Honey + Chicken = Delicious! I am fortunate to live next to a beekeeper and have two additional friends that have hives in their yards. Local honey is such a wonderful treat and inspires me to try new recipes. This recipe is definitely a keeper and wonderful paired with a fresh, green salad.
HONEY GARLIC CHICKEN
1 1/4 pound Chicken breasts
1/3 cup cassava flour (GF) or flour of preference
1/3 cup honey
1/3 cup Chicken broth
4-5 cloves garlic
3 tablespoons rice wine vinegar
1 1/2 tablespoons yellow mustard
1 teaspoon fresh thyme
3/4 teaspoon salt divided
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoon avocado oil (oil of choice)
Grate garlic with a grater or garlic press.
In a glass bowl add the sauce ingredients (honey, chicken broth, grated garlic, rice wine vinegar, yellow mustard, thyme, and 1/4 teaspoon salt). Set aside.
Place chicken on parchment paper and pat dry. Add salt, pepper, onion powder and garlic powder to your chicken.
In another glass bowl add the cassava flour. Coat the chicken on both sides.
Place your skillet on medium heat and add oil to the pan. Once oil is heated, place chicken in the pan and cook for 2 minutes per side.
Remove chicken from the pan and set aside. Place sauce in the pan and scrap up the pieces on the bottom of the pan. Then add chicken back to the pan.
Cook chicken an additional 4 minutes per side. Serve right away!
Recipe adapted from Redsreality.com
These Berry Oatmeal Breakfast Bars are great for breakfast on-the-go or for a snack. The bars are free of refined sugar and gluten. The original blueberry recipe from Iowa Girl Eats is delicious (of course everything she makes is!). My second batch was made with blueberries and raspberries…Yum! I may try to substitute applesauce for the bananas on a future batch for family members that don’t like the taste of bananas.
Wouldn’t these be great to freeze and have on hand especially for busy Moms once the kids are back to school?
BERRY BREAKFAST OATMEAL BARS
- 2.5 cups certified gluten-free old fashioned oats, divided (I actually just used the food processor on all of the oats)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 cup milk
- 1/2 cup mashed banana (about 2 small or 1 large banana)
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 1 heaping cup of berries
- Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to food processor or blender and process until oats have turned into flour (Note: I blended the entire 2.5 cups). Set aside. Alternatively you can use a scant cup of oat flour.
- Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1.5 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in the berries then pour batter into greased baking pan.
- Bake for 35-40 minutes or until the edges are golden brown and the center has set. Cool before slicing into bars and store in the refrigerator. Alternatively, you can individually wrap the bars in Saran Wrap and freeze.
Recipe adapted slightly from: Iowa Girl Eats
Autumn brings cooler weather, falling leaves and wonderful vegetables. I’ve become a huge fan of roasted vegetables and loved the idea of combining squash with Brussel sprouts. Adding cherries, nuts and honey were the icing on top of the vegetables.
This is a wonderful dish for a potluck, holiday and just an ordinary night at home.
ROASTED BRUSSEL SPROUTS
4 cups Brussel Sprouts, ends trimmed, yellow leaved removed, halved
2 tablespoons olive oil
salt to taste
ROASTED BUTTERNUT SQUASH
1.5 pounds butternut squash, peeled, seeded and dubbed into 1 inch cubes (about 4 cups)
1 tablespoon olive oil
3 tablespoons honey (or maple syrup)
1/2 teaspoon ground cinnamon
1 cup chopped pecans or halves
1/2 cup dried cherries (or Craisins)
optional: 2-4 tablespoons honey or maple syrup (I did not add additional honey)
Roasted Brussel Sprouts
- Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet.
- In a medium bowl, combine halved Brussel sprouts, 2 tablespoons olive oil, salt (to taste) and toss. Place on foil-lined baking sheet and roast in the oven for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning. The cut sides should be nicely browned and partially charred.
Roasted Butternut Squash
- Preheat oven to 400 degrees. Lightly grease a foil-lined baking sheet.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), olive oil, honey, and cinnamon. Toss to mix.
- Place butternut squash in even layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until squash is softened.
NOTE: You can roast both the Brussel sprouts and the butternut squash on 2 separate baking sheets at the same time .
- In a large bowl, combine the roasted Brussel sprouts, roasted butternut squash, pecans, and cherries (or cranberries) and mix to combine.
OPTIONAL: For more sweetness, add 2-4 tablespoons or honey or maple syrup…add slowly to desired amount of sweetness.
Adapted from Juliasalbum.com
The idea of Peach Bruscetta resonates with me as did the Strawberry Bruscetta I’ve made many times. This recipe was delicious and I made it strictly according to the recipe. The grilling of the bread and the peaches took some time, but the end result was worth it.
Next time, however, I may try using Goat Cheese instead of Burrata and skip grilling the peaches, using my tried and true Peach Salsa as the topping with a drizzle of honey.
Anyway you make, you can’t go wrong this time of year with fresh Colorado peaches, cheese and bread. MMMMM….
GRILLED PEACH BRUSCHETTA
1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling
- Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
- Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium-sized bowl.
- Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
- Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.
Recipe from: http://www.lepetiteats.com/2014/08/grilled-peach-bruschetta-2.html
Cinnamon Basil was a garden experiment that produced more than I expected. Now, what do I do with it?
I found this interesting Cinnamon Basil Pesto recipe and decided to try it in three ways:
- Simple spread on a wafer/cracker
- Served on top of a mild cheese (brie, gouda, etc.) and wafer/cracker
- Served on top of a mild cheese with wafer/cracker and drizzled with honey
This fun experiment ended with the pesto, cheese and honey winning my vote!
CINNAMON BASIL DESSERT PESTO
1/3 – 1/2 cup walnut oil
2 cups firmly packed, fresh cinnamon basil leaves
1/2 cup chopped almonds
1/2 cup flaked coconut
1/4 cup freshly grated Asiago cheese (1 oz.)
2 teaspoons raw sugar or packed brown sugar
- In a food processor or blender combine 1/3 cup of the oil, the basil, almonds, coconut, cheese, and sugar. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
- If the pesto is not to be served immediately, divide it into three portions. Place each portion in a small airtight container. Refrigerate up to 24 hours or freeze up to 3 months. Makes about 1-1/3 cups pesto.
Biscuits and gravy were introduced to me when I moved to St. Joseph, Missouri in 1975 and they’ve been a favorite breakfast in our house since. My husband, Karl, made biscuits and gravy, with scrambled eggs, and sausage almost every weekend while the girls were young.
Biscuits were made from scratch, Bisquick mix, or even refrigerated buttermilk biscuits. The gravy, however, was always made from scratch and the flour browned to just the right shade of perfection before adding the milk and watching the bubbly goodness thicken to our perfect gravy thickness. A cast iron skillet was always the cooking vessel of choice.
Daughter, Megan, stayed with me for a few days while her hardwood floors were being refinished and she wanted to make biscuits and gravy. We tried a new drop biscuit recipe that we liked but she made the gravy the old fashioned way.
I love a little sweet with my savory so for my breakfast dessert, one biscuit with honey. MMMM…
What a wonderful walk down memory lane and the chance to revisit family tradition.
DADDY’S DELICIOUS BAKING POWDER DROP BISCUITS
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup milk
1 tablespoon sugar (optional)
- Preheat oven to 425º.
- Combine all dry ingredients.
- Blend in the warm butter.
- Slowly add the milk to the mixture until the dough holds together.
- Use two spoons to drop evenly sized biscuits on ungreased baking sheet.
- Bake for 15 to 20 minutes until lightly browned.
OLD FASHIONED SAUSAGE GRAVY
1 lb. bulk breakfast sausage
1/3 cup flour
3-4 cups milk
salt and pepper to taste
- Prepare biscuits and keep warm.
- Cook sausage patties in a large skillet, preferably cast iron. Set cooked sausage patties aside and keep warm.
- Add flour to sausage drippings and let brown (watch carefully or it will burn). Once flour is brown, add milk, salt and pepper and let gravy bubble until it thickens. This may take about 10 minutes. If the gravy becomes too thick, add milk to gain desired thickness.
- Optional: Add some crumbled cooked sausage into gravy.
- Serve hot with biscuits, sausage patties and eggs of your choice.
Spring brings wonderful strawberries to the markets. Honey goat cheese pairs beautifully with strawberries and with a hint of honey drizzle, you have a very simple, delicious appetizer (or dessert). Yummy!
STRAWBERRY HONEY GOAT CHEESE BITES
1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
- Wash, stem and halve strawberries.
- Allow them to dry on paper towels.
- Place a small piece of Honey Goat Cheese on top of strawberry and drizzle with honey.
Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint. It’s slightly sweet and protein-rich.
I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.
The leftovers will be saved for another day…cold or reheated.
PECAN QUINOA BREAKFAST BOWL
2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
- Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter.
- Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
- Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
- Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.
Serves four. Recipe from Relish.com and the Georgia Pecan Commission
Almond Flour is a new experience for me and I love it. I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.
I can’t wait to experiment using almond flour in other recipes!
ALMOND FLOUR ZUCCHINI BREAD
1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)
- Preheat oven to 350 degrees Fahrenheit.
- Combine the dry ingredients in a small bowl.
- Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
- Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
- Spoon the batter into 2 mini loaf pans (or use to make muffins).
- Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.