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Lemon Roasted Fingerling Potatoes

Kim Beaulieu — Fri, 07 Nov 2025 10:00:00 +0000

Lemon Roasted Fingerling Potatoes are one of my family's favourite side dishes. They are incredibly easy to make and are always a hit when we serve them at family functions and holidays.

Honestly, I'm a sucker for side dishes and this lemon roasted fingerling potato recipe is one of my absolute favourites. They are super simple to whip up but packed with flavor.

If you've read my blog before you're likely aware I'm a huge potato fanatic. I'm particularly fond of smashed potatoes and make them far too often.

Scroll through my recipe index and you will find my recipes for Parmesan Smashed Potatoes and Fried Smashed Potatoes with Onions and Meyer Lemon Dressing. Both equally yummy!

More often than not, I serve fingerling potatoes with roast chicken. Other times I love to serve them with a nice sirloin roast. You could also serve these with a tasty Thanksgiving Turkey or an easy Slow Cooker Ham.

Fingerling potatoes are incredibly versatile when it comes to cooking methods. You can boil, bake, grill or par-boil then roast them. The possibilities are endless.

Ingredient Notes:

Potatoes: For this recipe, I used fingerling potatoes. They really have an incredible flavour and pair perfectly with lemon. I par-boiled mine but if you opt to just cook them in the oven from start to finish you will need to increase your oven cooking time. You do not need to peel them.
Oil: I used olive oil for this recipe but you could use avocado, coconut, or grapeseed. Use whatever oil you like the flavour of. My two faves are olive oil and grapeseed oil.
Lemons: Regular lemons will do but if you have Meyer lemons use those. I always opt for Meyers every chance I get. You are just using the juice for this recipe. If you're so inclined you could add zest too.
Garlic: Use fresh garlic if it's available to you. If you don't have any on hand you can used minced garlic you buy in jars or dried garlic powder. Fresh is always best in my opinion but use what you have.
Salt and Pepper: This side dish recipe doesn't need a ton of spices. Between the fresh lemon juice and garlic you're pretty much covered. Just hit it with a bit of salt and pepper. Voila, done. Personally, I'm not a huge fan of black pepper so I often opt for white pepper instead. I prefer the flavour of it for some reason. If you want to spice it up a bit more you could add some red pepper flakes. It's not necessary but some folks like a bit of extra heat.
Fresh Parsley: Use fresh if you have it. If not, then use dried. It's more of a garnish so the recipe will still be amazing if you don't use parsley at all.

Optional Ingredients:

Lemon Zest - This could be added to the lemon juice mixture.
Shallots - Diced shallots would add a great flavour to this recipe.
Onions - Any kind of sweet onion would be a welcome addition to this side dish recipe.
Spices and Herbs - You can easily add sprigs of rosemary or fresh thyme. Or you can add dill for a more of a Greek potato flavour.
Vinaigrette - A nice lemon vinaigrette would be lovely to stir and pour over them after they are cooked.
Vegetables - Brussel Sprouts, cauliflower, broccoli or any root vegetable can be added to mix things up a bit.

How to Make Lemon Roasted Fingerling Potatoes:

First of all, preheat your oven to 400 degrees F.
Line a sheet pan with parchment paper and set aside.
Next, bring a large saucepan of water to a boil and add salt. Pop the potatoes in and cook for about 8 to 10 minutes, or until slightly soft. Then, drain the potatoes. You can leave them whole or slice them in half. Transfer them to a large mixing bowl.
Then, in a small bowl combine oil, lemon juice and garlic. Whisk the lemon juice mixture and pour it over the cooked potatoes. Toss potatoes until coated evenly.
Pour the potatoes on the parchment lined rimmed baking sheet in an even single layer. Make sure you get all the liquid poured over them. Sprinkle them with salt and pepper.
Next, pop the pan in the preheated oven and cook for about 10 to 15 minutes, or until the potatoes are golden brown. You can flip them halfway through if you like.
If you want your potatoes super crispy you can broil them for 3 to 5 minutes. It's not necessary but some folks like crispy edges. It's all good.
Then, remove the pan from the oven and transfer to a serving bowl. Sprinkle with parsley.
Serve!

How to Store Leftover Fingerling Potatoes:

Storing Leftovers in the Fridge:

Store the leftover potatoes in an airtight container in the refrigerator for up to 4 days.

Storing Leftovers in the Freezer:

Store the leftover potatoes in an airtight container or freezer bag (with all excess air removed) in the freezer for up to 2 months.

How to Reheat Leftover Fingerling Potatoes:

Oven Directions:

I recommend reheating them in the oven at 350 degrees F. Place the potatoes in a shallow baking pan and add a little bit of olive oil or butter, if desired. Cover the baking pan with aluminum foil and bake for about 10 minutes. Uncover the pan and continue cooking for another 5 to 8 minutes, depending on how crispy you want them.
Remove from oven and transfer to a serving dish.
Serve.

Stovetop Directions:

I recommend using a cast iron skillet or nonstick frying pan for this method. Add the potatoes the skillet or pan, add a small pat of butter or a drizzle of olive and cook over medium heat for about 8 to 10 minutes, or until potatoes are heated through.
Remove from the stovetop and transfer to a serving dish.
Serve.

Microwave Directions:

Honestly, microwaving is my least favourite way to reheat potatoes but if you're in a hurry it'll do.

Place the potatoes in a microwave safe container and add a small pat of butter or drizzle of olive oil. Alternately, you can add a little water or broth. Cook them about 1 to 2 minutes, checking them often after the 1 minute mark. Cooking time will depend on how many you are reheating. The more potatoes you reheat the more time they will need.
Remove from the microwave and transfer to serving dish.
Serve.

Microwave, then Oven Directions:

Another alternative is to reheat them in the microwave and then toss them in a piping hot skillet for a bit. This is a great way to make them quickly but still ensuring they are crispy.

Place the potatoes in a microwave safe container and add a small pat of butter or drizzle of olive oil. Alternately, you can add a little water or broth. Cook them about 1 to 2 minutes, checking them often after the 1 minute mark. Cooking time will depend on how many you are reheating. The more potatoes you reheat the more time they will need.
Remove from the microwave. and transfer them to a piping hot skillet on the stove for a minute or two to crisp them back up. You can add a little oil or butter if you like while crisping them. Not too much though. Let the pan do its thing.
Transfer them to a serving dish.
Serve.

FAQ:

Are fingerling potatoes healthy?

The short answer is yes, they are healthier than regular potatoes.
They have a lower glycemic index so if you are watching your sugar they are a better choice since they have less starch.
They are rich in vitamin B6, and vitamin C as well.

Do fingerling potatoes taste different?

Yes, they do. Most people would describe the flavor as nutty.
They are rich and firm in texture which makes them perfect for boiling, or roasting.

Why are the called fingerling potatoes?

The size and shape of them resemble a finger, hence the name.

Are fingerling potatoes worth the price?

Again, yes. You may be a bit more but the fact that they hold up so well when cooked is a bonus.
Plus their incredible taste will blow your mind!

Other Fabulous Side Dishes:

I highly recommend using fingerling potatoes for special occasions. They make a lovely presentation and the taste will make your guests request seconds and thirds.

You can serve them whole, halved or cut into pieces. I love mine served in halves personally. I like the crispiness the cut edges get when roasted.

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Lemon Roasted Fingerling Potatoes

Lemon Roasted Fingerling Potatoes are one of my family’s favourite side dishes. They are incredibly easy to make and are always a hit when we serve them at family functions and holidays.

Course Side Dish

Cuisine American

Keyword fingerling potato recipe, lemon roasted fingerling potatoes, roasted potatoes

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 231kcal

Equipment

Ingredients

2 ½ pound fingerling potatoes cut in half lengthwise
¼ cup olive oil
¼ cup fresh lemon juice
4 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley fresh or dried

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl.
In a small bowl combine olive oil, lemon juice and garlic. Whisk the lemon juice mixture well. Pour over cooked potatoes. Toss until coated well.
Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan and spread out evenly. Scoop out all liquid and drizzle over potatoes. Sprinkle with salt and pepper.
Place pan in preheated oven and bake for 10 to 15 minutes, flipping halfway through the cooking process. Potatoes are done when evenly brown and crispy on edges. If you like yours super crispy you can cook them for 3 to 5 minutes longer under your broiler.
Remove from oven. Transfer to serving bowl and toss parsley over top.
Serve with a big old lemony smile!

Video

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Lemon Roasted Fingerling Potatoes appeared first on Cravings of a Lunatic.

Bow Tie Pasta Salad

Kim Beaulieu — Sun, 10 Aug 2025 08:00:00 +0000

This Bow Tie Pasta Salad is quick, easy and perfect for summer. Pasta salads are essential to every summer BBQ, cookout, picnic or party. Don't leave home without this one!

Summer and pasta salad go together like PB & J. Am I right?

Of course, I'm right!

My brother was over a couple of weeks ago and we were cooking up a storm. We decided to make a bunch of pasta salad recipes because we're crazy like that.

In the Mahaney family making only one of something is absurd. We go big!

No joke, man. We had enough pasta salad to feed an army.

This pasta salad recipe is crazy easy. Some days you just need an easy recipe that doesn't require 10 trips to the store, 19 hours of your time and a brain bleed.

Honestly, cooking should never be stressful. I mean, it should always be fun. That little nugget is some seriously good advice for your life in general.

Less stress, more fun. Let's all make that our motto!

You came. You learned. We made pasta salad.

You're welcome!

Ingredients:

Dried Pasta: To be honest, I love bow noodles for pasta salad because it makes it look pretty. You can use spaghetti noodles if you prefer.
Salad Dressing: For this recipe, I used Italian dressing but if you prefer another kind have at it.
Veggies: This pasta salad is loaded with carrots and celery. You can add other veggies if you like.
Spices: Red pepper flakes, salt and pepper are used in this pasta salad recipe. Feel free to use whatever spices you love.

Directions:

First, fill a large pot with water and bring to a boil. Then salt the water generously. Add bow tie pasta to pot and cook bow noodles according to the package directions. Drain but do not rinse. Then set aside.
Next, cut up your veggies and set aside.
In a large bowl, mix your cooked pasta, veggies, Italian dressing, salt, pepper and red pepper flakes. Mix well.
Then, cover and store in the fridge until needed.
Serve room temperature or cold.

How to Store:

First, allow pasta salad to cool before storing.
Then, transfer pasta salad to an airtight container and seal well.
Finally, store in the fridge for 3 to 4 days.

Can it be Frozen:

Honestly, I do not recommend freezing pasta salad. It changes the texture and doesn't taste as good as fresh.

Other Veggies you can use in Bow Tie Pasta Salad:

Broccoli
Tomato
Cherry Tomato
Cauliflower
Peppers
Zucchini
Corn
Peas
Snow Peas
Asparagus

Other Recipes you can serve with Bow Tie Pasta Salad:

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Bow Tie Pasta Salad

This Bow Tie Pasta Salad is quick, easy and perfect for summer. Pasta salads are essential to every summer BBQ, cookout, picnic or party. Don't leave home without this one!

Course Salad, Side Dish

Cuisine American

Keyword bow tie pasta salad, pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 239kcal

Author Kim Beaulieu

Equipment

Ingredients

1 lb bow tie pasta (farfalle)
16 oz Zesty Italian Salad Dressing
3 carrots, diced
3 celery stalks, diced
½ tsp red pepper flakes
½ tsp salt
½ tsp pepper

US Customary - Metric

Instructions

Fill a large pot with water. Bring to a boil. Salt the water generously. Add bow tie pasta to pot. Cook bow noodles according to the package directions. Drain but do not rinse. Set aside.
Cut up your veggies. Set aside.
In a large bowl, mix your cooked pasta, veggies, Italian dressing, salt, pepper and red pepper flakes. Mix well.
Cover and store in fridge if not serving immediately.
Serve room temperature or cold.

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Bow Tie Pasta Salad appeared first on Cravings of a Lunatic.

Grilled Ribs with Watermelon BBQ Sauce

Kim Beaulieu — Mon, 28 Jul 2025 09:00:00 +0000

Grilled Ribs with Watermelon BBQ Sauce are super easy to make and pack a serious flavor punch. Your family and friends will be begging for second helpings of this one. Be sure to have extra napkins on hand!

This recipe is easy and delicious which just happen to be my two favourite things in the world.

I'm obsessed with watermelon! Ever since I was a little kid it has been my favourite summer fruit. I can never get enough it during the summer months.

Honestly, I can eat an entire watermelon in a day. Once I slice one open I just keep grabbing bowls of it all throughout the day. I can't help myself.

Watermelon is so versatile. Not only is it good on its own but it's fabulous in both sweet and savoury recipes. The recipe possibilities are limitless.

One of my absolute favourite things to use it with is spare ribs. I know, I know. Some of you are blinking your eyes right now thinking I've lost my mind.

I have, just not about this!

Watermelon and pork go really well together and watermelon ribs are a thing of beauty. If you have not tried making them yet you really need to hop on the bandwagon.

Not even kidding. Make these immediately. Then, invite me over to help you eat 'em all up!

You can use the watermelon juice as a marinade. If you're smoking ribs you can use it as cooking liquid for tender ribs. It also makes a great barbecue sauce.

Once you grill your ribs I highly recommend adding watermelon salsa over top of them. I have a recipe for it included on my honey lime chicken tacos with watermelon salsa recipe.

Other Amazing Grill Recipes:

Mexican Street Corn Salad
Grilled Beer Brats with Boozy Salsa
Teriyaki Salmon Bowls
Grilled Caesar Salad
Mexican Hot Dogs
Chicken, Peach and Sausage Kebabs
Grilled Steak Bites from my grill blog - Kiss My Smoke

Ingredient List:

Marinade:

Watermelon - Buy a seedless watermelon if you can, it'll make things easier.

Lime - For this recipe, I used a fresh lime but you could use lime juice instead.

Spices - I used salt and pepper to add a little oomph to the sauce.

Dry Rub:

Brown Sugar - Using brown sugar in dry rubs helps the meat develop a nice crust while cooking.

Spices - This rub recipe uses garlic powder, smoked paprika, onion powder, salt and pepper. You add other spices that you love.

Watermelon BBQ Sauce:

Watermelon - Again, use a seedless watermelon if you can find one. It also helps to cut the watermelon into cubes before putting it into the blender or food processor.

Brown Sugar - This will add sweetness to the sauce and take it to the next level.

Tomato Paste - Personally, I love using tomato paste to thicken and add depth of flavor to sauces. Any brand is good.

Balsamic Vinegar - This gives the sauce a nice sweet and tangy zing, while also adding depth of flavor. I highly recommend using vinegars in sauces. It really helps balance everything out.

Tamari Sauce - Honestly, this is my favorite thing to add to a lot of sauces. Adding a nice garlic Tamari sauce really enhances the flavor of bbq sauce.

Minced Garlic - Fresh minced garlic is one of the best things to add to bbq sauces but if you don't have fresh garlic on hand you can add garlic powder or garlic salt instead.

Ribs:

For this recipe, I used two racks of pork spare ribs. You can use baby back ribs if you prefer them over regular spare ribs. St. Louis ribs would also work for this recipe.

Directions for Grilled Spare Ribs:

Marinade:

Puree the watermelon in a blender or food processor. Use a sieve or cheesecloth to press the mixture though to remove all the bigger pieces. Add the juice to a large container to will fit the spare ribs and juice for marinating.

Juice the lime and add it to the container with watermelon juice.

Add salt and pepper to the container.

Stir the mixture and set it aside.

Dry Rub:

Add the ingredients together in a small bowl. Use a whisk or fork to mix them. Set aside.

Watermelon BBQ Sauce:

Cube the watermelon and remove any seeds if necessary. Toss the cubes into a blender or food processor. Drain through a sieve or cheesecloth to remove any larger bits.

Transfer the watermelon juice to a medium sized saucepan, and add brown sugar. Stir to combine and bring the mixture to a boil over medium heat. Allow to cook for a few minutes. Add the tomato paste, balsamic vinegar, Tamari sauce and minced garlic to the saucepan. Bring the mixture to a low boil and cook for about 1 to 2 minutes. Reduce to a simmer and allow to cook for another 10 to 15 minutes, or until the sauce thickens a bit. Stir it occasionally to check the consistency. Once it's thickened slightly you can remove it from the heat and set aside.

Ribs:

Preheat the grill to 350 degrees F. Be sure to have one side of the grill for direct heat, and the other side for indirect heat. Basically you want two zones for this recipe which is achieved by having one side of the grill turned on, and one side turned off.

Remove the membrane from the ribs. It's pretty easy to do. Just use a small knife to cut one corner edge slightly, then grab that edge with a paper towel and pull.

Put the ribs in the marinade container. Allow them to marinate for 15 to 60 minutes. Most grills will take anywhere from 10 to 20 minutes to preheat so factor that into when you start your grill. Generally, I like preheating mine for about 15 to 20 minutes to be sure I can make any adjustments needed before putting the meat on.

Remove ribs from marinade and discard the excess marinade.

Place the ribs on a cutting board and use sprinkle the dry rub over all sides. You can use your hands to help spread it out.

Place the ribs on the grill over the side that is indirect heat and cook for about an hour with the lid closed.

Flip the ribs over and cook for another 30 minutes with the lid closed.

Now move the ribs over to the side of the grill that has direct heat. Cook each side until the meat just starts to char slightly. If you want to add a little sauce while you char you can, but if you prefer to sauce after cooking that's cool too.

Remove ribs from grill and place on a rimmed sheet or platter. Turn the grill off.

Slather the ribs with sauce and serve.

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Grilled Ribs with Watermelon BBQ Sauce

Grilled Ribs with Watermelon BBQ Sauce are super easy to make and pack a serious flavour punch. Your family and friends will be begging for second helpings of this one. Be sure to have extra napkins on hand!

Course Dinner

Cuisine American

Keyword grilled ribs with watermelon bbq sauce

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 594kcal

Ingredients

Marinade:

2 cups watermelon
1 lime
½ tsp salt
½ tsp pepper

Dry Rub:

½ cup brown sugar
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp salt
½ tsp pepper

Watermelon BBQ Sauce:

4 cups watermelon cubes
½ cup brown sugar
6 oz tomato paste
2 tbsp balsamic vinegar
2 tbsp Tamari sauce
2 tsp minced garlic

Ribs:

2 racks pork spare ribs

US Customary - Metric

Instructions

Marinade:

Puree watermelon in blender or food processor. Drain through a sieve or cheesecloth to remove any larger pieces. Add juice to a large container you can use for marinating the ribs.
Juice the lime and add to the watermelon juice.
Sprinkle with salt and pepper.
Stir to combine everything properly. Set aside.

Dry Rub:

Add all of the rub ingredients to a small bowl. Use a whisk or fork to mix well. Set aside.

Watermelon BBQ Sauce:

Puree watermelon in blender or food processor. 4 cups of cubes watermelon will become approximately 3 cups of watermelon juice once you puree it. Drain through a sieve or cheesecloth to remove any larger pieces.
In a medium size saucepan, combine the watermelon juice and brown sugar. Bring to a low boil over medium heat and allow to cook for a few minutes. Add the tomato paste, balsamic vinegar, Tamari (or Teriyaki sauce) and minced garlic. Bring everything a low boil and allow it to bubble for about 1-2 minutes, then reduce to a simmer. Allow to cook for about 10 to 15 minutes or until sauce reduces and thickens slightly. Take off heat and set aside.

Ribs:

Preheat grill to 350 degrees F. Make sure you have a direct heat side and an indirect heat side. You will be grilling these over indirect heat for the majority of the time they are on the grill.
Remove the membrane from the ribs before prepping and cooking!
Add the ribs to the container filled with marinade. Place lid over top and shake. Allow to marinate for at least 15 minutes or up to 1 hour.
Remove ribs from container and discard excess juice.
Place ribs on a cutting board. Sprinkle the rub on all sides of the ribs making sure to coat the entire surface evenly.
Place ribs on grill over the indirect heat. Close lid and cook for 1 hour.
Flip the ribs over and continue cooking over indirect heat for another 30 minutes.
Place ribs over direct heat and cook on both sides, just until ribs begin to char slightly. You can slather them with some of the sauce now or wait and sauce them once they are off the heat. Some people prefer to sauce on the grill and some prefer to sauce off the grill. You do you! No judgement here!
Remove from grill and place on a rimmed sheet or platter.
Slather the ribs with the watermelon bbq sauce.
Serve with a big saucy smile!

Notes

These are a quicker version of grilled ribs. If you prefer smoked ribs you can use the 3,2, 1 method. I'll be sharing another version of these on my grill blog this weekend.

You can skip the marinade if pressed for time but don't skip the sauce!

If using good quality tomato paste that comes in a tube instead of a can please reduce amount needed to 2 ounces. The tube tomato paste seems to pack more of a tomato punch than the cheaper canned versions!

Don't have Tamari sauce? You can use Teriyaki or any soy sauce instead!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more dessert recipes and tons of snack recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Grilled Ribs with Watermelon BBQ Sauce appeared first on Cravings of a Lunatic.

Sweet and Spicy Slow Cooker Carnitas

Kim Beaulieu — Tue, 01 Dec 2020 23:00:48 +0000

These slow cooker carnitas are cooked low and slow for perfectly tender meat to pile high on tortillas with lots of extra toppings!

My family loves pork so this carnitas recipe is always a hit in our household. It combines the perfect amount of heat with a just a hint of sweet.

Honestly, this recipe is SO good. It's packed with flavour and easy to make as well.

These carnitas are cooked in the slow cooker so it's very low maintenance, not to mention tender.

I actually made these slow cooker carnitas back in 2014 so the pictures are a bit on the old side. This was part of a collaboration for a cookbook for charity.

Lots of emails roll in from people who want the recipe but can't afford or access the cookbook. I've decided to post the recipe on the blog for those people.

That said, I certainly encourage people to buy the cookbook if they are able. Honestly, it's a great cookbook.

You can order the cookbook on Amazon. It's called Where Slow Food and Whole Food Meet.

Ingredient Notes:

For the Carnitas:

Pork - You can use pork shoulder or pork butt, as well as blade roast.
Sugar - Honestly, brown sugar is the way to go for this recipe.
Spices - I used ancho chile pepper, smoked paprika, salt, white pepper, dried cilantro, cumin, coriander, and red pepper flakes.
Cola - Coca-Cola or Pepsi will work. The soda helps the meat soften up and adds an amazing sweetness to it.
Liquid - You can just use cola only, or you can add water or broth to this.
Citrus - I used oranges as well as limes.
Garlic - For the purpose of not overwhelming people, I used 3 cloves for the initial recipe. Honestly, now I use WAY MORE!!
Tortillas - Use corn or flour tortillas. To clarify, it's actually hard to find corn tortillas where we live.

For the Toppings:

Tomatoes - Use any kind of tomatoes you love. If they're large you can cut them into smaller pieces.
Onions - Red onions are great for this, but also green onions as well.
Avocado - Slice thinly to layer over the meat and veggies.
Fresh Herbs - Use fresh cilantro if you love it. If you have an aversion to it you can actually use fresh parsley. No worries!
Salsa - Use homemade or store bought. Again, don't sweat the small stuff if you can't make your own.
Lettuce - Add if you like and leave out if you don't.
Sour Cream - Honestly, I am NOT a fan! But you do you!

How to Make Slow Cooker Carnitas:

First, remove the pork shoulder from the fridge and allow to rest on counter for about 30 minutes prior to cooking.
Next, in a medium size bowl combine the brown sugar and spices. Mix well and then rub it on the pork. Make sure to rub it over the entire pork surface.
Then, place the pork in the slow cooker.
Pour the cola around the edge so it doesn't rinse off the rub from the top and side of the pork.
Add extra water or broth, if desired.
Next, cut the oranges in half. Squeeze the juice out over the roast and place the pieces in the slow cooker too.
Also, cut the lime in half as well. Squeeze the juice out over the roast and place the limes in the slow cooker too.
Then toss the garlic cloves in the slow cooker as well.
Cover and cook on the low setting for about 8 to 10 hours. It's done when the meat is tender enough to pull apart easily.
Next, transfer the meat to a cutting board. Shred the meat with two forks or chop with a knife.
Then, add a little olive oil to a skillet and turn heat on medium-high. Toss the meat in the pan and allow to cook until edges brown.
Remove from the heat and transfer meat to a bowl.
Next, cut up all the toppings and place in bowls.
Then, place everything on a table or buffet so everyone can help themselves.
Finally, heat the tortillas in a frying pan or skillet, flipping so both sides are warm.
Serve!

More slow cooker recipes:

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Sweet and Spicy Slow Cooker Carnitas

These slow cooker carnitas are cooked low and slow for perfectly tender meat to pile high on tortillas with lots of extra toppings!

Course Dinner, Main Course

Cuisine Mexican

Keyword pork carnitas, slow cooker carnitas

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 385kcal

Author Kim Beaulieu

Equipment

Ingredients

3.5 lbs pork shoulder, pork butt, or pork blade roast
2 tsp brown sugar
1 tsp ancho chile pepper
1 tsp smoked paprika
1 tsp coarse salt
1 tsp white pepper
1 tsp dried cilantro
½ tsp cumin
½ tsp coriander
½ tsp red pepper flakes
8 oz Coke
8 oz water this can be omitted if you like
2 oranges halved
2 limes halved
3 garlic cloves
16 corn or flour tortilla

Optional Toppings:

2 medium tomatoes cut into small chunks
1 medium red onion diced
2 green onions diced
1 avocado sliced thinly
fresh cilantro to taste
salsa
lettuce

US Customary - Metric

Instructions

Remove pork shoulder from fridge. Set aside.
In a medium sized bowl combine the brown sugar, ancho chile pepper, smoked paprika, coarse salt, white pepper, dried cilantro, cumin, coriander, and red pepper flakes. Mix well so all the spices combine thoroughly. Carefully rub the entire pork shoulder with the spice rub, making sure to coat all the sides.
Place the pork shoulder in you slow cooker.
Pour the Coke and water around the side of the roast, but not over top of it.
Cut the oranges in half, squeeze the juice out over the roast. Place the pieces inside the slow cooker.
Cut the limes in half, squeeze the juice out over the roast. Place the pieces inside the slow cooker.
Place the garlic cloves in the liquid as well.
Cover and cook for 8 to 10 hours, you want the meat to be moist, and to pull apart easily.
Transfer the meat to a cutting board and pull it apart with two forks.
Place the meat in a large frying pan with a touch of olive oil. Cook over medium-high heat for about 3 to 5 minutes. I find adding just a touch of brown sugar helps to caramelize quickly. The key to great carnitas is having the meat be moist, but the edges crispy. Remove from heat and transfer to a large bowl.
To make Tacos:
Cut up all the toppings ahead of time, with the exception of the avocado. Do that at the last minute so it does not brown before serving.
Heat the tortillas by placing them in a frying pan, one at a time, flipping so you warm each side. Alternately you can warm them in the microwave all at once for about 30 to 45 seconds.
Top each tortilla with meat and toppings of your choice.
Serve with a big old sweet and spicy smile!

Video

Notes

The spice rub helps the outside of the roast get a nice bark to it, it won’t be as crisp as smoking the pork but it works great for slow cooking.
You do not have to heat the meat in a pan, but personally I think Carnitas need that crispy edge. It’s worth the few minutes it takes to do it.
You can also use the meat for making sandwiches. Personally for Carnitas we like making tacos with them.
If you want to cut the sugar content of this recipe omit the Coke and use water, or vegetable broth. We enjoy the sweetness from it; it’s a nice counter balance to the spice and acid from the citrus.

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more slow cooker recipes as well.

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Toodles! xx

The post Sweet and Spicy Slow Cooker Carnitas appeared first on Cravings of a Lunatic.

Chicken Enchilada Casserole

Kim Beaulieu — Mon, 26 Oct 2020 22:00:06 +0000

This scrumptious Chicken Enchilada Casserole is layered with corn tortillas, chicken, Poblano peppers, enchilada sauce, and cheese. It's a hit with everyone who tastes it.

This chicken enchilada casserole is a super easy recipe to make. It's packed with flavour, spice and cheese.

I had so much fun making this recipe. It's a Mexican inspired recipe using a 4-Cheese Mexican Blend, as well as corn tortillas, Poblano peppers, and chicken thighs.

Mexican cuisine is always my go-to for family gatherings. This particular recipe is always a hit for potlucks, family dinners and special events.

Since I love the taste of chicken thighs I knew they would bring a really intense flavour to this dish.

I bought skinless chicken thighs from the butcher and cut the meat off myself. Doing it myself meant controlling the size of the pieces perfectly.

My favourite skillet came out of the cupboard so I could cook up the chicken, along with some onions, Poblano peppers, and red peppers. I love using a skillet to saute chicken and vegetables. Works perfectly, and I love the even cooking it provides.

I made some Easy Homemade Enchilada Sauce for this recipe. Making your own is easier than you think, plus you can flavour it the way you like.

This whole thing came together in about an hour or so. If you're pretty adept in the kitchen you can make it in around an hour.

If you plan well you can cut your cooking times down considerably. Always read every recipe a couple of times.

Ingredients:

Oil - I used olive oil for this casserole but you can substitute grapeseed, vegetable or canola.
Chicken - Bone in chicken thighs are the best for flavour but you can substitute boneless skinless chicken breast if you prefer.
Chile Peppers - This recipe uses Poblano and I highly recommend using them. Or you could use Anaheim peppers.
Peppers - I used red bell peppers but you can also use yellow, orange or green.
Onion - Sweet onions are used in this recipe. I love Vidalia onions but if sweet onions aren't available use Spanish onions.
Salt and Pepper - The enchilada sauce is pretty spicy so you can go easy on adding spices to this recipe. Honestly, a little salt and pepper is all you need.
Sauce - I made my own Easy Homemade Enchilada Sauce but you can use store bought sauce if you don't want to make your own.
Tortillas - Corn tortilla are preferred but I know they can be hard to find. I live in a small town and tracking them down here can be difficult. So substitute if you must.
Cheese - I used a Mexican cheese blend but in all honestly use whatever cheese works for you.

How to Make Chicken Enchilada Casserole:

First, preheat the oven to 350 degrees F.
Then, cut all the meat off the chicken thighs, discard any skin and bones, cut meat into small, even pieces.
Next, cut up the veggies.
Now, in a large skillet heat oil over medium heat and cook chicken till juices run clear.
Then, add the poblanos, red peppers and onions and cook until meat is brown and veggies are soft. Add salt and pepper. Set chicken aside.
Next, heat up the enchilada sauce.
Place a first layer of tortillas in a casserole dish. Add one third of the chicken, ⅓ of the sauce and ⅓ of the cheese over top.
Next, repeat for the second layer.
And then repeat again for the third layer.
Then, place the casserole dish in the oven and cook for about 15 to 20 minutes.
Next, remove from the oven and slice.
Finally, serve it up and enjoy!

Recipe for making your own enchilada sauce:

Easy Homemade Enchilada Sauce

OTHER KICK ASS CASSEROLE RECIPES:

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Chicken Enchilada Casserole

This scrumptious Chicken Enchilada Casserole is layered with corn tortillas, chicken, Poblano peppers, enchilada sauce, and cheese. It's a hit with everyone who tastes it.

Course Dinner, Main Course

Cuisine American

Keyword casserole, chicken enchilada casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 528kcal

Author Kim Beaulieu

Equipment

Ingredients

2 tbsp olive oil
3 lbs bone-in chicken thighs trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat)
2 medium Poblano peppers diced
2 medium red peppers diced
½ medium sweet onion diced
1 pinch salt
1 pinch pepper
10 ounces enchilada sauce
6 corn tortillas
8 oz Mexican blend shredded cheese

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces.
Cut up all the vegetables.
In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside.
Heat up the enchilada sauce in a saucepan over medium heat. Set aside.
In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed.
Spoon ⅓ of the chicken mixture over the corn tortillas.
Pour ⅓ of the enchilada sauce over the chicken mixture.
Sprinkle ⅓ of the cheese over top the enchilada sauce.
Repeat all layers two more times.
Place casserole dish in the oven and cook for about 15 to 20 minutes.
Remove from oven and slice immediately.
Serve with a big old cheese loving smile!

Video

Notes

Originally posted on May 13, 2016.

Nutrition

Thanks for visiting today!

If you're looking for more casserole recipes be sure to check out my recipe index. There are lots of great recipes for dinner, or dessert. Take your time and peruse to your heart's content. Bring your appetite!

Make sure you follow me on Pinterest and Instagram while you're here. It's a great way to keep up to date on all the new recipes on the blog. Everything gets shared to social media so it's the perfect way to stay current.

Have a delicious day!

Toodles! xx

The post Chicken Enchilada Casserole appeared first on Cravings of a Lunatic.

Cucumber Salad with Meyer Lemon Vinaigrette

Kim Beaulieu — Fri, 12 Jun 2020 19:00:41 +0000

This quick and easy Cucumber Salad with Meyer Lemon Vinaigrette is perfect for picnics and potlucks. This recipe is packed with flavor yet incredibly simple to make.

Spring is in full swing which means summer won’t be far behind. This cucumber salad with Meyer lemon vinaigrette is the perfect way to celebrate any occasion.

Warmer weather means bbqs, picnics and road trips. All of which I absolutely love, mostly because of the food. This girl LOVES her grill recipes!

My family spends tons of time outdoors during warmer seasons. We grill every day and love making fabulous sides to go with burgers, beer brats, smoked ribs and grilled steaks.

One of our all time favourite side dishes is cucumber salad. There are so many ways you can mix it up and make it your own.

The possibilities are endless when it comes to cucumber salads. You can add fresh veggies or even fruit. You can add spices, fresh herbs or even pasta.

For me, having a ton of flavour in each bite is important. This recipe is incredibly easy yet packs a serious flavour punch.

HOW TO BUILD A GREAT CUCUMBER SALAD:

Start with incredibly fresh ingredients. Hit your local farmers market. Or use a CSA service.
Use what is in season in your area for add-in's.
Be creative with slicing. Slice things in different shapes to add visual appeal.
Think about taste but also colour. Use veggies that add a pop of colour to your salad.
Use vinaigrettes and dressings that work well with your ingredients.
Don't make too far in advance because cucumbers could get soggy.
Don't salt until serving. Salt draws out water in cucumbers!

RECIPES YOU CAN SERVE WITH CUCUMBER SALAD:

Let's make some cucumber salad!

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Cucumber Salad with Meyer Lemon Vinaigrette

This quick and easy Cucumber Salad with Meyer Lemon Vinaigrette is perfect for picnics and potlucks. This recipe is packed with flavor yet incredibly simple to make.

Course Salad, Side Dish

Cuisine American

Keyword cucumber salad, salad

Prep Time 5

Total Time 5

Servings

Calories 202kcal

Author Kim Beaulieu

Equipment

Ingredients

For the Meyer lemon vinaigrette:

¾ cup good quality olive oil
¼ cup Meyer lemon juice (regular lemons can be used)
1 tablespoon balsamic vinegar
¼ teaspoon salt
⅛ teaspoon pepper

For the cucumber salad:

2 cucumbers, cut into slices
½ red onion, diced
2 tomatillos, cut into small pieces
10 cherry or grape tomatoes, halved
2 cloves garlic, minced

US Customary - Metric

Instructions

For the Meyer lemon vinaigrette:

Pour all ingredients in a small mason jar. Place lid on jar and shake until well blended. Set aside.

For the cucumber salad:

Slice all ingredients. Toss in a medium size bowl. Shake Meyer lemon vinaigrette again then pour over salad. Toss to coat evenly.
Serve immediately or store in fridge.

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

This salad is best served the day it is made.

It making ahead of time I would recommend waiting to pour vinaigrette over salad until closer to the time you are serving it.

You can use regular lemons if Meyer lemons are unavailable. Meyer lemons are slightly sweeter than regular lemons so you can add a teaspoon of sugar if using regular lemons.

If you would like to add salt and pepper to cucumber salad add right before serving.

Nutrition

Original post was dated April 9,2018. Post content was updated on June 12, 2020.

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Cucumber Salad with Meyer Lemon Vinaigrette appeared first on Cravings of a Lunatic.

Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa

Kim Beaulieu — Thu, 30 Apr 2020 10:00:20 +0000

These lightened up enchiladas with quinoa, chicken and peach salsa are an Asian inspired recipe that is perfect for lunch or dinner!

I can just see you all doing a double take right now. How can these possibly be enchiladas without sauce or cheese?

Well they are Asian inspired enchiladas. They are so dang good you really won't care that there is not sauce or cheese on these bad boys. You'll be too busy shoving as many as possible into your pie hole before everyone around you discovers how good they are.

You're not going to want to share these things. In fact, I can almost guarantee you shove someone out of the way for the last one. Not that anyone here did that or anything. I would never do such a thing!

I cannot take credit for the idea of these beauties. They were inspired by an episode of The Chew.

There was this cutie patootie lady on the show named Kim Kost. She made these in a battle against two other recipes. If I remember correctly, Kim kicked their butts with this one.

She was completely adorable on the show, and for some reason Kim Kost's Asian Enchiladas just kept sticking in my brain.

They had to be tweaked a bit for our household. The original recipe called for shrimp. We're allergic to seafood here at the B household so I opted for chicken.

I also decided to use my own Peach Salsa recipe. The salsa is best if it's fresh.

This dish gets a huge thumbs up from the B household. It's delicious, it's easy to make, and it's filling. Plus it's good for you!

Ingredient Notes:

Tortillas - I used flour tortillas for this recipe but you can use corn tortillas if you prefer. You can use small, medium or large size tortillas. Obviously using larger or smaller tortillas will affect the filling ratio so you may need to adjust that.
Oil - For this recipe, I used olive oil. You can substitute avocado oil or grapeseed oil if you prefer. Or any oil you prefer using.
Chicken - Boneless, skinless chicken breast is great for this recipe. That said, you can also use chicken thighs and just remove the meat from the bone after cooking them. Chicken thighs have tons of flavour. Another great alternative is to use rotisserie chicken to save time. Just pull the meat off the bone and warm it up in a large skillet or microwave.
Onion - Any kind of cooking onion can be used but personally I love sweet onions. Vidalia onions, or shallots would also work really in this enchilada recipe. You can use green onions for a garnish when serving.
Quinoa - Adding quinoa to the filling helps bulk up the enchiladas and make them healthier. It also adds a lovely nutty flavour and the texture is outstanding with the chicken and salsa.
Sauce - This fusion inspired enchilada recipe does not use enchilada sauce or hot sauce. It uses an Asian sauce instead. I used Katsu sauce but you can also use Hoisin sauce, Teriyaki sauce, Tamari sauce or any Asian sauce you love.
Herbs - I used fresh cilantro for this recipe. It pairs really well the enchiladas.
Salsa - For this recipe, I used my peach salsa recipe. You can buy store bought or make your own. Honestly, I highly recommend using homemade salsa if you have the time.

How to Make Lightened Up Enchiladas:

Begin by cooking the quinoa ahead of time. Bring water to a boil, added rinsed quinoa to the pot, let it boil for about 2 to 3 minutes, then reduce to a simmer. Cover and simmer for 15 minutes.
Next, line a cookie sheet with parchment paper. Set aside.
Then, add oil to a large pan or wok over medium heat. Once oil begins to glisten add the chicken and onions. Cook the chicken until juices run clear and it begins to brown . Add Katsu sauce or Hoisin sauce. Stir until evenly coated.
Heat up the tortillas till they are just slightly warm.
Next, lay a tortilla flat, add a scoop of cooked quinoa, and a scoop of chicken. You can also add a bit of peach salsa inside if you like. Now, fold the first side then roll them up like a burrito. Place seam side down on the cookie sheet. Repeat.
Brush the tops with the sauce.
Broil or bake in the oven until warmed through.
Remove from the oven. Place them on a plate or platter. Top with salsa and cilantro.
Serve.

How to Store Leftover Enchiladas:

Place them in an airtight container and store in the refrigerator for up to 3 days.

Wrap each enchilada in aluminum foil and store in the freezer for up to 3 months.

How to Reheat Lightened Up Enchiladas:

You can reheat the enchiladas in foil or a baking dish in the oven at 350 degrees F for about 5 minutes.

Leftover enchiladas can be reheated in a skillet over medium heat on the stovetop for 3 to 5 minutes.

Enchiladas can also be reheated in the microwave for 30 to 60 seconds. Just be sure to aluminum foil if you used that to store them.

Variations:

Tomatillos, tomatoes and jalapeno peppers can be added to this recipe. Jalapenos and red onion would be lovely added inside or on top of the enchiladas. Green chiles would be another lovely addition to spice this up.
Pico de Gallo can be used instead of peach salsa if you like.
Salsa verde would be a great swap for the peach salsa, or addition to this recipe. Just spoon it inside or over the tortillas.
Any fruit salsa can substituted for the peach salsa too. Pineapple salsa, mango salsa, strawberry salsa or cherry salsa would be lovely.
Cumin and chili powder could be added to the chicken mixture if you want to make these less Asian fusion and more Mexican.
If you want to make these without the peach salsa, you could try adding cheddar cheese or a Mexican cheese blend but for this recipe I did not add cheese. It just doesn't vibe with the original recipe, in my humble opinion.

What to Serve with Enchiladas:

Mexican Street Corn Salad
Aerosmith Potatoes
Spicy Chipotle Skillet Corn with Bacon
Fried Smashed Potatoes
Roasted Cauliflower
Grilled Mexican Street Corn by Kiss My Smoke

More Healthy Recipes:

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Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa

These lightened up enchiladas with quinoa, chicken and peach salsa are absolute perfection! It's an Asian inspired enchilada recipe using chicken, quinoa and topped with peach salsa.

Course Dinner, Main Course

Cuisine American

Keyword chicken enchiladas, lightened up enchiladas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 232kcal

Author Kim Beaulieu

Ingredients

1 package medium size tortillas
4 tablespoons olive oil
4 boneless skinless chicken breasts, thinly sliced
1 medium sweet onion, diced
2 cups cooked quinoa, cooked in chicken broth
11.75 ounces Katsu sauce (hoisin can also be used)
2 tablespoons cilantro, fresh or dried
1 batch peach salsa, prepared in advance

US Customary - Metric

Instructions

Cook your quinoa while you do all the prep for this. It will make this all come together fairly quickly.
I brought the water to a boil, added the rinsed quinoa, let it boil for about 2 to 3 minutes, then reduced it to a simmer. Cover and simmer for 15 minutes.
Before you start the enchiladas line a cookie sheet with parchment paper. Set aside.
In a large pan or wok over medium heat add your olive oil. Let it start to glisten, takes a minute or two, then add your chicken and onions at the same time. Cook until browned and cooked through. If you've cut your pieces small enough this should only take 5 to 8 minutes tops. Keep tossing the chicken around to make it brown evenly. Once it's almost done add about 2 to 3 tablespoons of the Katsu or Hoisin sauce. Stir until evenly coated and golden brown.
In the microwave, or a frying pan with some non stick spray, heat up your tortillas till they are just slightly warm. Makes them easier to work with.
Now lay a tortilla flat, add a scoop of cooked quinoa, and a scoop of chicken. I was daring and in half our enchiladas I also added some peach salsa Now fold the first side then roll them up like a burrito. Place on the cookie sheet folded side down. Repeat till all tortillas are full and laid out on the pan.
Now brush the rest of the Katsu or Hoisin sauce over top of each enchilada.
Broil for one to two minutes (mine were 2 minutes on low broil) and remove from oven.
Top with Peach Salsa and cilantro if desired.

Video

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa appeared first on Cravings of a Lunatic.

Copycat Frozen Bahamarita

Kim Beaulieu — Fri, 13 Apr 2018 09:00:08 +0000

This Frozen Margarita recipe is sure to be a hit at your next party. It is made with Tequila, kiwi, strawberry and mango ices and served with a shot of Cactus Juice Schnapps. There is also a recipe for a virgin version! Happy Hour for all!

The alcohol version of this Copycat Frozen Bahamarita is a margarita recipe made with tequila, kiwi, strawberry and mango ices and served with a shot of Cactus Juice Schnapps.

The non-alcohol version of this Copycat Frozen Bahamarita is a margarita recipe made with kiwi, strawberry and mango ices topped with Sprite.

This is a sponsored post written by me on behalf of Bahama Breeze for IZEA. All opinions are 100% mine.

I know right. This drink is incredibly pretty. It's very eye-catching. It's also wicked good. If you know me well, you know I don't drink often. When I do, that drink better impress me on first sip.

This one impressed me so much in the restaurant that I had to come home and replicate it for all my readers. When you taste something this good you want to share it with all your friends!

I feel the same way about Bahama Breeze restaurant. They invited me to swing by for Viva La ‘Rita. We do not eat out often, and when we do I want my food, and my experience, to be worth every penny I spend.

I also want it to be worth the effort of me getting out of my jammies long enough to put "actual pants" on. As well as worth the effort of combing my hair enough to be presentable and maybe going all out by putting on lip gloss.

I have high standards when it comes to food. I want an experience when I go out to eat.

I think most foodies feel that way. Since I work from home my expectations one step farther. If you make me put pants on then your food better kick some serious booty.

I'm not talking just skating by with a passable menu. It has to rock my socks off. The menu needs to be well rounded, full of seasonal offerings, and loaded with things that make me want to stay all day.

Bahama Breeze passed with flying colours. Not only did I not regret getting dressed, my daughter and me were there stuffing our faces with amazing food and drinks for almost 3 hours.

Not. Even. Kidding.

I went home full, happy and excited to try to replicate some of their recipes. I also immediately called my son in Alberta to tell him all about the place, and told him we're taking him there when he visits next month.

You won't catch me raving about too many restaurants. This is one I want to scream about from the rooftops but I won't. Last time I did that the neighbours called the cops.

Go visit so you can get the full experience. Bahama Breeze Viva La Rita will make you happy you put pants on.

No joke!

We visited the location in Troy, Michigan on a Friday.

I would like to thank the manager, Jill Lutz for being so friendly and helpful. She made our visit extra special by taking the time to chat. She also took some extra time to give directions around the area.

Another quick shout out to our server, Shauna. If you get the opportunity to visit the Troy location be sure to ask for her.

This gal took the time to run through the menu, explain all about seasonal choices, and she made sure we had an amazing time, as well as an fabulous meal.

No meal is complete without some refreshing drinks. Am I right?

We tried the Bahamarita, the Strawberry Lemonade and the Coronarita. Every single one was bursting with flavour.

My daughter was partial to the Strawberry Lemonade. I was over the moon for the Bahamarita.

I am giving you two versions of the recipe today. One has alcohol, one does not.

That way you can make all your guests happy at any party. I think it's always important to offer both options and they should be as gorgeous as possible.

No alcohol versions should never be boring!!

Craving drink recipes as good as this Frozen Bahamarita? Check these out:

Frozen Strawberry Margarita
Peach Sangria
Pomegranate Party Punch
Boozy Strawberry Watermelon Slushies
Electric Tea from Pass the Sushi {guest post}
Blueberry Mango Mojito from The Little Ferraro Kitchen {guest post}

Looking for summer recipes? Check these out:

Blog post originally shared on April 9, 2015. Updated on April 13, 2018 to add a new unsponsored video!

Check out my video for this Copycat Frozen Bahamarita!

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Copycat Frozen Bahamarita (alcoholic version)

This Frozen Margarita recipe is sure to be a hit at your next party. It's made with Tequila, kiwi, strawberry and mango ices and served with a shot of Cactus Juice Schnapps.

Course Drinks

Cuisine Cocktail

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 780kcal

Author Kim Beaulieu

Ingredients

11 ounces peeled and sliced fresh kiwi
11 ounces peeled and sliced mango
11 ounces hulled fresh strawberries
4 to 6 cups ice divided
1 ¼ pounds Granulated sugar
16 ounces water
4 lemons 3 for juicing and 1 for garnish
4 limes 3 for juicing and 1 for garnish
4 oranges 3 for juicing and 1 for garnish
Cuervo Gold Tequila to taste
Dekuyper Cactus Juice Schnapps chilled, to taste

US Customary - Metric

Instructions

For the rims:

Line each glass with salt if desired. I put out two plates, one filled shallowly with water, the other with salt. I dunked each glass in the water, then quickly into the salt. Set aside till needed.

For the Simple Syrup:

In a medium saucepan mix 1 ¼ lb. sugar with 16 oz. of water, cook while stirring occasionally over medium heat until the sugar dissolves. Refrigerate. This will last for 24 hours.

For the Margarita Mix:

Cut limes, oranges and lemons in half. Squeeze juice from 3 limes, 3 oranges, and 3 lemons into a quart container and add ½ of your simple syrup to it. Pop this in the fridge. This will last for 24 hours.

For the Fruit Ices:

Blend each fruit separately with ice (I used about 1 ½ cups of ice per fruit, but you can adjust this to your own taste) and 2 ounces of cooled simple syrup until thick. Store each fruit flavour separately in bowls. These three mixes will last for 2-3 hours in fridge. If making quickly you can pop them in the freezer for about 30 minutes maximum.
Putting it all together:
Blend the Margarita mix, tequila, and some ice in a good blender until thick.
Now scoop about two teaspoons of each ice in the bottom of your chilled Martini glass. I like extra strawberry in mine so I use that as the base then use all three fruits randomly on top.
Now top the fruit ices with the thick margarita mix.
You can now add a shot of Cactus Juice into the drink. If you can't find it or want to keep this light substitute sprite.
Place lime,orange and lemon wedges on the rim for garnish.
Serve with a big old bahamarita smile!

Notes

Adapted from Bahama Breeze's Bahamarita

Nutrition

Copycat Frozen Bahamarita (non-alcoholic version)

This Frozen Margarita recipe is sure to be a hit at your next party. It's made with kiwi, strawberry and mango ices topped with Sprite.

Course Drinks

Cuisine Cocktail

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 783kcal

Author Kim Beaulieu

Ingredients

11 ounces peeled and sliced fresh kiwi
11 ounces peeled and sliced mango
11 ounces hulled fresh strawberries
4 to 6 cups ice divided
1¼ pounds Granulated sugar
16 ounces water
4 lemons 3 for juicing and 1 for garnish
4 limes 3 for juicing and 1 for garnish
4 oranges 3 for juicing and 1 for garnish
1 can 340 ml of Sprite

US Customary - Metric

Instructions

For the rims:

Line each glass with salt if desired. I put out two plates, one filled shallowly with water, the other with salt. I dunked each glass in the water, then quickly into the salt. Set aside till needed.
For the Simple Syrup:
In a medium saucepan mix 1 ¼ lb. sugar with 16 oz. of water, cook while stirring occasionally over medium heat until the sugar dissolves. Refrigerate. This will last for 24 hours.
Margarita Mix:
Squeeze juice from halves of lime, orange, and lemon into a quart container and add remaining half of the simple syrup to the fruit juice. Then refrigerate the mix. These two mixes will last for 24 hours.
Fruit Ices:
Blend each fruit, ice, and two ounces of simple syrup separately until thick. Store separately in bowls. These three mixes will last for 2-3 hours.
Putting it all together:
Blend the margarita mix, and some ice in a good blender until thick.
Now scoop about two teaspoons of each fruit ice in the bottom of your chilled Martini glass. I like extra strawberry in mine so I use that as the base then use all three fruits randomly on top.
Now top the fruit ices with the thick margarita mix.
You can now add a splash of Sprite over top.
Place lime,orange and lemon wedges on the rim for garnish.
Serve with a big old virgin bahamarita smile!

Notes

Recipe adapted from Bahama Breeze's Bahamarita

Nutrition

Thanks for visiting today!

If you’re looking for more drink recipes be sure to check out my recipe index. You can also find a lot more summer recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Copycat Frozen Bahamarita appeared first on Cravings of a Lunatic.

10 Easy Side Dish Recipes

Kim Beaulieu — Fri, 30 Mar 2018 22:00:41 +0000

10 Easy Side Dish Recipes that are perfect for every day or holidays. All these fabulous side dishes are super easy to make and pack a serious flavor punch!

I'm a sucker for easy side dish recipes. I could live on sides alone. No joke! I love them SO much!

Every holiday I end up making WAY too many sides. Easter is no exception!

Typically I make about 3 to 5 kinds of potatoes plus at least 2 or 3 carrot recipes. On top of those I'll make corn, peas, asparagus and beans. It's insane.

Yet I do it every single holiday!!

If you happen to peruse my recipe index you will find oodles and bunches of side dish recipes. I cannot get enough fabulous sides in my life.

Whether it's a holiday or an average Friday, I'm making lots of fabulous sides for my family. It's my thing!

I also happen to be a pretty big carnivore! If you love meat and grilling you should check out my grill blog, Kiss My Smoke!

Craving meat? Check these recipes:

I know right! Now let's serve up some fabulous sides!!

10 Easy Side Dish Recipes

Lemon Roasted Fingerling Potatoes

Skillet Asparagus with Lime Butter

Slow Cooker Garlic Mashed Potatoes

Mexican Street Corn Salad

Parmesan Smashed Potatoes

Maple Roasted Acorn Squash with Bacon

Honey Glazed Carrots

Smashed Potatoes with Vidalia Onions and Mozzarella Cheese

Balsamic Roasted Baby Carrots

Farro with Dried Cherries and Pistachios

Thanks for visiting today!

If you’re looking for more side dish recipes be sure to check out my recipe index. You can also find a lot more holiday recipes as well!

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post 10 Easy Side Dish Recipes appeared first on Cravings of a Lunatic.

Coconut Cream Pie Dip

Kim Beaulieu — Thu, 26 Oct 2017 22:00:18 +0000

Coconut Cream Pie Dip is quick, easy and absolutely delicious. Sprinkle some toasted coconut over top to make it extra special.

This coconut cream pie dip is the perfect dessert dip for coconut lovers. 5 simple ingredients plus some toasted coconut for added flavour. It's easy and seriously delicious!

This is a sponsored post for Gay Lea Foods. All opinions are entirely my own. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.

There is nothing quite like a great pie recipe. Unfortunately, some days there are not enough hours in the day to make homemade pie. On days like that, I make the next best thing. Cheesecake dip that tastes like pie. Bam! Great tasting dessert in less time.

Sometimes cutting corners pays off. Am I right? Pearls of wisdom from you local sweets-obsessed blogger. I truly believe that sometimes cheating is a good thing. In this case, it's a VERY good thing.

I wish I had time to spend hours baking one thing but I'm a busy girl. I have puppies to play with, kitties who like constant attention, horses who like to be spoiled and a serious Netflix addiction to keep up with.

So, I choose my priorities on any given day. Today my priority was making something that would make my taste buds happy while allowing me to be as lazy as humanly possible. She shoots, she scores!

I took my cheating one step farther and my hubster pick up a fruit tray on his way home. Yes, I did that. Proudly. Don't judge me. I'm cool with my own quirkiness. I embrace my inner lazy girls on days like today.

Some days I dig being in the kitchen all day long making complicated recipes. Other days I'm like "meh". I roll with whatever mood I'm in. Some days I order out. Yes, food bloggers order out. Some of us more than others.

When you make this I highly recommend using Gay Lea Coconut Whipped Cream. I am seriously in love with this stuff. I keep some in my fridge ALL the time. For whipped cream emergencies. You would be surprised how many I have.

I also highly recommend making a double batch. Not even kidding. This stuff disappears super fast. There is something about sweet cream cheese dips that makes people go back for seconds and thirds. Myself included.

Other Great Recipes Using Gay Lea Products:

Make this Coconut Cream Pie Dip immediately!

Places to stalk Cravings of a Lunatic!

Facebook ~ Twitter ~ Pinterest ~ Instagram ~ Kiss My Smoke

Coconut Cream Pie Dip

Coconut Cream Pie Dip is quick, easy and absolutely delicious. Sprinkle some toasted coconut over top to make it extra special.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 426kcal

Author Kim Beaulieu

Ingredients

8 oz cream cheese softened
7 oz jar of marshmallow fluff
¼ cup cream of coconut
¼ cup confectioners sugar
3 cups coconut whipped cream divided
2 cups toasted coconut optional

US Customary - Metric

Instructions

In a large mixing bowl combine softened cream cheese and marshmallow fluff. Using a hand mixer, mix on medium speed until well combined.
Add cream of coconut and confectioners sugar to mixing bowl. Mix on medium speed until well combined.
Add 2 cup of coconut whipped cream, mix briefly until combined.
Pour into serving dish.
Top with remaining 1 cup of coconut whipped cream.
Garnish with toasted coconut.
You can serve this immediately or cover it with plastic and place in fridge until needed. Best served within 24 hours.
Serve with a big old coconut loving smile!

Nutrition

This month Gay Lea is giving away some awesome prizes, including the Pie Face game by Hasbro. They sent each of us ambassadors a game. Let's just my dogs may have stolen some whipped cream while I was taking photos!

PIN THIS TO YOUR FAVOURITE DESSERT BOARD!

Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea and I received Compensation as part of my affiliation with this group. The opinions on this blog are my own.

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Coconut Cream Pie Dip appeared first on Cravings of a Lunatic.