Arugula Salad with Lemon Vinaigrette

 Disclosure: This is a sponsored post.

 

 

 

With the warm weather finally on our side, my daughter and I decided it's time to start plotting out the garden. We only planted a few things the past few years because our busy schedules demanded most of our time, but with the rising cost of groceries, we're going back to planting as much as we can to make the most of our yard space and relieve the strain on our wallets. We started our seeds a few weeks ago, and after this weekend's freeze passes, we'll be ready to get the starts into the ground. We eat a lot of salads year round, but more so in the summer months, so we're focusing on planting more salad types of veggies (tomatoes, cucumbers, peppers, onions, etc) and greens over other produce to capitalize on what we eat the most during the growing season. Knowing that this will be a salad heavy summer for us, I started saving a lot of recipes to help keep things new and exciting for the next 6 months. One of the recipes that caught my eye was this Arugula Salad with Lemon Vinaigrette that I came across on Golden Blossom Honey.   

 

What drew me to this salad was its simplicity, yet the ingredients are strong enough that you don't need to add in anything extra for maximum flavor. I find arugula to be one of the stronger tasting leafy greens, and red onion is particularly powerful to me as well, but even by combining the two peppery and pungent ingredients, the sweetness of the lemon and honey levels everything out so no one flavor overpowers the other. This is one of those salads that you can toss together in 5 minutes, so it's perfect for lunch or as a side dish to a main course meal. If you aren't a fan of arugula (my daughter is not), that's ok. You can easily swap that out for any greens of your choice (spinach and kale are both excellent options, in my opinion). This salad is full of flavor, refreshing, and budget friendly, so it's going to be a staple for us throughout the upcoming warmer months. 

 

Ingredients

1 (5 ounce) package baby arugula leaves

1 small red onion, halved and thinly sliced

16 long shavings of Parmesan cheese

Dressing:

1/3 cup olive oil

3 tablespoons fresh lemon juice

2 tablespoons RAW GOLDEN BLOSSOM HONEY

salt and 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! 

   

Will you be expanding your garden this year or keeping things the same?   

Fettuccine with Roasted Tomatoes, Asparagus and Fennel

 Disclosure: This is a sponsored post.

 

After living by myself for the last month, my husband is finally back home from his work obligations in the south, and that means I'm having to readjust my mindset on only having to worry about myself as far as dinner goes. I tend to stock up on pasta when it's just me at home, and last month my eyes must have been bigger than my belly because I ended up with way more pasta than I could eat alone. With summer nipping at our heels, I thought it would be a great time to use up some of my extra pasta noodles while testing out this new recipe that I found on Golden Blossom Honey for Fettuccine with Roasted Tomatoes, Asparagus and Fennel. 

 

Since we're not quite out of chilly weather, the roasted vegetables are a great way to add extra warmth to the pasta, but they also give the promise of the taste of fresh summer veggies soon to sprout in our gardens. It's quick work getting everything together, but paired with a loaf of Italian bread and a glass of wine, it can go from a quick weeknight dinner to something a little more upscale for date night at home. This pasta dish is also a great recipe for entertaining, especially on a budget. I know we're all trying to find ways to cut corners with rapidly rising costs of living, and I appreciate that I can still enjoy a filling and delicious meal with my husband without having to worry about adding expensive ingredients to my cart just to get dinner on the table. And I think that's something most of us can get behind these days! Whether you're going for simplicity or a touch of fancy, this recipe swings both ways. 

 

Ingredients

1/4 cup olive oil

5 large cloves garlic, chopped

1 pound asparagus, trimmed

1 1/2 pounds plum tomatoes

1 fennel bulb, ends trimmed and cut into 8 wedges

2 tablespoons GOLDEN BLOSSOM HONEY

1 pound fettuccine

1/4 cup fresh chives, chopped

salt and pepper to taste

Parmesan cheese, freshly grated

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 your favorite kind of pasta noodle?   

Marinated Shrimp Appetizer

Disclosure: This is a sponsored post. 

 

 

 

Appetizers might be one of my favorite parts of a holiday meal. I like to fill a small plate with a sampling of finger foods to munch on while catching up with loved ones. I am prone to go for the cheeses, gherkin pickles, and veggies with dip, by my daughter and husband always insist on having a shrimp cocktail ring to snack on as well. While I do like shrimp, I have never been a fan of the little red cups of cocktail sauce that comes in the platter, so I usually skip it altogether. I'm probably not a fan because the sauce enhances the fishy flavor and I want to mask it. I prefer to drown my shrimp in butter and garlic or beer and coconut, but I recently found a new recipe on Golden Blossom Honey for Marinated Shrimp Appetizer that had herbs that would easily tone down the fish flavor and had to give it a try. 

 

 

There are several strong herbs as well as onion and vinegar that make up the marinade, and that really helps tone down the fishy flavor, so I was quite pleased to get to enjoy shrimp as an appetizer at our early holiday celebrations this year. This is a recipe that comes together quite quickly, but if you're looking to save time, it can be made the day before and you can let the shrimp marinate in the dressing over night. Then all you'll have to do is remove the shrimp, discard the marinade, and serve. You can just pop it in a bowl, or if you want to try to appear to be fancy, serve it over a bed of lettuce or kale leaves. It'll add a nice backdrop of color to the pink shrimp. If you'll be hosting Easter this year, this will make a great and crowd pleasing addition to your holiday menu. 

Ingredients

1 pound medium shrimp (30-40 count), peeled and deveined

3/4 cup fresh parsley, chopped

1/3 cup onion, coarsely chopped

Marinade:

1/2 cup vegetable oil

1/2 cup cider vinegar

1/4 cup GOLDEN BLOSSOM HONEY

2 cloves garlic, minced

1 teaspoon dried dill weed

2 teaspoons salt

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! 

Happy Easter to those who will be celebrating this Sunday!   

Spring Carrot Soup

Disclosure: This is a sponsored post.

 

 

 

The temps are rising, the daffodils have popped up, and the rain showers are in full effect here, and while it is officially spring, I'm not ready to get my hopes up yet that the cold days are finally behind us. The weather has been nothing short of insane this past year, so I'm keeping my soup pots on standby in anticipation of a few more days of needing a hot bowl for comfort on a chilly day. While I was searching for some Easter recipes last month, I came across this Spring Carrot Soup recipe on Golden Blossom Honey and thought that not only would it be a nice starter to an Easter dinner, it would make for a perfect transitional soup between seasons.  

 

 

This is a soup that I think can be eaten either hot or chilled, so that's why I group it in with the transitional recipes to shift from one season to the next without much fuss. It's light, creamy, and refreshing, which makes it a perfect first course to your holiday (or any!) meal. Hit it with a dollop of sour cream and a sprinkling of chives for extra pizzazz and added color that's especially pleasing to the eye. This is a soup that can be eaten paired with a side of your favorite bread or rolls for a satisfying lunch, or add a salad to make it a full dinnertime meal. Head to the farmer's market for the freshest carrots and enjoy the flavors of spring in this soup all season long! 

 

Ingredients

1 bunch of carrots, about 1 pound

1 baking potato

3 tablespoons butter

1/4 cup chopped shallots

4 cups vegetable or chicken broth

2 tablespoons SOUTHERN BLOSSOM HONEY

1/4 teaspoon thyme

1 cup milk

1/4 teaspoon salt

black pepper to taste

Garnish

plain yogurt or sour cream

chopped scallions or chives

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! 

Is it starting to feel like spring in your area?   

Pecan Fudge Tart

Disclosure: This is a sponsored post.

 

 

With Easter hot on our heels, I've been trying to brainstorm something different to take to my in-laws for dinner this year. I feel like for the last 15 years I've switched between peanut butter balls or peanut butter pie because it's what is requested year after year, but I'm ready for a change. I've been going back and forth between a brownie trifle or a decadent tart because we all have a major sweet tooth in my family, a rich dessert will be in demand the replace the family favorites I'll be skipping this year. I saved a couple of trifles on my Pinterest dessert board, but I also had this Pecan Fudge Tart, a Golden Blossom Honey recipe, saved to test out. I did a trial run this week and once it all came together, the scales were tipped in the favor of this tart over all of the other dessert recipes I saved to Pinterest. 

 

This pecan fudge tart will delight anyone who has a sweet tooth as big as ours. Its rich filling really packs a punch in the sweetness department, so even if you have a big family to cater to, one tart will be enough because a little slice goes a long way!  I am a huge fan of pecan pie, but I know there are many who don't care for that dessert, so for me this is a great compromise. You get the pie loaded with pecans and a sweet filling without the syrupy, goopy mess that usually comes with the traditional pecan pie. With store bought crust and a short ingredient list, this tart comes together quite easily. However, it looks so fancy, your guests will definitely think you put way more effort into it than is actually required. To give it just a little more oomph, I tossed some dark chocolate shavings over the top and added a few toasted pecans, but that step was purely cosmetic. Definitely optional if you don't want to put in any extra effort, but I'm one who always likes to add a little flare when I can. You can pair it with some fresh brewed coffee or tea for an indulgent after dinner dessert that will surely have your family requesting it again at the next holiday gathering. 

 

Ingredients

1 9-inch ready made pie crust, baked according to package directions

Filling:

1/2 cup chocolate syrup

3 eggs

2 Tablespoons GOLDEN BLOSSOM HONEY

3 Tablespoons butter, melted and cooled

1/4 teaspoon salt

1 teaspoon vanilla extract

1 Tablespoon unsweetened cocoa

1 1/2 cups pecans

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! 

   

If you celebrate Easter, what's on the dessert menu this year?   

Brisket of Beef

Disclosure: This is a sponsored post.

 

 

Saint Patrick's Day isn't for a few more days, but since my husband is going to be out of town for the next few weeks and will miss that day, as well as Easter at home, we had to move up our holiday plans this year. Even though I was never a corned beef eater, I faithfully make a brisket every March 17 to celebrate my husband's Irish heritage. It's usually the only time of the year that I'll buy corned beef, so I'll grab a  good portion size because he'll eat for days on the extras and I can make what I want to eat without any complaints from him until it's gone. It's really a win, win for the Mahoney household. This year I decided to go with Golden Blossom Honey's Brisket of Beef recipe because I had a bottle of red that was gifted to me over Christmas that I wasn't a fan of poured but figured it would be perfect for cooking. Since this recipe used up a hefty portion of the bottle, I was glad that it wouldn't be collecting dust or going to waste. 

 

 

 

There are a lot of ingredients in this recipe, but that's ok because it makes for a complete meal. There are no extra sides to plan out, so just get everything in the pot and you'll be good to go. Corned beef, to me, has always been tricky because you run the chance of it either coming out of the oven too dry or tough. But with the broth/wine mixture you needn't worry about dryness or a tough bake here. My husband said that this corned beef was the most tender, juicy brisket he's ever had. And even though he's technically American Irish, we're just going to say it's Irish approved. At the very least, it's Jason approved so that endorsement is as good as a pot of gold at the end of the rainbow. 

 

Ingredients

2 large onions, chopped

4 cloves garlic, minced

4 Tablespoons corn oil

3 Tablespoons tomato paste

1 Tablespoon GOLDEN BLOSSOM HONEY

3 Tablespoons paprika

1 teaspoon ground ginger

2 (28 ounce) cans vegetable broth

1 3/4 cups red wine

2 bay leaves

2 teaspoons dried thyme

1 4 pound beef or corned beef brisket, first cut

8 small red skinned potatoes, cut into quarters

1 large turnip, peeled, cut into small pieces

6 large carrots, peeled, and cut into four pieces

4 large parsnips, peeled, cut into small pieces

chopped parsley for garnish

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! 

   

Wishing you all a lucky St. Patrick's Day next week!