Category: honey

A southern girl’s PC… Creamy Swiss Pimento Cheese

We all have our personal favorite pimento cheese. I invite you to try mine… with nutty Swiss cheese and the creaminess of whipped cream cheese. I also use North Carolina’s Mt. Olive Pickles Roasted Red Peppers, to keep it local y’all. But if you’re not lucky to have where you live, just substitute!

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Blueberry BBQ Sauce …for that tired turkey!

Serve this easy sauce over pork. And it’s especially tasty over leftover turkey and dressing!

It surely is hard to believe it, but Thanksgiving is on our doorstep!  There always seems to be some of that bird leftover… and many enjoy eating it with leftover dressing, as is, for days on end, while other are looking for ways to reinvent it.  One of my social media clients is a blueberry farm, with all sorts of blueberry goodies (jams, salsa, juice, syrup) and honey too. I’m sharing this recipe that is going out in Creekside Farm’s newsletter this week. You can use fresh or frozen berries, or even mix some blueberry jam with the BBQ sauce instead.
(excused the poor quality pics… these were from long ago!)

So as you prepare your grocery shopping list for the holiday, pick up some blueberries so you can stir together this sauce… really quickly!  It’s soooooo good over turkey and pork too.

Gobble! Gobble!  Get your turkey ON.

 

Blueberry BBQ Sauce

This is a sweet and savory sauce that is great on grilled chicken, pork or fish… or leftover turkey and dressing. It’s simple and quick to make, and can be stored in a jar in the refrigerator for up to about 2 weeks.

Course: Main Course, Sauces
Cuisine: Farmers Market, Grilling, North Carolina Goodies, Southern
Servings: 1 pint
Author: Wendy Perry
Ingredients
  • 2 cups fresh or frozen blueberries
  • 1 cup favorite thick bbq sauce
  • 1/2 cup balsamic vinegar
  • several sprigs fresh thyme, or 1 teaspoon dried
  • 1/2 cup honey
Instructions
  1. Put the berries, bbq sauce, vinegar and thyme into heavy bottomed sauce pot. Bring to boil, then reduce heat to slow boil, stirring frequently. Cook until the berries have popped and the sauce has cooked down and thickened. Whisk in honey.  

Honey Kissed Rosemary Sesame Chicken

Your crowd will love this simple honey roasted chicken… seasoned with a hint of rosemary and sprinkled with the toasty goodness of sesame seeds.

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Honey Orange Grilled Watermelon

…a tasty sweet and salty side that pairs great with spicy grilled meats.

As summer wanes, there’s still an abundance of fresh watermelons!  So grab yourself one and do some Honey Orange Grilled Watermelon “steaks.”  These really do not need a printed recipe… 

Just whisk a little OJ into some local honey.  Cut the “steaks” in 1/2″ pieces. Place on hot grill and baste, cooking on each side just a couple of minutes to get a light char.  That’s it… unless you want to take it up to a “more better” level by scattering with some crunchy Maldon Sea Salt and some freshly ground black pepper!  This salt isn’t required but is great to have on hand, and readily available now in many places, so put on your shopping list and add to your pantry.

 

Italian Rotisserie Chicken Salad Stuffed Tomatoes

Throw together this no-cook chicken salad in no time for a tasty meal on a hot summer’s day.

Well here we are, in the dog days of summer!  In my neck of the woods, it’s been the monsoon days of summer. Rain! RaiN! RAIN!  But hopefully, we have a little break in sight for that and can now “look forward” to good old hot.humid.days.of.August!  And who wants to turn on anything that will add to that heat?  Ummmm, nobody.  This recipe for Italian Rotisserie Chicken Salad Stuffed Tomatoes was first published last summer in Carolina Country Magazine and a frequent go-to for me.  We all love to grab a cooked rotisserie chicken now and then… we can do so many things with one… not to mention throwing the skin and bones into the crock pot overnight after pick’n for the BEST flavorful chicken broth. You DO do that don’t you?  Oh there’s so much flavor in those bones and skin (if you don’t eat it) and all you have to do is cover with a quart or two of water, turn on low, and head to bed.  By morning time, you’ll be waking up to the aroma of tasty broth to use for soups, cooking veggies like greens and butterbeans or just to sip. You can throw in some herbs on the front end, or simply cool and freeze and season on the back end depending on how you’ll be using it.  I freeze in pint-size containers and it’s great to be able to grab and cook a little pot of butterbeans or collards with this deliciousness!

So here’s to the versitile Rotisserie Chicken!!  Pick one up today and make this chicken salad twist… ooooh la LA, you’ll be glad you did.

While here, please subscribe to my “Table Scraps” newsletter (green box over there to the right)… an e-zine with great stuff for in, out and about the home!   Take a look at my contributors…

P.S.  Don’t forget to come follow along in my facebook world too…
classy with a bit of sass!!  

Italian Rotisserie Chicken Salad Stuffed Tomatoes

Who wants to cook on hot summer days?  No need with this flavorful Italian chicken salad.... just pick up a rotisserie chicken, throw in a few ingredients and toss with the simple Dijon dressing, and that's it!  Except for a juicy ripe summer tomato you're going to stuff with this good stuff.  

Servings: 8
Author: Wendy Perry
Ingredients
  • 1 rotisserie chicken, skinned, boned & shredded (about 5 cups)
  • 1/2 cup sliced roasted peppers, drained
  • 1/2 cup thinly sliced red onion
  • 1/2 cup diced celery
  • 1/2 cup toasted pine nuts
  • 1/2 cup chopped fresh parsley, plus 2 tablespoons for garniish
  • 1 4 ounce carton feta cheese with basil and tomato, reserve 2 tablespoons
  • 2 tablespoons capers drained
  • 8 large tomatoes, cored and drained upside down
DIJON HONEY MUSTARD DRESSING
  • 1/2 cup Dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • crushed black pepper
Instructions
  1. Whisk all dressing ingredients together. Stir dressing into chicken to coat. Add all remaining ingredients (except the tomatoes) and mix well.

  2. Chill several hours or overnight. Stuff tomatoes and garnish with reserved feta cheese crumbles and parsley. Serve immediately
Recipe Notes
  • Don’t cut out too much of the delicious tomato — just enough to mound the chicken salad!
  • If you have fresh herbs... oregano, rosemary, basil, etc., use them instead of dried for more robust flavor!

#BlackboardBlurbs… a little teachable moment!
So what are capers?