Moroccan Style Caponata Sandwich

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.

 

 

We've just left bbq season and are transitioning into party season. I live minutes from Notre Dame University, so if the increased traffic doesn't tell us it's football season around here, the tailgating definitely does. We don't usually hit the campus for the tailgating parties, but we've been known to host a few at home viewing parties for those who want to be close to the stadium but want to avoid the crowds. For the eats, we'll stick with the basics- sliders, hot wings, hot dogs, and burgers. Sometimes we'll throw in some sandwiches for good measure. As I was browsing Golden Blossom Honey earlier this week, I saw this recipe for Moroccan  Style Caponata Sandwiches and thought they would be a fun addition to the football feast. 

 

 

So much of football viewing eats are centered around either fried foods or meats, there aren't usually many vegetarian or healthy options for those who have dietary restrictions or are simply trying not to fall into the unhealthy eating habits that usually come with game day parties and tailgating. This sandwich has a lot of delicious veggies and spices piled onto toasted Italian bread, making it a perfect Mediterranean inspired sandwich worthy to be served as game day grub. No matter who you're rooting for, win or lose, with this sandwich on the menu, everyone comes out a winner! 

Ingredients

1 tablespoon olive oil

1 tablespoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 (1 pound) eggplant, cut into 1-inch cubes

1 yellow bell pepper, cut into 1/2-inch cubes

1 red bell pepper, cut into 1/2-inch cubes

1 medium onion, coarsely chopped

3 medium garlic cloves, chopped

1 cup water

3 tablespoons lemon juice

3 tablespoons GOLDEN BLOSSOM HONEY

1 medium zucchini, cut into 1/2-inch cubes

1 loaf Italian bread

1/2 cup feta cheese, crumbled

1/3 cup fresh basil 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! 

   

Which team will you be rooting for this football season?

Roasted Tomato and Harvest Vegetable Stew

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.

 

 

Anybody else welcome autumn with a sigh of relief and a huge smile? The first day of fall here was gloriously cool and rainy, a welcoming contrast to the months of heat we are coming down from. In other words, it's FINALLY soup season! Normally we'd kick off the season with a huge pot of chili, but veggie soup was calling my name this week so we went with Roasted Tomato and Harvest Vegetable Stew instead. This Golden Blossom Honey recipe is another fantastic find for your summer's end garden haul. 

Don't let the lengthy ingredient list fool you. This isn't a stew that takes all day to prepare. Just a little chop time, then the rest comes together in under 30 minutes. The veggies and spices together make a perfect pot of stew, but the addition of feta really took this recipe to a whole new level. I don't normally add any kind of cheese to my vegetable soups, so a whole new flavor experience was unlocked for my palate this week. Definitely something I'll be adding to my veggie based soups from now on. One thing that I did change in the recipe was I added in a can of tomato sauce because I like a thicker broth. This is not necessary though and didn't change the flavor profile at all, but just a suggestion for those like me who like a thicker broth like I do. Overall, this is a delicious and hearty stew that we're going to return to time and time again all autumn and winter long.

Ingredients

2 pounds plum tomatoes

1 teaspoon olive oil

2 tablespoons olive oil

2 medium onions, coarsely chopped

3 large garlic cloves, thinly sliced

2 tablespoons GOLDEN BLOSSOM HONEY

1 teaspoon ground cumin

2 teaspoons paprika

2 teaspoons dried oregano

1 teaspoon salt

1 medium yellow squash, cut into 1-inch chunks

1 medium zucchini squash, cut into 1-inch chunks

1/2 pound fresh string beans, trimmed and cut into 1-inch lengths

1 red bell pepper, cut into 1-inch chunks

1 yellow bell pepper, cut into 1-inch chunks

2 1/2 cups frozen corn, or fresh cut from the cob

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled

 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 be the first soup or stew you make this autumn?

Stuffed Zucchini

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.

 

 

As we start to wind down in our gardens for the season, if you planted any zucchini or tomatoes you may have ended up with more than expected. I know those are the two items that tend to always net me the most produce by the end of summer's growing season. I usually end up giving a lot of our bounty away and still end up with almost more than we'll use. This week though I thought I'd use up some excess and returned to an old favorite, Stuffed Zucchini, also known as zucchini boats. I've only ever made them as a vegetarian meal, but to get the husband on board, who isn't usually fond of my zucchini boats, I used Golden Blossom Honey's recipe which includes bacon because Jason will eat anything if it's covered in bacon. 

 

Zucchini boats are fairly simple to construct from start to finish. The hardest part would be scooping out a well in the center of the veggie, but if you have a melon baller, you can make quick work out of removing the seeds and pulp easily and in an equal depth all the way around. These were definitely an improvement over my version in Jason's eyes, but the only thing I would change would be adding a layer of cheese to the top of the boats before baking. Mozzarella or Feta would be my choice, but I think you could get away with some brie or blue cheese here also. I'm going to try these again next week and play around with adding different cheeses to determine which our family likes best. All in all, I'd say this recipe is definitely a keeper!

Ingredients

3 cups Italian bread, cut into 1/2-inch cubes

4 zucchini

2 slices bacon, chopped

1 small onion, finely chopped

1 large tomato, peeled and chopped

2 teaspoons GOLDEN BLOSSOM HONEY

salt and pepper to taste

1 1/2 teaspoons fresh parsley, chopped

1 teaspoon fresh thyme, chopped

1 egg, beaten with 1/2 cup water

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 well did your garden produce this summer?

Open Faced Tuna Melts

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 a recipe that coincides with whatever season we're in, but it's been a bit wonky here these last few weeks. We dipped into the 60's last week, this week we were back into the upper 80's and it looks like more of the same heat next week. You know how excited us Midwesterner folk get when we have a stretch of days where the temps don't hit 70 degrees, so I was pretty ready to declare it crock pot and soup season last week. Alas, that hope was short lived and left me scrambling to swap out my recipe share with you today. Since I wasn't going for a seasonal or a holiday share, I thought I'd look for a seafood creation instead. Allison has been dying for me to remake Golden Blossom Honey's Smoked Salmon Rolls that we shared here last spring, but we did have some tuna in the cabinet to use up, so I opted to make her and Jason some Open Faced Tuna Melts instead.

Fennel isn't something that I have ever used or probably eaten in its natural form before, aside from fennel seeds, so even though I wasn't personally going to eat the tuna melts, I did have a great time learning how to use it from an extensive YouTube search as well as from this recipe. I love that even in my oldish age, I am still learning about new ways to use produce. The melts were so easy to prepare, even while learning how to chop up the fennel, and was ready to hit the table in just a few short minutes. You know those are the kind of recipes that I live for! While these are great for eating at home, I think you could add a second slice of bread to the top and instead of a melt, you have a sandwich that's perfect to take for school or work lunch as well. If you're not into seafood, chicken would make a good substitute here because it would blend just as well with the rest of the ingredients. 

Ingredients

2 (6 ounce) cans solid white tuna, drained

1/3 cup mayonnaise

2/3 cup fennel, finely chopped

5 black olives (Gaeta or Kalamata), pitted and chopped

1 Tablespoon fresh parsley, minced

1 Tablespoon lemon juice

1/2 teaspoon GOLDEN BLOSSOM HONEY

4 slices rye bread, lightly toasted

4 ounces sharp cheddar cheese, grated

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 you ever used fennel? If so, what's your favorite recipe that includes it?

 

Cuban Picadillo

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.

 

 

 

With my limited time this year, I fell into a dinner rut. I found that week after week we were pretty much eating the same meals over and over again because we were either too tired or too lazy to make something new. Spaghetti, soup, burgers, burritos, or taco bowls on rotation week after week. Blah. I decided to switch up taco bowl night this week and ran over to Golden Blossom Honey to see if they had any suggestions on something new that we could try to break out of the mundane meal path we've been circling for the last few months. I was just looking for some alternative suggestions on what we could add to our taco bowls, but ended up coming across a recipe for Cuban Picadillo that caught my eye instead.

 

 

I acquired a love for Cuban food on our last trip to Florida, so this recipe piqued my curiosity rather quickly and made me toss out the taco bowl idea in favor of trying this instead. Honestly, at first I thought the ingredients were kind of all over the place and wasn't quite sure if this was going to be a hit or miss, because adding raisins to a dish like this seemed like the equivalent of some people putting raisins in the potato salad (that's just a no, btw). But my adventurous side won out in the end with the final result actually all coming together amazingly well, even with the raisins tucked in there. A little sweet and a little savory for a unique and fun blend of flavors. For a vegetarian version, use black beans or lentils, or even chopped mushrooms in place of the ground sirloin. You can serve this on tortillas for a fun twist on taco night, but I paired ours over rice and hit it with a squeeze of lime for a different take on taco bowls. Best of all, this was a recipe that comes together pretty quickly, so if you're looking to hop out of a dinner rut too on those busy weeknights, I encourage you to give this one a try. It may be just what you need for more adventurous dinners on a limited time budget. 

Ingredients

2 teaspoons olive oil

1 cup onion, chopped

1/2 green pepper, chopped

1 large garlic clove , minced

1 pound ground sirlion

1/4 cup water

1/4 cup pimento stuffed olives, sliced

1/4 cup raisins

3/4 teaspoon salt

1/4 teaspoon pepper

2 (3-inch) cinnamon sticks

1 (14.5 ounce) can diced tomatoes

2 tablespoons GOLDEN BLOSSOM HONEY

3 tablespoons sliced almonds

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 ever get into a dinner rut?

 

Strawberry-Rhubarb Sundaes

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 should have known last week that I was jinxing the end of summer by jumping on the fall inspired recipes since this week we were met with hellish heat advisory temperatures. What do you do when it's too hot to go out, too hot to bake, or just plain too damn hot? You binge watch Netflix and eat ice cream. Well, at least that's what WE did. Even though it's scorching hot right now, I am trying to use up my frozen summer fruits and veggies to make room for new seasonal favorites in the coming weeks. I had a bag of rhubarb that never got used in its intended recipe, but Golden Blossom Honey had me putting it to good use in these Strawberry Rhubarb Sundaes instead.

Nothing beats a sundae on a hot summer day. This sweet, creamy concoction is almost good enough to make me hope summer drags on a touch longer. The sauce topping did take a little longer than normal sundae toppings to prepare, but it was definitely worth the effort! If you're not into sundaes or ice cream, the strawberry rhubarb sauce would also pair well with pancakes, waffles, shortcakes, angle food cake, or pound cake. So many delicious ways to use this recipe, I'm a little bummed I didn't find it sooner in the season. I'll definitely be bookmarking it for more use next year, but if you're looking for a last minute Labor Day recipe this weekend, this is the one you're going to want to add to the menu! 

 

Ingredients

3/4 cup dry red wine

1/2 cup GOLDEN BLOSSOM HONEY

1 teaspoon vanilla

1 cinnamon stick

1 20-ounce bag frozen unsweetened rhubarb

1/4 teaspoon ground cloves

1 20-ounce bag frozen unsweetened strawberries

frozen vanilla yogurt

chopped walnuts (optional)

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! 

   

Were you also under a heat advisory this week?