Yum

Tuesday, February 25, 2014

Potato Wedges- Gourmet Grillware Griddles {Giveaway}

Cheesy Potato Wedges www.hunwhatsfordinner.com


I was contacted by the people at Gourmet Grillwares about reviewing their Grillware Griddles and after seeing how pretty they are and reading a bit about them, I could not say no. I am so excited to have this griddle in my house! I have been using mine on the stove top and in the oven, since it arrived and I am loving it! Not only is it beautiful, it's sturdy, scratch resistant and won't rust. And it easy to clean too! We still have quite a bit of snow and I can not access our grill right now, but I am already planning food to make on the grill, using this grillware. Like fish, asparagus, veggies, bacon and eggs, even dessert. This will be a great addition to our camping gear, this summer and will be much simpler than cooking the bacon and eggs in separate skillets.

Wilton Armetale Grillware Review
pancakes on the stove top


Wilton Armetale Grillware Review
chops in the oven

I think the thing I like best about this grillware, is that it is pretty enough, that I can serve food right on it. It can go from stove top, grill top, or oven, right to the table. You can even put it in the freezer over night and use it to keep cold items like deviled eggs, a cheese ball/cheese tray, fruits and veggies cool.  Let's just recap a few features that I love about the grillware


  • You can cook and serve on the same piece
  • It will not rust
  • Lifetime guarantee against breakage
  • It keeps hot foods hot for longer and keeps cold foods cold for longer
  • It is easy to clean
  • It makes outdoor entertaining a breeze

Cheesy Potato Wedges www.hunwhatsfordinner.com






Cheesy Potato Wedges

4 large potatoes
1 small onion, chopped
2/3 C marble cheddar, shredded
1/2 tsp season salt (I used Lawry's brand)
1 tsp Three Onion Rub (Pampered Chef)
1/2 tsp paprika
fresh ground pepper
3 Tbs olive oil
green onions for garnish

Scrub potatoes clean and pierce a few times with a sharp knife. Place onto a paper towel and into the microwave. Cook on HIGH, until potatoes are just tender; approximately 7-9 minutes. Cool until easy to handle.

Preheat oven to 400 degrees F. In a small bowl combine the season salt, onion rub, paprika and pepper; set aside.

Cut each potato in half lengthwise and cut each half into 4 wedges. Place on the grillware (or a rimmed cookie sheet) and drizzle with olive oil. Sprinkle with seasonings and flip potatoes to coat evenly with oil and seasoning. Sprinkle onion over potatoes and then sprinkle with cheese. Bake in oven for about 15-20 minutes, until potatoes are tender and cheese has melted. Garnish with chopped green onion tops.




How would you like to win a piece of this beautiful Griddle from Gourmet Grillware? They have generously offered to send one of my readers a piece for their very own! The giveaway is open to U.S residents only.


a Rafflecopter giveaway



This post is linked to these AWESOME linky parties

In & Out of the Kitchen
See Ya in the Gumbo
Munching Mondays
Mix it up Monday
Totally Talented Tuesday
Time to Sparkle
Clever Chicks
Totally Tasty Tuesday
Hit me with Your Best Shot

Monday, February 24, 2014

Simple Supper Tuesday #52

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)!!


Simple Supper Tuesday Linky Party





Recipe with the MOST CLICKS








Recipes that CAUGHT MY EYE












Small Batch Fudge- Love Bakes Good Cakes




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 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. 
  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




Saturday, February 22, 2014

Chocolate Coconut Milk Cake with Chocolate Italian Meringue Buttercream

Chocolate Coconut Milk Cake with Chocolate Italian Meringue Buttercream- www.hunwhatsfordinner.com


A few weeks ago, Queenie and I had an at home Spa Day, while Mr.B was at the movies with friends. During that time, we painted our nails and applied a homemade moisturising face mask, made of avocado, coconut milk and olive oil. It was awesome, but it did leave me with 1 cup of leftover coconut milk. What was I suppose to do with 1 cup of coconut milk? I thought it would taste great in chocolate cake, so I browsed on line and found this recipe. It looked so moist and delicious,  I decided to give it a go.


The cake was so simple to make and baked up so moist. I am so excited about finding such a wonderful from scratch chocolate cake recipe. I wanted a luxurious frosting for the top and remembered reading about making Italian Meringue Buttercream. The thought of the silky, fluffy frosting made my mouth water, so I decided it would be a perfect accompaniment to the cake. This frosting seems a little intimidating. My nerves were on edge the whole time I was making it, hoping I wouldn't mess it up. I thought I had at one point, since my butter just didn't want to mix in with the egg whites. After putting it in the fridge a little and taking a breather so Momma wouldn't go loco, I tried whipping it again and it worked! The result was so lush, smooth and silky. Paired with the moist cake and nutty toasted coconut, it was hard to believe that I had made such a fabulous creation. The kids LOVED it and Hubby was super impressed that the cake was so moist and the frosting so silky smooth. Pretty good for something that started with 1 cup of coconut milk!

Chocolate Coconut Milk Cake with Chocolate Italian Meringue Buttercream- www.hunwhatsfordinner.com



Chocolate Coconut Milk Cake with Chocolate Italian Meringue Buttercream
printable version

1/3 C semisweet chocolate chips
3/4 C cocoa powder
3/4 C boiling water
6 Tbsp unsalted butter, melted 
1 1/2 cups sugar
2 large eggs
1 cup coconut milk 
1 1/4  flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


Chocolate Italian Meringue Buttercream
3 egg whites
1/2 C sugar
2/3 C butter, a bit cooler than room temperature
1/2 C powdered sugar
1/2 C semi sweet chocolate, melted
1 1/2 C toasted coconut, to garnish

Preheat oven to 350F. Prepare a 9 inch cake pan with shortening and sugar, the same way you would butter and flour a pan. Set aside.

In a bowl, combine the chocolate chips and cocoa powder. Pour over the boiling water and let stand for 1 minute. Whisk until the mixture well combined and smooth; set aside to cool.

In a separate bowl, whisk the flour, baking soda, baking powder and salt together. Set aside.

In a large mixing bowl, beat the butter and sugar until well combined and fluffy. Add the eggs and beat until the mixture turns pale and slightly thick. Add in the coconut milk and chocolate mixture; whisk until combined. Add the flour mixture and mix until just incorporated.


Pour the batter into the prepared pan and bake for 25 to 30 minutes; until an inserted skewer comes out with just a few moist crumbs still clinging to it. Cool the cake completely before frosting.

For the Italian Meringue Buttercream: In your mixers bowl, combine the egg whites and sugar. Place over a pot of simmering water, and whisk constantly, until sugar is dissolved. Check by rubbing a bit of the egg white mixture between your thumb and finger. If it is still grainy, continue to whisk over the simmering water, until it feels smooth.

Once sugar is dissolved into the egg whites, whip using the whisk attachment on your mixer, until the egg whites come to room temperature; about 5-10 minutes.

Cut butter into small pieces. With the mixer on a medium high speed add the butter to the egg whites, one at a time; until well incorporated. If the mixture gets too warm and looks like it is curdling, place in the fridge for 15 minutes, before continuing to beat. 

Slowly stream in the cooled melted chocolate, and beat on high speed until chocolate is incorporated and frosting is smooth, luscious and silky. 

Frost cake and top with toasted coconut.



This post has been shared at these AWESOME linky parties

Freedom Fridays
Foodie Friends Friday
Food on Friday
The Weekend re-Treat
Super Saturday
Saturday Show & Tell
Weekend Potluck

Thursday, February 20, 2014

Strawberry Poppy Seed Dressing- Crazy Ingredient Challenge


For this month's challenge, we were assigned Strawberries and Mustard. Meh, right?? When I think strawberries, I think of something sweet, maybe some whipped cream or chocolate. So I was naturally inclined to go with a dessert recipe. But, I could not figure out how to get mustard into a dessert recipe, without it tasting horrible, LOL. Which meant I had to think of a savory alternative, for these two ingredients. Let's just say I had been putting the challenge on the back burner, because I couldn't think of anything to make. Then the day before Valentine's day, I got an idea. Do you think I could find any strawberries, the day before Valentine's day? Nope, not at the three stores near our house. I must have sounded crazy, standing in the produce section exclaiming to myself, "who the heck runs out of strawberries right before Valentine's day?!?". Yup, I love talking to myself when I'm frustrated.... strangers don't seem to appreciate it though, LOL.


Strawberry Poppy Seed Dressing- www.hunwhatsfordinner.com


I FINALLY found some strawberries on Tuesday! I was so excited, until I picked up a package to inspect them. Moldy berries everywhere! I must have checked a dozen containers before finding a container that was mostly to my satisfaction. I waited for the perfect time to create. Both kids had school on Wednesday, so I came home and went into the kitchen, to work on my dressing idea. I must say, this is an amazing dressing! It's sweet and tart, smooth and creamy, and it looks so pretty! I decided to serve it on a spinach salad, with additional fresh strawberries, feta cheese and pistachios. A-MA-ZING!




Strawberry Poppy Seed Dressing

5 large strawberries, huled (about 1/2 C)
zest and juice of one clementine
2-3 Tbs honey (depending on how sweet your berries are)
1 Tbs honey Dijon mustard
generous pinch of coarse sea salt
fresh ground pepper
1/4- 1/3 C olive oil
1 1/2 tsp poppy seeds

Place berries in a food processor, with the clementine juice and zest, honey, honey Dijon mustard, salt and pepper. Process until smooth. With blades going, slowly stream in the olive oil, until dressing loosens enough to be pourable and is silky smooth. Remove blade from processor bowl and stir in the poppy seeds. Pour into a mason jar and refrigerate until ready to use. Will keep up to 7 days in the fridge.


Strawberry Poppy Seed Dressing- www.hunwhatsfordinner.com


This post has been linked to these AWESOME linky parties

Wonderfully Creative Wednesday
What's Cookin' Wednesday
Lovely Ladies Linky
Full Plate Thursday
Bloom Designs Linky Party
Thursday Favorite Things
Create it Thursday
Inspired Weekends


If you'd like to take part in next months Crazy Ingredient Challenge, click the button below.


HunngryLittleGirl

Tuesday, February 18, 2014

Slow Cooker Tex Mex BBQ Beef

Slow Cooker Tex Mex BBQ Beef- www.hunwhatsfordinner.com


With Spring less than 30 days away, we are experiencing another snow storm. So, I've been taking advantage of the constant state of winter to experiment with a few more hearty cold weather dinners. When I saw beef roasts on sale this week, I was excited. But they were super tough cuts, so I knew I would have to use my crock pot on it, to make it tender. There's nothing like cooking low and slow in the crock pot, to make a tough cut of meat melt in your mouth like buttah. So, I put my roast in the crock pot bright and early and let it cook for 8-9 hrs on low. When it came time to shred it up for sandwiches, it just fell apart.

I had planned on making regular ol' BBQ Beef, but somehow as I was getting herbs and spices out, it turned into more of a Tex Mex BBQ Beef. Since I went in that direction, I decided to add in some Black Fly Margarita as my liquid. The alcohol cooked off and left an amazing flavor. If you aren't a fan of alcohol, I suggest maybe adding in some limeade, or regular lime juice and beef broth. This had a wonderful Tex Mex flavor and could easily be turned into soft tacos, rather than served on buns. The kiddos loved it and hubby inhaled a good few sandwiches when he came home from work. This is an awesome cold weather dinner, but could also be an amazing addition to a summer BBQ.


Slow Cooker Tex Mex BBQ Beef- www.hunwhatsfordinner.com


Slow Cooker Tex Mex BBQ Beef

2-3 lb beef roast (a tough cut like center cut, or chuck is best)
2 Tbs taco seasoning (low sodium if using packaged)
1 tsp cumin
1/2 tsp salt
fresh ground pepper
1C Black Fly Margarita (or similar adult beverage)
1 C BBQ sauce, divided
rolls/flour tortillas
Colby cheese, grated
avocado, sliced
lettuce
salsa

Place roast in a 4 qt crock pot. Season with taco seasoning, cumin, salt and pepper. Slather with 1/2 C BBQ sauce and pour the margarita around the roast. Cover and cook on low for 8-9 hrs, until beef is falling apart. Serve on rolls, or flour tortillas with your favourite toppings.

Monday, February 17, 2014

Simple Supper Tuesday #51

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)!!


Simple Supper Tuesday Linky Party





Recipe with the MOST CLICKS




Heart Shaped Cake- Walking on Sunshine



Recipes that CAUGHT MY EYE



White Chocolate Raspberry Martini- Easy Life Meal and Party Planning
 Banana Split Banana Bread- Tampa Cake Girl


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 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. 
  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

Saturday, February 15, 2014

FEBRUARY 2104 Love and Food Round Up

Well, Valentine's Day has come and gone. Once again I had such a great time teaming up with some awesome bloggers to bring you guys some recipes all about LOVE. Though we decided to post these for Valentine's Day, these are perfect to make for your loved ones all year round. I hope you enjoyed all the delicious recipes that were shared and keep your eye out for next month. Because WE'LL BE BACK!!

Let's take a look back at the serious YUM shared over the past 2 weeks.

 
A GORGEOUS Lemoncello Cream Dream Cake from Crumbs in my Mustachio
 
 
 
A stunning  Nutella Frangelico LOVE Cheesecake from Tampa Cake Girl
 
 
 
 
Cherry Blossom Chocolates inspired by my Mom
 
 
 
 
Totally adorable Cookie Cutter Chocolate Bark from Lemony Thyme

 
 
 
 
Seriously indulgent Dark Chocolate Raspberry Fudge from Baking In A Tornado

 
 
 
 
Uber decadent Chocolate Pound Cake with Chocolate Glaze from Moore or Less Cooking Blog

 
 
 
 
A show stopping Chocolate Covered Cherry Pie from The Rowdy Baker
 
 
 
A totally amazing Sex and Candy Cake from Cooking from a Stay at Home Mom
 
 
 
 
 

Thank so much to everyone who commented
 and shared our creations on Facebook.
We hope you continue to enjoy our themed
 recipes we plan to bring each month.

 

Thursday, February 13, 2014

Slow Cooker Tuscan Chicken with Sage

Slow Cooker Tuscan Chicken with Sage. A perfect Paleo meal- www.hunwhatsfordinner.com


Mondays are always a busy day for me. I help in Queenie's class and sort milk for every class in school. By the time school is over, the last thing I want to do is come home and try to figure out what to make for dinner. So on days where I know I'll be gone all day, I try to use my crock pot to take care of dinner. When the opportunity to review The 163 best Paleo Slow Cooker Recipes, by Judith Finlayson presented itself, I was very excited. I am always looking for new slow cooker recipes to add to my repertoire. Eating a Paleo diet means following the model of our hunter-gatherer ancestors; eating food that is as close to its natural state as possible, because it fits with us genetically. This book is full of mouthwatering recipes, which suit the nutrient dense Paleo diet.

This recipe caught my attention because it was simple and I loved the combination of ingredients it used. I pictured the tender chicken atop of pasta with a nice green veggie. I decided to use white wine, for the reduction, since we prefer white to red and this turned out wonderfully. The chicken was tender and had amazing deep flavours; sweet, salty and earthy. I tossed the cooking liquid with my cooked pasta, which soaked up all that wonderful combination of wine, chicken juices and sage. Hubby happened to be home all day and the first thing he told me, when the kids and I got home, was that he was starving from smelling the chicken cooking all day. It was an amazingly delicious and simple recipe.


Slow Cooker Tuscan Chicken with Sage. A perfect Paleo meal- www.hunwhatsfordinner.com



Tuscan Chicken with Sage
adapted from The 163 best Paleo Slow Cooker Recipes

2 Tbs extra virgin olive oil
1 onion finely, chopped
2 cloves garlic, grated
1/2 tsp coarse sea salt
1/2 tsp fresh ground pepper
1 tsp ground sage
1 C dry white wine
6 bone-in skinless chicken thighs
1 box of fettuccine noodles
2 C broccoli florets

In a skillet, heat the oil over medium heat. Add the onions and cook until translucent; about 3 minutes. Add the garlic, salt, pepper and sage; cook for one minute. Add in the wine and bring to a boil. Cook for about 5 minutes, until the wine has reduced by on third.

Place chicken in the bottom of a 2 qt slow cooker and pour wine reduction over the chicken. Cover and cook on low for 6-8 hrs.

Remove chicken from slow cooker and loosely cover with foil. Let rest while you cook the pasta.

Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions; adding the broccoli in for the last 5 minutes of the cooking time. Drain and return to the hot pot. Pour the cooking liquid from the slow cooker over the hot pasta and toss. Serve pasta in a large shallow bowl, with chicken on top.


This post linked to

Freedom Fridays
Weekend Potluck
Weekend re-Treat
Super Saturday
Sunday Dinner

Tuesday, February 11, 2014

Potato and Asparagus Soup

Potato and Asparagus Soup- www.hunwhatsfordinner.com


Man am I sick of the snow.... and the cold. But above all, I'm sick of the wind! I could handle the first two, if there wasn't a constant wind blowing, that chills you down to the bone. Most of this week, I just couldn't seem to get warm and temperatures haven't been as cold as last month. I am just longing to sit outside in the sun, enjoying the sights and smell of Spring. Until them, I have to make due with drinking hot tea and making soup for dinner. One soup I can always trust the kids to eat is potato soup. Queenie even surprised me late last summer, by ordering a potato and rosemary soup, when we went out for lunch.

I lucked out and found some reasonable priced asparagus this week, so I bought a bundle. I had planned on roasting it as a side dish for dinner one night, but when I decided to make potato soup the other night, I thought it would be a great addition. I love dill with my asparagus, so wanted those flavours in the soup as well. This soup is low in fat, since the pureed potatoes make it nice and creamy. I pureed half the asparagus with the potatoes, keeping the tender ends in larger chunks for texture. The kids really loved this soup. It was wonderfully creamy, with a nice dill flavours and tender crisp pieces of asparagus through out. A perfect way to warm up, while anxiously awaiting the warmer weather.

Potato and Asparagus Soup- www.hunwhatsfordinner.com




Potato and Asparagus Soup
printable version

2 lbs yellow potatoes (about 5-6 large potatoes), peeled and chopped
3 1/2 C chicken stock
1 small onion chopped
1 clove garlic, minced
2 tsp All Purpose Dill Mix (Pampered Chef), or 1 Tbs fresh dill, divided
1 bundle of asparagus
1 1/2 C low fat milk
1/2 tsp salt
1/4 tsp fresh ground pepper

Rinse asparagus and trim tough ends by holding each spear at each end. Gently bend the asparagus, until it snaps. Discard tough woody ends and chop remaining asparagus into 1/2 inch pieces. Set the upper half pieces aside.

In a large soup pot, bring the potatoes, chopped asparagus, onion, garlic, half the dill, salt, pepper, and chicken stock to a boil. Simmer until potatoes are tender, about 5-7 minutes. Using an immersion blender (or blender) puree potatoes and asparagus with the chicken broth, until smooth.

Add milk, remaining dill and reserved asparagus to the potato puree mixture. Check for seasonings, adding more salt or pepper, if desired. Simmer on low for an additional 5 minutes; until asparagus is tender. Serve hot.


This post is linked to these AWESOME linky parties

See Ya in the Gumbo
In & Out of the Kitchen
Munching Mondays
Mix it up Monday
Totally Tasty Tuesdays
Time to Sparkle
Clever Chicks
Tasty Tuesday
Create LINK Inspire

Monday, February 10, 2014

Simple Supper Tuesday #51

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)!!


Simple Supper Tuesday Linky Party




Recipe with the MOST CLICKS





Chicken Alfredo Bake- CoastalPines




Recipe(s) that CAUGHT MY EYE


 Italian Meringue Buttercream Frosting- The Frugal Farm Wife


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 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. 
  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