Roasted Brussels Sprouts with Boursin

Ingredients

• 16 oz brussels sprouts
• 5.2 oz Boursin cheese
• 2 tbsp olive oil
• 1/2 tsp seasoning salt i use Lawry’s
• 1 tbsp honey

Directions

• Preheat oven to 400F
• Trim brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.
• Choose a 13×9 baking dish. I used a ceramic cast iron baking dish because I knew this would not stick to it.
• Combine your boursin and olive oil until smooth. Spread the mixture at the bottom of a baking dish.
• Push down each brussels sprout half in on top of the cheese. Get it all in there. You can line up the brussels sprouts at random, or you can create equal rows of brussels sprouts.
• Drizzle a little olive oil on top and then brush the oil on top using a basting brush. Then, equally distribute your seasoning salt on top.
• Bake for 28-30 minutes and then remove from the oven and let rest (untouched) for 5-10 minutes. Drizzle the honey on them as soon as you remove them from the oven.

Summer Garden Salad with Goat Cheese Dressing

Ingredients - Salad

• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1 orange bell pepper, cut into 1-inch strips
• 2 small zucchini, halved and sliced
• 4 to 6 leaves Bibb or butter lettuce
• 6 to 8 leaves fresh basil, torn

Ingredients - Goat Cheese Dressing

• 4 ounces goat cheese, at room temperature
• Juice of 1 lemon
• 2 tablespoons honey
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

Source

• https://www.ourstate.com/garden-party-4-bright-beautiful-salads/

Stir-Fried Chicken (Larb) in Lettuce Cups

 Ingredients

• 1/4 Cup low sodium soy sauce
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1 tbsp oil
• 1 small onion, small diced
• 1 bell pepper, any color, small diced
• 2-3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 pound ground chicken or turkey
• 1/4 peanuts
• 1/4 tsp kosher salt 
• 8 bibb, romaine or iceberg lettuce cups

Directions

1. Combine soy sauce, honey, and cilantro in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for one minute then add the chicken or turkey to the pan and saute for an additional seven minutes or until cooked through.
5. Stir in the soy sauce mixture, salt and cook for two minute or until juices evaporate. 
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Notes
- Great with Mango!

Source

https://weelicious.com/stir-fried-chicken-in-lettuce-cups/

Pineapple Slaw

Ingredients

• 1 cup diced pineapple 
• 4 cups shredded cabbage
• 2 cups carrots, peeled & shredded
• ¼ cup chopped green onions
• ¼ cup chopped cilantro 
• ¼ cup Organic Apple Cider Vinegar
• 2 tablespoons Olive Oil 
• 2 teaspoons Organic Wildflower Honey
• Salt, to taste
• Ground Black Pepper, to taste

Directions

1. In a large bowl, combine pineapple, cabbage, carrot, green onion, and cilantro.
2. In a separate medium bowl, whisk together apple cider vinegar, olive oil, honey, salt and pepper. Toss with cabbage mixture and refrigerate.

Source
https://www.aldi.us/en/recipes/better-for-you/main-dishes/honey-garlic-pulled-chicken-with-pineapple-slaw/

Orange-Almond Compound Butter

Ingredients

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Directions

1. Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute.
2. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter.
3. Let mixture stand for 2 minutes. Whisk until smooth.

Notes
- Makes ½ cup
- Time: 10 minutes
- Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding orange zest to the warm melted butter extracted all its flavor compounds. The water in the honey and butter dissolved the salt and ensured that the condiment was evenly seasoned.

Source
https://www.cooksillustrated.com/recipes/10907-orange-almond-butter

- Alternative Flavor Combos -

Pumpkin Spice Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt

Ginger-Honey Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• 1 teaspoon grated fresh ginger
• ⅛ teaspoon salt

Passover Cereal Munch

Ingredients

• 1 box matzah farfel
• 3/4 cup sugar
• 2-3 tsp cinnamon
• 1/2 cup honey
• 1/2 cup maple syrup or brown sugar
• 1/3 cup vegetable oil
• 1 1/2 cup nuts, toasted, chopped
• 1 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees
2. Mix all of the ingredients together
3. Spread out evenly on to two cookie sheets
4. Bake for 5-10 minutes
5. Crumble into munch-sized pieces
6. Store in an air tight container

Notes

- Eat as a snack or as cereal with milk

- Try craisins, golden raisins or other mix-ins

Source

Marsha via Lippman Cookbook

Slow Cooker Balsamic Chicken with Carrots

Ingredients

• boneless skinless chicken thighs or breasts
• 1 pound carrots, peeled
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 teaspoon salt
• 1 teaspoon jarred/frozen minced garlic

Directions

1. Wash and peel carrots, leave whole
2. Whisk together vinegar, honey, salt, and garlic
3. Add chicken or pork to slow cooker along with carrots
4. Pour balsamic mixture over the top
5. Cook on low for 8 hrs

Notes

• Keep the carrots whole instead of chopping, this allows you to throw everything in the slow cooker in no time at all. Also, it makes for a much prettier presentation!
• I also think it’s fairly important in this recipe to brown up your chicken thighs a tad before slow cooking because crispy browned up chicken is so much more appealing.
• Can also use pork loin

Source
https://slowcookergourmet.net/slow-cooker-balsamic-chicken-carrots/?_utm_source=1-2-2

Easy Sesame Pasta Salad

Ingredients

• 1/2 cup sesame oil
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 2 tsp ginger paste from a tube
• 2 cloves of garlic, minced (frozen)

Directions

1. Combine first five ingredients, shake well
2. Pour over warm pasta

Notes
Can easily add chopped baby spinach, green onions, bell peppers, stir-fry veggies, etc.

Source
https://easytoddlermeals.com/asian-inspired-bow-tie-salad/

Lisha Mommy Muffins

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup sweet or unsweetened coconut flakes
• 2 Carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
• 1 cup raisins/golden raisins/craisins
• 2 large eggs
• 1 Tsp Vanilla Extract
• 2 tsps cinnamon
• 1/3 Cup Milk*
• 1/4 Cup Vegetable or Canola Oil
• 1/3 Cup honey

Preparation

1. Preheat oven to 375.
2. Combine all dry ingredients in a large bowl.
3. Add the coconut, apples, carrot and raisins. Toss to coat.
4. Combine the milk, honey, eggs, vanilla and oil. Slowly add to dry ingredients all at once and stir until just combined.
5. Spoon batter into greased or paperlined muffin tins. Sprinkle top of muffins with cinnamon/sugar, if desired.
6. Bake for 15 to 20 minutes.

Source

• http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins
• Marsha's Cookbook

Notes

• These muffins freeze well and are great hot from the microwave for breakfast!
• Makes 2 dozen muffins.
• Swap milk if needed.

Honey Dijon Vinaigrette

Ingredients

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

1. In a bowl, whisk together the honey, Dijon and vinegar.
2. Whisk in the olive oil to emulsify.
3. Add some salt and pepper and mix.

Source

http://www.foodnetwork.com/recipes/ree-drummond/grilled-nectarine-salad.html

Ali's Cinnamon Butter

Mix unsalted butter with cinnamon, nutmeg and honey to taste.

Chickpea Curry with Rice

Ingredients

• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons curry powder
• 2 cloves garlic, chopped
• 1 cup vegetable stock
• Two 15-ounce cans chickpeas, drained and rinsed
• One 13.5-ounce can coconut milk
• 1 to 2 tablespoons honey
• Naan bread, for serving
• Chopped fresh cilantro or parsley, for garnish.

Directions

1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. 
3. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. 
4. Stir in the curry powder and garlic and cook for 30 seconds. 
5. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 
6. Add the chickpeas, coconut milk, honey and a squirt of sriracha. 
7. Bring to a boil, reduce the heat and simmer for 10 minutes. 
8. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Notes Total Time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy

Source http://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice.html

Pineapple Honey Vinaigrette

Ingredients 

• crushed pineapple 
• Extra Virgin olive oil 
• S&P 
• honey 
• apple cider vinegar 

Directions 

1. Blend all ingredients together in a food processor. 
2. Serve immediately.

Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey 
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it) 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper 
• 1/4 cup balsamic vinegar 
• 3/4 cup extra virgin olive oil 1 garlic clove, crushed (or minced if you like a stronger garlic flavor) 

Directions

1. In salad bowl measure honey, mustard, salt, pepper and crushed garlic. 
2. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
3. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.

Notes
- Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator.
- Makes approximately one cup of vinaigrette.
- If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Source
http://chinesegrandma.com/2010/11/balsamic-vinaigrette

Roasted Vegetables with Balsamic Glaze

Ingredients

Roasted Vegetables

• 2 large sweet onions, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 8 ounces Brussels sprouts, trimmed and halved
• 1/2 medium butternut squash, peeled and diced
• 8 ounces carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved
• 1 head garlic, cloves separated and left unpeeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Glaze

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tsp Dijon mustard
• 1 tsp mayonnaise
• 1 teaspoon lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. 
3. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. 
4. Remove the garlic from the skins before serving.
5. Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, mayonnaise, lemon juice and some salt and pepper. 
6. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Notes
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:6 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Baked Honey Lime Chicken Taquitos

Ingredients

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 4 boneless, skinless chicken breasts, cooked and shredded
• 12-15 medium size flour tortillas
• 2 cups shredded Monterrey jack or Mexican blend cheese
• 1 cup green enchilada sauce
• ½ cup sour cream or plain greek yogurt

Directions

1. In a medium mixing bowl, whisk together honey, lime juice, chili powder and garlic powder. Add shredded chicken to the mixing bowl and let it marinate in the fridge for at least a ½ hour, but preferably a half day or so.
2. Preheat oven to 400 degrees F. Spread chicken mixture evenly between flour tortillas, top with cheese and roll up tightly, placing seam side down on a baking sheet. Spray the tops of the taquitos with nonstick cooking spray (or brush with a little vegetable oil). Bake for 15-20 minutes or until tortillas are golden brown.
3. Whisk together enchilada sauce and sour cream and serve with taquitos.

Notes
Recipe type: Main Dish
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: 5

Source
http://www.sixsistersstuff.com/2014/06/baked-honey-lime-chicken-taquitos-recipe.html

Creamy Salad Dressings Without the Cream

CILANTRO GODDESS DRESSING

• 12 ounces silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 cup lightly packed cilantro leaves and stems
• 2 tablespoons fresh lime juice
• 1/4 cup unseasoned rice vinegar
• 1/4 cup peanut oil (may substitute vegetable or canola oil)
• 1 tablespoon peeled, chopped fresh ginger root
• 1/2 teaspoon fine sea salt, plus more to taste

COMBINE the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and 1/4 teaspoon of salt in a blender or food processor; puree until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 16 servings (makes about 2 cups).

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CHERRY TOMATO AND BASIL DRESSING

• 1 pint cherry tomatoes, stemmed, each cut in half
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh basil leaves
• 1/4 cup pine nuts (may substitute walnuts)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the tomatoes, oil, basil, pine nuts, mustard and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 12 servings (about 1 1/2 cups).

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CASHEW MINT DRESSING

• 1/2 cup raw cashews
• 1/4 cup lightly packed fresh mint leaves
• 1/4 cup unseasoned rice vinegar
• 1/4 cup water
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the cashews, mint, vinegar, water, honey and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

TASTE and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Notes
Yield: 8 servings (makes about 1 cup).

Source
http://www.newsobserver.com/2014/07/22/4020381/make-creamy-salad-dressings-without.html

Honey BBQ Meatloaf

Ingredients

• 1 lb lean ground beef
• 1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99
  1/2 cup panko bread crumbs
• 2 tablespoons plus 2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1/2 cup plus 1/4 cup of your favorite barbecue sauce(s)
• 2 tablespoons honey, divided
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
  1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99
  1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99

Directions

1. In a large bowl, use your hands to mix together the ground beef, panko bread crumbs, 2 tablespoons Worcestershire sauce, spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
2. Shape the mixture into a long, thick log and place in a 8x4" loaf pan sprayed with non-stick cooking spray.
3. In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
4. Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.

Notes
Makes 4-5 servings.

Recipe Sources
http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html
http://www.canyoustayfordinner.com/2011/03/09/honey-barbecue-meatloaf