Crock Pot Honey Glazed Carrots

We all desire to feed our families less processed foods, so we have been experimenting with making meals and dishes, using as many natural ingredients as possible. Cooking with crockpots this time of year is easy and nice to have a hot meal waiting for you when you get home, as the weather is cooling. Using a crock pot requires little prep and is easy to clean up. All of this lead to the creation of our honey glazed carrots; which are a perfect side to meals on cold winter days!

Ingredients:
2 Pounds Baby Carrots
¼ Cup Honey
½ Cups Brown Sugar
¾ Tsp. Ground Cinnamon
½ Cup Orange Juice – *Note, Squeezing fresh orange juice is a way to cut back the amount of preservatives in this dish.
¼ Cup Melted Butter
Instructions:
In a large mixing bowl add the baby carrots and then the honey. Mix well so that the carrots have an even coating of honey. Then add the brown sugar and cinnamon and mix contents well.
Transfer the contents of the mixture into the crock pot. Lastly add the orange juice and butter and mix. Cook on high for 3-4 hours; until the carrots are tender and easy to bite.

Enjoy!

Easy Meatball Marinara Dish

This dish is the perfect comfort food that is simple to make and only requires five ingredients. It takes less than 10 minutes to prepare and 30 minutes to cook. This dish is a perfect meal for weeknight dinner that tastes great as left overs.

What You Will Need:

3 lb. bag of frozen meatballs

1 large jar of marinara (any brand)

1 Can of biscuit dough

1 Clove of garlic

½ bag of shredded mozzarella

9”x13” casserole dish

Directions:

Pre heat the oven to 400 degrees. Spray the casserole dish with non-stick cooking spray.

Using a knife cut the biscuits into six pieces. We like to cut the little circles like a pie. Line the bottom of the dish with the dough pieces.

Pour half of the marinara sauce over the dough pieces. Dice the garlic clove into tiny pieces and evenly spread on top of the marinara. Evenly place the frozen meatballs around the dish.

Pour the rest of the marinara over the meatballs and use a spoon or paint brush to make sure the meatballs are evenly coated.

Sprinkle the shredded mozzarella over the entire dish. Use as much cheese as you like. If you are keeping calories in mind, simply evenly cover the dish with the shredded cheese.

Bake for 25-30 minutes at 400 degrees, until the cheese around the edge is slightly brown.

Easy and Healthy Snacks When the Heat is On

Fall is on the way, but there’s still plenty of heat ahead!  In this read you will discover several refreshing snacks that only require two to three ingredients each. These snacks are perfect to make for one person or many people.

The most refreshing treat is sliced tomatoes, with fresh mozzarella drizzled with balsamic vinegar. Add some fresh basil for an added kick of freshness. This dish is so easy it can be prepared in merely minutes. Choose this dish to help you cool off on a sweltering day!

Sweet and savory is a delightful combination. Take a fig and cut it in half. Add a small spoonful of goat cheese. Wrap the fig and cheese with a small slice of prosciutto and hold it all together by placing a toothpick through the bite sized snack.

For another sweet and savory combination, slice green apples and top with a white cheese, such as white cheddar, Gouda or brie. The savory cheese pairs wonderfully with the sweet freshness of the apple. Feel free to add some fresh turkey to this little snack, to transform it into a bite sized savory sandwich, sans the bread.

Make a simple summer salad with diced tomatoes, diced cucumbers and toss in Italian dressing. After tossing the mix, refrigerate for thirty minutes then serve. Feel free to add fresh chopped basil to the mix. This can be eaten with a spoon or spread on a crispy crostini.

Throw some fresh berries in a bowl. Strawberries, raspberries and blueberries work nicely together. Drizzle with honey and serve with plain yogurt. This is a healthy snack that taste like a treat. It taste even better if the honey is warmed up a bit. The coolness of the berries taste great with warm and sweet honey!

Fall Inspired Lemon Chicken Orzo Soup

Now is the perfect time to start saving recipes for the upcoming fall season. This is one of our favorites! This soup is warm and comforting with fresh, yet savory flavor! This recipe will feed several people for at least two days!

What You Will Need:

1 Pound boneless, skinless chicken breast

5-7 Cups chicken broth

2 cups skim milk

5 Oz. Bag baby spinach

1 Lemon

3 Cloves Garlic

1 Tsp. Salt

½ Tsp. Cracked black pepper

½ Diced Yellow onion

1 Cup dried orzo pasta

½ cup fresh basil, diced up into small shreds

1 Tsp. Coconut oil

Fresh shredded parmesan for garnish

Directions:

Precook the chicken and shred it before making the soup.

In a large pot, set the burner heat to medium and add all liquid ingredients, except for the skim milk.

Turn the heat up to a medium high and add the juice squeezed from the fresh lemon. Make sure to squeeze the lemon first into a separate container so you can remove the seeds, before pouring it into the soup.

Add the garlic, basil, diced onion, coconut oil and shredded chicken.

 

Turn the heat down to medium. Add the milk, orzo pasta, spinach, salt and pepper. Cook the soup at this temperature for about 20 minutes

Sprinkle with fresh parmesan for garnish and enjoy! 

Healthy Chocolate Chip Banana Muffins

When the craving strikes for homemade chocolate chip cookies, consider this healthier alternative. These muffins make easy items to grab and go! Find out how to make these delicious treats that will fill you up and satisfy your sweet tooth!

What You Will Need:

Muffin Pan

Olive Oil Non Stick Spray

3 Bananas

1 Egg

1 ½ cups Whole Wheat Flour

1 Cup Semi-Sweet Chocolate Chips

¼ Cup Honey

½ Cup Plain Yogurt

1 Tsp. Baking Powder

¼ Tsp. Salt

1 Tsp. Vanilla Extract

1 Tbsp. Coconut Oil

1 Tbsp. Coconut Milk

Directions:

First you are going to mix together the dry ingredients (flour, salt and baking powder). Use a fork or whisk to mix these three ingredients together.

In a large mixing bowl, use a fork to mash the bananas up. Then add the honey, vanilla, yogurt, coconut oil and coconut milk. Mix well by hand and then use a hand held or counter top mixer, to thoroughly mix the wet ingredients.

In a large mixing bowl add the dry mixture to the wet mixture and use your hands to mix up the batter. At this time add the chocolate chips and continue to use your hands to distribute the chips into the batter.

Spray the muffin cups with the nonstick spray. Using a spoon, add the batter to each muffin cup. Fill up each cup about ¾ of the way.

Bake at 350 degrees for 20 minutes. After twenty minutes, use a tooth pick to check to see if the muffins are done. If the toothpick comes out a little wet, bake for five more minutes.

Let the muffins cool for ten minutes, then remove from the muffin tray and place them on a serving plate.

Easy Banana Pancakes

Have you ever ended up with an overripe banana at the end of the bunch?  If you don’t want to go all out to make a batch of banana bread, here is an idea for a healthy, protein packed breakfast. This recipe only requires four ingredients and is very fast and easy. The result is sweet, delicious banana pancakes that do not require syrup! Kids will love eating these small pancakes with their hands!

What You Will Need:

 Organic Coconut Oil

1 Large Banana

2 Large Eggs

1 TSP. Cinnamon

Directions:

Start by mashing your banana into a thick paste. It is best to use an overripe banana. If your bananas are less ripe, place them in the freezer for 30 minutes prior to preparing.

Beat two eggs and add the cinnamon. Keep whisking and add the banana paste. Whisk these ingredients to make a thick pancake batter.

Grease pan generously with organic coconut oil. The pan will need to be greased before each pancake is poured into the pan.

Add one tablespoon of batter for each pancake. Cook on low to medium heat. You will need to experiment with the first pancake to figure out what temperature to cook at. Flip pancakes once the edges are cooked and the center is cooked throughout. The center will usually rise up and you can feel with your finger if the center is cooked enough.

Let cool for about three minutes and then serve!

Pineapple and Avocado Dip

It’s summertime and everybody knows what that means—it’s time to break out the chips and fresh dip. And who can resist the fresh delicious flavor of avocados? They are the quintessential summer dip base and offer snackers a healthy alternative to dips heavy with mayonnaise and sour cream. Avocado’s health benefits cannot be overstated. They are a healthy source of fat (yes, the GOOD kind!) and can help regulate your hunger throughout they day. They also provide antioxidants, vitamin K, and vitamin B and provide your body with all 18 amino acids. Armed with these facts, it is easy to see why you might want to incorporate more avocados into your dip rotation!

 

Today we have a guacamole dip that works great with chips, in burritos, along Mexican style dishes, even on top of your burgers! Don’t worry about making too much, because if it doesn’t get eaten up with the chips, it can most certainly be utilized in other dishes throughout the week. 

 

Ingredients:

  • 3 large avocados
  • Juice of 1 lime
  • 1/3-1/2 a cup of diced red onions
  • Small handful of cilantro, diced
  • Salt
  • 1/4 cup of green onions diced
  • 1/4-1/3 a cup of diced tomato
  • 1-2 serrano peppers, diced (remove seeds)
  • 2-3 pineapple rings with the core removed

 

Instructions:

  1. Preheat your grill to high.
  2. Prepare both sides of the pineapple rings with olive oil (can substitute cooking spray if desired).
  3. Grill pineapple about 4-5 minutes on each side until they are browned.
  4. Remove pineapple from the grill and set aside to cool down.
  5. Once the pineapple is cooled to room temperature, slice it into small cubes.
  6. Prepare the avocados by cutting each in half and removing the pit. 
  7. Put the avocados in a mixing bowl and smash with fork. If you have a food processor you can also use that to mash the avocado. 
  8. Add the juice of the lime, onions, cilantro, green onions, tomatoes, peppers and pineapple cubes and mix well.
  9. Salt to taste and mix. 
  10. Serve with chips or as a topping or side to any dish you wish.
  11. If not serving right away, cover and chill in the refrigerator.

Fresh and Easy Dip

This recipe is perfect for the summertime gatherings! It requires only four ingredients and can be made in under 10 minutes!

What You Will Need:

Handful of Fresh Chive

8 oz. Plain Cream Cheese

1 tbsp. Dry Ranch Mix

1 Cup Sour Cream

One of the two: blender or food processor

Directions:

Set the cream cheese out for at least 20 minutes prior to making dip. It needs to be soft so it can mix well with the other ingredients.

Dice the chives up by hand. Then add the chive and cream cheese to the food processor. Mix until the chive appears evenly mixed throughout the cream cheese.

In a medium mixing bowl, combine the sour cream and dry ranch. Mix together well with a spatula.

Add the cream cheese to the mixing bowl and stir all ingredients well.

Keep refrigerated until you are ready. Serve with veggie sticks and enjoy!

Cool, Refreshing, Healthy 4th of July Recipe

Enjoy the Fourth of July with Your Family

Arizona Wholesale Supply will be closed next Monday, July 4th so that our associates can enjoy the Holiday with their families. Here's a great recipe for your celebration on the Fourth from Chris Scheuer that I came across while browsing our supplier websites.

Chicken-Nicoise-Salad

This recipe caught my eye because, I'd been thinking of grilling vegetables as part of our menu on the 4th. I love grilled vegetables. I keep them crunchy, but get some nice grill marks on them, and they make a really colorful, and flavorful addition to the protein of choice. In this recipe, hamburgers or hot dogs are replaced with chicken for a lighter, healthier approach:


Grilled Chicken Nicoise Salad

Makes 4-6 servings
INGREDIENTS
For the chicken
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons kosher salt
1 tablespoon sugar
4 cups water

For the dressing
1 cup fresh basil leaves, tightly packed
Finely grated zest from 1 medium lemon
3 tablespoons fresh lemon juice
1 medium clove garlic, crushed
2 teaspoons anchovy paste
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 cup extra virgin olive oil

For the salad
1 pound small red potatoes, cut in bite-size pieces
3/4 pound long, thin green beans
3/4 cup Nicoise or Kalamata olives, drained
4 medium Roma tomatoes, halved, each half cut in quarters
4 large hard boiled eggs, peeled and halved
1 large head bib or butter lettuce, leaves separated, washed and spun dry

DIRECTIONS
For the chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon sugar. Stir until the mixture is clear and all salt and sugar have been dissolved, about 30 seconds. Add the chicken and place in refrigerator for at least 1 hour and up to 4 hours.

While the chicken is brining, make the dressing. Combine basil leaves, lemon zest and juice, garlic, anchovy paste, Dijon mustard, sugar, salt and pepper in the bowl of a blender or food processor. Blend/process till the basil is finely chopped. Slowly add the oil while continuing to blend/process. Stop when all the oil has been incorporated and the dressing is smooth. Transfer to a glass jar or container with a tight fitting lid. Set aside. Dressing can be made up to 24 hours in advance. Shake well before serving.

Place the potatoes in a medium-sized saucepan. Cover with water and add 2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook for 8-10 minutes or until potatoes are fork-tender. Drain well and transfer to a bowl. Drizzle lightly with extra virgin olive oil and toss to coat. Season lightly with kosher salt and freshly ground black pepper. Set aside.

Place the beans in a gallon sized plastic zippered bag. Add 1 teaspoon of water and close bag, leaving a small opening for steam to escape. Place bag in microwave and cook on high power for 3 minutes or until beans are crisp and tender. Drain the beans and place in a bowl. Drizzle lightly with extra virgin olive oil and sprinkle lightly with kosher salt. Toss to coat.

Preheat your Gas Grill to a medium-high heat.

Lynx-Grill

At about the same time you start the grill, remove your chicken from refrigerator, drain and pat dry with paper towels. Drizzle the chicken lightly with extra virgin olive oil and sprinkle lightly with kosher salt and generously with black pepper.

Brush and oil the grill grate of your grill. Arrange the chicken on the grates and grill for 3-4 minutes per side or until light golden brown and an instant thermometer registers 160˚F. Remove from the grill and drizzle with a bit more olive oil and tent with foil for 5 minutes. Slice and serve warm or at room temperature.

To serve, line individual plates or a large platter with lettuce leaves. Arrange the chicken, potatoes, green beans, and remaining salad ingredients over the lettuce. Serve with dressing on the side.


If you're in need of a new gas grill, whether built-in or freestanding, Arizona Wholesale Supply has a great selection of premium grills for you to check out. Call one of our three locations today to make an appointment with one of our consultants.

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No-Bake Cake Pops

Cake pops are a great dessert. They are self-contained, beautiful, able to cater to individual tastes and perfect for kids! They are perfect for parties, especially those for children. Making the real thing is time consuming. This recipe is easy, requires few ingredients and simple preparation. You will love the idea of cake pops even if you are not that great at baking. This can be a fun activity to do with the little ones as well!

What you need:
12 oz. bag white chocolate chips (or chocolate chips if you prefer)
Marshmallows (I like to use the large or jumbo size)
Skewers
Decorating Gel or Icing
Sprinkles

Directions:
Place marshmallow on the end of the skewer. Heat up the chocolate chips in a pot, on low heat. Stir continuously. The chocolate can also be melted in the microwave, just make sure to stir every 30 seconds. Simply dip the marshmallow skewer into the melted chocolate. Rotate so the chocolate doesn’t drip.

If you are decorating with sprinkles, you can either roll the marshmallow in the sprinkles while the chocolate is still hot or sprinkle the sprinkles on while the chocolate is still wet. This ensures the sprinkles will stick to the pop. Try to use rainbow sprinkles because since they look quite beautiful against the white or dark chocolate.

Cake decorating icing can also be used to decorate the pops!