Citrus Honey Chicken

Hey friends– It’s a little crazy here– working ahead on a stack of blog posts to send off to you before we leave on a 2 week trip tomorrow!  So I’m typing away, doing last minute laundry and stacking piles of things to drop into the suitcase.  So fun!

And for your busy days, here’s an easy dinner, done in about 30 minutes.  It’s full of citrusy flavor with just hint of sweetness.  A little mixed rice, a bright salad and it’s dinner!

CITRUS HONEY CHICKEN
4 chicken thighs
2 tab. olive oil
salt
freshly ground pepper
2 limes, juiced
1 lemon, juiced
2 tab. honey
1 tab. soy sauce
garnish: more lime & lemon slices, green onion

Salt and pepper the chicken on both sides (I like to take the skin off, but skin on is fine too).  Heat the olive oil in a skillet that has a lid.  Cook the chicken meatier side down for 5 minutes in the hot oil until they are golden brown.

While they are cooking stir together the lemon juice, lime juice, honey and soy sauce.

When he chicken is browned turn it browned side up in the skillet and pour over the lemon/lime mixture.  Cover the chicken and let it simmer on low for 15 to 18 minutes until the chicken is cooked through (about 180 degrees with a meat thermometer).  It’s good to spoon the juice over the chicken a couple times while it’s cooking!

When the chicken is ready, put the pieces on a pretty platter and drizzle the pan juices over the top.  Garnish with lime and lemon slices and green onion.  So inviting!

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Honey Cilantro Lime Salmon

Hi friends– End of the weekend here.  How was yours??   Friday night the young moms from our table at MOPS (mothers of preschoolers) came over and we cooked dinner together.  So fun!!  And we sat and talked til after 11:00.  Love those girls.

Besides that we had a couple quiet days–lots of reading and long walks.  And here is a good dinner idea for a lazy Saturday supper.  With a big salad and some rice, it’s ready in less than 30 minutes.

HONEY CILANTRO LIME SALMON
1 pound filet of salmon
salt
freshly ground pepper
1/4 cup butter, melted
juice of 1 lime
3 tab. honey
3 cloves garlic, minced
1/3 cup cilantro, chopped

Line a baking dish with foil and spray it with cooking spray.  then set your salmon filet in the center of the foil, liberally sprinkling on salt and pepper.

In a bowl, mix the melted butter, lime juice, honey and minced garlic.  Spoon it over the salmon and fold the sides of the foil up over the salmon.

Bake it up at 350 degrees for 15 to 20 minutes (depending on the thickness of the salmon).  Then turn on the broiler and cook 2 or 3 minutes more to crisp the stop.

Put it on a pretty plate and sprinkle the cilantro on top to serve it up nice and hot.

Honey Garlic Roasted Cherry Tomatoes

Hello all you gardeners (or just plain old tomato eaters!)– I’m pleased to report that Larry’s tomato crop has come in!!  We have piles of tomatoes of all shapes and sizes on the kitchen counter.  That is to say, tomatoes are a mandatory part of every meal around here.

So when Joy and Larry invited us to sit out on their deck in the breeze on Sunday evening, we took along these roasted little cherry tomatoes– with some bread and a little fresh mozzarella to round them out.  Add a glass of wine and convivial friends.  Summer perfect!

HONEY GARLIC TOASTED CHERRY TOMATOES
4 cups assorted cherry tomatoes*
3 cloves garlic finely minced**
1 tab. honey
3 tab. olive oil
1/4 tsp. sea salt***
1/4 tsp. freshly ground pepper

Put the cleaned tomatoes in a mixing bowl.  In a smaller bowl stir together the garlic, honey, oil, salt & pepper.  Then pour it over the cherries and mix until the cherries are well coated.

Turn the cherries out onto a baking sheet that has been lined with foil.  Scrape all the extra oil mixture out of the mixing bowl and drizzle it over the tomatoes.

Bake it all up at 400 degrees for 15 minutes– wonderful serve hot or cooled.

* We used red, yellow and slightly larger purple varieties.
**Love Trader Joe’s minced frozen garlic– so easy!!
*** if you use regular salt in place of sea salt, use less!!  (I learned this the hard way on another dish.)

P.S –These paper thin crackers are my new addiction– You can get them at (where else??!) Trader Joe’s.

Lemon Honey Salmon

Hey there– We’ve already hit a couple hot days– feels like a little summer preview.  So on a warm evening this week, we had this simple salmon, back doors wide open to catch the breeze.

Love this dish– fast, easy and the sauce–oh the sauce!  It’s tart, garlicky and honey sweet.

LEMON HONEY SALMON
1 tab. olive oil
2 cloves garlic, minced
1/4 cup water
2 tab. freshly squeezed lemon juice
2 tab. butter, cut to small pieces
2 tsp. honey
4 six ounce salmon filets
2 tab. olive oil
salt & freshly ground pepper
garnish:
tab. parsley, minced*
lemon slices

In a small pan heat the 1 tablespoon of olive oil.  Put in the garlic and saute for 1 to 2 minutes until it’s fragrant.  Add in the water & lemon juice.  Simmer for 3 or 4 minutes until it is reduced about half the liquid.  Stir in the butter and honey until it’s all blended and set aside.

Heat a skillet to medium high.  Pour in the 2 tab. olive oil.  Liberally salt & pepper the salmon on both sides.  Then cook it 3 minutes on each side until is crisp and golden.

Set the salmon on a pretty plate and pour over the warm sauce.  Sprinkle with parsley and garnish with lemon slices.  Done!

*I didn’t have any parsley in the fridge, so I used cilantro.

P.S.  Photos are just half a recipe– enough for Larry and me.

Honey Ginger Pork & Sugar Snap Pea Bowl

Hello all– We are happily in a series of rain storms here, after years of drought.  The impatience in the front yard are bright and blooming and the mountains north of us are white with snow.  There are fires in the fireplace and heavy sweaters.  It’s real winter weather and we’re loving it. Unfurl the umbrellas!

So when it’s soggy outside, a hot savory bowl of pork and crispy sugar snap peas is really welcome.  You might like this no matter what your weather these days…

HONEY GINGER PORK & SUGAR SNAP PEA BOWL
1 cup white or brown rice.
2 tab. olive oil
1/2 pound pork loin cutlets, cut to small strips
salt & freshly ground pepper
1/2 cup red bell pepper, chopped
2 cups sugar snap peas (about 5 oz.)

sauce:
1/2 cup water
1 tsp. minced ginger (or powdered ginger)
2 tab. soy sauce
3 tab. honey
2 cloves garlic, minced
1 tab. cornstarch

Cook the rice according to the directions on the package

Heat the oil in a large skillet.  Drop in the pork cutlet strips.  Liberally salt and pepper them as they cook. Stir to brown the pork evenly for 4 or 5 minutes until it’s brown around the edges.  Throw in the red pepper bits and cook 1 minute more.  Remove the meat and peppers from the skillet to a plate.

Cut the tough tips from the ends of the peas and then add them to the same skillet.  Cooking for just 2 to 3 minutes in the pork juices (you want them to stay crisp!)

Shake together the sauce ingredients in a tightly closed container until they are thoroughly blended.

Then put the meat and peppers back in the skillet with the sugar snap peas.  Stir in the sauce mixture over medium high heat.  Stir until the sauce thickens, just a minute or two.

Layer the pork and peas over a bowl of cooked rice, scraping all the sauce from the pan.  Makes two bowls.  Enjoy it nice and hot!

Honey Goat Cheese Toasts with Walnuts & Thyme

Hi friends– I know this recipe name is way too long.  But I wanted to include every flavorful bit of these little toasts– the tangy goat cheese, sweet honey, little bite of thyme.  It made a delectable lunch last Saturday with a mug of tea and a book for company.  And I thought you might like it too.

HONEY GOAT CHEESE TOASTS WITH WALNUTS & THYME

2 slices sturdy bread, sliced thick*
3 oz. goat cheese
1/4 cup chopped walnut
freshly ground pepper
honey
fresh thyme leaves

Spread the goat cheese on the slices of bread and toast it for 3 or 4 minutes until the walnuts are toasty and the cheese is warm.  Then lightly pepper the toasts, drizzle on a generous coat of honey and sprinkle to thyme leave over it all.  Enjoy!!

*I love La Brea Bakery sour dough loaf for this.  The picture shows just one of those slices, cut in half.

Honey Lime Salmon

Hi all– I almost called this simple salmon–because that’s what it is!  And I love the sweet, citrus, slightly spicy sauce.  And it’s ready in about 15 minutes!

I’m planning to make it for a summer dinner out under the maple trees with friends soon as school’s out. Serve it up with sweet corn, a bright salad, something cool and pretty to drink and a table full of old friends on a warm night.  Perfect.

HONEY LIME SALMON
5 tab. honey
grated peel of one lime
2 tab. lime juice (about 1 lime)
1 tsp. cornstarch
1/2 tsp. Thai chili sauce (or Sriracha)
4 salmon fillets
2 tab. olive oil
salt & freshly ground pepper
green onion, extra lime for garnish

In a small sauce pan, stir together the honey, lime peel, lime juice cornstarch and chili sauce until the cornstarch is all blended (no lumps!).  Then heat the sauce for a couple minutes until it thickens, stirring now and then.  Set aside.

Salt and pepper both sides of the salmon fillets.  Heat the olive oil in a skillet and then lay the salmon in gently.  Cook 3 to 4 minutes on each side (depending on how thick your salmon is), just until it’s beautifully browned and flakey.

Move it to a plate and brush each piece of salmon with the warm sauce.  Garnish with the green onions and lime slices.  So easy and delish!