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Garlic Butter Spaghetti and Chicken

October 22, 2015 by Lynsey Leave a Comment

Few things in life make me happier than garlic and butter. Combine those two, and well you have one very happy camper. Slather it on a piece of bread, brush it over biscuits, toss some noodles in it, the list goes on and on.

Those two ingredients are so incredibly simple, but when they come together they make an amazing duo. Like in this simple but perfect dish.

Tender pieces of chicken take a nice little bubble bath in a combination of garlic, butter and brown sugar. It’s baked to pure, juicy perfection. The spaghetti is cooked, tossed in more of that buttery, garlicky goodness.

To plate, simply pile some of those noodles on a plate, top with sliced chicken and sprinkle with grated parmesan cheese. Add a nice green salad, some garlic bread and you’ve got a perfect meal that comes together in about 30 minutes.

Garlic Butter Spaghetti and Chicken

Ingredients:

For the chicken-
1 Large or 2 medium boneless skinless chicken breast
2 Tbsp butter
1 Tbsp canola oil
3 Tsp minced garlic
1 Tbsp brown sugar
Salt and pepper, to taste
Red pepper flakes, optional

For the spaghetti-
1/2 Lb spaghetti
3 Tbsp butter
2 Tsp minced garlic
Salt and pepper, to taste
Grated parmesan cheese

Directions:

Preheat oven to 350. Spray a pyrex baking dish with non-stick cooking spray.

If the chicken is large, cut in half, lengthwise, otherwise use 2 medium chicken breast. Season chicken with salt, pepper and red pepper flakes. Place in the prepared baking dish.

In a small sauce pan combine the butter and oil and place over medium-low heat and allow the butter to melt. Add the garlic and cook for just a few seconds, do not allow garlic to brown or it will taste bitter. Add the brown sugar and stir to combine. Pour the mixture over the chicken breast, place in the preheated oven and bake for 25-30 minutes, or until chicken is cooked through and juices run clear.

For the spaghetti-

Meanwhile, bring a large pot of water to a boil. Salt the water and add the spaghetti and cook until al dente, drain. Add butter to the pot and place over medium heat, once the butter is melted, add the garlic and cook for about 30 seconds. Season with salt and pepper, add spaghetti and toss to combine.

Place spaghetti on two plates. Slice the chicken breasts and place on the piles of spaghetti, top with parmesan cheese and serve.

Recipe source: Kitchen Nostalgia

Raspberry Lemonade Crinkle Cookies

October 9, 2015 by Lynsey Leave a Comment

Crinkle cookies have long been a favorite of so many. Especially the chocolate version that is oh-so-popular around Christmas. What is it about those cookies that is so enticing? Is it the chewy, crackled cookie? Or is it the white, powdered sugar coating?

Maybe, it’s just a combination of all the above.

But why stop with the chocolate? Right? Right!

So, by now you know that I’m quite the lover of lemonade. Pink, yellow, blueberry, the list goes on and on….and on. But why stop the lemonade love with the drink? Let’s carry that on over to baked goods.

Like, oh, raspberry lemonade crinkle cookies. Perfection. Pure perfection.

These cookies are are so incredibly easy to make. No creaming of butter and sugar, no alternating wet and dry ingredients. Heck, you don’t even have to break out your mixer. If you’ve got a bowl, spatula, cake mix and a few other ingredients then you are set.

Combine cake mix, one of those on-the-go lemonade packs, eggs and oil and you’re over half way there. Then the magic happens. Instead of tossing those cookies directly in the powdered sugar, give them a dunk in granulated sugar first. This forms a nice little coating around the dough, the powdered sugar adheres to it and during the baking process the granulated sugar dissolves, leaving a perfectly powder-sugar coated cookie.

These cookies absolutely amazing. Sweet, tangy, chewy, soft, coated in powdered sugar and the absolute perfect shade of pink!

Raspberry Lemonade Crinkle Cookies

Ingredients:

1 Box white cake mix
1 Packet raspberry lemonade of Crystal Light to go
2 Eggs
1/3 Cup canola oil
Red food coloring, optional
1/4 Cup granulated sugar
1/4 Cup powdered sugar

Directions:

Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone backing mat, set aside.

Combine cake mix, lemonade, eggs and canola oil in a large bowl and stir until ingredients are completely combined and the dough is smooth.

Place granulated sugar in one bowl and powdered sugar in another bowl.

Form the dough in 1-inch balls, roll in the granulated sugar then the powdered sugar and place on the prepared cookie sheet, leaving one to two inches between each cookie. Repeat with remaining dough.

Place in the preheated oven and bake for 10-12 minutes, until cooked through. Allow to rest on cookie sheet for about 2 minutes, transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: A Lynsey Original

Roasted Beet Hummus

October 9, 2015 by Lynsey Leave a Comment

I have long been a fan of hummus. A deliciously simple dip that’s bright and lemony with a healthy amount of garlic. It’s also perfect for dunking lightly salted pita chips and assorted veggies. Oh, it’s also sooooo easy to make.

Now, all that’s a winning combo in my opinion.

I’ve played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome, So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.

First and foremost I was drawn in by the color of the dip. I mean, it’s pink so what’s not to love?!? Then I read about it and learned it got it’s intense color from roasted beets. I’ve always loved beets but wasn’t quite sure how they’d be added to hummus. But, there’s only one way to find out, right?

And the solution. Well, I HAD to make it. And I decided to try it out at the perfect time. October. The month of pink!

All I can say is, where have you been all my life roasted beet hummus?

This dip, my friends, is an absolute must. Aside from the intoxicating color it’s smooth, creamy, bright and packed with garlic goodness. Oh, and it’s also good for you, loaded with various vitamins and minerals. Perfect for appetizer, snack or a side.

Just like all other hummus recipes, it’s simple. Once the beets are roasted and cooled, proceed like normal. Toss all the ingredients in the food processor and viola, you’re set!

Roasted Beet Hummus

Ingredients:

1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil

Directions:

Peel and quarter the roasted beet and place in the food processor. Turn on processor and let run until only small bits remain. Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth. While the processor is still running, stream in the olive oil and mix until incorporated.

Taste, adjust seasonings if needed. If it’s too thick add a splash of water.

Serve with pita chips and assorted veggies.

Store in the refrigerator for up to a week.

Recipe source: Minimalist Baker

Pink Starburst Cocktail

October 8, 2015 by Lynsey 1 Comment

If you were to give me a package of Starburst and tell me to pick out my two favorite flavors you would see a pile of pink and red quickly form. But, if you told me I could only choose one flavor, it would have to be the pink Starburst hands down.

From the first time I tasted Starbursts, pink had my heart. Not only is it my favorite color, there’s just something about that beloved pink candy that tastes so darn good.

So, when I saw that a person (who could only be deemed a genius) came up with a cocktail that held all the same great tastes as my favorite candy I was over the moon ecstatic. Not only does it hold the flavors it, it also dawns the perfect shade of pink!

This perfectly pink cocktail comes together in about a minute, seriously! It’s tart, sweet, creamy, everything that you expect from a Starburst. And it’s got a slight fizz from the splash of soda which helps bring everything together.

This cocktail could easily be a mocktail by omitting the alcohol. This pink concoction would be great for all those Race for the Cure celebrations this week, and perfect for Halloween parties taking place closer to the end of the month.

Cheers!

Pink Starburst Cocktail

Ingredients:

1 Oz Pinnacle whipped vodka
1 Oz half and half
1 Oz fruit punch
Orange juice
Lemon Lime soda, for topping off

Directions:

Combine vodka (if desired), half and half, and fruit punch in an almost 12 ounce glass glass. Stir to combine. Fill glass almost all the way with orange juice, stir to combine. Top off with soda and serve.

Recipe source: Happy Food Healthy Life

Homemade Pink Lemonade

October 6, 2015 by Lynsey Leave a Comment

When it comes to lemonade I have a few requirements. It has to be the perfect balance of sweet, tart and a hint of sourness. I’m one of those sour-loving people. I mean, I like to feel it in my jaw and have my cheeks pucker.

I know so of you are quite the opposite, and probably reading the above paragraph you’re thinking “that girl is crazy”. But, what can I say, I love my sour stuff.

This applies to my lemonade too. I love sipping on freshly squeezed lemonade; it’s sweet, sour and so refreshing. Getting those bits of pulp through the straw only make things that much better.

I’ve always been a lemonade junkie; pink, yellow or combined with various other flavors. Pour it over it, stick a straw in it and I’ll slurp it up. The apple doesn’t fall too far from the tree; my little man is just as obsessed as me, if not more so. When we go out to eat there’s a 99.999999% chance he will get lemonade. He’ll drink whatever is on hand, but his preference is pink…unless we are at a certain chicken restaurant and then he’s all about the yellow version.

So, this got me to thinking. I’ve made various flavors of lemonade over the years, but have yet to make the pink stuff. Why is that? Honestly, I have no clue. But, I did know that all needed to change. And now. So, without further adieu I present this perfectly pink homemade lemonade.

This lemonade is beyond simple to make. It comes together in about 15 minutes and consists of 4 very basic ingredients. Does it really get much better than that? I think not! So go ahead, whip up a batch of this lemonade, pour it over ice and sip away!

Homemade Pink Lemonade

Ingredients:

2 Cups water
1 Cup sugar
2/3 Cup fresh squeezed lemon juice
3/4 Cup 100% Cranberry juice

Directions:

Combine sugar and water in a saucepan, stir and place over medium-low heat. Keep over heat until the sugar has dissolved, stirring occasionally, once the sugar has dissolved remove from heat and allow to come to room temperature.

Combine the cooled water, lemon juice and cranberry juice in a pitcher and stir to combine. Add a quarter cup of cold water, stir to combine and place in the refrigerator.

Enjoy!

Recipe source: A Lynsey original

Old Fashioned Pink Popcorn

October 6, 2015 by Lynsey Leave a Comment

Aside from pumpkin spice everything, October also means something else. Pink. October, as so many of you know, is breast cancer awareness. I love the awareness and support that comes about during this month. Like many people, breast cancer has touched my family and taken someone so very special to me. I hate it. I hate cancer of any kind and I love that there are so many people dedicated to finding a cure!

This week our town, along with many others, is gearing up for the annual Race for the Cure. So, in honor of that amazing event, my blog will be turning pink this week too! All the recipes making appearances this week will have that beautiful pink hue.

First up, popcorn. But not just any popcorn, a favorite that spans back I don’t know how many years, old-fashioned pink popcorn.

This has to be one of the simplest, yet incredibly addicting recipes ever. And the end result, a perfectly pink, sweet, candy-coated popcorn. This popcorn has it all; sweet, salty, and crunchy! Oh, and it’s PINK!

If you have never had this popcorn, folks, you are missing out. It’s like caramel corn, but oh-so-different. You’ve got the crunchy corn coated in sticky candy perfect and followed up with a slight hint of salt for balance.

This is the perfect snack for movie night, ideal for bagging up and handing out as treat bags, and it’s just uber fun to stare at in all it’s pink glory. So go ahead, do yourself a favor and make this popcorn immediately. Oh, and try, just try not to eat it by the handfuls while spreading it out to dry. Impossible, I tell you!

Old Fashioned Pink Popcorn

Ingredients:

6 Quarts (24 cups) popped popcorn (1 cup kernels)
2 Cups sugar
2/3 Cup cream, whole milk or half and half
1 Tbsp light corn syrup
1/4 Tsp salt
1 Tsp vanilla
Couple drops of red food coloring

Directions:

Place popcorn in a large bowl, roasting pan or large dish. Set aside. Line a work surface with wax or parchment paper.

Combine sugar, cream, corn syrup and salt in a saucepan and place over medium heat. Stir the mixture and cook until the sugar has completely dissolved. Once the sugar has dissolved allow to come to a boil and continue cooking until it reaches 230 degree F, soft ball stage. Add the vanilla and food coloring* and stir to combine. Allow to cool for 2 minutes.

Pour over the popcorn, stir to coat and pour over the prepared work surface* and allow to dry and cool completely.

* Start with 1 to 2 drops of liquid food coloring and adjust from there. 3 was plenty for me.

* I sprinkled the corn with a touch more salt after spreading it on the parchment paper to dry. Totally personal preference here though.

* It’s normal for this to be sticky since it is candy. However, if it’s too sticky or the candy wasn’t cooked correctly, place the popcorn on a single layer on a baking sheet and place in the oven (that is off) and allow to dry out for another hour or so.

Recipe source: Nan’s Recipes

Sweet Sriracha-Glazed Pork Skewers

September 23, 2015 by Lynsey Leave a Comment

I know it’s officially fall, today actually, but those temps are still warm and it’s optimum grilling weather. Along with the weather still being perfect for firing up the grill, we’re right in the heart of tailgate season. Which is another reason I am so very excited to share this truly amazing recipe for sweet sriracha glazed pork skewers.

I was literally stopped in my tracks when I came across this recipe on Pink-Parsley. The name alone made me pause, then I saw the pictures of those colorful, grilled skewers of juicy, glazed pork.

These are the recipes I live for. The combination of sweet and spicy, a sticky glaze and firing up the grill. All things I love.

These skewers come together so quickly. A quick chop, a toss in that sweet and spicy glaze, allow them to soak a few minutes (about the time it takes to prep the grill), pop on a few skewers and you’re good. They are given another brushing of the glaze during the grilling process to add even more flavor and a little sticky glaze to the finished product.

That’s it. Serve with some grilled corn and a salad and you’ve got a perfect meal in about 30 minutes. These would also be ideal at your tailgate festivities; a quick cook on the grill and it’s perfect to eat with one hand since they remain skewered!

Sweet Sriracha-Glazed Pork Skewers

Ingredients:

2 Pork tenderloins, trimmed and cut into 1-inch cubes

1 Tsp Kosher salt

3 Tbsp brown sugar, packed

2 Tbsp sriracha sauce

1 Tsp cornstarch

Cooking spray

Directions:

Place pork and salt in a large mixing bowl and toss to coat. Set aside and allow to sit at room temperature for 20 minutes.

In a separate bowl combine sriracha sauce, brown sugar and cornstartch and whisk to combine.

Preheat and prepare the grill.

Set aside two tablespoons of the sriracha mixture. Pour the remaining mixture over the pork and toss to coat. Place the chunks of pork on 4-5 12-inch metal skewers. Spray both sides of the meat with cooking spray.

Place the skewers on the prepared grill and cook until the meat has a nice char, about 3-4 minutes. Flip the skewers and brush with half of the reserved glaze. Grill an additional 2 minutes, flip the skewers back to the original side, brush with remaining glaze and grill an additional minute.

Remove the skewers from the grill and transfer to a serving platter. Place a tent of aluminum foil over the meat and allow to rest about 5 minutes before serving.

Yields 4 servings

Recipe source: Pink-Parsley, adapted from Cook’s Illustrated, May/June 2015

Meatball Sub Skewers

September 18, 2015 by Lynsey Leave a Comment

One of Spencer’s favorite sandwiches is a meatball sub. 3 very simple ingredients piled on a bun makes him oh-so-happy. Anytime I make meatballs for spaghetti he always requests I make extra to ensure we can put subs on the menu that week. Which works for me, I can knock 2 meals out with one stone!

So when I was asking him what some of his favorite game day foods were we started chatting and he mentioned something about the infamous meatball sub. But when you think of game eats, a big sub with a healthy dose of marinara isn’t really ideal for a tailgate when you’re standing around and holding a plate.

However, if the sub was shrunk to the size of a slider with a ball of fresh mozzarella instead of melted cheese it just might be more manageable for those pregame festivities.

And so with that these meatball sub skewers were born. Everything Spenc loves about the sub but in a smaller form with a small dab of sauce on top. All the flavors are there; soft buttery bread, juicy Italian meatballs, creamy mozzarella and zesty marinara. All the ingredients are held together with a skewer and ready for goers by to snag one up and enjoy.

These are so simple and all the elements can be made ahead of time and assembled on site. The marinara can be served on the skewer or on the side to prevent everything from getting soggy. These are a fun game day eat, but also great for parties and appetizers. 4 ingredients and about 30 minutes is all you need to make these delicious and fun sub skewers.

Meatball Sub Skewers

Ingredients:

12 Slider buns
24 Meatballs, cooked
24 Fresh mozzarella balls, cherry size
Marinara sauce
24 Skewers

Directions:

Remove the tops and bottoms of the slider buns. Trim down to fit meatball, if desired.

Stack the mozzarella ball on top of the meatball and place on a piece of the bun. Place a skewer through the center of the stack to secure. Place on serving platter and repeat with remaining ingredients.

Serve with a side of marinara.

*If serving immediately you may top with a dab of marinara or place a scoop between the meatball and bun during the stacking process.

Recipe source: A Lynsey Original

S’mores Brownie Bites

September 18, 2015 by Lynsey Leave a Comment

It’s no news to any of you that have been reading the blog for any amount of time that I have a long running ~~obsession~~ love of s’mores. A slightly sweet, crunchy graham cracker topped with chocolate, a gooey, fire roasted marshmallow and another delicious graham cracker. I mean, what’s not to love?
While s’more in their classic form are probably, by far my favorite I do love making s’mores inspired creations in the comfort of my kitchen. Dreaming up different s’more concoctions never gets old.

Now I’ve made s’mores brownies in the past; a graham cracker crust, layer of brownies and topped with marshmallows. Those were good and were a huge hit, but I’d have to say those have nothing on these bites.

First off, everything is better in miniature form…or a mason jar. But we’re sticking with the mini’s in this case. And honestly, there’s nothing cuter, or better, than a bite size brownie. ….Until now. What about a bite size brownie with a crispy wafer bottom and topped with a creamy marshmallow buttercream?

Um, yes. I’d say that’s just pretty awesome.

These s’mores brownie bites consist of vanilla wafers, my favorite brownie recipe and a simple marshmallow buttercream. I’ve stepped up the wow factor in the presentation by adding a few marshmallows and torching them to give them that classic charred marshmallow taste we all know and love.

These little bites are fun, delicious and small making them perfect for parties or get together. Bring the love of s’mores in doors (or to any gathering) with these s’mores brownie bites.

S’mores Brownie Bites

Ingredients:

1 Stick (1/2 cup) butter
1 Oz bittersweet chocolate, roughly chopped
2 Oz semi sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1 Tsp salt
1/3 Cup flour
1/2 Cup chocolate chips
36 Vanilla wafers

For the frosting-

2 Tbsp butter
3/4-1 Cup powdered sugar
1/4 Cup marshmallow cream
Milk, as needed

Optional toppings-
Mini marshmallows

Directions:

Preheat oven to 350. Spray a mini muffin tin with non-stick cooking spray and set aside.

Place butter and chocolate in a large, microwave safe bowl and heat in 20-30 second intervals, stirring after each, until butter and chocolate is melted.

Add sugar and whisk to combine. Next add eggs and vanilla and mix until incorporated. Add flour and salt and whisk until the flour is completely combined in the mixture. Add chocolate chips and mix.

Place vanilla wafers in the prepared pan. Top each wafer with about a tablespoon of batter. Place in the preheated oven and bake for 15 minutes, until toothpick inserted comes out clean.

Remove and allow to cool in the pan for about 10 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-
Place butter in a medium bowl and mix until smooth. Add 3/4 cup powdered sugar and the marshmallow cream and whisk on low until sugar is incorporated, increase to medium-high until incorporated and combined. If the mixture is still a little runny, add more powdered sugar, if it’s too thick add 1/4 teaspoon of milk at a time until desired consistency is reached.

Spread a thin layer of frosting on each brownie bite. Top with 3 mini marshmallows, if desired. To take the presentation up a notch and to give it that truly gooey marshmallow texture, break out that blow torch and lightly toast the mallows.

Recipe source: A Lynsey Original

Fire Crackers

September 16, 2015 by Lynsey Leave a Comment

Some of the best things in life are the simple things. The little things. But these simple things are the things that make us happy most of the time.

These little crackers are so simple. So easy to make and so dad-gum good. These little crackers make my mouth happy.

What’s not to love? Cheese crackers tossed in ranch dressing mix, red pepper flakes, garlic and a little oil. So simple but so completely addicting. Toss all that together, spread on a sheet pan and bake for about 15 minutes and then you’ve got a completely amazing and addicting snack.

These crackers are a burst of flavor; cheese, cool ranch mix, a hint of garlic and heat from the pepper flakes. I love spice but only added a tablespoon of pepper flakes for my first batch. At first there’s a small hint of heat, but as you eat more that heat builds. So, start with a little and add more if desired.

These little crackers are perfect for movie night, parties or to snack on while watching your favorite team. Word to the wise though, I’d make a double batch!

Happy Eating!

Fire Crackers

Ingredients:

1 Box Cheez-Its ( I used the Duo’s-sharp cheddar and parmesan)

2 1/2-3 Tbsp dry ranch dressing mix

1-2 Tbsp red pepper flakes

1/2 Tsp garlic powder

Pinch sugar

1/4 Cup canola oil

Directions:

Preheat oven to 250.

Combine ranch dressing mix, pepper flakes, garlic, sugar and oil in a bowl and whisk to combine.

Pour crackers in a large bowl then add the oil mixture and toss to incorporate.

Pour the crackers on a sheet pan and spread into an even layer. Place in the preheated oven and bake for 15-20 minutes, stirring halfway through.

Remove, allow to cool completely and store in an airtight container.

Recipe source: A Lynsey original

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