Wednesday, July 31, 2013

Guest Blogger~ Gluten Free A-Z Blog

Today I have a wonderful treat for all of you. Judee from Gluten Free A-Z Blog. I hope you enjoy here beautiful creation!


I'm delighted to be a guest blogger today for ~Hun...What's for Dinner?

I'm Judee and I'm visiting from Gluten Free A-Z Blog where I make "normal" health conscious recipes that are naturally gluten free, like this roasted strawberry parfait!

I love this strawberry parfait. It's fast and easy to assemble, makes a lovely presentation, and tastes divine. In addition, it's relatively healthy and uses only real whole food, making it a nutritious breakfast especially for kids! Did I mention it's gluten free, egg free, and I offer a vegan substitution?

When I first saw the recipe I thought, "Who ever heard of roasting a strawberry"? To tell you the truth, I've always loved strawberries, but I have to admit that until now I've only ever eaten them fresh. I was both intrigued and curios about the idea of roasting them, but a little hesitant to compromise a perfectly good plump juicy berry by putting it into a hot oven.

Well, my curiosity won out and before you knew it, I had a pound of fresh organic strawberries washed, hulled, and quartered on a cookie sheet roasting away in a 400 oven.

After 5 minutes, the juicy red fruit were bubbling and oozing . And after just 15 minutes, the slightly shriveled berries were bathing  in a deep pool of their own natural juices, done and ready to be scooped up from my spattered parchment paper. 

I couldn't wait to try a sample, and I can tell you that I wasn't disappointed. The taste was outrageous. The flavors of the maple syrup, vanilla, and cinnamon made this fragrant strawberry compote a dessert in itself. I made two batches; this one had some blueberries in it..

 Making this elegant parfait was very easy. I used vanilla low fat Greek Yogurt that was high in protein but low in calories and layered the yogurt and the roasted strawberries I call it skinny because a full parfait is probably about 3 points on Weight Watchers and can serve as breakfast! ( without the port) If you are vegan, make this dessert with whipped coconut cream instead of the yogurt.

Roasted Strawberries in a Parfait Ingredients:

1 pound of organic strawberries, cleaned, hulled, and quartered
2 teaspoons of vanilla extract
1/4 cup of real maple syrup ( or more to taste) ( I get mine at Trader Joe's)
Cinnamon for dusting on the parfaits
Optional: 1/2 cup Port wine
4 containers of 5 ounce each Vanilla Greek Yogurt
4 small mason jars for the parfaits

Makes: 4 parfaits

Directions to make the roasted strawberries:

Preheat oven to 400 degrees

Place strawberries in a large bowl and toss with vanilla extract and optional port wine if desired.

Place strawberries on a cookie sheet that is lined with parchment paper and allow the berries to roast for 12- 15 minutes. Remove from oven and store the strawberries and juice in a glass bowl.. Next, add the maple syrup and save the cinnamon for dusting the top of the parfaits! 

Directions to assemble the parfait

Use a 5 ounce container of Greek Yogurt  for each small mason jar. Start with the yogurt. Spoon some on the bottom of the jar. Add some roasted strawberries and alternate layering the yogurt and the Strawberries. Sprinkle with cinnamon and eat immediately or place in the refrigerator for later.

Other uses for roasted strawberries:

Use it as a topping for pancakes, ice cream, sweet potatoes, etc

The possibilities are endless for how to use roasted strawberries!

I didn't stop at the strawberries: I tried this same recipe with blueberries and red grapes ( amazing). Equally good but the strawberries emitted the most juice.

Monday, July 29, 2013

Just a note...

 (photo credit- Goodview PEI Cottages)

Hi everyone! Most of you know that my family and I are currently camping our way across the East Coast of Canada. As I mentioned last week, Simple Supper Tuesday will not be running this week. I'll be back next week, with last week's features and a new party. Thanks!!!

Guest Blogger~ Serve Up with Love

My guest today has shared her wonderful recipes in the past. I'd like to thank Melissa, from Served Up with Love, for sharing her delicious recipe with us today!


Hello, Hun, What’s for Dinner family. My name is Melissa and my blog is Served Up With Love. I am a Mom to two kids that keep me on my toes, but not only that, I work a full time job as an insurance agent. When I get home from work and have to prepare dinner for my family, it has to be quick, simple, and easy. I started my blog in March of 2011 after several months of debating on whether or not to take the plunge. I jumped in and have not looked back since. It has been a wonderful journey so far. Baking to me is a stress reliever and as you can tell from my posts…I do a lot of baking. My passion for writing was sparked at a young age. My dream is to write a children’s book someday. When I became a Mom all my dreams were pushed aside to raise my kids. I am sure many of you can relate to that. I finally realized I needed to put myself on the front burner again and make them come true. I have a long way to go but, I am closer than I used to be.

This pasta salad is a family favorite of ours and gets made quite often for many family get togethers or just to eat with a simple dinner. This time of year the fresh veggies are plentiful so this gets made quite often in the summer. My tomatoes and cucumbers are growing and I am waiting to make this fresh from my garden. I hope you get to try this one and enjoy it as much as we do here. Bacon and cheese are also great additions to this pasta salad.

Pasta Salad 
Served up with Love

1 box of rotini noodles
1 bottle of ranch dressing
1 tablespoon apple cider vinegar
salt and pepper to taste

Boil noodles according to package directions, chop veggies and add into bowl with tablespoon of vinegar and seasonings. Once noodles are done add to veggie mixture and pour dressing over and mix well. Chill in refrigerator.

Thank you Cindy for allowing me to share a little of myself with your readers today. I adore your blog and have been a fan of yours before I even started my own. I hope you and your family are enjoying your vacation and making lots of wonderful memories. 

Much love,

Saturday, July 27, 2013

Guest Blogger~ Baking Outside the Box

A big THANK YOU, to my friend Christa, for sharing such a wonderful recipe with you all, today!!


My name is Christa Dunn. I am originally from CA but I live in New England now. I am the mom of two young kids. My blog is Baking Outside the Box which is all about Old-fashioned American scratch baking. I offer recipes and tips for anyone who wants to get away from box mixes and try scratch baking. I try to make it less intimidating.
I love discovering old vintage recipes and trying them out, as well as sharing my own family's tried-and-true recipes. Although I enjoy cooking, I decided to focus on baking for my blog, because baking is what I am genuinely passionate about.

Today I'd like to share this basic but incredibly tasty Yellow Sour Cream Cake, since everyone needs a good basic butter cake recipe. I can't take credit for this recipe, I found it on CakeCentral.com. It is apparently the classic Yellow Cake Recipe from Sylvia Weinstock, the legendary Cake Decorator. It is delicious, with a buttery taste and a nice soft texture. The sour cream helps keep it moist.

This recipe goes great with Whipped Butter-Rum Frosting
Sour Cream Yellow Cake

2-1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large eggs, separated (you will use both the yolks and the whites)
2 teaspoons vanilla
1 cup sour cream
Preheat oven to 350 degrees.

Line two 9x2" pans with parchment. (You could also do two 8x3" pans or three 6x2" pans).

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula.

Bake in the preheated oven, 35-45 minutes (depending on which pan size you use.) The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Thursday, July 25, 2013

Guest Blogger~ Bekki W

 You can find today's guest, each Saturday, at http://everydaymomsmeal.blogspot.com for Soul food Saturdays sharing recipes that warm your heart and soul! Please welcome Bekki W!


I just celebrated 3 years, married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that this recipe brings you joy and sweet memories as it always has for my family and I.

This is a recipe, that is a spin off of a casserole my mom used to make for our family growing up. She called it her version of Tamale pie. She used  corn tortillas instead of making the cornmeal crust. It was a one pot meal that took no more than about 30 minutes to make and have on the table. This version is not much different. My husband and I really enjoy spicy food.  This one is pretty spicy, and for those of you who enjoy spice but not much heat, you can remove the membrane and seeds from the jalapenos before adding them to the pan. Use less or even omit them entirely. They will not change the dish at all. Also you can substitute the enchilada sauce for tomato sauce if you’d rather not have the spice at all.

But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.

Spicy Turkey Tortilla Skillet Casserole

1lb. Ground turkey
1tb olive oil
1 small onion, chopped
2 Tsp garlic powder
1 Tsp salt
3 jalapenos , chopped (optional)
1 14.5 oz can stewed tomatoes
1 c. enchilada sauce (medium)
1 14.oz can corn
1/2c shredded cheddar/jack cheese
6 corn tortillas chopped

In a large frying pan add oil, meat, onions, jalapenos, garlic and salt and cook until meat is cooked through and onions and jalapenos have softened. Stirring occasionally. Add, tomatoes, corn and  enchilada sauce and  stir to combine. Allow a few minutes for tomatoes and sauce to warm through.  Add chopped tortillas pieces and stir to combine, and incorporate tortilla pieces. Cover allowing sauce to soften tortillas. Stir often. After tortillas are softened add cheese and combine. Serve hot.
Serves 6

Optional toppings:
tortilla chips
Sour cream
Additional cheese

Tuesday, July 23, 2013

Guest Blogger~ Ms. EnPlace

Good morning everyone. My family and I have just left on our vacation to the East Coast of Canada. I have planned several really awesome guest posts for you, while I am gone. I 'd like to thank everyone who has volunteered to help me out, in my abscense. Please welcome Michelle from Ms. EnPlace to kick us off.


I'm Michelle, filling in for Cindy today.  Thank you, Cindy and thank you Hun...What's for Dinner? readers for this opportunity.  This is only the second guest post I've ever done, so let's see how this thing goes!

My blog, Ms. enPlace, is mostly focused on Cajun, and Creole cooking.  I like to share cultural quirks info from time to time--anything from Cajun & Zydeco music, to Mardi Gras, to everyday life in Louisiana.

Another thing I'm passionate about is gardening.  This time of year I'm all about using whatever vegetable, fruit, or herbs I can get from our backyard.

Today, I have Grilled Vegetable Quesadillas, packed with summer produce like squash, peppers, zucchini, and eggplant.

Weekly menu planning is something I'm a stickler about.  I have to have a plan.  But if your summers go anything like mine, then you know planning meals goes about as well as herding cats.  Wild-eyed, toothy, feral cats.

Tortillas and cheese are two things I try to keep on hand for these freak-show nights.  While the grill heats up (Yay!  Bonus for not heating up the house), I can pick a few things from the garden and we're moving along.  Without a plan even!

Printer Friendly

Grilled Vegetable Quesadillas

1 small yellow squash
1 small zucchini
1 medium eggplant
1 medium green (or any color) bell pepper
olive oil
salt, black pepper, & dried oregano
about 2 cups grated cheese (I use Monterrey or Colby Jack)
8 taco size tortillas

Heat a grill while you prep the vegetables.

Slice the ends off the squash and zucchini, then slice each lengthwise into fourths.  Slice the ends off the eggplant then slice it lengthwise into about 6 planks.  Quarter the bell pepper and remove any ribs and seeds.  Place all of the vegetables in a bowl and drizzle with olive oil and toss.  Season the vegetables liberally with salt, black pepper, and dried oregano.  Toss again.

Grill the vegetables until the first side has softened and developed grill marks.  Flip each piece and grill a few more minutes.

While the vegetables are on the grill, lay out 8 tortillas.  Place about 1/4 cup of grated cheese on each tortilla.

Remove the vegetables from the grill and slice each piece lengthwise into thinner strips.  Divide the grilled vegetables among the tortillas, placing them on one half.  Fold the tortillas in half and place on the grill.  Briefly grill to melt the cheese, then serve.  Serves 4-5

Monday, July 22, 2013

Simple Supper Tuesday #26

**** Please note that there will be no Simple Supper Tuesday, next week, on July 29th; due to being on vacation. The party will return with this week's features on August 5th at 8pm EST. *****

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)!!

Recipes with the MOST CLICKS

  1. Crunchy Fish Tacos with Cilantro Cream Sauce- The Home Heart 
  2. Cinnamon Sugar Cheesecake Roll Ups- Jo and Sue
  3. Crock Pot Pickle Pork- The Domestically Impaired Guide to the Retro Kichen Arts
  4. Spinach Ravioli- My Real Food Family

Recipe that CAUGHT MY EYE

Slow Cooker Baked Pinto's- Miz Helen's Country Cottage

 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 link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye 
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Saturday, July 20, 2013

Crazy Ingredient Challenge #1- Chocolate Cupcakes with a Secret!

Hello and welcome to the first month of the Crazy Ingredient Challenge. This monthly challenge was created by Jutta, at Hungry Little Girl, to replace the Surprise Recipe Swap. Though the Swap was fun, some bloggers forgot to post, or just didn't have time to commit to a monthly swap. Which resulted in hurt feelings by those who's blogs weren't being posted. So, Jutta decided to do a monthly challenge where we could choose to participate, or not and nobody would be left out, if others were too busy to post. 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 Chocolate and Cauliflower. I know what you're thinking..... CA-RA-ZY!

That's exactly what I thought at first too. But then I started thinking of what I could make. I immediately thought of dessert, since chocolate could possibly mask the cauliflower taste enough in a dessert. I thought of maybe making brownies with the cauliflower, but I was worried they would come out too dense. So I went with chocolate cupcakes. I dug out an old recipe for chocolate banana cupcakes and altered them to add in cauliflower, instead of the banana.

I really wasn't sure how it would turn out and I was VERY happy when the cupcakes came out light, fluffy and moist. I still had to make sure they passed the kid test though, so I topped them with a White Chocolate Cream Cheese Frosting and Sprinkles. Then, I handed some to the kiddos. Breath held, (Oh who am I kidding, I was stuffing my face with a cupcake too, LOL), I awaited the verdict. I knew I liked the cupcakes and I couldn't really discern the cauliflower taste, but would the kids be able to figure it out? To my excitement, they weren't and they even declared then the BEST chocolate Cupcakes ever!! Phew!

Chocolate-Cauliflower Cupcakes with White Chocolate Cream Cheese Frosting
printable version

    1 C flour
    1/2 tsp baking soda
    1/2 tsp salt
    1 1/2 tsp baking powder
    1/3 C unsweetened cocoa powder
    1 egg
    2/3 sugar
    1/4 C coconut oil
    1/2 C mini chocolate chips
    1 tbsp  vanilla extract
    2 C cooked and cooled cauliflower
    2/3 C milk

    4 oz cream cheese, softened
    1/4 C butter, softened
    1/4 C melted white chocolate (I used blue coloured chocolate melts)
    4 C powdered sugar
Sprinkles for garnish

Preheat oven to 400 degrees F, and line a muffin tin with paper liners.

Combine all the dry ingredients in a bowl, and mix very well.

In a separate bowl, beat the coconut oil with the egg, and vanilla. Using a food processor, make a puree with the cauliflower and milk, by processing it until very smooth. Mix the cauliflower puree in with the egg mixture, until well combined.

Add the dry ingredients, along with mini chocolate chips, into the wet ingredients and beat for 5 minutes, until fluffy. Using a large scoop (I used my Pampered Chef large scoop) evenly fill each cupcake liner with batter, to 3/4s full.

Place muffin tin in oven and reduce heat to 350 degrees. Bake cupcake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Let cool in tin for 5 minutes, before removing to a wire rack to cool completely.

In a bowl, beat the cream cheese and butter, until very fluffy; scraping down sides as you go. Add in powdered sugar, half cup at a time, beating well after each addition. Add in melted white chocolate and beat for 5 minutes longer, to make the frosting smooth and fluffy.

Frost cupcakes and dip tops in sprinkles before serving.

If you'd like to take part in next month's challenge, just click the button below 


This post linked to

Your Creative Time Out
Tasty Thursdays
Create it Thursday
 #CakeFriday Coffee Klatch
Super Saturday Show & Tell
One Sharendipity Place
Weekend Potluck
The Weekend re-Treat
Saturday Spotlight
Saturday Show & Tell
Church Supper
Super Sunday
Swap & Share Sunday

Thursday, July 18, 2013

Cheerio Mac, Cookbook Review & Giveaway

It's been a while since I've done a cookbook review and I have to be honest- I have a bunch of them I need to review, but have gotten into a cooking slump, as of late. Last week I was in my usual it's too hot to cook/I don't want to cook mood, then I remembered a cookbook I needed to review, that was packed with easy recipes. Mac N' Cheese to the Rescue by Kristen Kuchar, focuses on using boxed Mac n' Cheese and transforming it into something totally different. This cookbook is perfect for my family, since my children only like blue box Mac n' Cheese. Rather than have boring ole blue box, I went through the cookbook and found a recipe both kids agreed we should try. This recipe is a play on a traditional English recipe; Shepherd's Pie. Except Mac n' Cheese replaces the mashed potatoes.

Now being who I am, many of you know how often a fail to read a recipe the whole way through and the end result is often different from what the recipe intended. Which is the case here. I was cooking, and trying to listen to the kids playing outside and as a result, skipped the last part of the recipe, where it stated to place the beef mixture in the bottom and top with the mac n' cheese. So, I mixed everything together, put it in a baking dish and topped with cheese. You know what? I think I preferred it this way. I liked how everything was mingling together and took on the flavours of the dish. The ground beef mixture elevated the mac n' cheese into something more flavourful and exciting. The kids loved it and Hubby polished off the rest, when he came home. I am looking forward to trying more recipes, from this inventive cookbook which takes boring boxed mac n' cheese and turns it into something more exciting. The plus here, is that most of the recipes use everyday ingredients found in most pantries across the world.


Do you think you'd be interested in turning boxed mac n' cheese into something better? Well, the generous people at Ulysses Press, have graciously offered to send one of my readers a copy of this cookbook.  If you'd like to enter to win, please leave me a comment, telling me about one convenience food your family can't seem to do without. 

**Contest open to Canadian and U.S residents until July 22nd**

Cheerio Mac
adapted from Mac n' Cheese to the Rescue

1 box deluxe mac n' cheese
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 C frozen peas
1/2 C frozen corn
1 tsp black pepper
1 tsp thyme
1 tsp garlic salt
1 C shredded English Cheddar Cheese (4oz)

Preheat the oven to 400 degrees F. Cook the mac n' cheese as directed; set aside.

In  a large deep nonstick skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Cook until browned and cooked through, about 10 minutes. Drain off fat.

Once the meat is cooked, turn the heat to low and stir in the onion and garlic. Continue to cook for an additional 10 minutes. Continue to cook for an additional 10 minutes. Add peas, corn, black pepper, thyme and garlic salt, Stirring well.

Transfer the ground beef and vegetable mixture to a deep casserole dish. Evenly distribute the cooked mac n' cheese over the top. Then top with the cheddar cheese. Bake uncovered until the cheese starts to brown, about 20 minutes.

This post linked to

Tasty Tuesday
Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Wicked Good Wednesday
Thursday Favorite Things
Full Plate Thursday
Inspire Us Thursday

Tuesday, July 16, 2013

Guest Post~ It's Yummilicious!

Good morning! Today my wonderful friend Becca, from It's Yummilicious is sharing a recipe with you all. I hope you enjoy her mouth watering dessert recipe!


Hi everyone! I'm so excited to be back with you again. Thanks so much for having me help you out, CindyLou. I hope you're having a nice, relaxing day! Today's recipe is for Berry Lemon Cheesecake. It's one of those desserts that looks fancy and difficult to make, but it truly couldn't be any easier. Wait, I suppose that's not entirely true. You could go and BUY a cheesecake all premade... THAT might be easier, but then it wouldn't be YOUR cheesecake. When all of your dinner guests are "oooing" and "ahhing" over it, I want YOU to be the one they give credit to!

Lemon Berry Cheesecake from ItsYummi.com

I think one of the biggest misconceptions about cheesecake is that if you don't bake it JUST RIGHT, it'll crack and look awful. I'm here to tell you that cheesecake is just like real life... It's NEVER perfect, and there's always a wonderful way to make the little messes that are made a whole lot prettier! Truth be told, my cheesecake looked FAR from perfect when it came out of the oven. There were a few ridges along the top and spots where the cake stuck to the pan a little bit, causing it to get a little too brown (in my opinion). But when I covered it with my homemade 5-minute microwave lemon curd and some fresh fruit, it became a beautiful dessert that I'm quite proud of!

One of the things that's really great about desserts like cheesecake is that you can top them with just about any fruit or puree and they compliment each other perfectly. Same goes for confections. There's nothing finer than a wonderful blanket of chocolate ganache or salted caramel drizzled over the top of a decadent slice of creamy, cold cheesecake. It's so YUMMILICIOUS! I used fresh fruit on the top of mine because I had just gone to the farmer's market and I had some gorgeous strawberries and Michigan blueberries to use.

Sliced Strawberries

I pulled the lemon curd I had made earlier out of the fridge, washed and sliced the berries and I was ready to go! I really hope you'll give this dessert a try. Oh, and one more thing. I baked it in a Pampered Chef springform pan. It's got a glass bottom so you can see how your crust is coming along AND it makes the perfect serving platter once you remove the form from the sides. It's a quality piece of bakeware! If you have a shipping address in the United States, you can buy one from me here. If you have a shipping address in Canada, Cindy's your go-to girl!

from Chef Becca Heflin / It's Yummilicious
Serving Size: 12 slices Prep Time: 20 minutes

 7 ounces (14 full sheets) graham cracker crumbs
2 ounces (1/2 stick) unsalted butter, melted    

16 oz (2 pkgs) cream cheese, softened
1 cup sour cream
2/3 cup granulated white sugar
2 Tablespoons lemon zest (approx. 2 lemons)
3 whole large eggs
2 whole egg yolks
1 teaspoon vanilla extract    

Place one oven rack in the top third of oven and another rack in the bottom third of oven. Preheat oven to 350 degrees F (325 F. if using a convection oven). Combine graham cracker crumbs and melted butter and press into bottom of a 9” springform pan. Bake for 8 minutes; Remove pan from oven and set aside to cool while you prepare the cheesecake filling. Using a hand or stand mixer, combine softened cream cheese, sour cream, sugar, eggs, egg yolks, lemon zest, and vanilla extract until smooth. Pour the cheesecake batter over the graham cracker crust. Place the springform pan onto the rack in the top third of oven. Place 2 cups of water into an oven proof pan or saucepan, and place it onto the rack in the bottom third of oven. That will allow steam to rise up and help the cheesecake bake gently. Turn oven temperature down to 325 degrees and bake for 45-50 minutes. Check the cake after 40 minutes to be sure that it’s not cracking on top. If it is, remove it from the oven immediately. Transfer the pan onto a cooling rack and place the pan of hot water from the oven underneath it. Cool for 30 minutes, then transfer the springform pan to the refrigerator and allow the cake to chill for at least 2-3 hours before serving.    

NOTE: When you remove it from the oven, the cheesecake will not be completely set…it should jiggle slightly in the center. It will finish setting up as it cools.

Monday, July 15, 2013

Simple Supper Tuesday #25

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(s) with the MOST  CLICKS

  1. Cheeseburger Wraps- Six Sister's Stuff
  2. Frozen Turtle Pie- What's Cookin in the Burbs
  3. Chicken & Potato Foil Packs- Loris Culinary Creations
  4. Crock Pot Potatoes and Ukrainian Sausage- Jo and Sue

Recipe that CAUGHT MY EYE 

Loaded Potato Skins- This Silly Girl's Life

 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 link back to THIS post on Hun... What's for Dinner?
  3.  Please use link to direct recipe, not to your home page.
  4.  Please visit others and leave comments if a recipe catches your eye
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Friday, July 12, 2013

Pomodori Ripieni- Stuffed Tomatoes

I want to win a week in one of your Tuscany villas

Wouldn't that be a trip of a lifetime? A week in a beautiful Tuscan villa, enjoying the sun, the shopping and most of all THE FOOD! I've always loved Italian and Tuscan food, the fresh flavours mingling with salty cheese, make me week in the knees. Imagine being able to go to Tuscany and taste real authentic flavours for the country! Hubby and I have always said that one day we would bring the kids to visit Europe and spend some time learning about different cultures, including a stay in Tuscany. Entering my recipe into this contest could make our dream a possibility!!

The recipe I am entering and that I would like to share with you today, if for Stuffed Tomatoes. Beautiful vine ripe tomatoes are stuffed with the ultimate flavours of Tuscany. Tender bread crumbs mingle with fresh Parmigianno Reggiano, extra virgin olive oil, fresh basil and parsley. Slow roasted in the oven, the tomatoes become tender and sweet. Paired with the stuffing these tomatoes are very reminiscent of bruschetta, one of my family's favourite appetizers. This beautiful dish would be the perfect start to any romantic meal, which would be even better shared in Tuscany.

Pomodori Ripieni- Stuffed Tomatoes

3 firm ripe tomatoes
2 cloves garlic, minced
1 Tbsp chopped parsley
1/2 Tbsp chopped basil
1 tsp olive oil
1/2 C grated Parmesan Reggino cheese
1/4 C seasoned Italian bread crumbs
salt and ground pepper
  1. Cut 1/2 inch off the tops of the tomatoes. With a spoon carve out the pulp and seeds into a bowl. Lightly salt the inside of the tomatoes and turn them, cut side down, onto paper towels.
  2. Combine the garlic, parsley and basil with the tomato pulp and seeds. Add the olive oil, grated cheese, bread crumbs and salt and pepper to taste. Mix well to combine.
  3. Take tomatoes and stuff with mixture. Top with additional fresh grated Parmesan. Lightly drizzle a rimmed baking sheet with olive oil. Place tomatoes onto the baking sheet and place in a preheated 350 degree oven. Cook for 20 to 30 minutes, until tomatoes are tender and tops are browned.
  4. Let rest 5 minutes before serving with an extra sprinkle of fresh Parm and a drizzle of olive oil.

This post linked to

Super Saturday Show & Tell
One Sharendipity Place
Weekend Potluck
Weekend re-Treat
Saturday Spotlight
Saturday Show & Tell

Thursday, July 11, 2013

Grilled Corn, Tomato & Shrimp Pasta with Bacon

Sunday nights, growing up, were special. Mom always made a big family dinner, then we'd all pile into the living room to watch the Wonderful World of Disney. Now that I have a family of my own, I like to make Sunday night dinners, important. It is the one night, that we ALL must be at the table at the same time (if we're lucky enough to have Hubby home that night) and we linger over our meal, while chatting and catching up with each other. I also make sure to cook a meal that is a little more special, than on weekdays.

The idea for this pasta really came from a bunch of ingredients I needed to use up. I had some leftover corn on the cob, half a pint of grape tomatoes and half a lb of bacon, waiting to be transformed into something yummy. I added shrimp, because I thought the tender sweetness would go so well with the salty bacon. This pasta was phenomenal. It had flavours and ingredients we all loved, which made it a total hit.

Grilled Corn, Tomato & Shrimp Pasta with Bacon
printable version

3 ears corn
1 Tb olive oil
1 small onion, minced
1/2 green pepper, chopped
2 cloves garlic, minced
8 slices bacon, chopped
1 C half and half
1/2 C chicken stock
2 bay leaves
pinch of salt
fresh ground pepper
1 lb medium shrimp, deveined and tails on
1/2 pint grape tomatoes
2 tbs flat leaf parsley, finely chopped
1 box rotini pasta (I used Omega-flax pasta)

Preheat your grill to 400 degrees. Place ears of corn onto hot grates and grill until kernels begin to brown. Let cool slightly and cut kernels off cobs.

Bring a large pot of water to a boil, liberally add salt and pasta. Reduce heat, stir and simmer pasta, according to package directions.

While pasta is cooking, preheat a large non stick skillet, over medium heat. Add in olive oil and chopped bacon; cook until bacon begins to render fat, about 5 minutes. Add in onion, peppers and garlic and cook until bacon is crisp and peppers are tender. Add in the grilled corn, chicken stock, cream and bay leaves; season with salt and pepper. Bring to a boil and simmer, over med-low heat, until mixture begins to thicken; 8-10 minutes. Add shrimp and cook until shrimp is cooked through; it should be pink and opaque. Add parsley and grape tomatoes; remove bay leaves. Drain pasta, toss with shrimp mixture and serve.

This post linked to

Your Creative Time Out
Tasty Thursday
Create it Thursday
Thursday Favorite Things
Full Plate Thursday
Inspire Us Thursday
Seafood Frenzy Friday

Tuesday, July 9, 2013

Zucchini and Pine Nut Fritters with Lemon Parmesan Mayonnaise

Today I'd like to share a post with you that was originally written as a Guest Post, over at My Imperfect Kitchen. I absolutely LOVE this recipe and now that Summer is upon us, once again, I thought I'd share it with all of you. Enjoy!!

I love the summer, because the fresh vegetable and fruits are in abundance. You can always find zucchini in our house during the summer and zucchini fritters are a great way to use them up. There are many different ways to make fritters. The recipe I am sharing with you today, has an Italian twist to it. I added buttery pine nuts, Parmesan and a touch of basil to the zucchini. Served with a Lemon Parmesan Mayonnaise, these fritters are a perfect light lunch.

Zucchini and Pine Nut Fritters with Lemon Parmesan Mayonnaise
printable version

3 large zucchini
2 green onions, finely chopped
olive oil, for frying
½ cup pine nuts
1 cup coarsely grated Parmesan
2 eggs, lightly beaten
½ tsp dried oregano
2/3 cup all-purpose flour
salt and black pepper

Lemon Parmesan Mayonnaise
1/3 C mayonnaise
zest of 1 lemon
juice of half lemon
3 TBS grated Parmesan cheese
fresh ground pepper
1 tsp fresh parsley, finely chopped

Coarsely grate the zucchini and place in a fine mesh colander. Sprinkle with 2 teaspoons of salt, toss and set aside for about 30 minutes.

In a small skillet, lightly toast the pine nuts. Place them on a plate to cool.

Squeeze the zucchini to remove excess liquid and pat dry with a paper towel. In a bowl, mix the zucchini, green onion, pine nuts, Parmesan, eggs and oregano. Stir in the flour and mix well. Add salt and pepper to taste.

Heat olive oil in a large skillet until it ripples. Working in batches, drop about 2 tablespoons of zucchini mixture per fritter. Flatten then mixture, using the back of a spoon. Cook for 5-7 minutes; until the bottom is golden and firm. Gently flip the fritters and cook for another 4-5 minutes over medium heat. They should be golden on both sides.

Drain on paper towels. Serve hot or at room temperature with Lemon Parmesan Mayonnaise.

For Mayonnaise: Mix the mayonnaise with the lemon zest and juice, Parmesan, pepper and parsley. Refrigerate while fritters are cooking.

This post linked to

You're Gonna LOVE it
See Ya in the Gumbo
In & Out of the Kitchen
Meatless Monday
Tasty Tuesday 
Wonderful Food Wednesday
What's Cookin' Wednesday
Wicked Good Wednesday
Wednesday Extravaganza

Monday, July 8, 2013

Simple Supper Tuesday #24

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(s) with the MOST CLICKS

How to Pick a Good Watermelon- Made from Pinterest

Chicken Kleftiko- Culinary Flavors

Recipe that CAUGHT MY EYE


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The Party Rules

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