Chicken Breasts with Fennel

Disclosure: This is a sponsored post.

 

 

One of my favorite things that I've come to love about working with Golden Blossom Honey all these years is learning that no matter what ingredient I'm working with, I can always count on them to have a fantastic recipe suggestion. Fennel was in our mystery produce bag this week from the flea market leftovers, and it's one of those veggies that I've used once or twice, but don't really know enough about it to curate my own dish from scratch. I don't know why I tend to overlook it when I'm buying produce, but I do know that the few times I have used it, I liked it quite well. However, it just hasn't left a lasting impression where I've needed to figure out a way to include it in more of my cooking. So, I leaned on Golden Blossom Honey to use up the market produce by testing out their Chicken Breast with Fennel recipe since I was drawing a blank on my own. 

 

This recipe isn't necessarily quick like the other recipes that I feature here, but it is relatively inexpensive, especially if you're using your own garden grown vegetables or if you're looking to use up produce near it's expiration date. The fennel and bell pepper do a wonderful job of adding a slightly sweet flavor profile to an otherwise savory dish. My daughter, who is quite the picky eater, passed on the cooked vegetables, but she had high praise for the flavor of the chicken. Honestly, she hardly ever takes the time to praise my cooking, but she made it a point to tell me "that chicken was really good!" one she finished her meal. And while it may not be my exclusive recipe, I'll thank the honey folks for getting me a hard earned compliment from queen of the picky plate club. 

 

Ingredients

2 medium fennel bulbs (also known as anise)

2 tablespoons olive oil, separated

1 medium onion, thinly sliced

8 ounces white mushrooms, sliced

2 cloves garlic, minced

2 whole chicken breasts, halved, skinned and boned

1 red bell pepper, seeded and coarsely chopped

1/2 cup chicken broth

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon red wine vinegar

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 vegetable would you like to use more often in your cooking but tend to overlook when buying produce? 

Steak and Mushroom Salad

Disclosure: This is a sponsored post 

 

 

I kind of went back and forth a lot on dinner plans this week. We're back in the ungodly temperatures again, so turning on my oven hasn't been high on my list. We kept searching for good hot weather eats, and many different salad recipes kept popping up. Normally I wouldn't have given the suggestion a second thought, but we know a few people who are suffering through the cyclospora parasite, so greens and berries had us contemplating if the risk was worth it. But then we figured if we skipped the pre-bagged greens and bought them from our local farmers, we'd probably be alright. If you've been here for a minute, you know that my husband doesn't consider salad a full meal unless there's some kind of protein mixed in, so one of the recipes that we went with for dinner this week was Steak and Mushroom Salad that we found on Golden Blossom Honey. 

 

 

Salads are usually pretty fast to pull together, but any involving a meat added in usually tends to take a bit longer. However, this recipe would be an exception. You can whip all of the salad ingredients together while the meat cooks, and dinner is served in under 10 minutes. It really doesn't get much quicker than that. For vegetarians, there are some great beef alternatives to substitute, or if you love mushrooms like I do, just double up on those and skip the beef portion. This is such a great recipe to help get through the scorching days, and since there doesn't seem to be relief for my area on the horizon, I suspect we'll be having it again soon for dinner. It's been a few days since we've eaten this, and so far we're feeling fine, so hopefully taking the farmer's market approach to produce buying this week will keep us in the clear. 

 

Ingredients

1 1/2 pounds boneless top sirloin steak, trimmed of fat

2 tablespoons butter

8 cups mixed baby greens

4 cups arugula

1 (8-ounce) package sliced white mushrooms

1/2 red bell pepper, thinly sliced

1 small red onion, thinly sliced

Dressing:

1/3 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons RAW GOLDEN BLOSSOM HONEY

1 teaspoon Dijon mustard

 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 or anyone you know been ill with the cyclospora virus? 

Peach Crumble

Disclosure: This is a sponsored post.   

 

 

 

I feel like summer has just barely started, but as I walk the aisles at the stores or even open up my email, I find that retailers have already started pushing their autumn and Halloween lines. It's an ugly reminder that we could be seeing the foulest of the 4 letter words (snow) in just a few short months. And as much as I am not a fan of the heat and humidity that hit with a vengeance this summer, and as much as I love Halloween, I kind of just want to slow down and enjoy the season for what it's worth for a short time. As I walked past a huge display of peaches at the grocery store this week, I decided I needed to pull myself from the funk of dwelling on the impending cold months (which I realize are still months off, but just thinking about the cold gives me seasonal depression) and loaded up a huge basket of the sweet, juicy fruit so I could go home and make a delicious summer inspired treat. I usually only make crumbles in the autumn, but something was telling me that I needed to switch it up and make one with summer fruits, so I opted to use up some of my peach haul in this Peach Crumble recipe from Golden Blossom Honey. 

 

I like making crumbles because they are usually a lot of dessert without a lot of ingredients or time spent in the kitchen. And there's something to be said about a warm fruit crumble paired with a heaping scoop of vanilla ice cream. It just hits the spot like no other treat can. So, let's grab some spoons, fill up some bowls with peach crumble and vanilla ice cream, and enjoy the the season while we still can. We can swap the peaches for apples in 2 months, which will be here faster than we realize! 

 

Ingredients

Peaches:

3 pounds peaches, peeled, pitted and sliced

1/3 cup GOLDEN BLOSSOM HONEY

1/2 teaspoon cinnamon

Topping:

4 tablespoons cold butter, cut into small pieces

1 cup old-fashioned rolled oats (not instant)

1/2 cup flour

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

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 are your favorite fruits for adding to crumbles? 

Roasted Tomatoes and Basil Chutney

 Disclosure: This is a sponsored post.  

 

 

 

We have a little booth at our local flea market in the summer months. The market is only open on Tuesday and Wednesday, so by the end of the day on Wednesday if the people selling produce end up with a lot of leftovers, they'll fill up grocery bags randomly with whatever they have left and let the rest of us vendors buy the mystery produce bags for $5 each. It's quite a bargain since there's usually $20 or more worth of goodies in each bag. The only drawback is, you might have to do some heavy duty meal planning around those mystery bags to get the most bang for your buck. This week my husband brought home a bag and I'm pretty sure at least half of it was filled with various tomatoes. Now, I adore tomatoes and can eat them daily, but even I was like wtf am I supposed to do with half of a grocery bag filled with tomatoes? But then I remembered that I had a few tomato chutney recipes from Golden Blossom Honey saved that I was planning on trying this summer, so it all worked out in my favor. I waffled between 2 recipes but ended up going for their Roasted Tomatoes and Basil Chutney because it sounded like it would make for a great dip placed in the middle of a cracker charcuterie board which would be a great idea for anyone who needs a quick appetizer idea for their Independence Day gatherings this year. 

 

 

I liked the idea of using this as an appetizer, but you could also use it as a burger topping, or serve with chicken or fish and it would be equally as delicious. It has a great Mediterranean summer flavor, making it a wonderful addition to your backyard BBQ's this season. If you want to keep it exciting the second time you put it together, swap the Parmesan cheese for feta to shift the flavor profile a tad. This is one of those easy recipes that is fun to experiment with and inexpensive enough to change up time and again. Or keep it as is, because classic recipes are never out of style. 

Ingredients

1 pound plum tomatoes, chopped

1 Tablespoon dried basil

1/4 cup Parmesan cheese, grated

1 Tablespoon olive oil

1 garlic clove, minced

1 teaspoon GOLDEN BLOSSOM HONEY

pepper to taste

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 a safe and happy 4th this year! 

Apple Tart

 Disclosure: This is a sponsored post. 

 

 

BOOM go the fireworks every night, so we're officially in the 'Merica stage of summer. Nothing screams patriotism like blowing your money up in a 20 second spark of smoky colors, but if you literally have money to burn, who am I to judge? As long as you aren't raising eyebrows at my way of celebrating Independence Day by stuffing my face with a freshly baked apple pie, then we're both good. We don't have any plans for the holiday this year, but I suspect that I'll get a free firework show from my neighbors whether I want one or not. We live at the end of a court, so the street in front of my house is a popular spot for the neighborhood pyrotechnics. And because I do like my neighbors, I'll probably pull up a lawn chair and offer up some apple pie. Or, probably just an Apple Tart since I found a recipe on Golden Blossom Honey that was much easier and just as tasty without the extra step of adding a lattice crust to the top.

 

 

While I am a huge fan of pie crust and love the extra crust that you get as a topping on a pie, sometimes I just prefer the simplicity of not having to put more effort into a dessert than necessary, and that's when tarts come in handy. However, I did double the crust portion of the recipe, so I was able to sneak in extra crust without the extra work. I also did add an extra apple because honestly, the more the merrier, right? This tart is best served warm from the oven with a scoop of vanilla ice cream on the side, but you certainly won't hear me turning down a slice a day or two later. So while you're out there this 4th letting the fireworks stimulate your eyes and ears, add in this Apple Tart to the festivities as well and consider it fireworks for the taste buds. Because that's the American way. 

 

Ingredients

Crust:

1 cup flour

1 tablespoon sugar

1/2 cup chilled butter, cut into small pieces

1 1/2 tablespoons water

1 egg yolk

Filling:

1 tablespoon sugar

1 tablespoon flour

1/2 teaspoon cinnamon

1 teaspoon grated orange zest

3 large Golden Delicious apples

3 tablespoons lemon juice

1/2 cup GOLDEN BLOSSOM HONEY, divided

1 tablespoon chilled butter, cut into small pieces

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! 

   

Will you be lighting fireworks or attending a firework display this year?   

Swordfish with Honey Lime Sauce and Walnut Topping

Disclosure: This is a sponsored post. 

 

 

A few times a year I do like to treat my husband by centering dinner around seafood. It's usually salmon or shrimp since those are widely available at all of the grocers in my area. However, Meijer is trying to up their store brand with their Fredrick's by Meijer line of products consuming a lot of the shelf space these days, and I noticed that they added some additional seafood under their brand and put it on sale recently. I have never made swordfish before, but I took a leap of faith because not only was it on sale, the coupon fairy left a $3 coupon for it on the shelf and who am I to ignore signs that the universe sends my way? Not really having a clue on how to best prepare the swordfish, I did what I always do and ran to Golden Blossom Honey's recipe index to see if they had any suggestions. Thankfully, they had several to choose from, so I picked one that I knew that I already had all of the ingredients for and set off to make their Swordfish with Honey Lime Sauce and Walnut Topping.   

 

 

From my understanding, swordfish is pretty bland on its own, so I was happy to see not only a delicious lime sauce for basting, but also a walnut topping for the finish. There was cilantro in the recipe, which I personally cannot stand (I am one of those people that have the gene that makes it taste like soap) so any time a recipe has it as an ingredient, it's an immediate nope from me. However, I thought I would be brave and sneaked a little taste of the lime sauce and was pleasantly surprised to find that I quite enjoyed it! This is a very quick and easy dinner idea, but it plates up beautifully, so it could work for a special Father's Day dinner this Sunday, or you could serve it for your Independence Day celebrations. It's also a perfect weeknight meal, requiring no special occasion at all to treat yourself to this summertime seafood entree. 

Ingredients

4 (6 ounce) swordfish steaks

Sauce:

2 teaspoons olive oil

1 large clove garlic, minced

1/2 cup GOLDEN BLOSSOM HONEY

1 tablespoon fresh cilantro, chopped

1/4 cup fresh lime juice

Walnut Topping:

1/3 cup chopped walnuts

1 tablespoon fresh basil, chopped

1 tablespoon GOLDEN BLOSSOM HONEY

1 tablespoon rice vinegar

1 teaspoon olive oil

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's on the Father's Day menu at your place this year?