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honey

Tasty

Chipotle Chicken with Avocado Salsa

July 21, 2014

Chipotle Chicken

I love the foodie blog – How Sweet It Is… the majority of my recipe pins are from her site and I honestly have never been disappointed with her creations.  When I came across her Honey Chipotle Chicken Bowls, I knew I HAD to give them a try.   While the original is DELICIOUS, I wanted to put my own spin on it… so here is what I did:

Qunioa Tower

 

AvocadoTomatoSalsa

Chipotle Chicken with Avocado Salsa

Chicken:

  • 1 pound boneless, skinless chicken breast
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce (from a can of chipotles in adobo)
  • 2 tablespoons honey
  • 1 tablespoon honey mustard
  • 1 tablespoon dijon mustard
  • 1 large handful of fresh chopped cilantro
  • 4 garlic cloves, minced
  1. Salt and pepper chicken and transfer to a Ziplock bag or baking dish.
  2. Combine remaining ingredients (oil, adobo sauce, honey, mustards, cilantro and garlic) in a jar and shake until mixed.
  3. Pour over chicken and let marinate in the fridge for at least 2-12 hours.
  4. Preheat oven to 425.
  5. Transfer chicken to a baking dish (if you haven’t already) and let chicken sit out at room temperature for 30 minutes or so.
  6. Bake chicken for 20 minutes, then flip chicken breasts and bake for 20 more minutes.
  7. Top with salsa and serve with lime quinoa.

*I love to prep the chicken in the morning and let marinate for the day, for an easy dinner to whip up dinner!

Cilantro Chipotle Chicken

Salsa:

  • 1 pint cherry tomatoes, halved
  • 2 avocados, diced
  • 4 green onions, sliced
  • 1/2 cup cilantro, leaves torn from stem
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  1. Combine tomatoes, avocado, green onion and cilantro in a bowl.
  2. Add lime juice, olive oil and honey to a jar and shake until combined.
  3. Pour over salsa and toss before serving.

*I make the salsa ahead of time (and depending on how early just let sit out at room temperature) and toss with the dressing 30 minutes before serving.

Lime Honey Dressing

Quinoa:

  • 1/2 cup uncooked quinoa
  • 1 cup chicken stock
  • 1 tablespoon coconut oil
  • zest of 1 lime
  • juice of 1 lime
  1. Rinse quinoa and combine with chicken stock in a medium sized saucepan.
  2. Bring to a boil, and then reduce to low, cover and let simmer for 15 minutes.
  3. Make sure most of the liquid has evaporated and then stir in coconut oil, lime juice and lime zest.

Qunioa Tower

Sip

The Bee’s Knees

April 11, 2014

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I’m all about classic cocktails, and I find it the easier the better when it comes to creating drinks for entertaining.  With my Meyer lemon tree in full “fruit mode”, I wanted to whip something up that I could add to my “party drink” repertoire.

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A cocktail with a fun name never hurt either…

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The Bee’s Knees 

  • 2 oz gin (I used Hendrick’s for a cucumber infused kick!)
  • 1 oz lemon juice
  • 1 oz honey syrup (1 oz honey + 1 oz hot water)
  1. Mix above ingredients in an ice filled shaker.
  2. Strain into lowball glass and enjoy!
  3. Garnish with an orange slice or halved kumquats.

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Tasty

Bundled Up Breakfast

December 4, 2013

Stacked French Toast

With the temperatures dropping and the cloudy mornings in full force, nothing is better than a cozy breakfast to start your day.    My hubby is a big french toast fan, so I’ve been working on perfecting my recipe.

French Toast Ingredients

Honey

Honey French Toast

French Toast Adapted from Alton Brown’s Recipe 

  • 1/2 cup milk
  • 1/2 cup half & half
  • 3 eggs
  • 2 Tablespoons honey (warmed in microwave for 30 seconds)
  • 1/4 teaspoon salt
  • 4 Tablespoons butter
  • 1/2 loaf of sliced day old bread (I used challah) – slices about 3/4 inch thick
  1. Preheat oven to 375 degrees.
  2. Whisk milk, half and half, eggs, honey and salt in a shallow bowl (or a 9×13 pan in my case).
  3. Soak bread slices for 15 seconds on each side and transfer to a cooling rack (that is placed on top of a sheet pan to catch any drippings). Let rest for 2 minutes.
  4. Spray some Pam in the pan and then heat a tablespoon of butter in a nonstick pan over medium-low heat and cook french toast slices for 2-3 minutes on each side in batches.
  5. Transfer cooked slices to a sheet pan and bake for 5 minutes.
  6. Remove and serve with powdered sugar and maple syrup.

Challah Bread

French Toast Batter

Dipped French Toast

Cooked French Toast

Also, I tend to mess up french toast 90% of the time, so I am constantly learning from my mistakes and trying to correct my wrongs.  Here are some tips I’ve learned so far:

  1. Mix the custard thoroughly – you want to make sure not to have chunks of egg in your french toast… so make sure to really get in there and whisk your mixture well
  2. Choose the right bread – you want to make sure it is sturdy yet still spongey.  I prefer challah, but brioche or croissants are some other great options.  Also make sure to slice them around 3/4 inch thick (too thin and they will be flimsy, and if it’s too thick it won’t cook through)
  3. Using JUST butter – spraying a little PAM in the bottom of your pan will coat it and allow the butter not to burn.  Also make sure to wipe out your pan with each batch.
  4. Pan temperature – Make sure to preheat your pan and cook at medium heat.  Anything too high and it will burn your toast, and anything too low will dry out your final product.

Pour Milk Cracking Eggs Pour Honey

Happy breakfasting!

Powdered Sugar French Toast

Be sure to check out more Laundry in Louboutin’s recipes here!

Tasty

Farmer’s Market Salad

September 12, 2013

Fig Cataloupe Blue Cheese Almond Salad

The end of the summer has made me go crazy at farmers markets lately, and I can’t get enough of summer produce!  Figs

 I wanted to whip a fun appetizer with my finds – here is what I did:

  • Sliced figs (I used green ones)
  • Sliced cantaloupes
  • Shaved Maytag Blue Cheese
  • Slivered Marcona Almonds

Drizzle honey over everything… Drizzle HoneyAnd voila! And voila! Fig Cataloupe Blue Cheese Almond Salad