Almond Chicken with Honey Lime Sauce

Ingredients

• 2 whole boneless, skinless chicken breasts, halved

• 2 Tablespoons flour

• 1 egg

• 2 teaspoons soy sauce

• 1/2 teaspoon black pepper

• 3/4 cup finely ground almonds

• 3/4 cup corn flake crumbs, crushed

• 1 Tablespoon vegetable oil

• 1/2 cup apple juice

• Juice of 1 lime

• 2 teaspoons cornstarch

• 1/4 cup honey

Directions

Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten chicken to 1/2 inch thickness. Dip chicken in flour and shake off excess. Set aside. Combine the egg, soy sauce and pepper in a shallow dish; set aside. In another shallow dish combine ground almonds and corn flake crumbs. Dip chicken in egg mixture to coat and in almond mixture, pressing so the coating adheres to both sides. Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut. Remove chicken; set aside. Combine apple juice, lime juice and cornstarch. Add mixture to skillet. Add honey. Cook and stir until thickened and bubbly. Serve chicken with sauce.

Asian Style Noodles With Spicy Honey Grilled Chicken

Ingredients

• 2 boneless, skinless chicken breast halves

• 2 cups (8 oz.) broccoli florets

• 1 small red bell pepper, cut into thin slices

• 1 medium carrot, thinly sliced

• 1 package (9 oz.) Asian style noodles

• 2 green onions

• 1/4 teaspoon Chinese five-spice powder

• 2 Tablespoons sesame seeds

• 1/3 cup rice vinegar

• 1/4 cup honey

• 2 Tablespoons peanut butter

• 2 Tablespoons soy sauce

• 2 Tablespoons vegetable oil

• 1 Tablespoon sesame oil

• 2 cloves garlic, finely chopped

• 1/2 Tablespoon crushed red pepper flakes

• 1/4 teaspoon ground ginger

Directions

In a large bowl, combine rice vinegar, honey, peanut butter, soy sauce, vegetable oil, sesame oil, garlic, red pepper flakes and ground ginger. Remove 3 Tablespoons sauce to plastic bag; reserve remaining sauce in bowl.

Add chicken to marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile, cook broccoli, peppers and carrots in boiling water, 2 to 3 minutes, or until crisp tender; drain and set aside. Cook noodles as package directs; drain. Add noodles, cooked vegetables and green onion to sauce in bowl; toss to coat. Set aside.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with Chinese five-spice powder. Grill over medium coals 6 to 10 minutes or until done, turning once. Slice chicken across grain. Arrange chicken on top of noodle mixture. Sprinkle evenly with sesame seeds.

Baked Honey Ham

Ingredients

• 1 Tablespoon flour

• 1 oven cooking bag

• 1 (about 6 lbs.) bone-in fully cooked ham

• 16 oz. (1-1/4 cups) honey

• 4 teaspoons lemon pepper

• 2 teaspoons rosemary or thyme, crushed

• Honey Sauce, recipe follows

Directions

Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine honey, lemon pepper and rosemary; pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325°F for 1 to 1-1/2 hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturer's directions. Reserve drippings for sauce.

Honey Sauce: Strain drippings and measure; add enough water to equal 2 cups. Add 1/2 cup white wine and bring to boil. Serve with ham. Makes 12 servings.

Honey Sauce Nutrients Per Serving Calories: 13 Fat Total: 0.1 g Protein: 0.5 g Cholesterol: 0 mg Carbohydrates: 1.1 g Sodium: 20 mg Dietary Fiber: 0 g Calories from Fat: 12%

Nutritional Information Per Serving: Protein: 34.1 g Fat Total: 8.7 g Sodium: 2301 mg Carbohydrates: 32.4 g Calories from Fat: 23% Cholesterol: 79 mg Calories: 341 Dietary Fiber: 0.2 g

Chili Roasted Salmon

Ingredients

• 4 (4 oz. each) salmon fillets

• 1 Tablespoon balsamic vinegar

• 1 Tablespoon honey

• 1 teaspoon chili powder

• Salt

Directions

Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl, combine vinegar, honey and chili powder; mix well. Spread mixture evenly over fish. Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.

Nutritional Information Per Serving: Protein: 24 g Fat Total: 10 g Sodium: 142 mg Carbohydrates: 5 g Cholesterol: 177 mg Calories: 211 Dietary Fiber: <1 g

Grilled Pork Tenderloins with Rich Honey Port Sauce

Ingredients

• 1-1/2 lbs. boneless pork tenderloin

• 2 Tablespoons olive oil

• 1 Tablespoon kosher salt

• 1-1/2 cups port wine

• 1 cup orange juice

• 1 cup dried apricots, cut into quarters

• 1/3 cup honey

• 1/4 cup minced green onion

• 2 Tablespoons cider vinegar

• 1 teaspoon crushed dried rosemary leaves

Directions

Rub pork with olive oil and kosher salt; place in large bowl. Combine remaining ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate several hours. Remove pork from marinade; reserve marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160°F. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more.

Nutritional Information Per Serving: Protein: 25 g Fat Total: 9 g Sodium: 1118 mg Carbohydrates: 45 g Calories from Fat: 19% Cholesterol: 65 mg Calories: 408 Dietary Fiber: 1 g

Honey and Ginger Marinated Flank Steak

Ingredients

• 1/4 cup soy sauce

• 1/3 cup honey

• 2 Tablespoons balsamic vinegar

• 1-1/2 teaspoons garlic powder, or 1 clove garlic, minced

• 2 Tablespoons fresh grated ginger

• 1/2 cup canola oil

• 2 lbs. flank steak

Directions

Combine soy sauce, honey, vinegar, garlic powder, ginger and oil in a container with a tight lid. Shake to mix well. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a small pan and pour marinade over it. Cover and place in the refrigerator for at least 4 hours. Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest for 5 minutes.

Serving Suggestions: Slice thinly on the diagonal and serve with Sweet Horseradish Sauce.

Honey Barbecued Chicken

Ingredients

• 1 whole broiler-fryer chicken, cut-up

• Salt and pepper, to taste

• 1 cup thinly sliced onion

• 3/4 cup tomato sauce

• 1/4 cup honey

• 1/4 cup cider vinegar

• 2 Tablespoons Worcestershire sauce

• 1 teaspoon paprika

• 1/4 teaspoon bottled hot pepper sauce

Directions

Place chicken, skin side down, in single layer in large baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and mix well; pour over chicken and bake, uncovered, at 375°F for 30 minutes. Turn and bake 20 minutes or until chicken is glazed and thoroughly cooked.

Honey Garlic Brats

Ingredients

• 6 bratwurst links

• 6 to 8 cloves garlic

• 3/4 cup honey

• Toasted buns

Directions

Preheat grill to medium. Cut cloves of garlic into 3 to 4 large slices each. Make 3 to 4 slits in each side of the brat. Place large garlic pieces directly inside of the slits and place on the grill. When the brats are cooked halfway, glaze with honey, injecting some into the slits with garlic as well. Glaze 2 to 3 times until finished cooking. Serve on toasted buns. For an extra kick, mix honey with a small amount of citrus juice before glazing.

Honey Joes

Ingredients

• 1/4 cup chopped onions

• 1/4 cup chopped celery

• 1/4 cup grated carrots

• 2 Tablespoons vegetable oil

• 1 lb. ground turkey or beef

• 1/2 cup tomato paste

• 1/4 cup honey

• 3 Tablespoons water

• 1 Tablespoon vinegar

• 2 teaspoons Worcestershire sauce

• 1-1/2 teaspoons chili powder

• 4 hamburger buns

• Salt and pepper, to taste

Directions

In a large pan over medium heat, sauté onions, celery and carrots in oil until soft. Stir in turkey; cook 5 minutes, stirring frequently, until turkey is browned and crumbly. Stir in remaining ingredients, except seasonings and hamburger buns. Simmer, covered, 3 to 5 minutes. Season to taste with salt and pepper. Divide mixture evenly between hamburger buns to serve.