honey

DIY Barbecue Sauce

What’s Cooking in Gail’s Kitchen? Clean Eating: DIY Barbecue Sauce! Have you ever began preparations for a recipe and realized you were short one ingredient? It happens to me all the time. Since I live in the country, it’s easier for me to peruse my pantry for a do-it-yourself recipe than to run into town. Perhaps you feel the same way. For example, instead of tomato sauce and tomato paste, I substituted a jar of cocktail sauce. When I checked the ingredient list, the cocktail sauce contained both items plus a touch of horseradish. I love the zing that horseradish provides. Once you realize cooking is all about the flavors you like, the rest is a breeze.

DIY BARBECUE SAUCE

Ingredients:

12-ounces cocktail sauce

1/2 cup apple cider vinegar

1/3 cup raw honey

1 tablespoon Dijon mustard

1/4 cup molasses

2 tablespoons agave nectar

3 tablespoons Worcestershire sauce

2 teaspoons liquid smoke

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon smoky sea salt

1/8 teaspoon cayenne pepper

Instructions:

In a saucepan over medium-high heat, combine cocktail sauce, apple cider vinegar, raw honey, Dijon mustard, molasses, agave nectar, Worcestershire sauce, liquid smoke, paprika, garlic powder, black pepper, onion powder, smoky sea salt, and cayenne pepper. Bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 20 minutes. Stir occasionally. Sauce will slightly thicken. Transfer to a sealed container. Refrigerate up to one week.

Yogurt Black Raspberry Smoothie

What’s Cooking in Gail’s Kitchen? Talking Points: Yogurt Black Raspberry Smoothie! Blackberries and black raspberries. They’re both the same, right? Guess again. Blackberries are the larger of the two, in cell structure as well as actual size of a single berry. They also have a glossy finish. Blackberries are seen more often at grocery stores as well. Black raspberries, on the other hand, are as coveted as morel mushrooms. Growers typically save them for themselves and very close friends. Their flavor is more unique, not nearly as tart and very fruity. Some consider them the healthiest berries on the planet with three times the antioxidants as other berries. You can recognize black raspberries by their tiny protective hairs. The centers are hollow making them effortless for picking. Black raspberries are popular for cobblers, pies, jams, ice cream toppings, and of course smoothies. Is it any wonder I love you more.

YOGURT BLACK RASPBERRY SMOOTHIE

Ingredients:

3/4 cup black raspberries

3/4 cup blueberries, frozen

1 banana, sliced and frozen

1 teaspoon natural honey

1 teaspoon vanilla extract

1/2 cup Greek yogurt

1/2 cup skim milk

Fresh mint

Instructions:

In a blender, combine black raspberries, frozen blueberries, frozen banana slices, natural honey, vanilla extract, Greek yogurt, and skim milk. Pulse for one minute to chop fruit. Stir, purée until smooth and creamy. Pour into glasses. Garnish with fresh mint. Serve immediately.

X-tra Cheese, Please Appetizer

What’s Cooking in Gail’s Kitchen? Talking Points: X-Tra Cheese, Please Appetizer! Ever since I visited a popular Las Vegas restaurant, I’ve been looking for a cheese appetizer like this one. It’s not the traditional gooey soupy cheese dip you swipe tortilla chips through before gobbling down. The waiter set the iron skillet in front of us and said, “This is a cheese you need to use a knife and fork with. It’s not going to jump onto the chip.” Come to find out it was flambéed over an open fire in the kitchen. Wow! And they used tequila to ignite it. I wish I could tell you that’s what I did here, but sorry, “no comprendo”. Instead I baked it at a high temperature and dredged it through a spicy honey. Show compassion. I tried.

X-TRA CHEESE, PLEASE APPETIZER

Ingredients:

2 tablespoons butter, unsalted

1 yellow onion, diced

1 teaspoon kosher salt

1 1/2 cups Monterey Jack cheese, shredded

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/4 cup raw Tupelo honey

1 teaspoon sriracha

1 teaspoon garlic habanero sauce

2 tablespoons ranch dressing

Chives, for garnish

Instructions:

Preheat oven to 475°. Using a 10” iron skillet, warm butter over medium heat. Add diced onion and kosher salt. Sauté for 5-8 minutes, or until onions are soft and golden brown. Add Monterey Jack cheese, shredded cheddar cheese, and shredded mozzarella cheese. Mix thoroughly with onions. To make the spicy honey, in a microwave-safe dish combine raw Tupelo honey, sriracha, and garlic habanero sauce. Stir well. Microwave on High for 30 seconds. Stir again. Set aside. Transfer cheese-filled iron skillet to the oven. Bake 10 minutes until cheese is bubbly. Turn oven setting to High on Broil. Allow dark spots to appear on the surface, about 1-2 minutes. Watch carefully as this happens very quickly. Remove skillet from oven. Drizzle with spicy honey and ranch dressing. Garnish with chopped chives. Serve with tortilla chips.

Walnut Mango Granola

What’s Cooking in Gail’s Kitchen? Talking Points: Walnut Mango Granola! Have you noticed how versatile granola has become? It’s no wonder it has turned into a convenient substitute for breakfast when you’re on the run. Oats are full of iron and fiber, which the nutritionists keep drumming into our heads. It keeps us full, energizes the body, and detours junk food cravings. Nuts and seeds have heart-hearty benefits, which everyone wants, right? Personally, I prefer the crumbled version to sprinkle over my morning yogurt. Others prefer the chewy granola bars I find look too much like a candy bar. Don’t get me wrong, I enjoy peanut butter and chocolate chips as much as the next guy. I get it, but always check the sugar content because basically that’s what holds everything together. Talk about unwanted calories. No thanks. In the end do what is right for you. Meanwhile, if you want to make your own, this recipe is as easy as pie.

WALNUT MANGO GRANOLA

Ingredients:

1 cup walnut halves, chopped

1/4 cup coconut flakes

2 tablespoons pistachio nuts, roughly chopped

1 cup oats

1 tablespoon chia seeds

1/2 teaspoon cinnamon

1 tablespoon coconut sugar

1/4 teaspoon sea salt

3 tablespoons vegetable oil

2 tablespoons maple syrup

1/4 cup dried mango, chopped

1/4 cup dates, chopped

Instructions:

Preheat oven to 325°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, toss chopped walnuts, coconut flakes, pistachio nuts, oats, and chia seeds. Thoroughly combine; set aside. In another bowl, mix cinnamon, coconut sugar, sea salt, vegetable oil, and maple syrup. Drizzle over walnut mixture and toss to coat granola. Spread granola mixture onto baking sheet. Bake for 10 minutes; turn for even browning and bake 10 minutes longer. Remove pan from oven. Carefully stir in dried mango and chopped dates. Bake for 10 minutes. Remove granola from the oven and allow to cool completely. Transfer crumbled granola to an airtight container.

Knee-Jerk Chicken Wings

What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.

KNEE-JERK CHICKEN WINGS

Ingredients:

1/4 cup vinegar

1 tablespoon dark rum

2 habanero peppers, chopped

1/2 red onion, chopped

2 green onions, chopped

1/2 tablespoon thyme

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 teaspoon molasses

2 pounds chicken wings

1/4 cup lime juice

1/2 cup ketchup

3 tablespoons soy sauce

1 tablespoon spicy honey

Chives, for garnish

Instructions:

To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.

Creamy Honey Mustard Dressing

What’s Cooking in Gail’s Kitchen? Talking Points: Creamy Honey Mustard Dressing! Imagine my delight at seeing thin sprigs of thyme with tiny spear-shaped leaves in the herb bed again. Although a perennial, thyme seems to thrive more in full sun. Doesn’t everything? Crush a few leaves to breathe in the slight, lemony aroma. Nice. There’s an easier way to remove the leaves without picking them off one by one. Position your thumb and forefinger at the non-root end of the stem, then pull backwards so the leaves fall into a dish. Discard the stem and you’re ready to go. Fresh thyme adds a nice finish to recipes whether you sprinkle the leaves as a finishing touch or use the entire sprig as a garnish. I like adding fresh herbs to salads and dressings. It’s like a delicious taste of sunshine.

CREAMY HONEY MUSTARD DRESSING

Ingredients:

1/4 cup raw Tupelo honey

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 tablespoon white vinegar

1/4 teaspoon cayenne pepper

Fresh lemon thyme, for garnish

Instructions:

In a small bowl, combine Tupelo honey, mayonnaise, Dijon mustard, white vinegar, and cayenne pepper. Whisk together until smooth and creamy. Add lemon thyme leaves. Drizzle over salads and vegetables.

Asparagus If You Peas

What’s Cooking in Gail’s Kitchen? Talking Points: Asparagus If You Peas! When you’re looking for an appealing salad, think asparagus! You’re going to love the bright greens and vibrant red tones in this one. You may even “Kiss the Cook”. By blanching fresh asparagus, it keeps this popular vegetable tender while remaining crisp. The mild flavor reminds me of Springtime as a kid. I used to forage for wild asparagus along country roads, ditches, and abandoned railroad tracks. The natural pale-green spears standing sentinel made them easy to spot. Everyone had their “secret” places where they knew the plants returned year after year, as long as the stalks were snapped off at ground level leaving the roots intact.

ASPARAGUS IF YOU PEAS

Ingredients:

1/2 bunch fresh asparagus, bottom ends trimmed

1 cup frozen peas, thawed and rinsed

1 cup radishes, sliced thin

1/2 cup alfalfa sprouts

1/4 cup raw honey

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 tablespoon white vinegar

1/4 teaspoon cayenne pepper

Instructions:

Bring salted water to a boil in a large saucepan. Place asparagus spears in water to blanch, about 3-4 minutes until tender. Remove asparagus with tongs and transfer to a colander in ice water for one minute. Drain. Arrange asparagus spears on a platter. Surround them with peas, sliced radishes, and alfalfa sprouts. Place in refrigerator to chill completely. Meanwhile, to make the dressing, combine raw honey, mayonnaise, Dijon mustard, white vinegar, and cayenne pepper. Whisk until smooth and creamy. Drizzle over vegetables, as desired.

Hasselback Honey-Roasted Carrots

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make. 


HASSELBACK HONEY-ROASTED CARROTS


Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil 

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika 

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish


Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Xalapa Party Punch

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Xalapa Party Punch! Before you read further, I want you to know this is an adult beverage and not intended for those under the age of 21. It does contain alcohol, so drink responsibly. Big-batch cocktails, or party punch, are nice to have on hand for last minute gatherings or friends who drop by unannounced. I keep a pitcher in the refrigerator for just that reason. If you do the same, choose a container that has an airtight lid. There’s nothing worse than sipping on an icy cold cocktail that smells like garlic or grilled leftovers. With the subtle fruity notes of apple, orange, cherry, and apricot, Xalapa Party Punch will get everyone talking. Carry On.

XALAPA PARTY PUNCH

Ingredients:

1 cup hot black tea

1/2 cup Tupelo honey

1 orange rind, grated

2 cups dark rum

2 cups apple brandy

2 cups dry red wine

Orange rind, grated

Crushed Ice

Instructions:

In a saucepan over low heat, combine hot black tea, Tupelo honey, and grated orange rind. Heat for 5 minutes. Stir occasionally. Remove from heat; set aside to cool. Add dark rum, apple brandy, and dry red wine. Refrigerate until ready to serve. Pour into glasses filled with crushed ice. Garnish with fresh basil or mint.