Food Hunter's Guide to Cuisine

Monday, April 16, 2018

Zesty Mediterranean Cod with Kale

By: The Food Hunter

Healthy and flavorful, this zesty cod recipe is also super easy to make. Everything goes into one pan and cooks in under 30 minutes; making it a delicious option for a weeknight meal.

Zesty Mediterranean Cod With Kale
olive oil
2 cups fennel, sliced
2 garlic cloves, minced
1 cup fresh tomatoes, diced
2 cups kale, chopped
1/2 cup water
crushed red pepper
2 tsp fresh oregano
1 cup black or green olives, sliced thin
1 lb. cod cut into 4 pieces
1 tsp fennel fronds
1 tsp orange zest

Heat a large skillet over medium heat, cook fennel, and garlic in olive oil for about 5 minutes, until they become fragrant. Add fresh tomatoes, kale and water and cook for about 10-12 minutes. Add crushed red pepper, fresh oregano and sliced olives. Season with salt and pepper.

Place cod in pan, sprinkle with orange zest and fennel fronds. Cover and cook for about 10 minutes.
Remove pan from heat, and drizzle fish with olive oil before serving.

Monday, April 9, 2018

Oatmeal Chocolate Salted Caramel Bars

By: The Food Hunter

This post is sponsored by Nielsen-Massey Vanilla, as always all opinions are 100% my own.

There's no denying my love for sweets, and with that comes my love for vanilla. In particular Neilsen Massey vanilla. Their vanilla is one of the finest and purest I've ever tasted and it most certainly shows in the treats I bake. Try it for yourself the next time you are baking and see if you can taste the difference.

These bars are perfect for when you can't decide between healthy oatmeal, decadent chocolate or rich salted caramel!

Oatmeal Chocolate Salted Caramel Bars

For the oatmeal layer
1/2 cup butter, softened
1 eggs
1 cup brown sugar
2 tablespoons milk
1 teaspoon Nielsen-Massey Vanilla
11/4 cups flour
1/2 teaspoon salt
1.5 cups old fashioned rolled oats

For the chocolate layer
1 cups semi-sweet chocolate chips
1/2 can sweetened condensed milk

For the caramel layer
1/2 cup brown sugar, packed
1/4 cup half-and-half
2 tablespoons butter
Pinch salt
1/2 tablespoon vanilla extract

Preheat oven to 350 degrees. Line a 8x8 inch pan with parchment paper and coat with butter.

Cream together butter and sugar until light and fluffy. Add egg, vanilla, and milk and mix until combined.

In another bowl stir together flour, salt, and oats. Add dry ingredients to wet and mix well. Spread ⅔ of the batter into the bottom of your prepared pan.

In a medium sauce pan combine chocolate chips and condensed milk and sit over medium heat until completely melted and smooth. Pour into pan over the layer of oatmeal batter.

Mix together brown sugar, half-and-half, butter and salt in a small saucepan over medium-low heat. Whisk for 5 to 7 minutes, or until it mixture thickens. Add vanilla and cook another minute or so. Remove from heat, and let cool in the pot. Pour cooled caramel over fudge layer.

Drop teaspoons of remaining oatmeal mixture over the caramel. Sprinkle with sea salt and pecans. Bake for 25 minutes. Allow to cool completely before cutting into bars.

Wednesday, March 28, 2018

Almond Peach Cake, #EasterSweetsWeek

By: The Food Hunter
This is a sponsored post, as always all opinions are my own.

Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

Don't forget thanks to our generous sponsors we have 5 giveaways going on this week !

Scroll down to enter!

Without further ado let me tell you about this delicious peach cake that will look beautiful on your Easter dessert table. The recipe is closely modeled after one I saw in the Sweet cookbook by Ottolenghi & Goh. I changed it slightly to use peaches instead of apricots, but left most everything else the same.

In this cake an already delicious combination of almond and peaches is topped with a mix of Dixie Chrystals sugar and cinnamon making it super hard to resist.

Almond Peach Cake

6 tbsp unsalted butter
1 3/4 cups flour
1 1/2 tsp baking powder
1 cup Dixie Chrystals sugar
2 large eggs
1/8 tsp salt
finely grated zest of 1 lemon
2/3 cup sour cream
1 tsp Adams vanilla extract
1/3 cup almond four
1/4 tsp almond extract
2-3 large fresh peaches, halved and pitted
cinnamon topping (recipe below)

Preheat the oven to 375. Grease a 9-inch round springform pan and line with parchment paper, then set aside.

Place the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl a few times. Add the lemon zest, vanilla extract and almond extract and beat to combine.

Sift the flour, baking powder and salt into a bowl, turn the mixer to low and add the dry ingredients to the creamed butter, alternating in batches with the sour cream, so that you begin and end with the flour.

Spoon the batter into the pan and smooth the surface with a spatula. Sprinkle the almond meal over the top. Arrange the apricot halves side facing up, starting around the outside edge of the pan and working toward the center. Spoon the cinnamon topping over and around the apricots.

Bake 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Serve warm.

Cinnamon Topping
4 tbsp unsalted butter
1/2 cup granulated sugar
2 tsp ground cinnamon
1/8 tsp salt
2 large eggs, lightly beaten

Melt the butter in a small saucepan and add the sugar, cinnamon and salt. Stir to combine, then remove from the heat. Allow to cool for 5 minutes, stir in the beaten eggs and set aside.

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors! Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today! Cakes & Cupcakes:

Parsnip Cupcakes from The Spiffy Cookie
Almond Peach Cake from The Food Hunter's Guide to Cuisine
Pastel Zebra Layer Cake from Nik Snacks
Coconut Cream Cake from Miss in the Kitchen

Cookies:

Robin Egg Macarons from Big Bears Wife
Piña Colada Biscotti from My Sweet Zepol

Baked Desserts:

Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
The Best Egg Custard Tarts from Comfortably Domestic
Creamy Blueberry Pie from Delightful E Made
Strawberry Donuts from A Blender Mom
Carrot Cake Donuts from Eat Move Make

No Baked Desserts:

Peanut Butter Pinwheels from The Domestic Kitchen
Malted Robins Egg Cheesecake Dip from Life's Ambrosia

Monday, March 26, 2018

Blueberry Coconut Almond Springtime Cake, #EasterSweetsWeek

By: The Food Hunter
This is a sponsored post as always all opinions are my own.

As you may know if you follow my page, I do a lot of baking. So when I got accepted to participate in #EasterSweetsWeek you can imagine how excited I was. Easter Sweets Week is exactly what it sounds like...a week dedicated to all things sweet that are perfect for Easter. This event is being hosted by Angie from Big Bear’s Wife and includes recipes from 28 of my favorite bloggers...be sure to come back every day! You’re going to love what we have in store for you!!

#EasterSweetsWeek Logo

If you need a dessert that is easy to make and sure to impress....this is it! I used Adams brand vanilla extract and Dixie Crystals brand sugar to make this amazingly delicious cake and couldn't have been happier with the results. Next time around I will bake this in my Anolon cobalt blue baker for a visual treat!

Thanks to our sponsors we have 5 giveaways going on this week !

Scroll down to enter!

Blueberry Coconut Almond Springtime Cake

1 2/3 cups almond flour
1 1/2 tsp Adams vanilla extract
2/3 cup finely shredded coconut
zest of 2 lemons
1 1/4 cups Dixie Chrystals sugar
1 1/4 cups fresh blueberries
1/2 cup plus flour
3/4 tsp baking powder
1/4 cup sliced almonds
1/4 tsp salt
4 large eggs
3/4 cup plus 2 tbsp unsalted butter, melted and cooled

Preheat oven to 350. Grease a 9-inch/23-cm round cake pan and line with parchment paper, then set aside.

Place the almond flour, coconut, sugar, flour, baking powder and salt in a large mixing bowl and whisk.

Place the eggs in a separate bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest to the eggs and whisk again until well combined.

Pour this into the dry mixture and whisk to combine. Fold in 1 cup/150 g of the blueberries, then pour the mixture into the pan.

Sprinkle rest of the blueberries and the almonds on top. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.

Set on a cooling rack for 30 minutes before inverting the cake out of the pan, removing the parchment paper and placing right side up on a serving plate.

And now for the fun stuff! Keep scrolling to see all the prizes and enter to win!