Chicken with Tarragon and Mustard Cream Sauce

Disclosure: This is a sponsored post.   

 

 

 

We use our cast iron skillet sporadically throughout the year, but as soon as the weather takes a dip, it is in use pretty much daily. I don't know what it is about cast iron cooking that feels so cozy in the autumn, but just like with the slow cooker, I don't think we'd survive fall without our pan. Jason uses it in the morning for hash, eggs, potatoes.... all of the breakfast fixings. Then I'll use it in the evening for whipping up dinner. My southern grannies always made the best fried chicken in their skillets, but for some reason I never did learn the art of perfecting fried chicken like they did. (If any of you from TN or AR want to share the secret to a good southern fried chicken, I'm all ears!) Other chicken recipes though, I think I've got a pretty good handle on how they cook up in the cast iron pan. So one of the meals I made the family this week was Golden Blossom Honey's Chicken with Tarragon and Mustard Cream Sauce because it felt like a comforting meal to indulge in on a gray sky day.  

 

 

Chicken is of those meats that I'll cook the hell out of because I've always been terrified of seeing any part of the center that looks even the slightest bit raw. Honestly, I even let it go 10 to 20 degrees over the safe zone on the meat thermometer just to be extra cautious. This can sometimes make the chicken a bit on the tougher side, but I don't care. Better safe than sorry, right? However, I love a recipe like this one that has you returning the chicken to the pan after its initial searing to finish off by cooking in a broth or sauce because that always ensures a more juicy and tender outcome. I did double up on the sauce portion of this recipe because I personally love coating my rice with it. (Chicken piccata sauce is another great one to double on for that reason also!) I did not have any brandy on hand, so I substituted that part of the recipe with apple cider. Since there was no alcohol to cook down, my sauce was a little thinner than what the recipe as written would have produced, so I put a tablespoon of cornstarch/water mixture in to thicken it up a little and it came out perfect. The recipe isn't one of the fastest to prep and cook, but it was quick enough where I'd still lump it into a week night meal option instead of saving it for a weekend. It's warm and filling, and if you make a little extra, it is a great leftover lunch option the next day. 

 

Ingredients

1 tablespoon olive oil

1 tablespoon butter

2 whole chicken breasts, skinned, boned and halved

1/2 cup shallots, chopped

1/4 cup brandy

1 cup chicken broth

1/2 cup whipping cream

2 tablespoons GOLDEN BLOSSOM HONEY MUSTARD

1 tablespoon fresh tarragon, chopped

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! 

   

Do you like cast iron skillet cooking? 

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? 

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? 

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? 

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?   

Tri-Tip Steak with Blue Cheese

Disclosure: This is a sponsored post. 

 

 

 

I was just running a crafting workshop at my friend's store last week and someone was grumbling about figuring out what to make for dinner. We all ended up chiming in about how it's one of our least favorite chores and about how trying to figure out dinner plans every single day is one of the worst things about being an adult. Feeding a family day in and day out is tedious, isn't it? As we're winding down into the last few weeks of the school year and gearing up for long summer days, I am always on the hunt for recipes that take some of the mental load off my plate. I need something that has just a few ingredients and not a lot of cook time because my days are already stressful enough, and I'm sure yours are as well. That's why I've been hoarding simple recipes, like this Tri-Tip Steak with Blue Cheese from Golden Blossom Honey, to help ease the burden of what to make for dinner on a busy weeknight. 

 

This is a recipe that you can have on the table in 20 minutes, so it's perfect for busy weeknights or lazy day meal planning. My husband remarked that the house smelled just like Christmas when I'm tasked with baking a roast and taking it to my mom's house, so this could even pass for a fancy-ish meal if you have guests coming over for dinner. I didn't have any bourbon on hand, but whisky made a great substitute for an amazingly delicious sauce. Since my husband is allergic to blue cheese, I didn't serve him any steak with it, but I do think you could replace that with brie, feta, or crumbled goat cheese and that would pair well with the beef too. Before long we'll be looking for grilling recipes, so while we're still in the chilly spring days (at least in Indiana), sooner rather than later would be a good time to give this recipe a try. 

 

Ingredients

1 1/2 pounds tri-tip, sirloin or flank steaks

coarse ground black pepper

2 tablespoons butter

2/3 cup canned beef broth

1/4 cup brandy

2 tablespoons GOLDEN BLOSSOM HONEY

2 teaspoons fresh rosemary, chopped

4 tablespoons blue cheese, crumbled

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! 

Blue Cheese- yay or nay?

Chicken and Potato Barbecue Bake

Disclosure: This is a sponsored post. 

 

One-pan dinners are the greatest invention ever, don't you agree? While I used to have a passion for cooking, some days I feel like fixing dinner turns into an all day event with the prep, cooking, and cleanup. For one meal, I'm just kind of over it. These days I'm more about getting in and out of the kitchen as quickly as possible, so I've been relying on my slow cooker and recipes that only require one pan to get it to all come together without much work on my part. While we're still in the chilly bits of spring, I've been using my oven almost daily because I know once that summer heat hits, it will be put into hibernation mode. I found family packs of chicken and potatoes super cheap at the grocers this week and decided that since my husband finally has a full week off at home, it would be a great time to pop this Chicken and Potato Barbecue Bake (a Golden Blossom Honey recipe) into the oven.   

 

While this is technically a 2 pan meal since I needed to cook the sauce ingredients over the stove top, the return on my time investment made that extra pan to wash worth it. I filled up the roasting pan with extra chicken pieces and potatoes knowing that this recipe would be great for leftovers to help further save time and drive down costs. My house smelled amazing as it was baking and I know dinner is a good when my husband compliments it before I've had a chance to ask how he liked it.

 

I know many of us out there are worried with the astronomical rise in gas, groceries, and utilities that food insecurity is becoming a real issue these days. So when possible, I'm going to try to feature low-cost recipes to help stretch your food budget. If you have a Meijer close to you, the 5 pound bags of potatoes (as well as 5lb bags of oranges) are on sale for $1 each this week, so a perfect time to stock up. I also only bought dark meat for this recipe and ended up clocking everything right around $8 for the whole pan, so  $2 per serving. That made 4 chicken thighs, 4 chicken legs, and 4 potatoes with the vegetable sauce. Using white meat and vegetables not on sale will increase the total a little bit, but this still comes out to be a very inexpensive meal idea as well as a time saver in the kitchen. 

 

1/4 cup olive oil

1/2 cup onion, coarsely chopped

1/4 cup green pepper, coarsely chopped

1/4 cup celery, coarsely chopped

1/2 cup catsup

1/4 cup water

2 tablespoons apple cider vinegar

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon Worcestershire sauce

1/4 teaspoon black pepper

3 pounds chicken pieces

4 medium baking potatoes

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 one-pan dinner?  

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?   

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?   

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!    

Lentil and Sausage Soup

 Disclosure: This is a sponsored post.

 

 

 

Every once in awhile, I like to make homemade mac and cheese for dinner. My daughter and I are good with making a full meal out of the noodles and cheese, and my husband will eat it like that without complaint, but he usually prefers to have a meat mixed in with his portion to consider it a complete meal. I'll buy smoked sausage when I am planning on having mac and cheese for dinner because it's easy to heat and add to his bowl. The problem is, smoked sausage usually comes with 2 links to a package, so we end up with way more meat than he'll eat in one sitting. If I don't feel like freezing the extra link, I find a soup recipe to use up the remainder. So after our mac and cheese dinner this week, I planned to use up the extra sausage and the last bits of an open bag of lentils in my cupboard to make a pot of Lentil and Sausage Soup, which is another great Golden Blossom Honey recipe. 

 

 

I am always looking for delicious and comforting soups during the colder months of the year, and this one fits the bill perfectly. It's hearty on its own, but it's also what I like to call a dipping soup because we'll serve it with a side of bread or dinner rolls to dip into the soup to soak up some of the liquid and give the bread flavor instead of using butter or oils. I usually never use water when making soup because I prefer to use a broth or stock as the liquid base, so I did swap out the water in the recipe and replaced it with chicken broth. If you're going for a vegetarian version, you can omit the sausage and use a vegetable broth instead. We've almost reached the winter finish line, but don't be in a hurry to put the soup pots away just yet. There's still a stretch of cold weather ahead, so keep the pot and this recipe on standby to get over the last few dregs of the season cozily and with a fully belly. 

 

Ingredients

1 tablespoon olive oil

6 ounces smoked sausage, cut into 1/2-inch chunks

1 small fennel bulb, trimmed and coarsely chopped

1/2 cup onion, chopped

2 carrots, diced

3 large cloves garlic, minced

6 cups water

2 tablespoons GOLDEN BLOSSOM HONEY

1 1/4 cups green lentils, rinsed

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons apple cider 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 are your favorite "dipping soups"?   

Hawaiian Fish Fillets

Disclosure: This is a sponsored post. 

 

 

My husband travels a lot for work, and when he brings home his dining receipts, I'm constantly reminded how awful he eats when on the road. He's always on a tight schedule, so usually it's just faster and easier to swing through a drive through or convenience store for a meal, then get back on his way. But when he is home, I try my best to balance his diet by cooking healthier, lighter meals. This week was unseasonably warm so I thought it would be a great time to lean into the weather and pull out the frozen mahi mahi fish fillets I had tucked into the freezer to make him some Hawaiian Fish Fillets from Golden Blossom Honey for lunch.

 

Even though the fish is breaded, it's still a light and healthier meal option over take and go or processed foods, so I don't mind the little bit of flour and butter that's a part of this recipe. This is an under 30 minute meal, with most of the work going into chopping the veggies. I am sure you could buy the pre-diced varieties in your freezer section if you're looking to speed things up, but I have a good chopper so I don't make a big deal over the extra work there. Since the fish finishes cooking in the sauce, it comes out flaky and juicy. You certainly don't have to worry about dried out, overcooked fillets here! Hubby was definitely a fan of this recipe, so I'll be saving it to cook more often on those weeks he'll get to eat at home. 

 

Ingredients

salt and pepper to taste

2 pounds Mahi Mahi, skinned, or other fillets

4 Tablespoons butter or margarine

2/3 cup onion, thinly sliced

1/4 cup red or green bell pepper, thinly sliced

1/4 cup flour

1/2 cup apple cider vinegar

1/2 cup water

1/4 cup GOLDEN BLOSSOM HONEY

1 teaspoon ground ginger

CLICK HERE FOR FULL RECIPE 

 

 

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Where do you find healthier meal options when traveling?