Products of the Hive

Archive for the ‘Main Dishes’ Category

Grilled Honey-Glazed Pork Tenderloin with Onions

Ingredients

  • 1/2 cup – Buckwheat honey
  • 1/4 cup – extra-virgin olive oil
  • 1/4 cup – cider vinegar
  • 1 Tablespoon – minced garlic
  • 2 teaspoons – Herbes De Provence seasoning mixture
  • 1 teaspoon – salt
  • 1/2 teaspoon – pepper
  • 2 lbs. – pork tenderloin
  • 3 medium – onions

Directions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

 

For more recipes check out http://www.honey.com/recipes

 

Grilled Honey-Glazed Pork Tenderloin with Onions

Ingredients

  • 1/2 cup – Buckwheat honey
  • 1/4 cup – extra-virgin olive oil
  • 1/4 cup – cider vinegar
  • 1 Tablespoon – minced garlic
  • 2 teaspoons – Herbes De Provence seasoning mixture
  • 1 teaspoon – salt
  • 1/2 teaspoon – pepper
  • 2 lbs. – pork tenderloin
  • 3 medium – onions

Directions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

Grilled Honey & Lemon Herb Shrimp

Makes 3 to 4 servings

  • 1/4 cup finely chopped green onions
  • 1/4 cup oil
  • 2 teaspoons grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup honey
  • 3 Tablespoons chopped fresh parsley
  • 2 Tablespoons chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1 lb. (21 to 25 count) shrimp, peeled and deveined, with shells on tails

In a medium bowl, combine all ingredients except shrimp. Stir in shrimp. Cover and chill for at least 1 hour. Heat grill. Drain shrimp; thread on 3 skewers. Grill 5 to 7 minutes or until shrimp are opaque; turning once. Serve warm. Shrimp may also be broiled. After draining, place on a broiler pan. Broil 4 inches from heat for 6 to 8 minutes or until shrimp are opaque; turning once. For added tartness, add an additional Tablespoon of lemon juice and a dash of salt. Makes 3-4 main dish servings or 12 appetizer servings.

Ginger-Orange Barbecued Beef Back Ribs

  • 6 lbs. beef rack ribs, well trimmed
  • 2 teaspoons lemon rind, grated
  • 1/3 cup fresh lemon juice
  • 3/4 cup fresh orange juice
  • 1 Tablespoon fresh ginger root, grated
  • 1 Tablespoon garlic, minced
  • 1/2 cup hoisin sauce
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 Tablespoons soy sauce
  • hot chili oil
  • Orange rind, grated, for garnish
  • Lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425°F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 cup). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375°F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes, and salad.

Slow Cooker Parmesan Honey Pork Roast

I made this tonight! And it was wonderful! Highly recommend it!

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Honey Spiced Glazed Chicken

Another mouth watering recipe!

Spicy Honey Glazed Chicken

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don’t worry about burning the chicken)

Cook for 5-7 minutes on one side and flip.  Cook for a 5-7 minutes on other side.  Flip again and then baste the chicken in honey/cider mixture.  Be sure to really get the chicken covered.  Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don’t want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.

Spicy Honey-Roasted Chicken

Hmm, found this recipe on allrecipes.com, I’m thinking I may try this in a slow cooker, can’t wait.  Enjoy!

Spicy Honey-Roasted Chicken

Ingredients

  • 1 (6 pound) whole roasting chicken
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
  2. In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
  3. Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
  4. Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.