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Monday, August 31, 2015

Simple Supper Tuesday #126

Wow, it's the last day of August already?!? The kids go back to school in 8 days. Even though this summer didn't really go as planned, we will try to make this final week better than ever (I hope). Now it's time to party!!!

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





Eggplant Lasagna- Foppema's Farm




Cherry Lemonade Sangria- Krystal's Kitsch




Slow Cooker Chipotle Pork Tacos- Penney Lane




Slow Cooker Chicken and Dumplings- The Diary of a Real Housewife





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 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, August 30, 2015

What's for Eat's? Sunday August 30, 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

Wow it's the last day in August. School starts in just a little over a week. I'm not sure if I'm excited about that or not, LOL. Part of me is ready for the kids to get back into a routine and the other part doesn't want to have to get up at 7am every day for school. Mind you, I have been getting up around this time, but sneaking to the basement for a quick workout and then continuing my lazy morning of breakfast, tea and computer time. If I want to workout before the kids get up for school, I'll have to get up at 6:15. Am I ready for that? NO!

Since it's the last week before school, my girlfriends and I are planning a BBQ with all our kiddos. It's a great way for us to get one last day of chatting and fun in, and one last day for the kids to all cause trouble together. Though they all attend the same school, they are all in different grades and classes, so it's sometimes difficult to all get together at recess, for them to play and hang out. This will give them one last chance to all be together. Other than that, our week should be fairly quiet. Here's what I have planned for the week




  • BBQ- not sure what the plan is. I'll probably make dessert to bring and maybe a potato salad
  • leftovers
  • Arroz Con Pollo (new recipe)
  • Slow Cooker Beef and Noodles (new recipe) with Parmesan Roasted Broccoli
  • leftovers




What are you planning for dinner this week?

Tuesday, August 25, 2015

Pork Enchiladas

A creamy pork and black bean filling is wrapped up in corn tortillas and topped with a simple red enchilada sauce.


Pork Enchiladas- Hun... What's for Dinner?


My mom has been visiting for the past week and boy have we been busy. We purged our storage room in the basement and decluttered the garage. We even held a yard sale, to try and make some money on some of our unwanted items. The yard sale was a great way to meet the neighbours and make a few dollars.

During all this, we were ravenous and exhausted. So I decided to take some pulled pork I had in the freezer and turn it into enchiladas, to celebrate us surviving two days of haggling customers at our yard sale. I also made cheese enchiladas for the kiddos, since that is what they prefer. My Mom isn't a big meat eater, but she really enjoyed these pork filled bundles of goodness. They were super filling and just what we needed after a long exhausting weekend.



Pork Enchiladas- Hun... What's for Dinner?



Pork Enchiladas

1 1/2 C leftover pork, shredded
4 oz cream cheese, softened
1 Tbs dehydrated onion (I used Three Onion Rub from Pampered Chef)
3 cloves garlic, minced
1/2 tsp cumin
1/2 C sour cream
1 C shredded colby jack cheese, divided
1 C cooked black beans
1/4 C pimento stuffed olives, sliced
red enchilada sauce (recipe follows)
8 corn tortillas

Preheat oven to 350 degrees F.

In a mixing bowl, beat together the cream cheese, sour cream, dehydrated onion, garlic and cumin. Mix in the pork, black beans and 1/2 C shredded cheese; until well combined. Set aside.

Heat 1 inch of oil in a cast iron skillet. Once oil is hot, using tongs, place one corn tortilla in the oil. Cook for 30 seconds and flip, cooking for another 30 seconds. Remove to a paper towel and repeat with remaining tortillas.

Place a thin layer of enchilada sauce in the bottom of a 9x11 inch baking dish.

Fill a corn tortilla with 1/4 C of filling and roll into a cigar shape. Place seam side down into the baking dish and repeat with remaining corn tortillas. Top with additional enchiladas sauce and sprinkle with remaining shredded cheese.

Cover and bake for 30 minutes, until cheese is bubbly. Remove foil and bake for an additional 10 minutes. Remove from oven, sprinkle with sliced olives and let rest 10 minutes before serving.

Red Enchilada Sauce

1 14.5 oz can tomato sauce
1 Tbs beef bouillon powder
1 Tbs chili powder
1 tsp garlic powder
1 1/2 tsp cumin
1 tsp oregano

Place all ingredients into a small sauce pot and mix to combine. Bring to a boil, reduce heat and simmer for 10 minutes.

Monday, August 24, 2015

Simple Supper Tuesday #125

Happy Monday!! My mom has been visiting and we've been busy decluttering my basement and garage. We also held a yardsale this weekend, which as pretty successful. It's great to finally have a basement again and a garage to park our car in, LOL. I hope you all had a fabulous weekend, but now it's time to PARTY!!!

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




Grecian Pork Chops- Sweet C's Designs



Recipes that CAUGHT MY EYE





Slow Cooker Cheesy Ranch Chicken Sandwiches- Miz Helen's Country Cottage




Chocolate Pretzel Caramel Crumb Bars- The Brunette Baker




Chicken Caprese Torta- Dad What's 4 Dinner




Not Your Daddy's Ribs- The Busy Cooking Momma





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

 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


Wednesday, August 19, 2015

Baked Creamer Potato Donuts & A Giveaway

Creamer potato puree is added to old fashion donut batter, to create a nutritious, healthier donut alternative.


Baked Donuts using Little Potato Company Creamer Potatoes


Three weeks of summer vacation left and I am trying to keep the kids entertained in the home stretch. While neither of them have mentioned that they are anxious to return to school, it's been a battle dealing with claims of being bored the past week or so. You can bet that with boredom comes hunger, so I've been trying to whip up some fun snacks for them, while they are at play.

With the cooler weather last week, I decided to try and make a dessert recipe using Creamer potatoes from The Little Potato Company. I absolutely love potato chive bread, so I knew I could incorporate potatoes into some sort of dough, to make a sweet treat. Having stumbled upon my donut pans, while decluttering my cupboards, I decided on making potato donuts. I thought the Something Blue varietal would be a beautiful addition to my donuts. Their skins are bold and exciting, and they have a melt in your mouth texture I knew would work perfectly for what I had in mind. With thin skins, they pureed up wonderfully and the kids didn't even know that these donuts were packed full of vitamins and nutrients. They weren't aware that potatoes are global super heros. Were you?


The Little Potato Company Something Blue Creamer Potatoes


Potatoes and Creamer potatoes are global super heros because they produce more food than any other crop. Potatoes, especially little potatoes, grow more quickly than other crops, can grow on less land and in harsher climates than other crops. Which means they can be grown just about anywhere in the world! They also provide you with about half the recommended intake of vitamin C and a fifth of the recommended intake of potassium. Since creamer potatoes have such thin skins, they are also a great source of fiber. Even in these donuts!!

I couldn't be more pleased about how these donuts turned out. They are fluffy, moist and taste as good as a fried donut. My girlfriend's son, who is a bit picky about food, inhaled one of these donuts and claimed that I should be a Chef and open up a donut shop. Coming from him, that is a wonderful compliment!


Baked Donuts using Little Potato Company Creamer Potatoes



Baked Creamer Potato Donuts

1/2 C mashed Something Blue Creamer potatoes (about 8)
1/2 C - 1 C light cream
1/2 C brown sugar
1/2 C vanilla yogurt
1 egg
2 C flour
1 tsp baking powder
1/2 tsp ground nutmeg

1/8 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt


Glaze
3/4 C powdered sugar
1 tsp cinnamon
1-3 Tbs light cream


Preheat oven to 350 degrees F. Grease 2- 6 count donut pans and set aside.

Microwave Creamer potatoes for 3 minutes; until soft to the touch. Remove from microwave and place into a food processor with 1/2 C light cream. Process until smooth, adding more cream if needed. Set aside.

In a large mixing bowl, whisk together the brown sugar, egg and yogurt. Whisk in the pureed Creamer potatoes.

In a separate mixing bowl, sift the flour, baking powder, baking soda, cloves, nutmeg and salt. Stir the dry ingredients into the wet ingredients, until well combined. Dough will be sticky.

Pour the batter into a large zip top bag and snip off one corner. Squeeze even amounts of batter into each cavity of your donut pans and bake for 15-18 minutes; until golden brown and a toothpick inserted in the center comes out clean. 

Remove from pans to a cooling rack and let cool to room temperature. 

Combine the powdered sugar and cinnamon in a small mixing bowl. Whisk in light cream, one Tbs at a time, until a glaze consistency is reached. 

Dip each cooled donut into the glaze and return it to the rack to harden. Repeat with a second layer of glaze if desired.

Store in an airtight container for 3-4 days. Makes 12 donuts




Monday, August 17, 2015

Simple Supper Tuesday #124

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




Blueberries & Cream Popsicles- A Simple Pantry




Taco Chicken Super Stuffed Zucchini- Best of Long Island and Central Florida




Slow Cooker Baked Ziti with Mushrooms and Spinach- Dizzy Busy & Hungry




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

 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, August 16, 2015

What's for Eats? Sunday August 16th, 2015




Boy where is summer going? Only a few weeks left before the kids get back to school. Queenie is super excited to head back, while Mr. B would rather be on vacation for a few more months. We've been trying to keep busy. Our latest adventure finds us at my Mother in Law's visiting. She is moving at the end of the month, so we decided to come visit the house one last time. She's been living here for 28 yrs, but needs a smaller place she can maintain with her back problems.

We are headed to the Sterling Renaissance Festival today. The last time we went to a festival of this kind, Mr.B had just turned 3. I hope the kids enjoy themselves. I've always loved these sorts of events, so I know I will enjoy it. Other than that, I don't know what other plans we have in store during our short visit. We head back home in a few days...

Here is what I have planned for dinner this week






  • leftovers
  • Homemade pizza with a salad

Friday, August 14, 2015

Vegetarian Taco Salad

Greens are topped with power packed beans, avocado, tomato and corn. Drizzled with a creamy taco flavoured  dressing, you'll never even miss the meat!


Taco Salad, Vegetarian Taco Salad, Creamy Taco Dressing


I've finally decided to get serious about my health. With Crohn's disease, it's difficult to stay healthy. You are either rail thin due to a flare up and not being able to eat, or you are chubby due to being in remission and eating again. I've currently been in remission for almost 6 yrs. I can't tell you how great it feels. The only downfall is that I am overweight. My body has decided that since it was in starvation mode for pretty much the whole of 17 yrs, that once I was able to eat again, it would hold on to every single calorie like it was 'the one ring to rule them all'. Every morsel of food ingested became my body's 'precious' and it would not let go of them no matter what. OK, time to be completely honest here.... it's not like I tried very hard to shed pounds in the past year. I'd always start off with good intentions, but then a holiday or celebration would roll around and bam! off the wagon I'd jump.

This time however, I am determined to get my life back; Slowly, one workout at a time. I've been conscious of what I am eating, trying to make healthier choices, omitting sugar (except when I take a few bites of dessert I make for my blog) and being more active. So far, I LOVE it. I have so much more energy and I love being exhausted at the end of the day because I was actually active, not because I haven't done much.

One of my goals has been to reduce the amount of carbs I eat. This has been a little tough, because let's face it- carbs are SO GOOD!!! I mean who can resist a slice of fresh bread, or brownies straight out of the oven. It's been hard, but I let myself have small amounts of carbs, once or twice a week. That way I don't overindulge if I do have some.

I created this salad, because I've been craving tacos, but didn't want to over indulge on flour tortillas, or hard taco shells. So I decided to make a healthier version of taco salad and make it a vegetarian salad. No ground beef; although I bet it would be really good with ground chicken or turkey! I added black beans for protein, and avocado for some healthy fat. The dressing is a simple mixture of mayonnaise, salsa, spices and lowfat milk. Served with Doritos for crunch, this is a great way to portion control those carbs. Mr B LOVED this salad and enjoyed eating all the Doritos that surrounded it, LOL.


Taco Salad, Vegetarian Taco Salad, Creamy Taco Dressing


Vegetarian Taco Salad

2 hearts romaine lettuce, washed and chopped
1 small tomato, chopped
1/3 C frozen corn, thawed to room temperature
1/2 C black beans, drained and rinsed
1 avocado, pitted and cut into bite sized pieces
1/4 C shredded colby jack cheese
Nacho Cheese Doritos for garnish

Dressing
1/3 C mayonnaise (I used olive oil mayonnaise)
2 Tbs salsa (I used mild for the kiddos)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp oregano
2-3 Tbs low fat milk

In a mason jar combine the mayonnaise, salsa, spices and 2 Tbs milk. Close lid securely and shake to combine. Add another Tbs of milk if too thick. Refrigerate at least 30 minutes. Shake well before using.

In a large bowl, combine the chopped lettuce with corn, black beans and tomatoes. Place salad into a large plate, or salad bowl. Sprinkle with shredded cheese and avocado. Place Doritos around the edge of the salad.

Serve with creamy Taco dressing


Tuesday, August 11, 2015

Black Forest Roll Cake~ Celebrating 7 yrs of Blogging!!

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake.


Black Forest Roll Cake- Celebrating 7 yrs of Blogging!!!



Seven years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!! 

I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard. 

I first started blogging to share recipes with my family and to keep track of recipes our family enjoyed. As years went by, I became more comfortable in the kitchen and my blog became second nature. A way to express myself through delicious food I create for my family. A way to share some good eats with the rest of the world. I've loved every single minute of my 7 yr blogging journey and can not wait to see what the future brings for Hun... What's for Dinner?.

I first made this recipe as an entry in a recipe contest which used cream. It won me the top prize and though I planned to share it with all of you months ago, I just never got around to it. Which turned out perfectly, because I now have a wonderful celebration recipe to share for my Blogiversary! This is a recipe that I am extremely proud of. It is not too difficult to make, and looks stunning.


Black Forest Roll Cake- Celebrating 7 yrs of Blogging!!!



Black Forest Roll Cake

2/3C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1C sugar
2 Tbs water
1/4 C cocoa powder
1-2 Tbs of vegetable oil

filling:
3 C- 35 % cream (whipping cream/heavy cream)
1/4 C powdered sugar
1 can cherry pie filling
1 tsp kirsch
1 Tbs cherry pie filling

2 oz bittersweet chocolate, shaved (for garnish)

Grease and line, a jelly roll pan, with parchment paper. Preheat oven to 350 degrees. 

Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour, about 5 minutes. Gradually add sugar, beating until thick; about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 Tbs of vegetable oil; adding a second Tbs if needed, to achieve the consistency of melted chocolate. Blend in cocoa mixture and water; until well combined. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large tea towel, generously dusted with confectioners sugar. Remove wax paper and trim any crisp edges. Beginning with the narrow end, roll up cake, with towel loosely. Cool to room temperature (cake should be very slightly warm to the touch. 

Using a mesh strainer, drain cherry pie filling, over a mixing bowl; until only cherries remain in the strainer. Reserve 1 Tbs of the pie filling, and 4 cherries for garnish.

Whip heavy cream until soft peaks form. Slowly add in powdered sugar and kirsch and beat to stiff peaks. Evenly separate whipped cream into two bowls. In one bowl, fold in the drained cherries and 1 Tbs of cherry pie filling. 

Gently unroll cooled cake and spread evenly with cherry whipped cream. Carefully re roll the cake, placing seam side down on a serving platter. Frost with remaining whipped cream, leaving ends exposed; reserving enough whipped cream for garnish (1/4 C). Sprinkle evenly with shaved chocolate. 

Place remaining 1/4 C whipped cream into a zip top bag, snipping off one corner. Evenly pipe 4 rosettes of whipped cream onto the top of the cake. Place reserved cherries onto the whipped cream rosettes. Refrigerate 1-2 hrs before serving. Keep refrigerated.

Monday, August 10, 2015

Simple Supper Tuesday #123

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





Slow Cooker Buffalo Chicken Sliders- Penny Lane




Fresh Veggie Spring Rolls- Pancake Warriors




Hummus Pita Pizzas- Home Cooking Memories




Iced Chai Latte- Sunny with a Chance of Sprinkles




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

 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