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Lynsey Lou's

Enjoying Life One Bite at a Time!

Veggies

Pasta with Mexican Black Bean Sauce

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We are not vegetarians, nor are we in the process of converting but I think it is a very good idea to have some meatless meals on filed away.  Spencer is a meat and potatoes guy, so the idea of converting to vegetarians is completely out of the question.  I do, however, like to incorporate meatless dishes into our meal plans and I am slowly but surely building up my vegetarian recipe repertoire so that I can hopefully have a meatless dish every week.

Spencer isn’t opposed to vegetarian dishes, but they do have to be filling.  Some recipes we’ve tried have been satisfying initially but a few hours later he’s back in the kitchen looking for something else to eat.  So one of the main requirements for any meatless dishes I make is that they have to be hearty.  This pasta was delicious, filling and yet surprising light.  I loved the flavor combination in this sauce.  It was savory, smokey and sweet all at the same time.  The cheese is a delicious accompaniment, as well, it add a sharpness to each bite.  The cilantro and fresh tomatoes bring it to live and give it an extra burst of flavor, and it makes the plate look pretty too!

In addition to this being a very delicious vegetarian dish, it is also very minimal in time and preparation.  Pasta is a very quick food to prepare anyway,and having a sauce that takes just as little time to prepare as pasta, makes this the perfect weeknight meal.  There’s nothing better than a quick meal that is not only healthy but delicious!  Tucker even loved this; he cleaned his plate and then helped me finish off mine.

Pasta with Mexican Black Bean Sauce

Ingredients:

1 1/2 Tbsp vegetable oil
1 Medium onion, chopped
2 Cloves garlic, minced
1 (14.5oz) can diced tomatoes, undrained
1 (4.5oz) can green chiles
1 Tsp chili powder
1 Tsp ground cumin
1/2 Tsp sugar
1/4 Tsp fresh chopped oregano
1 (14.5oz) can black beans, rinsed and drained
Fresh cilantro, chopped for garnish
Grape tomatoes, halved, for garnish
Shredded cheese, for topping (optional)
12 oz. pasta

Directions:

Bring a large pot of water to a boil, season with salt and cook pasta according to instructions on the box.

Meanwhile, preheat oil in a large skillet over medium heat.  Add the onions and saute for 1-2 minutes, when onions begin to turn translucent add the garlic and saute until fragarent, an additional 1-2 minutes.  Add the tomatoes, chili powder, cumin, and sugar and bring to a boil, reduce heat and simmer for about 15 minutes. 

Remove 1 cup of the tomato mixture from the pan and place in a medium bowl along with 3/4 of the can of black beans.  Using an immersion blender*, blend the mixture until desired consistency is achieved.  Return the mixture to the skillet, along with the 1/4 can black beans and oregano and stir together. 

Divide the pasta evenly among the plates and spoon the black bean sauce over the pasta.  Top with tomatoes, cilantro and cheese, if desired.

*If you do not have an immersion blender you may use a blender or food processor.

Recipe source: Adapted from branny boils over originally from American Dry Bean Board

Pumpkin Thai Soup

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Fall is officially upon us.  Yes, even here in Arkansas, we’ve already experienced the first glimpse of the crisp, cool weather that comes with fall.  So what does that mean?  It means it’s time to dig out those comfy sweaters, jackets, and heavy blankets.  It’s also time for football, tailgating, chili, hot apple cider, hot cocoa, pumpkins and pumkin carving and all of the other wonderful, delicious foods that go along with fall.  As much as I hate to see summer end and all of the wonderful, fresh garden vegetables go away; I can’t wait for fall!  I’ve been craving hearty soups and stews as well as all things pumpkin, apple and every other food that makes you feel all warm and cozy…and fall-like!
I have so many different recipes bookmarked for this fall and winter, I hope I can make it through all of them!  So far I’m off to a good start with this Pumpkin Thai Soup.  I saw this soup last fall on The Novice Chef’s blog and I knew I had to make this.  I didn’t get a chance to make this soup last year, I had so many things going on that by the time I got ready to make it I couldn’t find a pumpkin worth buying let along carving.  Needless to say this was at the top of my list to make this year, I’m so glad pumpkins are back in season because this soup came to mind with the first day of cool weather.  This soup was definitely worth the wait; it met every expectation on and then some.  This should definitley be on your “must make” list this fall! 

Pumpkin Thai Soup

Ingredients:

2 Celery stalks-sliced
1 Carrot, sliced
1 Onion, roughly chopped
3 Tbsp olive oil
1 1/2 Pounds fresh pumpkin, cubed
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter chicken or vegetable stock
Salt and pepper, to taste
Cream or coconut cream, optional

Directions:

In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.

Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

Process with a food processor or an immersion blender, being very careful not to burn yourself.
This process may also be done using a regular blender, but be very careful and do small batches.

Drizzle cream or coconut cream on top and serve immediately

Recipe Source: TheNoviceChef, originally from Drizzle and Dip

Pressed Picnic Sandwich

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I’ve kind of been on a sandwich kick lately.  I’m not sure what it is but every time I turn around I find a sandwich that I just HAVE to make.  I have so many sandwich recipes saved right now it’s not even funny.  Although I want to try every recipe when I come across it, I restrain myself to avoid a total sandwich burn out.  
This sandwich is absolutely delicious.  It has so many different flavors going on, but they all blend perfectly together.  From the roasted red pepper pepperoncini spread, the sharp and creamy goat cheese, the salty proscuitto and salami, buttery artichokes and peppery arugula; this sandwich is a guaranteed winner and will not disappointed.  This isn’t a sandwich for the weak of heart…or stomach.  This is hands down, a serious sandwich.  This is the perfect meal for those days when it’s too hot to cook…and we’ve had plenty of those this summer, but it’s also the perfect sandwich to take on a picnic or family outing.  It travels well and it’s even better the longer it sits because they flavors meld together even more.  Whether you’re looking for a make ahead meal, a delicious sandwich or just wanting to try something new; you’ll love this sandwich!  


Pressed Picnic Sandwich

Ingredients-

For the roasted red pepper and pepperoncini spread-

1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper

For the sandwich-

1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper

Directions-

For the spread-

Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined.  Season with salt and pepper and set aside.

For the sandwich-

Scoop out the center of each bread half, creating a hollow space for the ingredients.

Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread. 

On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula.  Drizzle with the balsamic vinegar and season with salt and pepper.  Place the top half of bread on the sandwich wrap tightly with plastic wrap.  Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.

To serve, unwrap and slice into 8-10 servings. 

Recipe Source: Kelsey Nixon, Kelsey’s Essentials

Gazpacho

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I love summer, for so many reasons.  One of the reasons I love summer is all the fresh fruit and produce that is available.  We have a small garden in our yard and it is wonderful being to walk out, grab what I need and start my cooking.  Although the convenience is great; the taste of the fresh fruit and vegetables is wonderful.  There isn’t much that can top the taste of a truly vine-ripened tomato.   There is nothing that compares to the taste of fresh, garden vegetables.  I take advantage of all of the fresh vegetables during the summer; they just have so much more flavor and the food really does taste better. 

Gazpacho is the perfect dish not only to utilize all of those great, fresh vegetables but it’s the perfect answer to soup in the summer.  There aren’t many times, especially this summer with 110 degree  (plus) temperatures, that I just crave soup.  Even on those rare occasions that I do crave soup during the summer months, I rarely eat it because it’s just so hot.  And lets face it; who wants to sit and heat a steaming bowl of hot soup when it’s sweltering outside?  Not me!  Well, now I can have my soup on a hot summer day and not feel incredibly overheated or weighed down once I finish.  Gazpacho is packed full of fresh vegetables and very filling but doesn’t weigh you down like most soups and stews, and it’s served cold.  Yes, a soup that is served cold!

Although gazpacho is nothing new, it’s newer to me.  I’ve heard of it several times but never really ventured out and had any.  The other day I decided to bite the bullet, make some and try it out.  Boy, can I tell you how happy I am that I ventured out and tried this?  I am so happy!  This soup is delicious; and it’s perfect especially on those hot summer days when it’s just too hot to even think about cooking…or even heating something up in the microwave.  This would be perfect paired with nothing more than some crusty bread; but could be paired with multiple things and served as a side.  I did just that; this accompanied grilled garlic bread and garlic, butter shrimp kabobs.  This meal was a winner; it was the perfect balance of flavor and at the end I didn’t feel weighed down or miserable.  If you’ve never tried gazpacho you must; and if you have tried it and love it you must try this recipe.  I promise you’ll fall in love with it…we did!

Gazpacho

Ingredients:

1 1/2 Pounds vine-ripened tomatoes
1 Cup tomato juice, reserved from the tomatoes
1 Cucumber peeled, seeded and chopped
1/2 Chopped bell red pepper (I used green)
1/2 Cup chopped red onion
1 Small jalapeno, seeded and chopped
1 Medium garlic clove, minced
1/4 Cup extra-virgin olive oil
1 Lime, juiced
2 Tsp balsamic vinegar
2 Tsp Worcestershire sauce
1/2 Tsp toasted, ground cumin
1 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tbsp fresh basil leaves, chiffonade

Directions:

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an “X” with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Recipe Source: Alton Brown, Food Network

Fried Green Tomato BLT

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BLT‘s are a classic and one of my all time favorite sandwiches.  It is a simple sandwich; but at the same time it’s simplicity is complex with all of the flavors and textures.  I love the crispiness of the bacon, the crunch of the lettuce, and the sweet juiciness of the tomato; when all of these flavors and textures are paired together they make for the perfect sandwich. 

You just can’t get much better than the basic BLT, that’s why it’s a classic afterall!  From time to time it’s nice to put a different spin on a classic to change it up a bit.  That’s what done with this fried green tomato BLT.  This sandwich takes two classics that are delicious themselves and combines them to make a sandwich that is truly out of this world. 

There are so many textures going on with this sandwich; each bite is packed with flavor and the perfect amount of cripsy, crunch-i-dy (is that a word?) flavor.  Just the bacon, fried tomatoes and lettuce alone are enough to make a great sandwich but then there’s teh basil mayonnaise.  Basil mayonnaise…wow!  This stuff is packed with as much flavor as you can get in a spread, but it somehow blends perfectly with everything else on this sandwich and enhances the flavors even more.  This mayo is light, fresh, full of the basil flavor, but then the acidity from the lemon really helps to balance everything and to make the perfect spread.  Not only was it incredible on these sandwiches; but we’ve had them on every other sandwich and burger for the last few weeks.  Now we not only have a container of regular mayonnaise in our fridge, but now we have basil mayonnaise as well.  I guess this is going to become a staple on our condiment shelf! 

This sandwich is delicious.  I believe it will be no time before it’s deemed a classic!  You have to make this sandwich…and I mean soon.  You have no idea what you’re missing out on!
Fried Green Tomato BLT with Basil Mayonnaise

Ingredients:

For the basil mayo-

1 Cup basil, loosley packed
1/2 Cup mayonnaise
1 Tbsp fresh lemon juice
1/2 Tsp dijon mustard
Kosher salt and freshly cracked pepper

For the sandwich-

16 (1/8-inch) slices pancetta
8 Slices country bread, sliced thick
1 Cup arugala, loosely packed
Kosher salt and freshly cracked pepper

For the fried green tomatoes-

1 Cup rice flour, divided
1 Large egg
1/4 Cup buttermilk
1/2 Tsp baking powder
1/4 Tsp baking soda
1/2 Cup cornmeal
Kosher salt
Pinch cayenne pepper
8 slices green tomatoes, 3/4 – 1 in thick (about 2 medium green tomatoes)
Vegetable oil, for frying

Directions:

For the mayo-

In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.

For the sandwich-

Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.

For the tomatoes-

In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper.

Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes.

Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F.

Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.

To assemble-

Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces (per bread slice) of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich with the other slice of bread.

Recipe source: Kelsey’s Essentials

Pancetta Wrapped Asparagus

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Asparagus is a pretty standard side around our house.  It’s easy to prepare, versatile and we love the taste.  Although we aren’t opposed to how I normally prepare it, it is nice to have a new twist on a standard side dish.  I try to keep things interesting and changed up from time to time to ensure we don’t fall in a rut of eating the same thing day after day, week after week.  Don’t get me wrong; there are plenty of times when we have it prepared the same way and that is totally fine, but this time I was ready to give our taste buds a break from the same monotonous steamed or broiled asparagus! 

Pancetta is a staple in a lot of people’s pantry; and while it hasn’t been a staple in mine in the past I can guarantee it will be now.  Pancetta is similar to bacon but it is salt cured and not smoked.  The taste of pancetta is similar to bacon, but it doesn’t really have that smoky flavor and is a little more salty than regular bacon.  Although they are both equally delicious; it’s nice to have a change from regular bacon from time to time.  I will definitely keep pancetta on hand for those times when I want a little something different and also so I can try all of those wonderful recipes I’ve seen that use pancetta.

These pancetta wrapped asparagus bundles were delicious.  Although there’s not a whole lot going on, these few ingredients pack in a punch of flavor in every bite.  I loved the combination of the crispy, salty pancetta with the olive oil and the rich flavor of the asparagus.  Roasting them in the oven really gave them a superb flavor; the pancetta was rich in flavor and the asparagus had almost a nutty flavor and together they blended perfectly.  This side is delicious, simple and yet elegant enough to dress up any plate. 
Pancetta Wrapped Asparagus

Ingredients:

1 Pound asparagus spears
8-10 slices pancetta, thinly sliced
2 Tbsp olive oil
1 Tspn Kosher salt

Directions:

Preaheat oven to 375. 

Drizzle 1 tablespoon of olive oil on a cookie sheet and set aside.

Gather 3 pieces of asparagus and bundle them, wrap a slice of pancetta around the asparagus spears to hold them together.  Place asparagus bundles, with the pancetta seem-side down, on the prepared cookie sheet.  Continue this process until all asparagus spears are gone.  One all the bundles are complete drizzle with the remaining olive oil

Place in the preheated oven and bake for 10 minutes.  Once the spears have been in there for 10 minutes, increase the heat to 400 and cook an additional 5-10 minutes.

Remove from oven and immediately sprinkle with Kosher salt and serve.

Recipe Source: Lynsey Original

Fish Tacos with Fresh Salsa

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Fish tacos have been and still are one of the “hottest” and most popular food trends.  Although they are one of the most popular foods around right now, I have yet to have them.  I’ve had shrimp tacos and scallop tacos but no fish tacos.  Well, all that changed the other night when I made these fish tacos and they were delicious, the only disappointing thing about this is the fact that I waited so long to try these.  The batter wasn’t too heavy, it was just enough to coat them without makeing a thick batter.  Frying the fish crisped the batter while leaving the inside nice and light and flakey; and filling the taco with fresh salsa and lettuce was the perfect combination and made the dish complete.

These tacos are perfect for a quick weeknight meal that is full of fresh and light flavors.  This salsa is the perfect recipe to utilize all the fresh summer vegetables that are coming out of the garden now.  This is also the perfect recipe to use fresh caught fish if your or your hubby loves fishing (both Spencer and I love fishing, and Tucker is a pretty big fan too)! 

Tucker and Spencer with Tucker’s first fish.  Thanks to our wonderful friends who invited us out to their house to fish and have a fish fry!  Love ya’ll bunches and Tucker had a blast.

These tacos are perfect, and the meal would be even more complete if paired with chips and fresh guacomole.   

Fish Tacos with Fresh Salsa

Ingredients:

For the salsa-

1 Large tomatillo, husked, rinsed and chopped
1 Medium tomato, chopped
1/2 Small red onion, finely chopped
3 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice, plus lime wedges for serving
1/2 Jalapeno pepper, minced (remove seeds for less heat)

For the fish-

Kosher salt
Vegetable oil, for frying
1 1/4 lbs catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 Cup instant flour (such as Wondra) or cornstarch
8 Corn tortillas, warmed
1 Cup shredded iceberg lettuce

Directions:

For the salsa-

Mix the tomatillo, tomato, red onion, cilantro, lime juice and jalapano in a bowl.  Season with salt, cover and refrigerate until ready to serve.

For the fish-

Heat 1/2 inch of vegetable oil in a pan over medium-high heat.

In a bowl mix the flour, salt and pepper.  Place the fish in the mixture and coat, shake to remove any excess flour. 

Place the fish in the preheated oil and fry until golden brown and cooked through, about 3 to 4 minutes.  (Work in two batches to avoid over-crowding).  Remove fish to a papertowel lined plate to drain, season with salt, if needed.

To assemble-

Fill the warmed tortillas with lettuce, fish and salsa.  Serve the tacos with lime wedges. 

Recipe Source: Food Network Magazine, June 2011

Grilled Steak with Tapenade…and a giveaway

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As I’ve said before, I’m always looking for quick and easy meals that are delicious and nutricious to prepare during the work week.  My weeknights are very hectic but that doesn’t mean I want to feed my family junk or make a habit of driving through a fast food restaurant 5 nights a week, I still like to feed my family delicious food but I just can’t spend 5 hours in the kitchen every night.  I have come across quite a few delicious meals that are perfect for week night cooking; they take no time to prepare and they are just as delicious as the meals that take quite a bit of time in the kitchen.

This steak with tapenade was as delicious as it was easy to prepare.  I think it took me all of 30 minutes to prepare and plate it, which is a bonus on a weeknight when I have a thousand other things going on.  This steak and tapenade was full of so much flavor; I loved the flavor combinations of the salty olives, spicey pepper, and the sweetness from the tomatoes, it was the perfect flavor combination.  I loved that the tapenade was used not only as a topping but as a rub for the meat before it was cooked.  It helped incorporate the flavors throughout the entire dish and it was absolutely delicious.

Now on to the fun stuff…the giveaway!

My blog is turning 3 this month.  I can’t believe that I’ve been cooking, taking pictures and blogging about the goings on in my kitchen for 3 years, the time has flown.  I have enjoyed every minute of taking pictures and talking about my adventures in my kitchen, believe it or not I love it more now than I did when I started blogging.  I have enjoyed cooking since I was little, but it’s now become more of a passion for me than just another hobby.  I enjoy pushing myself outside my comfort zone; trying new recipes and techniques and sharing my experiences.  I’m no pro but I can tell I have improved in the kitchen over the past few years and my picture taking skills have improved as well.  I’m still learning different techniques for my camera and I’m expanding my equipment collection; and although that’s not what it’s all about I do enjoy looking back at my earlier posts and seeing how I’ve improved.

Thanks to each and every one of you who have been with me from the beginning, I appreciate you so much.  To those of you who have found my blog one way or another I hope you enjoy it and have found many recipes that you wanted to try for yourselves.  I thoroughly enjoy every moment I spend posting on my blog; my passion is cooking and I love seeing the look of happiness on people’s faces when they enjoy my food, that is the most rewarding thing of all.  I say all that to say thank you for following me over the past few years and for the support of Lynsey Lou’s.  I can’t wait to see what the future holds and I look forward to preparing and creating more meals and desserts to share with you!

This week and next week I will be hosting some giveaways to celebrate the 3 year blogiversary of Lynsey Lou’s; I will host a total of 3 giveaways since my blog is 3 years old.  For this giveaway, I will be giving one reader a one year subscription to Food Network Magazine.  I have fallen in love with this magazine; I love the variety of recipes, the cookbook of 50 recipes that is provided in each issue, the way they separate recipes into weekend, weeknight, and sides and how they feature different Food Network celebs and their recipes in each issue.  There are a multitude of other things I LOVE about this magazine but I won’t bore you with the details…it’s just one of my new favorite magazines.

To enter:
One entry per person please.
-Leave a comment stating what your favorite weeknight meal is (links to recipes are welcome!)
-For an additional entry ” Like me” on Facebook, then come back and leave a comment saying you did so.

The giveaway will end at 11:59 P.M. on Friday, July 1.  The winning entry will be chosen at random using Random.org and the winner will be announced Saturday, July 2.  Please be sure to enter a valid email address so you may be contaced if you win!  Good luck to everyone and thanks for reading.

Giveaway disclosure: This giveaway is sponsored soley my me.  I was not contacted or persuaded by Food Network in any way.  Any compents or opinions are mine and only mine.   

Grilled Steak with Tapenade

Ingredients:

1/2 Cup kalamata olives, pitted
1 Medium shallot
1 Clove garlic
1 Sprig rosemary, leaves stripped
1/4 Tsp red pepper flakes
1/4 Cup extra-virgin olive oil
1 Lemon, halved
Kosher salt and freshly ground pepper
2 Pounds flank steak
1 Pint grape tomatoes, quartered
1/4 Cup fresh parsley, roughly chopped

Directions:

Preheat a grill or grill pan over high heat. 

Place olives, shallots, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice from half a lemon in a food processor and pulse, season with salt and pepper.  Set aside.

Pierce the steak with a fork and season with salt and pepper.  Rub 1 heaping tablespoon of the olive mixture on both sides of the steak and let rest for 10 minutes.

Meanwhile, toss the remaining mixture with tomatoes, parsley, remaining olive oil, and juice from the remaining half of lemon in a small bowl.  Set aside.

Grill the steak until browned on one side, about 7 minutes.  Flip and cook an additional 7 minutes, for medium rare.  Transfer the steak to a cutting board and let rest for 5 minutes.  Cut the steak in half, reserve one half for steak sandwiches or leftovers later in the week.  Thinly slice the remaining steak, against the grain, and top with the tomato olive tapenade.  Serve while warm.

Recipe Source: Food Network Magazine, June 2011

Bacon, Spinach and Goat Cheese Pasta

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Are you looking for the perfect meal that is quick to put together and tastes delicious?  Well look no further; this bacon, spinach and goat cheese pasta is the answer to your search.  This pasta was so easy to prepare, it was prepared in absolutely no time and is the perfect crowd pleaser. 

I love the taste of goat cheese but I’ve never cooked with it.  I don’t really have an answer as to why this is the first recipe I’ve made that involves goat cheese but it is and I’m so happy I came across it.  The combination of flavors is delicious; the goat cheese has a tarteness and sharpness to it that is unlike no others and it’s so smooth and creamy it literally melts in your mouth.  Add this to the combination of lemon, pepper, bacon and spinach and it’s the finished product is nothing but delicious.  Spencer was a huge fan and even Tucker couldn’t get enough; he ate this not only the night I originally cooked it but also for leftovers until he finished the dish.  This is perfect for weeknight meals, as well as a meal that’s a little lighter but very filling.  This will be on our menu again very soon.


Bacon, Spinach and Goat Cheese Pasta

Ingredients:


1/2 Pound, small cut pasta
4-6 Slices thick center cut bacon
3 Cups fresh spinach
2 1/2 Oz soft goat cheese, crumbled
2 Tsp olive oil
1/2 Tsp lemon zest
1 Pinch crushed red pepper
Salt and pepper, to taste

Directions:


Bring a large pot of water to a boil, salt and add pasta.  Cook pasta according to instructions on package.

While the pasta is boiling, cook bacon and place on a papertowel lined plate.  When cool enough to handle, roughly chop and set aside.

Once the pasta has finished cooking, drain and return to the same pot.  Place the spinach in the pot with the pasta and cover for 1 minute.  Add the crumbled goat cheese, olive oil, lemon zest, red pepper, salt and pepper and mix together.  Stir ingredients until the goat cheese has melted, add the bacon and toss to combine. 

*Reserve a little pasta water to help the the cheese stick to the pasta a little better.

Serve immediately with garlic bread or jalapeno cheddar rolls.

Recipe source: Lemons & Love food blog, originally from Alexa

Homemade Creamy Tomato Soup

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Every year this happens and every year I hate it.  We are in the midst of the seasons changing; I wake up in the morning and it’s freezing outside but I leave work in the evenings and it’s the perfect warm, sunny day.  It’s so frustrating becaue I don’t really know what to wear; a sweater and I’ll be fine in the morning but miserable in the afternoons OR a short sleeve shirt and I’m freezing in the morning but comfortable in the afternoons.  Not only do I have this predicament when I’m in my closet but I also when I’m planning the menu.  It’s pretty bad when I have to watch the weather to plan my menu; I know some other places have this problem as well but it seems like it’s intensified in Arkansas.  Here, it can be in the 50’s one day and the 70’s the next; this is the exact scenario that is presenting itself this week; we have two days of 50 degree weather and then it warms up to the upper 70’s and we’re in the 80’s by this weekend…CRAZY and frustrating.  So what’s a girl to do when she’s frustrated and doesn’t know what to cook?  Make a classic comfort food, of course!  Nothing is more comforting than tomato soup, which is perfect any time of year, and it just gets better when it’s paired with a hot, cheesy grilled cheese sandwich.  Yup, this fits the bill no matter what time of year.

Of course, I haven’t always been a fan of tomato soup.  When I was younger I didn’t really care for tomatoes, let alone tomato soup.  I wasn’t a fan of tomatoes on my sandwiches, burgers, salads or really anything for that matter.  Whenever I was at my MaMaw’s and she served tomatoes I had no choice but to eat them, she would doctor them up for me and I would politely eat the helping from my plate but I didn’t go back for seconds.  As I got older, I continued to try tomatoes on different things and in different recipes and slowly I gained an appreciation for them and enjoyed eating them.  Tomato soup, on the other hand, took me a little longer to learn to like and then enjoy.  I’m not really a fan of the regular tomato soup, but give me tomato bisque or creamy tomato soup and I’ll eat it any day. 

Since my palate has grown and matured over the years, I decided to attempt to make my own version of tomato soup.  Spencer has never really been a huge fan of tomato soup; he loves tomatoes but not in a soup form so if he approved of this soup I knew the recipe would be a total success.  Not only did I love this soup and everything about it but Spencer was a huge fan of it, AND he went back for seconds…so this was a big success!  There was such much flavor packed in every bite; not just the tomato flavor but the other veggies incorporated in the soup along with the cream, it was absolutely delicious.  This soup is great if you want a little different take on the basic tomato soup, but it’s also a great dish to introduce to those who aren’t so crazy about tomatoes.  This will convert the tomato soup boycotters, I know it converted my boycotter!

Creamy Tomato Soup

Ingredients:

1/2 Cup onion, diced
1/4 Cup carrot, finely chopped
1 Cup chicken stock (vegetable stock will work as well)
2Tablespoons butter
2 Cloves garlic, minced
1 (14.5oz) Can stewed tomatoes
1 (6oz) Can tomato paste
1 Pint heavy cream
Salt and pepper, to taste

Directions:

In a skillet over medium-low heat, melt the butter and add the onions and garlic.  Saute until onions become translucent (about 3 minutes). 

Transfer the onions and garlic to a medium dutch oven over medium heat and add the broth, carrtos and bay leaf.  Let simmer for 1 minute then add the the stewed tomatoes, tomato paste, and salt and pepper reduce heat and let simmer for about 15 minutes, stirring occasionally.  Add the cream, stir in and let simmer for another 1-2 minutes and serve immediately.

This soup is great and filling by itself but can be even better when paired with a hot grilled cheese sandwich.

Recipe Source: A Lynsey Original

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