Category Archives: Snacks

Light & Easy Chicken Salad

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Something interesting hit me the other day. I have never put a recipe on the blog with chicken. I normally don’t eat a lot of meat or poultry but on occasion, I indulge, and I do like it! It’s funny because I grew up eating the bird almost every day…and if there was a single thing to name as a staple that was constantly in my fridge as a child, it would be chicken salad. My mother always had a tupperware full of the stuff as it was her favorite snack ready for eating at any time of the day. My mother made us dinner every night and it always included some protein, some starch, and of course a green vegetable.  The protein was chicken pretty often and when there was leftovers she would shred it up and make chicken salad for the week. The trick to her amazing chicken salad was using chicken that had been well seasoned and cooked to perfection. My favorite was when she made rotisserie chicken; it yielded the best leftover chicken salad. Kris and I had some chicken for dinner this week and I knew exactly what I would do with the leftovers. Can you guess? I wanted to make a lighter version than I grew up on; so I subsituted plain greek yogurt for the mayo, because hey, we all could use a little less calories in our daily intake. Let me tell you….You can not even taste the difference and to be honest I like it even better. I honestly loved this new version so much that I called my mom right away to tell her the good news…less calories and less fat and one of the best versions I have ever tasted! She seemed interested but she’s pretty set in her ways…I wonder still if she will ever stray from what she knows and loves. Sometimes people are sticklers that way. But, if you are like me, and you want a new, light, and healthier take on the classic then please make this as soon as possible. You won’t regret it! 

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Light & Easy Chicken Salad

Serves 4


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

For the Chicken Salad
  1. 3 cups cooked chicken, diced *See note
  2. 1 cup grapes, quartered (I used a mixture of red a green for color)
  3. 2 stalks celery, sliced
  4. 2 green onions, thinly sliced
  5. 1/2 cup dried cranberries
  6. 1 TBSP fresh flat-leaf parsley, chopped
For the Greek Yogurt Sauce
  1. 1/2 cup plain greek yogurt
  2. 1 TBSP dijon mustard
  3. 1/2 tsp red wine vinegar
  4. 1/2 tsp salt
  5. 1/2 tsp pepper
Instructions
  1. Combine all the chicken salad ingredients in a large bowl. In a smaller bowl, whisk all the ingredients for the yogurt sauce. Mix the sauce into the large bowl and stir it all together to coat. Taste and adjust seasonings if needed. Serve open-faced on wholegrain toast, in lettuce wraps, or on crackers! Chill leftovers in an airtight container in the fridge for up to 5 days.
Notes
  1. I used cold leftover rotisserie chicken from dinner the night before. Leftover BBQ chicken or baked chicken would be just as delicious in this! If your chicken is freshly cooked and hot, make sure to cool the chicken salad in the fridge before serving.
HONEYED HOME http://www.honeyedhome.com/

Wild Lavender Honey Granola w/ Quinoa Flakes & Oats

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To describe the last month as “busy” would be an understatement. Kris and I have been insanely wrapped up in work, our upcoming move to our new home, and trying to find any time in between to tackle the everyday tasks. We have a lot happening in the near future and the excitement is beyond words. Forgive me for being absent for the last few weeks, please know that I am constantly trying to get back here; to this space where I can sit down and be nothing else but…me. I am almost saddened when too much time has passed in between blog posts, there’s this disconnect with my inner creativity and I feel a bit uninspired and unfruitful. I have to shake myself out of the slump and remember that this here is my happiness. My outlet to not only share my recipes, but my feelings and, of course, the affection I have the for the craft. So, just to be clear, the next couple months will be difficult for me to make the time to share more recipes here but I will try my damnedest!! That I can promise. 

Kris and I belong to a few local wine clubs here in town, and one of which not only includes wines in the quarterly gift basket but they also give delicious cheeses and other fun little accoutrements. At the last wine pick up party we received a little bottle of wild lavender honey. I immediately thought “granola” and I knew that it would have to be made sooner than later. I have been wanting to make another version of granola for quite some time and this was the perfect opportunity. I had some quinoa flakes in my pantry and figured it would be an excellent addition to the rolled oats. Quinoa flakes are essentially just quinoa that have been rolled and flattened into a flake. They are, of course, gluten free and supply an excellent source of protein. I found the quinoa flakes at a local health food store (Whole Foods, Mother’s, or Hanson’s). If you can’t find the quinoa flakes, adding more oats would be just fine. This recipe makes about 5 cups of granola, so feel free to share…your friends will love you forever! 

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Wild Lavender Honey Granola w/ Quinoa Flakes & Oats


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Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Ingredients
  1. 2.5 cups gluten-free rolled oats
  2. 1 cup quinoa flakes (see note)*
  3. 1 cup sliced almonds
  4. 1/4 cup flax seeds
  5. 1 tsp sea salt
  6. 1/4 tsp ginger
  7. 1/4 tsp cinnamon
  8. 1/2 cup coconut oil, in liquid form at room temperature
  9. 1/4 cup + 1 TBSP wild lavender honey (or any honey you like, or maple syrup)
  10. 1 tsp vanilla
  11. 1/2 cup dried fruit (use anything you like, I used dried wild blueberries and dried cranberries)
Instructions
  1. Preheat the oven to 350. Prepare a baking sheet with parchment or Silpat. In a large bowl, combine the oats, flakes, almonds, flax seeds, salt, ginger, and cinnamon and mix to combine. Add in the coconut oil, honey, and vanilla and mix well. Lay the granola out on to the prepared baking sheet and spread it out into an even layer. You will bake the granola for a total of 25 minutes, but halfway through the bake time, take the granola out of the oven, stir around, and then spread back out in an even layer before baking it for the rest of the time. Remove from the oven, and let cool. The granola will get crispier as it cools. Add the dried fruit and break it all up with a spatula. Serve with your favorite yogurt and fresh fruit. Store in an airtight container for a few weeks at room temperature.
Notes
  1. If you can’t find quinoa flakes at your local health food store, simply substitute for more oats.
HONEYED HOME http://www.honeyedhome.com/

Veggie Pizza w/ Homemade Vegan Beer Crust

DSC_0320There is this local pizza restaurant in San Clemente that has all the quintessential qualities you would expect for a family-owned surf town joint. It is where all major sporting events are watched, where your child’s fifth birthday will be held, and where you go to eat the best pizza and drink craft beers with good friends. One of my favorite things about this place, is that it not only makes every pizza from scratch, but that the selections include a range between standard pizzas and new unique versions of the classics. The thing I crave the most, is their take on a vegan beer crust. Kris and I order every pizza with this crust and just about die every time because it is honestly the softest, chewiest, fluffiest, and most flavorful crust we have ever tried. I knew that I had to recreate it at home and luckily it was a job well done. The beer creates this richness in the crust that you can not get from the yeast and flour alone. I chose to use a local IPA, India Pale Ale, which is essentially just a dark, crisp, hoppy beer. Please feel free to use your favorite beer, but remember the darker and hoppier; the more flavor will come across into the crust. Also, it is worth noting that the crust is made with whole-wheat flour so there is that extra bit of nutrients and fiber that you don’t normally get from a pizza, so go ahead, have another slice! This recipe is seriously easy and homemade pizza is so worth every minute of the prep time. It is super versatile, like most pizza recipes, in the sense that you can top it with whatever it is you like; meats, cheeses, veggies, or fruits! The possibilities are endless. Enjoy fellow pizza lovers! 

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Veggie Pizza w/ Homemade Vegan Beer Crust

Serves 4


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Prep Time
2 hr 30 min

Cook Time
20 min

Total Time
2 hr 50 min

Prep Time
2 hr 30 min

Cook Time
20 min

Total Time
2 hr 50 min

For the Vegan Beer Crust
  1. 3/4 cup dark beer (I used a local IPA)
  2. 1 package active dry yeast (1/4oz envelope)
  3. 1/2 TBSP cane sugar
  4. 2 TBSP extra-virgin olive oil, divided
  5. 1.5 tsp sea salt
  6. 1.5 cups whole-wheat flour (plus about 4-5 TBSP for kneading and rolling)
For the Veggie Toppings
  1. 1 TBSP extra virgin olive oil
  2. 10oz bag of sliced (clean & washed) Cremini mushrooms
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 8oz bag baby bell peppers (of mixed colors), sliced thin in rounds
  6. 1 shallot, sliced thin in rounds
  7. 1 green onion, sliced thin
  8. 1 jalapeño, sliced thin in rounds (remove the rib and seeds if you do not want too spicy)
  9. 1/2 cup pizza sauce, marinara or other (I used Arrabiata sauce)* see note
  10. 1-1.5 cups organic shredded mozzarella cheese (or any shredded cheese you like, vegan cheese too!)
  11. 1 TBSP chopped fresh basil, chiffonade style
For the Vegan Beer Crust
  1. Pour the beer into a sauce pan and heat over low heat for about 2 minutes. Put your finger in to test that it is warm but not hot (if the beer is too hot it will kill the yeast!). Remove from heat.
  2. In a large glass bowl, add the yeast and sugar and pour the warm beer in. Whisk well and then let sit for about 5 minutes until it is foamy and frothy.
  3. Whisk in 1 TBSP of the olive oil. Add the salt and 1.5 cups of the flour. Mix well with a wooden spoon. Spread a two tablespoons of flour on a clean work surface. Knead the dough with your hands adding more flour (1 TBSP at a time) if you need to (the dough should not be too sticky, it should come together and become elastic. It should bounce back when you poke it).
  4. Add the remaining TBSP of olive oil to the glass bowl you previously used and flip the bowl around so the oil coats the sides and bottom of the bowl. Add the dough ball to the bowl and coat all sides of the dough in the oil. Cover the bowl with a dish towel or plastic wrap and let sit on the counter for two hours.
  5. Take the dough ball out of the glass bowl and place onto a clean work surface or parchment paper and cover with a warm, damp towel and let rise for another 20 minutes. At this point, you can refrigerate the dough for a later use.
  6. Preheat the oven to 400. If you have a pizza stone, place it in the oven to preheat as well.
  7. Roll out the dough on a floured work surface into a 12″ circle. Pinch the sides so that you get a slightly raised crust edge.
For the Veggie Toppings
  1. Slice all the veggies into thin rounds. Remove the ribs and seeds from the bell peppers and jalapeño. Separate the shallot slices from each other.
  2. In a skillet, heat 1 TBSP olive oil over medium. Add the sliced Cremini mushrooms, salt and pepper, and sauté for about 3 minutes. Set aside.
  3. Place the rolled out dough onto the baking sheet or pizza stone you wish to cook the pizza on (if using a pizza stone careful not to touch as it will be hot!).
  4. Working quickly, spread a thin layer of the pizza sauce over the pizza dough, leaving room on edges so the crust is clean. Add the sautéed mushrooms on top of the sauce (use a slotted spoon here so that you don’t get any of the water that cooked out of the mushrooms). Sprinkle the shredded mozzarella over the sauce and mushrooms. Sprinkle the sliced shallot, green onion, bell peppers, and jalapeño over the top of the cheese in a colorful fashion. You may not use every veggie that you sliced, I didn’t. (Use any leftovers in a salad!) Bake for 20 minutes or until crust edges are golden brown. Once removed from the oven and cooled slightly, sprinkle the basil over the top. Slice into 8 slices, serve immediately and enjoy!
Notes
  1. Arrabiata sauce is a marinara sauce that has a bit of a kick (it’s pretty spicy!). I love this on my pizza but feel free to use any sauce that you like in particular. This goes for the cheese as well.
Adapted from Beer Crust
Adapted from Beer Crust
HONEYED HOME http://www.honeyedhome.com/

Sweet Cherry Hand Pies

DSC_0448I can’t believe it has been almost two weeks since the last post! What a crazy whirlwind it has been around here! I just celebrated my twenty-ninth trip around the sun and let me tell you it was one of the best birthdays yet! My husband planned out an entire weekend for us in San Fransisco and I was so elated to get on that plane because I had never been to this magical city before. I know it is so crazy to think that it took me this long to get there but I finally made it! What an incredible place. We spent three days there, sightseeing, eating, and of course, drinking. We really maxed out our efforts and filled every minute with a memory that I will never forget.  It was so beautiful and I already can not wait to go back. The Irish coffees at the Buena Vista are calling my name! When we got back from our trip, I only had a few days to catch up with work and then I was diving head first into another celebration; my best friend’s baby shower. It was such a gorgeous party and everything went off with out a hitch. She and her soon-to-be little princess were ridiculously spoiled and it was so beautiful to see all the love around her. I can not wait to meet that little baby girl and my heart is so full for the both of them.

So, after all the craziness I am finally back. I was having a bit of an internal battle deciding on what my next post would be and I decided to retouch on a recipe that had failed me a few months ago. It is really awful when you work so hard on a recipe only to find out that it either tastes horrible or that it doesn’t quite photograph how you had hoped. The latter isn’t one that everyone has to worry about but it definitely hinders me often. I not only want the dish to taste great but it has to be appealing to the eyes (and the lens) so that you all want to make it too! It is quite difficult at times, people. I made some blueberry hand pies back in February and the dough ended up being too crackly and all the filling leaked out of them and, frankly, it looked like an utter mess. I made some important tweaks to the prior recipe and I was so pleasantly surprised when they turned out perfectly this time! Since it is now cherry season, I knew that sweet cherries would be a wonderful substitute for the blueberries. These little pies, that fit so nicely in the palm of your hand, are the cutest and most delicious treats I have made in a while. They aren’t overly sweet but will definitely hit the spot. That 3:30pm lull (you know that one that begs you for a nap or a giant cupcake?) has just met it’s enlightenment. These petite pies are vegan and dairy-free, so go ahead and have another! Enjoy! DSC_0149

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Sweet Cherry Hand Pies

Serves 8


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Prep Time
30 min

Cook Time
25 min

Total Time
55 min

Prep Time
30 min

Cook Time
25 min

Total Time
55 min

For the Filling
  1. 2 cups sweet cherries, stemmed and pitted
  2. light squeeze of fresh lemon juice (1-2 tsps)
  3. 2 TBSP organic cane sugar
  4. 1 tsp vanilla
  5. 1/8 tsp salt
  6. 1 TBSP cornstarch (mixed with 1 TBSP cold water)
For the Dough
  1. 1 cup whole wheat flour
  2. 1.5 cups AP flour, plus more for rolling
  3. 1 TBSP organic cane sugar
  4. 1 tsp salt
  5. 3/4 cup coconut oil, in solid form
  6. 1/3 cup + 3 TBSP ice cold water
  7. 1/4 cup semi-sweet chocolate chunks (or chocolate chips) (vegan chocolate if needed)
  8. turbinado sugar for sprinkling
Instructions
  1. Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
  2. Make the filling…
  3. In a small dish, combine the cornstarch and water and stir to dissolve, set aside. In a saucepan, add the cherries, lemon juice, sugar, vanilla and salt and cook over medium heat for about five minutes and the cherries will start to release some of their juices. Add the cornstarch and water mixture to the cherries and bring it all to a boil, while stirring often (using the back of the wooden spoon, smash a few of the cherries down). The cherry juices will start to thicken. After a minute, turn off the heat and set the cherry filling aside.
  4. Make the dough…
  5. In the bowl of the food processor, add the flours, the TBSP sugar, and salt and pulse to combine. Add the solid coconut oil and pulse until the mixture forms small pea sized bits. Add in the ice cold water, continuing to pulse until dough forms into a ball. Be careful not to over-mix! Add additional water (1 TBSP at a time) if needed. Form the dough into a ball and roll it out on a lightly floured surface, until it is about 1/8″ thick. Using a 4″ round cookie cutter, cut out 16 circles.
  6. Roll out each circle just a bit flatter before dividing the cherry filling among eight of the circles. Add a few chocolate chunks to the cherry filling and then top each one with an additional round of dough. Using a fork, secure the sides of each pie. Using a sharp pairing knife, cut a tiny slit into the top of each pie so that the steam can be released. Place the eight hand pies on the prepared baking sheet and sprinkle each pie with a bit of turbinado sugar. Bake for 20-25 minutes or until edges are slightly brown. Remove and set on a wire rack to cool. Serve warm and enjoy!
Notes
  1. Serving these with a tiny scoop of ice cream is highly recommended and exceptionally favored!
Adapted from A House In The Hills
HONEYED HOME http://www.honeyedhome.com/

Caramelized Cremini Crostini

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There’s this little secret I have to share with you. It might not be news for you, as you may be one of the lucky people who has already found the enlightenment. This classified information really needs an opportunity to come out of hiding and straight into every home and kitchen to shine like gold. So, here I am to deliver the broadcast…are you ready? You sure?? (Of course you are sure, you are still reading aren’t you?) Caramelized onions are THE BEST way to enrich flavor to just about any dish. A simple and incredibly delicious meal enhancer at it’s finest! It takes just minutes to prepare and truly makes all the difference, trust me on this one. I often prepare caramelized onions/shallots in the beginning of the week and store them in the fridge in an easy open container for quick additions to salads, sandwiches, omelets, and pastas. This time, I had a few large shallots lying around and decided they would be absolutely fantastic with a leftover half-bag of Cremini mushrooms I had in the fridge. A perfect pairing to stack high up on toast with melty cheese and fresh herbs. An ideal appetizer for a party or gathering, if you ask me. You will soon learn how the caramelization process brings out the natural sugars in the onions/shallots. As they start to brown, a deep richness and subtle sweetness perfume the air and the depth of flavor is obvious (and imminent). One of my favorite parts about this particular flavor enhancement is that it isn’t full of calories, like most seasonings are. Some would argue that bacon, for example, makes everything better. But, I would argue, caramelized onions are one step ahead (whilst being vegan, super low in fat, and high in fiber!). So move over bacon, there’s a new sheriff in town! 

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Caramelized Cremini Crostini

Serves 4


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Cook Time
20 min

Cook Time
20 min

Ingredients
  1. half of one baguette, about 10 slices
  2. 3 TBSP extra-virgin olive oil, divided
  3. 5 oz Cremini mushrooms, roughly chopped
  4. 2 large shallots, thinly sliced
  5. 1/2 tsp sea salt
  6. 1/2 tsp pepper
  7. 1 tsp balsamic vinegar
  8. 5 oz Cambozola cheese (or any soft blue or gorgonzola cheese you like)
  9. 1 TBSP chopped fresh parsley
  10. 1 TBSP chopped fresh chives
  11. red pepper flakes for garnish (optional)
Instructions
  1. Preheat the oven to 400. Place the baguette slices on a rimmed baking sheet and drizzle with about 1 TBSP olive oil. Bake for about 8 minutes and then set aside.
  2. While the baguette slices are baking, heat 2 TBSPs of extra-virgin olive oil in a medium skillet over medium heat. Add the shallot slices, 1/2 tsp salt, and 1/2 tsp pepper and toss for about a minute. Add the Cremini mushrooms and sauté all together for about 10 minutes, continually stirring to avoid burning. Add the balsamic vinegar and toss together for one more minute and then remove from the heat and set aside.
  3. Top each baguette slice with a bit of the shallot/mushroom mixture and then a slice of Cambozola on top. Place back in the oven for another 3-5 minutes, or until the cheese is melted. Remove from the oven and sprinkle chopped fresh parsley and chives over the top. Option to sprinkle red pepper flakes. Serve immediately and enjoy!
Notes
  1. Double for the recipe for an easy party appetizer!
HONEYED HOME http://www.honeyedhome.com/