My Sweet Marie

Posts Tagged ‘honey

I do love me some honey, add in garlic and soy sauce….yummy!! Here’s a great recipe if you’re on the WW program, it’s a 5 point per portion option for dinner!

Ingredients:

  • 4 x 4oz chicken breasts, boneless and skinless
  • 1/4 cup honey
  • 6 tbsp. soy sauce, I used gluten-free soy sauce
  • 3 cloves fresh garlic, crushed
  • 1 tsp of fresh ginger, crushed

Directions:

  1. Lay the chicken breasts in a casserole.
  2. Blend the honey, soy sauce, garlic and ginger. You may have to warm the honey to blend it. I nuked mine for 30 seconds.
  3. Pour the sauce over the chicken.
  4. Bake at 350 for an hour. Easy peasy!
  5. Serve with brown rice and broccoli for a well balanced meal!
  6. the chicken is 5 points, rice is 5 points for a cup cooked rice and the broccoli is 0 as long as it’s steamed!
Advertisements

Recently I started a new job, the best part you ask? It’s part-time! I love it, I work with great people and I get all kinds of time to do the things I love. One of the things I love to do? Cooking and then there’s writing about cooking…I could go on! today I made a large batch of salsa and it tastes and smells amazing, can’t wait to dig in! Here’s how I did it!

Ingredients:

  •  5 lbs chopped tomatoes
  • 4 lbs chopped peaches
  • 2 .5 lbs chopped pears
  • 1 red pepper, finely chopped
  • 1 chopped red onion
  • 1 Spanish onion chopped
  • 4-6  jalapeño peppers, finely chopped; seeding is optional
  • 1 head finely chopped fresh cilantro
  • 4 limes zest and juice
  • 1/2 cup (50 ml) white vinegar
  • 1/2 cup (125 ml) liquid honey
  • 1 tsp cumin
  • 1/2 tsp ground chipotle chile powder

 

Directions:

  1. Prepare your jars, you’ll need 12 pints(500ml)
  2.  Wash, seed and coarsely chop tomatoes; drain off excess liquid; Blanch, peel, pit/core and chop peaches and pears.
  3. In a large stock pot, combine tomatoes, peaches, pears, red pepper, onion and jalapeño peppers. Bring to a boil. Add cilantro, lime zest and juice,  vinegar,spices and honey; boil gently 5 minutes.
  4.  Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  5. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.  process –boil filled jars – 20 minutes.
  6.  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. ( I cover my counter with a large heavy blanket and use to protect my counter and keep the jars warm longer). Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.  Label and store jars in a cool, dark place. For best quality, use home canned foods within one year. Like it’ll last a year!!
  8. enjoy with nachos or over top chicken, or  use to make an awesome chicken taco salad! How will you use your salsa?

 

 

 

These little cookies are delicious! They’re easy to do and so tasty, you can serve them to everyone, no need to make a glutinous version, this version will make everyone happy! here’s what you need;

Ingredients:

  • 2 cups almond flour
  • 3 tbsp. honey
  • 2 tbsp. coconut oil melted or soft at least
  • 1 tbsp. vanilla
  • pinch of sea salt
  • 3/4 – 1 cup strawberry or any flavor jam

Directions:

  1. Mix all the ingredients (except jam) together.
  2. Cover the bowl with plastic wrap and place in fridge for 30 minutes to an hour.
  3. Using a spoon, take out bits and make balls, the size of meatballs and make a thumbprint in them.
  4. In the print place a small amount of jam. Place on parchment lined trays.
  5. Bake at 350 for 8-10 minutes. Watch closely they will bake fast!
  6. Enjoy!

 

Last night we had Marg and Steve for dinner and I made a yummy salad and I made a new dressing, it’s a honey mustard dressing. It’s so easy to make and so yummy, you must try it! Give it a go and let me know how you like it! My salad had greens,pepitas (raw sunflower seeds), roasted chick peas, tomatoes, cukes, orange peppers and if I would have had grapes, I’d have thrown those in there too!  Here’s how to do it:

Ingredients:

  • 1/2 cup mayo
  • 2 tbsp honey
  • 1-2 tbsp of prepared mustard
  • 1 tbsp of lemon juice, fresh squeezed is best!

Directions:

  1. Just whiz all these ingredients together, chill and then serve with your favourite greens.
  2. this would also be delicious served over fresh boiled or baked potatoes!