Thursday, April 30, 2015

Lime Shrimp & Rice Tacos

Zesty lime shrimp is served with Mexican rice, in flour tortillas, for the perfect Cinco de Mayo tacos.

Lime Shrimp & Rice Tacos for Cinco de Mayo

My family LOVES Mexican food. The kids often request tacos for dinner, so I like to change things up a little by sometimes making fish tacos, or shrimp tacos. Since I had limes leftover from my dessert chimichangas, I decided to make some shrimp tacos, for Mexican night. I marinated the shrimp in a mixture of lime and spices, while I prepared a quick and simple Mexican rice. I used Minute Rice, to make things easier, but you can use regular white rice, simply cook for the specified time on the package. When it is just Hubby and I eating the rice, I add in a jalapeno, but when the kiddos are also eating it, I skip it. The rice is delicious either way, so you decide whether you'd like spicy or mild.

This Tex Mex dinner came together in a snap and the kids LOVED it. True seafood lovers, they loved the shrimp paired with the zesty rice. It had a great slightly sweet contrast. We topped our tacos with a variety of toppings, to suit our tastes. Anything from olives for Queenie, to sour cream for Mr.B, these tacos are delicious any way you top them and are a perfect meal for the upcoming Cinco de Mayo holiday.

Lime Shrimp & Rice Tacos for Cinco de Mayo

Lime Shrimp & Rice Tacos

1 1/2 Tbs butter
1/2 C red & green peppers chopped
1/2 small onion, finely chopped
1/2 jalapeno pepper, finely chopped (seed and ribs taken out)- optional
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp each salt and pepper
1 Tbs tomato paste
1 C uncooked Minute Rice
3/4 C water
juice of half a lime

Medium shrimp (41/50 count), peeled and deveined
juice of 1 1/2 limes 
zest of 1 lime
1/2 tsp chili powder
pinch of salt and pepper
2 Tbs olive oil (for cooking)
8- inch flour tortillas
additional lime wedges (optional)
choice of toppings- shredded cheese, tomatoes, lettuce, sour cream, hot sauce, olives

Place shrimp in a mixing bowl. Add in lime zest and juice, chili powder, salt and pepper. Cover with plastic wrap and refrigerate until needed.

In a medium pot, over medium-high heat, melt the butter. Once butter begins to sizzle add in the onion and peppers (including jalapeno if using) and cook until onions become translucent; about 3 minutes. Season with cumin, chili powder, salt and pepper and cook until just tender; about 3 minutes. Add in the tomato paste and stir to coat the veggies with it. Add the rice, water and lime juice and bring to a boil. Cover, remove from heat and let sit, while shrimp cooks.

Remove shrimp from refrigerator. Preheat a skillet with 2 Tbs of olive oil, over medium heat. Once oil begins to ripple, add in the shrimp and cook, tossing frequently, until shrimp becomes pink and opaque; about 5-6 minutes. Remove shrimp to a serving bowl.

To serve place desired amount of rice on a flour tortilla, top with cooked shrimp and desired toppings. Serve with additional lime wedges, if desired.

This recipe is being shared at these AWESOME linky parties

Tuesday, April 28, 2015

Beans and Ham~ The Magical Slow Cooker

Delicious white beans are cooked low and slow all day with melt in your mouth ham, for a comforting meal.

Most of you know how much I love my slow cooker. During most of the year, I use it at least once a week, on days where I am helping at the kids school all day. So when Sarah Olson, from The Magical Slow Cooker was looking for bloggers to review her new cookbook, I jumped at the chance. I was so excited to receive my cookbook and sit with a cup of tea to read through it.

The Magical Slow Cooker Recipes for Busy Moms by Sarah Olson is a gorgeous cookbook filled to the brim with fantastic slow cooker recipes, photos and tips. Sarah shares recipes for just about everything- appetizers, side dishes, soups, main dishes and even dessert. I have bookmarked so many recipe in this cookbook, I'm sure I'll be set for weeks of meals in my slow cooker. Granola Baked Apples p.20, Fresh Green Beans, Taters and Bacon p.54 and Texas Peach Barbecue Sandwiches p.127, are just a few of the recipes I have bookmarked to try in the future.

For my review, I decided to make Beans and Ham pg. 92, because I had some Easter ham I needed to use up, as well as the bone from the ham. I also wanted to try a crock pot dessert, and made the Blueberry Buckle p.188. Before I share the recipe for the Ham and Beans, I just want to say that the Blueberry Buckle was awesome! I threw in the ingredients before starting my dinner prep and shortly after we had cleaned up the dinner dishes, dessert was ready. The kids marveled that I had made a cake in the crock pot and they loved the sweet blueberries paired with the tender cake.

We really enjoyed the Ham and Beans. It was very similar to the Pasta Fagioli I makes, minus the pasta. The beans were delicious and creamy and the ham was fall apart tender. Simply seasoned with thyme and aromatics, this delicious tomato based dish could not be easier to make, thanks to the slow cooker. I served ours with cornbread muffins, which was the perfect side. Hubby and I enjoyed leftovers for a few lunches later in the week. It just kept getting better and better.

Beans and Ham
adapter from The Magical Slow Cooker by Sarah Olson

1 lb dried Great Northern Beans
4 C chicken broth
1 large ham hock (I used a ham bone)
2 C diced ham
1 (14.5 oz) can diced tomatoes
1 small white onion, chopped
1 clove garlic, minced
1/2 tsp dried thyme (I used a few sprigs of fresh)
1/8 tsp black pepper
1/2-1 tsp salt (add to taste)

Soak beans overnight, by adding them to a 6 qt slow cooker insert and adding water, to a quarter inch above the beans. (Do not turn on the slow cooker).

In the morning, drain the beans and return them to the slow cooker. Add in the ham bone (ham hock), chicken broth, diced ham, tomatoes, onion, garlic, thyme, 1/2 tsp salt and pepper. Cover and cook on LOW for 9-10 hrs (do not open lid during cooking time). Remove the fresh thyme (if using) and ham bone (ham hock) to a plate. If using a ham hock, shred the meat and return to the slow cooker (discard the fat and bones). Add more salt if desired and serve with corn bread.

Monday, April 27, 2015

Simple Supper Tuesday #110

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(s) with the MOST CLICKS

Simon and Garfunkel Chicken- Best of Long Island and Central Florida

Recipes that CAUGHT MY EYE

BBQ Chicken Dip- Lou Lou Girls

DIY Slurpees- Clean and Scentsible

Easy Apple Pie Beggars Purses- Cooking on a Budget 

Pulled Beef Submarine- Culinary Flavors


 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, April 26, 2015

What's for Eats? Sunday April 26, 2015

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!

Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

Have you ever thought of meal planning? If not, do you think it's something that might help you? Before I started meal planning, I was always struggling with deciding what to make for dinner. I'd procrastinate and by the time I knew it, it would be 4 o'clock, I'd be starving and I'd have nothing thawed for dinner. So, we would either go out, order in, or make something pre packaged and full of chemicals and preservatives. Now I'm not opposed to using boxed or canned foods to make life easier, but there is just something about cooking meals from scratch that makes me feel like I'm doing something good for my family.

When I started meal planning I basically just made a list of our favorite recipes, and would decide what recipe to make every morning when I woke up. Once I started blogging and being more confident with my cooking ability, I started adding in a few new recipes each week and our list of favorite meals grew. Now I find that if I haven't meal planned for the week, we end up eating junky dinners. So meal planning has become a must for me. Here are a few tips and tricks to get you started with meal planning.

  1. Make a list of what meals your family likes.
  2. Decide how many days you actually want to cook dinner (if you don't want to cook every day, that's OK!)
  3. Choose a meal, for everyday you want to cook (you don't have to assign it a certain day)
  4. Write down your list and place it on your fridge, or somewhere in the kitchen where you will see it.
  5. When getting coffee in the morning, look at your list and decide what you'd like to cook that day. Take out any necessary proteins to thaw.
  6. Feel proud that you are so organized and have a game plan for the week
  7. Choose a few more meals from your list for the following week and repeat

This week should be nice and quiet, which is much needed. Here is what I have planned. I am bringing one or two recipes I still haven't gotten to, from previous weeks

  • Crock Pot Chicken Cassoulet (new recipe) with homemade biscuits
  • Chiard

  • leftovers
  • Mediterranean Crescent Ring (new recipe) with a salad
  • Potato Spinach and Sausage soup (new recipe)
  • Leftovers
  • Pierogies Stew with Caprese Avocado Salad (new recipe)

Thursday, April 23, 2015

Strawberry Lime Cheesecake Chimichangas #CincoDeMayo

Creamy strawberry lime cheesecake filling is rolled in flour tortillas, fried and dipped in cinnamon sugar, for an amazing Cinco de Mayo dessert.

Strawberry Lime Cheesecake Chimichangas- Cinco de Mayo Recipes

Cinco de Mayo is right around the corner and I love any holiday that gives us the chance to eat some delicious Tex Mex food!! I love the flavours of Mexican food, the spicy, citrusy, cheesy deliciousness that can be created with simple ingredients is perfect!

With Cinco de Mayo coming up, some of my blogging BFFs and I decided to do a Cinco de Mayo round up. As I was thinking of what to make, I remembered some deep fried dessert chimichangas that I had, when Hubby and I went out for dinner a few years back. I decided I wanted to try making some at home, and decided to make a strawberry lime version.

These are pretty simple to make. I have to say that I was cursing a bit at first, because the tortillas were puffing up as I was deep frying them and causing the chimichangas to open. I simply fried them, two at a time, leaving a wooden spoon on top of the chimichanga, so it couldn't puff up and flip. Worked perfectly. The kiddos LOVED how crispy the outsides were and how creamy and delicious the filling was. Beautiful and delicious, these dessert chimichangas are the perfect way to end any Mexican fiesta!

Strawberry Lime Cheesecake Chimichangas

10-12 (8 inch) flour tortillas
1 pkg cream cheese, softened
1 small container strawberry yogurt
zest and juice of half a lime
2 Tbs sugar
1/2 c strawberries, chopped
1/4 C sugar
1 tsp cinnamon
chocolate sauce for serving
whole strawberries for garnish

Heat 2 inches of oil, in a large deep skillet, over medium heat.

In a shallow bowl, combine the 1/4 C sugar, with 1 tsp cinnamon. Set aside.

In a mixing bowl, beat the cream cheese until smooth and creamy. Add 2 Tbs sugar, yogurt, lime zest and juice and beat until smooth. Stir in the chopped strawberries.

Place a large dollop of filling near the bottom of one flour tortilla. Fold the bottom of the tortilla over the filling and fold in both sides, towards the center and continue rolling the tortilla like a burrito. Repeat with the remaining tortillas and filling.

Place the chimichangas, 2 at a time, in the hot oil and fry to golden brown; flipping them as needed to ensure even cooking. (I place a wooden spoon over the chimichangas, to ensure they didn't puff up and unroll). Repeat frying process with remaining chimichangas.

Transfer cooked chimichangas to paper towel to drain. Roll hot chimichangas in cinnamon sugar mixture.

To serve, drizzle plates with chocolate sauce and place chimichangas on the plate with a few fresh strawberries. Serve immediately.

Cinco de Mayo Recipe Round Up

Now let's see what the other ladies are sharing today, shall we?

Cinco de Mayo Recipe Round Up

Easy Taco Salad- Crumbs in my Mustachio

Cinco de Mayo Recipe Round Up

Easy Salsa- Cooking from a SAHM

Cinco de Mayo Recipe Round Up

Tender Yucateco Pork- The Rowdy Baker

Cinco de Mayo Recipe Round Up

Chicken Fajitas- Moore or Less Cooking Blog

Cinco de Mayo Recipe Round Up

Tuesday, April 21, 2015

Salad Nicoise Bites

Lightly dressed Creamer potatoes are the star in these beautiful bite size salad nicoise appetizers.

Salad Nicoise Bites using The Little Potato Company Creamer potatoes

Potatoes have always been a big part of our diet. Growing up, most nights mom would make potatoes. Whether boiled with gravy, mashed, baked, fried or roasted, if we were having some sort of protein, 80% of the time there would be potatoes accompanying them. Even now that I am grown, when I meal plan, you know potatoes are going to make an appearance a few times a week.

That is why I love The Little Potato Company Creamer potatoes so much. These Creamer potatoes come fully washed, so there is no peeling required. And we all know that potato skins are jam packed with nutrients, such as potassium which is great for our heart and muscles. Creamer potatoes also contain no fat, gluten or cholesterol. They come straight from the farm and are available year round, which makes cooking with potatoes easy, any time of the year.

The Little Potato Company Terrific Trio

Since the weather has been so beautiful this past week (YAY SPRING!!), I decided to create a lighter warm weather recipe, featuring The Little Potato Company Terrific Trio Creamer potatoes. Terrific Trio potatoes are a combination of The Little Potato Company's red, yellow and and blue varietals. Each varietal complements the other and they look wonderful combined together in a dish. 

Hubby and I have always been big fans of Salad Nicoise and I knew these gorgeous Creamer potatoes would be amazing in this salad. I decided to switch it up a little and to serve the salad in endive leaves. It added to the beauty of the dish and turned this salad into a great hand held appetizer. Since the dressing is oil based, this appetizer is perfect for warm weather entertaining.

Salad Nicoise Bites using The Little Potato Company Creamer potatoes

Salad Nicoise Bites

1 (1.5lb) bag of The Little Potato Company Terrific Trio Creamer Potatoes
1/2 lb green beans, cleaned and trimmed to 1 inch pieces
1/2 C grape tomatoes, chopped (I used red and orange tomatoes)
1/4 C Nicoise olives, chopped (Kalamata olives can also be used)
3 hard boiled eggs, cut into 8 wedges
3 heads of endive lettuce

1/4 C olive oil
1 clove garlic, minced
1/2 tsp dried tarragon
1/2 tsp dried chives
1/2 tsp honey dijon mustard
1/2 Tbs balsamic vinegar
salt & pepper to taste
juice of half a lemon

In a large glass measuring cup, combine the dressing ingredients and whisk until well combined. Check for seasonings, adding more salt and pepper if desired and more lemon juice if dressing is not tart enough. Set aside.

Place Creamer potatoes in a pot of cold water and bring to a boil. Reduce heat and season with 1 Tbs salt. Cook until potatoes are fork tender; about 15 minutes. Drain potatoes and return the the hot pot for a few minutes. Spread potatoes out on a tray or plate and let cool to room temperature. 

While potatoes cool, bring 2 inches of salted water to a boil, in a large skillet. Add in the green beans and cook for 3 minutes; until vibrant green and tender crisp. Remove beans from skillet, to a bowl of ice water. Once cooled, remove beans to a paper towel to dry.

Cut cooled Creamer potatoes into quarters and place in a mixing bowl. Toss with a bit of the dressing.

Separate, wash and dry endive leaves. Place on a tray, with the curved side up like a vessel. Place spoonfuls of dressed Creamer potatoes into the endive leaves.

Using the same mixing bowl the potatoes were dressed in, dress the green beans with a bit more dressing. Place green beans over potatoes in the endive leaves. 

Toss the chopped tomatoes and olives with a bit of dressing and place over potatoes and green beans in endive leaves.

Place one wedge of hard boiled egg over each Salad Nicoise Bite and serve.

The Little Potato Company Creamer of the crop

Disclaimer: "I was provided compensation for this post. Thoughts and opinions expressed on my blog are my own."

Monday, April 20, 2015

Simple Supper Tuesday #109

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(s) with the MOST CLICKS

Recipes that CAUGHT MY EYE


Bananas Foster Bread- Teaspoon of Goodness



Slow Cooker Beef Stew- The Wilderness Wife


Honey Soy Chicken Kabobs- Craving Some Creativity


 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

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Parsnips are the star in this warm spice cake, topped with a subtle cardamom flavoured cream cheese frosting.

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Hello and welcome to April's Crazy Ingredient Challenge. The idea behind the Crazy Ingredient Challenge is to create a recipe, using two ingredients that you wouldn't normally pair together. This month the ingredients were Parsnips and Cardamom. I missed a few months of the CIC due to being too busy. This month, I planned properly and made sure to fit my recipe into my schedule.

When I first saw that we needed to use parsnips and cardamom, I wasn't quite sure what to make. To me parsnips are savory and I've never really had cardamom before, never mind cooking with it. As I took a few days to think about what I should make, I kept coming back to cardamom spiced maple syrup. Which meant I'd have to make something sweet. So I decided to try making a parsnip cake. Similar to carrot cake, this cake uses parsnips and has deep warm flavours.

OK, so I had the parsnip part of my recipe covered, now how would I incorporate the cardamom maple syrup? I decided to add it to the cream cheese frosting. After all, a warm spiced cake isn't complete without cream cheese frosting. I have to say that this cake is AWESOME! You can't even taste the parsnips, all you get is spice cake. And the frosting- it is SO good too. You don't really get the cardamom flavour until the end. There's a little something that makes you say "hmmm, that's different and delicious".

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Parsnip Cake with Cardamom Cream Cheese Frosting

1 C flour
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
3 eggs
1/2 C butter, melted
1/2 C brown sugar, packed
1/2 C maple syrup
1 tsp vanilla
2/3 C finely grated parsnip
2 Tbs toffee bits, for garnish

1/3 C maple syrup
6-8 cardamom pods
6oz cream cheese, softened
1/4 C butter, softened
2-3 C powdered sugar
1 Tbs milk

Preheat oven to 350 degrees. Butter 2- 8 inch round pans and line the bottoms with parchment paper. (Place the pans on the parchment and trace around them using a pencil. The cut out the circles).

In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.

In a large mixing bowl, beat together the eggs, cooled melted butter, brown sugar, maple syrup and vanilla; until smooth. Add in the flour mixture, beating until just combined. Add in the parsnips and beat until well combined and fluffy.

Equally divide the batter between the two prepared cake pans. Bake in preheated oven for 20-30 minutes; until cake springs back slightly when touched and edges are coming away from the pans. Let cool in pans for 5 minutes, before turning out onto wire racks. Carefully remove the parchment paper while the cake is still warm. Cool to room temperature.

In a small sauce pan, combine the maple syrup and cardamom pods. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool to room temperature. Remove cardamom pods when ready to use.

For the frosting: In a large mixing bowl, beat the cream cheese and butter until fluffy. Beat in the cooled cardamom maple syrup, until smooth. Add the powdered sugar, 1/2 C at a time, beating well between each addition. If frosting is too thin after adding 2 C of powdered sugar, add 1 additional C. Add milk and beat frosting for 5 minutes.

Place one cake onto a cake plate, bottom side up. Spread 1/2 of the frosting over the cake. Place the second cake over the frosting (also bottom side up). Frost the top with the remaining frosting and sprinkle with toffee bits.

Sunday, April 19, 2015

What's for Eats? Sunday April 19, 2015

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!

Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

The weather is finally warming up and it seems I am getting busier and busier by the week. I guess it's good, but it has me longing for the lazy days of summer. Hubby and I are planning on decluttering the basement this week. We did the garage earlier this month (we can actually park the car in there now), but the basement is a disaster. I will need to decide whether I am keeping all my Pampered Chef tools and cookware (stoneware, rockcrock) and my cookbooks. I know I will feel better once it's done, but it is a daunting task.

I am helping a few days at school this week and Hubby goes in to talk to the grade 1s about being a Chef. It's part of a community helper lesson they have been learning. Queenie is super excited to have her Daddy come to school to talk. I've been busy recipe testing last week, so we didn't really stick to our menu as planned. I am bringing a few of those dishes over, in hopes of making them this week. Here's what we've got planned

  • Eggplant Rollatini (new recipe) with Caprese Avocado Salad (new recipe) 
  • Shrimp Tacos with veggie kabobs

  • leftovers
  • Crock Pot Chicken Cassoulet (new recipe) with homemade biscuits
  • Baked Honey Mustard Chicken with Mississippi Mud Potatoes (new recipe) and green beans

  • leftovers
  • Crock Pot Maple Lemongrass Chipotle Pulled Pork Sandwiches, with creamy slaw

Friday, April 17, 2015

Crispy Asparagus Stuffed Sole #HighLinerSimplyFish

Flaky sole is stuffed with tender asparagus and topped with a crispy bread crumb mixture.

Crispy Asparagus Stuffed Sole #HighLinerSimplyFish

Growing up in Northern Ontario, we always had access to fresh fish, which is one thing I miss, now that we live in a big city. Any chance we get, during the summer, we go fishing with my parents at their cottage. Our catch is immediately cleaned and we feast on fresh cooked fish. You really can't beat that!

Since we don't have access to fresh fish that often here, in Southern Ontario, Hubby and I are always looking for great alternatives at the grocery store. When I heard about High Liner's new Simply Fish line of fish, I was excited to try it. The High Liner name has always meant great quality to us, with over 100 years of heritage in seafood, so I knew this fish would be fantastic. High Liner uses the finest cuts of fish, which means you will be getting the same premium, high quality and responsibly sourced fish, that you've come to expect with High Liner.


Simply Fish can be found in grocery stores throughout Canada, such as Food Basics (50 stores in Ontario), Sobey's (Quebec & West), Metro (Quebec), IGA (Quebec), Safeway, Freshco, Foodland, Real Canadian Superstore, No Frills and Maxi. It comes in 6 varieties- salmon, cod, haddock, sole, tilapia and trout. I found 3 varieties at our local No Frills and decided to bring home some haddock and sole. My family prefers the lighter tasting fish, so these were perfect for us. This protein rich fish, comes in a convenient tray with an absorbent pad, designed to keep the fish fresh.

As soon as I saw the gorgeous fillets of sole, I decided I wanted to stuff them with asparagus. I decided to top the fillets with a crispy bread crumb topping, which I seasoned with lemon pepper. I love lemon with sole, so I knew I wanted to incorporate in somehow. The fish cooked beautifully, it was moist and tender, and the dish looked amazing. Totally something that can be made for a dinner party, since it's a gorgeous way to prepare fish and takes hardly any time to prepare.

Crispy Asparagus Sole #HighLinerSimplyFish

Crispy Asparagus Stuffed Sole

1 pkg High Liner Simple Fish Sole variety
20 asparagus spears, trimmed
1 lemon
1/2 C panko bread crumbs
1 Tbs parmesan cheese
1 tsp lemon pepper
1 Tbs dried parsley
1 Tbs melted butter
1/4 tsp salt
fresh ground pepper

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

Bring a large skillet filled with 1 inch of water to a boil. Season with salt and add the asparagus spears. Cook 3-5 minutes, until vibrant green and tender crisp. Remove asparagus from water and place in a large bowl of ice water. Drain and pat dry.

In a small bowl combine the bread crumbs, parmesan, lemon pepper and parsley.

Cut lemon in half lengthwise. Cut one half into 5 wedges.

Place Simply Fish fillets on a cutting board and season with salt and pepper. Place one lemon wedge in the center of the fish fillet and top with 4 asparagus spears. Fold ends of the fillets over the asparagus and lemon. Holding ends folded tightly, dip top part of the fish bundle into the bread crumb mixture. Place seam side down onto the prepared baking sheet. Repeat with remaining fillets.

Bake for 10-15 minutes, until fish flakes easily and bread crumbs begin to brown. Serve with remaining lemon, which has been cut into wedges.

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

Tuesday, April 14, 2015

Spring Pasta Salad with Lemon Avocado Dressing

Perfectly cooked pasta is tossed with delicious vegetables and a creamy lemon avocado dressing.

Spring Pasta Salad- Pasta Palooza

Welcome to Pasta Palooza!!! This month a few of my blogging BFFs and I decided to each post a pasta dish on the same day, for our April Pasta Palooza. Usually we post on different days, but this month we decided to try something different and post all our recipes on the same day.

For my recipe I wanted to make something lighter, to prepare us for the beautiful weather coming our way (sooner than later I hope!). While I LOVE hearty, cheesy, comforting pasta dishes, I wanted to urge to warm weather to hurry up and stay a while with a nice light pasta salad. 

At first I thought of using radishes and asparagus in my salad, to make it more Spring like, but decided on veggies we all eat and enjoy, so everyone could dig in. I wasn't too sure how the dressing would turn out, but let me tell you, it is so light and velvety. Tossed with the pasta and veggies, it brings a smooth pop of fresh flavour to the salad.

Spring Pasta Salad- Pasta Palooza

Spring Pasta Salad with Lemon Avocado Dressing

600g (2/3 of a bag) of Scoobi Doo pasta
1 C cucumber, peeled and sliced
1/2 C red pepper, thinly sliced into strips
1/2 C grape tomatoes, cut in half
2 green onions, chopped

1 avocado
1/4 C mayonnaise
1/4 C heavy cream
juice and zest of 1 lemon
salt & pepper to taste
2 Tbs olive oil

Bring a large pot of heavily salted water to a boil. Once at a rolling boil, add pasta and cook according to package directions. Drain pasta, rinse with cold water and let cool in the fridge for 1 hr. 

Using a blender, make the dressing by combining the flesh of one avocado, mayonnaise, heavy cream, lemon juice and zest, salt and pepper. Blend on low speed, slowly drizzling in the olive oil; until mixture is silky smooth.

Combine the cooled pasta with the cucumber, red pepper, tomato and green onion. Pour dressing over all and toss to coat; adjusting seasoning if needed. Refrigerate at least one hour before serving, to let flavours blend together.

6 Awesome Pasta Recipes for Pasta Palooza

To see what the other ladies made for today's Pasta Palooza post, follow the links below!