Honey

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Thursday Tidbit – Honey Lemon/Lime Vinaigrette

Honey Lemon/Lime Vinaigrette

Refreshing light, sweet and tart salad dressing
Print Recipe
Servings: 3 cups
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups Extra virgin olive oil
  • 1 cup rice vinegar
  • 2 lemons, juiced
  • 2 limes, juiced
  • 3/4 cup honey ( more if you like it sweeter)
  • 2 tablespoons sugar or Splenda
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • parsley flakes

Method
 

  1. Wisk all ingredients together. Refrigerate

Notes

Remember change anything you like but keep the oil to vinegar ratio.
You could use 3/4 cup olive oil and 3/4 cup canola oil.
You could add minced garlic, some herbs for an herbal dressing with less sweetener.
Go for it and let me know your favorite combination.
I do appreciate you, my readers, and love hearing from you.  Thanks for following Tidbits of Joy.  Blesssings. 
 

thursday

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Thursday Tidbit:  You don’t have to follow a recipe exactly. You can even change the ingredients.

I know because this past week my best friend, Marcy Howard, and I hosted a Breast Cancer Survivor’s Luncheon.  We served Yellow Squash Bisque, it will be on the blog soon, Chicken Salad, croissant rolls and an amazing dessert that we purchased.  We served the chicken salad on a bed of mixed greens surrounded by grape tomatoes, sliced hearts of palms, sliced cucumbers and freshly shaved Parmesan cheese.  When I thought about the salad dressing I wanted something a little sweet but also with a citrus flavor.  I remembered a Lemon Vinaigrette recipe that we use for Apples of Gold so I started with that.  I added and changed several ingredients but left the oil to vinegar ratio the same.  Changing the ratio could cause your dressing to be too oily or too tart.  I just kept adding ingredients till I got the flavor I liked. Now my taste is probably different from yours you might like it sweeter or maybe not.  Starting with a basic recipe and changing it to your taste makes cooking personal and fun.

The luncheon was such an uplifting time.  Marcy had set her table with a beautiful fall theme.  I love fall colors don’t you? The women at the luncheon were so inspiring with their testimonies and the stories of their journey with breast cancer.  We all know someone who has battled this devastating disease.  Yet at the same time there are so many survivors helping the next one to make it through. They extend hope and peace to each other.  I have not had breast cancer but I was with Marcy every step of the way through her treatment so I am a co-survivor.  I know there are many of you who are doing the same.  Each woman there said they had to depend on God for their strength and that they felt His presence in every decision and treatment they went through.  They were so thankful for the support of their families, friends and fellow Christian brothers and sisters.  Now they are giving back by mentoring other women just starting the journey, they are going back to radiation centers and talking and praying with patients, one young woman is starting a blog to encourage young women to be aware that breast cancer is not just for women over 50.  She was 31 when diagnosed and feels her age group needs a voice and she is seeking God’s direction on how she can be that voice.  I could go on and on how they are using such a hard thing in their life to be such a source of joy now as they help others who are put in their path.  I pray that God through man will provide the cure.

Happy Thursday –– Try the Honey Lemon/Lime Vinaigrette on your next salad and feel free to change it up. It will be “The Best You Ever Made”

PS:  I am so glad to be back blogging.  This year I changed jobs after 27 years at one Dental Office to help a young dentist start a new practice and that has been a big project but I love a project.  Bill and I built a new home and moved the middle of September another great big project so Tidbits of Joy got put on the back burner.    I can’t wait to share pictures of our new kitchen and blog some yummy fall recipes. 

 
 
 
 
 

 

 

 

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Coconut Quinoa Granola with nuts

Are you seeing Quinoa everywhere you look in recipes?  I have found I really like it in lots of dishes served hot or cold.  This recipe excites me because by adding quinoa and lots of nuts you increase the protein in the granola.  I love eating this granola on cereal, especially ones that are mostly carbs and no protein and my favorite way is on yogurt or ricotta cheese with fresh berries.  It also makes a great gift packaged in glass jars. It is so much better than the stuff you buy in the stores, most of those have more sugar than a candy bar, and of course no preservatives in this recipe.  You will never buy granola again and making your own is so much cheaper and it is extremely easy to make and you control the ingredients.  You can use this recipe as a starting place for your own special blend of granola filled with things your family will love. Use any kind of nuts, peanuts or seeds and then after cooling add any kind of dried fruit.  The choice is yours.  And by adding the quinoa you really have a nutritious granola.  

Quinoa is an ancient grain and 2013 was recognized as “The International Year of Quinoa”.  Most quinoa  consumed in the US comes from South America and there are  various colors with tri-color is also available.   The protein in quinoa is a complete protein source including all the essential amino acids.  It is also gluten-free.

It is typically consumed in the same way as the cereal grasses like wheat, oats, barley and rye, however, quinoa in not a cereal grass at all but in the same food family of spinach, swiss chard and beets.  Who Knew???  It is considered a “Pseudo-cereal”.

If stored in a tight container in the refrigerator it will last 3 to 6 months.  

I hope you will bake up a batch of this “can’t stop eating it” granola for your family and some to share with your friends.  A side benefit is the aroma that will fill your house. Bet it will not last long!!!   It is “The Best I Ever Made”

Please leave a comment, I would love to know how you made yours “Your Own”.

Items for Granola - A Starting Place - Be creative and add your own favorite indigents.
Ingredients for Granola
My Favorite way to enjoy Granola – over yogurt.
and a jar to share!

Coconut Quinoa Granola with Nuts

Basic Granola Recipe where you can add what ingredients you like. Quinoa adds protein.
Print Recipe Pin Recipe
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 3 cups old fashioned oats, Use gluten free oats for a gluten free granola
  • 1 cup uncooked Quinoa, Can leave it out, but increase oats by 1/2 cup.
  • 1 cup slivered almonds, Use any nuts you like
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/4 cup flax seeds
  • 1/4 cup dry roasted sunflower kernels
  • 1 cup shredded coconut, Sweet or unsweetened
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons cardamon, optional but adds a really nice flavor
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup, you can use 1/2 cup honey and no syrup
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1 cup dried cranberries, or dried fruit of your choice

Method
 

  1. Preheat oven to 325 degrees
  2. In large bowl combine, oats, quinoa, all nuts, coconut, flaxseed, sunflower kernels, salt, cinnamon, and cardamon. Stir to combine
  3. In a small saucepan add coconut oil, honey, syrup, vanilla and brown sugar. Heat till melted
  4. Pour over dry ingredients and stir well, mixing to combine
  5. Pour onto parchment paper lined baked sheet and spread out evenly
  6. Bake in preheated oven for 20 minutes, stirring after 10 minutes and watching closely during the last 5 minutes to make sure it doesn't get too brown
  7. Let cool and add dried cranberries or dried fruit of your choice

Notes

Notes:  
Use any combo of nuts or all of one kind- equal to 2cups.
This is so good and nutritious with the quinoa being a complete protein source containing all essential amino acids.  Your family will never know something so delicious is so good for them.
 If you want the granola sweeter; after baking sprinkle some sweetener on while hot and of course I use Splenda because of my diabetic husband.
If stored in a tight container in the refrigerator it will last 3 to 6 months.  
It will be the “Best You Ever Made”    
 
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Pecan Crusted Chicken and Raspberry Vinaigrette

This is such an easy and delicious way to serve chicken, gluten-free as well,  I know you will enjoy it often.  You can serve it on a field of greens with a raspberry vinaigrette dressing, recipe below, as a main meat or as chicken tenders.  Kids love the honey mustard flavor.  I like serving it on a bed of mixed greens and topping it with roasted nuts, either pecans or walnuts, cucumbers, grape tomatoes and mandarin oranges or any type of fruit.  It makes a great meal for a luncheon because you can cook the chicken ahead of time. It is one of the favorite dishes we serve in our Apples of Gold mentoring, cooking and hospitality classes. We serve it as a salad along with Linguine with a tomato, lemon and butter sauce, Cheese Biscuits and Chocolate Chip Cheesecake.  I promise to get those recipes out to you. I have cooked these recipes so many times, but have no pictures.  Therefore, I am preparing all the food we serve for Apples of Gold and photographing them.  My husband, Bill, is loving it, me too!   My hope and wish is that my blog will be a good resource for all our “Applettes”  and for those following Tidbits of Joy. These are recipes that will fit with your busy life but still allow you to make delicious meals with a little flair.  And as always, make more than you need for the meal you are preparing.  I love having some in the freezer for a quick-lunch or dinner when pushed for time, usually on a Monday night before our small group arrives.  

Ingredients
Tidbit Gadget
Small Food Processor for
grinding the pecans

Must Have For Your Kitchen
Honey and Spicy Mustard
Honey and Spicy Mustard
Mix together
Chicken dipped into Honey Mustard Mixture
Honey/mustard coated chicken being coated with pecans
BakedChicken right out of the oven

 

Pecan Crusted Chicken Salad with Raspberry Walnut Vinaigrette

Mixed greens with sliced pecan crusted chicken drizzled with raspberry walnut vinaigrette
Print Recipe Pin Recipe
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 6 boneless chicken breast or 8 tenderloins
  • 1/2 cup honey
  • 1/2 cup spicy brown mustard
  • 1 cup pecans ground
  • mixed salad greens
  • grape tomatoes
  • fresh cumbers sliced
  • strawberries or fruit of choice
Raspberry Walnut Vinaigrette
  • 1/4 cup raspberry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons finely chopped walnuts or pecans
  • 3/4 cup olive oil

Method
 

  1. Preheat oven to 350 degrees. Spray 9 X 13 baking dish with Pam
  2. In a shallow dish, combine honey and mustard. Stir to mix
  3. In a separate shallow dish, combine ground pecans and salt to taste
  4. Dip chicken in honey mixture, coat in pecan mixture and place in baking dish
  5. Bake 30 to 35 minutes or until chicken is tender. Set Aside
  6. Arrange greens on individual plates and top with sliced chicken. Drizzle with raspberry walnut vinaigrette and serve fruit on the side.
Raspberry Walnut Vinaigrette: In small mixing bowl, combine vinegar, sugar, salt and pepper. Stir until sugar and salt dissolve. Slowly whisk in olive oil. Add walnuts.