Pinterest is a Virtual Pinboard. Pinterest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes. Best of all, you can browse pinboards created by other people. Browsing pinboards is a fun way to discover new things and get inspiration from people who share your interests.
If you don't already have an account on pinterest, i would highly recommend getting one, especially if you're into making homemade crafty things. you can follow my Pinterest here. Anyways the dinner i made a few tuesday nights ago was from recipes i had found on pinterest and they were amazing!!
first up we have Creamy Tomato Soup! it was super fast and very good.
followed by Stacked Roasted Vegetable Enchiladas, which i L-O-V-E-D! i'm hoping to make this again this summer after the vegetables in my garden are ripe and ready to harvest!
and last but not least, Hummingbird Cupcakes. the flowers on top were made using a pineapple! these were a lot of fun to make!
and now for the long list of recipes :)
Creamy Tomato Soup
Ingredients:
1 Pint heavy cream ( heavy whipping cream is fine too)
1 can tomato paste (6oz)
1 12oz. can tomato sauce
1/4 c. butter
Directions:
Melt the butter and add the tomato sauce. Stir. Add the cream and tomato paste. Stir again. Heat through, but do not allow to boil. I usually then add Italian herbs to taste.
Stacked Roasted Vegetable Enchiladas
Ingredients:
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired
Directions:
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions. Serves 4-5
Ingredients for the cake:
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions. Serves 4-5
HUMMINGBIRD CUPCAKES
1 box yellow cake mix
3 eggs
1 1/4 C water
1/3 C oil
1 ripe banana (cubed)
1 C crushed pineapple drained
1/2 C roasted sweetened coconut flakes
1/2 C roasted chopped pecans
Directions for the cake:
1.Preheat oven to 350 degrees F. Line cupcake pan with paper liners; set aside.
2. Follow the cake mix box instructions to make the cake batter.
3. Add in the chopped banana, crushed pineapple, walnuts and coconut. Stir and mix until combined.
4. Divide batter evenly among liners, filling about 2/3 full. Bake until
golden brown and a cake tester inserted in the center comes out clean,
about 25 to 30 minutes.
5. Transfer to a wire rack to cool completely. Once cupcakes have
cooled, top each cupcakes with the cream cheese frosting. Decorate with
dried pineapple flowers. Serve at room temperature.
CREAM CHEESE FROSTING
Ingredients for the frosting:
1 8 oz cream cheese (room temperature)
1 stick unsalted butter (room temperature)
1 lb powdered sugar
1 teaspoon vanilla extract
Makes 3 cups
Directions for the frosting:
1. Beat cream cheese and vanilla until light and creamy, about 2
minutes. With mixer on medium speed, gradually add butter, beating until
incorporated.
2. Reduce mixer speed to low. Slowly add sugar, beating until
incorporated. Use immediately, or cover and refrigerate up to 3 days.
Bring to room temperature before using.
PINEAPPLE BLOOMS/FLOWERS
Makes about 3 dozens depending on the size of your pineapple.
Ingredients for pineapple blooms/flowers:
1 Fresh ripe pineapple peeled.
Directions for pineapple blooms/flower:
1. Preheat oven to 250 degrees F. Line two baking sheets with nonstick baking mats or parchment paper.
2. Using a small melon baller,
remove pineapple "eyes." Using a sharp knife, cut pineapple crosswise
into very thin slices. Transfer slices to baking sheets. Bake until tops
look dried, about 30 minutes. Flip slices; bake until completely dried,
25 to 30 minutes more. Let cool in a small muffin pans to form flowers.
Refrigerate in an airtight container up to 3 days.
These enchiladas look amazing! I jumped on the Pinterest bandwagon . . . fun!
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