For the next few weeks this blog is going to bounce back and forth in between fun and fancy recipes for the holidays, and super duper easy meals you can make in between those holiday events. Because we want to save all our strength for the stream of dinners and parties and friends and family fun that is right ahead of us, and that means having an arsenal of easy peasy suppers for those other days…and that is where this so very simple, so very scrumptious recipe for slow cooker honey chicken comes in. So grab that slow cooker I know you have somewhere and let’s make it!
If you ask the Southern husband what his favorite flavors are, odds are he will have both mustard and honey at the top of the list. Our fridge always has multiple jars of mustard in it, and our cabinet always has multiple jars of honey in it (his current fave is Cloister honey infused with bourbon, which the Southern daughter gifted him recently). As for me, I do love me some eggs, even without bacon.
So it kind of seemed inevitable that this carrot leek mustard tart, full of eggs that have been whisked with sour cream and drizzled with a little honey, was meant to be. And to make things even more wonderful, it is so chock full of veggies that it is a perfect all-in-one meal. Let’s make it!
I have a love-hate relationship with butternut squash. I love the way it tastes…sweet and smooth with just a hint of veggie flavor. I love it when it is mixed up with other things, like honey and herbs and shallots, especially when I get that whole sweet and salty thing going on. I love it when someone else makes it for me. And that is because I do NOT love the peeling cutting up of it that is part of so many butternut recipes, because butternut squash is hard as a rock. And I do not love the paying of approximately one million dollars for buying already cut-up butternut squash in the supermarket. Which is why I madly love this particular recipe for honeyed butternut squash puree. Read on!
It’s hard to put into words what it feels like to be the only, and I mean only person in your house who loves Brussels sprouts. The Southern husband, the guy who has bravely and enthusiastically embraced everything from grilled macaroni and cheese sandwiches to chocolate-dipped bacon draws the line at Brussels sprouts. The Southern daughter and her posse? Hahahahaha. Not even the dog will eat them with me, and she once ate a piece of the driveway. (Not kidding.) But I know, I know, I know there are other Brussels sprouts lovers out there, and so this one is for you guys. My Brussels sprouts soul-mates.
Well, we made it to the other side of another delicious Thanksgiving, and I don’t know about you, but I had some good eats. Turkey, pumpkin pie, mashed potatoes, pumpkin pie, creamed onions, pumpkin pie, stuffing and did I mention pumpkin pie? And so now I am beginning to put together the glimmerings of my Christmas menu, but in between now and then I am going to sprinkle in some good and good for you healthy suppers so that I have a fighting chance of fitting into my Levis in 2015. And one thing we’ll be having more than once is this scrumptious and super easy honey mustard roasted salmon
I know, I know, you are thinking whaaat?? She’s putting honey on her pizza? But bear with me for a minute while I say three words to you. Sweet And Salty. The familiar cheesy melty salty taste of a thin crust white pizza, mixed with just a teeny hint of a drizzle of sweet honey. I owe this all to the Southern husband, who loves white pizza above all others, and is a devoted to honey above all other sweet things. One day it hit me that maybe, just maybe, those were two great tastes that could taste great together. And Sweet and Salty came through for me again!