Blog Page

Italian Skewers

September 15, 2015 by Lynsey Leave a Comment

Cheese boards and antipasto plates are delicious and easy appetizers that can be assembled in no time. Making it perfect for unexpected guests or a quick snack to hold you over until the next meal.

Sometimes, however, a big board of cheese, crackers and meat just really isn’t in the equation. But, layering those ingredients on a skewer and making them an easy to grab snack that only requires one hand is perfection.

Layer these few simple but flavorful ingredients on a skewer to create a simple, colorful and cute skewers. Perfect for dinner guests, parties and even tailgates. These little treats can be made ahead of time and are easily transportable.

So add these to the menu for your next dinner party, gathering or tailgate.

Italian Skewers

Ingredients:

1 Jar Cornichon pickles (or small dill pickles)

1 Jar marinated artichoke hearts

1 package sliced salami

1 Package Colby-Jack cheese cubes

1 Container grape tomatoes

Skewers or toothpicks

Directions:

Slide a cornichon on the skewers followed by a few pieces of artichoke, then salami that has been folded in quarters, followed by a tomato then a cheese cube. Continue with remaining ingredients. Place on a platter, cover with plastic wrap and refrigerate until ready to serve.

Recipe source: A Lynsey original

Grilled Corn and Chile Dip

September 15, 2015 by Lynsey Leave a Comment

This summer has been a summer of outdoor cooking for us. We’ve used the smoker and smoked I don’t know how many times and we’ve also fired up the grill more times than I can count. I’ve grilled the norm; steaks, burgers, brats, and dogs. I’ve also ventured out to the garden snatched up some peppers and tomatoes and thrown those on the grill to make some pretty awesome dips and sauces.

Like with roasting, broiling and baking; grilling vegetables adds a whole other depth of flavor to a dish. It takes those delicious, refreshing veggies and really enhances the flavor. Which is the case with this dip.

The dip. Um, where do I start?

Let me start by saying it’s truly amazing.

Sweet charred corn, smoky grilled poblanos, tangy sour cream, brightness from a hint of lime and a hint of spice from a splash or two of hot sauce.

This dip has it all and will having you diving in face first. I promise. We dove into this pan of dip like we hadn’t eaten in months, it disappeared in no time and we were literally scraping the bottom of the pan.

We made it according to the recipe instructions, but it can be served cold or the pan can even be popped on the grill to warm it up. Making this dip ideal for all occasions; bbq’s, picnics and even tailgates.

Oh, and I highly recommend doubling this recipe because it will be gone before you can turn around!

Grilled Corn and Chile Dip

Ingredients:

6 Ears corn, husked

4 Poblano chiles

3 Scallions

1 Clove garlic, grated

8 Oz crème fraiche

8 Oz sour cream

1 Tbsp fresh lime juice

3 Tbsp hot sauce, plus more for serving

Kosher salt and freshly ground black pepper

For serving-

Pork Rinds, Corn or Tortilla Chips

Directions:

Preheat grill to a medium-high heat.

Place corn and chiles on the preheated grill and cook, turning occasionally until well charred, about 10-15 minutes. Remove from grill.

Place the chiles in a bowl and cover with plastic wrap and allow to sit for 15 minutes. Remove skin, stems and seeds from chiles and chop into 1/4 inch pieces. Add to a large bowl.

Cut kernels from cob and place in the bowl with the chiles.

Preheat oven to 450.

Add scallions, garlic, crème fraiche, sour cream, lime juice and 3 tablespoons hot sauce to the bowl of corn and chiles and stir to combine. Season with salt and pepper and stir to incorporate. Taste, adjust seasonings if needed. Transfer to a 10″ oven-safe skillet or a 2 quart baking dish. Place in a preheated oven and bake until the edges begin to bubble, about 10-12 minutes.

Drizzle additional hot sauce over the dip and serve with chip of your choice.

Recipe source: Bon Appetit, August 2015

Hawaiian Chicken Sandwiches

September 2, 2015 by Lynsey Leave a Comment

The Hawaiian chicken sandwich from Back Yard Burger was one of my favorite sandwiches ever. There’s not a lot to it; a sweet and salty marinated grilled chicken breast, cheese, pineapple and a leaf of lettuce. That’s it. But it’s soooo stinkin’ good.

Every single time I went to Back Yard I’d get that sandwich. Kind of ironic since it’s a burger place and I think I may have gotten a burger once or twice the whole time it was open. Anywho; I loved this sandwich but I didn’t love the dent it put in my wallet. It was pricy. So, I didn’t have my beloved chicken sandwich nearly as much as I’d like. But every time I did drive thru, it was guaranteed I would get that delicious chicken sandwich.

So, you can imagine just how heart broken I was when I learned that practically all the Back Yard Burgers were shutting down. What was I going to do? I love that sandwich. I wanted that sandwich. I neeeeeded that sandwich. I drove thru one last time before it closed, got my sandwich, took notes on the taste and promised myself I would make a copycat recipe.

Well, fast forward a few years and I still haven’t duplicated that recipe. Life got busy, folks! So, you can imagine my excitement when I saw a recipe for a Hawaiian Chicken Sandwich floating around on the cooking board I frequent.

Aaaahhh! I was so excited!

I had everything but buns on hand to make this sandwich. I dashed to the store, snagged some buns and bumped everything on my meal plan back a day so I could immediately make this sandwich. And it was beyond easy to make; the marinade is a few simple ingredients (a 1: ratio), toss them together, add the chicken and allow to soak for a bit. Then throw the chicken on the grill, give the pineapples a quick char and viola, your done.

To truly duplicate my beloved sandwich I added a small smear of mayonnaise to the buns and a leaf of lettuce and that was it. Supper was ready in about 20 minutes. And this sandwich was just as good, if not better than I remembered. The chicken was perfectly tender and juicy and really soaked up all the flavors of the marinade. The cheese was gooey and melty and the pineapple was slightly charred and caramelized to add another layer of sweet and juicy flavor.

It’s such a simple sandwich but it’s so delicious and full of flavor. Serve with chips, fries, baked beans, potato salad or your other favorite simple sides for a quick and simple meal!

Hawaiian Chicken Sandwiches

Ingredients:

1 Large boneless, skinless chicken breast

1 Small can pineapple rings

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard

2 Sandwich buns or Kaiser rolls

2 Slices provolone cheese

Directions:

Using a sharp knife, carefully slice through the center of the chicken, lengthwise (like butterflying but cut all the way through).

Combine pineapple juice, soy sauce, brown sugar and mustard and whisk to combine. Place chicken in a shallow dish or plastic bag, add marinade and allow the chicken to marinate for at least 4 hours or overnight.

Preheat grill.

Grill chicken for about minutes, flipping once halfway through the cooking process. When chicken is just about finished, place the pineapple rings on the grill to allow to caramelize slightly. When the chicken is about a minute from being pulled off the grill, add the cheese and allow to melt. Remove chicken and pineapples from the grill.

To serve-

Spread a thin layer of mayonnaise on the buns, if desired. Place lettuce leaves on the bottom bun, top with chicken, pineapple and top of bun.

Serve.

Recipe source: So Tasty, So Yummy

SRC: Gin, Lemon and Mint Martini

August 24, 2015 by Lynsey 11 Comments

I have been on a minty cocktail kick this summer. Between the various flavors of mules I’ve enjoyed to one of my favorite series ever, mojito Monday; I’ve been sipping the mint packed, cocktail goodness.

And for this month’s Secret Recipe Club things haven’t changed too much. This cocktail may not a my regular mule or mojito but it’s got the mint and the citrus so it was calling my name!

I browsed over Karen’s blog, Karen’s Kitchen Stories, from one mouthwatering recipe to the next. Baby baked burritos, caramelized onion jam, tomato, corn, and chipotle salsa, and apricot braided loaf are just a handful of the numerous recipes that caught my eye. But in the end a cocktail claimed the victory.

It didn’t matter how many recipes I looked at, the combination of lemon and mint were sticking in the back of my head. So, with that I knew what I was making for this month’s swap.

I’ve long enjoyed the combination of mint and lime, but for some reason had never thought about combining mint and lemon. Well…until now. I have to say, it’s an amazingly delicious combination.

Like Karen, my mint plant is overflowing so I snagged a handful of mint,grabbed a lemon from the fruit bowl and began cutting, muddling and shaking. It wasn’t long before I was sipping on one mind blowing martini.

Cheers.

Gin, Lemon and Mint Martini

Ingredients:

2 Oz good quality gin (vodka could be substituted as well)
1/2 Oz lemon
Handful of mint leaves
1 Tsp agave syrup or 1 Tbsp simple syrup

Directions:

Muddle the mint leaves in the bottom of the cocktail shaker or a large glass. Add ice, gin, lemon juice, agave (or simple) syrup and shake or stir until mixed.

Pour in a chilled martini glass and enjoy.

Recipe source: Karen’s Kitchen Stories

An InLinkz Link-up

Homemade Dry Enchilada Seasoning Mix

August 21, 2015 by Lynsey Leave a Comment

If the saying “You are what you eat” was true we would be a house filled with tacos, enchiladas, cheese dip, salsa and chips. We are a family that loves and could probably live on Mexican food.

I am always making various Mexican inspired dishes and one of my staples is my MaMaw’s enchiladas. Since these are a regular on our meal rotation I typically have a can of red sauce and a packet of dry mix on hand at all times…just so I’m prepared when the craving hits.

It seems like I’ve let me planning and preparedness falter just a bit. I typically take a quick inventory of my pantry and spice rack before I head to the store to ensure there aren’t any “staples” I need to restock. The past few times I’ve had enchilada mix on my list, but inevitably I’ve returned home, unpacked my groceries only to notice I didn’t get any of the spice packs I needed.

Ugh…so frustrating on so many levels. But returning to the store would be even more frustrating.

So, after a few trips to the store and continuing to come back empty handed I decided to peruse some homemade enchilada seasoning recipes to see if I just happened to have all the ingredients on hand. And, you know what, I did!

There are various combinations of ingredients but I just chose a recipe that appealed to me and went with that. That’s the best thing about making things yourself; the tastes and ingredients can be adjusted and customized to your tastes! And you don’t have to worry about not having a packet on hand, just whip up a batch whenever you need it or make a bulk batch in advance and just spoon out the desired amount.

Homemade Dry Enchilada Seasoning Mix

Ingredients:

2 Tsp chili powder
2 Tsp paprika
2 Tsp cornstarch
1 1/2 Tsp salt
1 1/2 Tsp dried onion flakes
1 Tsp brown sugar
1 1/2 Tsp ground cumin
1 Tsp garlic powder

Directions:

Combine all ingredients and stir to combine. Store in an airtight container if not using immediately.

*If you wanted something with a little more kick you could add Mexican chili powder or a pinch of cayenne to achieve the desired amount of heat. We love spice but I keep mine on the mild side for my little guy.

Recipe source: barely adapted from Food.com

Frozen Mojitos

August 17, 2015 by Lynsey Leave a Comment

A couple of weekends ago we were breaking 100 degrees and doing any and everything we could to stay cool and beat the heat. What better way to beat the heat than splashing around a water park all day long?

So, we met up with a few friends and did just that. The kids had a blast; swimming, sliding, lounging in the little lazy river and running all over splash island. While they were keeping themselves busy the adults got a chance to visit and catch up.

I was telling my friend about the #mojitoMonday series I was doing this summer and she was beyond excited! We chatted about some of the various flavors I had made and then asked if I had made a frozen mojito yet. No. I said, and that quickly followed with an “I don’t know why in the world I haven’t”. She told me she had gone to a restaurant that featured frozen mojitos and it was one of the best drinks she’d sipped on.

So, once I heard the words frozen and mojito in the same sentence I immediately knew that the frozen mojito had to be in this series.

Without further adieu I present you all with this amazingly cool, refreshing and delicious frozen mojito. Packed full of freshly squeezed, tart lime juice, cool mint and a splash of simple syrup for sweetness; these simple ingredients plus some ice are all you need to make this cocktail.

Add some rum and make it a cocktail or leave it out to serve up a deliciously, refreshing mocktail.

This frozen mojito is to adults what icee’s are to kiddos. I love this cool twist on one of my favorite cocktails; the perfect cocktail for summer.

Cheers!

Frozen Mojitos

Ingredients:

1/3 Cup fresh squeezed lime juice
12-14 Mint Leaves
1/4 Cup simple syrup
3 Oz rum
2 1/2-3 Cups ice

Directions:

Place all ingredients in a blender and blend until smooth. Divide between 2 glasses, garnish with a lime wedge and mint leaves if desired. Serve.

Recipe source: A Lynsey original

Overnight Cinnamon Brown Sugar Oatmeal

August 14, 2015 by Lynsey Leave a Comment

My little guy loves oatmeal. Heck, my whole family enjoys it. Creamy, warm oats combined with endless options of mix-ins; brown sugar, cinnamon, fruit. The options are endless.

I’ve always heard that soaking oats for at least a few hours and even overnight allows the oat to soak up that liquid and become more plump and fluffy. Which in turn yields an amazing bowl of oatmeal. I guess there is some truth to that statement, especially since overnight oatmeal has really taken off.

There are countless recipes floating around for all types of overnight oatmeal; from basic to ones with all kinds of add-ins. The options are truly endless.

Another plus to these oats is the work is done the night before, leaving less to be done on those hectic weekday mornings.

The basic recipe to these oats is 1 to 1, equal amounts of liquid to oats. Then once you’ve got your base the add-ins come in. Basically throw in whatever flavor combo you want, stir, cover and refrigerate overnight. In the morning, remove from the fridge and enjoy.

These oats can be eaten cold or heated for a few seconds in the microwave. Put them in small mason jars and they can be easily transported to work or the kids can eat them in the car if it’s a rushed morning.

Overnight Cinnamon Brown Sugar Oatmeal

Ingredients:

1/3 Cup rolled oats
1/3 Cup milk (regular, coconut, almond)
Pinch of salt
1/2 Tsp cinnamon
3 Tsp brown sugar

For topping-
Blueberries
Chopped apples
Dried cranberries
Sliced almonds

Directions:

Combine oats, milk, salt, cinnamon and brown sugar in a jar. Place the top of the jar and shake to combine ingredients. Place in the refrigerator overnight.

The next morning remove from fridge, pop in the microwave for a few seconds and heat if desired. Add mix-ins and enjoy.

Recipe source: A Lynsey Original

Ranch Club Wrap

August 13, 2015 by Lynsey Leave a Comment

Wraps are one of my favorite quick meals. Especially when I am packing a lunch to transport. Sandwiches are great too, but if you’ve got more than 2 ingredients on a it some of the stuff may fall off during the transportation process. The wrap, however, rolls up nicely and keeps everything together until ready to eat!

This club wrap has everything we all love about that mile-high club sandwich at our favorite sandwich shoppe, but since it’s rolled up in a nice little wrap it’s easily portable and everything stays in place. It’s perfect for school lunches, in the car or just a nice switch from the basic pb and j.

Instead of mayonnaise, I used ranch. Because, well, ranch truly makes everything better! Don’t you agree?

Cool ranch combined with sweet turkey, juicy tomatoes, crispy lettuce and salty bacon all wrapped up in a delicious tortilla. I used a plain flour tortilla since that’s what I had on hand, but it would be great in a spinach tortilla, sun dried tomato wrap or even stuffed in a pita pocket. The options are endless with this wrap.

It’s so good. So easy to make and comes together quickly.

Ranch Club Wrap

Ingredients:

2 Wraps, spinach, tortilla, whatever you like
4 Slices turkey, torn into pieces
1/2 Cup chopped lettuce
1/4 Cup diced tomatoes
4 Slices bacon
1/4 Cup ranch

Directions:

Spread 2 tablespoons of ranch on each wrap. Evenly divide the turkey, lettuce, tomato and bacon between each wrap. Fold the sides in, then starting with the edge closest to you roll up. Serve as is or cut in half.

*Wrap in foil to pack for a lunch, this will keep it together until ready to eat.

Recipe source: A Lynsey Original

Caramel Popcorn Crispy Treats

August 12, 2015 by Lynsey Leave a Comment

So, when thinking back to some of my favorite childhood treats Rice Krispie Treats are pretty close to the top of the list. I loved eating them. Helping make them. And you know, there wasn’t a whole lot of things that were better than opening up my lunch box and seeing one of those marshmallow-y, gooey, crunchy treats.

Sinking my teeth into one of those was shear joy.

I still enjoy those crunchy, krispie treats. I enjoy their taste, gooey-ness and all and I also love whipping up a batch with my little man.

Another thing that both my little guy and I love. Popcorn. Buttery, salty, airy popcorn. I don’t think there’s a week that goes by that my little guy doesn’t request popcorn at least once. He loves the stuff. Throw some marshmallows in the mix, another one of his favorites, and well you’ve just got a match made in heave and he’s in his happy place.
Popcorn is delicious, but caramel corn. Well, sometimes I get a hankering for it and it’s just downright awesome.

In honor of school starting I decided to combine one of my childhood favorites and some of my little guy’s favorites. And that, my friends, is how these caramel popcorn crispy treats were born.

Imagine freshly popped, lightly salted popcorn tossed in a gooey, caramel marshmallow mixture, toss a few whole marshmallows folded in to add extra gooeyness and you’ve got one amazing treat. Just as easy to make as the traditional treats but with some added texture and flavor.

Lightly salty, buttery caramel and gooey marshmallows. This mixture will make those kiddos light up when they open their lunchbox and see this awesomeness starring them in the face. Go ahead, make these and make your kids day! Heck, sinking your teeth into one will make your day!

Caramel Popcorn Crispy Treats

Ingredients:

9- 9 1/2 Cups popped popcorn, kernels removed and salted
6 Tbsp unsalted butter
1/4 Cup + 2 Tbsp brown sugar
7 Cups mini marshmallows, divided

Directions:

Line an 8×8 pan with parchment paper, spray with non-stick cooking spray and set aside.

Pour the popcorn in a large bowl and set aside.

Place butter in a pot over medium-low heat and allow to melt. Once the butter is almost completely melted add the brown sugar and stir to combine. Reduce heat to low and continue stirring to combine. Once the mixture begins to bubble and the sugar has dissolved remove from heat. Add 6 cups of marshmallows to the butter and sugar mixture and stir until the marshmallows are melted.

Pour the marshmallow mixture over the popcorn, gently stir until all the popcorn is coated. Add the remaining marshmallows and stir to incorporate.

Pour in the prepared pan and spread into an even layer. Place a piece of parchment paper over the mixture, very gently press to evenly distribute the mixture in the pan. Place in the refrigerate for about an hour to allow them to set.

Cut and serve. Store in an airtight container.

Recipe source: A Lynsey Original

Chicken Salad

August 11, 2015 by Lynsey Leave a Comment

Chicken salad is one of my favorites. It’s great on sandwiches, crackers, lettuce wraps, and even by the spoonfuls. It’s easy to make and can be made in bulk to last a few days or a week…depending on how much you eat in one sitting!

It’s one of those things that’s a blank canvas and can be customized by adding as many different ingredients are as few as you like. Grab a rotisserie chicken at the store, boil your own or use leftover grilled chicken. The options are endless.

I’ve had a lot of chicken salads and I have enjoyed them all, but I’d have to say one of my favorite versions is simple. A little mayonnaise, sour cream, celery, shredded chicken, and grapes. That’s it.

The mayonnaise gives it creaminess, the sour cream adds a little tang, the grapes add sweetness and celery adds a nice crunch.

It can be thrown together in very quickly, made ahead of time and it’s one of those things that gets better as it sits. It’s great for snacking, entertaining and for weekday lunches.

I love it on croissants with a little lettuce, it’s also great in pitas, lettuce wraps, sweet bread or even on crackers.

Chicken Salad

Ingredients:

2 Cups chicken, cooked and shredded
1/3 Cup sour cream
1/3 Cup mayonnaise or Greek Yogurt
1/2 Tsp garlic powder
1 1/2 Cups grapes, cut in half
1 Stalk celery, chopped
Salt and pepper, to taste

Directions:

Combine sour cream, mayonnaise, and garlic powder in a bowl and mix to combine. Add the chicken, grapes and celery and gently stir to incorporate. Season with salt and pepper.

Serve on croissants, in lettuce cups or with crackers.

Recipe source: barely adapted from Favorite Family Recipes

Don’t Miss a Thing!

Blog Page

Footer

Don’t Miss a Thing!