honey

All posts tagged honey

Peanut Butter Banana Muffins

Published March 14, 2015 by jenmatteson

Bananas and peanut butter. What a classic combination!

Peanut Butter Banana Muffins Yet again, I was stuck with two lonely, overripe bananas that my husband wanted nothing to do with. I forewent the regular banana bread, and thought I’d try some muffins. Not just banana muffins, but banana and peanut butter muffins. Yum! These muffins have less sugar and fat than your typical waistline-enemy, using honey and non-fat Greek yogurt. You also get a great serving of whole grains if you substitute whole grain flour for all-purpose. Sadly, the whole grain flour makes them look a little blah, but trust me, they don’t taste like it.
Peanut Butter Banana Muffins

These are pretty simple to make, and for me, I had everything required in my kitchen already. I LOVE when that happens. If you want an extra treat, melt some peanut butter to go on top of these suckers. I didn’t try it, but I’m guessing you won’t regret it!

Peanut Butter Banana Muffins

Source: Adapted from Sally’s Baking Addiction
Servings: Makes 12 muffins

Ingredients:

2 large bananas, ripe to over ripe, mashed with no chunks
1/4 cup honey
1/4 cup dark brown sugar
1/2 cup non-fat plain Green yogurt
1 large egg
1/3 cup unsweetened almond milk
1/2  cup creamy peanut butter
2 tsp vanilla extract
1 3/4 cup whole wheat flour (all-purpose would work)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat oven to 425 degrees. Spray 12-count muffin pan with non-stick spray. Set aside.

2. In a medium bowl, whisk mashed bananas, honey, brown sugar, yogurt, egg and milk together until combined. Whisk in peanut butter and vanilla until smooth. Set aside.

3. In a large bowl, whisk flour, cinnamon, baking soda, baking powder and salt. Pour wet ingredients into dry ingredients, and whisk until just combined.

4. Fill muffin cups 3/4 full. Bake for 5 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 12 minutes more, or until an inserted toothpick comes out clean.

Recipe Swap: Honey Garlic Chicken Drumsticks

Published April 12, 2013 by jenmatteson

Two recipe swaps in a row, and I’m almost on fire!  As always, the swap was hosted by Sara at A Taste of Home Cooking.  This week’s theme was chicken, so there was absolutely no way IWC-Recipe-Swap-badge-1 wasn’t going to participate.  I submitted my honey mustard chicken skewers with a kick, one of my favorite chicken dinners!  As for me, I was assigned honey garlic chicken drumsticks from Sweet Beginnings, which just so happens to be one of the blogs I frequent.  Jaida has mad love for food, and her recipes have never disappointed.  In fact, I had her blog for a bloggers choice swap not too long ago, in which I made her avocado and lime black bean tacos.  YUM!  Based on previous results, I was really looking forward to making her chicken drumsticks.

Honey Garlic Chicken Drumsticks

I don’t really care for chicken drumsticks.  I don’t even like wings all that much.  But I still eat them.  And I still buy them when they are on sale.  That’s how thrifty I am.  Some like to call it cheap 😉  I had these drumsticks in the freezer for a few months, so it was actually time to use them (and I’m certainly not pretending that I wouldn’t have used them if they’d been in the freezer longer than that).  The recipe was pretty simple, including all ingredients I had in my kitchen already (one of my favorite things!).

Honey Garlic Chicken Drumsticks

These came together rather quickly – a little too quick, so I used the sauce as a marinade and put the drumsticks back in the fridge until it was closer to the time Nate would be home.  I was a little concerned about the amount of butter used in comparison to the rest of the ingredients, but hey, it’s a swap and I played by the rules 🙂  The result was good.  The sauce got nice and sticky in the oven and the skin browned nicely with a slight crisp.  While the sauce smelled really sweet (Nate actually commented on that when he walked in the house), the butter flavor was a bit overwhelming.  Personally, I would omit this altogether the next time.  I know when Nate really likes something as he usually says so, and he also would eat the leftovers.  We had one drumstick left, and he wasn’t calling it for his lunch, so I knew it wasn’t his favorite, and he told me so.  But that’s okay.  Logic tells me that if he’s honest about not liking one thing, that means he’s likely always honest about liking everything else 😉  This would be a great go-to meal for a weeknight when I haven’t planned dinner!  Thanks, Jaida!

Honey Garlic Chicken Drumsticks

Baked Honey Garlic Chicken Drumsticks

Source: Adapted from Sweet Beginnings
Servings: 2

Ingredients:

3 tbsp butter
3 cloves garlic, minced
1 tbsp low sodium soy sauce
2 tbsp honey
1/2 tsp crushed red pepper
1 tbsp cilantro, chopped
4-6 chicken drumsticks
salt and pepper

Directions:

1. Preheat oven to 400 degrees.  In a small saucepan, melt butter over medium-low heat.  Add garlic and cook until fragrant, about 3 minutes.

2. Turn off heat.  Add soy sauce, honey, crushed red pepper and cilantro.  Stir to combine.

3. Arrange drumsticks in a single layer in a baking dish.  Sprinkle generously with black pepper, salt if desired (remember the soy sauce will naturally add salt).  Pour the sauce over the drumsticks and roll to coat evenly.

4. Bake for 40-45 minutes, until chicken is cooked through.  I turned the broiler on for the last 5 minutes to crisp up the skin a bit.  Garnish with cilantro and serve.

Click here to see what the other recipe swappers cooked up!

Honey Wheat Bread Fail

Published October 19, 2012 by jenmatteson

I was assigned the Life and Kitchen blog for the bloggers choice recipe swap and at first I chose Lindsay’s honey wheat bread, a recipe originating from the cookbook Joy of Cooking.  I may have gotten a little to ahead of myself saying “I was getting good at baking” because I screwed this one up, royally! 😦

I’m 98% confident that I followed the recipe precisely, as I always do for baking.  However, when it came time to take my dough out of the mixer and knead it by hand, I was sure something was wrong.  The dough was so wet that I couldn’t even hold it in my hands, it was like a quick bread batter.  I tried to follow the recipe source linked to Lindsay’s blog to make sure the recipe was correct, but the link was to Amazon to purchase the book.  So I Googled it, and found a recipe on Tastebook also sourced to the Joy of Cooking, that used double the amount of flour.  Naturally, I thought, oh, Lindsay must have inadvertently entered the wrong amount of flour (her recipe called for 4 total cups, this recipe called for 8), so I went ahead and started adding more flour to my mixture.  Well, I only got about 2 more cups into my dough before it became really tough.  At this point, there was no turning back, so I kneaded it, and let is rise (or tried to, as it barely rose).

The result was two very dense loaves.  I didn’t even slice it that evening, thinking it would be crap anyway, so I let it cool and tried it the next day.  Surprisingly, it has good flavor, but it is quite dense.  Looking back to the Tastebook recipe, there was more water than Lindsay’s recipe, however, the rest of the ingredients were the same (excluding the flour of course).  I don’t know which was right, which was wrong, or if I just totally screwed something up, but I’ll have to try this again someday.  For now, here is the recipe I followed and then altered.

Honey Wheat Bread

Source: Life and Kitchen/Tastebook
Servings: 2 loaves

Ingredients:

1/4 cup very warm water (about 105 degrees)
2 1/4 tsp dry active yeast
1 egg, beaten
1 1/2 cups warm water (about 85 degrees)
4 tbsp butter, melted
1 1/2 tsp salt
1/2 cup honey
2 cups all-purpose flour (I added an extra 1/2 cup)
2 cups whole wheat flour (I added an extra 1 1/2 cups)

Directions:

1. In the bowl of a stand mixer, add 1/4 cup very warm water and sprinkle yeast on top.  Let stand for 5-10 minutes.

2. Turn on mixer and add in egg, butter, water, salt and then honey.  Once all ingredients are combined, switch to dough hook on your stand mixer.  Slowly add the flour and allow mixer to knead bread.

3. Transfer dough to a well oiled bowl.  Cover with a damp kitchen towel and let rise for an hour.

4. Cut dough in two equal parts, placing each in an oiled loaf pan.  Cover and let rise for another 45 minutes.

5. Preheat oven to 350 degrees.  Once ready, bake loaves for 45 minutes.  Remove from oven and let cool for 5 minutes.  Remove from loaf pans and let cool on wire racks completely.

Recipe Swap: Honey-Glazed Chicken Drumsticks

Published July 27, 2012 by jenmatteson

This was my second recipe swap, and this time it was bloggers choice.  What that means is each person is assigned a blog and allowed to choose one recipe from that person’s blog to make and write about.  It’s even more of a surprise than a themed swap because not only do you not know who got assigned to your blog, but you have no idea what they will make.

I was assigned Colleen’s blog, Does Not Cook Well With Others (which isn’t true by the way, she has been considering changing the name of her blog and seems quite capable and willing to cook very well with others).  From getting to know her through her WC identity, I was positive she was more of a baker, and after visiting her blog, I was right.  Oh great…me, baking again!  But she also had several savory dishes to choose from, so I wasn’t destined to make another dessert that Nate and I can’t finish.

As you may have guessed, I prefer eating chicken breasts rather than thighs and drumsticks.  However, I did have a bunch of frozen thighs and drumsticks in the freezer from a fantastic sale my local grocery store was having.  Once I came across Colleen’s Honey-Glazed Chicken Drumsticks, I knew that was the swap recipe for me!

Many times when I find recipes I want to try from other bloggers, I generally will change quite a few things, the ratio of ingredients, or even just use their dish as an inspiration for something new.  However, the swap rules don’t really allow for those types of changes.  Although substitutions are acceptable, the point is really to make someone else’s recipe.  I pretty much kept everything as is, besides adding a little more soy (I was afraid of the sauce being too sweet), and then broiling at the end of baking to get a nice crisp on the outside of the chicken drumsticks.

The end result was fantastic!  The skin got nice and crisp on the outside with the flavors of the seasoning shining through, and the meat was super moist.  The addition of the soy-honey glaze was a perfect combination of salty and sweet.  I took a leftover drumstick for lunch the next day, and I swear it was better than day 1.  If you don’t have drumsticks, you could certainly use the glaze for thighs, breasts, or even wings.

Honey-Glazed Chicken Drumsticks

Source: Adapted from Does Not Cook Well With Others
Servings: 4

Ingredients:

3-4 lb chicken drumsticks
1 tbsp paprika
2 tsp curry powder
2 tsp cumin
salt and pepper
4 tbsp soy sauce
2 tbsp honey
1 lime, quartered

Directions:

1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray lightly with cooking oil.

2. Place chicken breasts in a large bowl or plastic zip top bag.  Season with salt and pepper.  In a small bowl, combine paprika, curry and cumin.  Pour seasoning mix over chicken, cover or close bag, and shake to evenly coat drumsticks.

3. Place drumsticks on baking sheet and bake for 15 minutes.  Flip chicken and bake for another 10 minutes.  Remove from oven and turn to broil.

4.  While chicken is cooking, combine soy and honey in a small bowl and whisk until combined.  After flipping the chicken and baking for the last 10 minutes, remove from oven and pour most of the  soy-honey glaze over the top (reserving some for serving).  Broil for 5 minutes, or until glaze is sticky and chicken skin has started to crisp.  Serve with a lime wedge and additional glaze if desired.

Honey Mustard Chicken Skewers with a Kick

Published July 13, 2012 by jenmatteson

Yet another chicken recipe.  But, at least I keep it interesting!  Honey mustard in general is not one of my favorite things, but I don’t despise it by any means.  Just, well…not enough spice for my palate and there are so many other options!  But, I saw these grilled honey mustard chicken skewers and was intrigued by the curry powder.  Plus, not everyone likes spice as much as I do, and I must have some entertaining meals, right?

After a super hot day at the beach with some of our best couple friends, I was really happy I had already prepared the chicken so all we had to do was skewer and grill it.  Also, Kimmy J chopped and skewered the vegetables.  Nice work 🙂

Since Nate is my personal griller, I assumed that he and his bestie, who is also Nate, would do the grilling while the girls relaxed in the sun.  That wasn’t the case.  A storm was a-brewin’ and it was imperative that we get the chicken and veggies grilled and run for cover.  Inconveniently for Nate and Nate, they were in the middle of a baseball game, so God forbid they wait to finish it and grill our dinner.  So Kimmy J and I happily went out to grill the food.  Just as we were finishing up, the boys came out and asked if we were ready to start grilling.  Uhm, yeah…it’s done already, but thanks anyway.  We got in and ate these delicious skewers, and just as we were finishing up, the storm came through.

I marinated the chicken overnight, mostly because I knew we’d be a the beach all day the next day, but also because I wanted the flavors to sink in and really tenderize the chicken.  Instead of yellow mustard, as the original recipe called for, I used a Chardonnay Jalapeno Mustard.  Great choice!  If you don’t have something similar, go ahead and use whatever mustard you like, yellow, Dijon, horseradish…really, whatever you like.  I didn’t add as much honey as the original called for either; I didn’t want it to be too sweet.  The result was amazingly tender, juicy, flavorful chicken.  I know some people either like curry or they don’t, so if you don’t like, you can always omit it.  But if you do like it, the hint of curry is an excellent addition to this marinade.

Honey Mustard Chicken Skewers with a Kick

Source: Adapted from A Farm Girl’s Dabbles
Servings: 4

Ingredients:

1 tsp olive oil
1/4 cup honey
3/4 cup mustard (use whatever kind you like – I used a Chardonnay Jalapeno Mustard)
2 tsp curry powder
salt and pepper to taste
3-4 boneless skinless chicken breasts, cut in 2-inch pieces

Directions:

1. In a medium bowl, mix together olive oil, honey, mustard, and curry.  Add salt and pepper to taste.

2. Place chicken breast pieces in a large zip-top bag and cover with 3/4 of the mustard sauce.  Reserve the remaining sauce in an airtight container for drizzling or dipping.  Marinate chicken for at least 4 hours, up to 24 hours, in the refrigerator.

3. If you are using wooden skewers, be sure to soak them for at least 30 minutes, up to one hour before grilling (I recommend investing in some nice metal skewers!).  Preheat grill to medium heat.  Skewer chicken and grill until cooked through, turning every 3-4 minutes, about 12-15 minutes total.  I like to separate my veggies and meat when on skewers because of varying cooking times.  Do as you please.

4. Drizzle with remaining honey mustard sauce before serving, or use as a dipping sauce.

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