Wednesday, July 30, 2014

Lemon Dill Sole & Green Beans

Flaky sole is paired with tender crisp green beans and seasoned with fresh dill and lemon.

I just LOVE dill! I use it dry, or fresh, in many of the dishes I make. I season potatoes with it, I bake bread or biscuits with it, I pair it with chicken and fish. The smell is intoxicating and the flavour is something I just can't get enough of. After picking some dill, at the farmers market, I indulged my cravings by adding it to boy scout potatoes, and making a wonderful garlic scape-dill pesto. When the kids requested fish for dinner one night, I decided to pair the fish with some dill and lemon. I also had some gorgeous fresh green beans, so I decided to add them to the mix.

I absolutely loved this dish! I sautéed the green beans to just tender crisp and topped them with the fish and threw it all in the oven for a few minutes. Not only did I only use one pan, dinner was ready in just under 20 minutes. How awesome is that? The kiddos enjoyed this. They LOVE dill pickles, so dill is an herb I know they will like. The fish was moist and flaky, the green beans tangy and crisp. This would be a wonderful light, weeknight meal.

Lemon Dill Sole & Green Beans

1 small onion
3 Tbs olive oil
1 lb fresh green beans
zest and juice of 1 lemon
2 Tbs fresh dill, divided
salt & pepper
8 sole filets

Preheat oven to 350 degrees F

In a large oven safe skillet, heat the olive oil over medium heat. Once oil begins to ripple, add in the onion. Cook onion until translucent; about 3 minutes. Add in the green beans and season with salt and pepper. Sautee until beans become tender crisp; about 4 minutes. Add in 1 Tbs of dill and half the lemon juice; toss to coat.

Season the fish with salt, pepper, fresh dill and lemon zest. Place fish on top of the green beans and drizzle with remaining lemon juice. Place in oven and cook for 7-10 minutes; until fish flakes easily with a fork.

Serve with lemon wedges.

Monday, July 28, 2014

Simple Supper Tuesday #72

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page
Recipe with the MOST CLICKS
Grilled Stuffed Pork Chops- Memories by the Mile

Recipes that CAUGHT MY EYE

Cherry Vanilla Rose Italian Cream Soda- Sumptuous Spoonfuls

BBQ Ranch Chicken Salad- The Diary of a Real Housewife

Pepperoncini Pot Roast (Crock Pot)- Lemony Thyme

Raw Cucumber Rolls- GiGi Eats Celebrities


 photo SimpleSupperTuesday_zps93ff0e49.jpg

The Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, July 27, 2014

Rhubarb Coffee Cake

A moist and fluffy cake is studded with tart rhubarb and topped with a sweet and crunchy crumble topping.

Hun... What's for Dinner? | Rhubarb Coffee Cake

A few weeks back was our first trip, of the year, to the farmers market. I was excited to see rhubarb, since my rhubarb has not been growing very well since I've planted it. I am thinking that the soil in our back yard may be too hard and may contain too many rocks. You can't dig very far, before encountering several rocks, which may be a reason my rhubarb isn't thriving. Another reason may be the plants that grow every year. When we first moved here, the landscaping of the back yard really excited me. There are gorgeous Chinese cherry blossom trees which bloom every spring, tiger lilies galore, queen Anne's lace and irises. It's quite a site to behold in the middle of summer. But along with the pretty comes the wild growing plants, that I say look a lot like poison ivy. It isn't though, because I've touched it several times with no issue. It over grows my rhubarb, no matter how often I cut it back. I will need to find an alternative, if I ever want to be able to cook with the rhubarb I am trying to grow.

So, when I saw rhubarb, I quickly grabbed a bunch to bring home. I love baking with rhubarb. I grew up eating rhubarb with a cuppa sugar and many of the neighbouring kids would come over for rhubarb with sugar. Mom also loved making rhubarb cake, and strawberry rhubarb pie. Since I love cinnamon with rhubarb, I thought a coffee cake would be a great way to bake with my rhubarb. Boy was I right!! The cake is moist and fluffy, and is studded with tart pieces of rhubarb. The contrast of sweet and tart is spectacular and the crunch from the topping adds wonderful texture. We gobbled this coffee cake up in the matter of days. The kids absolutely LOVED it, which surprised me, because they always say rhubarb is too tart. This is a lovely way to use that bountiful summer rhubarb.

Hun... What's for Dinner? | Rhubarb Coffee Cake

Rhubarb Coffee Cake

1/4 C shortbread cookie crumbs (I crushed two store bought shortbread cookies)
1/4 C flour
3 Tbs brown sugar
2 Tbs quick cooking oats
1/2 tsp cinnamon
3 Tbs melted butter

1/4 C butter, room temperature
3/4 C sugar
2 eggs
2 Tbs apple cider vinegar
2 1/2 tsp vanilla
1/4 C milk
1 1/2 C flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, peeled and chopped

Preheat oven to 350 degrees F. Spray and 8-inch baking dish with cooking spray and/or line with parchment paper. Set aside.

In a small bowl, combine the shortbread crumbs, flour, oats, brown sugar and cinnamon. Stir in melted butter, until mixture resembles coarse crumbs. Set aside.

In a mixing bowl, beat the butter and sugar and light and fluffy. Beat in the egg. Mix the apple cider vinegar with the milk and let sit a few seconds. Add the curdled milk and vanilla to the egg mixture; mix well to combine.

Add in the flour, baking powder, baking soda and salt; mixing just to combine. Fold in the rhubarb and pour into prepared pan. Sprinkle evenly with oat topping. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean.

Friday, July 25, 2014

Grilled Bacon Wrapped Stuffed Chicken Legs

Jazz up chicken legs, by stuffing them and wrapping them with bacon.

Hun... What's for Dinner? | Grilled Bacon Wrapped Stuffed Chicken Legs- Chicken legs are stuffed with Garlic Scape-Dill Pesto and wrapped in bacon.

Summer is in full swing and the weather has been gorgeous. We've been cooking on the grill every night we can and enjoying many of our BBQ favourites. But sometimes I get bored with the same ole burgers, dogs and steaks, so I decided to try something different. I wanted to stuff my chicken legs, but knew that once the skin was loosened, it would shrink away from the chicken. I needed to find a way to stop that from happening, that didn't require tons of toothpicks. I had a few slices of bacon in the fridge, so I decided to see if the bacon would keep the skin in place. Pretty great idea right?

I had some Garlic Scapes- Dill Pesto in the fridge, so I decided to stuff the chicken with that. The result was amazing!!! The chicken was so juicy, and the garlic and dill flavour permeated the meat. The bacon and the skin was wonderfully crisp. The kids were totally crazy for these. They both had 2 legs each and when I reheated some for my lunch the next day, they pretty much ate what was on my plate. I'll be grilling chicken legs wrapped in bacon often. It's a fun and easy way to bring those plain ole chicken legs, to a whole new level.

Hun... What's for Dinner? | Grilled Bacon Wrapped Stuffed Chicken Legs- Chicken legs are stuffed with Garlic Scape-Dill Pesto and wrapped in bacon.

Grilled Bacon Wrapped Stuffed Chicken Legs

8 chicken legs
4 slices bacon, cut in half
8 tsp garlic scape-dill pesto (or pesto of choice)
salt and pepper

Take the chicken legs and gently separate the skin from the meat, by inserting a finger under the skin and gently pulling on the skin.

Place one tsp of pesto under the skin of each chicken leg. Pull the skin back up over the pesto and meat and wrap with half a slice of bacon. Season with salt and pepper.

Grill over medium heat, turning frequently, until chicken reaches and internal temperature of 165 degrees F, near the bone. Let rest loosely covered with foil for 5 minutes before digging in.