August 31, 2009

Chocolate Banana Zucchini Muffins

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Chocolate Banana Zucchini Muffins

In my quest for something chocolate, something muffin like, something with zucchini....I decided to make this muffin. It is moist and stays that way even over a couple of days. I found the recipe on allrecipes.com. You can click here for the original.

Chocolate Banana Zucchini Muffin
adapted from allrecipes.com (per the advise of one reviewer)

3 eggs
2 cups white sugar
1/2 cup oil
2 mashed bananas
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins.


In a large bowl beat the eggs. Beat in the sugar, oil and banana. Add the cocoa, vanilla, zucchini and stir well.


Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.


Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees for 20 minutes. Cool.

August 28, 2009

Look what I made! Teresa's Pulled Pork!

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I love BBQ and I love BBQ Sandwiches. Recently I saw Teresa's recipe on her blog - A Blog About Food for Pulled Pork and I knew I wanted to try it. I happened to have a boneless pork roast in my freezer.....all I needed was the apple juice and apple cider and I was good to go!



At first Grumpy wasn't too happy. Of course, he hadn't really tasted it yet. Does anyone else here seem to catch the drift of Grumpy's grumpiness lately? hmm. If he were a woman I could say he is pms'ing but he's not so what is it anyway!?
pulled1 HB

Grumpy is used to BBQ's having a thick sauce. This BBQ had a wet sauce. But man, let me tell you, the flavor and the moistness of this meat - you can't beat it. Grumpy ate his sandwich and when he got up he promptly walked over to me, bent over, gave me a smooch right on the lips and told me for it not being what he expected, it was pretty good. ;-) THANKS Teresa!





Pulled Pork Sandwiches
from A Blog About Food adapted from a recipe by Paula Deen

Dry rub: 
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
2 cup apple juice1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 Kaiser rolls

BBQ sauce

Cole slaw 


Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.



Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. 


Remove from oven and let stand until cool enough to handle. Shred the pork with forks or tongs until in bite sized pieces. Serve on Kaiser rolls, top with favorite BBQ sauce and coleslaw

August 27, 2009

Family Recipes - Mom's Scrambled Tofu

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Tofu HB

Some people may not understand this. I. Crave. Tofu. I don't know why. Maybe my body needs something in tofu. Maybe its because when my mom would make it - it would taste good. I didn't eat it a lot growing up, but after I moved away from home my mom started to cook more foods with tofu. One dish she makes that I crave on a regular basis is Scrambled Tofu. I have even requested she make this for me for dinner when I visit. Mind you, I have been eating this stuff now for close to20 years. Yeah, I'm that old.

We already know Grumpy won't eat tofu. He tried my Greek Salad with Marinated Tofu and refuses to eat it again. I wish he were more like my co-worker Sue. He wouldn't even try the Scrambled Tofu. Sue tried it AND she actually liked it!

Family Recipes Logo

This is my submission for the Family Recipes Event hosted this month by Laura of The Spiced Life. I have never made for myself until this week. It always was something I thought mom could only make. However, since I don't eat at my mom's as much as I would like to anymore, the night I had Grumpy eat leftover manicotti is the night I decided to make myself the scrambled tofu. I was worried it wouldn't come out as good as moms but it did and I was really pleased!

This is very flavorful! The McKay's Chicken Seasoning is a vegetarian chicken broth that my family has used for as long as I can remember. You can find it in most health food stores - or order it online. Mom didn't give measurements for the carrots or onions so I just told you what I guessed my measurements to be. My carrots were tiny ones from mom's garden so I am guessing 1 or 2 smaller carrots.

Momma Law's Scrambled Tofu

3 Tablespoon Oil (I used canola and did not use as much oil - maybe about half of this)
1/3 cup diced onion
1-2 shredded carrots
1 lb. firm tofu, crumbled
2 Tablespoons McKay's Chicken Seasoning
1 teaspoon onion powder
pinch of garlic powder
tumeric (basically used for color- I used about 1/2 teaspoon)

Saute onion and carrot in oil until just soft. Add tofu, chicken seasoning, tumeric, onion and garlic powder. Stir to combine.

I turned the heat up some to cook some of the water out of the tofu. Stirred and fried for about 2 minutes.

If you decide to try this I hope you enjoy! Let me know! :-)

August 26, 2009

A discussion with Grumpy about food...

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Zucchini Parm

Last Saturday I made Zucchini Parmesan. Ahem. That was a boo boo. You know. Grumpy needs his meat. So, to appease him, after I told him zucchini parm, well I added, I can grill some shrimp. Which I did and which you have already seen HERE. However, that evening our conversation went like this.

HoneyB: If you want me to make you something you want to eat that you enjoy tomorrow, I need you to give me some input as to what you want.

Grumpy: O.K.

hours later.....

HoneyB: Do you want to eat tomorrow or do you want me to feed you tofu.

Grumpy: expletive....tofu.

HoneyB: Well, then I need your input!

Grumpy: How about shells, spaghetti or manicotti or even country fried steak with gravy.

HoneyB: thinking to herself....ho hum. You are so BORING. ;-)

Grumpy was fed manicotti on Sunday evening. But, he also had some of the Zucchini Parm on Saturday. Did he like it? He says no. He did eat a serving but no more. I packed up a serving to take for my work lunch and then took the rest to mom and dads. I knew they would appreciate my vegetarian dish. ;-) Sue did tell me my lunch smelled good that day. I think its all in Grumpy's head....

HoneyB's Simple Zucchini Parmesan

1 large zucchini sliced
1 cup italian bread crumbs
2 eggs, beaten with 1 tablespoon water
Olive Oil
1-8 oz. package shredded part-skim mozzeralla cheese
1 jar (your favorite brand) spaghetti sauce

Heat olive oil in frying pan on medium heat. Dip zucchini in beaten egg mixture and turn to coat. Dip in italian bread crumbs, turn to coat. Place in frying pan and fry until browned on both sides. Layer in 8x8 glass baking dish to cover bottom. Sprinkle with mozzarella cheese and top with spaghetti sauce. Repeat layers. Bake at 350 degrees until heated thru (bubbles will come to top of dish) and cheese starts to brown. Remove from oven, cool for approximately 10 minutes, serve and enjoy - unless your Grumpy. :-D

August 25, 2009

Its my turn and the winners are...

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Fruit Salad 005HB


While my friend Patsy of Family, Food and Friends is on vacation I am returning the favor to her and did a guest post on Fresh Fruit Salad. If you want the recipe for this yummy salad, make sure to visit her blog! Hope your having an awesome time Patsy!

The winners of the Fiber One Yoplait giveaway are:

1. Shaina
2. The Duo Dishes
3. Amanda

Please send me your mailing address at grumpyshoneybunch at yahoo dot com as soon as possible. Thanks to all for particiapting!

August 24, 2009

Take that Grumpy!

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Waffles with Blueberry Sauce

Its not the weekend but I can't stop thinking about these waffles. They were so yummy!

This last weekend Grumpy and I had too much of a conversation about food. Obviously because I had been starving him to death by being too hot to cook and feed him. Please note that 2 nights he wasn't even in the area so I couldn't cook for him. Saturday after I fed him food he was not interested in and he was "fainting away" we went to mom and dads house. While we were there we had a piece of cheesecake with raspberry sauce for dessert. (Dad did get a dig in to Grumpy and told him it was Tofu. he he. It wasn't but my dad, well, he loves to tease!)

Mom made the raspberry sauce especially for Grumpy because she knows he loves raspberries. So, when dinner was done she asked if we wanted what was left. I said yes, and Grumpy said I could put them on waffles if I even knew how to make them. grrr. So, on Sunday morning I got my revenge and posted a link on Grumpy's facebook wall to prove to him (and all his friends!) I knew how to make waffles and said "the proof is in the pudding...who said I never made you waffles?". I then proceeded to make this recipe I found on Tasty Kitchen that happened to be a recipe from 2 Kids and Tired Cooks. Grumpy enjoyed these waffles with his raspberry sauce, but because I am a blueberry/lime kinda girl I made a special blueberry sauce for myself to have on my waffles. Let me know if you try out the sauce - I loved it. I also loved these waffles. I love them more then the other ones I made and will keep this one as my go to recipe from now on. Make sure you check out the waffle recipe either by clicking here or here.

HoneyB's Blueberry Lime Sauce

2 cups blueberries (mine were frozen)
1/2 cup sugar (or to taste)
Juice of one lime
1 Tablespoon cornstarch

Stir blueberries, sugar & lime juice over low heat until juices begin to flow from berries (the mixture will not be hot at this time). Add 1 tablespoon cornstarch and stir well. Continue to cook until berries begin to thicken. Serve on top of yummy waffles (or pancakes).

August 23, 2009

Country Bob's All Purpose Sauce

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You still have until midnight tonight (Aug 23) to enter the Yoplait Fiber One giveaway.
Click here to enter!

Pork Tenderloin Steaks ala Country BobPork Tenderloin Steaks ala Country Bob



Before I went on vacation I received an email from Al asking me if I would like to try some Country Bob's sauce. I immediately responded yes! I had seen others had tried the sauce and really enjoyed it and I'm always for trying something new - especially if it is a sauce or marinade.

Justin & Kristina came over to say bye to us before we we to go on our trip and I decided to try the sauce that evening and made the all purpose dipping sauce that is on one of the recipes cards. It was 1 part ranch dressing to 2 parts sauce - and was really yummy!

After we came home (and we seemed to bring the heat home with us) it was way too hot to cook much so I decided to make a fruit salad and grill some pork tenderloin steaks. I brushed the sauce on the steaks as is and they turned out great. There are many other ways I plan to try this sauce out and as I do I will let you know about them!

August 22, 2009

Foodbuzz Tastemaker giving new experiences!

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Shrimp 36HB

Just before Grumpy and I went on vacation I received in the mail some Emril's spices and chicken broth. I didn't have time to try it out before leaving but today, being hot and muggy I decided it was a good day to try a recipe I had been thinking about making on the grill.

Aug 22 041HB

I have been having a love affair with limes lately. I am totally overcome with the scent and there is just something about the taste that puts me right over the edge. I also have been enjoying grilling meats and seafood during these hot days. I decided to try making a Spicy Lime Grilled Shrimp with the Emeril's Original Essence that Foodbuzz sent to me as a part of the tastemaker program. I mixed the spice to taste with the juice of one lime and mixed it up in a ziploc bag with the uncooked shrimp.

Shrimp 037HB

I then grilled the shrimp on a preheated grill turned down to low until no longer pink. When I removed the shrimp from the grill I squeezed the juice of 1/2 a lime on top and served with an extra lime wedge. This was delicious! Thank you to Foodbuzz for giving me the opportunity to try out Emeril's original essence!

August 21, 2009

Our Cruise

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I know you all are dying to hear about our cruise so I won't hold back from you any longer! ;-) We had a really relaxing, great time. Something we both needed after the year we have had here. I almost hated to leave but I don't imagine we could handle cruising long term - neither one of us are ones who can sit still for very long without getting antsy.

We went on the Carnival Glory Ship and from the time we flew out until the time we flew home everything went super smooth. Not normal for us Ruttans! We were some of the first people to be on the ship so we got to look around, have some lunch, have a beverage and then by 3 that afternoon we were able to go to our rooms. On the 7 days we were gone we had 2 full days at sea and 4 different ports. The days we had at sea we took our time getting around, went to some shows, hung out on the upper decks above the lido, soaked up the sun and had the drinks of the day delivered right to us. Talk about being pampered! We didn't have to get up and move an inch if we wanted a drink on the deck as the crew comes around the deck looking to serve you if you wish! We definitely see another cruise in our future but probably not until after Grumpy is finished with school and has a new job. Yes, Grumpy is definitely going back to school for another year starting next week! :-)

I will load other photos on my Facebook Fan Page very soon where you can see more if you wish! You are also more than welcome to become a fan when you visit! :-)

Powerboat excursion in Cozumel
Powerboat Excursion in Cozumel

adrian
Adrian, our guide in Cozumel for our Powerboat excursion with myself and Grumpy. Adrian was the absolute best and this was the best time we had all together on the cruise. If you ever go to Cozumel and do an excursion - this is the one to do! We want to go back to Cozumel just to see Adrian again!

Grumpy arrival in Belize
Grumpy @ our arrival in Belize

Grumpy & HoneyB
One of our formal photos


Junkanoo @ Bahamas w/ HoneyB
Arrival in Bahamas

August 20, 2009

Fiber One Yoplait Yogart giveaway!

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Lisa Lillien, AKA Hungry Girl, has given her "seal of approval" to the new Fiber One yogurt, the only leading nonfat yogurt with 50 calories and 5 grams of fiber (20 percent of the Recommended Daily Value). It is also a good source of calcium and vitamins A and D, making this an all-around great choice for dieters and those watching their weight. Each cup includes the creamy, delicious taste you expect from Yoplait, and you don't have to feel guilty about enjoying it. Fiber One is available in a variety of flavors including, Strawberry, Peach, Vanilla and Key Lime Pie (see what Hungry Girl thinks about the new yogurt here!

Myblogspark has given me the opportunity to give away three (3) "Healthy & Fit Weight Management" gift bags that includes a Fiber One yogurt VIP coupon (good for a free 4-pack of Fiber One yogurt), cooler pack, and other storage items for you to carry your snacks and yogurt- it's great for work and other on-the-go activities! You can also get a $1 off coupon for the new Fiber One yogurt by clicking here!

You can enter by doing the following:

1. Leave a comment here.
2. Tweet this post announcing the giveaway and leave me another comment to let me know you tweeted.
3. Mention this giveaway on your own blog/webpage and leave me a message here with a link to your blog.

Deadline will be Sunday August 23 at midnight Eastern Standard time.


August 17, 2009

Back with a ..... quiche!

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We are back from our cruise! I will have a post together in a few days to tell you about our exciting, fun and relaxing time! :-)


It was Sunday morning and I had been up a while. Usually we will have pancakes on Sundays but we hadn't done that in the last few weeks. With so much going on and us watching what we were eating I just hadn't bothered to make them. But this Sunday was different. I was hungry AND I was hungry for something savory. Not sweet. I started remembering the quiche I made for my friend Phyllis when she would have weekends where I would go and cook in her home for guests she would have there. I got to thinking about the broccoli and spinach quiche that my friend Nancy brought and taught me to make. I had broccoli in my fridge and I had only 5 days left before Grumpy and I would be gone for 10 days....and I was certain Chris wasn't going to clean and cook the broccoli for himself to eat while we were gone so I decided I wanted to make broccoli quiche.

I mentioned this to Grumpy and I pretty much knew what his response was going to be. So I pouted. Then I decided I was going to make it anyway and any leftovers Chris could have. I have said before that I am not an egg person -but this quiche is not eggy. As a matter of fact it is more cheesy than it is eggy. It only calls for two eggs. I love it when its made but honestly, it is better the next day warmed up. If you think you can't do quiche because you can't handle eggs, well then this is the recipe for you. If I can eat it, probably anybody can. It is delicious!

Oh, BTW, Grumpy did try this quiche and he actually didn't dislike it at all! I told him he would like it. ;-)

Nancy's Quiche

1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups milk
2 beaten eggs
1/2 onion, chopped fine
1/2# sharp shredded cheese
2-1/2 cups chopped cooked broccoli (or 1-1o oz chopped spinach, drained)

Mix dry ingredients. Add eggs, onion, cheese and broccoli/spinach. Pour in a 9" pie plate sprayed with cooking spray. Bake at 350 degrees for 45 minutes or until knife comes out clean when inserted.

August 15, 2009

Patsy's London Broil

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I was thrilled when Patsy said she would be willing to do a guest post for me while I was on my cruise. I thorougly enjoy Patsy's blog and we share many similar likes (in particular our love for Cooking Light!). Thank you Patsy for helping me out while I have been away enjoying my first ever "real" vacation with Grumpy in 10 years! By the way, today Grumpy and I will be on our way home!

I’m so happy to be guest blogging for my friend, Shelby, today! Shelby and I share a love of Cooking Light recipes, and looking for lighter sweet treats!

Now, I don’t cook light all of the time since I feel that you can have anything you want – IN MODERATION! So, whenever I see London broil on sale, I buy 2 of them – one to cook right away and another to freeze for another meal. I have found that it is such a simple cut of meat to cook and the leftovers can be used in so many different ways.

I’ve prepared it so many different ways, but often fall back on a simple seasoning blend I picked up from O & Co. a few months back. Recently, I needed some new inspiration so I asked the folks on Facebook for some new ideas. A simple marinade was suggested that had ingredients I always have on hand: olive oil, soy sauce, catsup (or ketchup – whatever you prefer to call it), Worcestershire sauce and a bit of salt & pepper. Can’t get much simpler than that, right?
I tossed it into a gallon freezer bag and allowed it to marinate for about an hour and half – 2 hours is recommended. This time with the weather being warm, I tossed it on the grill and let it cook on each side for about 8 minutes. You don’t want to overcook this cut of meat or it will become tough. You do want it to be pink in the middle and it will be tender and juicy.




Marinade from Iryna on Facebook
1/3 cup of olive oil1 clove of garlic smashed3 Tablespoons ketchup
2 Tablespoons Soy Sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Pour into a gallon size freezer bag, add meat and allow to marinate for 1 ½ to 2 hours.

August 14, 2009

Haley's Blackeberry Polenta Muffins

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Let me introduce you to Haley of Appoggiatura. Haley and I are facebook friends and when she saw that I posted on my fan page for Grumpy's Honeybunch that I was looking for some guest bloggers for my week I was away she jumped on board and volunteered to help :-) She has made an awesome muffin to share with you today while I am enjoying my time in the Bahamas! After you read her post here, you really should go check her blog out by clicking here!

Blackberry Polenta Muffin


Summer: is there any other season in which we do extra work in the pursuit of "fun?" I present to you Exhibit A: Pick Your Own farms. This past weekend, I was jonesing for berries. I grew up in the country, in South Georgia. Fresh fruits and vegetables were plentiful; we had a large garden and fruit trees and bushes aplenty. Nuts, too-- pecans and hickory nuts. As a child I provided some willing manual labor in the harvesting of these delights. Somehow, my bug phobia never stopped me from wanting to "scratch" for potatoes or venture down into the soggy, swampy blueberry patch where you were just sure to get eaten alive by red bugs. Perhaps fueled by nostalgia, I wanted fresh berries this year. And, I wanted to pick them myself. I envisioned a couple of days playing Holly Homemaker, converting berries to jam and making desserts.


Blackberries at the farm



So, my husband and I put in some sweat equity this year, and our yield was 2 1/2 quarts of blackberries and a pint of raspberries. I didn't get the mixed berry festival that I was pining for, but I got some great berries, a tummy ache, some scratches, and one squealy screaming fit when a beetle crawled on me. But we had fun, I swear! I made a blackberry cobbler, 7 8 oz. jars of blackberry preserves, froze a few pints of berries, snacked on some fresh one, and made these:

Blackberry Polenta Muffins



Blackberry Polenta Muffins.

I've made a few breads with polenta lately, and I love the crunch that the coarse cornmeal add to the breads. It's a great texture. Plus, the sweetly intense corn flavor adds the essence of summer to every bite. Who doesn't like corn in summer? The key to adding polenta to your baked goods, as I've learned from Peter Reinhart, is to make a soaker of the polenta in either some water or buttermilk the night before you want to bake. The polenta soaks overnight in the liquid, which softens it and lures the flavor out. It's a great way to use some of the polenta hanging out in your pantry, but you have to plan your muffins just a little ahead. Stirring polenta into some liquid to rest overnight isn't really any extra work, and the results are worth the tiny amount of planning. When you bite into a warm, vanilla-scented muffin, and the sweet, summer tang of a fresh blackberry melds with the gently sweet crunch of polenta you'll be glad of the five minutes you spent making that soaker.

Blackberry Polenta Muffins


These muffins are vanilla-scented and sweet. They're not your morning bran muffins, but the polenta gives them a more substantial texture. The batter comes together very easily, and no mixers are needed as the butter is melted and not creamed with the sugar. Taste your berries before you add any to the batter; if they are very tart, you can increase the amount of sugar in the muffins (you could double it really, but it's not necessary). I like mine lightly sweetened. When you are ready to fill your muffin tins, use an ice cream scoop to measure them out. It's the way to go! It keeps your muffins evenly sized and well-formed. To finish the muffins, rather than opting for streusel or a glaze on top, I press one berry into the center of each muffin and sprinkle them with a bit of sparkling sugar. These muffins are winners-- tender, sweet, and berry-rich, filled with the scent and flavors of summer nostalgia and homemade comfort.


Blackberry Polenta Muffins




  • 1/2 C polenta (coarse ground yellow cornmeal)

  • 1/2 C buttermilk

  • 1 C all purpose flour

  • 1/3 C sugar

  • 1/4 tsp salt

  • 2 tsp baking powder

  • 1/2 C butter, melted

  • 1 egg, lightly beaten

  • 1 tsp vanilla extract

  • 1 pint fresh blackberries

  • sparkling sugar and a dozen berries to top


The night before making your muffins, stir the polenta into the buttermilk. Cover with plastic wrap and let it sit out at room temperature overnight. (Trust me.)

The next day, preheat your oven to 350¼. Sift your dry ingredients into a large mixing bowl: flour, sugar, salt and baking powder. Let your melted butter come to room temperature, then whisk it into the beaten egg with the vanilla. When this is well combined, whisk in your polenta and buttermilk soaker. Mix well, then slowly pour the wet ingredients into the dry, whisking constantly. When the dry ingredients and the wet are fully combined, fold in the berries.

Next, line a muffin tin with muffin wrappers. Using an ice cream scoop, measure out one scoop into each cup. Press a single blackberry into the center of each muffin, then sprinkle the tops with sparkling sugar.

Bake the muffins for 20-25 minutes, until they are golden brown and a toothpick inserted into the center of one comes out clean. Let cool on a rack before serving.

Makes 12 muffins.

August 12, 2009

Baked Red Snapper with Garlic

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My special guest blogger today is a newer friend. I met Jamie through her sister-in-law Aggie of Aggie's Kitchen. They are both Cooking Light fans and their love for Cooking Light is what brought us together to create the Virtual Supper Club with Helene and Val. I love Jamie's writing style and she has a knack for writing interesting and informative posts - and always ends with a "Mom's Cooking Club" lesson. I invite you to go check her blog out - you won't be disappointed....but first, read what she has posted for me today as a guest blogger while I am away (and today I am in Costa Maya!). Thank you so much Jamie for helping me out! :-)


Today is a special day for me. I am honored to be a guest blogger today on The Life and Loves of Grumpy's Honeybunch. My name is Jamie and my blog is Mom's Cooking Club. Now, of course, I would love to be on that cruise with Shelby but I'm still happy to be presenting this wonderful seafood dish. So, in honor of Shelby and Grumpy out on the Big Blue Sea, I want to share this Red Snapper recipe.

Red Snapper is a mild flavored fish but has a meaty, firm texture. It is great grilled, baked, broiled, blackened and fried. This is a very simple and delicious baked red snapper. The bread topping and butter sauce go so well with the fish.

Baked Red Snapper with Garlic
Recipe by About.com Southern Food

Ingredients
2-3 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning
1/8 teaspoon fresh ground black pepper
1 to 2 teaspoons minced fresh parsley
1 teaspoon snipped fresh chives, optional
3 to 4 tablespoons plain or seasoned bread crumbs (I used seasoned bread crumbs)
2 tablespoons freshly grated Parmesan cheese, optional (I added this to the bread crumb mixture)

Preparation
Place snapper fillets in a baking dish that has been sprayed with cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole/Cajun seasoning, pepper, parsley and chives, if using. Cook on low for 2 minutes to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs and Parmesan cheese in the remaining butter mixture; sprinkle over the fillets. Bake at 400 degrees for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Note: My fish fillets were thick so I had to cook mine for about 20 minutes. The flesh will look white when cooked through.

Thank you for visiting. I hope you all enjoy this recipe as much as we did.

Mom's Cooking Club Lesson: Red Snapper is extremely low in fat, as well as a great source of protein and B-12. Red Snapper is a great health booster. I felt like I could run a mile after eating this fish (well not really but I definitely feel like I have more energy after eating fish).

August 10, 2009

Nacho Cheese Sauce

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Yes, as I write this post I am home, but as you are reading it....I am in Cozumel enjoying my powerboat beach escape! ;-)

This is our final week of the Made with Love Giveaway. I have thoroughly enjoyed this giveaway and I have also enjoyed the spice blends! My intentions are to try the chocolate one soon but I just did not have a chance to do so before we left our trip. Since I am not here to announce who the winners are with Val, I need you to pop on over to her blog at More than Burnt Toast to see who last week's winners are! I also want to thank Val for the awesome partnership we shared in this venture. I had a lot of fun and hope to have more great experiences with her in the future!

Over the last 6 weeks Val and I have brought you recipes we have created with the spice blends. For a recap of these recipies - Val has made Creamy Asparagus Soup made with Daring Dill Spice Blend, Mediterrian Pasta Salad made with Pesto Garlic Spice Blend and Fire Seared Antipasto Salad made with Red Pepper Spice Blend I made Grilled Shrimp made with Red Pepper Spice Blend, Pasta Penne Prima Vera made with Prima Vera Spice Blend, and today's recipe for Nacho Cheese Sauce made with Jalapeno Root Spice Blend.


HoneyB's Nacho Cheese Sauce

2 tablespoons butter
3 tablespoons flour
4 cups milk
12 oz velveeta, cubed
3 tablespoons Jalapeno Roots Spice Blend

Melt butter until bubbly. Whisk in flour. Gradually add milk to make a roux. Cook until slightly thickened. Add Velveeta and Jalapeno Roots Spice Blend. Keep warm - sever with your favorite chips and veggies as a dip or use on Nacho's like we did! :-)


Visit their web site http://www.madewithlove.ca/ and find "The Flip".

2) Leave a comment at madewithlovecontest(AT)gmail(DOT)com where you found the image/photo"The Flip". Please let us know your blog URL so that we can post the names of the winners on our sites with a link back to you!!!

3) You will be automatically entered to win an Earth-friendly Gift Set Couplet of Daring Dill and Country Onion Medi-sized spice blends for you and a friend. A value of $50!

4) Visit either Val at More Than Burnt Toast or here at The Life and Love's of Grumpy's Honeybunch at the beginning of each week for a delicious recipe and a new chance to win!!!

5) The lucky winners who receive their Spice Blends will create a recipe using their products, blog about it with a link to http://www.madewithlove.ca/ . All of the recipe creations will be posted as a roundup on More Than Burnt Toast and here on The Life and Loves of Grumpy's Honeybunch. Your recipe may even be on the Made with Love website!!!!


Description of the spices you can win:



Daring Dill Spice Blend

Daring Dill is truly our most sophisticated Blend full of great dill flavour followed by a hint of fresh tomato and a hot mustard finish. Lovely on veggies, chicken or fish. Excellent for vinaigrette dressings and creamy sauces. Delightful!

Country Onion Spice Blend

Our Country Onion is a traditional mix of fresh garden herbs, caramelized onions and chives. An extremely versatile blend, great on poultry, meats or eggs, fabulous for potatoes and herbed rice.

August 08, 2009

Dutche Treats....Boterkoek!

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Let me introduce you to Marthe. Marthe is a blogging friend I met while I was participating in Tuesdays with Dorie. She is such a sweet young lady and so very thoughtful. When I did my chocolate giveaway, she asked if I would be willing to do a chocolate exchange. Of course, who is going to say no to that! Then, later near Christmas she sent me a card with a Chocolate letter S and when I had my surgery in March she sent me a get well card. I recently won a giveaway on her blog and she sent me yet another surprise, which was some more chocolates (to go with the cookbook I had won!) along with another card with kittens. See what I mean about thoughtful? She is the kind of girl any mom would be happy to have her son fall in love with. ;-) (saying this from a mom's perspective!)

Marthe agreed to help me out while I am away on my cruise by doing a blog post for me. Thank you Marthe! I hope you all will enjoy her recipe!


This is so exciting: my first guest post!! And what an honour to post at HoneyB's blog! I instantly knew I had to make something special so I decided to bake a typically Dutch treat: Boterkoek.



In the past I've baked a lot of Boterkoek, but I always used a pre-made mix of Koopmans. Now I wanted to make it from scratch.

Boterkoek is a flat round biscuit that is traditionally made with butter (boter), it has to be butter otherwise it's not a proper boterkoek! The Boterkoek is usually baked in a special round Boterkoek tin from 22 to 24 centimeter. The butterbiscuit is then cut into wedges, leaving them somewhere between a cake and a cookie. But you can also use a pie dish (I used a 9-inch silicone dish) or a baking sheet and cut into squares.




I've found loads of different recipes for Boterkoek on the Internet and decided on trying these two: Oma's Boterkoek(number one, in English) and Allerlekkerste boterkoek(number two, in Dutch). Number one used baking powder and almond extract, I skipped the almond extract as I wanted to make a boterkoek au naturel. The flavour of number one was okay, but not exactly what I had in mind. Number two had no baking powder, but it did have some vanilla sugar. This one tasted great, but the texture was too dry, I think it might have had a little too much flour in it. In my opinion the boterkoek should still have a somewhat soft texture.....



O well, this meant the search for the perfect Boterkoek continued..... I adapted the second recipe to my liking and it turned out almost perfect as I made one mistake: I used regular sugar instead of white castor sugar. So yesterday I tried it one last time: perfection!!! Or so I thought.... Luckily both my parents and my coworkers agreed with me!!




Boterkoek

250 gram butter
250 gram white castor sugar
1 bag of vanilla sugar (8 gram)
1/2 tsp vanilla extract
250 gram flour
1/4 tsp salt


Preheat the oven at 200 degrees Celsius. Grease the tin with butter or spray.

In medium bowl, mix together butter, white castor sugar and vanilla extract. Add 3/4 of the beaten egg and mix. Sift flour and salt and mix with wet ingredients. Put dough in greased 9 inch pie plate. Brush 1/4 of the beaten egg over the dough. Decorate the dough using a fork that you gently press down into the dough while making stripes.

Bake at for 25 minutes, the boterkoek should have a golden colour and still a bit soft to the touch. Let the boterkoek cool down completely and cut it into wedges or squares.

If the boterkoek is cut into wedges I always cut it into 12 wedges, this means 7,5 WW Points per wedges. This time I cut it into 34 squares, which means 2,5 WW Points per square.



August 07, 2009

Gone a cruisin!

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Yes, by the time you read this Grumpy and I will be on our way. The kitties will have company as we have Chris house/cat sitting while we are gone. I'm sure he is going to enjoy every minute of being here without parents. lol.

While I am on vacation I have some special friends who agreed to do blog posts for me! Make sure you come back to see their posts and let them know you visited!

August 05, 2009

Cooking Light Virtual Supper Club - Regional Cuisine

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A slightly belated edit - but I want to bring to your attention that Cooking Light, on Test Kitchen Secrets is asking food fellow bloggers to blog about their regional cuisine and send them a link to their post - who knows, you just may be spotlighted on the Cooking Light Test Kitchen Blog!

When we talked about doing regional cuisine for our Cooking Light Virtual Supper Club - I thought to myself what could I do? What is the north country where I live well known for besides Cheese Curd & Crogan Bologna?? All I could come up with was Maple Syrup. Any recipe involving cheese curd or crogan bologna would not have been Cooking Light friendly! Cooking Light had a Double Maple Cupcake recipe that I had been looking at and it was the perfect dessert to bring to our table!

When I was a teen my dad took on the adventure of syrup making upon himself. He and a friend did just enough to give both families enough syrup. Then, when my boys were little, their dad and I took them on a weekend adventure where they were able to experience the syrup making process. One thing we tried that weekend was "wax on snow" - something I remember my Nanny talking about. "Wax on Snow" is where you pour the syrup that has boiled down (while it is hot) on top of snow. It creates a sticky gooey sweet waxy type substance that is way too yummy! Grumpy and I now buy our syrup from a cousin who produces the best light amber maple syrup. We always have this in our fridge for my many recipes I use it in such as Maple Walnut Banana Bread, Maple Walnut Biscotti, NY Works Pork Chops, Bread and Granola just to name a few! One of the best ways I enjoyed maple syrup as a young girl was with my mom's fried cake doughnuts. We would dip the doughnut in the syrup to soak it up and devour them! I also remember my Nanny and Poppy would love the raised doughnuts with maple frosting. So, as you can see, maple syrup is widely used in my home!

Below is the type of dishes we made along with a link to each virtual supper club member's blot. Make sure you click on their names to visit their blog and see what they brought to the table.

Appetizer - Val: Bruschetta with Peaches and Brie
Salad - Helene: Spinach Salad with Maple-Dijon Vinaigrette
Entrée - Jamie: Pan-seared Shrimp Po-boys
Dessert - Aggie: Key Lime Pie
Dessert - Shelby: Double Maple Cupcakes

Double Maple Cupcakes
a Cooking Light Recipe

1/2 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
1/4 cup maple syrup

Frosting:
3 tablespoons maple syrup
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
1/8 teaspoon salt
1 3/4 cups powdered sugar

Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

August 03, 2009

Winners, Round-ups and Guest blogging!

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Wow, so much to do and so little time anymore! Yes, our cruise is only a few short days away now and it seems as though things are piling up and I'm busier than ever. It will be a relief to be on the cruise and not have to worry about what is going on here at home. To let go and just have fun!

Before I give you our round up for the Family Recipes event I need to tell you a couple of important things. ;-)

The winners of our Made with Love giveaway for Week 4 is:

Lana of Never Enough Thyme and
Jeanette of Cooked from the Heart

Congratulations! Make sure to check out Val's post today for Week 5 of our Made with Love Giveaway!

I also want to encourage you to go see my first ever guest blogging adventure with Carrie's Kitchen Creations! While Carrie is taking care of her new baby she asked for some help to keep her blog going so I sent her along the photos and a post on Blueberry Banana Walnut Bread. Please go check it out and let Carrie know you stopped by!

Now for our round -up!
It is that time again - and I almost slacked so much that it didn't happen! July was a very rough and emotional month for Grumpy and I. It started off with him getting laid off. At first it was devastating for us and Grumpy didn't know what to do with himself. We immediately started looking at what we could do. The economy is so bad we knew finding another job quickly would be very hard to do. Then the lights came on and although we know it will be slightly rough - a decision was made. Grumpy is going back to college! When we return from our cruise, just a week or so later, he will be a student once again! One more year and he will have what he needs to make it even easier for him to find a job and hopefully by then the economy will be better and he won't have a hard time finding one! With that said, my mind wasn't able to think about much at the begining of the month other than our situation.

Once I started to settle into our new life style I started to remember that I never did my job when it came to being a host. So, I extended the deadline and got busy putting the word out. THANK YOU to all of you who responded and joined in. Lets get on with our family recipes!


Katie of One Little Corner of the World made Pancakes. Making these pancakes was a family affair in Katies home and it evokes memories of her childhood and of her grandad's pancakes. She remembers him making there for her on Saturday mornings and him mixing and stirring while he talked about the benefits of the ingredients (buckwheat) in his pancakes. Make sure you check out Katie's special memories and pancake recipe on her blog!


Tracy of Rah Cha Chow submitted her Grandma's Cucumbers in Sour Cream dish. Tracy happened to see my wall post to Laura on FB saying that I had one person I had given until Saturday to complete the submission - and she jumped on and said she would have a dish for me too. :-) Tracy made this dish for the gathering after her grandmother's memorial. What a special thought to take something of her grandmother's for this occasion. I have a feeling Tracy and I have some very similar feelings when it comes to our grandmothers. Check her post out for the recipe!


Miri of Peppermill submitted her dad's Spanish Omlette. Miri's dad would make this dish that he learned how to make while in Iran from his Swedish co-workers for her family on Sunday mornings. Many of you know I am not much of an egg person but I can tolerate them in some quiches - and from the sounds of this recipe, I believe this is probably one with eggs that I could eat. That feta cheese certainly makes me want to try! Make sure to check her blog out for the recipe!


Josie of 1 Kitchen, 2 Dogs and a Girl submitted a recipe of her Sister-in-Law's. She made The Best Kielbasa with Saurkraut. This recipe is one of her SIL's traditional celebration foods and she was good enough to tell Josie how she made it. Check out her blog for the recipe!


Haley of Appoggiatura submitted a recipe for Fried Pork Chops. Hayley has memories of her Grandmother making Fried Pork Chops on Friday nights. Her comment on the memory of the odor of the chops frying really strikes me and makes me go back in my mind to memories I have that certain odors bring. Check her post out for the recipe for these yummy looking chops and for more of her story!

Sudeshna of Cook like a Bong presents us with Phuchka (Golgappa). This is a street food she made at home (looks yummy doesn't it?). Street food part of the Bengali culture is enjoyed by everyone and is a part of their daily life. Make sure you check out her post for the recipe!


Dido of Dido lives cooks submitted the french french 3 cheese quiche. Dido made this quiche with memories of her last day in Paris with her fiance. She replicated the recipe her fiance makes for her and did a delicious job! Check out her post for the recipe.

Barbara of Barbara Bakes is making new memories and hopefully recipes that her family will carry on! Barbara's hubby's family has an annual Ice Cream Social/Family Reuion. Make sure to check her blog out to see Barbara's contribution - her Strawberry Ice Cream recipe!

Laura of The Spiced Life and my fellow co-hort in Family Recipes Event submitted her mom's Sour Cream Crumble Topped Apple Pie. One of her first comments is "we all have something our mother makes that we just cannot get enough of." How true that is! For Laura that something is this pie. As I read Laura's post I was struck with how much alike we are in that she could make this pie herself, but would much prefer her mother made it. So true, so true. Sometimes our favorite dish is not good enough if it isn't made the the hands that made us love it so much. Check out Laura's post for her recipe.


Lastly, I submitted my Nanny's recipe for Mayonnaise Cake. This is the one cake that I would request whenever Nanny would ask me what I wanted for my birthday. I loved it with her fudgy penuche frosting but I also loved it with the seven minute frosting. I had a special event to make this recipe for - my Aunt Ann's Birthday. I knew this would make her happy as she had told my Aunt Marlene she would love to have a mayonnaise cake with fluffy frosting. I made it into cupcakes for convenience since we were meeting at the campground - and they were awesome if I say so myself. ;-) The only thing that could have made them better would be if Nanny had made them herself and she was there to enjoy them with us.

I hope you enjoyed our round-up of family recipes. Please watch Laura's blog for the next round up. You can also check in on my Family Recipes page for the next deadline.
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