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Entree

SHEET PAN DINNERS FOR BUSY WEEKNIGHTS

September 3, 2019 by Sarah Baade 1 Comment

People often think that as a food blogger, I must have it all together in the kitchen. They assume my meals are always planned ahead of time. That I choose healthy options and only indulge occasionally. That dinner is easy to prep regardless of any other activities going on. These assumptions are completely off base. I certainly do enjoy cooking. Why else would I do a food blog? However, dinner at my house is often as last minute as any other household. I reach for convenient foods as often as I do healthy foods. I get in food ruts and end up fixing the same meals every week for a month. My biggest struggle is honestly just getting to the grocery to even pick up any ingredients. What is your biggest struggle for getting dinner on the table? I would genuinely love to hear from you on this.

I’ve met and follow some incredible people through food blogging. One of the things I love most about this community is the support people provide. Blogging is always a work in progress. We work to improve our recipes, our writing, our photography, our styling. My fellow food bloggers understand every aspect of what goes into creating a post. When you start following someone closely, you see their progress. We cheer each other on. We congratulate one another when we see something inspiring. We sympathize when struggles hit us in the kitchen. It is a wonderful thing to have companionship in this space.

Weeknights are about to get easier. For this post, I’ve collaborated with eight of my favorite food bloggers to create sheet pan dinners. I love sheet pan dinners because of how easy they are to make but also how easy they are to clean up. With the school year now in full swing, everyone has a busier schedule and could use an easy dinner recipe. I have been blown away by the variety and creativity in this project. A huge thank you goes out to each and every collaborator for helping me put this together. I hope that you’ll stop by their sites and check out more recipes from these incredible food bloggers!

SHEET PAN BBQ CHICKEN MEATBALLS & VEGGIES

Created by Laura at Ways To My Heart
https://www.waystomyheart.com/sheet-pan-bbq-chicken-meatballs-veggies/

CURRIED PORK CHOP AND POTATO SHEET PAN RECIPE

Created by Nicolas at Blogtastic Food
https://www.blogtasticfood.com/curries-pork-chop-sheetpan-recipe/

SHEET PAN GNOCCHI AND SAUSAGE

Created by Mansee at One Girl. One Kitchen.
https://www.onegirlonekitchen.com/sheet-pan-gnocchi-and-sausage/

SHEET PAN HARISSA CHICKEN WITH BROCCOLINI AND CHICKPEAS

Created by Indi at With Spice
https://www.withspice.com/blog/sheet-pan-harissa-chicken-with-broccolini-and-chickpeas

DUKKAH AND PARMESAN CHICKEN TRAY BAKE

Created by Teresa at Cupcakes and Couscous
https://cupcakesandcouscous.com/2019/08/28/dukkah-and-parmesan-chicken-tray-bake/

SHEET PAN CHICKEN FAJITAS

Created by Melissa at Keeping it Simple
https://keepingitsimpleblog.com/food/dinner/sheet-pan-chicken-fajitas/

EASY SHEET PAN DINNER WITH SAUSAGE, POTATOES & VEGGIES

Created by Julia at Julia Recipes
https://juliarecipes.com/2019/08/30/easy-pan-sheet-dinner-with-sausage-potatoes-veggies/

SHEET PAN ITALIAN MUSHROOMS AND GARLIC BREADSTICKS

Created by Will at Hangry White Male
https://www.hangrywhitemale.com/sheet-pan-italian-mushrooms-and-garlic-breadsticks/

SHEET PAN SHRIMP FAJITAS

Created by Sarah at Slice of Honey
https://sliceofhoney.com/2018/10/12/sheet-pan-shrimp-fajitas/

Filed Under: Entree, Recipe, Uncategorized Tagged With: Dinner, Easy Dinner, Easy Recipe, Home Cooking, Meal, Sheet Pan Dinner, Sheet Pan Meal, Weeknight Dinner

SOUTHWESTERN HASH BROWN WAFFLES

August 4, 2019 by Sarah Baade Leave a Comment

I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 8 wedges

Equipment

  • Waffle Iron

Ingredients
  

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions
 

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Keyword Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep

Filed Under: Entree Tagged With: Back to school, Back to school recipe, breakfast, Breakfast Recipe, Easy Breakfast, Easy Recipe, Eggs, Hash Brown Waffles, Hash Browns, Meal Prep, Southwestern Hash Brown Waffles, Vegetarian, Waffle Iron, Waffle Recipe, Waffles

VANILLA ALMOND GRANOLA

April 14, 2019 by Sarah Baade Leave a Comment

Vanilla Almond Granola - www.sliceofhoney.com

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

Vanilla Almond Granola - www.sliceofhoney.com

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Vanilla Almond Granola - www.sliceofhoney.com

Vanilla Almond Granola - www.sliceofhoney.com

Tips:

  • If you like a chunkier granola, let it cool completely before stirring it.
  • I like to store my granola in the freezer to keep it fresh and crunchy longer.

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 7 servings (1/2 cup)
Calories 383 kcal

Ingredients
  

  • 2 1/2 cups old fashioned oats
  • 1/2 cup sliced almonds
  • 1/2 cup crisp rice cereal
  • 1 Tablespoon chia seeds
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract

Instructions
 

  • Preheat oven to 300F.  
  • In a large bowl, mix all ingredients together. 
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour. Let cool before serving.

Filed Under: Entree, Uncategorized Tagged With: Almonds, breakfast, Breakfast Recipe, Brunch, Brunch Recipe, Food Styling, Granola, Granola Recipe, Homemade, Homemade Granola, Honey, Oats, Snack, Vanilla, Vegetarian

BROCCOLI CHEESE QUICHE & SWEET POTATO HASH

April 10, 2019 by Sarah Baade 9 Comments

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

I’ve mentioned before that breakfast isn’t typically my thing, but brunch? Brunch is my jam! On the weekends, my husband and I each take a day to sleep in while the other one gets up early with our toddler. First of all, I love this sleep plan because we both end up feeling rested and rejuvenated. Second of all, by the time we are both up for the day it is the perfect time to hit up a restaurant for brunch. Our local favorites tend to give large servings which means leftovers. Leftovers that are absolutely delicious and all of us are eager to dive into during the week. There’s just something about breakfast foods for lunch or dinner that really hits the spot! I’m not alone on this line of thinking, am I?     

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

A typical work day isn’t exactly conducive to brunch. Or is it? Hello meal planning! I was challenged by my friend, Nicolas, over at Blogtastic Food to create a dish that would work well for meal planning. I came up with two recipes to create a mini-brunch that I can take to work. These recipes reheat well which is ideal for this challenge but they are also easy to make. You can cook the sweet potato hash while the quiche is baking so everything is finished at the same time. Once it has all cooled off, pack individual servings into containers so you can grab and go as you head out the door for work during the week.

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

Tips:

  • Blind baking means you are going to partially bake the pie crust before you add the filling. It is worth the extra little bit of effort to blind bake your crust so you don’t end up with a soggy bottom on your quiche.
  • One of the great things about quiche is that you can take the egg base and change out the fillings. You could add ½ cup chopped ham cooked ham or bacon. If broccoli isn’t your thing, toss in some chopped bell peppers instead. Get creative!

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

Broccoli Cheese Quiche

Print Recipe Pin Recipe
Servings 8 slices

Ingredients
  

  • 1 premade pie crust
  • 8 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup gouda cheese, shredded
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh broccoli florets, chopped

Instructions
 

  • Preheat oven to 375F. Arrange pie crust in a 9.5” pie dish. Line top of pie crust with parchment paper and then fill with dried beans or pie weights. Bake crust for 20 minutes.
  • While crust is baking, beat eggs in a large bowl. Mix in cheeses, cream, salt and pepper. Stir in broccoli. 
  • Once blind bake is finished, pull the crust out of the oven then remove beans/weights and parchment paper. Pour egg mixture into pie crust and return to the oven and bake 40-50 minutes or until egg mixture has set.

Sweet Potato Hash

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Ingredients
  

  • 1 Tablespoon olive oil
  • 1 medium sweet potato, peeled and diced
  • 1/4 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika

Instructions
 

  • Heat olive oil in a large sauté pan over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and sauté 5 more minutes or until onions start to become transparent. Add bell peppers and spices, sauté an additional 2 minute.

 

For more meal prep ideas, check out the following recipes from the other “meal prep challenge” collaborators. 

 

THAI CHICKEN GREEN CURRY MEAL PREP
https://www.blogtasticfood.com/thai-chicken-green-curry-meal-prep/

MUSHROOM RISOTTO MEAL PREP
https://juliarecipes.com/2019/04/30/mushroom-risotto-meal-prep/comment-page-1/#comment-806

VEGAN MEAL PREP CHILI
https://holistichormonehelp.com/2019/04/24/vegan-meal-prep-chili/

RED LENTIL, TAMARIND & TOMATO SOUP
https://cuisinedeli.com/2019/04/30/red-lentil-tamarind-tomato-soup/

PUMPKIN, RICOTTA AND SAGE PASTA SHELLS
https://itsnotcomplicatedrecipes.com/pumpkin-ricotta-and-sage-pasta-shells/

INSTANT POT ROPA VIEJA FOR MEAL PREP
https://www.hangrywhitemale.com/instant-pot-ropa-vieja-for-meal-prep/

MEAL PREP: GARLIC SHRIMPS SKILLET WITH BULGUR
https://healthylaura.com/dairy-free/meal-prep-garlic-shrimps-skillet-with-bulgur/

EASY MEXICAN LASAGNA
https://realfoodhappyhome.com/easy-mexican-lasagna/

MAKE AHEAD MEAL PREP MINI FRITTATAS IN MUFFIN TINS
https://www.31daily.com/make-ahead-meal-prep-mini-frittatas-in-muffin-tins/

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}
https://www.mealswithmaggie.com/instant-pot-stuffed-peppers/

Filed Under: Entree, Sides, Uncategorized Tagged With: Baking, breakfast, Broccoli, Brunch, Brunch Recipe, Eggs, Meal Prep, Quiche, Side Dish, Sweet Potato, Vegan Recipe, Vegetables, Vegetarian

CAULIFLOWER TACOS

February 16, 2019 by Sarah Baade 6 Comments

Cauliflower Tacos - Slice Of Honey Blog

I know it might seem a little cliché to be making tacos when I’m based out of Texas but seriously, guys… TACOS!!! Who cares about clichés when a dish this delicious is on the line?!? Plus, it’s not like tacos are exclusive to this part of the country. During my first year of graduate school, my roommate and I would make tacos every week and any time we had guests over for dinner. I would always give our guests the same speech. “Tacos are a personal experience. We are providing you with options for your toppings but, please, create your tacos to your own liking.” I was always fascinated to see which toppings people would pile and which toppings would get skipped over.

Cauliflower Tacos - Slice Of Honey Blog

I’ve come across several delicious cauliflower taco recipes out there but all of them are made with florets which don’t give me that traditional taco texture I’m looking for. By using finely chopped cauliflower, I was able to achieve a texture and appearance that is more similar to ground meat. Honestly, even when I brought this to work as leftovers, my colleagues commented that it looked like meat. While I still think taco toppings are a personal experience, I would encourage you to add some black beans or pinto beans for added protein into this dish.

Cauliflower Tacos - Slice Of Honey Blog

Tips:

  • This taco filling has a bit of heat to it. To reduce the heat, leave out the cayenne pepper.
  • If you plan to top your tacos with the creamy avocado sauce, you can make it the day before and refrigerate until ready to use.

Cauliflower Tacos

A new take on cauliflower tacos - your family won't even notice these tacos are vegetarian.
Print Recipe Pin Recipe
Servings 8 tacos

Ingredients
  

For the Tacos

  • 8 corn or flour tortillas
  • 2 Tablespoons olive oil
  • 14 oz bag finely chopped cauliflower
  • 1/2 small yellow onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Optional toppings:lettuce, shredded cheddar cheese, black beans, red bell peppers, diced tomatoes, salsa, creamy avocado sauce (see recipe below)

Creamy Avocado Sauce

  • 2 small avocados, halved, seeded and peeled
  • 1/4 cup plain Greek yogurt
  • juice of 1 lime
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

For the Tacos

  • Heat oven to lowest temperature possible. Wrap tortillas in foil and place in oven to warm while cooking the cauliflower mixture.
    In a large pan over, medium heat, add cauliflower and onion. Stirring occasionally, cook until softened. Add minced garlic and cook for another minute. Stir in spices. Serve in tortillas with desired toppings.

Creamy Avocado Sauce

  • Put all ingredients in a blender and blend until fully combined.

Cauliflower Tacos - Slice Of Honey Blog

Filed Under: Entree, Recipe, Uncategorized Tagged With: Cauliflower, Cauliflower Tacos, Dinner, Dinner Recipe, Recipe, Tacos, Vegetables, Vegetarian, Vegetarian Recipe, Vegetarian Tacos

24-HOUR BREAKFAST CASSEROLE

January 14, 2019 by Sarah Baade Leave a Comment

24-HOUR BREAKFAST CASSEROLE - Slice Of Honey Blog

Every year it seems like the holiday season comes and goes at a faster pace than it did the year before. This year we traveled to the Dallas, TX area to celebrate Christmas with family. We had an amazing visit with lots of food, plenty of gifts and we made beautiful new memories. As my siblings and I have gotten older, we have started creating traditions with our own families. My husband and I generally keep things simple; Santa fills our stockings but no other gifts are exchanged between us. Our daughter is still too young to fully understand what is happening with gifts under the tree but her older cousins gave her a full introduction to it this year.  For New Year’s Eve, we go to bed at our usual time. However, on New Year’s Day, we have friends come over for board games and sandwiches. This is a new tradition but one that I really enjoy. The day is filled with so much laughter and I really can’t think of a better way to start a new year.

As I think about traditions I can’t help but think of family favorite recipes. The first one that comes to mind is my grandmother’s egg casserole. The cheese sauce alone will have you begging for more! Unfortunately, the recipe is time consuming enough that I rarely make it. Maybe this is why our family typically only ate it for holidays or special occasions. As I was going through my grandmother’s recipe box I came across the “24 Hour Omelet.” Cheese? Check. Bread? Check. Eggs? Check. Easier than the traditional egg casserole? CHECK! So, I put this recipe together with some modifications (nobody needs their breakfast to swim in butter). I also changed the name because it honestly did not remind me of an omelet at all but more of a casserole that borders on being a savory bread pudding. This 24-hour breakfast casserole is not like the old family favorite but it is definitely delicious, easy to make, easy to customize and gets put together the night before.

24-HOUR BREAKFAST CASSEROLE - Slice Of Honey Blog

Tips:

  • Have fun with this! You can change this recipe up by using any variety of vegetables or you could even add ham or cooked sausage for the meat lovers in your life.
  • You could also make this into a sweet version by skipping the cheddar and monterey jack cheeses and adding berries of your choosing. If you go this route, consider serving with syrup.

24-HOUR BREAKFAST CASSEROLE

Delicious, easy to make and easy to customize breakfast
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Ingredients
  

  • 1 loaf sourdough bread
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded monterey jack cheese
  • 8 oz cream cheese, cut into small pieces
  • 1/2 cup bell pepper, chopped (optional)
  • 1 cup mushrooms, sliced (optional)
  • 1 cup loosely packed fresh baby spinach (optional)
  • 8 eggs
  • 2 cups milk
  • 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 Tablespoon chives, chopped

Instructions
 

  • Tear bread into chunks and place evenly into a greased 9×13” casserole dish (this will be approximately 9 cups of bread chunks). Sprinkle half of the shredded cheeses over the bread. Spread vegetables evenly over bread then cover with remaining shredded cheeses and cream cheese. Beat eggs with milk, ground mustard, salt, chives and cayenne pepper. Pour egg mixture over cheeses. Cover with foil and refrigerate overnight. 
    Preheat oven to 350F. Bake dish, covered with foil, for 35 minutes. Remove foil and bake an additional 15 minutes. Let stand 10 minutes before serving.
24-HOUR BREAKFAST CASSEROLE - Slice Of Honey Blog

Filed Under: Entree, Grandma's Recipe Box, Recipe, Uncategorized Tagged With: breakfast, Brunch, Casserole, Vegetables, Vegetarian, Vegetarian Recipe

ROASTED VEGETABLE BISQUE

December 9, 2018 by Sarah Baade 2 Comments

Roasted Vegetable Bisque - Slice Of Honey Blog

Lately I’ve been realizing just how busy my weekdays are. A typical day means I’m up at 5:45am to get ready and help our daughter get ready for the day. After working a full day at the office, I pick our daughter up from school then head home. We have just a little time to play before needing to get dinner going. Soon after dinner, we put our daughter to bed and then I rush out the door to get a workout in. Around 8:00pm I am finally able to relax and catch up with my husband on how our day was. I know my schedule isn’t all that unusual, lots of families have a similar (or crazier) routine. To be honest, I also have TONS of help from my husband, he is my ultimate teammate in life! However, reflecting on my schedule has emphasized the importance of easy meals in our household. I do prefer to cook homemade meals but I definitely have days when those chicken nuggets in the freezer are all I can muster. On the days when I am cooking, I try to fix healthy meals and expose my daughter to a variety of foods and flavors (with an emphasis on vegetables).

Roasted Vegetable Bisque - Slice Of Honey Blog

My daughter has been really eager to help in the kitchen lately which provides an opportunity to share a wider variety of foods with her. She might not end up eating what we fix (she is only two years old, after all, and I’m realistic) but the exposure is still there. If she sees us prepping and eating healthy foods, those options won’t be strange to her as she gets older. This bisque recipe is actually a perfect one for her to help with. I chop vegetables and then let her put them into a bowl, season them and pour them out onto a sheet pan for roasting. We have also been finding ways to incorporate other lessons into our cooking routines. “How many eggs did we put in the bowl?” “What colors do you see on the pan?” Not to mention she is learning how to follow directions. All of this learning is happening while helping to get dinner on the table. This is what we call a Win-Win situation, my friends!

Roasted Vegetable Bisque - Slice Of Honey Blog

Tips:

  • You can absolutely roast these vegetables the night before you plan to serve the bisque and then blend everything together when you’re ready to eat it. Store those veggies in a sealed container in the fridge. However, since the vegetables will be cold rather than hot from the oven, you might need to pour the blended bisque into a pot and warm it over the stovetop or in a crockpot before serving it.
  • If you’re making this for a bigger crowd, double the ingredients. You can still roast all the vegetables at the same time but it won’t all fit in the blender at once. Blend what you can then pour it into a large pot and repeat this until everything is in the pot. Stir it all together with a large spoon or whisk until fully incorporated.

ROASTED VEGETABLE BISQUE

The perfect dish to warm you up on a cold evening.
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Servings 4 servings

Ingredients
  

  • 1 cup Raw cashews
  • 1 large head Cauliflower, cut into florets
  • 4 cloves Garlic, unpeeled
  • 2 Medium carrots, peeled and cut into 1" pieces
  • 1 Medium yellow onion, sliced
  • 2 Large red bell peppers, seeded and cut into large pieces
  • Olive oil for drizzling
  • Salt & pepper to taste
  • 3 Tablespoons Red miso paste
  • 1/2 teaspoon Ground cumin
  • 1 Tablespoon Sriracha
  • 2 cups Vegetable broth (more if you want to thin the bisque out a bit)
  • Croutons & chopped parsley for garnish

Instructions
 

  • Preheat oven to 400F. Place cashews in a bowl of water and let soak. While cashews are soaking, put cauliflower, garlic and carrots in a large bowl. Drizzle bowl of vegetables with olive oil and sprinkle with salt and pepper. Mix until evenly coated then spread evenly on a sheet pan. Place onion and peppers in the bowl used for vegetables then drizzle with olive oil and sprinkle with salt and pepper. Mix until evenly coated then spread evenly on a second sheet pan. Place both sheet pans in the oven and roast vegetables 20-30 minutes or until they are tender and edges start to brown. Note that the onion and peppers are likely to be done earlier than the other vegetables.
    Drain and rinse cashews then place them in a high-powered blender. Peel roasted garlic cloves add them to the blender along with all of the vegetables. Add miso, cumin, sriracha and vegetable broth to blender. Blend on high until smooth and creamy. Garnish with croutons and parsley.

Roasted Vegetable Bisque - Slice Of Honey Blog

Filed Under: Entree, Soup, Uncategorized Tagged With: Bisque, Dinner, Entree, Gluten Free, Homemade Soup, roasted vegetables, Soup, Vegan, Vegan Recipe, Vegetables, Vegetarian, Vegetarian Recipe

POMEGRANATE BLUEBERRY SMOOTHIE

November 24, 2018 by Sarah Baade 1 Comment

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

I went, I ate, and I ate some more. I swear I tried to take small portions so as to have room to try every side dish. I didn’t succeed. The problem (truly the ONLY problem) with spending Thanksgiving with friends who love to cook is that you can’t possibly eat as much as you would like to. Every single dish was delicious. I walked away with a happy heart, a full belly, and arms full of leftovers to take home. Now that our leftovers are dwindling, I need a break from the comfort food. Did I really just say that?!? I love those traditional holiday dishes but moderation is a must.

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

In order to give my body a day or two of recovery, I’m trying to keep things lighter and healthier. I’m also embracing pomegranate season for this delicious smoothie.  Pomegranate has become one of my favorite smoothie ingredients. Part of the allure could be that fresh pomegranates are hard to come by through most of the year – you want what you can’t have. But I actually really do love the flavor and find that they add a natural sweetness without the tartness that some other fruits can bring to a smoothie.

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

Tips:

  • You can portion out the fruit and spinach ahead of time, place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk, flax seed and chia seeds.
  • See video below for my method of removing seeds from pomegranate.

POMEGRANATE BLUEBERRY SMOOTHIE

Satisfy your sweet tooth with a healthy option.
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Servings 2 smoothies

Ingredients
  

  • seeds from 1 large pomegranate
  • 1 frozen banana
  • 2 cups frozen blueberries
  • 2 cups spinach (loosely packed)
  • 1 cup almond milk
  • 1 Tablespoon ground flax seed (optional)
  • 1 Tablespoon chia seeds (optional)

Instructions
 

  • Place all ingredients in a high-power blender and blend on high until smooth. 

Filed Under: Entree, Healthy Option, Recipe, Uncategorized Tagged With: Blueberry, breakfast, Drinks, eat healthy, Fruit, Healthy Food, Pomegranate, Smoothie, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe

FORBIDDEN PASTA

November 8, 2018 by Sarah Baade Leave a Comment

Forbidden Pasta - Slice Of Honey Blog

This pasta dish is a total exception in our house, we just don’t make pasta veryoften. I honestly relate it to my middle school and high school years. My mother would make spaghetti twice a week and I eventually just got tired of it. I totally get it, pasta is easy and can feed a crowd on the cheap – everyone will walk away with a full belly. But too much of anything will make me tired of it. What dish did you eat as a kid that you tend to avoid even years later?

Forbidden Pasta - Slice Of Honey Blog

For me, the game changer in eating pasta at home is the sauce. Again, I totally understand the ease of sauce from a jar but this homemade sauce is next level. The addition of goat cheese gives this tomato based sauce a creamy zing. We devoured this to the point of discomfort the first time I made it (hence the name Forbidden Pasta). We have since learned to pace ourselves.

Forbidden Pasta - Slice Of Honey Blog

 

Tips:

  • For those looking to add a protein to this dish, shrimp would pair beautifully
  • Feel free to adjust the amount of red pepper flakes to your liking. Add more for more heat in your dish or eliminate it altogether if you’re feeding folks who prefer a no heat at all.

Forbidden Pasta - Slice Of Honey Blog

FORBIDDEN PASTA

Serves 6-8

 

16oz penne pasta

1 Tablespoon olive oil

½ medium yellow onion, chopped

1 teaspoon minced garlic

28oz crushed tomatoes, drained

3 Tablespoons tomato paste

4oz goat cheese

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes

14oz vegetable broth

Grated parmesan cheese (optional garnish)

 

 

Directions:

Cook pasta according package instructions. As pasta is cooking, work on the sauce. Heat olive oil in a large, 2” deep sauté pan over medium heat. Add onions and cook down for about 4 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes and cook down for 5 minutes. Add tomato paste and spices then crumble in goat cheese. Stir until paste and cheese are fully incorporated. Stir in vegetable broth and simmer over low heat until pasta is ready. Add pasta to sauce and stir until pasta is fully coated in sauce. Garnish with grated parmesan cheese if desired.

 

Forbidden Pasta - Slice Of Honey Blog

 

FORBIDDEN PASTA
 
Save Print
This creamy pasta sauce will have you going back for seconds and thirds.
: Slice Of Honey
Recipe type: Entree
Serves: 6-8
Ingredients
  • 16oz penne pasta
  • 1 Tablespoon olive oil
  • ½ medium yellow onion, chopped
  • 1 teaspoon minced garlic
  • 28oz crushed tomatoes, drained
  • 3 Tablespoons tomato paste
  • 4oz goat cheese
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 14oz vegetable broth
  • Grated parmesan cheese (optional garnish)
Instructions
  1. Cook pasta according package instructions. As pasta is cooking, work on the sauce. Heat olive oil in a large, 2” deep sauté pan over medium heat. Add onions and cook down for about 4 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes and cook down for 5 minutes. Add tomato paste and spices then crumble in goat cheese. Stir until paste and cheese are fully incorporated. Stir in vegetable broth and simmer over low heat until pasta is ready. Add pasta to sauce and stir until pasta is fully coated in sauce. Garnish with grated parmesan cheese if desired.
3.5.3251

Filed Under: Entree, Pasta, Recipe, Uncategorized Tagged With: Dinner, Entree, Pasta, Recipe, Vegetarian, Vegetarian Recipe

A FOOD LOVER’S TRAVEL GUIDE TO CHARLESTON, SOUTH CAROLINA

October 18, 2018 by Sarah Baade Leave a Comment

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

Earlier this month, my friend, Deya, and I spent a few days in Charleston, SC for a girls trip. It had been years since I had gone on a girls trip. Does a trip back to your home state even count as a girls trip?!? Years, it had been years!!! Not only was I overdue, I had a really stressful week leading up to our departure. This could not have been more perfect timing for me to get away. Deya had been dreaming about going to Charleston for a long time and was the one who got the ball rolling. We did our research, had a couple of planning sessions over coffee and ultimately planned the whole trip around food. Don’t get me wrong, we were excited to see some sites too but the itinerary was focused around local restaurants.

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

FRIDAY

We arrived in Charleston on Friday afternoon with time to relax and refresh from our flight. Our first culinary stop was at The Ordinary, a seafood hall and oyster bar. In a restaurant with a bar this beautiful, I think a cocktail is exactly the right way to start. I had the Raoul Duke and Deya had the Classic Daiquiri. Both rum based drinks, these cocktails were incredibly smooth and just slightly sweet. We ordered the ordinary Hawaiian rolls with sea salt butter as our appetizer. The salt on the butter, and the rolls added so much flavor! These rolls were also our introduction to benne seeds – a type of sesame seed that was brought over from western Africa by slaves in the early 1700’s. We quickly learned that these seeds are a local favorite and are incorporated into dishes at restaurants all over the city. Our second starter was the snapper ceviche with pedron pepper and avocado. When you’re at a seafood restaurant, you order seafood, right?! This dish was incredible fresh and light and served with huge tortilla chips. For our entrees, we shared the New England style fish chowder and the grilled New Orleans Style BBQ white shrimp. The chowder was creamy with huge chunks of fish – exactly what you want from a chowder. However, the shrimp dish is what really won us over. If you’ve never had New Orleans style BBQ you might be surprised to know that it is nothing like a typical red BBQ sauce. Instead, this divine sauce is made up of butter, Worcestershire sauce, tabasco sauce and rosemary. We at a lot of amazing things on this trip but this sauce is what we continued to talk about even after we got home. Friends, do yourself a favor and just order some extra sauce on the side – you’re going to want to dip some of those Hawaiian rolls into it!

The Ordinary, Charleston, SC
The Ordinary, Charleston, SC
The Ordinary, Charleston, SC
The Ordinary, Charleston, SC
The Ordinary, Charleston, SC
The Ordinary, Charleston, SC

 

SATURDAY

Breakfast is the most important meal of the day, right? We knew we had a full day ahead of us so we wanted something hearty to get us going. We walked from our hotel to Callie’s Hot Little Biscuit on King Street. It is such a tiny little restaurant but it is cute as can be. They offer up a variety of biscuits (living up to the name) along with a couple of sandwich options and a handful of other options. At first glance you might think the menu is limited but let me tell you, when you’ve perfected what you make, there isn’t a need for a huge menu. Deya and I each had the bacon, egg and cheddar biscuit sandwich with a coffee. This sandwich was so thick I could barely get my hands around it, let alone my mouth. The biscuit itself was so rich and buttery!!! That butter is exactly where the love lies in this meal. If you stop in here, get there early. There was a line to the door when we arrived and not an hour later we saw the line curling out the door and down a couple of store fronts. Absolutely worth a little bit of a wait though.

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

Husk is one of those restaurants we had heard a lot about when we first started doing research for our trip. The best advice I can give here is to make reservations well in advance. Deya made our reservation at least a month ahead and we still were not able to get in for dinner. However, the lunch menu was great and lunch is always more affordable than dinner. Having had such a hearty breakfast, I kept it relatively small for lunch and just had the Charred broccoli with mushrooms, crispy onions, smoked cheddar and Alabama white sauce. I’m a sucker for broccoli anyway but this flavor was incredibly rich, like melt in your mouth comfort food. Deya started with the pickled shrimp dish and, of course, I sampled it as well. I didn’t even know pickled shrimp was a thing (I grew up in a land locked state) but it was absolutely delicious! She had the fried chicken with Carolina gold rice, bacon, cabbage and butterbeans as her entrée. I didn’t taste this one but Deya raved about the rice and bean mixture!

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

Saturday night dinner was truly a unique experience. Deya found Feast Upon Charleston through AirB&B Experiences. We ubered our way to Chef Christopher’s home and were greeted by his huge smile, smooth jazz, and a choice of rum or gin for a cocktail.  The blackberry mule he made with rum was the perfect drink to sip on while getting to know the other soon to be friends attending this pop-up dinner. Once we sat down, Chef Christopher treated us to a four-course dinner. He changes up his menu regularly so I hesitate to spend too much time describing our meal but let’s just say those crab cakes could be famous one day. Not only can he cook, Chef Christopher was able to give us history lessons on both the food and the city of Charleston. What I loved most about this dinner experience, though, was getting to know people we otherwise wouldn’t have ever met. Chef Christopher’s food is delicious but his passion for creating community is what really shines through.

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

 

SUNDAY

I love rich, buttery food as much as the next person but at some point, you also need some fresh, lighter fare. Sunday morning, we hit up Butcher & Bee for brunch. Coffee, local beets and ricotta toast for me. Coffee, crispy sweet potatoes and the smoked salmon bagel for Deya. The flavor combinations made with such fresh ingredients – exactly what I needed! This is one of two restaurants on the list that I absolutely wish had a location in my hometown of San Antonio. Lots of vegetarian options in addition to classic options like a burger. Seriously though, go here for the freshness that they put together on their plates!

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

Our big splurge dinner was at Zero Restaurant + Bar. This place made us feel like we were on an episode of Chef’s Table. So much thought goes into each dish – colors, textures, plating, and of course flavor. This is the type of spot that is best experienced without the distraction of a phone. In other words, no photos for this one. If you’re looking for a romantic spot to celebrate a special event, make the reservation and enjoy every single bite.

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

 

MONDAY

If dessert for breakfast is wrong, I don’t want to be right. Sugar Bakeshop has got to be the cutest little bakery I have EVER seen! Jars upon jars of huge cookies plus cupcakes galore. It is absolutely best for my waistline that I don’t live near this shop. We shared all five of the mini cupcake flavors that they had available that day. Coconut, vanilla, honey, almond and caramel. If I could have, I would have tried every single dessert but I needed to save room for one last lunch in the city.

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

Our last meal was at Basic Kitchen. This restaurant has natural light flooding in from all sides which automatically has you feeling refreshed. Using seasonal and local produce, they strive to fuel your body with food that will keep you going throughout the day. Once again, great vegetarian options abound here. I had the basic bowl which was full of veggies and chickpeas; Deya had the power bowl which was packed with protein from steak, eggs and quinoa. These dishes were so good we didn’t even bother sharing with one another. I also need to take a moment to mention Kellie, the general manager. She took genuine interest in our experience and was more than happy to answer questions we had about the food and the restaurant.

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

 

RESTAURANTS

The Ordinary

Callie’s Hot Little Biscuit

Husk

Feast Upon Charleston

Butcher & Bee

Zero Restaurant & Bar

Basic Kitchen

IMG_0499
IMG_2683
A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

SIGHTSEEING

Farmers Market

Waterfront Park

Rainbow Row

Charleston City Market

King Street

IMG_0535
A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog
A Food Lover’s Travel Guide To Charleston, SC – Slice Of Honey Blog
IMG_0448

 

 

SNACKS

Sugar Bakeshop

Byrd’s Famous Cookies

Jeni’s Ice Cream Shop

IMG_2979
IMG_2704
IMG_0748

 

COFFEE & COCKTAILS

Revelator Coffee Company

Stars Rooftop Bar

Edmund’s Oast

Prohibition Bar

The Rooftop

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

Filed Under: Entree, Travel, Uncategorized Tagged With: breakfast, Brunch, Charleston, Charleston SC, Coffee, Dessert, Dinner, Drinks, Food Guide, Food Tour, Lunch, Snack, South Carolina, Travel, Travel Food Guide

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