I have added my recipe for my Honey Orange Cornbread Poppers to my blog for you all too :)
Lora
Lora
Honey Peanut Butter Chicken Wraps
Posted by Get Cookin' on Tuesday, Oct 6, 2009 at 7:20 pm
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Honey Peanut Butter Chicken Wraps by Lora Speiser
4 medium chicken breasts
1/2 cup flour
1/2 cup peanut butter
1/4 cup honey
1/4 cup butter
Pecan Halves
Soft Flour Tortillas
1 Lemon
Cut chicken into 1/4 to 1/2 inch strips. Put into a bowl with the flour and toss gently to coat the chicken. Melt butter in a nonstick frying pan. Keep on medium heat and add coated chicken. Cook until golden brown and a little crispy on the edges. Add the peanut butter, and the honey and stir until smooth, add pecans and cook this until it gets crumbly looking when the peanut butter and honey seem to stick together.
plate on a soft flour tortilla and drizzle with juice from a lemon slice. Wrap and enjoy!- Posted by
Lora Speiser - on October 6, 2:57 pm
- Posted by
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Lora Speiser, who served the Chicken Wraps with Honey Orange Cornbread Poppers. A veritable smorgasboard of honey! Who could every say no to that? Not us!
Thank you, Lora!
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Lora Speiser, who served the Chicken Wraps with Honey Orange Cornbread Poppers. A veritable smorgasboard of honey! Who could every say no to that? Not us!
Thank you, Lora!
Recent discussion
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- Lora Speiser
- — Oct 7, 2009
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- Ziva Jewels
- — Oct 9, 2009
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This looks delicious, i'll have to try out this recipe! -
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- Lora Speiser
- — Oct 10, 2009
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Thank you! It is really good, and everyone I have Guinea-Pigged just loves them :)
....It was funny that the new week 18 challenge is peanut Butter LOLOLLast edited Oct 10, 2009 -
- (Last was Oct 10, 2009)
Chocolate Honey & Raspberry Brownie Cupcakes
Posted by Get Cookin' on Tuesday, Oct 6, 2009 at 7:13 pm
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Chocolate Honey & Raspberry Brownie Cupcakes
Ok - so the bug bit me today and tried two totally different items for dinner tonight. I knew wanted to make something with honey and already had a craving for Brownies, so that direction was pretty much set then i was thinking about loving raspberry with chocolate and whola! I actually am pretty proud of these - very moist and little different :)
Preheat oven to 350 and put shelf in middle of oven.1.) Take 1-1/2 sticks of unsalted butter plus 2 more tablespoons and cut into pieces - put in a bowl and melt in the microwave.
2.) Whisk in 1/2 cup unsweetened cocoa powder until thoroughly mixed.
3.) Add 1-1/4 cup of sugar - mix until smooth
4.) Add 1-1/2 tablespoons of raspberry jam and 1 tablespoon of honey - mix well.
5.) Combine 3 large eggs and 2 tablespoons of vanilla in a separate bowl and beat together.
6.) Pour the egg & vanilla mixture in with the batter - to me it's too hard to just use the whisk to mix the egg mix with the batter, so I use my electric mixer just for a few seconds on low speed just to completely combine ingredients.
7.) Prepare either 2 6 cup cupcake pans or 1 12 cup by lining with paper cups, or spray with cooking spray.
8.) Scoop ice cream scoop size portions of better into each cup.
9.) Add 4-5 walnut pieces to each brownie cake and then take about a 1/2 tsp of raspberry jam and drop right in the middle of each cup (probably a little less and 1/2 tsp - just a tip of a regular spoon)
10.) Put Browniecakes in over and cook for 20 min.
Check when done by dipping toothpick in to make sure comes out clean.
Let cool and then proceed to eat :) Hope you enjoy! (Oh! dinner was my first try at shrimp asaragus risotto - not bad - would have probably been creamier if I could have found the right kind of rice)
- Posted by
Bizziebee - on October 4, 8:06 pm
- Posted by
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Bizziebee, combined two cravings into one super-edible dessert! Here is how she came up with this dish:
'Ok - so the bug bit me today and tried two totally different items for dinner tonight. I knew wanted to make something with honey and already had a craving for Brownies, so that direction was pretty much set then i was thinking about loving raspberry with chocolate and whola! I actually am pretty proud of these - very moist and little different :)'
Thank you, Bizziebee!
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Bizziebee, combined two cravings into one super-edible dessert! Here is how she came up with this dish:
'Ok - so the bug bit me today and tried two totally different items for dinner tonight. I knew wanted to make something with honey and already had a craving for Brownies, so that direction was pretty much set then i was thinking about loving raspberry with chocolate and whola! I actually am pretty proud of these - very moist and little different :)'
Thank you, Bizziebee!
- (Last was Oct 6, 2009)
Sweet & Spicy Maraschino Chicken Strips
Posted by Get Cookin' on Tuesday, Oct 6, 2009 at 7:10 pm
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Sweet & Spicy Maraschino Chicken Strips
Sweet & Spicy Maraschino Chicken Strips
Ingredients
4 Chicken breasts, sliced into about 3 strips each
1/2 cup buttermilk, for dredging
1/2 cup flour, for dredging
1 stick butter, cut into small pieces
1/4 cup honey
1/4 cup jar juice from a Maraschino cherries bottle
1/2 cup hot sauce
Paula Deen Seasoned Salt
Oil, for frying
Preparation
Season strips with Paula Deen Seasoned Salt. Run through both steps of dredging - first buttermilk, then flour. Add strips to oil that has been heated to about 350 degrees. Cook until golden brown. Drain on a dish with a paper towel, then add to a bowl. In a separate sauce pan, combine butter, honey, cherry juice, and hot sauce over medium-low heat. Heat until butter is melted and ingredients are well incorporated. Remove from heat and pour over strips. Stir strips into sauce until evenly distributed over strips. Serve hot!- Posted by
Dedrick Guyton - on October 6, 9:36 am
- Posted by
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Dedrick Guyton, who takes you through the creation of his flavorful honey dish. Let's watch and learn!
Thank you, Dedrick!
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Dedrick Guyton, who takes you through the creation of his flavorful honey dish. Let's watch and learn!
Thank you, Dedrick!
Honey Snack
Posted by Get Cookin' on Tuesday, Oct 6, 2009 at 7:07 pm
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Audrey Fey. Let's let her explain how she created this appetizer:
'This is a simple snack. I toasted a slice of italian bread and then spread mascarpone all over it. The final touch was to drizzle some Savannah Bee Honey (Tupelo). Tupelo is the best choice since it is a light and sweet honey and not so overpowering.'
Thank you, Audrey!
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Audrey Fey. Let's let her explain how she created this appetizer:
'This is a simple snack. I toasted a slice of italian bread and then spread mascarpone all over it. The final touch was to drizzle some Savannah Bee Honey (Tupelo). Tupelo is the best choice since it is a light and sweet honey and not so overpowering.'
Thank you, Audrey!
- (Last was Oct 7, 2009)
Goat Cheese Honey Bruschetta
Posted by Get Cookin' on Tuesday, Oct 6, 2009 at 7:03 pm
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Goat Cheese Honey Bruschetta
This appetizer is so easy to make, and the flavors are all enhanced by the drizzle of honey at the end!
Goat Cheese Honey Bruschetta
toasted or untoasted bruschetta or French bread
Basil Garlic Chavrie goat cheese
Roma tomatoes, sliced and diced
fresh basil, chopped
honey
Toast bread if desired. Spread the Chavrie goat cheese on the sliced bread. Top with slices and dices of Roma tomatoes, fresh basil, and drizzle with honey. Serve chilled.- Posted by
Linda Holbrook - on October 5, 10:10 pm
- Posted by
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Linda Holbrook, who took a classic, easy to make appetizer and spruced it up with honey. If you didn't know, Linda informed us that honey enhances the flavor of whatever dish it is in. A great submission and a quality honey fact!
Thank you, Linda!
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Linda Holbrook, who took a classic, easy to make appetizer and spruced it up with honey. If you didn't know, Linda informed us that honey enhances the flavor of whatever dish it is in. A great submission and a quality honey fact!
Thank you, Linda!
Honey Apple Pork Roast
Posted by Get Cookin' on Tuesday, Oct 6, 2009 at 7:00 pm
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Honey Apple Pork Roast
I wanted to take a break from cooking Sunday dinner yesterday so I used my slow cooker to cook my pork roast. I started cooking with honey in 2008 when I won 2nd place for my Honey Spice Oatmeal Cookies at the Indiana State Fair. When I saw your post for this week I was excited to try cooking with honey this week.
2-1/2 pound pork loin
seasoning spice rub
flour
1 can applie pie filling
1/2 cup honey
2 tablespoon brown sugar
Turn on slow cooker, add honey, apple pie filling and brown sugar mixture. Rub roast with seasonings and flour then brown in skillet until you get a nice golden brown crispy coating. Place roast in slow cooker with mixture and cook on low for about six hours. Baste roast during cooking time.
Thanks for letting me have fun cooking. I love it!- Posted by
Joan Gorman - on October 5, 9:47 pm
- Posted by
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Joan Gorman, who is an award-winnig Honey cook, not a surprise since this dish looks so delicious! Here Joan takes a break from her usual Sunday cookin' to make this excellent honey-infused pork roast.
Thank you, Joan!
Simply upload your blog or video or photos, and flag them as "Cool".
This photo and recipe set is from Joan Gorman, who is an award-winnig Honey cook, not a surprise since this dish looks so delicious! Here Joan takes a break from her usual Sunday cookin' to make this excellent honey-infused pork roast.
Thank you, Joan!
Peanut Butter Honey Cups
Posted by Get Cookin' on Monday, Oct 5, 2009 at 5:03 pm
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Please install the latest Flash player.
Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'Honey' photos/videos so Paula can pick two to highlight at the end of the week.
Simply upload your blog or video or photos, and flag them as "Cool".
This video is from Shawn Collins, who takes you through the creation of this delicious dish.
'Peanut Butter & Honey Cups - You'll never go back to those other cups.
Ingredients
8oz of chocolate (unsweetened, semi-sweet, milk, dark, white, your choice)
1 cup of peanut butter (creamy or chunky, your call)
4-5 tbl of honey
1 1/2 tbl light corn syrup
1/8 to 1/4 cup powdered sugar
Chop and melt your chocolate. While the chocolate is melting, add:
1 cup of peanut butter
4 tbls of honey
1 1/2 tbls corn syrup and mix until smooth.
Add more honey to taste. Add in the powdered sugar and mix until a soft 'dough' forms.
Once chocolate is melted, spoon about a teaspoon into each cavity of the mold and spread it to fill the mold. Refrigerate until set, about 10 minutes depending on the thickness of the chocolate. Once the chocolate is set, press small balls of peanut butter mixture into each mold leaving room for the top layer of chocolate. Once these are filled, cover them over with chocolate, and allow to set fully in the fridge.
Pop 'em out and enjoy'
Thank you, Shawn!
Simply upload your blog or video or photos, and flag them as "Cool".
This video is from Shawn Collins, who takes you through the creation of this delicious dish.
'Peanut Butter & Honey Cups - You'll never go back to those other cups.
Ingredients
8oz of chocolate (unsweetened, semi-sweet, milk, dark, white, your choice)
1 cup of peanut butter (creamy or chunky, your call)
4-5 tbl of honey
1 1/2 tbl light corn syrup
1/8 to 1/4 cup powdered sugar
Chop and melt your chocolate. While the chocolate is melting, add:
1 cup of peanut butter
4 tbls of honey
1 1/2 tbls corn syrup and mix until smooth.
Add more honey to taste. Add in the powdered sugar and mix until a soft 'dough' forms.
Once chocolate is melted, spoon about a teaspoon into each cavity of the mold and spread it to fill the mold. Refrigerate until set, about 10 minutes depending on the thickness of the chocolate. Once the chocolate is set, press small balls of peanut butter mixture into each mold leaving room for the top layer of chocolate. Once these are filled, cover them over with chocolate, and allow to set fully in the fridge.
Pop 'em out and enjoy'
Thank you, Shawn!
- (Last was Oct 5, 2009)
