Yum

Friday, May 30, 2014

Banana Toffee No Bake Cheesecake

A great twist on Banana Cream Pie, this no bake cheesecake is perfect for summer!


Hun... Whats for Dinner? | Banana Toffee No Bake Cheesecake- A great twist on Banana Cream Pie, this no bake cheesecake is perfect for summer!


Last week my friend Susan, who is the owner of Mom's Recipe Collection, a group on Facebook, contacted me to let me know that a link to one of my blog posts was no longer working. After doing a little searching, I realized that my blog post has totally disappeared. So that prompted me to go through all 1000 recipes I have posted, to see if anything else is missing. Thankfully there wasn't, but it makes me wonder how and why this certain recipe has disappeared. So, I took all precautions needed to ensure that no one but me can access my blog. Today, I will share this wonderful recipe with you once more.

 I wanted to turn banana cream pie, into a no bake cheesecake, which is how I thought of this recipe. It is sweet, tangy, creamy and crunchy. A great way to use up those ripe bananas during the hot summer months when you don't want to turn on the oven to bake banana bread.



Banana Toffee No Bake Cheesecake

16 graham cracker squares, crushed
2 Tbs brown sugar
1/4 C butter, melted
8 oz  light cream cheese, softened
1/3 C brown sugar, packed
2 medium ripe bananas, mashed
1 pkg instant vanilla pudding mix
3/4 C milk
1 C heavy cream
1/4 C powdered sugar
1/2 tsp vanilla
1/2 C caramel ice cream topping, plus more for garnish
1/4 C toffee bits, plus 2 Tbs for garnish

  1. In a bowl, combine the graham crumbs, 2 Tbs brown sugar and melted butter. Mix until all mixture is wet and press into a deep dish 9-inch pie plate.
  2. Spread caramel ice cream topping, evenly, over graham crust and sprinkle with 1/4 C toffee bits. Refrigerate, while making the filling.
  3. In another bowl, beat the cream cheese until fluffy. Add the brown sugar and banana; beat until combined.
  4. In a separate bowl, combine the pudding mix and milk, until well combined; let rest 5 minutes. Gently fold the pudding into the cream cheese mixture. Spread into the bottom of the graham crust. Refrigerate, while making the whipped cream.
  5. In your mixer's bowl, add the cream and beat to soft peaks. Slowly add the vanilla and powdered sugar and beat to stiff peaks. Spread whipped cream over cream cheese mixture. Refrigerate the pie for 6 hrs, to over night.
  6. Before serving, drizzle with additional caramel sauce and sprinkle with toffee bits.
     
 This recipe is being shared at these AWESOME linky parties
 

Tuesday, May 27, 2014

Oven Puffed Pancakes- #GayLeaFoods

A light and creamy oven baked puffed pancake, a great healthy breakfast, to get in shape for summer.


Hun... What's for Dinner? | Oven Puffed Pancakes #GayLeaFoods


Spring has finally sprung in full force and Hubby is already talking about turning on the central air. We've had many gorgeously sunny and hot days this past week. The warmer it is outside, the more I long for the beach. After such a cold winter and a being in hibernation mode, many of us feel as though our bodies aren't warm weather ready. I personally have been trying to incorporate more protein and vegetables in my diet, and cut back on sugars and carbs. One way I've been increasing my protein is with Gay Lea Nordica Cottage Cheese. With 15g of protein in every half cup of cottage cheese, it's a great and healthy way to get that extra energy boosting protein into your diet. And I just love how thick and creamy Gay Lea cottage cheese is, compared to other brands!

I now top my baked potatoes with cottage cheese and salsa, which is a delicious and creamy twist. Recently I decided to try adding cottage cheese to my puff pancake recipe. I love puff pancakes! They aren't as heavy as regular pancakes and have little to no sugar, or flour in them. So I went into the kitchen and made my recipe, subbing in some cottage cheese for most of the milk, in my recipe. My first attempt was a total FAIL. My pancake did not puff at all, though it tasted great.

Sometimes our flops still taste yummy. Especially with Nutella!


So, back to the drawing board I went. This time I decided to mix everything in my food processor and I added in an extra egg. Perfection! The pancake puffed beautifully in the oven. Queenie was a little upset that puffed pancakes don't stay puffed when removed from the oven, but she devoured a good portion of this one. It was light and the inside was slightly creamy and salty. Topped with fresh berries and a drizzle of honey, this pancake is a great light breakfast, that will give you the fuel you need to start your day, and is a great way to start getting your body beach ready.



Hun... What's for Dinner? | Oven Puffed Pancakes #GayLeaFoods


"Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central and I receive special perks as part of my affiliation with this group. Opinions on my blog are my own."



Oven Puffed Pancakes

1/4 C 2% Gay Lea Nordica Cottage Cheese
2 Tbs low fat milk
2 large eggs
1/4 C flour
1 Tbs butter

Preheat oven to 400 degrees. Add butter to an oven safe 8 inch non-stick skillet and place in the oven to melt the butter.

Place cottage cheese and milk into a blender, or food processor; blend until smooth and creamy. Break in the eggs and add the flour, and blend until completely smooth and bubbly.

Pour batter into the hot skillet and return it to the oven for 17-20 minutes, until nicely puffed and slightly golden. Remove from oven and dust with 1 tsp powdered sugar (if desired) and top with fruit. Serve with a drizzle of honey.


This recipe is being shared at these AWESOME linky parties

Wonderfully Creative Wednesday
Cast Party Wednesday
What's Cookin' Wednesday
Full Plate Thursday
Create it Thursday
Lovely Ladies Linky
Inspire Us Thursday
Thursday Favorite Things
Foodie Friends Friday

Monday, May 26, 2014

Simple Supper Tuesday #64

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)!!

 
 
 
 
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 with the MOST CLICKS



Dixie Rice- Florassippi Girl





Recipes that CAUGHT MY EYE



Slow Cooker Baby Back Ribs- Miz Helen's Country Cottage
 







How to Make the Perfect Bacon- Mamas Blog Central




Oreo Pudding Dessert- Walking on Sunshine





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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
 

Sunday, May 25, 2014

Homemade Kaiser Rolls

Soft and chewy, these homemade Kaiser rolls are perfect grilling season.


Homemade Kaiser Rolls- www.hunwhatsfordinner.com


It's grilling season, once again and you know what that means!!! Burgers, grilled chicken sandwiches, grilled peameal bacon. I love this time of year, because I love trying to make homemade sandwich rolls. I have my go to Burger Buns that I make at least a dozen times during the summer, but sometimes I like to try something new. Since the weather is still a tad bit cool, I took advantage of it and baked up some yummy rolls to go with our grilled peameal bacon. Peameal is a cured pork loin, which is crusted in corn meal. That is what us Canadians call, Canadian bacon. We love eating our peameal in sandwiches, so I decided to look for a Kaiser recipe that I could make at home.

I found this recipe over at Fleichman's Yeast's Bread World. I liked that this recipe was so simple and gave you an alternative way to form the rolls, if you didn't have a Kaiser stamp. I went with the alternative method, since I didn't even know Kaiser stamps existed, LOL. I made my dough in the bread machine, so it was ready to go when I returned home from picking the kids up at school. The dough was so supple, soft and easy to with. Once it baked up, it was wonderfully chewy, pillowy soft and perfect for sandwiches. This will totally be making an appearance several times, this grilling season.


Homemade Kaiser Rolls- www.hunwhatsfordinner.com



Homemade Kaiser Rolls
adapted from BreadWorld.com

1-1/4 C warm water (100° to 110°F)
1 envelope (2 1/4 tsp) Quick Rise Yeast (I used Fleichman's)
2 Tbs sugar
3 Tbs butter, softened
1-1/2 tsp salt
1 egg
3 1/2- 3 3/4 C flour. divided

2 Tbs butter, chilled

Place ingredients in a bread machine pan, according to manufacturer suggestion, starting with 3 1/2 C flour. Place pan in bread machine and start the DOUGH cycle. As dough begins to knead, lift lid to check if dough is too wet. If so, add an additional 1/4 C flour.         

Once dough cycle has finished, punch down dough and turn out to a lightly floured surface. Cut the dough into 8 fairly equal pieces. Roll each piece into a 12-inch rope. Tie each rope into a loose knot; you will be left with a tail on either end of the knot. Wrap the tail on the top of the roll under, and tuck the end through the hole, in the center. Bring the lower tail over the roll and tuck it into the same hole, in the center. Repeat with remaining pieces of dough.



Homemade Kaiser Rolls- www.hunwhatsfordinner.com
Tie dough ropes into a knot


Homemade Kaiser Rolls- www.hunwhatsfordinner.com
Wrap the top end under the roll and poke it through the center.


Homemade Kaiser Rolls- www.hunwhatsfordinner.com
 Bring the remaining tail end over the roll and tuck the end into the center


Place rolls on a greased baking sheet, about 2-3 inches apart. Let rise in a warm draft free place, until doubled in size; 20-40 minutes. Preheat oven to 375 degrees and bake for 15-20 minutes; until rolls are golden and sound hollow when lightly tapped. Remove from baking sheet and gently rub tops with chilled butter. Let cool before assembling your sandwiches.



This recipe is being shared at these AWESOME linky parties

Link Party Palooza
Show Stopper Saturday
They Yuck Stops Here
Inspired Weekends
Weekend re-Treat
Weekend Potluck
Show & Tell Saturday
Strut your Stuff Saturday
Super Saturday
 

Thursday, May 22, 2014

Mediterranean Salad

Cucumber and tomatoes are tossed with kalamata olives and feta, then dressed with a hummus vinaigrette.


Hun... What's for Dinner? | Mediterranean Salad= Cucumber and tomatoes are tossed with kalamata olives and feta, then dressed with a hummus vinaigrette


I've been on a huge hummus kick the past few weeks. I'll go through a container of hummus in about 3 days. I'll eat it with crackers, after the kids go to bed, or with naan a mid day snack/lunch. I just can't get enough. This past weekend, the weather was gorgeous and I really didn't feel like cooking a hot meal, so the kids opted for sandwiches, while I decided to make this salad. I had a tomato that I desperately needed to use up, so I decided to pair it with cucumber. The rest of the salad just took a Mediterranean twist, when I added kalamata olives and feta.

This salad makes a great light lunch, or dinner, served with toasted naan bread. Thanks to Costco, I have a huge pack of naan, which I keep in the freezer, for when the mood strikes. I find it's the perfect starch to serve with veggies, especially for a ratatouille with chickpeas I make. Anyway, I wanted to incorporate some hummus into my salad, so I decided to use it to make a vinaigrette. Mixed with oil and lemon juice, the hummus created a wonderful creamy dressing for this fresh salad. I have a feeling that it will be a staple in my house this summer.


Hun... What's for Dinner? | Mediterranean Salad= Cucumber and tomatoes are tossed with kalamata olives and feta, then dressed with a hummus vinaigrette



Mediterranean Salad

1 medium vine ripe tomato, chopped
1/4 C cucumber, chopped
1/4 C kalamata olives, pitted and sliced
2 Tbs crumbled feta

dressing:
2 Tbs kalamata olive hummus (or your favourite flavor)
1 Tbs fresh lemon juice
1/2 tsp dried oregano
pinch of salt
3-4 Tbs olive oil

In a bowl combine the tomato, cucumber, olives and feta; toss to combine.

In a small bowl whisk together the hummus, lemon juice, oregano and salt. Slowly whisk in oil, 1 Tbs at a time, until desired consistency is reached. I left it a little thick, since the tomato was very juicy.

Pour dressing onto tomato mixture and toss to coat. Serve with toasted naan, for a nice light lunch, or dinner.



This recipe is being shared at these AWESOME linky parties

Wonderfully Creative Wednesday
Cast Party Wednesday
What's Cookin' Wednesday
Full Plate Thursday
Create It Thursday
Lovely Ladies Linky
Inspire Us Thursday
Thursday Favorite Things
Foodie Friends Friday

Tuesday, May 20, 2014

Creamy Dill Chicken & Green Bean Stroganoff Pasta

Reminiscent of chicken stroganoff, this pasta is full of chicken, mushrooms and green beans; all bathed in a luscious dill sour cream sauce.


Hun... What's for Dinner? | Creamy Dill Chicken & Green Bean Stroganoff Pasta- Reminiscent of chicken stroganoff, this pasta is full of chicken, mushrooms and green beans; all bathed in a luscious dill sour cream sauce.


Now that the warmer weather has hit, I found myself wanting to be outdoors, rather than in the kitchen. The past week though, has been cold and rainy, which made me crave comfort food. I had tons of leftovers in the fridge, from when my parents were visiting last week, so I decided to throw some of them together for dinner. Since I had leftover chicken and green beans to use up, I decided to add in some fresh mushrooms and pasta. I thought everything would taste great in a dill and sour cream sauce.

When I first moved in with Hubby, I use to make a fantastic dish which featured chicken and broccoli, in a thyme sour cream sauce. I used that recipe, to create this delicious dish. I love recipes that taste good, but are effortless and low maintenance. I leave the fancy, time consuming cooking to hubby, LOL. Using leftovers made this come together in about 20 minutes, but it could easily be made in the same amount of time, with fresh ingredients. Hubby loved this dish and snuck into the kitchen more than once, to see me in action, commenting on how delicious it smelled. I think that's what I like most about being in charge of cooking, when he is home. I mean, how often does one get compliments from a Chef?



Hun... What's for Dinner? | Creamy Dill Chicken & Green Bean Stroganoff Pasta- Reminiscent of chicken stroganoff, this pasta is full of chicken, mushrooms and green beans; all bathed in a luscious dill sour cream sauce.



Creamy Dill Chicken & Green Bean Stroganoff Pasta

2 cooked chicken breasts, chopped into bite size pieces*
2 C cooked green beans, cut into 1/2 inch pieces*
2 Tbs olive oil
1 Tbs butter
8 oz button mushrooms, sliced
1 small onion
4 sprigs thyme
2 tsp dried dill seasoning
1/2 tsp salt & fresh ground pepper
1 C low sodium chicken stock (or homemade)
1 C sour cream
6 oz macaroni pasta

Bring a large pot of salted water to a boil. Add in pasta and cook to packaged directions.

In a large skillet, heat the olive oil and butter, over medium heat. Once butter starts to bubble, add in onion, mushrooms and thyme sprigs. Cook until mushrooms loose their water and begin to brown; about 5 minutes. Season with salt, pepper and dill seasoning mix; cook until dill becomes fragrant. Pour in chicken stock and chicken; cook until stock reduces by half; about 5 minutes. Add in green beans and cook 2 minutes to heat through. Remove skillet from heat and stir in sour cream, until sauce is smooth. Remove thyme twigs and add in drained pasta, toss to combine and serve.

*if using fresh chicken, brown chicken in skillet before adding in onion, mushrooms and thyme.
*if using uncooked green beans, cut them into 1/2 inch pieces and add them to the boiling pasta, during the last 5 minutes of cooking time. Drain with the pasta and add them to the skillet, along with the pasta.

 This recipe is being shared at these AWESOME linky parties

In & Out of the Kitchen
Marvelous Mondays
Melt in Your Mouth Monday
See Ya in the Gumbo
Two Cup Tuesday
Time to Sparkle
Treasure Box Tuesday
You're Gonna Love It Tuesday
Share Your Stuff Tuesday
Create LINK Inspire
Block Party
Lou Lou Girls Fabulous Party
Hearth and Soul


 

Monday, May 19, 2014

Simple Supper Tuesday #63

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)!!

 
 
 
 
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 with the MOST CLICKS
 
 
Banana Puddin' Parfait- Love Bakes Good Cakes
 
 
 
 
Recipes that CAUGHT MY EYE
 
 
 
 
 
 
 
 
Crock Pot BBQ Meatballs- Little House Living
 
 
 
 
Cucumber Dill Spread- Table for Seven
 
 
 
 
Tuxedo Brownie Cheesecake Cups- Sumptuous Spoonfulls
 
 
 
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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 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, May 17, 2014

Strawberry Banana Chocolate Chip Muffins

Fresh strawberries and chocolate chips are added to our favourite banana muffins.


Hun... What's for Dinner? | Strawberry Banana Chocolate Chip Muffins


I recently started caring for my neighbour's two girls, a few times a week, while she goes to work. It brings in some extra spending money for me, and the kids absolutely love it. We've been friends since we've moved here, thanks to the kids and it makes me happy to be able to help out a neighbour. Some days I pick them up from school, some days they only come for an hour. No matter how long they are here, I like to have a snack ready, incase everyone gets nibblish before dinner. So, I've been starting to bake more muffins, and to keep tons of fresh fruits and veggies ready for snacking.

These muffins came about when I noticed some of my berries weren't looking as nice as they should. I always have bananas in the freezer, so decided to add the strawberries to our favourite banana muffin recipe. And for a little added treat, I threw in some chocolate chips as well. These muffins are always so light and fluffy, and come together in the matter of minutes. Simple is always a plus in my books and I love that I can whip these up an hour before school ends, so the kids can come home to the wonderful smell of baked muffins.


Hun... What's for Dinner? | Strawberry Banana Chocolate Chip Muffins


Strawberry Banana Chocolate Chip Muffins

1/4 C canola oil
1/4 C low fat milk
1/2 C sugar
1 egg
2 C flour, divided
1 Tbs baking powder
1/2 tsp salt
1 C mashed bananas
3/4 C semi sweet chocolate chips
1 C chopped strawberries

Preheat oven to 350 degrees. Spray a muffin pan with cooking spray and set aside.

In a small bowl, mix the strawberries with 1/4 C flour. Set aside.

In a large mixing bowl, combine the oil, milk, sugar. Add in the mashed bananas and egg. Using a mesh strainer, sift in the remaining 1 3/4 C of flour, baking powder and salt; mixing until almost combined. Gently fold in the strawberries and chocolate chips; making sure not to over mix.

Using a medium scoop, fill prepared muffin tin to 3/4 full. Place pan in oven and bake for 20-25 minutes; until muffins are golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes before removing from the pan, to a wire rack.
 

Tuesday, May 13, 2014

Caramlized Onion, Tomato & Goat Cheese Foccacia

Chewy dough, sweet caramelized onion, tomatoes and goat cheese are just a few of the ingredients in this focaccia bread.
 

The month of May is all about Mother's! So, a bunch of us bloggers decided to get together and share our Mom's Favourite Dishes. Since I have made many of the recipes my Mom would make for us, when I was little, I decided to ask her what her favourite dish was. Ya know what? She had a really hard time deciding. Well, that and the fact that most dishes she chose, I had already shared on my blog, LOL. So, I let her think about it a little and she chose a caramelized onion pizza, that I had made last time she was visiting. This is her favourite dish, that I have made for her.

Instead of pizza dough, I decided to go with focaccia dough. Almost the same, but a bit chewier. The remainder of the recipe would stay the same. Sweet caramelized onion, fresh tomatoes, goat cheese and salty kalamata olives, make this a sweet and savoury combo that anyone would love. Especially Mom.





Caramlized Onion, Tomato & Goat Cheese Foccacia

for the dough:
1 pkg (2 1/4 tsp) rapid-rising dry yeast
1 1/4 cup warm water (115- 120 degrees)
2 tbl sugar
3 cups bread flour
1 Tbl salt
1/4 cup olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp garlic powder

for the toppings:
2 onions thinly sliced
3 Tbs olive oil
pinch of salt and pepper
2 Tbs balsamic vinegar
2 Tbs brown sugar
2 vine ripe tomatoes, thinly sliced
3 Tbs goat cheese, crumbled
1 C shredded mozzarella
1 tsp fresh thyme leaves
1/2 C kalamata olives, pitted

In the bowl of a stand mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand for 5-7 minutes or until foam appears and it bubbles.

Add the oil and flour and mix for 2-3 minutes. Add in the salt and spice blend, and turn the mixer to medium. Mix for 7-8 minutes or until the dough is smooth and elastic. If it’s sticky, add more flour, as necessary. Remove the dough from mixer, put in a greased bowl and cover with plastic wrap. Let double in size (about 45 minutes).

Take a rimmed baking sheet and drizzle with a little olive oil. Using a pastry brush, spread the oil over entire pan.

When the dough has doubled, turn it out onto the prepared pan. Stretch it out evenly distributed, making sure it reaches the corners. Cover the dough with plastic wrap and let sit for 15-20 minutes; while the oven is preheating to 400 degrees.
 
Uncover the dough and gently dimple with your fingertips. Drizzle with 2-3 Tbs olive oil. Bake in the middle rack for 15-18 minutes, until almost completely baked.

While dough is baking, heat 3 Tbs of olive oil in a large skillet. Add onions and season with salt and pepper. Cook over med-low heat, until onions begin to soften and turn a nice golden brown colour; about 7-10 minutes. Add in balsamic vinegar and brown sugar. Stir to coat and spread over hot focaccia dough.

Top with mozzarella cheese, tomatoes, goat cheese, olives and fresh thyme. Reduce oven temperature to 375 degrees and return dough to oven for 10-15 minutes, until mozzarella has melted. Remove from oven and cut.



Check out the rest of Mom's Favorites below

Chocolate Raspberry Rugulach- Baking in a Tornado
Hummingbird Cake- Tampa Cake Girl
Mom's Favorite Berry Tart- Crumbs in my Mustachio
Crab Bake Royal- The Rowdy Baker
 

Monday, May 12, 2014

Simple Supper Tuesday

Hi everyone. There will be no Simple Supper Tuesday this week. We will return next week, with features and a new party. See you then and take care!

Love Cindy, Lysska and Nettie

Herb Cheese & Bacon Pull-Apart Bread- Secret Recipe Club

Gooey cheese, salty bacon and savory herbs are layered between pillow-y soft layers of dough, in this sensational Pull-Apart Bread.


Hun... Whats for Dinner?- Herb Cheese & Bacon Pull-Apart Bread

It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from each other's blogs and then blog about it. It's so exciting to see who had my blog every month and to see what recipe they chose to make! This month I was assigned to Lynn's blog, Café Lynnylu. Lynn is located in the UK and has a lovely blog, full of recipes ranging from sweet, to savory, all tied together with gorgeous photography. While browsing her blog, I saw many recipe I wanted to make like Apple-Apple Bread Pudding with Hard Cider Sauce and Slow Cooker Dulce de Leche Flan, but this Herb & Cheese Pull-Apart Bread, was my hubby's pick.


We are big fresh bread lovers and the thought of stuffing cheese and herbs between layers of bread, had my mouth watering. Of course hubby suggested I add bacon, which was perfectly fine with me. I also didn't have any cumin seeds, so I subbed in some ground cumin. I wanted the kids to enjoy this bread, so I went with a nice medium cheddar, rather than Jalapeno Jack cheese.

This bread was amazing! It was pillow-y soft, and stuffed with amazing flavor. Salty, savory and smokey. So delicious!

Hun... Whats for Dinner?- Herb Cheese & Bacon Pull-Apart Bread




Herb Cheese &Bacon Pull-Apart Bread
adapted from Café Lynnylu

for the dough:
1 C warm milk
1 tsp sugar
2 tsp quick rise yeast
2 3/4- 3 C flour
1tsp salt
2 Tbs butter
2 garlic cloves, minced

for the filling:
1/2 lb bacon (about 7 slices), cooked and crumbled
3 Tbs melted butter
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground cumin
red pepper flakes to taste
1 C medium cheddar, shredded

Place dough ingredient, into bread machine pan, according to manufacturers directions. Run the dough cycle.

Once dough cycle is complete, remove from bread machine and roll out onto a floured surface; roll out to a 12x12- inch square. Brush with half the melted butter and sprinkle with thyme, oregano, cumin, red pepper flakes, cheese and crumbled bacon. Using your rolling pin, gently press toppings into the dough.

Using a pizza cutter, cut dough into 6 long strips. Stack strips one on top of the other, placing outer edge in center, to make it neater. Using a long sharp knife, cut straight down through the stack, creating 6 square stacks.

Grease and flour a 9x5 inch loaf pan. Layer stacks, cut side down into the pan. Brush with remaining butter, cover loosely and let rise 1 hr, in a draft free area. Bake in a preheated 350 degree oven, for 25-40 minutes, until golden brown and done.


Saturday, May 10, 2014

Crispy Waffles

Treat your Mom to some deliciously crispy waffles, this Mother's Day!

Crispy Waffles | Hun... What's for Dinner?


My kids LOVE waffles. Ask them what they want for breakfast and 8/10 times, they will suggest pancakes or waffles. However, I've never really been a fan of making waffles at home. I have an issue with judging the correct consistency of the batter. If it's too thick, it doesn't spread properly and the waffles become dense and chewy. If it's too thin, it runs out of the waffle iron, all over my counter. So, while the kids love waffles, I often convince them to have pancakes instead, since it's so much easier for me.

The other day, it was Queenie's turn to pick something for dinner and she chose waffles. No matter how hard I tried, I couldn't talk her out of it. Frustrated, I went on-line to look for a crispy, not dense and chewy waffle recipe. I found this one here and loved how it said to beat the egg whites separately and fold them into the batter. I also loved that she flipped her waffle iron, but let's face it; not many of us can afford a fancy waffle iron that flips. So I placed a tea towel on my counter, place the batter onto the bottom waffle grates, close it up and flipped it over onto it's top. You know what, it made a huge difference. The batter hit the top grates which were hot and set up instantly. No batter came spilling out the sides! But the ultimate test would the in the tasting. Would these waffles be nice and crisp? They were! They had an amazing crunch on the outside, while being fluffy on the inside. No fancy waffle iron needed!

Treat your Mom this Mother's Day, or any day of the year with these awesomely crispy waffles!

Crispy Waffles | Hun... What's for Dinner?



Crispy Waffles
adapted from Fifteen Spatulas

2 eggs, separated
2 C buttermilk (or 2 C milk, with 2 Tbs lemon juice)
1/3 C coconut oil, melted
1 1/2 C flour
1/2 C cornstarch
1 Tbs baking powder
1/2 tsp salt
3 Tbs sugar

Separate the egg yolks, from the whites and place in separate bowl. To the egg yolks, add the buttermilk and coconut oil; mix well.

Whisk the egg whites together, with the sugar, to stiff peaks.

In a third bowl, whisk together the flour, baking powder and salt. Stir in the buttermilk mixture (it's OK if the batter is lumpy). Fold in the egg whites; being gently and taking care not to deflate them.

Pour the batter into a hot waffle iron, which has been sprayed with cooking spray. Close the waffle iron, flip and cook for 4-5 minutes.

Serve with butter, a sprinkling of powdered sugar, or drizzled with maple syrup.



This recipe is being shared at these AWESOME linky parties

Lovely Ladies Link Up
Full Plate Thursday
Create it Thursday
Thursday Favorite Things
Inspire Us Thursday
Foodie Friends Friday
Friday Favorites
The Party Bunch
Foodie Friday
#GetHimFedFridays
Freedom Fridays

Wednesday, May 7, 2014

Chicken Fried Rice

Leftover chicken and white rice, is transformed in this super easy and delicious fried rice.

Hun... What's for Dinner? | Chicken Fried Rice- Leftover chicken and white rice, is transformed in this super easy and delicious fried rice.


Growing up, there were a few meals that always made an appearance on our table, after my Mom would roast a chicken, or a turkey. There was a simple chicken/turkey spaghetti, sweet & sour chicken/turkey balls and chicken fried rice. Mom's version is even simpler than this one, since my Dad isn't a fan of soy sauce. Using leftover chicken makes this meal quick and easy. Perfect for those nights where you don't really feel like cooking, or nights where it seems you just can't slow down enough to enjoy a good meal.

I start by cooking my rice early in the morning and let it cool and dry all day. That's what gives this fried rice an awesome almost crunch to it. The kids really love that I put eggs in this. The first time I made it, Queenie looked quite skeptical about rice with scrambled eggs. Then she took one bite and declared it amazing. Mr.B who isn't a big rice eater, loves this rice and I love frying it up again the next day, for lunches. 


Hun... What's for Dinner? | Chicken Fried Rice- Leftover chicken and white rice, is transformed in this super easy and delicious fried rice.



Chicken Fried Rice
printable version

1 1/2 C uncooked white rice*
3 C chicken stock
3 Tbs vegetable oil
1 small onion, chopped
1 large carrot, cut into 1/4 inch thick rounds
1 head broccoli, cut into florets
2 Tbs butter
3 eggs
2 C leftover roast chicken (or rotisserie chicken), chopped
2-3 Tbs soy sauce (to taste)

Bring chicken stock to a boil, in a medium pot. Add in rice, stir, cover and reduce heat to low; cook according to package directions. Once rice is cooked, fluff with a fork and let cool to room temperature.

Preheat a large skillet (or wok if you have one) over medium-high, to high heat. Add in oil and once it begin to ripple add in onions, carrots, and broccoli. Sauté stirring frequently, until carrots are tender; about 5-7 minutes.

Add in cooled rice, chicken and soy sauce. Sauté everything until evenly coated with soy sauce and rice and chicken are warmed through.

Preheat a second small non stick skillet over medium low heat. In a bowl whisk the eggs and pour into the skillet. Let eggs cook, untouched until they begin to set. Using a spoon, chop and mix the eggs, into smaller pieces and add to the skillet with the rice, chicken and vegetables. Cook, mixing everything together, for another 4-5 minutes. Serve rice hot, with additional soy sauce if desired.

*3 C of leftover rice can also be used. Bring to room temperature, before adding it to the skillet.


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