January 3, 2012

Make Your Own Honey Butter

Make You Own Honey Butter

I was talking about making honey butter with some friends a while back and I was surprised to find out that they thought this was an epic culinary undertaking. They were shocked when I told them just how easy it was to make!

I'm a big fan of honey butter, or well honey itself for that matter. My father has his own bees so I've always got a ready supply of honey in the cabinet. Honey butter is perfect on warm biscuits, yeast rolls, or even simple toast. Making your own is also a lot cheaper and has less unneeded additives than what you might find in your store.

2012 will bring more of these "Make Your Own" segments, which in reality are what I like to call "semi-recipes". Everything from herbed oils, to seasonings, to other food items, along with a few household cleaning and beauty items as well. In 2011 I started making my own laundry detergent and cleaning spray. Not only is it cheaper, it's healthier too. After all isn't that how most of use want to start out the New Year?

Happy New Year! Here's to hoping 2012 is a healthier, better year for us all!

Make You Own Honey Butter

What You'll Need:
1/2 pound of butter, softened (Note: I like to use Kerrygold Irish Butter.)
1/4 to 1/3 cup of honey

In a mixing bowl beat butter until light and fluffy. On low speed slowly add honey and mix until incorporated. Turn to high and beat for one minute.

Remove butter from mixing bowl and store in an airtight container in the fridge for up to 2 weeks. Plus it's ready to use immediately.

How easy is that?

Make You Own Honey Butter

Notes: If you like your honey butter a little less sweet go with 1/4 a cup of honey. It you like it a bit more sweet then go with 1/3 a cup of honey instead. Honey butter not your thing? Add a couple of tablespoons of cinnamon sugar instead to make another great "fancy" butter to enjoy.

Posted by Dianne at 10:03 AM | Comments (2) | TrackBack

September 6, 2007

Semi-Recipe: BLT on Pumpernickel

BLT on  Pumpernickel

There are numerous ways to make a BLT sandwich. You can use red tomatoes, yellow tomatoes, orange tomatoes, wheat bread, white bread, Pumpernickel...You can toast the bread or leave it like it is, you can add some mayo or mustard or...Well you get the picture! No matter how you make it, it's bound to be good!

What You'll Need:
Bread of your choice
Tomato slices of your choice
Lettuce
Mayo (optional)
Bacon slices

You guys know how to make a sandwich so I won't insult your intelligence! I'll just tell you what I used. ;o)

I used pumpernickel bread, red tomatoes, romaine lettuce, center cut bacon and mayo. It was delicious!

Notes: I used center cut bacon because it has more meat to it and less fat. If you can find center cut AND low sodium then go for it! Turkey bacon would work too. Or even veggie bacon if you can find one you like, I have yet to do that though. I keep trying new veggie brands as I come across them, but I haven't cared for any of them so far.

Posted by Dianne at 7:40 AM | Comments (0) | TrackBack

April 16, 2007

Fusilli Tossed With Garlic, Parsley, Cherry Tomatoes And Parmesan

Fusilli Tossed With Garlic, Parsley, Cherry Tomatoes And Parmesan

This quick and easy Semi-Recipe comes together quickly and hits the spot when you just need a pasta fix!

What You'll Need:
1 box of Fusilli
6-8 garlic cloves
2 tablespoons of olive oil
1 pint of cherry tomatoes, cut in half
1/4 cup of fresh parsley chopped
1/3 cup of freshly grated Parmesan

Cook Fusilli according to package directions. Sauté garlic in olive oil until tender. Pour garlic/oil over cooked pasta. Add cherry tomatoes, parsley, a pinch of sea salt, freshly ground black pepper and Parmesan cheese. Toss to mix and serve immediately.

Quick, easy and delicious!

Posted by Dianne at 10:32 AM | Comments (0) | TrackBack

April 11, 2007

Roast Turkey Breast

Roast Turkey Breast

Jamison and Alexis love roasted turkey. I make it a lot around here and though I didn't actually eat any of it this time, I can vouch from the past that it's delicious! This turkey was for Easter dinner and this time I got only the breast section and roasted it, instead of an entire turkey since Jamison isn't a fan of the dark meat and I wasn't going to eat any of it or make broth. When Thanksgiving rolls around we'll talk about brining the turkey and actually making broth, but until then, here's a Semi-Recipe that turns out perfectly every time!

What You'll Need:
A turkey breast section or a small whole turkey(This has two breasts still attached to the bone section)
An onion cut into quarters (No need to peel it or anything)
1 lemon cut in half
Extra virgin olive oil
Thyme sprigs
Rosemary sprigs
Sea salt
Black Pepper

Preheat oven to 350 F.

Rinse the turkey and place it into a baking dish. Sprinkle the cavity of the bird with sea salt and pepper. Stuff with onion. lemon and herbs. Sprinkle the outside of the turkey with olive oil until coated. Sprinkle with sea salt, chopped rosemary and black pepper. Bake until breast reaches 170 F. (About.com has a nice chart of approximate cooking times per pound. Be sure to check the temperature to be sure though! If the turkey starts getting too brown for your liking, but hasn't reached the magic number, then cover it loosely with foil to keep it from browning any further.) Remove the turkey from the oven and let it stand for at least 20 minutes before cutting to let the juices settle and then slice and serve.

Posted by Dianne at 2:26 PM | Comments (0) | TrackBack

March 30, 2007

Roasted Mushrooms

Roasted Mushrooms

I'm always amused when I make these and people ask for the recipe. They are so simple, but people are stunned when you tell them how they were made! In fact it's so easy I'll call it a Semi-Recipe!

What You'll Need:
Mushrooms
Sea salt
Black Pepper

Preheat oven to 375 F.

Place mushrooms in an oven safe dish and sprinkle with sea salt and black pepper. Bake for 10-15 minutes, until mushrooms are tender. Serve warm.

Like I said simple and delicious!

Posted by Dianne at 7:05 PM | Comments (0) | TrackBack

March 8, 2007

Semi-Recipe: Croutons

Croutons

Last week I had some left over Homemade Loaf Bread that was getting a little stale so I decided to make some croutons. This is another one of those "semi-recipes", but Croutons are extremely easy to make and they are delicious to boot!

What You'll Need:
Bread, cut into cubes
Extra virgin olive oil
Your choice of seasonings (sea salt, freshly ground black pepper, dried parsley, dried oregano, dried basil, garlic powder and/or Parmesan cheese, etc.)

Preheat oven to 475 F.

Toss bread crumbs, olive oil and seasonings to coat. For this batch I simply used sea salt. Bake on a baking sheet until golden brown (about 5-10 minutes). Small batches can even be baked in a toaster oven! Serve immediately or store in an airtight container.

Croutons

See...Easy, simple and delicious!

Posted by Dianne at 12:29 PM | Comments (0) | TrackBack

February 21, 2007

Avocado And Spinach Sandwich: A Semi-Recipe

Avocado And Spinach Sandwich

This isn't really a recipe, but it's an awesome sandwich! This is the first of many of what I call "Semi-Recipes". No exact measurements, just an idea of ingredients to put together and some basic instructions! Make one...You'll love it!

What You'll Need Per Person:
1/2 of an avocado, cut into slices
Cheese of your choice (I used a nice Swiss from IKEA...No, you didn't read that wrong, IKEA!!)
Baby spinach leaves
Flat leaf parsley
Tomato, sliced
Light mayonaise
Bread of your choice (I used Garden Herb from the Breadery)

Spread mayo on bread. Layer avocado, spinach, parsley, tomato and cheese to one slice of bread and top with the other. Serve with side of your choice.

Posted by Dianne at 9:02 AM | Comments (0) | TrackBack