The Honey Pot is now on Facebook! Like for updates and specials!
A few days ago, I picked up some lavender salt from the salt bins at Whole Foods. I am now addicted. It adds the perfect touch to many dishes. Here is one of my favorite.
Lavender Roasted Chicken
- 4 chicken breasts (bone-in)
- olive oil
- lavender sea salt
Preheat oven to 475°.
Pour a generous amount of olive oil into a roasting pan (~4 tablespoons). Rinse chicken breasts and dry with paper towel. Put the chicken in the roasting pan and massage oil to coat. Make sure all the breasts are skin side down. Sprinkle lavender salt over each piece. Put chicken into preheated oven. Roast for roughly 20 minutes. Lower oven to 375° and cook for 30 to 45 minutes, flipping chicken breast halfway through, until cooked through. (Internal temperature should be about 165°, for those who like to use a thermometer.)
Delicious with sweet potatoes and sour cream.
I awoke to the sound of rain. Drawing the blinds revealed a world of vibrant colours made by the cleansing water; houses, trees, bricks, flowers were shining in the haze. In the kitchen, Cecilia was listening to this cd which, with the outdoor atmosphere, put me in the mood to make muffins. The carrots staring up at me from the vegetable drawer suggested a carrot cake muffin – nice and springish. The goat cheese idea came from Cecilia later. It wasn’t until after the muffins were out of the oven, and were being consumed, that she pulled out the cheese. It was the perfect pair.
Carrot Cake Muffins
with goat cheese.
- 1/2 cup coconut flour
- 1/2 teaspoons baking soda
- a pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup butter
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 4 large eggs
- 1 cup finely grated carrot
- your favorite goat cheese
Preheat oven to 350°.
Melt the butter.
While the butter is melting, stir the coconut flour, baking soda, salt, cinnamon, and ginger in a mixing bowl.
Beat the eggs in a separate bowl. Beat in the honey. Slowly beat in the melted butter. Add the carrots and vanilla. Add to flour mixture and stir until combined and thickened. (The coconut flour takes a few seconds to react and become thickened.)
Divide between 6 – 8 papered muffin tins. Bake for 30 to 35 minutes. They are best after cooling 5 – 10 minutes. (A good practice for patience! (-: )
Consume with goat cheese.
A cloudy Saturday morning last called for pancakes. After a little of this and a little of that, a toss of a spoon, and swirl of the whisk, a plate of pancakes appeared on the table! Well, that isn’t exactly … Continue reading
Can you believe it? February is here! While we scooch towards spring, I am clutching the last moments of winter by donning wool sweaters (which was normal for January until I moved to Savannah), general hibernation, and cooking warm, comforting, … Continue reading
Let us start with the essentials; Chocolate Chip Cookies. This variety is to die for. They melt in your mouth and leave you feeling wonderful, especially enjoyed with a big glass of raw milk. (Condolences to those readers who live … Continue reading
80 degrees fahrenheit on December 7th – my first southern winter. Hot, humid afternoons are not what I would call winter, but I am learning; learning to spend my days on the shaded porch, to move s-l-o-w-l-y so as not … Continue reading