Food Art Bananas Grapes

http://myhoneysplace.com/seven-food-art-pictures-1/

Honey Grilled Chicken Breast

Honey Grilled Pork Chops CHICKEN BREAST

previous blogged post

4 pork chops *****CHICKEN Breast **** (worked great)

8 oz can sliced pineapple in juice (but fresh is so much better, and just puree some of the pineapple for juice)

1/3 Cup honey

1 Tbl. prepared mustard

1 tsp. curry powder

1/2 tsp. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

Prepare marinade, using pineapple juice, combine with honey, mustard, curry powder, salt, pepper and hot pepper sauce. Mix well. Set aside about 2 Tbl. Add pork chops to the marinade, and allow to sit for 30 minutes, turning to coat. Grill chops about 4-6 minutes on each side, basting with reserved marinade. Add pineapple slices to grill in the last 5 minutes.

http://mommyimhungry.blogspot.com/2011/05/honey-grilled-pork-chops.html

Zucchini Fritters

Zucchini Fritters

2 cups grated zucchini squash
1/4 cup all purpose flour
1/3 cup cornmeal
1 small onion, finely chopped
1 clove of garlic, finely minced
1 egg
1/4 cup grated Parmesan cheese
Kosher salt and black pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
In a bowl, add zucchini and sprinkle with salt and pepper. Add the remaining ingredients. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.
On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara. Makes 6 fritters.

Recipe adapted from The Yellow House.

Cheese Stuffed Zucchini Rolls

by Laura on August 11, 2011 in appetizer, sides, zucchini

Cheese Stuffed Zucchini Rolls

3 small zucchini
1 tablespoon olive oil
kosher salt
1/2 cup garlic-herb cheese spread (like Rondele orAlouette)

Slice zucchini into 1/4 inch thick slices lengthwise. A mandolin works best for this but you could always use a good old knife. Discard the two outer slices that are mainly skin.
Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices. Lightly sprinkle one side with salt to taste. You just need a little, or none at all if you prefer.
Place slices directly on a grill that has been preheated to medium. Grill the slices until grill makes show on both sides and the zucchini is tender. This could take 3-4 minutes per side.
Remove the slices from the grill and place on the baking sheet. Allow to cool.
Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance. Makes around 15 rolls.

Recipe inspired by Health.com