My hippie puppy Meg was groomed last week. How adorable are thee flowers for her ears?
I have been meaning to make this recipe for months. I decided to finally commit to doing it and am so glad I did. I modified from the original recipe and instead of broiling, used the grill to cook the chicken thighs, but loved this Cooking Light recipe. This is a recipe that I thought tasted exactly how I expected it to taste and I hope to make it again soon!
Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
4 tablespoons honey
2 teaspoons cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Yield: 4 servings (serving size: 2 chicken thighs)
The minute I came across this recipe for Cranberry Honey Lime Scones, I knew I wanted to try making them. So, for the last several months, this recipe has sat in the queue, waiting for me to find the most obscure ingredient, and then finding a time to make it. Last week, my opportunity presented itself as we began to celebrate the summer being here at work. I think the recipe turned out quite well, although the lime became almost overpowering in the recipe. I’m not sure if my zest got to the pith and became bitter, the oil became bitter, or the lime juice brushed on top became overpowering, but something was a little bit bitter. I also wondered if a little sprinkle of sugar or some increased honey would balance that out better for me.
That being said, I enjoyed this recipe a lot and would include it on my future recipes-to-make plans. The recipe came from the Iowa State Fair Prize-Winning Recipes Cookbook.
Cranberry Honey Lime Scones
5 c flour
2 1/2 Tbsp baking powder
Zest of 1 lime
15 Tbsp butter
6 oz pkg dried cranberries
1 c heavy cream
2 eggs, beaten
2 tsp lime juice
1 1/2 tsp lime oil
1/2 c honey
1 egg, beaten
Mix flour and baking powder. Add zest of 1 lime. Cut in butter in corn size pieces until mixture resembles coarse cornmeal. Mix in cranberries. In a separate bowl, mix cream, 2 beaten eggs, 1 teaspoon of the lime juice, lime oil, and honey. Mix until well-blended. Add to dry mixture; mix but do not overmix. Roll out into 1/2-inch thickness. Cut into circles with biscuit cutter. Place on floured and buttered baking sheet. Mix beaten egg and remaining lime juice. Brush on top of scones. Bake in 450 degree oven for 13 minutes.
We had our division holiday party a month ago and I waited until the last minute to decide what to bring — usually there is a gap of some sort that needs to be filled, but this year, it was a balanced meal based on what everyone else was bringing. So, instead, I went with my favorite food — Brussels Sprouts!
I found this recipe over on the My Sequined Life blog. It turned out great and there were no leftover brussels at the point I brought my dishes home.
Honey Sesame Roasted Brussels Sprouts
1 lb Brussels sprouts
2 Tbsp teriyaki sauce
1 Tbsp soy sauce
1 Tbsp honey
1 tsp sesame oil
1 tsp sriracha
Preheat oven to 400 degrees. Remove any outside yellow leaves and cut off the bottom stem. Cut the Brussels in half and place in a bowl.
Add the remaining ingredients and toss to coat the sprouts completely.
Line a rimmed baking sheet with foil and place the sprouts on the sheet in a single layer. Bake for 15 minutes, and then remove sheet from oven and flip the sprouts over. Bake an additional 12-15 minute or so, until the tops have browned and become slightly crisp.
I was walking through a used bookstore and came across a cookbook from the Amana Colonies. Since the Amanas are a local delight, I had to pick it up. Oma’s (Grandma’s) Family Secrets: Generations of Amana Cooking was a cookbook I needed in my collection. There are a number of recipes in here which look delightful, and a few that I’m not sure I need to make (like one for squirrel), but part of what is great about the recipes in this book is that they are all handwritten.
I knew I needed to make these cookies because I had all of the ingredients for them, and I was thinking about the holidays coming up and wanted to try a few more recipes out in preparation for the days. These were nice because they were super chewy cookies, and they weren’t overly sweet.
We have been working on different ways to outreach to our students and build community across the campus. A couple weeks ago, the first year students on-campus were invited to have dinner at different faculty and staff households. One of my friends from admissions, his fiance, and I co-hosted a dinner at my house. As we discussed different options for the dinner, we decided on enchiladas as the option we wanted to make for the first years. It was an easy way to make some vegetarian options, and could be done without a lot of last minute preparation.
These Honey Lime Chicken Enchiladas are delicious. First seen on the Dinner on a Dime web site, I made them once during new recipe Tuesdays a couple years ago, but had never documented the recipe. Of course, I’m picky about my green enchilada sauce as well and insist on using Frontera Green Enchilada sauce, if you can find it. It comes in packets, as opposed to jars or cans.
As I was digging through the recipe box, I was searching through the “Cookies and Cakes” section to find the appropriate treat to bring to some colleagues at work and came across this recipe for Honey Mounds, which according to the notation, was first placed in Woman’s Day Christmas Issue in 1963. While the article calls for the baker to use red and green sprinkles, I had to show a little school pride and use purple sprinkles!
The note on the recipe card stated, “rather a chewy cookie with good honey flavor.” After I tasted them, I have to agree that this is an apt-description.
I was surprised at how little they spread when baking. Mounds is a really perfect description for them. Had I known this, I might have made the cookies a little smaller. But, the folks I brought them to at work thought they tasted great, so the recipe is definitely worth keeping around.
1/3 c soft butter or margarine
1/3 c sugar
2/3 c honey
1 tsp vanilla
2 2/3 c flour
1 tsp baking soda
1/2 tsp salt
Cream butter, sugar, egg, and honey. Add vanilla. Add flour, baking soda, and salt. Mix well. Chill. Roll into 1″ balls. Then roll in sprinkles. Place on cookie sheet and make in 350 degree oven for 10-12 minutes. Makes about 3 1/2 dozen.
In the ongoing invitation for dinner, I had our director of residence life and his family join me at my house. Like some of the others I’ve had join me, he has young kids, so I wanted to make sure I made kid-friendly foods, especially knowing that they had a particularly careful palate. So, I thought these honey lime chicken sandwiches, which I had made before, but not photographed, would be a good choice, alongside some burgers for the kids.
I first enjoyed this chicken during my Rachael Ray phase of cooking and my love of all things cilantro and cumin. I still love all those things, but I have moved beyond 20-minute meals. On second thought, my first run of this recipe may have been when I was in grad school when I invited a couple people over every week for dinner and to watch the West Wing. I don’t think life is any more delightful than when I’m cooking for folks whose company I enjoy and reveling in a shared experience.