I decided to make my dogs a treat yesterday; I think they liked them. They don’t usually get treats; in fact the cable guy thought I was crazy the other day when I wouldn’t let him give them a biscuit after he stopped in to hang our downed line. I taught my “kids” not to take candy from strangers; besides I would have thought their growling would have convinced him to get back in his truck and head down the road to the problem anyway. I tasted them too; I thought they were a bit dry, tasted of flour too much, and needed more peanut butter and honey. The dogs however keep coming back for more so to each his own.
1 cup whole wheat flour
1 1/2 tsp baking powder
1/4 cup oatmeal
1/2 cup creamy peanut butter
1/2 cup milk
1 Tbs honey
Mix together dry ingredients and stir in remaining ingredients. Turn onto floured surface and knead a bit to work in the bits of flour that likely remained from stirring. Roll out to about 1/4 inch thick and cut with small cookie cutters.
Bake on lightly oiled baking sheets at 375 degrees for about 12 minutes.
Just a quick post today for a simple chicken glaze I tried today. 3 easy ingredients for the sauce and some boneless chicken thighs made for a quick dinner. Pretty tasty; I almost felt it could have been sweeter but I wanted the mustard to shine through. I did mine on the stove top but I am sure baking or grilling will work well too.
2 Tbs honey
2 tsp mustard
1 tsp horseradish
Mix together all three ingredients and set aside. I opted for a pan sautéed chicken today so I began by cooking the chicken over medium high on one side for about 4 – 5 minutes; until it had just started to brown nicely. Season with salt and pepper if desired. Flip the chicken over; reduce heat to medium low and drizzle some of the glaze over chicken. I flipped the chicken several times glazing throughout until chicken was cooked through. Reserve a little of the glaze to drizzle over the chicken when serving.
I thought I would try a honey glaze for my salmon tonight. This was just a quick dinner so I think I will make it a quick post.
12 o.z. salmon
1 bag frozen stir fry vegetables
1 Tbs olive oil
1 Tbs soy sauce
1 Tb honey
black pepper to taste
Heat the oil in large skillet. Add to skillet the stir fry vegetables and cook over high heat for about 5 minutes. Push the veggies to the side of the skillet and place salmon in the clear area skin side up; reduce heat to medium. Drizzle half of the soy sauce over the vegetables and cook the salmon for about 4 minutes occasionally stirring the veggies. Flip salmon over and drizzle with honey and remaining soy; sprinkle with pepper. Cook an additional 3 – 5 minutes until cooked through.
A pork roast is just about one of the easiest dinners to fix. No fussing; just season it, stick it in the oven, and dinner will be served. The one thing I notice though when I check my cookbooks for times on different size roasts is that it always seems to tell me to cook them too long. I bought a 6 pound pork loin at the store yesterday and when I refered to my book it said 20 – 30 minutes per pound for a 4 pound roast; it didn’t really refer to a 6 pound roast in either book I checked. Anyway, I knew 2 hours would be more than enough time and I was correct; it took just at an hour and a half for my roast to turn out perfectly. I was flexible on time so it didn’t matter that it was ready faster; besides I knew a 20 minute rest would be good for a roast this size. My pictures don’t do it justice, it really had a nice crispy skin to it from the honey and was very moist when finished.
1 pork loin roast ~ about 6 pounds
seasonings of choice
foil to line roasting pan
Line roasting pan with foil and season as desired. I sprinkled mine with salt, pepper, garlic, cayenne, and thyme. I then drizzled honey over the top and popped it in the oven at 350 degrees.
Bake for about 1 1/2 hours or until desired temperature is reached. You will want to reach about 160 to 170 degrees depending on the doneness desired. I like to shoot for the medium to medium well side so it is still very moist. Allow to rest for at least 10 minutes before slicing.
I had a craving for some good old-fashioned meatloaf and of course I couldn’t resist adding some of that fantastic barbecue sauce Charles made earlier this week. This came out wonderfully. It’s a very moist meatloaf so if you don’t like it falling apart this probably isn’t for you. I liked the combination it could have maybe used some more jalapeno; but I like spicy.
We are always experimenting with different barbecue sauces; I think this one that Charles made is a keeper. He’s actually made it twice now. It originally was created one evening a couple of weeks ago as he went to make bbq sauce only to find I had used all of our vinegar. We had the sauce with some fantastic pork that we’d smoked earlier in the week ~ with any luck I’ll share that recipe soon too.
Honey Jalapeno BBQ Sauce
1/3 cup brown sugar
1/3 cup vinegar pickle juice from a jar of pickled jalapeno
1 Tbs granulated sugar
2 Tbs honey
1/4 tsp ground coriander
1/2 tsp crushed red pepper
1/4 tsp granulated garlic
dash Worcestershire sauce
juice of 1/2 lime
1 1/4 cup ketchup
Combine all ingredients except ketchup in sauce pan over medium heat; bring to simmer and reduce heat to low and cook for about 5 minutes for flavors to release. Add ketchup and heat through. Serve hot or cold.