Veggies

Slow Cooker Week: Japanese Pork and Ramen Soup

March 5, 2014 by Lynsey 1 Comment

There’s something so enticing about Asian food, particularly the soups. While I love a good fried rice, ramen, or lo mein (just to name a few), I’m really a sucker for the soup. Hot and sour from the typical Chinese restaurants and then the Miso soup from the Japanese/Hibachi restaurants, are my favorites. But give there are those times where I crave nothing more than a slurp-worthy, broth-y soup filled with thin noodles and pieces of tender meat.

I’m not sure what it is about the thin liquid that draws me in, but it sure does. Like this Japanese pork and ramen soup from Slow Cooker Revolution. When I was thumbing through the book making my meal plan this soup literally jumped off the page. The picture alone was enough to real me in, but then the list of ingredients was a second confirmation that I needed this soup.

It lived up to all me expectations and then some. The broth was incredibly flavorful and definitely slurp-worthy. The fresh chopped vegetables were incredibly tender yet still gave a depth of texture to the thin broth. Then the noodles; I love the starchy deliciousness they add to the soup. There’s just something so irresistible about the thin strands of pasta goodness running through the thin, flavorful broth. Last, but not least, the pork. It’s soaked and simmered in the chicken broth for several hours allowing the meat to become incredibly tender while staying so moist.

This soup hit all the marks. A thin, brothy base filled with tender meat, long strands of noodles and fresh vegetables. And all this goodness wasn’t made in a pot on the stove top, it was made in the slow cooker. Meaning that everything was combined, added to the slow cooker and left to cook away while you were away. Serve this soup with a side of fried egg noodles or egg rolls and you’ve got a delicious, Asian inspired meal that beyond satisfying. The next time you have a craving for Asian food, pop this in the slow cooker and enjoy!

Japanese Pork and Ramen Soup

Ingredients:

2 White onions, minced
6 Cloves garlic, minced
3 Tbsp fresh ginger, minced or grated
1 Tbsp vegetable oil
12 Oz shitake mushrooms, stemmed and thinly sliced
8 Cups chicken broth
1 1/2 Lbs boneless country style ribs
2 (3oz) packages ramen noodles (flavor packets discarded)
6 Oz baby spinach (about 6 cups, loosely packed)
3 Tbsp white miso, plus more for serving
3 Tbsp low sodium soy sauce, more for serving
1 1/2 Tsp sesame oil
2 Scallions, thinly sliced
1 Tbsp toasted sesame seeds

Directions:

Combine onions, garlic, ginger and oil in a microwave safe bowl and stir to combine. Place in microwave and heat until onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker.

Add the chicken broth and mushrooms to the slow cooker and stir to combine. Season the pork liberally with salt and pepper and nestles into the slow cooker. Place the lid on the slow cooker and cook until pork is tender, about 6-8 hours on low or 5-7 hours on high.

Remove the pork from the slow cooker and transfer to a cutting board and allow to rest and slightly cool. Once cool enough to touch shred into bite-sized pieces. Meanwhile, allow the soup to settle for about 5 minutes. Once the soup has settled, skim the fat off the top with a large spoon and discard. Stir in the noodles and spinach and cook on high until noodles are tender, about 3-8 minutes.

Add the shredded pork, miso, soy sauce, and sesame oil and stir to combine. Allow the mixture to cook until warm through, about 5 minutes. Taste, adjust seasonings with additional miso, soy sauce, salt and pepper if needed. Ladle into bowls, top with green onions and serve.

Recipe source: barely adapted from Slow Cooker Revolution

Slow Cooker Week: Texas Chili

March 3, 2014 by Lynsey Leave a Comment

Just when we thought the winter was coming to a holt, pretty much the entire country gets bombarded with another coating of winter weather. Yesterday the weather changed immensely; the temperature dropped 15 degrees in less than two hours. The drizzle turned to rain, then to ice and then snow. Last I looked we had at least an inch of ice accumulation. So, we have a choice. We can either wine, be aggravated and hate this cold weather. Or, we can look at the weather as a way to enjoy one last bowl of hearty soup, stew or chili before we break out the spring and summer recipes.

I’m choosing to do the later of the two. This year Spencer can’t seem to get enough chili. It seems like he asks for it at least once a week. While he loves my traditional chili, I do try to change things up from time to time and try different recipes.
This time around I wanted to try a true slow cooker variation. A version that doesn’t require browning meat before adding it to the slow cooker. So, I turned to one of my favorite cookbooks, Slow Cooker Revolution by America’s Test Kitchen, and decided to make their Texas chili.

This doesn’t require using a pan or stove to prepare the ingredients before they enter the slow cooker. It’s a simple act of chopping the onions, adding some spices and canned tomatoes and heating them in the microwave until the onions are tender. From there the onion mixture and remaining ingredients are combined in the slow cooker and the chunks of meat are nestled into the spicy, bean and vegetable mixture. The slow cooker is turned on and the magic begins.

This chili was everything I imagined it would be. The chunks of beef were incredibly tender, there was just enough spice from the chipotles in adobo and the tomatoes added a slight sweetness along with a little acidity. This chili was a true hit with the entire family. We topped it with a little sour cream and some chives and I served it with some Fritos. Because, what’s chili without Fritos?

Even though there is little preparation, it still might be a little much to do in the morning before heading out the door. I’ve made this a few times, once doing the preparation and adding it straight to the slow cooker to cook, and another time I did the prep work the night before, still adding everything to the slow cooker but I placed it in the refrigerator. The next morning, I removed it from the refrigerator, placed it in the slow cooker base and turned it on. Both times it turned out perfectly. So what are you waiting for? You have another week of cold temperatures, so enjoy another batch of chili before spring!

Texas Chili

Ingredients:

3 Large onions, minced
1/4 Cup chili powder
1/4 Cup tomato paste
3 Tbsp vegetable oil
8 Cloves garlic, minced
2 1/2 Tbsp cumin
1 1/2 Tbsp fresh oregano, minced
2 (15oz) cans dark red kidney beans, drained and rinsed
1 (28oz) cans crushed tomatoes
2 Cups low sodium chicken broth
3 Tbsp soy sauce
3 Tbsp minced canned chipotle chile in adobo
2 Tbsp brown sugar, plus more if needed
2 Bay leaves
1 (5lb) boneless beef chuck roast, trimmed and cut in 1 1/2 inch chunks
Salt and pepper, to taste
3 Scallions thinly sliced

Directions:

Combine the onions, chili powder, tomato paste, oil, garlic, cumin and oregano in a bowl and stir to combine. Place in the microwave and heat for about 5 minutes, stirring occasionally, until onions are tender. Transfer the mixture to the slow cooker

Add beans, tomatoes, broth, soy sauce, chipotles, sugar and bay leaves to the slow cooker. Stir to combine. Season the beef, liberally, with salt and pepper and nestle in the slow cooker. Place the lid on the slow cooker and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Once the beef is tender, turn the slow cooker off and allow the chili to settle for 5 minutes. Skim the fat from the surface using a large spoon. Remove and discard the bay leaves. Taste, and adjust seasonings if needed. Ladle the chili into bowls, top with scallions and serve.

Recipe source: barely adapted from America’s Test Kitchen:Slow Cooker Revolution

Chorizo Stout Sloppy Joes

February 26, 2014 by Lynsey Leave a Comment

I love getting new cookbooks. I await eagerly for them to come in the mail, like a kid waiting for Santa to come on Christmas morning. Once I get it I read it from cover to cover, with sticky notes in hand to mark my favorite recipes I can’t wait to make. I love reading what the author has to say about the recipe and the tips and tricks they use to cook the perfect meal and choose the perfect ingredients. Such was the case with my latest purchase, “The Craft Beer Cookbook” from The Beeroness. I turned from page to page, with my mouth watering, as I looked at beautiful pictures and read delicious sounding recipes. Then I faced a predicament. What to make first?

She had tempting appetizers, delicious soups and stews, vegetarian entrees, sandwiches and desserts. Where to start oh where to start? But I finally decided on a sandwich. But not just any sandwich, a chorizo stout sloppy joe to be exact. A grown up version of the sandwich we all enjoyed as kids. Not only was it oh. so. good. but another fun part about the memories of eating sloppy joes was the mess that was made while eating them. It was actually okay to have juice dripping all over your hands, elbows and a big red mess on your mouth.

When I read the title, Chorizo Stout Sloppy Joes, I thought about the sloppy joes I ate as a kids and how this would be a delicious grown up twist on a classic favorite. So with that in mind, and knowing how much Spencer would enjoy them, the sloppy joes won. They were the first recipe I made from my new cookbook.

These sloppy joes didn’t only please Spencer and myself, but Tucker devoured his too. I love adding chorizo to a variety of recipes, it helps add so much flavor without overpowering the rest of the ingredients. The addition of the stout was also evident in every bite without taking over the taste of the sandwich. This delicious and flavorful combination of meats and veggies is piled high on a delicious, tender Kaiser roll and topped with cheese which form a gooey layer over the sloppy joe mixture. We enjoyed these with a mug of ice cold beer and crispy fries. This was a delicious supper, weeknight supper for our family but would also make a terrific option for a group of people as well as a great lunch.

Chorizo Stout Sloppy Joes

Ingredients:

2 Tbsp olive oil
1 Red bell pepper, seeded and diced
1 Medium white onion, finely diced
4 Cloves garlic, finely minced
1 Pound ground turkey
1 (12oz) package chorizo
1 Cup stout beer
1/2 Cup tomato paste
1/4 Tsp cumin 1/2 Tsp black pepper
8 Kaiser rolls
8 Slices cheese; cheddar, swiss or pepper jack

Directions:

Place a skillet over medium-high heat and add the olive oil. Once the olive oil is warm, add the bell pepper and onions and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the turkey and chorizo and cook until browned and almost cooked through. Drain off most of the fat.

Add the beer, tomato paste, cumin and black pepper and stir to combine. Bring the mixture to a simmer, and cook until the meat is cooked through entirely.

Meanwhile, toast the buns.

Once the meat is cooked through, scoop on the bottom halves of buns, top with cheese and then place the top half of the bun on the sandwich. Serve immediately with fries, beans or your favorite side item.

*I used ground turkey because ground pork was not available in my supermarket. If you can find ground pork then substitute it for the turkey.

Recipe source: The Beeroness “The Craft Beer Cookbook”

Slow Cooker Chicken Fajitas

January 15, 2014 by Lynsey 2 Comments

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

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

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

Slow Cooker Chicken Fajitas

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter

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

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

2 Cloves garlic, minced

1 Large onion, thinly sliced

3 Chicken breasts

1 1/2 Tbsp brown sugar

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

1 Small jar of your favorite salsa, homemade or storebought

Salt and pepper, to taste

Directions:

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

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

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

Recipe source: A Lynsey Original

Golden Broccoli Gratin

January 13, 2014 by Lynsey Leave a Comment

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

Smitten Kitchen: Flat Roasted Chicken

September 25, 2013 by Lynsey Leave a Comment

There are many people, myself included, that think a roast chicken is a roast chicken. Season with a little salt and pepper and pop in the oven and bake. Simple enough, right? Well, I got The Smitten Kitchen Cookbook as a gift for my sister-in-law shortly after it’s release (and decided to go ahead and get one for myself since I had been anxiously awaiting the release) and it wasn’t long after I gave it to her that I got a text. They had made something from the cookbook and were addicted. They made the flat roasted chicken and were in love and amazed. Not only were they infatuated with this recipe, but they had since gotten many of their friends to make this recipe. This is now their “go to” roasted chicken recipe.

The next time we went to their house they made this chicken. Can I say, I see what all the fuss was about. It’s bursting with flavor, moist, tender and juicy. Seasoned perfectly with a little salt and pepper the roasted with an assortment of veggies nestled under and around the chicken and roasted. The chicken comes out of the oven picture perfect. Once it’s completely baked, it’s topped with a healthy dose of fresh lemon juice and thyme.

After having this meal at my brother and sister-in-law I knew I had to make this chicken, and soon. I had been making my way through many the wonderfully droolworthy recipes, but this is not one I had made…yet. Well, it quickly jumped to the top of my list. Not only was I amazed by the flavor, but Spencer and Tucker devoured it.

This chicken is simple to prepare and requires a few basic ingredients for seasoning. Once baked, it’s not only as pretty as a picture with golden brown crust but tastes amazing. Then the veggies. Oh, the veggies. They take on the flavor of the chicken, since they are marinating in the chicken drippings throughout the roasting process, as well as a slighlty nuttiness fromt he roasting. They are incredibly tender and probably some of the best veggies I’ve ever put in my mouth. I loved everything about this meal. It’s simple, elegant, hearty and incredibly satisfying.

Smitten Kitchen: Flat Roasted Chicken

Ingredients:

1 (3-3 1/2 pound) whole chicken
Salt
Freshly ground black pepper
1-2 Pounds sweet potatoes, thickly sliced (or small, whole yellow potatoes)
2 Large zucchini, thickly sliced (optional)
1 Large red onion, halved and thickly sliced
2 Tbsp olive oil
Juice of 2 lemon
1 Tbsp fresh thyme leaves, minced

Directions:

Preheat oven to 450.

To prep the chicken-
Use a pair of sharp kitchen shears to remove the back bone. Carefully cut down each side of the back bone to detach the backbone of the chicken. Once the backbone is removed, either discard or save for chicken stock.

Liberally season the chicken cavity with salt and pepper. Place the chicken, cavity side down in a deep roasting pan. Using a paper towel, or clean kitchen towel, pat dry and season with salt and pepper. Nestle the potato slices (or whole baby potatoes) in, around and under the chicken. Scatter the zucchini and onion slices around the pan. Season with additional salt and pepper and drizzle with olive oil.

Place the chicken in the preheated oven and bake for 20 minutes. Remove from oven, toss the potatoes to prohibit burning and sticking to the pan. Return to the oven and continue cooking for 25-40 minutes, until a thermometer inserted in the thigh registers to 160F.

Once the chicken is fully cooked, remove from oven. Transfer the potatoes to a serving platter. Squeeze the juice from half the lemon over the whole chicken. Carve the chicken, removing the legs, thighs, wings and breasts and arrange on the serving platter with potoatoes. Drizzle with juice from the other half of the lemon, sprinkle with thyme and serve.

Recipe source: Barely adapted from The Smitten Kitchen Cookbook

Caprese Chicken

September 19, 2013 by Lynsey Leave a Comment

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

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

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

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

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

Caprese Chicken

Ingredients:

4 Boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 Tbsp olive oil

3 Large garlic cloves, minced

2 Pints cherry tomatoes, halved

10 Large basil leaves, finely chopped

8oz fresh mozzarella, sliced 1/2 inch thick

Balsamic vinegar, to taste

Directions:

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

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

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

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

Lastly, drizzle the chicken with balsamic vinegar and serve.

Recipe source: The Novice Chef Blog

Tabouleh

August 7, 2013 by Lynsey Leave a Comment

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

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

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

Tabouleh

Ingredients:

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

Directions:

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

Drain the bulgar and squeeze to remove any excess liquid.

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

Recipe source: adapted from Bon Appetit

Semi-Homemade Refried Beans

July 17, 2013 by Lynsey Leave a Comment

Mexican food is a weakness of mine. I mean, I think I could eat it every. single. day and never get tired of it. Give me some thin, crispy chips, cold salsa and some cheese dip and I’ll be beyond happy. Add a meal to the mix and hey, that’s an added bonus.

Now when Spencer, Tucker and I frequent our “regular” Mexican restaurant, Tucker gets his trusty cheese quesadilla and Spencer and I typically split a meal. We rarely stray from our norm which is either mixed fajitas (with a side of shredded cheese) or a sizzling bowl full of fajita chicken, steak cooked to perfection, assorted veggies, grilled pineapple and grilled cheese sticks. Yum! Both of these things, along with pretty much every other menu item is served with beans of some sort and rice.

Refried beans are a staple when it comes to Mexican food fare. I’ve tried various recipes for homemade refried beans and they’ve all been delicious, but several of them are somewhat time consuming. I think this recipe has to be at the top of my list right now, not only because because it’s quick, but it’s simple, requires few ingredients and it’s got bacon flavor too!

These beans call for a few basic ingredients, all of which are typically in my pantry on a regular basis. There are no special ingredients or techniques required, meaning you can have a delicious and tasty side of refried beans in a matter of minutes. Another thing I love about these beans is you can customize the texture to your liking; if you like them a bit chunky then simply mash a little less, if you want them a bit more smooth then mash them a little more to get a smoother and somewhat creamy consistency. This recipe is easily adaptable to customize to your own taste. These beans are amazing and full of flavor and perfect side for any Mexican inspired meal you can dream up!

Semi-Homemade Refried Beans

Ingredients:

3 Tbsp bacon drippings
1/4 Cup diced onion
3 Cloves garlic
2 (15oz) Cans pinto beans
Salt and pepper, to taste

Directions:

Place bacon drippings in a large skillet and place over medium heat. Add onion and saute until translucent, about 2 minutes. Add garlic and saute until fragarent, about 30-45 seconds. Add the beans, and their liquid, and stir to combine. Once the beans have become slightly tender, after about 2 minutes of cooking, then begin to smash with a potato smasher (or fork or wooden spoon). Continue stirring and mashing until desired consistency is achieved. Season with salt and pepper. Remove from heat and serve immediately.

Recipe source: adapted from Pinch My Salt, originally from Mexican Made Easy by Rick Bayless

Tzatziki Chicken Skewers

July 3, 2013 by Lynsey Leave a Comment

I’m lover Greek fare. Gyros are my “go to” whenever we frequent the local Greek restaurant. They’re refreshing, lite and bursting with flavor. Every gyro, unless otherwise specified, is topped with a creamy white sauce that is full of cucumber, dill and garlic. It’s full of sublte flavor that compliments numerous types of meat without being overpowering.

Gyros are definitely one of those things that are filling without weighing you down. They are also portable, but if they sit for any length of time the pita ends up getting soggy and it becomes a hassle to eat. When I started thinking of foods that are perfect for thost hot summer days, gyros were one of the first things to pop into my head. But then I started thinking about the predicament that some people would face if they tried to make these in advance to enjoy at a park, on a boat or wherever else they wanted to venture. If they tried to make a gyro early one morning before heading out, then it would be all soggy and not so wonderful by the lunch time.

I started thinking, how do you make a gyro more “picnic” friendly? Then it popped in my head, put it on a skewer. Take some of the delicious elements of those ever so infamous gyros and put them on a stick and serve it with Tzatziki sauce. It’s simple, quick to assemble, portable and can be enjoyed with warm chicken right off the grill or served room temperature or chilled.

This is one of those items that can be made and enjoyed immediately, but can also be made in advance. While we enjoyed the chicken grilled, it can just as easily be baked. These can be assembled hours or even the day before an event. It’s something that can easily be made in bulk and the perfect party food! You can serve them simply with the tzatziki sauce, or have a plate of pitas or flatbread along with some lettuce for people to make their own wrap or gyro. The options are simply endless.

Tzatziki Chicken Skewers

Ingredients:

For the skewers-
2 Boneless, skinless chicken breasts
1 Cup grape tomatoes
1 Medium cucumber, sliced
1/4 Tsp garlic powder
Salt
Pepper

For the Tzatziki sauce-
1 Cup non-fat Greek yogurt
1/2 Cup cucumber, seeds removed and shredded (approximately 1 medium cucumber)
1 1/2 Tbsp dill, finely chopped
Kosher salt
Freshly ground black pepper
1/8 Tsp garlic powder
1-1 1/2 Tbsp fresh squeezed lemon juice

Directions:

For the skewers-
Turn grill on and allow to heat. Reduce flames to a low-medium heat.

Meanwhile, cut chicken breasts into tenderloins (lengthwise). Season with salt and pepper.

Once the grill is heated, place chicken on grill and cook until juices run clear and cooked through. Remove from grill and allow rest for 5 minutes. Cut the cooked chicken into 1 inch cubes.

To assemble the skewers-
Place a tomato on a skewer, followed by a slice of cucumber, then by a piece of chicken. Continue the process until the skewer is full. Repeat process with remaining skewers, I was able to make about 4 generously sized skewers.

For the sauce-
Place the shredded cucumbers in a bowl and sprinkle with 1/2 teaspoon of Kosher salt. Set aside and allow to stand for at least 5 minutes. Place cucumbers in a clean towel or paper towel and squeeze to drain any excess liquid.

In a small bowl combine the yogurt, mint, dill, garlic powder, lemon juice, and cucubmers and stir to incorporate. Season with salt and pepper. Taste, adjust seasonings if needed. Place in refrigerator until ready to serve.

Recipe source: A Lynsey Original

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