My husband rarely orders sweet drinks. Like ever. I mean he doesn’t necessarily drink lime juice straight…but I’d put money on him doing it when I’m not around. So this recipe was born out of his love for both citrus & local honey. & it is DELICIOUS. Keep reading for all the delectable details!…
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #honeyforholidays #CollectiveBias
It is indeed the most wonderful time of the year…but it can also be kind of stressful. I love visiting & having family visit but I also adhere to a strict “sanctuary” policy. Beth time is my time! & even guests seem to agree. I often put together a goodie basket of bathroom products to make visitors feel more at home & always include something to make bath time more luxurious. Today I’m sharing one of my absolute favorites for the colder months- my DIY recipe for Honey Coconut Milk Bath. Get ready to soak away your stress & get moisturized!…
Do you like bacon? Do you really love it? Then listen up! Today I bring you 4 different types of bacon jam from The Bacon Jams. I am pretty excited to share with you something I probably wouldn’t have ever tried that Ryan & I now love. Whether you have it on some toast, as an ingredient, or as a topper I think you’ll be surprised to find how versatile they can be. As a super special treat there is also a huge blog hop at the base of this post filled with lots of awesome spring giveaways!
So I currently have 3 bacon jams- 3 from the permanent line & a special limited edition flavor. Above is the Original Bacon Jam & behind we have the Black Pepper & Honey, Red Chile & Garlic, & the limited edition Maple Habanero Bacon Jams. Each come sealed in an 8 oz jar with a nice wide mouth- perfectly easy to spoon out what you need without getting too much or too little. I can’t even get over how cute their logo is! A rockin piggy jammin out! Ha!
The first way I tried these jams was on some crusty bread. I mean, hey, isn’t that where you put jam? I liked it that way but the husband didn’t. With some experimenting we discovered he really liked these jams hot (think a hot dip if hot jam isn’t computing!) which doesn’t surprise me either. We tend to prefer our bacon hot (although cold bacon is tasty too!) so then we heated up a little of each & added them to crusty bread. Much better!
From left to right you have The Bacon Jams in Original, Black Pepper & Honey, Maple Habanero, & Red Chile & Garlic. You can see these aren’t gelatinous but rather more of a thick sauce/jam. When heated they thin out considerably because the fats break down. I don’t think there is a right or wrong temperature to eat them- you just have to find your own vibe. You can see each spread on crusty toast is a lot easier to see the differences. The ingredients are wonderfully simple but high in both quality & flavor- you can view them all here on their website.
Now onto the recipe! I wanted to do something ridiculously simple that really showed off a flavor that was dying to be paired with our dinner. I only used three ingredients to make this chicken more fantastic- 3 tablespoons of The Bacon Jam in Black Pepper & Honey, 1 tablespoon fresh honey, & around one tablespoon of water.
After searing your chicken breasts add all three ingredients to the pan. Whisk on med-high until thickened. The added honey helps to make it more of a glaze which will help it stick to the exterior of the cooked chicken. Poor over chicken & serve hot. This should only take maybe 1-2 minutes & the flavor is out of this world!
Needless to say we’re loving these bacon jams. I have so many ideas floating around- Beer cheese soup with bacon jam? BLTs with bacon jam? Bacon jam salad dressings? These are extremely versatile & they are all completely original- something I admire. Think of these jams as creative additions & let your recipes go to the next bacon level with very little effort! Want more ideas? They have a ton of creative recipes on their site here!
They have been so kind to me by letting me try their product & now it is your turn! There will be THREE winners & each winner will get to pick their own flavor variety they’d like to try if chosen! Which Bacon Jam speaks to your bacon loving soul?
While many of us are looking forward to spring, it doesn’t mean we are looking forward to spring cleaning. To make spring cleaning a bit more fun, the MPM Blogging Network has joined together to make spring cleaning even more fun! Each participating blog below is hosting their very own unique spring themed giveaway, including spring cleaning items, fashion accessories, and even gift card for purchasing your own Spring treats! To increase your chances of getting something fun, make sure to visit all the blogs linked below.
Also, don’t forget to enter to win our grand prize, a Shark PRO Steam & Spray Mop!
The Blooming Into Spring Blog Hop ends on 5/1/14 at 11:59 PM. The MPM Blogging Networks is not responsible for prize fulfillment and associated bloggers are responsible for their own giveaways. Good luck everyone and happy spring!
Have you ever had Thai peanut sauce? Bottled sauce is okay for most but the real stuff is so easy to make & tastes so much better! Later on this week I’ll have the recipe for the noodles for the Foodie Friday Linkup but for now, I bring you this magical sauce. I seem to go through peanut butter phases- one day I want it for every meal & the next it is a back-of-the-cupboard type of condiment. I’m finicky. This Thai style peanut sauce never lasts long though- I put it on everything from noodles to stir fry to chicken breasts. It makes an awesome dipping sauce as well! Keep reading to whip up your very own batch! This isn’t spot on traditional since I prefer to use my own pizazz & items in my pantry- adjust accordingly!
- 1 8-ounce can coconut milk
- ¾ cup peanut butter
- ½ cup honey or agave nectar
- ½ cup fresh lime juice
- ¼ cup soy sauce
- 1 teaspoon red pepper flakes or Asian chile
- 1 teaspoon garlic
- ½ teaspoon ginger
- In a medium pot on low add coconut milk & peanut butter. Whisk on low to combine.
- Add all remaining ingredients & cook on low until light boil constantly whisking.
- Remove from heat & serve or cool to thicken up. Can be eaten both cool & warm.
So there you have it! I’ve used both chunky & smooth peanut butter int his recipe & both work fine- I find it is personal preference. I normally use smooth & then if I want some extra crunch I can always add some rough-chopped peanuts. I usually jar this or put it in a bowl then store extra in the fridge. This sauce is perfect to recycle into a new recipe another day or night! I’ll be showing you possibly the easiest noodle recipe ever this Friday using this sauce so feel free to prep some! What are your favorite peanut based recipes? I feel like they are sadly often overlooked!
If you caught my post this past Friday with my recipe for Mint & Lime Asparagus then you saw this coming- BEER. I don’t personally drink beer very often (although my beer of choice tends to be Blue Moon & definitely with an orange wedge) but I do love cooking with it. Beer can completely transform a dish & make the meal much more exciting. Sometimes I use tequila or bourbon or whiskey but seeing as this is St. Patrick’s Day beer is only right don’t you think? I mixed together a few recipes I’ve made in the past to come up with something a bit fun & definitely tasty. Here is the end result- Sweet & Spicy Honey Beer Sauce with Chicken. Don’t forget to stay tuned till the end of the post for lots more St. Patrick’s Day ideas from other bloggers as well!
I highly recommend using a beer you really love- this one that I used was a leftover from a get-together but it worked out nicely. I also used some honey called Grilling Honey & it is from Savannah Bee Company. It has a bit more of a smoky taste but if you want something similar a nice quality liquid smoke would be lovely. I served the plate above for a lunch, for dinner I like to throw in a salad & potatoes. Husband gave it a 9 out of 10. I love how quick it was to prepare & with few ingredients, perfect on a busy night.
- 1 tablespoon canola or grapeseed oil
- 4 skinless, boneless chicken breast halves, about 6 oz each
- Fresh black pepper
- Kosher salt or smoked salt
- 2 fresh garlic cloves, minced
- ½ cup high quality beer, preferably darker & richer in flavor
- 2 tablespoons soy sauce
- 1 Japanese or Korean pepper, chopped or 1-3 teaspoons sriracha
- 2 tablespoons honey
- 2 tablespoons fresh cilantro or Thai basil
- Heat oil in large pan with high sides on medium high heat. While pan is heating up whisk together beer, soy sauce, peppers or sriracha, & honey in a small bowl. If substituting dried herbs add them now as well. Set aside.
- Season chicken breast with salt & pepper on each side & when the oil is hot, add to pan carefully. Cook about 5-7 minutes on each side for a nice sear. Don't move it around too much or you won't get a nice color. Remove from pan & keep warm.
- In the same pan with chicken leftovers add your garlic. Cook until softened & lightly browned. Re-whisk your sauce if anything has settled & add to pan. Whisk to mix. Let thicken up a bit.
- Serve hot over chicken or add chicken back to the pan to really drench them.
I hope you enjoyed this recipe inspired by the many gallons of beer guzzled on this day! If you’re not much of a drinker (I’m a lightweight to the max!) then maybe this will knock your socks off & make you feel like a St. Patrick’s Day participant! Check out the many other lovely blog posts from bloggers on St. Patrick’s Day inspiration- you’re bound to find a few new-to-you bloggers to enjoy!
So I found this fabulous little recipe on Pinterest (thus being part of the Pinterest series!) & had to try it! The original recipe is from Chef in Training & I urge you to check out their other recipes! Some fab stuff there! I kind of flubbed this a bit by doubling the sauce but it still turned out really tasty. I also tweaked it a bit myself. I doubled it because we always eat a lot of veggies with stir fry so I thought there wouldn’t be enough sauce. There was…so much! So here is the recipe NOT doubled! We also added some kick…but it could have used more!
Originally from Chef in Training
2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon garlic chili sauce
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine all the other ingredients except the cornstarch + water mixture. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for fifteen more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds before serving.
We ate this 2 nights in a row (there’s only 2 of us!) over broccoli & rice. Hubby really liked it & is looking forward to having it again! To reheat, add to a small sauce pot with a bit of water. Stir as it heats & it will be just as tasty as the first night! If you like heat, add more than above. I just didn’t want to burn any tongues! I have a very high heat tolerance so I always go on the way low end when adding recipes.