Chicken With Honey

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 boneless skinless chicken breasts
• 1 teaspoon fresh basil
• 1 lemon, juice of
• 1 1/2 cups low-fat chicken broth
• 1/2 teaspoon black pepper
• 1 garlic clove
• salt & pepper
• 2 teaspoons low-fat margarine
• 1 cup slivered almond
• 2 onions
• 2 tablespoons oil
• 2 tablespoons cornstarch

Directions

• In pan, heat butter and oil.
• Brown chicken in this mixture.
• Season with salt and pepper if desired, remove.
• In remaining fat, cook onion and garlic until clear.
• Add ground or crushed almonds, basil, pepper, and Sue Bee® honey and cook, stirring, until mixture is well blended.
• Combine broth and cornstarch and add to pan; cook, stirring, over high heat until sauce thickens.
• Remove from heat, stir in lemon juice.
• Place chicken in a casserole dish, spooning sauce over.
• Bake, covered, at 350 F for 1 hour, or until chicken is tender.

Yummy Pancake Syrup

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups sugar
• 2 cups water
• 2 tablespoons lemon juice
• 1 cinnamon stick
• 5 whole cloves

Directions

• Setting Sue Bee® honey aside, bring to a boil all other ingredients stirring constantly till sugar is completely dissolved.
• Boil for 5 minutes or till mixture reaches 220 F on a candy thermometer.
• Remove from heat, discarding cinnamon stick and cloves, and then add the honey stirring the mixture well.
• Cool and enjoy.

Teriyaki Sauce

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/2 cup low sodium soy sauce
• 2 teaspoons dark sesame oil
• 2 oranges, juice of
• 2 tablespoons fresh minced ginger
• 1/2 cup chopped scallion
• 2 teaspoons minced garlic
• 2 teaspoons toasted sesame seeds

Directions

• Combine all ingredients in covered container.
• Refrigerate for 1 hour.
• Use as sauce for stir fry, or as a marinade for shrimp, chicken, steak or tofu.
• Marinate shrimp or tofu 1-2 hours.
• Marinate steak 6 hours to overnight.

Chicken Wings in Honey BBQ Sauce

Ingredients

• 2 cups Sue Bee® Honey
• 3 lbs chicken wings
• salt and black pepper
• 1 cup soy sauce
• 1/2 cup your favorite bottled barbecue sauce
• 1/4 cup oil
• 2 cloves garlic

Directions

• Cut off and discard wing tips.
• Cut each wing at joint to make two sections.
• Rinse wings, drain and pat dry with paper towels.
• Season wings with salt and pepper, to taste.
• Place wings on broiler pan and broil about 6 inches from heat for 10 minutes on each side OR until brown.
• Transfer wings to Slow Cooker.
• Combine remaining ingredients in a bowl; pour over chicken wings.
• Cover and place Slow Cooker on High for 2 hour or Low for 4 hours.

Honeyed Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 8 chicken drumsticks
• 1/4 cup finely chopped green onion
• 1/4 teaspoon garlic powder
• 1 dash ground red pepper

Directions

• Arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch.
• Bake in a 400 F oven for 30 minutes.
• Meanwhile, combine Sue Bee® honey, green onion, garlic powder, and ground red pepper.
• Brush chicken pieces with honey mixture.
• Return to oven.
• Bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink.

Cranberry-Jalapeno Salsa

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 cups cranberries
• 1-3 jalapeno pepper
• 3-4 teaspoons sugar
• 2 tablespoons chopped fresh cilantro
• 1/4 cup finely chopped green bell pepper
• 2 tablespoons water
• 4-5 tablespoons fresh orange juice
• 1 large green onion
• salt

Directions

• Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
• Add in all the remaining ingredients except the salt; mix well to combine.
• Season with salt to taste and more sugar if needed.
• Cover and refrigerate for a minimum of 3 hours before using.

Honey-Lemon Chicken Thighs

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 lemon
• 1 1/4 cups chicken stock
• 1 tablespoon soy sauce
• 3 tablespoons oil
• 8 chicken thighs
• 1/2 cup onion
• 3/4 cup rice
• 1/4 teaspoon pepper

Directions

• Grate 1 teaspoon of zest from the lemon, and press 1 tablespoon of juice.
• Combine the zest and juice with Sue Bee® honey, stock and soy sauce.
• Heat oil in a large wok with a cover and brown the thighs.
• Remove the thighs from oil and add the onion; saute until soft.
• Add the rice, pepper, and broth mixture; top with the browned thighs.
• Cover and simmer for 30 minutes or until the liquid is absorbed.

Honey Baked Lentils

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup water
• 1/2 cup chopped onion
• 1 tablespoon soy sauce
• 1/4 teaspoon ground ginger
• 1 teaspoon dry mustard
• 2 teaspoons salt
• 5 cups water
• 1 small bay leaf
• 2 1/3 cups lentils

Directions

• In a dutch oven or saucepan combine lentils, bay leaf, 5 cups water and salt.
• Bring to a boil.
• Cover, reduce heat, and simmer for 30 minutes.
• Discard bay leaf.
• Preheat oven to 350 degrees F.
• In a bowl combine dry mustard, ginger, soy sauce, onions and 1 cup water.
• Add to lentils.
• Pour Sue Bee® honey on top.
• Cover tightly.
• Bake for 1 hour.
• Serve over rice.

Honey-Mustard Nugget Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons prepared mustard
• 1 tablespoon Heinz 57 steak sauce

Directions

• Mix all ingredients.
• Refrigerate covered.
• Use within 2 months.

Honey Mustard Marinade for Chicken or Salmon

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon parsley

Directions

• Mix marinade ingredients together.
• Marinate chicken or salmon for about an hour, and then bake until done.

Bulgur Pudding with Honey and Dates

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup fine bulgur
• 1/3 cup dried currant
• 1 cup pitted dates
• 1 cup walnuts
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 cup 2% low-fat milk
• ice cream

Directions

• Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
• Stir in the milk, 1/4 cup of Sue Bee® honey, cinnamon, ginger, and salt. Bring the mixture to a boil.
• Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
• Stir in the walnuts, dates, and currants.
• Sweeten with additional honey, if desired.
• Serve warm in bowls.
• Top with a scoop of ice cream, if you wish.

Honey Chicken Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 3 celery ribs
• 1/2 cup dried sweetened cranberries
• 1/2 cup chopped pecans
• 1 1/2 cups low-fat mayonnaise
• 1/4 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 4 cups chopped cooked chicken

Directions

• Stir together all ingredients except chicken.
• Slowly add chicken to mixture, stirring gently until combined.

Oven-Roasted Honey-Glazed Sweet Potatoes

Ingredients

• 1/4 cup Sue Bee® Sea Salt Honey
• 3 to 3 1/2 pounds sweet potatoes, cubed
• 1/2 cup butter
• 2 teaspoons lemon juice
• salt salt
• fresh ground pepper

Directions

• Preheat oven to 350 F.
• Pat all the potato cubes thoroughly dry using paper towels.
• Arrange the sweet potato cubes (if possible in a single layer) in a lightly-buttered 13-by-9-inch dish.
• In a small saucepan or the microwave, heat and stir together Sue Bee® Sea Salt Honey, butter and lemon juice until butter melts.
• Pour butter mixture over the sweet potatoes; toss well to coat.
• Sprinkle with salt and lots of black pepper.
• Bake uncovered until just fork-tender, stirring and turning with a spatula or wooden spoon, about 40 minutes depending on the size of sweet potato pieces.

Honey Glazed Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup flour
• 1 tablespoon soy sauce
• 1/4 cup lemon juice
• 1/4 cup backed brown sugar
• 1/2 cup butter
• 1 chicken
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 1/2 teaspoons curry powder

Directions

• In a bowl, mix flour, salt and cayenne pepper.
• Add chicken pieces and shake around until coated.
• Pour 4 tbs butter into a 13 x 9 inch baking pan, place chicken in pan, turning once to coat.
• Bake at 350 F for 30 minutes.
• Meanwhile, mix Sue Bee® honey, brown sugar, lemon juice, soy sauce, curry powder and remaining butter.
• Pour over chicken.
• Bake 45 minutes more or until chicken is tender, basting several times with drippings from the pan.

Honey Bananas

Ingredients

• 1/8 cup Sue Bee® Honey
• 2 bananas
• granola cereal granola cereal

Directions

• Slice bananas into two small bowls.
• Drizzle honey over top; sprinkle with granola if desired.

Miel De Nuez (Mexican Honey-Nut Syrup)

Ingredients

• 1 cup Sue Bee® Honey
• 1/4 cup butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup almonds

Directions

• Combine Sue Bee® honey, butter and spices in a small saucepan, and bring to a boil.
• Reduce heat and simmer for about 5 minutes more.
• Remove from heat, and allow to cool slightly.
• Add nuts; mix well.

Gluten Free Danish

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons shortening
• raspberry jam
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup cornstarch
• 1/4 cup potato starch
• 1/2 cup sour cream
• 1 tablespoon yeast
• 1 egg
• powdered sugar

Directions

• Preheat oven to 350 F.
• Combine all ingredients, Mix well to remove all lumps.
• Place approximately 1/4 cup of dough in a small oval on greased baking sheet. Flatten down a little.Repeat until dough is used.Make a small dent in the middle of the danish with your thumb for the filling.Set aside.
• Now take about 1 tablespoon of your favorite jam and spoon into the imprinted middle of each danish.
• Bake for approximately 15 minutes, until golden brown.
• While danishes are baking prepare icing. Use powdered sugar and water to make a runny icing, or prepare your favorite icing making it a bit runny.
• When danishes are finished remove from oven and let cool a little bit. Then drizzle icing over danishes.

Honey-Grilled Pork Loin

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 (3 lb) boneless pork loin roast
• 2/3 cup soy sauce
• 1 teaspoon ground ginger
• 3 garlic cloves
• 1/4 cup packed brown sugar
• 1 1/2 tablespoons sesame oil
• vegetable oil cooking spray

Directions

• Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
• Place in dish or large zip-loc.
• Combine soy sauce, ginger, and garlic, pour over roast.
• Refrigerate 3 hours or more turning occasionally.
• Remove roast, discard marinade.
• Combine Sue Bee® honey, brown sugar and sesame oil in a saucepan.
• Cook over low heat until sugar dissolves.
• Coat grill rack with cooking spray.
• Place roast over medium hot coals (350-400 F).
• Brush with mixture.
• Cook 20-25 minutes or until meat thermometer reaches 160 F.
• Baste frequently.

Honey-Baked Chicken

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 (3 lb) fryer
• 1/3 cup margarine
• 2 tablespoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

Directions

• Arrange chicken, skin side up, in a shallow casserole dish.
• Combine remaining ingredients and pour over chicken.
• Bake at 350F for about 1 hour, until browned and tender.
• Baste every 15 minutes.

Honey Garlic Focaccia w/ Greek seasoning

Ingredients

Greek Seasoning

• 1 tablespoon oregano
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon peel
• 1/4 teaspoon black pepper
• 1/4 teaspoon marjoram

Bread

• 1/4 cup plus 1 tablespoon Sue Bee® Honey
• 2 1/2-3 cups flour
• 2 ounces Mediterranean feta cheese with olives
• 1 teaspoon Greek seasoning
• 2 teaspoon rosemary
• 6 tablespoons chopped roasted red bell pepper
• 1 tablespoon garlic
• 1 tablespoon olive oil
• 3/4 cup water
• 1 teaspoon salt
• 1 package active yeast
• 2 tablespoons cornmeal

Directions

Seasoning

• Mix ingredients well.
• You will use 1 teaspoon of the seasoning for the bread.
• Place remaining in a bag for later use.

Bread

• In a large bowl, combine 2 cups flour, undissolved yeast and salt.
• Heat 1/4 cup of Sue Bee® honey and oil until very warm.
• Stir into dry ingredients.
• Stir in garlic, Greek seasoning and feta cheese.
• Knead for 6-8 minutes.
• Let stand for 10 minutes.
• Divide into three sections and roll into balls.
• Cover each loaf with roasted red pepper and rosemary, then drizzle 1 tablespoon of honey over the 3 loaves.
• Sprinkle 1 tablespoon of cornmeal onto large cookie sheet.
• Place the three loaves on the cookie sheet and let rise until doubled.
• Bake at 350 F for 20-25 minutes or until golden brown.