Warm&Cozy Spinach Dip

Good morning world!

It’s a beautiful day in a whole new world here at Shutters and Honey. We have most of our lives moved here to Massachusetts and I have to say, the weather was phenomenal to wake up to. We took a few days to really soak up the Smoky Mountains and see a few sights that were absolutely incredible!

So, back to the good stuff!

Before we left Louisiana, I perfected a spinach dip recipe for those of us who can’t tolerate gluten or dairy. I often find myself at parties staring at the bowl of dips wishing I could have just one bite. Now, that’s not the problem! The problem is staying out of the bowl!

So without further adieu, let’s introduce our recipe of the week!

Ingredients:

  • 1/2 Tsp. Garlic Powder
  • 3 Tbsp. Earth Balance Vegan Butter
  • 1 Frozen bag of Spinach, Chopped
  • 1 Cup Ripple Original Coffee Creamer
  • 1 Cup So Delicious Mozzarella Shreds
  •  1/2 Cup So Delicious Cheddar Shreds
  • Dash of Season-All Seasoned Salt (To taste!)

Step 1:

Combine the garlic powder, butter, and the bag of spinach in a small skillet and saute until the butter is melted and the spinach is well defrosted. Once done, pull to the side.

Step 2:

Gently stir the coffee creamer and the cheese shreds in the same small skillet until they are heated through and the cheese is melted. This should only take a few minutes and it’ll have a slightly thin consistency.

Step 3: 

Pour your spinach into the creamer/cheese mixture and slowly combine. Stir continuously until they are well mixed and allow to simmer for a few moments to really expel those flavors! Add the Season-All by taste.

Step 4: 

Put into your favorite party bowl, pour your favorite chips, and ENJOY! I know we did!

And that’s it, folks! Literally the simplest party dish you could ask for, not only is it quick and easy, but it’s hearty too! To be perfectly honest, my family loved this dip so much they ate it within the hour. Talk about compliments!

What is your favorite party dish! Let us know below 🙂

Pin me!

Peach&Cherry Crockpot Oatmeal

Mornings. Ugh, who likes ’em, right?  That’s how we feel too! So, let me help you make the morning monstrosity a little easier for your family. Introducing… drumroll, please…. peach and cherry crockpot oatmeal! You read that right, set it and forget it! Easiest breakfast you’ve ever had!

Most of these ingredients are located in pantries due to the holidays which makes this even easier! This recipe isn’t super sweet, so it’s perfect for children who need something hearty and filling before school but you don’t want them to be too hyper for the teacher. Before I start rambling about how good this is some more, (Trust me, it is!) let’s get you the recipe!

Ingredients:

  • 1 Can Lucky Leaf Cherry Fruit Filling
  • 1 Can DelMonte Peaches in 100% Juice
  • 1 Container So Delicious Culinary Coconut Milk
  • 1 Tbsp. Cinnamon
  • 1 Tsp. Nutmeg
  • 2 Tbsp. Vanilla
  • 3 Cups of Bob’s Red Mill GF Oats
  • 1/4 Cup Raw Sugar

Step 1:

Combine the cans of fruit fillings and the coconut milk, stirring ’til fully combined.

Step 2:

Add nutmeg, cinnamon, and vanilla and stir until fully combined once again.

Step 3:

Add GF oats and stir until everything is well combined (I know, I know…enough already!).

Step 4:

Set crockpot to cook for 4 hours on high and cover with lid. It is literally this simple!

That’s it! The easiest breakfast you could ever ask for. After cooking, simply place the oatmeal in a Tupperware container and reheat with a splash of your milk of choice. You can add more sugar if you’d like, but I’ve tried to limit the sugar intake in our home. I promise you, this will be super filling, healthier than most prepackaged oatmeal, and you know exactly what’s in it! Let me know in the comments below if you’d like more recipes like this!

What’s your favorite breakfast food? Let me know below!!

Pin for later!

[Review]: Coconut Rice Pudding Cups

I know, I know… It’s been way too long since I last posted! There’s just so much going on here at home that it’s been a rough few weeks. Hopefully, within the next few weeks everything will taper off and it’ll be a blogger’s life for me! Now, let’s get down to the grit!

These cups are much, much more than expected! Last time we went to Costco, I picked up fruit cups with coconut milk in them and I LOVED them. But sadly, every trip since then they haven’t stocked them. Sad, I know. I saw these cups there several times before but I didn’t want to waste the money if we didn’t like them. I finally caved and I’m so glad I did!

They’re reasonably priced at 8.99 for 12 snack cups. The cups are about the size of a regular yogurt cup, but they are much more filling! The box states that the cups are able to be warmed, chilled, or room temperature. I personally have only tried them chilled and room temperature and I have to say, chilled is astounding! I don’t even feel a desire to try them warm!

I was a little nervous to dig into these, to be honest. Coconut for me can go either really well or terrible. The flavor on the first initial bite is a bit strong, but it’s definitely in a delicious way. There is a little bit of chunkiness due to the advertised coconut bits, but it’s something you can look past. The vanilla taste to the pudding itself is reminiscent of a night at home, cuddled up with blankets, watching your favorite movie. It’s hearty and decadent. The rice is soft enough to give the pudding the traditional texture of rice pudding but has no indication of sogginess. Overall it’s a wonderful treat that is just the right amount of sweet if you aren’t looking for a large dessert serving. I would highly recommend trying this!

Now, it wasn’t a hit with everyone in this family but if you’re into traditional rice pudding and coconut pie, I definitely would give this a shot! If I was to change anything, I honestly would take out the bits of coconut. I feel as if they aren’t necessary to be delicious, if anything, they seem a bit of unneeded flair.

If you’re in Costco, looking for something new, pick these up! They are a wonderful portable, fluffy, and satisfying dessert!

SaveSave

Strawberry Strudel Pie W/ Coconut Whipped Cream

Hello again my dear, dear friends!

I’ve got another tasty treat for you today that is light, airy, and decadent! I wanted to come up with something a little different than the recipes I’ve posted before, so I spent two days drafting this pie and going through rough drafts! This one is worth the effort and the time, it doesn’t feel too heavy and it has a smooth, satisfying texture. Now, the flavors of this are pretty rich, so one piece is more than enough to curb that sweet tooth.

I’m not going to chat too much before I present this to you, this recipe takes up enough of your time. Even though it takes a while longer than most pies, it’s definitely worth it in the end. Now, the way this pie is made is a little tricky, so the format for this recipe is going to be a tidbit different than a typical blog recipe.

Let’s get started!

  1. For the beginning of these steps you’re going to want to purchase a Mi-Del Gluten Free Pie Crust from your local grocery store. Set this aside for later, it’s the very bottom of your foundation, you definitely don’t want to forget it!

Gather these items:

  • 4 Cups of quartered strawberries
  • 1 Cup of water
  • 1 Medium sized pot
  • 1 Potato masher tool

2.  Pour the water and strawberries into the pot and bring the water to a medium heat. After bringing the combination to a low boil, begin to smash those strawberries! I like to leave little bit of chunkiness to the mixture, you want to have a bit of texture to the filling. After smashing the strawberries to your desired texture, allow them to simmer on medium with the occasional stir for 10-15 minutes.

  • 1 Cup raw sugar
  • 1/2 Cup coconut sugar

3.  Add both sugars to the pot, stirring them until they dissolve. You’re more than welcome to dial back that sweetness or add more. I liked how the tanginess came out within the sweetness!

  • 1/2 Cup of WARM water
  • 2 Packets of unflavored gelatin

4.   Mix the gelatin into the water and allow the mixture to stand on it’s own for five minutes. Add the gelatin mixture to the filling and remove it from the heat for five minutes! Place the mixture into the fridge until it cools. I didn’t bother removing the filling from the pot because you’re going to heat it a bit later! The mixture should begin to thicken a small amount as it cools.

  • 1/2 Cup of water
  • 1/4 Cup arrowroot powder

5.  Mix the water and powder together to form a white liquid. Place the pot on the stove once more and begin to reheat the filling to medium heat. Once the filling is warm once more, stir in the white liquid until it is completely dissolved! The arrowroot powder will act as a thickener, making the filling perfect for the crust. You want to make sure you simmer the filling until it gains a gel-like consistency.

6.  Once the filling has gained a gel-like consistency, pour the filling into the crust and refrigerate until it cools completely.

Coconut Whip Ingredients:

  • 1 Can Thai Kitchen Coconut Milk (placed in freezer for two hours)
  • 1/3 Cup Maple Syrup
  • 2 Tsp. Mexican Vanilla
  • 1 Container So Delicious Culinary Coconut Milk
  • Hand mixer
  1. Carefully open the refrigerated can of coconut milk and skim the cream out of the can. Combine the cream with the maple syrup and the Mexican vanilla. Beat on low for five minutes, then swap to the high setting for an additional five minutes.
  2. Slowly add the Culinary coconut milk as you go, allowing the ingredients to be evenly combined.
  3. Refrigerate the whipped cream for 30 minutes, allowing the cream to thicken. When it sticks to a spoon’s surface, scoop an even layer of the cream on top of the strawberry pie filling and place back in the fridge while you melt down the chocolate drizzle.

Chocolate Drizzle:

  • 1/2 bag of Enjoy Life Dark Chocolate morsels

  • 1/3 cup of Rice Milk (or your favorite dairy free alternative!)

  1.  Place the rice milk and chocolate in a microwaveable container (I used a coffee mug!) and microwave in 30 second intervals until they are fully combined! Remove the pie from the fridge and drizzle the chocolate in a cross hatch pattern across the top of the pie. Less is more in this instance!

LAST STEP!: Refrigerate overnight! This allows not only all the flavors to absorb into each other, but it allows for the filling to set and solidify completely! The next day be sure to remove, cut, and enjoy! And there you have it! It’s a bit labor intensive, but the payoff is worth the time. There is a tangy moment from the strawberries, a yum moment from the coconut, and a small bite from the dark chocolate! All in all, it’s delicious!

SaveSave

Tropical Chicken Kabobs W/ BBQ Mayo Sauce

When the temperature is high in Louisiana, we break out the barbecue pit and jump in the pool. What goes perfectly with those hamburgers and hot dogs we already have on the grill?

Kabobs!

These tangy, sweet kabobs are a perfect pairing for summer days full of watermelon and sunshine! The bell peppers, onions, and chicken give this kabob a savory, salty kick and is paired with bits of fresh pineapple that adds subtle sugary notes. The sauce makes this treat! The sauce adds a rich, tangy taste to each bite that takes the kabobs right over the edge!

The prep time for these is roughly about 15-20 minutes, mostly due to the cutting up of the fresh pineapple. The pieces are large and chunky, so they don’t take much room for storage in the refrigerator. I was easily able to just throw the left over pieces in a Ziploc bag and put them away.

The cooking time was about the same as the prep time, I let the kabobs cook a little while longer since I like my chicken a little more on the dry side. You are more than welcome to remove them earlier if you prefer a chewier chicken.

Chicken Kabob Ingredients:

1 Onion

1 Green Bell Pepper

1 Red Bell Pepper

1 Pineapple

1 Chicken Breast

Wooden BBQ Skewers

Weber Salt-Free Chicken Seasoning

McCormick Garlic Powder

BBQ Mayo Sauce Ingredients:

3 Tbsp. Head Country Organic Homestyle BBQ Sauce

3 Tbsp. Blue Plate Mayonnaise 

1 Tsp. French’s Honey Mustard

1 Tbsp. Pecan Liquid Smoke Flavoring

Let’s Get Started:

Step One:

I decided to dice everything at once, that way it was super easy to place everything on the skewers. I started with the pineapple, then bell peppers, then went to the onions, and finally the chicken. As I cut the veggies and fruits, I placed them into awaiting bowls so that whoever was making kabobs could have easy access.

Step Two:

Preheat your oven to 450 degrees. I unpacked the skewers, and just began loading them up! I personally like to attach my items in a pattern. Having a pattern to your kabobs allows for a diversity in flavor, even weight distribution for the skewer, and honesty, they’re more aesthetically pleasing!

Step Three: 

Line a baking sheet with aluminum foil and place the skewers on top. The skewers can touch, touching won’t affect the cooking process at all! When placed on the foil, I then applied a generous layer of Weber seasoning and garlic powder on top of the kabobs. Flip the skewer, and repeat on the other side!

Step Four: 

Place the baking sheet in the oven and allow the kabobs to cook until the chicken is cooked fully through. Halfway through the cooking process, flip the kabobs over for even browning!

Step Five:

While the kabobs are cooking, combine all the ingredients listed above for the bbq mayo sauce. Mix them well together and set aside until the kabobs are finished cooking.

Step Six: 

When the kabobs are finished cooking, remove them from the oven and drizzle the bbq mayo sauce along the skewer. The sauce adds the sweet, tangy flavor we’re looking for and really brings together all the flavors on the skewer. Place on a dish, and enjoy!

When I first started this idea, I had a completely different idea in mind for the sauce and it was a gigantic fail! The original sauce didn’t mix well, was extremely bland, and didn’t have a smooth consistency. I wanted the sauce to be very hearty, compliment the kabobs, and be a sauce everyone could make from their pantry. Hopefully you like the combination and use it often!

Here’s some photos of the finished product:

 

SaveSave

SaveSave

SaveSave

Spicy BBQ Chicken, Sausage & Herb Wrap

Quick. Easy. Savory.

Three words that describe this lunch perfectly.

In my house, quick and easy don’t often go together. Lately, I’ve been rather lucky with my lunch finds and I’ve been able to keep them rather simple too! This recipe is loaded with fresh herbs, some fresh veggies, and tons of protein! It’s got a good kick to the taste, and a nice savory finish that will stick to your tongue. It’s definitely worth a try if you love a hearty, full belly recipe!

I kept the recipe similar to the last one and included cilantro, parsley, and spinach. I also chopped up a little bit of onion to add the bit of crunch to the wrap. I like to sneak in a bit of veggie for my family when I can, so there’s a small amount of chopped tomato as well. We had some left over sausage that I chopped up because, who doesn’t love a chicken and sausage combination?

BBQ Chicken, Sausage & Herb Wrap w/ Spicy Mayo

  • 1 lb. Chicken Tenderloins, diced
  • 1 1/2 links of Sausage (Maple was what we had!)
  • GF Mission Soft Taco Tortillas
  • 1/4 Tomato, diced
  • 5-6 pieces of Cilantro, diced
  • 5-6 pieces of Parsley, diced
  • 2 tbsp. Liquid Smoke (Pecan in our case!)
  • 1/4 French’s Honey Mustard
  • 2 tbsp. BBQ sauce of your choosing
  • 1/2  Onion
  • 3 Spinach leaves, diced
  • 1 clove Garlic, diced and smashed
  • 1 tbsp. Chef Paul’s Magic! Toasted Onion and Garlic Salt Free Seasoning
  • 1/8 tsp. Salt
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Arrowroot Powder
  • Tbsp. Mayo
  • Tbsp. Sriracha

Step One:

I begin this by dicing everything! Literally, everything! I love preparing things so that I can breeze through the rest and cut my time in half! I chop up the herbs, the chicken, and the sausage. I like the sausage to be in much smaller pieces than the chicken, I think that this allows the flavor of the sausage to marinate the chicken as it cooks.

Step Two:

I add the chicken, herbs, onion, tomato, Magic! Seasoning, and garlic to small skillet. Next, I toss the items in the skillet with the olive oil, evenly coating the mixture. This ensures that as the items cook, they won’t stick or burn quickly. This lets the meat cook, the onions tenderize, and the herbs infuse the skillet’s contents with flavor.

Step Three:

Halfway through the cooking process, go ahead and add your bbq sauce, honey mustard, and liquid smoke to the skillet. Allow that to marinate the chicken while it cooks all the way through. When the chicken is done cooking all the way through, mix one tablespoon of arrowroot powder with 2 tablespoons of water until dissolved. Once dissolved, add this to your skillet to make all the juices into a sauce for your wrap!

Step Four:

Now, lay out your tortilla on a plate. Next, mix the mayo and Sriracha together. This is the simplest addition to your meal, but trust me, it adds dimension to the wrap! Layer that mayo mixture on the tortilla, adding or subtracting as much mayo as you want. After adding the mayo, layer the skillet contents onto the tortilla and wrap it up! Enjoy!

This is most definitely one of my favorite lunches so far! It gives a kick, it sticks to your ribs, and it’s relatively healthy! Give it a try!

What are your favorite wrap ideas? Let me know in the comments!

[Recipe]: Tomato&Herb Infused Classic Sandwich

Long time, no see! I know, I know…But I have a lovely treat for you today!

You know those days when you have a craving for something a little savory, and you want to do minimal effort? That’s what this sandwich is perfect for! I wanted something that gave a little bit of an acidic tang, but was mostly natural in its ingredients. Plus, I didn’t want to spend an enormous amount of time in the kitchen.

I started off with several herbs that were very easy to find in my local grocery store. Herbs such as thyme, basil, and cilantro. That allowed for that well known Italian kick to come forward. I chopped up a bit of  garlic to give it a boost in the flavor department, added grape tomatoes for tang factor, and sautéed it up with a bit of olive oil! Not to mention tossing in a bit of onion and Bella mushrooms for added taste! Easy peasy!

Tomato&Herb Infused Classic Sandwich

  • Canyon Bakehouse Gluten Free Mountain White bread
  • 4 oz. grape tomatoes, cut into quarters
  • Pepper jack cheese
  • Prima della Honey Maple Cured Ham
  • 2 Basil leaves, diced
  • Cilantro leaves, diced
  • Thyme sprigs, diced
  • Pinch of Spinach leaves, diced
  • 3 Bella mushrooms, diced into small pieces
  • 1 clove of Garlic
  • 1/4 small onion, diced
  • 2 tbsp. Extra Virgin Olive Oil
  • Small bowl
  • Small saucepan

Step One:

The first step is to dice all the fresh vegetables and herbs you have in front of you! You should make sure you cut the tomatoes into quarters, and dice the herbs, onion, garlic, and mushrooms into small pieces. The smells will be rather intense, but your house will smell like a small garden! Which I believe is wonderful on a summer’s day!

Step Two:

Now, place all the items you just diced into a small bowl and mix the items with the 2 tbsp. of olive oil! Mix the items until they are generously covered, adding more as needed. Then, place this mixture in the small saucepan you have waiting in the wings!

Step Three:

Sauté the mixture until the tomatoes are slightly softened, the mushrooms and onions are mostly cooked, and the juices are flowing freely! This took no more than 5 minutes when I made this recipe!

Step Four:

Now, the assembly! I added a bit of butter to the bread before layering the cheese and ham, this would be something that is entirely up to you! After layering the cheese and ham, layer on the veggies and herb mixture and top with the last piece of bread. Cut your sandwich in half, and bingo! Done and delicious!

Now, some noteworthy things I noticed while making this was that even though the ham was delicious with this mixture, chicken would be a wonderful choice as well! Also, if you like a bit of a saltier sandwich, feel free to add salt and pepper as needed. I personally try to limit my salt intake. I hope this gives you a delicious, easy lunch option that not only you enjoy, but you love.

Stay tuned for more recipes to come!

SaveSaveSaveSaveSaveSave

SaveSave

SaveSave

[Review]: Kathleen’s Quick Oats

A pattern seems to be emerging here at Shutters and Honey!

WE LOVE BREAKFAST.

With being active, breakfast is SUPER important! We make a conscious effort to always eat a solid breakfast before we start our day. The oatmeal cups we’re reviewing today are PERFECT for the mornings you don’t want to put a whole lot of effort into the day’s beginning.

We found these little gems at Costco and they came in two varieties. The Ancient variety was the first one that we grabbed out of the variety pack and it is loaded with good things! It states plainly on the container that it contains flax meal, hemp, chia, AND brown sugar. That’s quite a great selection of healthy qualities!! Not to mention it is clearly labeled as gluten free right in plain view!

When we peeled back the seal, we were greeted with your typical oatmeal cup. The instructions on the side of the cup were very simple and precise. Children would be more than capable of following the instructions and making their own breakfast! Fantastic news, right Mommies?!

The instructions also give the option of microwave or just adding hot water to the cup. Either option is relatively simple and quick in results.

When you add the water to the oatmeal, it will definitely look like you added too much! When we made the oatmeal the first time, we did not cover the top of the container. This resulted in a watery mess! We recommend that you cover the container for a few minutes in order for the oatmeal to soak up the heat and moisture better. This will result in the oatmeal being less watery and more on the gooey side that oatmeal should be!

Overall, the oatmeal is fantastic! It solidifies well, it tastes great, and there’s plenty of room to fill the cup with more goodies! The oats aren’t crunchy in the slightest and the texture of the oatmeal is classic. I definitely would recommend this product to my allergen families due to the reasonable price point, the amount that you receive, and the ease of preparation.

Oh! And one last recommendation! Add a little cinnamon and vanilla for a small boost!

YUMMY!

[Review]: Ardenne Cinnamon Muffins

Hello lovelies!

I know it’s been a small minute since the last time I posted, but today I’m back again! BOY! This time around I have a WONDERFUL review for you!

I have the perfect on-the-go breakfast for those mornings the kids aren’t moving fast enough, the alarm clock decided to take a vacation, or the bed was just so warm and inviting! The moment you take a bite of these, you won’t be able to get enough!

I found this mix at my local produce stand (lucky for me they have a nice little selection of allergy friendly products!) for $5.99. The price was a little on the steep side, but my family recently enjoyed the blueberry muffin of the same brand, so I thought “Why not?”. The packaging itself is rather simple in design. The front displays a photograph that roughly showcases the end product, but ultimately does not do the muffins justice. As a sufferer of food intolerances, I greatly appreciate how Ardenne clearly labels the item with a clear gluten free label! Also those of special diet preferences, this product is also vegan. That’s not the BEST part! The best part is the ingredients are completely RECOGNIZABLE!

The item list you need in order to make these is surprisingly easy to obtain and the items are more than likely in your home already. That’s already an added bonus for you stay-at-home moms! No added grocery trips! Not only is the ingredient list easy, the items that you add can easily be interchangeable. Due to being dairy free, I substituted soy milk and oil based “butter” and they still baked beautifully!

The ingredients are simple to combine, blend together well, and require little effort in mixing!

The next step has the baker (that’s you!) creating the crunchy topping. To be honest, I was expecting this layer to completely melt within the muffin itself.

This section of the recipe is a little harder to mix by hand, but it still mixes rather quickly. The instructions say to spread the smaller mixture on the muffin batter. I took this opportunity to have a little fun with the batter and created spirals!

Overall the muffin mix is delightful! The directions are very easy to follow, the needed additions are within reach, and the end product is beautiful! The taste is a very soft vanilla cake flavor with just enough cinnamon to create a nice compliment. The top is a crunchy coating that melts as you continue to chew and the inside is moist and decadent.

Now! For this beautiful muffin, let’s enjoy some pictures!