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Archives for July 2017

Lemon Roasted Broccoli

July 14, 2017 by Sarah Baade Leave a Comment

When I was pregnant I couldn’t get enough broccoli. I would eat it any way I could get it – raw, steamed, roasted, mixed into another dish. Of course, the rest of my cravings weren’t quite as healthy so I tried to embrace this one as much as often as possible. As I was reaching the end of the third trimester I just couldn’t stay on my feet long enough to make a full dinner so I started coming up with easier, faster recipes to satisfy the cravings. I suppose it could have been the crazy hormones that guided me to experiment with different flavors. However, I still find myself enjoying this broccoli recipe post-pregnancy.

I’ve had a theory for a while now that whatever food you crave while you’re pregnant, your child will also enjoy. My daughter is not proving my theory wrong. She is a huge fan of green vegetables, including broccoli. I almost hesitate to make that statement here for fear of jinxing myself. She’s starting to be a picky eater at home but thankfully she’ll still eat peas and broccoli almost any day of the week. For this recipe, I really enjoy the red pepper flakes but they are definitely too spicy for my little one. I tend to sprinkle the red pepper flakes on half the broccoli after spreading it onto the sheet pan rather than mixing it into the bowl. This way she gets her portion spice free and I still get that extra flavor I crave.

Tips:

  • I saved myself the time it takes to cut the broccoli by using a 12oz bag of broccoli florets. According to the nutrition information on the back of the bag, it is already 4 cups.
  • The red pepper flakes add a pretty mild kick of flavor but if you aren’t a fan of heat at any level just leave that ingredient out.

LEMON ROASTED BROCCOLI

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Servings 4

Ingredients
  

  • 4 cups broccoli florettes
  • 2 Tablespoons olive oil
  • juice of 1 small lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes

Instructions
 

  • Preheat oven to 425°F. Combine all ingredients in a large bowl, stirring until broccoli is evenly coated. Pour broccoli onto a sheet pan and roast 10-12 minutes or until edges of broccoli are slightly crispy. Serve warm.

Filed Under: Healthy Option, Side Dish, Uncategorized, Vegetables Tagged With: Broccoli, Easy Side Dish, Healthy Food, Red Pepper Flakes, Roasted Broccoli, roasted vegetables, Side Dish, Vegetables

Stir-n-Drop Sugar Cookies

July 4, 2017 by Sarah Baade Leave a Comment

Stir-n-Drop Sugar Cookies - Slice of Honey BlogI used to spend hours baking and decorating cut out sugar cookies. It was like therapy for me, a way to tune out the rest of the world for a while. I still enjoy making sugar cookies but I just don’t have time for the detailed work that goes into decorating those cut out cookies. As I was sifting through my grandmother’s recipe box I came across this great recipe. As with most of her recipes, the original source is unknown. However, the internet is a great tool and I did find the modernized version of this recipe on the Betty Crocker website. Following the recipe directly left me with slightly burned cookies so I altered the baking time a bit and the second batch turned out slightly soft – just the way I like them! The original recipe also makes some pretty small cookies so I also changed the amount of dough used for each serving.

Stir-n-Drop Sugar Cookies - Slice of Honey BlogStir-n-Drop Sugar Cookies - Slice of Honey Blog

Tips

  • If you aren’t a fan of lemon flavor, feel free to leave the zest out or swap it for another citrus flavor (lime, orange or maybe even grapefruit).
  • It is really easy to customize these cookies for holidays by changing up the color of your decorative sugar.

Stir-n-Drop Sugar Cookies - Slice of Honey Blog

Makes 2 dozen cookies

2 eggs

2/3 cup vegetable oil

2 teaspoons vanilla extract

Zest of 1 lemon

¾ cup sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Additional colored sugars for decorating

Heat oven to 400*F. In a large bowl, beat eggs with oil, vanilla, zest and sugar. In a separate bowl, combine flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the tablespoon full onto parchment paper covered cookie sheet. Grease the bottom of a glass with butter or cooking spray. Dip glass into colored sugar then gently press on ball of dough until dough is ¼-inch thick. Repeat on each ball of dough. Bake 5-6 minutes or until edges of cookies start to turn golden brown. Transfer cookies from cookie sheet to cooling rack and let cool completely before eating.

Stir-n-Drop Sugar Cookies - Slice of Honey Blog

Filed Under: Baking, Cookies, Grandma's Recipe Box, Uncategorized Tagged With: Baking, Cookies, Holiday Cookies, Holiday Food, Sprinkles, Sugar Cookies

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