Paella-Style Baked Rice with Sausage and Shrimp

Disclosure: This is a sponsored post. 

 

 

My dishwasher was on the fritz this week, which was totally not cool since we just replaced our fridge a few months ago. Thankfully I was able to order the part and fix it myself, but since Amazon took their sweet time getting it to me, I had a period of 3 days where I had to hand wash everything. I know, what a thing to complain about with all of the other real issues in the world, but my plate is already overflowing and I didn't need extra tasks this week. I relied heavily on recipes that didn't add to the piles in the sink. If I could get a twofer, like chili that we could eat 2 nights in a row, or one-pan meals, I was all on it. My daughter has been talking about wanting paella recently and I remembered I had saved a one-pan paella recipe from Golden Blossom Honey recently (Paella-Style Baked Rice with Sausage and Shrimp), so there was no better time to give it a whirl.  

 

As far as one-pan meals go, this one is tip top! Super easy and super delish, and with my family, there is something for everyone in the ingredient list. While Allison and I skip the sausage, which is easy enough to pick out, it's my husband's favorite part of the dish. For us girls though, the shrimp and chickpeas are where the party is at. My daughter actually thought she never liked chickpeas, but after trying this was like "I guess I do like them after all!" Our palates are ever changing, so it goes to show that there's always room to explore new and old foods alike. And even if your dishwasher isn't on the fritz, we could all use a little time saving in the kitchen, so having one-pan meals such as this one to lean on is always a good idea. 

 

Ingredients

2 tablespoons olive oil, separated

1 pound Italian sausage links, hot or mild according to your preference

2 cloves garlic, finely chopped

1 pound plum tomatoes, chopped

2 tablespoons GOLDEN BLOSSOM HONEY

1/2 pound shrimp, peeled and de veined

1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

2 teaspoons paprika

1 cup medium or long grain rice (not instant)

salt and pepper to taste

3 cups hot chicken broth

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 hand wash or use a dishwasher? 

Moroccan Vegetable Couscous

Disclosure: This is a sponsored post. 

 

 

Over the last 3 or 4 years, I have found myself getting choosier about who I invite out to eat or who I am going to cook for in my home. For me, eating isn't just a necessary part of life, but it's an experience to enjoy as well. I like flavor when it comes to food. I like the spices and herbs and all of that good stuff that makes a dish really pop. There's a Latin restaurant in my town that I can only dine at with my best friend when she's visiting from Georgia because the food isn't bland. It is flavorful. It packs a punch. It's not boring burgers, hot dogs or pizza. It's art for the taste buds. So it took me a minute to learn that when one's idea of fine dining is getting excited when the local hot dog stand opens up for the season, they probably aren't going to be enjoyable company as far as dining goes. I once invited a friend over for tacos and asked how she liked them. "Just meat and cheese." What? No extra herbs or spices or toppings? Or when I make hot wings and am told to make theirs without the sauce. So, you just want a piece of breaded chicken (or cauliflower for the vegetarians)? The heck? Honestly, I just can't with those kind of eaters anymore. So, when I find a recipe like this Moroccan Vegetable Couscous on Golden Blossom Honey, I know it's going to be one of those meals that I have to save for myself, or just the right kind of company who has the same palate that I do. 

 

 

If something like a plain grilled cheese sandwich or a hot dog excites you for dinner, I'm just going to stop you right here and ask you to move along because this recipe is not for you. This Moroccan Vegetable Couscous is packed full of flavors that tickle the taste buds. Couscous is boring on it's own, I do admit, but what makes it stand out are the other ingredients you pair with it. Herbs, spices, broth, and veggies, especially the ones in this recipe, turn the couscous into an experience instead of just a meal. This particular recipe not only has all of the flavor, but some fun textures, too. It will keep your mouth guessing what each bite will bring. I made this for dinner this week and even with 3 of us eating, there was still enough leftover that I could save for my lunch the next day. Filling, packed with nutrients and tasty, you couldn't ask for a better recipe. So if you have a refined palate and love flavorful dishes, add this to your recipe box or add my phone number to your dining buddy list because you are my people. 

 

Ingredients

2 tablespoons olive oil

2 medium onions cut into thick slices (about 2 cups)

1 pound turnips, peeled and cut into 1-inch chunks

3 large carrots, peeled and cut into 1-inch chunks

1 teaspoon pumpkin pie spice

3 cups vegetable or chicken broth

2 tablespoons SOUTHERN BLOSSOM HONEY

1/2 cup raisins

1 pound zucchini, cut into 1-inch chunks

1/4 teaspoon ground ginger

1 cup shredded Swiss cheese

1 (15-ounce) can garbanzo beans (chickpeas), drained

1 cup plain couscous, uncooked

salt and pepper to taste

Garnish:

1/2 cup toasted almonds*

1/2 cup sliced scallions

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! 

   

Is your palate more on the tame or wild side? 

Jamaican Pork Chops

Disclosure: This is a sponsored post. 

 

 

We're winding down on the summer recipe shares, so this week almost felt like I was obligated to bring you one more grilling hurrah before we move on to cooler weather eats. With the Labor Day holiday already upon us, we're all probably thinking about what we want to toss on the grill. Our stores usually push sales on ground beef and hot dogs the week before, but I noticed this week they also put pork chops on sale and I thought that would be a nice shift for holiday grilling over the standard burgers and dogs. Pork isn't something I consume, so I admit that I'm not very creative when it comes to cooking it. I usually just throw a little salt and pepper on pork chops then toss them over the flame until they're cooked through. My husband has never complained, but even I admit that sounds pretty boring. So once I purchased a package of chops, off I went to Golden Blossom Honey to see if they had any ideas on how to punch up pork. And, of course they did. I found this recipe for Jamaican Pork Chops that had some interesting herbs and spices and couldn't wait to put them to the test. 

 

 

The nice thing about this recipe was while it looked like a lot of different spices were needed to get this dish to come together, every one was a pantry staple so I didn't have to run out and buy anything extra since I already had everything needed in the cupboard. The hardest part was getting the onions into a fine dice, and that's hardly any effort at all when you remove the stinging tears rolling down the face that tends to come with that task. Then add a pinch of this and a dash of that and you're ready to get the party started. Toss them on the grill and dinner is served in under 20 minutes. I know I've mentioned how I am ready to move on to those autumn comfort foods, but I will miss the ease and efficiency of grill cooking recipes like this. But, if you're looking to end the grilling season on a high note and move past those standard hamburgers and hot dogs you've been flaming all summer long, give these Jamaican Pork Chops a try. It might just inspire you to find creative ways to use pork going into the cooler months as well. 

Ingredients

4 center cut pork chops, 1/2-inch thick

Rub:

1/2 cup onion, very finely chopped

1/2 teaspoon thyme, dried

1 teaspoon salt

3/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

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! 

   

What will you be serving this Labor Day?   

Carrot-Pineapple Slaw

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 really wanted to jump into more autumn recipes this week, but decided not to be premature since we still have a few good weeks of warm weather days ahead of us. Plus, we haven't celebrated Labor Day yet, so I decided I'd find some good recipes to share with you until we've at least had that holiday in our review mirror. Then, it's game on as far as autumn dishes go because I really want to get into all of the soups, stews, and comfort foods. With one more hurrah as far as summer parties go, I thought I'd give you an interesting side dish to consider for your Labor Day celebrations this year. I saw this Carrot-Pineapple Slaw on Golden Blossom Honey and waffled on giving it a try because I am a slaw snob and find that most cole slaws are usually boring and bland. I like flavorful, extra sweet slaws, but the recipes that I find online for sweet versions usually require the addition of a lot of refined sugar, which I'm not a fan of. But I noticed that this recipe is sweetened with pineapple and honey, neither of which I've ever put in my cole slaw, so worst case scenario, if I hate it I'd just dump it in the trash and move on to something else. 

 

 

KFC was my first job ever and while I worked there for several years, I never did learn the secret behind their sweet and tangy slaw dressing, of which I am a huge fan. Sadly, we no longer have that chain in our area, so I am unable to drop in and get my fix whenever I like. I've tried many different online recipe dupes over the years, and some have come pretty close, but again, only with the use of lots of refined sugars added in. Surprisingly though, this recipe with the pineapple and honey was a very close version of what you'd get in the restaurant. I'll be honest, I wasn't quite sure how the pineapple was going to blend in here and was fully expecting to dislike the end result, but the complete opposite happened and I found that this was one of the best homemade slaws I've come across yet. The walnuts did throw me off a bit and I'll probably leave them out next time I make this, but that's just a personal preference of mine. But overall, I was pleasantly surprised by this recipe and will definitely be keeping at the top of my side dish recipes to make again and again. 

 

Ingredients

4 cups of 3-color coleslaw mix

1 (8 ounce) can crushed pineapple, drained, reserve juice

1/3 cup walnuts, chopped

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

2 tablespoons RAW GOLDEN BLOSSOM HONEY

1/4 teaspoon black 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 a sweet or mild cole slaw? 

Upside-Down Pear Ginger Cake

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 about the way the world seems to shift, even if the temperatures haven't, when we reach mid-August. The days are already getting shorter, the nights a bit cooler, and there's a sense that autumn is on the horizon. I saw some caramel popcorn balls at the candy store earlier this week and it had me longing for the tastes, colors, and scents of the fall season. I. Am. Ready. For. It! Even with my limited time these days, I've had an odd urge to bake recently. Odd because I am adamant about not turning the oven on when our temperatures are consistently hovering in the 90's. But something about seeing those caramel popcorn balls, as well as the pears on the trees in the local school yard this week really set it in my mind that I was going to bake something, and it was going to be something with pears. You know, because I am ready for autumn, if I haven't mentioned that lately. Our friends over at Golden Blossom Honey have so many wonderful recipes that include pears, and I thought about doing a crisp or turnover, but I kept getting pulled back to their Upside-Down Pear Ginger Cake. It seemed to have all of the elements that I love about the upcoming season, so I figured why not?

 

If you are looking for a moist, flavorful upside-down cake to usher in the autumn season, this is the one! I don't think I've ever had an upside-down cake bake up so perfect before, and I was totally loving the way this one turned out. Usually the fruit overcooks or sticks to the bottom of the pan, thus tearing up the cake in the removal process, but this stayed all in one piece. I did tweak the pan prep just a smidge by coating a light layer of cooking spray to the pan first, lined the bottom of the pan with parchment paper, then melted the butter over that. I also adjusted the cooking time to 50 minutes since my cake wasn't quite done in the recipe's time frame. Other than those slight changes, everything was ran through as stated in the recipe and it came out beautiful! You can eat this one warm or at room temperature, but trust me when I say eat it warm. And don't skip the whipped cream! I mean, you can, but the cream adds a layer of indulgence that almost feels sinful. I can confidentially say that this is my new favorite pear cake and I predict I'll be baking it several more times through the fall and winter seasons. 

 

Ingredients

Topping:

1 tablespoon butter

1/4 cup brown sugar, packed

2 tablespoons GOLDEN BLOSSOM HONEY

2-3 Bosc pears, peeled, cut lengthwise, cored and sliced

Cake:

1/4 cup butter, room temperature

1/2 cup brown sugar, packed

1 egg

1/2 cup buttermilk

1/4 cup GOLDEN BLOSSOM HONEY

1 tablespoon fresh ginger, grated

1 cup flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt

whipped cream

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! 

   

Have you baked anything lately?   

Summer Pasta

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 mentioned that I gave up on my garden this year because most of it died during the heatwave we had all of July. I stopped watering and pruning and even clearing the weeds from my beds. I figured we'd try again next year. I did head down to it the other day though to pick some mint because that's the one thing that won't die in my yard, no matter how hard I try to rid myself of it and noticed one little plant was growing tall, looking healthy, and starting to fruit. Remember me telling you about the tomato plant that sprouted in a bag of soil I bought for my houseplants? That damn thing didn't flower or fruit all summer after we planted it in the garden, but when I walk away and neglect it for over a month, I come back and it has over 15 tomatoes starting to sprout. WTF!? This plant is shaping out to be the most fruitful tomato plant I've had to date. It's like the Little Engine That Could. Had a rough start, but given time, will be a success. I don't get it, but I am not looking a gift horse in the mouth. Free tomatoes make me happy! It did make me start to think about all of the garden produce we did miss out on this year though. I miss having fresh zucchini, peppers, and cucumbers since we cook with them a lot during the hot season. Especially now that I am working outside of the home several days a week, I've been on a mission to find quick and healthy dinner ideas for when we have to eat late since I get home after dark on those days. I'll usually call my daughter on the way home to find out what she thinks sounds good, and I'd say 90% of the time "some kind of pasta" is her answer. Since we can still stock up on in-season produce at the grocers and farmer's market, I thought this week we'd try this Golden Blossom Honey recipe for Summer Pasta. 

 

Adding veggies to my pasta dishes is nothing new, but I can't say that I've ever added in corn, let alone roasted corn, so I was immediately intrigued by this recipe. The roasting of the corn and zucchini adds a warm, smoky flavor to the dish, the tomatoes add a bit of tartness, and the honey rounds it out with a touch of sweetness. Capers usually aren't my favorite unless they are soaked in lemon juice, but even I had to admit that they added a lovely bite to this pasta. I'd normally put shredded Parmesan cheese on a dish like this because I find that grated Parmesan tends to dry out pasta quickly, but admit that the grated was a good call here. This is a filling, satisfying, and relatively healthy vegetarian meal idea for those days you don't feel like cooking all day or need to get dinner served quickly. 

 

Ingredients

Sauce:

2 tablespoons olive oil

2 cups fresh corn kernels cut from cob or frozen, thawed

2 small zucchini, cut into 1/2-inch chunks

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup shallots, coarsely chopped

1 large clove garlic, chopped

6 plum tomatoes, diced

2 tablespoons GOLDEN BLOSSOM HONEY

1/4 cup fresh basil leaves, chopped

2 tablespoons capers

1 pound linguine

grated Parmesan cheese

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! 

   

Did you find any surprises in your garden this year?