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Happy Aloha Friday!  Today I’m sharing with you an easy recipe to create my Suiza sauce that we serve over my husbands homemade Chicken Enchiladas or even over pasta.  Sometimes we serve my Suiza sauce over my husband’s “broke the mouth” (a local Hawaii term) Chicken Enchiladas that include shredded chicken that is so soft and tender they will melt in your mouth.  Today I share with you my recipe (not for the enchiladas – sorry), but the suiza sauce or as I like to call it my Avocado Cream Suiza sauce.  I hope you enjoy!

Chicken Enchilada Suizas

My husband will simmer his chicken for hours until it is soft and tender and it simmers in a special enchilada sauce that he makes.  When assembled, he will place in either a corn or flower tortilla – which ever we decide we want to have that day.  We also make up a batch of Achiote Orange Rice and Refried beans topped with cheese as the sides and complete the whole recipe with my homemade Avocado salsa (recipe can be found here), though you can also choose to do a regular salsa or guacamole (I have a recipe for my homemade guacamole here).

So – what is Suiza anyway?  Suiza which means Swiss, is an adjective that indicates a dish is topped with a white, milk or cream-based sauce.  It is often a sauce used over enchiladas or burritos but my family also loves it served over pasta. 🙂  It’s an easy to make sauce and includes a few ingredients to make.

So now that I have your mouth watering, let’s move on to the Suiza recipe.

Ingredients needed:  (Please note that I NEVER measure when I do this recipe, so all of the ingredients listed are general sizes or what I use for my grocery list.  You can taper according to flavor and taste. My recipe is used to top enchiladas for a family of 5 and there is normally enough left over to top our pasta for the following night’s dinner)

  • Tomatillos – these are seasonal and I can’t normally find them in my local stores often.  I like to use the Herdez Salsa Verde in place of Tomatillos if I can’t find them in my stores but a green Tomatillo Salsa will do.  If you are using salsa, then about 1/2 – 3/4 a cup worth, if you are using Tomatillos, then I usually will use 3 whole ones.  Prefer or have canned Tomatillos, you can use one 8 oz can.
  • Heavy whipping cream – this is what gives the sauce it’s creamy texture and thickens the sauce.  Use approximately 2-3 cups of sauce depending on how much you are going to make.  If you are unable to use heavy whipping cream, coconut milk works.  I tend to pull for my Silk Unsweetened coconut milk in it’s place as it will thicken up reasonably well and the coconut flavor adds a creaminess to the sauce without going overboard.
  • Avocados – I LOVE Avocados and tend to go overboard when I put it in this recipe.  For a batch of this size, you will want approximately 2 avocados – full sized/large.
  • Cilantro – you can use the stems and leaves in this recipe.  I love the flavor of cilantro so taper as you see fit, but I use approximately 1 1/2 cups of fresh cilantro in my sauce.
  • Lime – One large lime (you will be adding the juice only)
  • Round Onion (or white onion) – I prefer sweet round onion, but you can use what you have on hand.  I use approximately half of a medium sized onion.
  • Seasoning – You will season to taste and add what you want but I usually will pull and use the following seasonings:  Garlic Salt, Pepper & Cumin.  Since your sauce will be a lighter color, white pepper will work.
  • Extra – If you are using Tomatillos – you will want to add some green chiles (your choice), but I love using the canned ones from Hatch or Herdez.  I usually get the 4oz can.  If you are using Salsa Verde, you can add more chiles if you need, but usually we find we do not need to.

Directions:

  • If you are using Tomatillos, you must peel the outer layer, cut in half and place in your blender.  Same goes for the Avocados (remove the seed), Cilantro and Round Onion.  You will also be juicing your lime.
  • Take all of your ingredients and put into a blender (I use my Ninja) and blend until creamy.  You will notice that with the heavy whipping cream, the cream will thicken as it is blended.
  • After sauce is creamy, put on the side to add to your enchiladas.
  • Cover your enchiladas with your cream sauce and top with cheese and put your enchiladas into the oven until the cheese has melted.  You can warm the sauce prior to putting on your enchiladas if you would like.  Simply heat in a sauce pan or put in the microwave.  You want to warm the sauce, not over cook it.
  • If you are using this over pasta as we like to do… cook up your favorite pasta and add your favorite meat – we love it with chicken.  Add the sauce to your pasta dish and toss – done!

Note:  If you make up a large batch of this sauce and find you have left overs, it will keep well in a closed container for 2 days and you can then use over pasta.  Our favorite pastas to serve this sauce with are:  Spaghetti and Penne.

I hope you enjoyed this super easy recipe of goodness.  We absolutely enjoy this in our house and it’s so easy to make, you’ll find different purposes for it as we have.  It is not just a Suiza sauce for us so I changed the name to Avocado Cream Suiza Sauce since it is so universal.  Have fun making this easy sauce and Enjoy!

xo

Signature Honey

Disclaimer:  Affiliate links are listed through out this post however, all products discussed were purchased with my own money.  All opinions are my own and 100% unbiased and honest.

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With Spring in full swing and Summer right around the bend, I’ve already started making easy and quick recipes for my family that are refreshing and delicious.  A favorite in our house is my easy no bake strawberry shortcake.  I’ll be honest, for years I had thought that I was the genius behind this recipe, but I found out over the years that I’m not the only one who does similar, so I can’t take all the credit for this.

This delicious recipe is the perfect quick treat for Spring and Summer because it tastes refreshing and is perfect for a warm or humid day.  It’s easy to make and I love to get the kids involved in creating it.  This recipe displays great in a trifle bowl, so if you are looking to host a party or bring it as a dish, definitely look into a trifle bowl for presentation and WOW your friends and family.  But since I wanted to make a treat for the boys, I opted for a half pan and it was ready for them to devour.  So, without further adieu, let’s make this scrumptious delicious yummy treat.

Check out the video tutorial (walk-through) embedded below or click here to watch directly on YouTube.  A full list of ingredients are listed below.

Easy no bake strawberry shortcake

Step by Step walk through video

Supplies needed:

  • 1 1/2 – 2 loaves Sara Lee Pound Cake
  • 16 oz ripe strawberries (approximately 16-18 medium/large strawberries)
  • 2 8oz. containers Cool Whip (it is up to you if you want Original, Lite or Fat Free)
  • 2 tbl spoons Granulated sugar (more or less depending on your preference)
  • 1 half pan foil pan (11 3/4 x 9 3/8 in) or 2 standard size trifle bowls

YIELD:  This recipe will yield one half pan (foil pan 11 3/4 x 9 3/8 in) or two standard size trifle bowls.  This will feed approximately 12-15 people depending on the size of the serving.

PREP TIME and COOK TIME:  This is a no-bake recipe and the prep is the time for assembling the dish as well.  With slicing the strawberries as well as cutting up the pound cake and then assembly, you are looking at about 15-20 minutes total.


Directions:

  1. Cut up your pound cake into bite size pieces.
  2. Wash strawberries.  Remove stem and slice into your desired size.
  3. In a bowl, add sliced strawberries and sugar and mix well until all berries are macerated and each berry is coated.  (The berries will look a little darker in shade and you will notice more strawberry juice in the bowl)
  4. Stir up and mix your cool whip in it’s container so that it is smooth and blended.  Do not over blend – the reason behind mixing is to make sure it is smooth and not frozen in the middle (if you are using a frozen whipped topping).
  5. Lay each ingredient in your pan or trifle bowl.  Starting with the pound cake – add your bite size pieces to the bottom layer.  Next, add your strawberries – each ingredient does not have to completely fill the layer as it will all come together in the end.  Finally, the cool whip – spread the cool whip onto the strawberries until smooth and even.
  6. Repeat each step of layering the ingredients till you reach the top of your bowl or pan.  Make sure to leave a small amount of sliced strawberries on the side so you can top your creation for decoration.  The strawberries on top will also be part of the presentation so those you are feeding know that it is some form of strawberry cake.
  7. Serve & Enjoy!

This particular strawberry shortcake is perfect for little eaters like children and displays beautifully in a trifle bowl.  It really is more like a trifle type and is so quick to assemble and make, it’s great for those last minute dishes you need to make for a party.

I hope you enjoyed this quick recipe for today’s Foodie Friday.  If you try it, comment below and let me know or if you snap a photo – be sure to use hashtag #honeygirlsworld so I can check it out.  Bon Appetite.

Signature Honey

Disclaimer:  All products mentioned were purchased by me.  There may be affiliate links posted through out this recipe.  For years I thought I had made up this recipe myself, but found there are many variations of similar.  This is my variation of this recipe.

 

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There is nothing better than a freshly baked, moist and delicious banana bread.  My children love my banana bread and the other day I wanted to surprise them when they got home from school.  As they walked through the door, the house was filled with sweet scent of honey, brown sugar and banana and a few minutes after they came home, I pulled it out of the oven.  Needless to say, everyone had a hard time concentrating and doing their homework because the house was filled with yummy scents wafting through the rooms.

I hadn’t intended to share my banana bread recipe with anyone, especially since it is so simple and there are so many others on the internet you can find.  However, because it is so simple, I decided it would be a good one to share.

Honey's Easy Banana Bread recipe

Click here to see this recipe on Yummly and Print it for your Recipe Box.

Supplies needed:

  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg or cinnamon (which ever you prefer or you can leave this out)
  • 1 cup butter (to make my bread extra yummy, I use 3/4 of a cup of regular butter and 1/4 of a cup of my homemade honey butter)
  • 1 1/2 cups of brown sugar (I prefer dark brown sugar – but it is up to you)
  • 4 eggs, beaten
  • 8-10 overripe bananas – approximately 5 cups (about 2 bananas per cup – depending on the size)
  • Extra – if you don’t have honey butter – you can use what is required for the butter and add two tablespoons of honey into your mixture.
  • Nuts?  If you are someone who loves nuts, you can add your favorite nuts like Walnuts or Pecans.  Since there are so many allergies in my household, we leave it out.  1 Cup of Nuts is more than sufficient for this recipe – make sure to chop to small pieces so each bite will include some.

YIELD: This recipe will yield 2 loafs of Banana Bread.  You can taper accordingly to your need – however, one loaf is never enough and never lasts. 😀

PREP TIME:  approximately 15 minutes  COOK TIME:  approximately 1 hour 10 minutes


Directions:

  1. Pre-heat your oven to 350 degrees F.
  2. Grease your loaf pan.  I suggest a 9×5 inch loaf pan – metal or Pyrex works.   Do not use smaller than a 9×5 inch as you will have overflow during baking.
  3. In your mixing bowl (a large one) combine / mix your flour, salt and baking soda.
  4. In a separate bowl cream your butter and brown sugar together and once that is done, add your honey (if you are using this in your recipe)
  5. Stir in your beaten eggs and mashed bananas into your brown sugar mixture.  Blend and mix until well combined.  Add your spices and nuts to this mixture.
  6. Pour your banana mixture in with your flour mixture.  Stir lightly to moisten the batter and combine ingredients.  Do not overwork the batter.
  7. Pour into your prepared loaf pan.  I butter my pan – but you can use a cooking spray if you so choose.
  8. Bake in your preheated over for 60 minutes or until a toothpick or fork inserted into the middle of the loaf comes out clean.  Let your bread cool for about 10 minutes in the pan.  If you have a wire rack, you can turn the loaf onto the rack for additional cooling.

This bread recipe tastes great warm or cold and wonderful with a little honey butter smeared on top (regular butter if you like).  The crust and edges of this bread are my favorite.

Considering the steps, this recipe is easy peezy and I definitely suggest you give it a try.

Honey's Easy Banana Bread recipe

If you give this recipe a try – stop on by and let me know how it came out.  I posted this recipe via my Yummly Recipe box, but for some reason I can’t get the plugin to work on my blog, so if you have any tips – let me know.  Happy Eating!

Click here to print this recipe or add to your recipe box.

Signature Honey

 

One Pan Chicken Alfredo Recipe

I’ve done posts and tutorials on my homemade alfredo sauce many times, but I have never talked about my easy One Pot Chicken Alfredo.  Being a mom of three very active and hungry boys pasta is probably a favorite in our house…. whole wheat pasta, regular pasta, macaroni, rigatoni, penne, spaghetti… you name it – we love it.  While I love to cook and take pride in my recipes and meals, I would be lying if I didn’t experiment from time to time to try making an already fast meal – even faster.  Today I bring to you my One Pot Chicken Alfredo with Spinach and Mushrooms.

This meal will take you from pan to table in 30 minutes or less and what I love so much about it is everything will cook in just one pan or pot.  Pair this recipe with your favorite side dish, salad or in our case – the boys just wanted a cheese biscuit.  Want to know how I created this super easy dish…?

Let’s Get Started…

One Pan Chicken Alfredo Recipe

Start with your chicken.  I used boneless skinless chicken thighs because they were readily available and on sale.  You can use chicken breasts which is what I usually use.  Brown the chicken or cook them on medium high heat until the chicken is cooked.  I saute the chicken in coconut oil (extra virgin olive oil works too) and I also add in some minced garlic and sometimes chopped or minced onions.

One Pan Chicken Alfredo Recipe

Since we are using chicken thighs instead of breasts, your pot will naturally develop it’s own chicken stock.  Pour out the stock if you wish or you can flavor this one and use to complete the dish.  I sprinkle in some dried parsley, dried basil (or fresh basil if you wish – but that goes in with the veggies), garlic salt, pepper, poultry seasoning and oregano.  What ever seasoning you wish to add – this is the time to do it.  Turn your pot down to medium and let your stock develop it’s flavors… I usually leave it for about 2 minutes.

One Pan Chicken Alfredo Recipe

While your stock is developing flavors with your chicken, now is the time to prep your vegetables.  This is my favorite part because you choose what you want to add.  Mushrooms and spinach is a popular choice in our house.  This is also the time I would choose to prep my fresh basil as it will go into the pot the same time as the vegetables.  A few favorites of mine that you can also add in the pot would be… cherry tomatoes or sundried tomatoes, olives, kale, asparagus, broccoli – pretty much any of your favorite veggies that you think will go well with alfredo sauce.

One Pan Chicken Alfredo Recipe

With the chicken and the stock at the bottom of your pot or pan, add in your pasta of choice (dry of course), spinach, mushrooms and other vegetables you are planning to have in your alfredo.

One Pan Chicken Alfredo Recipe

Add water to your pot so that it covers your ingredients and bring up to a boil – I usually will turn the heat up a bit back to medium high and will leave the pot boiling for about 5 minutes and then lower to medium heat the rest of the time.  Total cook time to cook your pasta will vary but usually that is the time you will cook what you have in the pot.  This specific organic pasta takes nine minutes to al dente – so that is how long I cooked everything for.

One Pan Chicken Alfredo Recipe

Once the pasta is cooked to the right al dente, I then drain the pot of excess liquid though usually you will only be removing about a cup or so of liquid since the pasta will soak up quite a bit of it as it cooks.  Turn your pot down to low heat.

Add in your heavy cream.  With a large pot as I have here I usually use about one cup of heavy cream to 1 1/2 cups.  I also season with a little nutmeg and then add 2 cups of shredded Parmesan cheese.  While on low heat I will stir and combine all of the ingredients until they are well coated with the heavy cream.  The cream will also start to thicken.  This will take just about 2 minutes, so do not leave unattended. Turn your fire down to simmer or the lowest possible heat and get ready to serve.

One Pan Chicken Alfredo Recipe

 

And dinner is served!  Like I mentioned before serve this up with your favorite salad or veggie sides.  My sons love to eat pasta along side pizza or sometimes the simplest way is to bake a few biscuits and put that on the plate with the pasta.  From start to finish including prep time, you should have dinner on the table in about 30 minutes or less.

I hope you enjoy this really easy recipe and if you try it – definitely let me know.  Happy Eating!

Ingredients:

  • 1 1/2 lbs Chicken breasts or boneless skinless thighs
  • 2 1/2 tablespoons coconut oil or extra virgin olive oil
  • 1 box or package of pasta – your choice (uncooked)
  • 1 – 2 cups of spinach
  • 1 – 2 cups of mushrooms
  • 1-2 cloves of minced garlic
  • 1 1/2 cups heavy cream
  • 2 cups shredded Parmesan cheese
  • 1 teaspoon nutmeg
  • salt & pepper to taste
  • seasoning / herbs to taste

Signature Honey

I am pretty behind in sharing my monthly favorites.  Sadly I actually filmed a video for August favorites, uploaded it to YouTube and never got around to sharing it… so I decided I would delete it.  Honestly, do you know how many times that happens… I have so many videos I upload without release and realize 2 months or more later that the information I talked about or my thoughts on the subject are no longer accurate. lol Oh well, C’est la vie!  You can consider this my September Favorites… but it’s really a combination of products that I’ve been liking lately.  Without further adieu, let’s get busy. lol

Current favorites 2014

Don’t you just love it when you were busy trying out new products in the month that you have a laundry load of items to discuss?  Yup, that was me the last few months.  Check out my video embedded below or click here to watch it directly on YouTube.

If you enjoyed my video – please subscribe 😀
current favorites 2014The products mentioned in the video that are included in current favorites are:

  • Favorite Song -Taylor Swift – Shake It Off
  • Favorite Apps – Seahorse App and Trello
  • Favorite Food – Starbuck’s Pumpkin Spiced Latte or Salted Caramel Latte, Nestle Crunch Limited Edition Girl Scout Cookie Candy Bars.  (Check out the boys and I as we discuss our first impressions and taste tests of these goodies in this video.)
  • Favorite Hair Products – DermOrganic Leave-In Spray Therapy with Argan Oil
  • Favorite Makeup Palettes – Lorac Pro2 and Too Faced Chocolate Bar Palette
  • Favorite Face products – Olay Total Effects 7 in One CC Cream, Benefit Hoola Bronzer and Wet n Wild’s Fergie Centerstage Shimmer Palette in Photo Bomb.
  • Favorite Eyeshadow – MAC’s Blue Brown Pigment
  • Favorite Lip Products – Urban Decay Revolution Lipstick in Rapture, Jordana Easy Liner Lip Liner in Cabaret, NYX Matte Lip Creams in Instanbul and Monte Carlo, J.Cat Wonder Lip Paint in Queen of Hearts, L.A. Girls Glazed Lip Paints in Daring.
  • Favorite Mascara – Jordana Best Lash Extreme Volumizing Mascara
  • Favorite Eye Shadow bases – Maybelline Color Tattoo Leather in Creamy Beige and Laura Mercier Caviar Stick Eye Color in Plum

current favorites 2014

Overall I think my current favorites include a combination of past loves and favorites and new ones.  I can’t wait to see what October Favorites looks like.  Hope you’re enjoying your Fall months.

Signature Honey

I am huge on Stir fry and love it because I am eating fresh vegetables and can eat a variety of them all in one serving.  I also enjoy stir fry because it allows me to shop my fridge for produce I know I will need to make use of and throw them all together for a recipe that is delicious, nutritious and in most cases organic and vegan.  In this case – I added chicken, so obviously – it’s not vegan, but still very delicious.  So check out one of my favorite stir fry recipes and see if this may be something you’ll enjoy.chicken stir fry recipe

Ingredients needed:

  • Chicken thighs or breasts – I only had thighs on me, but normally I use breasts.  I use approximately 4 of them and chop them up small
  • Broccoli – One full head of broccoli is perfect for this dish
  • Asparagus – approximately 6-10 stalks (it depends on the amount you desire)
  • Round white onion – 1/4 of a large onion
  • Garlic – 4 to 6 cloves
  • seasoning – salt, pepper, oregano, basil, parsley, and what ever is your favorite
  • Leeks – one full stock
  • Portabellini Mushrooms – this are the mini portebello mushrooms – I usually slice up 2 – 4 of these depending on the amount
  • White cap mushrooms – I usually slice up 6 average size mushrooms
  • Cashews – I put a handful into the stir fry, but it is depending on your taste.  If you like you can substitute for peanuts, walnuts or even water chestnuts.  Normally I would add water chestnuts in my recipe, but I didn’t have any on hand.

chicken stir fry recipe

After chopping up your onion and garlic (I like to smash my garlic but leave the cloves whole), I add a little bit of Extra Virgin Olive Oil or Coconut Oil in the pan – add garlic and onion and allow those to saute until the onions become clear and slightly caramelized.  Once that is done, add your chopped chicken thighs or breasts and brown up your chicken.  If you decide to opt out of chicken you can skip this step.  This recipe tastes great with thinly sliced beef (Rib Eye or chuck is a favorite) or even pork loin.  The reasoning behind this dish is to use what you have on hand so that you are not wasting a thing.

chicken stir fry recipe

Once your chicken is completely browned, add your favorite seasonings.  I love to add some garlic salt, pepper, oregano, basil and a little bit of poultry seasoning.  I also add a dash of parsley flakes.  Of course, fresh herbs are always great but if you don’t have that – dried herbs work well.

Now it’s time to add the sliced Portabellini Mushrooms (mini portabello mushrooms) to your dish.  Make sure your stove top is about Medium heat so that you are not going to overcook or burn any of your ingredients.

chicken stir fry recipe

Once the Portabellini mushrooms have cooked a little (make sure it is not fully cooked), add your white cap mushrooms that you sliced and cleaned to the mix.  Stir fry them together along with the other ingredients in the pan and turn your head down a little – not too low, but lower than medium heat… normally about a 3 for me on my stove.

chicken stir fry recipe

Now is my favorite part – adding the green for a little bit of color.  Add your asparagus.  Make sure you clean your asparagus, cut off the end of the spear (not the top) and then depending on the size of the asparagus spears, you can cut so you get 2 or 3 equal sizes from one spear.  Toss that into your asparagus.

At this point – you will want to taste to see if you need to add more seasoning.   If you have carrots, peppers or other stir fry additives – now would be the perfect time to add those in.  A few favorites in our house is Mung Sprouts, carrots, water chestnuts, soy beans (edamame) and zucchini.

chicken stir fry recipe

Yay for broccoli.  You can add in your broccoli after the asparagus.  Make sure you cut your broccoli in smaller sizes so that it equally distributes in your dish.  During this time is when I normally add a 1/4 of a cup of water to help slightly steam your vegetables.  This 1/4 of a cup of water is what I would add into a large skillet, so if you are cooking in a smaller skillet – use less water.  It is not enough water to create a sauce, just to steam the veggies so they all equally cook.

chicken stir fry recipe

I now add the cashews.  You will put in about a handful for a large skillet.  I love to add my nuts before my leaks so that it gets some time to soften, but still keep their crunch that adds that texture we love.  This would also be the perfect time to add any additional seasoning or stir fry sauces that you would like.  I normally add a dash of Soy Sauce and some Oyster sauce or Stir Fry sauce at this time.  However, we opted for a dish with minimal salt this time around to allow for the seasoning and herbs I put in the dish to shine.

chicken stir fry recipe

Now add your leeks.  Leeks can be a bit deceiving… so when you use them, cut the top (the green part) and the bottom (the very end where the root is) off.  You want to chop up the part that is white.  It reminds me of the flavor you would get from scallions, and is such a great additive for stir fry.  Make sure you add this last so that they do not get soft and mushy.  Once you had added the leaks, mix and stir fry together for another minute or so (the leeks will start to green) and turn your heat to shimmer or off.  Over cooking will cause the leeks to make a mess.

Taste your stir fry again and decide if you want to add a little more seasoning and that is it – your dish is done.  Again, I consider this meal a quick and easy way to use produce you have in your fridge that you need to use up before they go bad.  It’s healthy and fresh and definitely filling.  My boys love white rice, so we serve our stir fry with a side of jasmine white rice.  Like mentioned before – you can certainly add different vegetables.  This is just one of many versions of stir fry that I have made in the past and I wanted to share with you.  Bon Appetite – Enjoy!

Signature Honey

chicken stir fry recipe

Disclosure: I got this product as part of an advertorial.

My homemade Mac and Cheese recipe is delish and this dish is a popular one in our household and famous at family gatherings and parties.  My boys absolutely love it and they also love that it is a great side dish for some of their favorite proteins and dishes.  I have posted my Mac & Cheese recipe before in the past and figured I would share it again for all of you.  This particular dish is a staple in most households and is an American favorite.  I have tasted a lot of different versions of Mac and Cheese – from the West to the East Coast and I love how everyone brings their little twists to a very basic dish.  Here is one version of my Mac & Cheese Recipe (I have a few others I like to use as well) and I hope you enjoy it.  It’s quick and simple and a great dish to get on the table for a great home-cooked meal.

PRESS SAMPLE

Macaroni and Cheese

Ingredients needed:

  • 8 oz box of elbow macaroni pasta (or your pasta of choice)
  • Garlic Powder and/or Garlic Salt to Taste
  • Onion Powder to taste
  • Sage, Basil, Oregano, Parsley – dried or fresh (add to your mixture according to your taste)
  • Ground Nutmeg – approximately 1/4 – 1/2 a teaspoon
  • 1 – 12oz can of Evaporated Milk (regular milk is okay, you can also substitute milk with Almond milk or coconut milk)
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1/4 cup finely grated or shredded Parmesan Regiano
  • 1/4 cup 5 cheese blend or mexican cheese blend (this will add a little more richness and flavor but it is not required)
  • 6-8 strips of chopped Bacon (cooked bacon only)
  • 1 – 2 tablespoons sliced/chopped Chives or Green Onions for Garnish

Directions:

  • Boil salted water and follow directions on the Macaroni Pasta package.   Make sure to cook your macaroni to al dente.  Drain the macaroni and keep in the same pot and return to stove.
  • Add evaporated milk and allow the milk to warm up.
  • Add spices to the macaroni and stir in well so that there are no clumps.  Make sure it is combined and mixed in properly.  If you would like, you can also mix the spices together first and then add to the pasta to ensure that all spices are combined properly.
  • Once spices are combined nicely – add in your cheese a little at a time, I usually use a handful at a time.  Start with the Sharp Cheddar Cheese, stirring softly to ensure that you are not smashing the macaroni.  Next add in the Parmesan Cheese and then the Mozzarella Cheese.  Stir in Mexican blend cheese last.  Stir until melted and smooth.
  • Add chopped bacon (make sure it is cooked, I like to use Ready Bacon) and stir into your Mac & Cheese nicely.  If you prefer – turkey bacon works well too.
  • Serve up your macaroni and cheese with a sprinkle of chives or green onion on top for garnish and a little flavor and Enjoy!  Unfortunately I didn’t have chives when I created this particular mac and cheese (pictured above), so I left it out for garnish.

mac and cheese

Pictured above is another version of my Mac and Cheese with larger cuts of bacon strips and chives/green onion garnish.  I love the green onion or chive garnish because it is not only great for flavor and a little crunch, but it is also adds a gorgeous and vibrant green to the mix that makes the plating gorgeous.

Mac and Cheese

I love to use Bamboo utensils when working with pasta dishes (in this case, mac and cheese) because it allows you to stir heavily without heavy breakage of your noodles.  I love using Bamboo utensils because it is strong enough to hold up to the cooking you are doing (stronger than wood), but it’s easy to clean and the Moso Bamboo used in these utensils is a renewable eco-friendly source.  Not to mention – they are affordable.

Bamboo cooking utensils

The Bamboo Style’s Premium Bamboo 6 Piece Cooking Kitchen Utensil Gadget Set that I used to create this dish and many of my home-cooked meals includes: Spoon, Spatula, Fork, Slotted Spoon, Slotted Spatula, Single Hole Spoon.  This set is easy to wash, stuck on food comes off fairly easily with little to no effort and the price is very reasonable – on sale for $9.97 (retails for $19.97).  Made with a natural bamboo, you also don’t have to worry about dyes or colorants and the bamboo wood is stronger than maple and lighter than oak.  Because I use my bamboo utensils for a lot of my pasta dishes that have rich sauces or cheese, I love that these utensils do not scrape or scratch my pots/pans and the wood has good anti-bacterial properties.

I hope you enjoyed my Homemade Mac and Cheese recipe for this week’s Foodie Friday as well as a little look into the tools I use to make my foodie creations.

Signature Honey

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

April was a month filled with a bunch of beauty favorites.  I have been shopping my stash lately so it has been a month that I have rediscovered old friends and had fun using them again after putting them aside for so long.  The thing about blogging about beauty products is that I tend to get so excited about the new stuff, sometimes I forget all about the things and products that I enjoyed in the past so it is so nice to rediscover them again.

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April Beauty and Foodie Favorites 2014

This month I had a mix of Beauty and Foodie Favorites.  My video was so long as it is that I forgot to also talk about my favorite music or songs that I have been listening to or movies I have been watching, but I’ll try to list those at the bottom of this post.  Ultimately – while I did include many new products in last month’s favorites, there are also many older ones that I’m excited to be picking out this time around.

So – check out what made my April Beauty Favorites and Foodie Loves in the video embedded below or watch it directly on YouTube here.  I did list them as well if you are interested in getting a brief run down.  Not all photos of each product are listed on the image.

My favorites for the month of April included:

  • Snap Pea Crisps – These snacks are addicting and delicious.  My family enjoys them and we have been reaching for them pretty often over the course of the last few months.
  • Brookside Dark Chocolate Acai berries – I am not a HUGE chocolate fan, but I’m certainly fond of it and the first time I tried this yummy goodie, I was completely hooked.  It’s delicious, satisfies that little chocolate craving I have from time to time and we all enjoy it in our house.
  • Pacifica Coconut Nectar Body Butter – Pacifica Body Butters are some of my favorites and I am a frequent buyer of this brand.  I seriously love the scent of coconut and this smells yummy.
  • Aquolina Pink Sugar EDT – It’s no secret I’m an addict when it comes to sugary scents… and this is at the top of the list.
  • E35 Tapered Blending Brush by Sigma Beauty – I’ve been a fan of Sigma brushes for a while and this one is probably one of my favorites!
  • E71 Highlight Diffuser Brush by Sigma Beauty – This brush really applies my browbone highlight nice and I enjoy using it.
  • E39 Buff and Blend Brush by Sigma Beauty – An all around brush that is great for blending.  I use it on my eyes as well as to contour.
  • MAC Eye Shadows – including Antiqued, Bronzed, Brun (a few old favorites)  – I have been a huge fan of MAC shadows for years and I have been pulling at these a lot lately over the last month.
  • Chela Dazzling Dark Brown Eye Pencil (brows) – I really wasn’t a huge fan of this pencil when I first received it so it sat in my makeup stash for a few months, but it’s slowly growing on me.
  • NYC Liquid Liner (an old favorite) – no explanation needed, I have been a fan of this liner for years and find myself consistently going back for more.
  • NYC HD Liquid Eyeliner – a new favorite to my liner collection.  This liner applies smoothly and is quick for a on-the-go liner.
  • Urban Decay 24/7 Velvet Liner in Black Velvet – I love Perversion and Zero, but have really enjoyed using this one.  It is not as black as the others which I like for every day looks or to make my lashes look thicker.
  • Rimmel Scandaleyes Retro Glam Waterproof Mascara – I decided to pick up this mascara after seeing all my blogger buddies pick it up.  I picked up the waterproof version and so far I’m liking it.  I’m still in the testing stages – but a review, coming soon.
  • Covergirl TruMagic Sunkisser Cream Bronzer – I was on the hunt for a cream bronzer and I was able to test the texture of this and loved it.  It’s great for every day or to bump it up – I top it with my favorite powder bronzer.
  • Milani Warm Petals Rose Powder Blush – This product will be mentioned many times over the next few months I’m sure.  It was a favorite of mine all summer last year and even after heavy use, I barely put a dent in it.
  • MAC Sunbasque Sheer tone blush – One of my all time Holy Grail blushes… nuff said!
  • Hourglass Ambient Lighting Palette  – I’m so glad I decided to invest in this palette.  Radiant is my favorite but I love them all… they feel great on my skin and I love the glow they provide.  I can’t wait to get my hands on the Diffused Light.
  • NYX Sunkissed Radiant Face Powder – I discussed this in a recent post and how much I adore it.  Seriously for the price you get a great product that offers such a gorgeous glow to your skin.  Seriously – this will continue to be a favorite of mine.
  • Perfekt Beauty Lash Perfection Gel – I tried this mascara for the first time about a year ago and I’ve been hooked since.  It is definitely one of my favorites and I have already purchased several tubes to replace.
  • Laura Mercier Lip Glace in Bare Naked – I got this mini in one of my Sephora Give Me More Lip and I have seriously been loving it. No sticky-icky on the lips and it’s a really nice nude shade.
  • MAC Lip Glass in Viva Glam VI – I really loved this Viva Glam VI collection since I got my hands on it. I mentioned in my video that they are hard to find, but I can order them online, my local MAC counter just hasn’t had them in stock.
  • MAC Lip Glass in Nymphette – this has been a favorite of mine for years… and I know I will continue to pick it up when my tubes are empty.

 

 

So those were my Beauty and Foodie favorites for the month of April.  I know this entire summer will be about shopping my stash and rediscovering products I loved but neglected over the last year.  Did you have a long list of favorites this month?  Any of the products on my list made your favorites too?

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Homemade Chicken Soup with Dumplings

The Winter Season is in full swing here in Hawaii.  Now, don’t get me wrong – no snow here… but it’s much colder now a days then it normally is, especially with the Winter Vortex going through the States.  And, with Flu and cold season lurking (it’s made its way to my house a few times already), a nice hot soup is perfect for healing our souls.  Homemade chicken soup is a staple in our family and we have it at least once a month normally and a few times a month during the colder season so it was perfect to make with all the rain and storms we’ve had the last few days.

To make my chicken soup is a family recipe so I’m not going to get into all the details about it.  I did not use Chicken Stock or broth to create it and the soup base itself is thanks to the chicken, water, vegetables and herbs.  While cooking the chicken (I used thighs this time around instead of breast meat), I added my vegetables, seasoning and let it simmer to perfection.  Once the chicken was cooked and the veggies were almost at the tenderness that I like it, I add in the dumplings so it can cook.

So here is where I share a little of my secrets…

I use Pillsbury Croissant Rolls (dough) for my dumplings.  I love to use the butter biscuits, but I use what I have on hand and this particular meal I used the croissants (thanks to an awesome sale at Costco – lol).  Now – this is super easy so don’t even fret about it.  Open up the Pillsbury Croissant rolls, you can either unroll them or leave them rolled up and slice them into small sections (which is what I did).  When they are all sliced up, they almost look like a cinnamon roll (each piece does).  Now take each piece and drop it into your pot making sure that there is enough room for them to sink into your broth.  Cover and simmer for about 8-10 minutes and that’s it.  You can tell when the dumplings are done when they rise to the top and when they are no longer doughy.  Yummy in your tummy on a chilly evening – perfect for snow days.

Homemade Chicken Soup with Dumplings

I’m sure there are many ways to create dumplings, but being a busy mom – this is easy, fast and hearty for my family of 5.  You can even decide to use can chicken soup in the can if you want to make it easier, but we do our soups from scratch in our house.  The choices are up to you.  You can also use a chicken soup recipe and drop these guys into a crock pot as well – yummers!  The tips and recipe to the dumplings (besides what I stated) can also be found on the Pillsbury website along with many more ways to utilize the croissant and butter biscuits.

Wishing you warm nights – Happy Eating!

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12.13.13 - homemade alfredo, chicken, bowtie pasta, mushrooms, sundried tomatoes, asparagus and a drizzle of truffle oil

 

Everyone and anyone who knows me knows that I am a pasta and Italian food addict.  I absolutely love love love to make things from scratch (if I had my way I would make Pasta from scratch too) and my homemade Alfredo is definitely a winner.  I take the homemade alfredo and toss the pasta and all the extras with the sauce so that it is not a heavy liquid type sauce.  It blends nicely with all the goodies and you are eating something fulfilling but not too heavy.

Tonight’s dinner included homemade alfredo tossed with bow tie pasta, chicken and mushrooms.  I then plated the pasta and topped it with steamed asparagus and sundried tomatoes.  For an extra bit of yum I added a very light drizzle of truffle oil.  The truffle oil is already an overpowering addition so a little goes a long way… a small tiny bit of drizzle and you are good to go.

I do have a recipe for this on my older YouTube Channel as well as the blog post on my old host.  I will transfer that recipe here so you have it to refer to.  It’s super easy to make and it will be just awesome for anyone looking for some homemade pasta comfort food.

Hi Loves,

I hope you all had an awesome and wonderful weekend.  Mine was pretty laid back, but I was just so happy to be spending time with my hubby since he had off.  I’m looking forward to the new week (as I always do) and want to wish you all an awesome week too.  Here are my October Favorites.  There was a quite a bit of products I had the opportunity to try this month and they all made it to my Favs.  I hope you enjoy.  Check out the embedded video below or click here to watch directly on YouTube.  Have a wonderful Week!

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Recently I shared with all of you my thoughts on a skincare line that is based here in Hawaii.  I mentioned that they were soon to be releasing a new Natural, Reef-Safe Sunscreen.  Today, I’m excited to give you the details on this new launch.  Read the Press Release below.

A Sunscreen Formula Free of Oxybenzone and Octinoxate

Maui, Hawaiʻ– (September 18, 2018) – Kuleana®, a new skincare line created in Hawaiʻi, adds a natural sunscreen to its product offerings to protect consumers and coral reefs while supporting environmental nonprofits in Hawaiʻi. Kuleana® Sunscreen is made from plant-based oils, minerals, and other reef-safe natural ingredients and does not contain ecologically harmful chemicals such as oxybenzone and octinoxate – two chemicals known to be toxic to corals and other marine life and recently banned by Hawaiʻi’s new sunscreen law. In addition to its environmentally friendly formulation, Kuleana Sunscreen aims to support environmental organizations in the state through its membership in 1% for the Planet, a global organization that connects dollars and doers to accelerate smart environmental giving.

“We are proud to offer consumers another natural product that aligns with our state’s environmental goals to protect and preserve fragile marine ecosystems, including coral reefs,” said Joy Galatro, marketing director at Maui-based Pacific Biodiesel, Hawaiʻi’s pioneering renewable energy company and parent company of Kuleana. “Practicing sustainability and protecting the environment are central to our company’s mission. With this product, we’re able to offer an earth-friendly and effective sunscreen choice for consumers while giving back to local nonprofits that are doing important work for our environment. We believe this is our responsibility, our kuleana.”

Formulated, tested and produced in an FDA-compliant facility, Kuleana Sunscreen offers broad-spectrum UVA/UVB SPF 30 protection, remains water resistant for 80 minutes, and works well with all skin types. It contains a sheer, non-whitening zinc oxide that rubs in clear, allowing for application with or without makeup and ideal for daily use with other Kuleana skincare products. The product contains an innovative “clear” zinc oxide which leaves no detectable nanoparticles in the final product. Because they are porous, the zinc clusters appear clear on the skin, eliminating the undesirable “whitening” appearance common with most non-nano zinc sunscreens.

Vegan, cruelty-free, and without synthetic fragrances or colors, Kuleana Sunscreen is formulated with macadamia nut oil and sunflower oil made from locally grown ingredients and produced by Pacific Biodiesel, which last year began farming sunflowers in Maui’s central valley. Other natural ingredients include aloe extract, jojoba oil, shea butter, coconut oil, and pineapple fruit extract – all skin-nourishing ingredients.

Through its new 1% for the Planet membership, Kuleana Sunscreen will support the Sierra Club of Hawaiʻi beginning September 2018, in honor of the chapter’s 50th anniversary. The Sierra Club of Hawaiʻi actively works throughout the islands to stop climate change, ensure climate justice for all, and protect Hawaiʻi’s unique natural resources. Additionally, when individuals volunteer with the Sierra Club of Hawaiʻi in the next year, Kuleana will provide an exclusive 50% discount on its sunscreen product purchased from the company’s website at KuleanaSunscreen.com.

“The Sierra Club of Hawaiʻi focuses on priorities that reflect our company’s cutting-edge values: clean energy, climate change, food and water security, and sustainability,” Galatro added. “Supporting their statewide efforts reinforces the importance of a “mauka to makai” focus in protecting Hawaiʻi’s reefs – because harmful waste and pollutants on the land can eventually flow down into the ocean and negatively affect our fragile marine ecosystems.”

“We are grateful and honored to have the support of Kuleana,” said Marti Townsend, Director for the Sierra Club of Hawaiʻi. “Guided by a genuine commitment to our planet and fueled by cutting-edge science, Kuleana is making it easier for all of us to do what we love with less impact on the natural resources around us.”

Kuleana Sunscreen is available in 3-ounce tubes and retails for $18. In response to demand, the company is also offering the sunscreen in bulk sizes for its resort and tourism-related customers. The product will be available for purchase in retail locations beginning this month and is currently for sale on the company’s website. For more information, please visit kuleanabeauty.com.

About Kuleana

Kuleana® is a new skincare line of beauty oils and facial cleansers handcrafted in Hawaiʻi. These natural beauty products feature locally sourced ingredients such as macadamia, kukui, coconut, avocado and green coffee. The products are GMO-free, vegan, gluten-free, cruelty-free and contain no synthetic ingredients, fragrances or additives. The brand, inspired by the Hawaiian word “kuleana” that translates to “a personal sense of responsibility,” reflects the company’s dedication to practicing sustainability and contributing to a healthier world. Kuleana is manufactured and distributed by Maiden Hawaiʻi Naturals, LLC, a wholly owned subsidiary of Hawaiʻi’s pioneering renewable energy company, Pacific Biodiesel. Kuleana beauty oils and cleansers are handcrafted and bottled at the company’s facility on Hawaiʻi Island. Kuleana Sunscreen is a member of 1% for the Planet. Connect with Kuleana on Facebook and Instagram. For more information, please visit kuleanabeauty.com.

About Sierra Club of Hawaiʻi

Formed in 1968, the Sierra Club of Hawaiʻi has over 20,000 members and supporters working throughout the islands to help people better explore, enjoy, and protect the planet’s unique environment and wildlife. The Sierra Club is the largest, oldest environmental organization in the U.S. The Sierra Club relies on volunteers to support outdoor education programs, trail and native species restoration projects, and grassroots advocacy for sound environmental policies. For more information, visit sierraclubhawaii.org.

About 1% for the Planet

1% for the Planet is a global organization that connects dollars and doers to accelerate smart environmental giving. Through business and individual membership, 1% for the Planet inspires people to support environmental organizations through annual membership and everyday actions. We advise on giving strategies, we certify donations, and we amplify the impact of the network. Started in 2002, today 1% for the Planet is a network of more than 1,500 member businesses, a new and expanding core with hundreds of individual members, and thousands of nonprofit partners in more than 60 countries. Its members have given more than $175 million to environmental nonprofits to date. Look for our logo and visit www.onepercentfortheplanet.org to learn more.

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The information in this post was provided for press release purposes.  Honeygirl’s World has not tried this product and cannot provide a review or thoughts on it at this time.  This is for informational purposes only.  Mahalo

Fat VS Skinny, is that even a thing?  I’ll be honest with you, this is probably a topic that many people are thinking about, but don’t normally talk about.  As most of you know, I have been on a “Getting Healthy Journey” as of September/October of 2017.  It’s been almost a year since I started working on my overall health while losing my weight.  And boy oh boy have I noticed how differently I’m treated now that I’m smaller than I was before.  Let’s chit chat about this, shall we?

fat vs skinny, weight loss, weight gain, weight comparison, venting, hot topic, stigma, difference between fat and skinny, overweight, weightloss, exercise, health, healthy living, healthy lifestyle,
As much as we all love to share our accomplishments with others, I think talking about weight loss is like an unspoken language.  You either have those that support you and encourage you no matter what and those that talk about or put you down.  Then, you have those that just don’t talk about the subject at all.  But, once you really start losing weight, do people treat you differently?  Well, after 10 months of working on my weight loss journey, I’ve noticed that I am most definitely being treated nicer in comparison to my heavier self.
You can read more about my weight loss journey here, but I’ll tell you that in about 10 months, I’ve lost over 80 lbs.  Having gained all of my weight after having children, I was about 125 lbs through my mid-twenties,  I guess I never really remembered how differently I was treated as I started to gain my weight because I was so caught up in everyday life.  Fast forward to 2018, having lost as much as I have, I notice that so many people are polite and sweet to me.  Going as far as acknowledging me with a smile (instead of a nod or a smirk) and often times holding my door open for me when they wouldn’t have done so before.
How can you tell that you are being treated differently?
Now you may be saying… “How can you tell that you are being treated differently?”  Well, Maui (my island home) is small and you basically shop and visit the same locations most of your life, while seeing the same people each day, time and time again.  So it’s very easy to compare how they treated you at one time VS how they treat you now.  I’ve definitely noticed.
I’m super proud of my accomplishments, having not only losing over 80 lbs but also going from a size 3x/4x shirt to now wearing an XL.  When it comes to jeans, pants, and shorts – I was wearing a size 22/24 and can now comfortably fit into a size 14/16.  It’s been a long and challenging road and making the changes has taken a lot of time and effort.  I’m very happy with the new me, but I can’t help but notice that being smaller means people are much nicer than before.
fat vs skinny, weight loss, weight gain, weight comparison, venting, hot topic, stigma, difference between fat and skinny, overweight, weightloss, exercise, health, healthy living, healthy lifestyle,
This photo was taken on July 14th after my daily workout. You can see my gym behind me. I’m officially 83 lbs down from my original weight. Original weight = 286.9
If you’re smaller in size, you may not have experienced this before, but imagine being overweight (or fat to put it bluntly) and in a grocery store and purchasing food.  It doesn’t have to be “bad for you” type of food, because we don’t eat badly in our household.  Imagine you’re buying vegetables and have a person say under their breath “Yeah right like you actually eat vegetables.  If you did, you wouldn’t look like you do.”  Or imagine that when you’re shopping for clothes, you have someone tell you, “no ma’am, that will not fit you, it’s meant for a more petite frame.”  How about someone not say anything to you at all, but just snicker when they look at you, snob you or ignore you when you ask for assistance.  I grew up with my Dad holding open the door for any woman or girl as my husband and sons do for me now, but imagine being at a door and a man walks past you while letting the door slam in your face.
Now, those may seem like they are quite extreme scenarios, but I assure you that if I didn’t experience them myself, I would have never known that it happened.   While I experienced these things during the time when I was much larger, I just assumed that people were having a bad day or just didn’t like me.  It didn’t dawn on me that it had to do with my weight.  Fast forward to the present and I’ve had many encounters in similar situations and in some cases with the same people only to find that I was treated respectfully and nicely.  Many of these people smiled at me, took the time to greet me and even have conversations with me.  Some of these people even continue to acknowledge me by name, which only instills in my mind that they just did not like the fact that I was overweight before.  Whether it disgusted them or they just had a phobia of it, I don’t know.  All I know is that I noticed a difference.
This is a long post, so if you want to hear the Podcast version, click here.  

I guess the reason for this post is to remind people that it doesn’t matter if a person is skinny or fat, tall or short.  It doesn’t matter if someone has a skin color that is different from yours or they have curly hair and you have straight hair.  No one deserves to be treated like they are beneath you.  There’s a stigma in the world that basically states that “overweight people are gross and disgusting and that they don’t deserve to be treated with respect because they don’t respect themselves enough to lose the weight,” but most of the time that could be furthest from the truth.  I didn’t gain my weight overnight and much of it stemmed not because I overate, but because of underlying health issues.  I didn’t like being overweight or unhealthy and it took me a long time to figure out the formula to change all of that for me.  I do want to say, that I am in no way skinny, but I’ve noticed a huge difference in my body as others are noticing as well.
If there is a lesson to be learned from this post, it is that everyone, no matter their size should be treated with respect.  Smile at more people, hold doors open and treat others as you would like to be treated.  We shouldn’t have to deal with that on top of everything else that is happening in the World.
I hope you all enjoyed this post.  It may have been a little bit of venting or a whole lot of nothing, but it came from my heart and I wanted to share it with all of you.
Aloha,

 

 


If you’re interested in more “Fit and Healthy” stuff, be sure to check out some of my blogger friends and their posts.  This post is in collaboration with some of my favorite bloggers and they have a wide range of information to share with all of you.