Chocolate Whipped Honey from Savannah Bee (photo © Savannah Bee).

Whipped Honey with Chocolate is one of the more innovative honey products we’ve seen in a while.

It’s made by one of the country’s finest honey producers, Savannah Bee Company.

What does it taste like? Just what you’d expect: chocolate and honey.

It’s a combination of just two ingredients: pure wildflower honey and Fair Trade cocoa powder; creamy, spreadable and delicious:

There’s also a recipe for The Best Whipped Honey Chocolate Cake Ever.
 
Savannah honeys are certified Gluten Free and KSA kosher.
 
 
> FOR MORE GLORIOUS HONEYS, HEAD TO SAVANNAHBEE.COM <

May is National Egg Month (the first week in April is National Egg Salad Week).

So how about a boiling-time chart from Good Eggs, below?

Also check out our Egg Glossary, and see how many different types of eggs you’ve had. There are 10 options in chicken eggs alone!

Before you get to the chart below, you can:
 
 
1. CHECK OUT SOME OF OUR FAVORITE ARTICLES ON EGGS

 
 
2. BROWSE SOME OF OUR FAVORITE EGG RECIPES

 
 
3. EGGS BENEDICT VARIATIONS

Here are substitutes for the English muffins, ham/bacon and hollandaise:

4. DEVILED EGG RECIPES

November 2nd is National Deviled Egg Day, but some fans could eat them every day of the year.

Start off with The New Deviled Egg Isn’t Deviled, and our Mix & Match Deviled Egg Stuffings.

Then check out:

[1] A flat of brown eggs (photo © Szucs Laszlo | Unsplash).

[2] Asparagus-Bacon Strata. Here’s the recipe (photo © Cava).

[3] Peppers With Baked Eggs. Here’s the recipe from Foodie Crush (photo © Foodie Crush).

[4] Cheesy Polenta Bowl. Here’s the recipe from DeLallo (photo © DeLallo).

[1] Orange juice vinaigrette (photo © California Olive Ranch).

[2] Avocado, grapefruit and kale salad (photo © Good Eggs).

[3] Avocado, black bean and red bell pepper salad (photo © Avocados From Chile).

May 4th is National Orange Juice Day. Here’s something that’s both special and easy to make in less than 15 minutes.

California Olive Ranch sells delicious artisan olive oils, which we often use for vinaigrettes.

They developed this recipe for Orange Juice Vinaigrette, which we love on green salads, fruit salads and avocado salads (a recipe for the latter is below).
 
 
RECIPE #1: ORANGE JUICE VINAIGRETTE

Ingredients For 1/2 Cup

 
Preparation

1. COMBINE in a blender the orange juice, rice wine vinegar, salt and pepper.

2. PULSE the blender to dissolve the salt in juice and vinegar.

3. ADD the olive oil and pulse briefly to incorporate.
 
 
RECIPE #2: AVOCADO SALAD

While avocado salad can be as simple as a fan of avocado slices with vinaigrette.

There are so many delicious ingredients that can be combined into avocado salad and brightened with orange vinaigrette.

Take your pick of these ingredients to create a mixed salad.

Principal Ingredients

 
Enhancements

If you love fish, let us introduce you to Sitka Salmon Shares, a wild-caught Alaskan seafood delivery service.

Similar to a CSA—Community Supported Agriculture—which supports local farmers by prepaying for a set schedule of fruit and vegetable deliveries, Sitka Salmon Shares is a CSF—Community Supported Fishery.

The program supports small-boat family fishermen. You sign up in advance, and a box of magnificent, sustainanbly-caught fish appears on your doorstep monthly during the fishing season (April through December).

Sitka is a port city in southeastern Alaska, near Juneau, the state capital, which is inland.

Sitka sits on the west side of Baranof Island, on the Gulf of Alaska.

It’s there that a collective of local fishermen set out to sea, pull the catch into their boats and quickly bring it to port.

There, it’s filleted, blast frozen to -50°F and individually vacuum-sealed, locking in the fresh-caught flavor.

We received our first box of fish more than a year ago. It was so delicious that as soon as we had finished our catch, we signed up for membership.

We’re a very happy member. The fish is as good as it gets.

Now that it’s gifting time for Mother’s Day and Father’s Day, consider it for gifting.

Don’t forget to gift yourself with a plan.

It’s a wonderful gift for anyone who:

 
 
HOW GOOD IS IT?

Fish doesn’t get better than this.

Don’t worry for a second that the fish arrives frozen. Once you defrost and cook it, it tastes like it was just pulled out of the water.

We put two-thirds of our catch in the freezer, and one-third in the fridge, to slowly defrost.

The vacuum-packed seafood can sit in the fridge, defrosted for more than a week (we’ve had excellent results with salmon that spent two weeks in the fridge).

Sometimes we’ll eat our catch night after night, until it’s gone. We can’t stop eating it, and have seriously thought about adding a second membership so we can have even more fish.

The only thing that stops us is that we live in an apartment with one 42-inch refrigerator-freezer. We have not yet summoned up the strength to throw out all the ice cream, croissants, muffins and artisan breads to make way for the fish.

But we seriously consider it every time a new shipment arrives.

When we won’t be dining in for a week or so, some of the fish stays goes into the freezer for later in the month. It maintains its fresh taste without degrading.

 
 
HOW DO THE FISH TASTE?

The company’s motto is “from boat to doorstep.” The fish tastes like it was just pulled out of the water.

When we test fish or meat, we cook it simply, with no seasonings. The true test of flavor is how good they taste when they’re “naked.”

The Sitka Salmon Shares salmon and cod we tasted were so good, just steamed, that we had no need to add salt, pepper or lemon juice to the cooked fish. (We cooked it “medium rare.”)

We felt so good eating great fish for dinner, that we ordered a premium share in addition to our regular share.
 
 
WHAT YOU RECEIVE

You choose the species and quantity of fish for your monthly delivery, ranging from 3 to 9-month intervals (you can cancel at any time).

The 2020 catch is based on what’s seasonal and best in the sea. It typically includes:

 
 
A FEEL-GOOD PURCHASE

[1] Freshly caught and skinned wild salmon (all photos © Sitka Salmon Shares).

[2] Line-caught salmon.

[3] After they’re caught, the fish are quickly processed.

[4] They’re blast-frozen, and shipped by FedEx to your doorstep.

[5] The are sustainably line caught.

[6] Fresh-from-the-water salmon.

[7] Fresh-from-the-water Pacific Cod.

 
 
SIGN UP TODAY

Head to SitkaSalmonShares.com and pick a plan.

Then, relish each box of fish you receive.

If you’re not a skilled cook, remember: No fish-cooking skills are required. A simple steaming is marvelous (and very low in calories).

Your fish-loving friends and family will be thrilled with a gift of Sitka Salmon Shares.

Give a man a fish and you feed him for a day. Give a gift of fish and you provide a number of memorable meals.

NOTE:

Memberships are open now, and available year-round except for one transition week.

There is a one-week period in late September/early October when you cannot purchase a membership.

That being said, if you hit the website during that week, just come back the following week!

[1] “Mexican” Meatloaf, with south-of-the-border ingredients (photo © Pampered Chef.

[2] Tortilla chips get crumbled and added to the chopped meat. But you can serve whole chips on the side—with salsa or guacamole (photo © Good Eggs.

[3] Poblano (photo courtesy Rio Luna Peppers | Facebook.

[4] A deep covered baker is a versatile kitchen pan—for baked chicken, casseroles, cakes and more. Get this one from Pampered Chef.

[5] How about a starter of lobster-topped guacamole in a lettuce cup? Here’s the recipe (photo © RA Sushi).

[6] Try a different Margarita rimmer; here, smoked salt (photo © Casa Noble Tequila).

[7] For dessert: baked churros and chocolate sauce. Here’s the recipe (photo © The Baker Chick).

Each year we try new Cinco de Mayo recipes, and this south-of-the-border Mexican meatloaf recipe couldn’t be easier. It’s easily cooked in the microwave; or the oven, if you prefer.

Crushed tortilla chips, poblano chile peppers, and other common Mexican ingredients: bell peppers, onion, chipotle, shredded cheese.

A can of black beans—topped with the extra cheddar—and some rice make a festive Cinco de Mayo dinner.

Add a green salad with a lime vinaigrette: Just substitute fresh lime juice for the vinegar).

Serve the extra whole chips on the side with salsa or guacamole.

Thanks to Pampered Chef for the meatloaf recipe.

There are more Cinco de Mayo recipes below, including cocktails, mains, desserts, and snacks.

The history of Cinco de Mayo.
 
 
RECIPE: MEXICAN MEATLOAF

Ingredients For 6 Servings

 
Preparation

1. FINELY CHOP the bell pepper and onion. Place the chips into a large resealable plastic bag and very finely crush using a rolling pin or meat tenderizer to measure 1/2 cup (125 mL) crumbs.

2. COMBINE the ketchup and chipotle rub in a small bowl; stir. In a large (6-quart) mixing bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg, and 1 cup of the cheese; mix well.

3. PLACE meat mixture in Deep Covered Baker; form into an 8-1/2 x 4-1/2-in. (22 x 12-cm) loaf. Microwave, covered, on HIGH for 14-17 minutes or until a thermometer inserted into the center of the meatloaf registers 145°F (63°C).

For oven cooking: the meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with the sauce 15 minutes before the end of bake time.

5. REMOVE the baker from the microwave or oven. With a basting brush, brush the remaining ketchup mixture over the meatloaf. Microwave, covered, on for HIGH 3-5 minutes or until the internal temperature reaches 160°F (71°C) in the center.

6. SPRINKLE the remaining cheese over the meatloaf; cover and let stand for 10 minutes before slicing. Garnish with cilantro.
 
 
MORE CINCO DE MAYO RECIPES

 
Desserts

 
Drinks