Wasabi Albacore Tuna Salad

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As much as I love to be in the kitchen, sometimes there just isn’t enough time in the day to prepare a well-rounded meal at any given moment. Today was one of those days. My to-do list was about a million tasks long and it seemed that there was no end in sight. After tackling a few assignments the good ol’ tummy started talking. I decided to make one of my favorite go-to, on-the-go, simple lunches. Tuna salad has kind of always been a refrigerator staple in my life. Growing up, my mom always had a tupperware full of a white tuna salad with all the classic mix-ins; chopped onion and celery and mayo. As I love her exemplary version, I have to say that this new spin on the old favorite is pretty killer. Instead of using regular mayonnaise, I use the most amazing Wasabi Mayo from Trader Joe’s. With a every bite of tuna salad you get a hint of wasabi and a bit of spiciness that opens up the nasal passages and awakens your senses. I pair it with a crisp Granny Smith apple for a little sweetness and serve them on top of the ultimate vessel; a Ritz cracker. The cracker is the way to go if you serving this an appetizer, but feel free to slab this salad between to hearty pieces of squaw bread for a ridiculously delicious sammy. I promise that once you taste this tuna salad you will never prepare it any other way. Enjoy! 

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Wasabi Albacore Tuna Salad

Serves 6
A new twist on the classic tuna salad; a hint of wasabi, crisp apple, and sweet relish make a party in your mouth!


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Prep Time
10 min

Prep Time
10 min

Ingredients
  1. 2 5oz cans solid white Albacore tuna, packed in water (make sure it is dolphin safe)
  2. 3 organic celery stalks, diced
  3. 1/2 of a Granny Smith apple, diced
  4. 3 TBSP sweet relish
  5. 1/4-1/3 cup Wasabi Mayo (see note for vegan version)
  6. 1 TBSP chopped flat-leaf Italian parsley
  7. 1/2 tsp garlic powder
  8. 1/4 tsp sea salt
  9. 1/4 tsp pepper
  10. Ritz Crackers, for serving
Instructions
  1. In a medium bowl, add the tuna (after you have discarded and drained the water out of the can), wasabi mayo, and relish and mix to combine well. Add the chopped apple, celery, parsley, garlic powder, salt, and pepper and mix all ingredients until everything is evenly coated.
  2. Serve the tuna salad on top of Ritz Crackers.
  3. Keep any left-overs in a air-tight container in the fridge for up to 5 days.
Notes
  1. If you do not eat eggs, and want to use a vegan mayo, you could probably add a bit of wasabi paste to your favorite vegan mayo. Although I have not tried this, I am imagining it could be quite good!!
HONEYED HOME http://www.honeyedhome.com/

The Perfect Sazerac

DSC_0131One of the oldest American cocktails is called the Sazerac. This famous cocktail dates back to pre-civil war New Orleans and is still very prevalent there to this day. Recently, this cocktail has made a come-back in gastropubs and “hip” restaurants across America. If there is Sazerac on the drink menu my husband is sure to order it. He is a whiskey drinker and loves this particular cocktail purely for the fact that there aren’t several other ingredients mixed in to “ruin” the whiskey itself. I don’t know when he began to love the taste of whiskey, but I have a slight hunch that it runs in the family. My father-in-law, Kurt, has been known to like a well decanted whiskey, neat and strong to the nose. He also is slightly obsessed with ordering a proper Sazerac. It is truly a funny a story, that I am sure my mother-in-law could tell better than I, but Kurt is pretty much on a mission to “school” bartenders across the world about this classic drink. And yes, I do mean across the world. In one particular instance, Kurt asked the bartender if he could make a Sazerac and before the bartender could answer with a “no”, Kurt had already propped up his laptop right on the bar and pulled up the time-honored recipe for the bartender to follow. He really does want the world to know how to approprietly mix a Sazerac, and if there was any way I could help, I would. 

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Now, the most important part of this cocktail are the very specific ingredients. The Sazerac was originally made with cognac but in later years was prominently made with rye whiskey. In addition to the whiskey, there are two other must-have components for the infamous drink; Peychaud’s bitters and a rinse of Absinthe. Peychaud’s bitters is lighter and bit more floral than Angostura bitters and is considered essential for a well-stocked bar. The Absinthe rinse is crucial in the fact that it lightly coats the glass with the aromatic anise flavored liquor. There are other popular anisettes like Pernod or Herbsaint that are common substitutes if you can’t find Absinthe. Traditionally, the recipe includes a single muddled sugar cube or an ounce of simple syrup, but to make this cocktail in true “Honeyed Home” fashion, I added a teaspoon of clover honey. The honey added just the right amount of sweetness and really rounded out the drink in whole. The last, and my father-in-law’s favorite part, is the lemon twist. The lemon peel is to be rubbed around the rim of the glass so that all the oils in the rind can permeate onto the glass before the twist is dropped into the drink. With each sip, you should taste lemon first and finish with the slightly anise tinged whiskey. Ok, all this talk is really getting me thirsty. Kurt, come on over! It’s 5 o-clock somewhere right?? 

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The Perfect Sazerac
Serves 2
The classic American cocktail is served up with a touch of Honeyed Home!


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For 2 Sazerac Cocktails
  1. 4 oz Rye Whiskey
  2. 1/4 oz Absinthe
  3. 6 dashes Peychaud’s Bitters
  4. 2 tsp clover honey (or 2 cubes sugar, muddled)
  5. 2 lemon peels
Instructions
  1. Rinse the inside of two old-fashioned glasses with the Absinthe and discard any left-over liquid. Place one 2″ square ice cube in each glass (if you do not have the large cocktail ice cubes, just use 2-3 regular sized cubes). Set the glasses aside.
  2. In a cocktail shaker, add ice, whiskey, bitters and honey. Shake vigorously and pour over the large cubes dividing the contents evenly between the two glasses.
  3. Garnish each glass with a lemon peel. Be sure to rub the peel around the rim before adding it to the cocktail. Enjoy!
HONEYED HOME http://www.honeyedhome.com/

 

Sweet Potato & Chive Waffles w/ Fried Eggs

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This morning I had plans to make waffles but in an entirely different sort. I dreamt of making pumpkin waffles with sweet maple syrup, creamy whipped cream, and toasted walnuts piled on top. I made my coffee and began to prep the breakfast of my dreams when I suddenly looked over and saw two lonely sweet potatoes on the counter. I then thought that sweet potatoes would be a delicious substitution! The wheels started turning and I switched up the entire waffle game plan. Instead of waffles loaded with sweetness, a savory counterpart was beckoning at my taste buds. I had fresh chives on hand and knew that I had a perfect pairing at my fingertips. I substituted the warming pumpkin pie spices I would have used in the pumpkin waffles for some cumin, garlic powder, and cayenne for a little heat. The fried egg on top creates a creaminess that brings the whole dish together. Oh, and don’t forget the maple syrup! 

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Sweet Potato & Chive Waffles w/ Fried Eggs
Serves 6
A savory whole wheat waffle with fresh chives and cheddar cheese. Top these with maple syrup and fried eggs and you have yourself a winner!


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Prep Time
20 min

Cook Time
30 min

Total Time
1 hr

Prep Time
20 min

Cook Time
30 min

Total Time
1 hr

Ingredients
  1. 1 cup whole wheat flour
  2. 1/4 cup all-purpose flour
  3. 1.5 tsp baking powder, aluminum-free
  4. 1/4 tsp baking soda
  5. 1/2 tsp sea salt
  6. 1/2 tsp pepper
  7. 1/4 tsp cumin
  8. 1/4 tsp garlic powder
  9. 1/4 tsp cayenne pepper
  10. 1 1/4 cup organic almond milk
  11. 1 cup sweet potato puree (2 medium sweet potatoes, boiled, and mashed)
  12. 3 TBSP coconut oil
  13. 1/4 apple cider vinegar
  14. 1/2 cup shredded cheddar cheese
  15. 2 TBSP chives, chopped (plus more for garnish)
  16. Sprinkle red pepper flakes for garnish (optional)
  17. Eggs for frying
For the sweet potato puree
  1. Peel and cube 2 medium sized sweet potatoes. Bring a large pot of salted water to a boil. Add the sweet potato cubes and boil for about 20-25 minutes. Strain the water and, using a hand mixer, puree the cubes into sweet potato mash. Set aside 1 cup.
For the waffles
  1. In a large bowl, combine all the dry ingredients; flours, baking powder, baking soda, salt, pepper, cumin, garlic powder and cayenne. Whisk together with a fork and set aside.
  2. In a medium bowl, combine all the wet ingredients; almond milk, sweet potato, coconut oil, and apple cider vinegar. Whisk to combine.
  3. Add the wet ingredients to the dry ingredients and fold in the chives and cheddar cheese. Prepare the waffles according to your waffle maker’s standards. Place waffles on a cooling rack on a baking sheet and place in a very low heated oven (about 170 degrees) to keep the waffles warm while the others are prepared. (Do not stack waffles on top of each other or they will become soggy.)
  4. Heat a medium pan over medium heat and spray with coconut oil. Crack one egg into the center of the pan and fry for about 1 minute, or until set on the bottom. Flip the egg over and fry for about another 30 seconds to 1 minute. (I like the yolk a little runny so I cook them for less time; if you like a hard yolk fry for about 2 minutes on each side).
  5. Place 1 or 2 waffles on a plate. Drizzle with maple syrup and top with a fried egg. Sprinkle a little chopped chive (and red pepper flakes if you like) for garnish. Enjoy!
HONEYED HOME http://www.honeyedhome.com/

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