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PATRIOTIC PARTY SNACKS

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I’m so glad I ended up taking this Friday off from work. I’ve been needing a four-day weekend and 4th of July is the perfect excuse for one! I’ve mentioned before that Texas holds some great childhood Independence Day memories for me. Since moving to San Antonio almost eight years ago, I’ve been making wonderful adulthood memories as well. This year, we will be celebrating our great nation with family. I can hardly wait to watch my daughter play with cousins she hasn’t seen since Christmas. We’ll be hanging out poolside for most of the weekend which means I’m all about the easiest snacks I can make happen while still pulling off a patriotic theme. I’ve put together a short list of what you can make to keep things simple, mostly healthy, and definitely delicious.

Watermelon Salad

Honestly, you can further simply this easy recipe by skipping the dressing. Sure, it adds a little extra something to the dish but if you’re in a hurry, just stick to the basic salad.

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Watermelon Salad

Fresh flavors that are perfect for summer snacking

Ingredients

For the Salad

  • 8 cups watermelon, cut into 1" cubes
  • 2 cups fresh blueberries
  • 1/2 cup feta cheese, crumbled or cut into small cubes
  • 1 Tablespoon fresh mint, chopped

For the Dressing

  • 1 cup fresh blueberries
  • 1/4 cup balsamic vinegar

Instructions

  • In a large bowl, toss together all of the salad ingredients.
  • In a blender, liquefy the dressing ingredients.
  • Drizzle dressing over individual servings of salad, as desired.

Snack Tray

The key here is finding a variety of red and white snacks and adding in some blueberries. Use whatever snacks you like best. Here’s what I used: star fruit, blueberries, cherries, mini toast crackers, grape tomatoes, white cheddar cheese slices, yogurt covered pretzels, red bell peppers, white crackers, and pepperoni.

Fruit Bruschetta

Fruit Bruschetta One thing I love about this recipe is that you can change up the fruit toppings based on preference or what is seasonal. For 4th of July, I opted for blueberries and raspberries

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Fruit Bruschetta

A sweeter, summery take on bruschetta.
Course: Appetizer, Side Dish, Snack

Ingredients

  • 1 Ciabatta baguette
  • 8 oz goat cheese
  • 1 Tablespoon fresh mint, chopped
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • honey, for drizzling

Instructions

  • Set oven to broil.
  • Slice baguette diagonally into ½” thick slices. Lay out the slices of bread on a cookie sheet and place in the oven for 1 minute or until lightly golden. Remove from the oven, flip each slice of bread over and place back in oven for 1 minute or until lightly golden. Remove cookie sheet from oven and let bread slices cool completely.
  • In a bowl, combine goat cheese and chopped mint leaves. Spread goat cheese onto bread slices (be generous, it’s delicious!). Top with fruit as desired then drizzle with honey.

Notes

You can change which fruits you use based on preference or what is in season.

Infused Water

The key to infused water is to prepare it a couple of hours ahead of time. Place sliced fruits in a large pitcher and add water. Refrigerate until ready to serve. For this one, I used star fruit, strawberries and blueberries.

Stir-N-Drop Sugar Cookies

I found this recipe in my grandmother’s recipe box and I love using it for holidays. You can change up the colored decorating sugars to adjust for the right color theme.

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Stir-N-Drop Sugar Cookies

Quick and easy cookies perfect for any holiday.

Ingredients

  • 2 eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  • 3/4 cup sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • additional colored sugars for decorating

Instructions

  • Preheat 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.

Chips & Pico de Gallo

Place a small white bowl of pico de gallo inside a larger white bowl. Fill remaining space in large bowl with blue corn chips.

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Pico de Gallo

Ingredients

  • 6 roma tomatoes, diced
  • 1/2 white onion, diced
  • 1 jalapeno, stemmed, cored and finely chopped
  • 2 Tablespoons fresh cilantro, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • juice of 1 lime
  • salt to taste

Instructions

  • Stir all ingredients together in a medium bowl.
  • Refrigerate at least 30 minutes.
  • Stir before serving with tortilla chips.

Flag Cake

This is about the decorations more than following a recipe. Grab a box of white cake mix and bake as instructed on package. Once cooled, cover with cream cheese frosting or cool whip. Top with blueberries and sliced strawberries in the shape of an American flag.

PARMESAN ASPARAGUS & TOMATOES

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As some of you may know, I followed a pretty strict vegetarian diet for about a year in 2017-2018. I’ve loved vegetables for as long as I can remember so it wasn’t too far of a stretch for me to jump in completely. When I took the time to truly plan my meals, it was a relatively easy diet for me to follow and I truly enjoyed it. When I didn’t take that time to plan and prep though, it was rough. Every Wednesday night my husband and I join two other couples for what we call small group. Fellowship is probably a better word to describe these evenings. We share a meal, talk about Jesus and talk about life. I love our Wednesday nights and these friends are really more like family. However, cooking on those nights became stressful. I would make a dish for the non-vegetarian group of friends. Cook something for my daughter (who wasn’t eating with us or I would have served her the same thing). And after each of those, I was still cooking a vegetarian dinner for myself. It was too much. Too much to accomplish within a small window of time after work and before getting our group together. Ultimately, the diet wasn’t worth the cooking chaos and I started reincorporating meats into my routine. Perhaps down the road I will give it another go but right now it isn’t the right option for me.

I still enjoy cooking vegetarian based dishes at home when life isn’t too crazy though. This is why I have kept the blog as primarily vegetarian. I love the challenge and health benefits of keeping more plants on my plate than meats. Even when we go out to dinner I often choose a vegetarian option. One of my favorite things to do is to order a few different side dishes or appetizers and eat those as my dinner rather than ordering an entrée. I feel like I have more options that way. Plus, I feel like I get to try a wider variety of what the restaurant has to offer. With this in mind, I also enjoy making side dishes at home and claiming them as my main course. I discovered last week that I can eat about a pound of asparagus on my own. Sorry to my husband for not sharing, haha! This recipe is a new one for us but is so easy and tasty that it might very well make it to the usual rotation of favorite recipes.

Tips:

  • Feel free to swap out the grape tomatoes for whatever small sweet tomatoes you can find at your local store.
  • I highly recommend sticking with fresh herbs on this one. Dried herbs will not give the same fresh flavor.
Sauteed asparagus and tomatoes with parmesan.
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Parmesan Asparagus & Tomatoes

A flavorful, savory side dish that is quick and easy to make.
Course: Side Dish
Keyword: Asparagus, Easy Recipe, Side Dish, Tomatoes, Vegetables, Vegetarian Recipe
Servings: 4

Ingredients

  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon garlic, minced
  • 1 lb asparagus, trimmed and cut into 1" pieces
  • 1/2 cup grape tomatoes, halved lengthwise
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh thyme
  • 3 teaspoons grated parmesan cheese
  • salt to taste

Instructions

  • Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, stir frequently. Add asparagus, stirring occasionally, and cook until slightly tender and starting to get char markings, about 5 minutes. Stir in oregano and thyme. Push asparagus to one side of the pan, place tomatoes on other side. Cook tomatoes until they soften slightly and start to get char markings, about 3 minutes. Add parmesan and salt, stir all ingredients together in the pan until well combined.

KEY LIME SUGAR COOKIES

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I used to make sugar cookies on the regular. I would do thick, soft, cut-out style cookies and then spend hours decorating them. If I’m honest, I made them in order to escape life’s stress. I was in a miserable, unhealthy relationship. Staying focused on the baking and decorating kept my mind at peace. I felt like I was in a situation that I couldn’t escape physically so I would do so mentally. Some people exercise to escape stress, some people turn to drugs or alcohol… I turned to baking. I did ultimately end that toxic relationship, got therapy and moved on to much happier times. It would be easy to resent those years but that would only keep me locked into the misery. Instead, I think of it as one of the most important life lessons I’ve ever had. I wouldn’t be in the incredible marriage I’m in today if I hadn’t experienced my past. I probably wouldn’t be as thankful as I am for the healthy, loving and supportive relationship I have with my husband.

My love for sugar cookies is still strong but I don’t spend hours baking and decorating unless I’m motivated to do so out of joy. “Escape baking” is a thing of my past.  Instead, I choose easier, less time-consuming recipes to satisfy a sugar cookie craving. With summer comes bright citrus – lemon and lime season. When I was looking to make some sugar cookies, I saw key limes sitting on my counter and knew I need to incorporate them. This recipe is easy to make, you don’t even need to chill the dough. Perfect for when you don’t want to wait all day to have a homemade cookie.

Tips:

  • If you can’t find key limes, go ahead and use regular limes or you could even swap out for lemon if you prefer.
  • I made the icing somewhat thick so I could manipulate it on the cookies. If you prefer a lighter icing, reduce the amount of powdered sugar.
Print Recipe

Key Lime Sugar Cookies

A vibrant take on a classic cookie.
Course: Dessert
Cuisine: American
Keyword: Cookies, Dessert, Easy Cookies, Easy Recipe, Homemade Cookies, Key Lime, Key Lime Cookies, Key Lime Dessert, Lime
Servings: 30 cookies

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 Tablespoons key lime zest
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the icing

  • 2 Tablespoons fresh key lime juice
  • 1 1/3 cups powdered sugar

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together flour and baking soda then set aside.
  • In a large bowl, cream together the butter, sugar and lime zest until light in color. Add in egg, vanilla and salt and beat to combine. Gradually add in flour mixture, stopping to scrape the bowl periodically.
  • Roll cookie dough into 1” balls then place on parchment covered cookie sheet, leaving 2 inches between cookies.
  • Bake 15-17 minutes or until edges are slightly golden. Let cookies cool completely before adding icing.

For the icing

  • For the icing: pour lime juice into a small bowl. Gradually whisk powdered into lime juice until fully incorporated and smooth (no lumps). Spoon icing onto cookies as desired.

PANZANELLA SUMMER SALAD

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When I first moved to Texas, I distinctly remember waking up at all hours of the night and checking the temperature. It was August and even at 3:00 in the morning, we were at 90°F outside. The low temperatures were in the 90’s!!! The highs were certainly hitting around 110°F. I grew up with hot summers in Kansas but over the last few years I had been living in much colder climates in Western New York and then Colorado. I quickly learned how to cope with the heat though. Here in San Antonio, it is all about pool life with snacks and drinks in hand. There were a lot of antics that first summer. Fence hopping, trivia at a nearby hole in the wall, dancing at clubs downtown, plus lots of sangria and snacks by the pool. Every weekend, my friends and I would hit up the farmer’s market for fresh, healthy ingredients – we would buy whatever produce we could find and then create those pool side snacks from our haul.

This salad would have been the perfect addition to our pool side spreads that summer. The base of a traditional panzanella is lightly toasted pieces of bread with large chunks of tomatoes and not a single leaf of lettuce. The beauty from here is that you can add in subtle or bright flavors to compliment those base ingredients. I wanted to add an extra sweetness to my version so I’ve tossed in peaches – such a classic summer ingredient. Even with the pieces of bread tossed in, this salad is light and refreshing, perfect for those summer days spent by the pool.

Tips:

  • Go ahead and make this salad a few hours in advance. The juices of the tomatoes and peaches will start to soak into the bread (without making it soggy), helping to blend the flavors.
  • This salad is the perfect opportunity to use up any tomatoes that might be overripe. The extra juiciness will only add flavor.
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Panzanella Summer Salad

The perfect salad for your summer finds from the farmer's market.

Ingredients

  • 6 cups rustic multigrain bread, cut into 1/2" cubes
  • 2 Tablespoons extra virgin olive oil
  • 5 medium, ripe tomatoes of mixed variety, cut into 1/2" cubes
  • 2 ripe peaches, cut in half & sliced thin
  • 1/2 small red onion, cut in half and sliced thin
  • 10 large basil leaves cut into thin strips

For the salad dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon dijon mustard
  • 3 Tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat oven to 375°F. Spread bread pieces out on a sheet pan and drizzle with olive oil. Bake 6 minutes or until lightly toasted, not browned. Remove from oven and let cool.
  • In a large bowl, gently toss together toasted bread with
    tomatoes, peaches, red onion and basil.
  • For the salad dressing, whisk all ingredients in a small
    bowl. Drizzle over salad as desired.

LEMON HUMMUS with ROSEMARY PITA CHIPS

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I’m an introvert… most of the time. We all have our moments of being outgoing, right? I have no problem taking charge during appointments at work. I can lead a camp song like I was born to do it. Even public speaking doesn’t bother me much. Growing up though, I was a painfully shy child. I can remember hiding behind my parents’ legs or behind furniture just to avoid interacting with people. Even now, my natural instinct is to cuddle up at home and watch a movie or spend time with my family. But life really is about balance. I have extrovert friends who I know I can call at the last minute when I really want to get out and do something. I don’t think those friends even realize how much they help me to break out of my routine and reach for my goals.

A few months ago, I heard about a new group here in San Antonio called Florecer Femme.  This is really a community of women who support and encourage one another to flourish and become strong female leads of their own lives.  When I saw they were having a launch event last November, I immediately knew that I wanted to go. I connected with one of my extrovert friends and we purchased our tickets to attend the event. Then it happened, my friend ended up not being available to go with me. The introvert in me panicked a little bit and made up excuses for not going alone. I ultimately channeled the outgoing side of my personality and boldly walked through the doors of that event all on my own. I’m not saying networking in a room full of people who brought their own friends was easy but it was definitely doable and it formed some relationships. Here I am, six months later, creating light refreshments for the latest Florecer Femme event.  I hope that my own experience can give you courage to walk confidently into whatever might be intimidating you and take charge of your own path. Make those connects, start that project, ask for that promotion. However you are looking to grow, I believe you are capable!


For the Florecer Femme event, I served Lemon Hummus with Rosemary Pita Chips (seen below), Rainbow Fruit Salad, and Honey Date Nut Bars. If you have tried these recipes, I’d love to hear from you! You can comment below or tag me on Instagram @sliceofhoney #sliceofhoney.

Tips:

  • If you don’t have a food processor, you can blend the hummus in a blender just don’t go overboard or you’ll liquefy it.
  • For the pita chips, you can use dried or fresh rosemary. If using dried, you’ll want to add a little extra to make sure you get the full flavor of the herb.
Print Recipe

Lemon Hummus

Ingredients

  • 15 oz can chickpeas, drained & rinsed
  • 2 Tablespoons tahini
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • zest & juice of 2 small lemons

Instructions

  • In a food processor, blend all ingredients until smooth.
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Rosemary Pita Chips

Ingredients

  • 2 whole wheat pita breads
  • 3 Tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • 1 teaspoon flaked salt
  • 1 teaspoon paprika

Instructions

  • Preheat oven to 375°F.  
  • Cut pita bread in half so that you have single layer rounds then cut each round into 6 wedges.
  • Place wedges on a sheet pan and brush each wedge lightly with olive oil.
  • Sprinkle rosemary, paprika and salt over wedges. 
  • Bake 6-7 minutes or until golden brown and lightly crisp.
  • Let cool before serving.

BRUNCH MADE EASY

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Hello brunch season! Easter. Mother’s Day. Father’s Day. Bridal showers. Baby showers. Brunch season is most definitely upon us. First and foremost, I love brunch because of the food. You can combine your favorite breakfast items with your favorite sweets and cocktails (or mocktails). But I also love that brunch is such a laid back, relaxing meal to share with loved ones. There is almost an assumption that people will graze on the spread of delightful dishes as they spend quality time catching up with one another. Fellowship.

Let’s spend our brunch season focusing on exactly that, fellowship. I’ve gathered some of my favorite recipes to make meal prep as easy as possible. In fact, the majority of what I’ve selected can be made a day or two in advance. I’d love to hear about your brunch adventures! Feel free to comment below or reach out to me on instagram!

Quiche and potatoes are about as traditional as you can get with brunch. This Broccoli Cheese Quiche with Sweet Potato Hash will help you keep that tradition alive



These Savory Spinach Turnovers look impressive, as if you’d spent all day making them but they’re actually ridiculously easy to make. I like to make them a day ahead and then warm them slightly when I’m ready to serve them.



Vibrant colors and flavors make this Rainbow Fruit Salad a huge crowd pleaser. Berries, peaches, kiwi, etc. How could you resist?


Feel free to customize this Vanilla Almond Granola or keep it as it is. Either way, it would be delicious served over yogurt.



This recipe is the first one I ever posted on my blog, it is also from my grandmother’s recipe box. Aside from being sentimental about these Farm-Style Biscuits, they are a favorite because they don’t require yeast. No yeast means they are super easy to make!



I created a few different mocktails for this post but the Sober Sangria is my absolute favorite. You can mix it up the night before so you’ll be ready to start filling glasses as soon as your guests arrive.
The bright lemon flavor of these Lemon Iced Ginger Cookies will have everyone reaching for more.


VANILLA ALMOND GRANOLA

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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.

Print Recipe

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 7 servings (1/2 cup)
Calories: 383kcal

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.

BROCCOLI CHEESE QUICHE & SWEET POTATO HASH

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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

Print Recipe

Broccoli Cheese Quiche

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.
Print Recipe

Sweet Potato Hash

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/

CELEBRATION PANCAKES

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Celebration Pancakes - Slice Of Honey

When I was a kid, my dad would get up early and make a hot breakfast for us every day. I didn’t realize how lucky I was until I talked to a friend at school who said her mom just had a variety of cereal to choose from each morning. Here’s the thing though, I rarely ate it. It was always delicious but I’ve never been much of an early morning breakfast person. I just didn’t wake up hungry; I needed to be up for a couple of hours before I was ready to eat. Now that I’m a mom myself, I have an extra appreciation for Dad’s cooking. He could whip up biscuits and sausage gravy, scrambled eggs, pancakes… all the traditional breakfast items. He also taught me that pancakes freeze really well. He would make a huge batch all at once and freeze half of them for us to eat later on. I still do this every time I make pancakes. I love being able to heat up homemade pancakes from the freezer whenever I’m craving breakfast or just don’t have the energy to cook.

Celebration Pancakes - Slice Of Honey

Let me start by saying there is a special place in my culinary heart for pancake mixes – “just add water”. However, there are days when I have run out of pancake mix and don’t want to run to the store for that one single item. The beauty of homemade pancakes is that you probably already have all of the ingredients in your kitchen. We only need the basics here and you can still end up with super fluffy pancakes. On an extra special day such as a birthday or your kid aced a test or maybe your spouse got a promotion, take things up a notch and add sprinkles. I’ve said it before and I’ll say it again, sprinkles bring joy! And yes, in my house, sprinkles are just as much a pantry staple as flour or sugar. You never know when you’ll want to spark a little extra joy so just keep those rainbow sprinkles stocked at all times!

Celebration Pancakes - Slice Of Honey

Tips:

  • Definitely melt the butter before you start mixing any ingredients. This will allow it to cool before you add the eggs so that you don’t end up with a scrambled egg batter.
  • Keep the heat on medium to medium low. I know it is tempting to crank it up to get things cooking faster but you’ll just end up with pancakes that are burnt on the outside and raw on the inside.

Print Recipe

CELEBRATION PANCAKES

Homemade pancakes with a little extra joy.
Servings: 12 pancakes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 4 Tablespoons unsalted butter, melted and cooled
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1/4 cup rainbow jimmies/sprinkles
  • Optional toppings: butter, maple syrup, whipped cream, more sprinkles

Instructions

  • Heat a lightly oiled griddle over medium heat.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Stir in the melted butter, milk and vanilla. Stir in the egg and then the sprinkles. 
  • Scoop about a ¼ cup of batter onto the heated griddle. Depending on the size of your griddle, you can make more than one pancake at a time. Cook until batter starts to bubble on top and bottom is golden brown. Flip and continue cooking until the second side is also golden brown (about 1 minute). Remove from griddle and continue this process until all batter is used.

SWEET TURMERIC ROASTED VEGETABLES

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Sweet Turmeric Roasted Vegetables - Slice Of Honey Blog

Throughout college I spent my summers working at YMCA residential summer camps. While working at Camp Cosby, we would have snacks for the staff who had a little time off in the evenings. Leftover desserts from dinner, potato chips, I even learned to love cheesy toast (literally just sandwich bread with a slice of cheese on it, toasted up in the oven). Since my specialty in the kitchen was baking, I made a blackberry cobbler one evening – made from fresh blackberries we had picked that week. It was such a treat to have a made from scratch dessert but it wasn’t the most impressive snack we had that summer. There were two staff members from New Orleans who whipped up some fried chicken for us like it was no big deal. I watched them gathering spices and I was amazed by how they knew exactly what they needed and/or knew which spices would go well together. I had never seen someone my own age put a dish together like that without a recipe. Not only that, it was some of the best fried chicken I’ve ever had.

Sweet Turmeric Roasted Vegetables - Slice Of Honey Blog

Fast forward 15+ years and I’ve become more confident in exploring spices and using my pantry to the best of my ability. I love roasting vegetables but I’ve been needing to get out of a flavor rut with them. I’ve been wanting to try and incorporate turmeric so I just went for it, adding some additional spices and a little bit of honey. Guys, I shamelessly ate the ENTIRE pan of vegetables!!! Sure, these experiments don’t always turn out on a first go or even a fifth go but when they do it totally makes up for the frustrating moments that can happen in the kitchen. I hope you are encouraged by this recipe to explore your pantry or spice rack and try something new.

Print Recipe

SWEET TURMERIC ROASTED VEGETABLES

Lightly sweetened with spices and honey, you'll love these roasted vegetables!

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 carrots, peeled and cut into 1/2" slices
  • 1 Tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons honey
  • 1 teaspoon sesame seeds

Instructions

  • Preheat oven to 425 degrees F.
    Place cauliflower and carrots in a large bowl and drizzle with olive oil. Stir until vegetables are evenly coated with oil.
    In a small bowl, mix turmeric, cinnamon, coriander and black pepper. Add spices to vegetables and stir until evenly coated. Spread vegetable mixture onto a sheet pan and roast in the oven for 30 minutes or until vegetables are for tender, stirring halfway through cooking.
    Drizzle vegetables with honey and sprinkle with sesame seeds.