Yum

Tuesday, September 30, 2014

Hancock Gourmet Lobster

How would you like delicious meals jam packed full of Gourmet Lobster, delivered right to your door? Well, that's exactly what happened to me, a few weeks ago. Hancock Gourmet Lobster sent me a goodie box of Lobster Pot Pies and Lobster Mac 'n Cheese. The kids were beyond excited and decided that we should save our lobster deliciousness until Daddy's day off.

Lobster has always been a favourite in this house. I remember about 14 yrs ago, Hubby and I went to Houston TX to visit some of his family. They ended up bringing us to a restaurant, which served all you can eat lobster. Hubby was in heaven and ended up polishing off 13 lobsters, while the rest of us sat in awe at the ease in which he tore those lobsters apart and practically inhaled them, LOL. Last summer when we took our trip to the East coast of Canada, one of our first stops was the fish market, to pick up some lobster. So, when the opportunity to try Pemaquid Point Lobster Pot Pies and Port Clyde Mac 'n Cheese presented itself, I could not resist.



Hancock Gourmet Lobster Company was founded in 2000, and is located in Cundy’s Harbor and Topsham, Maine. They create gourmet Maine lobster and seafood dishes that are all natural, contain no preservatives and that are made with the finest ingredients. While all their products are made in the U.S., they are now 
being shipped to Toronto for delivery across Canada and are labeled in both French and English. Hancock has partnered with MJK Distribution Services Inc. to offer several of its products through the website at www.hancockgourmetlobster.ca.



how cute is that pastry lobster?!?





When I first opened the pot pie box, I fell in love. Even before eating them, I loved the the cute little pastry lobster on the crust and loved that they came in reusable ramekins. It made me want to bake them up, just that much more. After all, we eat with our eyes first and who could resist a cute pastry lobster? The mac 'n cheese looked equally delicious. I loved the topping, which I was certain would turn into a crispy delicious crust, while baking. 





I have to say, that I never expected these meals from Hancock Gourmet Lobster, to be as delicious as they were. These were jam packed with huge pieces of lobster. Usually with similar products, you'd find 3-4 pieces of lobster, if lucky, but you should have seen the large pieces of deliciously sweet and savoury lobster in both the pot pies and mac 'n cheese. Hubby and Mr.B loved the mac 'n cheese best, while Queenie and I enjoyed the lobster pot pie. I do wish, however, that there would have been a few veggies in the pot pie. The puff pastry cooked up beautifully, and was a delicious buttery contrast to the savoury sweet lobster bisque type filling. The mac 'n cheese was ooey gooey delicious, with a great crispy topping, overflowing with chunks of delicious lobster. I have to say that both these dishes would be something I'd be proud to serve to dinner guests, and I'd even be tempted to try to convince them I made them myself (tee hee).




"Disclosure: I was not compensated for this post. I was however sent products from Hancock Gourmet Lobster, to try at home. All opinions on this blog are my own."

Monday, September 29, 2014

Simple Supper Tuesday #81


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)!!

Recipe Linky Party




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




Copycat Cheddar Bay Biscuits- Chocolates and Crockpots



Recipes that CAUGHT MY EYE




Mini Pumpkin Pie Bites- A Mom's Take




Fiesta Chicken Stuffed Poblano Peppers- Sourdough Native




Meringue Bones- Turnips 2 Tangerines






Zucchini & Asiago Cheese Panini with Canellini Spread- Living the Gourmet





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

 photo SimpleSupperTuesday





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, September 28, 2014

What's for Eats? Sunday September 28th, 2014

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


What's for Eats? at Hun... What's for Dinner?
Image courtesy of basketman at FreeDigitalPhotos.net


Happy Sunday! Boy did last week fly by. I am exhausted just thinking about it! I survived Queenie's Monster High party and came home with two wins in Canada's Baking and Sweets Show Home Baking Competition. The judges loved my carrot cake and biscuits! 

Queenie has come down with a cold, and I think I am also getting a touch of it. She woke up last night with a severe cough and saying she was super itchy. When I checked her out, she had started breaking out in hives. Not sure why, because she didn't eat, drink or touch anything out of the ordinary. So, if this continues on, I see a trip to the doctor's this week. Other than that, we don't have much planned. I have a few meals I didn't get to last week, so I'm bringing them over for this week. Here's the plan


  • Homemade Stromboli (new recipe) with a tossed salad
  • Hubby's Chicken and Dumplings
  • leftovers
  • Chicken Lettuce Wraps (new recipe)
  • Tex Mex Pierogies
  • leftovers
  • Roast Chicken with loaded mashed potato casserole and zucchini/summer squash gratin

Thursday, September 25, 2014

Skinny Italian Wedding Soup

Tender chicken meatballs are the star in this traditional Italian soup.



Tender chicken meatballs are the star in this traditional Italian soup by Hun... What's for Dinner?



Happy Autumn!! You wouldn't know it was now Fall, with the wonderful temperatures we've been getting this week. We went from freezing, to shorts in the matter of 24 hrs. It won't last though. Soon we'll be wearing our sweater and fuzzy socks again.

I love the colder temperatures, because that means I can start making soups again. I just LOVE soups. I love that you can whip up a pot a goodness in under 30 minutes, but I also love the smell of a good soup simmering on the stove all day.

I had originally planned on making an Asian meatball soup, but hubby mentioned that he would like Italian Wedding Soup, so I did what any good wife would and made him some soup. I lightened things up a bit, by using ground chicken instead of a pork/veal mixture, for the meatballs. I also used this opportunity to make some homemade chicken stock, to freeze for future soups. Making stock is super simple. I use leftover chicken bones (I freeze the carcass when we have roast chicken), a mire poix (carrots, celery and onion) and a few herbs (we like thyme, sage and bay leaf). Top these ingredients with water and simmer on low all day (topping with water when needed), until you get a wonderful deep flavourful stock.

I baked my meatballs before adding them to the soup. I wanted to get a nice brown crust on them, to help add some flavour. I had kale in the fridge, so I used it instead of spinach. It had the same earthy taste as spinach. This is such an easy soup to put together and the fact that the kids ate it with gusto, was a bonus. Hubby gladly polished the rest off for lunch the next day, so you know it was a hit!


Tender chicken meatballs are the star in this traditional Italian soup by Hun... What's for Dinner?



Italian Wedding Soup

Meatballs
1 lb ground chicken
1 egg
1/2 C bread crumbs
1/4 C Parmesan cheese
1 tsp oregano
1 tsp dry basil
1/2 tsp salt
fresh ground pepper

Soup
2 Tbs olive oil
1 onion, minced
2 large carrots, chopped
6 cups chicken stock
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp salt
fresh ground pepper
1 1/2 C mini pasta (I used mini bowties)
2 C fresh kale, chopped
Parmesan for serving

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the ground chicken, egg, bread crumbs, Parmesan, oregano, basil, salt and pepper. Gently mix until well combined. Using a small cookie scoop, scoop equal amounts of ground chicken mixture onto the prepared baking sheet. With wet hands, roll each scoop of meat into a ball. Bake for 10-15 minutes, until golden brown.

While meatballs are baking, heat the olive oil in a large soup pot, over medium heat. Add the onion and cook until translucent. Add in the carrots and cook for 3 minutes. Pour in chicken stock and season with oregano, basil, garlic powder, salt and pepper. Bring to a boil, reduce heat and simmer.

Once meatballs are browned, transfer them into the soup pot, along with the pasta. Simmer, stirring occasionally until pasta is cooked; about 10 minutes. Add in chopped kale and cook for an additional 10 minutes, until the kale is tender.

Serve soup with additional Parmesan, if desired.


This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
In & Out of the Kitchen
Lou Lou Girls Fabulous Party
Time to Sparkle
Treasure Box Tuesday
Hearth & Soul
You're Gonna Love It
Two Cup Tuesday
Create LINK Inspire

Tuesday, September 23, 2014

Steak with Mushrooms and Green Beans~ Circulon Canada

Nothing goes better with a perfectly well cooked steak, than mushrooms and green beans.





Last month, I celebrated my 6th Blogging Anniversary with a really fun giveaway. I had prizes for both my American and Canadian readers. Circulon Canada graciously sent one of my readers one of their NEW Circulon Prime skillets. As a bonus, they also sent me one too! I was super excited, because my current non stick skillets had seen better days.

Isn't it pretty!!
Circulon Prime Non Stick Cookware consists of a 3 Layer total Non Stick System, which is Metal Utensil Safe, Dishwasher Safe and Suitable for all Stove Tops. Their cookware is also oven safe to 400 degrees F/200 degrees C and is PFOA, lead and cadmium free. It has a beautiful red silicone polyester finish and comes with a guarantee and brand promise, that food will not stick, while cooking. These skillets are available exclusively at Canadian Tire Stores across Canada.



Making a delicious breakfast scramble

I've been using my skillet at least once a day, since I got it. I cook anything from eggs and pancakes, to grilled sandwiches, steak and sauteed veggies. I absolutely LOVE this skillet. My old non stick pans have always stuck, or they would get a weird black film on the bottom. In this skillet, I have no egg residue, my home fries don't stick and, with a simple wash, it comes out looking brand new. So I knew this skillet would work beautifully for steaks, and sauteed mushrooms and green beans.

I'm not a big steak eater, but through a school fundraiser, we discovered these AMAZING steaks. They are marinated, individually packaged and frozen. Each steak is about 3 inches in diameter and 1 1/2 inches thick. No matter how you like your steak, these come out tender and juicy. While cooking them in my Circulon Prime skillet, I could see a wonderful caramelization happening on the meat. I knew the drippings were going to be delicious, so I decided to use them to saute some fresh mushrooms and green beans. Let me tell you, it was the best steak dinner I've had in a long time AND I didn't have to go spend a ton of money at a local steakhouse, to get it!




Steak with Mushrooms and Green Beans

4 steaks, seasoned the way you like them (we like Montreal Steak Spice)
1 Tbs olive oil
1- 8oz pkg button mushrooms, cleaned and cut into quarters
1/2 lb fresh green beans, trimmed
2 cloves garlic, minced
salt and pepper

Take your steak out at least 20 minutes before cooking, to let the chill off. This will help the steak cook more evenly. 

Preheat your non stick skillet and olive oil over medium heat. Once the oil begins to ripple, add in your steak, increasing the heat to med-high heat. Cook for 3-5 minutes per side, depending on how you like your steak cooked. Remove steaks to a plate and loosely cover with foil, to rest, while sauteing the veggies.

Lower the temperature to medium heat and add in the mushrooms. Toss to coat with drippings and cook for 3 minutes, stirring frequently, until mushrooms begin to brown. Add in the green beans and garlic, tossing once again to coat with the drippings. Season with a generous pinch of salt and fresh ground pepper. Cook until green beans become tender crisp.

Serve steak with mushrooms and green beans.


This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
Lou Lou Girls Fabulous Party
In & Out of the Gumbo
Treasure Box Tuesday
Time to Sparkle
Two Cup Tuesday
Create LINK Inspire
You're Gonna Love It
Hearth and Soul
Wonderfully Creative Wednesday

Monday, September 22, 2014

Simple Supper Tuesday #80


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)!!

Recipe Linky Party




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



http://jennunplugged.com/





Recipes that CAUGHT MY EYE


www.spaceshipsandlaserbeams.com

17 of the BEST Apple Recipes- Spaceships and Laser Beams



www.memoriesbythemile.com

Cabbage Roll Skillet Dinner- Memories by the Mile



www.inthekitchenwithjenny.com

Roasted Marinara Sauce- In the Kitchen with Jenny



www.myturnforus.com

Pumpkin Roll Cake with Cream Cheese Filling- My Turn for Us



www.plattertalk.com

Steak and Beef Enchiladas- Platter Talk




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

 photo SimpleSupperTuesday





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, September 21, 2014

What's for Eats? Sunday September 21, 2014

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Image courtesy of basketman at FreeDigitalPhotos.net

Happy Sunday! Day two of a rainy weekend is upon us. Hubby has been off this weekend, so we've been enjoying spending time with "Daddy". This upcoming week should be a busy one. The kids have the Terry Fox Run at school (which I am hoping to help with) and Friday is a PA day for us. Queenie and I plan to throw a Monster High party, with some of her girlfriends, and pre screen the newest Monster High DVD due to hit stores next month. I need to figure out my ghoulish menu and get organized for that this week. It should be a blast!!

Then next Saturday, I'm headed to Canada's Baking and Sweets Show, in Toronto, to compete in the Home Baking Competition. My Carrot Cake, Lemon Bars and Biscuits have been chosen as finalist. I am hoping to come home with another win this year! Plus I love meeting the celebrities, trying new food products and shopping. With all this excitement, I really need to have my dinners planned, so hear is what I am planning, this week-




  • Roast Tomato Soup (new recipe) with grilled cheese
  • Homemade Stromboli (new recipe) with a tossed salad
  • leftovers
  • Hubby's Chicken and Dumplings
  • Waffles with fruit salad
  • Leftovers
  • Hot Dogs and a veggie/pickle tray (for the kiddos, while I'm in Toronto)

I am sharing my meal plan over at Meal Plan Monday

Friday, September 19, 2014

Vanilla Bean Chai Pumpkin Loaf

Warm spices found in Chai tea, are paired with vanilla bean and pumpkin, in this moist delicious loaf of sweet bread.

Warm spices found in Chai tea, are paired with vanilla bean and pumpkin, in this moist delicious loaf of sweet bread.



In four days, it will officially be Fall. Which would explain why I've been seeing an obscene amount of Pumpkin recipe floating around Facebook and Pinterest. Fall has to be my favourite season. I love seeing the leaves change colour, I love apple picking and love the crisp fall air; the air smells differently in the fall. Since I would be a BAD blogger, if I didn't follow the trend and post at least one pumpkin recipe on my blog every fall, I decided to combine the flavours of one of my favourite teas, with pumpkin.

I knew the warm spices in Chai tea, would go well with pumpkin, because the spices used in most pumpkin desserts are similar. So, I decided to make a Chai tea pumpkin loaf. Since my tea also have vanilla undertones, I added some vanilla bean to my better. The result was insanely delicious. The bread was wonderfully moist, with a crunchy pumpkin seed streusel, which added a great sweetness and texture to the bread. This recipe happened to make two loaves, so I brought a fresh out of the oven loaf to school, to treat the teachers, just in time for lunch. I'm hoping they enjoyed it as much as we did.


Warm spices found in Chai tea, are paired with vanilla bean and pumpkin, in this moist delicious loaf of sweet bread.


Vanilla Bean Chai Pumpkin Loaf

1 1/2 C pumpkin puree
4 eggs
1 C sugar
3/4 C vegetable oil
1/2 tsp vanilla extract
3/4 C hot water
3 Vanilla Chai tea bags (regular Chai tea bags are also good)
3 whole cloves
1 vanilla bean
2 1/4 C all purpose flour
3/4 C whole wheat flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp baking soda
2/3 tsp salt

Pumpkin Seed Streusel
3 Tbs brown sugar
3 Tbs flour
2 Tbs butter
1/4 C raw pumpkin seeds/pepitas

Preheat oven to 375 degrees F. Grease 2- 9 inch loaf pans and line with parchment paper.

Steep the Chai tea bags, cloves and vanilla bean in 3/4 C of hot water, for 3 minutes. Let cool slightly.

In a large bowl combine the pumpkin puree, eggs, oil and vanilla extract. Using a wire sieve, strain the tea into the pumpkin mixture. Take the vanilla bean and cut in half lengthwise. Using the back of a knife, scrape out the vanilla seeds and also add to the pumpkin mixture. Whisk well to combine.

In a separate bowl, combine the all purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Pour equal amounts of batter, into each prepared loaf pans.

In a small bowl, combine the brown sugar, and flour. Cut in the butter, until mixture resembles course crumbs, Mix in the pumpkin seeds. Sprinkle evenly over batter in both loaf pans.

Bake for 55-60 minutes; until a toothpick inserted comes out with a few crumbs. Let cool for 10 minutes in pans, before turning out to a wired rack.


This recipe is being shared at these AWESOME linky parties

Inspired Weekends
Freedom Fridays
Foodie Friends Friday
I'm Lovin' It
Friday Frenzy
Friday Favorites
#TheWeekendSocial
The Party Bunch
#Weekend Bites
Frugal Friday



Wednesday, September 17, 2014

Maple Blueberry Zucchini Loaf

This moist zucchini loaf is sweetened with maple syrup and studded with fresh wild blueberries.




Well, this is it. The last week's of Summer. For many of us, we've been enjoying the drop in temperatures, signaling that Fall is on it's way. Others, however, aren't ready to say good bye to the warm summer weather. For me, summer is all about the delicious fresh fruits and berries, that are at their peak. Juicy and sweet, summer fruit is always such a joy to eat!

While visiting my Mother in Law, this summer, I baked a fantastic zucchini loaf. It was super moist and topped with a delicious crumble topping. I made sure to write the recipe down, as I was making it, so I could make it here at home and share it on my blog. Since I had some fresh wild blueberries, I decided to add them in, rather than nuts (which I didn't have at the time). The bread was just as delicious as I remembered it and the kids loved that is was bursting with blueberries.





Maple Blueberry Zucchini Loaf

1/4 C sunflower oil
1/3 C brown sugar
1/3 C maple syrup
2 eggs
1/2 C plain yogurt
2 tsp vanilla
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt
1 1/2 C zucchini, shredded
1 C fresh blueberries

Streusel Topping
3 Tbs butter
1/4 C flour
1/4 C brown sugar
3 Tbs quick cooking oats
1/4 tsp cinnamon

Preheat oven to 350 degrees F. Generously grease a 9-inch loaf pan and line with parchment paper (if desired).

In a large mixing bowl, beat together the oil, sugar, maple syrup, eggs, yogurt and vanilla.

In a seperate mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, all spice and salt. Add the dry ingredients to the wet ingredients and stir until just about combined.

Gently fold in the zucchini and blueberries; until just combined (do not over mix). Pour batter into the prepared loaf pan and sprinkle with streusel topping.  Bake for 55- 60 minutes; until a toothpick inserted in the center comes out clean.




This month I've paired up with 5 other bloggers, to bring you amazing end of Summer Fruit Recipes. Everyday this week, we have been and will be sharing a summer fruit recipe, on our blogs. Check out what everyone is sharing (please note that links on future days of the week, will not work until the day they are listed)



This recipe is being shared at these AWESOME linky parties

Hit Me with Your Best Shot
What's Cookin' Wednesday
Wonderfully Creative Wednesday
Project Parade
Wake Up Wednesday
Create it Thursday
Full Plate Thursday
#PureBlogLove
Thursday Favorite Things
Inspire Us Thursday

Monday, September 15, 2014

Simple Supper Tuesday #79


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)!!

Recipe Linky Party




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



One Pan Mexi Pasta- Sourdough Native




Slow Cooker Chicken Tortilla Soup- New Mrs. Adventures




40 Grilled Cheese Sandwich Recipes- More than a Mom of Three




Cookies & Cream Swiss Roll Cake- Homemaking Hacks




Spicy Italian Beef Sandwich- Upstate Ramblings



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

 photo SimpleSupperTuesday





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



Stuffed Zucchini

This stuffed zucchini, topped with sauce and ooey gooey cheese will make you think you are dining in an amazing Italian restaurant.


Hun... What's for Dinner?- Ooey Gooey Cheesy Stuffed Zucchini



I LOVE zucchini. I may be the only one in this family. Hubby isn't a big veggie eater, unless it's covered in cheese or dressing, and the kids well they think they don't like certain veggies (even though I sneak many of them into some of the foods I make). So, when we visited the farmers market the other week, and I was able to get a bunch of zucchini for $3, I was so excited. I LOVE zucchini. I love it sauteed with garlic and Parmesan, I love it in zucchini bread, I love it in pasta sauce, lasagna and in soups. This time, I decided I wanted to stuff it, top it with sauce and ooey gooey cheese.

I had made something similar to this, when we were visiting my Mother in Law, this past summer. She is like me and loves veggies. We had part of a huge zucchini to use up, so she suggested making stuffed zucchini. We enjoyed it so much, I knew I wanted to recreate it here, at home, to share on my blog. The smell of this zucchini baking was intoxicating. It smelled like lasagna, or a nice cheesy pasta, baking. The taste was very reminiscent of lasagna as well. Mr B surprised me, and actually ate some, saying it tasted like a yummy meatless lasagna. This is a delicious way to use up the last of that summer bounty of zucchini.


Hun... What's for Dinner?- Ooey Gooey Cheesy Stuffed Zucchini


Stuffed Zucchini

2 Tbs olive oil
1 Tbs butter
3 medium zucchini
4 button mushrooms
1 small onion
1 large clove garlic, minced
1/2 C garlic croutons, crushed
1 tsp oregano
1/2 tsp basil
salt & pepper
1 C marinara sauce
1 1/2 C shredded marble cheddar, divided

Preheat oven to 350 degrees.

Cut zucchini in half and using a spoon, scrape out the insides; leaving a 1/4 inch border of flesh. Roughly chop the flesh which has been scooped out. Place zucchini shells in a baking dish and set aside.

Heat oil in a large skillet, heat the oil, over medium heat. Melt in the butter and once it begins to sizzle, add in the onion and mushrooms. Once the onions become translucent, add in the garlic and cook until it become fragrant; about 1 minute. Add in the zucchini flesh and season with oregano, basil, a pinch of salt and pepper. Cook until zucchini pulp begins to soften; about 2 minutes.

Place zucchini mixture into a bowl and let cool 5 minutes. Stir in 1/2 C cheese and crushed croutons; until well combined. Scoop mixture into zucchini shells and top each with equal amounts of marinara sauce and cheese.

Bake for 20-25 minutes, until zucchini shells are tender. Let rest 5-10 minutes before serving.



This recipe is being shared at these AWESOME linky parties

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

Sunday, September 14, 2014

What's for Eats? Sunday Sept 14, 2014

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

What's for Eats this week at Hun... What's for Dinner?
Image courtesy of basketman at FreeDigitalPhotos.net


Happy Sunday! What a week! The kids are settling well at school and I am trying to get used to my new routine without the kids everyday. It has given me the time to work a little more on the social media aspect of my blog and I feel less guilty, because I don't have to be on the computer, when they are home as much. We've also been trying to get everything organized at school, with the parent council. As the lunch program and milk program coordinator, I've been brain storming new hot lunch options we can offer the kids, during the school year. It is a bit daunting, since we have so many children with severe peanut allergies in our school, which means I have to research and ensure that these options are peanut free and produced in peanut free facilities. Our first meeting is Monday, so I hope we can come up with a few ideas. 

Our week should be fairly quiet, save for Monday, since I have to be out of the house shortly after 5pm. I didn't really stick to the meal plan last week, so I am bringing over a few things this week, Here's what I have planned for the week.

  • Salmon Stroganoff (new recipe) with Cesar Salad
  • Spanish Potato and Green Olive Soup (new recipe) with homemade Italian Bread
  • Pork Roast with Roast Root Vegetables (potatoes, sweet potatoes, rutabaga, parsnips and carrots)
  • Leftovers
  • Porcupine Meatballs (in the crock pot) with rice and green beans
  • Homemade Stromboli (new recipe) with a tossed salad
  • Leftovers

Thursday, September 11, 2014

Homemade Ranch Shake 'n Bake

Crushed rice cereal, ranch dressing powder and spices are combined to make a homemade version of Shake 'n Bake.

Hun... What's for Dinner? Homemade Shake 'n Bake- make an old classic at home!



Growing up, my Mom would always jazz up our chicken drumsticks, or pork chops by coating them with crushed cereal. Sometimes she would use Rice Krispies, other times it would be Corn Flakes. No matter what kind she used, our the chicken, or pork she served always had a wonderful crispy crust. That was her version of Shake 'n Bake, since my Dad isn't big on spices. One of my favourites, still to this day, is when Mom makes Partridge Fingers. I just love the crispy, slightly sweet breading.

My kids are crazy about chicken drumsticks, so I buy them often. The are less expensive than the breast, so I am glad my kids love dark meat cuts of chicken. I usually just roast them in the oven with some potatoes, but this time I was in the mood for a crispy breaded crust. I never buy Shake 'n Bake, so I thought I would make my own, just like Mom use to do. 

When we were visiting my Mother in Law, this past summer, she had made pork steaks, using a ranch flavoured Shake 'n Bake. Since I had part of an opened packet of ranch dressing powder, I decided to use it in my crushed cereal. I added a few more spices and the breading smelled fabulous. Mr B was the first to taste the chicken at dinner that night, and raved about how delicious it was. Even Queenie, my super picky eater, LOVED this chicken. She usually turns her nose up at anything new Mommy tries to make. The breading was slightly sweet, tangy and full of awesome ranch flavours. The chicken was super tender, with wonderful crispy skin. I can not wait to try this breading with pork chops next!


Hun... What's for Dinner? Homemade Shake 'n Bake- make an old classic at home!


Homemade Ranch Shake 'n Bake
makes two batches

Hun... What's for Dinner? Homemade Shake 'n Bake- make an old classic at home!2 C rice cereal (such as Rice Krispies)
2 Tbs ranch dressing powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp fresh ground black pepper
1/4 C butter, melted
6-8 chicken drumsticks 

Preheat oven to 375 degrees F. Line a baking sheet with foil and set aside.

Place rice cereal in a large zip top bag, close securely and crush to fine crumbs, using a rolling pin. Add in the ranch dressing powder, garlic powder, onion powder, salt and pepper; shaking to combine. Pour half the mixture into a shallow dish. Save remaining mixture for another meal.

Take a chicken drumstick and dip it into the melted butter. Coat drumstick with cereal mixture, until generously coated, and place on baking sheet. Repeat with remaining chicken drumsticks. Drizzle any remaining butter onto the chicken before baking. Discard any remaining breading used to coat the chicken.

Bake chicken drumsticks, for 25-30 minutes; until the internal temperature reads 168 degrees F. Let rest 5 minutes before serving.\


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