The Romancing The Bee Diet – Day 13 – Buffalo Chicken Tenders

chickentender

These are just as good as the real thing!  The honey mellows out the overwhelming vinegar taste of the hot sauce.

I’ve lost five pounds!!

Yield: 6 servings

Ingredients

3 pounds skinless, boneless chicken tenders

1 1/2 cups Frank’s RedHot sauce

Tabasco Sauce to taste

4 tablespoons unsalted butter

2 tablespoons honey

celery

blue cheese crumbles

Directions

Heat oven to 400 degrees F.  Line a rimmed baking sheet with foil and place chicken tenders on it. Bake until just done, 10-12 minutes. Do not overcook.

Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Add Tabasco as desired for hotter sauce. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes.

After the chicken is done, remove from oven and brush generously with sauce on both sides.  Serve with celery sticks and 2 tablespoons blue cheese crumbles.

The Romancing The Bee Diet – Day Two – Grilled Tuna Salad With Avocado and Honey

Fat bee

The Diet is going well!  I haven’t felt a bit deprived and I’ve already lost a pound! I’m pretty sure I could live on Broiled Grapefruit with Honey and Cinnamon.  🙂

I don’t want to get bored, though, so here is another delicious Romancing The Bee Diet recipe. Enjoy!!

Grilled tuna salad

Yield:  2-4 servings

Ingredients

1 pound very fresh tuna steak, 1-inch thick

2 tablespoons olive oil

2 1/2 teaspoons kosher salt, plus extra for sprinkling

1/2 teaspoon freshly ground black pepper, plus extra for sprinkling

Grated zest of 1 lime

3 tablespoons freshly squeezed lime juice

1/2 teaspoon wasabi powder

1 teaspoon soy sauce

1 teaspoon honey

5 dashes Tabasco sauce

1 minced scallion, white and green parts

1 firm, ripe Haas avocado, medium and diced

1/8 cup finely diced red onion

Directions

Brush a heated grill pan with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna for about 2 1/2 minutes on each side. Remove to a plate. The tuna will be cooked on the outside and raw inside. Allow to cool slightly and cut it into medium-diced pieces.

In a small bowl, whisk together the olive oil, lime zest, lime juice, wasabi powder, honey, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper. Add the sauce to the tuna, add the scallion, avocados, and red onion, and mix well. The sauce will “cook” the raw parts of the tuna after it sits for a few minutes.

Holidays With Honey – Christmas Morning Casserole

sausage cheese strata

It probably isn’t surprising that cooking is a big part of Christmas in my family. After my children grew older, Christmas breakfast became really special. After we open presents, we sit down for a cozy meal with lots of chat and tea. It’s the best part of the day. 

We’ve had this spicy casserole for the past few years because it can be made ahead and cooked while we are opening presents. This year our darling Lucy will be able to eat some too!

photo (9)

Yield:  serves 4

Ingredients

5 Slices thickly-sliced white bread – crusts and all, buttered & cubed.

1 pound of mild sausage, cooked, crumbled and drained.

3 cups of grated extra-sharp Cheddar cheese

4 eggs

2 cups of milk

1 teaspoon dry mustard

1 teaspoon of salt

1 teaspoon honey

1 teaspoon of hot sauce.

Directions

Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with cheese. Combine the eggs, milk, mustard, salt, honey and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

The next morning, remove the casserole from the fridge and allow it to sit on the counter for 15 minutes while you pre-heat the over to 350. Remove the plastic wrap, place the casserole in the over and bake for 1 hour.

Holidays With Honey – Honey Guacamole

guacamole

Guacamole is so festive, all green and red!  This will be gone in minutes…

Yield:  3 cups

Ingredients

4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice (1 lemon)

1 tablespoon honey

1 tablespoon chopped cilantro

8 dashes hot sauce (recommended: Tabasco)

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 Roma tomatoes, seeded, and small-diced

Directions

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.  Immediately add the lemon juice, honey, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the chopped cilantro and diced tomatoes. Mix well and taste for salt and pepper.