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

Chuck Roast with Balsamic and Dijon

Pintesting Chuck Roast with Balsamic and Dijon

There are some things that I’ve never or have almost never cooked; one of them is a roast. I know, it’s shocking! I’ve made soufflés, Beef Wellington, risottos, and many other dishes that are supposed to be complicated or “expert level” long before I made my first roast. Why? Because all my life my mother, the in-laws, or my HH have made it. Recently the grocery store had chuck roasts on sale, and I decided it was finally time to make my first roast. A search of my Pinterest pins for roasts brought up lots of recipes, but most of them were slow cooker recipes and I wanted a traditional oven-roasted version. Thankfully I had pinned this pin for Chuck Roast with Balsamic and Dijon by Kristy of The Wicked Noodle. It was just what I was looking for; oven-roasted with carrots, potatoes, and a self-made gravy.

Pintesting Chuck Roast with Balsamic and Dijon

The Pintesting:

I don’t know why, but I thought that roasts required magical ingredients to make them turn out delicious. I was so wrong. These basic ingredients are all that’s needed. The peas are my own addition, but I’ll get to that later.

Pintesting Chuck Roast with Balsamic and Dijon

First season the roast with salt and pepper.

Pintesting Chuck Roast with Balsamic and Dijon

Next, heat the pan and oil to sear the roast on one side.

Pintesting Chuck Roast with Balsamic and Dijon

Then sear the other side.

Pintesting Chuck Roast with Balsamic and Dijon

Remove the roast and add onions.

Pintesting Chuck Roast with Balsamic and Dijon

Cook the onions until they are soft.

Pintesting Chuck Roast with Balsamic and Dijon

Next, add the balsamic vinegar and cook until it’s reduced and syrupy, then add the Dijon mustard.

Pintesting Chuck Roast with Balsamic and Dijon

Put the meat back in, add the broth and thyme, then roast in the oven.

Pintesting Chuck Roast with Balsamic and Dijon

The meat should be tender and fall apart.

Pintesting Chuck Roast with Balsamic and Dijon

Add the potatoes and carrots and cook longer.

Pintesting Chuck Roast with Balsamic and Dijon

When the potatoes are thoroughly cooked, you’re all done.

Pintesting Chuck Roast with Balsamic and Dijon

Plate your dinner and show off your masterpiece.

Pintesting Chuck Roast with Balsamic and Dijon

Now for the peas. This is one thing that my HH prefers to NOT be cooked with the roast. I’ve always liked them with the roasted veggies. Since one of the keys to a great marriage is knowing when and how to compromise, I cooked the peas separately and served them smothered in the gravy. We both agreed that this was a delicious recipe and as the resident roast maker, he declared my first roast a complete success. High praise, indeed.

The Pintesting Results:

Overall Results: 4.4 Pins

Pintesting Seal 4 Pins

Accuracy:  This recipe turned out exactly like Kristy’s pictures. The roast was very tender and juicy. The balsamic and dijon gave a nice twist to the traditional chuck roast. The potatoes and carrots were perfectly tender without being mushy. 5 Pins

Pintesting Rating - 5 Pins

Difficulty:  There are no difficult techniques to this dish. However, I am giving this 4 Pins because you transfer a hot dutch oven from the stovetop to the oven.

Pintesting Rating - 4 Pins

Time:  Preparing the roast took very little time; about 15 minutes. Since this takes several hours to cook, however, I’m giving this 3 Pins.

Rated 3 Pins

Cost:  I happened to get my chuck roast on sale, but even so it was more than $16 just for the meat. The dish made 6 servings and the total cost was about $25 which is $4 per serving. That’s not bad for a full dinner. 4 Pins

Pintesting Rating - 4 Pins

Practicality: This is a great dinner and worth the time it takes to make. The next time I try this I’ll make it in the slow cooker since they cook themselves all day on low. The flavor and texture were perfect – just like Sunday Supper. 5 Pins

Pintesting Rating - 5 Pins

True Bangers and Mash with Onion Gravy

The simple recipe of True Bangers and Mash with Onion Gravy is pretty standard fare in Ireland and the U.K; it’s classic comfort food. My local Fresh Market had a variety of sausages on sale recently; including Irish Bangers. My HH had never heard of them and asked what they were like, so we picked up a couple and decided to try the famous dish.

Pintesting True Bangers and Mash with Onion Gravy

After searching several recipes on Pinterest and pinning a few, I saw this pin that claimed to be the True Bangers and Mash with Onion Gravy recipe which was submitted by wsf” on All Recipes. Since I’ve never tried Bangers & Mash before, I wanted to try the “True” real deal recipe. Bia Maith is Irish for Good Food; let’s get on with the Pintesting.

The Pintesting:

Pintesting True Bangers and Mash with Onion Gravy

The ingredients list wasn’t too long and most of it was already in my kitchen.

Pintesting True Bangers and Mash with Onion Gravy

This all started because I saw the bangers sausage on sale at The Fresh Market. If you’re lucky enough to find Irish bangers then use them. If you can’t, you can substitute any milder pork sausage.

Pintesting True Bangers and Mash with Onion Gravy

Cook the bangers, turning them until they’re browned on all sides.

Pintesting True Bangers and Mash with Onion Gravy

Boil potatoes for the mash.

Pintesting True Bangers and Mash with Onion Gravy

Make the mash (mashed potatoes). A unique ingredient was dry mustard for the mashed potatoes. I’ve never used it that way before, but the mash was delicious.

Pintesting True Bangers and Mash with Onion Gravy

The recipe called for two large onions. I don’t know about you, but that’s a LOT of onions in my book. They filled up the whole skillet pan. The next time I make this I’ll use one large or two medium onions.

Pintesting True Bangers and Mash with Onion Gravy

Once the onions are sweated and just browned add the beef broth…

Pintesting True Bangers and Mash with Onion Gravy

…and the wine. Let it reduce for a while.

Pintesting True Bangers and Mash with Onion Gravy

According to the recipe submitter, wsf, “Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.” He was right.

Pintesting True Bangers and Mash with Onion Gravy

After simmering for 12 minutes the gravy smelled great but was much thinner than my usual gravy. Pintesting True Bangers and Mash with Onion Gravy

If “wsf” wouldn’t have mentioned how thin the gravy was, I’d have thought that I’d done something wrong. The flavor was wonderful, though. I thought the banger sausages were mild but flavorful and were complimented by the flavors of the onions, beef broth, and wine. The mashed potatoes were fluffy, creamy, and just what I needed to soak up the gravy.

Pintesting Variation #2:

My HH and I decided to get our Irish on before the sale was over and made a second variation just to test a different gravy. I searched several other recipes and found  “Onion Gravy for British Bangers and Mash,” also from All Recipes (Lupin Pooter).  This recipe called for chicken broth rather than beef broth, dijon mustard instead of dry mustard, added Worcestershire sauce, and used a roux as a thickener. Not wanting to risk another thin gravy, I skipped the wine and added 3 cubes of beef bouillon to the chicken broth to add richness instead. THIS is the gravy we were looking for. When we make this again, and we absolutely will, we’ll use the “True Bangers and Mash” recipe with the “Onion Gravy for British Bangers and Mash” (plus the beef bullion) for the gravy.

Sláinte!

The Pintesting Results:

Overall Results: 4.3 Pins

4 Pins Overall

Accuracy:  The recipe gave the warning that the gravy would be thin (aka runny), but the gravy in the photo looked a bit thicker than mine turned out. I checked with some Irish friends who’ve had real and proper Irish Bangers. They said that the gravy should be thicker rather than thinner. “It should flow like lava as you pour it over the food.”  I omitted the red wine to make the recipe thicker but, I was told, it’s traditional to the gravy. The next time I try this I’ll add the red wine and use a cornstarch slurry to thicken up the gravy. Due to the questionable thinness of the gravy, this gets 4 Pins.

Pintesting Rating - 4 Pins

Difficulty:  There’s a reason Bangers and Mash is common fare in the U.K. Brown the sausage, make the gravy, and serve with mashed potatoes. It reminds me of  Salisbury Steak, but with Irish sausage – simpler since you don’t have to make the patties. There is a bit of chopping with the potatoes and onions, and the boiling, browning, and reducing takes a wee bit of cooking. Therefore this gets 4 Pins.

Pintesting Rating - 4 Pins

Time:  Dinner took roughly an hour from start to finish with either recipe. The second gravy took a little less time because of the roux. An hour for dinner isn’t bad, but I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Cost:  The Irish banger sausages were the most expensive part of the meal(s), and you can see that 2 sausages were $2.81. The wine was the second most costly ingredient, but you don’t have to use an expensive wine. This transforms simple ingredients into a hearty and tasty meal with leftovers at a cost of ~$3.00 per serving. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  This was a simple yet flavorful meal that would go well with peas or other veggies. If you have kids you can either omit the wine from the sauce or let it simmer long enough to cook the alcohol off. It’s the kind of hearty home-style cooking that makes me think of pubs, pints, fireplaces, and family. 5 Pins

Pintesting Rating - 5 Pins

Pintesting Salmon Wellington

Pintesting Salmon Wellington

If you’re a foodie or have watched TV in the last decade, then you’ve likely heard Gordon Ramsay yelling at the contestants on his reality show, Hell’s Kitchen.  After watching for many years and seasons, one thing that I learned is that you can’t be considered a serious cook unless you can make an excellent Risotto and Beef Wellington. Eating at 5-star restaurants is a bit out of my normal budget, so the opportunity to try Beef Wellington in a restaurant is rather slim. Fortunately, the ingredients aren’t overly expensive, nor are the techniques difficult. (Thank you, YouTube!) So in order to up my culinary game and finally try some fine dining, a few years ago I decided to conquer both of these dishes; risotto for my birthday and the wellington for Valentine’s Day. But that was the OLD Beef Wellington – the NEW dish is Salmon Wellington.

In an effort to eat healthier, we are trying to have fish and seafood a couple of times a week. Not only is it healthy, but also delicious with so many varieties from which to choose: grilled shrimp on a salad, oven roasted Italian herbed white fish, pan seared scallops, fried catfish, parmesan crusted tilapia with lemon and caper sauce (post to come), and now… *drumroll, please* …Salmon Wellington.

Yes, it deserves a drumroll.

This pin by BuzzFeed Tasty has been all over Pinterest and I’ve seen the video on Facebook and Twitter. With this much notoriety, and because it just looks delicious, and because we love salmon, and because I had almost all of the ingredients on hand, I had to try this. Plus doesn’t puff pastry make everyday food look elegant? Let’s begin the fancy food Pintesting!

Pintesting Salmon Wellington

The Pintesting:

The ingredients list was surprisingly small and simple compared to beef wellington. There is no Foie Gras or duxelles in this recipe.

Pintesting Salmon Wellington

Saute the aromatics and then wilt the spinach.

Pintesting Salmon Wellington

Add the breadcrumbs, seasonings, and cheeses.

Pintesting Salmon Wellington

Stir to mix well. Set the spinach mixture to the side.

NOTE: It’s a lot easier if you add the cream cheese first to let it get a bit melty before adding the rest. You can see that mine is a bit clumpy. This didn’t seem to affect the taste, but it will look a lot nicer.

Pintesting Salmon Wellington

The recipe doesn’t specify whether to get the salmon with or without the skin. Mine had skin so I trimmed it since I don’t want to eat it hiding under puff pastry. I recommend asking your butcher/fishmonger for salmon without the skin if you want to avoid this step.

Season with salt and pepper, then lay the salmon in the center of the puff pastry.

Pintesting Salmon Wellington

Top the salmon with the spinach mixture. I went back and forth between spooning it on and shaping it on top with my hands. Once it’s all on, fold the puff pastry over in thirds to cover and seal everything.

Pintesting Salmon Wellington

Place the filled pastry onto a parchment lined baking sheet seam  side down, tucking in the seams, and then give it a good egg wash.

Pintesting Salmon Wellington

Use a sharp knife to make a crosshatch pattern on the top of the pastry, then give it a final egg wash.

Pintesting Salmon Wellington

Bake it in a preheated oven until your house smells incredible and you’re drooling.

Pintesting Salmon Wellington

DON’T cut right into this immediately. You’ll want to give it at least 5 minutes to rest in order to keep the pastry from smooshing under the knife and the filling from oozing all over the cutting board or plate.

Pintesting Salmon Wellington

Slice it in half to make two impressive and generous servings. (See? No smooshing or oozing.)

Pintesting Salmon Wellington

Plate it. Serve it. Become a superhero – or a supper-hero. There is a serious amount of wow factor with this dish, so enjoy. You deserve it.

Pintesting Salmon Wellington

“This is the best thing you’ve ever made!” said my HH as he quickly tucked in for the next bite. “I could eat this every day!”

Wow! I was expecting a positive response, but the best thing ever?! There you have it. Please excuse me. I’m going to go straighten my cape, gloat in my glory, and see if Gordon Ramsey wants to work in my kitchen.

Pintesting Salmon Wellington

The Pintesting Results:

OVERALL RATING:  4.7 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  The end result was precisely what the recipe, pictures, and video promised. The puff pastry crust was light and flakey. The salmon was cooked to perfection; juicy but done. The spinach mixture gave a nice brightness to balance the whole dish. I also want to point out that 2 servings are extremely generous – neither of us could finish our portion, which just meant that we got to enjoy the leftovers for lunch the next day. 5 Pins

Pintesting Rating - 5 Pins

Difficulty: The recipe was easy to follow, and the video made it even easier. Although not mentioned, you would definitely want to remove the skin from the salmon. And while none of the steps are difficult, it does take a few steps to put this together. Due to these factors, I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Time: Although there are a few steps to this recipe, it took 40 minutes from start to finish. This included the 20 minutes of baking time and all of my picture taking. Since 30 minutes is considered a standard for a quick meal and this was only 10 minutes longer for such elegance, I’m giving this 5 Pins.

Pintesting Rating - 5 Pins

Cost: I was surprised at how low-cost this dish is! The salmon is the most expensive component, but it’s usually on sale at one of our local grocers. My fillet was too large for the puff pastry, so I had to cut it in half which made it an even better deal. The puff pastry can be found in the freezer section of most grocery stores, and you get 2 sheets for less than $4. The rest of the ingredients are common to most kitchens and I had them all on hand. The final cost per serving comes to $2.50 if you make 4 servings (like we did) or $5.00 if you make 2 servings. Either way, that’s a fantastic price for a high-end restaurant quality dish. But since the salmon and puff pastry aren’t common to most kitchens, I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Practicality:  The best thing about this dish (aside from the great flavor, the loving accolades, and the surprising ease of preparation) is that it works just as well for a quick weeknight supper as it does for an impressive special meal. After all, who doesn’t want to be a supper-hero?  5 Pins

Pintesting Rating - 5 Pins

 

 

 

Flower Shaped Mini Lemon Curd Tarts

Some days it seems like the angels sing, the stars align, and everything falls into place in order to make things happen. When that happens, life is easy as pie – or in this case, tarts.

My HH and I were thinking about how nice it would be to have just a little something sweet but didn’t want to go through a lot of fuss (or dishes). Then I remembered seeing this pin that had crossed my path recently. These Flower Shaped Mini Lemon Curd Tarts on the Inspired Dreamer site seemed like the perfect little treats. That I had one pie crust, one jar of lemon curd, and the exactly the right cookie cutter was just shy of divine intervention to make this. So let’s get on with this test!

The Pintesting:

Pintesting Flower Shaped Mini Lemon Curd Tarts - ORIGINAL PIN

There are only 3 main ingredients; one pie crust, a jar of lemon curd, and powdered sugar. Also helpful is flour for dusting while handling the pie crust. The hardware required is a flower-shaped cookie cutter and mini muffin pan.

Pintesting Flower Shaped Mini Lemon Curd Tarts

Roll out the pie crust and start cutting flowers with the cookie cutter. Does anyone else think the flower cutter looks groovy? Flower Power!

Pintesting Flower Shaped Mini Lemon Curd Tarts

Cut out 12 flowers; rerolling the scraps and cutting to make the 12.

Pintesting Flower Shaped Mini Lemon Curd Tarts

Carefully put them into a mini muffin pan.

Pintesting Flower Shaped Mini Lemon Curd Tarts

Fold 3 alternate petals toward the center, gently place the dough into the cup, then work the petals on the sides by overlapping the three inner petals.

Pintesting Flower Shaped Mini Lemon Curd Tarts

Bake for about 5 minutes.

Pintesting Flower Shaped Mini Lemon Curd Tarts

The flower tart shells pop right out of the pan – no greasing was required. Use some caution when removing them after baking as they are a little more delicate and can crumble if handled too roughly.

Pintesting Flower Shaped Mini Lemon Curd Tarts

Cool, dust with powdered sugar, and spoon with lemon curd.

Pintesting Flower Shaped Mini Lemon Curd Tarts

This almost can’t be called a recipe, but it was inspired, cute, and easy. It did perfectly satisfy our sweet tooth craving, and there were plenty left over to share. We had them with a cup of tea. It was a perfect pairing. Now for the results.

The Results:

Overall Results: 5 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  These tarts turned out PERFECTLY. The pin photo was almost step-by-step enough to make these, but the recipes’ detailed instructions help ensure great results. The little tarts were a lovely combination of sweet, tangy, crisp, delicate, and pretty. 5 Pins

Pintesting Rating - 5 Pins

Difficulty:  This very simple recipe would be fun to do with kids. The pie dough is very forgiving. I had several flowers tear a bit while I was working with them, but this was fixed while patting them into the tin. 5 Pins

Pintesting Rating - 5 Pins

Time:  These took about 20 minutes from start to finish, and that included the photos and dishes. 5 Pins

Pintesting Rating - 5 Pins

Cost:  I happened to have everything on hand this time, so there was no extra shopping costs.  I had purchased the lemon curd at World Market for $3.99 to serve with scones. The pie crusts come two to a package (mine was the leftover in the back of the fridge), and cost about $3.00. That’s 29 cents per tart. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  These were quick, easy, and the tart shells are extremely versatile. You could fill them with any curd, custard, or pudding to make a bouquet of desserts. If you leave off the powdered sugar, you could use the shells with savory fillings, too. They’re perfect for a tea party, garden party, or mother’s day. 5 Pins

Pintesting Rating - 5 Pins

Cheesy Broccoli Orzo

Does anyone else seem like you make and eat the same meals? The dinner rut is a tough one to deal with because we all have our favorites, comfort foods, and quick-on-the-table meals that are the family approved stand bys. Don’t get me wrong – pizza night is not to be trifled with, but you can completely mix it up with different types of crusts, sauces, and toppings. Taco Tuesdays are a close second, but even there you’ve got a lot of choices that can make it seem different from week to week. Sometimes changing the side dishes can change the taste and feel of a whole meal.

That’s why I was super excited when i saw this pin for Cheesy Broccoli Orzo by Kristin from Iowa Girl Eats. It’s the perfect trifecta of a side dish.

  1. It’s fast
  2. It’s easy
  3. It only uses a handful of ingredients (most are likely to be in your kitchen right now)

Pintesting Cheesy Broccoli Orzo

Well, who’s going to argue with a trifecta? Not me – I choose my battles, so let the Pintesting begin.

As I said, there are only a handful of ingredients – 6 if you don’t count the salt or water to boil the pasta and broccoli.

Pintesting Cheesy Broccoli Orzo

Boil the orzo pasta. Now this seems easy, but wait…

Pintesting Cheesy Broccoli Orzo

Kristin says to cook for 3 minutes, add broccoli, then cook for another 3 minutes or so.

Pintesting Cheesy Broccoli Orzo

My orzo box calls for 9 minutes of cooking time for al dente. You can see in the picture below that it still has a way to go, so I waited another couple of  minutes before adding the broccoli.

Pintesting Cheesy Broccoli Orzo

Next I added the broccoli and cooked it for about 3 minutes to let the orzo get to the al dente state and let the broccoli cook well.

Pintesting Cheesy Broccoli Orzo

Drain everything really well.

Pintesting Cheesy Broccoli Orzo

Return to the pot and add the cheeses, butter, and milk.

Pintesting Cheesy Broccoli Orzo

After mixing and per Kristin’s instructions, I checked the seasoning. Good call! I added a touch of salt and several grinds of pepper.

Pintesting Cheesy Broccoli Orzo

That’s it. Really! We’re done – except for the plating.

Pintesting Cheesy Broccoli Orzo

I love risotto, and this totally puts me in mind of that creamy dish but without the half hour of constant stirring. It’s the perfect alternative if you need something quick, and want to get some extra veggies in your meal. And who doesn’t need extra veggies? That’s what I thought. So let’s get to the Pintesting Results:

Overall Results: 4.6 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  The dish was delicious, uncomplicated, and quick. The flavors of the pasta with the broccoli and cheeses all played wonderfully together. But the pasta cooking time was off by 50%, and a novice cook might not catch that. In all fairness, it might have been the difference from one pasta brand to another, so keep an eye on what the directions on your box indicate. 4 Pins

Pintesting Rating - 4 Pins

Difficulty:  There’s nothing hard about this dish. I bought the broccoli florets pre-cut which eliminated a lot of the prep work. I did grate the cheeses to balance the level of work (and because I like fresh-grated cheese better). Boil, drain, mix, serve. 5 Pins

Pintesting Rating - 5 Pins

Time:  The whole recipe came together in under 20 minutes even with me taking the pictures. PERFECT for a busy weeknight dinner. 5 Pins

Pintesting Rating - 5 Pins

Cost:  The broccoli ($2.00 on sale) and orzo pasta (less than $2.00 – not on sale) were the only two ingredients that I had to buy, and there was enough of each to double the recipe and still have leftover broccoli. The remaining ingredients came to about $2.00. At $4.00 for 4 servings, that’s $1.00/serving.  5 Pins

Pintesting Rating - 5 Pins

Practicality:  The trifecta totally worked with this recipe. Not only is it a delicious side dish, but it has the makings for an easy casserole just by tossing in a cooked protein of choice. (I’m thinking this would be a great way to use up some leftover turkey next Thanksgiving…)I bet you could play with the cheeses for slightly different takes on the flavor, too. It’s also very kid-friendly – it’s practically mac & cheese with broccoli. 5 Pins

Pintesting Rating - 5 Pins

 

 

Spinach, Feta and Sundried Tomato Stuffed Pork Chops

Sometimes Pinspiration strikes at the most random times; for example, while walking through the grocery store at 5:15 pm while you have no idea what you’re going to make for supper. There were these beautiful thick boneless pork chops on sale. When I say thick, I mean about 2 inches thick – perfect for splitting and stuffing.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - THICK Pork Chops

After a quick search on my cell phone, I found this pin for Spinach, Feta and Sundried Tomato Stuffed Pork Chops by Mary Kay of Homemade Cravings. Our family loves Mediterranean flavors, we had most of the ingredients, and it appeared simple and healthy, so this seemed like a great choice.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - Original Pin

 

The are only 6 ingredients. The recipe calls for 1/2 cup chopped spinach, but doesn’t specify fresh or frozen. I had frozen chopped spinach on hand, so that’s what I used. It also calls for 4 pork chops, but since it’s just the HH and me we used two and saved the extra stuffing to use in omelettes. Also, the recipe called for pork chops with the bone in. I think these work well with or without the bone.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - Ingredients

 

You really want to use thick chops for this recipe. You can see that they’re thicker than my 1/2 cup measuring cup.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - THICK Chops

Mix the spinach, feta, and sundried tomatoes in a bowl.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - Filling

 

Season with salt and pepper

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - Filling Mixed

Cut a slit in the pork chops, season with salt and pepper, and stuff them.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - Chops stuffed

The recipe says to soak toothpicks and secure the chops, then grill them. Our grill happened to be out of gas, so we chose to bake them standing up like they’re pictured.

Pintesting - Spinach, Feta and Sundried Tomato Stuffed Pork Chops - Supper

As you can see, this worked very well. The meat was moist and flavorful, and the stuffing was delicious. I served these with couscous and broccoli. I’d like to try them grilled the next time we make them just to see if it adds another level of flavor.

Overall results:  4.7 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  As I hoped, this was a simple yet delicious entree. The pork chops were juicy, and the flavors of the stuffing really made a delicious combination. It executed just as the recipe said. 5 Pins

Pintesting Rating - 5 Pins

Difficulty: You get a lot of taste for as simple as this recipe is. Mix a few ingredients, season, slice, stuff, and grill (or bake). You want to use caution when cutting the chop so that you don’t go all the way through, but i didn’t feel that was increasing the difficulty level. 5 Pins

Pintesting Rating - 5 Pins

Time: This would be perfect for a 30-minute-meal if you’re grilling. Since I baked them, it took a bit longer – about 45 minutes. Still, that isn’t very long for supper. The rest of the meal came together while they were in the oven. As a bonus, the extra stuffing ingredients make a fantastic omelette filling, so that cuts down on breakfast time the next day. 4 Pins

Pintesting Rating - 4 Pins

Cost: I was fortunate to get the thick boneless pork chops on sale – BECAUSE they were on sale. I also lucked out because I had bought sundried tomatoes on a buy one get one free sale, too. I don’t know that every kitchen normally stocks feta and sundried tomatoes, so I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Practicality: The simplicity, fast preparation, and delicious flavors of this were wonderful. The HH really enjoyed it and said he’d like to have it again. I also love that, in our case, we could use the filling as a way to get extra veggies and pump up the flavor of breakfast, too.  5 Pins

Pintesting Rating - 5 Pins

 

Mini Peach Cobblers

My husband loves peach cobbler. It’s one of his all time favorite desserts. When I saw this pin for Mini Peach Cobblers, I knew I had to make it for him. I’m very fortunate and blessed to have such a wonderful man to call my husband, and love to spoil him in little ways like this. Much of my love comes from the kitchen. Last week he had a rough work day, so we had pan-seared scallops and steak for supper with steamed veggies and a Greek salad. On a Tuesday – just because. He felt the love.

My wonderful husband spoils me by cleaning the house. The man is gifted at cleaning. I mean, he puts Mr. Clean to shame. He can do in one hour what takes me all morning. So tell me, who wouldn’t make peach cobbler for the man who cleans? That ‘s what I thought. He was very excited about this pin test, so let’s get to it.

The original pin was by Melissa from Sugar Derby, who was guest posting on Alli’s blog, Alli-N-Son.

http://www.alli-n-son.com/2011/06/02/mini-peach-cobblers/

http://www.alli-n-son.com/2011/06/02/mini-peach-cobblers/

The Pintesting:

The ingredients called for a can of diced peaches. Melissa tells a funny story regarding this difficult-to-find ingredient, but I had no problem finding them at my grocer.

Ingredients

First I mixed the dry ingredients and combined with the milk until smooth. Melissa says to use a wooden spoon. I used a whisk and the results were perfect.

Mix until Smooth

I added the melted butter to the muffin pans, then topped with the batter.

Melted butter and batter in muffin cups

Next came the peaches, followed by a sprinkle of brown sugar and cinnamon.

Add peaches then sprinkle

The amount of brown sugar and cinnamon was omitted and left to the discretion of the cook. I did half with a lighter sprinkle and half with a heavy “sprinkle” to see if there would be a noticeable difference. We couldn’t taste a difference, but noticed that the cobblers with a more generous sprinkle were more nicely browned when baked.

I should note that the recipe yields 12 minis, but I had quite a bit of leftover melted butter and batter. I would recommend using 4-6 TBS of butter rather than the whole stick, and evenly divide up any additional batter.

Leftover butter & batter

I baked in a 350 degree pre-heated oven and set the timer for 12 minutes. Nothing was mentioned about using a convection oven, so I went with the conventional oven setting.

Bake

After 12 minutes the cobblers didn’t look quite done, so I gave them another 5 minutes. That seemed to do the trick.

Almost then Done

The directions say to let them cool almost completely before removing from the pan. After about 10 minutes, the cobblers had shrunk a bit from the cooling.

Shrink after cooling

Since it was a cold evening, we decided to test them with a cup of tea and skip the recommended ice cream. I’m sure it’s a delicious addition, but totally not necessary.

Done

The Pintesting Results:

Overall Rating: 5 Pins

5 Pins Overall - LARGE

Accuracy: The recipe was easy to follow, and the blog post added clarity on the sprinkle question of the brown sugar and cinnamon. My husband, who considers himself a peach cobbler expert, said this was one of the very best he’d ever tasted. We both liked the light, crispiness and chewiness of the cobbler crust. It wasn’t doughy at all, which is his biggest pet peeve of cobblers. 5 pins

Rated 5 Pins - SMALL

Difficulty: This was a very simple recipe. Perfect for a novice baker. 5 pins

Rated 5 Pins - SMALL

Time: I found that it took about 5 minutes more than the time in the recipe, but it took roughly 10 minutes of prep time, 17 minutes of baking time, and 10 minutes of cooling. At just over half an hour, 5 pins.

Rated 5 Pins - SMALL

Cost: The ingredients are common to most kitchens. I only had to pick up the can of diced peaches for less than $2.00. 5 pins.

Rated 5 Pins - SMALL

Practicality: This makes a nice after school snack or week night dessert. The leftovers (if you have any) also make a yummy breakfast with a cup of coffee. 5 pins

Rated 5 Pins - SMALL