BLT Pasta Salad

Jul 4, 2011 by Lindsey

Dallas is finally beginning to experience the throes of summer. The past 21 consecutive days have been in the triple digits, and July has only just begun! As a girl who loves to barbeque and eat outside as often as possible, one rule of thumb is to always serve something cold, like a simple salad, with your entree. This keeps the firey hot flavors and temerature of BBQ in check, so you don’t sweat out your meal before it’s time to do dishes.

Normally, I throw together a simple side salad of romaine, tomatoes, bacon, whatever veggies are on hand, with some ranch or balsamic vinegarette. But because tomorrow is the Fourth of July, I figured I’d kick it up a notch and blend these refreshing summer flavors into a pasta salad for a friend’s BBQ. I actually debated whether to call this my “BLT Pasta Salad” or my “Kitchen Sink Pasta Salad” because I just threw whatever was in the fridge into the bowl. I clearly went with the former appellation because it just sounds more delicious, right? Without further ado, I present to you my BLT Pasta Salad.

 

INGREDIENTS

1 lb fusilli pasta or other spiral-shaped pasta

8 pieces of bacon, cooked crisp and chopped

1 package of turkey lunchmeat chopped

3 small ripe tomatoes, chopped

5 hearts of Romaine lettuce, chopped

1/2 cup of chopped green onion

1 cup of frozen corn kernels

1 small container of buttermilk ranch dressing

1/4 cup lowfat sour cream

1 cup shredded cheddar cheese

A few dashes of Cholula hot sauce

1 tsp salt and about 15 turns of the pepper mill

 

DIRECTIONS

You ready for this? It is very advanced. Just kidding, I think even Duckie could cook this one.

First, cook the pasta. If you are using frozen corn, throw that in the boiling water during the last 5 minutes of the cooking process. Remember my mom’s old saying, if you put corn in it, boys will eat it!

While the pasta is cooking, chop the lettuce, tomato, onion, turkey, and bacon. Throw it all in a serving bowl.

When the pasta is done, drain and mix with the other ingredients. Top with the cheese, ranch, sour cream, and seasonings. Stir again to achieve an even ratio of ingredients throughout the bowl.

Refrigerate for at least 8 hours before serving.

This is the kind of dish that you can keep picking at for hours since it’s so light and convenient. Great for a BBQ or pot luck, or even a grab-and-go lunch during the week. I prefer it as a side dish, enjoyed alongside a cold beer (or a frosty chardonnay for yours truly) and your favorite cheeseburger! Happy Fourth of July everyone!

Lots of love,

Lindsey

read more

No Fuss Mozzarella Sticks

Jun 13, 2011 by Lindsey

Lets be honest: is there anything better than freshly fried mozzarella sticks? The kind where you can’t take a bite without cheese stretching everywhere? No way! I am going to go public with my theory that people who hate mozzarella sticks also hate fun and happiness by correlation. Right? OK, maybe don’t quote me on that. But, you remember that these calorie-filled finger foods are mostly served at chain restaurants like Chili’s where everything is fried and covered in cheese and costs less than $8, but you secretly love it, especially on Wednesdays when you can get two-for’s Presidente Margarita’s. You know you’ve done it!

Until this week, I subconsciously tried to avoid introducing something so sinful as fried mozzarella sticks into my own kitchen. I thought that introducing these to my home would quickly turn into me becoming a huge fat person who has to wear Pajama Jeans and eats fried food all day long. But, now that I have brought the beauty of deep-fried cheese into my kitchen and haven’t gained a pound,  I want to tell you how to do it too.  I like to focus on the high amounts of CALCIUM in the cheese. Don’t think about the nutritional value of… well, any other ingredient.

I found this recipe on my new favorite website, Pinterest. Here are your ingredients

1 package of Egg Roll Wrappers

1 package of low-fat string cheese

Egg Beater’s Egg Whites (real egg works too, but I like the convenience and nutritional value of this product)

Breadcrumbs of your choice, seasoned or panko work fantastic.

Instructions:

First, roll your string cheese up in the egg roll wrapper.

Next, dunk the sticks into some egg whites so that the bread crumbs will stick to it. Then, roll it in breadcrumbs.

Repeat rolling process as much as needed. I made six for the two of us and there are still leftovers. The good thing about this recipe is that the ingredients are versatile and long-lasting. I want to try putting some leftovers this week into the egg roll wrappers. Chicken chili egg rolls? Cookie dough egg rolls? I might get crazy with what I can put inside an egg roll wrapper. Watch out, world! Wild and crazy woman on the loose!

For the third step, heat some vegetable oil (about 1 cup or 1/2″ deep) in a large skillet to a medium-high heat. Using some tongs, drop a few mozzarella sticks in the oil and let them sizzle for about 90 seconds on each side. I experimented with a “tester” stick first to see how long they took – you might want to do the same so you can ensure that the cheese is getting nice and hot inside.

Dry them thoroughly on paper towels and serve hot with marinara dipping sauce. Yum!

What’s funny is that my friend Sam also made mozzarella sticks this week. She dipped her string cheese in panko bread crumbs before frying them, no wrapper needed. I think her picture looks delicious!

Discussion question: What does everyone do with leftover oil from frying? I can’t pour it down the drain or outside (critters will flock to it like you won’t believe). What is a girl to do? I currently throw my oil away by sealing it tightly in a used orange juice or milk carton. This method works just fine, but is there a better way?

Say Cheese!

Lindsey

read more

Year-Round Green Bean Casserole

Jun 3, 2011 by Lindsey

Yesterday I had a giant bag of fresh green beans staring at me in the fridge and couldn’t think of anything to do with them other than smother them in cream, pour them in a casserole, add some button mushrooms and top them with fried onions. Wait, that’s a green bean casserole, right? Like, the Thanksgiving dish? Yep. The only thing I wanted yesterday was a giant, savory green bean casserole. I have often dreamed of making a cookbook of just casseroles. and if I do, this recipe would be a star among the rest. What a dream it was to eat in June! I felt rebellious – like eating pizza for breakfast. Although June it isn’t anywhere near Turkey Day, I’m telling you that you can make this casserole any time of year. The world won’t end if you do! It still tastes delicious and, better yet, I won’t tell on you! I served mine with some Parmesan Ranch Chicken Fingers and a baked potato. It was one of the greatest dinners of all time.

Want to know how to do it? Yes, you do.

INGREDIENTS

1 lb fresh green beans, halved and trimmed.

3 tablespoons butter (I have officially switched over to healthier imitation butter. Sorry, but it is bikini season)

1 lb button mushrooms, sliced

1 1/4 cup chicken stock

1 1/4 cup heavy cream

salt, pepper, garlic powder

Bread Crumbs and Fried Onion strings to top

 

INSTRUCTIONS

Preheat to 425.

Boil the green beans for 2-3 minutes and then drain them. Instead of blanching them, I just put a few ice cubes in the collander and let them melt while I kept cooking. This is theoretically the same thing, right?…

While your beans are cooling, use the same pot to melt 3 tablespoons of butter along with the mushrooms. After about five minutes, they should really start releasing some moisture. At this point, add your garlic, salt and pepper, and flour. Stir until fragrant.

Next, add the stock and heavy cream. Simmer for about ten minutes and the mixture has reduced to about 3 1/2 cups. Then, dry the green beans off and add them back into the sauce.

Pour the whole party into a casserole dish, top generously with bread crumbs and fried onion strings, and bake for about 12 minutes at 425. Let cool for at least 10 minutes before serving. The results are fantabulous.  No condensed soups or frozen beans in this casserole – all fresh, savory ingredients! You’re going to knock your own socks off after you make it. I promise.

Enjoy! I highly recommend serving with my Parmesan Ranch Chicken Fingers.

Lindsey

read more

Vanilla Bean Scones with Almond Glaze

Apr 28, 2011 by Lindsey

It’s coming…It’s almost here….Just a few more days away…Is my DVR set?… Is my alarm set?…Are there any new Lifetime Specials I haven’t seen?…How’s my British accent sounding? I mean, ‘ow’s my Bri’ish accen’ soundin’? If you’ve asked yourself any of these questions this week, then you know what I’m talking about……

……..The Royal Wedding! Ahhhh!!

Although the Royal Wedding will have little to no influence over my life, I am irrationally excited about it.  I will be awake bright-and-early this Friday morning to study for my evidence final watch Kate Middleton become a princess on my DVR and have an English breakfast tea party with Jason with two dogs. What a party! These Vanilla Bean Scones with Almond Glaze are certainly a fit pairing with a cup of Earl Gray for a Friday morning wedding.

We all know that one of my favorite treats ever with a hot cup of tea is a scone. I’ve already posted my maple-oat walnut scones here, which are delightful in the wintertime.  These are slightly different and a more suitable springtime treat. Freshly scooped vanilla bean curd, crunchy almonds, and just the right amount of sugar and salt are the high notes of this breakfast recipe. If you are having a tea party for the Royal Wedding (or am I the only one?), whip yourself up a batch. They would also make a darling mother’s day gift for your favorite lady next Sunday.

Vanilla Bean Scones with Almond Glaze

Ingredients

2 whole vanilla beans

3 cups flour

2/3 cups granulated sugar

5 teaspoons of baking powder

¼ teaspoon of salt

2 sticks cold, unsalted butter

1 large egg

½ cup heavy cream

¾ cup unsweetened vanilla almond milk (for glaze)

3 cups powdered sugar (for glaze)

Shaved almonds for topping

 

Directions:

For the Scones

Preheat to 350

Cut the vanilla bean lengthwise and scoop out the grainy  paste inside.

 

Stir the paste into ½ cup of heavy cream and let it sit for 15 minutes to completely vanill-ify the heavy cream.

 

In separate, large bowl, mix the dry ingredients (flour, sugar, baking powder, salt).

Slice two sticks of butter into pats. Using two knives, finely “cut” the butter into the flour mixture. This will take approximately 10 minutes and really work your arms. I You-Tubed a video of it to make sure I was doing this step correctly.

The final result will look like crumbs. Be patient and get rid of any large butterballs that are looming in there.

Whisk an egg in a separate bowl and pour in the vanilla-cream mixture.

Incorporate the egg/vanilla-cream over the flour/butter crumbs. Gently combine with a fork.

Set the dough onto a floured surface and gradually work the dough into a rectangle with your hands. This is the fun part!

Then, use a rolling pin until you have a ½ inch thick rectangle of dough.

I used measuring tape to ensure uniformity, but that isn’t necessary. Cut twelve to sixteen squares of dough, and then cut these into triangles.

 

Bake triangles at 350 for 18 minutes on a non-stick cookie sheet (I use a Sil-Pat Liner on my cookie sheets and love it! Thanks Patti!). These scones rise by about 25%, so space accordingly.

Let cool for 15 minutes before glazing.

For the Almond Glaze

In a medium-sized bowl, mix the Almond Milk , the contents of the second vanilla bean, and 3 cups of powdered sugar

Side note – Personal endorsement for almond milk. Only 40 calories per serving, protein-rich, low-sugar, and no gluten or dairy. It’s great with some oatmeal or a homemade chocolate chip cookie! I’m a fan.

Dip the scones face-down into the glaze and immediately top with some almonds. Set on a wire rack to cool.

If desired, spoon some extra glaze on top at the end. Don’t even feel guilty about it.. just do it. Kate Middleton is marrying a prince. You can have a little extra glaze if it makes you feel better!

I hope you enjoy these! Scones are one of the few baked goods that I genuinely enjoy making (read: no swear words, no  flour in my hair). You should try it and share with those you love! I think I’ll give a few to my Prince of Lakewood, Jason, and a few to my Grandmother for an early Mother’s Day surprise. And maybe eat about 20 myself.

I’m off to the store to stock up on Kleenex and plastic tiaras for Friday. Strongly considering switching to Mimosas instead of tea. Cheerio!

Lindsey

 

read more

Chocolate & Peanut Butter Pretzels

Mar 31, 2011 by Lindsey

These are a bite size, salty, sweet, no-mess snack. If you have to whip something up for a get-together, or can’t bear the thought of watching Real Housewives of Miami alone without a sugary snack (guilty), then these are for you. I have only prepared these once so far, but know I am going to be making them forever.

CHOCOLATE & PEANUT BUTTER PRETZELS

 

Ingredients

1 cup of creamy peanut butter

2 tablespoons of softened butter

1/2 cup of powdered sugar

3/4 cup of brown sugar

Pretzels (I used Snyder’s Butter Snaps — great flavor and shape!)

1 bag of good quality chocolate chips (I recommend Ghiradelli – it dries fast)

 

Instructions

FYI, This is probably a fabulous recipe to make with little kids. To my sweet nephew James — I’m thinking of you buddy!

Use a mixer to stir together the two butters and two sugars. Then roll bits of the dough into  1/2 inch diameter spheres. Smush the little spheres in between pretzels and set them on a cookie sheet or piece of parchment.

When you’ve done all you can manage, put the cookie sheet in the freezer for the pretzel sandwiches to firm up before the next step. While they’re in the oven, melt the chocolate chips over a double broiler or in the microwave (I chose the latter, stirring every thirty seconds or so).

When the chocolate looks ready for dipping, remove the pretzels from the freezer and dip half of each into the chocolate. It is messy at first, but you’ll get it down to an art by about the 15th one.

Refrigerate until serving. Then enjoy! I promise no leftovers!

I think I’m going to go make another batch now and eat away the stress of finals coming up…

Ciao!

Overcooked

read more

My Favorite Stuffed Jalapenos

Mar 31, 2011 by Lindsey

This recipe shows that I really am my father’s daughter, which is a true meat-eatin’, jalapeno-lovin’ Texas girl. Ugh, I cannot even describe how many stuffed jalapenos I’ve eaten in my day. They are on every menu in Dallas. That is precisely why I had to learn to make them myself.

This recipe has evolved slowly over the past year, and I guarantee its the best. If you have never had a stuffed jalapeno before, I am about to ROCK YOUR WORLD with these.  Cheesy, meaty, crunchy, spicy, smily, I-can’t-stop-eating-these delicious. At our party, I made 50 and was all out in about two hours.

 

Here are the ingredients (see photo below):

Whole jalapeno peppers (each pepper will make two servings – I used about 25 peppers for a party)

Latex Gloves — Yep, I’m serious. I ask for an extra pair from the deli or fish counter at the grocery store.

1 large tub of Philadelphia Cream Cheese

Approx. 1.5 cups Shredded Cheddar Cheese

Jimmy Dean Sausage – Regular or Hot

1 package of Ranch Dressing Seasoning

Crushed Red Pepper, Salt, Pepper, Cumin, Garlic Powder

Tortilla chips

 

 

Instructions:

1) Preheat to 450 and line a cookie sheet with aluminum foil

2) SAFETY FIRST!!!! Wearing your gloves, halve and de-seed all of the jalapeno peppers. I have done this MANY times without gloves, and it has resulted in me crying with burning, itchy eyes for hours from touching my face with my jalapeno-covered hands. I recommend de-seeding with gloves, underneath running water. Dorky, but worth it!

 

3) Brown the sausage in a large skillet and season with salt, pepper, cumin, garlic powder, and red pepper. Just a teaspoon or so of each will jazz it up.

 

4) Mix all of the cheeses, sausage, and ranch dressing powder together in a bowl.

 

5) Generously fill all of your jalapenos with the mixture (I didn’t take pictures of this step. It requires both hands..

6) Take your tortilla chips… and smush them to crumbs.

 

Top each jalapeno with a few crunchy tortilla crumbs. They really do make a big difference in the final product – no one expects them.

 

7) Place on baking sheet and bake for 20 minutes.

 

Serve

 

Enjoy! These are great for a summer BBQ and can be made ahead of time!

Ciao,

Overcooked

 

read more