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Monday, June 30, 2014

Simple Supper Tuesday #69

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
 
 




Recipes that CAUGHT MY EYE



Mississippi Mud Pie No Bake Cheesecake- Dash of Sanity




Raspberry Shrimp Salad- Upstate Ramblings




Chicken Teriyaki Packets- A Mind "Full" Mom




Nacho Bites- The Appetizer Chick

 

 
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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, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted
       

Tex Mex Pasta Salad

A creamy and slightly spicy ranch dressing, envelops tender pasta, black beans, avocado and cheese; in this Tex Mex pasta salad.

Hun... What's for Dinner? | Tex Mex Pasta Salad



We are finally on Summer Vacation and it feels glorious. You can not believe how wonderful it felt, to go to bed last night, knowing I didn't have to set the alarm to wake up for school! We've enjoyed relaxing at home, visiting the Farmer's Market and making plans for the summer. Today we are heading downtown to enjoy Promenade Days. It is a 4 day celebration, highlighting local businesses. A whole section of our downtown core is cut of to vehicular traffic, so that we can browse local shops and enjoy food from local vendors and restaurants. Of course there is also carnival rides, which makes it all that much more exciting for the kids, LOL.

When our plans are full of summer fun, I like to have a big bowl of pasta salad (or potato salad) in the fridge, ready to go, for when we come home tired and hungry. Since I've been on a BIG avocado kick lately, I decided to go the Tex Mex route with my pasta salad. There is just something about the flavours of Tex Mex food, that makes me want to dive right in and never come up for air. The slight spice, the creamy beans, and buttery avocado bring this pasta salad to a whole new level. A touch of ranch brings a wonderful and familiar taste to it all and leaves you wanting a second helping, every time.

Hun... What's for Dinner? | Tex Mex Pasta Salad




Tex Mex Pasta Salad

1- 16 oz box of macaroni pasta
2 avocados, chopped and tossed in lime juice
1 can black beans, drained and rinsed
1 pint cherry tomatoes, cut into quarters
1/2 C medium Cheddar, cut into small cubes

dressing:
1/4 C mayonnaise
1/4 C sour cream
2 Tbs ranch powder
1/4 C salsa (I used mild)

Cook the pasta in a large pot of salted boiling water, according to package directions. Drain and let cool completely.

Once pasta is cooled, place in a large bowl with avocado, black beans, tomatoes, and cheese.

In a small bowl, combine the mayonnaise, sour cream, ranch powder and salsa. Pour over the pasta and toss gently to coat and combine. Cover and refrigerate at least 1 hr, before serving.


This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo                                            Tuesdays with a Twist
In & Out of the Kitchen                                        Wonderfully Creative Wednesdays
Melt in your Mouth Monday                                 Hit Me with Your Best Shot
Treasure Box Tuesday                                           Wake Up Wednesday
Share your Stuff Tuesday                                       Hearth and Soul
You're Gonna Love it Tuesday
Create LINK Inspire
 Two Cup Tuesday
Time to Sparkle
Totally Talented Tuesdays
Tasty Tuesday

Thursday, June 26, 2014

Ground Chicken Goulash

Ground chicken replaces beef, in this quick and easy goulash pasta.

Hun... What's for Dinner? | Ground Chicken Goulash


Lately I feel like I've lost my cooking Mojo. I just do not feel like being in the kitchen and cooking. I think my lack of meal planning has a big part to play in this, because I'm always debating what I should take out of the freezer and by 3pm, I'm left with nothing thawed which in turn diminishes my desire to cook even more. We've had a few rainy days over the past few weeks, so one night I decided to throw together a goulash. I had picked up several packs of ground chicken for only $1 per pack (I can't say enough how great it is to shop the manager discount section in the meat department!), so I went with ground chicken, rather than beef. You could hardly taste the difference.

I used our favourite pasta sauce (Bravo brand here in Canada), which made this dinner come together in about 20 minutes. I added some wonderful red pepper and cremini mushrooms, to make the goulash heartier. The kiddos loved it and the leftovers were twice as good, the next day for lunch. Hubby didn't even realize it was ground chicken, until I mentioned something to him. I love dishes that come together in a snap and hit the spot. Especially when you've been in a cooking rut.


Hun... What's for Dinner? | Ground Chicken Goulash



Ground Chicken Goulash

1 lb ground chicken (mine was a combination of breast and thighs)
8 oz cremini mushrooms, cleaned and cut into quarters
1 red pepper, chopped
1 small onion, chopped
1 tsp garlic powder
1/2 tsp celery salt
a pinch of sea salt
fresh ground pepper
1 tsp oregano
1/2 tsp basil
2 C marinara sauce (store bought or homemade)
12 oz box of macaroni pasta
Parmesan cheese

Bring a large pot of salted water to a boil. Add in pasta, reduce heat and cook according to package directions.

While the pasta is cooking, preheat a large skillet over medium high heat. Add the olive oil and once it begins to ripple, add in the ground chicken. Cook, breaking up the meat, until browned; about 5 minutes. Season with garlic powder, celery salt and ground pepper; cook for another minute.

Add in the onion, red pepper and mushrooms. Cook until onions become soft and translucent; about 5 minutes. Season everything with oregano, basil and a pinch of sea salt.

Add in marinara sauce, stir to combine and let simmer for 10 minutes. Add drained pasta and toss together to coat. Serve with a sprinkle of Parmesan cheese.
 

Monday, June 23, 2014

Simple Supper Tuesday #68

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
 

 
 




Recipes that CAUGHT MY EYE




Fleming's Slow Cooker Au Gratin Potatoes- Savory Experiments




Loaded Baked Potato Salad- Cookin and Craftin




20 Awesome Frozen Treat Recipes- Spaceships and Laser Beams



 
Pink Lemonade Icebox Pie Squares- Tastes of Lizzy T


 
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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, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Bundt Pan Grilled Chicken- How do you #Herbamare?

A moist and juicy whole chicken, cooked on the grill in a bundt pan.
 
 Grilled Bundt Pan Chicken- www.hunwhatsfordinner.com
 
I recently teamed up with other Canadian bloggers and A.Vogel Canada, to try their Herbamare Sea Salts. I was intrigued by these salts, which boasted to be full of fresh herbs and vegetables. So, I jumped at the chance to try them. I received my package from A.Vogel which contained three different types of Herbamare salts- Original, Zesty and Sodium Free. I quickly opened them up, to smell what goodness awaited me. It was heaven! You could smell all the wonderful herbs and vegetables and the smell made me want to go right into the kitchen to make something with the salts. But first I decided to do a little reading about Herbamare Salts.
 
 




Sea salt contains calcium, magnesium, trace elements and other minerals, which are eliminated when sea salt is transformed into table salt. That's why table salt has such a bright white colour, while sea salt is not as pristine.
 
Herbamare is made from sea salt, so it contains calcium, magnesium and 80 essential trace minerals, which are know for their great health benefits. After all plants, animals and humans have been using sea salt, since the beginning of time. What makes Herbamare different than other sea salts is the herbs and vegetables which are mixed with the sea salt. These herbs and veggies are all organic and are mixed with the salt, within 8 hours of being harvested. This salt and veggie mixture is left to macerate for 4 to 12 months, depending on the variety. During this time the sea salt becomes impregnated with all the essential oils, aromas, enzymes and other active ingredients; from the herbs and vegetables. Each Herbamare seasoning salts also contain Kelp, which is full of a variety of minerals. These seasonings are GMO and MSG free.
 
Since I had thawed a whole chicken for dinner, I decided to season it with the Zesty Herbamare Seasoning Salt and fresh ground pepper. I wanted to taste the wonderful flavor of the salt, on the chicken. We all agreed that even though it was so simply seasoned, it was some of the best chicken we have tasted in a long time.

This past month I've had so much fun adding Herbamare to our meals. I've seasoned fish with it and even added it to an amazing goulash (recipe coming later this week!). Herbamare adds such a wonderful burst of flavor to any meal!


Grilled Bundt Pan Chicken- www.hunwhatsfordinner.com #Herbamare




Bundt Pan Grilled Chicken

1 whole chicken (mine was about 4 lbs)
1 1/2 tsp Zesty Herbamare (contains a touch of red pepper and horseradish)
fresh ground pepper
1 C Black Fly Margarita drink (feel free to substitute lemon lime soda)

Preheat your grill to 400 degrees.

Rinse chicken and pat dry. Place butt end of chicken over the centre spout of the bundt pan and insert the spout into the chicken; until chicken is securely in place. Season with Zesty Herbamare and fresh ground pepper. Pour the margarita drink (or liquid of choice) into bundt pan.

Place bundt pan in the centre of the grill. Depending on how many heat sources your grill has, you can turn the centre heat source to low, while keeping the left and right heat sources to medium high. Grill chicken for approximately 1 1/2- 2 hrs; until the internal temperature taken in the thickest part of the thigh reaches 170 degrees.

Using oven mitts, remove bundt pan from the grill and set on a trivet to rest for 20 minutes.


Would you like to try Herbamare, by winning one of 3 Cooking kits? Share your Herbamare food photos and recipe ideas on your favourite social media sites for a chance to win... don't forget to include the #Herbamare hashtag!

Contest ends June 30th

Wednesday, June 18, 2014

Grilled Chicken Fajitas- BBQ Season with #GayLeaFoods

Tender, juicy grilled chicken is sliced thin and wrapped in a flour tortilla, then finished off with thick and creamy GOLD Premium Sour Cream.


Hun... What's for Dinner? | Grilled Chicken Fajitas #GayLea Foods



8 more day!!! 8 more days to what, you may ask? Why, only eight more days until school is out for summer! This past month has been the bane of my existence. Not only have I been battling a severe case of bronchitis, but I am totally sick of having to get up early for school, to pack school lunches and of homework. I seriously think any homework, or tests of any kind should be outlawed during that last month of school. Seriously, most of us parents are just trying to make it to the end, without teachers contacting CPS on us, for sending our kids to school in dirty clothes, with messy hair, crappy lunches and homework not done. I mean who really feels like sitting down to study about bridges, rural and urban communities, or poetry, when the weather outside is gorgeous? All I want to do is pack up a picnic and head to the beach, or watch the kids have water fights while grilling out on the back deck!

As much as I LOVE comfort food, I also LOVE a good piece of grilled meat. Summer for us means grilling. I rarely cook inside, so as to keep the house that much cooler. Chicken, steak, ribs.... just about anything finds it's way onto the grill. BUT the most important part of grilling for me, is the condiments. I'm always game for a wicked BBQ Sauce, or homemade chutney. How about creamy, silky sour cream? Gay Lea recently introduced us to their GOLD Premium Sour Cream. I have to be honest and say that before this post, I was happy with Gay Lea's regular full fat sour cream. After trying their GOLD Premium sour cream, I am in sour cream heaven! It is so thick and creamy! Almost like a soft cream cheese, which makes it fantastic for dips, in mashed potatoes, or in fajitas!


“Disclosure: I am part of the Gay Lea Ambassador Program 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.”


Hun... What's for Dinner? | Grilled Chicken Fajitas #GayLea Foods





Grilled Chicken Fajitas

1.5 lbs boneless skinless chicken breast (about 6)
2 tsp chili seasoning
1 tsp cumin
1 tsp oregano
1/2 tsp salt and fresh ground pepper
1 lemon, juiced
2 Tbs olive oil
small flour tortillas
1 C grated cheese
2 vine ripe tomatoes, chopped
1 avocado, sliced
Gay Lea GOLD premium Sour Cream
hot sauce

Place chicken in a large zip top bag and season with chili powder, garlic powder, onion powder, cumin, oregano, salt and pepper, and lemon juice. Zip up bag and squish the chicken around, so it gets covered with all the seasonings and lemon juice. Place in a large bowl and place in the fridge for at least 1 hr (4 if possible).

Preheat grill over medium high, until it reaches 400 degrees. Place chicken onto the grill and cook for 3 minutes; until the meat releases easily from the grill grates. Flip and cook for another 2-3 minutes. Turn the heat off, under part of the BBQ and move all the breasts over to the section which has been turned off. Close lid and continue cooking the chicken breasts over indirect heat, turning once, for another 7-10 minutes; until internal temperature reaches 165 degrees F. Remove chicken from the grill and tent with foil. Let rest for 10 minutes, before thinly slicing each breast.

Place sliced chicken breast into tortillas with your choice of Gay Lea GOLD Premium Sour Cream, cheese, tomatoes, avocado and hot sauce.
 
***CONTEST TIME***

Gay Lea is offering one of my readers the chance to try their GOLD Premium Sour Cream for FREE, by offering one winner, 12 FREE product coupons (coupons expire in October 2014).

For a chance to win, leave me a comment telling me what your favourite way to use sour cream is.

Contest is open to Canadian Residents only and will end on June 26th at 11:59pm EST. You may enter across many blogs, but may only win one prize.

Monday, June 16, 2014

Simple Supper Tuesday #67



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
 
 

Chili Cheeseburger Pizza- Erica's Recipes





Recipes that CAUGHT MY EYE

 

Summer Berry Salad with Grilled Chicken- McCallums Shamrock Patch


 
 





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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, June 14, 2014

Blueberries and Cream Crêpes

Golden crepes are stuffed with a sweet and creamy blueberry and cream cheese filling. Perfect for Father's Day!


Hun... What's for Dinner?| Blueberries and Cream Crepes


Growing up in a French Canadian family, we always called pancakes, crêpes. It wasn't until I moved in with hubby and brought him to my parents for the first time, that the big crêpe debate surfaced. My mom and I were talking in French, discussing that we would make pancakes for our Sunday breakfast. Of course since we called them crêpes, Hubby was all excited to be getting such a fancy breakfast. He says he doesn't understand French, but I secretly think he knows more than he lets on, LOL. Imagine his disappointment when Mom and I brought a big plate of pancakes to the table. He quietly told me "I thought you said crêpes" to which I replied "yeah, we call pancakes, crêpes". I think he should have ran then and there, because that was the first clue of just how crazy me and my family are. He politely pointed out that when he went to 'Chef school', he learned that crêpes were like thin pancakes filled with delicious fillings. That's when my parents quipped "oh, you're talking about Pitounes!". Yup, we call crêpes Pitounes, in our crazy French Canadian slang. I'm not even sure where that term originated.

A few weekends ago, I got a hankering for crêpes, since I had bought a huge container of gorgeous blueberries. So I decided to try my hand at making them. I've always been reluctant to make crêpes, due to the fact that we don't have the 'right' equipment. Well you know what, my small non stick Pampered Chef skillet worked perfectly and I was so proud that they turned out gorgeously. The kids LOVED them too, not only because they are super fun, but you can stuff them any way imaginable. We started with these blueberries and cream version, but the kids soon moved on to Nutella and strawberry, and banana, peanut butter and jelly versions. Hubby loved the blueberries and cream version, as did I.



Hun... What's for Dinner?| Blueberries and Cream Crepes



Blueberries and Cream Crêpes

batter:
1 C flour
pinch of salt
1 large egg, slightly beaten
1 1/4 C milk
oil, for brushing

filling:
8 oz cream cheese, softened
1/4 C powdered sugar
1/2 C fresh blueberries, mashed
fresh blueberries

In a mixing bowl, beat the cream cheese until smooth. Beat in the powdered sugar and beat for 2 minutes. Place 1/4 of the cream cheese into a separate bowl and gently fold in the mashed blueberries. Set aside.

To make the crêpes, sift the flour and salt into a large bowl. Using a wooden spoon, make a well in the center and break in the egg. Gradually add half the milk, stirring from the center, and slowly incorporate the flour from the sides as you stir. When all the flour is miced in, beat the mixture with a wooden spoon until it becomes smooth and free of lumps. Allow batter to stand for a few minutes, then add the remainder of the milk, stirring continuously, until the batter is bubbly and has a smooth consistency.

Heat a small non stick skillet and brush with oil. The pan should be really hot before you add the batter. Using a small ladle, pour in just enough batter to flow in a thin film over the bottom of the skillet, tilting the pan to spread it. Your heat setting with right if the underside of the crêpe becomes golden in 1 minute. Using a thin spatula or pallet knife, flip the crêpe over and cook the other side. Keep warm, while you cook remaining crêpes.

To fill, take crêpes and top with 3 TBS of cream filling. Sprinkle with fresh blueberries and gently fold sides over to encase the filling. Place seam side down onto a plate and drizzle with the mashed blueberry sauce. Garnish with additional fresh berries and whipped cream.

Thursday, June 12, 2014

Chilli Coconut Veggie Stir Fry- East Made Easy #BlueDragonMom

I have been terribly sick for the past month, with a virus I picked up from school. What I thought was a cold, has held on for weeks with no prospect of getting better. I finally went to the Dr's and was diagnosed with bronchitis. I am slowly getting better everyday and can not wait to be healthy again. Being sick is exhausting and the last thing on my mind, this past month, was cooking. I did still need to feed my family, so I turned to Blue Dragon to make things easy.

Before I fell sick, I was sent a package full of wonderful Blue Dragon Stir Fry Sauces, Coconut Milk, Noodles and Curry Pastes. The timing couldn't have been better, because little did I know, I'd be sick and need some major help at dinner time. With the help of my goodies, I was still able to create delicious dinners, without slaving away in the kitchen.



Hun... What's for Dinner?| Asian Beef Kabobs-  East Made Easy #bluedragonmom
Stewing beef marinated over night in Broccoli Beef Stir Fry Sauce,
then skewered with cremini mushrooms and red onion. A few minutes on the grill
and you have a wonderful dinner in minutes.


The first two products that caught my eye were the Chilli Coconut Stir Fry Sauce and the Broccoli Beef Stir Fry sauce. I decided to marinate some stewing beef overnight, in the Broccoli Beef Stir Fry Sauce and turn the meat into kabobs the next day. Queenie was in the kitchen when I was pouring the sauce into the zip top bag and asked to smell it. She absolutely LOVED the way it smelled and was more than eager to have kabobs the next evening. With on only a few minutes of prep, to put the meat and veggies onto the skewers; we had a fabulous dinner! The meat was so tender and full of amazing flavour. Slightly sweet, deliciously savoury, these Asian Kabobs were a total hit!


One of my go to meals, when I don't really want to be in the kitchen, is a good veggie stir fry. Hubby had picked up some gorgeous baby bok choy cabbage and snow peas, so I decided to incorporate those into a delicious stir fry. I decided on the Chilli Coconut Stir Fry Sauce, to bring this dish together and it was absolutely delicious. I'm a total wimp when it comes to spice, so I felt it was a bit on the spicy side (I've never had my lips go numb while eating food before. LOL). Hubby on the other hand, was in heaven. The kids opted for a sauceless version of the stir fry, with only noodles, veggies and a drizzle of sesame oil. It was a quick, delicious and healthy meal, on a night where I was dreading making dinner.


Hun... What's for Dinner?| Chilli Coconut Veggie Stir Fry- East Made Easy #bluedragonmom
 
 
 

 
Chilli Coconut Veggie Stir Fry
 
 
1 bag baby bok choy, cut into quarters
1 bag snow peas
1 head broccoli, cut into tiny florets
6 sweet mini rainbow peppers, chopped
1 small onion
3 Tbs veggie oil
1 package Blue Dragon Rice Noodles
1 package Blue Dragon Chilli Coconut Stir Fry Sauce
1 Tbs Blue Dragon Sesame Oil
 
Bring a large pot of water to a boil. Add in rice noodles and cook according to package directions.
 
Heat the vegetable oil in a large skillet, or wok, over medium high heat. Once the oil begins to ripple, add in the onion, broccoli and bok choy. Cook stirring frequently until broccoli is tender crisp; about 5 minutes. Add in peppers and snow peas; cooking for an additional 3 minutes.
 
Reduce heat to low and pour in the Chilli Coconut Stir Fry Sauce; stir to combine. Add in the cooked rice noodles and toss gently to coat the noodles with the sauce. Drizzle with one Tbs of sesame oil, before serving.
 
 
“Disclosure: I am part of the Blue Dragon Ambassador program 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.”

Monday, June 9, 2014

Simple Supper Tuesday #66


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


 
S'mores Brownies- Lemony Thyme





Recipes that CAUGHT MY EYE

 

Creamy Shredded Beef Enchiladas- Little Diary on the Prairie



 








Crock-Pot Calico Beans- Crock-Pot Ladies





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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