1 can refrigerated pizza dough
sliced ham, about 8 oz
1 c shredded cheddar cheese
2 tbsp yellow mustard
2 tbsp honey
1 tsp worcestershire sauce
Preheat your oven and prepare the pizza dough according to the instructions on the can. Mix together the mustard, honey, and worcestershire and use a pastry brush to cover the crust. Top with the ham and cheese, and bake 10-12 minutes.
Showing posts with label honey. Show all posts
Showing posts with label honey. Show all posts
Sunday, December 4, 2011
Friday, May 20, 2011
Pork Chops with Honey-Orange Glaze
I jumbled 3 separate recipes & came up with a dinner idea, last night, lol! It turned out very orange-y and sweet, it was very good & we had no left overs! This is the recipe from Pillsbury, the one I followed closest. I tweaked this to suit what we had.
1 lb Boneless Pork Loin Chops (we used thin-cut)
3 Tblsp Worcestershire sauce
1/3 cup Honey
1 Tblsp Grated Orange Peel
1/4 tsp Salt
(We had juice & navel oranges, so I used garlic powder, juice and zest from both oranges & marinated them, overnight. Also, we didn't have Worcestershire sauce, so I used the same amount of Dale's. I also added 2 Tblsp of fresh orange juice to the honey-orange sauce. It produced a very distinct & floral orange flavor!)
Preheat oven to 325 degrees
In shallow glass baking dish, place pork chops.
Brush 1 tablespoon Worcestershire sauce over both sides of each.
Let stand at room temperature 15 minutes to marinate.
In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended.
Heat to boiling over high heat.
Reduce heat to medium; boil 1 minute.
Spoon half of honey mixture evenly over pork, place pork in oven, covered, for 15 minutes.
Uncover. Turn pork & baste in some of the sauce. Cook for another 15 minutes.
We ate this pork sliced, over rice & mixed veggies. I made a double-batch of sauce to pour over the rice, it was great!
Posted by: Rachel
1 lb Boneless Pork Loin Chops (we used thin-cut)
3 Tblsp Worcestershire sauce
1/3 cup Honey
1 Tblsp Grated Orange Peel
1/4 tsp Salt
(We had juice & navel oranges, so I used garlic powder, juice and zest from both oranges & marinated them, overnight. Also, we didn't have Worcestershire sauce, so I used the same amount of Dale's. I also added 2 Tblsp of fresh orange juice to the honey-orange sauce. It produced a very distinct & floral orange flavor!)
Preheat oven to 325 degrees
In shallow glass baking dish, place pork chops.
Brush 1 tablespoon Worcestershire sauce over both sides of each.
Let stand at room temperature 15 minutes to marinate.
In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended.
Heat to boiling over high heat.
Reduce heat to medium; boil 1 minute.
Spoon half of honey mixture evenly over pork, place pork in oven, covered, for 15 minutes.
Uncover. Turn pork & baste in some of the sauce. Cook for another 15 minutes.
We ate this pork sliced, over rice & mixed veggies. I made a double-batch of sauce to pour over the rice, it was great!
Posted by: Rachel
Mexican Fried Chicken
I'm just gonna post the link since I followed the recipe exactly (for a change). Well, almost exactly. I didn't use Mexican honey, I used regular plain old Fairhope, AL honey.
http://www.rachaelrayshow.com/food/recipes/mexican-fried-chicken/
Posted by: Erika
http://www.rachaelrayshow.com/food/recipes/mexican-fried-chicken/
Posted by: Erika
Sticky Lemon & Honey Chicken Drumsticks
Preparation: 10 mins – Cooking Time: 30-50 mins
Ingredients
◦8 large chicken drumsticks, or more if they are small
◦sea salt and black pepper
◦45ml (3 tbsp) olive oil
◦1 head of garlic, halved horizontally
◦few thyme sprigs
◦splash of sherry vinegar
◦30ml (2 tbsp) dark soy sauce
◦45ml (3 tbsp) honey
◦1 lemon, finely sliced
1.Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2-3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2.Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By not the chicken should be cooked through.
3.Transfer the chicken to a platter and serve immediately.
*Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead.
I didn't measure anything nor use Sherry vinegar. I used balsamic instead and although at the time I thought I had added too much I let it reduce and it worked wonderfully. Very good however it did seem like "something" was missing. Def would add more thyme next time and possibly some rosemary as the seasonings weren't quite strong enough for us. Definitely delicious though and a great way to "dress up" drumsticks.
Posted by: Ashley
Ingredients
◦8 large chicken drumsticks, or more if they are small
◦sea salt and black pepper
◦45ml (3 tbsp) olive oil
◦1 head of garlic, halved horizontally
◦few thyme sprigs
◦splash of sherry vinegar
◦30ml (2 tbsp) dark soy sauce
◦45ml (3 tbsp) honey
◦1 lemon, finely sliced
1.Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2-3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2.Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By not the chicken should be cooked through.
3.Transfer the chicken to a platter and serve immediately.
*Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead.
I didn't measure anything nor use Sherry vinegar. I used balsamic instead and although at the time I thought I had added too much I let it reduce and it worked wonderfully. Very good however it did seem like "something" was missing. Def would add more thyme next time and possibly some rosemary as the seasonings weren't quite strong enough for us. Definitely delicious though and a great way to "dress up" drumsticks.
Posted by: Ashley
Chicken Breasts with Orange Glaze
1-2 tbsp vegetable or olive oil
4 boneless skinless chicken breasts
1 shallot, finely chopped
1 cup orange juice
1/2 cup chicken broth
1/4 cup honey
1 tbsp brown sugar
1/4 cup corn starch
3/4 cup all purpose flour
salt & pepper
Mix the corn starch, flour, and some salt & pepper in a shallow bowl. Heat the oil in a large skillet over med-high. Dredge the chicken in the flour then cook in the skillet 2-3 minutes on each side until golden. Remove the chicken from the skillet. Add the shallot and sautee just until softened. Add the orange juice and chicken broth, bring up to a simmer and put the chicken back in the skillet. Cover, simmer on medium until the chicken is cooked through. (The flour coating will get a little soggy. This is ok.) Remove the chicken from the skillet again, and add the honey and brown sugar to the juice and broth. Simmer until it starts to look like a glaze, then pour it over the chicken.
Serve over rice.
4 boneless skinless chicken breasts
1 shallot, finely chopped
1 cup orange juice
1/2 cup chicken broth
1/4 cup honey
1 tbsp brown sugar
1/4 cup corn starch
3/4 cup all purpose flour
salt & pepper
Mix the corn starch, flour, and some salt & pepper in a shallow bowl. Heat the oil in a large skillet over med-high. Dredge the chicken in the flour then cook in the skillet 2-3 minutes on each side until golden. Remove the chicken from the skillet. Add the shallot and sautee just until softened. Add the orange juice and chicken broth, bring up to a simmer and put the chicken back in the skillet. Cover, simmer on medium until the chicken is cooked through. (The flour coating will get a little soggy. This is ok.) Remove the chicken from the skillet again, and add the honey and brown sugar to the juice and broth. Simmer until it starts to look like a glaze, then pour it over the chicken.
Serve over rice.
Lemon-Chicken Oven Bake
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup Fat-free reduced-sodium chicken broth
1 Tbsp. Honey
1-1/2 lb. bone-in chicken pieces (legs and thighs)
5 cloves Garlic, peeled
1 Lemon, cut into 8 wedges
HEAT oven to 400ºF.
MIX dressing, broth and honey.
PLACE chicken and garlic in 13x9-inch baking dish; drizzle with dressing mixture. Add lemons.
BAKE 45 to 50 min. or until chicken is done (165º F). Serve lemons as a garnish for the chicken.
* I roast potatoes separately. Peel and cut a few potatoes into cubes and coat with Canola Oil and Mrs. Dash seasoning. Place on a baking sheet and roast while chicken is cooking in the oven. *
Posted by: Ashley
1/2 cup Fat-free reduced-sodium chicken broth
1 Tbsp. Honey
1-1/2 lb. bone-in chicken pieces (legs and thighs)
5 cloves Garlic, peeled
1 Lemon, cut into 8 wedges
HEAT oven to 400ºF.
MIX dressing, broth and honey.
PLACE chicken and garlic in 13x9-inch baking dish; drizzle with dressing mixture. Add lemons.
BAKE 45 to 50 min. or until chicken is done (165º F). Serve lemons as a garnish for the chicken.
* I roast potatoes separately. Peel and cut a few potatoes into cubes and coat with Canola Oil and Mrs. Dash seasoning. Place on a baking sheet and roast while chicken is cooking in the oven. *
Posted by: Ashley
Honey-Orange Rice Pudding
* 3-1/2 cups 2% milk
* 2/3 cup uncooked arborio rice
* 1/4 cup sugar
* 1/4 cup plus 2 tablespoons honey, divided
* 2 teaspoons grated orange peel
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/3 cup pistachios
* In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding is thickened, stirring occasionally.
* Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios. Yield: 4 servings.
I omitted the pistachios, and only used about 1 tsp of orange zest- and it was still VERY orangey; it was also very sweet (that was while it was warm; I haven't tried it cold yet). Next time, I'll probably skip the orange and increase the cinnamon a little, and maybe decrease the honey and/or sugar. But overall, it's a great recipe! It just needs a little tweaking to individual tastes.
Posted by: Tabitha
* 2/3 cup uncooked arborio rice
* 1/4 cup sugar
* 1/4 cup plus 2 tablespoons honey, divided
* 2 teaspoons grated orange peel
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/3 cup pistachios
* In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding is thickened, stirring occasionally.
* Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios. Yield: 4 servings.
I omitted the pistachios, and only used about 1 tsp of orange zest- and it was still VERY orangey; it was also very sweet (that was while it was warm; I haven't tried it cold yet). Next time, I'll probably skip the orange and increase the cinnamon a little, and maybe decrease the honey and/or sugar. But overall, it's a great recipe! It just needs a little tweaking to individual tastes.
Posted by: Tabitha
Honey Mustard Chicken
6 chicken breasts
1/2 lb butter
1 1/3 c mustard
1 c honey
Cook the butter, mustard, and honey together until thick. Dip the chicken breasts in the sauce, then place them in a baking dish. Pour half of the sauce over the chicken. Bake at 350 for 45 minutes. Turn the chicken and pour the remaining sauce over it; bake another 20 minutes or until chicken is cooked through.
Posted by: Erika
1/2 lb butter
1 1/3 c mustard
1 c honey
Cook the butter, mustard, and honey together until thick. Dip the chicken breasts in the sauce, then place them in a baking dish. Pour half of the sauce over the chicken. Bake at 350 for 45 minutes. Turn the chicken and pour the remaining sauce over it; bake another 20 minutes or until chicken is cooked through.
Posted by: Erika
Honey Mustard Dressing
This is the BEST honey mustard sauce! It's the recipe they used at Aunt Sarah's Bakery. Perfect for dipping, saucing a sandwich, or topping a salad.
2/3 cup prepared mustard
2/3 cup honey
1 cup mayo
4 Tbsp soy sauce
2 tsp dill weed
1 tsp garlic powder
In a large bowl, combine all ingredients and blend well. Place dressing in an air tight container and store in refrigerator.
Posted by: Megan
2/3 cup prepared mustard
2/3 cup honey
1 cup mayo
4 Tbsp soy sauce
2 tsp dill weed
1 tsp garlic powder
In a large bowl, combine all ingredients and blend well. Place dressing in an air tight container and store in refrigerator.
Posted by: Megan
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