honey - Annette's Sweet Treats

Grilled Marinated Flank Steak Salad

September 15, 2015 Leave a Comment

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe

Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients. Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs

Divide Cilantro Dressing into two portions.

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals. Place steak in a resealable plastic bag. Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.) For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)

Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”. Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion on the Cilantro Dressing. Garnish with cilantro sprigs. 2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)

(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)

Filed Under: Savory Tagged With: beef flank steak, chili powder, chopped shallot, ear fresh corn, garlic clove, green onions, ground cumin, honey, red bell pepper, romaine lettuce, small avocado

Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili. This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

Shrimp Chili Cornbread Casserole Recipe

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

To Prepare Filling: Heat 2 tsp. oil in Dutch oven over medium heat. Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes. Add garlic and cook, stirring 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping: Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl. Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir until moistened. Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving. 12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 F. oven for 1 hour.

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

Filed Under: Savory Tagged With: chili powder, chopped onion, cumin, flour, fresh cilantro, green bell pepper, honey, medium zucchini, no-salt-added tomato sauce, nonfat milk, raw shrimp, yellow cornmeal

Summer Tomato, Onion & Cucumber Salad

July 11, 2015 Leave a Comment

Summer Tomato, Onion & Cucumber Salad

This recipe, Summer Tomato, Onion & Cucumber Salad, has fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the simplest salad possible – think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

Summer Tomato, Onion & Cucumber Salad Recipe

Summer Tomato, Onion & Cucumber Salad

3 Tbsp. rice vinegar

1 Tbsp. canola oil

1 tsp. honey

½ tsp. salt

½ tsp. freshly ground pepper, or more to taste

2 medium cucumbers

4 medium, cut into ½ inch wedges

1 Vidalia or other sweet onion, halved and very thinly sliced

2 Tbsp. coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Prepare through vinegar and oil up to 1 hour ahead.

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

Just before serving, add herbs and toss again.

(Recipe for Summer Tomato, Onion & Cucumber Salad, Diabetic Connect, 2015)

Filed Under: Savory Tagged With: chives, cucumbers, honey, parsley, pepper, rice vinegar, tomatoes, Vidalia onion

Strawberry Filled Chocolate Crepes

June 20, 2015 Leave a Comment

Strawberry Filled Chocolate Crepes

This recipe, Strawberry Filled Chocolate Crepes, these crepes are a great addition to any brunch!

Strawberry Filled Chocolate Crepes Recipe

Strawberry Filled Chocolate Crepes

5 eggs, beaten

1/3 cup almond flour

1 ½ Tbsp. unsweetened cocoa powder

1 tsp. vanilla

2 Tbsp. honey

2 cups quartered strawberries

¾ cup sugar-free whipped cream

¼ cup plus 2 Tbsp. sugar-free chocolate syrup

Whisk the eggs, vanilla and honey together.

Add the almond flour and cocoa powder; mix well.

Heat a small skillet over medium heat. Spray with non-stick cooking spray and pour a little of the batter in; about 1/4 – 1/3 cup. Tilt the skillet around until it coats the whole bottom and is very thin. Cook for about 1-2 minutes or until the edges get dry. Flip and cook about 30 more seconds and remove from skillet. Finish the remaining crepes (there should be 6 total).

Fill each crepe with a heaping quarter cup of strawberries. Top each with 2 tablespoons of whipped cream and drizzle with 1 tablespoon chocolate syrup. 6 servings

(Recipe for, Strawberry Filled Chocolate Crepes, Diabetic Connect, 2015)

Filed Under: No-Bake Recipes Tagged With: almond flour, fresh strawberries, honey, sugar-free chocolate syrup, sugar-free whipped cream, unsweetened cocoa powder

Honey Cashew Chicken

March 3, 2015 Leave a Comment

Honey Cashew Chicken

This recipe, Honey Cashew Chicken, was in the coupon section of Sunday Newspaper. I LOVE Chinese food and this recipe appeared with KIKKOMAN Less Sodium Soy Sauce.

Honey Cashew Chicken Recipe

Honey Cashew Chicken

1 can (20 oz.) pineapple chunks

2 cups Minute Brown Rice, uncooked

2 (6 oz. each) skinless, boneless chicken halves, cut into 1 inch cubes

2 Tbsp. cornstarch

½ tsp. salt

¼ tsp. black pepper

¼ cup honey

2 Tbsp. KIKKOMAN Less Sodium Soy Sauce

1 Tbsp. KIKKOMAN Rice Vinegar

1 to 2 tsp. KIKKOMAN Sriracha Hot Chili Sauce

2 Tbsp. vegetable oil

2 large garlic cloves, minced (about 1 Tbsp.)

1 red bell pepper, sliced

1 cup frozen shelled edamame or peas, thawed

½ cup dry-roasted cashew pieces, unsalted and chopped

Drain pineapple chunks; reserve juice. Combine juice with water to equal1 ¾ cups. Prepare rice according to package directions, using juice mixture. Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Whisk together honey, soy sauce, vinegar and sriracha in a bowl; set aside.

Heat oil in a large skillet over medium-high heat. Add chicken mixture and cook for 4 minutes or until lightly browned. Increase heat to high, add garlic, red pepper, pineapple chunks and peas. Cook for 5 minutes or until vegetable are crisp-tender and chicken is done, stirring frequently; stir in cashews.

Add honey sauce mixture to chicken mixture; toss to coat until heated through. Serve over rice.

4 servings

(Recipe for the Honey Cashew Chicken, was in coupon section of Sunday Newspaper, Friday, February 20, 2015)

Filed Under: Savory Tagged With: boneless skinless chicken breast halves, cornstarch, dry roasted cashew pieces, frozen peas, honey, KIKKOMAN Less Sodium Soy Sauce, KIKKOMAN rice vinegar, KIKKOMAN Sriracha hot chili sauce, minced garlic, Minute brown rice, pineapple chunks, red bell pepper

Honey-Beer Braised Ribs

January 27, 2015 Leave a Comment

Honey-Beer Braised Ribs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal.

Terry Serena McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe

Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce

Combine the sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with the remaining barbecue sauce. 6 servings

(Recipe for Honey-Beer Braised Ribs was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: barbecue sauce, brown sugar, cider vinegar, dark beer, honey, pork baby back ribs

Cranberry-Pecan Corn Muffins

November 19, 2014 Leave a Comment

Cranberry-Pecan Corn Muffins

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year.

Lisa Varner Charleston, South Carolina

Cranberry-Pecan Corn Muffins Recipe

Cranberry-Pecan Corn Muffins

1 ¾ cups yellow cornmeal

¾ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 ½ cups (12 oz.) fat-free plain yogurt

1 egg

¼ cup canola oil

¼ cup honey

½ cup dried cranberries

¼ cup chopped pecan

In a large bowl, combine in the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three- fourths (3/4) full with batter.

Bake at 375 F. for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 1 dozen

(Recipe for Cranberry-Pecan Corn Muffins was in www.tasteofhome.com, 2014)

Filed Under: Muffin Recipes Tagged With: canola oil, chopped pecans, dried cranberries, fat-free yogurt, honey, yellow cornmeal

Shrimp Chili Cornbread Casserole

November 5, 2014 Leave a Comment

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole is from Diabetic Connect. Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serve 12, so it’s just right for serving to a crowd gathered to watch a Sunday game on TV.

Shrimp Chili Cornbread Casserole Recipe

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. salt

2 cans (14 oz.) no-salt-added diced tomatoes

1 ½ lbs. raw shrimp, (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping: 1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To prepare cornbread topping: Whisk cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl. Whish milk, ¼ cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving. 12 servings

Bake, let cool for 1 hour, cover with parchment the foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 F. oven for 1 hour.

(Recipe for Shrimp Chili Cornbread Casserole came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: chili powder, fresh cilantro, garlic cloves, green bell pepper, ground cumin, honey, no-salt added diced tomatoes, nonfat milk, raw shrimp, yellow cornmeal, zucchini

Tropical Fruit Smoothie

August 30, 2014 Leave a Comment

Tropical Fruit Smoothie

This recipe, Tropical Fruit Smoothie is from Diabetic Connect. This smoothie makes a great dessert any time of the day!

Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled

Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda. Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients. 7 servings

(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)

Filed Under: No-Bake Recipes Tagged With: crushed pineapple, fresh strawberries, honey, kiwifruit, Mango, orange juice

Grilled Marinated Flank Steak Salad

Shrimp Chili Cornbread Casserole

Summer Tomato, Onion & Cucumber Salad

Strawberry Filled Chocolate Crepes

Honey Cashew Chicken

Honey-Beer Braised Ribs

Cranberry-Pecan Corn Muffins

Shrimp Chili Cornbread Casserole

Tropical Fruit Smoothie

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