Portobello Club Sandwich

 Disclosure: This is a sponsored post.

 

 

 

Here we are with one last hurrah for the summer. Labor Day is shaping up to look absolutely beautiful in the Midwest, so I imagine there will be an abundance of lit grills this Monday. Or, with what's going on with beef here in the US, maybe not as many as normal? Like many right now, my family is also trying to find ways to cut grocery spending where possible, and beef has since become almost a luxury item at the grocers, so it's not purchased nearly as much as we used to. Thankfully my family got used to many meatless meals when I started transitioning to a vegetarian diet many years ago, and we found that they actually didn't mind me substituting regular hamburgers for black bean burgers or quinoa burgers, but their favorite is always a Portobello Swiss burger. I thought about making those for the holiday, but as I was scrolling for a different meal idea on Golden Blossom Honey last week, a recipe for Portobello Club Sandwich popped up and it felt like a sign to try something new. 

 

I always appreciate how easy mushroom burgers are to make, and this one is just as simple as all of the others we've tried before. It does take a bit longer than our mushroom and Swiss version, but that's only because of the marinating time involved. They broil up nice and tender and packed full of flavor. I've never added roasted red pepper to my mushroom burgers, but I absolutely loved the addition and will make that a staple going forward. The only thing that I would change is I'd put the cheese slice on the mushroom caps for a few seconds before they finish broiling because I love a melty cheese mushroom burger. Overall, the family loved this recipe, so we'll be adding it into the rotation. If you're looking for meatless alternatives to your Labor Day menu without sacrificing flavor, this is the recipe you're going to want to remember. 

 

Ingredients

Marinade:

3 tablespoons red wine vinegar

2 tablespoons lemon juice

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary, crushed

2 cloves garlic, crushed

1/2 teaspoon pepper

Sandwich:

4 (4-inch) Portobello mushroom caps

4 Kaiser rolls

4 slices Swiss cheese

4 thick slices tomato

8 strips roasted red peppers

4 romaine lettuce leaves

CLICK HERE FOR FULL RECIPE 

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have you started looking for red meat alternatives or is it still business as usual at the grocers for you? 

Fresh Summer Pickles

Disclosure: This is a sponsored post.  

 

 

 

My daughter has really been into all things pickled these days. Asparagus, garlic, green beans... anything that she can find jarred and pickled at the grocers, in the cart it goes. She's been playing around with adding her own ingredients to the jars and letting them marinate for a few days as well. Sort of a mini recipe creating experiment when she has the time. She did mention at one point that we should make our own pickles this summer, and I happened to remember that I saw a recipe on Golden Blossom Honey once for Fresh Summer Pickles. I never saved it or gave it much thought though because I always had it in my head that it was probably something that was going to be too much effort, but that couldn't be further from the truth. 

 

 

I was actually surprised at how easy and cheap it is to make your own homemade pickles. Especially because they are so expensive at the craft fairs that I've seen pickle vendors selling, and these turned out just as good as theirs. If you were able to grow your own cucumbers this year, that especially helps cut down the cost. Also, you can get a jar of pickling spice at the grocery store that has all of the necessary spices listed here instead of spending money on several different spice jars that you may or may not use again. These pickles tasted a bit tangy and sweet, but had a distinctive tartness to them as well. I prefer a more sweet pickle though, so next time I'll only use 3 cups of vinegar cut with 1 cup of water to reduce some of that tartness. If you have some extra cucumbers from your garden this year, I'd highly recommend using them to make your own homemade pickles for a fun and inexpensive snack. 

 

Ingredients

Brine:

4 cups distilled white vinegar

6 tablespoons GOLDEN BLOSSOM HONEY

1/2 teaspoon red pepper flakes

1 teaspoon whole black peppercorns

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

1 tablespoon coarse kosher salt

Pickles;

2 seedless cucumbers, unpeeld, washed and scrubbed

2 tablespoons fresh cilantro leaves

several springs fresh dill leaves

CLICK HERE FOR FULL RECIPE 

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have you ever made homemade pickles? 

Raisin Bundt Cake

Disclosure: This is a sponsored post. 

 

 

 

There's something about this time of the year that kicks off my need to get in the kitchen and bake. As the summer starts to wind down and autumn produce starts to hit the market, I need to let my inner Martha Stewart shine. Earlier this week I kept thinking that I wanted to make something like a quick bread, but as I scrolled through Golden Blossom Honey looking for a recipe to scratch my itch, I stumbled upon a Raisin Bundt Cake that made me stop and switch course. It's been a long time since I've put my bundt pan to good use, so there really wasn't an excuse not to dust it off and test out a new bundt cake recipe. 

 

This is a pretty straightforward recipe with no complicated steps or prep to get it to come together. Unless your name is Jason and your wife asks you to check it in an hour for doneness. Then instead of checking, you just shut the oven off and go about your business, leaving a slightly gooey center, then it's a pretty simple recipe. Thankfully, said wife was able to put it back in the oven once she realized the mistake and got it to finish baking without issue. So, even if you make a blunder in the recipe, it's one that can more than likely be fixed without distress. The liquid ingredients help the bundt to bake nice and moist, and the spices give it a comforting warmth, which is perfect to serve with a hot cup of tea or apple cider this fall. If you're not quite ready to let your own Martha shine, bookmark this recipe to come back to soon. Because before you know it, the crisp and cool autumn days will be upon us. 

 

Ingredients

1 Tablespoon lemon juice

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup GOLDEN BLOSSOM HONEY

1 cup sugar

3 eggs

3/4 cup vegetable oil

1/2 cup cold coffee

1 Tablespoon lemon juice

1 cup chopped raisins

2 Tablespoons flour

Honey Glaze:

1 1/4 cups sifted confectioner’s sugar

2 Tablespoons RAW GOLDEN BLOSSOM HONEY

CLICK HERE FOR FULL RECIPE 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have you made any autumn inspired recipes lately? 

Linguine with Salmon and Red Pepper Sauce

Disclosure: This is a sponsored post.   

 

 

 

With our busy schedules, we've been leaning on ingredients that cook quickly and without much prep ahead of time. Pasta is usually our go-to because it's something that we can all agree on at any given time. However, my daughter has been hinting a lot lately that she'd really like salmon added to the dinner menu at some point. It's not something that I eat, so it slips past my radar most trips to the grocers. However, I did remember to grab some this week and found a great recipe to satisfy her craving and my pasta addiction in one easy swoop at dinnertime. Golden Blossom Honey had this Linguine with Salmon and Red Pepper Sauce on their website and it really piqued my curiosity because seafood and pasta isn't a combination I can say I've ever put together before except with shrimp. 

 

This is an under 30 minute meal, so great for weeknights or when you're just too tired to put much effort into dinner. For me, it's easy enough to make the recipe as directed, portion out my share, then add the salmon to the pot for everyone else to enjoy. To add more variety to my plate, I just mix in some steamed broccoli or peas and have a satisfying vegetarian option. To the surprise of my family, the seafood and pasta worked well together. Overall, the savory fish blended seamlessly with the sweetness of the peppers and honey, the Parmesan added depth, and the cream smoothed everything out, creating a well rounded flavor profile pleasing to the palate. It's definitely a recipe we'll return to again in the near future! 

 

Ingredients

1 pound salmon filets

2 tablespoons fresh lemon juice

2 tablespoons GOLDEN BLOSSOM HONEY

Sauce:

1 (12 ounce) jar fire roasted peppers, drained

2/3 cup grated Parmesan cheese

2 large cloves garlic

1 cup chicken broth

1/2 cup fresh basil, reserve 1 tablespoon for garnish

2 tablespoons heavy cream or half and half

1 pound linguine, cooked according to package directions

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What is your favorite type of pasta noodle? 

Pomegranate, Grapefruit and Orange Compote

Disclosure: This is a sponsored post.  

 

 

 

We're almost out of the dog days of summer, but I know it doesn't really feel like it in some parts of the world. As the high temperatures rage on, you might want to reach for something light, cool, and refreshing to snack on. My husband would reach for a pint of ice cream each night if he could, but I like to encourage some healthier alternatives when possible. I recently made this Pomegranate, Grapefruit and Orange Compote recipe from Golden Blossom Honey because I thought it would be an excellent mix-in with Greek Yogurt. That way Jason could still get a cool and creamy after dinner treat, but with a few more health benefits than his usual ice cream treat. 

 

This compote doesn't have to just be served as a dessert. It can be mixed with oatmeal or as a waffle and pancake topper for breakfast, as a side dish to lunch, or paired with poultry, fish, and beef for dinner. Or, you can simply eat it as a stand-alone snack. While this is still a treat that is a bit high in sugar, most of the sugar content is natural from the fruit itself, which is much better than refined and processed sugars. It's rich in fiber, vitamin C, antioxidants, and has a high water content, so it's super refreshing on those hot summer days. If you refrain from alcohol consumption, you can replace the wine with white grape juice or sparkling water and it still tastes amazing. 

 

Ingredients

1/2 cup white wine

1/3 cup RAW GOLDEN BLOSSOM HONEY

2 grapefruit, peeled and sectioned

2 navel oranges, peeled and sectioned

1 pomegranate, halved

CLICK HERE FOR FULL RECIPE 

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What refreshing snacks have you been serving to stay cool this summer? 

Kale and Cheddar Bake

Disclosure: This is a sponsored post. 

 

 

August is coming in hot! The summer just flew by and now we're just 2 short weeks away from the kids all going back to school. It's time to get back into busy schedules and more structured days. With that comes meal planning to keep things on track, so having a steady list of delicious and nutritious meal ideas on hand is important to ensure the days run as smoothly as possible. When my girls were in school, I always liked finding good recipes that I could make the night before that would be simple enough to just reheat in the morning so we could get our day started on the right foot. Recipes like this Kale and Cheddar Bake from Golden Blossom Honey were what got me through those school day mornings with my sanity in tact. 

 

This kale and cheddar bake is like a crustless quiche, making it a perfect breakfast option. It does require more than an hour bake time so I wouldn't recommend attempting to pull it off from start to finish on a busy school day morning. However, it can be made the night before. Just pull it out of the fridge and reheat while the kids are getting dressed and you have a quick, delicious, and nutritious meal ready to fill grumbling tummies and get everyone out of the house on time. Or, if you're like me with no more kids in school, this is a fantastic mid afternoon meal idea. Pair it with some fruit or a cup of soup for a filling lunch, or save it for a dinnertime side dish. It pairs nicely with most meat proteins, or make it a full meal on its own when you serve it with crusty bread, quinoa or wild rice, or roasted potatoes. Breakfast, lunch, or dinner, this recipe has you covered on those busy school days, and in my book, that's deserving of an A+ rating. 

 

Ingredients

1 (10 ounce) package frozen chopped kale, thawed, undrained

1 (16 ounce) container cottage cheese

6 ounces cheddar cheese, crumbled

1/2 stick butter, melted

1 1/2 Tablespoons GOLDEN BLOSSOM HONEY

3 Tablespoons flour

2 large eggs, beaten

3 egg whites, beaten

CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Are the kids in your region headed back to school soon?