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Almond Crusted French Toast with Whipped Ricotta and Honey
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Almond Crusted French Toast with Whipped Ricotta and Honey
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Ingredients
FILLING
SYRUP
FRENCH TOAST
Servings:
Instructions
FILLING
  1. Preheat oven to 350 degrees. With an electric mixer with whisk attachment, whip ricotta and cream cheese until smooth. Stir in orange zest.
SYRUP
  1. In a small bowl, whisk honey, orange juice, and cinnamon. Add 3 tablespoons of honey mixture to ricotta mixture and stir. Reserve remaining amount for topping.
FRENCH TOAST
  1. In a shallow wide bowl, whisk together eggs, milk, vanilla and salt. Place bread in bowl to absorb batter. Spread almonds out on a plate. Heat a skillet over medium heat and melt half the butter. Dip half the bread slices in the almonds, pressing them into the side. Place the bread in the melted butter and grill until browned, about 2–3 minutes on each side. Put finished bread on an ungreased baking sheet. Melt remaining 1-1/2 tablespoons of butter and repeat with remaining bread slices. Bake the grilled bread in the oven for 8–10 minutes, or until cooked through. If desired, heat honey mixture on stove top or in microwave. Serve French toast slices with a dollop of ricotta and remaining honey mixture.
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Spinach Salad with Honey Mustard Dressing
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Servings
2 servings
Servings
2 servings
Spinach Salad with Honey Mustard Dressing
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Servings
2 servings
Servings
2 servings
Ingredients
SALAD
Servings: servings
Instructions
DRESSING
  1. Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing, set aside.
SALAD
  1. In two pint sized mason jars, build salad by adding the following into each jar in the following order: 1-1/2 tablespoons honey mustard dressing, 1/2 cup grape tomato, 1/3 cup cucumber, 2 ounces grilled chicken, 1/4 cup roasted pepper, and 1 cup baby spinach. Close lid to jar and store for up to 3 days. When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy.
Recipe Notes

Recipe courtesy of Chefs Jeff McInnis and Janine Booth

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Honey Chia Seed Pudding
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Honey Chia Seed Pudding
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Ingredients
Servings:
Instructions
  1. Combine coconut milk, chia seeds, vanilla, and honey in a medium bowl.
  2. Mix well until the honey has dissolved.
  3. Cover and refrigerate for at least 4 hours, but preferably overnight.
  4. Stir well and divide the pudding into individual portions.
  5. Serve with fresh berries.
Recipe Notes

Add granola if desired.

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Prosciutto-wrapped pork tenderloin with honey-poached pears & gorgonzola
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Prosciutto-wrapped pork tenderloin with honey-poached pears & gorgonzola
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Ingredients
Servings:
Instructions
  1. Peel pear and slice into 6 wedges, remove core.
  2. In a medium saucepan, bring water, wine, and 3 tablespoons honey to a boil; reduce to simmer and add pears.
  3. Cover and cook for 15 minutes, or until pears are soft.
  4. Using a slotted spoon, transfer pears to a cutting board. Let cool; cut into medium dice.
  5. Preheat oven to 350 degrees.
  6. Slice a pork tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-inch thickness.
  7. Remove plastic and sprinkle pork with pepper.
  8. Place five 10-inch pieces of kitchen twine side-by-side on a foil-lined baking sheet.
  9. Place prosciutto, slightly overlapping slices crosswise, on top of twine.
  10. Place pork on top and spread with half of the pears, gorgonzola, walnuts, and bread crumbs.
  11. Roll pork into a cylinder, trying to seal the filling inside.
  12. Repeat with remaining tenderloin.
  13. Roast pork for 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140–145 degrees, 15–20 minutes longer.
  14. Remove from oven and transfer to a cutting board; let stand for 10–15 minutes.
  15. To serve, cut into 1/2-inch slices.
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Marshmallow Nut Fudge
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Servings
1 pan
Servings
1 pan
Marshmallow Nut Fudge
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Servings
1 pan
Servings
1 pan
Ingredients
Servings: pan
Instructions
  1. Line an 8 or 9-inch square pan with foil, extending foil over edges of pan; butter foil.
  2. Stir together sugar, cocoa and salt in a heavy 4-quart saucepan; stir in milk.
  3. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  4. Boil, without stirring, until mixture reaches 234 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a soft ball;
  5. remove from heat.
  6. Add butter, vanilla, and marshmallow cream; do not stir.
  7. Cool to 110 degrees.
  8. Beat mixture for 8 minutes, stir in chopped nuts.
  9. Quickly spread into prepared pan and cool completely.
  10. Cut into squares.
  11. Store in tightly covered container at room temp.
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