Savory Honey Chicken with Pears

A few classic flavours in one delectable dish with pears keeping the chicken nice and juicy!

Ingredients:

2 large boneless, skinless chicken breasts

1/2 cup diced onion

3 tbsps olive oil, divided

4 strips of bacon, chopped

salt and pepper to taste

1/2 cup white wine (or chicken broth)

1 tsp dry thyme

1/4 cup honey

2-3 pears, unpeeled and cut in chunks

1 1/2 tsps lemon juice

1/4 tsp lemon zest

Preheat oven to 400°F. Dry chicken with paper towels and cut into 1/2 - 1" slices. Salt and pepper the strips and set aside. Heat 1 tbsp olive oil in a skillet to medium and cook bacon 2 minutes. Add the onion and cook another 3-4 minutes. Pour in the wine, stir and de-glaze 2 minutes. Remove from heat and spoon into the bottom of an 8 X 8" baking dish. Set aside. In the same skillet add 1 tbsp olive oil and fry the chicken 2 minutes per side on medium to medium high heat to golden. Sit the chicken pieces on top of the bacon and onions and sprinkle with thyme. Roast in a 400°F oven for 10 minutes. In a bowl mix the pears, honey, salt, pepper, lemon juice, zest and 1 tbsp  olive oil together and top the chicken with this mixture and accumulated juices returning to the oven for another 10 minutes. Serve over mashed potatoes or rice. Serves 4 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Sourdough Discard Pancakes

Breakfast-ready pancakes using that discard accumulating in your fridge.

Ingredients:

1/2 cup + 2 tbsps flour

1 tbsp sugar

1/2 tbsp baking powder

1/4 tsp salt

1/2 cup sourdough discard

1/2 cup milk

1 egg white

1 1/2 tbsps vegetable oil

Mix the flour, sugar, baking power and salt together in a large bowl. Then in another bowl whisk the discard, milk, egg white and vegetable oil together. Add the wet ingredients to the dry just to combine. Heat a skillet to medium with a bit of oil and fry batter until it bubbles, then flip, 1-2 minutes per side. Makes 14 small pancakes or enough for 3-4 servings. 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Pumpkin Spice Frosting

'Tis the season... it's pumpkin spice time!

Ingredients:

3/4 cup icing sugar, sifted

1 1/2 tbsps salted butter

2-3 tsps milk

1 tsp pumpkin spice

Melt butter in a small saucepan on low heat. Add the spice and warm for 30-60 seconds but don't let it boil. Remove from heat. Then add the milk and whisk in the icing sugar. Start with 2 tsps milk and add to the thickness (or thinness) you desire. Makes enough frosting for 10 cupcakes or one 8 or 9" cake. This cake was a 9" Pear and Green Tomato Cake.

Recipe right here:

https://www.hotandcoldrunningmom.ca/2026/10/pear-and-green-tomato-cake.html?m=1 

Frosting adapted from: definitelynotachef.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

 

Easy Cabbage Cauliflower Soup

This vegetable soup is amazing and packs a little kick to warm you up, along with an ingredient you may not be familiar with for added umami.  

Ingredients:

3 1/2 cups chopped cabbage

3 cups small cauliflower florets

1 1/2 cups diced carrot

2 stalks celery, diced

1 tbsp olive oil

1 large onion, diced

4 tbsps minced garlic

8 cups chicken broth

2 - 28 oz cans diced tomatoes

1 tbsp dry oregano

1 tbsp dry basil

2 pinches red pepper flakes

salt and pepper to taste

1 parmesan rind (will add extra saltiness)

Heat olive oil to medium high and add onions and garlic. Sauté for 2 minutes then add the carrot and cook 3 minutes. Add the broth, tomatoes, cabbage, celery, parmesan rind and seasonings. Bring to a boil then reduce heat and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Check salt and pepper and adjust if needed. Serves about 16 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Retro Pickle Rollups

Also known as Minnesota sushi, apparently. This classic 1950's appetizer is as easy as spread, roll and slice! And you can make them a day ahead of time.

Ingredients:

6 baby dill pickles

4 oz cream cheese, at room temperature 

1/2 tsp dry minced onion (optional)

1/4 tsp black pepper (optional)

6 slices deli ham (rectangular)

Dry ham slices and pickles with paper towels. If using seasonings in cream cheese, mix them in. You can change up the seasonings using garlic powder, dry mustard, fresh parsley. The possibilities are endless. Spread the cream cheese all over each slice of ham, lay a pickle at one end then fairly tightly roll up. Refrigerate for 30 minutes then trim off the ends and slice each roll into 6 pieces. Refrigerate until ready to use. Makes 36 rollups 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Cheesy Biscuits with Sourdough Discard

Light and fluffy dinner biscuits created with your sourdough discard and ready in about half an hour.

Ingredients:

1 cup sharp cheddar cheese

1 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp dry basil

1/2 tsp dry parsley

1 1/4 cups flour

1 tsp sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sourdough discard

1/2 cup milk

1 tbsp vinegar

1/2 cup butter, melted 

Mix the milk and vinegar together and set aside. In a large bowl, whisk the garlic powder, oregano, basil, parsley, flour, sugar, baking powder, baking soda and salt together. In another bowl mix the milk/vinegar with discard, then add the melted butter. Pour the wet ingredients into the dry and mix just to combine. Fold in the cheese. Using a 1/4 cup scoop place balls of dough 2" apart on a lined baking sheet. Bake at 450°F for 14 minutes to an internal temperature of 200°F. Makes 12 biscuits.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂