Honey Garlic Pork Loin Recipe

Honey Garlic Pork Loin Recipe

Ingredients

1 Pork loin in the bag

3 large garlic cloves- sliced

Approx. 6 oz. of Honey (a full bottle is about 12 oz.)

1/2 of a large onion

1/2 cup brown sugar

Seasonings:
Dried Rosemary, Dried Thyme, Dried dill, celery salt, salt, and pepper.

Directions:

1. Preheat oven to 425 degrees & place pork loin in a 13x9 baking dish.
2. Season the pork loin to taste.
3. Cut slits in the meat and stick the garlic slices all the way inside the meat. Even stick some slices on the sides!
4. Pour half of the honey (approx. 3 oz or 1/4 of a full bottle) all over the loin, making sure to get it inside the slits with garlic.
5. Add the onions to the top of the loin.
6. Sprinkle the brown sugar onto the onions.
7. Add the rest of the honey. (approx. 3 oz more)
8. Place loin into the oven (uncovered) and bake for approx. 1 hour and 30 minutes. *begin checking meat after one hour. Meat should be white. Overcooking will dry out the meat.
9. Before serving, spoon the left over juices from the pan all over the meat.
10. ENJOY!

Siracha, honey, Lime Chicken Skewers Recipe

Siracha, honey, Lime Chicken Skewers Recipe

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts
Instructions

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing - Easy

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

(Source)

Sweet and Spicy Honey Grilled Shrimp

Sweet and Spicy Honey Grilled Shrimp

2-2 1/2 lb. raw, shelled, de-veined shrimp; raw shrimp are blue or grey, not pink. Get Tiger Shrimp if you can find them. Oh, and that “vein”? It’s not actually a vein. It’s poop. Don’t let the Euphamism Police trick you.
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil

Rinse shrimp in cold water and place in a large Ziploc bag. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 c. of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.

When ready to cook, thread shrimp onto skewers.

If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.

Shrimp cook extremely quickly and you don’t want to overcook them, but these are pretty forgiving if you do.

Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol’ platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them. 

Toss to distribute the deliciousness.

Honey Cloud Pancakes

Honey Cloud Pancakes

(Original Link)

To make a single serving pancake you will need:

• 1 large egg and 1 egg white
• 1/4 cup of warmed milk
• 1/4 cup of flour (plain will do, I used 00)
• 1 pinch of salt
• 2 teaspoons of honey
• 1 dash of vanilla extract
• 1 tablespoon of butter
• Soft fruits
• Honey

How to make them:

1. Heat the oven to 200°C (which I gather is around 392°F)
2. Heat a small 6″ oven proof frying pan
3. In one bowl whisk one egg white until it is white and peaky
4. To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
5. Gently fold the egg white into the batter with a metal spoon
6. Melt one tablespoon of butter in the hot pan
7. Pour the batter in and cook on the hob for a few minutes until starting to set at the very edge
8. Sprinkle some fruit on top
9. Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
10. Drizzle with honey

Grilled Honey Lime Chicken

Grilled Honey Lime Chicken

(Original Recipe)

Honey Lime Chicken
Yields about 4 servings


Ingredients:
1.5 - 2 lbs boneless skinless chicken breast halves or chicken thighs
1/4 cup fresh lime juice
2 tsp lime zest
1/4 cup honey
2 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 Tbsp packed light-brown sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder or 1 clove finely minced garlic
1/8 - 1/4 tsp cayenne pepper (optional)


Directions:
If chicken isn't an even thickness then place chicken in a large ziploc bag and seal bag. Using the flat side of a meat mallet, pound chicken to an even thickness. 
Place chicken in a non-reactive dish in a single layer. In a mixing bowl whisk together remaining ingredients. Reserve 2 Tbsp of the mixture in a non-reactive, airtight container in the refrigerator. Pour remaining mixture over the chicken, cover dish and allow to marinate 8 hours or overnight in the refrigerator. 
Preheat grill to medium high heat. Once preheated, brush grill lightly with olive oil. Place chicken on grill and cook (with lid closed) 5-8 minutes per side until juices run clear (cook time depends on the thickness of the chicken, internal temp should register to 160 when done), baste each side of chicken with reserved marinade during the last minute of cooking. For juicier chicken, plate chicken, cover with foil and allow to rest 5 minutes. Serve immediately.
Notes for better grilled chicken: don't flip chicken over and over again, it only needs to be flipped once, and if you like the cross marks as pictured you can flip it a second time during the last minute of cooking. For the mouth watering grill marks brush the grill with olive oil before cooking and then when flipping to opposite side, this also prevents sticking as well. Don't press down on chicken when grilling or poke continuously, this will release the juices and that delicious marinade. Don't overcook or chicken will be tough, for tender chicken cook until internal temperature registers at 160 degrees on an instant read thermometer. Don't lift grill lid more than necessary.