Napa Cabbage with Vidalia Onions

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Normally I wouldn't share recipes that have the same main ingredient back to back, but I did end up with an abundance of cabbage last week and since I'm the only one in the house that likes it, I needed to find another recipe to use it in before it went to waste. With St. Patrick's Day right around the corner, I did think about posting a corned beef and cabbage recipe, but it's just my daughter and I at home again this week and since neither of us eat corned beef, that option was out. So, I scoured Golden Blossom Honey again for another idea and came across this Napa Cabbage with Vidalia Onions dish and thought it would be worth giving a shot. 

 

There's a little Polish restaurant down the road from my house that serves the best sweet cabbage I've ever tasted, so when I find a recipe that sounds similar to what they offer, I like to take a crack at it in hopes of digging up their secret. This is a simple recipe that you can have complete in under 20 minutes from start to finish. It indeed cooks up sweet with a bit of tang, just the way I love my cabbage served. I usually don't add tomatoes, but think they made a great touch to the overall dish. While it didn't have me breaking any secret codes of the Polish and how they get their cabbage so sweet (I suspect they use a lot of refined sugar, which is something that I try not to cook with often), it was still quite enjoyable. This would be great as a side to corned beef for your St. Patrick's Day menu, or it would also pair well with any pork or sausage dish you may be serving this Easter. Or, who needs a holiday? It makes a great side dish any day of the year! 

Ingredients

2 teaspoons olive oil

1 large Vidalia onion, thinly sliced

4 cups Napa cabbage, thinly sliced

3 large plum tomatoes, diced

1/8 cup apple cider vinegar

2 tablespoons GOLDEN BLOSSOM HONEY

1/2 teaspoon salt

1/4 teaspoon pepper

CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Do you prefer cabbage sweet or savory? 

Vegetarian Stuffed Cabbage Leaves with Tomato Sauce

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Normally I like to share quick and easy recipes with you each week since we all seem to be busier than ever these days. But this week I decided to take a step back from the rat race of life and actually spend some quality time in the kitchen. Cooking and baking have kind of taken a back seat in my life the last few years, but I've been trying to get back to my roots, doing more of the things that I used to love in a quest to get my life balanced back out. I've had this Vegetarian Stuffed Cabbage Leaves with Tomato Sauce recipe saved from Golden Blossom Honey for ages now and kept pushing it back because the lengthy ingredient list just made me feel like it was one that was going to require more effort on my part than I've been willing to give. But my local grocers had a veggie sale of buy 2 get 3 free and with the abundance of cheap produce on hand, it was finally time to put this recipe to the test. 

As suspected, this is a meal that is going to take some time to pull together. There's a lot of chopping, grating, sauteing and baking time to consider, so this is a recipe best saved for those days that you can set aside a little extra time for meal prep. But the payoff if so worth it in the end. There are so many tasty and nutritious elements to this this dish, I was a bit disappointed in my self for not taking a crack at it much sooner. I was able to get 8 good sized cabbage leaves stuffed before my cabbage head got too small to pluck from, and I still had a good amount of filling leftover once those leaves were stuffed. I could have used another head of cabbage, but since I am the only one in the house who really eats it, 8 stuffed leaves was more than enough for me. Don't let the time commitment of this recipe put you off. You can easily prep the filling and sauce a day ahead of time, stuff the leaves, then bake the next day. This would be a good recipe to save for St. Patrick's Day or Easter this year, especially for those who don't eat corned beef but still want to keep the cabbage part of the traditional Irish holiday dinner on hand for the celebrations. 

Ingredients

Tomato Sauce:

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 (15 ounce) can tomato sauce

1/2 cup red wine

1/2 tablespoon GOLDEN BLOSSOM HONEY

4 tablespoons red wine vinegar

salt and pepper to taste

Stuffed Cabbage:</b

1 large cabbage

2 medium onions, finely chopped

2 tablespoons vegetable oil

4 carrots, grated

2 stalks celery, chopped

1 zucchini, grated

1/4 cup fresh parsley, chopped

2 tablespoons raisins

4 mushrooms, shopped

1/4 cup pecans, finely chopped

1 cup cooked rice

1/4 cup red wine vinegar

1 tablespoon GOLDEN BLOSSOM HONEY

salt and pepper to taste

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What recipe do you love that takes longer than most to prepare? 

Grilled Shrimp on Wilted Greens

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

I never realized how difficult it could be cooking for two until this past year. I can usually make my normal recipes when my husband isn't traveling because he usually goes back for seconds or will save leftovers for lunch the following day so there isn't much food waste. But my daughter and I aren't as good about eating up the leftovers, even when we have the best intentions to do so. So I've been on the hunt for recipes that will easily feed 2 without a lot of, or any, leftovers. I always think that what comes in a bag of shrimp is never enough for more than 2 people, so I save those recipes for when there are only going to be 2 people eating at home on any given day. Before Jason gets back home from his travels this week, I thought we should try this Grilled Shrimp on Wilted Greens recipe that I grabbed from Golden Blossom Honey this month. It seemed like just the right amount of food for 2, whether we were wanting it for lunch or even dinner.

This is a light meal option that works for both lunch and dinner. It's fairly quick to prepare, short of the marinade time. While this recipe does have a serving size of 4, I found that since greens wilt down really small as they cook, it was actually more suited for 2 when served as a whole meal, with just a few shrimp leftover. As a side dish, 4 is quite accurate there. This recipe offers a bit of spice mixed with a little bit of sweet. A unique and flavorful combination that I quite enjoyed. While I realize we're still in the throws of winter and I'm sharing a grilling recipe, I admit that I didn't clear the snow off of my grill. Instead, I skewered up the shrimp and broiled them in the oven for several minutes on each side until they started to show a little char. The shrimp still came out as delicious as if they were pulled from a summertime barbecue setup, so it's safe to say that no matter the season, this salad can be served year round.

Ingredients

3/4 cup oriental sesame oil

1/4 cup GOLDEN BLOSSOM HONEY

Juice of one lime

1/4 teaspoon dried ginger

1 clove garlic, minced

1/2 teaspoon salt

1 small jalapeno pepper, minced

16 uncooked large shrimp, peeled and de-veined

1 head radicchio, leaves separated

1 pound baby spinach leaves, washed and stemmed

 CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What's your go-to meal when cooking for 2? 

Sausage and White Bean Stew with Polenta

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Punxsutawney Phil predicted 6 more weeks of winter recently and the only positive I'll take from that prediction is we get to enjoy stew and soup season a little longer. While my husband isn't a big soup eater in the warmer months, I do eat it year round. Because of that, I usually like to break out the recipes that I know he'll enjoy during the cold months of the year so I can save my favorites for the warmer months and not feel guilty if he opts to eat something other than what I make then. Jason will try to put sausage in any and every soup or stew, so he's lost his chili making privileges at home. He's ruined 2 good batches of chili by putting sausage in the pot, knowing that it's something that I, nor or daughter, will eat. Alas, even though he's not allowed to make chili anymore, I did find a Sausage and White Bean Stew with Polenta recipe on Golden Blossom Honey that I would be more than fine with him cooking any time he pleases. 

Even though Jason wants to believe he's a master chef, he's not very good in the kitchen. Breakfast foods I can trust him with, but anything else is always hit or miss. However, this is a recipe that I'm pretty sure that even he couldn't mess up if he tried. There are minimal, easy to prepare ingredients tossed into this stew and it's so quick to get it to all come together, there really isn't time for him to randomly add extra spices or ingredients that he assumes will just all work out (usually, it doesn't lol). That way you know that it's going to come out perfect every single time. For a vegetarian version, you could replace the sausage with sauteed mushrooms or even seitan or tofu and still have a delicious and hearty stew. Any way you prepare it, it's a nice cold weather comfort food. If we're going to be hanging on to these wintry conditions for an extra month, we might as well make the best of it with tasty stews like this one, right?

Ingredients

2 teaspoons olive oil

3/4 pound Italian sausage, casings removed, cut into 1-inch chunks

1/2 cup dry white wine

2 (14 1/2 ounce) cans diced tomatoes

2 tablespoons GOLDEN BLOSSOM HONEY

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 (15 ounce) cans cannellini beans, drained and rinsed

1 (16 -18 ounce) ready-made plain polenta roll

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

How do you feel about Punxsutawney Phil's prediction? 

Melted Amethyst Cocktail

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

 

I'm pretty sure this is the first Valentine's Day in 28 years that I will not be spending it with Jason. He's back enjoying the Florida sunshine while I'm stuck in frigid Indiana. We never celebrated the holiday anyway, but this year I'm looking forward to a peaceful evening at home with my snacks, tea, Netflix, a cozy blanket, and a kitty curled up on my lap. Allison was trying to get me to go out with her and her girlfriends for Galentine's Day, but at my age the thought of leaving the house for drinks makes my anxiety spike. Add in the fact that I'd be stuck with a bunch of college-aged girls, well, that's just horrifying LOL. However, I did picture myself enjoying a rom-com marathon while nursing a glass or two of my favorite blueberry wine before breaking out the snacks and tea kettle. But then I saw this Melted Amethyst Cocktail recipe on Golden Blossom Honey last week and think that I may have to swap out the wine for this fun little cocktail instead. 

 

Maybe I'm just getting cheap in my older years, but the price of mixed drinks and cocktails while dining out is getting ridiculous. I've found that most of the time I'm paying more for one alcoholic beverage than I am spending on my entire meal. While we're all still reeling from inflated prices across the board, I've found that I'm more inclined to hunt down quality recipes that cost a fraction of restaurant prices when made at home. And this recipe is no exception. With minimal ingredients, it's inexpensive to mix up at home, but it tastes just as good as what you'd get handed to you from the bartender. It's fruity, it's smooth, and it has just the right amount of bite to put a little heat in your belly. While it's one that I would normally pull up in the summer months, I think it's a perfect drink to whip up for a special Valentine's Day or Galentine's Day celebration, too. With its pretty purple coloring, it's just too gorgeous not to serve on the day of love. 

Ingredients

1 tablespoon RAW GOLDEN BLOSSOM HONEY

1 ounce (2 tablespoons) blueberry vodka

1/4 cup grape juice (room temperature)

1/4 cup heavy cream

blueberries for garnish

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What's your favorite cocktail? 

Quick Cream of Wheat

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

There's something comforting about a hot breakfast to jump start a chilly morning. My daughter has been a long time fan of Cocoa Wheats, which happens to be located right next to the box of Cream of Wheat at the grocers. I have always skipped over the Cream of Wheat because something about the picture on the box made me think of southern grits, which I used to honestly feel a rage towards when they would serve that for breakfast at my preschool. My whole family on my mother's side is from the south and I don't think a single one of us ever acquired a taste for grits, so I don't even know how those are still a thing, but here we are. So as I was scrolling through Golden Blossom Honey's recipes last week looking for a Valentine's Day recipe to share with you all next month, I happened upon their recipe for Quick Cream of Wheat. You know I've been a fan of their recipes for over a decade now, so I decided to trust their judgement and tossed that red box in my cart while sending up a hope and a prayer that it wouldn't taste like grits in the end. 

As far as easy breakfasts go, you can't find an easier one than this. Just a few simple ingredients and a microwave are all you need to have your hot breakfast on the table in under 5 minutes. As for the taste test, my daughter was the first to try it and declared it tasted like nothing. I think it's because she was expecting it to be as sweet as her Cocoa Wheats and because she ate it without mixing any honey or fruit in. The husband, on the other hand, was really after the fruit at first, but as he dug in was like, "This is actually really good! Oh, look at the ingredients on the box. It's really good for you too. There's a lot of vitamins in this!" After reluctantly trying my share, I ended up agreeing with Jason. This was actually quite good. Nothing like those icky southern grits at all. I did opt to skip the water and apple juice in this recipe and went with vanilla almond milk instead, simply because I never like to use water in these kinds of recipes and apple juice usually doesn't agree with my sensitive stomach. I did top with my favorite berries, banana slices, and a drizzle more of honey. You can add in any of your favorite fruits, nuts, or seeds to dress it up a little or eat it plain as the recipe calls for. 2 out of 3 Mahoneys give this recipe a thumbs up. Don't mind the 3rd one though. Sometimes she just doesn't know what's good for her LOL. 

Ingredients

1/4 cup cream of wheat

1 cup water or apple juice

1 Tablespoon GOLDEN BLOSSOM HONEY

CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Do you like Cream of Wheat?