Yum

Wednesday, July 30, 2014

Lemon Dill Sole & Green Beans

Flaky sole is paired with tender crisp green beans and seasoned with fresh dill and lemon.





I just LOVE dill! I use it dry, or fresh, in many of the dishes I make. I season potatoes with it, I bake bread or biscuits with it, I pair it with chicken and fish. The smell is intoxicating and the flavour is something I just can't get enough of. After picking some dill, at the farmers market, I indulged my cravings by adding it to boy scout potatoes, and making a wonderful garlic scape-dill pesto. When the kids requested fish for dinner one night, I decided to pair the fish with some dill and lemon. I also had some gorgeous fresh green beans, so I decided to add them to the mix.

I absolutely loved this dish! I sautéed the green beans to just tender crisp and topped them with the fish and threw it all in the oven for a few minutes. Not only did I only use one pan, dinner was ready in just under 20 minutes. How awesome is that? The kiddos enjoyed this. They LOVE dill pickles, so dill is an herb I know they will like. The fish was moist and flaky, the green beans tangy and crisp. This would be a wonderful light, weeknight meal.




Lemon Dill Sole & Green Beans

1 small onion
3 Tbs olive oil
1 lb fresh green beans
zest and juice of 1 lemon
2 Tbs fresh dill, divided
salt & pepper
8 sole filets

Preheat oven to 350 degrees F

In a large oven safe skillet, heat the olive oil over medium heat. Once oil begins to ripple, add in the onion. Cook onion until translucent; about 3 minutes. Add in the green beans and season with salt and pepper. Sautee until beans become tender crisp; about 4 minutes. Add in 1 Tbs of dill and half the lemon juice; toss to coat.

Season the fish with salt, pepper, fresh dill and lemon zest. Place fish on top of the green beans and drizzle with remaining lemon juice. Place in oven and cook for 7-10 minutes; until fish flakes easily with a fork.

Serve with lemon wedges.

Monday, July 28, 2014

Simple Supper Tuesday #72


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

Grilled Stuffed Pork Chops- Memories by the Mile



Recipes that CAUGHT MY EYE



Cherry Vanilla Rose Italian Cream Soda- Sumptuous Spoonfuls




BBQ Ranch Chicken Salad- The Diary of a Real Housewife




Pepperoncini Pot Roast (Crock Pot)- Lemony Thyme




Raw Cucumber Rolls- GiGi Eats Celebrities



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

 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, 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
        

Sunday, July 27, 2014

Rhubarb Coffee Cake

A moist and fluffy cake is studded with tart rhubarb and topped with a sweet and crunchy crumble topping.


Hun... What's for Dinner? | Rhubarb Coffee Cake


A few weeks back was our first trip, of the year, to the farmers market. I was excited to see rhubarb, since my rhubarb has not been growing very well since I've planted it. I am thinking that the soil in our back yard may be too hard and may contain too many rocks. You can't dig very far, before encountering several rocks, which may be a reason my rhubarb isn't thriving. Another reason may be the plants that grow every year. When we first moved here, the landscaping of the back yard really excited me. There are gorgeous Chinese cherry blossom trees which bloom every spring, tiger lilies galore, queen Anne's lace and irises. It's quite a site to behold in the middle of summer. But along with the pretty comes the wild growing plants, that I say look a lot like poison ivy. It isn't though, because I've touched it several times with no issue. It over grows my rhubarb, no matter how often I cut it back. I will need to find an alternative, if I ever want to be able to cook with the rhubarb I am trying to grow.

So, when I saw rhubarb, I quickly grabbed a bunch to bring home. I love baking with rhubarb. I grew up eating rhubarb with a cuppa sugar and many of the neighbouring kids would come over for rhubarb with sugar. Mom also loved making rhubarb cake, and strawberry rhubarb pie. Since I love cinnamon with rhubarb, I thought a coffee cake would be a great way to bake with my rhubarb. Boy was I right!! The cake is moist and fluffy, and is studded with tart pieces of rhubarb. The contrast of sweet and tart is spectacular and the crunch from the topping adds wonderful texture. We gobbled this coffee cake up in the matter of days. The kids absolutely LOVED it, which surprised me, because they always say rhubarb is too tart. This is a lovely way to use that bountiful summer rhubarb.



Hun... What's for Dinner? | Rhubarb Coffee Cake


Rhubarb Coffee Cake

topping:
1/4 C shortbread cookie crumbs (I crushed two store bought shortbread cookies)
1/4 C flour
3 Tbs brown sugar
2 Tbs quick cooking oats
1/2 tsp cinnamon
3 Tbs melted butter

cake:
1/4 C butter, room temperature
3/4 C sugar
2 eggs
2 Tbs apple cider vinegar
2 1/2 tsp vanilla
1/4 C milk
1 1/2 C flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, peeled and chopped


Preheat oven to 350 degrees F. Spray and 8-inch baking dish with cooking spray and/or line with parchment paper. Set aside.

In a small bowl, combine the shortbread crumbs, flour, oats, brown sugar and cinnamon. Stir in melted butter, until mixture resembles coarse crumbs. Set aside.

In a mixing bowl, beat the butter and sugar and light and fluffy. Beat in the egg. Mix the apple cider vinegar with the milk and let sit a few seconds. Add the curdled milk and vanilla to the egg mixture; mix well to combine.

Add in the flour, baking powder, baking soda and salt; mixing just to combine. Fold in the rhubarb and pour into prepared pan. Sprinkle evenly with oat topping. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean.

Friday, July 25, 2014

Grilled Bacon Wrapped Stuffed Chicken Legs

Jazz up chicken legs, by stuffing them and wrapping them with bacon.


Hun... What's for Dinner? | Grilled Bacon Wrapped Stuffed Chicken Legs- Chicken legs are stuffed with Garlic Scape-Dill Pesto and wrapped in bacon.


Summer is in full swing and the weather has been gorgeous. We've been cooking on the grill every night we can and enjoying many of our BBQ favourites. But sometimes I get bored with the same ole burgers, dogs and steaks, so I decided to try something different. I wanted to stuff my chicken legs, but knew that once the skin was loosened, it would shrink away from the chicken. I needed to find a way to stop that from happening, that didn't require tons of toothpicks. I had a few slices of bacon in the fridge, so I decided to see if the bacon would keep the skin in place. Pretty great idea right?

I had some Garlic Scapes- Dill Pesto in the fridge, so I decided to stuff the chicken with that. The result was amazing!!! The chicken was so juicy, and the garlic and dill flavour permeated the meat. The bacon and the skin was wonderfully crisp. The kids were totally crazy for these. They both had 2 legs each and when I reheated some for my lunch the next day, they pretty much ate what was on my plate. I'll be grilling chicken legs wrapped in bacon often. It's a fun and easy way to bring those plain ole chicken legs, to a whole new level.


Hun... What's for Dinner? | Grilled Bacon Wrapped Stuffed Chicken Legs- Chicken legs are stuffed with Garlic Scape-Dill Pesto and wrapped in bacon.



Grilled Bacon Wrapped Stuffed Chicken Legs

8 chicken legs
4 slices bacon, cut in half
8 tsp garlic scape-dill pesto (or pesto of choice)
salt and pepper

Take the chicken legs and gently separate the skin from the meat, by inserting a finger under the skin and gently pulling on the skin.

Place one tsp of pesto under the skin of each chicken leg. Pull the skin back up over the pesto and meat and wrap with half a slice of bacon. Season with salt and pepper.

Grill over medium heat, turning frequently, until chicken reaches and internal temperature of 165 degrees F, near the bone. Let rest loosely covered with foil for 5 minutes before digging in.

Wednesday, July 23, 2014

Guest Post- Tampa Cake Girl Root Beer Cupcakes

Hi!  I am Cydnee, owner and proprietor of Tampa Cake Girl.  I bake cakes, pies, cupcakes and appetizers and deliver all over Tampa and surrounding cities. I started my food blog December 2013.  You will find not just desserts, but all kinds of recipes on my page. I am honored to help my sweet friend Cindy out while she enjoys some family time.




Root beer infused cupcakes and frosting will surely make you long for a frosty Root Beer Float.

Root Beer Cupcakes
Tampa Cake Girl

2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 eggs
1 1/4 cup root beer (not diet)
1 Tablespoon root beer concentrate*
Root beer barrels, optional for toppers

Preheat oven to 350 degrees. Line 24 cupcake tins with cupcake liners.

In a small bowl, mix together all dry ingredients except sugar and set aside. Mix together sugar, oil, eggs, and root beer concentrate. Add flour mixture alternating with root beer. Mix well until incorporated.

Fill cupcake liners 3/4 full. Bake for 16-18 minutes or until done. Let set in cupcake tin for 10 minutes, remove from pans and let cool completely.

Creamy Root Beer Foamy Frosting
1 cup vegetable shortening
1 8 ounce package of cream cheese
3 Tablespoons of root beer concentrate
2 pounds of powdered sugar

Blend shortening and cream cheese together. Add root beer concentrate, blend. Slowly add powdered sugar. Whip until combined. Pipe on cupcakes. Add root beer barrel if desired for cupcake toppers.

*Root Beer concentrate can be found at Walmart in the spices/extract isle.

Monday, July 21, 2014

Guest Blogger~ Moore or Less Cooking Blog Blueberry Raspberry Bars

Hi everyone,

I'm Nettie, the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. When I'm not busy creating, adapting and testing recipes, I enjoy reading, traveling, and outdoor activities. My true passion is food and design. Today I'd like to share a wonderful recipe with you for Blueberry Raspberry Bars.





These bars are like a Blueberry- Raspberry – better – than- Pie- Dream!  These are better than pie because it is half the work of making a pie and all the flavor of summer.

Blueberry Raspberry Bars
Moore of Less Cooking Blog

1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1 egg
1/4 tsp salt
zest from one lemon

Filling
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch


 Preheat oven to 375 degrees F and grease a 9×13 inch pan. 
 
 For the crust, in a medium bowl, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder.

 Mix in salt and lemon zest.  Using a  fork, blend in egg and butter.   Press half of the dough into the pan to form the crust.  

In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch.  Fold in strawberries and blackberries.  Spread the berries over the crust.  add remaining dough over the top of the berries.

 Bake for 45 minutes until top is lightly brown.  Cool completely.  Makes up to 24 bars.  

Recipe adapted from Annie’s City Kitchen

Friday, July 18, 2014

Guest Post- Cooking from a Stay at Home Mom Pasta Salad

Hello Everyone, 

This is Alyssa from Cooking From A SAHM. I'm here doing a guest post for Cindy :-) I hope she's enjoying her time off. She's a good friend of mine so I'm happy to help out. This Pasta Salad recipe is amazing...and a great idea for summer. It makes a lot so you can even have it as leftovers. Know what? Its EVEN BETTER the second time around.
 
 




Pasta Salad
Cooking from a Stay at Home Mom

1 Box of Elbow Mac
2 Cans of Black Olives
Green and Yellow Peppers Chopped
1/4 pound of Ham off the bone (chopped)
1 Bag of Pepperoni
1 Block of Colby Jack Cheese cubed
1 C. Chopped carrots
1 Small container of Wish Bone Italian Dressing

Boil your noodles. Then in a strainer put them in and spray them with cold water. You want the noodles cooled off. Then put them in a large bowl. Add your black olives, peppers, ham, pepperoni, cheese, carrots and then your Italian dressing. I do it to taste. So I add some, stir, taste and then add more if it needs it.  I find it better to do it in small amounts rather then pouring the whole thing in. Put it in the fridge and chill. It is always better the second and third day.  ENJOY!!!

Wednesday, July 16, 2014

Unplugging for a Bit

Hi everyone,

I just wanted to give you guys a heads up that I will be unplugging from social media and the internet for a little bit. Hubby is starting a 10 day vacation from work, so we'll be off the grid for those 10 days, enjoying some family summer fun.

As a result What's for Eats and Simple Supper Tuesday, will not be posted next week. We'll be back the following week. I have three fabulous bloggers who have volunteered to Guest Post for me, while I am off the grid. I hope you enjoy the recipes they will be sharing with you.

See you all soon and I hope you are enjoying your summer so far!!





~Cindy

Spicy Avocado and Caramelized Onion Quesadillas

Sweet caramelized onion, is paired with creamy avocado, spicy salsa and cheese, in crisp flour tortillas.




The kids have been at camp with my parents, for the last few days. It has been a wonderful break and has given me the time to tackle things that I've been putting off. Like working on blog posts for the next few weeks, cooking dishes that I wanted to make but knew the kids wouldn't like and tackling emails that have been piling up all month. I often feel guilty, if I have to be on the computer for an extended amount of time. I mean, some computer time is expected I am a blogger after all, but scheduling posts, editing photos, writing recipes takes longer than you would think. So I try not to do it too much, while the kiddos are around. Even though I've been enjoying the break, I miss the kids terribly.

I took this opportunity to make something the kids would never think of eating. Though they like grilled cheese, they still haven't gotten a taste for quesadillas. I've really been on a caramelized onion kick lately, so I wanted to try making my quesadillas with them. I had some perfectly ripe avocado, so I threw that in too. The result was a slightly sweet, spicy and creamy quesadilla. They were awesome. My tummy is grumbling just thinking about them, as I type up this post.





Spicy Avocado and Caramelized Onion Quesadillas

1 small onion, thinly sliced
2 Tbs olive oil
salt & pepper
1/2 tsp brown sugar
1 Tbs balsamic vinegar
1 avocado, thinly sliced
medium salsa
1/2 C Colby Jack cheese
6 flour tortillas

In a small skillet, heat the oil over medium low heat. Add in the onions and toss to coat with the olive oil and season with salt and pepper. Cook for 10 to 15 minutes, stirring occasionally, until onions are soft and golden brown. Add in the balsamic vinegar, sprinkle with brown sugar and toss to coat. Remove from heat.


In a clean skillet, over medium heat place 1 flour tortilla. Sprinkle with a pinch of cheese, and spread with a thin layer of salsa. Add 1/3 of the caramelized onion and a few slices of avocado. Sprinkle with a second generous pinch of cheese and top with a second flour tortilla. Cook for 2 minutes, or until tortilla starts to brown. Carefully flip and cook on the second side for 3 minutes; until tortilla starts to turn golden brown. Remove from skillet and repeat with remaining 4 tortillas.

Let cool for 5 minutes, before cutting.

Tuesday, July 15, 2014

Berry Cherry Tarts & 2 Giveaways #GayLeaFoods

Crisp phyllo cups are filled with a delicious summer berry and fresh cherry filling, and finished off with real whipped cream.
 
Berry Cherry Tarts- Crisp phyllo cups are filled with a delicious summer berry and fresh cherry filling, and finished off with real whipped cream. www.hunwhatsfordinner.com


So, how are you guys enjoying your summer so far? Ours has been nice and quiet, but we are gearing up for Hubby to be on vacation. Starting Wednesday, Hubby will be off for 10 days, and I'll be unplugging during that time, so I can enjoy some wonderful summertime fun with my family. Fun in the sun is at the top of my list!

Another thing we've been enjoying this summer, is all the delicious fresh berries and cherries. We absolutely love cherries. Anytime I see them in the store, at an affordable price, I have to buy two bags. The kids eat them like candy, and that's OK with me. The more fruits and veggies I can get into them during the summer, the happier I am. Berries and cherries are some of their favourites, so you know you'll always find some in my fridge during the hot summer months.

With the kids gone for a few days, I've have to try and eat the fruit and veggies as quickly as I can. When I found half a container of raspberries in the fridge, I decided to make Berry Cherry Tarts. Hubby always asks that I bake a berry pie, with fresh summer berries, so I knew he would be a fan of these. I had some phyllo pastry dough in the freezer, so used that for our tart shells, since I didn't have all the ingredients to make pie dough.

As I made the filling for our tarts, I decided that these would be amazing topped with Gay Lea Real Whipped Cream. This real whipped cream in a can, is a staple in my fridge, especially during the summer. It's great as an ice cream topping, to add a little extra something to milkshakes and of course goes perfectly with berries. Hubby and I decided that these tarts were much better with A LOT of Gay Lea Real Whipped Cream, LOL. It was a nice little romantic treat for the two of us.


"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.”


Berry Cherry Tarts- Crisp phyllo cups are filled with a delicious summer berry and fresh cherry filling, and finished off with real whipped cream. www.hunwhatsfordinner.com


 
Berry Cherry Tarts

4 sheets phyllo dough
1/4 C melted butter
1/3 C raspberries
1/3 C strawberries, chopped
1/3 C fresh cherries, pitted and chopped
1/3 C sugar
2 Tbs maraschino cherry juice
1 tsp lemon juice
1/2 tsp lemon zest
1 can Gay Lea Real Whipped Cream

In a small sauce pot, combine the berries and cherries, with the sugar, maraschino cherry juice, lemon juice and lemon zest. Cook over medium heat, until sugar dissolves and berries come up to a boil. Reduce heat to medium low and let simmer until reduced and thick; about 10 minutes. Remove from heat and let cool slightly.

Preheat oven to 325 degrees.

Cover phyllo sheets with a clean damp kitchen towel. Take one sheet and brush with melted butter. Place a second sheet, on top of the first sheet, brushing the new sheet with melted butter. Repeat with the 3rd and 4th sheets of pastry. Using a pizza cutter, cut dough into 8 equal squares (approximately 1 1/2 x 1 1/2- inch). Gently place squares into a muffin tin (I used my Pampered Chef square muffin pan).

Fill each phyllo lined muffin cup with equal amounts of berry cherry filling. Brush top of pastry with any remaining melted butter and bake in preheated oven for 5-10 minutes; until edges of pastry turn golden brown.

Let cool to room temperature before removing from pan and serving with a generous amount of Gay Lea Real Whipped Cream.


Now who wants to win some prizes??? This month Gay Lea is giving away 2 prizes, to two of my lucky readers.

Giveaway #1


Win a perfect patio entertaining kit this summer! Valued at $250 which includes:

1 BBQ Utensil Kit, 1 Cornhole Game, 4 Plates, 4 Side Plates, 1 Big Bowl, 1 Tray, Place Mats, and a picnic basket.
 
There will be one grand prize winner several blogs. Open to Canadian residents only. Winner will receive prize 4-6 weeks after being notified of the win.
 
a Rafflecopter giveaway
 
 
Giveaway #2
 
Win 12 FREE product coupons from Gay Lea. Coupons expire in October of this year. There will be one winner, per blog. You may enter across several blogs, but may only claim one prize. Open to Canadian residents only. Winner will receive prize 4-6 weeks after being notified of the win.
 
a Rafflecopter giveaway

Monday, July 14, 2014

Simple Supper Tuesday #71

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
 
 
 

Breakfast Brownies- Tampa Cake Girl



Recipes that CAUGHT MY EYE



30 Picnic Favorites- Upstate Ramblings




Orange Chipotle Shrimp- A New York Foodie




Easy Vegetarian Recipes- Mamas Blog Central




 
Easy Strawberry Lemonade- My Frugal Adventures


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

 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, 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
       

Brown Sugar Scones #SecretRecipeClub

Brown sugar brings a deep rich sweetness to these fluffy scones.


Brown Sugar Scones #SecretRecipeClub  www.hunwhatsfordinner.com



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 Famished Fish, Finicky Shark. Saundra has loved cooking and cookbooks since she was 5 yrs old. When her middle child was diagnosed with autism, her blog was born. It features healthy, or just plain delicious recipes, and also hosts recipes which are perfect for her son with autism. I love that Saundra also focuses on cooking with kids and while browsing her blog, I've found several recipe I want to try with my kids; like these Chocolate Donut Bears.


I chose three recipes, that I wanted to try, and let Hubby and the kiddos pick the one they wanted me to make.  These Brown Sugar Scones won hands down, but the Smothered Sweet Potato Fries will soon be making an appearance in our kitchen. But I digress.... These scones were fabulous! They were super fluffy and the smell of them baking was intoxicating. Queenie rushed down the stairs and into the kitchen, asking what I was baking and claiming that it didn't smell delicious, it smelled AMAZING! I decided to drizzle the scones with some Maple Butter, after they had cooled slightly and we ate them with raspberry jam, maple butter and just plain butter. So yummy! I loved the deep richness the brown sugar added to the scones.


Brown Sugar Scones #SecretRecipeClub  www.hunwhatsfordinner.com


Brown Sugar Scones

2 C flour
2 1/2 tsp baking powder
3/4 tsp salt
1/3 C brown sugar
3/4 C vanilla Greek yogurt
3/4 C plus 1 Tbs milk, divided
maple butter (optional)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Make a well in the center and add the Greek yogurt and 3/4 C milk. Slowly start mixing the dry ingredients into the wet, until just moistened.

Let the dough rest for 5 minutes. (This is what makes the scones fluffy)

Turn dough out onto a flour surface and knead 5-6 time, turning dough 1/4 turn every time. Pat dough into an 8-inch diameter circle, roughly 1-inch thick. Using a large knife of pizza wheel, cut dough into 8 wedges.

Place wedges onto the parchment lined baking sheet and brush with remaining 1 Tbs of milk. Bake for 30 minutes; until lightly brown. Cool on a wire rack. Drizzle with maple butter, if desired.

 

Sunday, July 13, 2014

What's for Eats? Sunday 7/13/14 Linky Party



Happy Sunday!! Sorry I am late this morning. My parents were visiting last week and they brought my kiddos back to camp with them, so Hubby and I are childless until Wed. I stayed up late watching movies last night and with no one here to wake me up, I slept in. It kinda felt nice, but I miss the kids terribly and I'm a little bored, LOL.

With the kids gone for a few days, Hubby and I are going to take advantage of the situation and eat meals that they aren't big fans of, this week. There are certain foods that Hubby and I LOVE, but the kids don't, so I don't make them all that often. This will be our opportunity to indulge without anyone complaining or asking if they could just have cereal.

So here is our plan for the week


Four Cheese and Spinach Stuffed Pasta   www.hunwhatsfordinner.com
Four Cheese and Spinach Stuffed Pasta





Spinach Tomato Mozzarella Salad with Balsamic Drizzle  www.hunwhatsfordinner.com
Spinach Tomato Mozzarella Salad with Balsamic Drizzle


 Now it's your turn to share what your family will be eating this week, by linking up your menu to the party!!!

Friday, July 11, 2014

Garlic Scape-Dill Pesto Chicken Burgers

A flavourful garlic scape and dill pesto, flavours ground chicken, in these delicious chicken burgers.


Garlic Scape-Dill Pesto Burgers- A flavourful garlic scape and dill pesto, flavours ground chicken, in these delicious chicken burgers. www.hunwhatsfordinner.com



Two weekends ago, the kids and I took our first trip, of the season, to the local Farmer's Market. It is a Saturday morning ritual for us, during the summer. I love browsing what fresh produce is brought in by farmers and snagging some specialty items like sugar coated nuts, or maple butter. I ended up bringing home a wonderful bounty which included beets (purple and orange), fresh dill, garlic scapes, rhubarb, just to name a few. I had tried garlic scapes a few years back and remember the amazing Garlic Scape Chicken I had made with them. Since I knew chicken paired nicely with garlic scape pesto, I decided to make another pesto, but this time using dill and cashew nuts. Boy is it ever good!!!

The dill tames the slight spice of the garlic scapes, while the cashews add a butter silkiness to the pesto. Since I knew garlic scapes paired well with chicken, I decided to use the pesto to season chicken burgers I was planning to make for dinner. It was an awesome idea! These burgers were beautifully moist and so full of flavour. The burgers had a slight garlic taste and the dill came through right at the end. Hubby and I topped our burgers with mozzarella cheese, lettuce, tomato and mayonnaise, while the kids went the traditional burger route with ketchup, mustard and pickles. I can honestly say that this was one of the best burgers I've made, in a long time!



Garlic Scape-Dill Pesto Burgers- A flavourful garlic scape and dill pesto, flavours ground chicken, in these delicious chicken burgers. www.hunwhatsfordinner.com



Garlic Scape-Dill Pesto Chicken Burgers

1 1/2 pounds ground chicken
3 Tbs garlic scape-dill pesto (recipe follows)
1/2 C multigrain Garlic croutons, crushed to fine crumbs
a pinch of salt
fresh ground pepper

In a large bowl, combine the ground chicken, pesto, crushed croutons, salt and pepper. Gently mix to combine and using small handfuls of the mixture, make 5-6 patties.

Preheat grill and cook over medium flame, until burgers reach an inside temperature of 165 degrees F. Remove from grill and let rest 5 minutes.

Serve with desired toppings, on buns and enjoy!

Garlic Scape-Dill Pesto

1/2 C garlic scapes, roughly chopped
1/2 C fresh dill, roughly chopped
1/4 C roasted salted cashews
1/4 C Parmesan cheese
1/3- 1/2 C olive oil

Place garlic scapes, dill, cashews and Parmesan in the bowl of a food processor and give it a whirl, while drizzling in the olive oil. Drizzle in the oil, until mixture comes together and is slightly thick, but loose. Store in a airtight container in the fridge for up to two weeks.

Makes a one pint jar of pesto.
 

Wednesday, July 9, 2014

Cold Asian Noodle Salad the Perfect BBQ Side #BlueDragonMom

Tender rice noodles are paired with spicy radish and refreshing cucumber, all tossed in a sweet and savoury Asian dressing.



We've been off school for just over a week and I am enjoying this change in routine. Gone are the early mornings, the afternoon pick ups from school, the homework and studying. We have been enjoying lazy mornings, afternoons at the park, or playing in the sprinkler and late dinners on the grill. As much as I love comfort food, once May rolls around, I am itching to fire up the grill. I just love thinking up new BBQ side dishes. I usually plan my side dish, then choose a protein to go with it. This month Blue Dragon wanted us to focus on sides for BBQ season and I decided to go with a cold Asian salad. I had received a package of Rice Noodles in my goodie box and was itching to cook with them.

This salad could not be any simpler. The noodles cook up in no time and the dressing is simple, yet so full of amazing flavour. I decided to add spicy radish, cool cucumber and mild green onion to my salad. I added some toasted sesame seeds for a little extra texture. The kids LOVED it! The dressing was sweet and savoury and the ginger added almost a flowery taste to the noodles. I paired the salad with some grilled shrimp, which I had marinated in Blue Dragon Sweet and Sour Stir Fry Sauce. They added a wonderful sweet spice to the salad.




Cold Asian Noodle Salad

1/2 pkg Blue Dragon Rice Noodles
5-6 radishes, thinly sliced
1/2 C cucumber, julienned
2 green onions (tops only)

dressing:
1 Tbs Blue Dragon sesame oil
1 Tbs brown sugar
1 Tbs soy sauce
1- 1 inch piece of fresh ginger, grated
2 Tbs sesame seeds, toasted

Cut green onion tops into 1 1/2 inch pieces. Cut each piece into thin slivers and add to a bowl of ice water. The ice water will cause the green onion strips to curl.

Place rice noodles in a large bowl and cover with boiling water. Let sit 3-5 minutes and drain using a fine wire strainer. Rinse with cold water and drain by placing strainer on paper towel, to remove excess water.

In a small bowl, whisk the sesame oil, brown sugar, soy sauce and grated fresh ginger. Whisk in 3/4 of the sesame seeds.

Place drained noodles, radishes and cucumber into a large bowl. Pour dressing over all and toss to coat. Let sit while you grill the shrimp.

Before serving, top with green onion and remaining sesame seeds.


How would you like the chance to add some Asian flare to your BBQ this summer? Blue Dragon Canada is giving away a package full of Blue Dragon products to five lucky winners! So head on over to the Blue Dragon Canada Facebook page to enter. Contest ends July 26th and is open to Canadian residents only.


“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, July 7, 2014

Simple Supper Tuesday #70


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
 


 
4th of July Recipe Roundup- Miz Helen's Country Cottage

 
 




Recipes that CAUGHT MY EYE



Sweet Cherry Coconut Sherbert- Sweet and Spicy Monkey




Slow Cooker Chicken Drummettes- Lori's Culinary Creations




Caprese Paninis- Salt and Pepper Moms





 
 

 
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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, 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