A great FAST recipe that works well if you need a “little sweet” for when last minute company comes by…
Ingredients
½ c. butter (not margarine), at room temp
½ c. cocoa powder
½ c. honey (I used a light honey)
¼ t. vanilla extract
Instructions
Line a mini-muffin tin with paper liners.
Place all ingredients in a food processor.
Process until blended
Scoop into min-muffin tin
Place in fridge for about 2 hours.
Notes
These are really rich and a bit on the soft side. I’ve seen other recipes that use coconut oil instead of butter. I tried it….let’s just say they weren’t worth the calories!
Easy enough for a weekday meal, delcious enough for company. I used a light honey, but a darker honey would be tasty also. You could also substitute basil, tarragon or dill for the rosemary
Ingredients
2 T Olive Oil
4 Chicken Breasts
1 c. orange juice
½ c. honey
1 T. cornstarch
2 sprigs rosemary, chopped
Instructions
Heat oil in a large skillet over medium high heat.
When the oil is hot, add chicken.
Let each side brown (about 4 minutes per side).
Add chopped rosemary and cook for another minute.
Whisk together orange juice, honey and cornstarch.
Add to the skillet.
Cover and simmer until chicken is cooked through (about 15 minutes).
Remove from heat and serve over rice, couscous or millet.
2 c. milk (I used ½ and ½, you could use soy milk)
½ c. honey (I used a dark wildflower)
⅔ c. raisins ( or chopped dates or dried apples)
½ c. milk
1 egg, beaten
Instructions
In a saucepan, combine rice, 2 c. milk, raisins and honey.
Cook until thick, stirring occassionally, about 20 minutes.
Combine beaten egg with ½ c. milk.
While stirring the thicken rice pudding, slowly stream in the egg blend. If you add it all at once, you will wind up with cook egg blobs in your final product.
