Honey Lemon Dressing

This salad dressing is light in flavor and perfect over a combination of greens, dried sweetened cranberries, avocado, tomato, sliced almonds, celery and green onion. For a sweeter dressing, increase the honey a teaspoon at a time until it meets your satisfaction. Blessings...

Recipe:

1/2 cup olive oil
2 tbsp. fresh lemon juice
1/4 to 1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3/4 tsp. Dijon mustard
1-1/2 tbsp. honey
1/8 tsp. white pepper
1/8 tsp. tarragon leaves, crushed
1/4 tsp. marjoram

1. In a small bowl, combine all ingredients except the olive oil.
2. Slowly pour a slow steady stream of oil into the lemon mixture while continously whisking until a nice thick emulsion forms.
3. Use as needed. Store dressing covered in the refrigerator for up to two weeks.

Yield: approximately 3/4 cup
Note: As the olive oil chills it will solidify, so the dressing needs to be brought to room temperature before use.

Apples With Honey Cream Cheese Dip

I found this recipe in our local newspaper a few weeks ago and decided to give it a try in order to compare it with a recipe that I posted on 8/26/08 called Taffy Apple Dip. We really like the Taffy Apple Dip with apples or peaches for a light dessert or snack. This recipe made with honey is also delicious for a bit of a change in flavor. The mildness of the honey combined with the lemon works great with the apples. This recipe comes from the Washington Apple Commission, with a bit of a change from me. Blessings...

Recipe:

4 apples of your choice cored and sliced, or chopped (I used Gala's)
1 tsp. lemon zest
1 tbsp. fresh lemon juice
8 oz. pkg. cream cheese, softened (I used low-fat)
1/2 cup honey
ground pistachio nuts (I did not use the nuts so I don't know how they would taste)

1. In a small bowl, combine lemon zest, juice, cream cheese and honey until smooth.
2. Sprinkle with nuts, if desired.

Note: The original recipe was written with the apples being tossed in the lemon juice to prevent browning while they sat at room temperature. I blended everything together for our dinner needs and then stored the remaining dip in the refrigerator for later use. I also cut the recipe in half for two of us with enough leftover for two more meals. A great kid-friendly recipe to make an apple a special snack.

Honey-Sweetened Carrots for the Easter Table

This recipe for cooked carrots is different from any I had ever made for my family, or that my mom made for our family when I was growing up, so a few years ago when I came across it in a Taste of Home cookbook, I gave it a try. The carrots are cooked until tender in a very subtle but, flavorful spicy honey-lemon mixture; perfect for spring and the Easter table. This dish would have been kid-friendly at our table when our son was growing up because he liked carrots, so if your kids do as well, you might give this simple recipe a try soon. Blessings...

Recipe:

1-1/2 cups water
2 lbs. carrots, peeled and sliced 1/2-inch thick
2 cinnamon sticks (3-inches)
1 tsp. ground cumin
1 tsp. ground ginger
6 tbsps. honey
4 tsps. fresh lemon juice

1. Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer 10 minutes.
2. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

Yield: 6-8 servings
One 1/2-cup serving equals 78 calories
Note: The recipe can easily be cut in half with good results.

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Honey-Mustard Chicken

This fast and simple recipe comes from Taste of Home's "Quick Cooking Magazine". The chicken breasts are flattened to 1/4-inch thickness, dipped in a honey-mustard sauce, then covered in bread crumbs and fried for a few minutes in a bit of butter and olive oil until fork tender. A simple salad and mashed potatoes, and dinner is ready. Blessings...

Recipe:

4 boneless skinless chicken breast halves (1 pound)
1 cup dry bread crumbs
1 tsp. plus 2 tbsps Dijon mustard, divided
3 tbsps. honey
2 tbsps. butter
2 tbsps. olive oil

1. Place chicken breasts, one at a time, between sheets of plastic wrap and pound until 1/4-inch thick with a meat mallet. (I use clean cereal box liners for this. They don't tear easily.)
2. In a pie pan, combine bread crumbs and 1 tsp. of mustard. (rub between fingers)
3. In another pie pan, combine honey and remaining mustard.
4. Dip chicken in honey-mustard mixture, then coat with crumbs.
5. In a skillet over medium heat, melt butter and then add oil. Cook chicken in hot fat on both sides until golden brown and juices run clear, about 8 minutes.

Serves: 4
Note: I only used about half of the bread crumbs for four-4 oz. chicken breast pieces. I think you could probably cook 6-8 chicken breasts, but would need to double the honey-mustard mixture to serve a larger family.