May 3rd, 2008 by alice
Tags: Chicken, Honey, Mustard, Packets
INGREDIENTS
- 8tablespoonshoney mustard, divided
- 4boneless skinless chicken breast halves
- garlic salt(to taste)
- fresh ground black pepper(to taste)
DIRECTIONS
- Preheat the oven to 450°F.
- Center each chicken breast on a sheet of 12×12-inch foil with non-stick side toward food. Pour 2 tablespoons of mustard evenly over each chicken breast.Season with the garlic salt and pepper to taste.
- Now it’s time to make the little packets.Take your first piece of foil, and bring up its sides, double folding its top and ends to seal.Repeat until the packets are all done.Don’t forget to leave a little room inside each packet for heat circulation inside.
- To bake, place the packets on a cookie sheet, and bake anywhere from 25 to 45 minutes–just keep checking until the chicken is tender and cooked all the way through.If you have used previously frozen chicken breasts, there will be a lot of liquid in the packet, so be careful when opening!That’s it.You’re done.
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April 26th, 2008 by alice
Tags: Carrots, Honey, Lemon
INGREDIENTS
- 3cupscarrots, sliced
- 2tablespoonshoney
- 2teaspoonslemon juice
- 1/4teaspoonallspice
- 1tablespoonparsley
DIRECTIONS
- Cook carrots in a small amount of water, about 8 minutes until crisp-tender.Drain well.
- Stir together honey, lemon juice and allspice.
- Add to carrots and toss to coat and.
- sprinkle with parsley.
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April 20th, 2008 by alice
Tags: Cardamom, Chicken, Honey, Roasted
INGREDIENTS
- 6chicken breasts, cut into parts or1 roasting chicken, cut into parts
- 1 1/2-2tablespoonsolive oil
- 1lemon, thinly sliced
- salt and pepper
-
Marinade
- 6tablespoonshoney
- 3tablespoonssherry wine
- 1 1/2teaspoonscardamom seeds
- 1 1/2teaspoonspeppercorns
DIRECTIONS
- Preheat oven to 390°FWarm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Closebag and let sit at room temperature for 30 minutes (no longer than that).
- Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step.Just add an additional 5-6 minutes to the baking time.).
- Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Seasonwith salt and pepper. Discard the remaining marinade.(Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.).
- Place in the oven and bake until done, approximately 25 minutes for breasts.
- (According to the original recipe it is20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving.
- Pour out drippings from the pan into a gravy boat for gravy.
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March 29th, 2008 by alice
Tags: Baby, Glazed, Honey, Pork, Puck, Ribs, Spicy, Wolfgang
INGREDIENTS
- 1cupsoy sauce
- 1cupsake
- 1teaspoonred pepper flakes
- 4tablespoonshoney
- 2tablespoonsfresh garlic, minced
- 6tablespoonssesame oil
- 3lbs babypork ribs, about 2 sides
DIRECTIONS
- In a bowl, mix together the ingredients except for the ribs.Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat.Cover and let it marinate in the refrigerator overnight.
- Preheat the oven to 300 degrees F. and and pour half the marinade in a baking pan.Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
- Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side.Watch carefully to avoid burning.
- Remove ribs and cut each side into individual pieces.Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.
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March 24th, 2008 by alice
Tags: Fillet, Fish, Honey, Lemon, Sauce
INGREDIENTS
- 500gfish fillets, sliced
- 1stalkgreen onions, sliced into 2 inches length
- 1/2cupraisins
- 2tablespoonsolive oil
- 1 1/2tablespoonshoney
- 4tablespoonssoy sauce
- 1/2teaspoonsugar
- 2tablespoonslemon juice
- 1/4teaspoonginger powder
- cooking spray
-
Marinade
- 3tablespoonslemon juice
- 1teaspoonsalt
DIRECTIONS
- Marinate fish fillets for at least 1 hour. Drain.
- Grease the non-stick frying pan with the cooking spray.
- Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, spray the pan again when turning over the fishes). Continue grilling until done. Transfer to a dish and set aside.
- Combine all the remaining ingredients except the green onions.
- Heat the mixture in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
- Pour the mixture over the grilled fishes and serve.
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