Variety of Breadsticks

VARIETY OF BREADSTICKS

   

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

• combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
• drizzle melted chocolate and sprinkle with course sea salt

Can't you just imagine the possibilities?? Great for pot-lucks or picnics! 

The Perfect Salad

I've been on a really big "Salad Kick" lately, and have found the perfect way to create a delish salad that can be changed and has a huge variety of choices. Its much better than the bland old lettuce with bottled dressing with preserves and unwanted ingredients.

Start with the basics. From there, learn your favorite combinations. After the image, I've listed my favorite combinations that I make the most.

My favorite:

• Olive Oil + Apple Cider Vinegar + Dijon + Honey + Salt + Strawberries + Feta Cheese
• Clementine Olive Oil + White Wine Vinegar + Dijon + Honey + Salt + Oranges + Blue Cheese
• Olive Oil + Red Wine Vinegar + Dijon + Honey + Salt + Apples + Gorgonzola Cheese

Get creative! And remember, Feta cheese goes with everything! Its my favorite cheese, but don't forget to try Asiago Cheese, Gorgonzola, Blue Cheese, and even Goat Cheese (with honey).

You can also find many flavors of Olive Oil and Vinegars. "O Olive Oil Company" has some amazing choices, but many brands have infused Oils and such.

Always taste-test your dressing before tossing with the salad, and adjust ingredients to you liking!

Please Pin It on Pinterest to share this around! It would be greatly appreciated! =)
 

Spring Greens Salad w/ Fennel & Avacado

SPRING GREENS SALAD

with FENNEL & AVOCADO

1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1-1/2 Tblsp apple cider vinegar
1/4 cup olive oil
1 (9oz) bag spring greens
4 roma tomatoes, chopped
2 carrots, grated
2 medium fennel bulbs, trimmed of feathery stalks and thinly sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tblsp unsalted sunflower seed kernels

• Make the salad dressing: in a small bowl, whisk the mustard, honey, salt and vinegar. Drizzle in the olive oil, whisking to emulsify. Taste and adjust as needed.
• In a large bowl, combing spring greens, tomatoes, carrots, avocado, fennel and cucumber. Lightly toss to combine. Drizzle with some of the dressing, toss and taste, repeating until all ingredients are lightly coated.
• Top with sunflower seed kernels and serve immediately. 

This recipe can be found in this amazing cookbook:

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Pin-trosity! Pork loin & Apples

Crock-Pot Pork Loin & Apples

I have seen this particular "pin" many many times on Pinterest, and of course I pinned it to try it out. Lets just say, it was not a hit with the family. In fact, if we had a dog, I'm pretty sure the dog wouldn't want it either.

Maybe that was a little extreme. I love being able to taste the favors in my food, and this recipe had none. There was a "lot" of work put into it too--cut the slits, slice the apple, stuff the apple in the pork...cover with cinnamon yada yada yada. I was just really disappointed. It was awfully dry and apple did NOTHING for it. I could taste a little honey and cinnamon around the edges, but that was pushing the limits.

So what would I do differently? Not really sure that much could be done. Seriously.

I took a "pretty" picture before I let it cook....

....but that won't do me any good. I won't post a recipe that I don't approve!

Anyone else try this? Have ANY luck??

Pumpkin Granola

PUMPKIN GRANOLA

5 cups quick cooking oats
2 cups chocolate rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans

• Place two oven racks on the top and bottom 1/3 of the oven. Preheat the oven to 300°. Set aside two baking sheets with sides lined with a silpat, liner, parchment paper or aluminum foil. 
• In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice. 
• In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract. 
• Stir the wet ingredients into the dry ingredients. 
• Pour the granola on the baking sheets, splitting evenly between the two baking sheets. With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola. 
• Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom). 
• While that is in the oven, chop your nuts and combine them in a bowl and set aside. 
• With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet. 
• Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite. 
• Bake for a final 20-30 minutes, until completely dry and golden brown. Let the granola cool completely on the baking sheets.

recipe from Chocolate & Carrots September 2011

Beef & Black Bean Chili

BEEF & BLACK BEAN CHILI

1/4 cup olive oil 
2 pounds beef, cut into 1/2-inch cubes 
Salt and freshly ground black pepper 
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 tablespoons ancho chili powder 
1 tablespoon ground cumin 
1 bottle dark beer 
5 cups chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon honey 
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. 
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. 
• Return the beef to the pot, add the chicken stock, tomatoes and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. 
• Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

AVACADO RELISH

2 ripe Hass avocados, peeled, pitted and diced 
1/2 red onion, finely diced
Lime juice 
Salt and pepper 
Cilantro leaves, chopped

• Combine all ingredients in a small bowl and season with salt and pepper.

CUMIN SOUR CREAM

8 oz sour cream

1 tsp cumin

• Mix sour cream and cumin together in small bowl.
• Serve a dollop in each bowl of chili.

recipe derived from FoodNetwork.com Bobby Flay

Avocado-Corn Chowder with Grilled Chicken

AVOCADO-CORN CHOWDER WITH GRILLED CHICKEN

2 ripe avocados, divided
1-1/2 cups water
1/2 cup orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2-3 boneless, skinless chicken breasts
1 tsp olive oil
1 garlic clove, cut in half
1-1/2 cups fresh corn kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion

• Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
• Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
• Pour avocado mixture into medium sauce pan over low heat.
• In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
• Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.

Honey Peach Salad

This might look very unusual and maybe sound really different, but I promise you I don't put anything on here that I don't like! In fact, this is AHH-MA-ZING!

HONEY PEACH SALAD

4 peaches, diced (peeled is optional)
1 tblsp honey
2 oz Chevre- fresh goat cheese, honey flavored
6-7 leaves fresh basil

• Dice the peaches and put into medium bowl. Drizzle honey over top and gentle stir to combine.
• Slice the basil leaves into small pieces or strips. Put into bowl with peaches, stirring again.
• Crumble cheese over top, gently stir until just combined. (Make sure the goat cheese stays really cold, its easier to crumble)
• Serve immediately. Serves 4.

Rosemary & Strawberry Shortcake Pizza

This is the best thing I've every had. Period. I would eat the entire pizza if no one else was around... I won't mention how many times I've actually made this... The bread is like a scone, and the honey with the strawberries accent the rosemary in perfect unison. Its the best right out of the oven, or the next day when the juices have soaked in completely. Don't go another day without trying this!

ROSEMARY & STRAWBERRY SHORTCAKE PIZZA

1 Quart Strawberries, rinsed, then halved or quartered (4 cups)
¼ cup honey 
3 cups all-purpose flour
¼ cup granulated sugar
2 Tbsp. chopped fresh rosemary
4 ½ tsp. baking powder
¾ tsp. salt
½ cup cold unsalted butter, cut in small pieces
1 ¾ cups whipping cream
1 egg white, lightly beaten
2 Tbsp. sugar
Sweetened whipped cream

• Preheat oven to 400 degrees F. 
• In large bowl, combine strawberries and honey. Let stand, stirring occasionally, while preparing shortcake.
• For shortcake, in food processor combine flour, ¼ cup sugar, rosemary, baking powder, and salt; pulse to mix (Or whisk together in large bowl.) Add butter to flour mixture; pulse several times. (Or cut in butter with pastry blender or two knives.) 
• While pulsing, add cream, pulsing until dough begins to come together. (Or make a well in center of flour mixture. Pour cream into well. Mix with fork until dough is evenly moistened.)Turn out dough in lightly floured surface. Knead quickly. Roll dough to 9x13 inch rectangle (1/2- inch thickness). 
• Transfer dough to large parchment-lined baking sheet. With sharp knife, score dough (cutting not quite through) in 1 ½ -inch squares. Brush dough with egg white; sprinkle with 2 Tbsp. sugar. 
• Bake 22 to 26 minutes or until golden brown. Transfer shortcake and parchment to wooden board or platter. Spoon strawberries on shortcake. Drizzle with juices.

Recipe directly from ABC Chanel 7 News in Chicago, IL on June 7th, 2012

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Cinnamon Pork Tenderloin

CINNAMON PORK TENDERLOIN

3 tblsp soy sauce
3 tblsp cooking sherry
1 tblsp brown sugar
1-1/2 tsp honey
1 tsp ground cinnamon
1 garlic clove, minced
1 pork loin, about 2 pounds [or 2 smaller ones--adjust cooking time]

• In large resealable bag, combine first 6 ingredients. Add pork; seal bag and turn to coat. Refrigerate 4-6 hours.
• Drain and reserve marinade. Grill pork, covered, over medium heat for 15-20 minutes or until thermometer reads 160 degrees F, turning occasionally.
• Let meat stand 5 minutes before slicing.
• While meat rests, combine cornstarch and water. 
• Pour marinade in a small saucepan and heat over medium-high heat. Simmer for 3-4 minutes, add cornstarch and continue simmering until the mixture is at the right consistency for sauce.

Check back on thursday for the recipe for the purple potatoes!

Peanut Butter Cup Smoothie

SMOOTHIE MONDAY

PEANUT BUTTER CUP SMOOTHIE

3 cups vanilla-flavored soy milk 
1/2 cup peanut butter
1/3 cup cocoa powder
1/4 cup honey
1/4 teaspoon salt

• Combine all ingredients in a blender and process until smooth.
• Drizzle chocolate syrup around a glass, then pour in smoothie mix.
• Serves 4

Chinese Pork Tenderloin

This recipe is one that I have used for years. Its a win-win for everyone and there is never leftovers! I've recently given a friend of mine the recipe and she now cooks it once a week because all her boys love it (picky eaters!). Even better, there is no "measurements."...."whaaaa?" you say? Trust me!

CHINESE PORK TENDERLOIN

Honey
Soy sauce
1 pork tenderloin
Sesame seeds

• In a large ziplock bag, combine the pork tenderloin, about 1/4 cup honey and about 1/8th cup soy sauce. 
• There is nothing special about these measurements. You don't keep the marinade for later, so you want just enough to make sure the tenderloin is well covered. I like making sure there is more honey than soy sauce because of the crispy edges the honey produces when on the grill. Make this your own and experiment on what you like!
• Let the mixture marinade for a few hours in the fridge. 
• If you don't have much time to marinade, just make sure you let it sit until the soy sauce has broken down the honey in the bag. You will know this when the marinade is "watery" and there is no thick spots of honey.
• Wrap in aluminum foil, sealing the edges all the way around.
• Grill over medium heat, constantly turning. (about 15 minutes)
• I highly recommend using a meat thermometer to check if the pork is done. Pork is done when it reaches 165 degrees F.
• When the thermometer reads 145 degrees F, remove the aluminum foil and continue to cook, rotating a few more time to make sure the edges are evenly "charred"
• Pull off the grill when temperature reaches 160 degrees F, wrapping it in a foil tent and let it sit a few minutes, continue cooking. Check temp again and make sure it reads at least 165 degrees F.
• Slice into rings and sprinkle with sesame seeds. Serve while warm!

Banana Yogurt Shake

SMOOTHIE MONDAY

BANANA YOGURT SHAKE

1-1/2 cups milk
2 ripe bananas, frozen (if not frozen, add a few ice cubes)
1 cup vanilla yogurt
1 tsp vanilla
1/2 tsp ground cinnamon
dash ground nutmeg

• Combine ingredients in a blender and process until smooth. Makes 4 servings.

Mint-Honey Lamb Skewers

MINT-HONEY LAMB SKEWERS

I added potatoes to my skewers, this recipe is for the lamb pieces only.

1 cup chopped fresh mint

3/4 cup dry white wine

2 tblsp lemon juice

2 tblsp honey

3 lbs cubed lamb stew meat

1 tblsp apricot preserves

2 tblsp cornstarch

1 tblsp water

• In a small bowl combine mint, wine, lemon juice and honey. Stir to combine.
• In a large bowl place the lamb and add the wine mixture and toss until combined. Cover and refridgerate 4 hours to overnight.
• Place lamb on skewers and reserve remaining marinade and set aside.
• Grill skewers until lamb is cooked through, about 8 minutes on each side. Set aside.
• In small saucepan, bring reserved marinade to a simmer. Whisk in apricot preserves until dissolved and then reduce heat to low and simmer for 5 minutes, adding water as needed,
• Dissolve cornstarch in 1 tblsp of water and whisk into sauce to thicken; simmer for 1 minute longer and baste over the lamb skewers, then serve.

Pear Slushie

1 cup pear, peeled and cut into pieces
1/2 cup orange juice
1 tablespoon honey
1 tablespoon powdered sugar 
6-8 ice cubes

• In a blender, combine all the ingredients and process until smooth.


• Serve immediately. Serves 3.

This was a very unique flavor. I love pears, but this drink didn't really do the pear justice-- it wasn't bad at all, don't get me wrong on that! My husband loved it though. So, try it out and let me know what you think!

Asian Sesame Salmon

Ok, I've had enough strawberries for now. On to other things!

I'm always on the look-out for good fish recipes. I found one--not a bite was left! Even my kids ate everything on their plate--and thats something!

ASIAN SESAME SALMON

2 tsp toasted sesame seeds
1 teaspoon dry minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper (optional)
1/3 cup honey
2 tablespoons soy sauce
2 pounds salmon fillets

Mix together in a small bowl everything but the salmon fillets.

Place salmon in a 13x9-inch baking dish. Spoon mixture evenly over fillets.

Roast salmon in preheated 375 degree oven for 20 minutes or until fish flakes easily. Baste often with honey mixture!

I served mine with white rice and sugar-snap peas. What a great hit! Would be a wonderful recipe as well for when company comes over.

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Homemade Granola

I found this lady's blog about a year ago, and have "followed" it since. Simple food, more "home-body" and simple. That's why I like it. This recipe I found a while ago on her page, and use it quite often! This is the only recipe that Patrick (my hubby) actually requests! It makes a lot, and we usually pack and freeze in small containers so it'll last a while.

HOMEMADE GRANOLA

4 cups old fashion oats
2 cups chopped walnuts/pecans
3/4 cup honey
1/2 cup butter (1 stick)
2 tsp cinnamon
1 teaspoon vanilla
dash of salt

In a small saucepan, melt honey, butter, cinnamon, vanilla and salt until blended. In a large bowl, mix oats and nuts, then pour honey mixture over top and mix well. Pour oat mixture on  large jellyroll pan and put in oven. Bake at 350 for 20 minutes--"stirring" every 5 minutes. Let cool on pan a few minutes, and put in air-tight container.

Thank you Brandi for the yummy recipes!

Its really good with  vanilla yogurt in the morning! Enjoy!