheese spread. It was a staple; he and the rest of “the boys” as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers. So there was always a container, or two, in the fridge ready to enjoy.

But, before anyone could ever dig in my Uncle always had to add his touch. Some salt and pepper, a little hot sauce and a few other ingredients. Then, and only then was it okay to dig in.

I had never tasted a pimento cheese that was the equivalent of my Uncle’s “semi-homemade” version, until now. This recipe from The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.

This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne. The apple cider vinegar adds a bit of brightness which helps pull the mixture together. This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt…oh my goodness, it’s out of this world.

This, my friends, is an amazing pimento cheese recipe and will convert those who aren’t true fans of the store-bought stuff. I can honestly say that, because it’s converted me!

This is for all you semi-homemade pimento cheese lovers. Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.

Capitol Bar and Grill’s Pimento Cheese

Ingredients:

1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste

Directions:

*Gently pat the peppers dry with a paper towel before chopping or pulsing. Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.

Combine all ingredients in a medium bowl, stir to combine and mix thoroughly. Cover and refrigerate at least 24 hours before serving.

Recipe source: barely adapted from Capitol Bar and Grill via KATV

One Pot Spaghetti

April 1, 2015 by Lynsey Leave a Comment

For as long as I can remember spaghetti has been a staple in our meal rotation. It’s one of those meals that I always have the makings for, it comes together very quickly and it’s a family favorite. Let’s face it, it’s the type of recipe that everyone likes to have in their repertoire. Could anything really make it better?

Well, I thought not. Until a few weeks ago.

That’s when I saw a recipe for a one pot spaghetti. I mean we’re talking the meat, homemade sauce, and pasta all cooking in one pot.

Was it a meal that was too goo to be true? It sounds like it, right?

I’m here to tell you it’s not. This one pot spaghetti is the real deal. It only takes one pot, a few simple ingredients and about 30 minutes and you’ve got an amazing, homemade spaghetti.

The thing that makes this spaghetti so special is the cooking of the noodles right in the tomato sauce. The starch from the noodles combines with the tomato sauce and yields an extremely thick, almost creamy tomato sauce. Add the meat, fresh basil and a little spice and you’ve got a meal that will have the whole family coming back for seconds.

Twirl strands of pasta coated with creamy tomato sauce on a plate and top with freshly grated parmesan cheese. Add a slice of garlic bread and a side salad and you’ve got a delicious and satisfying meal that is ready in 30 minutes.

So the next time you need a simple meal that only dirties one pot, look no further. One pot spaghetti is where it’s at!

One Post Spaghetti

Ingredients:

1 Pound ground beef
1 Tbsp olive oil
1 White onion, diced
1 Clove garlic, minced
1 Tbsp oregano
1/2 Tsp red pepper flakes
2 Cups vegetable broth
24 Oz tomato sauce
1 Can tomato paste
1 Pound spaghetti
1 Pint grape tomatoes, halved
1/4 Cup fresh basil
Parmesan, shaved
Salt and pepper, to taste

Directions:

Place a large stock pot over medium heat. Once the pot add the olive oil and then the meat. Cook for 7-9 minutes. Add onions, garlic, oregano, red pepper flakes, and salt and pepper. Continue cooking for about 2-3 minutes. Pour vegetable stock, tomato sauce and tomato paste, stir to combine and bring to a boil. Add spaghetti, tomatoes and basil.

Reduce heat to a simmer. Cover with the lid and simmer for about 17 minutes, until noodles are cooked al dente. Place in serving dishes and top with parmesan.

Recipe source: barely adapted from Rachel Shultz

Curried Corn Soup with Ginger

March 26, 2015 by Lynsey Leave a Comment

Okay, so apparently Mother Nature hasn’t gotten the memo that Spring officially started over 5 days ago. I’m not saying we’ve haven’t had some nice days since spring rolled around, but we’ve had some cool days too. Oh, and some rain. Boy have we had some rain. I can’t even walk in my front yard right now without having mud up to my ankles. With weather dipping down into the 50’s tomorrow, I’d say with confidence oh mother nature is a tad bit confused.

Here in Arkansas, and I’m sure in many other areas, we’ve experienced 3 out of 4 seasons in the past week. So, to say my menu planning has been all over the place would be an understatement. One day we’re on the back porch enjoying sunshine, a nice breeze and firing up the grill and the next day we’re bundled up inside, dodging the rain and slurping up soup.

So, in the midst of the crazy weather, I’ve taken advantage of the cooler temps and jumped at the opportunity to squeeze in a few more soups I’ve had my eye on. This curried corn soup with ginger is one of those soups. I spotted it in the November issue of Food Network Magazine and was instantly intrigued.

Now, this isn’t the type of soup I generally get excited about but I do enjoy trying new and different things and this was definitely a soup that was outside my entire families comfort zone. Not so much with the corn, but adding ginger and curry to the mix. Well, that’s a whole different ballgame. But, it’s one Spencer (somewhat reluctantly) agreed to try.

This soup is packed full of vegetables, flavor and spices. It’s so creamy and filling, but not too heavy. This time around I made it with heavy cream, but I think the use of coconut milk would be an amazing addition, adding a slight sweetness and another layer of flavor. It’s a lot of flavors and spices packed in this simple, soup but they all work together wonderfully.

Naturally sweet, succulent corn, paired with other veggies and seasoned with spicy curry powder. The corn brings a natural sweetness and it’s quickly followed by a warm heat from the curry powder. I added some sweet, lump crabmeat, brown butter and fried garlic to ours. The addition of these ingredients give the soup more depth of flavor as well as adds a little texture.

Curried Corn Soup with Ginger

Ingredients:

4 Tbsp unsalted butter
2 Leeks (white and light green parts only), thinly sliced and well rinsed
2 Stalks celery, finely chopped
1 Large carrot, finely chopped
2 Tbsp finely chopped, peeled ginger
3 Cloves garlic
2 Tsp fresh thyme, chopped
1 1/2 Tsp madras-style curry powder
1 Large russet potato, peeled and cut into 1-inch cubes
4 Cups low sodium chicken broth*
1 Tsp sugar
1 (16 oz) bag frozen corn kernels
1 Cup heavy cream, could be substituted with half and half or coconut milk
Kosher salt

Topping options-
sour cream
Greek yogurt
creme fraiche
cilantro
lump crabmeat
brown butter
fried, sliced garlic

Directions:

Place butter in a large pot or Dutch oven and place over medium heat. Allow butter to melt and then add the leeks, celery, and carrots and cook, stirring occasionally, until the vegetables are tender but not brown, about 10 minutes.

Add the ginger, garlic, thyme, curry and potatoes, stir to combine. Cook, stirring occasionally, until the potatoes are coated in spices, about 1 to 2 minutes. Add the chicken broth, 2 cups of water, and the sugar and bring the mixture to a boil. Add the corn, reduce heat to medium-low and allow to simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 minutes. Remove the soup from heat and allow to cool slightly.

Working in batches, carefully transfer the soup to a blender and puree until smooth, return to pot. Alternately, use an immersion blender and puree the soup in the pot. Taste, adjust seasonings, if needed.

For an extremely creamy, lump-free soup, strain through a fine mesh sieve. If soup needs to be warmed, return to stove and reheat.

Top with desired toppings and serve immediately.

*To make this soup vegetarian, use vegetable stock in place of the chicken stock.

Recipe source: Food Network Magazine, November 2014

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

Brussels Sprout Slaw

January 19, 2015 by Lynsey Leave a Comment

Brussels sprouts are one of those vegetables that always have and still do get a bad wrap. It seems like most people cringe at the thought, let alone the sound of the poor little vegetable. They are truly a under appreciated and vegetable that isn’t eaten enough. I think cabbage is a close second.

In our home, the meager sprout feels big love. Sprouts are actually one of my favorite veggies and a staple that I love to always have on hand. There’s so much you can do with them; roast, steam, saute, baked dishes and they even make perfect bases for salads and slaws. The options are endless.

Let’s focus on the slaw for a second. Are you a fan of coleslaw? Well, I’ve long been a lover of coleslaw. Homemade, from a restaurant, or spruced-up store bought stuff. I’ve never been the kind to turn down coleslaw when it’s available. It is a perfect side on those spring and summer days and it’s just light and refreshing.

I love playing around with different bases for slaw; I love all the veggies that are out there and all the colors, flavors and textures that bring to the table. I’d have to say one of my favorite veggies to use in slaw is the simple, Brussels sprout. It gives you the texture and color of cabbage but adds a little different flavor that I’m obsessed with.

I’d been eyeing this slaw recipe from Damaris Phillips for quite some time, I was just looking for any excuse to whip it up. Thanksgiving came and went, along with Christmas and then New Year’s rolled around. No new year’s meal is complete without something green…gotta bring in that money! So, it didn’t take me 2 seconds to figure out what that something green would be this year!

Boy, was it worth the wait. This slaw is amazing! It’s refreshing, light and filling. And the flavors. Oh man! The sprouts really shine, but that vinaigrette really adds a burst of fresh and bright flavor. It’s creamy, tangy, sweet with a hint of tartness. The shredded Brussels sprouts are tossed in the vinaigrette and then the slaw gets a topping of delicious toasted pecans and sweet and tart pomegranates. It’s chilled for a few hours, allowing the flavors to meld and then it’s ready to go.

This was the perfect addition to our new year’s meal, it paired perfectly with the salty ham, black eyed peas and buttery cornbread. I know this slaw will make several appearances out cookouts this summer. It’s easy, portable and it’s even better if it’s made ahead of time so the flavors can really develop.

Brussels Sprout Slaw

Ingredients:

1/2 Cup pecans
1 1/2 Lbs brussels sprouts, trimmed
4 Tbsp mayonnaise
2 Tbsp Greek yogurt
3 Tbsp dijon mustard
2 Tbsp honey
6 Tbsp vegetable oil
1 Tsp grated orange zest
1/4 Cup apple cider vinegar
2 Tbsp ornage juice
Kosher salt and freshly ground pepper, to taste
1/4 Cup pomegranate seeds

Directions:

Preheat oven to 375. Place the pecans in a single layer on a baking sheet. Bake until golden brown, about 6-8 minutes. Let cool, then coarsely chop. Set aside.

Using a large holed box grater, a sharp knife or a food processor fitted with a shredding attachment, shred the brussels sprouts.

In a large bowl combine mayonnaise, yogurt, mustard, honey, vegetable oil and orange zest and whisk to combine. Whisk in the vinegar and orange until smooth. Add the brussels sprouts to the vinaigrette and toss to combine. Season with salt and pepper, taste and adjust seasoning if needed. Transfer the slaw to a serving dish and sprinkle the pecans and pomegranate seeds over the top of the slaw. Cover and refrigerate for 2 to 4 hours.

Recipe source: barely adapted from Damaris Phillips via Food Network

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

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

Browned Butter Mashed Potatoes

April 22, 2014 by Lynsey Leave a Comment

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

Mexican Lasagna

March 26, 2014 by Lynsey Leave a Comment

A few weeks ago I featured a week of slow cooker meals and one of those dishes featured during the week was ground turkey and chipotle taco filling. When I shared that recipe with you I also told you that I would soon be sharing a dish that you could use the filling in. So without further or due, I present you with this Mexican lasagna!

With this particular recipes most of the work is done for you since the filling is made in the slow cooker. Which means it can be prepared ahead of time and even frozen if desired. So when you’re ready to make this meal it’s a matter of combining a few simple pantry staples, layering them with cheese and tortillas and baking it until bubbly and golden.

We loved this lasagna; it’s packed full of flavor with the chipotle filling, tomatoes, sweet corn and earthy cilantro. Since this is packed full of vegetables and herbs it provides a fulfilling and satisfying meal without weighing you down, which is perfect for those beautiful sunny, spring days that you’re craving a little Mexican food.

This meals comes together in no time making it perfect for a delicious and quick weeknight meal. Since it’s full of meat and vegetables it can be served alone; but would also be great with chips, salsa and cheese dip, rice, re-fried beans or pico and of course a delicious margarita. Another plus is the actual lasagna can be assembled ahead of time. Simply make it the night before, cover with plastic wrap and refrigerate. Since the cheese is a part of each layer it helps to keep the tortillas from getting soggy. So whether you’re looking for a delicious Mexican inspired meal or a quick fix meal for a busy weeknight, look no further!

Mexican Lasagna

Ingredients:

2 Cups Ground turkey and chipotle taco filling
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5oz) can diced tomatoes, drained
1 Cup frozen corn
1/2 Cup fresh minced cilantro, plus more for garnish
1 1/2 Tbsp lime juice
Salt and pepper, to taste
9 (6 inch) flour or corn tortillas
Vegetable spray or oil
1 3/4 Cups shredded colby jack cheese

Directions:

Place oven rack in the middle of the oven and preheat to 350.

Combine taco filling, beans, tomatoes, and corn in a microwave safe bowl and warm for 3-4 minutes, stirring occasionally. Add 1/3 cup cilantro and lime juice and season with salt and pepper and stir to combine. Taste and adjust seasonings if needed.

Coat both sides of the tortillas with the vegetable oil and arrange in a single layer, barely overlapping if needed, on a rimmed baking sheet. Place int eh oven and bake until tortillas are soft and pliable, about 2-4 minutes.

Once the tortillas are warmed, remove from the oven and increase the temperature to 450. Spread a third of the filling along the bottom of an 8×8 or 9×9 square baking dish. Place 3 of the tortillas on top of the filling and sprinkle with 1/2 cup of cheese. Repeat with a third of the filling, 3 tortillas and half a cup of cheese. Spread the remaining filling over the top. Cut the remaining tortillas in quarters and scatter over the filing. Sprinkle with the remaining cheese.

Place in the preheated oven and bake until bubbly and golden, about 15 minutes. Remove from oven and allow to set for 5 minutes. Sprinkle with remaining cilantro and serve.

Recipe source: barely adapted from Slow Cooker Revolution

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