Slow Cooker Apple Pork Loin {with Honey & Cinnamon, too!}

Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

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Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

Continue Reading >>

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Peanut Butter Chocolate Chip Granola Bites

I have a bit of an obsession with granola ... like these chai, mocha, peanut butter, and honey-vanilla varieties. I just love to snack on its crunchiness. But you know, sometimes you want a soft-and-chewy granola treat. A chocolatey peanut buttery soft-and-chewy granola treat. Like these Peanut Butter Chocolate Chip Granola Bites. Oh, yes ... these granola bites hit the spot.

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I have a bit of an obsession with granola ... like these chai, mocha, peanut butter, and honey-vanilla varieties. I just love to snack on its crunchiness. But you know, sometimes you want a soft-and-chewy granola treat. A chocolatey peanut buttery soft-and-chewy granola treat. Like these Peanut Butter Chocolate Chip Granola Bites. Oh, yes ... these granola bites hit the spot.

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Peanut Butter Granola {with Honey-Roasted Peanuts}

I'm not a picky eater. Well, except for just a few things. Like fish. And black olives. And caraway seeds. And peanut butter.

Yes, I'm extremely picky when it comes to peanut butter. I like it best straight-up on a spoon, just scooped out of the jar.

Just plain, slathered on a piece of bread? Okay. On toast or an English muffin? ...

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I'm not a picky eater. Well, except for just a few things. Like fish. And black olives. And caraway seeds. And peanut butter.

Yes, I'm extremely picky when it comes to peanut butter. I like it best straight-up on a spoon, just scooped out of the jar.

Just plain, slathered on a piece of bread? Okay. On toast or an English muffin? ...

Continue Reading >>

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Kale & Apple Salad with Honey

Whew! Don't know about you, but I ate way too much sugar over the holidays. I'm definitely feeling the need for some veggie-ness in my life right about now.

Enter ... our newest favorite salad green - kale. Mark loves kale so much I swear I could make him a huge kale salad every day without him getting tired of it. And I love the way kale is more 'sturdy' than lettuce, giving a little more heft than the typical green salad.

But that 'sturdiness' can also be problem ... a too-chewy problem. Ahhhhhhh, but I've learned a secret ...

Continue Reading >>

Whew! Don't know about you, but I ate way too much sugar over the holidays. I'm definitely feeling the need for some veggie-ness in my life right about now.

Enter ... our newest favorite salad green - kale. Mark loves kale so much I swear I could make him a huge kale salad every day without him getting tired of it. And I love the way kale is more 'sturdy' than lettuce, giving a little more heft than the typical green salad.

But that 'sturdiness' can also be problem ... a too-chewy problem. Ahhhhhhh, but I've learned a secret ...

Continue Reading >>

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Curried Chicken Salad & Back to School Super Powers Needed

It's back to school time!  Well, I've worked through my denial that summer is over ... and have almost made it through my first week back to first grade.  Now I absolutely love teaching ... but, whew! ... the first week of school can just about wear you out!

Getting twenty little ones settled into classroom routines and procedures while simultaneously working through all the start-of-the-year paperwork, getting to know new-to-me parents, learning the little ones' personalities, implementing a new curriculum, easing little ones' anxieties about a new class and teacher, kicking off start-of-the-year assessments, and practicing fire drill and lockdown procedures ... twice in four days, mind you ... is, well, just a wee bit hectic.

Has anyone got a cloning machine?  Or maybe those little magic bracelets Wonder Woman wears?  Or how about the ability to fold your arms across your chest, blink, nod your head and ... poof! ... whatever you need is there like Jeannie? 

If you do, please share! ... 'cause I could sure use another me or some super powers. 

Seriously, all in all, my new little darlings are doing great. 

But I could still use some super powers.   

Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.

Happy back-to-school, everyone!

 I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon! 

Curried Chicken Salad

Source:  Adapted from Oprah magazine

Ingredients

About 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)

1/2 c. spicy brown mustard

1/3 c. honey

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/2 tsp. salt

2 stalks celery, chopped

1/2 c. chopped pecans

Directions

1.  Combine all ingredients.  Cover and refrigerate at least 30 minutes before serving.  

2.  Serve over greens or as a sandwich filling.

Enjoy!

This post is linked with Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday, Tuesday Talent Show, Trick or Treat Tuesday, Share Your Creations Thursday, Sweet Treats & Swanky Stuff, Full Plate Thursday.

It's back to school time!  Well, I've worked through my denial that summer is over ... and have almost made it through my first week back to first grade.  Now I absolutely love teaching ... but, whew! ... the first week of school can just about wear you out!

Getting twenty little ones settled into classroom routines and procedures while simultaneously working through all the start-of-the-year paperwork, getting to know new-to-me parents, learning the little ones' personalities, implementing a new curriculum, easing little ones' anxieties about a new class and teacher, kicking off start-of-the-year assessments, and practicing fire drill and lockdown procedures ... twice in four days, mind you ... is, well, just a wee bit hectic.

Has anyone got a cloning machine?  Or maybe those little magic bracelets Wonder Woman wears?  Or how about the ability to fold your arms across your chest, blink, nod your head and ... poof! ... whatever you need is there like Jeannie? 

If you do, please share! ... 'cause I could sure use another me or some super powers. 

Seriously, all in all, my new little darlings are doing great. 

But I could still use some super powers.   

Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.

Happy back-to-school, everyone!

 I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon! 

Curried Chicken Salad

Source:  Adapted from Oprah magazine

Ingredients

About 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)

1/2 c. spicy brown mustard

1/3 c. honey

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/2 tsp. salt

2 stalks celery, chopped

1/2 c. chopped pecans

Directions

1.  Combine all ingredients.  Cover and refrigerate at least 30 minutes before serving.  

2.  Serve over greens or as a sandwich filling.

Enjoy!

This post is linked with Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday, Tuesday Talent Show, Trick or Treat Tuesday, Share Your Creations Thursday, Sweet Treats & Swanky Stuff, Full Plate Thursday.

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Marinated Fig and Arugula Salad with Blue Cheese & Walnuts

I am soooooo excited about this salad.  I absolutely love, love, love fresh figs.  Adore them.  I mean, majorly huge crush. 

And let me just tell you, I was fortunate enough to end up with a whole slew of fresh figs to take home with me this weekend.  Yup, for the fourth week in a row I was on the road ... this week Mark and I were 'home' visiting our families.

At home, there are fig bushes.

And the season's second crop of figs had just started ripening on one of those fig bushes.

So right before we got in the car to come back home, we were given the go-ahead to clean out all the ripe figs to come on home with us.  Score for me! 

Tugging on branches and reaching as far as we possibly could, we ended up with a big ol' platter full.  Aren't they gorgeous?



But before we get to this absolutely amazingly delicious fig salad, let's back up and talk a bit about fresh figs.

Prior to meeting my husband, the only thing I knew about figs was the inside of a Newton.  Had never had a fresh fig.  Had never seen a fig growing.  Clueless.

Then I started going to my mother-in-law's farm.  And I met fresh figs.  Oh, how wonderful a day that was!  Mark couldn't believe I'd never seen fresh figs.  Man alive, I had been missing out.

Now whenever we're 'home' during fig season, I walk right out to the figs and eat them straight off the bush.  So juicy, yummy, and sweet!  Here's one of my mother-in-law's fig bushes ...

... and baby unripe figs growing nestled in the branches.

When they turn kinda purple-ish brown-ish ... it's time!  Time to enjoy their squishy deliciousness.



We seek out the ones with cracks in the skin ... like this one ...

... they're the sweetest!  It's actually surprising I had a 'cracked' one like this to take a picture of ... they don't usually make it into the house, gobbled up as soon as they're picked from the branch.

Now, to make this marinated fig salad ...

... take some gorgeous fresh figs, cut them in half, and marinate them in a mixture of balsamic vinegar, honey, and olive oil.

(Oh, and just look at the beautiful inside of a fig!  Did you know the inside is actually the flowers? Yup, a fig is really an inside-out flower. Cool. Weird - but cool.)

Arrange the marinated figs on a bed of arugula, top them with a smidge of blue cheese and some walnuts, and you have a fabulous seasonal treat to behold.  So incredibly good.

I think I've got just enough figs left to make this salad one more time ... if all the figs don't just get popped in our mouths, that is.  Hmmm, I'd say they've got about a 50/50 chance of making it to a salad plate.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Marinated Fig and Arugula Salad with Blue Cheese & Walnuts
Source:  A Tracey original, marinade adapted from Southern Living Magazine

Ingredients
For 2 servings:
10 fresh figs, halved
1/4 c. extra virgin olive oil
4 T. balsamic vinegar
1 T. honey
1/2 tsp. Dijon mustard
Tiny pinch of salt
About 2 c. arugula
About 1 T. blue cheese crumbles, or more/less to taste
About 2 T. coarsely chopped walnuts


Directions
1.  Combine olive oil, balsamic vinegar, honey, Dijon mustard, and salt in a bowl; whisk until well combined.  Add figs and stir gently to coat.

2.  Set aside and let stand for 30 to 45 minutes.

3.  Divide arugula and place on two salad plates.  Place figs on top of arugula and drizzle with a small amount of the marinade.  Top with blue cheese crumbles and walnuts.

NOTE:  The combination of the marinated figs and blue cheese is absolutely fabulous, but be aware that the blue cheese can easily take over the flavor of this salad.  I recommend using the blue cheese sparingly, and adjusting the amount to suit your personal taste.

Enjoy!



This post is linked with On the Menu Monday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Whatcha Whipped Up Wednesday, Cast Party Wednesday, It's a Keeper Thursday, Share Your Creations, Full Plate Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Bloggy Reading, Strut Your Stuff Saturday.

I am soooooo excited about this salad.  I absolutely love, love, love fresh figs.  Adore them.  I mean, majorly huge crush. 

And let me just tell you, I was fortunate enough to end up with a whole slew of fresh figs to take home with me this weekend.  Yup, for the fourth week in a row I was on the road ... this week Mark and I were 'home' visiting our families.

At home, there are fig bushes.

And the season's second crop of figs had just started ripening on one of those fig bushes.

So right before we got in the car to come back home, we were given the go-ahead to clean out all the ripe figs to come on home with us.  Score for me! 

Tugging on branches and reaching as far as we possibly could, we ended up with a big ol' platter full.  Aren't they gorgeous?



But before we get to this absolutely amazingly delicious fig salad, let's back up and talk a bit about fresh figs.

Prior to meeting my husband, the only thing I knew about figs was the inside of a Newton.  Had never had a fresh fig.  Had never seen a fig growing.  Clueless.

Then I started going to my mother-in-law's farm.  And I met fresh figs.  Oh, how wonderful a day that was!  Mark couldn't believe I'd never seen fresh figs.  Man alive, I had been missing out.

Now whenever we're 'home' during fig season, I walk right out to the figs and eat them straight off the bush.  So juicy, yummy, and sweet!  Here's one of my mother-in-law's fig bushes ...

... and baby unripe figs growing nestled in the branches.

When they turn kinda purple-ish brown-ish ... it's time!  Time to enjoy their squishy deliciousness.



We seek out the ones with cracks in the skin ... like this one ...

... they're the sweetest!  It's actually surprising I had a 'cracked' one like this to take a picture of ... they don't usually make it into the house, gobbled up as soon as they're picked from the branch.

Now, to make this marinated fig salad ...

... take some gorgeous fresh figs, cut them in half, and marinate them in a mixture of balsamic vinegar, honey, and olive oil.

(Oh, and just look at the beautiful inside of a fig!  Did you know the inside is actually the flowers? Yup, a fig is really an inside-out flower. Cool. Weird - but cool.)

Arrange the marinated figs on a bed of arugula, top them with a smidge of blue cheese and some walnuts, and you have a fabulous seasonal treat to behold.  So incredibly good.

I think I've got just enough figs left to make this salad one more time ... if all the figs don't just get popped in our mouths, that is.  Hmmm, I'd say they've got about a 50/50 chance of making it to a salad plate.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Marinated Fig and Arugula Salad with Blue Cheese & Walnuts
Source:  A Tracey original, marinade adapted from Southern Living Magazine

Ingredients
For 2 servings:
10 fresh figs, halved
1/4 c. extra virgin olive oil
4 T. balsamic vinegar
1 T. honey
1/2 tsp. Dijon mustard
Tiny pinch of salt
About 2 c. arugula
About 1 T. blue cheese crumbles, or more/less to taste
About 2 T. coarsely chopped walnuts


Directions
1.  Combine olive oil, balsamic vinegar, honey, Dijon mustard, and salt in a bowl; whisk until well combined.  Add figs and stir gently to coat.

2.  Set aside and let stand for 30 to 45 minutes.

3.  Divide arugula and place on two salad plates.  Place figs on top of arugula and drizzle with a small amount of the marinade.  Top with blue cheese crumbles and walnuts.

NOTE:  The combination of the marinated figs and blue cheese is absolutely fabulous, but be aware that the blue cheese can easily take over the flavor of this salad.  I recommend using the blue cheese sparingly, and adjusting the amount to suit your personal taste.

Enjoy!



This post is linked with On the Menu Monday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Whatcha Whipped Up Wednesday, Cast Party Wednesday, It's a Keeper Thursday, Share Your Creations, Full Plate Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Bloggy Reading, Strut Your Stuff Saturday.

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Lavender & Honey Balsamic Vinaigrette

Well, I'm continuing my experiments in cooking with lavender, and my second experiment did not disappoint.  Just as in the lavender lemonade, I really enjoyed the fragrant, floral notes of the lavender in this Lavender & Honey Balsamic Vinaigrette.  I guess I'm a fan of the flavor of lavender!

And being an assistant beekeeper to my beekeeper hubby, I'm always on the lookout for new recipes in which to use our honey harvest.  So how could I resist trying out the lavender and honey combination of this balsamic vinaigrette?  I couldn't.

I also did a little experiment within my lavender experiment.  I wanted to see just what the dried lavender 'brought to the party,' so to speak, in this dressing ... how much flavor it imparted, etc.  So I decided to make the exact same dressing ~ minus the lavender ~ to see. 

Well, let me just say ... the lavender brings a lot  to this dressing party!  In comparing the two, I actually wasn't a fan of the lavender-less version after tasting the lavender-infused one.  (But you all know me, I'll keep working with the lavender-less version to tweak the ingredient proportions ... 'cause I think a honey-balsamic vinaigrette dressing would be wonderful).

Served with a very simple salad, the lavender in this dressing really shines through! 

Have you experimented with cooking with lavender?  I'd love to hear your favorites.

 I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Lavender & Honey Balsamic Vinaigrette
Source:  Adapted from A Taste of Lavender: Culinary Delights from Mountain Farm compiled by Linda Thompson & Marilyn Cade

Ingredients
6 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. honey
1 T. fresh lemon juice
1 garlic clove, crushed
1 tsp. coarse grain mustard
1 tsp. dried lavender flowers


Directions
1.  Whisk all ingredients together.  Let stand for 30 minutes to allow the flavors to meld together. 

2.  Whisk again and serve.  Store in a container with a tight lid in the refrigerator for up to a week.

Enjoy!

This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Totally Tasty Tuesdays, Tuesday Talent Show, Whacha Whipped Up Wednesday, Cast Party Wednesday, Share Your Creations, Pin It Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Weekend Wrap Up Party, Strut Your Stuff Saturday, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop.

Well, I'm continuing my experiments in cooking with lavender, and my second experiment did not disappoint.  Just as in the lavender lemonade, I really enjoyed the fragrant, floral notes of the lavender in this Lavender & Honey Balsamic Vinaigrette.  I guess I'm a fan of the flavor of lavender!

And being an assistant beekeeper to my beekeeper hubby, I'm always on the lookout for new recipes in which to use our honey harvest.  So how could I resist trying out the lavender and honey combination of this balsamic vinaigrette?  I couldn't.

I also did a little experiment within my lavender experiment.  I wanted to see just what the dried lavender 'brought to the party,' so to speak, in this dressing ... how much flavor it imparted, etc.  So I decided to make the exact same dressing ~ minus the lavender ~ to see. 

Well, let me just say ... the lavender brings a lot  to this dressing party!  In comparing the two, I actually wasn't a fan of the lavender-less version after tasting the lavender-infused one.  (But you all know me, I'll keep working with the lavender-less version to tweak the ingredient proportions ... 'cause I think a honey-balsamic vinaigrette dressing would be wonderful).

Served with a very simple salad, the lavender in this dressing really shines through! 

Have you experimented with cooking with lavender?  I'd love to hear your favorites.

 I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Lavender & Honey Balsamic Vinaigrette
Source:  Adapted from A Taste of Lavender: Culinary Delights from Mountain Farm compiled by Linda Thompson & Marilyn Cade

Ingredients
6 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. honey
1 T. fresh lemon juice
1 garlic clove, crushed
1 tsp. coarse grain mustard
1 tsp. dried lavender flowers


Directions
1.  Whisk all ingredients together.  Let stand for 30 minutes to allow the flavors to meld together. 

2.  Whisk again and serve.  Store in a container with a tight lid in the refrigerator for up to a week.

Enjoy!

This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Totally Tasty Tuesdays, Tuesday Talent Show, Whacha Whipped Up Wednesday, Cast Party Wednesday, Share Your Creations, Pin It Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Weekend Wrap Up Party, Strut Your Stuff Saturday, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop.

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Honey Chicken Nuggets {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time!  This month's challenge was FRIED CHICKEN.  To be honest, this month's challenge truly was a challenge for me ... 'cause I'm not a fry-er.  Nope.  I prefer to bake my chicken, and leave my frying to KFC!

But the point of The Challenge is to step outside our comfort zone and try new things, right?  So, a-steppin' I went.

I gave several fried chicken nugget recipes a try, and fell in love with these  Honey Chicken Nuggets from Yummy Inspirations.  Of course, being a beekeeper, I was instantly intrigued that the nuggets were marinated in honey.  I'm always on the lookout for new recipes using honey.

And the honey in these chicken nuggets far exceeded my expectations!  First, it made the chicken so super tender.  Usually I use the ol' southern trick of marinating my chicken in buttermilk, which makes it wonderfully moist and tender.  Well, I now know that honey does the same thing!  And second, the honey gives a delicious sweetness to the flavor of the nuggets.  Mmm, mmmm, good.  I didn't expect the honey flavor to come through so much in the finished nuggets.

I actually liked the nuggets best dipping sauce-less.  But you can also serve 'em up with a quick-and-easy honey mustard dipping sauce on the side.  All I do for my honey mustard is mix together a little spicy brown mustard and pure honey, using a little more honey than mustard.  It's so good!  And so easy.

So, if you're looking for a really tender and wonderfully flavorful chicken nugget, give these little 'honeys' a try!  (I know, I know ... bad pun ... I just couldn't help myself.)

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pan-Fried Honey Chicken Nuggets
Source:  Adapted from Yummy Inspirations

Ingredients
1/2 lb. boneless, skinless chicken breast
2 T. honey
1 egg, beaten
1/2 c. all-purpose flour
1/2 c. panko bread crumbs
Pinch of salt
Oil for frying

Directions

Marinate the chicken:

1.  Cut the chicken into 'nugget-sized' pieces.  

2.  Place chicken pieces in a shallow bowl drizzle with honey; stir to coat.  Place chicken in the refrigerator to marinate in the honey for at least one hour.

Prepare the breading process:

3.  Place beaten egg in a bowl.  Combine flour, panko, and salt in a pie plate or ziptop baggie (I like the baggie method, but either way works just fine!).

Bread the chicken:

4.  Remove a piece chicken from the honey marinade and dip it in the egg.

If using a pie plate for your flour mixture - Roll the egg-dipped chicken nugget in the flour mixture, coating completely; set aside.  Repeat with remaining chicken pieces.

If using the ziptop baggie method - Drop the egg-dipped chicken nugget into the baggie.  Repeat with remaining chicken pieces.  Once all chicken pieces are in the baggie, seal the baggie.  Gently shake the baggie, ensuring that all chicken pieces get completely coated.

Fry the chicken:
5.  Heat a little oil in a large frying pan over medium-high heat.  When oil is hot, place the nuggets in the pan and cook until golden on both side and cooked through, approximately 3 to 4 minutes per side.

Enjoy!

This post is linked with Sundae Scoop, Think Pink Sunday, Scrumptious Sunday, Nifty Thrifty Sunday, On the Menu Monday, Sunday Showcase, Mangia Mondays, Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Cast Party Wednesday, Whatcha Whipped Up, What I Whipped Up Wednesday, Pin It Thursday, It's a Keeper Thursday, Share Your Creations, Full Plate Thursday, Foodie Friday, Inspiration Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Gooseberry Patch Recipe Round-Up.

Enjoy visiting the other Crazy Cooking Challenge participants through the linky party below.  Mmmmmm ... Looks like there are some fabulous fried chicken choices!

It's Crazy Cooking Challenge time!  This month's challenge was FRIED CHICKEN.  To be honest, this month's challenge truly was a challenge for me ... 'cause I'm not a fry-er.  Nope.  I prefer to bake my chicken, and leave my frying to KFC!

But the point of The Challenge is to step outside our comfort zone and try new things, right?  So, a-steppin' I went.

I gave several fried chicken nugget recipes a try, and fell in love with these  Honey Chicken Nuggets from Yummy Inspirations.  Of course, being a beekeeper, I was instantly intrigued that the nuggets were marinated in honey.  I'm always on the lookout for new recipes using honey.

And the honey in these chicken nuggets far exceeded my expectations!  First, it made the chicken so super tender.  Usually I use the ol' southern trick of marinating my chicken in buttermilk, which makes it wonderfully moist and tender.  Well, I now know that honey does the same thing!  And second, the honey gives a delicious sweetness to the flavor of the nuggets.  Mmm, mmmm, good.  I didn't expect the honey flavor to come through so much in the finished nuggets.

I actually liked the nuggets best dipping sauce-less.  But you can also serve 'em up with a quick-and-easy honey mustard dipping sauce on the side.  All I do for my honey mustard is mix together a little spicy brown mustard and pure honey, using a little more honey than mustard.  It's so good!  And so easy.

So, if you're looking for a really tender and wonderfully flavorful chicken nugget, give these little 'honeys' a try!  (I know, I know ... bad pun ... I just couldn't help myself.)

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pan-Fried Honey Chicken Nuggets
Source:  Adapted from Yummy Inspirations

Ingredients
1/2 lb. boneless, skinless chicken breast
2 T. honey
1 egg, beaten
1/2 c. all-purpose flour
1/2 c. panko bread crumbs
Pinch of salt
Oil for frying

Directions

Marinate the chicken:

1.  Cut the chicken into 'nugget-sized' pieces.  

2.  Place chicken pieces in a shallow bowl drizzle with honey; stir to coat.  Place chicken in the refrigerator to marinate in the honey for at least one hour.

Prepare the breading process:

3.  Place beaten egg in a bowl.  Combine flour, panko, and salt in a pie plate or ziptop baggie (I like the baggie method, but either way works just fine!).

Bread the chicken:

4.  Remove a piece chicken from the honey marinade and dip it in the egg.

If using a pie plate for your flour mixture - Roll the egg-dipped chicken nugget in the flour mixture, coating completely; set aside.  Repeat with remaining chicken pieces.

If using the ziptop baggie method - Drop the egg-dipped chicken nugget into the baggie.  Repeat with remaining chicken pieces.  Once all chicken pieces are in the baggie, seal the baggie.  Gently shake the baggie, ensuring that all chicken pieces get completely coated.

Fry the chicken:
5.  Heat a little oil in a large frying pan over medium-high heat.  When oil is hot, place the nuggets in the pan and cook until golden on both side and cooked through, approximately 3 to 4 minutes per side.

Enjoy!

This post is linked with Sundae Scoop, Think Pink Sunday, Scrumptious Sunday, Nifty Thrifty Sunday, On the Menu Monday, Sunday Showcase, Mangia Mondays, Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Cast Party Wednesday, Whatcha Whipped Up, What I Whipped Up Wednesday, Pin It Thursday, It's a Keeper Thursday, Share Your Creations, Full Plate Thursday, Foodie Friday, Inspiration Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Gooseberry Patch Recipe Round-Up.

Enjoy visiting the other Crazy Cooking Challenge participants through the linky party below.  Mmmmmm ... Looks like there are some fabulous fried chicken choices!

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Chai Granola

Would you like a cup of chai?  Not chai tea, though ... Chai granola!

We've been on quite a granola kick at our house lately.  (Cases in point ... Granola {Oven & Microwave Methods} and Honey-Vanilla Granola.)  Mark now eats a big bowl of my homemade granola every morning for breakfast, and another after dinner as his evening snack.  This means that making him a humongous batch every Sunday has become one of my newest hobbies.  Even with this extra large batch, he's usually out of granola by Friday!

He's got me developing new flavors, too.  Which is so much fun.  As you probably already know if you stop by The Kitchen is My Playground pretty often, I absolutely love to play around with new flavor combinations, tinkering with this and that in a recipe as I go.

Well, one of my new flavors ... and my totally-without-a-doubt-absolute-favorite so far ... is this Chai Granola.  I love, love, love me some chai.  And this creation does not disappoint.  The fabulous chai flavor combination of vanilla, cinnamon, cloves, ginger, and cardamom definitely comes through.  (You'll have to stay tuned for Mark's favorite ... I'll be posting that one soon.)

I tinkered with the spices in this recipe several times before I was satisfied.  I like my chai pretty strong ... so tinker to your liking if the spice amounts aren't quite right for you.  I also considered several kinds of dried fruit for this.  And what did I choose as the best option for my favorite chai granola, you ask?  Well ... dates!  Chopped dates are an amazing compliment to the chai flavors, really making for a rich and flavorful breakfast (or snack) treat.

So go on, sit down with a cup of chai ... granola.  It's mmmm, mmmm good.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Chai Granola
Source:  A Tracey original

Ingredients
3 c. old-fashioned oats
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/3 c. unsalted sunflower seeds
1/4 c. wheat germ
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1/2 c. honey
1/3 c. canola oil (or coconut oil, or melted butter)
1 tsp. vanilla
1/2 c. chopped dates


Directions
1.  In a large bowl, combine oats, almonds, walnuts, sunflower seeds, and wheat germ.  Stir in cinnamon, salt, cardamom, cloves, ginger, nutmeg, and black pepper. 

2.  Place honey, oil, and vanilla in a small bowl; stir to combine. Pour honey mixture over oat mixture; mix together until oats are evenly coated with the honey mixture.

3.   Spread granola mixture onto a baking pan lined with parchment paper. Bake at 300 degrees for 30 to 35 minutes, stirring about every 10 minutes.

4.  Remove from oven and stir in chopped dates. Let cool completely. Store tightly covered.

Enjoy!



This post is linked with Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light.

Would you like a cup of chai?  Not chai tea, though ... Chai granola!

We've been on quite a granola kick at our house lately.  (Cases in point ... Granola {Oven & Microwave Methods} and Honey-Vanilla Granola.)  Mark now eats a big bowl of my homemade granola every morning for breakfast, and another after dinner as his evening snack.  This means that making him a humongous batch every Sunday has become one of my newest hobbies.  Even with this extra large batch, he's usually out of granola by Friday!

He's got me developing new flavors, too.  Which is so much fun.  As you probably already know if you stop by The Kitchen is My Playground pretty often, I absolutely love to play around with new flavor combinations, tinkering with this and that in a recipe as I go.

Well, one of my new flavors ... and my totally-without-a-doubt-absolute-favorite so far ... is this Chai Granola.  I love, love, love me some chai.  And this creation does not disappoint.  The fabulous chai flavor combination of vanilla, cinnamon, cloves, ginger, and cardamom definitely comes through.  (You'll have to stay tuned for Mark's favorite ... I'll be posting that one soon.)

I tinkered with the spices in this recipe several times before I was satisfied.  I like my chai pretty strong ... so tinker to your liking if the spice amounts aren't quite right for you.  I also considered several kinds of dried fruit for this.  And what did I choose as the best option for my favorite chai granola, you ask?  Well ... dates!  Chopped dates are an amazing compliment to the chai flavors, really making for a rich and flavorful breakfast (or snack) treat.

So go on, sit down with a cup of chai ... granola.  It's mmmm, mmmm good.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Chai Granola
Source:  A Tracey original

Ingredients
3 c. old-fashioned oats
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/3 c. unsalted sunflower seeds
1/4 c. wheat germ
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1/2 c. honey
1/3 c. canola oil (or coconut oil, or melted butter)
1 tsp. vanilla
1/2 c. chopped dates


Directions
1.  In a large bowl, combine oats, almonds, walnuts, sunflower seeds, and wheat germ.  Stir in cinnamon, salt, cardamom, cloves, ginger, nutmeg, and black pepper. 

2.  Place honey, oil, and vanilla in a small bowl; stir to combine. Pour honey mixture over oat mixture; mix together until oats are evenly coated with the honey mixture.

3.   Spread granola mixture onto a baking pan lined with parchment paper. Bake at 300 degrees for 30 to 35 minutes, stirring about every 10 minutes.

4.  Remove from oven and stir in chopped dates. Let cool completely. Store tightly covered.

Enjoy!



This post is linked with Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light.

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Honey-Vanilla Granola ... & Robbing Our Bees!

Woot, woot!  We completed our first bee robbing of the season this past weekend!  And I immediately came home and whipped up a big ol' batch of this Honey-Vanilla Granola.  It's such a wonderful way to enjoy the beautiful flavor of honey.

I always enjoy taking pictures during our bee robbing.  This time around, I took over 300 photos!  I enjoy sharing them with you, too ... but don't worry, I won't share all 300.  I've picked out just a few of my favorites.  If you'd like to see more photos and process information from previous robbings, click one of these links:

Who Stole the Honey?
2nd Bee Robbing of the Season!


Mark loves it when I share bee robbing photos, too, 'cause it makes him feel like a bee stud.  So without further ado, here is the bee stud and his bees! 

(Notice that he's being all super-studly and not wearing his beekeeper suit.  Our bees are sooooo gentle, that one can get away with this.  Seriously though, people - I DO NOT recommend this.  If you work with bees, wear a beekeeper suit!)

First up is Mark getting the smoker ready.  Our smoker is so super old, and I love it.  I've taken about a million photos of this old smoker.  I just think it has so much character.  (I'm exaggerating, of course, on the million photos ... but I do find myself taking the smoker's picture a lot.)

The smoker

Mark loves this photo of sending smoke into the hive.  It is pretty cool.

Smoke in action!

After he smokes the hive, he takes the top off the hive and takes out a frame or two to see if the honey is ready to be robbed.

Frames in the box

The cows were quite interested in what we were doing ...

Hey.  What are ya doing?

Out come the frames, and they're ready for robbing!  We can tell because they're full, and they have that white stuff (wax) sealing up all the cells.

The honey cells are all capped, so this hive is ready for robbing.

After Mark removes all the frames from the box, we take them inside.  The first step once we're inside is to cut off the wax caps.  Usually, the wax doesn't come off in nice big sheets like Mark got it to in the photo below.  He got lucky with that cut!

Cutting off the wax caps

Depending on what's in bloom at different times, honey can be very different colors and have very different flavors.  It was pretty cool that in this single robbing, we found frames with distinctly different honey color and flavor.  I took the photo below of the wax cuttings to show this.

Look on the left side of the photo --- See the very pale, almost clear-colored honey?  Now look to the right, even with the right-side board of the frame --- See the darker, amber-colored honey drippings?  Pretty big difference.  To me, all honey is delicious, but I do prefer the darker stuff if I have a choice.

Different colors of honey, as seen in the wax cuttings & drippings

Once the wax caps are cut, the frames go in the extractor.  Spinning them in the extractor removes all the honey from the frames.

Extractor

Then you pour off all that beautiful, golden honey into jars ...

Pouring off

... and set the jars aside to rest for a while.  While the jars are sitting there taking their little rest, any impurities ... like bits of wax ... will float to the top.  We then skim this stuff from the jar tops before sealing.

Bits of wax & other impurities float to the top

When we clean up, we 'feed' any drippings on our utensils back to the bees.  I went out and put some drops of honey on the bees' front porch.  It's amazing how fast they clean it up and bring it back in the hive!  I wanted to share this photo because you can actually see the bee's tongue protruding out into the honey.

Look at the bee at the bottom right ... can you see it's tongue??

Bees are cleaning up!

Hopefully we'll be robbing again in a few weeks.  Get busy, little bees so we can come play with you again!

So, have I got your mouth watering for a honey treat?  Well, go on and whip up some Honey-Vanilla Granola.  You know you want to!

(Oh, and please leave a comment for my bee-stud hubby ... he would love it.)

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Honey-Vanilla Granola

Source:  A Tracey original

Ingredients

• 7 c. old-fashioned oats
• 1 c. wheat germ
• 1 c. coarsely chopped walnuts
• 1 c. unsalted sunflower seeds
• 1/2 tsp. salt
• 1 c. honey
• 3/4 c. canola oil
• 1 T. vanilla extract
• 1 c. golden raisins

Directions

1. In a large bowl, stir together oats, wheat germ, walnuts, sunflower seeds, and salt.
2. Place honey, oil, and vanilla in a small bowl; stir to combine. Pour honey mixture over oat mixture; mix together until oats are evenly coated with the honey mixture.
3. Spread granola mixture onto a baking pan lined with parchment paper. Bake at 300 degrees for 30 to 40 minutes, stirring about every 10 minutes.
4. Remove from oven and stir in golden raisins. Let cool completely. Store tightly covered.

NOTE:  This recipe can easily be halved to make a smaller batch.

Enjoy!


This post is linked with Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Mangia Mondays hosted by Shine Your Light, Sunday Showcase Party hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across.

XEATM5FUTE4U

Woot, woot!  We completed our first bee robbing of the season this past weekend!  And I immediately came home and whipped up a big ol' batch of this Honey-Vanilla Granola.  It's such a wonderful way to enjoy the beautiful flavor of honey.

I always enjoy taking pictures during our bee robbing.  This time around, I took over 300 photos!  I enjoy sharing them with you, too ... but don't worry, I won't share all 300.  I've picked out just a few of my favorites.  If you'd like to see more photos and process information from previous robbings, click one of these links:

Who Stole the Honey?
2nd Bee Robbing of the Season!


Mark loves it when I share bee robbing photos, too, 'cause it makes him feel like a bee stud.  So without further ado, here is the bee stud and his bees! 

(Notice that he's being all super-studly and not wearing his beekeeper suit.  Our bees are sooooo gentle, that one can get away with this.  Seriously though, people - I DO NOT recommend this.  If you work with bees, wear a beekeeper suit!)

First up is Mark getting the smoker ready.  Our smoker is so super old, and I love it.  I've taken about a million photos of this old smoker.  I just think it has so much character.  (I'm exaggerating, of course, on the million photos ... but I do find myself taking the smoker's picture a lot.)

The smoker

Mark loves this photo of sending smoke into the hive.  It is pretty cool.

Smoke in action!

After he smokes the hive, he takes the top off the hive and takes out a frame or two to see if the honey is ready to be robbed.

Frames in the box

The cows were quite interested in what we were doing ...

Hey.  What are ya doing?

Out come the frames, and they're ready for robbing!  We can tell because they're full, and they have that white stuff (wax) sealing up all the cells.

The honey cells are all capped, so this hive is ready for robbing.

After Mark removes all the frames from the box, we take them inside.  The first step once we're inside is to cut off the wax caps.  Usually, the wax doesn't come off in nice big sheets like Mark got it to in the photo below.  He got lucky with that cut!

Cutting off the wax caps

Depending on what's in bloom at different times, honey can be very different colors and have very different flavors.  It was pretty cool that in this single robbing, we found frames with distinctly different honey color and flavor.  I took the photo below of the wax cuttings to show this.

Look on the left side of the photo --- See the very pale, almost clear-colored honey?  Now look to the right, even with the right-side board of the frame --- See the darker, amber-colored honey drippings?  Pretty big difference.  To me, all honey is delicious, but I do prefer the darker stuff if I have a choice.

Different colors of honey, as seen in the wax cuttings & drippings

Once the wax caps are cut, the frames go in the extractor.  Spinning them in the extractor removes all the honey from the frames.

Extractor

Then you pour off all that beautiful, golden honey into jars ...

Pouring off

... and set the jars aside to rest for a while.  While the jars are sitting there taking their little rest, any impurities ... like bits of wax ... will float to the top.  We then skim this stuff from the jar tops before sealing.

Bits of wax & other impurities float to the top

When we clean up, we 'feed' any drippings on our utensils back to the bees.  I went out and put some drops of honey on the bees' front porch.  It's amazing how fast they clean it up and bring it back in the hive!  I wanted to share this photo because you can actually see the bee's tongue protruding out into the honey.

Look at the bee at the bottom right ... can you see it's tongue??

Bees are cleaning up!

Hopefully we'll be robbing again in a few weeks.  Get busy, little bees so we can come play with you again!

So, have I got your mouth watering for a honey treat?  Well, go on and whip up some Honey-Vanilla Granola.  You know you want to!

(Oh, and please leave a comment for my bee-stud hubby ... he would love it.)

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Honey-Vanilla Granola

Source:  A Tracey original

Ingredients

• 7 c. old-fashioned oats
• 1 c. wheat germ
• 1 c. coarsely chopped walnuts
• 1 c. unsalted sunflower seeds
• 1/2 tsp. salt
• 1 c. honey
• 3/4 c. canola oil
• 1 T. vanilla extract
• 1 c. golden raisins

Directions

1. In a large bowl, stir together oats, wheat germ, walnuts, sunflower seeds, and salt.
2. Place honey, oil, and vanilla in a small bowl; stir to combine. Pour honey mixture over oat mixture; mix together until oats are evenly coated with the honey mixture.
3. Spread granola mixture onto a baking pan lined with parchment paper. Bake at 300 degrees for 30 to 40 minutes, stirring about every 10 minutes.
4. Remove from oven and stir in golden raisins. Let cool completely. Store tightly covered.

NOTE:  This recipe can easily be halved to make a smaller batch.

Enjoy!


This post is linked with Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Mangia Mondays hosted by Shine Your Light, Sunday Showcase Party hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across.

XEATM5FUTE4U

reade more... Résuméabuiyad