To Grill / Honey Ginger Kebabs

 
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     Good morning! For my second and last Asian-inspired recipe of Spring (the quickest season here - it's already consistently 85-90+ degrees every day), I decided to work with a new-to-me ingredient - ginger! Obviously, I've had ginger-flavored things before, but I've never used it myself. Seeing as it's a prevalent flavor in many Asian dishes, now seemed as good a time as any to try it out! Using Half Baked Harvest's recipe for a honey-ginger glaze for salmon, I whipped up my own glaze for chicken kebabs instead, as chicken is the favored protein in my house (I like salmon now, but am generally outnumbered by Brett and Bailey on this subject). Post-grilling, I de-skewered the chicken, onions, and peppers, and combined them with quinoa, mango, and more sauce. It was the perfect bright lunch for my Friday! Get the recipe below!

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Ingredients: Honey Ginger Glaze

- 1 tablespoon sesame oil

- 2/3 cup of honey

- 2 tbs. of sambal oelek

- 2 tbs. soy sauce

- 1 in piece of peeled ginger, minced

- juice of one lime

Ingredients: Kebab Bowl

- 2 small chicken tenderloins

- a few slices of red pepper and onion, chopped

- 1/2 cup of cooked quinoa

- 1/4 cup of diced mango

- 1/2 cup of Honey Ginger Glaze

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Directions:

1. Whisk together all ingredients for glaze and set aside.

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2. Skewer your chicken, peppers, and onions while grill heats up. Then baste kebabs with glaze and grill. 

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3. Remove from grill and baste again. 

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4. Prepare your bowl: combine quinoa with grilled meat, peppers, and onions. 

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5. Top with mango and more glaze.

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7. Enjoy!

    Thanks for reading, and have a fun Monday! We'll see you back here next week for our first recipe inspired by (you guessed it) Italy! 

To Brew / Rose Almond Milk

 
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       Hi there! With spring beginning yesterday (can I get an amen?!), I thought it apt to share a new take on my basic ol' almond milk. I use almond milk every day in smoothies and in my coffee - but it can get a little dull every now and then to be so monotonous. That being said, I set out to create a fresh flavor with almond milk by making the additions of a little rose water, vanilla, and honey! It's simple, obviously floral, and slightly sweet - just what I needed to switch things up. Get the full recipe below!

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Ingredients:

- 1 cup of almond milk

- 1 tsp. of rose water

- 1 tsp. of vanilla

- 1 tsp. of honey

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Directions:

1. Heat your almond milk either on the stove until steaming or in the microwave for a minute and a half. 

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2. Whisk in your rose water, vanilla, and honey. 

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3. Serve warm on it's own (it was delicious!) or use in your coffee/smoothies!

     Thanks for reading, and have a fun Wednesday!

To Make Crositini!

 

     Hey there! One of my favorite seasonal foods for winter is grapefruit/citrus in general. They are great year round, but they are definitely at their best in January/February. Add some goat cheese and honey and you've got an amazing appetizer! I actually love combining grapefruit with my greek yogurt and honey, and the flavor of this app is very similar. I topped the crositini with a smaller amount of grapefruit than I personally would like, just because the flavor is so strong. I served this to my friends at one of our classic wine nights with some Riesling, and the pairing was perfect! Both were light and sweet, just what you want for a fun girls night. Check out the recipe below!

Ingredients: yields 10 crositini (I only pictured half above)

- one whole grapefruit

- honey

- goat cheese

- crositini or french bread

Directions:

Step one - Assemble all ingredients on crositini and drizzle with honey.