Honeysuckle Home Blog

Recipe of the Week: Crab Meat Spread

Thu, 17 May 2012 23:46:00 GMT

Summer is almost here and you know what that means! Outdoor parties! Honeysuckle Home offers a wide variety of platters, bowls, spreaders, and much much more that you can use for your parties! Here is one quick and easy dip that you can serve your guests where many of the items needed are available at Honeysuckle Home.

Courtesy of www.cooks.com.

Ingredients:

1 tbsp. butter
2 stalks celery, finely chopped
1/2 green pepper, finely chopped
1 tbsp. Worcestershire sauce
3/4 c. mayonnaise
1 tbsp. lemon juice
2 (6 1/2 oz.) cans crab meat, flaked
1/4 tsp. salt
1/2 tsp. pepper
6 Saltines, crushed
1/4 c. Parmesan cheese, grated (Cheese graters found at Honeysuckle Home)

Directions:

Saute celery, green pepper, Worcestershire sauce in butter until tender using a silicone spoon to stir. Add mayonnaise. Pour lemon juice over crab meat and add to first mixture. Pour in greased casserole and top with crushed Saltines and cheese. Dot with butter. Bake 20 minutes at 350 degrees. Place hot dip in a heat proof bowl on top of a dish warmer. Serve by spreading on crackers (Honeysuckle Home offers a variety of spreaders).

Recipe of the Week: Eggs Benedict

Fri, 04 May 2012 15:38:00 GMT

Make mom breakfast in bed!! Serve this dish a side of fruit and voila! All items in bold can be found at Honeysuckle Home for 10% off!

Recipe taken from www.foodnetwork.com.

Ingredients:

Water
1/2 cup distilled vinegar, divided (measuring cup sold at Honeysuckle Home)
12 large eggs
1 tablespoon unsalted butter (measuring spoons sold at Honeysuckle Home)
12 slices Canadian bacon
6 plain English muffins, split
HOLLANDAISE SAUCE, recipe follows
1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves (Herb scissors sold at Honeysuckle Home)

Directions:

Pour enough water into 2 large skillets (Egg poaching skillet sold at Honeysuckle Home) to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.

To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce:
1 1/3 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon strained freshly squeezed lemon juice, plus more as needed
1 teaspoon kosher salt
Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter (butter warmer sold at Honeysuckle Home) over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot. Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Yield: about 1 1/2 cups

Strawberry Parfait

Wed, 25 Apr 2012 18:04:00 GMT

Purchase any of the bold items at Honeysuckle Home for 10%! 

INGREDIENTS
1 package (3oz) Jello-o brand gelatin, any flavor
1 cup sliced fresh fruit
1 cup thawed Cool Whip whipped topping

DIRECTIONS
Prepare gelatin according to package directions in a bowl. Chill until slightly thickened. Set aside 1/3 cup. Add fruit to remaining gelatin; spoon into 4 to 5 dessert glasses. Chill glasses at an angle until jello is set.

Meanwhile, fold whipped topping with spatula into measured (1/3 cup) gelatin. Spoon topping mixture into glasses of set jello. Chill. Garnish.

Recipe of the Week: Olive Oil Bread Dip

Wed, 18 Apr 2012 17:00:00 GMT

Purchase any of the bold items at Honeysuckle Home for 10%! 

Ingredients:

1 cup extra virgin olive oil (olive oil bottles available at Honeysuckle Home)

2/3 cup aged balsamic vinegar

3 cloves minced garlic (garlic bags available at Honeysuckle Home)

1 1/2 tablespoons dried basil

1 tablespoon dried oregano

1 teaspoon dried thyme

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper (pepper mills available at Honeysuckle Home)

Directions:

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal the bottle, and refrigerate mixture for at least 8 hours, or overnight. Shake well before serving. Store in the refrigerator to keep fresh.

Recipe of the Week: Greek Layers of Mushrooms, Hummus & Cucumbers

Thu, 12 Apr 2012 18:09:00 GMT

Purchase any of the bold items at Honeysuckle Home for 10% off!

Greek Layers of Mushrooms, Hummus & Cucumbers

Straight from France's most famous kitchens, verrines are small glasses that display artfully layered food. Dazzle guests with healthy, portion sized appetizers or keep the 'best for last' with a delicious dessert! Served right out of the refrigerator maximizing time spent with guests...

Made from repurposed soda bottles and placed on a reclaimed wine barrel slat, The Green Glass Co. verrines make a clear environmental statement that will bring fresh ideas to the dinner table. Glasses feature a "GREEN is GOOD" statement, pun intended!

Recipe courtesy of The Green Glass Co.

Ingredients:

2 cups button mushrooms, coarsely chopped

1 tbsp lemon juice (Measuring spoons and lemon squeezer available at Honeysuckle Home)

1 tbsp olive oil

3 tbsp parsley chopped

1 garlic clove, crushed

1 tsp ground coriander

1 cup tomatoes peeled & diced (Measuring cups available at Honeysuckle Home)

2/3 cup hummus

1/2 cucumber, diced

4 small pitted black olives

1/2 tsp salt

1/4 tsp pepper

Directions:

Pour the mushrooms into a bowl, progessively blending in the oil and lemon juice. Mix in the parsley, pressed garlic and coriander.

Chop the tomatoes and add to the mushroom mixture. Add 1/4 tsp salt. Keep chilled while preparing the rest.

Peel and dice the cucumber. Sprinkle with remaining salt and pepper (salt and pepper shakers available at Honeysuckle Home). Lay evenly at the bottom of your "V'reens". Next, add the mushroom and tomato mixture to each glass. Then, divide and spoon the hummus over each. Finish by topping with an olive.

Serve with a small fork.

Recipe of the Week: Whole Wheat Crust Pizza

Thu, 05 Apr 2012 18:40:00 GMT

Purchase any of the bold items at Honeysuckle Home for 10%!

Whole Wheat Crust Pizza

Our family has spent many pleasant evenings making pizzas for dinner. Everyone like to "toss" their own dough and put on their favorite toppings.

The recipe we use most often for the crust is the whole wheat pizza dough recipe from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins. It is very simple and one of the best I have found.

Ingredients:

1 cup warm water (liquid and dry measuring cups available at Honeysuckle Home)

1 package dry active yeast

1 1/2 cups unbleached all purpose flour

1 cup whole wheat flour

2 tablespoons olive oil (measuring spoons available at Honeysuckle Home)

1/2 teaspoons salt

Directions:

Preheat oven to 500 degrees.

Combine the water, yeast, and all purpose flour in a large bowl. Mix well. Add the whole wheat flour, oil, and salt. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. (You may need a bit less flour, so add the whole wheat gradually.)

Place the dough on a lightly floured surface and knead until it is smooth and elastic, about 5 minutes.

Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with plastic wrap or a kitchen towel and let the dough rest until it has doubled in size, around 1 hour.

When the dough has risen, place it on a lightly floured surface, divide into two or more parts and roll them into balls. Cover them with a towel and and let rest for 15 - 20 minutes. The dough is now ready to be shaped, topped, and cooked.

We top ours with a canned or or otherwise prepared tomato sauce, pepperoni, fresh veggies, and lots of mozarella cheese!

A pizza paddle works well to transer individual pizzas to a baking sheet or pizza stone, both of which have been dusted with corn meal.

Cook until the crust is brown, usually 15-20 minutes, then remove from oven and place on a cooling rack.

Cut pizza into individual slices using a pizza cutter, sprinkle with parmesan cheese or spices (shaker available at Honeysuckle Home), and enjoy!

Recipe of the Week: Mango Lemonade

Thu, 29 Mar 2012 16:28:00 GMT

Great for a warm day! Pick up any of the bold items at Honeysuckle Home.

Ingredients for Mango Lemonade: (makes 10 x 8oz servings)

Adapted from Joylicious.com

1 3/4 cups white sugar (you may substitute half the sugar for honey)
8 cups water
1 1/2 cups lemon juice
3 mangoes, peeled and pitted

Directions:

In a small saucepan, combine the sugar and 1 cup of water. Bring to full boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Puree the mangoes using a blender or hand-held blender and strain through sieve to remove any fibers, set aside.

Remove seeds from lemon juice, but leave the pulp. In a glass or plastic pitcher, stir together chilled syrup, lemon juice, mango puree and remaining 7 cups water. Serve immediately chilled or on ice in glass cups. (You can also freeze them in ice cube trays and make a mango lemonade slushie!)

New Products: Eco-Friendly Lunch Bags, Reusable Containers and Water Bottles!

Tue, 27 Mar 2012 16:40:00 GMT

Eat Well, Be Green and Eat Lunch in Style

Honeysuckle Home has great new lunch products that are not only earth-friendly, but practical and stylish as well. Check us out!

Aladdin:

2 Collapsible Mini Bowl Set 4oz

Dressings and snacks have a place all of their own in these collapsing, leakproof mini bowls. A perfect 4oz, they pack down even smaller to take home empty. $13

Collapsible Steamer Set 32oz

This Steamer Set is the ultimate in clever convenience. It cooks veggies to crisp perfection wherever there's a microwave, the steamer tray prevents soggies, and the bowl collapses to pack the whole set flat. $12

Collapsible Steamer Set is 32oz

Steamer tray clicks into lid for storage

Collapses to pack plus stores flat and are a tomato color.

Steamer tray is leak-proof.

See through lids that are dishwasher and microwave safe.

Cosmoda:

Koko lunch bags are a great stylish and functional approach to on-the-go lunches and are still eco-friendly. The insulated lining keeps food and drinks both warm and cold.

They come in a multitude of colors and sizes. Cut down on plastic and paper bag consumption by using the koko insulated lunch bag. They feature a drawstring and fold-over magnetic snap closure, shoulder strap, an internal water bottle holder and koko's innovative eating tools. The bag easily wipes clean, inside and out. It is made of nylon and is tested lead safe.

Available bags: Nicole, Stacy, Susie, Miwa and Jenny. They range from $15-25.

Also available are the Soft Spout Water Bottles. Available in two convenient sizes. Priced from $8-10.

Recipe of the Week: Tomato Salad with Herbs and Balsamic Reduction

Wed, 21 Mar 2012 17:40:00 GMT

This recipe is one that was found and modified from the September 2011 issue of Food Network Magazine. All of these ingredients are on hand during the spring and summer months and this is perfect as a side dish for kebabs. There is something so delicious about fresh tomatoes with good herbs and a tasty balsamic reduction… perfect warm weather food! This recipe is light and delicious.

Many of the essential items are available at the store. Come and see us for 10% off items in bold!

Tomato Salad with Fresh Herbs and a Balsamic Reduction:

Ingredients:

2 red tomatoes, sliced into wedges (knives and bamboo cutting boards available at Honeysuckle Home)
3 yellow tomatoes, sliced into wedges
3 orange tomatoes, sliced into wedges
5 small vine ripened tomatoes
Sea salt and freshly cracked pepper, to taste
3 tbsp balsamic vinegar (oil and vinegar bottles available at Honeysuckle Home)
2 tsp brown sugar
2 tbsp olive oil (oil and vinegar bottles available at Honeysuckle Home)
Fresh basil leaves
Fresh chives, chopped (knives and bamboo cutting boards available at Honeysuckle Home)

Directions:

Slice the tomatoes into wedges; season with sea salt and freshly cracked pepper, to taste.

Cook the balsamic vinegar and sugar together in a small saucepan over medium heat, until it has reduced by half, about 2 minutes. Remove from the heat and whisk in the olive oil. Drizzle the balsamic reduction over the tomatoes then top with fresh basil and fresh chives. Serve immediately in bowl (bamboo salad bowls and tongs available at Honeysuckle Home.) Enjoy.

Recipe of the Week: Roasted Garlic Risotto

Wed, 14 Mar 2012 17:20:00 GMT

Many of the essential items are available at the store. Come and see us for 10% off items in bold!

Adapted from Risotto by Maxine Clark (p. 72)

Ingredients:

8-10 large garlic cloves, peeled (garlic bags sold at Honeysuckle Home)
1/2 cup extra virgin olive oil, plus extra for basting (oil bottles sold at Honeysuckle Home)
2 tbs chopped rosemary
1 white onion, chopped (knives and cutting boards sold at Honeysuckle Home)
1/2 cup white wine (Chardonnay preferred)
4-6 cups chicken stock
1 cup risotto rice
8 oz. soft goat cheese (with no ride) or 4 oz. crumbled goat cheese
1/2 cup grated Parmesan cheese (grater sold at Honeysuckle Home)
sea salt and pepper to taste (salt and pepper shakers sold at Honeysuckle Home)

Directions:

Preheat your oven to 350 degrees. Put peeled cloves of garlic in the middle of a sheet of foil on a baking sheet. Pour 2 tbs of olive oil over garlic cloves and season with salt and pepper. Fold up the long ends of the foil and fold together the top to create a seal. Place baking sheet in the oven for 20 minutes, then turn over, cut small steam holes in the foil packet, and turn over. Roast the package another 10 minutes.

Add the wine to the rice mixture until it is absorbed. Then, begin adding the broth, a ladle at a time, until each ladle is absorbed by the rice. Do not let the risotto dry out--the process takes about 15-20 minutes. Then stir in goat cheese and remaining rosemary.

Season with salt and pepper, then beat in Parmesan cheese. Cover and let the risotto rest before serving. Add chicken or scallops for a complete meal. Serve in glass or ceramic dish.

Recipe of the Week: Chocolate Chip Meringue Cookies

Fri, 09 Mar 2012 03:32:00 GMT

Many of the essential items are available at the store. Come and see us for 10% off items in bold!

This delicious variation of Chocolate Chip Meringue Cookies comes from www.smittenkitchen.com.

Chocolate Chip Meringue Cookies

Ingredients:

2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1/2- 3/4 cup regular or superfine sugar
6 ounces chocolate chips, miniature chips or finely diced semisweet chocolate
1/4 chopped pecans or walnuts, toasted is the tastiest

Directions:

Preheat oven to 300°F.

Beat or whisk egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips with a spatula. Spoon the batter with a wooden or bamboo spoon onto parchment paper-lined baking sheets. Bake for 25 minutes. The undersides of cookies should be golden or lightly tanned. Let cool on cooling rack before serving.

Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.

Recipe of the Week: Guacamole

Wed, 29 Feb 2012 19:13:00 GMT

Many of the essential items are available at the store as seen in bold. Come and see us!

Ingredients:

1 tablespoon chopped onions (Cutting boards available at Honeysuckle Home)

1/2 teaspoons chopped or diced jalapeno peppers

1/2 teaspoon chopped cilantro

1/2 teaspoon salt

1 ripe avocado

3 tablespoons chopped onions

1 teaspoon seeded, finely chopped jalapeno pepper

1 1/2 teaspoon finely chopped fresh cilantro

2 tablespoons chopped tomato, discard juice and seeds

salt to taste.

Directions:

In a bowl, using the back of a wooden spoon, thoroughly mash the paste ingredients (using salt as an abrasive). Holding the avocado in the cup of your hand, split the avocado in half lengthwise and remove the seed. Slice the avocado lengthwise in approximately 1/8" strips; then slice across (do not cut through the avocado skin), forming a grid. Scoop the avocado out of the skin with a spoon. Repeat with other half. Add the avocado to the paste and thoroughly mix together. Mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm, not mushy. Add the rest of the ingredients and fold them together gently. Add jalapeno chiles and salt to taste. Serve with fresh corn tortillas and/or chips.

Notes:

In many traditional Mexican restaurants they make their guacamole in a molcajete, which is a traditional Mexican lava stone bowl used for grinding and mixing. You can also use a mortar and pestle for similar results.

Recipe of the Week: Ramey’s Lasagna

Thu, 23 Feb 2012 18:24:00 GMT

Ramey’s Lasagna

There are numerous lasagna recipes out there, but this one is a favorite of Honeysuckle Home.

Many of the essential items are available at the store as seen in bold. Come and see us!

Ingredients:

1pd ground beef (or your choice of meat)

1 cup chopped onion (cutting boards available at Honeysuckle Home)

2 cloves of garlic, powdered or minced. (garlic bags are available at Honeysuckle Home)

1 8oz can of diced tomatoes

1 8oz can of tomato sauce

1 6oz can of tomato paste

Basil

Oregano

Salt and Pepper (shakers available at Honeysuckle Home)

Barilla noncook lasagna noodles

1 beaten egg (whisks available at Honeysuckle Home)

2 cups of ricotta

Grated Parmesan

A little dried parsley flakes

1 pkg of mozzarella

1 pkg of shredded cheddar or Jack cheese (cheese shredder available at Honeysuckle Home)

Directions:

Heat oven to 375 degrees. In a large skillet brown meat, add onions and brown together. Drain grease. Add tomato paste, diced tomatoes, and ½ of the tomato sauce to the meat sauce. Also add a pinch of basil, oregano, salt and pepper. Cook on medium heat for 15 minutes. While that is cooking get the ricotta, beaten egg, and a half cup of grated parmesan cheese mixed together. Layer the noodles in a lasagna dish, then the ricotta mixture, then meat mixture, then mozzarella and shredded cheese and repeat layers. After all is layered take the last half of the tomato sauce and pour it around the edging of the lasagna. Put in the oven and cook for 40 – 45 minutes.

Sale Items Available at Honeysuckle Home!

Wed, 22 Feb 2012 18:11:00 GMT

Recipe of the Week: Paella

Thu, 23 Feb 2012 18:23:00 GMT

Hello! Each week we will featuring one new recipe, along with the necessary items to make your dish perfect.

Week One:

by Melissa Fears

I went to beautiful country of Spain in March of 2011 and it was an eye-opener.

It’s easy to like Barcelona (pronounced Barthalona by the locals. I decided upon arriving in Catalonia’s capital city that it was my duty to sample Spain’s native food in as many places as possible.

For breakfast they indulge in a morning espresso with milk. Then for lunch, which is served between the hours of 2-4, they can choose from the menu del dia or the menu of the day.

It typically includes a drink, either beer or wine, a soup or salad, main course with a side dish and dessert – all for one set price.

Barcelona is a good place to be thirsty. It’s not a great place to be hungry.

The Spanish aren’t hurried about anything, and this applies to service in restaurants just as it does to major construction projects. When a server fails to notice you they’re always friendly, but there’s no guarantee they’ll actually stop by your table that afternoon, and if they do, no reason to have confidence they’ll actually take your order.

Find a perfect place to sit back, in traditional Spanish fashion, relax, and savor marvelous dishes.

One of the most common dishes is paella. Where does paella, one of the most famous Spanish dishes, come from? It is the typical, rich rice dish from Valencia, located on the Southeast Mediterranean coast of Spain. Even though you can taste this food all over Spain and even globally, its true origin is the area of Valencia and Alicante.

Its abundance in seafood, shellfish and chorizo sausage make up another variation.

There are paella pans measuring from 7 inches to 1 yard wide. It is a relatively easy dish to prepare and is a great dish to serve large groups of people.

Many of the essential items are available at Honeysuckle Home as seen in bold. Come and see us!

Recipe:

Ingredients:

2 tablespoons olive oil

1 tablespoon paprika

2 teaspoons dried oregano

Salt and black pepper to taste

2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

2 tablespoons olive oil, divided

3 cloves garlic, crushed

1 teaspoon crushed red pepper flakes

2 cups uncooked short-grain white rice

1 pinch saffron threads

1 bay leaf

1/2 bunch parsley, chopped

1 quart chicken stock

2 lemons, zested

2 tablespoons olive oil

1 onion, chopped

1 red bell pepper, coarsely chopped

1 pound chorizo sausage, casings removed and crumbled

1 pound shrimp, peeled and deveined

Directions:

1. In a medium bowl, mix together 2 tablespoons of olive oil, salt, pepper, oregano and paprika.

2. Stir in chicken pieces to coat them. Cover and let refrigerate.

3. Heat 2 tablespoons of olive oil in a large paella pan over medium heat. Using a wooden spoon or non-stick spatula in the red pepper, rice and garlic. Stir and cook for about 3-4 minutes.

4. Stir in bay leaf, chicken stock, lemon zest and parsley. Bring to a boil, cover and reduce heat to medium low and simmer for 20 minutes.

5. Heat another 2 tablespoons of olive oil in a separate skillet over medium heat and stir in marinated chicken and onion mixture for 5-7 minutes. Stir in bell pepper and sausage and let cook for 5-7 minutes. Stir in shrimp, stir and turn until both sides are pink.

6. Spread rice mixture onto a serving platter or shallow bowls. Top with meat and seafood mixture.