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I am a Honey Bee

All about my adventures with cooking, crafts, and travel

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Instant Pot Crack Chicken

We are going on our cruise tomorrow!!!!!!!

I am ridiculously excited. I’ve researched the ship and ports we are going to, I’ve joined FB groups to get get tips, and I’ve made lists, and I’ve packed and packed again. And I know I will still forget something! ha!

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Peanut Butter and Jelly Cinnamon Rolls

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This weekend was all sorts of perfect.

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My brother and his family came in on Friday night for vacation. It’s been a year+ since we have seen each other so it was great getting to hang out and catch up. Best of all was the girls playing really well together, like they had just seen each other the weekend before. And the age different (3 & 6) even worked out well.

On Saturday we went Strawberry picking. So fun with the girls. And delicious. I made biscuits for shortcake for dessert that night. It was great with the grilled veggies, burgers, and hot dogs that we enjoyed for dinner. So yummy.

Besides that they also had a blast putting on tons of make up from my big makeup kit. Shoot, as long as you are not fighting, yelling, or destroying something… do whatever. They were so proud of themselves as well. But, let’s be real, they need to work on their eye liner application skills. ha!

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And then Sunday was all about hanging by the pool. We had a leisurely morning enjoying breakfast before we headed out to the pool. The weather was great and the pool was warm so we had a blast lounging around and playing with the girls in the pool. Autumn was so worn out that she napped on me for 2.5 hours as we sat by the pool. I even napped. The best kind of day ever.

More family came over later on and we made homemade pizza (of course the girls wanted boxed mac and cheese…). The night wrapped up with baths and girls cuddled up to me while I read to them.

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I am loving this year’s weekly recipe theme. I love working with dough and perfuming our house with cinnamon and sugar is just so fun. Plus, it’s fun as hell to come up with different flavors and combinations for the cinnamon rolls, monkey breads, and pull apart breads. And since we can’t possibly eat them all, I love getting to share with with our neighbors when they are fresh out of the oven.

Rock on Monkey Bread Mondays!

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If you love peanut butter then you will looooooove these cinnamon rolls. There is just the right amount of peanut butter in them where you can taste it, and smell it, but it’s balanced out so nicely with the typical cinnamon and sugar in cinnamon rolls. Plus, the jam glaze on top rocks.

I always make PBJ’s with strawberry jelly so it just felt right to use that for the glaze, but if you like grape or something else then just give that a try. I bet a blueberry jam would be awesome on it too. No matter what, you can’t go wrong.

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Peanut Butter and Jelly Cinnamon Rolls

Makes 12 large cinnamon rolls

Ingredients

For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup melted butter
  • 1/3 Cup creamy peanut butter
  • 1/2 Cup brown sugar
  • 2 Tablespoons cinnamon

For the glaze

  • 1/2 Cup strawberry preserves
  • 1 Tablespoons orange juice

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. While the dough is rising, cut the bacon into very small pieces and cook. Drain well and set aside.
  6. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  7. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″.
  8. Mix the peanut butter into the melt butter and then evenly spread out on the dough.
  9. Then sprinkle with the cinnamon and brown sugar. Roll towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  10. Bake for 24-26 minutes or until golden brown.
  11. While the rolls are baking, warm the strawberry preserves and orange juice together; mix well. Drizzle all over the baked cinnamon rolls. Enjoy!

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce- SRC

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce

Holy cow.

You guys this recipe knocked my socks off.

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And then the dog ate them. Just kidding! He only eats the baby’s socks. And thankfully it’s summer so we’re going barefoot now. woohoo!

This recipe is simple but it hits all the right notes.

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Since getting this month’s Secret Recipe Club assignment I’ve made this twice. Making a recipe again when I don’t have to is big. Especially in such a short period of time! But when you find something you love you go with it. And I loved Mary Kay’s blog called Homemade Cravings. Seriously, I had some cravings after I checked out her blog.

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Check these out…  Mini Layer Nacho Bites, Panera Autumn Squash Soup, Cream Cheese and Caramel Frost Apple Cupcakes.  See, she has great taste! Check out her Pinterest account too. She pins some great dishes as well. yum!

Since I made this twice I made some alterations the second time around. Nothing too drastic but just a few things to make it my own. I increased the amount of chicken to the recipe to add more protein and increase the amount of servings this pasta dish made. (hello leftovers!) As well, I increased the amount of sauce that is made since I loved it the first time I made it so I had to have more!

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It’s quick to get all of this together but my tip to you is how to get the kernels off the corn cobs easily and neatly. Take a big pan and put an upside down bowl in the middle of it. That is going to be your pedestal where you hold up your corn, bottom side down. Then you run your knife down the side of the corn, allowing the kernels to fall off into the pan.

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Be sure to use all the great fresh corn you have at your finger tips this summer when you are making this great pasta dish. Yum! I bet this would also be great with some fresh zucchini as well.

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Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce

Ingredients

  • 1 pound Fusilli (Rontini works well too)
  • 2 Tablespoons olive oil
  • 1 1/2  pounds chicken, chopped into bite size pieces
  • 3 cloves of garlic, minced
  • 4 ears of fresh corn on the cob, kernels cut off
  • 3/4 Cup half and half
  • 1/2 Cup freshly grated Parmesan cheese
  • 1 Tablespoon parsley, minced
  • Salt and Pepper

Process

  1. Cook the fusilli according to instructions on package. Reserve 1 Cup of the pasta water.
  2. In a large skillet, heat the olive oil over medium heat, add the chicken pieces. Brown the chicken and then move to the outer edges of the skillet.
  3. Add the garlic to the center of the skillet and saute for a minute.
  4.  Add the corn kernels to the skillet. Mix everything together and cook for another 4-5 minutes until tender, stirring every 30 seconds or so.
  5. Add the cup of pasta water, half and half, and the cheese. Allow to come to a low boil.
  6. Remove from heat and toss with the drained fusilli until all pasta is evenly coated. Toss with the minced parsley.

Adapted from Homemade Cravings

 

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Secret Recipe Club

There are so many other great posts out today. Be sure to check them out on the link below:

As well, check out my 2 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Turkey with a Brown-Sugar Glaze

 Turkey with Brown Sugar Glaze

My mom is coming up from Florida for a visit and it happens to be Easter weekend. I love cooking for holidays but I’m just not sure what to make for Easter. I know what you are going to say, you’re going to say “But you make ham for Easter!” This is true but we didn’t have turkey on Thanksgiving since we had just brought Autumn home Monday night and none of us were going to whip up a turkey just a few days later. (Side note: our super sweet Chilean neighbor brought us over some food- shrimp cocktail, roasted pork, and rice.)

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So I’ve had turkey on the brain every since.

We did do an early Thanksgiving which was awesome but I’ve been thinking about making a turkey recently. It’s probably because I’ve been enjoying the work week more when I have dinner prepped or pre made so we are just assembling or reheating it. A big turkey cooked up on a Sunday would give us plenty of leftovers for lunches and dinners for a few days.

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The turkey is really moist as the skin locks in the moisture. Plus the vegetable and the liquid in the bottom of the pan also helps keep the turkey from drying out. Can’t have a dry turkey! That’s the worst.

I always use a turkey with a built in thermometer as I’ve had issues with the done-ness in the past. When I’ve cooked turkeys without a built in thermometer I’ve under cooked them in the past when I’ve just stuck a thermometer in the thigh, received the reading of 165 degrees, took it out of the oven and when I’ve carved it up later I’ve discovered a pink bird. So, do what works for you.Feel free to use both thermometers… why not!?!

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The brown sugar glaze is easy to prepare and it gives such a lovely flavor to the turkey. But the best is that it makes the skin sticky and crisp. So when you sneak a piece of skin before you serve it you have to lick your fingers clean of any delicious evidence!

As well the gravy is unlike any other gravy I’ve had before. The gravy is made with the drippings from the pan, leftover graze, and hard cider. The cider really does give it a lot of apple-y flavor but I liked that with the sweetness of the glaze but using stock would be just fine as well.

So give turkey a chance for Easter, or any lovely Sunday dinner. If not, the make it for Thanksgiving and your family will thank you. They will so so excited that you tried this Brown Sugar Glazed Turkey. I swear!

Print

Turkey with a Brown-Sugar Glaze

Ingredients

For the Turkey

  • 12-15 pound turkey brought to room temperature
  • 2 medium carrots peeled, roughly chopped
  • 2 celery stalks roughly chopped
  • 1 large yellow onion roughly chopped
  • 1 orange
  • herb bundle containing rosemary thyme, sage
  • 1/2 cup 1 stick unsalted butter, room temperature
  • Coarse salt and ground pepper
  • 1 cup of orange juice mixed with 1 cup of hard cider or stock

For the Glaze

  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon grated orange zest plus 2 tablespoons orange juice
  • 2 tablespoons of butter

For the Gravy

  • drippings from the pan
  • 2-3 tablespoon flour
  • any remaining leftover glaze
  • 1-2 cups of hard cider or stock
  • sage leaves

Instructions

  1. Place a rack in the lower third of the oven. Preheat oven to 425 degrees.
  2. Place the turkey in a roasting pan with a rack. Tuck wing tips underneath the body of turkey. Stuff the tukey with the carrots, celery, onion, orange, and herbs.
  3. Carefully seperate the skin of the turkey from the breast and place pieces of butter between the breast and skin of the turkey. Season the outside of the turkey with salt and pepper.
  4. Pour the orange juice mixture into the bottom of the pan.
  5. Roast the turkey for for 30 minutes.
  6. Turn down the oven to 350 and let continue to cook for another 45 minutes before rotating for another 45 minutes.
  7. While the turkey is cooking, make the glaze by combining the vinegar, brown sugar, and orange juice in a small saucepan. Bring the mixture to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from the heat and whisk in the butter and orange zest.
  8. Brush the skin of the turkey with the glaze after it has been roasting for an hour and 30 minutes at 350. Brush and rotate the bird every 15 minutes until it has completed cooking, when the temperature ofin the thickest part of the thigh reads 165 degrees.
  9. Remove from oven and tent with alumnium foil for at least 30 minutes before carving.

To make the gravy

  1. Remove the drippings from the pan. (I suggest using a baster to do this task)
  2. Let the drippings sit for a few minutes so that fat seperates and you can remove some of it.
  3. In a large skillet pour about a 1/4 cup of the drippings into the pan and add the flour to a paste. Slowly mix in the rest of the drippings with some whole sage leaves.
  4. Once that is all comined mix any remaining glaze. Then add the cider until you have reached the amount of gravy you would like. Season with salt and pepper to taste.
  5. Serve the carved turkey with the gravy and enjoy!
  6. Inspired by Martha Stewart

 

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

This weekend Price and I went to visit a wedding venue location in the Berkshires. I guess we should do some sort of wedding planning… only been together 9+ years and engaged since Sept. Oh, yeah… and we have a baby together. Been kinda busy with her.

Well, Crissey Farm has beautiful details, great menu options and price points, and it’s in a  great location. Unless something incredible jumps out to us this week it seems like that is the place. Plus they have availability in August, November, and this winter.

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The owner suggested a New Year’s Eve wedding as they have had so fun ones in the past. He explained that we could get married in front of one of their fire places. I love that idea, but I loved the idea of getting married on 1/2/15 even more as that would be our 10 year anniversary together. But once Price and I thought about the logistics of everyone traveling from WA, AZ, PA, NY, NH, CT, AND FL it became to risky in dealing with travel issues. This winter sucked, and it snowed 8″ inches on our anniversary, so we ultimately decided that was not a risk we would want to deal with.

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So that leaves August and November. We quickly ruled out November as all the leaves have fallen at that point so it just won’t be as pretty for pictures. Plus, we would be juggling with Autumn’s first birthday and then Thanksgiving. Just too much going on there.

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Now if you look at the calendar you would see that there are only a few months between now and August. So if we decide on that things will be fast passed. That really is okay since the simpler the better for us. Plus Crissey Farm is basically 1 stop shopping since they handle everything so we don’t need to worry about silly suff like linen rentals.

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Anyway, if we’re actually cracking down and getting married this year I better stop eating sweets like this!

Well, honestly, breast-feeding and it’s associated weight loss is THE BEST thing ever. hehe! So, I’ll get to enjoy a few of these every now and then.

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I used the Nestle Toll House Spring Time Baking Morsels instead of just a bag of semi-sweet chocolate chips. The Spring Time bag is only 10oz so jut be sure to add another 2oz of chocolate chips to get to the 12 oz needed for the recipe.

These are basically just cookies but they have a softer texture because there is less surface area to them in the bar form compared to the cookie form. Love that. Just like I love the sugar cookie bars I made before.

Enjoy these yummy treats!

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Chocolate Chip Cookie Bars

Makes 24 bars

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) of semi sweet chocolate chips
  • 1 cup chopped nuts (optional)

Process

  1. Preheat the oven to 375 degrees. Grease a 13×9 metal pan.
  2. Combine the flour, baking soda, and salt in small bowl; set aside.
  3. Beat the butter, sugars, and vanilla extract in large mixer bowl. Add the eggs, one at a time, beating well after each addition.Gradually beat in flour mixture. Stir in the chocolate chips and nuts.
  4. Spread into the prepared pan.
  5. Bake for 25 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars.

Slightly adapted from Nestle

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Meatball Sliders

Meatball Sliders

We made these irresistible Ham and Cheese Sliders yet again when we watched the Super Bowl. These are one of our favorite things to eat. Super simple and super good. What’s better than a warm mini sandwich with some ooey gooey cheese topping off some meat? I think it’s just the perfect kind of snack for for watching sports or serving at a party or even for dinner. So what did I decide to do?

Make more sliders for dinner recently that involved yummy flavorful meat covered in ooey gooey cheese.

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Yep! This time I made Meatball Sliders. Meatball Subs are great but there is just something cute about having the meatballs served in sliders. Well, I don’t know if cute is the right word, but definitely fun to eat this way.

My dad was up in December for a visit to meet Autumn and help us out by stocking up our freezer with some of our favorite dinners. Of course Mr. I-talian made amazing meatballs and marinara sauce. That big batch is long gone now but I have been thinking about making more recently but haven’t found time. Instead of making a big batch of meatballs and sauce I decided to change it up and make some meatballs for these sliders.

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I love meatballs any time but these ended up being such a good dinner as they are a great warm up food. I just love an excuse to turn on the oven after being on a cold bus. Totally helps takes the chill away in me and the house. 🙂

These meatball sliders are perfect for any occasion as they are quick to whip up and a crowd pleaser.

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Meatball Sliders

Makes 12 Sliders

Ingredients

  • 1 1/2- 2 lbs of ground beef, 85%/15% is suggested
  • 2 eggs, beaten
  • 1/2 cup Italian Style breadcrumbs
  • 1 small yellow onion, diced
  • 2 heaping tablespoons minced parsley
  • 1 teaspoon crushed red pepper flake
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 24 oz jar of tomato sauce
  • 2 tablespoons olive oil
  • 1 1/2 cups shredded mozzarella cheese
  • 12 dinner rolls

Process

  1. Preheat oven to 350.
  2. Combine the ground beef, beaten eggs, breadcrumbs, diced onion, parsley, and seasonings together in a large bowl.
  3. Form 12 equal sized meatballs.
  4. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, brown the meatballs, in batches. Once the meatballs are browned on all sides, place in an oven safe baking dish.
  5. Pour the tomato sauce over the meatballs. Cover the baking dish with aluminum foil.
  6. Bake the meatballs for 35 minutes. Remove the foil and add the shredded cheese to the top of the meatballs and place under the broiler until the cheese is completely melted.
  7. Split the rolls and place 1 cheese covered meatball in each roll to serve.

Slow Cooker Italian Style Cheesecake

Slow Cooker Italian Style Cheesecake

Oh another Monday. I hate to see the weekends go. They always go by way too fast. Just 2 days to savor the time off from work, for all 3 of us to hang out, to relax or power through the to-do list… ah just 2 days. But the hardest part now is accepting that with every Monday it means Autumn is another week older. Gah! Stop growing up so fast!!

Anyway, today is the day for my monthly Secret Recipe Club post!

When I received my assignment I immediately picked out the Slow Cooker Italian Style Cheesecake that Dena had featured on her blog, Oh, You Cook!. When I read it I was intrigued about the idea of making a cheesecake in a slow cooker.

As well, I couldn’t resist an Italian style cheesecake. It’s very different compared to cheesecakes made with cream cheese, but just as good.  Since it’s base is made of ricotta it reminds me of the ricotta pies, which always reminds me of my paternal grandparents. We’d enjoy ricotta pie during the holidays at their house in New Jersey. So this was a fun way to enjoy flavors similar to ricotta pie right at home.

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So here is the thing, I procrastinate A LOT. So I made this recipe this weekend (and promptly inhaled it) since I waited to the last minute. (sigh!) But it was then when I realized that I didn’t have a 6″ spring-form pan. (ruh-roh!) I didn’t have time to order a 6″ pan so I had to improve and used for mini loaf pans. Then I figured out that only 2 would fit in the slow cooker. (ugh!) Well, I was going to do the cheesecake batches back to back but then I decided to conduct a little experiment and do 2 loaves in the slow cooker and 2 in the oven. Oh my gosh! Big difference! The slow cooker method was lighter in color and lighter in texture as well. I am definitely going to be making cheesecake in a slow cooker whenever possible from now on.

Go to Dena’s blog to see all the other wonderful recipes she has made. As well, she has a cookbook too! Umm, so cool!!! Something to check out if you are looking for slowcooker meals that are Kosher. Would make for a great gift for the foodie in your life.

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Slow Cooker Italian Style Cheesecake

Makes 6-8 servings

Ingredients

  • 1 (15 oz.) container of ricotta cheese, room temperature
  • 6 oz (approx. 1 cup) ground almonds
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 2 Tablespoons honey
  • 2 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 Tablespoon corn starch
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoon finely grated lemon zest
  • 1/8 teaspoon salt
  • 1/4 cup toasted sliced almonds (for garnish)

Process

  1. Place the ricotta in a colander lined with several layers of paper towels over a bowl or in your sink.  Cover with another paper towel and weigh down with a bowl.  Let drain for 30 minutes.
  2. Meanwhile, mix together the ground almonds and butter in a small bowl. 
  3. Spray a 6 inch spring-form pan (or a similarly sized pan lined with foil or 4 mini loaf pans) with the cooking spray. Press the almond mixture onto the bottom and up the sides. Set aside.  
  4. In a large bowl, mix the drained ricotta, sugar, honey, eggs, vanilla, corn starch, cinnamon, lemon zest and salt until completely smooth. Pour into the prepared pan. 
  5. Pour the cup of water into the bottom of a 4 or 6-quart slow cooker. Place a heat-safe trivet or 3 wadded-up balls of aluminum foil in the bottom of the slow cooker. Place the pan onto the trivet or balls of aluminum.  If using the foil balls, press the pan down to leveling balls and pan.
  6. Cover and cook on low for 2 hours. Turn off the slow cooker and let the cheesecake at and steam for 80-90 minutes with the lid on, or until the center is firm. Remove the cheesecake from the slow cooker and garnish with the sliced almonds.

Sourced from Oh. you Cook!

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Secret Recipe Club

Check out all the other great Secret Recipe Club posts this month!

Check out my 2 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.