Showing posts with label honey. Show all posts
Showing posts with label honey. Show all posts
SANDRAS HEAVENLY HONEY GINGER GLAZED CARROTS
Monday, April 21, 2014
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| We love this carrot side dish so much that I wouldnt doubt if we make at least once per week... |
Prep/Cook: 12 mins.
Posted by Sandra
INGREDIENTS
3 cups baby carrots, or large cut to about the same size
2 tablespoons honey
2 tablespoons unsalted butter
1 teaspoon fresh ginger root, grated
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper to taste
METHOD
Fill a small saucepan with 2 inches of water, add carrots and a light sprinkling of kosher salt and bring to boil, cover, and simmer until almost tender, about 7 minutes. Drain carrots, and return to saucepan. Add butter, honey, and grated ginger and continue cooking over medium heat while stirring, until butter is melted, and then continue to cook until carrots are tender, about 3 more minutes. Sprinkle with fresh parsley. Add kosher salt and ground pepper, to taste. Toss to combine, and serve. - Enjoy!
SANDRA’S SPICED LEMON HONEY REFILLABLE TEA BASE
Monday, March 3, 2014
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A perfect anytime hot tea beverage thats heavenly during the cold months. Its also very soothing on sore throats or when you feel other symptoms of a cold or flu... |
Yields: 1 cup
Prep: 5 Mins.
A very, very easy tea base to prepare in a matter of minutes that youll enjoy for months. I initially tried this using only lemon and honey, although I found that I prefer it more so with the addition of infusing it with a fresh slice of ginger and ground cardamom.
INGREDIENTS
--(I used organic)
1 meyer lemon (or regular), chopped, with seeds removed
½” thick slice of fresh ginger
1/8 teaspoon ground cardamom
Honey (enough to cover mixture)METHOD
Combine all ingredients, in order listed, in a sterilized ½-pint (1 cup) mason jar. Cover jar, and store in refrigerator for 3 days. You’ll notice that the lemons start to melt into the honey, which thins the mixture turning it into the consistency of marmalade.
To prepare, drizzle 1 teaspoon of tea base into an 8-oz. cup of hot tea; stir, and serve.
If you prefer a hot toddy, then add a tablespoon or two of your favorite spirit (my occasional preference is rum on a cold and snowy winter night).
Refill tea base on an as-needed basis with the above ingredients, storing for up to a total of 3 months. I also prefer to stir the tea base once in a while, which is easy to do just before adding it to a cup of tea.
This tea base would be a great gift to provide to friends and family. ~ Enjoy!
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| I used indoor-grown meyer lemons from my dwarf citrus tree |
Honey Lime Enchiladas
Thursday, January 16, 2014
Honey Lime Enchiladas
Okay, this pictures does not do this justice, but these are seriously the best enchiladas Ive ever had. Every time I make them, Jeremy acts like Bob on "What About Bob". "Mmmm, these are soooo good". Yes, they really are that good. Anyway, I found the recipe on The Sisters Cafe blog. As usual I will put up the recipe and add my little notes in italics. You have to try these. They are so tasty!
Honey Lime Enchiladas
1.5 lbs. chicken or pork, cooked and shredded (Ive only done chicken, but Im sure pork would be great; I always cook about 3 chicken breasts in the crockpot for awhile and then it shreds really easily)1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 tsp. garlic powder
2 10 oz. cans green enchilada sauce (I usually do half of a 28 oz. can and then freeze the other half; or do a 14 oz. can if you can find it)
Equal parts mozzarella & cheddar cheese, grated (I did monterey jack one time)
8-10 flour tortillas
After chicken/pork is cooked and shredded, combine with honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top (dont be stingy). Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. Take out of the oven and DEVOUR!!!
Seriously, the flavor with the honey and lime is just so tasty! I also managed to find an enchilada sauce that was more natural (not loaded with all sorts of icky preservatives and stuff), but of course I threw out the can and cant remember the name of the brand. So next time I get it at the store Ill let you know. I like to avoid processed stuff if I can. I also like the tortillas at Costco that you cook yourself. Theyre nice and thin and delicious. Anyway, these are amazing! I hope you make them soon. :)
Originally posted 10/27/09
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Okay, this pictures does not do this justice, but these are seriously the best enchiladas Ive ever had. Every time I make them, Jeremy acts like Bob on "What About Bob". "Mmmm, these are soooo good". Yes, they really are that good. Anyway, I found the recipe on The Sisters Cafe blog. As usual I will put up the recipe and add my little notes in italics. You have to try these. They are so tasty!Honey Lime Enchiladas
1.5 lbs. chicken or pork, cooked and shredded (Ive only done chicken, but Im sure pork would be great; I always cook about 3 chicken breasts in the crockpot for awhile and then it shreds really easily)1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 tsp. garlic powder
2 10 oz. cans green enchilada sauce (I usually do half of a 28 oz. can and then freeze the other half; or do a 14 oz. can if you can find it)
Equal parts mozzarella & cheddar cheese, grated (I did monterey jack one time)
8-10 flour tortillas
After chicken/pork is cooked and shredded, combine with honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top (dont be stingy). Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. Take out of the oven and DEVOUR!!!
Seriously, the flavor with the honey and lime is just so tasty! I also managed to find an enchilada sauce that was more natural (not loaded with all sorts of icky preservatives and stuff), but of course I threw out the can and cant remember the name of the brand. So next time I get it at the store Ill let you know. I like to avoid processed stuff if I can. I also like the tortillas at Costco that you cook yourself. Theyre nice and thin and delicious. Anyway, these are amazing! I hope you make them soon. :)
Originally posted 10/27/09
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