Spice Things Up A Bit!

Spice things up a bit by adding some Honest to Goodness Flavor™ favorites to time with your family!

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Poppy Seed Coleslaw

Ingredients: 

1 (16 ounce) bag coleslaw mix

3/4 cup sliced almongs 

3/4 cup dried cranberries 

1 cup Golding Farms® Poppy Seed Dressing

1/2 teaspoon salt

1/2 teaspoon pepper

Directions: 

In a large bowl mix the coleslaw, sliced almonds and dried cranberries 

Add Golding Farms® Poppy Seed Dressing, salt and pepper 

Toss mixture 

Refrigerate for at least two hours before serving

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Grilled Italian Chicken

Ingredients 

1 bottle Golding Farms® Italian Dressing 

1/2 teaspoon salt

1/2 teaspoon pepper 

1/2 teaspoon garlic powder 

1/2 teaspoon oregano

4 boneless, skinless chicken breast halves  

Directions 

Mix together Golding Farms® Italian Dressing, salt, pepper, garlic powder and oregano

Place chicken in the bowl and turn to coat

Allow chicken to marinate for 2-4 hours in the refrigerator

Preheat the grill on high heat

Lightly oil the grate 

Grill chicken for about 8-10 minutes on each side 

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Honey Mustard Chicken

Ingredients 

Four boneless, skinless chicken breasts 

1/2 cup Golding Farms® Honey

1/2 cup mustard 

1/2 teaspoon dried basil 

1/2 teaspoon paprika  

Salt and pepper to taste 

Directions 

Preheat oven to 350 degrees.

Place chicken breasts in a lightly greased baking dish.

Combine Golding Farms Honey, mustard, basil, paprika, salt and pepper in a small bowl. 

Pour the mixture over the chicken, brush to cover.

Bake in the oven for 40 minutes.

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Flower Pressing

*Make sure you have a heavy book for the pressing process, as well as a paper towel to prevent leaving marks on the book

Go outside as a family and collect the flowers you wish to press for this project. 

If flowers are wet or contain excess dirt, gently clean them with a dry paper towel. 

Pick a spot in the middle of the book to provide sufficient weight on the flowers. Fold the paper towel and line it in the book so there is an opening for the flowers.

Put the selected flowers inside and close the book. 

Allow them to press for four to six weeks, depending on your preference of how thin you would like them to be. Feel free to check every week or so on the progress. 

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Raspberry Walnut Salad

Ingredients 

1 (10 ounce) package mixed salad greens 

1 (8 ouce) package sweetened dried cranberries 

1/4 cup walnuts

4 ounces crumbled feta cheese

1/4 pound cooked chicken breast strips

1/2 (8 ounce) bottle Golding Farms® Raspberry Walnut Vinaigrette Dressing  

Directions

 Mix together salad greens, dried cranberries, and walnuts in a large bowl.

Top with chicken breast strips, feta cheese and Golding Farms® Raspberry Walnut Vinaigrette Dressing 

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Buffalo Chicken Dip

Ingredients

2(10 ounce) cans chunk chicken, drained 

2 (8 ounce) packages cream cheese 

1 cup Golding Farms® Ranch Dressing 

3/4 cup Frank's Red Hot® sauce

1 1/2 cup shredded mozzarella cheese 

Directions 

Preheat oven to 350°F 

Mix all ingredients together in a baking dish

Bake 15-20 minutes or until heated thoroughly

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Club Sandwich with a Twist

Ingredients

2 slices cooked bacon

2 slices cooked turkey breast

2 slices cooked ham

3 slices bread, toasted

2-3 tablespoons Golding Farms® Vidalia Onion Dressing

2 leaves lettuce

2 slices  tomato

Directions

Spread dressing on each slice of bread.

On one slice of toast, layer lettuce and ham and a slice of toast.

Layer tomato, turkey, and the remaining slice of bread to complete you sandwich.

Slice diagonally and enjoy!

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Easy Chicken Enchiladas

Ingredients

1 (8 ounce) package of cream cheese

1 cup salsa

2 cups chopped, cooked chicken breast 

1 (15.5 ounce) can of pinto beans, drained

6 (6-inch) flour tortillas

2 cups shredded, Colby-Jack cheese

Direction

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.

3.Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

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Strawberry and Honey Sorbet

Serves 2 to 4

1 pint (16 ounces) strawberries, hulled and quartered

1/4 cup Golding Farms® Honey

1 tablespoon vodka (or flavored liqueur of choice), optional

Juice from one lemon

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine mesh sieve to remove some of the seeds. Whisk in the honey, vodka, and lemon juice. (You want this to be on the sweet side since freezing will dull the flavor.) Cover and chill the mixture.

Once the strawberry mixture is completely chilled, pour into the ice cream maker and freeze according to manufacturer's instructions. Return the sorbet to the freezer for a couple more hours to continue firming up.

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St. Patrick's Day Crafts

Leprechaun's Tote

What you'll need:

1 sheet of green felt

green patterned ribbon

scissors

What you'll do:

Using scissors, cut slits (about 1/2-inch long) along the edge of the felt, about 1 inch apart, all the way around.

Weave the ribbon through the slits (little fingers are a big help with this — have them alternate between pushing and pulling the ribbon through the slits). Tie the ends of the ribbon together. Then, pull the ribbon tight, scrunching the felt to form a pouch. Tie a second knot about four inches from the pouch opening.

Fill with candy, trinkets or whatever you desire.

Shamrock Tee

What you'll need:

child-sized white T-shirt

green fabric color spray (Tulip makes a spray available at craft stores like Michael's)

cardboard

paper

scissors

trash bag

What you'll do:

Using the paper, cut out a stencil for the shirt. You can fold it into quarters and cut out a heart shape to make a four-leaf clover.

Lay a large trash bag flat on the floor. Arrange the cardboard inside the T-shirt and lay it on the center of the plastic bag. Have your child help arrange the stencil or stencils on the shirt.

Spray the color around the stencil(s) onto the shirt. Follow the directions on the bottle to dry properly and wash before wearing (it may be several days before the shirt can be worn).

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Irish Soda Bread

Ingredients

• 4 to 4 1/2 cups flour

• 2 Tbsp sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 4 Tbsp butter

• 1 cup raisins

• 1 large egg, lightly beaten

• 1 3/4 cups buttermilk

  Directions

1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

2 Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.

3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together.

4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

5 Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

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Italian Green Beans

  Ingredients

1 lb. green beans (fresh, frozen or canned)

6oz.-8oz. Golding Farms® Italian dressing

Parmesan cheese (optional)

  Directions

Cook or heat the green beans.

Drizzle with dressing and Parmesan cheese.

Toss together.

Sprinkle parmesan cheese on top to complete this simple delight.

Serve and enjoy.

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Family Fish Broil

  2 lb. fish fillets or steaks (salmon, halibut, etc.)

3 to 4 tbsp. butter

1/2 c. White wine

1 tsp. Worcestershire

1 clove garlic, minced

Lemon juice, to taste

1 tsp. herbs, minced (your favorite)

Add remaining ingredients to taste and let simmer for a few minutes. Baste fish with sauce on both sides. Broil (not too close) for the measured time. No need to turn the fish over. Voila!

TIP: Measure fish at it's thickest point, allow 10 minutes cooking time per inch of thickness.

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Paula Deen's White Bean Chili

Ingredients

1 pound dried navy beans

5 cups chicken stock

4 tablespoons (1/2 stick) butter

1 tablespoon minced garlic

3/4 cup diced onion

1 1/2 cups chopped green chiles (fresh or canned)

1 pound boneless, skinless chicken breasts, finely chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

1 to 2 teaspoons ground black pepper

1/2 teaspoon white pepper

Pinch red pepper flakes

1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chilies and saute for 5 minutes. Add chili mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. 

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How to Select The Perfect Pork Chop

Choose bone-in or boneless

Bone-in pork chops may take slightly longer to cook as the meat closest to the bone cooks the most slowly.

Bone-in pork chops also tend to be more moist than boneless cuts

Choose fatty or lean

High heat cooking methods, such as pan frying or grilling, work best on fattier chops

Leaner chops are better served with a sauce or breading to prevent drying out

Size matters

Allow 1 chop of at least 4 oz. per person

Select fresh  not frozen pork

Fresh is always best when selecting pork chops

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Decorative Bird Feeders

Now that it's cold outside, it's time to work on a family night craft that will help our feathered friends, the ones who didn't fly south for the winter.

What you'll need:

3/4 cup flour

1/2 cup water

3  tablespoons corn syrup

4  cups birdseed

wax paper

cookie cutters

twine or ribbon for hanging

  How to create:

Line a cookie sheet with wax paper

Pour flour, water and corn syrup into a bowl and mix together until combined

Add birdseed until combined

Pour mixture onto wax paper lined cookie sheet

Press the mixture with your hands until it’s compact (about 1/2″ – 3/4″ thick)

Press cookie cutters into birdseed mixture and leave to dry for about 8 hours

Remove birdseed ornaments from cookie cutters, turn them upside down and let them continue to dry until hard

Twist twine around ornaments and hang from a branch

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Golding Farms Stuffed Pork Chops

Check out this video of Chef Dan preparing our New Year's Day dish.