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Posts Tagged ‘honey’

Honey Hoisin Pork Tenderloin

Posted in Main Dish, Meat, Pork, tagged , , on February 5, 2013 | 1 Comment »

Honey Hoisin Pork Tenderloin

This recipe has been in my binder of favorite recipes for years, and I’ve made it countless times. In fact, when I went to look up the recipe recently, I was sure I had shared it on the blog, but was surprised to discover I had not. So sorry for causing you to miss out on this meal, until now.

I love pork tenderloin because it’s easy to prepare, and it always turns out moist and flavorful. To make this honey hoisin version, you marinate the pork in a sweet-savory mixture of hoisin sauce, honey, green onions, and garlic. Only half an hour of marinating time is required, which is great if you’re like me and tend to forget to plan ahead for those sorts of things. Next, the pork is quickly browned in a skillet and then tranferred to the oven to finish cooking. If you have an oven-safe skillet, you can do the browning and baking all in one pan and save yourself some dish washing.

There are a number of ways that I like to round out this meal. It goes great with either mashed potatoes, roasted sweet potatoes, baked sweet potatoes, or even brown rice. For a vegetable side dish, I’ve served the pork with a green salad, broccoli, or green beans. Pretty much anything goes, and the leftovers are delicious, too!

Honey Hoisin Pork Tenderloin

Printable Recipe

Makes about 4 servings

Ingredients:

  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. honey
  • 2 tbsp. sliced green onions
  • 2 cloves garlic, minced
  • 1 tbsp. hot water
  • 1 (1 pound) pork tenderloin
  • Cooking spray

Directions:

  1. Combine soy sauce, hoisin, honey, green onions, garlic, and hot water in a small bowl. Pour ¼ cup of the honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to the bag; seal and marinate in the refrigerator for 30 minutes, turning the bag occasionally.
  2. Meanwhile, preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Spray the pan with cooking spray. Remove the pork from the bag and discard the marinade. Place the pork in the skillet and brown on all sides, about 2 minutes. Transfer the pork to a baking dish and brush on 1 tablespoon of the reserved honey mixture. Bake for 20-35 minutes, or until an instant-read thermometer registers 160 degrees F.
  3. Remove the pork from the oven and let stand 5 minutes before slicing. Cut across the grain into thin slices. Serve drizzled with the remaining honey mixture.

Source: Slightly adapted from Cooking Light, October 2005.

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Honey Oatmeal Quick Bread

Posted in Breads, tagged , , , on January 9, 2013 | 7 Comments »

honey oat quick bread from Kristine's Kitchen

This recipe is one of those that immediately drew me in and I couldn’t get it out of my mind until I was in my kitchen baking. Bread and oatmeal on their own each invoke warm, comforting feelings, so it’s no surprise that together they are irresistible. And when that oatmeal bread is a quick bread that you can easily mix up by hand in just two bowls, you can’t help but get yourself into the kitchen to start baking.

This honey oatmeal quick bread is great for snacking, or serving with dinner. I like that it’s made with plenty of oats and whole wheat flour, as I’m always trying to incorporate as many whole grains as possible into our meals and snacks. Spread a slice of this bread, warm from the oven, with a little butter, or even honey butter, and enjoy.

honey oat quick bread from Kristine's Kitchen

Honey Oatmeal Quick Bread

Printable Recipe

Makes 1 loaf

Ingredients:

  • 2 tbsp. plus 1 cup old-fashioned rolled oats, divided
  • 1 1/3 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3/4 cup milk

Directions:

  1. Heat oven to 375 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan and tip the pan back and forth to coat the sides and bottom with oats.
  2. In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together 1 cup oats, yogurt, egg, oil, and honey until well blended. Stir in the milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated, but do not overmix. Scrape the batter into the pan, spreading evenly. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Use a knife to loosen the bread from the edges of the pan and turn it out onto the rack. Let cool until barely warm, about 45 minutes before slicing and serving.

Source: Sweet Pea’s Kitchen, adapted from Eating Well for a Healthy Heart Cookbook.

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Honey Sesame Chicken {Slow Cooker}

Posted in Chicken, Main Dish, Meat, Slow Cooker, tagged , , , on November 26, 2012 | 1 Comment »

The busy holiday season is beginning, and it’s sure to bring plenty of fun activities as well as extra long to do lists. At this time of year, I want to spend my kitchen time baking holiday cookies, rather than cooking involved dinners. Using my slow cooker helps me to do just that. I can spend a few minutes prepping dinner earlier in the day, and then my evening cooking is so much easier.

I’ve made this honey sesame chicken twice now, and adapted it a bit the second time around to achieve even better results. The first time I used chicken thighs, and the second chicken breasts. It worked out both ways, but do be sure to trim off any fat that may be on the chicken thighs before cooking.

Served with brown rice and a green salad, this honey sesame chicken is a balanced and flavorful meal.

Honey Sesame Chicken {Slow Cooker}

Printable Recipe

Makes 4 servings

Ingredients:

  • 3 boneless, skinless chicken breast halves or 6-8 boneless, skinless chicken thighs (about 2 pounds)
  • Salt and pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2/3 cup honey
  • 1/4 cup ketchup
  • 1/2 cup low-sodium soy sauce
  • 1/4 tsp. red pepper flakes
  • 4 tsp. cornstarch
  • 1/3 cup water
  • 1/2 tbsp. sesame seeds
  • 3 scallions, chopped
  • Cooked brown or white rice, for serving

Directions:

  1. Place chicken in slow cooker and lightly season both sides with salt and pepper.
  2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
  3. Remove chicken to a cutting board, leaving sauce in slow cooker. Shred chicken into bite-sized pieces; set aside.
  4. In a small bowl, dissolve the cornstarch in 1/3 cup water; add to slow cooker. Stir to combine with sauce. Cook sauce on high for ten more minutes, or until slightly thickened.
  5. To serve, place cooked rice on each plate and top with chicken. Spoon some of the sauce over the chicken and rice. Sprinkle with sesame seeds and chopped scallions.

Adapted from The Comfort of Cooking

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Crispy Chicken Fingers with Honey-Mustard Sauce

Posted in Chicken, Easy Weeknight Meals, Main Dish, Meat, Sauces, tagged , , , on January 5, 2011 | 1 Comment »

Notes:

  • You may have noticed that beginning this week, I am now including a “Printable recipe” link in my posts.  I hope this will make it easier for you to print those recipes that you want to try!
  • Since posting this Crispy Chicken Fingers recipe, I have since found a new favorite chicken fingers recipe that I think is even better.  Visit this post for the new recipe.


Crispy Chicken Fingers with Honey-Mustard Sauce

These chicken fingers are a great way to satisfy a craving for chicken tenders, but in a home-cooked, healthy way. A quick soak in buttermilk tenderizes the chicken, while you prep the other ingredients for the dish. The crispiness of the chicken fingers comes from coating the chicken pieces in crushed Corn Chex or corn flakes cereal. These chicken fingers are baked rather than fried, so they taste great and are good for you (and baking them is so much easier, too).

The honey-mustard dipping sauce that accompanies these chicken fingers is amazing. I ended up just eyeballing the ingredient measurements for the sauce, and it turned out to be the best honey-mustard I’ve ever had. Brad and I couldn’t believe how much it tasted like restaurant honey-mustard sauce, but without the mayo! (Those who know us well know that we can’t stand mayonnaise, and that whenever possible we like to substitute plain Greek yogurt or regular plain yogurt.) The sauce is simply a mixture of Dijon mustard, Greek yogurt, and honey. I’ve done my best to estimate the measurements I used below, but go ahead and just eyeball, do a taste test, and adjust as necessary.

Served with a side of steamed vegetables, a green salad, or some baked sweet potato fries, these chicken fingers make a tasty and nutritious meal.

Crispy Chicken Fingers with Honey-Mustard Sauce

Printable recipe

Makes 4 servings

Ingredients:

For the Chicken Fingers:

  • Cooking spray
  • 1 1/4 pounds boneless, skinless chicken breast halves, cut across into 1/2-inch thick slices
  • 1/2 cup lowfat buttermilk
  • 4 cups whole-grain corn cereal such as Corn Chex or corn flakes
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper

For the Honey-Mustard Sauce:

*I just eyeball the amounts, do a taste test, and adjust as needed.

  • 1/4 cup Dijon mustard
  • 2-3 Tablespoons plain lowfat Greek yogurt
  • 2 Tablespoons honey

Directions:

  1. Preheat oven to 400 degrees F. Coat two baking sheets with cooking spray.
  2. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and refrigerate for about 15 minutes.
  3. Place the cereal in a zip-top plastic bag and crush using a rolling pin. Transfer the crumbs to a shallow dish and mix in the salt and pepper. Dip each piece of chicken into the cereal to fully coat and place on prepared baking sheets. Bake until cooked through. (Time will vary depending on size of chicken pieces- I baked mine for 14 minutes and they were perfect.) Leave the chicken on the baking sheets to cool slightly; this will allow the chicken to become crispier.
  4. To make the honey-mustard sauce, combine all three ingredients in a small bowl and stir until smooth.

Recipe adapted from The Food You Crave by Ellie Krieger

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Honey Yeast Rolls

Posted in Breads, tagged , , on November 23, 2010 | 11 Comments »

Honey Yeast Rolls

I made these honey yeast rolls for the first time yesterday, and I am so happy that I finally tried this recipe! The rolls are soft and slightly sweet, tender on the inside with just the right amount of browned “crust” on the outside. Be sure not to skip the step of brushing the rolls with melted honey butter before baking; when you take a bite of the browned outer edge of one of these rolls, the sweet buttery taste is amazing. If you are still looking for a roll recipe to add to your Thanksgiving or other holiday table, try these honey yeast rolls. This recipe is definitely a keeper!

Honey Yeast Rolls

Makes 12 rolls

Ingredients:

  • 2¼ tsp. instant yeast
  • 1 cup warm water (105-115˚ F)
  • ¼ cup honey
  • 3 tbsp. canola oil
  • 1¼ tsp. salt
  • 1 egg, lightly beaten
  • 4 cups bread flour
  • Cooking spray
  • 2 tbsp. butter, melted
  • 2 tbsp. honey

Directions:

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
  2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
  3. Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 12 equal sized pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly.  Cover and let rise in a warm, draft-free spot for 20-30 minutes.
  4. Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture.  Bake for about 20 minutes, or until the tops are golden brown and the rolls are baked through.*  Let cool slightly before serving.

*Note: I covered my rolls with foil after baking them for about 13 minutes, since the tops were browned but the insides were still doughy. I ended up baking my rolls at least 20 minutes total. It is easy to check if they are done by gently pulling two rolls apart to check that they are no longer doughy inside.

Recipe from Annie’s Eats, originally adapted from A Cookie a Day

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Honey-Dijon Grilled Chicken

Posted in Chicken, Easy Weeknight Meals, Main Dish, Meat, tagged , , , on May 4, 2010 | 2 Comments »

Honey-Dijon Grilled Chicken

This is a super simple recipe for grilled chicken. I especially like this recipe because all of the ingredients are items that I usually have on hand. I’ve now made this chicken twice in three weeks, because the honey-Dijon flavor is so delicious! The first time, I served the chicken with grilled zucchini. This time, I served steamed broccoli and brown rice as side dishes.

Honey-Dijon Grilled Chicken

Ingredients:

  • 4 boneless skinless chicken breast halves
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 2 Tablespoons honey
  • 2 Tablespoons Dijon-style mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Directions:

  1. Combine all ingredients except chicken in a large Ziploc bag set in a bowl or baking dish. Add chicken to the bag, seal, and turn to coat chicken. Marinate in refrigerator for 2-4 hours, turning bag occasionally.
  2. Discard marinade and grill chicken until cooked through.

4 Servings

Recipe adapted from Better Homes and Gardens All-Time Favorites: Chicken

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