Tag Archives: honey

Honey Parmesan Pork Roast

3 Jan

I mentioned this a few days ago, but one of the biggest obstacles for me right now is making healthy eating decisions.  Since I’m working a slightly later shift than I had been before, it’s not always that easy for me to come home and whip up a meal from scratch.  I mean, it IS easy but I honestly just don’t feel like doing it.  I also don’t love eating dinner after 8PM.  Using my slow cooker a bit more is an obvious solution.  I haven’t been a huge fan of my slow cooker because I feel like it can make food mushy and over-cooked, but given the right recipe I think I could get used to it.  I’ve committed to trying one new slow cooker recipe a week, and this week I wanted some comfort food.

Honey Parmesan Pork Roast (recipe from Six Sisters Stuff)

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Ingredients:

  • 2 lb. boneless pork shoulder roast
  • 2/3 c. grated Parmesan cheese
  • 1/2 c. organic honey
  • 3 T. low sodium soy sauce
  • 2 T. Italian seasoning
  • 4 cloves pressed garlic
  • 2 T. grapeseed oil
  • 1/2 t. sea salt
  • 3 T. corn starch + 1/4 c. COLD water

This recipe was perfect to throw together before work because it basically took about 5 minutes.  It’s as simple as spraying the slow cooker with some olive oil, mixing together all the ingredients (except the corn starch & water – that comes later), and pouring the marinade over the roast.  I set mine to cook for 8 hours because that’s how long I knew I would be gone. When I got home from work, I pulled the roast out to rest and carve.

 

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Then, I poured the sauce/drippings into a small saucepan.  If you bring this to a boil, then stir in the corn starch and water, you can get a nice thick sauce to go over the pork.  Once the sauce is boiling, just stir it for around 2 minutes and it will thicken up nicely.  It’s not a gravy so much as it’s a glaze or a reduction – the consensus was that it would perfect drizzled over some roasted garlic brussels sprouts, but we only had some little potatoes to work with.  Spare me the lecture about needing a veg, I was channeling my mother’s old “meat and potatoes” formula for a perfect dinner.  As you do in 2015.

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Bazinga Pops FTW

29 Jul

All summer long I’ve been complaining mentioning how badly I want to make my own popsicles.  I FINALLY found a mold that I liked enough to try, so I ordered it from Bed, Bath, and Beyond (all thoughts and opinions are my own!)  Skip ahead for the honey-roasted blueberry pop recipe if you want to, but here are my thoughts on the Zoku Classic Pop Molds:

Zoku-Classic-Pop-Molds-Packaging


Overall, I was very pleased with the quality of the product, which is BPA and phathalate-free.  I found it very easy to assemble and the pieces clicked together snugly.  They were just as easy to pop apart, which means that they fit nicely into the silverware compartment of my dishwasher.

Zoku-Classic-Pop-Molds-Pieces

I love how securely everything is sealed together, especially since I will probably be making a lot of greek yogurt-based pops.  It just gives me piece of mind that my pops will be protected from ice crystallization more than a Dixie cup and a wooden popsicle stick.

Zoku-Classic-Pop-Mold-Before

I’ve been recommending them to anyone who will listen!  They have a mini-version of these as well, I may order them in the future.


Honey-Roasted Blueberry Pops (original recipe by Cookie + Kate)

  • 1 pint blueberries
  • 2 c. Greek yogurt
  • 2 T. honey + 1/4 c. honey
  • 2 t. granulated sugar
  • pinch of salt
  • juice of 1/2 lemon

Honey-Roasted-Blueberries1

Gently mix together the blueberries, sugar, salt, and 2 T. of honey.  Then spread them into a single layer sheet pan.

Roasting-Blueberries-Before

Roast the blueberries for 15 minutes at 350*F, then stir and roast another 15 minutes.  Watch these very carefully towards the end as the syrup released from the berries may start to burn.  Remove the berries from the oven and allow them to cool for at least 10 minutes.

Roasted-Blueberries-Done

Meanwhile, stir together the Greek Yogurt, lemon juice, and additional honey to taste.

Honey-Lemon-Greek-Yogurt-Mixture

When the berries have cooled completely, scrape the blueberries and syrup into the mixture.  You can stir more or less, depending on how marbleized of a look you want.

Roasted-Blueberries-Greek-Yogurt

I grabbed a few berries from an extra pint I had in the fridge and put them into the bottom of each mold.

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I filled each mold up to the “Fill Line,” some more than others:

Pops-In-Zoku-Mold-Before

When I added the sticks in, I was pleasantly surprised that the drip guards clicked into place without causing any of the pops to overflow! And into the freezer they went, for about 12 hours.

Pop-Molds-In-Freezer

When I was ready to try them, I just popped out the whole pop, ran it under some warm tap water and the pop slid right out of the case.

This is the level of BAZINGA that happened in my brain when I tasted them:

Honey-Roasted-Blueberry-Pop


We are talking full-on Big Lebowski dream sequence, if I closed my eyes I swear I could’ve been wearing a viking outfit level of amazing.

Pear, Mushroom, & Prosciutto Pizza

28 Jun

So it’s Saturday and you might be having one of those “My-girls-are-coming-over-to-drink-wine-but-I-need-to-make-a-classy-pizza-so-at-least-I-look-like-a-classy-lush” pizzas, this one is for you.  Seriously, this pizza makes you seem like you know way more about pizza than you probably do.  It’s sweet and salty and just generally delicious.  Indulgent enough to make you Insta-famous in your circle of friends, but not indulgent enough that you feel guilty about it. 🙂

Pear-Mushroom-Prosciutto-Arugula-Blue-Cheese-Pizza


Pear, Mushroom, & Prosciutto Pizza (recipe by Yummy Addiction)

  • 2 T. unsalted butter
  • 1/2 semi-ripe pear, sliced very thin
  • 1 t. honey
  • 6 cremini mushrooms, steps removed and sliced thin
  • 1 c. shredded Mozzarella cheese
  • 3 oz. Prosciutto, torn into pieces
  • 1/2 c. crumbled blue cheese
  • 2 handfuls baby arugula
  • this pizza crust (or store bought)

Preheat the oven to 400*F.

Heat the butter in a medium skillet over medium heat.  When melted, reduce the heat to low and add the pear slices.  When they begin to get softened, add the honey and a pinch of salt and continue to cook until lightly browned, stirring occasionally.  When they are ready, remove them from the pan and add the mushrooms to the same pan.  Cook until the mushrooms are slightly browned.

Brush the pizza crust with olive oil, then sprinkle the mozzarella cheese evenly.  Add the pears and mushrooms, then put the prosciutto on top of that.  Sprinkle the blue cheese crumbles on the very top and bake for about 20 minutes.  When the pizza is done, top with the arugula and serve.

I recommend a Pino Grigio if you were wondering – cheers! 🙂

Cranberry-Pecan Quinoa Chicken Salad

6 Jan

Confession:  I totally did eat the ice cream last night.  I regret nothing.

Anyway, here is the recipe for the quinoa salad that I made yesterday. Enjoy!

Cranberry-Pecan Quinoa Chicken Salad

Cranberry Pecan Quinoa Chicken Salad - Clean Eating

Ingredients:

  • 2 lg chicken breasts, cut into 3 strips each
  • 4 cloves chopped garlic
  • 3/4 quinoa, cooked & cooled
  • 1/2 c. chopped green onion
  • 3/4 c. dried cranberries
  • 3/4 c. chopped pecans
  • 3 T. red wine vinegar
  • 2 T. olive oil
  • 3 T. balsamic vinegar
  • 1 T. honey
  • 1/4 c. + 1 T. lemon juice
  • 1 tsp. dried sage, chopped; salt and pepper

The night before you are going to make this, prepare a marinade for the chicken using the 1/4 c. lemon juice, red wine vinegar, salt, pepper, garlic, and sage.  Let chicken marinate overnight.  For time management’s sake, I suggest cooking the quinoa and grilling the chicken at the same time.  I actually used my broiler for the chicken because we don’t have a grill.  That way, everything will cool at the same rate.  When you are waiting for everything to cool, prepare the dressing by whisking the balsamic vinegar, honey, 1 T. lemon juice, and olive oil together in a small dish.  Once the chicken is cool enough to work with, add the green onions to the vinegar  mixture and let the flavor really soak in while you cube up the chicken.  I cut the chicken into bite size pieces.  Then, mix the chicken and the balsamic dressing with the quinoa.  Toss the cranberries and pecans in last.  Super easy!

Pear, Pecan, & Gorgonzola Crostinis

25 Nov

I am happy to report that I was eating leftovers well into the weekend from our Thursday night dinner party.  Then, it occurred to me that you would like to be doing the same thing.  Especially if you are looking for fantabulous appetizers to serve your guests for Thanksgiving.

PearCrostinis2

Pear, Pecan, & Gorgonzola Crostinis 

(adapted from 400 Best Sandwich Recipes)

Serves 10

  • 1 french baguette, sliced 1/2″ thick
  • half brick of cream cheese, softened
  • 1/2 c. crumbled Gorgonzola cheese
  • 1-1/2 c. thinly sliced Bosc pear (around 2)
  • honey
  • 1/2 cup chopped pecans, toasted

Toast baguette slices for about 5 minutes (lightly toasted) at 350F.  In a bowl, combine the cream cheese and Gorgonzola.  When the bread is done toasting, smear some of the cheese mixture onto the bread, top with pear slices and a few pecans, then drizzle with honey.  Back into the oven just until the cheese is melted.

I recommend serving these immediately because the cheese is best when warm.  For the party, I pre-toasted the crostinis and pecans, and also mixed the cheeses prior to my guests coming.  That way, when people started arriving, I just had to assemble the crostinis and bake them for a few minutes.

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