Posts Tagged ‘honey’
The combination of sweet and salty never gets old. Try these no-bake peanut butter swag bars. Sweet, chewy, and crunchy all in one.
For those of us still battling the summer heat, I have a no-bake peanut butter and chocolate recipe for you this fine Saturday. This recipe reminds me of a sweeter version of no-bake granola bars made with crushed bran cereal instead of oats. I substituted some of the corn syrup with honey but I bet it would’ve worked with all honey if you would like to avoid corn syrup altogether. The result is a sweet, chewy, and crunchy peanut butter treat.
Are you watching any college football today? I’ll be cheering on Michigan State against Oregon (normally I like Oregon but not when they play the Big 10), and of course Ohio State against Virginia Tech.
One year ago: Crock Pot Balsamic Chicken
Two years ago: Sausage Stuffed Zucchini Boats
Peach-mango smoothie made with fresh fruit, nectar and Greek yogurt. So good you’ll think you are having dessert.
Today is the day before my interview in Memphis, so naturally I arrived to town a day early in order to run the Bardog 5K with Maggie this morning! In all the time I lived in Memphis I never managed to participate in this 5K, something always got in the way. But there’s nothing stopping me now and since I don’t like eating a heavy breakfast before running any distance lets make a smoothie.
This smoothie may be my new favorite. Unfortunately with peach season nearing its end it will have a short life unless I get desperate and use canned peaches. I bought both the peach and the mango fresh then cut and froze myself but of course you can buy pre-frozen. Blend them up with peach or mango nectar, honey and Greek yogurt and you’re done. I used peach Greek yogurt with mango nectar. Plain or vanilla Greek yogurt would work too if you want to tone down all that sweet fruit. I personally loved it.
One year ago: Funfetti Ice Cream Krispie Cupcakes
Two years ago: Dark Chocolate Black Cherry Oatmeal Cookie-wiches
Hard pretzels seasoned with spicy mustard and honey make a great snack for any occasion. Add a little extra heat if you are feeling bold!
Periodically throughout my job search I find myself contemplating the idea of going back to school for something. I say “something” because that’s where my train of thought loses its rationality. I cannot imagine any other venue in which I would want to pursue a career. Before grad school I had actually considered Pharmacy school or even a dual PharmD/PhD. Since graduating I have thought of going back for the PharmD but there’s no enthusiasm there. Then there was the idea getting a masters degree to be a PA or Med Tech because I find TONS of job postings for those positions, but again just doesn’t get my motor going. The bright side of this thought process is that it means I am already looking in the right field of work for me (and those 7 years of grad school were not pointless), I just have to find the job. But finding the job has not proven to be an easy task, therefore causing these thoughts of going back to school. Oh the cyclic nature of this story.
Going along with the theme of recurrences I made yet another version of seasoned hard pretzels. They are so easy to make and difficult to resist. This one was inspired by the expansive supply of El Diablo spicy mustards I received for July’s Burger Month. I also added a little bit of honey to give these some sweet heat. Surprisingly my dad enjoyed them which means they were not overly spicy (or maybe he’s growing more tolerant of spicy foods since I’ve been around), so depending on what kind of mustard you use and how spicy you prefer the pretzels you may want to add some cayenne pepper powder.
One year ago: Bananas Foster Mini Cheesecakes
These flapjacks (pancakes) have all kinds of surprise ingredients from pecans to cornmeal, dubbing them as surprise flapjacks! It is no surprise however that they are quite tasty.
I started off my week with a phone interview, only to receive a rejection letter for the same job the very next day. I am still waiting to hear back about my in person interview supposedly happening this month, which I’ve been planning on since May. I e-mailed them 2 weeks into July to which I received a reply saying they would be in touch. It’s been over a week since then and July is coming to a close. I’ll give them 2 full weeks before I follow up again. Hopefully they are truly sorting things out and not blowing me off. With that kind of apprehension, how about we end this week with some pancakes?
I am not sure why these flapjacks (pancakes) were dubbed as “surprise” other than the slew of surprise ingredients such as corn meal, oats, and chopped pecans. Makes me think that “compost flapjacks” would have been more appropriate. But no matter what the name is I am certain you will be calling them “delicious”. All of those ingredients come together for one hearty and tasty breakfast. I thoroughly enjoyed the texture the pecans added.
Two years ago: Strawberry Malted Pancakes
Rum never tasted so good than in this sparkling cocktail made with fresh blackberries, basil, and honey. Perch for summer months on the porch.
The final World Cup match is today between Germany and Argentina. I cannot believe this is it for another 4 years, but maybe that’s what makes it even more exciting. Although I’m not sure what I am going to do for the next month and a half between now and the start of college football! Which brings me to today’s recipe. It may not be futbol or football inspired, but it does celebrate the summer berries which are in season right now. Zainab originally made this cocktail with strawberries but since we have moved on to other berries in TN I used blackberries. I even decided to sweeten it with some key lime honey.
Sesame chicken gets a healthier twist with the addition of cauliflower. Try substituting all the chicken for cauliflower for a vegetarian option.
The USA may have lost yesterday but it was only 0-1 against Germany AND Portugal beat Ghana 2-1 which means scenario #4 played out in our favor to advance to the next round! The next opponent will be Belgium on July 1st at 4pm Eastern time and of course I am working and will again be forced to DVR the game and avoid social interactions as much as possible until arriving home. There is a slight chance I could watch it at work since I’ll be at the location with a TV in sight, but we shall see.
But now let’s talk about the game of figuring out what to do with all the cauliflower and broccoli I picked last week. I have frozen a bunch, made broccoli cheddar soup, roasted it for side dishes, and now this sesame chicken with cauliflower. Originally I had planned on making it vegetarian with vegetable broth and only cauliflower but my parents seemed a little unexcited about the idea of eating just cauliflower for dinner so I went half-and-half. Feel free to go all the way in one direction, it’ll work either way! I was impressed with how the cauliflower turned out, they were perfectly tender and held up just as well as the chicken.
One year ago: Bobby Flay’s Crunchburger
This baked honey mustard chicken is quick and easy to prepare, making it a great weekday meal. Try it served with roasted vegetables or sweet potatoes.
This recipe is one I made so long ago that I had to remake it because the photos were so old. Not that food photos go bad but they were from 2011, my first year of blogging, and to be honest they were pretty awful as made evident by the photo below. Comparing it to the newer photo above makes me want to go back through all my oldest posts and take new pictures for them.
Thankfully no matter what the picture looks like this chicken is easy and delicious. Mix the honey mustard sauce, pour it over the chicken, and bake. Then serve it with your favorite starch and vegetable. The first photo from when I made this in 2011 was pictured served with sugar snap peas and sweet potato tater tots. The sweet potato tater tots were awesome with it because I love sweet potatoes with honey mustard. This time however I went with wild rice and roasted broccoli because I happen to be overloaded of broccoli at the moment O:-).
Homemade lemonade with fresh strawberries is a perfect spring or summer-time beverage. Throw in some vodka and you’ll be ready for a Sunday Funday!
If you are hosting brunch for Mother’s Day, hand the mother(s) in your life a tall glass of homemade strawberry lemonade to enjoy while you’re busy cooking. And if she’s the boozing type throw in a shot of vodka! I personally came to appreciate vodka lemonade after trying it out at The Slider Inn while living in Memphis. This concept may not be novel to some people but I was extra excited when I realized all the fun flavor combinations that could be created with their well stocked supply of flavored vodkas (they even had one called loopy which tasted like fruit loops). I took it one step further by adding both real strawberries and vodka to homemade lemonade, resulting in one deliciously dangerous cocktail. Happy Mother’s Day!
Two years ago: Peanut Butter Chocolate Chip Granola
Homemade scones are far superior to any I have ever purchased. These apricot honey scones are soft and ready to be gobbled up plain or spread with your favorite jam.
This month for the Secret Recipe Club I cooked from The Wimpy Vegetarian. On her blog, Susan shares her struggles of cooking for both her vegetarian diet and her husband’s omnivorous one (therefore cooking two separate meals) and how she overcome this dilemma by using her culinary school training to create just one meal with minor adjustments for the meat-loving audience at her table. In other words, on Susan’s blog you’ll find recipes everyone can enjoy regardless of which side of the table you sit.
For example, her recipe for a BBQ (Chicken) Pizza with Poblano Peppers can be made with or without chicken and she states what to change in the directions if you chose to do so. Or there are ways to trick your-meat lovers into eating a vegetarian dish with things such as Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce.
Another recipe that I was interested in making was the Strawberry Rhubarb Crisp with Cardamom but alas I had not gone strawberry picking yet. I did however spy a couple of delicious looking scones and since I recently discovered that I enjoy homemade scones, decided it was a great time to try one. I chose an apricot one because apricots, especially dried apricots which are used in these scones, always remind me of my elementary school lunches. Other kids were grossed out by my dried apricots. It didn’t bother me though, they didn’t know what they were missing! At least I knew I didn’t have to worry about anyone stealing my food back then, but I might have to be more protective of these scones.
Two years ago: Slow Cooker Honey Sesame Chicken