Gorgonzola on Wheat Crackers

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 was going through my spice rack and noticed that many were past their expiration date. Like, WAY past their use by date. I had mustard powder that should have been tossed in 2016! We had a little free time this week, so we did a deep clean of the refrigerator and pantry to get rid of the old and make room for the new. It's amazing how quickly things accumulate in both of those spaces! I probably threw out 2 garbage bags full of expired or stale items, and given the current cost of groceries, that caused me a bit of irritation. Before hitting the grocers for a fresh food supply, I decided we were going to use up as much of the still good stuff that we already had on hand so we weren't throwing money in the garbage again. I had half a box of Triscuits Crackers and a whole brick of Gorgonzola Cheese, and Golden Blossom Honey came through once again for the perfect recipe to use them both up with this Gorgonzola on Wheat Crackers, which made an excellent predinner snack. 

These crackers make for an excellent appetizer or as a picnic basket filler for those warm summer days that are still ahead of us. These couldn't be easier to prepare, so I'd say they are perfect for snacking just because, also! I've never infused my honey with rosemary, but thought the little hint of the herb was divine, especially paired with the earthy flavor of the cheese and the slightly bitter profile of the scallions. I am not posh or pinkies up, but if I were trying to fake like I was, I'd serve these if I had to piece together a fancy dinner menu. I will surely revisit this recipe this Thanksgiving or Christmas if we end up having to host family dinner at our place. But in the meantime, I'll be making it here and there, even if I don't have a fridge or pantry clean out scheduled.

Ingredients

1/4 cup GOLDEN BLOSSOM HONEY

1/2 tablespoon fresh rosemary leaves

pinch of salt

gorgonzola cheese

20 wheat crackers, such as Triscuit, or Kashi Heart to Heart

2 scallions (white and light green parts only), 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! 

   

How often do you deep clean your fridge and pantry?  

 

Warm Goat Cheese and Mixed Greens 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 there a limit to how many salads one should eat during the summer months? If so, I've probably far exceeded that number. Salads are something that I serve the family year round, so I do try to keep a variety of recipes on hand to keep the family from growing bored when I do end up serving it for lunch or dinner. My husband obtained a love for goat cheese a year or two back, never having been a fan of it before we hit a French bistro in Chicago where it was served on our sandwiches, and from that point he was a mega fan. I know goat cheese is hit or miss with the readers that stop by here, so I try to limit how often I feature a recipe that includes it as an ingredient. But this week this Warm Goat Cheese and Mixed Greens Salad recipe from Golden Blossom Honey was calling out to me to serve it for a quick dinner and with summer still hot on our heels, I figured this would be the perfect week to share the recipe with you, too. 

 

 

Salads are the perfect go-to when you need a quick and filling meal, and while this one does require the use of a stove, you can still have this on the table in a jiffy. The ingredients here are already items we keep stocked in the house regularly, so I was able to make quick work of getting it together on our busiest night of the week when I just didn't feel like putting a lot of effort into piecing together dinner. Normally I just crumble goat cheese into my greens, but warming it beforehand was a new way for me to add it into my salad. And I'll tell you, I'll be doing that a lot more often from now on! For those of you who aren't goat cheese fans, I do think you could swap it out for brie or feta and it would still all come together beautifully. So if you're looking for a new way to take your summer salad game up a notch, this recipe right here will do it for you! 

Ingredients

Salad:

8 cups mixed baby greens

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 tablespoon GOLDEN BLOSSOM HONEY

1/2 teaspoon fresh thyme

salt and pepper to taste

1 avocado, peeled and chopped

Cheese:

2 logs (3 1/2 ounces each) Montrachet goat cheese

1/2 cup pecans, finely 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! 

   

What is your favorite cheese to toss into salad?  

 

*I know I'm behind with approving and replying to comments but I'll be sure to get caught up with you all this weekend!*

 

Salmon with Pomegranate 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'm sure this won't be a shock, but Allison and I have decided that we're done with summer and hit the town this week on the hunt for new Halloween merchandise. Needless to say, Jason was not impressed and told me that I need to reel it in. I believe after the 9th text I sent him, because that's how I compile my come back and purchase later lists when I'm shopping, I believe his exact words were "you need to leave the stores immediately." He was also not up for hanging our current decorations this week either, reminding me that he just power washed the deck and would like to enjoy a little of the warm weather before the chilly temps are upon us. While I didn't buy any merchandise and I left the old decorations in the attic, I did find this amazing little lemon shaped cat swing that I absolutely must have at Home Goods. So I devised a plan to butter the husband up to soften the blow for when I do head over to add it to my cart. Because if food is a way to a man's heart as I've been told, well then this Salmon with Pomegranate Sauce recipe from Golden Blossom Honey is my ticket to letting Jason enjoy some summery goodness while overlooking my ridiculous upcoming purchases. 

 

This salmon recipe grabbed my attention because I have never thought to pair fish with pomegranate. Lemon and oranges, yes, but for some reason, pomegranate was never on my radar when it comes to seafood. I was a bit worried that the pomegranate would be overpowering because of its tang, but the honey toned down the tang and enhanced the sweetness of the fruit. The fish doesn't need any special prep before cooking, and with just a handful of ingredients, everything comes together in a snap. Serving the fish over a bed of greens is such a healthy way to fill your plate, and you can use any leftover sauce in place of salad dressing so this really is an all-on-one kind of a recipe. For those of you who are still in the passionate throws of this steamy summer weather, this recipe is for you. Even I'll shelve the pumpkin spice for a little longer since this is such an easy and delicious way to get use of the grill and have dinner on the table in under 20 minutes. 

Ingredients

Sauce:

1 cup pomegranate juice

1/2 cup GOLDEN BLOSSOM HONEY

4 (6 ounce) salmon portions, grilled or broiled

4 cups fresh baby spinach 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! 

   

What fruits do you like to pair with seafood? 

 

Almond Shortcake Biscuits with Fresh Summer Fruit

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. 

Even though I am sooo ready for autumn weather, the one thing that keeps me going through these summer months is the abundance of in-season fruit. We have an amazing organic blueberry farm shortly across town that Allison and I love to visit every year. We pick enough berries to last us for months on end and have a great time researching new recipes to try with our haul. Usually we end up putting them in desserts and baked goods or blending them into smoothies, but sometimes they are perfect with just a splash of honey and served over something, like waffles, pancakes, or even these Almond Shortcake Biscuits with Fresh Summer Fruit. This recipe I pulled from Golden Blossom Honey's website this week for a summery breakfast option in place of the biscuits and gravy that my husband loves to make several mornings a week. This recipe is more fitting for a lighter meal during the hot months over the thicker, heavier southern breakfast classic that leaves one feeling sluggish and weighed down after eating. 

 

These biscuits could go either way, for breakfast or eaten as a dessert, but I really love it in place of regular breakfast foods. Normally I'd pay a lot for fruit topped pancakes at a restaurant when we are traveling, but I do try to be a little more budget conscious during the days we are staying in our home and this helps me get a similar taste experience without paying high menu prices we get when dining out. The shortcake recipe is super easy to follow and I found that the dough holds up quite well in the fridge for several days when it's wrapped tightly in plastic wrap, so I can just roll out enough dough for however much I'll need for my meal and can save the rest for the next day so I don't have to bake the entire batch in one go. This ensures a pillowy shortcake each time I'm in the mood to have this as a meal. If you aren't a fan of peaches or blueberries, no worries. Any seasonal fruit can be swapped out, making this another fantastic customizable recipe from Golden Blossom Honey.

Ingredients

Fruit:

4 ripe peaches, peeled and sliced

1 pint blueberries

3 tablespoons RAW GOLDEN BLOSSOM HONEY

Biscuits:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter

1/2 cup sliced almonds

3/4 cup milk

2 tablespoons GOLDEN BLOSSOM HONEY

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! 

   

What's been on your summer breakfast menu lately? 

 

Lemon Tarts

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 days are running together a lot lately and I completely thought I had another couple of weeks before Independence day was upon us. Imagine my surprise when I realized we're less than a week away! Normally we'd already have fireworks booming every night around town giving indication that the holiday was on the horizon, but it's been eerily silent so far. Maybe another sign of people being a little more fiscally responsible lately, though my 9 year old nephew did tell me last week that he couldn't wait to spend his $100 savings on fireworks, so I guess I'll be headed over to watch his display this year LOL! But if you are looking for something easy, peasy, lemon squeezy that doesn't involve blowing up your money for your 4th of July plans next week, then I got you covered! Well, Golden Blossom Honey has you covered with this adorable Lemon Tarts recipe. 

 

I do usually like to make tarts in my large pan, but there's something charming and fun about little finger food desserts that I can't resist, too. I love that these tarts are baked in pre-made tart shells, so all I have to do is mix, fill and bake. This recipe is the epitome of a simple dessert if there ever was one. The batter did look very liquidy after it was mixed, but don't worry about that. The filling will firm up quite well in the oven. You can garnish with cherries or raspberries along side your whipped cream, but if you want to use these for your holiday plans, pop some blueberries on there too for a scrumptious patriotic dessert. These tarts might be bite sized, but trust me when I say you'll get a lot of bang for your buck out of this recipe!

 

Ingredients

1 egg

1/4 cup GOLDEN BLOSSOM HONEY

2 tablespoons brown sugar

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

3 tablespoons butter, melted

2 (2.1 ounce) packages frozen mini phyllo shells

Garnish:

1 can aerosol whipped cream

24 maraschino cherries, halved or 24 fresh raspberries

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! 

   

To my US readers, I hope you have a happy and safe Independence Day! Everyone else, I hope you have a relaxing weekend ahead! 

 

Chilled Almond 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. 

 

Don't mind me while I sit in the darkness of my air conditioned house and avoid the outside world for the next few weeks. Hot doesn't even begin to describe the heatwave washing through the Midwest. Hell would probably be more accurate. I've been waiting until well after the sun goes down to get my mail and take my dog for a walk, and even then I still come back in feeling overheated and sweaty. Needless to say, I'm using my oven as little as possible lately and we're eating as many cold dishes as we can find. When the temperatures get this hot, I like to look for light eats that aren't going to sit heavy in my stomach, but can still pass for a full meal, like this Chilled Almond Soup. This is a recipe that I found on Golden Blossom Honey many months back, but kept skipping over it because it wasn't something that I had ever tried before and wasn't quite sure if I was going to like it or not. I mean, grapes in a soup isn't something that's common here in the US, so that had me raising my eyebrows at first.

 

The ingredients did intrigue me though, enough that I did a little digging on this soup and found that it's actually quite popular in Spain, where it's called Ajo Blanco. It's a creamy soup packed with so many flavors, perfect for a meal starter or as a full meal in itself. I made it on one of our hottest days so far this season and loved that it was light and refreshing. The soup alone was quite strong in flavor, but it was missing something. So, I made sure to eat a grape with my next spoonful and was shocked to find that it does change the flavor profile quite a bit. I'd honestly never expect the soup ingredients and the grapes to compliment each other as they did, but they blended together beautifully! The croutons gave it added texture and crunch, rounding out the recipe deliciously. This soup is so perfect for a hot summer day, but I will recommend not serving it for date night or eating it on your lunch at work because the garlic is strong in this recipe. And garlic breath really doesn't win many friends LOL. But if you're shut in your home avoiding the heat like I am, it's one of the best chilled soup recipes I've ever made, so I'd recommend adding it to your hot weather meal plan this season. 

Ingredients

Soup:

1 (7-8 ounce) loaf day-old crusty French bread, crust removed, bread cut into 3-inch lengths (reserve one 3-inch length for topping – see below)

1 cup blanched slivered almonds

2 cloves garlic

1/2 cup extra virgin olive oil

1 cup chicken stock

1/3 cup dry sherry

2 tablespoons GOLDEN BLOSSOM HONEY

2 tablespoons apple cider vinegar

Toppings:

1 cup seedless green grapes, halved

reserved bread cut into 1/2-inch croutons

1 tablespoon olive oil

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 experiencing hotter than average temperatures in your area?