Fresh Raspberry Salad Dressing

Ingredients:

1/2 Cup of fresh Raspberries
3/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Tablespoon Lemon Juice
2 Tablespoons good quality Honey
Salt & pepper to season

Method:

- Combine the raspberries, the vinegar, the mustard, the lemon juice, and the honey in a blender and blend all those ingredients until they form a smooth blend.

- While the blender is running pour gradually the olive oil in order to form the vinaigrette.

- Season with salt and pepper according to taste.

- This Dressing can accompany many summer salads.. Enjoy

Honey-Sesame Chicken w/ Spring Onions on a Bed of Steamed Rice

Ingredients:

3 chicken breasts, boneless, skinless cut into cubes
3 tbsp soy sauce
2 tbsp rice vinegar
5 tbsp honey
2 tbsp sesame oil
1 small piece ginger, ground
1 clove of garlic, minced
1 tbsp cornstarch
2 sprigs of spring onion (Scallions), chopped to large pieces
1 tbsp sesame seeds, roasted
salt & pepper
1 cup short grain rice

Method:

Start by seasoning the chicken with salt and pepper.
In a bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and cornstarch. set it aside.
In a pan put some oil, saute the chicken over medium heat for about 10 minutes, stirring occasionally until it's cooked all through.
Add the mixture to the cooked chicken while on the stove, mix for a minute, then add the chopped spring onions and stir. Remove from heat.
Sprinkle with roasted sesame seeds.
Serve over a bed of steamed rice.

Enjoy!

My Twist on Spinach Salad

Ingredients:

1 Packet of baby Spinach
1 can Beetroot, round slices
1 red onion
2 Avocados, ripe
1/2 cup of frozen edamame, beans only
Handful of parsley, roughly chopped
Toasted shredded almonds
2 tbsp lemon juice
1/4 cup white vinegar

Dressing:

1/4 tsp Honey
1/4 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper

Method:

- Clean and wash the baby spinach
- Cut beetroot rounds into halves, discard the liquid
- Cut the red onion into thin slices, julienned, then place in a bowl and pour the vinegar on top of it. set it side until assembling the salad.
- Cut the avocado into cubes and cover them with lemon juice to avoid them going brown
- In a big bowl arrange the salad ingredients by starting with the spinach leaves on the bottom, topped with the beetroot.
- Add the onions without the vinegar.
- Add the avocado, then the frozen edamame.
top the salad with the chopped parsley and toasted almonds.
- Add the dressing when serving and mix.

Cabbage Salad .. My Way!

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Mango Smoothie ~ Indian

Serves 4


Ingredients:

1&1/2 cups diced fresh mango
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1&1/4 teaspoons rose water
1&1/2 cups plain yogurt


Method:

- In a blender, combine the mango, orange juice, ice, honey, and rose water. Process on high speed until it's well-combined, about 30 seconds.

- Add the yogurt and process until frothy, about 45 seconds.

Yum...

Fast & Easy Banana Smoothie...

Serves 2


Ingredients:

2 bananas, peeled and sliced
1 pint milk
2 handfuls of ice
3-4 tabelspoons honey


Method:

1. Place the bananas, milk, ice and honey in a blender and then blend until smooth.
2. Transfer to a serving glass and serve at once.

Lemon Chicken and Broccoli Stir-Fry

Serves 4


Ingredients:

3 Tablespoons soy sauce
2 Tablespoons vinegar
2 Tablespoons honey
2 garlic cloves, minced
1/4 Teaspoon crushed red pepper
1&1/2 Pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
2 Tablespoons oil
1&1/2 Pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 Teaspoons cornstarch, dissolved in 1 tablespoon water
2 Tablespoons toasted sesame seeds


Method:

- In a large bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.

- Pour half the mixture into another bowl; reserve.

- Place chicken in remaining mixture; let marinate 15 minutes.

- In a skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.

- Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

- Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.

- Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

- Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.

- Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.


Enjoy...

Baked baguettes in honey-pecan sauce

This recipe is described as " puffed Clouds of Ecstacy"



It's prepared a day ahead with baguettes saturated over night with eggs & cream, puffing up to a golden sticky ecstacy in the morning's hot oven.


Ingredients:

4 eggs, beaten
3/4 cup half&half
1/2 tablespoon brown sugar
1 teaspoon vanilla extract
4 thick slices french bread
1/2 stick butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans



Combine the eggs, half&half, vanilla & 1/2 tablespoon of brown sugar in a small bowl. Pour half the mixture into a baking pan.
Place the bread into another pan and top with the other half of the mixtue. Refrigerate, covered, overnight.
the next morning, melt the butter in a baking dish and stir in the 1/4 cup of brown sugar, honey, maple syrup and pecans. Add the soaked slices of baguettes.
Bake at 350 degrees for 30-35 minutes until puffed and brown.

Serve it immediately.

Enjoy...



Tip of the day:

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.

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Note:

This recipe calls for 3/4 cup of half-and-half, use 1/3 cup whole milk and 1/3 cup single cream.

Honey~drenched figs

"Warm, juicy, drippy and slicky"

Ingredients:

8 figs
1/4 cup honey
2 tablespoons finely chopped pecans

Grill figs over a low heat until heated through, turning occasionally.
Warm the honey. Place figs on individual serving plates, drizzle with enough honey to lightly coat figs, and top with pecans.


A little "optional" tip: you can always add french vanilla icecream.

Enjoy....