Theresa's Mixed Nuts

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
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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?
 
 

Friday, February 2, 2024

Oatmeal Nut Cookies

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 wish that I had realized sooner that having a sleepover with your friends as adults is quite fun! I stopped doing overnights in my late teens, and I forgot how much fun it is to stay up late with the girls giggling, gossiping and gorging on junk. Since Jason was still away, I ended up hosting girl's night at my house last Saturday. It was all about tacos and margaritas. Conversation was still about boys, but instead of the boys we were crushing on, it was swapping jokes and stories about the ones we married. Putting pj's on and waiting until someone inevitably declared they were in the mood for something sweet. Raiding the kitchen looking for snacks, then collectively agreeing that homemade cookies are always better than store bought, so we made a mess of the kitchen mixing up a batch of Oatmeal Nut Cookies from a recipe we snatched off of the Golden Blossom Honey website.


I don't know why oatmeal raisin gets such a bad wrap. Just because they look like chocolate chip cookies but don't taste like them doesn't mean they aren't delicious in their own right. I've always been a fan of oatmeal raisin and thought this recipe took them to another level of tastiness with the addition of the pecans. They bake up soft and chewy, which I think is a perfect cookie combination. I'm a batter eater and usually prefer it over the baked cookies in any recipe and this one was no exception. Don't get me wrong, the cookies themselves were 10/10 as far as cookies go, but I ended up saving half of the unbaked dough in the fridge to munch on when the sweet tooth craving kicks in. If you're worried about raw eggs and flour, by all means bake the whole batch at once, but I'm going to continue rolling the dice and saving some of the dough for snacking on when the mood strikes. Valentine's Day is coming up soon and if you are planning anything special for the day, or even for a Galentine's Day gathering, these Oatmeal Nut Cookies would be the sweetest offering for the celebration. And honestly, aren't we all still a bit chocolated out from just getting over all of the Christmas treats? Shake it up this holiday and just say no to chocolate chip and reach for the oatmeal raisin instead. 

Ingredients

1/2 cup butter, room temperature

1/2 cup shortening, such as Crisco

1 cup brown sugar, firmly packed

1/2 cup GOLDEN BLOSSOM HONEY

1 egg slightly beaten

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups old-fashioned or quick cooking oats (not instant)

1 cup raisins

3/4 cup pecans, coarsely chopped





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! 


   
Sleepovers as adults, yay or nay?
 
 

Thursday, January 25, 2024

Shrimp and Kalamata Olives with 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 know I'm way late to the game, but I've finally joined the Aldi bandwagon. We used to visit there often when I was little and I didn't have fond memories of our shopping trips then. The stores always seemed crowded, disorganized, and honestly a bit dirty. But our local store recently went under a complete renovation and my daughter had been wanting to check it out, so we drove over to see what we could find. Um, why didn't anyone tell me what I've been missing out on all of these years? The cheese selection alone was enough to sell me on the store. As we browsed the aisles tossing things into our cart for our weekly meal plan, Allison found some shrimp and suggested that we might have scampi soon. Shrimp, while it is one of the very few seafood I'll consume, isn't very filling, imo. But, tossed with pasta makes it a complete and filling meal. I did a quick search on the Golden Blossom Honey recipe page while still in store to see if they had a suitable recipe that we could grab ingredients for while already there, and sure enough they did! We ended up grabbing everything we needed to make Shrimp and Kalamata Olives with Pasta for one of our dinners this week.


While I actually wasn't looking for an effortless recipe this week, I was pleasantly surprised at how quickly this meal came together. The longest part of the process was waiting for the water to boil. There are so many flavor notes in this dish that compliment each other impeccably, I opted to pair my plate with a red wine to enhance it even more. I felt a bit guilty that my husband was away for the week and didn't get to experience the tastiness of this dish, but not too guilty since he did get Florida sunshine while we were stuck in the snow and cold. This is the kind of meal that would be perfect for date night at home or for any celebratory occasions, but works great for weeknight dinner as well. I'll definitely be earmarking it to make again soon so Jason has a chance to indulge in the deliciousness of this recipe, too.

Ingredients

3 scallions, chopped

2/3 cup parsley, chopped

2 tomatoes, chopped

1 tablespoon GOLDEN BLOSSOM HONEY

1/3 cup Parmesan cheese, grated

6 tablespoons olive oil

3/4 pound medium shrimp, uncooked

3 garlic cloves, chopped

2 tablespoon lemon juice

1 pound linguine

1/3 cup Kalamata olives, pitted and 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 regular Aldi shopper?
 
 

Thursday, January 18, 2024

Veggie Burgers

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.
 
 
When my husband is away, I'm guilty of indulging in "girl dinner" instead of making a complete and nutritious meal most nights. For those who don't know what girl dinner is, it's basically a snack board instead of a full meal, like a few pickles, a handful of chips, a string cheese and a glass of wine. Just a mishmash of randomness tossed onto a plate and considered dinner. I found myself suggesting mashed potatoes and garlic bread for supper earlier this week. Needless to say, my daughter was not impressed. We ended up sitting down and brainstorming several options for the week that wouldn't look like a picky toddler pieced together our meal plan. With our busy schedules, I've let Jason take over most of the cooking duties this past year, I've forgotten how much I enjoy making real meals for myself. Allison and I have been indulging in old favorites, like broccoli and cheddar soup, black bean taco bowls, and risotto, to new favorites, like these Veggie Burgers that I pulled from Golden Blossom Honey. 
 

Now veggie burgers are nothing new in the Mahoney house, but I usually make mine with black beans, so I was excited to try out a new way to make them with lentils. It did seem like these were a lot less messier to patty up over my old recipe and they cooked up exactly the same, without any crumbling or falling apart. However, I did increase the breadcrumbs to 1.5 cups because I've learned my lesson on veggie burger cooking over the years that most patties will fall apart unless you have a really hefty amount of the binding agent mixed in. What I liked best about this recipe is the mixture doesn't need cooked all at one time. I can scoop out what I need to make one patty for lunch or dinner, then leave the remaining in the refrigerator for up to a few days and use up the rest as needed. No excuses for picking at bits and pieces of what I find in the fridge or cabinets when I have the prep already done for nutritious eats. 
 

Ingredients

3/4 cup dry lentils

1 1/2 cups water

2 Tablespoons cider vinegar

2 Tablespoons olive oil

1 cup onion, minced

1 Tablespoon GOLDEN BLOSSOM HONEY

5 large garlic cloves, minced

10 large mushrooms, minced

1/2 cup walnut bits

1 teaspoon salt

1/2 cup bread crumbs

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 guilty of girl dinner eating when you only have yourself to feed?