Cooking With Honey – “Crack” Dip

crack dip

My next door neighbor introduced me to this recipe. It’s so good it’s addictive!

In this dip honey is used as a flavor enhancer rather than a sweetener. It’s a scientific fact that the gluconic acid in honey makes every recipe taste better!

Yield:  about 3 cups of dip

Ingredients:

1 cup finely diced Vidalia onion

1 cup Hellman’s mayonnaise

1 cup Mexican blend cheese

1 4 ounce can diced chiles, drained but not rinsed

Honey for drizzling on top

Directions:

Preheat oven to 350 degrees.

Mix the first four ingredients together and place into a casserole dish. Drizzle honey on top. Bake for 20-30 minutes until cheese is melted and top is golden brown. Serve with chips, vegetables or slices of French bread.

Honey Broccoli And Pasta Salad

broccoli-grape-pasta-salad-sl-l

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 – The Essentials

Fat bee

Okay, here is the diet I made up.  I’m no expert, but I’ve been on just about every diet there is with varying levels of success. I know what works for me and what doesn’t.

All of the foods allowed on the Romancing The Bee Diet (“RTBD”) are low (below 55) on the Glycemic Index (GI).

The GI is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

For me, a food with a low GI keeps me satisfied longer and naturally suppresses my appetite. The variety of foods allowed enables me to still cook creatively!

Foods allowed on the RTBD are listed below. If it’s not on the list, I’m not going to eat it!!

Lean meats such as beef, skinless chicken, lamb, pork loin and veal – 8 ounces per day, OR

Any type of seafood without breading or batter – 8 ounces per day, OR

Three eggs per day (3 ounces), OR

Any combination of the above, not to exceed a total of 8 ounces of protein per day.

One grapefruit per day

One lemon per day

Apples or pears – two per day, total.

Non-starchy vegetables such as spinach, asparagus, broccoli, cauliflower, brussels sprouts, mushrooms, cabbage, salad greens, winter greens, onions, and garlic. (unlimited)

1 avocado per day

2 tablespoons raw honey

2 tablespoons olive oil or butter (not light) or mayonnaise made with olive oil (not light), or a combination of these, not to exceed two tablespoons total.

2 tablespoons bleu cheese or parmesan cheese

Unlimited – Tea, diet soda, water, Vinegar, Tabasco, salt, pepper, fresh and dried spices and Dijon Mustard.

1 five ounce glass of wine per day, preferably red. (May be used in cooking)

EATING BREAKFAST IS ABSOLUTELY REQUIRED!

That’s it.  No counting of calories or carbs or points.  I’m hopeful that the small amounts of “naughty” foods will keep me from feeling deprived, while still allowing me to lose 2-3 pounds per week.

Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base. The uniqueness of these sandwiches lies with the french influenced baguette and the flavor packed, savory Viet style fillings. Leftover turkey makes a tasty Banh Mi!

Ingredients:

Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)

2/3 cups mayonnaise like Hellman’s

1 tablespoon honey

1 tablespoon Asian chile sauce like Sriracha

2 green onions finely chopped

1/2 thinly sliced peeled cucumber

1 cups coarsely grated carrot

1/4 cup unseasoned rice vinegar

A handful of fresh cilantro sprigs

4 fresh white or whole-wheat baguettes

Jalapeno chiles, sliced thin

Salt and Ground pepper

Directions:

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with honey and Asian chile sauce like Sriracha.

Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.