Theresa's Mixed Nuts

Thursday, March 14, 2024

Lemon Chicken on Summer 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 can't remember many times that I've been ready to pull out my summer dresses during the month of March, but the gloriously warm temps that we've been experiencing here in the Midwest has me wanting to rush right into open toe sandals, flowy dresses and  picnics in the park. It's time to start shelving the heavy comfort foods and start reaching for the lighter eats. While I do eat salads year round, I tend to buy the bigger containers of organic greens from Costco throughout the spring and summer months because the rest of the family increases their intake of greens as well and I can hardly keep the bagged varieties stocked. I do like to play with different toppings and dressing to keep our salads from going stagnant, and since I've been dying to try the dressing from this Lemon Chicken on Summer Greens recipe from Golden Blossom Honey, with our increased temps this week it was the perfect time to give it a whirl. 

Salads are always a quick and easy meal option, but my husband requires a protein to be included to make it a "full meal", so this one was a no-brainer for dinner this week. Of course this salad will take a little more time than just fruit and veggie varieties because of the time it takes to fry the chicken, but it's well worth the extra effort. I love to mix nuts and fruits into my salads because I like the added textures and sweetness, but it's always the dressings that excite me most when piecing together a salad. I've found many dressing recipes from Golden Blossom Honey over the years that I've loved and have made time and time again, but this one is by far my favorite yet. The lemon gives it sweetness, the honey mustard a touch of tang, and a bit of a bite with the vinegar. So many amazing flavors wrapped into an uncomplicated dressing that's going to be my jam all spring and summer long. If your area is experiencing the rising temps, earmark this recipe for a refreshing and delicious light meal option to enjoy through all of these warm weather days we're getting!

Ingredients

Chicken:

4 Tablespoons lemon juice

2 Tablespoons GOLDEN BLOSSOM HONEY

1 1/2 pounds chicken tenders

6-8 cups various leafy greens, torn into pieces

1/2 cup almonds, toasted

1/2 cup golden raisins

3/4 cup flour

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup vegetable oil

Dressing:

4 Tablespoons fresh lemon juice

2 Tablespoons Golden Blossom Honey Mustard

2 Tablespoons white wine vinegar

3/4 cup olive oil

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! 


   
Have your spring flowers started popping up yet?
 
 

Thursday, March 7, 2024

Chicken & Cauliflower Soup

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. 
 
 
Do you want to know what instant regret tastes like? Canned soup. It's not something I ever make, but we seem to always have some in the house because my husband can't pass up a good deal if he sees one. I think he bought a case of Campbell's Chicken Noodle last winter when it was on special and it's been sitting in our pantry untouched since then. Fast forward to last week when we were battling Covid and our appetites started to return, but the energy for cooking was still lagging, my daughter and I thought maybe we'd like some soup, so I pulled out the bargain priced soup for a quickly made meal. "Why does this taste like a mouthful of salt!?" Allison complained as she dumped her bowl into the trash. Most people get upset about losing their taste while battling Covid, but at that point, we were both wondering why we hadn't gotten so lucky. I ended up pulling up this Chicken & Cauliflower Soup from Golden Blossom Honey to make up for the canned mistake we never should have made in the first place.
 
 
I know it's easy to just pop a top off a can of soup when that's about all the energy you have when you aren't feeling well, but honestly, this soup didn't take that much more effort than the canned variety. It not only tastes 1000x better, but offers way more nutrition for a healing body as well. Thankfully we're all cleared up from the covid cooties now, but I'll still be keeping this recipe on hand for quick lunch and dinner options for the remainder of the winter and spring months. Because who needs a can of regret when you can have a belly full of this soup instead?

Ingredients

1 medium onion, chopped

1 teaspoon caraway seeds

2 tablespoons olive oil

2 tablespoons GOLDEN BLOSSOM HONEY

2 (13 3/4 ounce) cans chicken broth

3 cups water

1 pound chicken tenders cut into 1-inch pieces

2 bunches red Swiss chard, leaves only, washed well, drained and chopped

1 head cauliflower, broken into florets

1/2 cup orzo


 
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 battled Covid this season?
 
 

Friday, March 1, 2024

Tomato Fritters

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. 


My apologies for getting this post up late this week. It seems my husband brought home a lovely souvenir in the form of Covid this week and now the whole house is down for the count. While he was gone though, Allison and I had a great time as we started watching some of my favorite movies from the 80's and 90's after dinner. Some of the best one liners came from that era, don't you agree? One of the movies that she seemed to enjoy most from our lineup was Fried Green Tomatoes. She's watched me enjoy fried green tomatoes every summer, but never would eat any from the batches that I've made. But, after watching the movie, her curiosity was piqued and she was finally interested in giving them a try. Unfortunately, the best tomatoes for making them won't be in season for another few months, but I did have this Tomato Fritters recipe on hand from Golden Blossom Honey that I had been wanting to try that I thought would be a comparable substitute to hold us over until this summer.

 
The recipe did say to drop from spoonfuls into the hot oil, but I wanted these to be more like the fritters that I enjoyed in my childhood, so I pattied them up like burgers. I felt like they cooked more evenly pressed into a patty, but the ball shaped ones would be nice for dipping into ranch dressing for a bite sized appetizer. While these aren't the fried green tomatoes that we've come to know and love, this recipe is still a 5/5 on the flavor chart. One that I think Idgie and Ruth would proudly serve at the Whistle Stop Cafe in the off season. 

Ingredients

1 1/3 cups fresh plum tomatoes, diced, seeded and peeled

2/3 cup zucchini, finely chopped

1/2 cup onion, finely chopped

2 Tablespoons fresh mint, chopped

1 Tablespoon, plus 1 teaspoon GOLDEN BLOSSOM HONEY

1/2 cup flour

3/4 teaspoon baking powder

1/4 cup breadcrumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil (may need more)

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 are your favorite films from the 80's and 90's?
 
 

Friday, February 23, 2024

Shredded Chicken and Coleslaw Salad

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. 
 
 
Is it too early to start planning out a St. Patrick's Day menu? I was trying to think of out of the box recipe ideas for the day this year because Jason is the only one who will eat corned beef here, and I'm the only one who really enjoys cabbage, but I always feel like since it's his heritage, I should just give in and make the traditional meal. But I decided to hop on Golden Blossom Honey and see if I couldn't find some inspiration to shake things up a little bit this year and came across a recipe for Shredded Chicken and Coleslaw Salad that I though I could work with. 

How does chicken go with St. Patrick's Day? It doesn't. But I thought that the rest of the recipe would serve as a great starting point, then I'd split that in half and add the shredded chicken to one portion, then add shredded corned beef to the other to keep everyone happy. I did a trial run with the chicken the other day and my daughter loved it. She would have been fine eating it as a side dish, as I'm sure that's what the recipe is intended for, but she ended up grabbing some tortilla shells and making herself a few soft tacos with this serving as the filling. Any recipe that can be used as a side dish as well as a main dish gets a gold star in my book already, but the versatility of being able to swap the protein, well that's a platinum star now. Chicken, pork, beef... they'd all work in this mixture. Pop some in taco shells, on burger buns, or scoop right onto your plate, there is definitely no wrong way to eat this. Make it for St. Patrick's Day with the corned beef, then play with other meats for Easter, then again for all of those upcoming summer picnics we're eagerly awaiting. It will be a family favorite in no time!

Ingredients

2 whole chicken breasts, halved, skinned and boned

1/4 cup soy sauce

2 tablespoons white wine vinegar

1 tablespoon peeled fresh ginger, chopped

2 tablespoons sesame oil

3 tablespoons RAW GOLDEN BLOSSOM HONEY

1/4 teaspoon crushed red pepper flakes

1 1/2 pounds green cabbage, cored and thinly sliced

4 celery stalks, thinly sliced

1/2 cup red onion, thinly sliced

1/2 cup fresh cilantro, chopped

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! 


   
Are you a fan of corned beef and cabbage?
 
 

Thursday, February 15, 2024

Healthy Honey Breakfast Shake

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 just going to go ahead and pat myself on the back this week since I didn't hit up the stores for the half price Valentine's Day candy this year. It was tempting, but I received many bags of Lindor Truffles for Christmas and will be picking through those for awhile still and just didn't need the extra chocolate beckoning me to come have a bite. Because it never stops at just one bite when you know there's an abundance. What I did do though, was look for tasty ways to use up the sale priced fruit from the weekend before it was set to spoil. I used my bananas for some chocolate chip banana bread, lemons were sliced and put into water jugs for infused water, and the rest I tossed into a Healthy Honey Breakfast Shake from a recipe I grabbed off of the Golden Blossom Honey website. 
 
 
I love this type of recipe because there are no set rules for what can be tossed into the mix. That makes it fun to experiment not only with different fruit concoctions, but with different kinds of juices as well. Since we were swimming in strawberries, kiwi, and blueberries, I dumped those into the blender. Then I used a strawberry acai juice in addition to the honey for the sweetener. I still have blueberries leftover and thought I'd try something tangy for my next round and hit it with some lemonade and that might be my summertime brunch shake if it ends up being a hit. If you don't want to play with different juices, mix up the yogurt flavors. I usually stick with plain or vanilla, but there are so many different options, I feel like the possibilities for new flavor creations would be endless with this recipe! 

Ingredients

1/2 – 1 cup strawberries, peaches, bananas, or any combination of fruit

1 cup yogurt, low-fat or non-fat

2 Tablespoons RAW GOLDEN BLOSSOM HONEY

2 Tablespoons any fruit juice

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 stock up half priced candies this week?
 
 

Friday, February 9, 2024

Upside Down Ice Cream Dessert With Strawberry 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. 


I know I've mentioned that since our girls are grown now, we really don't celebrate Valentine's Day here. I haven't even taken my decorations out of storage in a few years, so I think it's safe to say that minor holidays are pretty much retired around here. But, Galentine's Day though, sign me up! This past year has seen an influx of time spent with my girlfriends, from catching up with my grade school besties to sleepovers with long standing girlfriends to new ones as well. My neighbor is hosting a Galentine's Day brunch this Sunday, and while I'll only know two other ladies out of the 15 that are going, I'm super excited to meet new friends. The brunch is going to be a potluck where each lady brings either a beverage or food dish to share. I'll actually be providing materials for the craft portion of the event, so that gets me out of any cooking duties, but I did think about bringing a little dessert, like this Upside Down Ice Cream Dessert with Strawberry Sauce from Golden Blossom Honey, because it has been incredibly unseasonably warm here and who doesn't love ice cream when it feels like summer is on the horizon?

I've had this cake saved for a few years and have wanted to make it a few times, but honestly it seemed a little complicated to piece it all together. My daughter and I even looked at it earlier this week and both almost decided to skip it again in favor of something else. Mostly because I forgot to buy plastic wrap at the grocers, but finally thought that I could get it accomplished in the same manner by wrapping the bowl in a gallon sized zip top bag. We did have a few snafu's with the vanilla ice cream melting faster than the strawberry sorbet softened, but when all was said and done, it was actually a lot easier than I had anticipated and turned out really pretty. I did double the crust ingredients because I like a hearty crust on cakes like this, but it's not really necessary to do so if that's not your thing. The strawberry sauce was simply divine and tasted almost like the mixture my mom would make for her strawberry shortcakes we loved to devour in the summertime as kids (and still do!) This ice cream dessert would be so lovely for Valentine's dessert or a Galentine's brunch. Or who really needs a special occasion to make this beautiful dessert? There's absolutely nothing wrong with making it just because!

Ingredients

1 quart vanilla ice cream

1/2-1 pint strawberry sorbet

Crust:

1 cup crushed vanilla wafers

1 Tablespoon RAW GOLDEN BLOSSOM HONEY

1 Tablespoon butter, melted

Mix crust ingredients together in a small bowl. Set aside.

Sauce:

1 cup fresh strawberries, sliced

1 Tablespoon RAW GOLDEN BLOSSOM HONEY

1 Tablespoon grated orange peel

Puree in a blender. Refrigerate until ready to use.

Garnish:

fresh strawberries

mint leaves

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 have plans for Valentine's Day?