Honey Latte

Years ago that place with the green and white cup offered their best drink ever - a honey latte.  It was delicious but seasonal and sadly they haven't brought it back.  Recently they offered the carmelized honey latte, which was great, but just not quite as great.

The stovetop espresso maker is what makes this recipe so easy.  Just brew the espresso, add the milk, and you're all set.  No big fancy models needed.

Honey Latte
Ingredients:

• Brewed espresso
• Milk
• 1 T honey per mug (or to taste)

Directions:

• Brew espresso according to the maker's directions.
• While espresso is brewing pour milk into mason jar.  Shake until milk has doubled in size.  Heat in microwave for 45 seconds.  (Be sure to remove the lid :)!)
• Add honey to bottom of each mug, pour a small amount of espresso in mug and stir until honey is dissolved.  Add remaining espresso and top with heated milk.  Be sure to top with foam.
• Enjoy!

Notes:

• The drinks are designed to be made to taste.  Some like stronger coffee than others.  Hubby and I have found we like them with about a 3 to 1 espresso to milk ratio.

Pumpkin Love

We love all things pumpkin in this hive and are so excited that along with fall temperatures comes all sorts of pumpkin goodness.  I picked up several cans of pumpkin this weekend and am anxious to whip some old favorites!  Our top three favorites (at the moment) are:

Homemade Pumpkin Latte



Pumpkin Crisp



Pumpkin Dip



We love the non-edible pumpkins, too, like this easy DIY monoram pumpkin.



We will also be cooking up some brownies, soup, and some other goodies, so stay tuned.  What's your favorite pumpkin goodie??

Happy Fall!

Whole Roasted Okra

Happy September!  While everyone is pumpkin happy (myself included, just wait until tomorrow's post) we're enjoying whole roasted okra with every meal.  I love okra in any form, especially fried and even stewed, roasting it whole is a new found love.  It's so easy and gives a little healthier, but still crunchy, spin on breaded and fried.  Give it a try -- I promise it's not slimy in the least!

Whole Roasted Okra

Ingredients:

• 1 pound okra, whole
• 1 T olive oil
• 1/4 t salt
• 1/4 t pepper

Directions:

• Preheat oven to 425 degrees and line cookie sheet with parchment paper for easy clean up.
• Drizzle okra with oil and sprinkle with salt and pepper.  Mix until all pieces are coated.  
• Make sure okra is in a single layer and bake for 20-30 minutes, shaking pan a few times, until slightly brown and crisp. 

Notes:

• I've only tried this with fresh okra, as it's readily available this time of year.  (If you're in the Midwest, Fresh Thyme has it!)
• It's so good that I have a feeling I will try frozen, but defrosed, okra this winter.....

Happy Cooking!

SkinnyPop Happy Hour

Although school is back in session, we're still holding on to Summer with all we've got.  When the folks at SkinnyPop reached out to ask if I'd be interested in pairing their delicious popcorn with summery cocktails, I knew it would be the perfect opportunity to enjoy relaxing in the sunshine a little longer.

We love popcorn in this hive and at 43 (depending on the flavor) calories per cup it's the perfect little treat, but without the guilt.  The other reasons to love SkinnyPop? It has NO artificial ingredients, it's non-GMO, gluten free, peanut free (perfect for school treats), tree nut free, preservative free and has zero trans fats.  What I didn't already know, but love, is that most of their products are dairy free, even the White Cheddar, which is our fave.

I took the oppportunity to set up a little "summer isn't over yet" happy hour on our buffet.  Along with our standard favorite (the cheddar) we picked up a bag of salt and pepper to pair with our summer adult beverages.

We took SkinnyPop's lead pairing both flavors with berries, but got a little creative and mixed up our own Berry Gin Fizzes.  It was the perfect combination, both light and refreshing and certainly fun!

Berry Gin Fizz

Ingredients (per glass):

• 4-5 berries (we used blueberries, but blackberries would be terrific, too)
• Sprinkle of sugar
• 2 oz gin
• 2 oz berry sparkling water
• lemon wedge to garnish

Directions

• Muddle berries and sugar in bottom of glass until sugar dissolves.
• Fill glass with ice cubes.
• Add gin and sparkling water to taste.
• Garnish with squeeze of lemon.

As I said, while I'm not yet ready for summer to end, my wheels are naturally turning toward our next season and all the popcorn pairing possibilities (hard cider, mulled wine, the possibilities are endless....).  Until then, you can find us sipping and snacking the summer combos!

Happy Skinny Pop Happy Hour!

Greek Style Whole Grilled Fish

Hubby and I enjoyed an absolutely delicous meal of whole roasted fish and horiatiki freshly picked from the garden over the weekend.  I was reminded of how incredible bright, simple flavors can be and just how very much I love whole fish.  It makes for an impressive, but still delicious, presentation with minimal prep.  This is actually the perfect weeknight meal, quick and easy with big flavor.

Greek Style Whole Grilled Fish

Ingredients:

• Whole fish of choice (We used trout here, snapper and branzino are also delicous!!)
• Lemon, sliced and halved (crescents)
• Oregano, 4-8 sprigs fresh (or dried)
• Olive oil
• Salt and pepper

Latholemono:

• Mix 1 part fresh lemon juice to 2 parts olive oil.

Directions:

• Rinse fish and pat dry.
• Score flesh of fish on both sides a couple times.
• Drizzle fish with olive oil, both inside and out.
• Liberally sprinkle fish with salt, pepper, and oregano, if using dried, including the cavity of the fish. 
• Stuff cavity of fish with lemon crescents and oregano, if using fresh.  
• Grill over medium high heat for 4-5 minutes per side. 
• Serve with latholemono or lemon wedges.

Notes:

• Can tie fish closed, if desired.
• Brush grill with olive oil to help prevent sticking (use a paper towl and tongs for ease).  Fish flips easily, when it's ready.
• Serve with horiatiki, spakakorizo, or simple boiled greens with olive oil.

Happy Cooking!

Garden Beet Juice

During a recent lunch Aunt MRM and I enjoyed a juice sampler.  I fell in love with the beet ginger juice.  It was absolutely delicious and I knew immediately I would be trying to replicate it at home.  While it takes a lot of veggies for a bit of juice, it's so yummy it's worth it.

Garden Beet Juice

Ingredients:

• 1-2 beets (Fresh Thyme has cooked beets in the refrigerated section, so easy!!)
• 1 carrot, peeled
• 1 stalk celery
• 3-4 leaves kale
• 1 apple, cored
• 1 inch fresh ginger root, peeled
• 1 lemon, juiced
• water as needed

Directions:

• Put all ingredients in blender, with kale on the top. 
• Blend until all ingredients are well combined and "juiced".  Be sure to add a little water as needed to keep things "moving".  We use the liquify setting.
• Strain using a fine mesh strainer.  
• Serve cold.  (I even like over ice.)

Notes:

• While it might look like a smoothie fresh from the blender, don't make the same mistake I did and take a sip.  Be sure not to skip the straining step!
• Be careful with the beet, they have the ability to stain!  I use parchment paper to cover cutting boards, etc.

Happy Juicing!

Citrus Kale, Pineapple, and Mixed Berry Smoothie

My sweet Aunt MRM and I spent an absolutely lovely day together last weekend.  She fixed an utterly delicious (more to come on that later), we floated while basking in the abundant sunshine (that's literally what the forecast said - abundant sunshine), and tried out her new Nutribullet.  We threw in a little of this and a little of that and ended up with something quite delicous, filling, and healthy.  It was, without a doubt, a win!

Citrus Kale, Pineapple, and Mixed Berry Smoothie

Ingredients:

• 1 cup kale, thick stems removed
• 1/4 - 1/2 cup spinach, stems removed
• 1 cup fresh pineapple, diced
• 1 cup mixed berrried (we used strawberries and blackberries)
• 1/2 lemon, peeled
• 1/2 lime, peeled
• 1/2 - 1 cup water
• Ice

Directions:

• Layer the ingredients in the Nutribullet or blender (berries, pineapple, citrus, and finally greens on top.  Add water.
• Blend until smooth.

Notes:

• We loved the convenience of the Nutribullet.  It's small, compact, and easy to clean.  You could even pack the ingredients in the cup the night before and be all set for breakfast the next day.  That being said, I've tried the recipe since then in my blender, and it turned out beautifully.  
• It's best cold.  You can add ice, or use frozen berries.
• Hubby is picky, so I sometimes strain to remove the berry seeds, although they don't bother me a bit.  

Happy Blending!

*This post contains affiliate links.  Thank you for supporting The Happy Little Hive!  

Please find my full disclosure policy here.  

DIY: Dirty Chai Tea Latte

Well.  It's official.  Summer is over.  Today is the first teacher report day for the 2017-2018 school year.  While I do still work full time (and then some) during the summer running the tennis program, my hours are somewhat flexible and I'm able to do some work from home.  Needless to say, I'm going to need a little extra zip of caffine today.  The homemade Chai Tea Latte is the perfect little treat for a day like today -- think espresso latte with chai tea yumminess.

I use my stovetop espresso maker (which I really love!) and the same method as the homemade vanilla and pumpkin lattes.

Dirty Chai Tea Latte

Ingredients:

• 1 bag chai tea
• 1/3 cup water, boiling
• 1/2 cup milk
• 2-3 shots espresso
• 1 t vanilla
• sugar, to taste
• cinnamon

Directions:

• Bring water to a boil and add chai tea bag.  Allow to steep for a couple minutes.
• Brew espresso.
• While espresso is brewing pour milk and vanilla into a jar.  Seal tightly and shake until milk doubles in volume.  Heat in microwave for 1 minute, or until hot.
• Spoon sugar into large coffee mug.  Pour espresso and chai tea into mug.  Stir to dissolve sugar.  Top with heated milk, foam, and sprinkle with cinnamon.  Enjoy!

Happy Sipping!

*This post contains affiliate links.  Thank you for supporting The Happy Little Hive!  

Please find my full disclosure policy here.  

Green Tea Lemonade

What's more refreshing on a summer day than a glass of sweet tea??  While that's my true love, I've been gravitating to the green tea lemonade lately.  It's a simple little twist on the old classic and doesn't have the exorbitant amount of sugar (no matter how yummy).

Green Tea Lemonade - The Easy Way

Ingredients:

• 3/4 parts green tea
• 1/4 part lemonade

"Directions" (If you can call them that....)

• I brew up a big 'ole pitcher of sun tea, just using 5-6 green tea bags.  We've found we like the tea on the stronger side.  Certainly you can brew a cup the traditional way, too.
• Make your own lemonade or use ready made.  We love to use the Minute Maid Lite to save calories.  We always add the juice of at least one fresh lemon to give it a little more punch.
• Enjoy!

Happy Sipping!

What's for Dinner [Salmon Burgers with Spinach and Feta]

It's no secret that we've been enjoying tons of salmon lately (grilled, honey-soy-glazed, and most recently like this).   While I could eat it every day of the week, Hubby tires of it.  This was my attempt to change things up and it was a huge success!

Salmon Burgers with Spinach and Feta

Ingredients:

• 1 lb salmon, cut into large cubes
• 1 cup spinach
• 1/2 cup Feta cheese (roughly)
• juice of 1 lemon
• salt and pepper to taste

Directions:

• Pulse spinach in a food processor until roughly chopped.  
• Add salmon cubes and pulse until slightly blended.  
• Add remaining ingredients and mix by hand.  Form into patties.  (The mixutre is soft.  If grilling chill in a fridge for 15 minutes until firmer.)
• Add drizzle of olive oil to saute pan and heat.  Brown patties on each side and enjoy!

Notes:

• We served plain, but this would be delish on a bun with lemon mayo (1 c. mayo, 1-2 T lemon juice, 2 t zest, garlic if desired).
• For health reasons we omitted a binding agent like egg or bread crumbs.  While we didn't miss either, you could easily include one or the other!
• We served with a simple mix of sauteed squash from the garden.

Happy Cooking!

Greek Villiage Salad [Horiatiki]

Well friends, I hate to break it to you, but a Greek salad doesn't have lettuce.  Don't get me wrong, I'll eat one because, quite simply, add feta and olives, which is really all anyone really does, and it's good.  But, all those Greek salads you've had?  They've been a poor imitation of the real deal.  A true Greek salad is so very simple, yet a thing of beauty.  It's truly one of my favorite dishes and served fresh from the garden it just can't be beat.  So without further ado.....

What's for Dinner: [Grilled Salmon]

Salmon is one of my favoite foods!  I could eat salmon every day of the week and be one very happy camper.  I love it as sushi, lox, poached, and my very favorite grilled just like this.  This simple seasoning mix is certainly a tasty addition.

Peanut Butter and Banana Energy Bites

Sweet friend KB has recently been raving about her new power ball breakfasts consisting of oats, bananas, and all sorts of other yummies she throws in there.  So when Hubby and I had a bunch of bananas that were on their last legs we thought we'd go for it.  I eat breakfast every day, but have a habit of running late so thought these would fit the bill nicely.

After scouring the internet I decided just to go for it without a real recipe.  We don't have flax seed and don't really care for chia seeds so we kept to what we could find in the pantry.  The end result was pretty yummy and they're so easy to keep on hand!  

Peanut Butter and Banana Energy Bites

Ingredients:

• 2 large bananas, mashed (it ended up being about a cup)
• 2 cups oats, uncooked
• 1/4 cup peanut butter
• couple squeezes honey
• 1/4-1/2 t cinnamon
• small handful mini chocolate chips (we used semisweet because that's what we had)

Directions:

• Mash bananas in a bowl large enough to hold all the ingredients.
• Add remaining ingredients and mix well.
• Refrigerate mixture for about 30 minutes or until you're able to roll into balls.
• Roll into 1 inch balls.
• Refrigerate to store.

Notes:

• Throw in whatever sounds good to you!  We've made them a few times and found that in this hive we like the cinnamon on the lighter side.  Sometimes we add more banana, sometimes we leave out the chocolate, it all really just depends on what's on hand.
• You can make a large batch to keep in the freezer and just pull out a few at a time.  Freeze individually on a cookie sheet before putting into a giant Ziploc.  They defrost quickly.
• Use a scoop to form the balls quickly and uniformly!

What's for Dinner [Smoked Sausage and Veggies]

Things have been awfully busy around here with the end of the school year and the beginning of the summer tennis program both quickly approaching.  Sadly, dinner has been at the short end of stick.   Add in the never ending rain and I haven't been to the store in a bit. (Seriously, y'all it rained every day last week and is raining again this morning - some serious flooding, too).  Ultimately, we had a little of this and a little of that on hand, but nothing to make a "true" meal.  As a result, however, we discovered this super easy and super yummy dish.

I really did just clean out the fridge for this one....little bits of bell peppers, part of a zucchini, a hunk of onion, a couple left over potato chunks, you get the idea.  That's just what we happened to have on hand this time, but I can't wait to try it with beans or okra from the garden, brussels sprouts, or broccoli.  Hubby was skeptical as it was going into the oven, but by the end of the meal, agreed that it could definitely go on the permanent rotation. So much so, that he started grabbing bites straight out of the oven - before I could even snap a quick pic.

Smoked Sausage and Veggies

• 1 pkg smoked sausage (we used turkey)
• 1 1/2 bell peppers, large diced
• 1 onion, large diced
• zucchini, large diced
• potatoes, large diced 
• 2 t. dried parsley
• 2 t. dried oregano
• 1/2 t. garlic powder
• 1/4 t. pepper
• olive oil
• Parmesan cheese

Directions:

• Preheat oven to 400 degrees.
• Chop veggies.  I tried to keep roughly the same size, so they would require a similar cooking time.
• Slice the smoked sausage into coins.
• Mix veggies and sausage.  Drizzle with olive oil.  Add spices and mix well.
• Bake 15 minutes.  Flip/Stir ingredients.  Bake 15-20 minutes longer, until slightly browned.  
• Top with a sprinkle of  Parmesan cheese, if desired.  

Notes:

• Our potatoes were leftovers and previously cooked.  I would parboil any raw potatoes or put in ahead of other ingredients to allow enough time for them to cook.  Red potatoes would be delicious in this recipe!
• Some sausage pieces were a little toasty.  We like them that way, but if you don't, just put the veggies in first and add the sausage part way through the cooking time.
• We omitted additional salt because of the sausage and didn't miss it in the end result. 
• This is the perfect weeknight meal.  While it didn't take much time to throw together, you could make it even easier by prepping all the veggies on Sunday and putting in a ziplock.  Just throw them on the cookie sheet and you're good to go!

Happy Cooking!

What's for Dinner [Jacques Pepin's Greens with Cream Dressing]

Y'all have I got a recipe for you today.  I swear this is so delicious I could eat it with a spoon!  There has yet to be a Jacques Pepin recipe I haven't absolutely loved and this certainly didn't disappoint.
We served along side baked cod and used a bit to drizzle over the fish, too. 

Jacques Pepin's Greens with Quick Cream Dressing

Ingredients:

• 1/4 cup heavy cream
• 1/4 t. salt
• 1/4 t. freshly ground black pepper
• 1 1/2 t. red wine vinegar
• 8 cups loosely packed young Boston lettuce, washed and dried

Directions:

• Put the cream, salt, and pepper in a salad bowl and whip for about 15 seconds, or just until frothy.  Stir in the vinegar.
• Add lettuce, toss briefly, and serve immediately.
• Note: If it's too thick dilute with 1T of water before tossing with lettuce.

Happy Cooking!!

Apple Nachos

Since we were already having chicken wings, pepperoncini beef sliders, and other assorted goodies during the Super Bowl, these apple nachos were the perfect sweet little treat with a little less guilt.

 Really the sky is the limit with the toppings you choose.  These were a bit less daunting to eat than a traditional caramel apple, but with all the same yummy goodness.

Apple Nachos
Ingredients:

• Granny Smith Apples, sliced
• caramel sauce
• chocolate sauce
• white chocolate chips
• chocolate chips
• butterscotch chips
• pecans, chopped

Directions:

• Slice apples and layer on a plate.
• Top with your favorite toppings.

Notes:

• I used a different variety apple, but think the Granny Smith would hold up better.
• We preferred the mini chips - easier to manage.
• In hindsight, peanut butter chips would have been delicious.  
• I would make this the day of your event, not before. 

Happy "Cooking"!

Sip and Shop Sunday [Keen Shoes]

Happy Superbowl Sunday!  Our team didn't even make it to the play offs this year, but we will be rooting for the Falcons tonight.  We still claim Dwight Freeney as our own and are hoping to see him sack a certain (not well liked in this hive) Patriot quarterback.

Sipping...
Today is the perfect day to sip a Panache - one of my favorite things I sipped while in Paris, so light and refreshing.  It's a simple as mixing half(ish) part French sparkling lemonade, such as Lorina, with one part Lager.  I haven't tried it yet with Sparkling Ice Lemonade, but think it would probably work well.  Trader Joe's also has a French Market version.  Mix to your personal taste - I like it just a bit over 1/4 lemonade.  Just make sure to use a light beer, perfect the Superbowl tonight.

Shopping...

 

Brother #3 gifted me with the Keen Sienna Mary Jane for Christmas and I've worn them nearly every day since.  They are darker in person and are the most comfortable shoes!!  I go all day at school and my feet still feel good when I finally crawl into bed at night.  (Which is saying something for my picky, pain-prone feet.)

This isn't the first pair of Keens Brother #3 has given me...in fact, it's the third.  Knowing how much I have loved the first two pairs of sandals (the first of which are 10 years old and are still kicking) and being sick of seeing me in them in the dead of winter even, he decided it was finally time for me to have a winter version.  (I have a purple pair and a pair that are the color of the pink stripe.  Nordstrom carries other colors as well as different styles.)

I promise you...your feet won't be sorry!  Who will you be rooting for this evening??

Happy Sipping and Shopping!

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Stove Top Potpourri

Growing up every winter my mama would make our home smell just lovely with this stove-to potpourri.  Now, every year, I whip some up in my own little hive and think of her all day as it simmers.  It's amazing how much something so simple could make my heart smile so much.

Stove-Top Potpourri

Ingredients:

• citrus peels, lemon, grapefruit, orange, clementine
• vanilla, a glug or two
• dried rosemary, crush in hand to release oils
• 2 cinnamon sticks

Directions:

• Add all ingredients to a pot and fill with water.  Simmer slowly on stove, uncovered.  

Notes:

• Additional add-ins: cloves, cranberries, nutmeg.
• Add water as needed. 
• I'm sure you could use a sprig of fresh rosemary, we just never have any this time of year :).
• You could put all of this in a crock pot, bring to temperature, and then remove the lid.

Igloo Cheese Ball and Black Olive Penguins

Every pay day each grade level takes turns bringing in "payday treats" for the staff.  It's such a fun little way to celebrate and certainly makes for a nice start to the day and end to the week.  Some grade levels do a really bang up job (think made to order pancakes in a 50s diner) and others just throw some bagels on the table.  Ive been a part of both styles, but last week we were fortunate enough to be paired with the school's art teacher.

She did a bit of research and discovered it was Penguin Awareness Day, so we ran with it as our theme.  I so wish I had some pictures of the adorable little penguins she whipped up as centerpieces, but I wasn't able to capture them. For my contribution, I made an igloo cheese ball and black olive penguins.  While this sounds a little complex and complicated, it really was pretty simple and straightforward and turned out pretty cute, if I do say so myself.  (These pictures are terrible.  I took them in the wee hours of the morning while it was pitch black out.  I'm so sorry for the poor quality.)

Igloo Cheese Ball and Black Olive Penguins

(adapted from Betty Crocker)

Ingredients for all steps:

• 2 cups sharp cheddar cheese, shredded
• 4 oz pkg of blue cheese crumbles
• 2 blocks cream cheese, 1 softened, 1 firm
• 1/4 cup bacon crumbles (I used chopped fresh bacon - original recipe calls for bits)
• 1/4 t. red pepper sauce, plus a couple shakes, to taste
• 1 T milk
• 1 can jumbo black olives
• couple carrots for garnish

Directions:

• Put cheddar and blue cheeses, softened cream cheese, bacon, and red pepper sauce into a food processor or stand mixer and blend until well combined.  
• Line a small bowl with plastic wrap.  Add mixture to bowl, making sure to press firmly so that it reaches all points to form the dome fully.
• Cover and refrigerate for at least 4 hours.  (I did overnight and it was perfect).

 Cream Cheese Icing Mixture and Door Ice Blocks 
(When ready to assemble the igloo.  Also used for penguins.)
Ingredients:

•  1 block cream cheese
• 1 T milk

Directions:

• Cut 6-8 ice blocks of firm cream cheese block and reserve for the doorway.
•  Mix remaining cream cheese with milk.

Assembling the Igloo:

• Once cheese ball is set invert on serving platter. (You can ice the plate to make it look even more realistic.)
•  Ice the igloo with cream cheese mixture, smoothing with a spatula.
• Using a tooth pick draw ice blocks into the icing.  Start by making a circle on the top of the dome.  Draw another slightly larger circle just below the top circle.  Continue until entire igloo is completed.  Add lines connecting the circles to make the blocks.
•  Make curved, arched doorway with blocks of cream cheese.  
• Add penguins.

Making the Penguins:

•  Slice one jumbo olive in half horizontally (like a hamburger fold for those of you with little ones :)...) for the heads. Using a toothpick, poke two holes in each for eyes and a hole for the carrot beak.
• Make a vertical slit in the other olives only on one side.  Stuff with cream cheese mixture and close olive, leaving a bit of white peeking out.
• Slice a carrot into coins.  Cut a notch into each carrot coin to make the flippers. Use the notch for the beak.
• Put all the pieces together and slide a toothpick through the top of the head all the way to the feet. (I would have loved to use the frilly topped toothpicks, but they didn't have them at the two stores I tried...)

I promise while this is rather wordy, it really is simple to pull together.  It would be so fun for a sledding party or anything Frozen (I promise I won't sing). 

Happy Cooking!

What's for Dinner [Barbacoa Beef]

Santa brought an Instant Pot for Christmas and I have to tell you, I'm in love.  We have the 6 quart version and so far it seems to be the perfect size.  We've used it for corned beef, pot roast, broth, soup, rice, and beans.  While I'll be sharing all sorts of recipes soon, today I'm sharing this delicious barbacoa beef.  Chipotle is a favorite in this hive, and although I've tried to recreate it in the slow cooker, I've been unsuccessful.  This, however, is incredibly yummy and makes a ton for nearly the same price as a couple bowls.  Add in the beauty of the Instant Pot - you really do just throw it all in the pot and let it go.