Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

honey

Honey Chipotle Salmon Sheet Pan Recipe

Honey Chipotle Salmon, ready in under 30 minutes! A little sweet, a little spicy and a LOT delicious! This sheet pan dinner is great for weeknights. One pan means quick and easy clean up. Bake as many pieces as needed, this recipe is easy to scale up or down to fit your family’s needs.

Weeknight recipes need to be quick, easy and fairly light on effort. This sheet pan salmon checks all of those boxes and is also a great meal for meal prepping.

I actually prefer cold salmon over warm, so I make a few extra pieces for tossing in salads during the week.

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Easy Granola Recipe with Fruit and Nuts

This is an easy granola recipe that is perfect for tidying up the cupboards and using up bits of dried fruit and nuts that you have in the pantry.  This recipe is completely flexible.  Use it as a guide or inspiration, but make it yours by using your favorite add-ins.   This easy granola recipe makes a big batch, perfect for sharing with friends and neighbors.  It also freezes well, so you can tuck it away for later.

fruit and nut granola in blue and yellow bowl on marble counter

Easy Granola Recipe

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Oven Roasted Potatoes, Herbed Pecans and Honey Mustard Pecan Dressing

This post for Oven Roasted Potatoes with Herbed Pecans is sponsored by Idaho® Potatoes. As always, all opinions, recipe and photos are my own. Thank you for supporting the companies that support Pook’s Pantry.

Oven Roasted Potatoes with Herbed Pecans | Pook's Pantry
Oven Roasted Potatoes

Idaho® Potatoes roasted until crispy then tossed with toasted, herbed pecans and a honey mustard pecan dressing. These potatoes are packed with flavor and just a little spice.  This is a delicious side dish that would go beautifully with your holiday dinner.

Oven Roasted Potatoes



Oven roasted potatoes are an everyday side, but add toasted pecans tossed with herbs and a little spice and drizzle a honey mustard pecan dressing over it and now you’ve got a new holiday side dish. Taking something ordinary and jazzing it up for a holiday meal is a great way to serve a familiar ingredient while making it a little special.  If you have picky eaters, or family members that are reluctant to try new foods, this is one way to please (mostly) everyone.  Mixing in purple and red potatoes makes it more pleasing to the eye and the punch of green from the herbs brightens it up, making it more visually appealing.

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Honey Lemon Vinaigrette with Whole Grain Mustard

Honey Lemon Vinaigrette
Making your own vinaigrette is so easy, you’ll wonder why you haven’t been doing it for years. It takes a few ingredients and five minutes to get “better than store bought” salad dressing at a fraction of the cost.

The three most dreaded words in my vocabulary “Bathing Suit Season”.   It’s not that I have an issue wearing one, I hate shopping for them.   Come on, Girls out there…  Please tell me you have my back.   It could nearly be classified as torture.  I have to psych myself up for the task, give myself a little pep talk and promise myself a reward if I get it accomplished in record time.

When life gives you lemons, make a vinaigrette ~ Me.

The point is, we are eating A LOT of salads these days.  We always eat salad, but lately we are eating enough greens for a small village.   We have a few favorites, like this Butternut Arugula Salad, but I like to change it up fairly often.  One of the best ways to do that is with the dressing. Last year, we were at a family reunion and I was lucky enough to score 2 lbs of raw honey from a cousin who has bees.   That honey is incredible and makes the best vinaigrettes!   Making your own vinaigrette at home takes about 5 minutes and one of the advantages in doing it yourself is total control over the ingredients.  You know exactly what is in there.  No red dye #5,  no high-fructose corn syrup, no need for a PhD to decipher ingredients!   Just squeeze a few lemons, add in a little honey, blitz it & stir in whole grain mustard.  Easy Peasy, Lemony Squeezy.

This vinaigrette is good for more than just salad, I use it in a summer pasta salad (post coming soon) and it’s a great marinade for chicken!  This recipe makes about 3 cups of dressing and it will keep in an airtight container in the fridge for 5 – 7 days.   Five minutes of work for a vinaigrette you can use all week!  That’s a pretty good deal.

Honey Lemon Vinaigrette with Whole Grain Mustard

Honey Lemon Vinaigrette with Whole Grain Mustard

A light homemade salad dressing with honey, lemon and mustard

Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes

Ingredients

  • 6 fl. oz. freshly squeezed lemon juice, about 4 big lemons
  • 6 TB raw honey
  • 1 TB whole grain mustard
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil
  • 1 1/2 cups canola or grapeseed oil

Instructions

  1. Combine lemon juice, honey, salt and pepper in a deep bowl or container. I like to use quart containers (Tall deli containers or large soup containers from takeout)
  2. With an immersion blender (or regular blender), combine all ingredients for about 15 seconds and SLOWLY drizzle in olive oil, then canola oil.
  3. The texture and color will begin to lighten as it emulsifies.
  4. You will see oil on top and then suddenly, it will be a perfectly blended dressing that holds together instead of looking separated.
  5. When dressing is nice and thick, add in whole grain mustard and give it one last blast with the immersion blender to combine everything & Voila! Dressing, Done!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett

Cold Remedy Tea -Kitchen Rx

Kitchen Rx - Cold Remedy Tea

The Kitchen Prescription.  This tea has been my “go-to” for years when I’m under the weather. Lemon, mint, ginger and honey tea soothes your throat and warms you up to get you get through even the worst colds.  Winter in most of the northern states is serious.  Temperatures hovering in the single digits for weeks on end, plummeting to -20 at night, leaving you so cold that you simply can not shake the chill no matter how many layers you pile on.    I hate winter,  let me rephrase:  I loathe winter.  I loathe the snow and ice, the freezing temperatures, the slipping and sliding down sidewalks that haven’t been cleaned, chipping an inch of ice from the windshield, car doors that are frozen shut…  You get the picture.

And then you get sick.   Watery eyes, stuffy nose, scratchy throat and a cough that rattles your insides like gunfire.   You have been taken down by the common cold.   Once it gets you,  it takes weeks until you start to feel human again.  

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