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Monday, March 31, 2014

Simple Supper Tuesday #57

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




Make sure to visit all 3 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



Spring Confetti Bars- Chelsea's Messy Apron


Recipes that CAUGHT MY EYE







Bacon Ranch Avocado Boats- Craving Some Creativity



Deep Dish Pizza- In the Kitchen with Jenny









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


 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, March 29, 2014

Vanilla Chai Hot Chocolate

Wonderful Indian spices mingle with chocolate and vanilla, in this delicious hot drink.


Hun... What's for Dinner?: Vanilla Chai Hot Chocolate- Wonderful Indian spices mingle with chocolate and vanilla, in this delicious hot drink.


Well, it's the end of March and we still have several feet of snow on the ground. Today is the first day in weeks, where we are having Spring like weather. I took this past week of cold temperatures, as an opportunity to make one more hot chocolate recipe. Hot chocolate is one of my favourite hot drinks. I don't care for coffee and sometimes I want something a bit sweeter than tea, so hot chocolate is my go to.

I also recently fell in love with Chai tea. I love the warm spices and sweetness in the tea. I've been drinking Dark Chocolate Chai tea this past winter and while shopping the other day, I found some Vanilla Chai tea on sale! After walking Mr.B to school on Tuesday morning and freezing my tushy off, I couldn't decide whether I wanted a cup of vanilla chai, or hot chocolate, to help me warm up. I decided to combine the two, into a wonderful and comforting cup of hot chocolate. Slightly sweet, with hints of vanilla, ginger, cardamom, star anise, cinnamon and cloves, this hot chocolate warmed me up all the way to my toes.


Hun... What's for Dinner?: Vanilla Chai Hot Chocolate- Wonderful Indian spices mingle with chocolate and vanilla, in this delicious hot drink.



Vanilla Chai Hot Chocolate
printable version

1/2 C boiling water
1 Vanilla Bean Chai tea bag (I used the Tetley brand)
1/2 C milk
2 1/2 tsp cocoa powder
1-2 Tbs honey (sweeten to taste)
a dollop of marshmallow fluff
pinch of cinnamon for garnish

Steep the tea bag in 1/2 C of hot water, for 3-5 minutes. While tea is steeping, combine the milk, cocoa powder and honey in a small sauce pot; heat over low heat until bubbled begin to form around the edges of the pot.

Whisk the milk mixture until cocoa is well incorporated. Pour in the steeped tea and whisk again to combine. Pour into a cup and top with marshmallow fluff. Sprinkle with a pinch of cinnamon.



This recipe is being shared at these AWESOME linky parties

Frugal Friday                                                         Inspired Weekends
Foodie Friday                                                       Show and Tell Saturday
I'm Lovin' It Party                                                  Strut Your Stuff Saturday
Friday Favorites                                                    Show Stopper Saturday
The Party Bunch                                                    Super Saturday                                                
Weekend re-Treat                                                 Weekend Potluck
Link Party Palooza FRIDAY                                 Sunday Dinner Party                              
#GetHimFed Fridays
Friday Frenzy
#Foodie Friday
Food on Fridays
Freedom Fridays

Thursday, March 27, 2014

Basic Whole Roast Chicken and Potatoes

Roasting a whole chicken is an easy cooking method anyone can master.


Hun... What's for Dinner?: Basic Whole Roast Chicken- Roasting a whole chicken is an easy cooking method anyone can master.


Roasting a chicken, in my opinion is much needed basic knowledge. If I can teach my children anything, before they venture out on their own, it would be how to roast a whole chicken. Perfect for cold nights, dinner parties, or a family dinner, a nicely roasted chicken is always a hit. Growing up, Mom would roast chickens quite often; she never got fancy with them though. Only simple salt and pepper, never stuffed and it pains me to admit, often over cooked. Back then, I didn't know better, since that's what I grew up on and it took me a long while to convince myself that chicken was fully cooked if it was juicy. When we roast a chicken for my Mom and Dad, it's funny to see my Mom eyeing the chicken suspiciously.




While flipping through 125 Best Chicken Recipes by Rose Murray, one of the first recipes that caught my eye was for a basic whole roast chicken. This cookbook is jam packed with intersting and imaginative ways to prepare chicken. I decided to give the whole roast chicken a try, since many times I take after Mom and go with salt and pepper when seasoning my chicken. I also never stuff my chicken with herbs, lemon or onion. So, I wanted to see if this would make a difference. The first time I made this chicken was last month, when my Mom was visiting. We all LOVED the chicken which came out so tender, juicy and flavourful.

While I was organizing the photos on my camera, I got carried away deleting photos and accidentally deleted the photos of the first chicken. Thankfully I had a second whole chicken in the freezer, except this one was butterflied. No matter, I decided to make it again and am I glad I did. It was just as good, if not better than the first time. The skin was crisp, the meat tender and juicy and it smelled heavenly. I did stuff some of the butter mixture under the skin and slathered the remaining butter over the skin; which gave it amazing colour.


Hun... What's for Dinner?: Basic Whole Roast Chicken- Roasting a whole chicken is an easy cooking method anyone can master.



Basic Whole Roast Chicken and Potatoes
adapted from 125 Best Chicken Recipes- Rose Murray
printable version

1- 5 pound roasting chicken
1/4 c fresh lemon juice
coarse sea salt and pepper
1 small onion, quartered
3 Tbs butter, softened
1 Tbs honey Dijon mustard
1/2 tsp dried thyme
1/2 tsp rubbed dried sage
1- 2 pound bag baby potatoes
2 Tbs olive oil
coarse sea salt and pepper
1 TBS Three Onion Rub (or 1/2 Tbs onion powder)
1/2 tsp garlic powder

Preheat oven to 325 degrees F.

Drizzle 3 Tbs of lemon juice into the cavity of the chicken and sprinkle with salt and pepper. Insert squeezed lemon and onion into the chicken. Tie legs together with butcher's twine and tuck the wings in, under the back. Pat outside of the chicken dry with a paper towel. Wash hands thoroughly with hot soapy water.

In a small bowl, combine the mustard, lemon juice, thyme, sage and salt and pepper. Mix in the butter; until well incorporated. Using a small spatula, gently loosen the skin from the breast and thighs. Take 1/4 tsp amounts of butter and place them under the skin. Gently press on the skin, to distribute butter evenly under the skin. Rub remaining butter over the skin and place breast up, in a roasting pan.

Roast chicken in oven for about 2 hrs, or until juices run clear and a thermometer inserted in the thigh registers 185 degrees F. Transfer chicken to a serving plater and loosely cover with foil. Let rest 15 minutes before carving.

In a large bowl, toss the potatoes with 2 Tbs olive oil, salt and pepper, Onion rub/powder and garlic powder. Add potatoes to roasting pan, after chicken has roasted for 1 hr.



This recipe is being shared at these AWESOME linky parties

Wonderfully Creative Wednesday                                 
What's Cookin Wednesday
Cast Party Wednesday
Create it Thursday
Lovely Ladies Linky
Full Plate Thursday
Thriving on Thursdays
Lovely Little Link Party
Thursday Favorite Things
Inspire Us Thursday
Sunday Dinner Party

Tuesday, March 25, 2014

Simple Butterfly Cake

This gorgeous butterfly cake, is simple to make using round cake pans.

Hun... What's for Dinner?: This gorgeous butterfly cake, is simple to make using round cake pans


Last week was Queenie's 6th Birthday. Such a bitter sweet moment in a mom's life, when her kids start growing up. On one hand I am excited that she is becoming more independent, showing more maturity, developing her sense of self. On the other hand, I miss the little girl who always needed to hold my hand any time we went somewhere, the extra snuggles, picking out her clothes for the day. All that is slowly slipping away, as I see a wonderful, beautiful, caring and strong little girl blossoming before my eyes.

Last month, as I was skimming through my news feed on Facebook, I happened to see this cake. I called Queenie over to show her, since she is in LOVE with butterflies, caterpillars and lady bugs. She asked if I could make her this cake for her birthday and I happily agreed. When searching for the tutorial for the cake, I found two versions; one on the Betty Crocker website and one on Pinterest.

This cake is very simple to make. I thought it was going to take a long time to frost and decorate, but it took me about 1 hour, maybe a bit longer. The sprinkled sugar was the trickiest part. Making sure to sprinkle just enough, as to not let it flow over the frosting edges onto the white part of the wing. I did mess up on the cuts, but think it turned out just as nice as the other versions mentioned above. It wasn't a perfect cake, but all of Queenie's little friends totally flipped for it. The smile on Queenie's face said it all!


Hun... What's for Dinner?: This gorgeous butterfly cake, is simple to make using round cake pans
 First cut cake in half, then make a second and third cut, creating two 1/3 pieces and two 2/3 pieces.


Hun... What's for Dinner?: This gorgeous butterfly cake, is simple to make using round cake pans
Place cake pieces on a cake board with curved sides together. Slightly separate pieces to form wings.




Simple Butterfly Cake
adapted from Betty Crocker/Pinterest
printable version

1- 9 inch 2 layer cake of choice (I made funfetti)
1/4 C all fruit raspberry jam
2 cans of fluffy white frosting (or pure white homemade frosting)
colour gels (purple, pink, blue and yellow)
coloured sanding sugar (purple, pink, blue and yellow)
1 candy stick (I went with a white colour)
additional sprinkles or candy covered chocolate bits (optional)

Cut domed tops off cakes to make them flat. Place 1 cake, cut side down, onto a large cutting board. Spread with raspberry jam, leaving a 1/4 inch border. Top with second cake, cut side down. Using a long serrated knife, make a cut down the centre of the staked cakes; dividing it equally in half (first cut). Cut each half of cake into 1/3 and 2/3 pieces (second and third cuts). Place the cake pieces on a cake board, with the curved sides together. Separate the cake pieces slightly, to make butterfly wings.

Set 1/3 C frosting aside, for later use. Frost outside of cake pieces, to form a crumb coat. Place in the fridge for 20-30 minutes. Continue frosting with remaining white frosting. Separate the reserved 1/3 C frosting into 4 bowls, and using the colour gels, tint to desired shade. Place each colour into a zip top bag and snip a small piece from one corner. Pipe out shapes onto wings, using two colours per wing segment. Using a spoon, gently sprinkle small amounts of sanding sugar in the corresponding coloured outline. Place a candy stick in the centre to create the body. Use additional sprinkles to decorate along the edges (optional).


This post is being shared at these AWESOME linky parties

Melt in your Mouth Monday                                               Create LINK Inspire
Mix it up Monday                                                               Clever Chicks
Marvelous Mondays                                                           Two Cup Tuesday
In & Out of the Kitchen                                                      Share Your Stuff Tuesdays
Block Party                                                                        Tasty Tuesdays
Munching Mondays
See Ya in the Gumbo
Meal Planning Monday
You're Gonna Love it
Totally Talented Tuesday
Time to Sparkle


Monday, March 24, 2014

Simple Supper Tuesday #56

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





Make sure to visit all 3 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



Easy Chicken and Rice- Cooking with Mary and Friends


Recipes that CAUGHT MY EYE



Irish Blackberry Crumble Cake- Miz Helen's Country Cottage








Spinach Artichoke Stuffed Chicken- News Anchor to Homemaker




Twix Cheesecake Pie- The Kitchen is my Playground




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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

Wednesday, March 19, 2014

Four Cheese Spinach Stuffed Shells & What My Family is "Made of" #GayLeaFoods #MadeFrom



As we become parents, we also become teachers. We mold the next generation and let me tell you, it isn't always easy. In today's society, everyday is a struggle to keep the next generation honest, humble, empathetic and hard working. That's how I want to mold my children. I'd like them to think of others, to work hard and be proud of where they come from and who they are. Growing up, my parents instilled in me a good work ethic, pride for my family and taught us to follow the golden rule- treat others how you would like to be treated. That is still how I live today, and Hubby and I try very hard to instil these same values into our children. We remind them everyday that it's OK to fail, as long as they gave it their all, that life isn't always fair, or easy and that a little common courtesy goes a long way.

When I look into products I use in my home and feed my family, the same values play a big role in my purchases. Would I rather buy from a big name chain that only focuses on the bottom line, or from a company that prides itself to bring their customers the best product they can. That's why I always reach for Gay Lea products. They focus on quality and know that it takes hard work, commitment and dedication to achieve these goals. Our friends at Gay Lea have launched a brand new campaign, to help share their "story" of passion, pride and commitment to bringing consumers the best quality products possible. You may have seen these adds in magazines, around the web, or on billboards. Today, I'd like to share Gay Lea's story with you



Our story began in 1958, when a group of Ontario
farmers came together with a common vision — to create
a dairy co-operative. And with that, Gay Lea Foods was
born. The farmers believed they could build a better future
for themselves and their communities by supporting one
another, by working collaboratively and living according
to their co-operative principles. While it’s true we’ve
grown along the way, embracing innovative new
products, and responding to evolving tastes, we haven’t
really changed. After all, our values are born on the farm.

Today, we remain a dairy owned by dairy farmers, and
they are at the very root of our organization. We embrace
and act with co-operative-inspired values – they inform
everything we do. From farmers to production facilities to
distribution, every member, employee and partner shares
a keen understanding that there is no shortcut to quality. It
takes commitment, passion and collaboration.

Those are the things we’re made of, and we believe it’s
time we share our story. We’re not only proud of what
makes us different, but we know that today’s consumer,
more than ever, wants real products they can trust.

Our values and our products, just like the milk and our
farmers, are born on the farm.


“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.” 




Four Cheese Spinach Stuffed Shells
printable version

24 large shell pasta
1- 16 oz container ricotta cheese
1 C Gay Lea Nordica 2% cottage cheese
2 eggs
1/2 tsp garlic powder
1/4 tsp salt
fresh ground pepper
2 C shredded mozzarella, divided
1/2 C Parmesan cheese
1 bunch fresh spinach
2 Tbs olive oil
2 cloves garlic, minced
pinch of coarse sea salt
1- 26 oz jar marinara sauce
1/2 C 35% heavy cream

Bring a large pot of salted water to a boil. Add in pasta shells and cook until just al dente. Drain and let cool.

In a sauce pot, combine the marinara sauce and 1/2 C heavy cream. Heat over low heat until ready to use.

Remove stems from spinach and submerge into a sink of cold water. Swish spinach around and carefully scoop spinach from the water, making sure to not scoop up the grit at the bottom. Place in a collander to drain.

In a large sautee pan, heat the oil over medium heat. Once oil begins to ripple, add in minced garlic and spinach. Toss to coat and season with a pinch of coarse sea salt. Let spinach cook down, stirring occasionally, until wilted; about 5 minutes. Transfer spinach to a plate to cool. Once cool place spinach into a clean tea towel and squeeze out excess liquid. Set aside.

In a mixing bowl, combine the ricotta, cottage cheese, Parmesan, eggs, garlic powder, basil, 1/4 tsp salt and fresh ground pepper, until smooth. Stir in mozzarella and spinach.

Pour 1/2 C of sauce into the bottom of a very large casserole dish (or two smaller casserole dishes). Using a spoon, stuff each partly cooked pasta shell generously with filling and place into the casserole dish. Pour remaining sauce over shells and sprinkle with remaining 1 C mozzarella. Bake covered, in preheated 375 degree oven, for 50 minutes. Remove cover and bake for an additional 10 minutes. Let stand 10 minutes before serving.


This recipe is being shared at these AWESOME linky parties


Meal Planning Monday
You're Gonna Love it
Totally Talented Tuesday
Time to Sparkle
Create LINK Inspire
Clever Chicks
Two Cup Tuesday
Share Your Stuff Tuesdays
Tasty Tuesday
Wonderfully Creative Wednesday
What's Cookin' Wednesday
Cast Party Wednesday

Monday, March 17, 2014

Simple Supper Tuesday #55

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



Cindy- Hun... What's for Dinner?

Make sure to visit all 3 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





Slow Cooker Country Stew- Florassippi Girl





Recipes that CAUGHT MY EYE






Cheesy Crockpot Tortellini- Bell of the Kitchen













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



 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