Thursday, April 23, 2015

Strawberry Lime Cheesecake Chimichangas #CincoDeMayo

Creamy strawberry lime cheesecake filling is rolled in flour tortillas, fried and dipped in cinnamon sugar, for an amazing Cinco de Mayo dessert.

Strawberry Lime Cheesecake Chimichangas- Cinco de Mayo Recipes

Cinco de Mayo is right around the corner and I love any holiday that gives us the chance to eat some delicious Tex Mex food!! I love the flavours of Mexican food, the spicy, citrusy, cheesy deliciousness that can be created with simple ingredients is perfect!

With Cinco de Mayo coming up, some of my blogging BFFs and I decided to do a Cinco de Mayo round up. As I was thinking of what to make, I remembered some deep fried dessert chimichangas that I had, when Hubby and I went out for dinner a few years back. I decided I wanted to try making some at home, and decided to make a strawberry lime version.

These are pretty simple to make. I have to say that I was cursing a bit at first, because the tortillas were puffing up as I was deep frying them and causing the chimichangas to open. I simply fried them, two at a time, leaving a wooden spoon on top of the chimichanga, so it couldn't puff up and flip. Worked perfectly. The kiddos LOVED how crispy the outsides were and how creamy and delicious the filling was. Beautiful and delicious, these dessert chimichangas are the perfect way to end any Mexican fiesta!

Strawberry Lime Cheesecake Chimichangas

10-12 (8 inch) flour tortillas
1 pkg cream cheese, softened
1 small container strawberry yogurt
zest and juice of half a lime
2 Tbs sugar
1/2 c strawberries, chopped
1/4 C sugar
1 tsp cinnamon
chocolate sauce for serving
whole strawberries for garnish

Heat 2 inches of oil, in a large deep skillet, over medium heat.

In a shallow bowl, combine the 1/4 C sugar, with 1 tsp cinnamon. Set aside.

In a mixing bowl, beat the cream cheese until smooth and creamy. Add 2 Tbs sugar, yogurt, lime zest and juice and beat until smooth. Stir in the chopped strawberries.

Place a large dollop of filling near the bottom of one flour tortilla. Fold the bottom of the tortilla over the filling and fold in both sides, towards the center and continue rolling the tortilla like a burrito. Repeat with the remaining tortillas and filling.

Place the chimichangas, 2 at a time, in the hot oil and fry to golden brown; flipping them as needed to ensure even cooking. (I place a wooden spoon over the chimichangas, to ensure they didn't puff up and unroll). Repeat frying process with remaining chimichangas.

Transfer cooked chimichangas to paper towel to drain. Roll hot chimichangas in cinnamon sugar mixture.

To serve, drizzle plates with chocolate sauce and place chimichangas on the plate with a few fresh strawberries. Serve immediately.

Cinco de Mayo Recipe Round Up

Now let's see what the other ladies are sharing today, shall we?

Cinco de Mayo Recipe Round Up

Easy Taco Salad- Crumbs in my Mustachio

Cinco de Mayo Recipe Round Up

Easy Salsa- Cooking from a SAHM

Cinco de Mayo Recipe Round Up

Tender Yucateco Pork- The Rowdy Baker

Cinco de Mayo Recipe Round Up

Chicken Fajitas- Moore or Less Cooking Blog

Cinco de Mayo Recipe Round Up

Tuesday, April 21, 2015

Salad Nicoise Bites

Lightly dressed Creamer potatoes are the star in these beautiful bite size salad nicoise appetizers.

Salad Nicoise Bites using The Little Potato Company Creamer potatoes

Potatoes have always been a big part of our diet. Growing up, most nights mom would make potatoes. Whether boiled with gravy, mashed, baked, fried or roasted, if we were having some sort of protein, 80% of the time there would be potatoes accompanying them. Even now that I am grown, when I meal plan, you know potatoes are going to make an appearance a few times a week.

That is why I love The Little Potato Company Creamer potatoes so much. These Creamer potatoes come fully washed, so there is no peeling required. And we all know that potato skins are jam packed with nutrients, such as potassium which is great for our heart and muscles. Creamer potatoes also contain no fat, gluten or cholesterol. They come straight from the farm and are available year round, which makes cooking with potatoes easy, any time of the year.

The Little Potato Company Terrific Trio

Since the weather has been so beautiful this past week (YAY SPRING!!), I decided to create a lighter warm weather recipe, featuring The Little Potato Company Terrific Trio Creamer potatoes. Terrific Trio potatoes are a combination of The Little Potato Company's red, yellow and and blue varietals. Each varietal complements the other and they look wonderful combined together in a dish. 

Hubby and I have always been big fans of Salad Nicoise and I knew these gorgeous Creamer potatoes would be amazing in this salad. I decided to switch it up a little and to serve the salad in endive leaves. It added to the beauty of the dish and turned this salad into a great hand held appetizer. Since the dressing is oil based, this appetizer is perfect for warm weather entertaining.

Salad Nicoise Bites using The Little Potato Company Creamer potatoes

Salad Nicoise Bites

1 (1.5lb) bag of The Little Potato Company Terrific Trio Creamer Potatoes
1/2 lb green beans, cleaned and trimmed to 1 inch pieces
1/2 C grape tomatoes, chopped (I used red and orange tomatoes)
1/4 C Nicoise olives, chopped (Kalamata olives can also be used)
3 hard boiled eggs, cut into 8 wedges
3 heads of endive lettuce

1/4 C olive oil
1 clove garlic, minced
1/2 tsp dried tarragon
1/2 tsp dried chives
1/2 tsp honey dijon mustard
1/2 Tbs balsamic vinegar
salt & pepper to taste
juice of half a lemon

In a large glass measuring cup, combine the dressing ingredients and whisk until well combined. Check for seasonings, adding more salt and pepper if desired and more lemon juice if dressing is not tart enough. Set aside.

Place Creamer potatoes in a pot of cold water and bring to a boil. Reduce heat and season with 1 Tbs salt. Cook until potatoes are fork tender; about 15 minutes. Drain potatoes and return the the hot pot for a few minutes. Spread potatoes out on a tray or plate and let cool to room temperature. 

While potatoes cool, bring 2 inches of salted water to a boil, in a large skillet. Add in the green beans and cook for 3 minutes; until vibrant green and tender crisp. Remove beans from skillet, to a bowl of ice water. Once cooled, remove beans to a paper towel to dry.

Cut cooled Creamer potatoes into quarters and place in a mixing bowl. Toss with a bit of the dressing.

Separate, wash and dry endive leaves. Place on a tray, with the curved side up like a vessel. Place spoonfuls of dressed Creamer potatoes into the endive leaves.

Using the same mixing bowl the potatoes were dressed in, dress the green beans with a bit more dressing. Place green beans over potatoes in the endive leaves. 

Toss the chopped tomatoes and olives with a bit of dressing and place over potatoes and green beans in endive leaves.

Place one wedge of hard boiled egg over each Salad Nicoise Bite and serve.

The Little Potato Company Creamer of the crop

Disclaimer: "I was provided compensation for this post. Thoughts and opinions expressed on my blog are my own."

Monday, April 20, 2015

Simple Supper Tuesday #109

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

Recipes that CAUGHT MY EYE


Bananas Foster Bread- Teaspoon of Goodness



Slow Cooker Beef Stew- The Wilderness Wife


Honey Soy Chicken Kabobs- Craving Some Creativity


 photo SimpleSupperTuesday

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

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Parsnips are the star in this warm spice cake, topped with a subtle cardamom flavoured cream cheese frosting.

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Hello and welcome to April's Crazy Ingredient Challenge. The idea behind the Crazy Ingredient Challenge is to create a recipe, using two ingredients that you wouldn't normally pair together. This month the ingredients were Parsnips and Cardamom. I missed a few months of the CIC due to being too busy. This month, I planned properly and made sure to fit my recipe into my schedule.

When I first saw that we needed to use parsnips and cardamom, I wasn't quite sure what to make. To me parsnips are savory and I've never really had cardamom before, never mind cooking with it. As I took a few days to think about what I should make, I kept coming back to cardamom spiced maple syrup. Which meant I'd have to make something sweet. So I decided to try making a parsnip cake. Similar to carrot cake, this cake uses parsnips and has deep warm flavours.

OK, so I had the parsnip part of my recipe covered, now how would I incorporate the cardamom maple syrup? I decided to add it to the cream cheese frosting. After all, a warm spiced cake isn't complete without cream cheese frosting. I have to say that this cake is AWESOME! You can't even taste the parsnips, all you get is spice cake. And the frosting- it is SO good too. You don't really get the cardamom flavour until the end. There's a little something that makes you say "hmmm, that's different and delicious".

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Parsnip Cake with Cardamom Cream Cheese Frosting

1 C flour
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
3 eggs
1/2 C butter, melted
1/2 C brown sugar, packed
1/2 C maple syrup
1 tsp vanilla
2/3 C finely grated parsnip
2 Tbs toffee bits, for garnish

1/3 C maple syrup
6-8 cardamom pods
6oz cream cheese, softened
1/4 C butter, softened
2-3 C powdered sugar
1 Tbs milk

Preheat oven to 350 degrees. Butter 2- 8 inch round pans and line the bottoms with parchment paper. (Place the pans on the parchment and trace around them using a pencil. The cut out the circles).

In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.

In a large mixing bowl, beat together the eggs, cooled melted butter, brown sugar, maple syrup and vanilla; until smooth. Add in the flour mixture, beating until just combined. Add in the parsnips and beat until well combined and fluffy.

Equally divide the batter between the two prepared cake pans. Bake in preheated oven for 20-30 minutes; until cake springs back slightly when touched and edges are coming away from the pans. Let cool in pans for 5 minutes, before turning out onto wire racks. Carefully remove the parchment paper while the cake is still warm. Cool to room temperature.

In a small sauce pan, combine the maple syrup and cardamom pods. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool to room temperature. Remove cardamom pods when ready to use.

For the frosting: In a large mixing bowl, beat the cream cheese and butter until fluffy. Beat in the cooled cardamom maple syrup, until smooth. Add the powdered sugar, 1/2 C at a time, beating well between each addition. If frosting is too thin after adding 2 C of powdered sugar, add 1 additional C. Add milk and beat frosting for 5 minutes.

Place one cake onto a cake plate, bottom side up. Spread 1/2 of the frosting over the cake. Place the second cake over the frosting (also bottom side up). Frost the top with the remaining frosting and sprinkle with toffee bits.