Condiments Archives - Crafty Cooking Mama

Homemade Quail Egg Mayonnaise

September 10, 2018 by Amanda Leave a Comment

Simple & delicious Mayonnaise made with quail eggs. Better than the store bought stuff plus no salmonella risk from raw chicken eggs that go in most homemade mayo.

There are four favorite condiments in my home. Ketchup, mustard, mayonnaise and chipotle hot sauce. Pretty typical for most Americans.

Everyone loves the mayo. Admittedly, it’s not the healthiest option in the world of condiments. Store bought stuff often contains soybean oil as the first ingredient. You know we can do better than that.

Homemade mayo and aioli have been all the rage for the past couple years. For good reason – made fresh, they taste so rich, so real – so much better. There’s one problem here, though. Raw eggs.

Raw chicken eggs are a recipe for disaster – it’s called salmonella. I hear nonstop ramblings about how organic, fresh, free-range eggs are safe and recommended. I’ve said it before and I’ll say it again & again – no one should be eating raw chicken eggs. I have fresh, organic, free-range eggs from birds I’ve hatched as babies. These eggs are available to me daily. They’re so fresh, they’re still warm. As a responsible chicken owner, I would not suggest anyone eat eggs raw – nor will I do so myself.

So here’s where the wonders of quail eggs come in. These mini egg laying birds and their eggs are completely void of salmonella. Their eggs have an increased amount of lysozyme and they hold a body temperature higher than that of chickens. Some people consider it a waste to eat these eggs anyway but raw.

This mayonnaise whips up pretty effortlessly with just a few hands on ingredients. I use my food processor, but a blender would work just as well. The only note I have to add is to make sure you slowly drizzle the other half of the oil in while mixing. Dump it in too quickly and you’ll end up with blobby, oily yuckiness.

I make this mayo with half olive oil & half avocado oil. Canola oil works great too. Use whatever oil you prefer. You can also add herbs, spices, various flavored vinegars – whatever your mayo loving heart desires.

Hope you enjoy! Thanks for stopping by!

Amanda ♥

Homemade Quail Egg Mayonnaise

A simple & delicious mayonnaise made with quail eggs.

Cook Time5 mins

Total Time5 mins

Course: condiment

Servings: 1 1/2 cup

Author: Amanda

Ingredients

1 cup oil divided (I use half olive oil and half avocado oil - canola works great too)
7 quail eggs
2 tablespoon vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1/2 teaspoon salt

Instructions

Using a food processor or blender - add in 1/2 cup of oil, quail eggs, vinegar, honey, mustard & salt.
Blend until completely smooth, stopping once to scrape sides & bottom.
While your food processor is running - SLOWLY- drizzle in remaining oil.
Blend until oil is completely mixed in and mayo is smooth and creamy.
Store covered in fridge - I use a mason jar. This mayo should chill in fridge for a few hours before using - allowing flavors to blend.
Enjoy!

Food Lion’s Shop & Earn Program + Our Favorite Steak Marinade

April 2, 2018 by Amanda 2 Comments

This is a sponsored post written by me on behalf of Food Lion for IZEA. All opinions are 100% mine.

Today I’m sharing with you everything you’re definitely going to want to know about Food Lion’s Shop & Earn Program. Oh, and while I was shopping there I had to grab a few steaks! So, I have to share our favorite quick & easy steak marinade ♥

I really do want to be an organized & prepared shopper. Each week I have the best intentions to cut coupons, make shopping lists, take a look at store sales, plan, be a smart shopper – you know, save money.

It just never works out that way.

I’m busy. I get sidetracked. I’m scatterbrained. I always have a million different things to do – I’m like a whirlwind going in a million different directions all day. This is life.

My grocery trips usually end up to be last minute. Like we just ran out of milk, bread and whatever my toddler decides she’s currently willing to eat. Oh, and since I’m at the store – let me do some grocery shopping for the the week.

No list. No coupons. Not much direction. Just trying to grab what I need, or guess I might need, and get out.

Luckily, Food Lion’s Shop & Earn Program and app do all that smart shopper stuff for me. I log in, and EVERYTHING is right there for me on my phone – even the card itself. Coupons I can load to my card, the stores weekly flyer, special sales, my earned rewards, recipes, my shopping history and even….get this…a shopping list I can create!

What’s great about the Food Lion’s Shop & Earn program is that it’s customized for me and rewards me for what I buy. I get reward dollars for things I buy in certain categories – not specific products or brands.

That’s really why many store rewards programs don’t work for me. Most programs are designed to push you to buy certain brands or products. With Food Lion’s Shop & Earn program I have the freedom to shop the way I want, and get rewarded for buying the things I want to buy.

For example. You earn dollar rewards for purchasing certain amounts in “Cleaning, Paper and Laundry”, “Meat and Seafood Department”, “Deli/Bakery Department”, “Dairy Department”, “Produce Department”, “Frozen Foods” & “Candy/Gum”. So you’re earning dollar rewards for your regular shopping!

During my last Food Lion shopping trip I stopped in to grab a few things for a quick dinner.

Food Lion has an awesome meat department and I was happy to find New York Strip Steaks on sale! Dinner was decided that easily.

I headed to the organic section and found a selection of all kinds of goodies – plus some stuff I needed for a quick marinade.

I hit up the produce department and grabbed some veggies to go along with our steaks – potatoes and asparagus are my go to sides for a steak.

Oh, and the bakery. I can’t leave without a fresh loaf of bread.

Onto our dinner. I do pretty much all the cooking in our home. Except steaks – my husband is the steak guy. Be it grilled or broiled – he makes the perfect steak – every single time.

He makes the simplest marinade with basic, on hand ingredients. He pours the ingredients into ziploc bags, shakes it up, and tosses the steaks in. After an hour or two, occasionally flipping the bags around, the steaks are ready to grill. I personally prefer to use as least plastic as possible, so I marinade in bowls or glass baking pans, flipping the steaks a few times.

Dinner made simple, delicious and at a great price!

Thanks so much for stopping by!

Amanda ♥

Food Lion saves me even more money when I use Shop & Earn. It’s simple to sign up – you can do it right from your phone or computer! Download the App and activate your Shop & Earn rewards to start saving today!

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5 from 1 vote

Food Lion's Shop & Earn Program + Our Favorite Steak Marinade

A quick, simple & delicious steak marinade made with basic, on hand ingredients!

Prep Time1 hr

Total Time1 hr

Course: marinade

Servings: 2 -4

Author: Amanda

Ingredients

1/4 cup balsamic vinegar
1/4 cup water
2 tablespoon olive oil
2 teaspoon steak seasoning

Instructions

Combine balsamic vinegar, water, olive oil and steak seasoning in a dish that will fit all steaks.
Add steaks, marinade for an hour or two at room temperature. While marinading, flip steaks a few times.
Grill or broil steaks - enjoy ♥
*Note* You can easily add additional amounts to this marinade for larger amounts of steaks.

Baked Cheddar Cheese & Black Pepper Spread

December 11, 2017 by Amanda 1 Comment

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

I entertain a lot. Holidays, football games, cookouts – we always have company. We also have a lot of unplanned, drop in kind of company. Either or, I’m always ready to host – I love it!

There are foods I always have on hand for company. Cheese is on top of the list. A simple cheese tray is always a hit – and tends to be the first thing to be cleared off the table.

Besides a cheese tray, there are so many other options for quick, throw together hors d’oeuvres & bites to eat with the almighty cheese.

I LOVE and swear by Heluva Good!® Cheese. Heluva Good! Cheese blocks are always in my fridge – be it for daily snacks for the family or a part of a food spread for company.

Heluva Good! Cheese is loaded with serious mouthwatering flavor. As always – it’s gluten free, made with real milk and a great source of protein and calcium!

Heluva Good! Cheese comes in an assortment of delicious flavors:

Colby Jack
Pepper Jack
Extra Sharp Cheddar
Sharp Cheddar
White Extra Sharp Cheddar
White Sharp Cheddar
White Mild Cheddar
Muenster
Monterey Jack
Special Reserve Extra Sharp Cheddar

I have many, many cheesy recipes I make – but today I’m talking about just one. Warm Cheddar & Black Pepper Spread. It’s a simple recipe that focuses on just two flavors – cheddar cheese & black pepper. No spices, no dash of this or that – no distractions. This is the real deal here. That being said – you want to use the best cheese – yup – Heluva Good! Cheese & a freshly ground black pepper. The combination of the two is unbelievably delicious.

This spread couldn’t be any simpler to make. It takes only four ingredients and a few minutes to put together. Shred your cheese, grind in the black pepper and mix in real mayo (none of that sweet stuff) and sour cream. Throw it in the oven and bake until the top is lightly golden brown.

This stuff will be like molten lava – so resist the temptation to dip right in. Let it sit for 10 minutes before serving.

I serve this with crackers, hard pretzels, soft pretzels, baguette slices, pita slices – heck, I could eat it right off a spoon. I will also mention that this cheesy concoction is fabulous served over a juicy chicken breast – but that’s for another time.

I always find a big selection of Heluva Good! Cheese at my local Walmart. They already have great prices – but now you can save even more! Head over to Ibotta to grab this deal now – limited quantities are available!

Thanks so much for stopping by! Stay cheesy, my friends 😉

Amanda ♥

Head over to Heluva Good! Cheese for all things cheese inspiration!

Don’t forget to grab that Ibotta offer at Walmart!

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Baked Cheddar & Black Pepper Spread

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer

Servings: 4 -6 servings

Author: Amanda

Ingredients

8 oz block of Heluva Good! Sharp Cheddar Cheese
1/3 cup sour cream
1/4 cup real mayonnaise none of that sweet stuff
30 cracks fresh ground black pepper - approximately 1 teaspoon

Instructions

Preheat oven to 350°F. Lightly grease or spray an oven safe dish(es).
Shred cheddar cheese in a mixing bowl.
Grind in fresh ground black pepper, mix.
Stir in mayo & sour cream until combined.
Scrape mixture into greased dish. Bake for 15 - 20 minutes or until mixture is golden brown.
Let rest at room temperature for 10 minutes.
Serve with crackers, hard or soft pretzels, baguette slices, pita triangles and enjoy!

Olive Tapenade

September 5, 2017 by Amanda 3 Comments

This post has been sponsored by Pomora. All content, thoughts & opinions are always my own. This post contains affiliate links.

Try this simple & delicious Olive Tapenade made with black & kalamata olives, olive oil, capers, anchovies & garlic!

Sometimes simple recipes can be so impressive.

That’s certainly the case with this Olive Tapenade.

I’ve always been an advocate of keeping things as simple as possible in the kitchen. Life is too busy, and too short for that matter, to be fussing over extensive ingredients on a daily basis.

The key to great food made simple is keeping quality ingredients on hand.

I always keep an assortment of good olives in my fridge and in my pantry. For snacking, for meals & for quick hors d’oeuvres.

Olive oil. I thought I knew good olive oil. I always have quite a few bottles around – one for cooking, one for dipping, one for dressings. Then I was introduced to Pomora Olive Oil. I was a believer at first taste. The amount of depth & flavor in this oil – it’s like nothing I’ve tasted before.

It’s safe to say there is no turning back for me. Pomora Olive Oils are my one and only. The quality and flavor is second to none. The story of the oils is just as beautiful….

Pomora is committed to supporting small, independent growers. Their farmers have generations of experience behind them and employ traditional & sustainable farming methods. They respect the land which supports them and they take care of their employees!

Pomora has created an “Adopt An Olive Tree” program where you receive four shipments a year from your tree. These oils come from gold-medal winning, independent family growers. The flavor of the olive oil will vary each shipment – the tastes are wondrously unique to each season. {Visit here for all the details on Pomora Olive Tree Adoption}

I used good kalamata olives and black olives for this tapenade. You can use any olive that your heart desires ♥

Make your olive oil count – of course I used Pomoro Olive Oil in this recipe and it makes all the difference.

You’ll see I add anchovies to this tapenade. Trust me – add them. There is no fishy taste to this recipe – it just gives it that umami taste we all love but may not understand.

So everything goes into a food processor. Pulse, scrape, pulse. Don’t over process it. Serve immediately or refrigerate until ready to serve.

I made two batches – one coarser, one a bit more pureed. I suppose I preferred the one with a bit more texture, but both were so delicious I’m not sure I could choose a favorite.

I love Pomoro Olive Oils for many reasons – but at the end of the day I most appreciate the flavor for dipping and drizzling. Enjoy this 100% pure olive oil and all it’s health benefits. Taste the difference!

Thanks so much for stopping by!

Amanda ♥

Click below to learn more about Pomora!

Print Recipe

5 from 1 vote

Olive Tapenade

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic.

Cook Time5 mins

Total Time5 mins

Course: Appetizer

Servings: 6 -8 servings

Author: Amanda

Ingredients

1 1/4 cup pitted olives - I used half Kalamata and half black
2 tablespoon Pomora Olive Oil
2 tablespoons capers
2 cloves garlic minced
2 anchovies
pinch of black pepper

Instructions

Combine all ingredients in food processor.
Process until desired consistency, stopping to scrape down sides once or twice. Do not over process.
Serve immediately with baguette slices or good crackers or refrigerate until ready to serve.
Enjoy!

Whipped Cream Cappuccino Frosting

May 18, 2017 by Amanda 5 Comments

Whipped Cream Cappuccino Frosting. Light & fluffy, not too sweet with the perfect amount of cappuccino flavor. It’s wonderful topped on all your favorite desserts.

My daughter, Athena, turned 11 last month. (Happy Birthday Baby♥) Each year I let her think up a birthday cake she’d like. Most years it’s pretty wild – like a Dirt Cake – but not a pudding variety – a cake, hollowed out and filled & frosted with a creamy cookie frosting & loaded with gummy bugs. Or a Mint Chocolate Chip Fudge Ice Cream Cake. Or a Stuffed Piñata Cake.

This year her taste buds have gotten a bit more sophisticated. Sigh.

She requested a Chocolate Torte with a Coffee Frosting. “Not too sweet of a frosting” she said. Sigh….very sophisticated indeed. My little girl isn’t so little anymore….

I decided to skip the Coffee Frosting and make a Whipped Cappuccino Frosting that I knew she’d love. Light & fluffy, not too sweet with the perfect amount of cappuccino flavor. It goes great with cakes, custards, puddings, waffles, pancakes, ice cream – even coffee and drinks.

Whipped cream frostings can be touchy with time and temperature, but the cappuccino powder stabilizes the whipped cream. Meaning the whipped cream won’t lose form and melt away a bit after beating. It will remain stiff and hold shape for days, refrigerated of course. So make sure whatever dessert you make will do well in the fridge. Or make the frosting and store it in the fridge until ready to use.

On a side note, I wasn’t so nuts about the Chocolate Torte in the fridge, but Angel Food Cake held up nicely.

Now you can’t let this cake sit out all day but it can be out for an hour or so without starting to melt away. Actually, I suggest pulling it out of the fridge half an hour to prior to serving to bring your cake to room temp.

I especially love Whipped Cream Frosting during the warmer months – even though the frosting itself doesn’t like the heat so much. A light & fluffy frosting is so much nicer on warm days then say, a rich sugary buttercream. This frosting works great on days you don’t want to bake as well. Like today – when I bought this Angel Food Cake at a local bakery 😉

Hope everyone is enjoy this Spring weather! Thanks for stopping by ♥

-Amanda-

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5 from 2 votes

Whipped Cream Cappuccino Frosting

Stabilized Whipped Cream Cappuccino Frosting. Light & fluffy, not too sweet with the perfect amount of cappuccino flavor. It's wonderful topped on all your favorite desserts.

Prep Time5 mins

Total Time5 mins

Course: Desserts

Servings: 2 cups

Author: Amanda

Ingredients

1 pint heavy whipping cream 2 cups
1/2 cup light brown sugar packed (make sure it is lump free)
2 tablespoon cappuccino powder

Instructions

In a chilled bowl with chilled mixers - beat the cream, brown sugar and cappuccino powder until stiff peaks start to form.
Frost cake or refrigerate until ready to use.
This frosting must be stored in fridge. Depending on what cake you make, you may have to rest cake a room temp for about half an hour prior to serving.

Homemade DIY Chocolate Syrup

October 17, 2016 by Amanda 13 Comments

Make your own chocolate syrup in minutes – just like Hershey’s. Makes a mean glass of chocolate milk. Or drizzle on top of ice cream, fruits, desserts – you do you ♥

I’m always on a quest to make things at home that you would usually buy ready made or prepackaged at a store. Sometimes I want a healthier alternative, sometimes I’m trying to save a few bucks & other times I’m just too lazy to go to the store. For whatever motivation, I find myself experimenting often.

I’ve already shared a recipe for Powdered Chocolate Milk Mix. Think Nesquik. It gets mostly good reviews. Except for this one.

Said one reader:

“I am actually disappointed with this. I was really looking forward to a nice cold glass of chocolate milk. But instead I was greeted with a cup of lies and sadness.”

Ouch. So what happened here? I think one of three things. They could be accustomed to store bought, super creamy & chocolatey chocolate milk – which you’ll never make at home by just stirring in a syrup or powder. Sorry, but not sorry.

Perhaps they’re used to chocolate milk made with chocolate syrup which is definitely a sweeter version than powdered.

Or last, they weren’t happy with how it takes some effort to get the powder to dissolve into the milk. Which, I may add, is currently the issue I’ve been having with the store bought powdered stuff I’m using. My kiddo takes a sip, puts it down and by the time she returns for another sip, all the powder has sunk to the bottom. Boohoo.

I’ll say that I have never been a huge fan of chocolate syrup. Not on my ice cream nor in my milk. I swore by the powdered stuff for chocolate milk. Kids & finicky tastes have me singing a different tune these days…

It’s certainly simple to make. Throw it all in a saucepan and heat & stir. That’s it.

Give it a try – it really is impressive. It’s quick, simple & cheap to make. I really prefer the half corn syrup/half sugar version, but go for the all sugar version if you don’t have any corn syrup on hand. The chocolate milk lovers in my house are loving this stuff!

Thanks so much for stopping by!

-Amanda-

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5 from 4 votes

Homemade DIY Chocolate Syrup

Make your own chocolate syrup in minutes - just like Hershey's. Makes a mean glass of chocolate milk ♥

Cook Time5 mins

Total Time5 mins

Course: Drinks

Servings: 1 1/2 cups

Author: Amanda

Ingredients

1/2 cup cocoa powder regular, unsweetened cocoa powder
1 cup water
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
NOTES
*I recommend regular cocoa powder. I tried Dutch processed - it's just not as good.
*You may omit the corn syrup and use 1 cup sugar total. The corn syrup version was preferred.

Instructions

Combine cocoa powder & water in a saucepan over medium heat.
Whisk until smooth & thick.
Add in sugar, corn syrup & salt. Continue to cook & whisk for a few minutes, until mixture comes to a light boil.
Remove from heat and stir in vanilla.
Store refrigerated in sealed jar.
For chocolate milk - add 2-3 tablespoons (to taste) to a glass of milk.

“Unfried” Baked Mozzarella Sticks

August 22, 2016 by Amanda 9 Comments

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Weight Watchers, but all my opinions are my own. #pmedia #WWMarket http://my-disclosur.es/OBsstV”

“Unfried” Baked Mozzarella Sticks – crunchy & gooey cheesy goodness without the guilt. Plus a healthy Greek yogurt ranch dip. Yay for healthy snacks!

I have a confession to make. I am a fried food fanatic. Fresh cut fries, onion rings, fried pickles, fried mushrooms, fried seafood – and of course fried mozzarella sticks. Oh, how I love them all.

I know better though. I don’t each much of it besides the occasional county fair when I go buck wild on the deep fried goodies.

I’ve learned to enjoy some healthier alternatives to curb my fried food fixation. Fresh cut oven roasted french fries & sweet potato fries are in regular rotation in my house. For all the other fried goodies, I bread and bake them for the crunch without the fat & cholesterol.

Fried Mozzarella Sticks are one of my all time favorites and luckily one of the easiest fried foods to make “unfried” at home. Roll the cheese sticks in some panko, give them a little freezer time and throw them in the oven. Crunchy, cheesy gooey goodness.

Guess what…? I made this snack even healthier with Weight Watchers Light String Cheese. With half the fat and 25% less calories of regular string cheese I can enjoy this lightened up snack and feel even better about eating it. Want to spice it up a little bit? Then throw Weight Watchers Jalapeno Flavored String Cheese into the mix. Think jalapeno popper mozzarella sticks. Yummmm.

Know what every fried or oven baked snack needs? Something to dip that crunchy goodness into. Marinara sauce with mozzarella sticks – that’s a given. Ranch dip – you better believe it. I’m a ranch dressing enthusiast but I’m not so enthusiastic about all the fat & calories that are in a serving of it. I’ve improvised with a Greek yogurt ranch dip. Stir a few herbs & spices in a cup of yogurt and you got yourself a ranch dip loaded with flavor and protein and fabulously low in calories & fat.

I hope you enjoy this “Unfried” Baked Mozzarella Stick. I love food and I’m not into cutting favorite foods out of my diet. It’s great to have healthier options so we can enjoy the snacks we love more often. Thanks for stopping by!

-Amanda-

I found these awesome Weight Watchers products and everything else I needed to create this healthy snacking recipe at my local Giant Food Stores.

Stop by your local Giant Food Stores between 9/1/16 – 9/28/16 and when you buy any (5) FIVE participating Weight Watchers products (excluding Heinz SmartOnes & Meeting Room Products) you’ll Save $3.00 instantly while supplies last!

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5 from 2 votes

"Unfried" Baked Mozzarella Sticks

Crunchy & delicious baked Mozzarella Sticks.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Appetizer

Servings: 1 dozen

Author: Amanda

Ingredients

6 Weight Watchers Light String Cheese Regular or Jalapeno
1 egg
1/2 cup panko
1 teaspoon flour
1/4 teaspoon parsley
garlic powder a pinch
salt a pinch
olive oil for spritzing

Instructions

Cut sticks of string cheese in half. Set aside.
Crack egg in a small bowl, beat.
In a separate bowl combine panko, flour, parsley, garlic powder & salt.
Dip a piece of string cheese into egg, then into panko. Press panko onto all surfaces & ends of cheese.
Place breaded cheese stick onto wax paper lined plate and repeat with remaining pieces.
Freeze breaded cheese sticks for at least half an hour. These can be made days ahead of time and kept covered in the freezer.
Preheat oven to 350°.
Line a cookie sheet with aluminum foil and spritz with olive oil.
Place breaded cheese sticks on cookie sheet. Spritz tops with olive oil.
Bake until tops are light golden brown - about 8-12 minutes.

Print Recipe

5 from 2 votes

Greek Yogurt Ranch Dip

Love ranch dressing but don't love all the junk in it? Try this Greek yogurt ranch dip - loaded with flavor and protein and light on the calories & fat. A healthy dip!

Prep Time5 mins

Total Time5 mins

Servings: 2 -4 servings

Author: Amanda

Ingredients

1 Greek nonfat yogurt cup 5.3 oz
1/4 teaspoon parsley flakes
1/4 teaspoon dried chives
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
pinch dill
pinch pepper

Instructions

Combine all herbs and spices with Greek yogurt.
Refrigerate for at least half an hour before serving - allowing flavors to blend.
Get to dipping & enjoy 🙂

Honey Vinaigrette

June 8, 2016 by Amanda 13 Comments

This crisp, sweet & tangy Vinaigrette made with raw honey & apple cider vinegar takes just a minute to mix together and keeps indefinitely. Great on salads & veggies!

I love salads – simple garden salads, nothing fancy, nothing extravagant. Crisp greens, a hard boiled egg and a handful of whatever chopped veggies I have on hand and my salad is complete.

I enjoy salad dressings and at any given moment you’ll find an extensive selection of dressings – store bought & homemade – in my refrigerator. Although a simple balsamic & oil will always be my favorite, I appreciate fresh flavors. It keeps my simple salad habits exciting.

What many of you may (or may not) know is that I am a bit of a homesteader. I have a nice size flock of happy free ranging hens who give us more eggs then we could ever possibly use. So many that my 10 year old is starting an egg sale & delivery business from her wagon this summer.

My husband and I have our hearts set on beekeeping. With so much going on and a never ending list of “around the house” projects, it seems beekeeping got pushed back on the list for another year or two. That’s okay, though. We’ll get to it when it has our full attention. It gives us more time to do even more research and will allow me to thoroughly read & reread George Imirie’s Pink Pages – pretty much the East Coasts beekeepers bible.

So until my own honeybees are producing honey in my backwoods hive, I buy my raw honey from a few responsible local beekeepers. I love honey – I love the flavor, I love the color, I love the consistency, I love the beauty of it. I enjoy it in my tea, I love cooking & baking with it and I love drizzling it over baked goods and pastries.

Oh – and I love making a simple vinaigrette out of it.

This isn’t one of those super thick & sweet dipping type dressings that everyone seems to associate a honey salad dressing with. This is a crisp and tangy light vinaigrette with just the right amount of sweet honey flavor.

Throwing it together is beyond a breeze. Everything goes into a mason jar, gets capped and given a good shaking. Refrigerate until ready to serve and shake before serving – ingredients do separate.

That’s it. An easy summer salad dressing made with local honey. This stuff will keep for quite some time – but I’m sure the honey lovers will get it used up in no time.

Thanks for stopping by!

-Amanda-

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5 from 6 votes

Honey Vinaigrette

Prep Time5 mins

Total Time5 mins

Course: condiments

Servings: 1 pint

Author: Amanda

Ingredients

3/4 cup vegetable oil
1/3 cup raw honey
1/3 cup apple cider vinegar
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon paprika
1 teaspoon ground mustard
1/4 teaspoon pepper

Instructions

Combine all ingredients in mason jar and shake thoroughly until everything is combined.
Store covered in fridge.
Shake before serving, ingredients will separate.
Enjoy on salads & with fresh veggies.
This dressing will keep for quite some time in the refrigerator.

Spicy Smoky Chipotle Chicken Meatballs

January 14, 2016 by Amanda 6 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Chipotle Chicken Meatballs with a homemade chipotle hot sauce. Loaded with smoky heat – these chicken meatballs will make you forget all about wings!

Football season. We love it! It’s such a fun time of the year, win or lose. It’s not just about the game – it’s about the experience. Good friends, good food, good times.

Football food should be fun. I’ll rephrase that, football food IS fun. What’s not fun is spending all your time in the kitchen preparing food – missing half the game and all the fun.

We always made chicken wings for the big game, we even traveled with our wing set up when need be. Everyone loved it. Thing is – it’s a major production. A lot of time, work and cleanup. That’s no fun for anyone.

It was time to rethink our menu. Time to put the turkey fryer away and focus on easy yet delicious foods and snacks that we could all enjoy – together. These Chipotle Chicken Meatballs totally fit the bill.

Making a homemade chipotle hot sauce may sound like a lot work – but it’s really not. Throw everything in a food processor and then in a saucepan to simmer. That’s it. Simple, delicious and totally earns you bragging rights! Plus, this can be done days before you need it – so it’s one less thing you need to worry about on game day.

There is only one brand of chipotle peppers that I use. Ever. It’s La Morena Chipotle Peppers in Adobo Sauce. La Morena has set the standard for quality and taste in peppers & chiles. When I open a can of these peppers I always know what I’m going to get – the authentic Mexican smoky peppers and adobo sauce that I know, expect and love.

Back to our homemade Chipotle Sauce. I like things hot and this sauce has definitely got some heat. If you’re familiar with chipotle heat, you’ll know that it does have a different heat index to it. It’s not a “burn your gut up heat” – it’s more of a “smoky mouth heat”. I would suggest tasting and making any adjustments after the sauce has had at least 10 minutes to simmer.

The chicken meatballs are ridiculously easy. Mix them up and bake. These can also be made ahead of time and reheated prior to serving. Heat em’ up, toss them with the Chipotle Sauce and you got yourself some real good eats. I serve these smokey bites topped with crumbled Queso Fresco and lots of Mexican Crema. These two ingredients perfectly finish these Chipotle Chicken Meatballs. Perhaps keep some ranch or blue cheese dressing around for the less adventurous.

I hope these Chipotle Chicken Meatballs are enjoyed by all! Less time in the kitchen means more game time & fun time for you! Have fun!

Thanks for stopping by! Happy Cooking 🙂

-Amanda-

Want to know more? Head over to La Morena for product information, mouth watering recipes & merchandise!

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5 from 2 votes

Hot & Smoky Chipotle Chicken Meatballs

Chipotle Chicken Meatballs with a homemade chipotle hot sauce. Loaded with smoky heat - these chicken meatballs will make you forget all about wings!

Cook Time1 hr

Total Time1 hr

Course: Appetizer

Cuisine: Mexican

Servings: 24 meatballs

Author: Amanda

Ingredients

For Sauce:
1 - 7 oz can of La Morena Chipotle Peppers in Adobo Sauce UNDRAINED
6 tablespoon vinegar
6 tablespoon water
4 tablespoon tomato sauce
2 tablespoon turbinado or brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cinnamon
For Meatballs:
1 lb ground chicken ground turkey can be substituted
3/4 cup panko
3 tablespoon chipotle sauce your homemade stuff
1 egg
1/2 teaspoon salt
To Serve Sauce:
3/4 cup homemade chipotle sauce
3-4 tablespoon butter
Top with Queso Fresco & Mexican Crema optional - ranch or blue cheese dressing
toothpicks

Instructions

For sauce:
Empty entire contents of chipotle pepper can into food processor (Seriously, the adobo sauce is like liquid gold)
Process until peppers are smooth.
Add vinegar, water, tomato sauce, sugar, garlic, onion and cinnamon. Process until completely smooth. This will be a thick sauce.
Pour sauce into a saucepan. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring often.
I suggest letting the sauce simmer for at least 10 minutes before tasting and making adjustments.
Set sauce aside until ready to use. Refrigerate in a sealed jar if making ahead of time. I usually make the sauce a few days prior.
*You will have more sauce then needed for recipe*
For Meatballs:
Preheat oven to 400°. Prep a cookie sheet with aluminum foil and lightly grease/spray.
In a large bowl, mix together ground chicken, panko, chipotle sauce, egg and salt.
Form approximately 24 meatballs. They should be just about the size of a golfball. I use a "2 Tablespoon Cookie Scoop" to do this.
Bake for 17-22 minutes or until done.
To Serve:
In a saucepan combine chipotle sauce and butter.
Stir until butter is melted and sauce is heated through.
Gently toss and coat meatballs in sauce. I use a spatula to do this.
Pop a toothpick in each meatball and plate. Serve with crumbled Queso Fresco and lots of Mexican Crema.
This recipe easily doubles (you wouldn't have to make any more sauce) and can be made ahead of time and heated prior to serving.
Enjoy!

Apple Cider Syrup | Apple Cider Breakfast Syrup

December 29, 2015 by Amanda 23 Comments

Apple Cider Syrup. An easy to make, homemade breakfast syrup. Sweet, tart & loaded with flavor – this syrup is delicious on pancakes and waffles!

Over the years I’ve eliminated lists upon lists of processed foods out of my family’s diet. I am in no way, shape or form a fanatical health eater – I just prefer to eat real and homemade food as much as possible.

I haven’t used a store bought “pancake syrup” in ages.

I quote myself:

“Maple syrup. It’s pure and delicious. I love buying local and I love using something that is 100% natural. Though at $10 a pint, real maple syrup is not always an option for everybody. Another option for many people is to buy a big plastic jug of “maple flavored syrup” at their local grocery store. Saving yourself a few bucks doesn’t always end up being a good deal, though. Have yourself a good looksie at that jug of syrup. Anytime you see high fructose corn syrup as a main ingredient you can be certain that this is not a “food” you want to be consuming a whole lot of. “

Is there another option? Of course – make your own! I love making different flavor syrups – maple, vanilla, blueberry, strawberry and now Apple Cider Syrup.

It’s a pretty basic process. Combine everything and simmer until thickened.

A little of this Apple Syrup Cider goes a long way. It’s sweet, it’s tart – it’s got so much more flavor than anything you’d buy from a plastic jug at the store! If you’ve never tried making your own syrup before, now’s the time! I’m betting you may never go back to that high fructose corn syrup stuff again!

Thanks so much for stopping by!

-Amanda-

This recipe is from Kauffman’s Fruit Farms book “Faith, Family & Fruit”. It shares the history of the farm, a look at each season in the orchards, along with lots of great photographs, family recipes and much more!

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4.8 from 5 votes

Apple Cider Syrup

Apple Cider Syrup. An easy to make, homemade breakfast syrup. Sweet, tart & loaded with flavor - this syrup is delicious on pancakes and waffles!

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: condiments

Servings: 2 /3 cup syrup

Author: Amanda

Ingredients

3/4 cup apple cider
1/2 cup brown sugar packed
2 tablespoon salted butter
1/2 teaspoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Instructions

Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan.
Over medium heat, bring to a boil.
Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.
Remove from heat. Let cool for at least half an hour before using. Serve warm.
Syrup will thicken as it cools. If you'd like a thicker syrup, simmer it longer.
Refrigerate any unused portion in a sealed jar/container.

On a homemade syrup kick? Here’s another recipe of mine 🙂

*I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received complimentary products from Kauffman’s Fruit Farm, however, all opinions remain completely my own.*