Cooking With Honey – BLT And Blue Salad

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I made this salad on Christmas Eve and will make it again on New Year’s Eve.  It’s best if you make the dressing well in advance so the flavors have time to blend. My family tells me that the leftovers  are even good the next day!

Yield:  4 – 6 servings

Ingredients:

1 cup sour cream

1 cup mayonnaise

2/3 cup buttermilk

1 teaspoon Worcestershire sauce

Dash of Tabasco or other hot pepper sauce

1/2 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 teaspoon ground black pepper

1/2 teaspoon salt, or to taste

6 ounces blue cheese, preferably Maytag, crumbled fine

6 cups hearts of Romaine lettuce (about three heads) You may substitute iceberg lettuce

1/2 cup toasted hazelnuts (For how to toast, see below) You may substitute pine nuts

6 ounces crispy bacon

3 Roma tomatoes, finely diced

2 scallions, chopped

Directions:

Whisk together the first 10 ingredients except for the blue cheese. Once mixed, stir in 4 ounces of the crumbled blue cheese; cover and refrigerate until service. Overnight is even better. Taste for and adjust seasoning with salt and fresh ground black pepper.

Tear or slice the lettuce into chunks. In a mixing bowl, toss the lettuce with as much dressing as desired as well as half the bacon, tomatoes and toasted nuts.

Place the salad mixture into individual bowls or on plates, pour on dressing as desired,  and sprinkle with remaining blue cheese, bacon, tomatoes and nuts. Garnish with chopped scallions. Enjoy!

How to toast Hazelnuts:

Preheat oven to 350° F.

In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.

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Honey Broccoli And Pasta Salad

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The weather is finally warm, and this pasta salad is tangy and delicious.  Just the thing for summer!

This salad is also good with blanched and sliced asparagus.

Yield:  6 generous servings

Ingredients

1 cup pine nuts

1/2 (16-oz.) package bow-tie pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup honey

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Directions

Preheat oven to 350°. Bake pine nuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and toasted pine nuts into salad just before serving.

The Romancing The Bee Diet – Day 11 – Pan Roasted Brussels Sprouts With Pine Nuts And Garlic

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I made these as an accompaniment to the Honey Raspberry Glazed Salmon I served the other night.  They were so delicious, I had to post the recipe!

Yield:  2 servings

Ingredients:

18-24 fresh or 10 ounces frozen Brussels sprouts

2 tablespoons butter

2 tablespoons pine nuts

2 cloves minced garlic

1 teaspoon honey

Salt and pepper to taste

Directions:

If using fresh brussels sprouts, parboil them in salted water until barely cooked. If using frozen sprouts, microwave them on high for seven minutes.

Place all ingredients into a hot skillet and cook, tossing frequently, until the brussels sprouts and the pine nuts have acquired some nice color.  Serve immediately.