Thursday, May 21, 2015

Crock Pot Sausage, Potato and Spinach Soup

Sausage, spinach and Creamer potatoes are slow cooked all day, to create a creamy and hearty soup.

Brrr, has it sure has cooled down the last few days. This spring has been a roller coaster ride of nice weather and cold weather. We will have a day with record breaking highs, then within 24 hrs we are down to below zero (that's zero celsius). Needless to say, it's been difficult deciding what to cook lately, LOL. One thing I can always count on, is having to use the crock pot, at least once a week.

Since the weather has turned cool again, I took the opportunity to make some soup. Now I am a total sucker for a good potato soup. There is just something about a creamy and hearty potato soup, that hits the spot on a crisp day. We had recently purchased delicious Italian sausages from a school fundraiser and I thought they would make a wonderfully flavourful potato soup. I knew I wanted to use Little Potato Company Creamer potatoes, because they are so easy to use and are full of potassium, due to their thin skins that do not require any peeling.

I chose to use the Baby Boomer varietal of Creamer potatoes, for my soup. Baby Boomers are the smallest varietal of Little Potato Creamers, and they have a delicious fluffy texture when cooked. By mashing a few of the Creamer potatoes while in the soup, it would thicken and become creamy and delicious.

This soup is simple, yet is seriously delicious, thanks to the Creamer potatoes. They cooked up perfectly in the crock pot and the thin skins melt in your mouth while enjoying the soup. They absorbed the wonderful flavour of the sausage and were the perfect way to add a delicious and comforting heartiness to this soup.

Sausage, Potato and Spinach Soup

3 large mild Italian sausages
1 small onion, chopped
2 cloves garlic, minced
1 Tbs Tarragon and Chive seasoning (or use 2 tsp of each)
5 C chicken stock
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1 1/2 C frozen spinach (or 2 C fresh)

Remove the Italian sausage from their casings and brown in a skillet, over medium high heat. 

Add browned sausage meat to a 6 qt crock pot, along with the Little Potato Baby Boomer Creamer potatoes, onion, garlic, chicken stock, tarragon and chive seasoning, salt and pepper. Cook on LOW for 6-8 hrs; until potatoes are fork tender.

Using a potato masher, smash potatoes in the soup, leaving some big rustic chunks. Stir in the spinach and sour cream, cover and cook until spinach is warm; about an additional 10 minutes. Serve while hot.

Disclosure: I received compensation in exchange for creating this recipe. As always, the opinions on this blog are my own.

Tuesday, May 19, 2015

Blueberry & Maple Mousse Parfaits #PureInfused

Blueberry mousse and maple mousse are layered in this stunning dessert, featuring Pure Infused Maple Syrups.

Blueberry & Maple Mousse Parfaits #PureInfused

Being Canadian, I grew up eating maple syrup. I remember how in grade school, we would go visit the sugar shack, every Spring and learn about how maple syrup was made. There was nothing better than eating freshly made maple syrup, poured over clean cold snow. The slightly sweet syrup would set up like a sticky toffee, for an amazing treat. 

Even now that I am older, I still cook with maple syrup. I always have a bottle in my cupboard. It is so versatile that I use it in many recipes. Ribs, desserts, granola- anytime I want to add a little something special to a recipe, I reach for maple syrup. So, when I had the chance to try Pure Infused Maple Syrup, I was extremely excited. Pure Infused Maple Syrup combines the many cultures found in Canada, into their maple syrups. Infused with all natural ingredients such as vanilla, lavender, chai, chipotle, lemongrass and cinnamon (plus a few others), Pure is an effortless way to add flavour to your sweet and savory meals. 


When I received my Pure Infused Maple Syrup, I was delighted to see the various flavours I would get to play with. Never had I had maple syrup infused with cinnamon, nutmeg and cloves, or with vanilla, cinnamon and star anise. I knew immediately that I wanted to make a dessert that incorporated these flavours that I love. I decided to go with homemade mousse. I wanted to pair the cinnamon, nutmeg and clove maple syrup with blueberries, but also wanted to use the vanilla, cinnamon, star anise syrup. The result was two delicious mousses that I layered into a glass, to make a decadent yet light dessert.

The syrups are lightly sweet with great maple taste and slight flavour undertones. You can taste every flavour at one point or another, while tasting the infused syrups. It is quite fantastic! I fell in love with the vanilla, cinnamon and star anise maple syrup. It has a warmth of vanilla and cinnamon with a hint of licorice at the end, due to the star anise. Absolute heaven in my books!

Blueberry & Maple Mousse Parfaits #PureInfused

Blueberry & Maple Mousse Parfait

Blueberry Mousse
¼ C Pure Infused Cinnamon, Nutmeg & Cloves Maple Syrup
½ C blueberries (I used frozen wild blueberries)
3 Tbs water
1 tsp gelatin

Maple Mousse
2 egg yolks
½ C Pure Infused Vanilla, Cinnamon & Star Anise Maple Syrup
1 tsp gelatine
1 Tbs warm water
2 C heavy whipping cream (35% cream)

for garnish
additional fresh blueberries
1/4 C Cinnamon Nutmeg & Cloves Pure Infused Maple Syrup

In a small bowl combine 1 tsp gelatine with 3 Tbs water; set aside.

In a blender, combine the blueberries and Cinnamon Nutmeg & Cloves Pure Infused Maple Syrup. Pulse until mixture is smooth. Pour into a small sauce pot and bring to a boil. Remove from heat and whisk in the dissolved gelatine. Pour into a bowl, cover and refrigerate until thickened.

In a second small bowl, combine 1 tsp gelatine with 1 Tbs warm water; set aside.

In a clean small sauce pot whisk the egg yolks with ½ C Cinnamon, Vanilla & Star Anise Pure Infused Maple Syrup. Whisking constantly, cook over medium heat until mixture thickens; about 3-4 minutes.

Remove from heat and whisk in the dissolved gelatine. Pour into a bowl and cover with plastic wrap, directly on the surface of the custard. Refrigerate until completely cool.

In a large cold mixer bowl (I put mine in the freezer for about 30 minutes), beat the heavy cream to stiff peaks. Separate the whipped cream into two separate bowls. In one bowl, gently fold in the blueberry mixture. In the second bowl, gently fold in the maple custard.

In a small sauce pot or skillet, simmer the remaining 1/4 C of cinnamon, nutmeg and cloves Pure Infused Maple Syrup, for 2-3 minutes. Let cool.

Layer blueberry mousse alternately with maple mousse, in a cocktail glass, or glass bowl; adding fresh blueberries between the layers. Refrigerate until ready to serve. Top with 1 Tbs of chilled thickened cinnamon, nutmeg and cloves Pure Infused maple syrup.

Disclaimer: "I was provided with Pure Infused Maple Syrups, for this review. As always, all opinions on this blog are my own".

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Monday, May 18, 2015

Simple Supper Tuesday #112

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)!!

Recipe Linky Party

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(s) with the MOST CLICKS

Easy Chicken Piccata- The Chunky Chef

Recipes that CAUGHT MY EYE

Shrimp and Asparagus Stir Fry with Lemon Sauce- Home Cooking Memories

Slow Cooker Mexican Chicken Soup- Simple Living and Eating

Strawberry Shortcake Martini- Lipgloss and Crayons

Pineapple Upside Down Cupcakes- Swanky Recipes


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  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
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Sunday, May 17, 2015

What's for Eats? Sunday May 17th, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net
Happy Sunday! It's going to be a beautiful day today and Hubby is off, so that makes it even more beautiful! This weekend is Victoria Day long weekend, here in Canada. Which means it's a long weekend. We are also off on Monday and I am not complaining one whole bit. Heck I wish it was summer vacation already, but we have another 5 weeks to go. This momma is done with making lunches and doing homework, LOL.

This week should be quiet. Mr B does have track and field day on Wednesday, so hubby and I will be spending the day cheering him on and keeping him hydrated. Fingers crossed for nice weather! Other than that, not much is going on. Here is what I have planned for the week

  • Crock Pot Tator-Tot Casserole (new recipe) with roast broccoli
  • leftovers
  • Burgers and dogs on the grill with veggies and dip
  • Chiard with a salad