Category: honey

Hot n’Honey Dill Pickled Mustard Seeds

Hot n'Honey Pickled Mustard Seeds

This one might sound a bit odd, but do give them a try. They add a fun little pickled crunch to deviled eggs, sandwiches, meats, salads and dips.

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Roasted Grape & Cheese Crostini with spiced pecan crumbs

Roasted Grapes & Cheese Crostini with spiced pecan crumbs

Sometimes we just need “a little something” to nibble on — roasting grapes and serving over warm, softened cheese on crostini is a new favorite! The grapes become nice and “jammy” and oh-so-good with a drizzle of herbed oil, vinegar and honey. No exact measurements needed for this one.

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No fair? No fair! … so cook yourself some turkey legs at home!

Smokey Spiced Grilled Turkey Legs

Smokey Spiced Grilled Turkey Legs

Published in Carolina Country Magazine November 2017

Well 2020 just keeps giving us disappointment on top of disappointment.  Some of us look real forward to our NC State Fair each year, each for our own reasons.  I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary adventures.  Some go for their favorite foods scattered about the fairgrounds.
Grease! Salt! Sugar! Finger lick’n…
What’s not to love?

You can’t miss folks walking around gnawing on big ole turkey legs!  This recipe was part of a few I created several years ago for Carolina Country Magazine for a little twist on Thanksgiving… and when I was thinking about fair foods to share, realized I never put this here on my blog.  

We never know what sort of weather we will have here around fair time… or Thanksgiving… it might be brrrrr! cold… or we may be out in shorts and flip flops firing up our grill.  Either way, these turkey legs are tasty… and something fun to cook this year during fair week to pretend you’re there!  Or to give your Thanksgiving a twist too.

So grab yourself some legs and crank up the grill!  Enjoy some of my tasty turkey legs… and come on over to my facebook playground and share your pics and what you think about ’em!

Smokey Spiced Grilled Turkey Legs

No fair this year... no problem! Grill your own turkey legs at home... or fix some for Thanksgiving this year.

Course: Fun Food!, Main Course
Cuisine: American, Carb Free, Gluten Free, Grilling, Southern, Tailgating
Keyword: fair food, thanksgiving, turkey legs
Servings: 1 1 leg per person
Author: Wendy Perry
Ingredients
  • 5-6 medium size turkey legs
Marinade:
  • 1 1/2 cups vegetable oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 teaspoons dried oregano
  • 4 teaspoons salt
Baste:
  • 1/4 cup honey
  • 1/4 cup butter
Instructions
  1. Combine all marinade ingredients. Place turkey legs into large container with lid. Pour marinade over legs, cover and shake to coat. Refrigerate (up to 2 days), shaking periodically to coat.

  2. To grill: Preheat grill to high heat. Oil grates and place legs onto grill. Sear on all sides several minutes, turning to get good grill marks. Reduce heat to low or move coals to sides (for indirect heat) and continue cooking, covered, for about 50–60 minutes. Turn every few minutes to prevent burning. 

  3. Melt butter in honey. Baste legs, turning often, the last few minutes of cooking. Remove legs when temperature reaches 165 degrees by thermometer.

  4. Place legs onto serving tray and pour remaining baste over legs.

Sticky Pig Twigs… can bacon get any better?

Sticky Pig Twigs

Make a pile of these Sticky Pig Twigs, because they will disappear right before your eyes. Enjoy as is, or chopped on salads. Especially good on a juicy summer BLT … add more hot pepper if your crowd can take it!

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Apple, Onion and Rosemary Tart with Cinnamon Honey

Apple, Onions & Rosemary Tart

…a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!

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Cinnamon-Pear Energy “Cookie” Bites

Cinnamon Pear Cookie Bites

Fall is here, and so are fresh pears. Use these no-bake treats as “cookies,” perfect to tuck into lunch bags for everyone’s enjoyment.

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Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam

Crispy Fish Sandwich with roasted tomato, peach and nectarine jam

Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.

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Key Lime Pie Pretzel Ice Cream Bites

Key Lime Pie Pretzel Ice Cream Sandwich Bites

Sometimes, “just a little something” to finish off a summertime meal is all that’s needed. Make these no-cook no-churn key lime ice cream treats days ahead and just take out what’s needed.

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Summer Corn & Crab Salad with honey citrus dressing

Summer Corn and Crab Salad with honey citrus dressing

Lazy hazy hot days of summer… nope, no cook’n around here! Throw together this no-cook fresh and light salad featuring fresh summer corn and the best crab you can find… like sweet lump North Carolina crab!

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It’s Asparagus time… Spring Green Veggie-Pasta Salad with Citrus Vinaigrette

Spring Green Veggie-Pasta Salad with Citrus Vinaigrette

It’s Asparagus time… and here is a simple way to put this bright-in-color-and-flavor salad on your spring table!

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Winter Citrus Salad… with blood orange & red wine vinaigrette ~ Sunshine!

Winter Citrus Salad with Blood Orange & Red Wine Vinaigrette

Vibrant citrus fruits are plentiful in the dead of winter, and this is a great salad to brighten the dreariest of days. Don’t worry about exact measurements for salad ingredients. Use as much or as little as suits your fancy.

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Sometimes you win… sometimes you lose! This time, I have a winner~ with Aunt Nellie’s!

Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey ~ Aunt Nellie’s 2018 State Fair Cooking Contest ~ 3rd Place Sides/Salads Winner


I love entering cooking contests.  There’s rarely a win with so much great competition out there, but it’s fun coming up with ideas and getting in my kitchen to make what’s in my head come to life. But… every now and then, I end up with a winner, like my Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey  

Aunt Nellie’s 2018 State Fair Contest Winners

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A few months back, friend Lisa Prince, who knows my passion for both entering and judging cooking contests, sent me a note about Aunt Nellie’s “State Fair” Cooking Contest.  In case you don’t know, Aunt Nellie’s is a 90 year old company born in Wisconsin.  Their products now include six varieties of glass-packed beets, onions, three bean salad, and red cabbage.  Turns out, Aunt Nellie Jones (yep, there really was an Aunt Nellie) was a Home Economist like me… at the University of Wisconsin! And I didn’t realize until recently their first product was peas. 

The contest had 5 categories, and I spent a ton of time (not to mention money) creating, testing, styling and photographing a recipe for each category.  Of course, I surely was hoping for something more, (don’t we all?!?), but grateful for my 3rd place win in the “Sides and Salads” category.  The prize was $25 and a box full of Aunt Nellie’s products.  And I was very pleased with how this and all my recipes turned out. So maybe I will find other contests where I can tweak them and enter somewhere else since my entries are now the property of Aunt Nellie’s.  That is the downside of most contests. Their fine print in rules usually states that entries become the property of the company where you entered… they can publish, use, and even change the name of it!  

BUT… for those of you that don’t know but may be interested, recipes cannot be copyrighted. Processes to make a recipe can be, as are head notes/descriptives, but the recipe itself… nope. Anybody can take anybody else’s recipe and call it their own! But there is usually a way I can make revisions to a recipe to turn it into something else.  And like others, I sometimes get inspiration for a new recipe from another I run across. My goal is to always create something that hasn’t yet been done 1 or 100 ways. That can be challenging, but most ideas in my crazy head are unique.
I don’t know I will do that (revamp) with my Aunt Nellie’s entries… but I did come up with a few mighty fine recipes and it would be a shame not to share some day!

The Aunt Nellie’s categories were…
Appetizers, Salads/Sides, Soups, Main Dishes and Desserts/Sweets. 

So… one of these days, if I tweak my other entries, I’ll share those too.  And since most contests prohibit entries that have been previously published, I’ll refrain from sharing them now in case I tweak to enter somewhere else.  For now, I will enjoy this win as I’m sure there were hundreds, if not more, entries in the contest, and to be one of 15 is an accomplishment I’m tickled to enjoy!  I “beet” out a many a fine cook for this honor and am excited to share with you… be sure not to miss my recipe down below.

I do hope you will pick up some Aunt Nellie’s Onions and make this really easy recipe and if you do, come over to my facebook community and tell me all about it!

Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey
We all love tasty speedy side dishes and this one can be thrown together in the time it takes to preheat your oven. This rustic sweet and savory combo is perfect alongside roasted meats. Roast a pork tenderloin at the same time for a complete supper. Or, turn it into a warm wilted salad by drizzling in a bit of balsamic vinegar when done and while hot, tossing with a big bowl of fresh spinach. No matter how you serve it, it’s sure to please… especially when BACON is involved! 
Course: Side Dish
Cuisine: American
Keyword: roasted pears and onions, bacon, aunt nellie's
Author: Wendy Perry
Ingredients
  • 8 sliced bacon, cut into 1/2" pieces
  • 4 pears, unpeeled-cored and cut into 8 wedges
  • 1 large red onion, peeled, quartered and sliced
  • 1 15-ounce jar Aunt Nellie's Holland-Style Onions, drained
  • 1 tablespoon dried rosemary, crumbled with fingers
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
  • 1/2 cup toasted pine nuts
  • 1/2 cup blue cheese crumbles
Instructions
  1. Preheat oven to 425. Scatter pieces of bacon on large roasting pan and place in oven while preheating.  
  2. Prepare pears and red onion and place into large mixing bowl. Stir in drained onions and rosemary.
  3. Once oven has heated and bacon fat has started rendering, remove and pour bacon and drippings over pear mixture. Toss to coat well. Spread out onto hot pan and roast for about 30 minutes, tossing every 10 minutes, until onions and pears are caramelized and bacon is cooked. 
  4. Combine honey and cinnamon.

  5. Once this roasted goodness is removed from the oven, drizzle with the cinnamon honey. Scatter with toasted pine nuts and blue cheese. Serve immediately.

Recipe Notes

Another Serving Suggestion: 

For a rustic salad, while warm, toss the pear and onion mixture into a big bowl of fresh spinach to “wilt,” drizzle with the cinnamon honey and some great balsamic vinegar.  Scatter with the pine nuts and blue cheese. Also great alongside roasted chicken, turkey, pork or grilled steaks!