Recipe Archives

Search Recipes

Enter your search criteria in the boxes below:

Korean Honey Mushroom Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Korean Honey Mushroom Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Taco Filling:
Taco Topping:
Servings:
Instructions
Taco Filling:
  1. Slice each Portobello mushroom cap into 6 even strips (24 total), keep at room temperature.
  2. Over medium-high heat, heat oil in a large non-stick sauté pan.
  3. Add mushroom strips and sauté for approx. 3 minutes; add garlic and sauté for an additional 2 minutes (or until mushroom strips are fully cooked/softened/browned and garlic is lightly browned).
  4. Add sesame seeds, gochujang sauce and buckwheat honey to mushrooms.
  5. Gently toss to evenly combine and cook for approximately 30–60 seconds to glaze the mushrooms; keep hot.
  6. Finished mushrooms should absorb all the ingredients and have a glazed/sticky consistency and be fully coated by the ingredients.
Taco Topping:
  1. To serve, place approx. 1/4 cup of shredded lettuce in each of the 8 taco shells.
  2. Top each lettuce-filled taco with 1 teaspoon salsa verde and 1 teaspoon feta cheese crumbles.
  3. Top with 3 hot slices of glazed Portobello mushroom strips.
Share this Recipe
Powered byWP Ultimate Recipe
Honey Glazed Bacon Wrapped Pork Tenderloin
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Honey Glazed Bacon Wrapped Pork Tenderloin
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Set aside 2 tablespoons of pomegranate juice.
  2. In a small pot, combine remaining pomegranate juice and honey.
  3. Bring mixture to a boil over medium-high heat, stirring often.
  4. Reduce heat to medium and continue to cook; stirring occasionally, until the mixture is reduced by half (approx. 7–10 minutes).
  5. Remove from heat and allow glaze to cool and thicken while you prepare the remaining ingredients.
  6. Generously sprinkle the pork tenderloin with salt and pepper.
  7. In a large ovenproof skillet, heat oil over medium heat. Place pork in skillet and brown on all sides.
  8. Place pork on a cutting board. Use remaining 2 tablespoons pomegranate juice to deglaze the pan, scraping any brown bits on the bottom; remove pan from heat.
  9. Wrap bacon slices around pork, overlapping them so ends stay secure.
  10. Place pork tenderloin back in skillet. Pour glaze over pork, brush to make sure it’s thoroughly covered.
  11. Place pork in oven and roast uncovered, scooping up and brushing pork with juices from the pan every 10 minutes.
  12. Roast for 25–30 minutes, or until a thermometer reads 145 degrees.
  13. Remove pork from oven and glaze again. Allow to rest for 5 minutes and glaze a final time.
  14. Sprinkle with pomegranate seeds and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Honey Leches French Toast
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Honey Leches French Toast
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Honey Leches Mixture:
Berry Garnish:
Hot Honey:
Servings:
Instructions
Honey Leches Mixture:
  1. Place blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract, and cinnamon in a mixing bowl; whisk to evenly combine. Keep chilled.
Berry Garnish:
  1. Place raspberries, blueberries, and strawberries in a mixing bowl and lightly toss to evenly combine. Keep chilled.
Hot Honey:
  1. Place blueberry honey in a small mixing bowl.
  2. Add cayenne and whisk to evenly combine.
  3. Keep warm to allow the hot honey to be pourable.
Pound Cake:
  1. Preheat an electric griddle to 375 degrees.
  2. Prepare pound cake: Arrange pound cake slices, side by side and flat in a casserole dish or pan with sides.
  3. Pour the honey leches mixture over and around the pound cake slices, soak for 1 minute.
  4. Lightly coat the preheated electric griddle with vegetable spray.
  5. Remove pound cake slices from honey leches mixture, allowing any liquid to drain off (discard any remaining liquid), then place each side on the hot griddle.
  6. Griddle the pound cake slices approximately 2 minutes on each side, to golden crispy and hot throughout.
  7. To serve, place 2 griddled overlapping pound cake slices on a plate (4 plates total).
  8. Top each with approx. 1/4 cup of berry garnish and then drizzle each with approx. 1 tablespoon of the hot honey.
Share this Recipe
Powered byWP Ultimate Recipe
Honey Almond Butter Mini Granola Cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Honey Almond Butter Mini Granola Cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray 2 nonstick mini muffin tins with coconut oil.
  3. In a large bowl, add oats, almond meal, coconut, cinnamon, and salt; stir to combine.
  4. In a small bowl, whisk together melted coconut oil, 1/4 cup honey, and vanilla extract.
  5. Pour mixture over oats and fold to combine, making sure that oat mixture is evenly coated.
  6. ill mini muffin cups with 1 tablespoon of oat mixture, pressing down firmly with the back of the tablespoon to create a shallow depression in each cup.
  7. Bake for approximately 15–18 minutes, or until the cups are golden brown.
  8. Remove from oven and allow the cups to cool for 10 minutes.
  9. Using a butter knife, gently run the knife around the cups to release them from the mold.
  10. Allow cups to cool completely on a wire rack. In a small bowl, mix almond butter with remaining 2 tablespoons of honey.
  11. Fill each cup with a scant teaspoon of almond butter.
  12. Top with a small dollop of jam. Store in an airtight container in the refrigerator for up to 7 days.
Share this Recipe
Powered byWP Ultimate Recipe
Honey Sriracha Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Honey Sriracha Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Brine:
Batter:
Frying:
Honey Glaze:
Servings:
Instructions
Brine:
  1. In a large container, dissolve salt and sugar in water. Submerge chicken in brine, cover, and refrigerate for 30–60 minutes.
Batter:
  1. In a large bowl, whisk together 1 cup of cornstarch with remaining ingredients until smooth. Refrigerate until use. Must beat again before use.
  2. Place remaining 1/2 cup of cornstarch on a plate. Remove chicken from brine and dry thoroughly with paper towels.
  3. Working 1 piece at a time, coat chicken in cornstarch (use more cornstarch if needed), shaking to remove excess.
  4. Set pieces aside on waxed or parchment paper.
Frying:
  1. Add oil to large Dutch oven until it is at least 2-inches deep.
  2. Whisk batter again to combine.
  3. Dip pieces of chicken into batter, letting the excess drip back into batter bowl.
  4. Cook in oil for 6–7 minutes.
  5. Remove with tongs and place on wire rack or a plate with paper towel to drain (chicken will not yet be cooked through).
  6. Continue until all pieces have been fried once.
  7. Re-fry all pieces for an additional 6–7 minutes, starting with the coldest piece.
Honey Glaze:
  1. Combine honey and hot sauce. Brush mixture over chicken pieces while hot.
  2. Reapply at least twice, until all honey glaze is used.
Share this Recipe
 
Powered byWP Ultimate Recipe
Load More