Cuban Guava Pastries – Pastelitos de Guayaba

Of the many reasons that I love living in Florida, the authentic quality and diversity of world cuisines is close to the top of my cultural list. You could eat food from every continent and most countries and only travel up to 20-30 minutes from home. Most places give a cultural feel with the music and décor as well. Some of my favorite places to go are Cuban restaurants. The music makes me want to dance, the people are so friendly, and the food is delicioso. A while back I brought in some assorted Cuban Guava Pastries – Pastelitos de Guayaba to share with my coworkers and I was the hero of the day. These are they pastries that I shared.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

Pastelitos are puff pastries that are usually filled with guava or cheese or both. They flaky, lightly sweet, and perfect with a cup of good coffee in the morning or afternoon. When I saw this pin from My Big Fat Cuban Family, one of the blogs that I follow, I knew I had to try making these. Who doesn’t want to make something delicious and be the work hero twice?

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

The Pintesting:

There are only four ingredients. Some restaurants and pastelerias sprinkle course sugar after the egg wash or brush with a sweeter glaze, but I don’t like my pastries too sweet so this was perfect for me. The guava paste is found in most grocery stores in the ethnic aisle.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

Line a baking sheet with parchment paper (or a Silpat). Unfold one of the puff pastries onto the parchment.

Slice the guava paste thinly and put two for each pastry. One box of (2) puff pastries will make 9 pastelitos.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

Spread some of the softened cream cheese on the guava paste. Some places sweeten the cream cheese with a little sugar before putting it in the pastry. I find the guava paste very sweet and the plain cream cheese balances the overall flavor.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

When all of the guava paste has cream cheese, unfold the other puff pastry and put it on top. Try to line it up with the bottom pastry.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

Cut all the way through to make 9 little pastries, then make little cuts on each top pastry.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

Egg wash the top of the pastries and then bake them until they’re golden brown and beautiful.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

While the pastelitos are baking, do yourself a favor and make some Cuban coffee or café Cubano which is a lot like sweetened espresso. I prefer my coffee with milk (like a café latte), so I get café con leche. (Look how much authentic culture I’m putting into this post.)

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

That’s it! You can serve these warm or at room temperature. I was pleasantly surprised at how 4 ingredients could make such a tasty treat. And yes, I was the work hero again for bringing these in. These are so easy to whip up that you can be a hero and bring delicious culture to your friends and family, too.

Pintesting Cuban Guava Pastries - Pastelitos de Guayaba

 

The Pintesting Results:

Overall Results: 5 Pins

Pintesting Seal 5 Pins

Accuracy: These not only turned out just like the recipe (and video tutorial) said they would, but they also tasted like the ones that I bought at the Cuban restaurant. Everyone at work raved over them. 5 Pins

Pintesting Rating - 5 Pins

Difficulty: With only four ingredients and no mixing, chopping, or serious prep work, this recipe is very kid friendly with adult supervision. I just recommend that an adult does the cutting to separate the pastelitos. 5 Pins

Pintesting Rating - 5 Pins

Time: The preparation took about 7 minutes and my baking time was 25 minutes. The total time was about half an hour so I’m giving this 5 Pins.

Pintesting Rating - 5 Pins

Cost: The puff pastry was about $3.00 and the guava paste was just over $1.00. The total cost for 9 pastries was less than three pastries from the restaurant. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  This is one of those recipes that you can keep the ingredients on hand and whip up at a moment’s notice. They’re quick, easy, and oh so delicious. 5 Pins

Pintesting Rating - 5 Pins

Honey Balsamic Chicken

It’s the new year and I have resolved to eat healthy – again – for about the 100th year in a row. Anyone else with me on this? Granted, I don’t eat terribly but I’m not as consistent as I’d like to be. But some meals make eating a healthy diet much easier. For example, I saw a video for Honey Balsamic Chicken on Facebook and a couple of days later this pin for the recipe by TipHero (inspired by Chungah of Damn Delicious) popped up on my Pinterest feed, too. They do seem to copy her recipes quite a bit, so if you’re not following Damn Delicious yet you just might want to.

Pintesting Honey Balsamic Chicken

I really like the idea of a whole meal made on one sheet pan in the oven. (Hooray for fewer dishes!) I also like that the recipes used a variety of vegetables.

It’s worth noting that there were a few slight differences in the two recipes.

  1. The TipHero recipe uses green beans while the Damn Delicious recipe uses asparagus. We love asparagus in our home, so that’s what we went with.
  2. The honey balsamic marinade recipes had a few differences. TipHero’s used thyme, rosemary, and chili flakes while the Damn Delicious recipe used Dijon mustard, oregano, and basil.
  3. Chungah’s recipe also took less time to make – a big plus in my book.
  4. The TipHero recipe pours the marinade over the chicken and veggies prior to roasting; Damn Delicious didn’t. I went with TipHero on this step. More flavor is more better. (I beg forgiveness from the grammar police for that.)

The Pintesting:

I didn’t get a photo of all of the ingredients this time. What can I say? I was hungry. Fortunately, there aren’t a lot of ingredients.

The first thing that I did was to make the marinade. I used a short-cut here and just dumped all of the marinade ingredients into the bag that the chicken came in and squished it until it was mixed, tossing the chicken in the marinade at the same time. Since my chicken breasts were still somewhat frozen I thought I’d let it defrost and soak up the flavor all at once. Also, since it’s just my HH and me I only used one whole chicken breast (two halves). This worked for us since the chicken breasts are very large and we like lots of veggies.

Pintesting Honey Balsamic Chicken

While the chicken defrosted, I lined the pan with parchment and prepped the vegetables.

Quarter the potatoes then add the tomatoes. Drizzle with extra virgin olive oil (EVOO) and season with salt and pepper.

Pintesting Honey Balsamic Chicken

Put the chicken on the pan and drizzle the remaining marinade on the veggies.

Pintesting Honey Balsamic Chicken

Roast for about 20 minutes then add the asparagus (I drizzled the asparagus with a little more extra virgin olive oil), then roast it for another 10 minutes. This was my timing compromise between the two recipes.

You don’t want to eat undercooked chicken! When in doubt check the internal temperature with an instant-read thermometer. For chicken, this should be 165 degrees Fahrenheit.

Pintesting Honey Balsamic Chicken

Done! Your dinner is done and the only dirty dishes are one pan, one cutting board, and one knife. Join me in the happy dance?

Pintesting Honey Balsamic Chicken

The chicken was juicy and flavorful. The tangy-sweet acidity of the tomatoes, starchy creaminess of the potatoes, and the bright crispy asparagus complimented each other, and the marinade brought it all home. YUM!

Pintesting Honey Balsamic Chicken

And now I have to say this. WINNER! WINNER! CHICKEN DINNER!

The Pintesting Results:

Overall Results:  4.85 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  This recipe was as simple as the TipHero video showed it to be even though I followed Chungah’s recipe. 5 Pins

Pintesting Rating - 5 Pins

Difficulty:  This recipe was very simple – perfect for novice cooks. The prep work was minimal and the marinade made everything taste wonderful. 5 Pins

Pintesting Rating - 5 Pins

Time:  The active time to prep and cook the recipe was 40 minutes. The chicken requires time to marinade (30 minutes to overnight). I did this ahead of time and let it marinade all afternoon. While it isn’t active cooking time, it’s still necessary to make the recipe turn out so I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Cost:  The cute little potatoes and grape tomatoes were both buy-one-get-one-free at the store when I got them. (I love shopping sales!) The total cost of all the main ingredients (not deducting for the sales) was $12.00. Even though we used only 2 chicken breast halves, we had 4 meals making this $3.00/serving. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  This is the kind of home cooking I could eat every week. It was simple, delicious, and planning ahead with the marinade made quick work of the cooking. Perfect for busy weeknights! You could experiment with using different kinds of vegetables such as green beans, carrots, Brussels sprouts, or whatever your family likes. You can also switch up the marinades – try the TipHero version for a more traditional herbed chicken flavor. This will be a regular in our menu rotation. 5 Pins

Pintesting Rating - 5 Pins

Sweet Potato Casserole

Thanksgiving is over, the dishes are done, and even the leftovers are gone. This year I did something a little adventurous (or maybe crazy or even brave) and, with the exception of the turkey and my mother-in-law’s dressing, I made our entire Thanksgiving meal from Pinterest recipes. This is the first of the Thanksgiving Pintesting recipe reviews – the Sweet Potato Casserole.

Pintesting Sweet Potato Casserole

I’ll be honest; I didn’t see this initially on Pinterest. First I saw this TipHero video through my Facebook feed. I really like that TipHero gives credit to the original sources for their videos – just like they did for my Pineapple Upside Down Bundt Cake when they made it into a video. If you scroll down to the end of the recipe you’ll see the credit. When I went to their site for the recipe, I noticed that it gave credit for the recipe to Nikki’s blog Chef In Training so I went straight there and pinned her Sweet Potato Casserole recipe.

Pintesting Sweet Potato Casserole

Don’t hate, but I find the mini marshmallows on so many sweet potato casserole recipes just too cloyingly sweet. If that’s your thing, then by all means, keep making your sweet potato casserole the way you prefer. But I should warn you – this recipe is now my go-to recipe. More on that later – for now here’s the Pintesting.

 The Pintesting:

The ingredients are pretty simple. Nikki used boiled sweet potatoes while TipHero used baked. I had a LOT of recipes to make so I went with baked since the oven was already on for the turkey.

Note: Multitasking is wise when you are making all of Thanksgiving dinner.

Pintesting Sweet Potato Casserole

Mix until blended and smooth. I like that the baked sweet potatoes were cooked soft enough that I didn’t even have to get the mixer out.

Pintesting Sweet Potato Casserole

Put into a greased 9×13 casserole dish and top with the streusel topping and bake it in a 350-degree oven.

Pintesting Sweet Potato Casserole

This is how it looked when it came out of the oven. It smelled incredible!

Pintesting Sweet Potato Casserole

My HH proclaimed that this sweet potato casserole was better than pumpkin pie. He said it one of the best desserts that I’ve made. I let him know that it is a casserole and not a dessert. He disagrees and calls it dessert. We do agree that it’s delicious both warm and cold. It’s like a crustless sweet potato streusel pie. So if you can’t be bothered with making a pie crust or if you’re on a “diet” and can’t have dessert or if you just want an easy side dish with a lot of wow factor, this is the casserole for you!

The Pintesting Results:

Overall Results: 4.55 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  This recipe performed exactly as Nikki (and TipHero) said it would.  5 Pins

Pintesting Rating - 5 Pins

Difficulty: The directions from both the Chef In Training and TipHero recipes were quite simple and straight forward. I really liked that I didn’t have to get the mixer out for this – one less complication when juggling 4 recipes at once. 5 Pins

Pintesting Rating - 5 Pins

Time: Since I baked the sweet potatoes while working on other recipes I had a tough time judging this. On one hand, it took about an hour to bake them which is a lot of time to add to a recipe. If I had boiled them it would probably have only added about 10-15 minutes. On the other hand, just the post baking time would shorten the prep time to only 5 and 25 minutes of baking time. Averaging out the 1 1/2 hours and 45 minutes that’s still over an hour so I’m giving this 3 Pins.

Rated 3 Pins

Cost: Most of the ingredients are kitchen staples. The pecans and sweet potatoes were all that I had to buy for this recipe and I only needed 2. The recipe makes a 9×13 inch casserole dish which is a LOT of casserole/dessert but due to the pecans and sweet potatoes, I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Practicality:  This has been a pleasantly surprising Pintesting. I was expecting a good sweet potato casserole. I wasn’t prepared for one that was not only easy but also delicious enough to be one of the high points of our Thanksgiving meal. I was planning on making a pumpkin flan for a dessert, but HH said to not bother and went for another serving of this sweet potato casserole. Bonus points for making my life easier. 5 Pins

Pintesting Rating - 5 Pins

Pintesting the Best of Italy with Pizza

October is NATIONAL PIZZA MONTH! Did you know this? I didn’t until the month was nearly over. Pintesting Monini Mutti Pizza I’ve wanted to do a pizza recipe post for quite some time but with so many unique kinds of pizza, I wasn’t sure which would be the best one to start with. There’s the Neapolitan style Margherita, the large thin crust New York style, the deep-dish Chicago style, the thick crusted square shaped Sicilian style, grilled pizza, French bread pizza, regional tomato pies, and so many variations of crusts, sauces, and topping… it’s a bit overwhelming. But then I thought about what Italian pizza from Naples would be like. While at the Florida Restaurant and Lodging Show, I was introduced to Italy’s favorite tomato company, Mutti, and their sister olive oil company, Monini. After tasting them I know why they’re the best of Italy. And now they’re coming to America so that you can cook with the best Italian ingredients, too!

2016 Florida Restaurant & Lodging Show Mutti Exhibit

Below are a few of the appetizers and even a dessert that was made using the Monini and Mutti products.

2016 Florida Restaurant & Lodging Show Mutti Collage

I was given some wonderful products to try at home including a ready-made pizza sauce and a squeeze bottle of olive oil that’s not supposed to drip. Let’s see what Italy’s favorites taste like on a pizza.

The Pintesting:

In our house, we normally make our own pizza dough, but on this busy weeknight I picked up a pack of pre-made crusts and our toppings will be cheese, sausage, and pepperoni.

Pintesting Monini & Mutti Pizza

I brushed the dough with the Monini olive oil in their new squeeze bottle. This is SO MUCH BETTER than having the olive oil drip onto the counter or down the side of the bottle. No Leaks! No Drips!

To really boost the flavor, I cut a garlic clove in half and then rubbed it on the oiled dough. If you love garlic but have trouble with heartburn, this is a great way to get that great taste and be gentle on your stomach.

Pintesting Monini & Mutti Pizza

To get real authentic Italian pizza flavor you need a real authentic Italian pizza sauce.

Pintesting Monini & Mutti Pizza

Cheese Please!

Then we added the toppings. The HH worked at a pizza place many years ago, so he does this part. The sausage is raw when put on the top of the pizza, but it will cook through while the pizza is cooking.

Pintesting Monini & Mutti Pizza

Then we baked it per the crust instructions.

Pintesting Monini & Mutti Pizza

This is how it looked when it came out of the oven. The sausage is perfectly cooked. The cheese is all melted. The hardest part is waiting for it to cool enough to taste it, so I’ll get one more picture while I wait.

Pintesting Monini & Mutti Pizza

The Results:

So THIS is what pizza in Italy tastes like… Monini & Mutti made this pizza incredible. The no-drip squeeze bottle really worked; there was no olive oil anywhere it wasn’t supposed to be. The pizza sauce was very fresh and tasted like real tomatoes – not overprocessed or artificial. I can see why they are the favorites in Italy. The good news is that both of these products will soon be available at grocery stores across the U.S. so watch for them!

The Recipe:

Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 Pizzas (using the 2 mini crusts)

Pizza

Ingredients

  • Pizza crust of choice (I used Boboli Mini Original Pizza Crusts, but you can use home-made)
  • Monini Olive Oil
  • 1 Garlic clove, cut in half
  • Mutti Pizza Sauce
  • 8-oz Mozzarella, shredded
  • Toppings of choice

Instructions

  1. Pre-heat oven per your crust instructions (450 degrees for the Boboli crust).
  2. Place crust(s) on a baking sheet.
  3. Brush 1-2 teaspoons of Monini Olive Oil on the crust to coat evenly.
  4. Rub the garlic clove all over the crust for great flavor.
  5. Spread the Mutti Pizza Sauce in an even layer on the crust.
  6. Top with shredded mozzarella and toppings.
  7. Bake for 8-10 minutes.

Notes

Pizza is personal, so you can use whatever kind of crust and toppings you like to make it completely your own.

http://pintesting.com/pintesting-the-best-of-italy-with-pizza/

 

7-Layer Greek Dip

Going to the movies is fun, but there are some downsides to seeing a film at the theater. I don’t like the overpriced snacks. I like real butter on my popcorn rather than that bright yellow butter-flavored oil. No wine. The theater folks frown upon patrons coming in their pajamas and slippers. Oh, and they won’t pause the movie to let you use the restroom after you’ve had a 44-oz large soft drink. This is why we prefer to watch most movies at home. One video that recently came out was My Big Fat Greek Wedding 2. Since we’re not limited to popcorn and soda at home, my HH and I decided that we needed Greek movie snacks. So when I saw this pin by Delish for their 7-Layer Greek Dip, I knew this was going to be our movie date night dish.

Here’s the video that was floating around Pinterest. How appropriate that this, too, is a movie?

The Pintesting:

The ingredients are traditionally Greek. Please note that there is a little dish of red onions off to the side. It’s not one of the listed ingredients, so watch for this special guest ingredient later. Let’s go through the layers.

Pintesting 7-layer Greek Dip

1: Hummus

Pintesting 7-Layer Greek Dip

2: Cucumbers

Pintesting 7-Layer Greek Dip

3: OlivesPintesting 7-Layer Greek Dip

4: Artichokes

Pintesting 7-Layer Greek Dip

Make the sauce by combining the Greek yogurt, lemon juice, and dill. Pintesting 7-Layer Greek Dip

5: Yogurt Sauce

Pintesting 7-Layer Greek Dip

6: Tomatoes

Pintesting 7-Layer Greek Dip

7: Feta & Parsley

Pintesting 7-Layer Greek Dip

8:  but this is a 7-Layer Greek Dip? I added minced red onions since they’re in so many Greek dishes. Red onions are often found in Greek food and I thought it would add a nice flavor. This is totally optional.

Pintesting 7-Layer Greek Dip

Opa! You can let it chill in the fridge or just grab some pita chips and dig in, which is what we did.

Pintesting 7-Layer Greek Dip

Since it’s movie night, here’s my video of how to make the 7-Layer Greek Dip.

This is loaded with so many good ingredients that I had no trouble substituting it for a light supper, and my HH agreed. It felt like we ate a LOT but most, at least two-thirds, of the bowl was leftover, so the next day we scooped it over a mixture of romaine lettuce and spinach to make a Greek-style salad. I topped it with leftover salmon and crumbled the remaining pita chips as croutons – delish!

Pintesting Results:

Overall Results:  4.85 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  My glass dish didn’t spin like the one in the Delish video did and I added the 8th layer of red onions, but I have to say that this was as delicious as the original video suggested. The Greek flavors would be what you would expect in the Mediterranean. I would risk sneaking this into the theater. 5 Pins

Pintesting Rating - 5 Pins

Difficulty:  Once all of the prep work is done, this is easy to layer up. Do pay attention if you’re slicing the olives yourself. Even if the jar says that they’re pitted, you might come across some that still have the pits so use caution. Pintesting 7-Layer Greek Dip Due to the amount of chopping involved, I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Time:  There is a bit of prep work in chopping the cucumbers, artichokes, tomatoes, and olives (if you don’t get them sliced) and making the yogurt sauce. However, start to finish this came together in 15 minutes. 5 Pins

Pintesting Rating - 5 Pins

Cost:  We eat a lot of Mediterranean-inspired food, so most of these ingredients are on hand in our home. If you had to buy everything it would run you about $10, but you’d have a lot of leftover ingredients to use in other dishes. The recipe had leftovers that perfectly repurposed into a lunch salad. We ended up with two large servings of dip and four lunch salads from this recipe, so that’s $1.67/serving. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  I loved how this could be used as a great dip and also made an easy Gree-style salad. The wholesome ingredients make this a healthier snack or appetizer and are a great way to sneak in more veggies. Adding red onions as the 8th layer was my customization, but you can change it up however you like. 5 Pins

Pintesting Rating - 5 Pins

Homemade Pumpkin Spice Coffee Syrup

I’m one of those who can’t wait for the first PSL (that’s Pumpkin Spice Latte) of the season and I make a point to get it on the first day available. Even though it still feels like 100 degrees in Florida, there’s something about that taste that officially makes it feel like autumn. Pintesting Homemade Pumpkin Spice Coffee SyrupGoing to Starbucks or any other coffee venue for a PSL on a daily basis is not good for my budget or waistline. Thankfully, my Pinterest feed has been flooded in Pumpkin Spice EVERYTHING; including this pin by Katrina of Katrina’s Kitchen. Sometimes I REALLY love trying out Pinterest pins, and Pintesting Homemade Pumpkin Spice Coffee Syrup is one that I’m really looking forward to.

Pintesting Homemade Pumpkin Spice Coffee Syrup

One of my best friends was coming over, so it was the perfect time to do this Pintesting. Let’s get started!

The Pintesting:

Pintesting Homemade Pumpkin Spice Coffee Syrup

There are only four ingredients. That’s right – just 4 and one of them is water.

Pintesting Homemade Pumpkin Spice Coffee Syrup

Mix the brown sugar and water in a microwavable bowl and heat until the sugar is dissolved.

Pintesting Homemade Pumpkin Spice Coffee Syrup

Add the pumpkin and pumpkin pie spice.

Pintesting Homemade Pumpkin Spice Coffee Syrup

Strain the mixture through a sieve. This is important or your syrup will be gritty.

Pintesting Homemade Pumpkin Spice Coffee Syrup

See all those particles? That’s why it needs to be strained.

Pintesting Homemade Pumpkin Spice Coffee Syrup

Make your coffee and enjoy the taste of a PSL at home. Aren’t the pumpkin mugs perfect?

We tried the Homemade Pumpkin Spice Coffee Syrup in coffee rather than a latte. I thought the flavor perfectly captured the PSL taste that I’ve come to love, but I would cook this on the stovetop rather than microwave it to let the pumpkin and spice better dissolve and allow the flavor to develop further. I’m also going to double the recipe because it ran out too fast.

The Pintesting Results:

Overall Results: 4.85 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  This syrup tastes every bit as good as a PSL, and it turned out exactly as the recipe said it would. There were no problems or unexpected issues. 5 Pins

Pintesting Rating - 5 Pins

Difficulty:  The ONLY reason I’m giving this 4 rather than 5 Pins is because there’s hot sugar water involved. It’s incredibly simple and easy, but children would need proper supervision. So for the sake of safety, I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Time:  The whole process took just a little longer than it took to brew the coffee; just under 10 minutes with the photography. That’s a LOT faster than driving to the coffee shop. 5 Pins

Pintesting Rating - 5 Pins

Cost:  One 15-oz. can of pumpkin is enough to make 30 recipes. As Katrina said, it’s pennies to make. Compare that to over $4.00 for a 16-oz. Grande PSL. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  This syrup is great in coffee, but is also delicious in tea. It’s going to save me the time and cost of running to get a PSL when the cravings hit. I also love that 4 simple ingredients (with no unwanted chemicals) is all that’s in this. Not only will I make this a lot this fall, but it will make a great gift idea in cute little bottles. 5 Pins

Pintesting Rating - 5 Pins

BLT Lettuce Wraps (No-Carb BLT)

Sometimes I get things that look amazing as an impulse purchase. Some people might be tempted by a cute pair of shoes, a new outfit, or the latest tech gadget. More often than not, my impulse buys are food related. I see a recipe that sounds good and I’m off to the store, and that’s what happened when I saw these BLT Lettuce Wraps.

I first saw this video clip on Facebook and then the pin popped up on my Pinterest feed. I love BLT sandwiches as you can see from the Weave Your Bacon BLT and Egg Salad BLTA Sandwich posts. This BLT Lettuce Wraps recipe was trying to sound healthy since it doesn’t have any bread and is, therefore, no-carb. I thought, sure, let’s go with it. Anytime you want to try to combine BLT + healthy I’m willing to give it a try.

Pintesting BLT Lettuce Wraps

The Pintesting:

The beauty of this recipe is in its simplicity. Large leafy romaine lettuce, juicy tomatoes, mayo and bacon. Although not specified, I seasoned my tomato halves with salt and pepper.

Pintesting BLT Lettuce Wraps

Spread some mayonnaise on a romaine lettuce leaf and top with several tomato halves.  TIP: make sure your romaine lettuce leaves are blotted dry if you want the mayo to stick.

Pintesting BLT Lettuce Wraps

Add the bacon and you’re done.

Pintesting BLT Lettuce Wraps

I put three on a plate thinking that this should be the serving size because that’s what the video did. After all, these BLT Lettuce Wraps are supposed to replace a BLT sandwich.

Pintesting BLT Lettuce Wraps

I have to say that it was not easy to get the pictures before digging into these BLT Lettuce Wraps.

Pintesting BLT Lettuce Wraps

I made a total of 6; three each for my HH and me. They were delicious if just a wee bit messy. I’m not sure if I should have used two slices of bacon on each wrap, but I think that would have thrown off the balance of the B-L-T. That said, after finishing them we both still felt hungry and agreed that these would be a fantastic appetizer, salad, or finger salad (if there’s such a thing, and if not I just made it up).

The Pintesting Results:

OVERALL RESULTS:  4.85 PINS

Pintesting - 5 Pins Overall Rating

 

Accuracy:  The recipe was very simple and straight forward and the taste was delicious. I was very pleased that it turned out exactly as the recipe and video said that it would. I also liked how refreshing they looked. 5 Pins

Pintesting Rating - 5 Pins

Difficulty: This was one step easier than a traditional BLT in that there’s no bread to toast, but the rest of the process was pretty much the same. 5 Pins

Pintesting Rating - 5 Pins

Time: Putting this together took very little time. The longest part was cooking the bacon, and I did that on the stove-top so it took about 15 minutes for crispy thick-cut bacon. From prep to plate took 20 minutes – 5 Pins.

Pintesting Rating - 5 Pins

Cost: This is a low cost dish – especially if you get the bacon on sale (which I did; buy one get one free). The romaine  came two heads to a package and there was a LOT leftover that I used for salads.  The tomatoes were also buy one get one free, so the cost per BLT wrap was less than a dollar. 5 Pins

Pintesting Rating - 5 Pins

Practicality: If you’re looking for a satisfying meal then you might be disappointed. If you’re looking for some great taste, a gluten-free or paleo BLT snack, an appetizer, or a salad that’s finger food, then this is a fantastic recipe. The original recipe doesn’t specify that it will be as filling as a BLT sandwich, but three to a serving size should have at least been close. Even people on diets don’t want to feel hungry after eating. Therefore, I’m giving this  4 Pins.

Pintesting Rating - 4 Pins

 

Tuscan Lentil Soup

There is something very comforting about soup; it seems to nourish your soul as it feeds your body. You’ve never heard of a book series called, “Chicken Casserole for the Soul.” Don’t get me wrong, I love casseroles, but there’s just something about soup. Tuscan Lentil Soup.

Most soups fall into one of two categories: the kind that takes all day to cook (usually in the crock pot), and the kind that you can whip up in short order but still tastes delicious. I had picked up a bag of lentils while shopping because they’re high in protein, high in fiber, have vitamins and mineral, and are low in calories – perfect for our healthy diet. I’ve used them in salads before (Salad Swag: 3 Cures for the Common Salad) but we were looking for something warm and hearty for supper.

Pintesting Tuscan Lentil Soup

When searching for lentil soup recipes, I found this Pin by Natalie of Life Made Simple. Our family is trying to stick to a Mediterranian diet because it’s very healthy and still tasty, so this recipe really stood out. One look at the picture and my HH gave an enthusiastic thumbs up. It helped that we also had most of the ingredients on hand, so a quick trip to the store was all that was needed to start dinner.

Pintesting Tuscan Lentil Soup - ORIGINAL PIN

The Pintesting:

The ingredients include lots of veggies and aromatics, lentils, and Italian sausage. We had mild sausage, so I used that instead. I had some Progresso Tuscany chicken broth on hand and thought this would be the perfect use for it. (Take a look at those cute tomatoes that came from our garden!)

Pintesting Tuscan Lentil Soup - Ingredients

Brown the sausage and onion.

Pintesting Tuscan Lentil Soup - Sausage

Add the garlic and seasonings.

Pintesting Tuscan Lentil Soup - Sausage & Seasonings

Stir in the broth, lentils, and potatoes, and simmer for 10 minutes. Add the tomatoes and zucchini; simmer for 15 more minutes.

Pintesting Tuscan Lentil Soup - Broth & Veggies

Wilt in the spinach for a couple of minutes.

Pintesting Tuscan Lentil Soup - Spinach

Remove the bay leaf and the soup is done.

Pintesting Tuscan Lentil Soup - Done

Natalie recommends serving with parmesan shavings, so I grated some onto the soup.

Pintesting Tuscan Lentil Soup - Served

I served this with a hot-from-the-oven, crusty baguette. My HH loved the flavors and went back for seconds. This will be a regular in this family. And now for the Pintesting Results:

Overall Results:  4.7 Pins

5 Pins Overall - MED.

Accuracy: The soup turned out exactly like the recipe, including the estimated prep and cook times. It was hearty and had a lot of flavor for less than an hour of cook time. 5 Pins

Rated 5 Pins - SMALL

Difficulty:  There is a fair amount of prep work in cutting up the vegetables. Natalie uses a mandoline for her zucchini, but I’ve nearly lost fingertips using mine, and since I already had my French Chef knife out for the other ingredients I just used my trusty tool of choice. Once the prep work was done, this recipe was very simple to make. There wasn’t any pre-soaking of the lentils (I’m not sure why I thought there would be) or other extra steps. 4 Pins

Rated 4 Pins - SMALL

Time:  From start to finish this took less than an hour. The prep work took about 10 minutes and the cook time was just under 40 minutes (of which roughly half an hour was for simmering). 4 Pins

Rated 4 Pins - SMALL

Cost:  Most of the ingredients are common to my kitchen and this makes a BIG pot of soup. I had already bought the lentils and just needed to pick the tomatoes from our garden and buy a couple of ingredients – and the bread to go with it. When I put the leftovers in the refrigerator, the lentils soaked up so much of the chicken broth that I had to add another 3 or 4 cups to make it into soup again. We had supper and two lunches from this pot before we froze the rest so it wouldn’t go to waste. 5 Pins

Rated 5 Pins - SMALL

Practicality: This recipe is definitely going to be a regular for us. It is delicious, makes a lot, is low cost, and is healthy. 5 Pins

Rated 5 Pins - SMALL

One Pan Mexican Quinoa

There seems to be a new obsession with short food videos on social media, especially Facebook. Videos made by Tasty, Buzzfeed, and Tip Hero are bringing food porn to a whole new level.

We like and share them thinking, “What a great idea. I need to try this,” but rarely follow through and make it.

Then I saw this pin for  One Pan Mexican Quinoa also make it onto my Pinterest feed, and I knew it was time to put it to the test. Here’s the video.

This recipe video is by Tip Hero, but they gave the inspiration credit to Chungah of Damn Delicious. I’ve tested her Egg Salad BLTA Sandwich and Slow Cooker Beef and Broccoli and both got great results. This made me more confident in the probability of success.

The Pintesting:

The ingredients are straight forward and easy to find.

Pintesting One Pan Mexican Quinoa

Sauté the aromatics, then add the beans, corn, and tomatoes.

Pintesting One Pan Mexican Quinoa

Then add the quinoa, seasonings, and broth.

Pintesting One Pan Mexican Quinoa

Cover and cook for 20 minutes and it’s done.

Pintesting One Pan Mexican Quinoa

This was going to be served with diced avocado as the recipe suggested, but the one we got was over-ripe so we had to throw it out. Here’s how it looked without any toppings.

Pintesting One Pan Mexican Quinoa

This has a bonus of being super healthy without trying hard. Don’t be scared to try it even though it’s vegan, gluten-free, and dairy-free. It’s also versatile. You can change or add more veggies, switch the broths, play with toppings; make it your own.

***UPDATE 08/17/2016***  I’ve had several questions about quinoa from those who aren’t familiar with this ancient grain. Marry Spencer of Health & Fitness Shop has a great article, 7 Health Benefits of Quinoa, that answers many of the questions. For example; it’s high in fiber, nutrient rich, great for gluten intolerance, helps with weight loss and diabetes, and more. In other words, it’s packed with all kinds of goodness.

The Results:

OVERALL RESULTS: 4.85 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  This recipe was as delicious, easy, and fast as the video showed. 5 Pins.

Pintesting Rating - 5 Pins

Difficulty:  This is an easy recipe with little cutting/chopping. Using canned beans and veggies really simplified things. However, using jalapenos or other hot peppers requires caution as the juices can cause burning to your skin or eyes. Many sources say to always wear rubber gloves when seeding and chopping hot peppers. Because of this, I’m giving it 4 Pins.

Pintesting Rating - 4 Pins

Time:  This took less than 30 minutes from start to finish. It required minimal prep work, and most of the time was just for simmering. 5 Pins

Pintesting Rating - 5 Pins

Cost:  Most of the ingredients are less than a dollar. At $9.50 for 30-oz, the quinoa was the most expensive ingredient, but I only needed 3 out of 29 quarter-cup servings, and that’s less than a dollar for the quinoa. Total cost was less than $2/serving. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  When I served this, HH ate two bites and gave it a thumbs up. He ate two more bites and gave it two thumbs up. This is fast, easy, healthy and delicious. It’s a perfect dinner for busy weeknights. 5 PinsPintesting Rating - 5 Pins

Pintesting Pineapple Upside Down Bundt Cake

This is the post that wasn’t going to be and then wrote itself. I made the cake and took some pictures, but didn’t really intend on doing a proper Pintesting – until I shared the pics. The response was mind blowing, so here’s the post complete with my first recipe.

The Pintesting:

It started with this picture of a pineapple upside down cake in a bundt pan on Pinterest. Because it’s my HH’s favorite cake, I wanted to surprise him with this.

Pintesting Pineapple Upside Down Bundt Cake

Sadly, the link went to a picture. Can we take a moment to talk about responsible pinning here? Check the pins before repinning them, folks.

I did a search for an original source, but only came back to the same picture that was on Pinterest.

UPDATE: I found the original source for the picture! Her name is Tina Carver, this is her original idea, and she is very happy that her cake is getting so much fame. 😀

Pintesting Pineapple Upside Down Bundt Cake

Luckily, the picture was enough this time. Pineapple upside down cake traditionally starts with melted butter and brown sugar, then an arranged layer of the pineapple and maraschino cherries, over which the cake mix is poured. When the cake is baked and inverted onto the serving plate, then you see the design of the fruit. This is no different other than it’s in a bundt pan, and the pineapple rings are halved and arranged vertically.

I wanted to ensure that the cake would come out of the bundt pan cleanly, so I really greased the pan with my favorite pan release. (The recipe will follow.) I used a stick of melted butter and sprinkled a half-cup of brown sugar on top of it, then alternated the halved  pineapple rings and cherries. I think it turned out just like the original picture.

Pintesting Pineapple Upside Down Bundt Cake

Substituting pineapple juice and milk for the liquid and adding a box of instant vanilla pudding makes this cake incredibly moist and flavorful.  The cake batter gets poured on top, and then the cake gets baked, cooled, and flipped.

And let me tell you, you’re going to flip for this cake.

Pintesting Pineapple Upside Down Bundt Cake

Normally I give my Pintesting results at the end of each post, and this would get 5 Pins. Instead, I’m sharing my recipe. Enjoy!

The Recipe:

Pineapple Upside Down Bundt Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 Cake = 17-18 slices

Serving Size: 1 slice

Pineapple Upside Down Bundt Cake

Ingredients

  • 1/2 Cup butter (1 stick), melted
  • 1/2 Cup packed brown sugar
  • 1 Can pineapple rings in 100% juice (reserve the juice)
  • 1 Jar maraschino cherries
  • 1 Box yellow or pineapple cake mix
  • 1 4-serving box instant vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
  3. Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
  4. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
  5. In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
  6. Carefully pour the batter over the fruit. Place the bundt pan on a baking sheet and bake as instructed for a bundt cake on the cake mix box. The cake is done when an inserted knife comes out clean.
  7. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
  8. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

Notes

Several people have commented that they had the butter and brown sugar overflow their bundt pans causing a big mess in the oven. Just say no to messes. Make sure to put the bundt pan on a baking sheet.

Also, use the baking time for a bundt cake that's listed on the cake mix directions. This will vary by brand. My times are approximate - go by the box.

In order to prevent problems with the cake being too moist, soft, or cracking, cover the pan with foil half way through baking and then uncovering for the last 10 minutes. This will also keep it from over browning. (Thank you, Barbara!)

http://pintesting.com/pintesting-pineapple-upside-down-bundt-cake/

Best Ever Pan Release: from I Am Baker

Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.