This Antioxidant Fruit Salad is a great way to keep our healthy mentality alive while approaching one of the coldest, soul food craving, hot chocolate loving seasons we know and adore. As an ode to the summer harvest months, lets toast with this power salad, full of energy for the sleepier months ahead.
Saturday, April 6, 2013
(Try this amazing asian recipe from our friends at Charlotte Today!)
¾ pound USDA Choice, Beef tenderloin (1 inch thick)
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon Cloister Honey, Infused Arbol Pepper
1 tablespoon chopped pickled ginger
2 teaspoons low-sodium soy sauce
3 tablespoons canola oil
Pinch Crushed red pepper
10 oz. Mixed greens (such as Mesclun Mix)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
½ cup fresh basil leaves, sliced
2 green onions, thinly sliced (divided)
1 teaspoon toasted sesame seeds
kosher salt and black pepper
1. Heat a large grill pan over high heat. Season the steak with ½ teaspoon each salt and black pepper. Brush with canola oil. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
2. Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, crushed red pepper and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and ½ green onion and toss to combine. Serve salad on a chilled plate topped with thinly sliced steak, sesame seeds, and remaining green onion. Drizzle any remaining dressing over sliced steak.
You can also view the video for this recipe here!
Tuesday, April 4, 2013
It's officially spring which is signified by new white clothes, allergy medicine, summer vacation plans and day old April Fools Day pranks. But while you've got some time in between your spring cleaning, remember that today is a very special holiday! Today is National Peanut Butter and Jelly Day. Since the usual PB&J just isn't going to cut it today, try these Honey Roasted Peanut Butter and Jelly Bars - they make the perfect snack for everyone in your family!
Makes about 3 dozen.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups chunky peanut butter, you can use smooth
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoon pure vanilla extract
1 tablespoon really good honey ...perhaps some Cloister Honey ?
1 1/2 cups raspberry jam, or other flavor
2/3 cup honey roasted peanuts, roughly chopped
Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter, honey and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.
For more information about this recipe, check out: pickycook.com here: Honey Roasted Peanut Butter and Jelly Bars
Wednesday, February 20, 2013
For more information about this recipe please visit: http://betacyanin.com/detoxing-and-a-creamy-slaw/
Thursday, February 7, 2013
Flourless Mocha Lava Cakes (sweetened with honey)
Makes 4 servings
Coconut oil or butter to grease ramekins
8 ounces bittersweet chocolate, roughly chopped, plus a few shavings for serving
1 stick (1/2 cup) unsalted butter, cut into tablespoon-size pieces
1 tablespoon instant coffee granules
1 teaspoon vanilla extract, plus 1/4 teaspoon for whipping cream
2 tablespoons Cloister Honey, plus 1 teaspoon for whipping cream
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup heavy whipping cream, for serving
Grease four 6-ounce ramekins with coconut oil or butter and sprinkle in about 1 tablespoon of cocoa powder, shaking to coat the interior. Tap out the excess cocoa into the next ramekin and repeat until all are fully coated. Place ramekins on a baking sheet.
Preheat oven to 375 degrees F.
Put about an inch of water in a medium saucepan and bring to a simmer. Place chocolate and stick of butter into a mixing bowl that fits over the saucepan. Stir until contents are fully melted and smooth. Remove from heat and stir in coffee, vanilla, honey, salt, and baking soda with an electric mixer.
Add eggs, one at a time, stirring to combine thoroughly between each addition. Then increase speed to high and beat for 4 minutes. The batter will lighten noticeably in color and thicken in consistency.
Divide the batter evenly between the four prepared ramekins, smooth the surface with a spoon, and bake for 10-12 minutes. If you plan on leaving the cakes in the ramekins to serve (my preference), lean more toward 10 minutes. For less 'lava' and more cake, bake for 12 minutes.
While cakes are baking, whip the heavy cream on medium-high speed until it forms soft peaks. Add 1/4 teaspoon of vanilla extract and 1 teaspoon of honey. Whip for another 30 seconds or until fully combined.
Allow to cool for 5 minutes. Run a sharp knife around the edges and turn over onto a plate or keep in ramekins if you prefer. Top with a dollop of cream and a few chocolate shavings.
If you want to save some for another time, keep the unbaked ramekin covered in the fridge with plastic wrap until ready to use. You may need to extend the baking time by a few minutes since the batter will be cold.
For more information about this recipe please visit: http://www.afinninthekitchen.com/2013/01/mocha-lava-cakes-sweetened-with-honey.html
Wednesday, January 23, 2013
1/3 cup of Oatmeal
1/4 tbsp of butter
2 tsp of Cinnamon
1 tsp honey (to taste)
1/8 cup chopped Pecans
This is the easiest recipe to make and I guarantee it's the best winter breakfast ever! Make the oatmeal by following the directions on the back of your oatmeal container. For me, I like to use 1/3 cups of oatmeal and in my microwave I set it to power 4 for 5 minutes. It comes out perfect...not overcooked or mushy. After the oatmeal comes out of the microwave add the butter, cinnamon, honey, and nuts. I have a personal stash of pecans in a jar with regular wildflower Cloister Honey that works well for everything. Once these ingredients are added, mix the oatmeal together and serve! I like to add a lot of Cinnamon (see image above) but Cinnamon's strength is dependent on the amount of sugar you add, so by adding less honey you will have less of a strong Cinnamon taste.
I hope you enjoy, this recipe takes 6 minutes or less!
Tuesday, January 8, 2013
Saturday, December 29, 2012
Christmas flew a little too fast this year - what with the end of the world being in the back of everyone's mind and the news of Kate Middleton's royal pregnancy illegally surfacing on air. Now it has quickly turned into New Years and I can only find fancy holiday drink recipes online that do everything from bubbling and sparkling to catching on fire. But I am looking for a fancy sweet treat for the midnight celebration that will delightfully accompany my drink of choice as well as welcome the new year with a sophisticated palette. Try these wonderful Vanilla Bean and Honey Pear Bars from ladyandpups.com that will finally give you a reason to use those foam-wrapped holiday pears for once!
Servings: 18 small squares
Ingredients: (adapted from Martha Stewart’s lemon bars)
Preheat the oven on 350ºF/180ºC.
In a food processor, pulse the white sugar, brown sugar, lemon zest and salt together until blended. Add the cold butter and pulse again until the sugar mixture is evenly mixed into the butter. Then add the flour and pulse until a loose and crumbly dough forms.
Line two 6″x6″/15x15cm square molds with parchment paper (I only have these 2 very tiny square molds. Feel absolutely free to use 1 big mold as it was supposed to be). Divide the dough mixture evenly into the molds and press it down with your fingers until it’s firmly distributed. Bake in the oven for 18~20 min until the edges are slightly browned.
Meanwhile, make the pear custard. Peel and core 1~2 pears depending on the size to have enough for 1 cup of pureed pear. Puree the pear first in the blender. It may be slightly difficult to do so without enough liquid so you might have to smash the pears down with a wooden spoon a few times. Once the pear is pureed, measure exactly 1 cup to leave in the blender then add the eggs, honey, sugar, lemon juice, vanilla seeds and flour. Blend until just evenly combined. Tap the blender on the counter a few times to help the air-bubbles float to the top, then use a spoon to pop as much bubbles as you can.
Once the crust is ready, take them out of the oven and turn the heat down to 325ºF/170ºC. Pour the pear custard onto the hot crust and return it to the oven to bake until the center of the custard is set and the edges are slightly browned, 25~30 min.
Leave them to cool slightly on the counter, then lift the parchment paper to remove them from the molds (OR even better if you have molds with removable-bottom). Let it chill completely in the fridge before cutting.
Cut them into small squares or rectangles and dust with powder sugar on top.For more information about this recipe please visit: http://www.ladyandpups.com/2012/12/26/nanny-bribery-icebox-pear-bars-eng/
Monday, December 17, 2012
Just like the monotonous candy cane, hot chocolate can also be one of Christmas' most jaded traditions. Don't get me wrong, the Christmas season wouldn't be the same without those striped red and white candies hanging from wintery garland and telephone poles. But just like the candy cane, hot chocolate gets a little boring too. It's a deliciously hot chocolate drink but even that can be unappetizing especially in its unenthusiastic powdered form. What hot chocolate does have on the candy cane is that it's original recipe was much more complex than it is now. Try this Hot Cocoa "Affogato" and peppermint ice cream that'll make your Christmas holiday more memorable.
Sunday, December 9, 2012
This time of year is full of holiday parties from the cul-de-sac to the office and every place in between. After preparing for so many gatherings, your holiday dish list gets smaller and smaller as caramel covered brie and chocolate covered pretzels become staple items instead of winter specialties. So when your brainstorming what dish to bring next, try these amazing stuffed pears frommyinvisiblecrown.com that are sure to surprise and delight every guest at your next gathering.
For more information about this recipe, please visit: http://www.myinvisiblecrown.com/2012/11/26/stuffed-pears-en-croute/
The beautiful cold weather is known for its wonderfully chill nights accompanied by warm and comforting dinner recipes...But the winter season is also known for sick days, cough drops, and regret for dismissing the flu shot that you could have gotten numerous times last month. A sick day doesn't have to be full of chicken broth, saltless saltines, and canned vegetables. Try this wonderful hot toddy that will make your sick day feel like a wintry holiday with this healing hot toddy recipe we found from foodgawker.com.
For more information about this recipe, please visit: http://www.inspirededibles.ca/2012/11/healing-hot-toddy.html
November 13, 2012
Thanksgiving's coming up next week which means grocery lists are getting longer and creative ideas about what to do with left over turkey are at a high demand. We've all heard the classic turkey sandwich on rye with cranberry sauce or just regular warmed-up leftovers in the microwave but why not make that leftover meal something with dignity? Try this Honey Chicken Salad with Grapes and Feta recipe after Thanksgiving. Sub the chicken with turkey, the grapes with leftover cranberry sauce, and add a little mayonnaise to taste. These leftovers become a meal of their own and will have your family forgetting what they even had at Thanksgiving dinner.
Prep time: 15 mins
Cook time: 45 mins
For more information about this recipe please visit: http://pinchofyum.com/honey-chicken-salad-with-grapes-and-feta______________________________________________________________________________________________________________
October 25, 2012
Based on a Martha Stewart Living recipe
1 c. heavy cream
1/2 c. milk
2 Tbsp. instant espresso powder
3 large egg yolks
1 large egg
1/4 c. honey
1/2 tsp. cinnamon
1 tsp. vanilla extract
Preheat oven to 300 degrees. Set out a 9x13 baking pan. Butter 4-6 oz. (or 6-4 oz.) ramekins and arrange them evenly in the 9x13 pan.
In a small saucepan over medium heat, combine cream, milk, and espresso powder and heat until mixture almost simmers. Remove from heat and set aside.
In a medium bowl, whisk together egg yolks, egg, honey, cinnamon, and vanilla. Whisk a bit of the hot cream mixture into the eggs, then whisk in all of the cream mixture until well combined. Ladle into the prepared ramekins. Set the 9x13 pan on rack in preheated oven, then pour hottest tap water into the pan until it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set and jiggly, about 35 minutes.
Remove from oven and water bath. Cool to room temperature and serve or chill to serve later. To serve, run a knife around the edges of the custard and then flip over onto a serving plate. Give the plate and ramekin together a bit of a shake to loosen and the custards will slide right out.
* 2.5 cups vegetable broth
* 5 large sweet carrots
* 1 onion
* 1 tablespoon butter
* 2 tablespoon olive oil
* 2 tablespoon Cloister Honey Wildflower Honey
* 1/2 teaspoon ground cumin
* 1/2 teaspoon fresh grated ginger
* salt and pepper to taste
It's very important to use sweet, not old carrots otherwise your soup may be bitter. Peel and slice carrots (slices shouldn't be very thin - about 3-4 cm). Heat oven to 355 degrees Fahrenheit. Place carrots in a baking dish. Drizzle with honey and olive oil and sprinkle with cumin. Mix and bake for about 30 minutes. When the carrots are soft and honey caramelized put them into a pot, add broth, ginger and onion fried gently on butter. Boil for 10 minutes and then mix well. If the soup is too thick add some water and boil for a while.
Decorate with sour cream.
Fore more information about this recipe please visit:http://gotowaniecieszy.blox.pl/2012/10/Zupa-z-pieczonej-marchewki-z-miodem-i-imbirem.html
October 8-14, 2012
Halloween is just around the corner and with all the commercials and advertisements that feature festive Halloween things, it's been getting me in a creative mind-set for some ghoulish looking food. I recently came upon this recipe and think that it would be a fun and sneaky surprise to add in a PB&J sandwich or as a dip at a Halloween party. The best part about this festive spread is that it's not too festive, so you could also enjoy this recipe at anytime of the year! Oh and its healthy!!
YIELD: 1/2 CUP PREP: 5 MINSPLUS COOLING COOK: 10 MINS